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October 18th, 2013 Chickpea, Turnip, and Corn Curry
2 Tablespoons olive oil 1/2 onion, diced 2 cloves garlic, minced 1 Tablespoon ground cumin 2 Tablespoons curry powder 1 (15 ounce) can garbanzo beans (chickpeas), undrained 1/2 red bell pepper, diced 1/2 turnip, peeled and diced 1 cup corn kernels 1/2 (15 ounce) can tomato sauce 1 pinch crushed red pepper flakes (optional) 1 pinch salt 1 pinch cracked black pepper
Heat the olive oil in a large saucepan over medium heat. Stir in
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October 2nd, 2013 Walnut Basil Pesto
2 cups packed Basil 1/3 cup extra virgin olive oil 1/2 cup walnut pieces 2 cloves garlic 1/2 cup grated Parmesan cheese
Process until smooth texture in food processor. Add 2 tbsps pasta cooking water before adding to pasta. Or, freeze in ziplock bag for future use.
September 17th, 2013 Watermelon Salad
Chop watermelon & cantaloupe/ honeydew melon. Stack 3-5 basil, roll like a cigar and cut into strips. Toss with melon. Dressing: 2 tbsp virgin olive oil, 1/4 cup honey, 1/4 cup lime juice, salt to taste.
September 17th, 2013 Spanish Green Beans
1 onion 2 cloves garlic 1 cayenne pepper 1 lb fresh green beans 1 lb red tomatoes, chopped fine
Stir fry onions and green beans. Add garlic and peppers (don’t let garlic burn), add tomatoes and cook until green beans are tender. (Peter and I have also added a tablespoon of peanut butter and a dash of soy sauce instead of tomatoes, garnishing with peanuts at the end).
August 17th, 2013 Canned Tomatoes (this is a recipe if you don’t have a pressure canner):
Quarter your tomatoes and plop them in a big pot over medium heat for 30 minutes, stirring occasionally. Add basil the last 10 minutes if you like. Pour the sauce into a quart jar (wide rims are easier). Be sure to leave 1-inch space from the lid. Add 3 Tablespoons of lemon juice (this is optional, but provides extra precaution that the tomatoes are acidic enough to
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August 5th, 2013 Peach and Tomato Gazpacho
1 1/2 lb tomatoes, chopped (4 cups) 1 lb peaches, pitted and chopped (2 cups) 1/4 cup crushed ice 2 tablespoons chopped shallot (1 medium) 2 tablespoons olive oil 1 1/2 tablespoons white-wine vinegar 1 tablespoon chopped fresh tarragon 1 teaspoon salt 1/2 teaspoon black pepper 1/4 to 1/2 cup water
Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and
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January 13th, 2013 Rosemary Limeade
Rosemary Limeade for sale at the Durango Farmers’ Market
Rosemary Limeade is a refreshing beverage that is perfect for a hot summer day. The rosemary adds a unique flavor that compliments the tart in the lime.
Ingredients:
2 cups sugar or honey (ours is made with local honey) 2 cups water 2 Sprigs Rosemary (4-6″) 2 cups freshly squeezed lime juice 12 cups water Simmer 2 cups of water, 2 cups of sugar or honey and rosemary
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January 13th, 2013 Fresh arugula for sale at AHF’s market stand
Our spinach-arugula pesto is an zesty addition to sandwiches, burgers, or toast.
Ingredients:
2 cups chopped arugula 2 cups chopped spinach ¼ cup pine nuts 3 tablespoons olive oil 3 cloves garlic ½ cup parmesan cheese salt and pepper to taste Combine ingredients in a food processor and blend to desired texture. Place in canning jar and cover with a layer of olive oil to preserve bright green color.
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January 13th, 2013 The savoy cabbage has been one of my favorite greens this summer. While very much cookable, we’ve found the savoy cabbage most enjoyable when used fresh in salads and slaws.
½ head savoy cabbage 2 T toasted sesame seeds ½ cup almonds 4 green onions chopped 1 pkg. crumbled ramen noodles
Dressing:
2 T sugar ¼ cup oil (sesame and vegetable combined) 3 T vinegar 1 t salt ½ t pepper ramen flavor packet Combine all ingredients and enjoy
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January 13th, 2013 2 cups all-purpose flour (mixing 1C white with 1C wheat works well too) 1 3/4 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 cups vegetable oil * 1/2 cup applesauce * 3 cups grated zucchini 3/4 cup full-size chocolate chips (miniatures are too small)
* If applesauce isn’t available, increase sugar to 2C and vegetable oil to 1 1/2C.
Directions
Preheat
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Contact AHF (970) 317-0309
linley@adobehousefarm.com
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