Here are some ideas for uses when cooking with our produce & canned goods:


Marinated Pork Roast (*Farm Favorite*)pork Roast Marinaded
1 C. Soy Sauce
1 C. Worcestershire Sauce
1 Tbsp Chopped Garlic
1 Tsp Chopped Dried Chives (or 1 Tbsp Fresh)
2 Tsp Tarragon Leaves
2 Tsp Basil Leaves
1 Tsp Ground Sage
1 Tsp Pepper
3-4lb Boneless Pork Loin Roast

In a small bowl, combine all marinade ingredients & mix well.  Place pork in a plastic bag or non-metal bowl & pour marinade mixture over pork.  Seal bag or cover bowl.  Marinate 2-3 hours at room temperature or overnight in the fridge, turning several time.  Heat oven to 325o.  Remove pork from marinade, reserving the marinade.  Place pork in a roasting pan.  Roast for 2-3 hours or until meat thermometer reads 170o, basting with marinade every 30 minutes.  For easier slicing, let stand 15 minutes to set juices.

Maple Glazed Pork Roast
2 1/2 lb Pork Roast (shoulder, loin, butt)
1 C. Real Maple Syrup
4 Tbsp Dijon-Style Mustard
2 1/2 Tbsp Cider Vinegar
2 1/2 Tbsp Soy Sauce
Salt & Pepper to taste

Preheat Oven to 350o.  Stir together all ingredients.  Place pork roast in a roasting pan & spread glaze evenly over the roast.  Cook, uncovered until internal temp is 145 degrees.  Let sit for 10 minutes before slicing.

Glazed Kielbasa Bites
  • 2 lbs. kielbasa, sliced into 1/2 inch pieces
  • 14 oz can pineapple slices, in juice, quartered
  • 3 T teriyaki sauce
  • 1 T sweet chili sauce
  • 1 T honey
  • 1 T pineapple juice (from can)
Preheat oven to 425 degrees.  Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.  In a small bowl combine remaining ingredients.  Line a baking sheet with foil and spray with cooking spray.  Place kielbasa bites onto the baking sheet.  Brush glaze over tops and sides of bites.  Place in oven and cook for 15 to 20 min (keeping an eye on them).  Remove and enjoy hot! 

Country Ham Steak with Glazed Apples

  • 3 Tbsp Butter
  • 1/4 C. Firmly Packed Brown Sugar
  • 2 tbsp. Country-style Dijon Mustard
  • 2 C. Cored, 1/8″ Sliced Apples
  • 1 lb Ham Steak 
In a 10″ skillet, melt butter until sizzling.  Stir in brown sugar & mustard.  Add apples.  Cook over medium heat, stirring occasionally, until apples are crisply tender 95-7 min).  Place ham steak in same skillet, arranging apples on ham steak.  Cover & continue cooking until ham steak is heated through (5-7 min).


Roasted Garlic & Rosemary Chicken
  • 1 (7 pound) Free Range Chicken
  • 4 Tbsps Olive Oil
  • 2 Tbsp Salt
  • 1/2 tsp freshly ground Black Pepper
  • 4 Tbsp Finely Chopped Rosemary (reserve stems)
  • 2/3 C Roast Garlic Puree, recipe follows
Roast Garlic Puree:
  • 20 heads garlic (about 1 1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Preheat oven to 350 degrees.  Rinse the chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil, and season, inside and out, with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 3/4 to 2 1/4 hours, until chicken is almost cooked through. Remove chicken from the oven and schmear garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through.

Roast Garlic Puree:Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet.  Drizzle the oil over the garlic, and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour to 1 hour and 15 minutes.

Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.


Deviled Eggs with Hot Pepper Jam & Bacon

  • 6 Large hard-cooked K&B Eggs, peeled and halved lengthwise
  • 3 Tbsps Mayonnaise
  • 4 tsps K&B Hot Pepper Jam, divided
  • 1 tsp Barbecue Sauce
  • 1⁄8 tsp Kosher Salt
  • 2 Slices K&B Bacon, cooked and cut into 1⁄2-inch pieces
  • Garnish with Chives
In a medium bowl, add yolks. Mash with a fork; stir in mayonnaise, 1 teaspoon pepper jelly, barbecue sauce, and salt until smooth.  Spoon filling into egg whites. Top each with approximately 1⁄4 teaspoon pepper jelly. Garnish with bacon and chive, if desired. Refrigerate until ready to serve.  Deviled eggs taste best the day they’re made, but follow these steps to work ahead.  Hard cook the eggs a day in advance. Store in the refrigerator.  The night before serving, peel the eggs. Cover and store in the refrigerator until ready to assemble.

Hash Brown Quiche

  • 3 C, Shredded Frozen Hash Browns, thawed and drained
  •  4 Tbsps (1/2 stick) Butter, melted
  •  3 Large K&B Eggs, beaten
  •  1 C Half-and-Half
  •  3/4 C Diced Cooked K&B Ham
  •  1/2 C Diced Green Onions
  •  1 C Shredded Cheddar
  •  Salt & Pepper
Preheat oven to 450 degrees.  Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.  Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.  Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Tomato Quiche

  • 1 C. Chopped Onion
  • 2 Tbsp Butter
  • 4 Large Tomatoes, peeled, seeded, chopped & drained
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Thyme
  • 2 C. Monterey Jack Cheese, divided (8 oz)
  • 1 Unbaked Pastry Shell (10″)
  • 4 K&B Eggs:)

In a large skillet, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.  Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.  Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.

Jalapeno Quiche with Salsa

  • Pastry for Single-Crust Pie
  • 3 Beaten Eggs
  • 1 1/2 C. Milk
  • 1 Small Red Pepper, chopped (~1/2 C)
  • 1/4 C. Sliced Pitted Olives
  • 2 Green Onions, thinly sliced (1/4 C)
  • 1-2 fresh Jalapeno Peppers, seeded & chopped (2-4 Tbsp)
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1 1/2 C. Shredded Cheddar Cheese (6 ounces)
  • 1 Tbsp Flour
  • Red Salsa (see recipe below)


Red Salsa

Combine 1 large tomato, finely chopped (1 1/4 C), 1 small onion, chopped (1/3 C), 1 tomatillo, finely chopped (about 1/4 C), 1 Jalapeno or Indian pepper, finely chopped (2 Tbsp), 1 Tbsp fresh cilantro, 1-2 tsp lime juice, 1/4 tsp salt, & 1 clove garlic, minced.  Stir gently to mix.  Cover & refrigerate for 1 hour before serving.  Cover any leftover salsa and store in the fridge for up to 1 week.  Makes about 2 cups.


Prepare the Red Salsa first & place in refrigerator to chill for 1 hour.  Preheat oven to 450 degrees.  Place pie crust into a 10″ tart pan with removable bottom or a 10″ quiche dish (we use a 9″-10″ pie plate).  Line unpricked pie crust with double thickness of foil.  Bake in the oven for 8 minutes, remove foil & bake for 4-5 minutes more.  Remove from oven.  Reduce oven temp to 325 degrees.  Stir together eggs, milk, red pepper, olives, green onion, jalapeno pepper, salt, & pepper.  In a separate bowl, mix together shredded cheese & flour.  Sprinkle cheese mixture over bottom of hot pastry shell.  Carefully pour egg mixture into pastry shell & bake for 35-40 minutes.  If necessary, cover edge of crust with foil to prevent overbrowning.  Let stand 10 minutes.  Serve with the red salsa.



Harvest Acorn Squash
  • 1 Medium acorn squash, halved & remove seeds
  • 1/4 C. Apple Juice or Water
  • 1/8 C. Butter, melted
  • 1/8 tsp Nutmeg
  • 1 Tbsp Honey
  • 1/2 tsp Grated orange Peel
  • 1 Medium tart apple, cored & sliced into 1/8″
Heat oven to 375 degrees.  Place squash, cut side up, in a baking pan.  Pour apple juice in pan & set aside.  In a small bowl, combine remaining ingredients except apples.  Divide apple slices evenly among the squash halves.  Pour 1 tbsp. butter mixture over apple slices.  Cover with aluminum foil & bake for 45-50 minutes or until squash is fork tender.

Autumn Squash with Savory Pork

  • 1 Medium Acorn Squash, cut in half
  • 1/4 C. Water
  • 1/4 C. Butter
  • 1/2 C. Chopped Onions
  • 1/2 C. Sliced 1/4″ Celery (1 stalk)
  • 1/2 lb Killam & Bassette Pork Tenderloin, cut into cubes:-)
  • 1/4 tsp Salt
  • 1/4 tsp marjoram Leaves
  • 1/4 tsp Pepper
  • 1/4 tsp Thyme Leaves
  • 1 C. Cubed Rye Bread
  • 1 1/2 tsp Grated Orange Peel
Heat oven to 375 degrees.  Place squash in an 8″ square baking pan & pour the water in the bottom of the pan.  Cover & bake for 45 to 50 minutes or until fork tender.  Menwhile, in a skillet, melt butter & add remaining ingredients except rye bread & orange peel.  Cook over medium high heat, stirring occasionally until meat is fork tender (15-20 minutes).  Stir in rye bread & orange peel & continue cooking.  Stir occasionally until heated through (3-4 minutes).  .  Place 1/2 of the meat mixture evenly among baked squash.  Feel free to double the recipe to accommodate more guests.

Sweet & Sour Beets
2 Bunches Beets
1/4 C. Sugar
1 Tablespoon Cornstarch
1/4 Teaspoon Salt
1/2 C. Cider Vinegar

Wash beets & cut off tops.  Place in saucepan with enough water to cover.  Bring to a boil and cook beets (about 35-45 minutes) until tender.  Drain.  Allow beets to cool slightly; trim root & stem ends and slip off skins.  Slice beets.  Mix sugar, cornstarch & salt in a saucepan and add vinegar.  Cook over medium heat, stirring constantly until thickened & bubbly.  Add beets to sauce and heat for 3 minutes, stirring gently!

Roasted Beets
– 1 bunch small beets
– 3 Tbsp. olive oil
– 3 cloves garlic, minced
– 1/2 tsp. salt
– 1/8 tsp. pepper
– 1 Tbsp. balsamic vinegar
Preheat oven to 350o.  Wash beets well & leave skins on.  Remove the greens if attached & reserve for cooking later.  In a baking dish, toss beets with olive oil & garlic & sprinkle with salt & pepper.  Bake at 350 degrees for 45-55 minutes until beets are tender when tested with a fork.  Drizzle with balsamic vinegar & serve.  Serves 4-6.

Blueberry Muffins
1/2 C. Butter
1 1/4 C. Sugar
1/2 C. Milk
2 1/2 C. Blueberries
2 C. Flour
2 tsp Baking Powder
1/2 tsp Salt
2 Eggs

Mix all items together well.  Place into greased or lined muffin pans.  Sprinkle tops with sugar.  Bake at 375o for 25-30 minutes.

Blueberry Pie
1/2 C. Sugar
1/2 C. Flour
1/2 tsp Cinnamon
4 C. Blueberries

1 1/2 C. Flour
3/4 tsp Salt
1/2 C. Shortening
4 Tbsp Cold Water

Preheat oven to 350o.  Mix filling ingredients together.  Mix dough & roll half out and line pie plate.  Place filling mixture onto crust.  Roll out dough & place over filling in pie crust.  Pinch ends and top with 1 1/2 Tbsp butter.  Pierce top crust with fork for venting.  Cook 35-45 minutes.  For tart pie, sprinkle with 1 Tbsp lemon juice.

Blueberry French Toast
12 Slices of Bread (remove crust)
2 Packages (8 oz) Cream Cheese
1 C. Blueberries
12 Eggs
2 C. Milk
1/3 C. Honey

1 C. Sugar
2 Tbsp Cornstarch
1 C. Water
1 C. Blueberries
1 Tbsp Butter

Preheat oven to 350o.  Cut bread into 1″ cubes & put half in a greased 13″x9″ baking dish.  Cut cream cheese into 1″ cubes & place over bread.  Top with blueberries remaining bread.  In a large bowl, beat eggs.  Add milk & syrup & mix well.  Pour over bread mixture.  Cover & chill hours or overnight.  Remove from refrigerator 30 minutes before baking.  Cover & bake for 30 minutes.  Uncover & bake 25-30 minutes more until golden brown and the center is set.  In a saucepan, combine sugar and cornstarch.  Add water.  Bring to boil over medium heat and boil for 3 minutes, stirring constantly.  Stir in blueberries & reduce heat.  Simmer 8-10 minutes or until berries have burst.  Stir in butter until melted.  Serve over French toast.


Shrimp & Butternut Squash Risotto
  • 1 medium butternut squash, peeled and cut into 1/4–inch pieces
  • Flaky sea salt
  • Black pepper
  • 1 tablespoon olive oil
  • 5 sage leaves, roughly torn or chopped
  • 2 medium onions, 1 roughly chopped and 1 finely diced
  • 3 celery stalks, roughly chopped
  • 12 peppercorns
  • 2 bay leaves
  • 1 1/2 tablespoons olive oil
  • 3 1/2 tablespoons butter
  • 1 1/2 cups dry carnaroli rice
  • 1 cup dry white wine
  • 3/4 cup (about 2 ounces) grated Parmigiano-Reggiano
  • 2 pounds large shrimp in the shell
Preheat the oven to 350°. Peel the butternut squash and cut into 1/4-inch squares, discarding the seeds and fibrous parts of the squash, but not the skin or scraps. Reserve the peeled skin and remaining scraps for the stock. Place the 1/4-inch pieces on a baking tray and season with, salt, pepper, sage leaves, and drizzle with olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside. Meanwhile, make a quick squash stock, combine the squash peelings and scraps, roughly chopped onion, celery, peppercorns, and bay leaves in a 3 quart saucepot with 6 cups of water. Slowly bring the stock to a boil. Once it comes up to a boil, turn off the heat. Let it sit warm on the stove and after 20 minutes, strain out the solids and pour it back into the saucepot. Cover and keep hot over low heat.  In a large saucepan, heat the olive oil and 1 1/2 tablespoons of butter. Add the diced onion, and cook over low-medium heat, stirring occasionally until translucent and glossy, about 6 minutes. Add the rice to the onions and stir until rice is evenly coated, about 2 minutes. Add the wine and simmer until almost evaporated. Add enough of the hot butternut stock just to cover the rice; cook while stirring, until the stock is almost absorbed. Repeat with about 5 additions of stock until the rice is al dente and bound in a creamy consistency, about 25 minutes. There should be about a 1/2 cup of stock remaining, keep it hot and reserve.  When the rice is cooked, remove from the heat and carefully fold in a 1/2 cup of Parmesan, the remaining 2 1/2 tablespoons of butter, and roasted squash. Add the reserved stock to loosen and let the whole pan rest for a few minutes.  Meanwhile, in a heavy bottomed frying pan over medium to high heat, heat 1 tablespoon of olive oil until it begins to shimmer in the pan. Make sure the prawns are dry, and season with kosher salt. Once the oil is hot, drop them into the pan. Cook for 1-2 minutes on each side until the shells are brightly colored and have slightly charred. Turn off the heat, add a tablespoon of butter to glaze the shrimp and set aside. To serve, give the risotto a quick stir and taste to adjust for seasonings. Spoon onto plates, and place a few shrimp onto each serving of risotto. Sprinkle with the remaining Parmigiano-Reggiano and freshly cracked black pepper, and drizzle with a touch extra virgin olive oil. Serve immediately.
Faith’s Butternut Squash Soup (*Farm Favorite*)
  • 1 Large Butternut Squash, peeled, cut into cubes
  • 1 Large Sweet Onion, sautéed
  • 1 Large Container of Chicken Broth
  • 1 C. Heavy Cream (or yogurt)
  • 1/2 C. Light Brown Sugar
  • 2 C. Killam & Bassette Applesauce:)
  • Ginger
  • Garlic Powder
  • Sea Salt
  • Whole Foods Latin Seasonings with Bitter Orange
  • Parmesan Cheese, grated
Preheat oven to 350 degrees.  Place cubed butternut on sheet or roasting pan and cook until soft or fork tender.  While that’s cooking, sauté the onion & set aside.  In a food processor, blend roasted butternut, onion, & chicken broth until smooth & creamy.  Add heavy cream & mix well.  Place blended squash & onions into a large soup pot.  Add brown sugar, applesauce, & spices.  Heat through.  Sprinkle with parmesan cheese & enjoy!!
Caramelized Butternut Squash
  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.  Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.


Hot Cole Slaw
1 lb Cabbage
2 Egg Yolks
1/4 C. Cold Water
1 Tbsp Butter
1/4 C. Cider Vinegar

Mix egg yolks, water, butter, & vinegar in a heavy-bottomed pan.  Cook, stirring constantly, over low heat until thickened.  Add the cabbage & stir briskly to coat.  Add salt to taste.  Heat through & serve.  This also goes well with pork or ham.

Cabbage Soup
8-10 Country Style Ribs
1 Head of Cabbage
1 Tbsp Vinegar
1/3 C. Ketchup
1 Onion (or onion powder)
Salt & Pepper
Herbs to taste

Place Ribs in the bottom of large stock pot & cover with 1″ of water.  Cut up the cabbage & onion & place on top of ribs.  Sprinkle with salt, pepper, & herbs.  Add vinegar & ketchup.  Cover and turn on high until it steams.  Simmer for 2-3 hours.  When done, the ribs will come right off the bones.  Remove bones, mix & serve.


Roasted Corn-on-the-Cob in the Oven (*Farm Favorite*)

Try roasting the Corn in the oven at 350o for 30 minutes in the husk.Don’t soak it, just leave it in the husk & throw it in the oven – it’s that simple! Take it out of the oven and let sit for 5 minutes. Peel back the husks, remove the silk, & you’re good to go! Our kids eat twice as much of it when I cook it this way! Keeps all the nutrients too! Enjoy!

Summer Corn Salad

15 Ears of Corn, Husked & Cleaned

2 ½ Large Onions, Diced

7 ½ Large Tomatoes, Diced

½ Cup + 2 Tbsp Olive Oil

½ Cup + 2 Tbsp Chopped Fresh Basil

Salt & Pepper to Taste

¼ Cup + 1 Tbsp White Vinegar 

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving. Serves 10


Delicata Squash with Rosemary 

  • 1 Delicata Squash (per 2 people)
  • Few Sprigs of minced, fresh Rosemary
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste
Heat oven to 425 degrees.  Cut squash in half lengthwise & scoop out all the seeds.  Slice halves into 1/2″ slices.  Leave the skin on (it’s edible).  Spread out in a single layer on a baking sheet & sprinkle with olive oil, rosemary, salt & pepper & toss to coat all pieces.  Roast until slightly crispy (20-25 min).  This recipe is very versatile – experiment with maple syrup or sprinkle brown sugar.  You can even try different herbs.  Delicata has a delicate flavor on it’s own & takes on other flavors very well.


Garlic Parmesan Eggplant Slices
1 Medium Eggplant, Sliced 1/4″
1 tsp Salt
1/2 Cup Flour
1/2 Cup Seasoned Bread Crumbs
1/4 Cup Grated Parmesan Cheese
1 Tbsp Basil Leaves
1/3 Cup Olive or Vegetable Oil
1/2 tsp Pepper
1 tsp Minced Garlic
2 Eggs, slightly beaten
1 Cup Chopped, Ripe Tomatoes

Place eggplant slices on a cookie sheet & sprinkle with salt.  In a 9″ pan, stir together flour, bread crumbs, parmesan cheese & basil.  In a 10: skillet, cook olive oil, pepper & garlic over medium heat until sizzling.  Meanwhile, dip eggplant slices into eggs & coat with flour mixture.  Fry 1/2 of eggplant slices in olive oil until golden brown (2-3 minutes on each side).  Remove to serving platter & keep warm.  Repeat with remaining eggplant slices.  Remove to serving platter & sprinkle with tomato.  Cover with aluminum fiol & let stand 2 minutes or until tomato is heated through.

Primavera Dish
Place a little oil in the bottom of a 15″x11″x2″ baking dish. 

Mix the following together:
3 Cups Bread Crumbs
1 Cup Grated Parmesan Cheese
3/4 Cup Olive Oil
Parsley, Salt, & Pepper to taste

First Layer:
5-6 Potatoes, sliced (peeling is optional) followed by 2 sliced onions (or onion powder), then sprinkle bread crumb mixture & pour a little oil over it.

Second Layer:
1 Eggplant sliced then sprinkle bread crumbs & a little oil.

Third Layer:
1 Zucchini sliced then sprinkle bread crumb mixture & a little oil.

Fourth Layer:
2 sliced tomatoes then sprinkle bread crumb mixture & a little oil.

Fifth Layer:
2 green peppers sliced then sprinkle the rest of the bread crumb mixture & a little oil.

Cover with foil & bake at 400o for 1-1 1/2 hours.  Cut into squares and eat.  Note – You can leave any layer out if you do not like that item.

Skillet Pasta & Veggies
4 oz Uncooked Bow Tie Pasta
1/4 Cup Butter
1 tsp Minced Fresh Garlic
1 Small Eggplant, cut into 1/2″ pieces
1 Medium Zucchini, cut into 1/2″ pieces
1 Medium Red Onion, cut into eighths
1 tsp Basil Leaves
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 Cup Shredded Mozzarella Cheese

Cook pasta according to package directions; drain.  In 10″ skillet melt butter until sizzling; stir in garlic.  Stir in remaining ingredients except pasta and cheese.  Cook over medium heat, stirring occasionally, until begetables are crisply enter (4-6 minutes).  Stir in pasta.  Continue cooking until heated through (2-3 minutes) stirring occasionally.  Stir in cheese.  Serve immediately.  You can substitute your favorite uncooked pasta instead of bow tie pasta.


Kale Pesto (*Farm Favorite*)

1 C. packed kale leaves, stems removed
½ C. packed parsley
½ C. grated Parmesan
2 Cloves garlic
¼ C. toasted pecans
¼ tsp salt
1-2 tsps lemon juice
½-2/3 C. olive oil
8 ounces spaghetti or spaghetti
Combine the kale and pecans in a food chopper or processor and pulse until finely chopped. Add all other ingredients except oil and pulse until coarse paste forms.  Add oil a little at a time until desired consistency is reached.  Cook pasta as directed.  Before draining, dip out about a cup of pasta cooking water and set aside.  Drain pasta and put into a large bowl. Add pesto and ½ cup pasta water. Toss until coated, adding a little more water if necessary.

Baked Kale Chips
1 Bunch Kale
1 Tablespoon Olive Oil
Minced Garlic
1 Teaspoon Seasoned Salt

Preheat oven to 350o. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash & thoroughly dry kale. Drizzle kale with olive oil & sprinkle with seasoning salt (you can use Mrs. Dash or any anti-salt alternative). Bake until the edges brown but are not burnt, 10-15 minutes.


Jalapeno Salsa
1/2 tsp Salt
1/2 tsp Cumin
1/4 tsp Pepper
2 Tbsp Cilantro or Parsley (fresh chopped)
2 Tbsp Lime Juice
1 Tbsp Vegetable Oil
1 1/2 Jalapeno’s (minced)
3/4 C. Green Pepper, chopped
1/2 C. Onion, chopped

In a medium bowl, stir together all salsa ingredients except onions & peppers.  Mix those two items after all the other ingredients together.

Stuffed Bell Peppers
1 lb Browned Hamburger
1 Egg
2 Cups Cooked White Rice
1/4 Cup Parmesean Cheese
4 Large Bell Peppers
Spaghetti Sauce
Mozzerella Cheese

Mix hamburg, egg, rice, parmesean cheese, & enough sauce to coat well.  Cut tops off peppers & core.  Rince & stuff peppers with mixture.  Place a thin layer of sauce in a 8″x8″ pan.  Place peppers in the pan.  Cover with more sauce & mozzerella cheese.  Cover with foil and cook at 375o for 45-60 minutes.  You may want to uncover for the last 10 minutes.


Crisp Quail Egg Salad
1/2 lb Mixed Salad Greens
8 Quail’s Eggs, Boiled
1/4 lb Ham in a single thick slice, diced
4 Slices of Bread, cubed and toasted

While the quail’s eggs are boiling, cube and toast the slices of bread, and sauté the diced ham for a few minutes in a no-stick sauce pan. Peel the eggs when they are done.  Combine the eggs, salad, and ham in a bowl.  Prepare a vinaigrette sauce with the vinegar, oil, salt, pepper, and tarragon, and stir it into the salad. Serve with the croutons on the side.  Note: should you prefer, you can use 3 normal hard boiled eggs, quartering them.

2 tablespoons whole cumin seeds
2 cups coarse salt
2 teaspoons ground paprika
1 1/2 teaspoons cayenne pepper
24 medium radishes, trimmed
8 tablespoons (1 stick) unsalted butter, room temperature
Wine vinegar
Olive oil
Minced tarragon, salt, and pepper to taste


Fresh Radishes with Flavored Salts and Butter

3 tablespoons whole fennel seeds
Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.


Raspberry Pie
3 C. Raspberries
1/2 C. Sugar
4 tsp Cornstarch
1 Pkg (8 oz) Cream Cheese, Softened
1 C. Whipped Topping
1 C. Confectioners’ Sugar
1 Graham Cracker Crust (9 oz)
Additional berries for garnish, optional

Mass 2 cups raspberries in a medium saucepan.  Place over medium-high heat.  Add granulated sugar, cornstarch & 1/4 cup water.  Bring to a boil, stirring constantly.  Cook for 2 minutes.  Cool to room temperature.  In a large bowl, beat cream cheese, shipped topping and confectioners’ sugar until smooth.  Spread cream cheese mixture evenly over bottom of prepared crust.  Arrange remaining raspberries around edge of crust.  Spoon cooled raspberry sauce over the top.  Garnish with additional berries, if desired.  Refrigerate 3 hours.


Cheesy Spaghetti Squash Casserole (*Farm Favorite*)
  • Cooking Spray
  • 2 1/2 C. Cooked Spaghetti Squash
  • 1/2 C. Sour Cream
  • 1 Egg, lightly beaten
  • 1 Tbsp Minced Garlic
  • 1 tsp Kosher Salt
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Black Pepper
  • 1 C. Shredded Sharp Cheddar Cheese 
Preheat oven to 400 degrees.  Lightly spray a 1.5-quart baking dish with cooking spray.  Mix all ingredients together in a large bowl. Transfer the mixture to the prepared baking dish. Bake until browned, 40-45 minutes.  Allow to cool 10 minutes, then carefully cut into squares

Roasted Spaghetti Squash

  • 1 large spaghetti squash (about 5 pounds)
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium garlic cloves, finely chopped
  • 1 medium shallot, finely chopped
  • 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Heat the oven to 400°F and arrange a rack in the middle.  Cut the squash in half lengthwise and scrape out the seeds.  Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper.  Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes.  Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.  Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.  Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat.  Serve with freshly ground black pepper and extra cheese.

Swiss Chard Frittata
1 Bunch Swiss Chard
4 Tbsp Olive Oil
1 Small Onion, Thinly Sliced
Salt & Pepper
6 Eggs
4 Cloves Garlic, Finely Chopped
1/4 Cup Grated Parmesan Cheese
Pinch of Cayenne Pepper

Preheat oven to 350o. Chop Swiss chard & sauté in 2 Tbsp olive oil until tender (about 6 minutes). Set aside in a colander to drain. Mix all ingredients together & heat over medium/high heat in the frying pan until eggs are set around the edges (about 5 minutes). Transfer the egg mixture into the oven and cook until set – 7-9 minutes.


Summer Squash with Pasta (*Farm Favorite*)

1 lb Spaghetti or Linguini                      3 Zucchini

2 Cloves Garlic, Minced                        3 Yellow Squash

¼ Cup Fresh Basil, Minced                   3 Carrots

¼ Cup Fresh Parsley, Minced               1-2 tsp Salt

2 Tbsp Fresh marjoram, Minced           1 Tbsp Olive Oil

½ Cup Grated Parmesan Cheese         1 Tbsp Butter

Bring a large pot of lightly salted water to a boil.  Stir in pasta & cook until done.  While pasta is cooking, peel carrots & shred carrots, zucchini, & summer squash into long, fine julienne strips.  In a large skillet, warm oil & butter over low heat.  Add garlic, salt, herbs & veggies & sauté.  When pasta is done, add to veggies & mix well.  Sprinkle with Parm. Cheese & serve immediately

Sqush Casserole

5 Medium Summer Squash (or Zucchini)
1 Onion
1 Small Package Pepperidge Farm Stuffin
1 Stick Melted Butter
1 Can Cream of Mushroom Soup (or Cream of Celery)
1 Cup Shredded Carrots
1 Large Container Sour Cream

Slice squash & onion & par boil together & drain.  Mix all the other ingredients except stuffing & butter.  Turn into a 13″x9″ pan.  Mix stuffing with melted butter (you can use more butter if you need to).  Spread mixture on top of the squash mixture.  Bake at 350o for 30-40 minutes or until top is slightly browned.

Squash & Pepper Skillet
1 Medium Onion, Thinly Sliced
1 Tbsp Vegetable Oil
5 Medium Zucchini Sliced
3 Medium Yellow Squash, Sliced
1 Clove Garlic
1 Small Red or Green Pepper, Julienned
Salt & Pepper

In a skillet, sauté onion in oil until tender.  Add squash, pepper, & garlic & cook for 12-15 minutes or until veggies are crisply tender.  Season with salt & pepper.


Chocolate Zucchini Cake (*Farm Favorite*)zucchini-cake-4
2 1/2 Cups Flour
5 Tbsp Cocoa
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Cinnamon
3/4 Cup Butter, Softened
2 Cups Sugar
1/2 Cup Milk
2 tsp Vanilla
3 Eggs
2 Cups Zucchini

Stir all dry ingredients together except sugar.  Cream eggs, butter, sugar & vanilla together.  Stir in dry ingredients to creamed ingredients & mix well.  Add zucchini & nuts and mix well.  Pour into a large greased tube pan.  Bake at 350o for 1 hour.  Test with a toothpick.  Turn off heat & leave in the oven for a few minutes.  Cake is good plan or may be glazed, frosted or sprinkled with confectioner’s sugar.  It also freezes well.
Zucchini Bread (*Farm Favorite*)
3 Eggs
1 Cup Oil
2 Cups Sugar
2 Cups Grated Zucchini
3 Cups Flour
1 tsp Salt
3 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Vanilla
1/2 Cup Chopped Nuts (optional)

Beat together eggs, oil, sugar, & vanilla.  Add zucchini & dry ingredients.  Pour into 2 greased loaf pans.  Bake at 325o for 60-75 minutes.

Waffy’s Zucchini Chicken (*Farm Favorite*)
4 Split chichen breast
2-4 Tbsp butter
2-3 slices of bread, cubed
1 C. cheese (swiss, parm, mozz, whatever you have)
2-3 zucchini shredded
1-2 eggs

Fine Herbs (see below)
Grate zucchini and saute in a large frying pan with butter, onion powder, salt & pepper to taste. Aslo add fine herbs – marjoram, dill, parsley, garlic, & onion powder. Add cubed bread, cheese, & eggs and mix well. Loosen skin of chicken & stuff w/zucchini mixture. Bake at 350o for 45-55 minutes. remove chicken from oven and brush with honey, salt & pepper and bake for 5 more minutes.

Louise’s Zucchini Torta (*Farm Favorite*)
4 Cups Grated Zucchini
1 Cup Grated Parmesan Cheese
1/2 Cup Vegetable Oil
1 1/2 Cup Bisquick
4 Eggs
2 Tbsp Chopped Parsley
1 Pinch Goya Chicken Boullion Powder
Onion Powder

Mix all ingredients together well.  Turn into a 13″x9″ pan.  Cook at 375o for 30-45 minutes or until top is lightly browned.

All fruit jams are delicious in plain yogurt or plain oatmeal (and better for you too)!  Delish!

Apple Honey Jam – Use on a Pork Roast as a glaze.

Apple Maple Jam – Use on Pancakes or Waffles, or as a glaze for a Pork Roast.

Blueberry Hot Pepper Jam – Unroll 1/2 a container of Cresent Rolls & place on a cookie sheet.  Take a wedge of Brie cheese and place in the middle of the cresent rolls.  Cover with Blueberry Hot Pepper Jam & pull edges of cresent rolls up and pinch closed on top of the jam & cheese.  Bake in the oven at 350o until lightly browned (about 20-30 min).  Serve with crackers.

Caramel Apple Jam – Mix with cream cheese & serve as a Dip.  Heat slightly and serve on Ice Cream.

Garlic Jam – Our personal favorite is in Mashed Potatoes, or you can mix with cream cheese & serve as a Dip, use instead of Salsa, make Garlic Bread out of it, use as a Relish, glaze any type of meat or chicken, mix into Hamburg to make Meatloaf, Hamburgers, or Meatballs, put in when you saute Veggies, or slice a baguette & put cheese (blue, gouda or chevier) on it and top with the Garlic Jam and serve as an appeitizer.

Hot Pepper Jam or Atomic Hot Pepper Jam -Mix with Cream Cheese and serve on a bagel or with Crackers as a Dip.  You can also use on any type of beef as a glaze or heat & put on a chicken, roast beef or turkey sandwich.  Slice a baguette & put cheese (blue, gouda or chevier) on it and top with the Pepper Jam and serve as an appetizer.  Also makes a great relish on any sandwich or hot dog/hamburger.  Use as a glaze on spare ribs or country style ribs on the grill.

Pumpkin Pie Jam – Serve on French Toast or serve as a Dip with Gram Crackers.

Old World Jam Bars
2 1/4 C. Flour
1 C. Sugar
1 C. Chopped Pecans
1 C. Butter, softened
1 Egg
8 oz Jar Jam (any flavor you’d like)

Heat oven to 350 degrees.  In a large bowl, combine all ingredients except jam.  Beat at low speed until well mixed (2-3 min).  Reserve 1 & 1/2 C. mixture & set aside.  Press remaining mixture into a greased 8″ sq. baking pan.  Spread preserves on top.  Crumble reserved 1 & 1/2 C. mixture over jam.  Bake for 40-50 minutes or until lightly browned.  Cool completely then cut into bars.  Enjoy!

Homemade Pop Tarts

  • 2 C. + 2 Tbsp Flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of sugar
  • 2 sticks of chilled, unsalted butter, diced
  • 4 tablespoons of ice water
  • Best quality jam, for filling
  • Powdered sugar for dusting

Combine flour, salt & sugar in a food processor and pulse until mixed. Add the butter and pulse until it is roughly the size of peas. Next, add the water, and process until the dough starts to form a ball. Split the dough into two balls, wrap in plastic wrap and refrigerate for about 30 minutes to an hour. Roll out the dough into a rectangle on a lightly-floured surface until it is about a 1/4-inch thick. Cut the dough into evenly-shaped rectangles using a knife or a pizza cutter. Repeat with the second ball of dough. Line two baking sheets with foil and place the squares of dough down on them, about an inch apart.  Spread the preserves and/or Nutella (or both) in the center of each rectangle (I used about 1-2 tablespoons).   Top each rectangle with a second sheet of dough and seal the edges by gently pressing dough on the dough with a fork. Work your way around the entire tart with the fork, making sure the edges are sealed.  Prick each pop tart with a fork. Now, freeze the tarts for several hours. Bake them for about about 25-30 minutes, at 375 degrees F. Let the pop tarts cool slightly, before dusting them with powdered sugar. (you can make a glaze, but I like them lightly dusted with sugar).
Jam & Cheese Loaf
1/2 C. Warm Water
1 Pkg Active Dry Yeast
2 1/2 C. Bisquick
1 Tbsp Sugar
1 Beaten Egg
1 Pkg (8 oz) Cream Cheese, Softened
1/2 C. Sugar
1 Tbsp Lemon Juice
1/4 C. Jam (any of your favorite flavors)

Dissolve yeast in water in a bowl.  Stir in Bisquick, egg & 1 Tbsp sugar.  Mix well.  Put dough on surface dusted with additional Bisquick.  Knead gently for 20 strokes.  Place dough on center of greased baking sheet.  Roll to approximately 14″x9″.  IN another bowl, combine cream cheese, 1/2 C. sugar & lemon juice.  Spread mixture lengthwise down center third of rectangle.  Make 3″ long cuts at 1″ intervals on both long sides.  Fold strips at an angle over filling.  Cover & chill overnight.  Bake at 350 degrees for 20 minutes.  Spoon jam down center of loaf & bake 5 minutes more.  Cool 10 minutes.  You can make with out the yeast as well.  You can also bake right away if you don’t have the time to prepare the night before.

Zucchini Relish (Sugar Free or Regular) – It’s a delicious relish on hot dogs & hamburgers but it’s also great in the hamburger as you’re making the burger.  Add to any Tuna or Egg Salad for extra flavor.  You can also add it to Cold Pasta Salad or Potato Salad as well.  Mix the relish with mayo and make a great Tarter Sauce!