Nanny's Farm Recipes

Nanny, with Henrik, Ella, and Anna at a Sunday dinner.

Nanny, with Henrik, Ella, and Anna at a Sunday dinner.

 

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.

Ingredients:

·         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!
 

Brussels Sprouts

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 ---