Recipes From the Market
Please enjoy the bounty of our market using these great recipes! If you have a recipe to share that features products from our market, please submit them to us and we'll post them here!!
Summer Gazpacho Soup
Submitted by: Mothersbaugh Farm
Ingredients:
2 large tomatoes, pealed and chunked
1 large cucumber, chunked
1 green pepper, thinly sliced, optional
2 cloves garlic, crushed
1/2 c fresh parsley, minced
Sprigs of fresh chives, thyme, cilantro, minced
1 c of water (some prefer tomato juice instead of water)
4 T olive oil
Salt and Pepper
Instructions:
Put tomatoes and cucumber in a medium bowl. Sprinkle with salt and pepper. Put water, oil, garlic and minced herbs in a small bowl and mix thoroughly. Add to tomatoes and cucumbers. Refrigerate for several hours until thoroughly chilled. Serve cold with freshly baked bread.
Yield:
Serves 2 to 4
Ingredients:
2 large tomatoes, pealed and chunked
1 large cucumber, chunked
1 green pepper, thinly sliced, optional
2 cloves garlic, crushed
1/2 c fresh parsley, minced
Sprigs of fresh chives, thyme, cilantro, minced
1 c of water (some prefer tomato juice instead of water)
4 T olive oil
Salt and Pepper
Instructions:
Put tomatoes and cucumber in a medium bowl. Sprinkle with salt and pepper. Put water, oil, garlic and minced herbs in a small bowl and mix thoroughly. Add to tomatoes and cucumbers. Refrigerate for several hours until thoroughly chilled. Serve cold with freshly baked bread.
Yield:
Serves 2 to 4
Cold Cucumber Soup
Submitted by: Mothersbaugh Farm
Ingredients:
1 large cucumber4 c chicken stock
1 c sour cream
Lemon rind, grated
Salt and Pepper to taste
Chives, chopped
Instructions:
Peel, seed and dice the cucumber. Add the chicken stock. Cook these ingredients until the cucumber is soft. Cool them slightly. Put them in a blender with the sour cream. Season the soup with the grated lemon rind and add salt and pepper to taste. Chill thoroughly and served with fresh chives sprinkled on top.
Yield:
5 cupfuls
Ingredients:
1 large cucumber4 c chicken stock
1 c sour cream
Lemon rind, grated
Salt and Pepper to taste
Chives, chopped
Instructions:
Peel, seed and dice the cucumber. Add the chicken stock. Cook these ingredients until the cucumber is soft. Cool them slightly. Put them in a blender with the sour cream. Season the soup with the grated lemon rind and add salt and pepper to taste. Chill thoroughly and served with fresh chives sprinkled on top.
Yield:
5 cupfuls
Grilled Zucchini
Submitted by: Mothersbaugh Farm
Ingredients:
6 zucchini
Kitchen-sink marinade:
1 c Shoyu or soy sauce
1/2 c wine vinegar
2 cloves garlic, crushed
1/2 c toasted sesame oil
1-2 T lemon juice
1-2 T Worcester Sauce
Instructions:
Cut 6 zucchini length-wise. Marinate for several hours in kitchen-sink marinade. Cook on grill over medium heat until done. Add chopped fresh herbs, parsley, cilantro, thyme or sesame seeds. If you like hot, add hot peppers. Mix all ingredients together. Taste. Adjust seasonings as needed. Serve with grilled chicken.
Yield:
Serves 6
Ingredients:
6 zucchini
Kitchen-sink marinade:
1 c Shoyu or soy sauce
1/2 c wine vinegar
2 cloves garlic, crushed
1/2 c toasted sesame oil
1-2 T lemon juice
1-2 T Worcester Sauce
Instructions:
Cut 6 zucchini length-wise. Marinate for several hours in kitchen-sink marinade. Cook on grill over medium heat until done. Add chopped fresh herbs, parsley, cilantro, thyme or sesame seeds. If you like hot, add hot peppers. Mix all ingredients together. Taste. Adjust seasonings as needed. Serve with grilled chicken.
Yield:
Serves 6
Grilled Italian Vegetables
Submitted by: Mothersbaugh Farm
Ingredients:
1/2 c olive oil
3 medium cloves garlic , minced
1 T fresh thyme , minced, plus several sprigs for garnish
2 large red onions , peeled and cut into 1/2-inch thick slices
3 medium zucchini , ends removed, sliced lengthwise into 1/2-inch thick strips, peel removed from outer slices
3 small eggplants , ends removed, sliced lengthwise into 1/2-inch-thick strips, peel removed from outer slices
1 large red bell pepper , cored, seeded and cut into large wedges
Instructions:
Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil. Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.) Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper. As each vegetable looks done, transfer to large platter. Garnish platter with thyme sprigs and adjust seasonings. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)
Yield:
Serves 6
Ingredients:
1/2 c olive oil
3 medium cloves garlic , minced
1 T fresh thyme , minced, plus several sprigs for garnish
2 large red onions , peeled and cut into 1/2-inch thick slices
3 medium zucchini , ends removed, sliced lengthwise into 1/2-inch thick strips, peel removed from outer slices
3 small eggplants , ends removed, sliced lengthwise into 1/2-inch-thick strips, peel removed from outer slices
1 large red bell pepper , cored, seeded and cut into large wedges
Instructions:
Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil. Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.) Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper. As each vegetable looks done, transfer to large platter. Garnish platter with thyme sprigs and adjust seasonings. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)
Yield:
Serves 6
Mondo Bizarro Sauce
Submitted by: Mothersbaugh Farm
Ingredients:
4 lg Garlic cloves
1/3 c Fresh basil leaves
1/3 c Minced parsley
1 lb Bunch spinach, stemmed (could use lettuce)
3 md Ripe tomatoes, 1/2 c Parmesan cheese
1/2 t Salt
1/2 c Pine nuts
Freshly ground black pepper
Olive oil for the pasta
Instructions:
Place garlic, basil, parsley & spinach in a blender & work into a uniform paste. Add tomatoes & process just a few seconds longer. Transfer to a bowl & stir in parmesan, salt & nuts. Serve at room temperature with hot pasta with the olive oil.
Ingredients:
4 lg Garlic cloves
1/3 c Fresh basil leaves
1/3 c Minced parsley
1 lb Bunch spinach, stemmed (could use lettuce)
3 md Ripe tomatoes, 1/2 c Parmesan cheese
1/2 t Salt
1/2 c Pine nuts
Freshly ground black pepper
Olive oil for the pasta
Instructions:
Place garlic, basil, parsley & spinach in a blender & work into a uniform paste. Add tomatoes & process just a few seconds longer. Transfer to a bowl & stir in parmesan, salt & nuts. Serve at room temperature with hot pasta with the olive oil.
Ultimate Pumpkin/Squash Soup
Submitted by: Mothersbaugh Farm
Ingredients:
2 T butter
1 large Spanish onion, chopped
1 T sugar 1 t salt 1/2 t pepper 1 large acorn, butternut, or kabocha squash 1 large yam
1 inch piece of fresh ginger
4 c broth (veggie or chicken)
Instructions:
Heat oven to 350. Split acorn squash, remove seeds, rub with oil. Turn upside down in pan, add hot water, bake for 1 1/4 hours. Poke holes in yam, bake in oven on rack for 45 minutes or more, until soft. Melt butter in large stockpot. Add onion and sugar and caramelize for 8 min until tender and golden. Add salt, pepper and chopped ginger and stir. Cook for about 2 more minutes. Make 4 cups of vegetable broth or use chicken stock. Add to onions and spices. Remove skins from squash and yam. In a blender, combine stock , squash and yam. Mix until smooth and creamy. Put soup back in stock pot and heat gently. Add sour cream. Serve with bread.
Yield:
Serves 4 to 6
Ingredients:
2 T butter
1 large Spanish onion, chopped
1 T sugar 1 t salt 1/2 t pepper 1 large acorn, butternut, or kabocha squash 1 large yam
1 inch piece of fresh ginger
4 c broth (veggie or chicken)
Instructions:
Heat oven to 350. Split acorn squash, remove seeds, rub with oil. Turn upside down in pan, add hot water, bake for 1 1/4 hours. Poke holes in yam, bake in oven on rack for 45 minutes or more, until soft. Melt butter in large stockpot. Add onion and sugar and caramelize for 8 min until tender and golden. Add salt, pepper and chopped ginger and stir. Cook for about 2 more minutes. Make 4 cups of vegetable broth or use chicken stock. Add to onions and spices. Remove skins from squash and yam. In a blender, combine stock , squash and yam. Mix until smooth and creamy. Put soup back in stock pot and heat gently. Add sour cream. Serve with bread.
Yield:
Serves 4 to 6
Peach Crumble
Submitted by: Mothersbaugh Farm
Ingredients for Filling:
3 1/2 lbs ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 c granulated sugar (2 1/3 ounces)
1 1/4 t cornstarch
3-5 t fresh lemon juice from 1 lemon (see note above)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
NOTE about peach filling: Add the lemon juice to taste according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.
Instructions for the filling:
Adjust oven racks to lower and middle positions; heat oven to 350 degrees. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
Ingredients for the Topping:
1 c unbleached all-purpose flour (5 ounces)
1/4 c granulated sugar (1 3/4 ounces) plus 1 T
1/4 c packed brown sugar (light or dark), 1 3/4 ounces
1/8 t table salt
2 t vanilla extract
6 T unsalted butter , cut into 6 pieces and very soft
1/2 c sliced almonds
Instructions for the topping:
While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
Assembly:
Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire
Yield:
Serves 4 to 6
Ingredients for Filling:
3 1/2 lbs ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 c granulated sugar (2 1/3 ounces)
1 1/4 t cornstarch
3-5 t fresh lemon juice from 1 lemon (see note above)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
NOTE about peach filling: Add the lemon juice to taste according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.
Instructions for the filling:
Adjust oven racks to lower and middle positions; heat oven to 350 degrees. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
Ingredients for the Topping:
1 c unbleached all-purpose flour (5 ounces)
1/4 c granulated sugar (1 3/4 ounces) plus 1 T
1/4 c packed brown sugar (light or dark), 1 3/4 ounces
1/8 t table salt
2 t vanilla extract
6 T unsalted butter , cut into 6 pieces and very soft
1/2 c sliced almonds
Instructions for the topping:
While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
Assembly:
Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire
Yield:
Serves 4 to 6
Zucchini/Yellow Squash Saute
Submitted by: Mothersbaugh Farm
Ingredients:
1 large onion, chopped
2 zucchini, cut into chunks
2 yellow squash, cut into chunks
Instructions:
In a large skillet, heat 2 tbsp olive oil and equal amount better until it sizzles. Add onion. Saute until lightly browned. Add zucchini and yellow squash. Add salt and pepper. Stir. Cover and cook until squash is tender. If desired, add more butter, then serve. Or, when squash is cooked, remove from skillet and stir in your favorite salad dressing-French, Italian or Vinaigrette.
Ingredients:
1 large onion, chopped
2 zucchini, cut into chunks
2 yellow squash, cut into chunks
Instructions:
In a large skillet, heat 2 tbsp olive oil and equal amount better until it sizzles. Add onion. Saute until lightly browned. Add zucchini and yellow squash. Add salt and pepper. Stir. Cover and cook until squash is tender. If desired, add more butter, then serve. Or, when squash is cooked, remove from skillet and stir in your favorite salad dressing-French, Italian or Vinaigrette.
Cantaloupe Smoothie
Submitted by: Mothersbaugh Farm Ingredients:
1/2 small cantaloupe
1/2 c plain yogurt
Instructions:
In a blender, combine ingredients and blend until smooth. If you savor sweeter flavors, substittue blueberry or peach yogurt or as my cousin suggests a splash of rum.
Yield:
1 large serving
1/2 small cantaloupe
1/2 c plain yogurt
Instructions:
In a blender, combine ingredients and blend until smooth. If you savor sweeter flavors, substittue blueberry or peach yogurt or as my cousin suggests a splash of rum.
Yield:
1 large serving
Pumpkin Sweet Potato Soup
Submitted by Mothersbaugh Farm
Ingredients:
1 medium sized pumpkin (2 to 2 1/2 lbs) roasted (see instructions for roasting the pumpkin)
1 large sweet potato, roasted
1 T sesame or corn oil
1 medium onion, chopped
1 1/4 t salt
1 inch piece of giner, peeled and grated
1/2 c fresh orange juice
2 T maple syrup or sucanat
Freshly milled black pepper
Sour cream or yogurt (optional)
Chopped fresh chives or parsley (optional)
Olive oil
Water
Instructions for roasting the pumpkin and sweet potato:
Preheat oven to 350. Wash pumpkin. Remove stem and cut into halves. Take out pulp and seeds. Scrape out any stringy parts. Oil the pumpkin halves lightly with oil. Put face down in a baking dish. Pour about 1/2 inch of boiling water into the pan. Bake for 1 to 1 1/4 hours, until the pumpkin can be pierced easily with a fork. When done, remove from oven. Cool. Use large spoon, scrape out flesh from the skin. Bake the sweet potato directly on the oven rack alongside the pumpkin for 45 to 60 minutes, or until it can be easily pierced with a fork. Set aside to cool. Gently peel skin off with a knife.
Instructions for making the soup:
In saucepan saute onions in sesame or corn oil until clear. Add salt, ginger and syrup until warmed. Transfer to a larger pot and add in the roasted pumpkin and sweet potato until well combined. Serve with black pepper and sour cream or yogurt if desired.
Yield:
The roasted pumpkin yields 4 cups pumpkin and the recipe serves 6-10
Ingredients:
1 medium sized pumpkin (2 to 2 1/2 lbs) roasted (see instructions for roasting the pumpkin)
1 large sweet potato, roasted
1 T sesame or corn oil
1 medium onion, chopped
1 1/4 t salt
1 inch piece of giner, peeled and grated
1/2 c fresh orange juice
2 T maple syrup or sucanat
Freshly milled black pepper
Sour cream or yogurt (optional)
Chopped fresh chives or parsley (optional)
Olive oil
Water
Instructions for roasting the pumpkin and sweet potato:
Preheat oven to 350. Wash pumpkin. Remove stem and cut into halves. Take out pulp and seeds. Scrape out any stringy parts. Oil the pumpkin halves lightly with oil. Put face down in a baking dish. Pour about 1/2 inch of boiling water into the pan. Bake for 1 to 1 1/4 hours, until the pumpkin can be pierced easily with a fork. When done, remove from oven. Cool. Use large spoon, scrape out flesh from the skin. Bake the sweet potato directly on the oven rack alongside the pumpkin for 45 to 60 minutes, or until it can be easily pierced with a fork. Set aside to cool. Gently peel skin off with a knife.
Instructions for making the soup:
In saucepan saute onions in sesame or corn oil until clear. Add salt, ginger and syrup until warmed. Transfer to a larger pot and add in the roasted pumpkin and sweet potato until well combined. Serve with black pepper and sour cream or yogurt if desired.
Yield:
The roasted pumpkin yields 4 cups pumpkin and the recipe serves 6-10
Kabocha Squash
Submitted by: Mothersbaugh Farm
Ingredients:
1 small Kabocha squash
Salt
Instructions:
Wash thoroughly the kabocha squash. Cut in half. Scrape out the seeds and membrane. Cut into one-inch chunks. (It is not necessary to peel Kabocha.) Put the chunks onto a plate and oil them with vegetable or olive oil. Salt them well. Steam for approximately 15-20 minutes until chunks are tender. If desired, add butter. Serve.
Note: Kaboch squash has thick, sweet, dry flesh and is similar to buttercup squash. However, you don’t peel the kabocha so it’s so simple to cook! Delicious as well.
Yield:
Serves 2
Ingredients:
1 small Kabocha squash
Salt
Instructions:
Wash thoroughly the kabocha squash. Cut in half. Scrape out the seeds and membrane. Cut into one-inch chunks. (It is not necessary to peel Kabocha.) Put the chunks onto a plate and oil them with vegetable or olive oil. Salt them well. Steam for approximately 15-20 minutes until chunks are tender. If desired, add butter. Serve.
Note: Kaboch squash has thick, sweet, dry flesh and is similar to buttercup squash. However, you don’t peel the kabocha so it’s so simple to cook! Delicious as well.
Yield:
Serves 2
Potato Leek Soup
Submitted by: Mothersbaugh Farm
Ingredients:
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 T butter
2 c water
2 c chicken broth (or vegetable broth for vegetarian option - If cooking gluten-free, be sure to use gluten-free broth)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
1/4 c chopped fresh parsley
2 t chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
Instructions:
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield:
Serves 4-6
Ingredients:
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 T butter
2 c water
2 c chicken broth (or vegetable broth for vegetarian option - If cooking gluten-free, be sure to use gluten-free broth)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
1/4 c chopped fresh parsley
2 t chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
Instructions:
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield:
Serves 4-6
