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Cooking Contest Winners!

July 25, 2010
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Thank you to all those who stopped by yesterday for our Farm Field Day! Hopefully you got to watch part of the customer cooking contest, go on a field tour, or eat a hot dog and some popcorn!

Now onto the good stuff: Congratulations to this year’s cooking contest winner, Kirby Kochanowski! She used Volante Farms homegrown blueberries and peaches from Sunnycrest Orchards to make her winning Peach Blueberry Crumbles. The judges were Dave Becker from Sweet Basil, Ivan Pulecio from Stone Hearth Pizza, and Carol Wasik from Wasik’s Cheese Shop in Wellesley. They only had great things to say about the winning dish. One judge said “Absolutely wonderful – I want the recipe – great summer dessert!” Another judge commented that it made him “want to keep on eating”. After the contest there wasn’t much left for the customers to dig into! The final judge summed it up perfectly by saying she baked “like a real pro”. Kirby won the following gift cards: $100 to Volante Farms, $70 to Stone Hearth Pizza, $50 to Wasik’s Cheese Shop, and $50 to Sweet Basil! That is a value of $270 – a hefty first-place prize!

The second place winner of this year’s contest was Doug Motchok with his tasty Zucchini Provencale. Using Volante Farms homegrown zucchini, he made a savory dish that the judges raved about! One judge commented that it had “great flavor – nice amount of salt and GARLIC!” another noted that the zucchini was “cooked perfectly” and the dish had “great flavors”. Doug received the following gift cards: $50 to Volante Farms, $50 to Stone Hearth Pizza, $40 to Wasik’s Cheese Shop and $50 to Sweet Basil! That’s quite a collection of 2nd place prizes!

Kirby and Doug’s winning recipes are included below and will also be featured at our farm stand this summer! Feel free to stop on by and pick one up! These recipes are certainly worth making.

A special thank-you to our judges Dave, Carol and Ivan – this would have not been possible without you!

Kirby’s Peach Blueberry Crumbles

Base Mixture:

– 1 1/4 cups all purpose flour

– 1/3 cup light brown sugar

– 1/2 cup unsalted butter, softened

Filling:

– 3/4 cup flour

– 1/2 cup light brown sugar

– 1/4 cup unsalted butter, softened

– 1/8 tsp. salt

– 1/2 tsp. almond extract

Fruit Mixture:

– 5 cups Sunnycrest Orchards peaches, sliced

– 1 1/4 cups Volante Farms blueberries

– 1/2 tsp. sugar

– 1 TBSP tapioca

Glaze:

– 3/4 cup powdered sugar

– 1 tbs milk

– 1 tsp almond extract

Directions:

1. Preheat oven to 350 degrees. Combine all base mixture ingredients and beat mixture about 1 minute until crumbly. Press into greased and floured 9″ square baking pan. Bake about 15 minutes (until edges are golden).

2. Combine fruit mixture ingredients in sauce pan and simmer a few minutes until it starts to thicken. Cool completely (refrigerate if needed).

3. Combine all filling ingredients in mixer and beat until well mixed. Set aside.

4. Spread half of the fruit mixture over baked base mixture within 1/2 inch of sides. Sprinkle filling ingredients on top and bake for 20 minutes until lightly browned.

5. While pan cools, combine glaze ingredients and stir until smooth.

6. Spread the rest of the fruit mixture over the filling and then drizzle the glaze over it. Enjoy!

Doug Motchok’s Zucchini Provencale

Ingredients:

– 6 Volante Farms homegrown zucchini

– 4 cloves of garlic

– 3/4 cup freshly grated Parmesan Regiano

– 1 cup of Italian bread crumbs

– 1/4 cup extra virgin olive oil

– salt and pepper

1. Preheat oven to 350 degrees. Wash zucchini and place in large pot. Cover with water and add a pinch of salt – bring to a boil. Cook zucchini until you can pierce with a fork but they are still firm – about 12 to 15 minutes. Remove zucchini from water and slice lengthwise.

2. Put zucchini on a baking sheet with cut side up. Drizzle olive oil on the cut tops. Sprinkle freshly grated parmesan cheese on tops, and sprinkle some salt and pepper.

3. Next, sprinkle the bread crumbs. Crush garlic on top of zucchini. Drizzle olive oil on top and bake for 25 minutes. Remove from oven and platter using a spatula. Enjoy!

For any questions regarding the cooking contest or any of the recipes, please contact info@volantefarms.com or call us at (781) 444-2351.

Hope you have a great day – happy cooking and keep it fresh!

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