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A Collection of Homegrown Recipes

June 15, 2011

As all of our homegrown fruits and veggies start coming in, I can’t help but crave some new recipes in which to enjoy them! I have included a few here that I am sure to try in the next few days. Each recipe is based around a homegrown item that we currently have on our farmstand. Enjoy, and let me know what you think!

Steve took this awesome picture of our homegrown radishes - all colors!

Radishes

Sauteed Chicken and Radishes with Mustard and Tarragon

from Bon Apetit

Find the original recipe here.

Ingredients

- 4 skinless boneless chicken breast halves

- salt

- 2 1/2 tablespoons butter, divided

- 2 tablespoons olive oil, divided

- 2 tablespoons minced shallot

- 1/4 cup dry white wine

- 1 cup low-salt chicken broth

- 2 teaspoons Dijon mustard

- 2 teaspoons chopped fresh tarragon

- 2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise

- Fresh tarragon sprigs (for garnish)

Preparation

- Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.

- Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.

- Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.

who can honestly resist?!

Strawberries

Frozen Strawberries and Cream Bars

from Pip & Ebby

Find the original recipe here.

Ingredients

Strawberry layer:

- 2 pounds strawberries, hulled and halved

- 3/4 cup sugar

- pinch of coarse salt

Cream layer:

- 7 large egg whites

- 3/4 cup sugar

- 2/3 cup cold heavy cream

- 1 teaspoon vanilla

Preparation

Strawberry layer:

- In a blender or food processor, combine strawberries, sugar, and salt. Puree until smooth. Pour into a 9×13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.

Cream layer:

- In a large bowl, using an electric mixer, beat the egg whites on high speed until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.

- In another medium bowl, beat the heavy cream and vanilla on high speed until stiff peaks form, about 1 to 2 minutes.

- With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.

beets just in - freshly pulled today!

Beets

How to Grill Beets

Find the original article here.

- Heat the grill to medium-hot – you should be able to hold your hand about an inch over the cooking grate for about 2 seconds.

- Peel and slice beets. (Tip: Use rubber gloves to avoid staining your hands!)

- Brush beets with olive or vegetable oil. Sprinkle lightly with salt.

- Place beets on grill. If using a gas grill, cover. Cook 8 to 10 minutes, turn, and cook until beets are tender and grill-marked, another 8 to 10 minutes.

- Serve beets hot, warm, or at room temperature. Drizzle with additional olive oil for serving, if you like. This is also a great time to use any nut oils – toasted walnut oil or hazelnut oil in particular – since they are delicious on grilled beets.

Now that you know how to grill beets successfully, give this award-winning recipe a try! The following recipe won our first place prize in the 2009 Customer Cooking Contest. It calls for roasted beets, but feel free to substitute grilled beets if you prefer.

Warm Roasted Beet Salad with Gorgonzola and Toasted Walnuts

submitted by Sandra DeJong

Ingredients

white beets aren't here just yet, but they'll be coming soon!

For salad:

- 8 medium-sized beets (the more different kinds the better)

- olive oil

- salt and pepper

- 4 to 6 oz of blue cheese, preferably a soft gorgonzola (Tip: Visit Wasik’s Cheese Shop in Wellesley for the good stuff!)

- one cup walnut halves or pieces

- chopped homegrown scallions

- salad greens (like our homegrown baby greens – arugula and lettuce!)

For dressing:

- 2/3 cup olive oil

- 1/3 cup lemon juice

- 1 teaspoon Dijon mustard

- salt and pepper to taste

Preparation

- Preheat oven to 400 degrees. Cut ends off the beets. Place on a roasting pan lightly coated with olive oil and brush the beets well with olive oil, sprinkling with salt and pepper.

- Roast at 400 degrees for approximately 40 minutes. Should still be firm but easily pierced by a fork. Cooking time will vary depending on size of beet. *Note: You can grill your beets using the guidelines above this recipe if you prefer.

- While beets are cooking, mix salad dressing ingredients together with a whisk. Lightly coat walnuts with olive oil and lightly toast them on a tray.

- Arrange greens into a thin bed on a plate. Remove beets from oven or gill and let cool enough to be able to hold them. Peel beets by slipping skin off (should occur easily). *Tip: Wear plastic gloves to avoid staining your hands!

- Slice beets in 1/8 to 1/4 inch slices and arrange over the bed of greens. Crumble cheese evenly over the beets and sprinkle walnuts and scallions on top. Drizzle salad dressing and serve immediately. *Note: you may have some dressing left over for future use.

  • fresh peas are as sweet as they look!

  • Peas

Pasta with Peas and Bacon

from KatherineMartinelli.com

Find the original recipe here.

Ingredients

- 1  pound pasta

- 6 ounces bacon, roughly chopped

- ½ yellow onion, chopped

- 5 cloves garlic, minced

- 2 cups peas

- 3 tablespoons heavy cream

- ½ cup grated Parmesan

- 1 tablespoon butter

- Salt and pepper

Preparation

- Cook the pasta until al dente. Reserve ½ cup of pasta water. Strain and set aside.

- Heat a large pan over medium-high heat. Cook the bacon until slightly crispy. Add the onions and garlic and cook, stirring often, until onions are softened. Add the peas and stir to combine.

- Pour in the cream and simmer for a few minutes (for an even creamier pasta feel free to add more cream). Add the reserved pasta and toss to coat.

- Add the grated cheese and some of the reserved pasta water and thoroughly mix. Stir in the butter and season with salt and pepper.

- Serve with additional Parmesan for grating.

There are many more recipes to come and plenty of other delicious fruits and veggies to get to, so don’t worry! So stop on down the farm and take a look at all the great stuff we have – and more is coming in daily!

Have a great day and don’t forget to eat local!

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