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1c chickpea flour mixed with 1c water and 1tsp baking powder
1/2c potatoes / rampicante,
1/2c any leaf green: spinach, sorrel, beetgreen, chard even frozen drained works
hot peppers finely chopped, fresh or dry to taste
cilantro finely chopped
mix flours and seasonings with water until still thick and add vegys and bulk it up if you want, then drop into hot oil and fry until golden. Test one first you only need to just hold vegetables together. Serve with a chutney or hot sauce and enjoy !!!
Grate 2 medium zucchini, salt and let drain for 2 hours. Beat 1/2c crumbled feta cheese with 2 eggs. Add grated zucchini, 3T flour, 1tsp baking powder, pepper, chopped dill, mint and mix until blended. Drop by tablespoon onto oiled non stick pan and fry each side until golden thicken with a bit more flour if needed. Serve warm or cold with tzaziki sauce makes 20 large fritters.
Refrigerator Pickled Vegys
6 cups spear cut zucchini or pickling cucumbers (about 2 pounds)
2 cups wedge sliced onion
1 1/2 cups white vinegar
1/2 cup sugar
3/4 teaspoon salt
2tsp pickling spice
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Fill jars with spear cut vegys
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture. Close with rings and lids, let cool and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.
Roasted Garlic Dip
Slice bottom of a full clove of garlic. Roast cut side down for 20 minutes at 350 then turn oven off and leave to cool another 20 minutes. Squeeze garlic out into mixing bown and mix with 125ml of cream cheese then add 250 of greek yogurt. Season with salt and pepper to taste and enjoy.
Fave Bean Pate
Shell 6 beans and then boil beans until tender in salted water. Drain and mash then add juice of 1/2 lemon, salt and pepper then mash in 125 ml of cream cheese until smooth. Finely chop a few parsley leaves and fold in. Serve fresh with crostini or vegys or chill and serve with warm crostini.
Mix together 1.5c minced fresh spinach, 1 medium onion, 1/4c olive oil, 1/2c chopped parsley, 2tsp chopped dill or fennel, ¼ tsp nutmeg, 1/2c cottage cheese, 1c crumbled feta, 1/4c grated parmesan. Add 4 beaten eggs, salt, pepper.
Layer baking dish with parchmentpaper then with 4 sheets phyllo pastry. Spread evenly with spinach mixture. Layer 3 single sheets of phyllo alternaltely brushed with melted butter over mixture. Bake 30 minutes or until puffed and golden brown. Let cool and cut into triangles for appies or squares for main course.
GARLIC SCAPE JAM
This flavourful jam will add zest to all sandwiches, marinades or dips. It also makes a wonderful glaze on chicken, poultry and meat. Makes about six 125 ml jars
½ cup brown sugar
¾ pound (about 350 g) garlic scapes
½ cup dry white wine
1 cup balsamic vinegar
1/2 cup water
1/2 tsp black pepper
½ tsp dried oregano
½ tsp dried basil
½ tsp butter or margarine
1 pkg (57 g) No Sugar Fruit Pectin
Place six clean 125 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling. Keep jars and lids hot until ready to use. Measure sugar; set aside.
Wash scapes and finely chop in food processor. You should have about 3 cups (750 ml). Combine prepared scapes with wine in a large, deep stainless steel saucepan. Cover and boil gently, stirring constantly, 5 minutes.
Stir the vinegar, pepper, oregano and basil into the scape mixture in the pan. Stir in the butter to reduce foaming, and the pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar to within ¼ inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim, removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process (boil filled jars) 10 minutes.
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home-canned foods within one year.
Potato Oatmeal Bread
Boil then mash 1c potatoes include the skins. In a bread pan pour in 7/8c hand hot water, 1c ww flour and 2 3/4c unbleached flour, 3T rolled oats add potatoes. In each corner add 1tsp salt, 1T brown sugar, 3T soft butter or oil, 1T fast rising yeast. Put bread pan in machine and follow instructions to bake full cycle. If making by hand rise yeast and add to bowl of other mixed ingredients. Different potatoes will give you different colors and flavours. Enjoy
Pepper Jelly Cheese Tarts
Fork blend 1c flour, ½ tsp salt, pepper, ground chilli, baking powder. Cube ½ cup butter and work until rough pea sized. Blend in 1/2c grated cheddar cheese. Add 3T cold water and blend until moistened then work into a ball with your hands. Divide in half and roll into logs. Wrap in plastic wrap and chill or freeze until ready to use.
Slice 1.2cm thick and flatten into small tart paper in tins. Spoon 1tsp jelly into center and bake at 350 for 20 minutes. Serve or Cool and freeze, reheat a bit before serving