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2 T oil
1/2 c sweet potato
2 eggs
1 1/4 c milk
3/4 c flour
1 1/4 c cornmeal
1 T baking powder
1 t salt
1/2 t cinnamon
1/2 t nutmeg
1. Preheat oven to 350 F
2. Combine all wet ingredients and then add dry ingredients
3. Bake in oiled or lined muffin tins for about 20 minutes
Makes about 20 muffins
Ingredients:
2 c flour
2 t baking powder
1 t baking soda
1 T cinnamon
¼ t cloves
1 t ginger
½ t nutmeg
1 lb carrots
2 eggs
½ c maple syrup
¼ c oil
¼ c plain yogurt
¼ c applesauce
½ c raisins (optional)
Directions:
1. preheat oven to 350 F
2. combine wet ingredients and then add dry ingredients
3. bake in oiled loaf pan for 50 minutes to 1 hour
Ingredients:
2 cups flour
2 tsp baking powder
1/2 Tbsp sugar
1 tsp salt
1/2 tsp baking soda
1 stick butter
4 Tbsp chives (or desired quantity)
3/4 cup buttermilk
Directions:
Preheat oven to 450
Combine flour, baking powder, baking soda, sugar, and salt
Put 1/2 of dry mix in food processor and add butter
Mix until butter is chopped into small pieces but not completely smooth
Add back to other half of dry ingredients
Pour buttermilk in well in middle batter
Combine together but do not mix thoroughly
Pour ingredients on floured surface and kneed 2-3 times (dough should be somewhat crumbly)
Pat dough into square about 2 inches high
Cut into desired sizes and place on baking tray
Cook for approximately 12 minutes or until tops of biscuits are golden brown
Makes 16 2x2in biscuits
Ingredients:
1 cup oil
1 cup sugar
3 eggs
1 tbsp vanilla
2 cups shredded zucchini
3 cups whole wheat flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup raisins (optional)
1 cup walnuts (optional)
Directions:
1. preheat oven to 325 F
2. combine all wet ingredients and then add dry ingredients
3. bake in oiled loaf pans for about 1 hour
4. makes 2 loaves
Ingredients:
1 cup buckwheat flour
1 cup teff flour
1 tbsp cinnamon
2 tsp salt
1/3 tsp baking powder
3 eggs
1 cup applesauce
1/2 cup maple syrup
1 tbsp oil
2 tsp vanilla
2 cups shredded zucchini
1 cup raisins (optional)
1 cup chopped walnuts (optional)
Directions:
1. Preheat oven to 350 F
2. Mix wet ingredients and then add dry ingredients
3. Bake in oiled loaf pan for about 1 hour
4. Makes 1 loaf
Ingredients
Crust:
2 cups almond meal
1/3 cup olive oil
2 TBSP water
Filling:
4 eggs - beaten
3-4 oz goat cheese
1 cup kale - chopped
3 cloves garlic
1 red onion - diced
1 large zucchini - sliced thinly
1 TBSP olive oil
salt and pepper to taste
Directions
Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown.
Optional
Top with chives and serve with steamed beets, salad, and baguette!
1 cup milk
1 egg
5 tablespoons olive oil
1 cup ground cornmeal
1 cup all purpose white or whole wheat pastry flour
2 1/2 tablespoons baking powder
1 1/2 tablespoons honey or sugar
1 tsp salt
20-30 fresh sage leaves (try other herbs for fun!)
1/3 cup chopped walnuts or pecans
Mix milk, egg and 3 tablespoons olive oil well.
In a separate bowl, mix flours, baking powder, salt, and honey or sugar. Pour wet ingredients over dry and mix just until combined.
Heat a griddle over medium heat and add olive oil. Swirl to coat. When oil begins to shine, scatter half the sage leaves and half the walnuts on top. Quickly pour on half of the batter and spread to no more than 1/2 inch thick.
Cook until bubbles begin to form and bottom begins to brown. Carefully flip. I use 2 spatulas and if it breaks in two, don't sweat it, it will still taste good! Cook on the second side for 4-6 minutes. Complete the process with the second half of the batter and serve warm alongside a salad. YUM!
This is a great summer salad that can be eaten warm or cold. It is great alongside roast chicken or tempeh for dinner and leftovers are great the next day packed for lunch with cooked white or garbanzo beans and a green salad. Delicious on top of arugula!
We love Four Star Farms grains! They are grown, sustainably, right here in Western Massachusetts. Their flours are ground in small batches to retain nutrients and flavor. Learn more about their farm and growing practices at http://fourstarfarms.com
1 1/2 cups raw barley
1/4 cup chopped, dried apricots (dried cranberries, cherries, golden raisins or currants are also great)
3 scallions, chopped fine
1/3 cup finely chopped cilantro
salt to taste
4 - 6 tablespoons lemon juice (freshly squeezed juice with the zest is best, but great with bottled juice too)
1 tsp cinnamon
1 tsp cardamom
1 tsp ground ginger
1/4 tsp cayenne (or to taste)
scant 1/4 cup olive oil
Put barley in small pot with scant 3 cups of water. Cover and bring to a boil, then turn down and simmer until barley is soft, approximately 45 minutes. If you want the grains less sticky, rinse in cold water, but they are delicious as is.
Whisk lemon juice, cinnamon, cardamom, ginger, cayenne and olive oil. Salt to taste.
Mix barley with dressing, cilantro and scallions. Reserve a few scallions and cilantro to sprinkle on the top before serving.
1 bunch kale (any variety)
2 cups of optional additions (dried cranberries, cherries or apricots, sliced apples or pears, sliced or chopped toasted almonds, pecans or walnuts, parmesan or feta cheese, or, or, or....)
1 1/4 cup extra virgin olive oil
1/3 cup lime or lemon juice
4 cloves of garlic or 2 pureed garlic scapes
Salt to taste
Wash and remove kale from stems. Let kale drain. Roll kale leave into a bundle and slice into 1/2 ribbons or sized to your liking. Combine dressing ingredients. If you are using scapes, puree them first. Allow dressing to sit for at least a half hour before serving. Combine dressing and kale about 15 minutes before serving. Kale and dressing can be prepared several days in advance.
1 pint strawberries, chopped
1/3 - 2/3 cup finely chopped cilantro
2 tablespoons lime (or lemon) juice
3 finely chopped scallions
salt to taste
hot pepper to taste
Mix all ingredients together. Chill for at least 30 minutes to allow flavors to meld before serving.
The two delicious words in this title say it all. This is a great recipe for any strawberries that either have a little damage you did not see when picking or somehow make it past the time of being eaten fresh.
Ingredients:
2 cups of whole wheat or whole spelt flour (use white for a more traditional, lighter version)
1/2 cup sugar
3/4 cup cocoa powder
1 Tablespoon baking powder
1/2 tsp salt
1 to 1 1/2 cups chopped strawberries
1 1/4 cup milk
2 eggs
1/2 cup melted butter
1 tsp vanilla
1 cup dark chocolate chips
Instructions:
Preheat oven to 350. Grease muffin tins. Mix all wet ingredients, except berries. Pour dry ingredients, except chips, on top of the wet mixture. Fold in gently. Do not overstir. Gently fold in chocolate chips and strawberries. Fill muffin tins 2/3 full. Bake for 12-15 minutes, or until toothpick comes out clean. Cool on rack. Delicious with more fresh berries on the side!
1 baquette, thinly sliced
2 tablespoons of olive oil
1/2 cup of garlic scape, basil or cilantro pesto (see basic pesto recipe)
1 bunch or radishes (or turnips), thinly sliced
Coarse sea salt
Preheat oven to 400. Brush baquette slices on both sides with olive oil. Bake on cookie sheet until golden brown, approximately 3-5 minutes per side.
Slather a bit of pesto on each slice of baguette, arrange a few slices of radish or turnip. Sprinkle with sea salt. Yum, perfect appetizer or side dish.
Anise Hyssop
General Use:
The leaves and flowers are edible and can be used to sweeten and flavor tea or quickbreads and muffins (add 1/2 cup chopped fresh flowers or leaves). Anise hyssop has a licorice/minty flavor and the profusion of blooms throughout the summer make it an ideal perennial, edible flower and great for bees and hummingbirds.
Anise Hyssop Sugar Drop Cookies
1/3 cup anise hyssop florets removed from stem
3 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
6 Hakurei turnips, tops removed (save and throw in a stir fry)
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce
Trim turnips and peel with a vegetable peeler.
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.
1 bunch of radishes or turnips, tops trimmed to 1 inch above roots
1 1/2 tablespoons unsalted butter or olive oil
1 tablespoon sugar or honey
1/4 teaspoon coarse salt
ground black pepper to taste
Place the radishes in a large skillet and add just enough cold water to cover, about 1 to 1 1/4 cup. Add the butter or oil, sweetener, salt, and pepper and bring to a boil.
Reduce heat to simmer until the radishes are tender when pricked and the liquid has reduced to a glaze, about 5 - 12 minutes.
If the radishes are tender, but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
Ingredients:
Rhubarb (10 stalks cooked)
Small tomato
Small onion
Celery (2 stalks)
Hot peppers (a few slices)
Garlic (2 cloves)
Lemon juice/lime juice (to taste)
Directions:
Simmer chopped rhubarb in small amount of water in sauce pan until soft. Finely chop all other ingredients. Once rhubarb is cooled, combine all ingredients together and let chill in refrigerator.
½ cup plain yogurt (SideHill is our favorite!)
2 Tbsp oil or mayonnaise
¼ cup chopped parsley, basil, arugula, chives, spinach and/or cilantro
1 Tbsp lemon or lime juice
¼ tsp salt
a squeeze of garlic
Place all ingredients in a food processor and whirl until smooth. Serve over grain or green salad.
A delicious and refreshing pickle for salads, to mix into a stir fry, or to accompany a meal.
Read MoreThe Backstory:
Dan and I travelled through Europe, working on organic farms through an organization now called World Wide Workers on Organic Farms. We were extremely lucky to land at Tamarisk Farm in West Bexington, England, on what is known as the "Jurassic Coast" looking out over the channel and the chesil beach. The farm operated on the "hamper or basket system" - basically, a lovely name for a CSA, where your share of the harvest would be ready for you in a basket. This recipe comes from Josephine Pearse, a wise farmer, we worked for there.
Cooking note: She used, and I use, truly sour milk. The milk that Farmer Dan says is un-usable because it curdled in his coffee. You can use regular milk with a little vinegar or lemon juice added, buttermilk or kefir and all work well (and Food Safe might prefer this).
TAMARISK FARM RHUBARB CAKE
3 cups finely chopped rhubarb
1 egg
1 cup sour milk
1/2 cup olive oil, butter or coconut oil
1 cup brown sugar or sucanat
2 cups whole wheat or whole spelt flour
1 tsp baking soda
1/2 tsp salt
1 tsp or more of cinnamon
turbinado sugar mixed with additional cinnamon (optional)
Preheat oven to 350. Mix egg, oil, sour milk, brown sugar and rhubarb well. Add dry ingredients on top. Mix gently with spatula until dry ingredients are just incorporated. Pour into greased 9 x 13" pan (or make into muffins). Sprinkle turbinado sugar and cinnamon mix on top for a shiny, sweeter cake. Bake cake for approximately 30-45 minutes or until toothpick comes out without any flour on it (you may see a little soft rhubarb on toothpick and this is fine).
This recipe comes from one of Brookfield Farm's first apprentices, Nicole, who brought the recipe home from southern France. It is a great July dish, as usually all of the vegetables are available. Serve alongside bread and cheese for a complete meal.
2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatoes, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil
Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.
Search terms: Soup, summer, dinner, one pot meal,
