Favorite
Recipes

~ They're Tasty ~

on the Snakeroot Road in Pittsfield, Maine
27 Organic Farm Road, Pittsfield ME 04967,
ph (207) 487-5056
Gardeners to the public since 1995.

⌘ If you have a recipe you make using ingredients from our farm, we'd love to include it here. Send it to us via email.

Reinhard's “Selleriesalat” | Garlic Scape Pesto | Classic Basil Pesto | Broccoli Soup | Kale Pie with Potato Crust
German Celeriac Salad | Spring Turnip Stirfry | Roasted Garlic Cream Gravy
External Links to Recipes: Basic Ground Horseradish | Horseradish.org | Rhubarb Shortcake

Reinhard's “Selleriesalat” (celeriac salad)

Written down from childhood taste memory, then tested and refined.)

For 1–1½ lbs. of fresh celeriac

Wash and peel (use apple/carrot peeler)

Cut celeriac in quarters, then slice (½" thick)

Boil in lightly salted water for 10–15 min. (till done, but not too soft)

Cut up 1 sweet onion (finely diced)

Mix marinade: (in separate bowl)

⅔ cup of apple cider vinegar

½ cup of Mazola corn oil

2 T sugar (T = tablespoon)

1 T dried parsley

½ t salt (t = teaspoon)

½ t dill weed

¼ t ground black pepper

Let celeriac cool off, then mix everything together and refrigerate.

Perfect to eat the next day.

Guten Appetit!

Thanks to Reinhard Zollitsch from Orono, Maine, for this recipe.

Garlic Scape Pesto

1½ cups coarsely chopped garlic scapes

⅓ cup grated parmesan cheese

3 Tbsp olive oil

⅓ cup nuts - walnuts, pine nuts or sunflower seeds

1 to 2 Tbsp water

salt & pepper to taste

Add to food processor all ingredients except the water. Process until smooth. Add water to make a spreadable paste. Add salt & pepper to taste.

Garlic Scapes are available from Snakeroot Organic Farm from early June to late July.

Classic Basil Pesto

2 cups fresh basil leaves

2 large garlic cloves

½ cup freshly grated Parmesan cheese

2 tablespoons freshly grated Pecorino Romano cheese

¼ cup pine nuts or walnuts

½ cup olive oil

salt and freshly ground pepper

Combine the basil, garlic, cheeses, and nuts in a blender or food processor. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving.

Yield: About 1 cup.

Pesto keeps in the refrigerator for months, or it can be frozen.

Basil is available from Snakeroot Organic Farm from July through September; Garlic from July through October.

Lois's Broccoli Soup

2 lbs. broccoli and stems

½ cup chopped celery

½ cup chopped parsley

½ cup chopped onion

2-4 cloved of garlic, minced

1 cup spinach & cheese tortelloni, or any flavor you like

1 cup white sauce

8 oz. cheese of choice

salt & pepper to taste

Cut the broccoli heads from the stems and set aside. Peel and chop the stems, then in an 8 quart pot cook the stems, onions, celery, parsley and garlic; sauté in butter until onions are translucent, then add enough water to cover and simmer.

Make a basic white sauce or use packaged white sauce, and add cheese. While this is cooking, toss the tortelloni into the vegetable pot. When white sauce is almost ready toss the broccoli heads into the veggie mix and cook 10-15 minutes.

reduce the heat to the veggie mix and add the white sauce, stirring constantly. Let steep for 10-15 minutes to meld flavors. You can add more milk if soup is too thick. Serve up!

Alter ingredients as you wish -- experiment! Sometimes I'll use herb flavored cheese to add a different flavor. The real trick to to not cook the broccoli too much so it stays firm. Preparation time is about one hour.

Kale Pie with Potato Crust

Crust

2 cups grated raw potatoes

½ cup grated carrot [or parsnip]

¼ cup grated onion

1 egg, beaten

1 tbsp. whole-wheat flour

1 rounded tsp. minced fresh thyme or dill[or herbs of choice]

Freshly ground pepper to taste

10 inch pie plate

nonstick spray

1 tbls. oil

Preheat oven to 375 degrees

Put potato in a colander and set aside for about 15 minutes. Combine remaining ingredients except oil in a bowl. Squeeze potato to remove excess liquid, then mix into other ingredients. Grease pie pan then pat crust mixture firmly into pan. Bake 40 min. halfway through baking brush with oil. Set aside to cool slightly. While crust is cooking, make filling.

Filling

1 onion, chopped

1 tbsp. oil

2 cloves garlic, minced

1 rounded teas. fresh minced thyme or dill (or herb of choice)

4 cups packed kale leaves, stripped from stems and torn up

2 eggs

1 cup low-fat milk

Dash of cayenne pepper

¼ teas. freshly grated nutmeg

1½ cups grated part-skim mozzarella cheese [I used cheddar]

1 tbsp. whole wheat flour

Reduce oven to 350°

In a large skillet with a lid, onmed low heat, saute onion in oil for 5 min. stirring occasionally. Add garlic, cover, and cook 3 min.; then add herbs. Place Kale in skillet, add 2 tbsp. water, and cover closely. Cook for about 5 min to wilt kale slightly. Remove from heat,stir, and let sit with lid ajar. Meanwhile, beat eggs with milk, cayenne, and nutmeg. Toss cheese with flour and place half evenly over baked crust. Spoon kale over cheese and pat down, top with remaining cheese, and pour egg mixture over all. Bake at 350°F for about 40 min.

When I try a new recipe, I go by the book, at first. But as I try it out, I use my own preferences for herbs.

With this recipe I used parsley, basil, dill, etc. Also used cheddar cheese, but am sure it would work with any of your favorite cheeses.

Spring Turnip Stirfry

Spring turnips, with tops

Sesame oil

Fresh ginger root

Soy sauce

Heat sesame oil in a skillet or frying pan. Peel and slice the ginger root lengthwise (I usually use a piece the size of my thumb) and saute in the sesame oil. Trim the turnips from their roots and tops, reserving the tops. Slice turnips thickly (I like about ¼ inch) in rounds. Place in frying pan with the ginger. As they cook, chop or tear the greens; if you use the stems, put them in the pan right away and saute for a few minutes. Add the pieces of greens and wilt them. Add a splash of soy sauce (to taste), stir, cover, and cook until turnips are done to your preference (I like them soft and juicy; others might like to keep them a bit crunchier.

Enjoy!

Thanks to Marilyn R. Pukkila for this recipe!

Roasted Garlic Cream Gravy

2 Heads Garlic

2 sprigs fresh rosemary, finely chopped

   olive oil

Cut tops of garlic heads so all cloves are exposed. Drizzle oil over garlic tops and press into rosemary to coat. Wrap garlic in foil and roast in 400° oven until tender, 20 to 40 min. Let cool enough to handle. Squeeze garlic out of skins and mash into a paste.

2 tbsp. butter

2 tbsp. flour

2 cups chicken broth.

   salt and pepper

1 cup cream (I use 6-7 tbsp.)

In a saucepan, melt butter over medium heat and stir in flour. Cook 1 minute, then whisk in the stock and season with salt and pepper. Bring to a boil and whisk in mashed garlic. Simmer for 5 min. (until thickened) then add cream and reduce heat to low.

This recipe courtesy of Nancy Walker, via Rachel Ray, and has been adapted from the original.

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