Farm Market

Eating Healthy

Growing A Garden Radio Show

Acorn Squash & Apples

2 acorn squash  (halved & seeded)
3 Granny Smith apples  peeled, cored, and diced
Boiling water   
1/4 cup plus several spoonfuls melted butter
1/3 cup honey
salt to taste

Set squash halves, cut side down, in a shallow oven-proof dish and pour in 1/2 inch
 boiling water. Bake, uncovered, in a 400 degree oven for 20 minutes.                       
While squash is baking, mix apples with 1/4 cup of butter and honey. Turn squash
 right side up.  Break surface with a few spoonfuls of butter.  Sprinkle lightly with
salt and fill centers with  apple honey mixture.  Cover the pan with foil; return to
oven and bake 30 minutes more or until apples and squash are tender.
Bread & Butter Pickles

6 qts sliced cucumber (medium size, about 6 lbs)    3 garlic cloves
6 onions, thinly sliced (about 3 lbs.)                        1 cup salt
1 to 2 quarts (2 trays) ice, crushed or cubes           1 1/2 quarts vinegar
6 cups sugar                                                         1/4 to 1/3 tsp cayenne pepper
1 1/2 tsp tumeric                                                  1 tbsp celery seed
1/2 cup mustard seed                                            

         Wash cucumbers thoroughly, using a vegetable brush; drain on rack.  Slice
unpealed cucumbers into 3/16 inch slices.  Add onions and garlic.  Add salt and
 mix thoroughly.  Cover with crushed ice or ice cubes; refrigerate for 3 hours,
adding more ice as needed.  Drain and remove garlic.
          Combine sugar, spices, and vinegar; heat to boiling and boil 10 minutes.
Add cucumbers and onion slices and heat to simmering.  Be careful not to allow cucumbers to boil. Fill hot jars and slices and cooking syrup (vinegar mixture).  Adjust lids.  Invert jars 5 minutes.  Yield: 8 pints.
Buckwheat Pancakes

1 cup flour                              2 eggs - lightly beaten
1 cup buckwheat flour            2 cups buttermilk
1 tsp salt                                 1/4 cup honey
1 tsp baking soda                   1 tbsp melted butter
2 tsp baking powder              Vegetable oil to coat griddle

In large mixing bowl, sift together flours, salt, baking soda, and baking powder. 
In another bowl whisk together buttermilk, eggs, honey, and butter.  Combine
wet ingredients with dry and stir with wooden spoon to combine.  batter will be
 slightly lumpy.  Brush hot griddle with oil, then pour 1/4 cup batter onto griddle
leaving 1 inch between pancakes.  Cook one side of the pancake until bubbles
 begin to break on surface and underside is brown.  Flip pancakes and brown
other side. Serve with butter and warm maple syrup.
Cushaw Pie

2 1/2 cups cooked, mashed cushaw
1/4 cup cream             2 eggs beaten                   1 cup sugar
1 tbsp flour                 1/4 tsp salt                       1/4 tsp nutmeg
1/4 tsp allspice            1/2 tsp lemon extract       2 tbsp butter
Stir together the mashed cushaw and cream;  add beaten eggs.  Mix well and
add sugar, flour, salt, nutmeg, and allspice.  Mix well.  Blend in lemon extract
and butter. Pour mixture in unbaked pie shell and bake at 450 F. for 10 minutes.
Reduce heat to 350 F. and bake about 40 minutes longer.
Fresh Pumpkin Pie

2 cups raw ground pumpkin (peel pumpkin before grinding)
1/2 cup milk,  2 eggs
Mix milk and eggs together then add to ground pumpkin.

1 tbsp flour         1 tsp vanilla       1 cup packed brown sugar
1 tsp cinnamon   1 tsp nutmeg     1/4 tsp cloves   1 tsp ginger
Mix well the above ingredients with the pumpkin mixture and put into
unbaked pie shell.  Bake at 425 F. degrees for 15 minutes, then for 30
 minutes longer at 375 degrees F.

After baking, pie may be topped with mixture of 1/4 cup brown sugar,
1/4 cup melted butter, and 1/2 cup pecans. Bake for 10 minutes more.
Fried Cabbage

Olive oil                                    2 med or 1 large onion diced
Garlic salt                                  Lemon
Worstershire Sauce                  Black Pepper
1 cup diced carrots                  1 head cabbage, shredded
Saute onions in olive oil.  Season with garlic salt , lemon, and worstershire
 sauce to taste.  When onions are almost done, add diced carrots.  Cook
until carrots are almost done.  Add cabbage and season with black pepper.
 Stir as cabbage fries.  Cover and simmer until cabbage is tender or is done
 to your liking.  Do not overcook. Overcooked cabbage will produce an
 unpleasant odor.
Fried Green Tomatoes

1 large sweet onion, finely diced
4 large or 6 medium green tomatoes Choose tomatoes that are just breaking color.
                   At that point they are releasing the gas that makes them get ripe. Until
                   they release the gas, they will be bitter tasting.
olive oil                                                black pepper & salt
cumin                                                  2 cups corn meal
In a bowl, mix corn meal, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp cumin, and
diced onion. Let is set about 15 minutes. In a skillet, heat olive oil. Slice green
 tomatoes 1/4 inch thick. (Do not slice until you are ready to use them.)  Coat sliced
 tomato with corn meal mixture.  Fry in hot oil until tender and brown on both sides.
 Remove from skillet and place on a plate lined with a paper towel.  For spicy green
 tomatoes, finely dice 1 jalapeno pepper and mix with onion and corn meal mixture.
Kilt Lettuce

1 1/2 quarts shredded lettuce
3 to 4 green onions, chopped
salt and pepper
2 tbsp melted bacon drippings
2 tbsp vinegar
2 tbsp sugar
Combine letuce and onion in a large bowl; sprinkle with salt and pepper.
Combine bacon drippings, vinegar, and sugar and heat to boiling point; pour
over shredded lettuce mixture.  Toss to mix.  Serve at once.

   50# of cabbage will make approximately 16 to 20 quarts of kraut.  Kraut may be
made in quart or pint jars depending on your family's needs.  Select cabbage and
remove outer leaves.  Shread kraut (using a food processor is a good way to shread
kraut quickly, or you can just cut it up with a knife).  Use sterilized jars.  Fill jars
1/2 full of packed cabbage, add 1 tsp salt for quarts or 1/2 tsp for pints, fill the rest
of the jar with loose cabbage.  Pour boiling water to top of jar (do not leave headspace).
Take a knife around the cabbage to get any air out of the jar.  Put lids on the jars.
       To store the jars while the kraut is fermenting, put them back in the box they came
in.  Store at 70 to 75 degrees F.  Fermenting will take 3 to 4 weeks.  At 60 to 65
degrees F, kraut may not ferment.  At 80 degrees F, kraut may become soft and spoil.
Winter Squash Pecan Bread

1 1/2 cups cooked, mashed yellow fleshed winter squash      2/3 cup butter
1 2/3 cups sugar                                                                        4 eggs
3 1/2 cups all purpose flour                                                      2/3 cup milk
2 tsp baking powder                                                                  1 tsp baking soda
1 tsp each of coriander, ground cloves, ground cinnamon    1 tsp salt
1 1/2 cups chopped pecans
Puree cooked squash in blender or food processor, or press through sieve.
 Cream butter and sugar until blended.  Beat in eggs until fluffy.  Add squash
and milk.  Stir until blended.
Mix flour, baking powder, soda, salt, coriander, cloves and cinnamon.  Add to
squash mixture and stir until blended.  Stir in pecans.  Pour into 2 greased
 8 1/2 x 4 1/2 inch loaf pans.
Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until a wooden skewer
 inserted in the center comes out clean. Cool on wire racks.
Tips:  Freeze baked loaves if you cannot use them the same day as they are baked.
 To serve, reheat in microwave oven on high speed for 2 to 2 1/2 minutes or in a
300 degree oven for about 10 minutes.