How to Freeze Broccoli

Cut broccoli into bite sized pieces. Blanch in boiling water for three minutes or steam for five minutes. Cool in ice water for the same amount of time you heated it. Dry the broccoli as best as you can before freezing. A salad spinner works well. Alternately, you can drain the broccoli with a colander and then spread it on a towel and blot dry. Work quickly; it's best to shift broccoli as quickly as you can from ice water to freezer. You want the broccoli thoroughly dry. Quick freeze broccoli on a parchment-lined tray for about 30 mins. and then package into air-tight freezer bags. Use within a year.

Tomato, Fennel, Cucumber Salad

- 1 Lemon, juice and zest

- 1/4 tsp Hot Pepper, chopped(optional)

- 1/3 cup Extra Virgin Olive Oil 

- 1 Cucumber, sliced

- 1/2 Fennel Bulb, sliced thinly

- 1 sm. Onion or 1 Scallion, thinly sliced 

- 2 Tomatoes, cut into wedges

-Salt and Pepper to taste

Directions

In a medium bowl, whisk together lemon juice, lemon zest, and pepper. While whisking, slowly drizzle in olive oil. Whisk until combined. Add cucumber, fennel, and onion. Toss in dressing.  Add tomato and gently toss to combine. Add salt and pepper as needed. Serve chilled.

Jalapeño Cornbread:

www.cookieandkate.com/brown-butter-honey-and-jalapeno-skillet-cornbread/

-½ C Unsalted Butter

-1 ½ C medium grind Cornmeal

-1 ½ C Flour of choice

- 2 tsp Salt      

- 2 tsp Baking Powder

-½ tsp Baking Soda

- 1 big pinch Pepper

-1 C Plain Yogurt mixed with ½ cup water

- ½ C Honey

- 3 Eggs

- ¾ - 1 C Fresh Corn off the cob          

  -2 medium Jalapeños, ribs removed and finely chopped

Heat the oven to 375 F with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for the next 5 to 10 minutes. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and black pepper. In a medium bowl, whisk together the milk, honey and eggs until smooth. Stir the wet ingredients into the dry ingredients until moistened through. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Add the corn and peppers to the skillet, stir and cook for 30 seconds. Pour the entire contents of the pan into the batter and stir just until incorporated. Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges. 

How to Freeze Corn

Drop shucked ears into boiling water and cook 2-3 minutes (blanching them). Remove from water to a large bowl and let cool a few minutes until you can handle them. Cut kernels off of cobs, put into freezer baggies, remove as much air as possible, seal and freeze. You do NOT have to blanch of you will eat in 2-3 months, DO blanch of you will store it longer.

How to make fresh Tulsi Tea

• Four to six sprigs of fresh tulsi (or swap out tulsi for fresh mint, lemon balm, anise hyssop, or another tea herb)  All can be found in the Dsicovery Garden!

• One quart of water

Lay out tulsi sprigs and leaves in a single layer on a clean dish towel or drying rack. Allow to sit for one full day to wilt. Once the herb is wilted, heat water to 190 degrees F or just below boiling. Place the wilted tulsi in a quart canning jar. Pour the hot water over the herbs. Cover the jar with a lid or plate to capture the volatile oils. Steep at least 15 minutes. Strain if desired and drink, or cool further, pour over ice, and enjoy.

The Quick Pickle or “Quickle”

-1 C Water

- 1/3 C Vinegar (white, apple cider, and rice wine are all good)

-3 Garlic Scapes (chopped)

-1 -2 tsp Salt

- 2-3 Scallions 

-2 C Vegetables sliced thinly (carrots, cucumbers, turnips, blanched green beans etc.)

-2-4 Sprigs of Dill (and/or other herbs and peppers to your liking)

In a bowl add the water, vinegar, and salt. Stir to combine and until the salt dissolves. Add all veggies, herb and spices to a jar or other container with a top. All the veggies should be covered in the brine. Cover and let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great. Store up to 2 months in an airtight container in the fridge.

How to Preserve Green Beans in the Freezer

Cut the stems off of the beans. Cut the beans into 1- to 2-inch pieces before freezing or leave the beans whole and, if desired, cut the frozen beans into pieces just before using. Bring a large pot of water to boiling. Allow 1 gallon of water per pound of green beans. Fill a large bowl with ice water. Boil beans for 3 minutes. Cool the beans quickly by plunging them into ice water. After the beans have cooled, drain them from the ice water. Pack the drained beans into freezer containers or bags; compact the beans, leaving a 1/2-inch headspace. Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly. Leave space between bags or containers so air can circulate around them. Use frozen green beans within 8 to 10 months.

Garlic Scape Pesto

1 C Cilantro or Basil

½ C chopped Garlic Scapes*

½ C olive oil

2 -3 Tbs Pine Nuts or Walnuts (optional)

5-7 chopped Scallion tops

3-4 Tbs Parmesan Cheese (optional)

Put all ingredients into a food processor (or use immersion blender). Mix until combined into a paste and enjoy! Add to pasta, veggie dishes, salads, eggs, or just on a cracker! *For a less strong garlic flavor used blanched or quickly sautéed garlic scapes instead of raw. This is a very flexible recipe that can be modified to your preferences, so play around! This can be frozen for up to 12 months and enjoyed all year.

Fresh Summer Spring Rolls

Fun for a “make-your own” party!

-Purchase Spring Roll Wrappers (made from rice in the Asian section) and follow directions on package for preparation

- Make or purchase sauces: peanut sauce, hoisin, plum sauce, sweet and sour etc. Whatever you like!

Prepare veggies and herbs (for filling)

Cut all vegetables into long thin strips. ANY raw veggies work (kohlrabi, snap peas, scallions, cucumbers, cabbage basil, fennel, mint, cilantro etc.) You can add rice noodles, sprouts, shrimp, tofu, meat…Anything you like!

Place a mix of fillings in a pile in the center of the prepared rice wrapper leaving about a ½ inch of space. Fold edges of wrap in like a burrito. Sauce can go inside or used as a dip. Eat whole or cut into rounds.

Kohlrabi & Beet Salad with Yogurt & Dill

from: Dishing up the Dirt

- 1 medium-sized Kohlrabi

- 2 medium-small Beets

- 3/4 C Whole Milk Yogurt     

- 3 Tbs minced Dill        

- 3 Tbs minced Parsley

- 1-2 Garlic Scapes, minced       

- 2 Tbs Red Wine Vinegar      

- 1/2 tsp Honey              

- 2 Tbs extra virgin olive oil     

- a few hefty pinches of fine sea salt and ground black pepper

Preparation

Peel kohlrabi. Using a sharp knife or a mandolin slice the beets and kohlrabi into thin rounds. Then stack and slice the rounds into thin matchsticks. Toss together and place the veggies in a bowl. Whisk together the yogurt, dill, parsley, garlic, vinegar, honey, oil, salt, and pepper. Taste test and adjust seasonings as needed. Pour the dressing into the bowl with the kohlrabi and beets. Mix until well combined. Options: Add toasted walnuts, add other veggies,  and sprinkle with additional salt and pepper to taste.

Summer Ayurvedic Spice Mix

by – Kate O’Donnell

- 1 Tbs Whole Coriander

- 1 Tbs Whole Cumin

- 1 Tbs Whole Fennel

- 1 Tbs Turmeric powder

- ½ tsp Cardamom powder

Dry roast the coriander, cumin and fennel seeds in a heavy-bottomed pan on medium heat for a few mins until you can smell them. Let them cool. Grind together in a grinder or by hand. Transfer to bowl and stir in turmeric and cardamom. Store in an airtight container and enjoy!

Strawberry Swirl Pound Cake

by Peter Notarnicola

strawberry filling (make before starting cake or can be substituted with jam)

1 cup quartered strawberries

2-3 tbsp sugar

1 tbsp corn starch 

cook all ingredients together over medium heat on stovetop until berries have cooked down a mixture has reduced to almost a pudding like consistency

pound cake

3 sticks butter softened

8 oz cream cheese softened

3 cups sugar

6 large eggs

3 cups flours

almond and vanilla extract to desired taste ( i use 2tsp almond and a shy tsp vanilla) 

1. in a stand mixer beat together butter and cream cheese about 2-3 minutes

2.add in sugar and beat until light and fluffy about 5 min

3.beat in eggs 1 at a time and add extracts

4. with mixer on low add in flour gradually until incorporated

5.in a greased and floured bundt pan pour 1/3 of batter

6. spoon some strawberry filling on top of batter

7. add the next 1/3 of the batter and spoon more filling on top of it

8. spoon in remaining batter and bake in a preheated oven at 350 for 70-80 minutes testing with a wooden skewer for doneness  

Deviled Eggs with Sage

- 6 Hard Boiled Eggs

- 1/3 C Mayonnaise

- 1 tsp Apple Cider Vinegar 

- 1-2 tsp Dried Sage Leaf

- 1/2 tsp Dried Oregano

- Salt and Pepper to taste

-Turmeric for dusting

Peel hard boiled eggs (some folks say putting a little vinegar in the water when boiling the eggs helps to remove the skins more easily). Slice hard boiled eggs carefully in half lengthwise. Remove yolks and place in small bowl. Set egg whites aside. Using a fork or potato masher, mash egg yolks until they are no longer lumpy. Blend mayonnaise, vinegar, sage and oregano with egg yolks. Add salt and pepper to taste. Spoon egg yolk mixture back into egg white hollows. Sprinkle top of eggs with turmeric. Serve chilled.

Spring Frittata

I used potatoes, allium tops, dandelion greens, and ramps, but use any veggies you want! Cheese is a delicious addition.

- 2 C Vegetables, chopped*                  

- 6 Farm Fresh Eggs

- 1-2 Tbs Butter or Oil of your choice                  

- 1/4 C Milk/Cream 

- 1 tsp Turmeric (and/or any herbs and spices you like)   

- Salt and Pepper to taste

Preheat oven to 350F. Use a cast iron pan if you have one, if not, a baking dish will work. Melt butter in the pan and add vegetables. Saute at medium heat for 7-10 min (greens go in the pan last as they should only cook for 1-2 mins before adding eggs). You want to make sure the vegetables are cooked about 2/3 the way before adding the eggs. *Cut the potatoes in to very small pieces unless you pre-roasted them separately before adding to the pan. In a bowl beat the eggs, mix, milk, herbs/spices, salt and pepper briskly. Pour the egg mixture into the still-warm skillet with cooked vegetables in it, distributing all evenly. If using cheese, add cheese. Bake in the pan 25-30 min. until the center is firm to the touch. The egg should be visibly cooked on top. Serve warm or cold and enjoy! 

Spring Ayurvedic Spice Mix

by: Kate O’Donnell

Add to stir-fry, roasted veggies, mash, soups, stews, on eggs etc

• 1 Tbs Whole Coriander seed

• 1 tsp Fenugreek seed

• 1 Tbs Whole Cumin seed

• 1 Tbs Turmeric Powder

• 1 tsp black pepper

• 1/8 tsp Cayenne Pepper

• Pinch of Clove Powder

Dry roast the coriander, fenugreek, and cumin seeds in pan until you can smell them, just a few minutes. Cool Completely. Combine with the rest of the spices and grind to uniform consistency. 

Caramelized Onion Potato Salad

Based on: The First Mess by Laura Wright

Dressing – Put all ingredients in a jar with a top and shake until combined.

-3Tbs Olive Oil

-1tbs Mustard

-1tsp Horseradish

 -1 tsp Agave

-1tbs White Wine Vinegar

-Salt & Pepper to taste

Salad 

-2tsp Olive Oil

-1 Lg Yellow Onion cut into 1/4in slices

-1.5lb Red Potatoes (cut into bite size pieces)

-1/3 C chopped Pickles ( yes, pickles: dill or bread and butter)

-Dried Parsley to taste

- Salt and Pepper to taste

Caramelize the onions: Heat olive oil in large pot. Add onions. Cook the onions on a low heat stirring every few mins for about 40mins (they should be soft not dry and crispy). Let them cool in a bowl. While onions are caramelizing place potatoes in a large sauce pan and cover them with an inch of cold water. Bring to a boil and cook until tender (about 15 mins). Drain potatoes and run under cold water. Place potatoes in a large bowl and add onions, pickles, parsley, salt and pepper. Dress, toss, serve and enjoy!

Roasted Beet Hummus

• 2 med Beets (skin on)

• 1 15-oz. Can Cooked Chickpeas, drained

• 1/2 Lemon (juiced and zested)

• Salt +Pepper to taste

• 2 large cloves Garlic (minced) 

• ¼ tsp Cumin (and or coriander)

• 2 heaping Tbsp Tahini

• 1/4 C Olive Oil 

Instructions

Roast beets until tender and soft. Once your beet is cooled and peeled, quarter it and place it in a food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.

Beet Cake (no bake, gluten free)

from The First Mess by Laura Wright

• 1 C Medjool Dates, pitted

• 1-2 Tbs filtered water           

• 2 C Almond flour

• ¼ C Liquid Coconut Oil

• 1Tbs vanilla extract            

• 1 C Beets, finely grated, no excess moisture 

• 2Tbs raw Cacao

• pinch of sea Salt

Line a 8’’x4” (1.5 L) loaf pan with parchment paper with extra hanging over the two long sides. In a bowl of food processor, pulse dates and water until chunky paste forms. Scrape date paste into a large bowl. To the paste add almond flour, coconut oil, vanilla, cacao powder, sea salt and beets. Mix the batter until completely combined. Press the cake mixture into the loaf pan until it is evenly thick and you have filled the pan to the corners. Cover in plastic wrap. Let sit for a least 1 hour. When ready to serve, remove by pulling up the parchment paper. Slice and enjoy. Add frosting if you like!

VELVETY ROASTED GARLIC AND BUTTERNUT DIP WITH SESAME

- 1 medium Butternut Squash (skinned & cubed)    

- 1-2 Garlic Blubs, skin on

-3 thyme/sage sprigs, leaves removed

- 1 tbs + 3 tbs olive oil, divided

- 1 C cooked chickpeas

- Juice of 1 Lemon
- ¼ cup tahini

- salt pepper, to taste

- Sesame Seeds and Black Radish (garnish)

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and set aside. Drizzle squash, garlic bulb(s) with 1tbs with oil and sprinkle salt and pepper, add herbs and toss to coat. Slide the baking sheet into the oven and roast until squash is tender, about 35-40 minutes. Allow squash and garlic to cool slightly. Squeeze the roasted garlic out of the skins into the food processor, discarding the skins afterward. Transfer the roasted butternut squash to the food processor, along with the remaining 3 tablespoons of sunflower oil, chickpeas, lemon juice, and tahini. Run the food processor on high until you have a totally smooth and rich paste/dip. You may have to stop the motor and scrape the sides down a couple times. Adjust the dip for seasoning. Scrape the dip into a serving bowl and garnish with a drizzle of good olive oil, sesame seeds, and black radish. Enjoy!

Butternut Squash Parmesan

• Butternut Squash

• Tomato Sauce - your favorite recipe

• Fresh Mozzarella

• Parmesan Cheese - grated

Roast the Butternut Squash until fork tender. In a baking dish, drizzle some olive oil and a bit of the tomato sauce. Arrange the roasted Squash in a single layer on the bottom of the baking dish. Top with tomato sauce then sliced mozzarella cheese. Sprinkle Parmesan liberally over the “Parmesan.” Bake at 350 for 20- 25 minutes or until the cheese is melted.