FARMER MEET AND GREET RECIPES
We enjoyed delicious snacks at our farmer meet and greet event. Check out the recipes below:
Micki’s Apple Cake
Beat:
2 cups sugar
1/2 cup oil
2 eggs
Add:
4 cups diced + peeled apples (~ 4 apples total)
Add:
2 cups flour
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
Grease a 9 x 13″ pan.
Bake at 350F for 1 hour
Sharon’s Homemade Salsa
Ingredients
3 small zucchini, diced
1 medium orange pepper, diced
1 medium minced red onion
1 (11-ounce) can organic corn, drained
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Add all ingredients together
Serve with Assorted tortilla chips
Sharon’s Pumpkin Dip
2 cups raw cashews (soaked overnight)
¼ cup pure maple syrup
1 tsp. cinnamon
1 tsp. nutmeg
Directions:
Soak raw cashews overnight in salted water; drain.
Pour into baking serving dish (shallow dish for firmer/drier end product; deep dish for smooth creamy texture); sprinkle a few spices and toasted pumpkin seeds on top as garnish.
For a shallow dish, bake at 250 for 50+ minutes; for the deep dish where you only want to warm the center and crisp the top you only need to bake at 250 for 20-30 minutes. Note: dip will dry out the longer it bakes.
Serve warm (or chilled and firmed in the fridge for a cool pumpkin dip) with sliced apples.
2010 Recipes
Eggplant Ricotta Roll-Ups
Ingredients:
- 1 eggplant
- tomato sauce
- tub of ricotta
- 1/2 a cup of Parmesan cheese
- eggs (for was and one for cheese station)
- flour
- chopped herbs (parsley, basil, oregano) or your choice in herbs
Directions: Cut eggplant long wise and put that a side, make sure to cover it to prevent it from turning brown. Mix tub of ricotta, Parmesan cheese, one egg, and chopped herb into a small bowl. Take 2 more pans and make one for the egg wash and the other to dredge it in the flour. Now dredge the eggplant slices in egg than flour and then fry in oil. drain the eggplant onto paper towels, spread ricotta mix onto eggplant and roll. place the eggplant roll-ups in a baking dish cover with tomato sauce. Bake until warmed through
Corn salad
Yield: 4-5 servings
Ingredients:
- 5 ears of corn
- 3 tomatoes
- 1/2 a cup of red onion
- 1/2 a cup of cilantro
- 2 limes
- 1/2 a cup of olive oil
- 2 jalapenos
- salt and pepper for taste
Directions: Bring water to a boil, boil the corn for just a 8 minutes. take the corn out of the water and let cool for 5 minutes then cut the corn off the cob. Place the kernels in a big bowl, dice tomatoes, chop the red onion, de-pith jalapenos and chop. Mix all the ingredients in the bowl add the lime juice and add olive oil, salt and pepper for taste.
Provided by: Lee
Beet Borani Recipe
Yield: 4 servings (serving size: about 3-4 tablespoons)
Ingredients:
- 3 small beets (or about 2 medium size beets)
- 2 cups of plain yogurt (whole milk or nonfat)
- 1 tablespoon of finely chopped mint (or dried mint)
- water for cooking beets
- a pinch of salt
Directions: Bring water to boil in a sauce pan and place whole unpeeled beets into the water. The water should cover the beets. Cook the beets with the cover on until your fork can penetrate the beet easily (about 45-60 minutes depending on the size of the beets). Take the beets out and let them cool for 5-10 minutes. Rinse under cold water and peel them by hand. The skin should come off easily. Coarsely grate beets and add yogurt, salt and mint. Stir well so the borani looks completely blended. Serve immediately or chill.
Provided by Parisa Tehranifar
Tierra Direct CSA 