Fresh Red or White Currant and Poppy Seed Bread

Ingredients:

3/4 cup butter, room temp

1  cup sugar

zest from one orange or lemon (I love orange here)

 1/2 tsp orange or lemon extract

1 tsp vanilla

2 eggs

3/4 cup buttermilk or yogurt

1 1/2 cups whole wheat pastry or white flour

1 tsp baking powder

1/2 tsp salt

1 cup fresh red or white currants

2 - 4 Tablespoons poppy seeds

1/2 cup chopped pecans or walnuts (optional)

Instructions:

Preheat oven to 350. Grease 9 x 5 loaf pan.

Cream butter, sugar, and orange or lemon zest and extract until fluffy. Add eggs and buttermilk and mix well. Pour flour, baking powder, and salt on top. Stir just until combined and then fold poppyseeds and currants in gently. Pour into loaf pan. Bake 50-60 minutes or until light brown and a toothpick comes out clean. 

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice. 

Blueberry Orange Juice Bread

This recipe originally came from Just a Taste. I changed it from white flour to whole wheat pastry for the health benefits and loved it. Every loaf has received rave reviews.

Ingredients:

1 egg

1 cup sugar

2 Tablespoons canola or olive oil

2/3 cup orange juice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups whole wheat pastry flour

1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 350. Grease a loaf pan.

If using frozen berries, keep them frozen until it comes time to add them (right at the end). Combine wet ingredients and sugar and mix well. Add dry ingredients and stir until just combined. Fold in the blueberries gently. 

ake for 50 min - 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and allow to cool before slicing. This recipe makes great muffins, if preferred.  Just follow same recipe and bake for 20-30 minutes.

Spelt or Barley Salad with Raisins, Beets and Citrus Vinaigrette

Ingredients:

2 cups uncooked whole grain spelt or barley 

1 orange

1 1/2 tablespoons lemon or lime juice

1 1/2 tablespoons flaxseed or olive oil

2 small raw beets, peeled and grated

1 raw carrot, grated

3/4 cup raisins or dried cranberries

1 small bunch scallions or 1 small onion

Place spelt or barley in pot with 4 1/2 cups water. Bring to a boil, reduce heat and cook 45 minutes- 1 hour or until soft (barley cooks faster). Drain and rinse with cold water. Zest the orange and add zest to grain. Add juice from 1/2 of the orange. Add remaining ingredients. Mix and serve. 

Lemon Basil Cake

This recipe is adapted from Trader Joe's Lemon Basil Cake. It is simply delicious. 

Ingredients:

For the cake:

1 1/2 cups Four Stars whole wheat pastry flour

2 ½ teaspoons baking powder

1/2 teaspoon salt

 1 cup sugar (can use 1/2 cup if you know you like things less sweet or if you are definitely going to use glaze)

finely grated zest of 2 lemons

3/4 cup plain, vanilla or maple Sidehill yogurt OR sour cream (I like to bake with whatever dairy product needs to be used first)

1 tablespoon lemon juice

1/2 cup extra virgin olive oil or vegetable oil

2 large eggs

 1 teaspoon vanilla extract

1/3 - 1/2 cup finely chopped basil (look for lemon basil in perennial garden for double lemon whammy)

For the glaze:

½ cup confectioner's sugar

2 teaspoons lemon or lime juice

1 teaspoon milk or cream

Preheat oven to 350. Oil an 8 or 9" springform cake pan or a loaf pan. Mix yogurt, oil, eggs and vanilla. Add sugar, lemon zest and basil and mix well. Add dry ingredients and mix just until combined. Pour into pan and bake 40-50 minutes or until a toothpick comes out clean. Allow to cool. If glaze is desired, whisk together glaze ingredients and drizzle over cake. Apprentice, John Dickens, highly recommends this step!

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Zucchini Brownies or Muffins

Our daughter, Anna, provided us with this recipe. It was a hit with the farm crew. These are not traditional brownies, however, they are very healthy and super tasty AND they require a good amount of zucchini that many a child might never notice. 

Ingredients:

2 cups raw, pureed zucchini

1 cup whole wheat pastry or bread flour

1/3 cup applesauce or canola oil

1 cup pureed dates (soak dates in hot water, drain excess water and then puree - you can store any extra in the refrigerator to add to oatmeal or to replace sugar in any baked good)

1 1/2 tsp bakind soda

1/2 cup cocoa powder

1 egg or 1 "flax seed egg" ( soak 1 tablespoon ground flaxseed in 2 tablespoons of water to replace the egg for vegan version)

Preheat oven to 350, Prepare muffin tin or brownie pan by oiling sides well. Mix together zucchini, applesauce or canola oil, dates and egg or flax seed egg. Pour dry ingredients on top. Stir just until mixed. Bake for approximately 20-30 minutes or until toothpick comes out clean. 

Carrot Top Pesto

This is what happens when your daughter grows up and joins her own CSA - you get new recipes! This recipe comes via the Intervale Community Farm, via Anna. Why didn't I ever come up with this one? I did add a few options for variety.

Ingredients:

2 cups carrot tops

1 cup basil leaves (can also replace some basil with more carrot tops or parsley)

1/4 cup olive oil

1/3 cashews or other nuts

garlic and cheese (if desired)

Puree all ingredients together until smooth. Serve over pasta or whole grains, spread on bread or drizzle over steamed veggies.

Radicchio, Cucumber and Corn Salad

While we do not use plastic to get a super early corn harvest, you will start to see corn available at other local farms (check out Southeast Street or Bay Road). We do have an abundance of radicchio and cucumber now and the corn does help to offset the slightly bitter taste of radicchio.

Ingredients:

1/2 cucumber, sliced thin into half moon shape 

2-3 ears of corn - kernels cut off 

1 small head of radicchio, chopped

1 T olive oil

2 T grated parmesan

1 tsp honey or sugar

2 T cider, balsalmic or red wine vinegar

salt and pepper to taste

Mix olive oil, vinegar, sweetener, parmesan, salt and pepper. Place veggies in bowl. Mix altogether. Great served immediately or chilled and served later, even for lunch the next day!

Cucumber Salad

Ingredients:

2 cups thinly sliced cucumbers

2 T rice vinegar (fine to use cider or white)

red pepper flakes to taste

1/2 tsp honey

salt to taste

1 1/2 tsp sesame oil

1 T sesame seeds

Mix all ingredients and chill for at least 30 minutes. Easy and delicious!

Pickled Garlic Scapes

Pickled scapes may be made and eaten in a week (they will last several weeks in the refrigerator) or canned by hot water bath method and stored for winter or spring use. 

Ingredients:

12-18 garlic scapes

1 sprig fresh dill

3/4 cup apple cider vinegar

3/4 cup water

1 tablespoon pickling salt

1/2 pint or pint sized canning jar

canning pot or pot which is at least 4 inches taller than your jars

Directions:

Fill pot of water, so that water will cover jar at least 1 inch. Heat water to boiling.

Combine vinegar, water, and pickling salt in a pot and bring to a boil. 

rim off tops of scapes (pointy white blossoms that are too tough to eat). Cut scapes into lengths that fit into your jars. Pack scapes into jars tightly. Slowly pour hot brine over scapes, leaving 1/2 inch headspace above scapes. Tap the jar or run a clean butter knife around edge of jar to make any air bubbles rise to top. Add more brine if needed. Wipe rim. Put canning lid and ring on jar. Process in hot water bath for 10 minutes. 

Grilled Fennel (with or without parmesan)

Ingredients:

1 large or 2 smaller fennel bulbs, fronds removed (I like to save the fronds either to chop on top of salad, chew on while cooking or use for herb tea)

olive oil

lemon juice

salt and black or lemon pepper

parmesan cheese shavings (optional)

irections:

Stand the bulb up and cut the fennel in half vertically from top to bottom, to leave each half intact. Cut each half into 1/4-inch thick slices.

Brush or spray each side of the slices with olive oil and season with salt and pepper.

Heat grill (or pan) and cook on each side until starting to brown on outside and softening on inside. Remove, squeeze lemon juice on top and sprinkle parmesan over the top, if desired. 

Cold Broccoli Salad

Combine:

2 bunches broccoli florets (raw)

1 bunch scallions (chopped)

1/2 cup peanuts

1/2 cup raisins

Dressing:

In a separate bowl combine the following:

1 cup mayonnaise

2 tsp. cider vinegar

1/4 cup maple syrup

1 Tbsp. curry powder (or to your liking)

Pour dressing over salad right before serving and toss well.

Sweet Potato Corn Bread Muffins

Ingredients:
 

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

Directions:

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

Carrot Spice Bread

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

Buttermilk Chive Biscuits

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:

1. Preheat oven to 450

2. Combine flour, baking powder, baking soda, sugar, and salt

3. Put 1/2 of dry mix in food processor and add butter

4. Mix until butter is chopped into small pieces but not completely smooth

5. Add back to other half of dry ingredients

6. Pour buttermilk in well in middle batter

7. Combine together but do not mix thoroughly

8. Pour ingredients on floured surface and kneed 2-3 times (dough should be somewhat crumbly)

9. Pat dough into square about 2 inches high

10. Cut into desired sizes and place on baking tray

11. Cook for approximately 12 minutes or until tops of biscuits are golden brown

12. Makes 16 2x2in biscuits

Zucchini Bread

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

Gluten Free Zucchini Bread

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

Zucchini Goat Cheese Tart

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!

Sage and Walnut Corn Cakes

 

Ingredients:

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

Directions:

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!

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

Barley Salad

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

Ingredients:

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

Directions:

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.