Category: Recipes

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Zucchini Oatmeal Muffins

Ingredients
1 1/2 cup all purpose flour
1 cup WPF whole wheat flour
1/2 cup WPF rolled oats
1 1/2 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup walnuts (optional)
4 eggs
1 medium zucchini, grated
3/4 cup vegetable oil

Directions
Preheat oven to 400 degrees. Grease muffin tin. In large bowl, mix first 7 ingredients. In medium bowl, beat eggs slightly; stir in zucchini and oil. Stir egg mixture into flour just until flour is moistened. Spoon batter into muffin pan. Bake 20-25 minutes or until golden and toothpick inserted in center of muffin comes out clean.

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Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005

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Buttermilk Potato Soup

Ingredients
4 small onions, thinly sliced
3 cup buttermilk
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon coarse salt, plus more to taste
2 lb potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
Freshly ground pepper
1 tablespoon dill, roughly chopped

Directions
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4. From marthastewart.com

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Carrot Almond Cake

Ingredients
1 teaspoon orange zest
3 tablespoon ground almonds or 3 T flour
1 1/2 cup maple syrup
6 eggs, seperated
1 1/2 cup steamed, pureed carrots
1 teaspoon salt
2 teaspoon cardamom
Cream cheese frosting

Directions
Preheat oven to 350 degrees. Butter a 9-inch cake pan. Combine the carrot puree with the egg yolks, then the maple syrup. Mix in the almonds, zest, salt, and cardamom. Beat egg whites in a separate bowl until stiff, then fold them gently into the carrot mixture. Spread in a greased pan. Bake until springy, about 40 minutes. Cool. Frost if desired. From the Maine Organic Farmers and Gardeners Assoc. Newspaper, March-May 2005

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New England Boiled Dinner

Ingredients
5 carrots, cut into 2 inch pieces
10 small boiling onions, peeled
1/2 cup maple syrup
2 quart water
2 1/2 lb cured corned beef brisket
3 baking potatoes, peeled and quartered
1 small green cabbage, cored and cut into wedges

Directions
Trim fat from brisket. Place in a large stockpot; add water. Bring to a boil, cover and reduce heat, simmering 2 hours or until tender. Preheat oven to 400 degrees. Remove brisket from pot. Set cooking liquid aside. Place brisket in a large baking dish coated with cooking spray. Drizzle with syrup. Bake, uncovered, at 400 for 20 minutes. Add onions, carrot, potato, and turnip to liquid in pot; bring to a boil over high heat. Cover; reduce heat to medium. Cook 25 minutes. Add cabbage; cook 5 minutes or until vegetables are tender. Drain; place on a serving platter. Cut brisket across grain into thin slices, and place on serving platter; drizzle with drippings from baking dish. Serves 5 From The Complete Cooking Light Cookbook Traditionally served for lunch (referred to dinner in our parts), this New England Boiled dinner provides a good meal before heading back out into the fields or barn to work.

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Fiddlehead and Potato Frittata

Ingredients
1 large red onion
1 medium potato, boiled until soft
2 ounce fresh fiddleheads, steamed for 10 minutes
3 tablespoon olive oil
6 large eggs
3/4 cup parmesan cheese.

Directions
Set aside the fiddleheads to cool. Slice the potatoes and set aside to cool. Cut the onion in 1/4 inch slices and saute with 3 T olive oil in skillet on med heat until softened and caramelized, about 20 minutes. Set aside to cool, leaving oil in skillet. Whisk eggs together and stir in parmesan cheese, cooled fiddleheads, potatoes and onion. Carefully mix together. Heat skillet on med-high heat until drop of water sizzles. Turn to med-low and pour in the egg and vegetable mixture. Cook slowly until edges are done and the middle is still runny, put under broiler for 2 minutes. Turn out on serving platter and serve immediately or at room temperature. From Yankee Magazine, Spring, 2005 This wild green unfurled stem of the ostrich fern is much celebrated in Maine and the Northeast, ready for picking when the tulips and forsythia start to bloom.

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Potato Stuffing

Ingredients
8-10 medium potatoes
3 tablespoon butter
1 egg
1 cup soft bread crumbs
1 large chopped onion
3 chopped celery stalks
parsley
1 tablespoon sugar
1 teaspoon salt

Directions
Boil potatoes and mash without milk. Add butter, egg, bread crumbs, onion, celery, some parsley, sugar and salt. Mix well and bake in buttered baking dish at 350 degrees for 20-30 minutes. Treat’s Garage

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Whole Wheat Oatmeal and Rhubarb Muffins

Ingredients
2 1/4 cup Wood Prairie Farm Organic Rolled Oats
1 3/4 cup Wood Prairie Farm Organic Whole Wheat Flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 cup brown sugar
1 cup plain yogurt
1 cup milk or buttermilk
2 eggs, beaten
1/2 cup melted butter or oil
1 1/2 cup rhubarb, cut into 3/4 in. slices.

Directions
Mix dry ingredients together in large bowl. Form a well in the center. Mix liquid ingredients together and pour into well of dry ingredients. Mix just until moistened. If you like, you can make the batter ahead of time and refrigerate overnight. Bake 400 degrees for 20-25 minutes. From Jen Albertson

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New Potato Salad with Peas

Ingredients
2 lb small new potatoes
2 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon extra-virgin olive oil
1 cup peas
1/3 cup chopped or torn fresh mint leaves

Directions
Cover potatoes with cold salted water in 3-quart saucepan. Then simmer, covered, until tender, 10-15 minutes. While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl. Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature. Makes 6 side-dish servings. From Epicurious.com