Archive for the ‘Recipes’ Category

Well, I haven’t posted a recipe in quite some time. Mostly, because we haven’t had any fresh goodies from our garden (anyone else ready for winter to end?!), and because I haven’t had time/energy. Who knew having a 10 month old and being 5 months pregnant would be tiring?? Huh.

Anyway, yesterday, courtesy of my mother posting this recipe on her facebook page, my pregnancy cravings went a little haywire, and I was compelled to make it. And boy am I glad I did! Full disclosure: I got the recipe straight from Welcome Home blog, so check out the original post. But here is my version:

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Old-Fashioned Vanilla Peach Cake

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 3/4 cups all-purpose flour, divided
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract
1 lb. frozen peaches-I used canned and they worked just fine

Glaze:

1 cup powdered sugar
2 tablespoons heavy cream-I used regular milk
1 tablespoon orange juice-omitted, just because I don’t care for orange in my icing!

Instructions:

Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. 

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

Cream the butter and sugar until smooth. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Add the flour mixture, a little at a time.

Toss the peaches with the remaining ¼ cup of flour.

Pour about 1/3 of your batter into your pan, then add a third of the peaches on top. Repeat again twice, ending with a layer of peaches.

Reduce oven temperature to 325 degrees and bake for about an hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.

You are WELCOME! Enjoy!

-Linde

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028$2.00/bunch

So are the mixed greens. A spicy mix of green and red lettuce, mustard greens, and arugula. Yum!

$4.00 for 1/4lb–

about what you get in a bag at the grocery store. Only ours are fresher and tastier!

Sweet peas next week!

Drop us a line if you’re interested!

Radish Salad Recipe

2 teaspoons white wine vinegar
2 teaspoons canola oil or 2 teaspoons corn oil
1 teaspoon caraway seed
2 teaspoons chopped fresh oregano
1 garlic clove, minced
1 pinch sugar
1 pinch salt
1 pinch pepper
15 -20 medium radishes (or shaved) or 15 -20 large radishes, trimmed and sliced thin (or shaved)

Directions:

1
In a small bowl, combine vinegar, oil, caraway, oregano, garlic, sugar, salt and pepper.
2
In a large bowl, toss radishes with vinegar-oil mixture.
3
Cover and refrigerate at least 1 hour before serving.

(Original recipe at food.com)

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It’s rhubarb time again, which means it’s really Spring! Hooray! And in celebration, I have a quick, Springy recipe to share. I used our fresh rhubarb, and frozen strawberries from last year to make it. Rich said it tastes like a strawberry nutrigrain bar. (Only better, because we know what’s in it!) And it’s quick and simple to make!

We have a limited supply of rhubarb available for $4.00/bunch. Just enough to make yourself this yummy dessert! 🙂

 

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Original recipe source was found on Pinterest.

Ingredients
  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.

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I got a burst of energy last week (and now it’s gone…), but I decided to put it to good use, and cook some dishes using our lovingly preserved goodies from this summer. No better way to beat those dreary January days than cooking with goodies you grew with your own hands! I wanted to share this one with you, just because it turned out so scrumptious!

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Blueberry Zucchini (yellow squash) Mini Loaves

Adapted from this recipe.

 Ingredients:
  • 3 eggs, lightly beaten (farm fresh of course!)

  • 1 cup vegetable oil

  • 3 teaspoons vanilla extract

  • 2 1/4 cups white sugar

  • 2 cups shredded zucchini (I used yellow squash I had shredded and frozen this summer)

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 pint fresh blueberries (I used frozen blueberries that were picked fresh, and frozen this summer.)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

You’ll also be able to find this recipe on our “Recipes from the Farm” tab!

And just to make your mouth water, Rich made us a SUPER Superbowl pizza using home canned sauce, and preserved onions and green peppers.

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If these things don’t make you want to grow your own, or buy local, I don’t know what will! MMmmmm. 🙂

-Linde

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Well, I didn’t sleep well, as expected. I flip-flop between extreme excitement that we’ve been selected by the USDA for high tunnel funding. It makes me feel like my dreams are becoming a reality to not just me, but the rest of the world too! Then, my feelings are dashed when I think about the city meeting. I have a sinking feeling that they’re going to say 2,100 sq feet is just too large. It is big, but what an impact it would have on our farm! I’m hoping that the worst outcome is that they say we can have it, it will just have to be smaller.

Anyway, back to the story. I didn’t sleep well. I’m not sure I even slept at all. So, what’s the best remedy for sleeplessness?

ZUCCHINI SALSA OF COURSE!

I was in zucchini OVERLOAD this week, so when I ran across this recipe, I figured I’d give it a try. I’ll be honest… It’s delicious! I call this version the “Hot Zucchini Salsa” because at the recommendation of Farmer Rich, I threw in a jar of jalapenos. (We don’t have any yet.) It’s a little hotter than I’d like it, but it is so good, the heat didn’t really slow me down when “sampling” half a jar. I have the full recipe for you on the “Recipes From the Farm” page. I encourage you to give it a try!

And to round out this crazy post, I just wanted to show you some other new things around the farm:

We got our first ripe tomato! And Farmer Rich promptly ate it.

Then I noticed we had a cantaloupe growing! I don’t even know how I missed it!

Looks like we actually had two, but something was obviously more observant than I.

And, just because they’re my favorites:

-Linde

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If you look at the top of the page, you’ll see a new “recipes” tab. I’ve been making things from the over-abundance of produce, and I thought I’d share with you what I’ve been doing! I’ve posted the following two recipes there today, and will continue to do so as the season continues! I hope you enjoy!

-Linde

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Arugula Pesto

Ingredients:

  • 4 cups packed fresh arugula
  • 1 tablespoon minced garlic
  • Salt and freshly ground pepper
  • 1 cup pure olive oil
  • 2 tablespoon pine nuts, toasted (you could substitute walnuts, as well.)
  • 1/2 cup freshly grated Parmesan

1. For this recipe, I blanched the arugula for about 15 secs, and then dipped in ice water. Next time, I think I won’t blanch it, because it lost most of it’s spiciness. But if you blanch, squeeze out all the excess water.

2. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts. Blend for at least 30 seconds. 

3. Add the cheese and pulse to combine.

You could use this recipe for nearly anything. I served it over spaghetti:

I had an extra cup, so I put it into a freeze bag, with the air removed. We plan to make a pizza with it soon!

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Quick Fried Rice with Snow Peas

  • 2 cups steamed rice ( I used white Minute rice)
  • 2 Tbsp. olive oil
  • 2 eggs, beaten (Farm fresh, of course!)
  • 1/2 cup onion
  • 2 tbsp. soy sauce
  • 1/4 tsp  pepper
  • 1/2lb snow peas (or really any vegetable(s) would work!)

1. Roughly chop snow peas and steam for about 5 minutes. They’ll still be crunchy, but they’ll be a beautiful green color.

2. Heat oil in wok and add onions until lightly browned.

3 . Add eggs and cook until firm.

4. Add rice. Keep stirring until eggs and rice are well mixed.

5. Add soy sauce, pepper and snow peas. Stir until rice is light brown.

Voila!

You could add minced garlic, carrots, tofu, chicken…whatever! And it’s a great side dish!

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