Recipes

Dill Pickles

Brine:

12 cups water

2 cups vinegar

1⁄2 cup coarse pickling salt

Pack jars with washed cucumbers and two heads of dill. I like to use the heads that are flowering (yellow) but not gone to seed. Add a clove of garlic to pints and two cloves to quart jars. Bring brine to a boil, pour over cucumbers. Seal jars, process for 10 minutes in hot water. Makes about 16 pints. Check out our open crock pickles. These are naturally fermented pickles only available until Christmas.

Spinach Lasagna

Prepare spinach by chopping two bags of The Jungle Farm spinach and cooking in the microwave until wilted.

- mix spinach with 500 g of cottage cheese­

- minced garlic from two cloves

­- one Jungle Farm Walla Walla onion fried till tender­

- 1⁄2 cup grated mozzarella cheese.

Second bowl use one 700 ml jar of pasta sauce mixed with 700ml of water.

Pour enough of the pasta sauce mixture to cover the bottom of a 9x13” pan.

Cover with oven ready lasagna noodles.

Then layer as you like with cottage cheese, pasta sauce and noodles.

We like lots of noodles so I do as many fine layers as I can. I generously cover the top with cheese. Then I leave it in my fridge overnight and cook the following day.

I find that the lasagna is firmer this way than if you cook it right away.

It takes about 1­1/2 hours to cook.

 

Strawberry Pie

9” cooked pie shell

3 oz cream cheese softened

1 quart strawberries1 cup sugar

3 Tablespoons cornstarch

Prepare strawberries by 1⁄2 quart cut into chunks. The other 1⁄2 of the quart mash up and strain juice – need 1 1⁄2 cup so add water if needed. Heat the juice and thicken with the cornstarch, cool.

Spread cream cheese onto the pie shell. Cover with cut up chunks of strawberries. Pour the thickened juice over the strawberries. Chill for 2 hours.

Serve with whip cream. This is best when eaten fresh after chilling. If the pie is stored too long, the strawberries will sink into the cream cheese and make the pie crust soft.

 

 

Lemony Zucchini Bread

4 cups flour

1 1⁄2 cup sugar

1 package instant lemon pudding mix

1 1⁄2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 1⁄4 cup milk

1 cup vegetable oil

3 Tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini (keep skin on and use green preferably)

1⁄4 cup poppy seeds

2 teaspoon grated lemon peel

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.

Pour into two greased 9” x 5” x 3” loaf pans. Bake at 350 for 50 –55 minutes or until a toothpick inserted near the center comes out clean.

 

 

Asparagus with Blue Cheese

1 lb.     Edgar Farms fresh asparagus

2 tsp.   Red wine vinegar

2 Tbsp.    Olive oil

2 Tbsp.   Chives – minced

4 Tbsp.   Blue cheese – crumbled

                  white pepper – freshly ground

Preheat oven to 375 F. 

In a small bowl mix red wine vinegar, olive oil, chives and blue cheese.

Steam asparagus spears for 5 min. and drain well.

Arrange hot spears on an oven proof serving platter.  Pour blue cheese mixture over asparagus and season with plenty of white pepper to taste.

Bake for about 5 min. until the cheese is hot and just starting to melt. Serve hot.

Serves 4.

Grilled Prosciutto & Provolone Asparagus Bundles

24      Edgar Farms asparagus spears

2 Tbsp.   Extra virgin olive oil

¼ tsp.     Freshly ground pepper

12     Thin slices prosciutto

12     Slices provolone or havarti cheese

 

Preheat BBQ or grill to high & lightly oil.  Toss asparagus with olive oil. Wrap 2 asparagus spears with a piece of cheese, then a piece of prosciutto, allowing ends of asparagus to be exposed. Place on grill, close lid and cook, turning often until asparagus turns bright green and is tender-crisp.

Alternatively, place on cookie sheet and bake uncovered at 450°F for 6 to 9 min. rolling around a few times.

 

 

Jalapeno Popper Dip

2 (8 oz.) packages of cream cheese, softened

3/4 cup mayonnaise

4 oz. finely chopped Jalapeno or Habanero Peppers (fresh or canned)

1 cup Parmesan cheese (freshly grated is best)

 

Directions

1. Stir cream cheese and mayo together in large, microwave safe bowl until smooth.

2. Mix in Hot Peppers. What is great about this recipe is that all the cheese balances out the heat from the peppers. It has just enough kick.

3. Stir in the Parmesan cheese. And then microwave on High until hot. Approximately three minutes