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| Greek Orzo Salad with Feta ¼ cup olive oil ½ cup fresh squeezed lemon juice ½ cup pitted kalamata olives, chopped 2 ripe tomatoes, seeded and diced 1 red onion, chopped 2 cloves garlic, minced 2 tsp. oregano 1 cup crumbled feta cheese ½ pound orzo pasta 1 cup chopped fresh parsley Stir together the olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour. Bring a large pot of water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss with the tomato mixture. Sprinkle with the parsley and serve. Zucchini and Tomato Gratin 3 tbsp. olive oil 1 medium zucchini, sliced 1 medium onion, chopped 1 clove garlic, minced 4 medium tomatoes, finely chopped ½ cup bread crumbs salt and pepper to taste Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon of olive oil. Cook zucchini until barely tender; about 5 minutes. In another saucepan, heat the rest of the olive oil. Cook the onion and garlic until they are soft; about 5 minutes. Reduce heat to low and add tomatoes to the onion mixture. Cook until the tomatoes are soft for about 15 minutes; season with salt and pepper to taste. Stir in the zucchini into the tomato sauce and pour this mixture into a casserole dish. Sprinkle the bread crumbs on top. Blueberry Squares 3 tbsp. olive oil 1/3 cup sugar 2 eggs 2/3 cup flour 1 tsp. baking powder ½ tsp. cinnamon ¼ tsp. salt ¼ cup milk Topping: 2 egg whites 3 tbsp. sugar ¼ tsp. salt ½ tsp. cinnamon 1 cup fresh blueberries Preheat oven to 350 degrees. Grease and 8” square baking pan. Beat the oil and sugar in a medium bowl; beat in the eggs. Mix in the flour, baking powder, cinnamon, and salt in a small bowl; alternately fold the milk and dry ingredients into the oil mixture. Spread into a pan and bake for 18 to 20 minutes. Remove pan from oven and reduce heat to 300 degrees. Whip the egg whites until soft peaks form. Add the sugar, salt, and cinnamon. Beat until stiff peaks form. Gently fold the berries into the egg white mixture. Spread over the cake in pan and bake until topping is lightly brown, about 20 to 30 minutes. Chard Quesadillas 2 tbsp. olive oil ¾ cup chopped onion 2 garlic cloves, minced 1 jalapeno, minced ¼ tsp. cumin 1/8 tsp. oregano ¼ vegetable broth 1 ½ cups chard, trimmed 8 corn tortillas 1 cup Monterey jack cheese, grated heat oil in a pot over medium heat; add the onion and sauté 5 minutes, until golden. Stir in the garlic, chile, cumin, oregano and sauté for 2 minutes. Add the vegetable broth and simmer for 1 minute or until the liquid has evaporated. Stir in the chard, cover and reduce heat to medium low and steam for 5 minutes, or until chard wilts. Uncover and cook 3 minutes or until liquid has evaporated. Place 1 tortilla in a skillet over medium heat; sprinkle with ¼ cup cheese; top with chard mixture and a second tortilla. Cook 2 minutes per side or until browned. Repeat with remaining ingredients. Slice into wedges and serve. Shallot and Avocado Salad 2 small ripe avocado 2 tbsp. fresh lemon juice ¼ cup chopped shallot 2 cups lettuce, any kind you like Dressing: 1 clove garlic, chopped 2 tbsp. fresh lemon juice or white wine vinegar 1 tbsp. Dijon mustard 9 tbsp. olive oil fresh ground pepper to taste Prepare the dressing by mashing the garlic, then stir in the oil, lemon juice or vinegar, and season with pepper to taste. Peel and seed the avocado. Slice vertically from end to end in thin wedges and dip wedges into lemon juice to prevent discoloring. Place the lettuce, shallots, and avocado in a bowl. Add the dressing and mix well. Broccoli in Oranges Shallot Dressing 2 heads broccoli, cut into bite sized pieces ½ cup fresh squeezed orange juice ¼ cup shallot, minced ¼ cup olive oil 2 tbsp. oranges rind salt and pepper to taste Cook the broccoli into boiling water until tender but firm, about 5 minutes. Drain and run cold water over the top, then pat dry. Simmer orange juice in a saucepan with shallots until juice reduces to 2 tablespoons. Add the olive oil and orange peel. Add the broccoli and cook until heated through; season with salt and pepper to taste. Tangerine Nut Bread ½ cup oil ¾ cup sugar 2 eggs, at room temperature 1 tbsp. grated tangerine rind 1 ¼ cups flour 1 ½ tsp. baking powder ¼ tsp. salt ½ cup coarsely chopped walnuts 1 tbsp. flour ½ cup milk Glaze: 3 tbsp. freshly squeezed tangerine juice 3 tbsp. sugar Preheat the oven to 350 degrees. Grease and lightly flour one 8 ½- by 4 ½ inch loaf pan or two 5 3/4- by 3 ½ inch loaf pans. In a large mixing bowl, mix the oil and ¾ cup of sugar together until blended. Add the eggs and beat until fluffy and light. Add the tangerine rind. In another bowl, stir in the 1 ¼ cups flour, baking powder, and salt together until blended. Toss the walnuts with 1 tablespoon of flour until all the pieces are lightly coated. Blend the flour mixture into the creamed mixture alternately with the milk. Fold the walnuts into the batter until blended. Turn into the prepared pan. Bake for 35 to 45 minutes for small loaves or 55 to 60 minutes for the medium loaf, or until they test done. Meanwhile, combine the juice and sugar in a small pan to make the glaze. Heat until the sugar is dissolved. Poke the loaves with a skewer or toothpick in several places and pour the syrup over the top of the loaves. Cool in the pan for 10 minutes, then remove and finish cooling on the rack. |