Basil Mojito

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BASIL MOJITO

By Nella Mae's Farm
Ingredients:

3-4 fresh mint leaves, chopped; 3-4 fresh basil leaves, chopped, 1 T sugar, 3 T fresh lime juice, 1.5 ounces (3 T) light rum, Chilled club soda or seltzer water, Ice

 

In a tall glass with back of a spoon or muddler crush mint and basil with sugar and lime juice until sugar is dissolved and stir in rum. Add ice cubes and top off the drink with club soda or seltzer water.

Stir drink well and garnish with mint, basil, and lime.

Farm Fresh Quiche

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Farm Fresh Quiche

Recipe By Vals Veggies

2 C chard, chopped

2 C zucchini, diced or grated

¼ C parsley, chopped

1-2 green onions

1-1/2 C Bisquick

½ t salt

¼ t pepper

2 C shredded cheese (choose cheddar, mozzarella, provolone or combo)

3 eggs

½ C canola oil

2 C precooked meat - ground beef, sausage or ham (optional)

 

Preheat oven to 350F. In a skillet with ¼ C water, steam chard until thoroughly wilted – it will shrink in size. Use colorful chard stalks if desired making sure to chop them well like you would celery. In a small bowl, whisk together eggs and oil. In a large mixing bowl, mix all other ingredients. When ready, add in chard and egg mixture. Stir to combine. Pour into greased casserole dish. Bake for 45 minutes, or until golden and inserted knife comes out clean. Let sit for 5 minutes before serving.

NOTE: This is such an easy and forgiving recipe…you can substitute with other veggies and still have a great taste – add corn, peas, arugula, spinach, radish, turnips, peppers, broccoli, etc. Just be sure that the quantity comes to about 5 C worth of chopped veggies to maintain a similar consistency.

Baked Sugar Snap Peas

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Baked Sugar Snap Peas

Ingredients

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • sea salt to taste

Instructions

  1. Preheat oven to 450 degrees.
  2. Put sugar snap peas in a single layer on a baking sheet covered in aluminum foil. Coat peas with olive oil. Sprinkle garlic, thyme, and salt on peas and mix around so coated.
  3. Bake 7-8 minutes.
  4. Serve and enjoy.

Recipe Notes

This makes a great side dish
or serve it with pasta

 

 

Spring Roots and Garlic Scapes with Fried Eggs

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Recipe by  reformation acres

A hash of spring garden offerings like turnips, radishes, onions, and garlic scapes. Add in some fried eggs and you've got yourself a great breakfast!

Ingredients

  • 1 bundle turnips, chopped
  • 1 bundle radishes, chopped
  • 3 pearl onions, diced
  • 1 garlic scape, chopped
  • 4 Tablespoons butter
  • 3 eggs
  • salt and pepper
  • a handful of parsley or cilantro, chopped

Instructions

  1. Bring a medium saucepan of water to a boil.
  2. Add a tablespoon of salt to the water and toss in the chopped turnips and radishes.
  3. Boil them for about 4-5 minutes until they're tender and then drain off the water.
  4. Add half of the butter to a cast iron skillet and then saute the radishes and turnips for about 5 minutes.
  5. Add the garlic and onions, a sprinkling of salt and pepper, and continue to saute for another 5 minutes until the roots turn brown and crisp.
  6. Put the rest of the butter in the skillet and make 3 wells in the vegetables and crack an egg into each well.
  7. Sprinkle the eggs with salt and pepper and cook them until the whites are set and the yolk is to your desired doneness.
  8. Garnish with parsley, salt, and pepper.

Pickled Garlic Scapes

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Ingredients

Makes 2 Pints of Pickled Garlic Scapes:

Additional ingredients PER PINT:

  • 2 bunches garlic scapes (washed and trimmed)
  • 1 ½ cups apple cider vinegar
  • 1 ½ cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons raw sugar (can substitute granulated white sugar if necessary)
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seed (not ground mustard)
  • ¼ teaspoon crushed red pepper flakes (can omit if you're sensitive to heat)
  • ¼ teaspoon coriander seeds (not ground coriander)

Instructions

Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within 1/4 –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.

Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butter knife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it!

The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator.

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Butter Braised      Radishes

This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to roast pork or chicken.

Ingredients

1-3/4 lb. radishes (about 2 bunches), tops removed and reserved
1-1/2 Tbs. unsalted butter
2/3 cup lower-salt chicken or vegetable broth
1 Tbs. cider vinegar
1 tsp. granulated sugar
Kosher salt


Preparation

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)
In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.

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Strawberry Rhubarb Jam

Strawberry Rhubarb Jam is a classic combination - and delicious on everything from plain buttered toast to spread across a scrumptious muffin. This recipe does not use pectin.


Servings: 4 half-pint jars of jam
 

  • 2 1/2 cups sliced strawberries
  • 2 cups chopped rhubarb
  • 1/2 cup water
  • zest and juice of 1 lemon
  • 2 1/2 cups sugar


Instructions

  1. In a large pot over medium heat, add strawberries, rhubarb, water, and lemon and bring to a boil. Reduce heat the medium-low and simmer for 5 minutes, stirring occasionally.
  2. Add sugar and continue stirring occasionally, until jam has thickened - about 10-15 minutes (how to test the jam for doneness). Skim off any foam that's formed on the surface and discard.
  3. Divide the jam between 4 sterilized half-pint mason jars. Wipe down rims with a clean cloth, then screw on lids until they're finger-tight.
  4. Process the jars in a hot water bath.  I usually do this by filling my largest pot with enough water to cover the tops of the jars and bringing it to a rapid boil. Place the jars into the boiling water (using tongs or a jar lifter) and let them sit in the bath for 10-15 minutes - the lids will "pop" inwards, which signifies the lids have vacuum-sealed. (The lids may not pop until after you remove the jars from the water bath.)
  5. Remove jars from the water bath and let cool. Any lids that don't dip down in the middle, or that spring back, have not sealed. Place those jars in the refrigerator and enjoy them first.
  6. All other sealed jars may be stored in a dark, dry place for up to one year.

Recipe Notes

  • Recipe yields approx 4 half-pints (8oz) jars of jam.
  • This recipe does not use pectin. The lemon zest and juice acts as a natural pectin to thicken this jam. 
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Kale Salad for Skeptics

MAY 22, 2016 | NELLAMAE

By: Nella Mae Parks

Ingredients:

  • ½ lb of kale leaves (for 2-4 servings)
  • Coarse sea salt 
  •  ¼ cup olive oil
  • ¼ c apple cider vinegar
  • 2 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Pepper

Don’t chop kale: rip off the big stems and then rip handfuls of leaves into a bowl. Crunch it with your hands with some sprinkles of salt. Put dressing ingredients in a jar with lid, shake. Dress salad 5 minutes before serving. The acid in dressing facilitates wilting, which makes kale more palatable. Add strawberries, apples, nuts, seeds, cheese, etc. to make it more interesting. Note: dressing keeps well but salad does not. The recipe makes 2-4 servings.

Feta-Stuffed Sliders with Tahini-Yogurt Sauce

  Makes 6 to 8 servings as main dish; 12 to 16 as an appetizer

Makes 6 to 8 servings as main dish; 12 to 16 as an appetizer

Yogurt Sauce:

  • 3/4 cup (5 ounces) plain, thick yogurt, preferably Greek-style
  • 2 tablespoons tahini (sesame seed paste), stirred until smooth
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/4 cup finely chopped fresh mint

Sliders:

  • 1 cup bulgur
  • 1/2 cup grated onion
  • 11/2 teaspoons ground cumin
  • 11/4 teaspoons salt
  • 1 teaspoon sweet paprika
  • 1/8 teaspoon cayenne
  • 11/2 pounds ground beef, 75 to 85 percent lean
  • 2 ounces feta cheese
  • 2 tablespoons coarsely ground sumac for serving, optional (Sources, page 000)
  • 5 pita breads, cut into quarters for serving

Directions

Make the yogurt sauce by stirring together the yogurt, tahini, garlic, lemon juice, salt, and mint in a small serving bowl until well blended. Thin it with 1 tablespoon cool water to make 1 cup. Taste for lemon juice and salt and set it aside to let the flavors develop until ready to serve. (You can make this up to 1 day ahead and store it in the refrigerator overnight, then let it sit at room temperature for 1 hour before serving.)

To make the sliders, bring a teakettle of water to a boil. Put the bulgur in a large mixing bowl and stir in 1 cup boiling water. Cover the bowl with plastic wrap and leave it to swell and absorb all the water, about 15 minutes. Add the onion, cumin, salt, paprika, and cayenne to the bulgur and stir to combine. Break up the ground beef into the bowl and gently mix with a rubber spatula or your hands to blend it thoroughly.

Preheat the oven to 350°F and lightly grease a baking sheet. Break the feta cheese into marble-sized pieces to have enough for each slider. Use a 1/4-cup measuring cup to portion the ground beef mixture. Dampen your hands and shape the portions into balls, and use your thumb to press the feta into the center. Shape the balls into 3/4-inch patties about 21/2 inches wide and space them on the baking sheet. You’ll have 18 to 20 sliders.

Bake the patties until they are walnut brown, 15 to 17 minutes and remove them with a metal spatula (the bulgur tends to grab a little bit). Alternatively, pan-fry them in 1 tablespoon of olive oil in a skillet over medium-high heat or grill them over a preheated medium-hot charcoal or gas grill for 3 to 31/2 minutes per side.

To serve the sliders, sandwich each one inside a pita triangle with a sprinkle of sumac and a spoonful of the reserved yogurt sauce.

Scotty's Honey Mustard Dressing

Ingredients:

  • Honey
  • Dijon Mustard
  • Extra Virgin Olive Oil
  • Gourmet Rice Vinegar
  • Freshly Ground Pepper
  • Kosher Salt
  • Finely Chopped Garlic

Amounts all to taste!

Keep tasting as you make it to see how you like it.

Directions

In a bowl throw in a big blob of honey, depending on how many people are coming.
Combine the rice vinegar then the mustard and olive oil, then a good pinch of Kosher salt and freshly ground pepper and a lot of the chopped garlic.
Mix with a whisk really well to break up the honey...
Then toss with your lettuce/salad.

Scotty's tips for a great salad

Always grate the radishes and the carrots.
Always seed the cucumbers and then slice very thinly!
Slice the sweet onion very thinly too!
It is important not to let just one flavor over-ride any of the others.

Steamed Vegetables Recipe

Adapted from the website “101 Cookbooks”

A sampling of seasonal vegetables flaky sea salt to finish: good olive oil, a few drops of toasted sesame oil, shallot oil, butter or cheese

Wash your vegetables well, and cut them into bite-sized pieces. You can leave peels on or not, according to your personal preference. 

Organize them according to needed cooking time. 

For example:

  • Slower-cooking vegetables are sweet potato, potato, winter squash, beets and carrots.  These usually cook through in about 10 minutes.
  • Broccoli, cauliflower cook through in 6-7 minutes.
  • Faster-cooking vegetables include asparagus, fava beans (inner pods), snap peas, and zucchini.  These cook through in just 3-4 minutes.

Bring an inch of water to a simmer in a skillet large enough to accommodate the diameter of your steamer. The water should not be so high that it makes contact with the vegetables when the steamer is placed in the skillet - do a quick test if needed, and remove some water if needed.

The goal here is to have your vegetables perfectly cooked and ready to serve just before you sit down. And, ideally, all of the vegetables finish cooking at the same time. Here's how you do it. Roughly ten minutes before you're ready to serve, place the slow-cooking vegetables over the simmering water, covered. Let them steam there until they're about 2/3 cooked, about 6-7 minutes. Test, and cut into any root vegetables toward the end to make sure they're going to be cooked through. Broccoli and cauliflower only need 3-4 minutes, so add those next . And the faster cooking vegetables, like snap peas and asparagus, just need a kiss of steam to brighten, barely a minute. Add those last. 

You'll have to make slight adjustments based on the sizes of your vegetables, but this is the general idea. Cook them until they're bright, just tender, and taste good to you.

Arrange the steamed vegetables and serve along with a drizzle of good oil - toasted sesame, shallot, olive oil, herb, etc. With a sprinkle of flaky sea salt.

A few tips:

While steaming with water is most common,  try using miso broth, vegetable broth, vegetable dashi, or tea in place of water. Each imparts a different scent and flavor to the vegetables.

Arrange your slowest cooking vegetables in the bottom of the steamer, working up to the quickest. Another time saver is to get your densest, slowest cooking vegetables started in in the bottom tray, while you prep the quicker cooking vegetables for the mid and top baskets. Keep the lid on.

Pasta Ratatouille

This recipe used at the Market is from OSU Food Hero Website.

Ingredients

  • 6 cups water
  • 1 pound pasta
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 5 cloves garlic, finely chopped
  • 2 medium green bell peppers, chopped
  • 3 small zucchini, cubed
  • 1 small eggplant, cubed
  • 3 medium tomatoes, cubed
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon pepper
  • 2 teaspoons basil
  • 1 cup swiss cheese, shredded

Directions

Bring water to a boil in a large pot. Add pasta and cook until tender, about 10 minutes. Drain and set aside.

Heat oil in a skillet over medium heat. Add onion and garlic and sauté about 4 minutes.

Add bell pepper, zucchini, and eggplant. Cook about 10 minutes.

Stir in tomatoes and seasonings. Continue to cook another 3 minutes or until vegetables are crisp-tender.

Serve over pasta.

Top with Swiss cheese.

Apple Spinach Salad With Warm Bacon Dressing

Serves 4-6 as a starter salad

  • 1 bunch fresh spinach, stemmed, washed well and dried (about 4 packed cups)

  • 1 Fuji apple, cored and thinly sliced; may substitute any sweet apple, strawberries, blueberries, what ever sweet fruit is in season

Dressing

  • ¼ cup finely diced raw bacon

  • ¼ cup finely diced red onion

  • 1 teaspoon minced garlic

  • 2 teaspoons Dijon mustard

  • ¼ cup white distilled vinegar

  • 2 tablespoons sugar

  • Pinch red pepper flakes

  • ½ teaspoon black pepper

  • ¼ teaspoon salt

  • 2 tablespoons extra virgin olive oil

  1. Placed the spinach and fruit in a large bowl and refrigerate until ready to dress.

  2. In a small nonstick pan, cook the bacon over medium-high heat until half done, about 2-3 minutes. Add onion and garlic and cook until onion is barely tender and bacon is cooked through, about 1-2 minutes.

  3. In a small bowel, whisk together mustard, vinegar, sugar, red pepper flakes, pepper, salt and oil and then stir into pan. Immediately remove from heat and pour over spinach and apples. Toss until salad is coated with dressing. Serve immediately.   

Merlyn’s Mystic Italian Dressing Makes 3 cups

The Italian Roast Rub is excellent on chicken and pork slow roasted to a succulent perfection.  But don’t stop there! This recipe will bring a lot of flavor to your everyday salads.

For a creamy version substitute sour cream and/or mayonnaise for the canola oil and olive oil.  If you want a lower fat version make another substitution and use nonfat yogurt for the sour cream. It makes a great vegetable dip, chip dip or even baked potato topper!!

Ingredients:

Fresh Garlic – 5 toes minced or crushed 

Merlyn’s Mystic Italian Roast Rub – ¼ cup

Red Wine Vinegar – ¼  Cup

Balsamic Vinegar – ¼ Cup

Extra Virgin Olive Oil – 1 cup

Canola Oil – 1 cup

 
  1. Combine the garlic, roast rub and vinegars in a glass or stainless steel bowl.
  2. Whisk together and allow to sit for 5 minutes (if you have a wand blender I recommend using it instead of the whip)
  3. Combine the oils in a measuring cup.
  4. As you whisk the herb vinegars slowly add the oils. The slow addition of the oils to the vinegar will help the flavors blend even though they will separate after sitting.
  5. Store in a shaker jar or dressing carafe with a tight fitting lid to simplify service.

Although Merlyn’s Mystic Italian Roast Rub does  need to be refrigerated to keep the flavor at it’s peak for an extended length of time, removing the rub a few hours before it is to be used will allow the extra virgin olive oil to soften as it reaches room temperature and make it easier to work with.

Fresh Asparagus Salad

Try blanching or grilling some fresh asparagus then, while it is still hot, toss with a little of the dressing. Chill and serve as the salad course with Some fresh spring lettuce greens and/or your choice of a variety of toppings: Fresh strawberries, Fire roasted morel mushrooms, Roasted red peppers, Parmesan cheese, Fresh diced Heirloom Tomatoes,  Toasted spring garlic slices, Slices of fresh pear or Grilled fresh peach...the sky is the limit!

SPRING ROLLS

  • 1 package large dried rice wrappers (also called "rice paper")

  • 1 cup cooked chicken or turkey, sliced or cut into bite-size pieces, and tossed in 2-3 Tbsp. fish sauce (OR substitute 1 cup cooked small or medium-sized shrimp - fresh, canned, or frozen, tossed in 2 Tbsp. soy sauce) - If Vegetarian, substitute baked tofu or flavored wheat gluten

  • 1 cup fresh coriander leaves (cilantro)

  • 1 cup fresh sweet basil, roughly chopped if leaves are large

  • 1/2 large cucumber, sliced into matchstick-like pieces

  • 1 carrot, grated

  • 1 cup fresh bean sprouts

Except for the rice rolls, place each of the above ingredients in a separate bowl and set aside.

Fill a large bowl half full of hot water (but not scalding, as you will have to dip your fingers in it). Place bowl and wrappers on a clean working surface, such as a cutting board.

Take out one of the rice wrappers and place it in the bowl of hot water. You may have to gently press the wrapper down into the water. The rice paper will soften in approximately 30 seconds.

When the wrapper is soft enough to eat (these rolls do not require cooking), remove from water and place on the clean working surface.

Working always horizontally, place slices of the chicken (or tofu/wheat gluten) toward the end of the wrapper. Now add some of the cucumber on top.

Now add a little carrot, fresh coriander, basil, and bean sprouts. Begin to roll by folding the bottom portion of rice paper over the ingredients. Continue by lifting the right side of the wrapper and folding it over the ingredients. To complete the roll, fold top side down, OR roll the spring roll forward until all the end of the rice paper. Try to keep your folding/rolling as tight as possible. The ingredients should appear at one end to create an "open" type of fresh roll. To secure the roll, simply dip your fingers in a little water and wet the end flap, then press to seal. Place upright in a bowl (like a bouquet), or on a platter. Serve with hoisin sauce and/or Thai Sweet Chili Sauce (available at most large supermarkets in the Asian section, or in Asian/Chinese food stores). Or serve with my Thai Peanut Sauce (recipe). These fresh rolls pair well with a cold lager, or a glass of chilled white wine. ENJOY!

While most Western versions of peanut sauce are made with peanut butter, this Thai peanut sauce recipe starts with real peanuts - and you'll taste the difference! At the same time, it's super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a yummy cold noodle salad. A very easy and delicious peanut sauce recipe!

PEANUT SAUCE

  • 1 cup fresh-tasting dry roasted peanuts, unsalted

  • 1/3 cup water

  • 2 cloves garlic, minced

  • 1/2 tsp. dark soy sauce

  • 2 tsp. sesame oil

  • 2 Tbsp. brown sugar

  • 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)

  • 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice

  • 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)

  • 1/3 cup coconut milk

Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar.

Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks, or freeze).