Nanny's Farm Recipes
Nanny's farm recipes
This is a new area for Haaken Hill Farm! Over the winter we all gathered interesting recipes to use with our vegetables. Many of us claim to be the "top chef" in the family and often we are trying to out-do one another with a new recipe. Nanny will be adding weekly recipes for us this summer, so you can try some of the yummy things we make with our fresh vegetables! Send her a note on Facebook if you really like one of her recipes or if you "tweaked" it a bit and found you liked it better!
SEASON 2017 RECIPES
EASY BOK CHOY
I love stir fry because you can clean out the refrigerator. Stir-fry is the best way to enjoy the crisp taste of bok choy. Here is a basic stir-fry recipe that you can add meat or tofu or whatever you want to make it more substantial. You can serve it with rice or over noodles or over crisp chinese noodles.
Heat vegetable or olive oil in a large skillet or wok and add crushed garlic clove (s) depending on how much garlic you like. Heat one to two minutes then mix in the trimmed and cut pieces of bok choy until the green parts of the leaves turn bright green and the stalks become slightly translucent. 5 to 8 minutes - Mix in your other goodies and sprinkle with salt to serve. You can add soy sauce or oyster sauce too. Nanny
Carrot Breakfast Pancakes
These are great for picky eaters that aren't crazy over veggies! The carrots sweetness is great and they add moisture to the pancakes too.
1 3/4 cup of milk 2 eggs 1/4 cup butter melted
4 medium carrots roughly chopped 1 1/4 cups of all
purpose flour 1 1/4 cups whole-wheat pastry flour
2 tablespoons flaxseed meal (optional) 2 tablespoons of baking powder 1 teaspoon salt 1/4 cup sugar 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon maple syrup
Put the milk, eggs, and butter in a blender or food processor and blend. Add the carrots and blend well until the carrots are completely integrated with no visible pieces. Pour the mix into ta bowl and add the flours and flaxseed, baking powder, salt, sugar, and spices and mix until thoroughly combined. If you think the batter is too thin just add a little more flour . Lightly oil your skillet or griddle and make some great pancakes!! Nanny
(Sorry about the crazy spacing - the kids have to show me how to do that on here!)
Cream Butterhead Salad
Clean and dry butterhead lettuce head
Sliced up green onions -usually 4 /use some of the green too!
Apple Cider Vinegar & Salt/Pepper
In a glass bowl pour a small container of whipping cream - then take a tablespoon and SPLASH in a couple tablespoons of apple cider vinegar. (Hold the spoon above the cream and tip the spoon quickly) Let it sit - it will begin to thicken on its own. When it's the consistency of sour cream add salt and pepper then the onions and last the torn lettuce. Gently stir it up and serve. Really great served with pork chops!
Radish and Butterhead Salad
This is such a pretty salad to serve when you have someone for dinner...or you are sick of tomato and lettuce salads!
1 orange, peeled
3 cups of roughly torn butterhead lettuce
2 radishes, sliced very thin (I use 3)
3 green onions - both white and green parts chopped
3 Tablespoons of olive oil
Salt and ground black pepper to taste
Separate the orange into four quarters and thinly slice each quarter. Top the lettuce with the orange, radishes, onions, and some fresh mint if you have some! Drizzle with the oil and sprinkle with salt . This amount serves 2 adults.
Sivertson Skeezer Salad
This recipe has been part of the family for 40 years and is so good you can just make the salad and have some french bread...and a glass of wine for dinner!!
1/3 cup olive oil
3 Tablespoons of Red wine Vinegar
1 Tablespoon of lemon juice
1 Tablespoon Worcestershire Sauce
2 Tablespoons of the minced garlic you can purchase in a jar.
1/4 teaspoon of Tabasco sauce
Fresh ground pepper
Wisk this all in a bowl and let it sit for 10 minutes to let the flavors blend together. Then make the eggs and add eggs and parmesan and add 3/4 cup Swiss Cheese. Stir this in with above.
2 - 3 minute eggs
1/2 cup grated Parmesan
Tear a head of our fabulous Romaine lettuce up and stir into this mixture. You can add chopped tomatoes or add chicken or salmaon or....
It's just one of the best. Papa Sivertson makes this all summer!
Sather's Pickled Kohlrabi
Here is an awesome recipe from one of our CSA partners. Michelle brought us a jar of these amazing treats and they were gone in in one seating at the lake with family! Thanks Michelle!
Here is my recipe for the pickled kohlrabi. Enjoy!
This recipe will make a 1 quart jar of pickles.
· kohlrabi – about 2 medium
· 1/2 tsp whole mustard seed
· 1/2 tsp whole peppercorns
· 3/4 - 1 tsp pickling spice
· crushed pepper flakes based on personal taste (0-3/4 tsp)
· Optional add-ins: garlic cloves, fennel seed, coriander seeds
· 3/4 cup vinegar (I use apple cider but you could use white)
· 3/4 cup water
· 3 Tablespoons honey or maple syrup
· 2 teaspoons salt
1. Slice kohlrabi into 1/2 inch "fries" - the length doesn't matter but you want them similar in width for pickling
2. Stack kohlrabi into a clean 1 quart canning jar - you can do two layers if length allows but don't pack too tightly
3. Add mustard seed, peppercorns, pickling spice, pepper flakes, and optional add-ins to jar as you prefer.
4. Make brine by mixing vinegar, water, honey, and salt in a small saucepan.
5. Bring to a boil. Stir and boil for 1 minute and then pour over kohlrabi in jars until covered.
6. Let jars cool to room temperature with lid off. When cool, add lid and ring before storing in refrigerator. Wait at least 3 days for better flavor but feel free to shake gently throughout the standing time to mix together.
Fennel Crisps (With the fennel and the zucchini in boxes this week, this recipe comes to mind)
2 cups of almond flour
1/4 cup of olive oil
2 cups of peeled zucchini
1 tablespoon lemon juice
1 tablespoon of nutritional yeast
1/2 tablespoon of salt
1/2 cup flax meal
2 tablespoons of fennel seeds
Directions: Using a high speed blender, blend flour, oil, zucchini, lemon juice, yeast and salt until smooth. Pour contents of blender into a bowl, add flax meal and fennel seeds, and mix by hand. Allow to set for 2-5 minutes then spread batter approximately 1/4 inch thick into a teflex sheet. Dehydrate at 115 degrees for an hour then score into 1 1/2x3 inch rectangles then return to dehydrator for 12 hours until completely dry!
We find the best way to eat these nutritious little bulbs is to pan saute them with a touch of olive oil, garlic salt, pepper and green onion finely sliced. Nanny likes to shred them before putting them in the pan....but she is very patient!
Hannah's Zucchini Boat
Hannah shared that you take the over sized zucchini and cut them in half-length wise and take some of the zucchini out. Chop it up and mix it with turkey pepperoni, sliced tomatoes, mozzarella cheese, garlic salt or powder and chopped onions. OR you layer the items in the boat. You can add mushrooms too if you'd like. Salt and Pepper it - Drizzle it with olive oil - sprinkle it with Parmesan and bake at 350 degrees until golden ---
Super Sivertson Stew
Great for a rainy day!
1 1/2 to 2 pounds of stew meat
6-8 HHF Carrots slices
1 Tablespoon of Celery Flakes
1 HHF large chopped onion
Mix: 1 teaspoon of salt, 2 Tablespoonsof Tapioca, and 1 teaspoon of sugar
Sprinkle this mixture over the top of above ingredients.
Add 1/2 cup of tomato sauce and 1/2 cup of beef consomme soup-
I use a 10 inch Corningware dish to bake it in.
Bake at 275 degrees for 4 hours.
Nanny’s Honey Oat Cookies June 6th - 2019
1/2 cup butter - 1 1/4 cup sugar - 2 eggs - 1/3 Cedar Bee Honey Mix well!
Add: 1 3/4 cup flour - 1 teasp. soda - 1 teap. salt - 2 cups Quick Oats - 1 cup coconut
Drop one teaspoon ungreased pan - flatten with bottom of glass dipped in sugar - Bake 8-10 mins at 350 Should be soft and chewy!
Hakurei Turnip and Radish Dish Week 3 2019
1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 tbsp olive oil
1 tsp kosher salt
Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F.
Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.
MY FAMILYLIKES THE TURNIPS JUST RAW WITH DIP! THEY DON’T HAVE A STRONG FLAVOR...SO EVEN THE KIDDOS LOVE THEM!
Haaken Hill Farm Weekly Recipe!
Patty Pan Pizzas
3 to 4 large pattypan squash (about 1 3/4 pounds total), cut into 1/2-inch thick slices
1 medium onion, halved and sliced
2 tablespoons olive oil
salt and pepper, to taste
1 cup marinara sauce
1/2 cup grated parmesan cheese
1 cup grated mozzarella or fontina cheese
1 cup panko breadcrumbs
3 garlic cloves, chopped
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper, to taste
Preheat oven to 400ºF. Line a large baking sheet with aluminum foil; brush with oil.
Toss squash and onion slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on prepared baking sheet. Spoon marinara sauce over squash slices.
Bake for 15 to 18 minutes (depending on the thickness of the squash); sprinkle with cheeses and bake for 5 to 7 minutes more, or until squash is tender and cheese is melted and beginning to brown.Meanwhile, to prepare garlic breadcrumbs, heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat, until oil is hot and garlic is fragrant, 2 to 3 minutes. Add bread crumbs, herbs, and salt and pepper and stir until breadcrumbs are golden brown, about 8 to 10 minutes more. Sprinkle breadcrumbs over squash slices and serve.
Patty Pan can look like little space ships and you wonder what to do with them!! There are tons of recipes on the net, and this one is fun AND very good!
DOUBLE CHOCOLATE ZUCCHINI BREAD FROM OUR CSA MEMBER RUTH!
2 large eggs — 1/3 cup honey—-1/2 cup veggie oil—-1/2 cup brown sugar—-1 tsp vanilla = beat till smooth
ADD 1 tsp salt—-1/2 tsp baking soda—-1/2 tsp baking power—- 1/2 tsp espresso powder— 1/3 cup cocoa —- 12/3 cup flour
STIR in 1 cup chocolate chips and 2 cups shredded unpeeled zucchini (one medium 8” zucchini) Pour in prepared loaf pan.
Let cool 10 minutes before loosening edges.
ROASTED CHERRY TOMATO PASTA - THIS IS SOOOOO GOOD, KRIS LOVES THIS!
6 cups halved cherry tomatoes (I put them in quarters because ours are so large)—-4 cloves of garlic—-3 tables of olive oil—-2 tabes balsamic vinegar—-1/2 teasp dried basil (I use our fresh basil)—-salt and pepper to taste—-1 lb refrigerated pasta or box pasta(I use the refrigerated cheese filled pasta)
1/4 cup sliced fresh basil—-1/3 cup Parmesan cheese
Preheat oven to 425-gently toss all ingredients except the pasta—Place on foil lined pan and roast at 425 degrees for 15 minutes or until softened. Broil 1-2 minutes to add a little bit of char/color once softened. In a large pot of boiling salt water cook pasta until tender but firm.DO NOT RINSE PASTA—Place in a large bowl. Add tomatoes and pan juices to the pasta and toss to combine.