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Eggs Benedict with Green Tomatoes

Eggs Benedict with Green Tomatoes

Eggs Benedict with Green Tomatoes

Eggs Benedict with Green Tomatoes

1 English Muffin, split 2 slices Canadian Bacon 2 eggs 1 teaspoon white vinegar or wine 2 slices green tomato, 1/2″ thick 2 teaspoons butter 1 teaspoon olive oil Prepared Hollandaise Sauce a pinch of sugar salt/pepper Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring… Read More »

1 English Muffin, split 2 slices Canadian Bacon 2 eggs 1 teaspoon white vinegar or wine 2 slices green tomato, 1/2″ thick 2 teaspoons butter 1 teaspoon olive oil Prepared Hollandaise Sauce a pinch of sugar salt/pepper Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring… Read More »

Greek Style Spaghetti Squash

Greek Style Spaghetti Squash

Greek Style Spaghetti Squash

Greek Style Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash… Read More »

1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash… Read More »

Mrs. Frecon’s Apple Cake

Mrs. Frecon’s Apple Cake

Mrs. Frecon’s Apple Cake

Mrs. Frecon’s Apple Cake

These recipe ideas were sent to me by Sam Walmer our Farm Steward. He called them “recipes a la season.” 3 cups fresh apples of your choice, diced 2 cups granulated sugar OR substitute 1 cup local honey 1/4 cup cooking oil OR substitute 3/4 cup applesauce 3 farm eggs 1 teaspoon vanilla 3 cups… Read More »

These recipe ideas were sent to me by Sam Walmer our Farm Steward. He called them “recipes a la season.” 3 cups fresh apples of your choice, diced 2 cups granulated sugar OR substitute 1 cup local honey 1/4 cup cooking oil OR substitute 3/4 cup applesauce 3 farm eggs 1 teaspoon vanilla 3 cups… Read More »

Kale Salads

Kale Salads

Kale Salads

Kale Salads

4-6 cups kale, loosely packed, sliced leaves  midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano cheese or  Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread Instructions: 1.  … Read More »

4-6 cups kale, loosely packed, sliced leaves  midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano cheese or  Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread Instructions: 1.  … Read More »

Tomato Sauce for Canning

Tomato Sauce for Canning

Tomato Sauce for Canning

Tomato Sauce for Canning

This sauce recipe reminds me of the jar of sauce I was given all those years ago.  This recipe is great if you want to prepare for serving now, freezing and/or canning.  Keep in mind that canning is a process and every step needs to be followed exactly.  Pressure canning is highly recommended for tomatoes.… Read More »

This sauce recipe reminds me of the jar of sauce I was given all those years ago.  This recipe is great if you want to prepare for serving now, freezing and/or canning.  Keep in mind that canning is a process and every step needs to be followed exactly.  Pressure canning is highly recommended for tomatoes.… Read More »

Pork Chops with a Riesling Peach Sauce

Pork Chops with a Riesling Peach Sauce

Pork Chops with a Riesling Peach Sauce

Pork Chops with a Riesling Peach Sauce

1 tablespoon olive oil salt and black pepper to taste 4 boneless pork chops 1 cup Riesling wine 3 under ripe peaches, pitted, and cut into 12 wedges each 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon brown sugar Preheat an oven to 350 degrees F.  Cover a baking sheet with aluminum foil.… Read More »

1 tablespoon olive oil salt and black pepper to taste 4 boneless pork chops 1 cup Riesling wine 3 under ripe peaches, pitted, and cut into 12 wedges each 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon brown sugar Preheat an oven to 350 degrees F.  Cover a baking sheet with aluminum foil.… Read More »

Refreshing Cucumber Salad

Refreshing Cucumber Salad

Refreshing Cucumber Salad

Refreshing Cucumber Salad

2 small cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1 large tomato, halved and sliced 3 tablespoons mayonnaise 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon ground black pepper In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated.… Read More »

2 small cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1 large tomato, halved and sliced 3 tablespoons mayonnaise 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon ground black pepper In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated.… Read More »

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap

This recipe works well with zucchini or summer squash.  If you have some eggplant that will also work well.  Use spinach or arugula or any lettuce you have.  Chop in some fresh tomato and use mint as suggested or some of the basil we have been getting in shares or if you have prepared pesto… Read More »

This recipe works well with zucchini or summer squash.  If you have some eggplant that will also work well.  Use spinach or arugula or any lettuce you have.  Chop in some fresh tomato and use mint as suggested or some of the basil we have been getting in shares or if you have prepared pesto… Read More »

Maria’s Tomatillo Chicken Stew (Pollo Verde)

Tomatillo Chicken Stew

Maria’s Tomatillo Chicken Stew (Pollo Verde)

Maria’s Tomatillo Chicken Stew (Pollo Verde)

Tomatillo in Spanish means little tomato.  Some people call them a husk tomato.   They have a tart, almost lemony flavor.  Tomatillos should be stored at room temperature and used within a couple of days.  Tomatillos are the main ingredient in Salsa Verde. Late last fall I spent some time in the farm store kitchen with… Read More »

Tomatillo Chicken Stew

Tomatillo in Spanish means little tomato.  Some people call them a husk tomato.   They have a tart, almost lemony flavor.  Tomatillos should be stored at room temperature and used within a couple of days.  Tomatillos are the main ingredient in Salsa Verde. Late last fall I spent some time in the farm store kitchen with… Read More »

Spring Garden Green Rice

Spring Garden Green Rice

Spring Garden Green Rice

Spring Garden Green Rice

1 C Basmati or Jasmine rice* 3-4 cloves of garlic cut into small pieces 3 scallions cut into 1” pieces 3 T parsley leaves 1 1/2 Cups torn spinach leaves, packed 2 Cups vegetable broth 1 T olive oil 1/2 t salt** Preheat the oven to 350 degrees. Place the rice into a 2-quart casserole… Read More »

1 C Basmati or Jasmine rice* 3-4 cloves of garlic cut into small pieces 3 scallions cut into 1” pieces 3 T parsley leaves 1 1/2 Cups torn spinach leaves, packed 2 Cups vegetable broth 1 T olive oil 1/2 t salt** Preheat the oven to 350 degrees. Place the rice into a 2-quart casserole… Read More »

Peach Crumble Coffee Cake

Peach Crumble Coffee Cake

Peach Crumble Coffee Cake

Peach Crumble Coffee Cake

Crumb Topping and Filling 1 cup All Purpose flour ½ cup firmly packed brown sugar (light or dark) 1 teaspoon ground cinnamon ⅔ cup chopped almonds (we used oats) 7 tablespoons butter Buttermilk Peach Cake 2 cups All-Purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cup butter, softened 1¼… Read More »

Crumb Topping and Filling 1 cup All Purpose flour ½ cup firmly packed brown sugar (light or dark) 1 teaspoon ground cinnamon ⅔ cup chopped almonds (we used oats) 7 tablespoons butter Buttermilk Peach Cake 2 cups All-Purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cup butter, softened 1¼… Read More »

Zucchini Stuffing

Zucchini Stuffing

Zucchini Stuffing

Zucchini Stuffing

This is a recipe that we printed in our first year of the Harvest Club.  It pre-dates the recipe index so I thought that since it is a favorite we could repeat it. 4-6 Soft Italian Style Rolls 2 shallots chopped 2-3 T olive oil and butter 4-6 T water 2 medium zucchini, grated ½… Read More »

This is a recipe that we printed in our first year of the Harvest Club.  It pre-dates the recipe index so I thought that since it is a favorite we could repeat it. 4-6 Soft Italian Style Rolls 2 shallots chopped 2-3 T olive oil and butter 4-6 T water 2 medium zucchini, grated ½… Read More »