Recipes

We have some favorite recipes that we would like to share with you. At the market, people often ask us “How do I cook this?” Well, this is how we do it, and there are many other ways as well. Look for new recipes for using our produce at the Farmers Markets as well as here. If you have one that you would like to share, please let us know!

Potato Leek Soup

6 cups water
6 cups diced potatoes
4 tablespoons EVOO
3 large leeks, sliced thin
1 cup chopped celery
1 teaspoon thyme
1 1/2 teaspoon dill
1 teaspoon salt
Black pepper, to taste
2 tablespoon flour
1 cup heavy cream or milk
1/2 cup minced parsley

Boil water in a large soup pot. Add potatoes and cook until tender, about 20 minutes. Puree 4 1/2 cups of the potatoes in a blender and put back in soup pot.

In a large frying pan saute leeks, celery, thyme, and dill in 2 tablespoons EVOO for a few minutes. Cover and cook on low 10 to 15 minutes.  Add to the soup pot. Add salt and pepper.

In the frying pan heat 2 tablespoons EVOO. Add the flour. Mix and brown for 1 minute on low heat. Whisk in milk or cream. Add to the soup. Add the parsley.  Simmer 10 to 15 minutes.

 

 

Garlic Scape Pesto

One bunch garlic scapes (approximately 10), chopped
1/3 to 1/2 cup finely grated Parmesan cheese
1/3 cup walnuts or almonds (can be toasted if desired)
1/3 to 1/2 cup olive oil
Salt, to taste

Put the scapes, cheese, nuts, and olive oil in a food processor or blender and blend until ingredients are evenly mixed.  More olive oil can be added to thin if it is too thick for your taste.  Add salt to taste and blend again briefly.

Use pesto immediately as a sauce for warm pasta, or to spread on fresh bread or veggies.  Pesto is easy to freeze in plastic bags or containers.  Otherwise, store in the fridge for a couple of days.

OR try:

Tangy, Lemony Garlic Scape Pesto

½ cup garlic scapes coarsely chopped
2 Tablespoons fresh lemon juice
1/3 cup olive oil
1 cup grated Parmesan cheese
1 teaspoon freshly grated lemon zest
Salt, to taste

Put chopped scapes in a food processor or blender. Add lemon juice and olive oil. Mix evenly. Stir in Parmesan cheese and lemon zest. Salt if desired.

Paula’s Basil Pesto

2 cups tightly packed fresh basil
2 tablespoons nuts (pine, almonds, walnuts, your choice)
2 large cloves garlic
¼ to ½ teaspoon salt
1/3 cup extra virgin olive oil
½ cup Parmesan cheese
2 tablespoons Romano cheese (optional)

Pulse basil, nuts, garlic and salt in a blender or food processor to begin chopping.
At a high speed, pour in olive oil in a steady stream until blended together.
Put in bowl and add cheeses. Mix together.

Makes enough for 1 pound of pasta.