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Crusted Rhubarb Custard Pie
Two Crusted Rhubarb Custard Pie
3 T. Flour 2 crust pie pastry
1 ¼ c. sugar 1 T. dark corn syrup
1 egg, beaten 1 T. Flour
3 c. chopped rhubarb
Sift 3 T. flour and sugar together. Combine with egg in bowl. Add rhubarb; mix well. Pour into pastry-lined pie plate. Drizzle with corn syrup. Sprinkle with 1 T. Flour. Top with remaining pastry, sealing edge and cutting vents. Bake at 450° for 10 to 15
minutes or until lightly browned. Reduce oven temperature to 300°. Bake for 35 minutes.
Sticky Rhubarb Pudding
Sticky Rhubarb Pudding
Ingredients (9 inch square pan)
3 cups rhubarb, diced 1/4 teaspoon salt
1 cup all purpose flour 1/2 teaspoon vanilla extract
2/3 cup granulated sugar 1 cup powdered sugar
1/3 cup milk 1 tablespoon cornstarch
2/3 cup butter, melted and slightly cooled 1 cup water
1 teaspoon baking powder
Preheat oven to 350 degrees.
Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.
In a bowl combine flour, granulated sugar, milk, melted butter, baking powder, salt
and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly.
In another bowl, combine powdered sugar and cornstarch. Scoop mixture evenly
overtop of rhubarb and batter mixture. Pour water over top.
Bake for 1 hour. Remove from oven, cool and serve. Refrigerate leftovers.
Rhubarb Oatmeal Bars
Crust and Topping:
1 1/2 cups all-purpose flour 1 teaspoon cinnamon
1 cup oats ¼ cup all-purpose flour
1/2 cup light brown sugar ½ cup strawberry jam
1 teaspoon coarse Kosher salt 1 tablespoon lemon juice
1 teaspoon baking powder 1 teaspoon vanilla
Preheat the oven to 375. Spray a square 8x8 baking dish with non-stick spray. (You
could also make a thinner bar by baking these in a 9x13 pan - the baking time may also
to be lessened since thinner bars would bake more quickly.)
In your food processor, or with a pastry cutter, combine the crust/topping ingredients until
pea-sized pieces of butter remain. Reserve 1 ½ cups of the crumbs for the topping (chill
in the refrigerator until needed), and press the remainder of the crumbs firmly against the bottom of the baking dish.
Bake crust for 20 minutes.1 cup (2 sticks) cold unsalted butter, cut into pieces
2 ½ cups diced rhubarb (diced fairly small, about ¼ inch cubes) ½ cup light brown sugar
Meanwhile, in a bowl toss the rhubarb with the sugar and flour until all the fruit is coated.
Stir in the jam,
lemon juice and vanilla.
After the crust has baked for 20 minutes, remove from the oven. Reduce oven temperature to 350. Spread the rhubarb mixture over the hot crust. Bake for 30 minutes. Sprinkle the reserved crumbs over the fruit and bake for an additional 20-25 minutes until topping is golden brown.
Let cool on the counter for at least two hours to set before slicing into squares. These can be served slightly warm or room temperature, and are wonderful with ice cream.
Yields 16 squares.
Strawberry Rhubarb Scones
2 ½ cups flour 2/3 cup whipping cream
½ cup sugar 1 egg, beaten
1 teaspoon baking powder 1 cup rhubarb, cut into ½” slices
½ teaspoon baking soda 1 cup strawberries sliced
½ teaspoon kosher salt 2 tablespoons whipping cream
8 Tablespoons cold butter cut into pieces
Preheat the oven to 425 degrees and prepare a sheet pan with a silpat or parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and
kosher salt. Pulse it together.
Add the cold butter and pulse until the butter has been cut into the flour and you have
a coarse crumb.
In a small bowl beat together the cream and the egg. Add it to the mixture and pulse until
you have a dough that comes together but is still crumbly and wet.
Dump the dough out onto a generously floured counter top and gently fold the fruit into
the dough with your hands.
Using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc
into 6-8 scones (depending on preference of size).
Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.
Bake the scones for 10 minutes until slightly golden around the edges. Let the scones
cool for a few minutes and firm up before removing them from the pan.
Serve warm or at room temperature with strawberry jam.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
Crispy Apple and Kohlrabi Salad
Crispy Apple and Kohlrabi Salad
2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier),
cut into matchsticks about ¼″ wide
1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks
About ¼″ wide
⅓ cup grated gouda cheese (optional, not shown)
¼ cup fresh tarragon leaves
3 tablespoons toasted sunflower seeds*
Lemon zest, to taste
1 to 2 tablespoons olive oil, to taste
1 to 2 tablespoons lemon juice, to taste
Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese,
if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of
olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of
salt and pepper and serve immediately.
Chive, Cucumber and Corn Salad
Makes 5 cups of salad
1/2 cup Basil
1/4 cup Chives
3 cups Corn, cooked cut
2 cups Cucumber
2 tbsp Mayonnaise, light
Salt & fresh ground pepper
In a medium mixing bowl, toss together the corn, cucumber, basil, and
chives. Stir in the mayonnaise. Add salt and pepper.
Serve within a few minutes, or store I a covered container in the fridge
until serving time.
Corn, and Kohlrabi Chowder
Potato, Corn, and Kohlrabi Chowder
2 T unsalted butter 1 c whole milk
2 garlic cloves minced 3-4 small kohlrabi peeled and diced (larger
kohlrabi has a very strong taste)
1 onion diced 2 potatoes diced
2 stalks celery diced 1 bay leaf
1 carrot diced 1 c grilled corn
1/4 cup flour 1 T fresh chopped parsley
4 c Chicken Broth sea salt and pepper to taste
Melt butter in a large stockpot over medium high heat.
Add in the garlic, onions, celery, corn, and carrots.
Cook until veggies are tender, about 5 minutes.
Add in the kohlrabi, potatoes, bay leaf and parsley.
Cook for 5 minutes and then add in the flour.
Mix until it's incorporated.
Gradually stir in the "chicken broth" while cooking.
Bring chowder to a boil and reduce heat to a simmer for 20 minutes.
Mix in the milk and continue to cook for another 5-10 minutes.
*We like to top with a little smoked paprika for a smokey flavor.
Baked Cucumber Chips
Baked Cucumber Chips
2 medium cucumbers or 3 small ones
1 tablespoon olive oil or avocado oil
2 teaspoons apple cider vinegar or vinegar of choice (omit for regular chips)
1/2 teaspoon sea salt or more if needed.
Slice cucumber very thin. Use a mandoline slicer for best results.
Remove excess moisture from slices using a paper towel.
Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.
For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until
For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4
hours or until crispy.
Allow slices to cool before serving.
1/2 c, plus 2 T olive oil 2 plum tomatoes, peeled, seeded and diced (or 1 cup crushed
2 pounds eggplant, cut into 1-inch cubes 1 c green olives, pitted and roughly chopped
salt, to taste 1⁄2 c white wine vinegar
1 large yellow onion, diced 1⁄4 c capers, drained and rinsed (don’t skip the rinse!)
2 celery ribs, thinly sliced 2 T sugar
2 cloves garlic, very thinly sliced 1⁄2 c roughly chopped basil leaves
3 T tomato paste 2 T roughly chopped parsley leaves
1⁄4 c water 3 T pine nuts, toasted until golden and cooled
Preheat the oven to 425° and line 2 sheet pans with parchment paper
Toss the eggplant with 1/2 c olive oil, then spread out into an even layer on the sheet pans.
Bake until golden brown, about 20-25 minutes, tossing once about half way through to ensure even browning.
In the meantime, prep the rest of your ingredients. Transfer the browned eggplant to paper
towels to drain, then sprinkle with salt.
Heat a medium-large pot or high-sided skillet over medium heat, then add the remaining 3 tbsp olive oil
and the onions and celery. Season with salt, then cook until just starting to lightly brown, about 10 minutes. Add garlic, cook for one minute more, then add tomato paste and water. Cook until the water has mostly evaporated and the tomato baste starts to caramelize. Add the tomatoes, then simmer for 10 minutes.
Add the olives, capers, vinegar, raisins and sugar, then cook until thickened, about another 15 minutes.
Be sure to give it a stir every so often to prevent the bottom from burning. Turn off the heat, then add the eggplant, basil, parsley and pine nuts. Stir until everything is well combined, then taste and adjust seasoning as needed. Let cool to room temperature, then serve.
Leftovers can be stored in the refrigerator for up to a week.
1 large eggplant (1 1/4 lb), unpeeled
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup marinara sauce
1 cup shredded part-skim Mozzarella, divided (4 oz)
1 tablespoon grated Parmesan cheese
Preheat oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the
parchment with avocado oil spray.
Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.
Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil.
Return to the oven and roast until browned and tender, 10-15 more minutes.
Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread
half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle
with the remaining mozzarella and with the Parmesan.
Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes
Parmesan Roasted Jerusalem
Parmesan Roasted Jerusalem Artichokes
1 pound Sunchokes scrubbed and sliced into 1/3" chunks
2 T olive oil
3 cloves garlic finely minced
1/4 c Parmesan cheese finely grated
Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice
Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and
shake bowl until
Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on
the outside and tender inside.
Jerusalem Artichokes with Balsamic Vinegar
Crispy Jerusalem Artichokes with Balsamic Vinegar
2 T olive oil
2 pounds small Jerusalem artichokes, scrubbed and quartered
Salt and pepper
4 sprigs rosemary
¼ c butter
3 T balsamic vinegar
Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat.
Add Jerusalem artichokes and ¼ cup water and season with salt and pepper.
Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender,
8–10 minutes. Uncover skillet and cook, stirring occasionally, until water is evaporated
and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer;
transfer to a platter. Add rosemary and butter to skillet and cook, stirring often,
until butter foams, then browns, about 4 minutes.
Remove skillet from heat and stir in vinegar, scraping up any browned bits.
Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Squash Quinoa Casserole
Butternut Squash Quinoa Casserole
2 T olive oil
6 c cubed butternut squash
1 c uncooked quinoa + 2 c water (3 c cooked)
2 c corn
1 15 oz can black beans (a little more than a cup), drained and rinsed
1 T cumin
1 lime , juiced
salt and pepper, to taste
1 tomato (chopped)
1 avocado (diced)
2 c cheddar cheese (non-dairy cheese if vegan)
Salsa or hot sauce (optional, for serving)
Preheat oven to 400°F.
Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, or
on the stovetop medium-high heat until soft, about 10-12 minutes.
Meanwhile, cook quinoa according to package instructions
In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and
black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
Add tomato and avocado (you may prefer to wait until after baking to add the avocado).
Top with cheese.
Bake at 400°F for 10-15 minutes or until cheese is melted.
Maple Cinnamon Roasted Butternut Squash
Maple Cinnamon Roasted Butternut Squash
1 large butternut squash about 3 lbs, peeled, seeded and cut into 1 inch cubes
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
salt and black pepper to taste
Preheat oven to 400 F degrees.
Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.
Spread butternut squash cubes out on the baking sheet. Drizzle evenly with olive oil then sprinkle with ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
Place in the oven and roast for 35-40 minutes (rotating pan if necessary half-way) until squash is tender. Remove from oven and serve immediately or allow to cool.
Garlic Ranch Roaster Turnips
3 tbsp Butter melted
2 tbsp Ranch seasoning
1 tsp Garlic powder
½ tsp Onion powder
Salt and pepper to taste
6 Small turnips cut in half
Preheat the oven to 400 degrees.
In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder
and onions powder. Stir to combine well.
Pour the butter mixture into the bottom of a casserole dish, and spread out
Place the turnips cut side down into the casserole dish on top of the butter
Add salt and pepper to taste to the turnips.
Bake for 30-40 minutes until the turnips are softened and browned.
Serve immediately with freshly chopped parsley for garnish if desired.
2 medium turnips
1 T olive oil
1/2 tsp nutritional yeast flakes
1/4 tsp ground paprika
1/4 tsp garlic powder
Pinch Cayenne pepper
1/4 tsp salt or to taste
2 T vegan Parmesan [optional], *link to recipe
Preheat oven 425° F.
Line a baking sheet with parchment paper, spray with oil and set aside. Peel turnip, cut into 1/4 inch matchsticks and place in a medium bowl.
Toss turnip with olive oil, and add the remaining seasonings. Transfer the seasoned turnips on a baking sheet in a single layer and bake for 30 minutes or until they are done, turning halfway. Serve immediately.
Note: Turnips are different from potatoes so don't expect the same crispy texture as potatoes. They have a delicious flavor and a great low carb substitute.
4 Seasons Farm Market Zucchini Jelly
6 cups pureed or shredded zucchini
6 cups Sugar
2 Tablespoons Lemon Juice
2 3 ounce packages of your favorite Jell-O
Mix zucchini, sugar, and lemon juice in a large pan and boil until zucchini is clear. Remove from heat and stir in Jell-O till it is all incorporated. Place into hot canning jars and process in a water bath canner for 5 minutes for 1/2 pints and 10 minutes for pints.
4 Seasons Farm Market Quick and Easy Zucchini Bread
1 Spice Cake Mix
2 c. grated zucchini
1 c. hot water
1/2 c. vegetable oil
Open dry cake mix and place in a mixing bowl. Add water, oil
and eggs and mix thoroughly. Add zucchini and mix until
incorporated. Spray two bread pans with
cooking spray and pour mix dividing it between the two
pans. Bake at 350 degrees for 40 minutes or until toothpick
inserted comes out clean.
18 c. ground zucchini
1/2 c. lemon juice
3 c. sugar
1 (46 ox.) can of pineapple juice
Bring pineapple juice and sugar to a boil,
Add squash and simmer for 20 minutes
Pack and seal in hot jars and lids
Makes 12 pints of crushed pineapple
May be used as regular pineapple
12 c. Tomato Pulp (let set overnight take water off of pulp before processing)
7 c. Sugar
1/4 c. Lemon Juice
1 t. Cinnamon
1/2 t. Ginger
1/4 t. Ground Cloves
Bring all ingredients to a boil until thick. Stirring Frequently
Place in pint jars with one inch headspace and process in a water bath for 10 minutes.
4 Seasons Farm Market Squash Casserole
1 Medium Summer Squash
1 Medium Zucchini
1 Small Onion
1 Bell Pepper or Banana Pepper
1 Can Cream of Chicken Soup
1 Cup Sour Cream
Slice thinly zucchini, summer squash, onion and pepper and layer into a baking dish. Mix together Sour Cream and Cream of Chicken Soup and mix thoroughly, Combine vegetables and cream mixture until evenly mixed. Bake at 350 degrees until squash is tender.
4 Seasons Farm Market Mashed Potatoes
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese,
1/2 cup butter
salt and pepper to taste
potatoes, garlic, and bouillon until potatoes are tender
but firm, about 15 minutes. Drain, reserving water. In
a bowl, mash potatoes with sour cream and cream
cheese, adding reserved water as needed to attain
and cook on Low for 2 to 3 hours. Just before serving,
stir in butter and season with salt and pepper to taste.
4 Seasons Farm Market Weed-Be-Gone
1 Gallon Vinegar
2 cups Epsom Salt
1/4 cup Dawn Dish Detergent (Original Blue Only!!)
Mix together and put in a sprayer
Will kill anything you spray it on. Mix and spray in the morning after the dew has evaporated off of the weeds and the weeds will be gone by suppertime.
Maxine L. Owen's Glazed Cranberry Carrots (serves 6)
4 Seasons Farm Market Toothpaste
2 Tablespoons of Coconut Oil
1 Teaspoon baking soda
a couple drops of peppermint essential oil or peppermint candy flavoring (any candy flavoring would work if making it for a child)
Mix together and store in an airtight container in a cool place.
This will remain solid if stored at room temperature. It will melt at anything over 75 degrees.
Butternut Squash Soup with Crispy Bacon
3 tablespoons unsalted butter
2 large onions, chopped (about 2 cups)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
4 cups peeled and diced butternut squash
1/2 cup heavy cream
8 slices bacon
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and cook until they're tender. Add the broth and squash to the sauce pot and heat to a boil. Reduce the heat to low and cook for 30 minutes or until the squash is very tender.
Pour half of the squash mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining squash mixture. Return the blended squash mixture to the saucepot and stir in the cream. Season the squash mixture to taste. Cover and keep warm.
Cook the bacon in a 12-inch skillet over medium-high heat for 5 minutes or until it's crisp. Remove the bacon from the skillet and drain it on paper towels. When it's cool, crumble the bacon into bite-size pieces.
Divide the squash mixture evenly among 6 serving bowls. Divide the crumbled bacon evenly among the bowls.
1 medium zucchini
1 medium summer squash
2 large potatoes
1 large green bell pepper
1 large onion
sea salt and garlic to taste
cut vegetables and cover with coconut oil (I use coconut oil PAM) and mix with sea salt and garlic and place into either a roasting basket or into an aluminum foil pouch and place on your gas grill until tender.
Sautéed Summer Squash
Adapted from Bon Appétit and Epicurious
4 tablespoons butter
3 large shallots, thinly sliced
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds
Melt butter in a large skillet over medium-high heat. Add shallots, garlic, and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.
Mama T's Pumpkin Brownies
1 of your favorite box brownie mixes (I used a super moist Sure Save Brand)
1 small can of pumpkin pie filling
Mix ingredient together and bake at 350° until toothpick in middle comes out clean.
This is a very moist brownie
top with cream cheese icing to make it more interesting.
8 cups sliced zucchini (cut like apple slices)
¾ cups lemon juice
1 teaspoon ground nutmeg
½ cup sugar
2 teaspoon ground cinnamon
1 1/3 cups packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
2/3 cups butter, softened
Whipped cream or ice cream, optional
1. Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from heat. Pour into a greased 13? x 9? baking pan.
2. For topping combine brown sugar, flour, oats, and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yields 12-16 servings.
1 serving (1 cup) equals 219 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 87 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein.
*source: Taste of Home