Recipes

These are some of the recipes shared by other farms who use the same website service from Small Farm Central. Make sure to use the recipe filter on the left side of the page so it's not overwhelming.
Apple Stuffed Squash
2 acorn squash, halved and seeded1 tablespoon melted butter or margarine1/4 teaspoon salt1/4 teaspoon ground cinnamon2 cups cooked white or brown rice (cooked in chicken broth)1 cup unsweetened applesauce1/2 cup chopped celery1/2 cup chopped toasted

Apple Squash Casserole
Heat oven to 350 degrees. Peel 2 lbs. winter squash, cut in half, and cut in 1/2 inch wide slices. Arrange squash in small ungreased 9x13" pan. Put 2 peeled apples (or more in you like), slice in 1/2 inch wide slices. Arrange these on top o
Products (Winter Squash, Apples)

Ruth's Kabocha Kupcakes
RUTH'S KABOCHA KUPCAKES2 cups kabocha squash, cooked until soft and mashed1 1/2 cup sugar or less4 eggs3/4 cup oil2 cups flour1 teaspoon salt1 teaspoon baking powder2 teaspoon baking soda1 teaspoon cinnamonMix together pumpkin, sugar, eggs,

Pumpkin Muffins
Cook a pie pumpkin in the oven until soft and then try this out

Roasted Tomato Pizza
Brush a cookie sheet with oil. Lay tomatoes sliced 3/8-1/2" thick on the cookie sheet. Brush with olive oil and dust with garlic powder and bake about 1/2 hr at 350 deg. until they start to dry out a little. When the pizza crusts are ready, caref

Roasted Red Peppers
Roast the red peppers in a hot oven (450 deg) until the skin blisters turning them to cook evenly. Once they're blistered on all sides put them in a paper bag so they steam and the skin is loosened.. When the peppers are cool, slip off their charred

Roasted Potatoes and Red Peppers
Wrap 3 garlic cloves in foil. Halve 1 1/2 # potatoes and 1 cut red bell pepper into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 2 tablespoons olive oil with salt and pepper to taste. Arrange potatoes and bell peppers in one lay

Red Cabbage and Apple Salad
Slice cabbage thin, cut 1 apple into 1/2" cubes, slice 1 green pepper into thin strips, chop 1 small onion finely, toss. Cook 1/2c wine vinegar, 1T honey, 1/2t caraway seeds,1/8t black pepper and cloves until mixture just begins to boil. Pour hot mi

Pepper Antipasto
Cut about 6 peppers into thin strips. Heat 2 Tbs. olive oil in wok or skillet. Add peppers, 1/2 tsp salt, and black pepper to taste. Saute over medium heat about 5 min, then add 2 cloves minced garlic. Saute another few min. until peppers are te

Italian Sauteed Vegetables
Over high heat add 2 Tbs. olive oil and saute 1 minced garlic (6-9 cloves). Add sliced vegetables, toughest first, tenderest or leafy last. Saute about 5-7 min. Then add 1-2 tomatoes sliced into chunks, stir, turn down heat, and cover tightly. Si

Greek Salad
Arrange on individual plates or common platter: Slivered Green peppers sliced or quartered tomatoes, thinly sliced onions, or cucumbers. Top with cubes of feta cheese. Dress with olive oil and lemon juice or an Italian dressing, fresh ground black

Tomato-Poblano Vinaigrette
Here's another interesting salad dressing; Recipe By: Tabasco www.tabasco.com; Serving Size: 1 * 1/3 cup cider vinegar * 3 tablespoons tomato paste * 2 tablespoons lime juice -- (1 lime) * 1 3/4 teaspoons TABASCO Pepper Sauce * 1/2 teaspo
Products (Garlic, Tomato, Pepper: Hot)

Stuffed Peppers
Hot peppers include cayenne, jalapeno, and habanero Peppers make a great addition to cold salads, sandwiches, stir fries, roasts, soups, and casseroles.  Larger varieties can be stuffed with rice and ground beef.  Remove stem and seeds,

Salsa Verde Raul
Boil 1-2 hot peppers in water 5 min. Add 5-6 tomatillos and continue to cook until tender. Mash slightly. Add 2 tbs finely chopped cilantro and 1-2 minced small onions, 1 clove minced garlic and salt. (you can also add a few tbs sour cream and m

Salsa
4 tomatoes, 1 bunch cilantro, about 1 green onion (or 1 medium sized dry onion or a small bunch of chives)--chop all these very finely. Add salt, 4T lemon juice, dash of garlic powder and if you like, about 1 tsp. of finely chopped hot pepper—go

Roasted Poblano Guacamole with Garlic and Parsley
2 medium (about 6 ounces total) fresh poblano chiles 6 ounces (1 medium round or 2 plum) ripe tomatoes 2 garlic cloves, unpeeled 3 tablespoons chopped flatleaf parsley 3 medium-large ripe avocados Salt to taste 1 to 2 tablespoons fresh lime juice 2

Lentil & Spinach Puffs
Sort and wash ¾ cup dried small red lentils. Cover with water to a couple inches above lentils. Soak 8 hours or overnight. Drain. Place lentils and 3 T. water in food processor, processing until smooth. Combine lentils, 3.5 cups coarsely chopp

How to Make a Simple Curry "Anything"
In the course of cooking Indian food, I've found that many dishes have a great number of similarities. This is a distilled version of what they have in common.

Green Chile Stew
8 C. Water (chicken broth is better) 3 C. Chopped Green Chile (charred skins -- (6 to 8) removed) 2 C. chopped fresh onion) 1 C. Chopped Tomatoes 2.5 tsp. Salt 5 cloves fresh garlic pinch dried Oregano or teaspoon fresh 1 lbs. Pork Loin (any c
Products (Tomato, Pepper: Hot, Oregano)

Green Chile Pesto
Green Chile Pesto 6 large long green chiles or 4 medium poblano chiles 3/4 cup pine nuts 2 cup lightly packed clean, dry basil leaves and tender stems 1 cup extra virgin olive oil 6 garlic cloves, peeled and chopped 3/4 cup grated Parmesan cheese 1
Products (Pepper: Hot)

Crunchy Potato Pancakes
Combine ½ cup of grated raw potatoes, two finely chopped green chilies, 2 tablespoons chopped cilantro, 3 tablespoons rice flour (or substitute any other flour you like), 1 tablespoon crushed roasted peanuts (crunchy peanut butter works fine here to

Fresh Tomatillo Salsa
Put 1 c. fresh tomatillos, husked, into boiling water. Lower heat and simmer gently 20 minutes. turn frequently so they don't split. Drain. Mix 2tbs onion (diced), 2 Jalapeno or other hot chilies(seeded & chopped) & 2 Tbsp fresh cilantro (choppe

Cooked Salsa
Combine 4 c diced seeded peeled tomatoes, 1 med. chopped green pepper, 1 large chopped onion, 1 finely chopped seeded jalapeno pepper, ½ c. tomato paste, ¼ c. vinegar, 1 tbs. sugar, 1 tsp salt, 2 tsp garlic powder, ½ tbs cayenne pepper. Bring to

Chiles Rellennos
Roast, peel, and seed the peppers. The easiest way is to preheat the oven to 450deg., pierce each pepper with a fork or knife, then place them on an oiled cookie sheet and roast until the skins begin to blister. Remove wrap with a damp towel or pl
Products (Pepper: Hot)