tag:blogger.com,1999:blog-30633092157655458682024-02-22T16:12:29.192-05:00RecipesA few ideas on what to do with the in-season produce. Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-3063309215765545868.post-48230444771099934502019-09-04T08:59:00.000-04:002019-09-04T08:59:05.582-04:00Roasted Carrots1 lb carrots<br />
1 1/2 tsp olive oil<br />
1/4 tsp salt<br />
1/8 tsp fresh cracked pepper<br />
1 Tbs balsamic vinegar<br />
1 1/2 tsp sugar<br />
<br />
Preheat oven to 400 degrees F<br />
Cut carrots in half, and then each half into quarters lengthwise.<br />
In a large bowl, add olive oil, salt, pepper, and cut carrots. Toss to coat.<br />
Cover a baking sheet with aluminum foil. Spread carrots on sheet. Roast in oven for 25 minutes, turning halfway through.<br />
Mix sugar and balsamic vinegar together. Drizzle over the carrots. Roast another 8 minutes, or until carrots are soft and sugar has dissolved.<br />
Serve immediately.<br />
<br />
Serves 4<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com1tag:blogger.com,1999:blog-3063309215765545868.post-81713586157343588882019-08-29T09:05:00.000-04:002019-08-29T09:05:04.505-04:00Lima Bean Soup4 strips of bacon<br />
3 medium carrots, sliced<br />
2 celery ribs, sliced<br />
1 medium yellow onion, chopped<br />
1 red bell pepper, chopped<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1 tsp dried oregano<br />
3 cans (14.5 oz) chicken broth<br />
4 cups lima beans<br />
2 medium potatoes, peeled and diced<br />
1 cup half-and-half<br />
<br />
Slice bacon into small pieces. Add to a soup pot over medium heat, stirring until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the fat in the pot.<br />
Add carrots, celery, onion, pepper, salt, pepper, and oregano to pot. Cook over medium heat for 5 minutes.<br />
Pour in chicken broth and lima beans, along with potatoes. Bring to a boil. Reduce heat and simmer covered for 25 minutes, or until vegetables are tender.<br />
Add half-and-half. Heat through, but do not boil. Stir frequently.<br />
Sprinkle with bacon right before serving.<br />
<br />
Serves 12. <br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-42137419427047088602019-08-20T09:04:00.000-04:002019-08-20T09:04:08.775-04:00Cherry Tomato Sauce3 quarts cherry tomatoes, halved<br />
4 garlic cloves, peeled<br />
10 large basil leaves, coarsely chopped<br />
1 Tbs balsamic vinegar<br />
1 tsp salt<br />
1 tsp sugar<br />
2 Tbs olive oil, divided<br />
<br />
Preheat oven to 400 degrees F. Line 2 large baking trays with foil. Drizzle with 1 1/2 Tbs olive oil<br />
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Evenly sprinkle basil leaves between the two trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.<br />
Roast for 20-30 minutes, until tomatoes are tender. Remove from oven.<br />
Using a food processor or blender, process roasted tomatoes, garlic, and basil until it reaches your desired consistency. The sauce is thick.<br />
Use immediately or freeze.<br />
<br />
Serves 12<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a><br />
<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-28304383732492530582019-08-17T08:53:00.000-04:002019-08-17T08:53:00.194-04:00Watermelon Gazpacho2 cups seedless watermelon, diced<br />
2 cups orange juice<br />
2 Tbs olive oil<br />
1 seedless cucumber, diced<br />
1 yellow bell pepper, seeded and diced<br />
1 small red onion, diced<br />
2 garlic cloves, minced<br />
1 jalopeno pepper, seeded and minced<br />
3 Tbs lime juice<br />
2 Tbs fresh parsley<br />
1/4 tsp salt<br />
1/4 tsp ground black pepper<br />
<br />
Process 1/2 cup of watermelon, orange juice, and oil in a blender or food processor until pureed. Transfer to a bowl, along with remaining ingredients. Refrigerate until ready to serve.<br />
<br />
Serves 6<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-1984396214722544352019-08-14T08:51:00.000-04:002019-08-14T08:51:00.140-04:00Watermelon Strawberry Sorbet5 cups seedless watermelon, cubed and frozen<br />
1 1/4 cups frozen strawberries<br />
1/2 cup cold water<br />
3/4 cup sugar<br />
2 Tbs lemon juice<br />
<br />
Place all ingredients into a blender or food processor. Blend until smooth.<br />
Scrape down sides and incorporate. If mixture is too thick, add 1 Tbs of water at a time until you reach desired consistency.<br />
Serve immediately, or place in a freezer safe container and freeze until ready to serve.<br />
<br />
Serves 4<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-61848244057528353322019-08-08T11:25:00.000-04:002019-08-08T11:25:02.799-04:00Lima Bean Summer Salsa3 cups lima beans<br />
1 cup chopped tomatoes<br />
1/3 cup chopped cilantro, stems removed<br />
1 green bell pepper, chopped<br />
4 Tbs lime juice<br />
1/8 tsp fresh cracked pepper<br />
1/8 tsp salt<br />
<br />
Cook lima beans in boiling water until tender. Remove from stove, drain, and rinse with cold water to stop the cooking process<br />
Place limas in a bowl in the refrigerator for 15-20 minutes to cool<br />
Combine lima beans with the other ingredients. Stir well<br />
Serve chilled with tortilla chips<br />
<br />
Serves 4. 154 calories/servingHighland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-84977604847843430852019-08-01T15:40:00.004-04:002019-08-01T15:40:54.743-04:00Tomato, Feta, and Basil Salad1 pint of cherry tomatoes, diced<br />
1 small cucumber, chopped (peeling optional)<br />
3 green onions or 1/4 red onion, chopped<br />
1/4 cup fresh basil leaves, cut into thin strips<br />
3 Tbs olive oil<br />
2 Tbs balsamic vinegar<br />
3 Tbs crumbled Feta cheese<br />
Salt & ground pepper, to taste<br />
<br />
In a large bowl, toss together all the ingredients. Season with salt and pepper to taste.Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-63758560270225197602019-07-25T08:59:00.001-04:002019-07-25T08:59:17.800-04:00Corn Pudding3 cups corn<br />
3 Tbs flour<br />
2 Tbs sugar<br />
1/2 tsp salt<br />
4 eggs<br />
1/4 tsp nutmeg<br />
3 cups skim milk<br />
3 Tbs butter<br />
Cooking spray<br />
<br />
Preheat oven to 400 degrees<br />
Mix all ingredients together, except the butter<br />
Using cooking spray, grease a medium sized casserole dish. Pour corn mixture in.<br />
Dot top of casserole with pats of butter<br />
Bake covered for 1 hour<br />
<br />
Serves 9. 155 Calories/serving<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com1tag:blogger.com,1999:blog-3063309215765545868.post-23177665880893952742019-06-27T10:22:00.000-04:002019-06-27T10:22:00.610-04:00Squash Fritters2 medium yellow/green squash, shredded<br />
1 egg, beaten<br />
1 cup flour<br />
1 tsp salt<br />
2 tsp baking powder<br />
2 tsp sugar<br />
Vegetable oil<br />
<br />
Ina large bowl, combine shredded squash, egg, flour, salt, baking powder, and sugar. Mix well.<br />
Heat a small amount of oil, over medium heat, in a skillet so that the bottom of the pan is covered.<br />
Drop batter by tablespoons into the hot oil. Brown on each side. Drain on paper towels once removed from oil.<br />
<br />
Can be served with butter, honey, or jam.<br />
<br />
Serves 6.<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-7426774180009393742019-06-20T10:19:00.001-04:002019-06-20T10:19:41.209-04:00Blueberry Kale Salad4 cups curly kale, deribbed<br />
1/2 cup olive oil<br />
1 cup blueberries<br />
1 Tbs parmesan cheese<br />
4 garlic cloves, minced<br />
1/2 lemon, juice and zest<br />
<br />
Wash blueberries and kale. Pat kale dry and tear into bite-sized pieces.<br />
In a large bowl,mix olive oil and kale to coat evenly.<br />
Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.<br />
Squeeze lemon over top. Sprinkle grated lemon zest over top.<br />
<br />
Recipe is from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-46461299296916384072019-05-01T12:36:00.000-04:002019-05-01T12:36:03.513-04:00Asparagus<br />
<div class="MsoNormal">
<span style="font-size: 36.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">Asparagus<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;">In season
mid-April through mid-June, give or take the weather. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To store</span><span style="font-size: 12.0pt; line-height: 107%;">: <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;">In the Fridge:
The best way is to trim a tiny bit off the ends and stand the asparagus up in a
jar of water so that the bottom 2 inches of the asparagus is in the water.
Keeps up to two weeks, although best if used within 2 days. Second best is to
put in a bag in the fridge drawer. Use within a week. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Prepare:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;">Rinse dirt
off the asparagus by place under running water, or submerging in a bowl of
water for a couple minutes and swishing around. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;">The ends of
asparagus tend to be woody, so you want to trim off the bottom 1-2 inches of each
asparagus spear before eating (the really young skinny spears may not need
trimming). Save those ends (you can just pop them in a bag in the freezer) and
make soup or pesto later. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 13.0pt; line-height: 107%;">Meal ideas for your asparagus: <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -4.5pt;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">As
a side<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -4.5pt;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">In
egg dishes like omelets, frittatas, and quiches<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -4.5pt;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">In
soups, risottos, fried rice, and skillet meals <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -4.5pt;">
<!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">In
pesto, pasta, and pickles<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Freeze: </span><span style="font-size: 13.0pt; line-height: 107%;">Freezing is a great way to preserve your bounty to use for later.</span><span style="font-size: 12.0pt; line-height: 107%;"> <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Wash
and trim off the ends of the asparagus (save the ends; you can make pesto and
soup with them)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Bring
a pot of water to a boil and place the asparagus spears in it for 2-3
minutes.<span style="mso-spacerun: yes;"> </span>This is called blanching. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Remove
asparagus from boiling water and place in cold water to stop the cooking
process. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Drain,
pat dry, and lie flat on a parchment-line baking sheet. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Place
the baking sheet in your freezer for 8-24 hours. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Remove
tray and put the now frozen asparagus into labeled freezer bags. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Put
the bags back in your freezer and enjoy within the next year. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Steam: <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Wash
and trim of woody stems. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Fill
a pot with water and bring to a boil. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Place
steamer basket in pot and add asparagus. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Cover
and steam until tender, 5-10 minutes. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Remove
and enjoy! <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Store
in an airtight container in the refrigerator and use within 4 days<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Boil: <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Rinse
and trim off woody stems. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Place
asparagus in a pot, cover with water, and bring to a boil. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Cook
until tender, testing frequently. About 5-10 minutes. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Overcooked
asparagus is gross. Don’t overcook it. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Drain
asparagus and plunge into ice water to stop the cooking. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Drain
again and enjoy! <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Store
in an airtight container in the refrigerator and use within 4 days<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Roast: </span><span style="font-size: 13.0pt; line-height: 107%;">My All-Time Favorite!</span><span style="font-size: 12.0pt; line-height: 107%;"> <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Wash
and trim off woody ends. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Toss
asparagus spears with oil and any desired seasonings (I like mine plain, but:
salt, pepper, garlic, parmesan, lemon juice, etc are all good choices)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Spray
a foil-lined baking sheet with oil. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Lay
asparagus spears on baking sheet and bake at 400-425 degrees for 8-10 minutes,
longer if you want crispy and browned edges. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Remove
from oven and go hide somewhere with the asparagus so you don’t have to share. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Store
in the refrigerator and use within 4 days<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Microwave: <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Wash
and trim off woody ends. Save those ends to make pesto or soup later! <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Place
asparagus in a microwave safe bowl with 2 tablespoons of water. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Cover
and microwave on high for 2-3 minutes. Stir and test. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Microwave
another 2-3 minutes, until spears are tender but firm. Remember, overcooked
asparagus is gross. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Drain
and cool. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Store
in an airtight container in the refrigerator and use within 4 days<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">To Grill: <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Wash
and trim off woody ends<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Toss
with some oil and marinate in desired seasonings (sesame seeds, Parmesan,
sriracha, bacon-wrapped, garlic, lemon, balsamic vinegar, etc). <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Lightly
oil grill and heat to medium-high heat<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Place
the asparagus crosswise on the grill to keep the stalks from falling through. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Turn
as needed<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Keep
a sharp eye! The asparagus will be done in 3-5 minutes. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Transfer
to a plate and enjoy! <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 13.0pt; line-height: 107%; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 13.0pt; line-height: 107%;">Store
in an airtight container in the refrigerator and use within 4 days<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">Eat Raw: </span><span style="font-size: 13.0pt; line-height: 107%;">Asparagus is great chopped or peeled in salads or as garnishes<o:p></o:p></span></div>
<div class="MsoListParagraph" style="margin-left: .75in; mso-add-space: auto;">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 13.0pt; line-height: 107%;">Now that
you’ve got a plan for most of the asparagus, what to do with the woody ends? <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">Make Pesto!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">¼ cup olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">Asparagus ends from one bunch <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">1 cup fresh basil leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">½ cup pine nuts or walnuts (toasted
in a dry skillet if desired)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">1 garlic clove, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">½ cup pecorino Romano or Parmesan
cheese, finely grated <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">Juice of ½ lemon, or to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">Steam asparagus ends until
fork-tender. Cool slightly. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">Finely chop the asparagus ends (important!
If you leave them in big chunks, the food processer will shred the asparagus
and you’ll have stringy pesto). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">Add the chopped asparagus ends, basil,
pine nuts, and garlic to a mini food processor and pulse, scraping as needed.
Add cheese and lemon juice and pulse a few more times. Add the oil in batches
until the pesto is your desired consistency. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt; line-height: 107%;">Best if used immediately. Place cling
wrap on surface to reduce browning if going to keep in the fridge for a couple
days or in the freezer for a couple months. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12.0pt; line-height: 107%;">Adapted from “Cooking With Scraps” by
Lindsay-Jean Hard <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 107%; mso-bidi-font-size: 12.0pt;">Make Soup! <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">2 tablespoons unsalted butter or olive
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">1 large onion, peeled & diced <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">4 large cloves garlic, chopped <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">2 bunches of asparagus, ends only, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="font-size: 13.0pt;">OR 1 bunch of
asparagus, with ends; chop spears into 1-inch pieces, dice ends<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">¼ cup dry sherry (use chicken broth if
avoiding alcohol) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">2 cups chicken or vegetable broth<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">1 cup frozen peas, thawed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">2 handfuls fresh mint leaves <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Salt, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">fresh-ground black pepper, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Red Chili flakes (optional) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Steamed asparagus tips (for garnish, optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Heat butter/oil in heavy 4-quart pot
over medium heat. Add onions, garlic, and a pinch of salt; cover and cook until
tender, 5-10 minutes (keep heat low enough to prevent garlic from browning).<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Add asparagus ends and cook 2-3 minutes.
Add sherry and boil for a few seconds. Add broth; simmer over low heat until
asparagus is fork tender, 20-40 minutes. Remove from heat, add peas and mint. Cool
slightly.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Using an immersion blender, puree until
creamy, or puree in blender in small batches. (Optional: to create a thinner
soup place a fine mesh sieve over a large bowl and strain any remaining large
fibers through the sieve. Help the liquid through by mushing down with a rubber
spatula or wooden spoon). Add salt, pepper, and more sherry to taste. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 13.0pt;">Serve in bowls, swirl with olive oil,
and sprinkle on chili flakes, if desired. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12.0pt;">Adapted from “Cooking Scrappy” by Joel
Gamoran<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-91418719521226448872019-04-22T12:06:00.000-04:002019-04-22T12:06:02.016-04:00Roasted Asparagus1/2 lb fresh asparagus<div>
2 cloves garlic, pressed </div>
<div>
2 Tbs oil</div>
<div>
1/4 tsp salt</div>
<div>
1/2 tsp fresh black pepper</div>
<div>
1/4 cup grated Parmesan cheese </div>
<div>
<br /></div>
<div>
Preheat oven to 400 degrees F</div>
<div>
Trim off woody ends of asparagus spears (bottom inch or so of spear)</div>
<div>
In a large bowl, combine oil, garlic, salt, and pepper. Add asparagus and toss to coat. </div>
<div>
Cover a large cookie sheet with aluminum foil. Spread asparagus on sheet. </div>
<div>
Bake 7-10 minutes. Turn spears and sprinkle with cheese. Bake another 7-10 minutes, or until spears are brown and tender. </div>
<div>
<br /></div>
<div>
Serves 2</div>
<div>
<br /></div>
<div>
Recipe adapted from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture</a> </div>
Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-86315703797645235812019-03-28T13:14:00.000-04:002019-03-28T13:14:34.289-04:00Apple Scrap Vinegar <div class="separator" style="clear: both; text-align: center;">
This is perfect for those of you who got a Fruit share this week. Eat those peaches and save the jar. Eat the apples and save the cores and skins. And make yourself a batch of apple scrap vinegar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmS_9stCBMiIPMNsGhLr1vPFVOcRod2fe4WiCO6HzajcNOJuhAt1i5VGG5l5FsgdKFjo9AbaayR0kEgwcQOOiKohkwHM_tYSET76IdKGIOvgpHvzqyeWwcoRVehzBDMs_CTrsNVohctCK/s1600/Add+your+apple+scraps+to+a+glass+jar.+Sprinkle+1-2+Tbs+of+sugar+on+top.+Fill+with+water%252C+leaving+2-3+inches+of+space+at+the+top.+Weigh+the+apples+down+with+a+bag+filled+with+water.+Secure+a+piece+of+clo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="672" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmS_9stCBMiIPMNsGhLr1vPFVOcRod2fe4WiCO6HzajcNOJuhAt1i5VGG5l5FsgdKFjo9AbaayR0kEgwcQOOiKohkwHM_tYSET76IdKGIOvgpHvzqyeWwcoRVehzBDMs_CTrsNVohctCK/s400/Add+your+apple+scraps+to+a+glass+jar.+Sprinkle+1-2+Tbs+of+sugar+on+top.+Fill+with+water%252C+leaving+2-3+inches+of+space+at+the+top.+Weigh+the+apples+down+with+a+bag+filled+with+water.+Secure+a+piece+of+clo.png" width="400" /></a></div>
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<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-30969346782435832972019-03-19T12:30:00.002-04:002019-03-19T12:30:37.485-04:00Quick guide to roasting your veggies<div class="separator" style="clear: both; text-align: center;">
One of the easiest ways to use up your veggies, is to roast them! The key is to have your vegetables cut into about the same size pieces (1/2-2") and cook at a high temperature (400-450 degrees). The bigger the pieces and the lower the oven temperature, the longer it will take to cook. I like to roast mine at 400 for a slightly longer time, because I love having them cook all the way through AND a bit blackened. No toasty edges for me, I want my whole pan toasty! My all-time favorite roasted vegetables are parsnips (peeled!), asparagus, and green beans. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKcnOW25-ds3301NcrkAHE0jqXknS15e9vUstG-7E6C96TuErGNyDoGHE-7tuRNgR1WGhM0uHseDIsdA9mdC5DFPmHfWhpFoERVvWX5nbz16LJLr8Vi75xOB259xX76J5IRfHOgtjtLJL/s1600/Roast+Your+Veggies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1056" data-original-width="816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKcnOW25-ds3301NcrkAHE0jqXknS15e9vUstG-7E6C96TuErGNyDoGHE-7tuRNgR1WGhM0uHseDIsdA9mdC5DFPmHfWhpFoERVvWX5nbz16LJLr8Vi75xOB259xX76J5IRfHOgtjtLJL/s640/Roast+Your+Veggies.png" width="494" /></a></div>
<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-37521318302654668922019-03-18T14:23:00.000-04:002019-03-18T14:23:10.774-04:00Apples & Cabbage2 Tbs butter<br />
3 tart apples<br />
1 head green cabbage<br />
1 1/2 tsp salt<br />
1/2 tsp pepper<br />
1/4 cup chicken broth<br />
1/4 cup apple cider vinegar<br />
2 Tbs sugar<br />
<br />
Core and slice cabbage thinly. Core, peel, and slice apples into wedges.<br />
In a large pot, melt butter over medium heat.Add apples, cabbage, salt, and pepper. Cook for 2-3 minutes.<br />
Add in chicken broth, vinegar, and sugar. Gently stir cabbage and apple mixture to coat.<br />
Cover and cook for 10 minutes. Then remove lid and cook for another 10 minutes to reduce the liquid. Stir occasionally, but gently so apples do not turn into sauce.<br />
<br />
Serves 4. Goes well with pork chops.<br />
<br />
Recipe from the <a href="https://agriculture.delaware.gov/communications-marketing/farm-to-school/recipes/">Delaware Department of Agriculture </a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-14402370081923730522019-03-11T11:18:00.003-04:002019-03-11T11:18:39.874-04:00What apple do I use to make....?Want to make an apple dish but don't know what variety to use? Check out this handy chart!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwU34Div7vzdGTRtuJvKvGakTbGfWXhc0GQW1VJJiX96ZsKtVckcy97RNAb01-6P8ePcBurgczcSDCtPEytCsh4qN2ITwamBuZdOo03d2DagvSQLzDbosp05iYOoOGY3qJnFjtpbFBvD3/s1600/apple+list+uses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1266" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwU34Div7vzdGTRtuJvKvGakTbGfWXhc0GQW1VJJiX96ZsKtVckcy97RNAb01-6P8ePcBurgczcSDCtPEytCsh4qN2ITwamBuZdOo03d2DagvSQLzDbosp05iYOoOGY3qJnFjtpbFBvD3/s640/apple+list+uses.jpg" width="506" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A0VzLu4tsGHgk_Wk0rBvrUGpkyJQ7oWzdBLftaiR2L3FDFiI3ga7UVnRChhSeDZVadudYcq1FObFxwai4_YAZoltRO2_T3VLoRv8HM7wxO1gHwocftMocE02oWnc8H0VtFEHDn0DZJmS/s1600/Apple+uses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1226" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A0VzLu4tsGHgk_Wk0rBvrUGpkyJQ7oWzdBLftaiR2L3FDFiI3ga7UVnRChhSeDZVadudYcq1FObFxwai4_YAZoltRO2_T3VLoRv8HM7wxO1gHwocftMocE02oWnc8H0VtFEHDn0DZJmS/s640/Apple+uses.jpg" width="490" /></a></div>
<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-36759427774833064652019-02-22T13:16:00.004-05:002019-02-22T13:16:52.827-05:00What's your signature frittata?<div class="separator" style="clear: both; text-align: center;">
Frittatas are an awesome way to use up eggs, vegetables, and meat in your fridge. And those pesky herbs we throw in the CSA shares every week! </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Frittatas are suitable for all meals (minus dessert. Yes, that's a meal). Eat alone, pair with a soup or salad, top with pesto, use as the innards of a sandwich, and more. </div>
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Start with the basic recipe and mess around with it. Create the flavor profile your household likes best. If I don't have sausage to put in, I don't put meat in; just load it up with a few more vegetables. That's part of my signature. What's yours? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl3zRB2f8-k4BpQU9ZMjtZmQsUgvIqeFhpE8VX7aTPRFGUtX_VVNndOQEDsBbjJtFgf4MAXAmf-gSHJFdKxDlgWJ0bP3oWQnYH9V1_iZzTBbU1j_kWhvn5Zavdey2yPD4JBIwnYg-qeG5/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1056" data-original-width="816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl3zRB2f8-k4BpQU9ZMjtZmQsUgvIqeFhpE8VX7aTPRFGUtX_VVNndOQEDsBbjJtFgf4MAXAmf-gSHJFdKxDlgWJ0bP3oWQnYH9V1_iZzTBbU1j_kWhvn5Zavdey2yPD4JBIwnYg-qeG5/s640/2.png" width="494" /></a></div>
<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-67008042816247734202018-12-14T12:18:00.000-05:002018-12-14T12:18:00.240-05:00Fresh Seasoned Fries3 large russet potatoes<br />
1/2 Tbs canola oil (or oil of choice)<br />
1/2 tsp salt<br />
1/4 tsp smoked paprika<br />
1/4 tsp garlic powder<br />
1/4 tsp garlic powder<br />
1/4 tsp black pepper<br />
<br />
Boil water in a medium sauce pan.<br />
Square up potatoes by trimming ends. Slice into the length and width of shoestring fries.<br />
Blanch cut potatoes in the boiling water for 3 minutes. The potatoes should still be firm and undercooked. Spread out on a baking sheet and put in the refrigerator for 20 minutes to cool. When potatoes are cooled, preheat oven to 450 F.<br />
In a small bowl, blend the seasonings together.<br />
In a large bowl, combine oil and potato strips. Toss to coat well. Sprinkle with 3/4 of seasoning mixture.<br />
Spread potatoes out on a parchment lined baking sheet and roast at 450 F until golden brown. Remove from oven and sprinkle with remaining seasonings. Serve.<br />
<br />
Serves 6.<br />
<br />
Recipe used with permission from the <a href="https://agriculture.delaware.gov/">Delaware Department of Agriculture</a><br />
<br />Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-16162216879798002772018-11-05T14:35:00.000-05:002018-11-05T14:35:02.661-05:00Kale Chips4 cups kale,<br />
Cooking spray<br />
1 Tbs olive oil<br />
1/4 tsp salt<br />
1/4 tsp black pepper*<br />
<br />
Preheat oven to 350. Line a metal baking tray with aluminum foil and spray with cooking spray.<br />
Deribb the center vein of each kale leaf, then tear into 2" pieces.<br />
In a large bowl, mix together olive oil, salt, and black pepper. Add in torn kale. Toss to coat.<br />
Place kale on baking tray in a single layer. Place in oven to bake for 10-12 minutes, turning halfway through. Cook until edges are slightly brown (watch carefully because the kale can blacken quickly!).<br />
<br />
Serves 4.<br />
Calories 65, Total fat 3.6 g, Cholesterol 0 mg, sodium 176 mg, Total Carb 7.1 g, Protein 2 g.<br />
<br />
*No need to just stick with just black pepper if that's not your thing. Try out different spices: cumin, red chili pepper, garlic powder, onion powder, lime juice, vinegar, taco seasonings, masala seasoning, ranch seasoning, etc. And if you use different spices, you can cut down/out the salt if you're watching sodium intake!<br />
<br />
Recipe used with permission by the <a href="https://agriculture.delaware.gov/">Delaware Department of Agriculture</a>.Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-54320177165311354932018-10-20T13:11:00.000-04:002018-10-20T13:11:00.194-04:00Sweet Potato Marshmallow S'mores Cookies5 Tbs unsalted butter, softened<br />
2/3 cup sugar<br />
1/2 cup sweet potato puree (see "recipe" below)<br />
2 tsp vanilla extract<br />
1 1/4 cup whole wheat flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/4 cup turbinado sugar<br />
99 mini marshmallows<br />
4 oz bittersweet chocolate, melted<br />
<br />
<ul>
<li>Preheat oven to 400 degrees F. Line two large baking sheets with parchment.</li>
<li>Beat butter and sugar with an electric mixer on medium-low until lightly creamed, but not fluffy, about 30 seconds to 1 minute. Add sweet potato and beat until combined. Beat in vanilla extract.</li>
<li>Whisk flour, baking powder and salt in a medium bowl. While mixer is running on low speed. Gradually add in flour mixture. Mix until it just comes together as a dough. Do not overmix. If dough is tacky, refrigerate until completely cold, 2 to 3 hours.</li>
<li>Place turbinado sugar in a baking dish. Roll dough into 33 balls, about 2 rounded teaspoons of dough each. Roll each ball in the turbinado sugar and place on the parchment. Press the center of each ball down with a clean thumb or finger to create an indentation for a marshmallows. Fill all the cookies with three marshmallows each, pressing down to make sure marshmallows stay in place.</li>
<li>Bake until the cookies are set-up and the marshmallows are puffed and browned, 9 to 11 minutes. Cool completely before drizzling the cookies with chocolate.</li>
</ul>
Sweet Potato Puree Recipe<br />
<ul>
<li>Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add 1 medium peeled and cubed sweet potato to steamer basket, cover and cook until tender when pierced with a knife 12 to 18 minutes, depending on size of chunks. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary. </li>
</ul>
<div>
<span style="color: #351c75;"><a href="https://www.healthyseasonalrecipes.com/sweet-potato-marshmallow-smores-cookies/">Healthy Seasonal Recipes</a> </span></div>
<div>
<br /></div>
Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-36906257246562954912018-10-17T12:03:00.000-04:002018-10-17T12:03:05.667-04:00Stuffed PumpkinA 5 lb pumpkin<br />
6 eggs<br />
2 cups heavy whipping cream<br />
1/2 cup packed brown sugar<br />
1 Tbs honey<br />
1/2 tsp ground nutmeg<br />
1/2 tsp ground cinnamon<br />
1/4 tsp ground ginger<br />
1 Tbs butter<br />
<br />
Preheat oven to 350 F.<br />
Cut the lid off the pumpkin and remove the seeds.<br />
Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.<br />
Replace lid on pumpkin and place on baking pan. Bake for 1-1.5 hours or until mixture has set like a custard.<br />
Allow to cool and serve directly from pumpkin.<br />
<br />
Serves 8<br />
<br />
Recipe courtesy of the <a href="https://agriculture.delaware.gov/">Delaware Department of Agriculture's</a> 2018 calendarHighland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-83206886828345333612018-09-25T16:11:00.000-04:002018-09-25T16:11:02.914-04:00Sweet Potato Pancakes6 cups sweet potatoes, shredded<br />
1/4 cup flour<br />
1/2 tsp baking powder<br />
1/4 tsp ground cinnamon<br />
1/8 tsp nutmeg<br />
1 Tbs honey<br />
1 large egg<br />
2 large egg whites<br />
Cooking spray<br />
<br />
In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg white. Using a fork, mix well.<br />
Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons batter on to hot pan, flattening slightly to create a 3-inch pancake. Cook until golden brown on both sides.<br />
Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.<br />
<br />
Serves 9<br />
<br />
Calories 151, Total fat 0.8 g, Cholesterol 21 mg, Sodium 25 mg, Total Carbohydrates 32.7 g, Protein 3.4 g.<br />
<br />
Recipe shared with permission from the <a href="https://agriculture.delaware.gov/">Delaware Department of Agriculture</a>Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-38751370449480444512018-09-13T11:49:00.000-04:002018-09-13T11:49:00.135-04:00Green Bean Almondine1 1/2 lb green beans, ends sipped<br />
3/4 tsp salt<br />
1/4 cup extra virgin olive oil<br />
1/3 cup red onion, finely chopped<br />
1 1/2 tsp lemon juice<br />
1/4 tsp black pepper<br />
1/4 cup sliver almonds, unsalted<br />
<br />
Add salt & green beans to a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain & place in a large bowl.<br />
Heat a small skillet over medium-low heat; add in slivered almonds. Stir constantly to keep almonds moving so they don't burn. Once lightly toasted, remove and set almonds aside.<br />
Heat olive oil in the small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper. Remove from heat and drizzle over green beans. Toss with toasted almonds.<br />
<br />
Serves 8<br />
<br />
Recipe courtesy of the <span style="color: #073763;"><a href="https://agriculture.delaware.gov/">Delaware Department of Agriculture's</a> </span>2018 calendar.Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-57401971160374557192018-09-07T14:43:00.000-04:002018-09-07T14:43:10.511-04:00Cherry Tomato Sauce3 quarts cherry/grape tomatoes, halved<br />
4 garlic cloves, peeled<br />
10 large basil leaves, coarsely chopped<br />
1 Tbs balsamic vinegar<br />
1 tsp salt<br />
1 tsp sugar<br />
2 Tbs olive oil<br />
<br />
Preheat oven to 400 degrees. Line 2 large baking tray swith foil. Drizzle with 1 1/2 Tbs olive oil.<br />
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Sprinkle basil evenly between the 2 trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.<br />
Roast for 20-30 minutes until tomatoes are tender. Remove from oven.<br />
Using a food processor or blender, process roasted tomatoes, garlic, and basil to desired consistency. The sauce will be thick.<br />
Use immediately or freeze.<br />
<br />
Serves 12. Calories 56, Total fat 2.7 g, Cholesterol 0 mg, Sodium 203 mg, Total carb 7.7 g, Protein 1.7 g.<br />
<br />
Recipe used with permission by the <a href="https://agriculture.delaware.gov/">Delaware Department of Agriculture</a>.Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0tag:blogger.com,1999:blog-3063309215765545868.post-34547263559025935032018-09-03T14:26:00.001-04:002018-09-03T14:26:44.095-04:00Lima Beans1 quart fresh lima beans<br />
2 Tbs butter (or substitute of choice)<br />
1 small clove garlic<br />
1/4 tsp salt<br />
2 Tbs peeled, seeded, finely diced tomatoes<br />
1 Tbs chopped parsley<br />
Water<br />
<br />
In a heavy saucepan, add the lima beans, clove of garlic, and diced tomatoes.<br />
Cover with water. <br />
Cover and simmer about 5 minutes.<br />
Remove garlic.<br />
Add butter or margarine, salt, and parsley.<br />
Continue cooking, covered, until beans are tender.<br />
<br />
Serves 4.<br />
<br />
Recipe used with permission by the <a href="https://agriculture.delaware.gov/">Delaware department of Agriculture</a>. Highland Orchardshttp://www.blogger.com/profile/03712316564542754058noreply@blogger.com0