2015 Real Veggies Farm Pictures

Recipes

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For pasta recipes see Pasta Page.
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Toasted Garlic Bread
 Ingredients:
about 1/2 a loaf of my French Bread (sliced)
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
4 cloves garlic (minced)
2 teaspoons fresh oregano
salt and pepper to taste
shredded mozzarella cheese for to of bread

Directions:
In a small bowl mix butter, olive oil, garlic, oregano, salt and pepper.  Spread the mixture on the bread slices.  Low broil for about 5 minutes, or until bread just starts to brown.  Watch carefully to make sure they do not burn.  Remove from oven and top with cheese, return to broiler for 2 to 3 minutes, or until cheese is melted and bread is desired brownness.  Enjoy!

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Sweet Potato Cornbread
Ingredients:
1 1/4 cups cornmeal
1 tsp. salt
1/2 tsp. baking soda
1 cup mashed sweet potato (cooked)
2 tbls. butter
1 cup milk
2 eggs

Directions:
Preheat oven to 350 degrees.  Mix together cornmeal, salt, and baking soda.  Stir together sweet potato, milk, butter (melted), and eggs in a separate bowl.  Mix dry ingredients together with wet. Pour into a 9"x9" casserole dish and bake for about 30 minutes.

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Mashed Turnips and Potatoes with Bacon
Ingredients:
1 1/3 pounds potato (half peeled and quarter)
2/3 pound turnips (peeled and cut into chunks)
3 tbls. butter
1/4 cup milk
8 strips bacon cooked and crumbled
1 pinch ground nutmeg

Directions:
Place turnips and potatoes in a large pot, cover with water and bring to a boil.  Cook until tender about 20 minutes.  Drain the potatoes and turnips, mash and add butter milk and the rest of the ingredients.

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Turnip, Carrot, Cabbage Slaw
Ingredients:
1 cup shredded turnips
1 cup shredded carrots
2 cups shredded cabbage
1/4 cup finely chopped onion
1/4 cup chopped kale
3 tbls. mayonnaise

Directions:
Mix together all ingredients and chill in refrigerator until ready to serve.

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Okra Rice
Ingredients:
1 pound bacon
1 large onion, chopped
3 cups sliced okra
1 cup blended tomatoes
1/2 cup chicken stock
1 cup uncooked rice
1 1/2 cups water

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside.

In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, blended tomatoes, and chicken stock. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for about 20 minutes, or until fluffy.

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Okra Patties
Ingredients:
3 cups vegetable oil for frying
1 pound okra, finely chopped
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup cornmeal

Directions:
Heat 1 inch of oil in a large skillet to 375 degrees or cook on a medium heat.

In a large bowl, mix together the okra, onion, salt, pepper, water, and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.

Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Note: You can also use some yellow squash or zucchini instead of okra. (3/4 pound okra, and 1/4 pound summer squash/zucchini)

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COLLARD ROLLS (In Crock-Pot)
Ingredients 20 collards leaves (reserve liquid from the slightly cooked leaves)
1-pound baby cut carrots (slightly cooked)
½ cup precooked rice according to package
3 Yukon golden potatoes (slightly cooked) Approximately
3 pounds ground meat (80% lean ground chuck beef) 2 cans 10-3/4 oz Campbell’s tomato soup 3 eggs
The following four ingredients are what I had available (in season) to add, you can add whatever you may have available that sounds good, instead of the following:
½ cup chopped broccoli raabs
1/8 cup chopped garlic scapes
1/8 cup chopped scallions
1/8 cup chopped beet leaves
1/3 cup breadcrumbs
1/3 cup ketchup
Cooking time in large crock pot – 6 hours on low
Prepare rice, carrots, and potatoes as above and set aside.
Trim off the thick back part of stem of the collards as you would the cabbage leaves to make cabbage rolls. Place the collard leaves in water and heat just a few minutes. Reserve 2 cups liquid from cooked leaves; to this mix add the 2 cans of tomato soup. Combine broccoli raab, garlic scapes, scallions, and beet leaves mix together and add 1/8 cup to the meat mixture, reserve remaining to be added in to liquid mixture in crock-pot at the end.
Place in large bowl ground meat and combine the following: eggs, breadcrumbs, ketchup and rice. Mix together. Add the above 1/8 cup (reserve) of broccoli raabs, garlic scapes, etc. and mix.
To form collard rolls place meat mixture on the large end of leaf and roll up set each roll aside until all leaves are used. If there is left over meat, roll as a meatball. Place some carrots & potatoes on the bottom of the crock-pot. Add some liquid mixture. Then place a layer of collard rolls. Keep alternating carrots, potatoes, and liquid mixture then the collard rolls until all are used up.
May also be cooked in oven at 375 degrees for 1-1/2 hours (approximately) until done.

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Cooking Beets
Rinse off beets. Leave on roots and remove all except 1-2 inches of the tops. Cover with water, and boil covered for approximately 40 to 50 minutes or until tender when pricked with a knife. (Cooking time will depend on size of beets, larger beets will take longer to cook then smaller ones.) When done place beets in cool water until you are able to handle them. While they are still warm, the skins should slide off easily, by rubbing them off with your hands. Beware of the red from beets, can stain easily. Beets can also be cooked the same way in a pressure cooker, which will cut the cooking time in half.

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Garlicky Beets
6 medium beets
3 tbls. olive oil
2 tbls. red wine vinegar
2 cloves garlic

Boil the beets until tender at least 45 minutes. Remove the skins as soon as the beets have cooled enough to handle after they have been strained. Slice the beets and toss with all ingredients.

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Butternut Squash Casserole
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 package crushed Ritz crackers
2 tbls. butter

Place squash in a saucepan and cover with water bring to a boil. Cook until soft, remove and drain; mash. In another bowl combine eggs, cheese, onion, and milk; add to the mashed squash and mix. Transfer to a baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake uncovered at 350 degrees for 45 minutes.

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Pumpkin Bread Stuffing
4 cups pumpkin bread
1 medium size leek
3/4 cup celery
10 leaves red russian kale
8 tbls. butter
1/2 cup vegetable broth
2 eggs
1 tsp. pumpkin pie spice
1 tbls. fresh rosemary
salt and pepper to taste

I think it is best to make the pumpkin bread almost a week ahead, before you make your stuffing since pumpkin bread can be kind of moist just after it is made. That way it will be a little drier before you make the stuffing.

Cut pumpkin bread into cubes and let dry overnight, may have to bake in oven at 250 degrees to make sure bread is dry enough.
Melt butter in a pan over medium heat. Add celery, leeks, and kale, cook till tender.
Mix in rosemary, salt, pepper, and pumpkin pie spice. Fold in bread cubes. Add eggs and then vegetable broth.
Transfer to buttered baking dish. Bake for 35 minutes covered with foil, at 375 degrees.

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Whole Stuffed Pumpkin
1 small pumpkin
1 lb. Italian Sausage
1 cup chopped onion
1 cup chopped celery
1/2 cup sliced mushrooms
1 egg beaten
1/2 cup sour cream
1/4 tsp. salt

Cut the top of the pumpkin off and scoop out seeds, or cut pumpkin in half and scoop out seeds. Place the pumpkin in a large kettle and cover with boiling water. Simmer 30 minutes or until tender. Meanwhile saute sausage until browned, and onions, celery, and mushrooms, cook till mostly done. Combine egg, sour cream and salt. Mix with meat. Fill well drained pumpkin. Bake at 350 degrees approximately 30 minutes.