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POTTER ORCHARDS FARM MARKET AND NURSERY

VEGGIE RECIPES

THIS IS WHERE WE CAN TRADE VEGETABLE RECIPES! IF YOU HAVE A RECIPE YOU JUST LOVE AND WOULD LIKE TO SHARE, JUST E-MAIL ME YOUR RECIPE. I WOULD LIKE ANY RECIPES THAT INCLUDE HOMEGROWN VEGETABLES.
 

Click the link below for our Pumpkin Recipes.

ZUCCHINI-VEGETABLE COMBO
 
2 lbs unpeeled zucchini, sliced
2 lbs tomatoes, peeled, stem ends and cores removed, and cut up
1 cup chopped Onion
1 cup chopped Green Pepper
 
in 4-6 quart kettle or Dutch oven combine zucchini, tomatoes, onion, green pepper and 2 1/2 cups water. Bring to a boil; boil 2-3 minutes. Pack hot vegetables into hot pint jars, leaving 1/2 inch headspace. Add 1/2 teaspoon salt per pint. Cover with boiling vegetable liquid, leaving 1/2 inch headspace. Adjust lids. Process in pressure canner at 10 lbs (pints or quarts) 40 minutes.
 
Makes 8 pints.

ZUCCHINI CLUSTERS
 
2/3 cup All-purpose Flour
3 Tbl Cornstarch
3 Tbl Cornmeal
1 tsp. Seasoned Salt
1 tsp. Granulated Sugar
1/4 tsp. Salt
 
3 Egg Whites
1/3 cup Ice water
4 medium Zucchini (with peel), cup julienne
 
Cooking oil, for deep-frying
Salt, sprinkle
 
Combine first 6 ingredients in large bowl.  Add egg whites and ice water. Stir with whisk to remove any lumps. Add zucchini, 1/4 cup at a time, to batter for each cluster. Remove each cluster with slotted spoon.
 
Deep-fry in hot (375 degree) cooking oil for about 5 minutes until golden brown. Remove to paper towels to drain.
 
Sprinkle with second amount of salt.
 
Makes 16 to 18 clusters.

ZUCCHINI CHEESE ROLLS
 
3 1/2oz sofr Goat (chevre) Cheese
4oz. block of Cream Cheese, softened
3 Tbl chopped sun-dried Tomatoes in oil, drained
2 Tbl chopped fresh Parsley (or 1 1/2 tsp flakes)
2 Tbl chopped fresh Chives (or 1 1/2 tsp dried)
1/2 tsp. coarsely ground Pepper (or 1/4 tsp Pepper)
2 medium Zucchini (with peel), cut lengthwise into 1/4 inch slices
2 Tbl Olive (or cooking) oil
Salt, sprinkle
 
Put first 6 ingredients into small bowl. Mash with fork. Let stand at toom temperature.
 
Brush both sides of each zucchini slice with olive oil. Sprinkle with salt. Preheat electric grill for 5 minutes or gas barbecue to medium. Cook zucchini on greased grill for 3-5 minutes per side until tender-crisp and grill marks appear. Spread each zucchini slice with 1 1/2 to 2 Tbl cheese mixture. Roll up to enclose mixture. Serve cold or at room temperature.
 
Makes 10 to 12 rolls.

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GREEN TOMATO CHUTNEY
 
A chunky, sweet and spicy chutney that can be made ahead of time for unexpected company.
 
3 lbs Green tomatoes, chopped
1 cup Chopped Onion
2 cups Brown Sugar, packed
1 1/2 cups Apple Cider Vinegar
3/4 cups Dark Raisins
1 tsp. Ground Ginger
1 tsp. Ground Coriander
1 tsp. Cayenne Pepper
1 tsp. Salt
 
Combine all 9 ingredients in a large pot or Dutch oven. Bring to a boil. Boil gently, uncovered, on medium for about 1 hour until thickened. Fill hot sterilized jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. Process in boiling water bath for 15 minutes.
 
Makes 6 half pint jars.

CANNED TOMATOES
 
15 lbs Tomatoes
Lemon Juice
Salt
 
Use firm, fully ripe tomatoes of about the same size. To loosen skins, dip tomatios in boiling water 1/2 minute. Water must be kept at or near boiling point. Then, dip tomatoes quickly into cold water before peeling.
 
Cut out stem ends and cores, if present. Pack small or medium tomatoes whole, but cut large large tomatoes in quarters or eighths. Use a small spoon to scrape out the excess seeds, if desired. Follow directions below for either raw or hot pack.
 
Makes 6 quarts.
 
RAW PACK: Pack tomatoes in hot jars, pressing gently to fill spaces; leave 1/2 inch headspace. Add no water. Add 1 teaspoon lemon juice to each quart or 1/2 teaspoon to each pint. Add 1/2 teaspoon salt to each quart or 1/4 teaspoon to each pint.Adjust lids. Process in boiling water bath; pints - 35 minutes; quarts - 45 minutes.
 
HOT PACK: In 8-10 quart kettle or Dutch oven, bring tomatoes to boiling, stirring constantly but gently. Pack hot tomatoes into hot jars; leave 1/2 inch headspace. Add 1 teaspoon lemon juice to each quart or 1/2 teaspoon to each pint. Add 1/2 teaspoon salt to each quart or 1/4 teaspoon to each pint. Adjust lids. Process in boiling water bath (pints and quarts) 10 minutes.

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ASPARAGUS IN TOMATO BUTTER
 
2 tsp. Olive (or cooking) oil
1/3 cup finely chopped Red Onion
1 tsp. Lemn Juice
1/4 cup Butter (or margarine), softened
3 Tbl chopped sun-dried Tomatoes in oil, drained.
1 Tbl chopped fresh Sweet Basil (or 3/4 tsp dried)
1 lb Fresh Asparagus, trimmed of tough ends.
Water
 
Heat olive oil in small frying pan on medium-low heat. Add onion. Cook for about 5 minutes, stirring occasionally, until onion is soft. Cool. Put into shallow serving dish.
 
Add next 4 ingredients to onion. Stir well.
 
Makes 1/2 cup butter.
 
Cook asparagus in water in large saucepan for 3-5 minutes until tender-crisp. Add asparagus to butter mixture. Toss.
 
Serves 4.

FRESH ASPARAGUS WITH CITRUS BUTTER
By: Sandy Marshall
 
10 stalks fresh asparagus, trimmed to 5-inch lengths
1 T. butter
1 clove garlic, crushed
1/4 c freshly squeezed orange juice
 
Blanch asparagus in boiling water, then immerse in ice water to cool. Drain; remove to plate. In frying pan, melt butter with garlic over medium heat. Add fresh orange juice, then asparagus. Simmer until asparagus is heated through. Serve warm.
 
Yield:  2 servings.

MIXED VEGGIES
 
1 1/2 lbs Carrots
10 to 11 medium Ears Sweet Corn
1 1/2 lbs Green Beans
4 cups shelled Lima Beans
 
Thoroughly wash carrots. Peel and chop carrots. Remove corn hushs and silks from sweet corn ears. Rinse and cut sweet corn from cobs. Wash green beans; drain. Trim ends and cut green beans in 1 inch pieces. Wash lima beans; drain. In 8-10 quart kettle or Dutch oven, cover carrots, sweet corn, green beans and lima beans with boiling water. Bring mixed veggies to a boil.
 
Keep veggies at boiling temperature; pack hot mixed veggies into hot jars, leaving 1 inch headspace. Add 1/2 teaspoon salt per pint. Cover mixed veggies with boiling cooking liquid, leaving 1 inch headspace. Adjust lids. Process in pressure canner at 10lbs (pints) 55 minutes.
 
Makes 11 pints.

BROCCOLI IN BLUE CHEESE SAUCE
 
1 Tbl cooking Oil
1/3 cup finely chopped Onion
1 Garlic Clove, minced (or 1/4 tsp. powder)
1 Tbl All-purpose Flour
1 1/2 cups Milk
3 Tbl crumbled Blue Cheese (about 1 oz)
2 Tbl chopped Fresh Chives (or 1 1/2 tsp dried)
1/2 tsp. Salt
1/8 tsp. Pepper
5 cups Broccoli Florets
Water
1/4 tsp. Salt
 
Heat cooking oil in medium saucepan on medium heat. Add onion and garlic. Cook for about 5 minutes, stirring occasionally, until onion is soft.
 
Add flour. Heat and stir for 1 minute. Gradually stir in milk. Heat and stir for about 10 minutes until boiling and thickened. Remove from heat.
 
Add next 4 ingredients. Stir until well combined.
 
Makes about 1 1/4 cup sauce.
 
Cook broccoli in water and salt in large saucepan until tender-crisp. Drain well. Drizzle sauce over top. Stir.
 
Makes about 5 cups.