Recipes

Farm store Phone #

804-448-0395

Berries

Fruit Cobbler

This is yummy with ice cream or fresh whipped cream...

4 cup fruit

1 1/2 cup sugar

1/2 cup butter

1 cup flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3/4 cup milk

Combine fruit & 1/2 cup sugar; let stand 10 minutes.  Melt butter in 12 x 8 x 2 baking dish; set aside.  Combine flour, remaining sugar, baking powder and salt in mixing bowl; add milk and mix well.  Pour batter into baking dish.  Pour fruit mixture evenly over batter-do not stir.  Bake at 375 degrees for 50 minutes or until golden brown.  Yield: 6-8 servings

Berry ‘Licious Cheesecake

This recipe adapts well to most fruits!

While it is time consuming, it is well worth it...oh yeah, don’t go low fat, it cheesecake for pete’s sake.

Crust:

2 cup graham crackers or vanilla wafers, crushed

1/2 cup sugar

3 Tbsp. butter, melted

1/2 cup chopped nuts (optional)

Mix well.  Spread on bottom of 9” springform pan.

Filing:

In large bowl, mix well:

2 lbs. cream cheese, softened

1/2 cup heavy cream

6 eggs

3 Tbsp. cornstarch

3 Tbsp. flour

1 1/2 Tbsp. vanilla

2 Tbsp. lemon juice

Blend In:

1 cup sour cream

1 stick butter, melted

1 3/4 cup berries

Pour mixture into springform pan & bake at 350 detrees for 1 hour.  Turn overn off & let set another hour with door partially open.  Refrigerate overnight.

Eggplant

Grilled Eggplant

3-4 med. sized eggplant, cut length wise (or whold if using smaller variety)

1-2 tbsp. olive oil

2 tbsp. vinaigrette

1 tsp. each finely chopped fresh mint & parsley

If using non-bitter variety, skip the following step.   If using traditional eggplant, salt slices, arrange on a plate and weight with another plate.  Set aside for 30 minutes.  Rinse to remove bitter juice.  With a pastry brush, paint the slices lightly with olive oil.  Grill or broil for about 2 minutes on each side, so they are tender.  Serve hot, drizzle with vinaigrette and sprinkled with herb mix.  Serves 4 to 6.

Serve this as a side or use as a dip or spread.

Spicy Eggplant Relish

2 med.-small eggplants, cut into 1/2” cubes

2 tbsp. olive oil

1 cup chopped onion

1 cup chopped green pepper

1 tsp. cumin

salt & cayenne

juice of 1 lemon

Cook onions & eggplant together in oil with a little salt slowly over low heat until soft.  Add remaining ingredients and season to taste.  Serve hot or cold.

Farm Favorite...an Italian Heirloom variety.  All those who agree, raise your hand!

Storing

Tomatoes should not be refrigerated as a loss of flavor occurs.  To minimize ripening, store stem up to allow their gases to escape.  To speed ripening, store stem down.

Sandwiches

There is nothing better than a tomato sandwich or a BLT made with a fresh from the garden tomato.  Either way, we like both!

Salsa

There are hundreds of variations of salsa.  The basic ingredients are:

1 lb ripe tomatoes (Heirlooms make awesome salsa)

1/4 - 1/2 cup chopped onion

1 - 2 hot peppers, chopped finely

(Jalapeño,no seeds for mild - serrano for med - habañero for fools)

1/4 cup cilantro, fresh is best

2 Tbs. lime juice

(lemon juice or vinegar may also be used)

salt & pepper to taste

Optional additions:  cucumbers, tomatillos, oregano, garlic, green peppers, pineapple, etc.  

Combine ingredients and have the chips ready!

Potpourri

Blackeyed Pea Salad with Tomato & Basil

2 cup fresh blackeyed peas (or crowder peas) cooked

salt & pepper

2 tsp. wine vinegar

2 tbsp. olive oil

1 tbsp. plus 1 tsp. finely chopped onion

1 1/2 lb tomatoes, chopped

2 tbsp shredded fresh basil leaves

2 tsp. finely chopped mint

pinch of sugar

Toss peas with 1/2 to 1 tsp. salt, vinegar, 1 tbsp. olive oil, onion and parsley then chill.  (This recipe can be done ahead of time to this point.)  Mix the remaining olive oil, basil,, mint, sugar, pinch of salt and pepper.  Mix with peas and macerate for 15 minutes.  Mix the peas and tomatoes and serve in large dish or individually on top of lettuce leaves.

Confetti Beet Salad

2 cups diced cooked beets

1 can black beans, drained

1 can yellow, white or shoepeg corn, drained

2/3 cup diced onion

1/2 cup diced sweet pepper (orange Yummy’s go great)

3 to 4 tbsp. minced cilantro

3 tbsp. olive oil

3 tbsp. red wine or cider vinegar

1/2 tsp. salt

1/4 tsp. pepper

In large bowl, combine all ingredients.  Cover and refrigerate for a t least 2 hours before serving.  Yield: 6 servings