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FRESH, LOCAL, SUSTAINABLE FOOD.DIRECT FROM THE FARM TO YOUR DOOR

Recipes for items in our Fresh Totes

 

Bok Choy Quiche


Pan-fry one bunch of chopped bok choy leaves and one diced onion until soft. Drain and spread in prepared pastry case. Sprinkle with tasty cheese. Mix 2 beaten eggs, 2/3 cups cream and 1/3 cup milk and pour over bok choy. Bake in moderate oven for 35 minutes or until filling is set.

 

Bok Choy Stir-fry
Stir-fry 1 clove minced garlic with 3 cups of chopped vegetables (carrot, celery, capsicum, zucchini, snow peas, beans) in 2 tablespoons peanut oil and 1 teaspoon sesame oil. Add 1 bunch chopped bok choy and cook until just wilted. Stir in 2 tablespoons salt-reduced soy sauce and 1 tablespoon sweet chilli sauce. Serve hot sprinkled with roasted sesame seeds. Pan-fry beef, chicken or fish for added variety.

Bok Choy And Vegetable Salad
Steam bok choy until wilted. Cool and mix with broccoli, asparagus, baby corn, thinly sliced red capsicum, thinly sliced water chestnuts and shallots. Season French dressing with sesame oil, soy sauce and garlic. Drizzle over salad with roasted cashews

 

Cauliflower Salad

1 small head cauliflower
2 teaspoons fresh squeezed lemon juice
Dressing (see recipe below)
3 tablespoons minced hard-cooked egg
1 tablespoon minced parsley

Dressing:
1/4 cup extra-virgin olive oil 
2 tablespoons red wine vinegar
1 clove garlic, mashed to a paste or put through a garlic press
1 tablespoon small capers,
1 teaspoon paprika
Dash of cayenne pepper
Salt

Cut off the thick stems of the cauliflower and break into small flowerets. Place in 1-inch of boiling salted water to which the 2 teaspoons of lemon juice has been added. Cover and simmer for about 10 to 12 minutes, or until just barely tender. Remove from heat and drain well; cool. Trim off the stems very close to the flowerets.

Lightly beat together the olive oil, vinegar, garlic, capers, paprika, cayenne pepper, and salt. Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed. Add additional salt is necessary.

Marinate for several hours or overnight. To serve, sprinkle with the minced egg and parsley.

Makes 6 servings.

 

 

Blackberry or Blueberry Crumble

  • 2 cups washed blackberries
  • 2/3 cup sugar
  • 2 tablespoons lemon juice, or juice of 1 lemon
  • 3 tablespoons butter
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon salt

Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350° for 40 minutes. Serve warm or cold with cream, ice cream, or dessert sauce. Blackberry crumble dessert recipe serves 4.

Peach Crisp

Fresh peaches peeled and sliced, sugared to taste
1 c. flour
1/2 c. white sugar
1/2 c. brown sugar
1 egg
6 or more tbsp. butter (melted)

Peel and slice peaches to almost fill a medium sized dish, sweetened to taste in sugar.

Make topping by blending sugars, flour and egg, and spoon over peaches. Drizzle with melted butter.

Bake at 350 degrees for 40 minutes or until topping is nicely brown. Serve warm as is or with ice cream or whipped topping.

Fresh Spinach And Mushroom Salad

10 oz. fresh spinach, rinsed, drained, and torn into bite-size pieces
2 c. sliced mushrooms
1/2 med. red onion, sliced
2 oz. blue cheese, crumbled
1 garlic clove, crushed
3/4 tsp. salt
1/4 tsp. thyme
6 tbsp. olive oil
2 tbsp. white wine vinegar
Freshly ground pepper

In large salad bowl combine spinach, mushrooms, onion, and blue cheese; set aside. In small jar combine garlic, salt, thyme, oil, and vinegar. Shake well. Pour over salad and toss lightly. Serve with freshly ground pepper. Makes 4 servings.
 Fresh Spinach Chicken with Balsamic Glaze
  • 4 Boneless skinless chicken breast halves
  • 1/4 tsp Salt
  • 1/4 tsp Freshly Ground Pepper
  • 1 Tbsp Olive Oil
  • 1 Red Bell Pepper - cut into thin slices
  • 1 Cup Red Onion -- thinly sliced
  • 2 Garlic cloves - minced
  • 6 Cups Loosely packed fresh spinach
  • 1/3 Cup Balsamic Vinegar
  • 1/2 tsp Packed light brown sugar

Sprinkle both sides of chicken with salt and pepper.

Heat oil in large skillet over medium-high heat until hot.

Add chicken; cook 4 to 6 minutes or until brown, turning once.

Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear.

Place on plate; loosely cover, with foil, to keep warm.

Increase heat to medium-high.

To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften.

Add spinach; sprinkle with remaining 1/8 tsp. salt.

Remove from heat; toss until spinach is barely wilted.

Place on serving plates or platter. Top with chicken.

Return same skillet to hight heat.

Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping brown bits from bottom of skillet.

Drizzle balsamic glaze around chicken and vegetables.

 Broccoli Beef

Ingredients:
1lb flank steak
4 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon cornstarch
1 bunch fresh broccoli (sliced into florets)
2 garlic cloves (minced)
2 slices fresh ginger (finely minced)
2 tablespoons vegetable oil
 
Step 1: Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.
Step 2: Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.
Step 3: Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.
Step 4: Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.
Garlic Broccoli
 
  • 4 cloves garlic, peeled
  • 1 1/2 teaspoons salt
  • 1 bunch broccoli, cut into florets
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup grated Parmesan cheese, or to taste

    •  Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving

    Broccoli, Corn, and Green Bean Saute

  • 1/4 cup butter
  • 1 1/2 cups chopped fresh broccoli
  • 1/2 pound whole kernel corn
  • 1/2 pound green beans can green beans
  • 1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
  • dried oregano to taste
  • salt to taste
  • ground black pepper to taste

    Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately

    Ohio Grape Pie

    • 3 1/2 cups Concord grapes, washed and stemmed
    • 1 cup sugar
    • 4 Tbsp. flour
    • 1 1/2 Tbsp. butter
    • 1 Tbsp. freshly squeezed lemon juice
    • 9" pie shell, either homemade or prepared  
    • For topping:
    • 3/4 cup flour
    • 1/2 cup sugar
    • 1/3 cup melted butter

    Prepare the Grapes
    Pinch the grapes to separate the skins from the pulp. (This isn't as time-consuming as it sounds; the grapes pop right out.) Save the skins. Simmer the pulp in a small saucepan for about 5 minutes. While still hot, press the pulp through a sieve or a food mill to remove the seeds.

    Make the Pie
    Combine sugar and flour; add to grape skins and pulp. Blend in lemon juice and melted butter. Pour into pie shell.

    Make the Topping
    Combine the topping ingredients and drizzle atop the pie.

    Bake the Pie
    Bake the pie at 350 degrees for 40 minutes. (you might want to put aluminum foil under the pie; this pie can get kind of messy in the oven.) Cool on a baking rack before serving.

    Makes one 9" pie.

    Grilled Sausage with Potatoes and Green Beans

  • 3/4 pound fresh green beans, trimmed and halved
  • 1/2 pound red potatoes, quartered
  • 1 large onion, sliced
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • 1/3 cup water
    1. Preheat an outdoor grill for high heat.
    2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
    3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender

    Sweet Pepper Pasta Toss with Kale

  • 1 (8 ounce) package uncooked farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup roughly chopped kale
  • 4 cloves garlic, chopped
  • 1 pinch dried basil
  • 1 pinch ground cayenne pepper
  • salt and ground black pepper to taste
  • 8 ounces feta cheese, crumbled
    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
    3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

     Vegan Fajitas

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • garlic salt to taste
  • salt and pepper to taste
  • 1 teaspoon white sugar
  • 2 small zucchini, julienned
  • 2 medium small yellow squash, julienned
  • 1 large onion, sliced
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 2 tablespoons olive oil
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, drained
    1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
    2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

    Grandma's Zucchini Bread

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
    1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
    2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
    3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
    4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

    Chicken Berry Salad

  • 1 ounce honey mustard salad dressing mix
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 pound skinless, boneless chicken breast halves
  • 8 cups mixed salad greens
  • 1 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 8 ounces sugar snap peas
  • 1/2 cup toasted pecans
    1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
    2. Preheat the grill for high heat.
    3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
    4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat

    Summer Squash Bread

  • 3 eggs, beaten
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 cups shredded summer squash
    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
    2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
    3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

    Fried Corn and Onions

  • 4 ears fresh corn
  • 2 tablespoons butter
  • 1 small sweet onion, diced
  • salt and pepper to taste

    Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy

    Summer Vegetable Ratatouille

    • 2 onion, sliced into thin rings
    • 3 cloves garlic, minced
    • 1 medium eggplant, cubed
    • 2 zucchini, cubed
    • 2 medium yellow squash, cubed
    • 2 green bell peppers, seeded and cubed
    • 1 yellow bell pepper, diced
    • 1 chopped red bell pepper
    • 4 roma (plum) tomatoes, chopped
    • 1/2 cup olive oil
    • 1 bay leaf
    • 2 tablespoons chopped fresh parsley
    • 4 sprigs fresh thyme
    • salt and pepper to taste
    1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
    2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
    3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
    4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
    5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
    6. Remove the bay leaf and adjust seasoning

    Spring Radish And Arugula Salad

    • 1 bunch fresh radishes
    2-3 very sweet carrots
    2 bunches arugula
    salt and pepper to taste
    E.V. olive oil
    2 Tablespoons freshly grated Parmesan cheese
    Lemon wedges

    Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

    Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad

    Arugula Pesto Recipe
    2 cups of packed arugula leaves
    1/2 cup of walnuts
    1/2 cup fresh Parmesan cheese
    1/2 cup extra virgin olive oil
    6 garlic cloves, unpeeled
    1/2 garlic clove peeled and minced

    1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

    2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

    3a Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

    3b Mortar and pestle method (photo pictures pesto produced this way): Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

    Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

    4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

    Makes enough pesto sauce for an ample serving of pasta for four people.

    Toscana Soup

  • 12 links spicy pork sausage, sliced
  • 1 tablespoon vegetable oil
  • 3/4 cup diced onion
  • 1 1/4 teaspoons minced garlic
  • 2 tablespoons chicken broth
  • 4 cups water
  • 2 potatoes, halved and sliced
  • 2 cups sliced kale
  • 1/3 cup heavy cream
    1. Preheat oven to 300 degrees F (150 degrees C).
    2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
    3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
    4. Stir in broth, water and potatoes; simmer 15 minutes.
    5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

    Roasted Kale with Sea Salt

    • 4 cups firmly-packed kale
    • 1 Tbsp. extra virgin olive oil
    • 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

    Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

    Makes 2 servings.

     

     

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