Wondering how to prepare squash? Pac Choi? Mustard Greens? How to make a good stir-fry? How do we prepare our produce? Here is a list of some of our recipes!
Crumbly Topped Rhubarb
3 c Young Rhubarb; Unpeeled And Diced
1 T Unbleached Flour
1/2 c Granulated Sugar
1 t Cinnamon
1/8 t Salt
1 T ;Water
6 T Butter Or Margarine
6 T Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/2 c Rolled Oats; Quick Cooking Oatmeal
Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish, combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubarb is tender and the top is brown.
Spinach Salad with Hot Sweet and Sour Bacon Dressing
Wash spinach and drain.
Crumble feta, or your favorite cheese.
Slice fresh radishes, onions, spring turnips or your choice of veggies. Fruit such as apples, pears, oranges also work well.
If desired, add either diced hard boiled eggs or diced cooked chicken breast.
Make dressing. Assemble and serve.
Hot Sweet and Sour Bacon Dressing
Fry bacon until crisp and golden brown. With slotted spoon transfer to paper towel and reserve. Whisk flour into bacon drippings and cook flour over medium heat for 1 or 2 minutes. Remove from heat and slowly whisk in boiling water, vinegar, sugar, salt, paprika, mustard, and pepper to taste. Return to medium heat and, stirring constantly, cook for 2 minutes, until sauce is smooth and thick. Taste and adjust seasoning. Add bacon to sauce and heat through. Use immediately.
Handling nettles with bare hands might result in a stinging sensation. Subjecting the nettles to any sort of heat treatment: dipping in very hot water, steaming, etc. gets rid of the sting.
If you’ve never eaten nettles before, here’s a quick and easy way to fix them: Put a tablespoon of oil in a pan over medium heat. Toss in the nettles, stir around to coat with oil. Add 2 tablespoons water and cover pan. Cook 2-3 minutes. Toss with butter, salt, pepper and a little lemon juice.
For a really wild spring treat, chop some of the ramps and add to the oil before tossing in the nettles.
Spring Veggie Wrap
1 bunch radishes. 1 bunch turnips. 3 medium carrots. 1 pac choi. Small bunch cilantro. Wash veggies. Finely chop. Mix together in saucepan: 1 cup chicken broth. 1-2 T. chili powder. 3-4 dashes hot sauce. 1 tsp garlic powder. ½ tsp salt. 1 tsp cumin. 1 ½ T cornstarch. Bring to boil. Boil 3 minutes or until thickened. Mix into veggies. ¼ lb chickweed. 2 cups shredded cheddar cheese. 8 medium flour tortillas. Layer across middle of tortilla: Chickweed. Cheddar cheese. Veggie mixture. Roll up and serve. Recipe can be easily adapted with other veggies.
Mozzarella Stuffed Zucchini Pancakes
large zucchini, seeded, grated and squeezed dry in a towel. 1/4 cup finely chopped sweet onions. 1 tablespoon chopped fresh basil. 1 tablespoon chopped lemon basil. 1/2 teaspoon chopped garlic. 1 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1/2 cup whole wheat flour. 1 teaspoon baking powder. 2 large eggs, beaten. 1/2 cup olive oil. 1 log Prairie Hollow Mozzarella, thinly sliced. Tomato Sauce recipe follows or use commercially prepared sauce.1/4 cup grated dry aged cheddar or Parmesan. In a large bowl, combine the zucchini, onions, basils, garlic, salt, and pepper. In a small bowl, combine the flour and baking powder. Add the eggs and flour mixture to the vegetables and stir just until combined.Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan. Spoon batter into the skillet, leaving space between the cakes. Immediately drop a round of cheese into the center of each pancake. Top with another tablespoon of batter to enclose the cheese. Cook until golden brown on the bottom side, about 2 minutes. Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet. Keep warm in the oven while preparing the remaining pancakes. Arrange the pancakes on a platter, drizzle with the tomato sauce, and serve immediately.
Tomato Sauce: 1 tablespoon olive oil. 1/3 cup chopped sweet onions. 2 tablespoons finely chopped carrots. 1/2 teaspoon salt. 1/4 teaspoon freshly ground black pepper. 1 tablespoon minced garlic. 1 1/2 cups peeled, seeded, and chopped tomatoes. 2 tablespoons chopped fresh basil leaves. 1 tablespoon chopped fresh oregano leaves. Pinch cayenne. 1/2 cup chicken stock. Heat the oil in a large saucepan over high heat. Add the onions, carrots, salt, and black pepper stir until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes. Remove from the heat and puree in a food processor or blender. Serve immediately or store, refrigerated, for up to 2 days.
Greens with Cheese Casserole
A casserole with spinach or other greens and mozzarella cheese, along with ricotta cheese, and bread crumbs. Ingredients: 1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed). Salt and black pepper. 1 1/2 cups chicken or vegetable broth, divided. 1 cup half-and-half. 4 tablespoons butter. 1/4 cup flour. 1/3 cup grated Parmesan cheese. 1/2 cup ricotta cheese (whole milk or part skim). 3 tablespoons dry bread crumbs. 2 ounces Mozzarella cheese, shredded, about 1/2 cup Preparation: Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°. Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside. Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan. In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.
Mustard greens are an under appreciated veggie. The trick is to not over cook. Here's what you do: wash your greens and shake dry. Heat a couple of tablespoons of olive oil over medium heat. While the oil is heating, peel and slice a couple of cloves of garlic. Peel and dice an onion. Place garlic and onion in hot oil. Coarsely chop mustard greens. Toss a handful of greens in the pan and stir. Keep tossing in greens and stirring until all greens are in pan. Stir just until greens are all wilted. Sprinkle with salt and pepper and serve warm. You can garnish with radish slices, nuts, raisins or cheese to suit your tastes.
Apples and Squash
Cooking squash doesn't have to be time consuming, nor does it need to include lots of brown sugar and butter. Here's a quick, easy, nutritious way to prepare a squash and apple dish that pairs well with meats or vegetarian entrees.
Melt a little butter in a skillet or electric frying pan, using medium high heat. Peel and dice any type of winter squash. I used butternut for the demo, but you can use whatever you have on hand. Estimate about 1/2 cup per serving. Place in pan and stir around. Dice apples, peel first if desired. Estimate about 1/4 an apple per person if your apples are medium to large. Add to squash in pan. Pour in apple cider, about 1/4 cup for every cup of diced squash and apples. Allow to simmer about 15 minutes or until squash is tender. You can serve it just like this with no other seasoning, or you can add a little cinnamon or nutmeg.
Potato Leek Soup
2 tablespoons butter. 1 large onion, chopped 2 leeks, chopped. 2 tablespoons flour. 4 cups chicken stock. 3 medium potatoes, peeled and cubed. Salt and pepper to taste. 1 cup low fat milk. Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock. Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk, parsley and seasonings.
1 large zucchini, seeded and grated. 1 small onion, chopped. 3 eggs, beaten. 1/2 cup freshly grated Romano cheese. 1 cup milk. 2 cups all-purpose flour. Salt and pepper to taste. 1 clove garlic, minced. Fresh or dried parsley (optional). 1/4 cup vegetable shortening. In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic and parsley. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter. Serve hot with your favorite dipping sauce.
Beet Green Fritatta
Wash and chop beet greens and half an onion. Saute lightly in olive oil. Beat 5-6 eggs, blend in beet greens and onions. Add 1 tbsp dried basil, salt and pepper to taste. Pour into buttered baking dish. Sprinkle with shredded cheddar. Bake about 30 minutes at 350 or just until eggs are set. (Time will vary with depth of baking dish.) Serve with toasted triangles of the whole wheat oatmeal bread.
Honey Ginger Carnival Squash
Another easy and fun way to prepare squash. Cut carnival squash in half. Scoop out seeds. Slice squash into strips 1/4 - 1/2" thick. Melt butter over low heat. Add squash slices. Cover pan and turn down heat to low. Allow squash to steam under their own moisture 10 - 15min until tender. Mix 2 Tbsp honey and 1 tsp ginger. Brush over squash and serve.
Pac Choi Salad
Pac Choi is an interesting looking veggie, but other than stir fry, what do you do with it? Here is a very simple salad. Whisk together 2 tbsp olive oil, 1 tbsp cider vinegar and a little honey or sugar. Let sit while you prepare the veggies. Separate and wash the pac choi ribs. Cut crosswise into thin pieces, leaves included. Then peel and shred a carrot. Chop a small onion. I like to use red onion for the color. Toss the veggies together. Drizzle with the dressing and then toss again. Serves 2.
Swiss Chard Frittata
1 bunch Swiss chard. ½ cup thinly sliced red onion. 2 T. finely chopped fresh basil or 2 tsp dried basil. ¼ tsp salt. 1/8 tsp pepper. 6 eggs, beaten. ½ cup bacon, cooked and crumbled. ½ cup shredded cheese, cheddar, Havarti or gouda. Separate Swiss chard leaves from stalk. Chop stalks. Chop leaves. In ovenproof skillet, sauté chard stalk and onion in a little olive oil for 3-5 minutes over medium heat. Add leaves and stir just until wilted. Sprinkle with basil, salt and pepper. Reduce heat to low. Pour eggs over chard mixture, sprinkle with bacon. Cover and cook over low heat 4-5 minutes or until eggs are almost set. Remove skillet from heat. Sprinkle cheese over eggs. Broil 2-3 minutes or until cheese is melted and lightly brown. Serves 4-6.