RECIPES
FOOD WE MADE WITH OUR GARDEN HARVEST
Fresh Pasta with Chicken of the Woods and Lobster
Ingredients:
- chicken of the woods mushroom
- lobster meat of one lobster
- fresh pasta
- cream
- salt & pepper
- chives
- butter
- olive oil
- shallot
Boil the fresh pasta and arrange on a plate. Cover with sauce made from sauteing the mushroom, lobster and shallots in butter and a little olive oil. Add cream, salt and pepper. Sprinkle with chives.
Marinated, Roasted Zucchini and Eggplant
Ingredients:
- zucchini and eggplant cut into slices
- balsamic vinegar
- olive oil
- garlic
- salt and pepper
- herbs: oregano, basil, cilantro
- pickled banana peppers or capers
Grill the zucchini and eggplant slices until they have nice grill marks on both sides. Take them off, dip them in balsamic vinegar and put them back on the grill until they are tender. you can repeat the dipping a couple of times.
Put in a blender: olive oil, salt, pepper, herbs, garlic, banana peppers.
Put some of the pesto-like sauce on a platter, put the vegetable sizes on top, then cover them with sauce. Layer vegetables nad sauce.
Mulberry Pancakes
Make your favorite pancake recipe (for example this one) and add fresh mulberries. Enjoy with maple syrup.
Rhubarb Cake
Prepare a basic pie crust and place it in a cake pan. Add 1kg of diced rhubarb inside and bake at 400F for about 20 mins.
While the cake is getting a head start, beat 3 egg yolks with 3 table spoons of cream and 100g of sugar. Beat 3 egg whites and fold them into the yolk mixture.
After 20 mins of baking, cover the cake with the egg mixture and bake the cake for another 30 mins until golden brown.
Stuffed Pumpkin with Creamy Sauerkraut Sauce
My friends Christiane and Wolfgang in Germany introduced me to this wonderful meal. It might sound a little strange at first but it's excellent! In fact, it was so good that it reversed my negative experiences with pumpkin and I can now say that I enjoy this versatile fall vegetable.
I'm listing the ingredients from memory, so please let me know if you actually want to make this and I can give you more details.
Stuffing:
- ground meat (from our local farm)
- potatoes (Arcadia Farm)
- parsley
- onlions, garlic (Arcadia Farm)
- spices: salt, pepper, nutmeg
- chestnuts
- eggs (Arcadia Farm)
- bread
- mushrooms
- bacon
- apples
Sauce
- sauerkraut (Arcadia Farm)
- heavy cream
- cayenne, salt
- creme double
Prepare the filling and place it inside the clean cavity of the pumpking. Cook for about 2-3 hours, depending on the size of the pumpking.
Prepare sauce half an hour before serving the pumpking.
I have created this recipe with a variation by using small, individual size pumpkins.
Veggies with Feta
We had a ton of veggies:Tomatoes, beans, peppers, eggplant, brussel sprouts, onions, squash and fresh herbs.
I cooked everything, placed it in a baking dish and topped with feta cheese.15 mins on high heat in the oven, browned the cheese and melted it into the veggies.
Fresh Beet Salad
Fresh beets, cut up into small pieces.
Mix with horseraddish, salt, pepper, olive oil, vinegar, onions and spring onions.
Fresh Pasta with Currant Tompatoes
Ingredients:
- your favorite fresh past recipe (made with farm fresh eggs!)
- 4 cups of currant tomatoes
- lots of basil
- garlic
- parmesan cheese
- olive oil
- salt and pepper
- sugar
Make the pasta and set aside.
In a large pan, cook the tomatoes in olive oil with the basil. Let cook for about 3-5 minites and taste with salt, pepper and sugar. Top pasta with sauce, sprinke with parmesan and fresh basil.
Here are some pics of our current tomatoes. The 4 plans we have, have thousands of these tiny tomatoes on them.
Chicken with Beet Salad and Horseraddish Sauce
Ingredients:
- sliced, grilled chicken breast
- luttuce leaves for decoration
- beets
- salt, pepper
- olive oil
- balsamic and red wine vinegar
- onions
- prepared horseraddish
- half & half
Mix the horseraddish with a little bit of half and half and salt and pepper, to make a smooth sauce.
Make a vinaigrette with the vinegar, salt, pepper, chopped onions and olive oil.
Boil or steam the beets, peel them and slice them. When they are cooled down, mix them in a bowl with the vinaigrette. Taste and make sure there is enough vinegar in the dressing. Beets have a lot of sugar.
Place the lettuce on the place with the beet salad and the sliced chicken. Top the chicken with the horseraddish sauce.
Green Bean Salad with Basil Vinaigrette
Ingredients
- green beans
- 5 cherry tomatos
- 1 cup chopped basi
l- 1 tbs dijon mustard
- olive oi
l- red wine vinegar
- salt and pepper
Steam the greeen beans and set them aside to cool.Mix the other ingredients togehter to make the vinaigrette. Dress the green beans and arrange them on a platter. Decorate with the tomatos.
Rhubarb and Strawberries with Ice Cream
Ingredients (4 people):
- 4 rhubarb stalks
- 12 large strawberries (unfortunately not from our garden, the squirels ate them all again!)
- 1/2 cup of port
- 2 tbsp of sugar
- a few drops of vanilla extract
- vanilla ice cream
Slice the strawberries and rhubarb. Mix them with the other incredients except the ice cream. Put the mixture inside of an aluminum pocket and cook everything on the grill for about 15 minutes. Scoop the hot fruit jam into plates and serve with vanilla ice cream.
Mulberry Jam
Ingredients:
- 700 ml mulberry juice
- 50 ml cranberry juice
- 400 g sugar
- 1 packet of pectin (Dr Oetger 2:1)
- 1 tbsp lemon juice
Mix everything in a large soup pot, bring to a boil and let simmer for 3 minutes. Jar the jam immediately.
I used a kitchen aid vegetable strainer to juice the berries. This made it very easy, because I didn't have to remove all the stems from the berries and many of the seeds were removed. I was 50 ml short so I added the cranberry juice which added some acidity. The jam/jelly turned out great!
Shrimp and Zucchini
Ingredients (4 people):
- 2 garden fresh zucchinis
- 24 large shrimp
- basil
- oregano
- garlic
- 1/4 cup of white wine
- salt and pepper
Slice the succhini and cook them in olive oil until tender. Add the herbs, wine and cleaned shrimp and cook for about 4 minutes until the shrimp is pink. Do not over cook! Season with salt and pepper.
Serve with a side salad.
Mache, Arugula and Butterhead Salad
- Mache (German "Feldsalat")
- Arugula (German "Rucola")
- Butterhead (German "Kopfsalat")
- Zucchini blossoms
- Broccoli crowns
Clean all lettuces and blossoms and arrange them on a platter. Place the broccoli in the center and serve the salad with your favorite dressing.
I was very excited to grow mache this year. Feldsalat is not available in US grocery stores and it is one of my favorite lettuces. So we gre some this year. I didn't know what Feldsalat was called in english and I found out they use the French word mache. It didn't grow very well. Very slowly. But eventually we grew a nice portion, enough for one big salad.
Salad with Fried Zucchini Blossoms
Ingredients (for 4 people):
- 12 zucchini blossoms from the garden
- any type of lettuce you have
- your favorite vinaigrette
- 1 egg
- 1 cup of flour
- 2 tomatos
My vinaigrette:
- 1/4 cup of olive oil
- 2 tbsp of red wine vinegar
- 2 tbsp of balsamic vinegar
- 1 tbsp of dijon mustard
- salt and pepper
- 2 tbsp of cream or half and half
Mix all the ingredients for the vinaigrette. Wash the lettuce, slice the tomatos. Mix everything right before serving.
Wash the blossoms. Dip them in egg, then flower and fry them for a couple of minutes in a hot pan with olive oil until the are lightly browned.
Place the salad on plates, top with 3 fried blossoms each or more).
More pictures:
see more pics from the garden here
Chicken Ceasar Salad
- Chicken thighs from Chestnut Farm
- Romain lettuce from the garden
Chicken spice rub (just use as much as you think is good):
- paprika
- salt and pepper
- red pepper flakes
- chili poweder
Dressing:
- 1 egg yolk (from our chickens, I used one from a green egg)
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 1 tsp anchovypaste
- 1/ cup of olive oil
- 1/4 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper
Making the Chicken:
Rub the chicken legs with the spice rub. Put in a 400F preheated oven for about 45 minutes until the chicken is cooked through and the skin is brown and crispy. Place the chicken on plates.
Making the Salad:
Place all ingredients for the dressing in a big bowl except of the olive oil. Whisk it all together and then while continuing to whisk slowly add in the olive oil. Add in the romain lettuce and mix it all together. Place on plates with the chicken and sprinkle salad with cheese. I didn't have croutons with it but I'm sure it would be even better with croutons.
Yum!
Steak Ceasar Salad
Follow the recipe for the chicken ceasar salad and use sliced sirloin (medium rare) instead of the chicken. Our steak was also from Chestnut Farm.
Also delicious with other types of lettuce, for example butter head lettuce!
We have some cress in the garden now, so I sprinkled that on the edge of the plate for decoration and a little bit of a peppery flavor.