Recipes from the Farm

GRANDMA GRACE'S PICKLED ASPARAGUS

 

3 POUNDS ASPARAGUS
1 1/2 CUPS OF WATER
1 1/2 CUPS OF SUGAR
1 TABLESPOON SALT
4-5 HOT PEPPERS
1/2 HEAD OF GARLIC
3 CUPS OF VINEGAR

Melt sugar, water and salt in a large plan. After sugar is melted, add vinegar and bring to a boil. Packed washed, but not cooked asparagus in READIED jars with 1-2 hot peppers and 1-2 cloves of garlic. Pour boiling liquied in jars. Seal jars. Let sealed jars set for a least 1 month before serving.

AUNT JUNE'S SPECIAL ASPARAGUS PICKLES

5 CUPS WATER
1/4 CUP KOSHER SALT
2 TEASPOONS SUGAR

Combine salt and sugar with the water and heat until salt and sugar are dissolved. Remove from heat. Add the 5 cups of vinegar. Place asparagus in jars with fresh dill and garlic. Add brine. Put lids on lightly and place jars in hot water bath for 8 minutes. Tighten lids when water returns to a boil.

VERY BERRY CRUNCH

6 CUPS FRESH BERRIES – RASPBERRIES, BLUEBERRIES, BLACKBERRIES
3/4 CUP FLOUR
3/4 CUP ROLLED OATS
3 TABLESPOONS BUTTER
2 TABLESPOONS OIL
2/3 CUP BROWN SUGAR
1/3 CUP CHOPPED NUTS

Mix together all ingredients except berries together with hands or a pastry blender until crumbly. Combine berries in a large bowl. Dust lightly with a spoonful of flour and gently mix. Pour into a 9×9 inch baking pan. Sprinkle topping over fruit. Bake at 375 for 30 minutes. Serve warm with ice cream, yogurt or whipped cream.

ARUGULA WITH GOAT CHEESE

5-6 OUNCES GOAT CHEEESE
1 1/2 CUPS DICED TOMATOES
1 OR 2 SPRIGS FRESH PARSLEY
1/4 CUP OLIVE OIL
2-3 MINCED GARLIC SCAPES
SALT AND PEPPER TO TASTE
8 OUNCES PENNE OR OTHER PASTA

Cook pasta. Crumble cheese into a bowl and add other ingredients. Drain pasta and toss with cheese mixture.

GARLIC SCAPE PESTO

GARLIC SCAPE PESTO – MILDER THAN WHEN USED WITH GARLIC
1 BUNCH GARLIC SCAPES (10)
1/2 CUP OLIVE OIL
2 CUPS FRESH PARSLEY OR CILANTRO
1 CUP GRATED PARMESAN CHEESE (OPTIONAL)
SUNFLOWER SEEDS – OPTIONAL

Puree garlic scapes in a food processor. Add parsley, cilantro and oil. Puree again. Add cheese and mix, adding additional oil of necessary to blend. Stir in sunflower seeds or other nuts. Mix in warm pasta or use as a spread for bread.

GARLIC SCAPE FRITTATA

1 1/2 CUPS CHOPPED GARLIC SCAPES
1/2 CUP CHOPPED SCALLIONS
1/4 CUP HOT WATER
SALT AND PEPPER TO TASTE
4 LARGE EGGS 2
TBSP. OLIVE OIL

Place garlic and scallions in a 10 inch skillet and 1 tsp oil, 1/4 cup of water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set – 2 to 3 minutes. Serve hot or warm. Cut into wedges. Serves 2.

GARLIC GREENS RICOTTA

1/4 LB. GARLIC GREENS CHOPPED
1/2 LB. RICOTTA CHEESE

Mix the chopped garlic greens into the ricotta. This is wonderful over pasta or as a spread on bread.

GARLIC GREENS PESTO

1/4 LB CHOPPED GARLIC GREENS
8 OUNCES OF OLIVE OIL
GRATED PARMESAN OR ASIAGO CHEESE
SALT AND PEPPER TO TASTE
OPTIONAL TOASTED NUTS

In a blender, food processor or mixer, combine all ingredients until you get the consistency you want.

PESTO

1 CUP PACKED FRESH BASIL LEAVES
1 TO 3 CLOVES OF GARLIC
1/3 CUP PINE NUTS, WALNUTS, OR HAZELNUTS ( TOASTED)
3 TO 6 TABLESPOONS GRATED PARMESAN CHEESE
1/2 TEASPOON SALT OR TO TASTE
2 SPRIGS FLAT PARSLEY – OPTIONAL
1/3 TO 1/2 CUP OLIVE OIL

Finely chop the basil, garlic, pine nuts, cheese, salt, and parsley in a food processor. Gradually add the olive oil to make a thick paste. Serve at room temperature with any kind of hot pasta. The flavor is intense, so a little goes a long way.

ORANGE MINTY

5-6 SPRIGS FRESH MINT
3 CUPS WATER
1/3 CUP SUGAR
2 CUPS ORANGE JUICE
1/2 CUP LEMON JUICE
WATER AND ICE

Pour water in a saucepan and bring to a boil. Add mint to saucepan and cover. Let sit at least 15 minutes. Remove mint with a strainer or slotted spoon. Add sugar to saucepan and stir until dissolved. Set aside to cool. Pour juices into a half gallon pitcher. Add mint and sugar mixture. Add enough water and ice to fill the pitcher. Stir well and serve.

GOAT CHEESE PESTO DIP

1/2 POUND OF GOAT CHEESE
4 SPRINGS FRESH BASIL
1/4 POUND OF PINE NUTS
2 TABLESPOONS OLIVE OIL
4 DICED PLUM TOMATOES

Add basil leaves, pine nuts and olive oil to food processor and puree. Heat goat cheese in the microwave for 30 seconds to one minute. Spread goat cheese on a platter and top with pesto. Top with pine nuts and diced tomatoes. Serve with your choice of crackers or fresh bread.

FRESH PEA SOUP

1 CHOPPED ONION
1 CHOPPED POTATO
3 1/2 CUPS WATER
1 TO 2 TEASPOONS SALT
3 CUPS FRESH PEAS FROM PETE’S

In a large saucepan saute the onion in 1 tablespoons of olive until until golden brown, 7 to 10 minutes. Add the chopped potato, water and salt and cook over medium heat until the potato is soft, 10 to 15 minutes. Add the 3 cups of peas and cook until bright green. Puree in a blender or food processor. Serve warm. Optional garnish, a dollop of sour cream or plan yogurt in each bowl. Sprinkle fresh chopped dill or parsley on top.

THREE PEA STIR FRY

1 LARGE GLOVE GARLIC – MINCED
1 TABLESPOON GINGER ROOT – MINCED
1/8 – 1/4 TEASPOON CRUSHED HOT CHILIES
1 1/2 CUPS SUGAR SNAP PEAS
1 1/2 CUPS SNOW PEAS
1 CUP PEAS
1 TEASPOON SOY SAUCE
1 TEASPOON SEASAME SEED OIL

Heat 1 tablespoon oil in large frying pan over moderately high heat until hot but not smoling. Add ingredients and stir fry until fragrant, about 1 minute. Cut the snap peas and snow peasinto 1 inch pieces, and add to garlic mix and cook until crips tender, about 3 minutes. Add the peas and stir fry about 2 minutes. Remove from heat. Stir in the soy sauce and seasame seed oil. Sprinkle with toasted seasame seeds and salt to taste. Serve immediately.

PEAS PLEASE

2 CUPS SNOW PEAS OR SUGAR SNAP PEAS
1 TABLESPOON GINGER ROOT
1 TABLESPOON OLIVE OIL
2 CUPS PEAS
3 TABLESPOONS ORANGE JUICE

Remove stems from snow peas or snap peas. Snap peas into bite-size pieces. Set aside. Peel and finely chop ginger root. Heat oil in large frypan over medium high heat. Add ginger. Cook and stir about 1 minute. Ginger should be fragrant. Add sugar snap peas to frypan. Cook and stir until crisp-tender, about 3 minutes. Add peas and orange juice to frypan. Cook and stir until hot, about 2 minutes. Remove frypan from heat and serve immediately.

PINTO BEANS

1 POUND PINTO BEANS
1 LARGE ONION, CHOPPED
2 FRESH TOMATOES, DICED
2 JALAPENO PEPPERS, CHOPPED
1/4 POUND BUTTER
SALT AND PEPPER TO TASTE

Cover pinto beans with water and soak overnight. Drain water, recover with fresh water and cook slowly until done. Drain liquid. Saute 1 large chopped onion, fresh tomatoes, and jalapeno peppers chopped without seeds in butter, salt and pepper to taste. Pour in beans and add one can of beer, simmer for 30 minutes.

RHUBARB SORREL CRISP

4 CUPS RHUBARB FINELY CHOPPED
2 CUPS FINELY CHOPPED SORREL OR SLICED STRAWBERRIES
1 CUP SUGAR
1 TABLESPOON ORANGE PEEL
1 TEASPOON VANILLA
1/4 CUP OF WATER
3 TABLESPOONS CORNSTARCH
1 1/2 CUPS FLOUR
1 1/2 CUPS ROLLED OATS
3/4 CUP BROWN SUGAR
3/4 CUP BUTTER
1/2 TEASPOON SALT
1/2 TEASPOON GROUND CINNAMON
1/2 CUP CHOPPED WALNUTS – CHOPPED – OPTIONAL

Combine rhubarb, sorrel or strawberries with sugar orange peel and vanilla in large saucepan. Bring to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.

Disolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside

Mix flour, oats, brown sugar, butter, salt, cinnamon, and nuts together until crumbly. Place about 3 1/2 cups of crumb mixture into greased 9×13 inch baking pan and press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350 degrees for 30-40 minutes. Cut into squares.