September 22, 2016

Breakfast "Noodles"

It's the first day of autumn and our thoughts are turning to traditional fall flavors like apples and cinnamon. These sweet potato and apple "noodles" put a fun twist on your typical breakfast and are the perfect dish to ring in the new season!

September 15, 2016

What's Your Jam?

Because we work with local farms, we offer an array of delicious jams and preserves, from Laura Ann's Blackberry Bay Leaf Jam to our very own Capay Organic Aprium Jam. But other than adding a dollop to your morning toast, a lot of people aren’t sure what to do with it. Well, do not fret, we have a few scrumptious recipes featuring this sweet treat that will spark your creativity and have you thinking of jam as an ingredient to kick your recipes up a notch.

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You can use any type of toasted nut or whole-grain flour in this recipe. And the best part is that it also works with any jam you like. We chose walnuts, pistachios, and almonds and a little spelt flour, aiming at a cookie with a little salt and tang.

Aprium Jam Thumbprint Cookies
Makes 20 cookies

INGREDIENTS:
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1/2 cup spelt flour
1/2 cup all-purpose flour
1/8 teaspoon sea salt
3/4 cup of almonds
3/4 cup of walnuts
3/4 cup of pistachios - toasted and finely chopped
1/2 cup of jam (we used Capay Organic's Aprium Jam)

DIRECTIONS:
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy.

Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the spelt flour, all-purpose flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate.

Preheat oven to 350 degrees F. Toast nuts on a sheet pan at 350 degrees F until golden brown. Cool. Chop in food processor on pulse or finely chop by hand.

In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate.

Roll the dough into 1-inch balls. Dip each ball of dough into the egg white and then lightly roll in the nuts. Place on a baking sheet spacing about 1 inch apart.

Using your thumb or end of a wooden spoon, make an indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.

Bake for about 12 - 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

For a print-friendly version of this recipe, click here.

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Blackberry and Bay Leaf Jamtini
Serves 1

INGREDIENTS:
ice
2 ounces of your favorite gin
1 ounces fresh squeezed lemon juice
3 ounces club soda
1 heaping teaspoon Blackberry Bay Leaf Jam

DIRECTIONS:
In shaker, add all ingredients, shake and pour in glass.
Garnish with fresh lemon slice and a bay leaf.

Tip - for added flavor - rim the glass with sugar

For a print-friendly version of this recipe, click here.


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Blood Orange Marmalade Glaze
Makes 1-1/2 cup of glaze

INGREDIENTS:
1 jar of blood orange marmalade by Happy Girl Kitchen
1/2 onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup white wine
1 tablespoon whole seed mustard
sea salt
cracked pepper
1/2 lemon, zest and juice
1 tablespoon of apple cider vinegar

DIRECTIONS:
In a hot skillet, add olive oil. Heat until almost smoking.

Sauté onions until caramelized, add garlic and cook until tender. Add white wine and reduce slightly.

Add blood orange marmalade, salt, pepper, lemon juice, zest, and apple cider vinegar. Cook until nice and thick, with a slow boil.

Add finishing touches to taste, may need more lemon or salt.

Glaze over your favorite vegetable or your favorite poultry.

We also love it on zucchini, red potatoes, pork roast or duckling. Enjoy!

For a print-friendly version of this recipe, click here.

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Farm Fresh Preserves, Cheese and Nut Plate
Serves a crowd

INGREDIENTS:
Brie cheese
Gorgonzola cheese
smoked Gouda cheese
Havarti cheese
goat cheese
grapes
almonds
walnuts
dried figs, or any dried fruit
fresh sliced apple and pears
favorite jams and preserves (we used Laura Ann's Blackberry Bay Leaf jam and our farm's Capay Organic Aprium jam)

DIRECTIONS:
The ingredients list is only a suggestion. A cheese platter should include all of your favorite cheeses, fruits, nuts and preserves.

Arrange your items on a large plate or cutting board. Try to use seasonal farm fresh fruit and make it colorful.

People love to gather around a beautiful cheese platter for noshing and conversation.

For a print-friendly version of this recipe, click here.

How To Add Produce and Farm Products for these Recipes To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

September 9, 2016

Farm Fresh Baba Ghanoush Recipes

Eggplant


Although it is getting late in the season, eggplants are still producing like the little overachievers they are. A lot of our customers will ask about our favorite way to prepare eggplant, and without hesitation, we say Baba Ghanoush, and not just because it's so fun to say. We're sharing two variations of this eggplant dip, one very traditional, and the other with a little twist and an ode to summer’s lovely heirloom tomatoes. Give them both a try and let us know what you think.

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Baba Ghanoush

INGREDIENTS:
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

DIRECTIONS:
Preheat oven to 450°F.

Rub eggplant with olive oil and place on a sheet pan or roasting pan.

Roast until eggplant skin looks charred, turning over a few times.

Once eggplant skin is charred, turn heat down to 375°F and continue to cook 15 to 20 minutes until soft and tender.

Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a food processor (or a bowl, use a fork to mash it). Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle olive oil over the top and sprinkle with parsley.
Serve with cucumber slices, naan or olives around the sides.

For a print-friendly version of this recipe click here.

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Roasted Heirloom Tomato Baba Ghanoush

INGREDIENTS:
1 large eggplant
3 Heirloom tomatoes
1 bell pepper (any color)
1/4 cup tahini, plus more as needed
2 garlic cloves, minced
2 tablespoon lemon juice
salt, to taste
cracked pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

DIRECTIONS:
Preheat oven to 375°F.

Cut eggplant in half, rub with olive oil and toss tomatoes and bell pepper with olive oil. Place on a sheet pan and roast until all are tender, about 30 minutes.

Remove from the oven, let cool slightly, peel off and discard the skin of eggplant and squeeze some of the juice out of the tomatoes.
Place the eggplant, tomatoes and bell pepper in a food processor. Add tahini, garlic, lemon juice, salt and pepper, mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.

Serve with naan or toast points.

For a print friendly version of this recipe click here.