Baba Ganoush

- 2-3 Medium Eggplants

- 3 Tbs Tahini        

- 2 Tbs Lemon Juice

- 1–2 tsp Salt

- Olive Oil to taste      

- 2 Cloves of Garlic, minced

- 3 Sprigs Parsley, minced

-Optional toppings: olive oil, sesame seeds, parsley 

Preheat your oven to 425 degrees OR your BBQ to medium-high heat. Pierce the eggplants a few times with a fork or knife. roast in your oven on backing sheet or on BBQ for 30 minutes (or longer depending on size), turning halfway through. They should look burned and a bit shriveled on the outside. Let cooked eggplant cool until you can handle. Peel the eggplants placing meat into a bowl. Discard the skin. Add the tahini, lemon juice, garlic, and parsley & salt then smoosh and mix with a fork (or immersion blender) until smooth. Taste and add more oil, salt or lemon juice to taste. Let rest in fridge for about 2 hours before serving. Add desired toppings.

Farm Style Caponata (4-6 servings)

Caponata is an Italian sauce/relish/dip...

It’s savory and sweet with a little bite and a little tang that’s just amazing. Serve it with fresh, crusty bread or pasta. It’s really good ladled over baked potatoes too! I make this every year for friends and family as a way to highlight the bounty from the farm and the season. The recipe changes based on the abundance of veggies every year. This year I was able to add quite a bit more fresh fennel and a variety of fresh peppers. Enjoy!

Ingredients

1-2 large eggplants, cut into 1-inch dice

Extra-virgin olive oil

Pink Himalayan salt

1 large onion, cut into 1/2-inch dice

Pinch crushed red pepper flakes

2 fennel bulbs cut into strips

3 ribs celery, cut into 1/2-inch dice

6 garlic cloves, chopped

3 assorted sweet peppers, cut into 1/2-inch dice

3 zucchini and/or yellow squash cut into 1/2-inch dice

8-10 large, fresh tomatoes (peeled and crushed)

1 tablespoon sugar

1/4 cup red wine vinegar

1/4 cup raisins or currants

1/4 cup chopped Kalamata or Italian green olives

1/4 cup pine nuts, toasted (optional)

Large bunch of fresh basil, chopped

Directions

• Preheat the oven to 400 degrees F.

• In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft, about 15 to 20 minutes. Reserve.

• Coat a wide deep pot with olive oil. Toss in the onion and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 minutes.

• Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, and the tomatoes. Add a pinch (or more) of red pepper flakes. Cook until 1/3 of the tomato juice has evaporated, about (3-5 mins)

• Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins or currants, fresh basil and pine nuts (if adding) Cook for another 2 to 3 minutes.

• Let cool and transfer the caponata to a serving bowl. Drizzle a bold extra virgin olive oil over the top. Serve immediately, tomorrow or the next day...and next. The flavors will develop over the next day or so and intensify.

• This freezes really well and I usually make enough to serve 75-100 people (seriously) and freeze it in 8 oz or 6 cup containers to enjoy throughout the year. Enjoy!

Freezing Fresh Edamame

*Remember, edamame pods are not eaten.

Freeze fresh edamame in the pod: blanch it by bringing a pot of water to a boil. Add edamame in the pod, boil for about 2 minutes. Drain. Rinse with cold running water to cool. Drain. Pat dry so they don’t stick together.  Place in freezer bags, put in freezer.

Freeze shelled edamame: follow the steps for blanching the edamame but remove the edamame from the pod after rinsing with cold water.  Then pat dry, and place in freezer bags.

When using edamame after being frozen, remove from freezer; defrost.  Eat cold as snack or add to salads. If warm edamame is desired, reheat add edamame in saucepan, add ¼ cup of water; bring to boil, drain and use. To add frozen shelled edamame to soups or stews, take out of freezer; add to soup or stew, heat through.

Incredibly Delicious Slow Roasted Tomatoes

- thick sliced large Tomatoes

- Whole cloves of Garlic, unpeeled or Garlic Scapes

-Pinch of Salt and Pepper

- Olive Oil

- Herbs such as thyme or rosemary (optional and flexible; use anything you like!)

Preheat oven to 225°F. Lay tomato slices on a parchment-lined baking sheet along with the garlic. Drizzle with olive oil, sprinkle herbs on, if you are using them, and salt and pepper, though you don’t need much because these are so flavorful on their own. Bake the tomatoes in the oven for around 4 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside. This could take more or less time depending on the size. Either use them right away or let them cool, cover them with olive oil and keep them in the fridge up to 18 days. Great for snacking, with basil, in salads, sandwiches, in pasta, laid over meats or fish… 

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.