Basic Horseradish Relish
2 c. (3/4 lb) freshly grated *horseradish
1 c. vinegar
1/2 tsp. canning salt
1/4 tsp. powdered ascorbic acid (optional)
* We recommend grating roots outdoors or in a well-ventilated room to avoid eye irritation.
Wash horseradish roots thoroughly and peel off the brown outer skin. The peeled roots can be grated in a food processor or cut into small cubes and put through a food grinder. They can be mixed with the vinegar and chopped in a blender for the desired consistency. Combine ingredients and fill clean jars, leaving 1/4" headspace. Seal jars tightly and store in the refrigerator.
Note:Horseradish fades and loses its pungency within 1-2 months, even when stored in the refrigerator. It's therefore advisable to store the roots in a cool place and make the relish in small quantities that can be consumed within 1-2 months.
Recipe provided courtesy of Oregon State Univ. Extension Service.
Back to Top
Bell Pepper Salad
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- ½ c. creamy garlic dressing (purchased or your recipe)
- ¼ tsp. black pepper
- 2 tsp. capers, rinsed and drained
Preheat broiler. Place bell peppers under broiler. Turn peppers frequently to grill all sides until lightly charred. Remove from broiler to cool. Once peppers cool, peel, core and seed then. Then, cut peppers into thin strips. Arrange peppers on a platter. Alternate colors for a pretty display and spoon dressing over them. Sprinkle with black pepper. Garnish with capers.
Recipe provided courtesy of Sakata Seeds.
Back to Top
Broccoli Pie
Sauté 1 thinly sliced onion and 2 ½ c. diced broccoli. Place broccoli and onion in an unbaked pie shell. Cover with 1 c. or more grated cheddar cheese. Beat together 2 eggs, 1 c. milk and ¼ t. dry mustard. Pour liquid mixture over vegetables and cheese. Bake pie at 375° F. for 40 minutes.
Back to Top
Broccoli Salad
Salad: - 6 lbs. broccoli crowns (not many stems)
- 1 lb. bacon cooked and crumbled
- 1 c. golden raisins
- 1 c. toasted sunflower seeds
- 1 c. red onion diced
Dressing: Mix to taste.- 2 c. reduced fat mayonnaise
- 6 Tbs. sugar
- 4 Tbs. cider vinegar
Cut broccoli into bite sized pieces. Combine salad ingredients in a bowl. Mix dressing in a separate bowl. Combine both salad and dressing. Cover and refrigerate for at least 2 hours prior to serving to allow flavors to combine.
Recipe provided courtesy of Sakata Seeds.
Back to Top
Cabbage Slaw
1 head cabbage
1 medium onion
1 c. vinegar
1 t. celery seed
¾ c. oil
½ c. honey
1 t. salt
Shred cabbage. Layer cabbage with alternate rows of thinly sliced onion rings. In a separate pan combine vinegar, oil, honey, salt and celery seed. Bring the mixture to boil for 5 minutes. Pour the hot marinade over the cabbage and onions. Cover and let sit in refrigerator of 4-6 hours. Serves 4. The taste improves with time.
Back to Top
Corn Fritters
2 c. corn, cut from the cob or canned
1 egg, beaten
Flour
½ c. stock or water
Pinch salt
¼ t. nutmeg
1 qt oil for deep-frying
Heat oil to 350°. Meanwhile, mix the corn, stock, egg, salt and nutmeg with enough flour to make a stiff batter. When oil is hot, drop the batter by the teaspoonful into the oil and fry until golden brown. Drain on absorbent paper. Excellent served with maple syrup.
Back to Top
Dilled Green Beans
3 lbs. whole green or wax beans
6 dill heads or 2 T. dill seed
3 ¼ c. water
6 garlic cloves
3 ¼ c. vinegar
6 T. salt
Wash beans, cut off ends. Pack lengthwise in clean, hot, pint jars, leaving ¼” headroom. Add to each jar: 1 clove garlic, 1 head dill or 1 t. dill seed. Mix together in enameled kettle the water, vinegar, and salt. Bring to a boil and pour, boiling hot, over beans in jar. Leave ¼” headroom. Process in boiling water bath 10 minutes.
Back to Top
Glazed Carrots
2 c. carrots
½ t. salt
¼ c. maple syrup
2 T. orange juice
½ t. orange rind
Slice carrots on the diagonal. Sauté until tender and place in a casserole in slightly overlapping rows. Combine maple syrup, orange juice and rind. Drizzle over carrots. Bake at 375° F. for 20-25 minutes. Baste occasionally.
Back to Top
Lentils & Radishes
2 c. dried green lentils
1 onion
2 c. radishes
2 t. salt
Wash lentils and place in a heavy pot. Cover with water and bring to a boil. Add radishes, first removing leaves and taproot, but keep whole. Slice onion and add to lentils. Simmer until lentils are soft, about 1 hour. Now add salt and or other spices to taste. This makes a hearty stew.
Back to Top
Melon Salsa
½ small honeydew melon, cut into small chunks
½ small cantaloupe, cut into small chunks
1 jalapeno chile, finely chopped
¼ c. coarsely chopped cilantro
2 Tbs. lime juice
1 Tbs. olive oil
Salt and pepper to taste
Combine all ingredients, mix thoroughly and set aside in the refrigerator for at least 2 hours to allow flavors to combine. Use within 24 hours.
Recipe provided courtesy of Sakata Seeds.
Back to Top
Rhubarb Crisp
5 c. rhubarb, cut into 1” pieces
½ c. white sugar
½ c. plus 2 Tbs. flour
1 stick (1/2 c.) butter, softened
½ c. uncooked oatmeal
1 c. brown sugar
1 tsp. cinnamon
¼ tsp. salt
Preheat oven to 350 degrees. Wash, trim and chop the rhubarb. Mix the white sugar and two tablespoons of the flour and toss in the rhubarb. Spread this mixture in the bottom of a 1 ½ quart casserole dish, or an 8 x 8 inch pan. Combine the butter, remaining flour, oats, brown sugar, cinnamon, and salt in a bowl. Spread this mixture evenly over the rhubarb. Bake for about 35 minutes or until crust is browned. It’s delicious with whipped cream or ice cream. Serves 6-8.
Recipe provided courtesy of Nourse Farm.
Back to Top
Salsa Cruda
2 lbs. tomatoes, peeled, seeded and chopped
1 onion, diced
1-4 cloves garlic, pressed
1-2 chile peppers, seeded and diced
¼ c. cilantro, chopped
fresh lime juice
salt and pepper
Mix tomatoes, onion, garlic, peppers and cilantro together in a large bowl. Add lime juice, salt, and pepper to taste. Allow flavors to blend for several hours before serving.
Back to Top
Salted Herbs
2 c. parsley
1 c. celery stalks
1 c. celery leaves
1 c. chives
½ c. savory
½ c. sage
½ c. thyme
1 c. coarse salt
Use fresh herbs, wash well and pat dry. Remove hard stems and cut very finely. Mix all herbs together in 1 cup or more of coarse salt (do not use table salt). Put in sterilized glass jars or an earthen crock. Keep in refrigerator. Tasty in stews, sauces, poultry dishes, potato dishes and stuffing.
Back to Top
Tomato Sauce
3 T. olive oil
1 large onion, chopped
2 celery ribs and leaves, chopped
1 carrot, cut into small pieces
½ green pepper, chopped
1 clove garlic, chopped
6 tomatoes
1 sprig thyme, basil, or tarragon
1 t. salt
1 t. honey
Heat olive oil over low heat. Add onion, celery, carrot, pepper, garlic and sauté for 3 minutes. Add tomatoes, fresh herbs, salt, and honey. Cook sauce gently, uncovered until thick. About 45 minutes. Put through a strainer or food mill. Add additional seasoning if desired.
Back to Top
Zucchini Pancakes
4 c. grated zucchini
1 medium size onion or 4 shallots
2 T. oil
1 egg, beaten
½ t. salt
½ c. flour
Grate onion or shallots and add mix with grated zucchini. Stir in egg, salt and enough flour to bind the mixture together. Using a tablespoon, drop mixture into a hot skillet and flatten with the back of a spoon. Fry until brown and crisp on both sides.
Back to Top
|