Archive for the ‘Recipes’ Category

 

Here is a way to fix the good tasting tender Deep Cove Farms Brussels Sprouts.  This recipe was given to me by my neighbor Diane and quickly ate at Thanksgiving Dinner. As a matter of fact they were the first to go.

 

4 strips of Bacon

1 lb. of Deep Cove Farms Brussels Sprouts for that great fresh flavor but you can use store bought after  ours are finished but it will not be as good.

1/2  medium onion finely chopped

1 glove of garlic, I like 2, finely chopped or if you have a press that is better.

1 tablespoon brown  granulated

1 tablespoon butter but it is ok to splurge with a couple more lol

 

1/2 teaspoon black pepper

 

 

In a skillet, cook the bacon to tender crisp. Slice the sprouts into halves Rremove the bacon after finished and all but three tablespoons of bacon drippings. Put in sprouts, garlic, and onions and cook until the onions are tender. Add some other seasoning that you like  as oregano if that Italian or Meditterean Flavor is desire, or thyme or rosemary for the French style. With that add the sugar and bacon, stir and cover and cook until the sprouts are tender, about 30 minutes at medium heat. Occasional stir this so the sprouts do not stick.  If it becomes too watery remove the last 10 minutes. Add the butter and salt and pepper while the sprouts are cooking. Serve and enjoy

 

Here is something that is rather tasty and good for those cool nights that are coming.

 

1 med  Deep Cove Farm Kabocha Squash

1 teaspn  ground cayenne pepper

1/2 teespn ground cinnamon

1/2 teaspn ground  nutmeg

1 teaspn cumin

5 talbspn brown sugar

2 talbspn soy sauce.

 

Preheat  oven to 400 degrees.  Cut the

Kaboacha  squash into slices, not to thick

clean the seeds out (save seeds and roast also

because the are good)

set asides slices.  in a bowl mix all ingredients except the soy sauce.

coat each slice of squash on both sides. Add the soy sauces to the mixture

and  repeat the coating. but on baking sheet in single layer. drizzle with some olive oil

and if you want add a little sugar.  cook for 15 minutes. turn over and again drizzle with oil

and sugar if you want.

 

for those who want to cheat, you can use the pumpkin pie mixture

 

INGREDIENTS FOR DUMPLINGS

 

2 CUPS ALL PURPOSE FLOUR

1 TSP SALT

2 TSP BAKING POWDER

1/2 CUP MILK

2/3 CUP BUTTER (CHILLED)

4 MEDIUM BAKING APPLES (DEEP COVE FARMS APPLE VARITIES: STAYMAN, ROME, JOHNATHAN, SUMMER RAMBO, IDA REDS, WINESAP)

THEY SHOULD BE PEELED AND CORED

6 TABLESPOONS OF GRANULATED SUGAR

1 1/2 TABLESPOONS OF GROUND CINNAMON

1/2 TSPN GROUND NUTMEG

 

SYRUP:

 

1/8 TSPN GROUND NUTMEG

1 CUP GRANULATED SUGAR

11/2 CUPS OF WATER

1/4 TSPN OF GROUND CINNAMON

 

STEPS

1. PREHEAT OVEN TO 375

2. COMBINE SALT, FLOUR AND BAKING PODWER IN LARGE BOWL, CUT IN BUTTER AND MIX WITH HANDS UNTIL IT LOOKS LIKE COASRES CRUMBS. POUR IN MILK AND STIR TO FORM THE DOUGH.  ADD MORE FLOUR IF NEEDED TO MAKE DOUGH LESS STICKY.  DIVIDE DOUGH IN HALF AND ROLL OUT ONE ON A FLOURED SURFACE TO ABUT 1/4 INCH THICK. CUT INTO 6 INCH SQUARES

3. CUT OFF THE TOP AND BOTTOM OF EACH APPLE TO FLATTEN.RINSE IN COLD WATER AND DRY

4. MIXTOGETHER 4 TABLESPOONS OF SUGAR CINNAMON AND NUTMEG.  PLACE 1 APPLE IN CENTER OF EACH DOUGH SQUARES. SPRINKLE THE SUGAR MIXTURE ON APPLES AND DON’T BE STINGY.  MOISTEN THE EDGES WITH WATER AND BRING THE CORNERS TO THE TOP AND PINCH TOGETHER. ANY TEARS US LEFTOVER DOUGH AND PINCH IT ON THEM.

5. PLACE ALL FOUR OF YOUR DUMPLINGS IN A BAKING DISH AND DECORATE WITH CUT OUTS FROM LEFTOVER DOUGH.

6. COMBINE YOUR SYRUP INGREDIENTS IN A SAUCEPAN. BOIL AND REMOVE TO COOL SLIGHTLY. POUR IT AROUND DUMPLINGS AND SPRINKLE WITH REMAINING 2 TABLESPOONS OF SUGAR.

7. BAKE 45 MINUTS IF IT IS BROWNING TO QUICKLY THAN PLACE FOIL OVER IT FOR THE FINAL 10 MINUTES.

 

INGREDIENTS

1/2 CUP GRANULATE SUGAR

1/2 PACKED BROWN SUGAR

1/2 ALL PURPOSE FLOUR

1/2 QUICK COOKING OATS (OATMEAL)

1 TSP OF GROUND CINNAMON

1/2 TSP GROUND NUTMEG

1/4 CUP BUTTER

6 CUPS OF PEELED SLICED COOKING APPLES (DEEP COVE FARMS’: ROMES, IDA RED, STAYMAN, OR WINESAP)

THIS IS ABOUT 2LBS WORTH OF APPLES

1/4 CUP APPLE JUICE

 

NEED 8 INCH ROUND BAKING DISH

 

TO PREPARE TOPPING MIX

IN MED. BOWL, COMBINE GRANULATED SUGAR, BROWN SUGAR, FLOUR, OATS, CINNAMON, AND NUTMEG. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SET ASIDE.

BUTTER BAKING DISH AND PLACE APPLES INTO DISH.  DRIZZLE WITH APPLE JUICE. SPRINKLE WITH PREPARED TOPPING MIXTURE. 

MICORWAVE AT FULL POWER FOR 14-16 MINUTES OR UNTIL APPLES ARE TENDER.

SERVE WARM WITH YOUR CHOICE OF ICE CREAM TOPPING

Remember this should be applied to your veggies at least one hour before your grill them.

 

 

2 Tablespoons soy sauce

2 tablespoons bourbon

1 tablespoon brown sugar

1 teaspoon cayenne pepper

 

Pre heat oven to 350 degrees

 

You will need the following:

2 tablespoons of olive oil

2 red or yell bell peppers, seeded and dices (for color try some Deep Cove Farm’s White and Purple peppers)

4 gloves of freshly minced garlic for the good taste.

11/2 tablespoon of fennel seeds

1 medium or larger eggplant, diced

2 Large Zucchini, medium diced

6 medium tomatoes, ripe, cored, and coarsely chipped. ( I would like to add that the Heirloom tomatoes set this recipe off, use a combo of your favorites. But definitely add the black Krimm or Black Prince to get the full tomato flavor)

1/4 cup of basil, fresh if available , finely chopped

2 tablespoons of fresh thyme, again if available, finely chopped ( see there are reasons I have William around for, he is great with herbs)

Salt and pepper to taste

2 tablespoons of Italian Parsley fresh chopped to garnish with if you are trying to impress.

 

Directions

 

First, in a pan heat 1 tablespoon of olive oil and add your onions and peppers. Cook until they begin to brown which should be 8 minutes on med heat.

Next add the garlic and fennel seeds cook and stir for about a minute.

After that transfer into a bowl and set aside.

Add 1/2 tablespoon of olive oil to a pot. Add eggplant and cook, stirring frequently until browned in some places, figure roughly 5 minutes. Transfer that to bowl with onions and peppers.

Next add 1/2 tablespoon of olive oil to pot and put in the zucchini stirring frequently.

Add the tomatoes (important, if using heirlooms, cut them up over the pot to capture the juices),the veggies in the bowl, basil, and thyme. Bring it to a simmer, Cover and transfer to oven and bake for 35-45 minutes,

Add

 

Here is a soup you can serve either hot or cold. Also you can freeze this soup and have it in the winter. This recipe makes 6 to 8 serving.

 

Ingredients

2 tablespoons Olive Oil

3 medium onions, chopped

4 large cloves of fresh garlic, minced

1 pinch of crushed red pepper flakes

1 tablespoon tomato paste

3 cups chicken broth, homemade preferred but low sodium canned chicken broth will work

Generous handful of fresh basil leaves, cut up.

15 medium or 10 large yellow heirloom (thus the name golden heirloom but you could use your favorite) cut into quarters over the pot so you do not loose any of the juice from the heirloom.

1 cup heavy cream for that dap just before serving.

 

Coast the bottom of a 12 quart pot with oil over medium heat. When heated add the onions and 1/4 teaspoons of salt and pepper. When onions are translucent add the tomato paste, garlic, and basil. Cook for one minute. then add your chicken soup heirlooms remembering to cut the heirlooms over the pot. NO need to peel because the skin is thin. Bring to boil, then let simmer for 30 minutes. When finished put in blender and puree.  ladder into bowls and put a tablespoon of cream in the middle to serve. Remember, on a hot day you can chill this and it is excellent cold as well as hot.

Submitted on 2010/07/10 at 12:11pm

Hi Katherine. Here is the recipe I told you about this morning. Simple and yummy!

Sliced Peaches and Heirloom Tomato Salad

2 lb mixed heirloom cherry tomatoes, cut in half
6 peaches, sliced
6T extra virgin olive oil

3T red wine vinegar (or good balsamic)
8 fresh basil leaves, thinly sliced

Place tomatoes and peaches in mixing bowl. Toss with remaining ingredients. Or, you can arranged peaches and tomatoes in alternate rows on platter and drizzle with the dressing. Makes a pretty presentation.

Colorful and delicious!!

Hi Katherine. Here is the recipe I told you about this morning. Simple and yummy! Sliced Peaches and Heirloom Tomato Salad 2 lb mixed heirloom cherry tomatoes, cut in half 6 peaches, sliced 6T evoo 3T red wine vinegar (or good balsamic) 8 fresh basil leaves, thinly sliced Place tomatoes and peaches in mixing bowl. Toss with remaining ingredients. Or, you can arranged peaches and tomatoes in alternate rows on platter and drizzle with the dressing. Makes a pretty presentation. Colorful and delicious!!

 

Barbara Burns

1

 

My dearly beloved Aunt Sophie had turned me onto this great tasting pizza that really is very healthy for you. My son Ricky went wild for it and he did not know that it was zucchini. It takes about 45 minutes to prepare but it is great in taste and also good for the waist line. So here we go and thanks Aunt Sophie.

 

4 cups zucchini

1 egg

2 tablespoons oil

1/2 cup grated cheddar cheese

salt, pepper to taste

1 med. chopped onion

1/2 lb of ground beef (optional)

tomato sauce (to taste1/2 cup grated parmesan cheese

1/2 cup grated mozzarella cheese

green peppers

anything else you might want for toppings

 

Instructions

Cut ends off zucchini, seed and grate. Put in a colander and sprinkle with salt. Let it stand for 30 minutes and then squeeze water out with hands.  When it is dry, sauté in oil for about 5 minutes. Cool a little and add the egg, cheddar, salt and pepper. Press mixture into a 9” pie pan and bake at 400 degrees for about 10 minutes. While the mixture is cooking heat oil in skillet and add onions, peppers or what ever you toppings are except the cheeses and heat until translucent or brown for the meat. Pour the fat off and stir it into your tomato sauce. Spread it over your zucchini crust and top it with the cheese. Bake in oven at 350 for about 20 minutes. Dominoes or papa john’s cannot equal.

 

Thinking of going Italian. Well, here is one for the squash, zucchini, or eggplant. It is simple and easy. Remember though to cut your squash length wise instead of little round cuts. The Eggplant is ok to slice because of its size. It is the smaller squash than tender and less seedy, so thus most chefs prefer that to the larger ones.

 

3 Tablespoons of Olive Oil

healthy tablespoons of each of the following

Garlic (Fresh and use a press)

Basil

Oregano

Salt and pepper to taste

 

Use this on the above about 1 and one half hours before you grill it. Hopefully the charcoal or wood is your choice but it is also good on propane and gas grills.