Farm Recipes

APRICOT DRESSING

  • 1/4 cup of apricot preserves
  • 3 cups of olive oil
  • 3/4 cups of apple cider vinegar
  • 3/4 cup of water
  • 1/2 teaspoon of organic cinnamon
  • 2 T. honey

Blend well in blender. Store in frig, Shake well before using.

PLUM COBBLER

Cut pitted plums into small pieces and place 6 cups into an oiled 9X13 glass, baking dish

Mix into fruit, ½ cup raw sugar, 3 T. cornstarch, 1 t. cinnamon, and ½ t. cloves

Mix the following in a separate bowl and press onto top of fruit:

  • 2 cup flour blend, rice/spelt/wheat/white
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • ½ cup olive oil
  • ½ cup rice milk
  • 1 egg
  • ¼ cup vanilla yogurt

Sprinkle with raw sugar.

Bake at 325 for 35-45 minutes until top is brown and fruit is soft. Serve warm or chilled.

CHICKEN OKRA SOUP

Cook the following ingredients in a crock pot on low heat for five to six hours.

  • 8-10 medium size fresh okay, sliced into round pieces
  • ½ pound, ground or boneless chicken, cut into small pieces
  • 3 cloves of garlic, finely chopped
  • 1 three inch piece of fresh tarragon, finely chopped
  • a handful of fresh oregano, finely chopped
  • ¼ onion, finely chopped
  • a handful of fresh basil, coarsely chopped
  • a handful of fresh parsley, finely chopped

When mixture is done cooking, cool slightly.

Put two scoops in a blender and quickly puree with 1 T. flour, spelt or cornstarch.

Pour mixture back into soup.

Mix well; serve.

APRICOT BREAD

Remove pits from 3 pounds of ripe apricots.

Heat and mash apricots with:

  • 1 t. allspice
  • 1 T. dried lemon balm
  • 3/4 cup of raw sugar

Measure 2 cups of puree into a large mixing bowl.

Add 1/2 cup vanilla yogurt.

(The remaining puree can be put in a blender to make apricot puree.)

Add the following and mix well.

  • 1 T. cinnamon
  • 3 eggs
  • 2 t. lemon juice
  • 2 t. lemon zest
  • 3 cups oat flour
  • 3 cups rice flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 cup rice milk
  • 1/2 cup olive oil
  • 1/2 cup crushed pecan

Bake in oiled bread pans at 350 for 30-40 minutes.

Baking pans can be sprinkled with a few tablespoons of flax seed.

The tops can be sprinkled with a combination of oatmeal, cinnamon and sugar.

GRILLED FRUIT

Marinade firm black plums, firm but ripe peaches and firm but ripe nectarines in the following for 24 hours:

  • 3 T honey
  • 1 T. apple cider vinegar
  • 2 T. olive oil
  • 2 T. fresh lime or lemon juice
  • 2 t. vanilla
  • 4 T. fresh, finely chopped lemon balm
  • 1 T. ground cinnamon

Cook on aluminum foil sprayed with cooking spray.

Grill three minutes on each side. (Grill or broiler)

Garnish with mint leaves.

OVEN ROASTED TEA ASPARAGUS

Wash asparagus and trim off any 'woody' ends.

Put 1-2 pounds in a large Ziploc bag.

Add the following:

  • 4 T. olive oil
  • 2 t. dried herbs- use any of thyme, basil, parsley, tarragon, oregano
  • 4 T. any tea- herbal, black, green, white, anything will work

Close bag and shake. Place in refrigerator at least overnight, tossing and turning a couple of times.

Grill on outdoor grill or in oven broil for a few minutes just until it starts to darken.