All vegetables came from Fishel Farm. Ground Beef from Peaceful Heart Farm. Cornmeal from Windyhill Farm, Mushrooms from Hillcrest Mushrooms
SUMMER SQUASH CASSEROLE WITH CHEESE AND CRACKERS
Easy and a customer favorite. Thinly slice 3 summer squash and 1 medium onion. Mix with 2 eggs, 3/4 cup milk, 1 cup cheddar. Pour into a casserole and top with 35 buttery crackers broken and mixed with an additional ½ cup of cheese and dot with butter. Bake at 350 until bubbly and golden brown.
ASIAN COLESLAW
We prepared an Asian inspired coleslaw today. Shred 6 cups of cabbage, I cup of carrots and 2 cloves minced garlic. Mix together 3 Tablespoons rice wine vinegar, 2 Tablespoons sugar, a large splash of soy sauce,1 tablespoon garlic chili sauce, 1 tablespoon sesame oil. Add salt to taste. Mix the dressing with the vegetables until well combined. Top with roasted sesame seeds.
STIRFRY WITH SQUASH, MUSHROOMS, AND GREEN BEANS
Chop 1 clove of garlic,1 small onion , 1 jalapeno pepper, I pound green beans snap and sliced thinly, and 3 cups sliced squash. Sauté in a mix of oil and butter over medium heat. When tender add 2 tablespoons each oyster sauce, soy sauce, Japanese cooking wine and garlic chili sauce. Continue to cook. Add 1 tablespoon sugar. Mix 2 teaspoons cornstarch in ¾ cup broth until smooth. Add to vegetables and cook until a sauce forms. Finish with toasted sesame seeds and a drizzle of sesame oil. Serve with rice.
LEMON CURD ON PIE CRUST SQUARES
Piecrust: Mix 1 full cup flour with ½ teaspoon of salt and 1 teaspoon sugar. Grate in one very cold stick on butter. Combine with the flour. Add 3 tablespoons water and mix until a dough forms. Roll out ¼ inch thick. Bake at 400 until golden brown. Cool and cut into small squares
Lemon Curd: Over a large saucepan, Juice 6 lemons. Zest 4 of them. Add 2 pounds of sugar and ¼ pound(1 stick) of butter. Add 6 beaten eggs. Stir over very low heat until it thickens. When the sugar is completely dissolved, the lemon curd is done.
Serve with piecrust squares. It’s also fabulous as a tart filling, on shortbread or crepes.
BEEF & BROCCOLI
INGREDIENTS
1 pound ground beef
1/2 teaspoon (2 g) baking soda
1/2 teaspoon (1.5 g) kosher salt
1 teaspoon (5 ml) light soy sauce or shoyu
1 teaspoon (5 ml) Shaoxing wine or dry sherry
1/2 teaspoon (2 g) sugar
1 teaspoon (5 ml) roasted sesame oil
1/2 teaspoon (1.5 g) cornstarch
For the Sauce:
1 tablespoon (15 ml) light soy sauce or shoyu
1 tablespoon (15 ml) dark soy sauce
3 tablespoons (45 ml) oyster sauce
1 tablespoon (12 g) sugar
2 tablespoons (30 ml) Shaoxing wine
For the Cornstarch Slurry:
2 teaspoons (6 g) cornstarch
1 tablespoon (15 ml) water
For the Broccoli:
12 ounces broccoli or broccolini, heads cut into bite-sized florets, stems peeled and cut on a bias into 12- to 2-inch segments
For the Stir-Fry:
1/4 cup peanut or other neutral oil
2 medium garlic cloves, minced (about 2 teaspoons)
2 teaspoons minced fresh ginger (about 1/2-inch segment)
DIRECTIONS
For the Beef: Place the beef in a medium bowl, sprinkle with ¼ teaspoon baking soda and
massage the baking soda into the meat, Add the salt, soy sauce, Shaoxing wine, sugar, sesame oil, and cornstarch and roughly work the marinade into the meat for at least 30 seconds. Set aside to marinate for at least 15 minutes.
For the Sauce: Combine the soy sauces, oyster sauce, sugar, and wine in a small bowl. Stir with a fork until the sugar is dissolved and no lumps remain. Combine the cornstarch and water in a separate small bowl and stir with a fork until the cornstarch is dissolved.
For the Broccoli: Bring 1 quart of lightly salted water to a boil in your pan. Add the broccoli, stir well, cover, and boil, shaking the pan occasionally, until bright green but still quite firm, about 1 minute. Drain the broccoli and spread into a single layer on a sheet tray or large plate.
BEFORE YOU STIR-FRY, GET YOUR BOWLS READY:
a. Marinated beef, b. Blanched broccoli, c. Garlic and ginger d. Sauce e.Cornstarch slurry
For the Stir-Fry: Rub a thin film of oil into a pan and set it over high heat until smoking. Add 1 ablespoon (15 ml) of the oil and swirl to coat. Add half of the beef and stir-fry until mostly cooked through and lightly browned in spots, about 1 minute. Transfer to a large bowl. Wipe out the pan and repeat with another tablespoon (15 ml) of oil and the remaining beef
6 Wipe out the pan and return it to high heat until lightly smoking. Add 1 tablespoon (15 ml) of the remaining oil and swirl to coat. Add half of the broccoli and stir-fry until tender-crisp, about 1 minute. Transfer to the bowl with the beef. Wipe out the wok and return it to high heat until lightly smoking. Add the remaining tablespoon (15 ml) of oil and swirl to coat. Add the remaining half of the broccoli and stir-fry until tender-crisp, about 1 minute. Return all the beef and broccoli to the wok along with the garlic and ginger. Stir-fry until fragrant, about 30 seconds. 8 Stir the sauce and add to the wok, pouring it in around the edges. Stir the cornstarch slurry. Cook, tossing, until the sauce thickens and the beef is cooked through, about 30 seconds longer.
CORNBREAD
Preheat oven to 425
1 ½ cups cornmeal freshly ground from Windyhill Farm
½ cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
Directions:
Whisk dry ingredients together. In another bowl
Whisk 2 eggs
Add 1 cup buttermilk-we didn’t have buttermilk so we added 1 tablespoon vinegar to I cup milk
1/3 cup milk
Whisk again.
Pour wet ingredients into dry, mix until just combined
Fold in 3 tablespoons melted butter
Pour into greased 9inch cake pan, bake at 425 for 20minutes or until golden brown
Serve drizzled with honey.
ROASTED CARROTS WITH JALAPENOS
Peel and cut carrots into small chunk
Slice and remove seeds from jalapenos and slice.
Add 2 tablespoons oil and coat the vegetables. Sprinkle with salt and pepper
Roast at 450
PASTA WITH ZUCCHINI SAUCE & VEGETABLES
For the sauce
I small onion, sliced
3 zucchini, sliced
3 cloves of garlic minced.
Saute until tender and puree with 3 tablespoons butter and ¼ cup parmesan cheese
Boil pasta according to directions
Slice 2 additional summer squash and cut corn from 2 ears. Saute until tender and mix with the pasta and sauce. Season with salt and pepper.
