Recipes from Broad Valley Orchard

Broad Valley Orchard
Food Grown as Nature Intends
Established 1983

Broad Valley Orchard is beginning cooperative ventures with several sustainable micro-farms, including the Hundredfold Farm Community.

Broad Valley Orchard is a resource for people interested in the expanding CSA/CSF and community farmers' market movement.

You can find us at:

Thom and Judy Marti
Broad Valley Orchard
1934 Wenksville Road
Biglerville, PA 17307

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Recipes (Click on this header to email us your favorite recipe)

1 THOM'S STRAWBERRY-RHUBARB SMOOSH

This sauce can be boiled longer to make a nice jam. To preserve by canning either the sauce or the jam, follow the hot pack method in any jam preserves recipe.

Cook on medium heat until sugar dissolves, then boil rapidly. Stir often so that it doesn’t burn or boil over the top. Cook until the mixture is to desired consistency. Note that for a jam, the mixture should ‘sheet’ from the spoon when it is thick enough. Add 4 Tbls. of lemon juice just before removing from heat. Makes about 13 pints of sauce, or about 10 pints of jam.

2 HUMMUS

Place the ingredients in a blender on high until everything is blended. Add, 1/2 c. or more of fresh garlic snapes, chopped (or several cloves of garlic to taste). Salt to taste. For an exciting change, add your favorite curry to the blender mix, to taste. Makes about 3 c.

3 WEDDING SOUP

This recipe was told to me as a customer was purchasing escarole at the (Carlisle) Old Pomfret Farmer’s Market.

Salt and pepper to taste

4 GREENS WITH ROSEMARY HONEY GARLIC VINAIGRETTE

A spicy blend of greens is best -- arugula, radicchio and Belgian endive (escarole).

Heat olive oil in a small skillet over medium heat and add sliced garlic. Sauté until crisp, 2-4 minutes. Lift out garlic with a slotted spoon and drain on paper; sat aside. Let oil cool in a large bowl. Combine oil with wine, honey soy, ginger, minced garlic, rosemary, pepper and salt. Whisk. Slowly drizzle in lemon juice, whisking constantly. Pour desired amount of vinaigrette over greens and toss lightly to coat. Add garnish to the remaining vinaigrette and toss. Sprinkle over greens. Top with crumbled reserved sautéed garlic and serve.

5 Claire Regan's Spinach Pie with Muenster Crust

(From "Eat, Drink and Be Chinaberry" Cookbook)

Line an ungreased 10" pie plate with overlapping slices of cheese. Cover the bottom of the pan and 3/4 ways up the sides. Combine spinach, cottage cheese, eggs, onion, parmesan, dill and pepper. Place in pie plate. Cook at 350 degrees for one hour. Allow to stand five minutes before slicing. Can also be eaten cold, reheated or slipped into pita bread for lunch.

6 HOTCHA GREENS!

Sauté the onion and garlic in the olive oil on low heat for about 10 minutes. If you're using bok choy, chop the stems and throw them in with the onions. While the onion sizzles away, rinse the greens, remove the stems, and chop or tear the leaves. Toss the damp greens in with the onions and cook, covered, for about 5 minutes, until the greens are wilted but still colorful. Add the vinegar and red pepper flakes. A little salt and pepper, if you wish, and it's done! This dish is yummy either served hot or at room temperature. Feeling adventurous? (Like you need suggestions from us!) Forget the vinegar and try Tabasco sauce instead! Add a couple of cups of canned crushed tomatoes or cooked potato cubes. Substitute 1/2 cup of sauerkraut for the vinegar. Pine nuts? Sautéed tempeh or tofu cubes? Marshmallows? Gummi bears??? (Whoaaaa, there, get away from that computer right now!)

7 RHUBARB BROWN BETTY

Peel, chop and cook rhubarb. Measure the cooked rhubarb. Prepare enough peeled sliced tart apples or strawberries to bring to 4 C if added to rhubarb. For every 2 C of apples, add one C of breadcrumbs or corn flakes to above. Mix lightly with a fork equal number of cups of breadcrumbs or corn flakes as there is rhubarb; ¼ C melted butter.

Mix:

Butter a baking dish. Put a layer of crumbs in it. Spread half of the fruit over the crumbs, then half the sugar mixture. Repeat. Bake 40 min. at 350o.

8 LETTUCE AND POTATO SOUP

Garnish: croutons, chopped fresh herbs, alfalfa sprouts, sunflower seeds, yogurt, and/or parmesan

Heat butter in a heavy-bottomed pot and sauté the onion and 2 garlic cloves until onion is tender. Add the potatoes and broth and bring to a simmer. Cover and cook 15 minutes or until potato is tender. Add lettuce and remaining 1 or 2 garlic cloves; stir and cover. Cook 10 minutes longer and remove from heat. Puree vegetables and liquids in a blender and return to pot. Stir in yogurt. Add salt and pepper; heat through, but do not boil. Can serve cooled. Serve topped with garnishes of your choice. From: Fast Vegetarian Feasts by Martha Rose Shulman, revised edition.

9 ANOTHER HUMUS

Place the following ingredients in a blender and process until it is a paste consistency:

Makes 1 ½ cups

10 CHARD SAUTE

Sauté until golden brown:

Add, cover and steam for 5 minutes:

Sprinkle with balsamic vinegar and serve.

11 PASTA WITH LENTILS AND CHARD (a crock pot meal)

6 servings

Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into ¼-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cook and cover at low setting until lentils are tender when mashed with a fork (6-7 hours). Cut chard leaves crosswise into ½-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5-6 quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10-12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linguine. Mix lightly to coat well. Add parmesan if desired.

12 SWISS CHARD WITH GARLIC AND PASTA

Serves 6

Coarsely chop Swiss chard, stems and all. In a large frying pan, sauté the garlic in olive oil until lightly browned (1-2 minutes). Remove garlic from pan. Set aside. Add the Swiss chard and sauté until tender. Season with salt and pepper. Stir in the pasta, and warm thoroughly. Sprinkle with the browned garlic. Serve immediately.

13 SALAD NICOISE

Dressing:

black olives and fresh oregano for garnish

Cook potatoes in water over medium-high heat until tender but firm enough to hold shape. Let cool. Add green beans to boiling water and cook just until tender, about 5 minutes. Drain, rinse under cold water, and drain again. Arrange potatoes, beans, tomatoes, tuna, and avocadoes on a large plate. Sprinkle capers and oregano over top. Dress and garnish with olives.

14 BRAMBLEBERRY COBBLER (Courtesy CENTRAL PA magazine)

Preheat oven to 350 degrees. Grease an 8" square baking pan with 2 tsp. butter. Combine flour, baking powder, salt, and sugar in medium bowl. Make a well in batter, then add melted butter, milk, and vanilla. Mix until blended. Pour batter into greased pan. Scrape out excess with spatula. In the same bowl used for batter, combine berries, sugar, and tapioca. Spoon fruit mixture and any sauce evenly over batter. Bake for 35-40 minutes, or until batter is golden brown and puffed around fruit. Spoon into bowls and serve with heavy cream or ice cream.

15 CYNTHIA’S PICKLES

Boil:

Refrigerate. Ready to eat after 12-24 hours.

16 ZUCCHINI CASSEROLE 30 min.

Serves 8-12

Cover and cook zucchini and onion with salt in small amount of water for 3-5 min. Drain and transfer to lightly buttered casserole dish, 11" x 7" x 1.5". Set aside. Sauté mushrooms in 1 tbsp. Butter. Spoon over zucchini mix. In blender, mix milk with flour and pepper. Place in saucepan with cheese. Cook over medium heat, stirring, until cheese is melted and the mixture thickens. Spoon over casserole. Toss bread crumbs with 1/4 c. butter. Spoon over casserole. Bake at 350 for 20-30 min.

17 ZUCCHINI BISQUE

Melt butter in 3 qt. saucepan; gently cook onions and zucchini until transparent. Add stock and seasonings. Puree in blender. Cool. Whisk in sour cream or yogurt. Chill. Makes approx. 6 cups.

18 BEETS WITH ZEST (serves 4)

Preheat over to 400. Place washed and trimmed beets on sheet of foil; fold and seal tightly. Bake for 1 1/2 to 2 hours. Test beets with knife; they should be tender but firm. Cool slightly and peel. Slice in rounds in place in bowl. Blend olive oil and vinegar; pour over beets. Toss. Add salt and pepper. Mix sour cream with zest. Place a dollop on a serving of beets.

19 ZUCCHINI, EGGPLANT, ROASTED RED PEPPER, AND FETA SANDWICH

Thinly slice enough eggplant and zucchini for as many sandwiches as you'd like to make. (Two small eggplants and 1 large zucchini makes about four sandwiches.) Drizzle olive oil over eggplant and zucchini and then toss well. Roast in a preheated 350 degree oven for about 30 minutes or until vegetables are quite soft. Cool or serve immediately on nice bread along with roasted red peppers and feta cheese. Delicious! This sandwich is also good with just eggplant, roasted peppers, and feta.

20 PESTO

Blend together:

21 PUMPKIN SEED SALSA

This salsa is nutty, garlicky, sweet, and hot, but elusive. It just tastes great. . . . goes well with broiled fresh goat's cheese and some baby greens or try it on winter squash/acorn squash, that has been roasted or slowly grilled." (from SALSA by Reed Hearon, p. 46)

In blender or food processor, puree ingredients together until a chunky salsa is formed. This salsa is best used the first day it is made. Serve warm or at room temperature. Makes about 2 cups.

22 TURNIPS WITH SWISS CHARD

from Great Good Food – Julee Rosso

Heat oil in a skillet over medium heat. Sauté garlic until it starts to brown; remove and save. Add the sliced turnips to the pan and sauté for about 5 minutes, stirring until it is cooked and starts to brown. Increase heat to medium high; add garlic, lemon zest, and chard. Sauté 1-2 minutes. Turn off heat, cover and steam for about 5 minutes. Season with salt, pepper, and lemon juice to taste.

23 CAROLINA KALE (good served over rice)

from Moosewood Restaurant Low Fat Favorites

Combine tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and simmer gently, stirring frequently for 10-15 minutes, until the greens are tender. Cooking time varies with the greens – you may need to add a bit of water to maintain liquid in the bottom of the pan. Add pepper to taste.

24 BOK CHOY WITH OYSTER SAUCE

(adapted from Betty Crocker’s International Cookbook; the original recipe calls for sautéing bean curd at the beginning)

Mix mushroom liquid with enough water to make ½ cup. Add oyster sauce and bouillon; mix and set aside. Sauté garlic and onions in oil over medium high heat just until soft 1-2 minutes. Add bok choy and stir fry 2 minutes. Add mushrooms. Heat. Add oyster sauce mixture and bring to a boil. Mix cornstarch and water, stir into vegetable mixture, cook and stir until thick (about 1 minute)

25 ROASTED TURNIPS IN WINE

(recipe adapted from Peggy's Biodynamic Garden)

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables: carrots, parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Serve with rice or chicken. 2-3 servings.

26 TURNIP TIPS FROM "FROM ASPARAGUS TO ZUCCHINI"

27 STRAWBERRIES WITH VINEGAR

The vinegar well mixed with the sugar is the key that opens the door to the perfume and flavor of the berries; the acidity brings out the taste of the berries and increases the sweetness.

Check berries carefully for any bad spots; leave on green tops and stems. To wash the berries, place them in a small bowl and cover with wine; pour off the wine. In a bowl combine the vinegar and sugar, mixing well. Pour over the berries and stir gently. Keep berries in a cool place until serving time; do not refrigerate, as the cold kills the flavor. Serves 2

Note: Italians wash strawberries in wine instead of water, as water destroys the aroma and taste and makes the berries watery.

28 SAUTEED RADISH & ARUGULA

Adapted From: The Cook's Garden catalog - Spring/Summer 1990

Heat butter/oil in a sauté pan, add radishes and cook over medium heat about 4 minutes. Transfer cooked radishes to a bowl. Add arugula & radish greens to the skillet and sauté 1-3 minutes, until wilted. Return the radishes and toss together with the arugula and greens, heat briefly. Serve hot. Season with salt and pepper.

29 JULIA’S SIMPLEST RADISH SALAD; 2 WAYS

Slice the radishes pretty thin, and then toss with the dressing ingredients. I make this salad often when I have radishes at hand.

30 ARUGULA AND GORGONZOLA PASTA

Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta. Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry. Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Yield: 4 servings

31 STEAMED CHARD WITH CANDIED GINGER

Recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.

32 GREENS TACOS

This recipe is a favorite breakfast recipe, but of course it would work at any time of day. Please note the amounts given are approximate; you could use more or less of any one of these ingredients.

Serves 2-3

Heat the oil and add the onions, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.

33 STRAWBERRY AGUA FRESCA

Adapted from Deb at Live Earth Farm

Make a simple syrup by dissolving the sugar in a little (1/4 cup or less) boiling water (you don't have to do this, but it helps keep the sugar in solution). Set aside. Rinse, hull & slice strawberries. You can blend the water and strawberries in a blender, then strain out the seeds and add the sugar and lime juice. I just put everything in the blender and whir away! The seeds sink to the bottom of your glass. (It makes about a quart.) Note: it is kind of foamy/frothy right after you blend it. It helps if you let it stand for a little while so that the froth subsides, then stir gently before pouring.

34 STRAWBERRY YOGURT MUFFINS

Preheat oven to 375. Grease the muffin tins or line them with paper baking cups. In a large bowl, sift together the flour, sugar, and soda. In another bowl, stir together the eggs, yogurt, cooled butter, and vanilla until blended. Toss the strawberries with the flour mixture. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. (The batter will be lumpy). Spoon into the muffin cups. Bake for 20 to 25 minutes or until the tops are golden. For extra sweetness, dust with cinnamon sugar while still hot.

Variation: For a lighter muffing, use half whole-wheat flour and half unbleached all-purpose flour. Yield: 12 muffins.

35 SWISS CHARD AND RICOTTA CALZONE

(from 366 Healthful Ways to Cook Leafy Greens, by Linda Romanelli Leahy )

Preheat oven to 450. Place the chard in a saucepan. Cover and cook over low heat for 5 minutes. Remove, drain, squeeze, and cool. Combine with the ricotta, basil, salt, pepper, and garlic powder in a medium bowl. Roll the dough on a floured surface to a 10-inch circle. Spoon the filling on one half, leaving a 1-inch border around the edges. Fold the other side of the dough over the filling and crimp the edges together to seal. Place on a baking sheet coated with vegetable oil spray. Bake 30 to 35 minutes until browned. Let the calzone stand 5 minutes. Slice and serve.

36 PASTA MARADIEQUE

(This is from Lois at Gallery 30)

We want to share a recipe for using all the delicious greens. It is adapted from a pasta recipe my first husband, Domingo Maradiegue, created in 1978! We make it quite often. Quantities and types of veggies can vary with availability!

Bring Pasta Water to boil. Sauté bacon in heavy frying pan, remove from pan and drain on paper towel Add 3 tbs of olive oil. (you can drain the bacon fat if you like) Sauté onion and garlic in olive oil over low/medium heat for 10 minutes. Add anchovies mashed. Stir in clam juice or chicken stock. Add carrots, celery and mushrooms and herbs cook for 5 minutes, add zucchini and pepper and cook for another 5 minutes. Add pasta to water and cook until aldente, 5 to 7 minutes. At the last minute add tuna with its liquid to the vegetable mixture, stir and add chopped greens, and cook until barely tender. Serve over pasta. Enjoy!

37 APPLE CRISP

Bake at 350 about 30 minutes.

38 BULGAR WITH SQUASH, CARROTS, AND GREENS

(Adapted From Carol Gelles' cookbook, "A Thousand Vegetarian Recipes")

Heat oil in two quart saucepan over medium-high heat. Add greens and onions, cook stirring, until vegetables are softened, about 3 minutes. Add water, carrots and squash; bring to a boil. Add the buglar and return to boil; reduce heat and simmer, covered 20 minutes or until liquid is absorbed. Stir in salt.

39 ROASTED GREEN BEANS

2 tbsp. olive oil
1 lb. fresh whole green beans, trimmed
1 cup thinly sliced onion
10 to 12 medium cloves garlic, peeled
salt and pepper
1 to 2 tbsp. balsamic or red wine vinegar

(1) Preheat oven to 400 degrees. Brush a large baking tray with the olive oil.
(2) Spread the green beans, onions, and garlic on the tray and sprinkle lightly with salt and pepper.
(3) Bake for 20 minutes, intermittently stirring or shaking the tray. Taste a green bean to see if its as tender as you like it. If not, put it back for another 5 or 10 minutes.
(4) Remove from oven; transfer to a bowl. Drizzle with vinegar, and possibly grind in some additional black pepper. Serve at any temperature, topped with lightly toasted pine nuts.

from The New Moosewood Cookbook, by Mollie Katzen.

I hope someone else finds this as tasty as I did.

Jane Eiker

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Last Update November 23, 2006

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