Garlic Scape Pesto
Strawberry Yogurt Popsicles
Almost No-bake Strawberry Cheesecake
How to freeze strawberries
Zucchini Ribbon Salad
Black Raspberry Jelly
How to freeze raspberries
Black Currant Jam
Quesadillas with zucchini blossoms
Pasta with cherry tomatoes and zucchini
Classic tomato and bocconcini salad
The Great Eggplant Recipe
Roasted Cherry Tomato Sauce
How to can tomatoes
Stuffed peppers with lamb and feta
"Sun dried" tomatoes
David's Pumpkin Pie
Tomatillo Squash Soup
Butternut squash pancakes
Please note, we're farmers, not webpage authors, so this is a bit of a mess, but the recipes are all yummy, please try them.
Complete recipes are either below, linked to the left, or coming sooner or later.
BLACK RASPBERRY JELLY
Two yummy recipes:
1) Equal parts (volume) juice and sugar. Use Candy thermometer, cook to 220° (the "Jelly point") (it will take some time, watch out, the temp rises quickly in the end)
2) 2 cups juice, 3¾ cups
sugar, 1 pouch liquid certo. Follow recipe on
Enough pastry for a bottom
crust of a 9 inch pie
1 cup milk
Preheat oven to 450°.
Bake at 425° for 20 minutes, lower temperature to 350°, continue baking for 25 more minutes.
Place 1/2" slices of
eggplant on BBQ
SALSA VERDE (CLASSIC RECIPE)
A recipe from the Mexican kitchen of Rafael Gonzalez
Remove husks from tomatillos, rinse. Heat oil in medium sized saucepan over medium heat. Add garlic and onion. When onion is translucent, add tomatillos and jalapeño. Simmer until soft, about 20 minutes, mash lightly after 10 minutes. Add cilantro and lime juice prior to serving.
Keeps three days in refrigerator, freezes well.
VERDE (WENDY'S RECIPE)
David's colourful variation: Use red jalapeños instead of serranos. After broiling, cut jalapeños in half and scrape out the seeds. Add the jalapeños to the salsa after everything else has been puréed, and pulse until the jalapeños are small red flecks, then add lime and cilantro.
tortilla chips, or combined with cooked chicken
to fill chicken enchiladas
Oven roasted tomatoes can be made any time tomatoes are in season, but we like to wait for a cool day in early autumn, when we can turn on the oven and fill the house with the smell of roasted fresh tomatoes. They are best made with plum (a.k.a. 'Roma') tomatoes as they have less moisture, but any tomatoes can be used. Red is classic, but all colours work great too. The roasting intensifies and sweetens the tomato flavour, and you can use them anywhere you'd used fresh tomatoes.
Plum tomatoes -about 20 medium plum tomatoes (1½ quarts) cover a cookie sheet.
1 tbsp olive oil
Wash and halve plum tomatoes lengthways. Place in a big pile on a cookie sheet, drizzle with olive oil and salt. Toss until tomatoes are lightly covered with oil, place in a single layer, cut side up, and roast in oven until they start to char. The tomatoes may be roasted to varying degrees, depending on how you want them -very dry and leathery (low temps work best), or still soft and juicy.
As a general rule, the tomatoes will take an hour at 350°, or you can cook them over night at 200°.
Freeze if not using soon.
Habaneros have a wonderful flavour that is often overshadowed by their extreme heat! This recipe brings the delicious habanero flavour to the forefront, but watch out, it is muy caliente, we use only a few drops at a time!
This recipe is based on one found on the internet -search for "habanero sauce" and you'll find it on a dozen sites -it's one of those copycat recipes that appear everywhere, unfortunately, we have a feeling no one has actually made it -the original recipe was not so good. We've made some much needed improvements to it!
1 tbsp oil
3 cloves garlic, minced
1 medium onion, chopped
1½ cups carrots, chopped or grated
1 cup lime juice
½ cup vinegar
½ cup water
8 habanero peppers, whole, stems removed
½ tsp salt
3 tbsp sugar
Heat oil in
medium sized saucepan over medium heat. Add
garlic, onion, and carrots. When onion is
translucent, add remaining ingredients. Simmer
covered until carrots are soft. Puree.
Possibly the best use of frozen strawberries we can think of! Enjoy in season, or as a reminder of the first berries of summer all year long.
¼ cup triple sec
¼ cup sugar
¼ cup fresh lime juice (2 limes)
crushed ice (approx 1½ cups)
frozen strawberries (approx 2½ cups)
In a blender, add all ingredients except ice and berries. Blend. Add ice to blender until 3 cups total, blend. Add frozen strawberries to blender until 5 cups total, blend and serve. Makes 4 - 6 drinks.
MUM'S BLACK CURRANT JAM
4 cups black currants
Bring black currants and water to a full rolling boil for about 5 minutes, stirring constantly. Lower heat and add sugar. (If too tart add sugar to taste, I don't like mine too sweet.) Simmer ten minutes longer. Pour into sterilized jars. Let sit on counter 24 hours without jiggling.
This recipe may need more or less water depending on the season. You will learn from experience what it should look like. It should set firmly without being tough. If it is too tough re cook a few minutes with a bit more water and re-bottle.
STRAWBERRY YOGURT POPSICLES
3 cups whole
Wash and hull berries. Blend berries, yogurt, and honey. Pour into popsicle freezer thingies or small paper cups. Add popsicle stick. Freeze.
QUESADILLAS CON FLORES DE CALBAZAS
QUESADILLAS WITH ZUCCHINI BLOSSOMS
1 tbsp oil
Fry one medium
onion in saucepan
This is what it means to be local!