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RecipesWhat do gardeners make with the produce they grow? This page contains recipes submitted by gardeners. Here are the first nine:
Dan's Baked Green Tomatoes and FetaRecipe found on the Victory Garden PBS series around 5 years ago
Ingredients 3 green tomatoes split in half lengthwise 1/2 cup ouzo 1/2 cup dry white wine 1/2 cup of extra virgin Greek olive oil 3 cups goats milk feta 1/2 cup water 1/2 cup mixed chopped herbs, like summer savory, basil, thyme, sage, and/or oregano 3 pita breads, torn into halves or crusty baguette Directions
Georgene's Seafood Gumbo1 large onion
1 red pepper 1 green pepper 2 stalks celery 8 T. oil 1/2 lb. okra (or as much as you want) 6 T. flour 3 cloves minced garlic 1 can (14 ox) diced tomatoes w/juice 1 bottle of clam juice 2 bay leaves 2 1/2 tsp. Creole seasoning (if you have) 2 c. chicken broth 2 T. Worcestershire sauce 1 tsp. thyme diced, cooked bacon 1" slices of andouille sausage (1 or 2 sausage) large shrimp 1 cup crab meat (canned) 1 tsp. file powder (if you have) salt and pepper Dice the onion and peppers and slice the celery. Slice the okra into 1/2" thick slices and sauté in 2 T. (or more) oil over medium heat until brown, about 15 minutes. In the same pan, heat the other 6 T. of oil. Whisk in the flour. Cook the roux, stirring constantly, about 4 minutes. Add the onion, celery and peppers and cook until soft, about 8 - 10 minutes. Add the garlic and cook another minute. Add the okra, tomatoes and juice, chicken and clam stock, bay leaves, Creole seasoning, Worcestershire, thyme and salt and pepper. Bring to a boil over medium heat, reduce to medium-low and simmer for 30 minutes. Stir in the bacon, sausage, shrimp and crabmeat and cook briefly. Add the file powder and cook for 30 seconds. Remove from heat and discard bay leaves. Serve as a soup or over rice; garnish with parsley if desired. (Some recipes call for chicken, but I make mine without) Lisa's Chive Pesto
2-3 cups chopped chives
1/2 cup walnuts 1/3- 1/2 cup olive oil Salt and Pepper Combine all ingredients in a food processor until smooth. Use this fresh pesto spread on grilled sandwiches, stir into pasta dishes, whisk into a dressing and dip fresh vegetables in it. Lisa's Smokey Eggplant Red Pepper Spread
1 large eggplant, cut in half
2 large red bell peppers 4 tablespoons tahini 4-6 cloves garlic, minced 2 teaspoons smoked paprika juice of 2 lemons Salt and Pepper Roast eggplant and peppers in a 400 degree oven for 45-60 minutes until soft and charred. When cool enough, peel and seed the peppers, peel the eggplant and remove some of the seeds. Blend all the ingredients in a food processor until smooth. Serve with crackers, pita chips or vegetables. Karoline's Zucchini SoupIngredients for four people
3 medium zucchini or equivalent (about 3 cups chopped) 1 onion 1 clove garlic 1" ginger root 1 chili pepper 1 tbsp canola oil 800 ml vegetable stock (start with 400 ml) (2x 13.5 fl oz cans total) 200 ml unsweetened coconut milk (1/2 of a 13.5 fl oz can) 1 tbsp soy sauce 1 tsp Italian seasoning 1 pinch cayenne pepper salt, to taste Preparation Remove zucchini seeds (do not peel) and cut into 1" pieces. Chop onion, ginger, and garlic into small cubes. Remove chili pepper seeds and cut into thin strips. Fry onions, ginger, garlic, chili pepper, and seasoning in oil. Add zucchini pieces, coconut milk, and 1/2 of the broth. Scatter soy sauce and simmer for 10 minutes. Fish out the chili pepper after cooking (optional). Blend the mixture in a blender or food processor. Season the puree with salt and cayenne pepper as needed. Use remaining broth to reach desired consistency. Susan's Potato Green Bean and Pesto Salad
1 pound waxy potatoes, cut in large pieces
1 pound green beans, cut into pieces 1/2 cup basil pesto Salt and pepper to taste Cook potatoes until tender in boiling water,10-20 minutes, depending on the size. Cook green beans 5-7 minutes in boiling water until crisp tender. Toss potatoes beans with pesto and season with salt and pepper. Georgene's Eggplant Lasagna with Fresh Tomato SauceTomato Sauce
1/2 lb. ripe tomatoes chopped, about 2 1/2 cups 1-2 cloves garlic minced 1 tablespoon olive oil salt and pepper to taste Mix all ingredients together Filling 1 cup ricotta cheese 1 large egg 1/2 cup basil, chopped 1/4 cup grated Asiago or Parmesan cheese Mix all ingredients together Eggplant 2 eggplants about 2 lbs. , sliced 1/4" thick. Microwave the eggplant slices for 2 minutes. Spread half the tomato sauce in the bottom of an 8" square baking dish. Layer 1/3 of the eggplant, top with 1/2 of the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with remaining eggplant and tomato sauce. Sprinkle with additional Parmesan cheese. Bake in a 400 degree oven 15-20 minutes or until bubbling. Let rest for 10 minutes before serving. NOTES: If you prefer, peel the eggplant. If you don't want to microwave; Salt the sliced eggplant and let sit for 20 minutes. Rinse and blot dry. Brush both sides with olive oil and bake in single layers in a 400 degree oven for 20 minutes until tender, turning once. Susan's Rhubarb Tea8 stalks chopped rhubarb
8 cups water 1/3 cup sugar or to taste Bring to a simmer, cook for 1/2 hour. Cool, strain, serve on ice with mint. Karoline's Rhubarb PieThis recipe was inspired by Lisa, who gave me the rhubarb from her garden plot, Chris, who suggested sharing recipes to learn what gardeners actually make with the produce they grow, my neighbor who recommended I use eggs rather than cornstarch, the 1997 Joy of Cooking book recipe, and a recipe on about.com in the Southern Food section. Thank you all. Note: I only make something like this once in a great while as a very special treat because of the high sugar content. Really. - Karoline (3rd year gardener)
Ingredients 6 cups unpeeled rhubarb cut into 1" pieces (the rhubarb stalks shouldn't be thicker than your thumb) 1 1/4 cups sugar 2 eggs, well beaten 1/4 cup unbleached flour 1/4 tsp salt 1/4 tsp nutmeg Pillsbury pie crusts (2-pack, in rolls) 2 tbsp butter, thinly sliced water to seal crust and secure the sugar sprinkles 2 tsp sugar to sprinkle on top of crust Suggested Equipment big bowl medium bowl mixing spoon mixing fork, whisk, or hand-cranked/electric mixer baking brush knife to trim crust and make air pocket holes spatula measuring cup measuring spoons 9-inch glass pie plate baking sheet & tinfoil* rolling pin* tongs* plate* pie dome or equiv. (unless eaten up the first day!) Directions Preheat oven to 425º In big bowl, mix together cut rhubarb and sugar. In med bowl, combine eggs, flour, salt and nutmeg and mix until bubbly. Combine egg mixture into big bowl with rhubarb mixture and mix well. Unroll 1 pie crust and form into pie plate making sure the edges of the pie plate have dough all around (stretch if neccessary). Add rhubarb filling and spread evenly. Top with thinly sliced butter pieces. Wet edges of crust #1 and lay crust #2 on top. Press down around edge and cut off excess dough with a knife. Work the pie crusts with your fingers and thumbs to create a pattern and ensure a good seal. This process is called "crimping". Brush top lightly with water and sprinkle with 2 tsp sugar. Cut air pocket holes in the top with a knife. Bake for 30 minutes in preheated oven (425º) on center rack.* After 30 minutes reduce temp to 350º and bake for another 25-35 minutes on a baking sheet. The crust should be golden brown and the filling should be thick and blubbling through the air pocket holes. Let cool before slicing and serving. Pie can be stored at room temperature for up to one day. •Optional: Form the extra dough into shapes, brush water on top, and sprinkle with sugar. Place dough on baking sheet making sure to leave room for the pie plate for the second portion of the baking process. Bake for about 10 minutes. Quickly remove with tongs and place on plate to cool before treating yourself. |
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