Below are the recipes contributed by our vendor partners and local residents from 2013!
July 16, 2013 – Berries Galore Redux – K&K Farms
3 cups raspberries
1/2 cup sugar
1 tsp. cornstarch
Place half the raspberries is a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine sieve; discard seeds. Repeat with remaining berries. Should yield about 1 cup of puree. Stir together sugar and cornstarch in a medium saucepan. Add berry puree. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly; then cover and chill. Makes about 1 cup sauce.
Taste of Home’s Berries with Vanilla Custard
1 cup half and half
2 egg yokes
2 tbsp. sugar
2 tsp. vanilla extract
2 cups fresh raspberries
In a small saucepan, combine the cream, egg yokes and sugar. Cook and stir over medium heat until mixture reaches 160 F and is thick enough to coat the back of a spoon. Remove from heat and stir in vanilla. Cover and chill until serving. Serve with raspberries.
June 27, 2013
Strawberries Galore from K&K Farms
1 Quart K&K Farms strawberries
1 Cup sugar
3 T. cornstarch
Rinse and drain berries. Slive half of the berries and place in baked pie crust. Mash the rest of the berries and mix with sugar and cornstarch. Stirring constantly, cook in saucepan until mixture boils and thickens. Pour thickened mixture over sliced berries in crust. Cool and serve
Strawberries over Fresh Greens
Rinse and drain strawberries. Slice. Sprinkle with balsamic vinegar and toss lightly to coat. Add sugar to taste. Serve over fresh lettuce and/or spinach.
1 1/2 cups mashed strawberries
3/4 cup sugar divided
1 3/4 cups flour
1/3 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt2 eggs beaten
1 tsp. vanilla
Combine strawberries and 1/4 cup sugar, set aside. After 30 minutes, drain strawberries and reserve liquid. Combine flour, nutmeg, salt and baking soda, set aside. In a medium bowl mix eggs, butter, vanilla, remaining 1/2 cup sugar and reserved juice from berries. Add to flour mixture and stir until combined. Fold in berries. Spoon into greased or lined muffin tin. Bake at 425 degrees for about 20 minutes.
June 20, 2013 – River Valley Ranch
Portabella Marinade and Grilling Instructions
3 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1-2 cloves garlic, minced
Sprig of fresh rosemary or basil
Salt and pepper to taste
This will cover two medium cups
Marinate mushroom caps for 30 minutes, minimum. Grill 4-6 minutes per side, starting with the cap side down first. The mushroom is done when it bends easily with a pair of tongs.
Mushroom care: Store fresh mushrooms in a brown paper bag in the lower part of your refrigerator, but not in the crisper. Your fresh mushrooms should keep for about a week. River Valley Ranch suggests rinsing your mushrooms under water just before cooking them.
September 19, 2012 Chef John des Rosiers’ Spiced Tomato Soup (Gazebo News Post)