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| Chocolate Beet Bread 2 cups, sliced red beets 1 cup sugar 2 eggs 1 egg white 1 tsp. vanilla extract 1-½ cups flour ¾ cup cocoa powder 1 ½ tsp. baking soda ¼ tsp. salt ¼ semisweet chocolate chips ¼ cup chopped nuts, toasted Preheat the oven to 350 degrees. Grease 3 8x4x2 inch loaf pans. Toast the nuts by placing them on a baking sheet and baking at 350 degrees for 5 to 7 minutes. Puree the beets in a blender or food processor and transfer to a large bowl. Stir in the sugar, eggs, egg white and vanilla extract. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in the chips and nuts. Pour the batter into the loaf pans. They should be about two-thirds full. Bake for 30 to 35 minutes. Test by touching the top of the loaf; if the cake springs back and does not leave an indentation, it’s done. Run a table knife around the edges of pan and turn out onto a rack to cool. Apple Brownies 1 cup sugar 1 cup oil 2 eggs 1 tsp. vanilla 1 ½ cups flour 2 tsp. baking soda ¾ ts. salt 4 cups chopped granny smith apples ¾ cup chopped walnuts Glaze: ½ cup powdered sugar 1 tbsp. oil 1 tbsp. milk Heat the oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix all brownie ingredients together and bake for about 1 hour. If using a glass pan, check the brownies in 45 minutes for doneness. Before serving, combine all the glaze ingredients and spread over cooled brownies. Orzo with Spinach and Tomatoes From Rachel Ray (www.foodnetwork.com) 1 bunch spinach, washed, dried, and stems removed 1 pint cherry tomatoes, halved 2 lemons, zested 1 tbsp. olive oil 12 basil leaves, thinly sliced salt and pepper to taste Thinly slice the spinach and then place in the bottom of a medium size mixing bowl. Halve the cherry tomatoes and add them to the mixing bowl. Add the lemon zest, then add the hot, cooked, drained orzo pasta to the bowl. Drizzle the olive oil over the orzo and toss to combine everything. Then add the basil, salt and pepper and toss once more; adjust the seasonings to taste. Parsnip Pancakes 1 pound parsnips, peeled and shredded 1 large carrot, shredded ¼ cup minced onion 1 egg 1 tbsp. flour ½ tsp. baking powder salt and pepper to taste 1 tbsp. olive oil Preheat the oven to 250 degrees. In a steamer, steam the parsnips and carrots for 5 minutes or until softened but not mushy; set aside to cool slightly. Transfer the vegetables to a medium bowl and add the onion, egg, flour, baking powder, salt and pepper; stirring until well combined. In a large skillet heat the oil over moderate heat. Using ¼ cup measure, spoon the pancakes into the pan, using half the batter. Cook for 2 minutes per side or until golden brown. Transfer the first batch of the pancakes to a large baking sheet. Repeat with the remaining batter and remaining oil. Bake the parsnip pancakes for 7 minutes, or until they are heated through and lightly crisp. Fettuccine with Greens and Caramelized Onions 4 onions, sliced 1 tbsp. olive oil 1 tsp. sugar 1 (14oz) vegetable broth 1 ½ cups water 1 cup chard 1 cup kale 2 cups spinach salt and pepper to taste 8 oz. fettuccine pasta, cooked, warm Cook onions in oil over medium heat in a large skillet for 5 minutes; reduce heat to low and stir in sugar. Cook the onions until they are golden in color and very soft, about 20 minutes. Stir in the broth and water; heat to boiling. Reduce heat and simmer, uncovered, until broth is reduced by about 1/3; 10 minutes. Add greens; simmer, covered, until greens are wilted, 5-7 minutes; simmer, uncovered until broth is almost absorbed, 5 minutes and then season to taste with salt and pepper. Spoon over the pasta and serve. Linguine in Lemon Parsley Sauce 8 oz. linguine 1 tbsp. oil zest and juice of 1 lemon 1 tsp. sugar 1 cup vegetable broth ¼ cup finely chopped onions 3 cups stemmed parsley Simmer lemon zest and onions in oil for 3 to 4 minutes. Add the sugar and lemon juice and cook for 3 minutes more, stirring often. Pour in the broth and bring to a boil. Reduce the total liquid by half. Meanwhile, cook the linguine until it is al dente. Add the parsley to the lemon sauce and cook 3 to 4 minutes more. Put drained pasta in a casserole. Toss the sauce with the pasta and let stand 5 minutes before serving. Turnip Casserole 6 cups turnips, peeled and diced ¼ cup dry bread crumbs ¼ cup cream ½ tsp. nutmeg 1 tsp. salt 2 eggs, beaten 2 tbsp. brown sugar (optional) 3 tbsp. olive oil Cook the turnips in enough water until soft, about 20 minutes. Drain and mash the turnips. Soak the bread crumbs in the cream and stir in the nutmeg, salt and beaten eggs. Combine with the mashed turnips. Add the brown sugar (if using) to the beaten eggs and add to the turnips. Turn into a greased casserole dish. Bake at 350 degrees for 1 hour or until lightly browned on top. |