UNDER CONSTRUCTION...

The following is a collection of recipes we  frequently make at our home on Hutchinson Farm.

Things to make in:

 June

Rhubarb Crisp
Rhubarb Pie
Rhubarb Gingerbread

Strawberry Shortcake
Strawberry Daiquiris
Strawberry Yogurt Popsicles
Almost No-bake Strawberry Cheesecake
How to freeze strawberries

July

Raspberry Pie
Black Raspberry Jelly
How to freeze raspberries
Black Currant Jam

Marinated zucchini ribbon salad
Quesadillas with zucchini blossoms


August

Pasta with cherry tomatoes and zucchini
Classic tomato and bocconcini salad
The Great Eggplant Recipe
Salsa Verde
Habanero Salsa

Roasted Cherry Tomato Sauce








Recipes from Hutchinson Farm
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 certo box

Both taste great, we prefer the flavour of the jelly point recipe -it's more intense, but you don't get as much.


DAVID'S PUMPKIN PIE

Enough pastry for a bottom crust of a 9 inch pie

1 cup milk
2 cups cooked pumpkin
3 egg yolks
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
3 egg whites
¾ cup brown sugar

Preheat oven to 450°.
Prepare pastry shell for filling. A deep dish is preferable.
In a blender: Combine all ingredients except egg whites and sugar.
Blend until smooth.
In a large mixing bowl: beat egg whites until almost stiff, continue to beat while slowly adding sugar.
Gently fold pumpkin mixture into egg whites.
When mixture is combined, pour into pie shell and put immediately in oven.

Bake at 425° for 20 minutes, lower temperature to 350°, continue baking for 25 more minutes.

Hints:
For best results use eggs and milk at room temperature.
I also find fresh ground nutmeg irresistible. Look for whole nutmeg in your bulk food store. It grinds easily with a hand held grater.


 
THE GREAT EGGPLANT RECIPE

Place 1/2" slices of eggplant on BBQ
Brush with a mixture of olive oil and soya sauce
Cook until golden
Fast Easy Delicious


SALSA VERDE  (CLASSIC RECIPE)
A recipe from the Mexican kitchen of Rafael Gonzalez

1 tsp oil
1 clove garlic, minced
1 medium onion, chopped
1 quart tomatillos, chopped
3 serrano peppers, chopped (mas o menos)
1/4 cup fresh cilantro
1/2 fresh juice of a lime

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.

SALSA VERDE  (WENDY'S RECIPE)
Exactly the same ingredients as the above recipe, but place all ingredients (except lime and cilantro) whole-- not chopped-- on a cookie sheet under the broiler until the tomatillos are soft, leaking juice, and have just begun to blacken. Puree in a food processor until desired consistency, then add lime and cilantro. Super easy-- great caramelized flavour.

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.

Great with tortilla chips, or combined with cooked chicken to fill chicken enchiladas



"SUN DRIED" TOMATOES (OVEN ROASTED)Sundried
                            Tomatoes
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
pinch salt

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.


HABANERO SALSA
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.
Can or freeze for long term storage, keeps well in refrigerator. Makes 3 half pint jars


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.

STRAWBERRY DAIQUIRIS
½  cup rum
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
1 cup water
3 cups sugar

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 strawberries
2 cups vanilla yogurt
¼ cup honey

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
1 small onion
16 Zucchini Blossoms
4 Tortillas (medium 8" work best)
1 cups grated cheese (Monterey Jack, Cheddar, Mozzarella, etc.)

Prepare the zucchini blossoms: Remove flower petals from stem

Fry one medium onion in saucepan
When onion is soft, add zucchini flowers. Cover. Stir occasionally until soft.

Assembling the quesadillas:
Place a tortilla on a frying pan, and heat until soft.
Place cheese and zucchini flowers on middle of tortilla, fold in half. Cook until cheese has melted, flipping occasionally.





Know Who Grows Your Food!