SPINACH SALAD with WARM TARRAGON DRESSING
Makes 4 salads
10 oz. fresh spinach
4 strips bacon, crisply cooked and chopped
¼ c. diced onion
1 hard-cooked egg, chopped
¾ c. olive oil
¼ c. tarragon vinegar
¼ tsp. salt
½ tsp. pepper
1 tsp. Dijon mustard
½ tsp. sugar
½ tsp. paprika
½ tsp. tarragon
½ tsp. minced chives
2 cloves garlic, minced
1 egg, well beaten
Wash and trim spinach, tear into bite-sized pieces. Divide among 4 bowls. Garnish each with bacon and egg. Blend remaining ingredients in small saucepan. Stir over low heat until warm, being careful not to boil. Pour over salads and serve immediately. Save any extra dressing -- it's great poured over asparagus, potatoes, broccoli, or just about anything!
Recipe from Cider Hill Farm
8 servings, ½ c. each
1 med. cucumber, peeled, halved
lengthwise and seeded
Grate cucumber into a medium bowl. Add radishes and remaining
Recipe from Linda's
Gardens
¾ c. plain
low-fat yogurt
1 c. diced radishes (about 6 radishes)
2 T. chopped golden raisins
1 T. fresh lime juice
¼ tsp. salt
¼ tsp. ground cumin
⅛ tsp. hot pepper sauce
ingredients, and stir gently to combine. Cover and chill 2 hours or
overnight.
ASPARAGUS and TWO RED PEPPERS with ORZO
8 servings, ½ c. each
6 c. water
¾ c. orzo
1 lb. fresh medium asparagus, cut into 1-inch pieces
½ medium red bell pepper, cut into thin strips
1 medium shallot, thinly sliced
½ T. honey or maple syrup
1 tsp. white wine vinegar
1 tsp. olive oil
1 tsp. dried oregano, crumbled
¼ tsp. crushed red pepper
dash salt, dash pepper
In a medium saucepan, bring 6 c. water to a boil. Stir in the orzo and
cook for 8 minutes, or until tender. Drain well. Meanwhile, put
the asparagus, bell pepper, shallot, 1/4 c. water, honey, oregano, vinegar and red pepper flakes in a large skillet.
Bring to a simmer over medium-low heat. Simmer uncovered for 5
minutes, or until the asparagus is cooked but still crisp to the bite.
(If cooked longer, the asparagus will lose its bright green color.) In
a medium bowl, stir together all the ingredients.
Recipe from Linda's
Gardens
CHIPOTLE MAYONNAISE POTATO SALAD
6 servings, 1 c. each
5½ c. new red-skinned potatoes (5-7 small/medium sized), boiled until just
tender, cooled and
cut into 1" cubes (leave skins on)
1 c. reduced-fat mayonnaise
¼ c. roasted red pepper strips
1 clove garlic, minced
1 tsp. (or more to taste) chipotle peppers with sauce, minced, or
chipotle pepper sauce
1 c. diced sweet peppers
¼-½ c. chopped scallions (1 med.), or chives
2 T. chopped cilantro
Process the mayonnaise, roasted red peppers, garlic, and chipotles in a food
processor or blender until smooth. Stir together the cubed potatoes,
dressing, sweet peppers, scallions or chives, and cilantro.
Refrigerate until ready to serve.
Recipe from Cider Hill Farm
ROASTED VEGETABLE PASTA PRIMAVERA
3 carrots, peeled and cut into thin strips
2 med. zucchini, cut into thin strips
2 yellow squash, cut into thin strips
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
¼ c. extra-virgin olive oil
salt and freshly ground black pepper
1 T. dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
½ c. grated Parmesan, Romano, or Asiago cheese
Preheat oven to 450ºF. On a large, heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and herbs to coat. Transfer half of the mixture to another sheet and arrange evenly over both sheets. Bake until the carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Recipe from Cider Hill Farm
1 med. green pepper
1 bunch scallions, including tops
1/2 med. onion
1 large cucumber, peeled
3 cloves garlic, crushed
1 lb. ripe tomatoes
¼ c. extra-virgin olive oil
1 tsp. salt
½ tsp. white pepper
2 T. red wine vinegar
Peel tomatoes by placing them in boiling water 30 seconds, then plunging them in cold water. Skins should slip off easily. Chop into small pieces. Mince remaining vegetables -- don't use a food processor as you want chunks, not purée. Combine with all the other ingredients and mix thoroughly. Chill several hours or overnight to allow the flavors to blend. Serve cold.
Recipe from Cider Hill Farm
2 sm. leeks (or 1 lg.), white and light green parts sliced thin crosswise (about ¾ c.) and washed thoroughly
2 med. carrots, peeled and cut into small dice (about ¾ c.)
2 sm. onions, peeled and cut into small dice (about ¾ c.)
2 med. ribs celery, trimmed and cut into small dice (about ¾ c.)
1 med. potato, peeled and cut into medium dice (about 1¼ c.)
1 med. zucchini, trimmed and cut into medium dice (about 1¼ c.)
2 c. fresh green beans, trimmed and cut into 1" pieces
3 c. kale or stemmed spinach leaves, cut into thin strips
2 lbs. tomatoes, chopped
8 c. water or chicken or vegetable stock
1 Parmesan cheese rind, about 5"x2"
salt to taste
½ cup Arborio rice or small pasta shape (elbows, ditalini, orzo)
1 can (15 oz.) cannellini beans, drained and rinsed (about 1½ c.)
¼ c. basil pesto (or 1 T. minced fresh rosemary mixed with 1 tsp. minced garlic and 1 T. extra-virgin olive oil)
Bring vegetables, tomatoes, water, cheese rind, and 1 tsp. salt to boil
in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and
stirring occasionally, until vegetables are tender but still hold their shape,
about 1 hour. Add arborio rice or pasta and continue cooking until rice is
tender but still a bit firm in the center of each grain, about 20 minutes, or
until pasta is al dente, 8 to 12 minutes, depending on shape.
Add beans and cook just until heated through, about 5 min.
Remove pot from heat. Remove and discard cheese rind. Stir in pesto (or
rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if
necessary. Ladle soup into bowls and serve immediately with crusty Cider Hill
Farm bread.
Recipe from Cider Hill Farm
SQUASH with MAPLE SYRUP GLAZE
2¼ lbs. squash (pick your favorite variety) or sweet potatoes, peeled and cut into 1½" pieces
(about 7 c.)
6 T. butter
3 T. maple syrup or honey
1 tsp. fresh lemon juice
salt and pepper
Preheat oven to 350ºF. Arrange squash or sweet potatoes in a heavy baking dish or 13"x9"x2" glass dish. Melt butter; mix with syrup or honey and lemon juice. Pour over squash or potatoes and toss to coat. Sprinkle generously with salt and pepper. Bake until tender when pierced with fork, stirring and turning occasionally, about 50 min.
Recipe from Cider Hill Farm
4 c. rhubarb, chopped into 1" pieces
2 c. apple, peeled, cored and chopped into 1" pieces
1-2 c. sugar, to taste
Topping:
1 c. butter, at room temperature
1 c. oats
1 c. all-purpose flour
2 c. brown sugar
Preheat oven to 350ºF. Butter bottom and sides of a 13"x9" pan. Toss rhubarb and apple with sugar, arrange in pan, and set aside. For topping, mix butter and brown sugar till no large clumps of butter remain, then toss with oats and flour. Crumble over fruit. Bake for about 50-60 min., till fruit is soft and topping is browned. Cover loosely with foil if topping begins to get too dark. Serve warm with whipped cream or ice cream. Refrigerate leftovers.
Recipe from Cider Hill Farm
1 rotisserie chicken, meat from breast removed and shredded
1 head Napa cabbage, chopped into bite-size pieces
1 c. chopped roasted peanuts
chopped cilantro to taste, about ¼ c.
pre-packaged carrot shreds
½ c. bottled Asian salad dressing (or use recipe below), or more if desired
Mix dressing and chicken together in large bowl till chicken is coated, then add remaining ingredients. Crunchy oriental noodles are a nice topping or addition. If you can't find a bottled Asian dressing you like, try this:
1 egg yolk, beaten
2 tsp. dry Chinese mustard
¼ c. rice wine vinegar
1 tsp. soy sauce
2 T. sesame oil (get the real stuff from the oriental grocery)
3 T. peanut oil
1½ T. honey
Whisk all together -- you can leave out the egg yolk if you prefer.
Recipe from Cider Hill Farm
4 cucumbers
2 heaping tsp. pickling spices
fresh dill to taste (optional)
1 heaping T. black pepper
2 T. sugar
6-8 garlic cloves, peeled and pierced
a few slices of onion
1 T. salt, or 1 tsp. citric acid
1 c. white vinegar
You will need a glass container of about 46 oz., tall enough to hold the cucumbers upright. Old pickle jars work great. Wash cucumbers and slice into quarters lengthwise, cut away stem end. Arrange slices in the jars cut side out. Add garlic, onion, pickling spices and dill to the jar. Dissolve salt or citric acid and the pepper in the vinegar and pour into the jar. Dissolve the sugar in a cup of warm water, pour into jar. Fill jar to top with water. Cover. Let stand on the counter for 5-7 hours. Refrigerate and enjoy!
Recipe from Linda's Gardens
6-8 servings
1 pkg. wagon wheel pasta or other specialty pasta
1 med. onion, chopped
2-3 med. zucchini, halved and sliced
½ lb. sliced bacon, diced
4-6 garlic cloves, minced
3 T. lemon juice
2 tsp. salt
¼ c. grated Romano or Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside to drain; discard all but 2 T. of drippings. Sauté onion and garlic in drippings until tender, about 3 minutes. Add the zucchini and salt; cook until tender, about 6 minutes. Drain pasta and add the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.
Recipe from Linda's Gardens
6 servings
6 medium-large new red potatoes, unpeeled
freshly ground black pepper and salt to taste
½ c. dry white wine
½ c. extra-virgin olive oil
1 T. white wine vinegar
½ c. chopped parsley
½ c. chopped green onions or chives
Boil the potatoes in their skins in salted water to cover until just pierceable. Drain and peel while hot. Slice them into a bowl, season to taste with salt and pepper, and pour the wine and oil over them. Let them cool, then add the vinegar, parsley, and green onions or chives, and toss lightly. Very thin slices of radishes or carrots can also be added.
Recipe from Cider Hill Farm
Makes 1/3 cup
1 small garlic clove
1 c. packed basil leaves, coarsely chopped
¼ c. extra-virgin olive oil
1½ T. champagne vinegar
crushed red pepper, salt and black pepper to taste
Pulse garlic in food processor till chopped, then add basil and pulse again until finely chopped. Add the oil, vinegar and crushed red pepper processing until smooth. Season to taste with salt and pepper. Try it on fresh tomatoes, pasta, or grilled fish or chicken -- maybe even a little on baguette slices with a slice of tomato.
Recipe from Cider Hill Farm
8 servings
4-6 slices smoky bacon
1/3 c. chopped celery
1/3 c. chopped leeks or onions
4 c. diced, peeled potatoes
3 c. chicken broth
2 c. milk
1½ c. tsp. salt
pepper to taste
dash paprika
2 c. (8 oz.) shredded cheddar cheese, optional
croutons for topping
Using a large heavy dutch oven, cook bacon until crisp. Remove from pan and reserve. Cook celery and leeks until tender. Add potatoes and chicken broth. Cover and simmer until potatoes are soft. Remove about 1/3 of cooked potatoes and puree remaining mixture. Return reserved potatoes to pot. Stir in milk and seasonings and adjust to taste. Stir in the cheese if desired and stir until melted. Crumble reserved bacon on top and serve with croutons or crusty bread.
Optional add-in: diced smoked ham
Recipe from Cider Hill Farm
1 lb. fresh rhubarb, cut into ½" pieces
½ c. sugar (or more or less to taste)
2-4 T. water
1 c. chilled whipping cream
1 T. sugar
chilled bowl for whipping the cream
Cook the rhubarb with the ½ c. sugar and water until just tender, but not mushy, about 5-10 min. Cool completely or refrigerate overnight. Just before serving, pour the chilled whipping cream into the chilled bowl. Add the 1 T. sugar. Beat until soft peaks form.
You can layer the rhubarb and whipped cream in parfait glasses, or gently swirl it together.
Optional, absolutely delicious add-in: fresh strawberries, cooked with the rhubarb. Add more sugar to taste before cooking.
Recipe from Cider Hill Farm
Serves 4-6
This dish may be prepared in advance and refrigerated before baking. It is a nice accompaniment to any simple preparation of chicken, fish, pork, ham or beef. Sautéed red pepper strips, roasted tomato wedges or baby carrots are a colorful accompaniment.
1-2 T. olive oil
2-4 garlic cloves, minced (or use garlic olive oil instead of plain)
1 medium onion, chopped
2/3 c. rice (not instant)
1¼ c. hot water or chicken broth (use granules or bouillon cubes)
2 T. fresh breadcrumbs, fine texture
½ c. milk
1 egg
½ tsp. nutmeg
freshly ground pepper to taste
4-6 T. grated Parmesan cheese
1-2 T. lemon juice
at least half of a 16-oz. bag frozen chopped spinach (or broccoli) – I use the whole bag – or use equivalent amount of chopped fresh spinach, chard, broccoli or other greens
*optional – some shredded carrot for color
Preheat oven to 375°F* and spray 9” pie plate (or other shallow dish of similar size) with nonstick spray.
Sauté onion, rice and garlic in the olive oil at medium heat until rice is opaque. Add the water or broth, cover and cook about 15 min. – all of the liquid will not be absorbed.
Meanwhile, beat the egg and milk together, add 3 T. of the cheese, the breadcrumbs and the seasonings and mix well. Add the spinach or other greens (no need to thaw) and mix well.
Combine the spinach and rice mixtures and mix together well. Turn into prepared pan and sprinkle with remaining cheese. (may prepare ahead to this point – if waiting longer than 20-30 min., refrigerate). Bake 15-20 min. – should still appear moist, somewhat like a risotto. (Add 5 min. to baking time if taken directly from refrigerator.)
NOTES:
*This recipe is not fussy – the temperature/time can be adjusted to accommodate other dishes in the same oven – I’ve used temperatures from 350-425°F (just adjust the time); if it’s too wet, cook a bit longer; if it looks as if it’s ready ahead of schedule, it can be removed from the oven early, then heated for a few minutes just before serving. If it looks too dry, dribble a little water over it. If taking to a potluck, etc., remove from oven 15 min. before ready, then finish at destination.
With vegetable broth substituted for chicken, this is a nice vegetarian dish. Brown rice or a mix of brown and wild can be used instead of white, but about 1/3 c. more broth is needed, and 10-15 min. extra cooking time (before adding spinach mixture).
Recipe from customer Linda O'Connell
BRUSCHETTA with EGGPLANT CAVIAR
Makes 3 cups
The bruschetta may be served already assembled, on a platter or tray, or a bowl of the spread may be placed on a tray and surrounded by the toasted baguette slices for guests to assemble themselves. More formally, small ramekins of the spread may be placed on individual plates and surrounded by toasted baguette slices.
1 large globe eggplant, about 1 lb., halved lengthwise
2 French bread baguettes, cut on the diagonal into ½ inch slices
extra-virgin olive oil
6+ garlic cloves, peeled and halved
2 tomatoes, peeled, seeded and chopped
½ onion, chopped
2 garlic cloves, chopped
1 T. extra-virgin olive oil
¼ c. chopped fresh cilantro
1 1½ T. lemon juice
1 tsp. salt, or to taste
1 tsp. fresh-ground pepper, or to taste
Preheat oven to 300°F. Place the eggplant on a foil or parchment lined, lightly oiled, baking sheet and bake until very soft and tender when pierced with a knife and the flesh pulls away from the browned skin, about 1 hr 15 minutes. Remove from oven and let cool.
While eggplant is cooling, brush bread slices lightly with olive oil and grill or broil until golden, turn over and repeat. Remove from heat source and, when cool enough to handle, rub the prettiest side of each slice with the cut side of a garlic clove. Set toasts aside. (May make toasts 1 day prior and store in airtight container.)
When the eggplant is cool enough to handle, peel it and chop the flesh coarsely and set aside. Combine the tomatoes, onion, chopped garlic and olive oil in a food processor or blender and process until smooth. Add the eggplant, cilantro, lemon juice, salt and pepper and process until smooth. Adjust seasonings to taste. (May be prepared ahead and refrigerated.) Serve at room temperature.
Williams-Sonoma recipe from customer Linda O'Connell
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