A
APPLES

Homemade Applesauce

Serves 4-6
4-6 granny smith, gala or Fuji apples, peeled, cored and
chopped

2 tbsp sugar

1 tsp vanilla

1 cup mixed dried fruit or chopped walnuts (optional)

Place chopped apples in medium sauce pan over medium/high
heat. Add sugar and vanilla. Bring to a boil, reduce heat to low, cover and
simmer for 15 minutes. At this point you can add dried fruit or nuts. Dried
cranberries work real well and add a touch of color as well as tartness. Serve
warm or cold.

Candied Apples

6 Golden Delicious apples, stems removed

6 Popsicle sticks

Candy thermometer

3 cups sugar

1 cup water

1 cup light corn syrup

¼ tsp red food coloring

Place Popsicle sticks in bottom of each apple. Line a baking
sheet w/parchment paper and spray w/vegetable oil spray. Set aside. Combine
sugar, water, corn syrup in a medium saucepan. Cover and bring to a boil over
medium-high heat. Uncover and cook until syrup reaches 300 degrees on a candy
thermometer, 5-10 minutes. Take off the heat and add food coloring. Carefully
tilt saucepan and coat apples, one at a time. Allow any excess syrup to drip
into pan. Stand apple upright on baking sheet. Let cool for 15 minutes before
serving. These

can be stored in an airtight container at room temperature
for 3 days.

Apple Salad w/Carrots
1 tbsp honey
2 tbsp orange juice
¼ cup honey

2 cups apples (granny smith, gala or any tart apple) peeled,
cored and chopped

2 cups shredded carrots

¼ raisins or any dried fruit

Salt to taste
Mix together first three ingredients in a large bowl until
honey is dissolved. Combine remaining ingredients and add to dressing in bowl.
Mix well and serve immediately.

Jewish Apple Cake Recipe:

6 apples, Granny Smith preferred

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease and flour a 9” Bundt
pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and
set aside.

Stir together flour, baking powder and salt in a large
mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and
vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time.
Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples
over it. Pour the remaining batter over the apples and arrange the remaining
apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Asparagus

Nutritional information: Asparagus are one of only four
vegetables high in vitamin E. It is also a source of vitamins C and A, as well
as potassium, niacin and some iron.

Asparagus are season in early spring; however you can find
them year round. Look for spears w/tight buds and smooth skin. Asparagus should
not be withered, brown or limp. Smaller spears are especially tender.

To prepare Asparagus for eating/cooking, snap the stems
where they naturally break to remove woody bottom portion.

1lb. raw = 3 cups
1 lb. cooked = 2 cups
Cooking Instructions

Steaming: place spears in pot w/½” of water, cover and cook
on high for about 5-7 minutes.
Microwave: place asparagus in covered dish w/a little water,
microwave on high about 3-5 minutes.

Asparagus Tart..

NEW!!!CREATED BY Rose Robson

1 sheet frozen puff pastry 2 cups Gruyere cheese, shredded1
1/2 lbs asparagus 1 tbs olive oil salt/pepper Pre heat oven to 400 degrees. On a floured surface, roll puff pastry in 16
by 10 inch rectangle. Trim uneven edges.
Place pastry on a baking sheet.
With a sharp knife, lightly score the pastry dough 1 inch from the edges
to mark a rectangle. Take a fork and
pierce dough inside the the rectangle @ 1/2 inch intervals. Bake in oven 15 mins. Remove pastry shell and sprinkle
w/cheese. Place trimmed asparagus spears
to fit crosswise inside shell. Brush
w/olive oil and season w/salt/pepper.
Bake until spears are tender, 20-25 mins.Serve w/Johnson’s Chicken Pot
Pie, Potato, Macaroni or Coleslaw finish
w/a yummy Johnson’s Pie…..enjoy:)

Roasted Asparagus (serves 2-4)

Heat oven to 400F
1 lb. asparagus
3-4 cloves garlic (minced)
2 Tbs. Olive oil
Break off woody ends. Lay spears in single layer on baking
sheet. Sprinkle w/garlic, and then drizzle w/olive oil. Bake for about 5-7
minutes or until spears look wrinkled and brown in some spots, shaking pan half
through cooking time. Remove from heat, season w/salt and pepper to taste.
Serve hot or at room temperature. Excellent topped w/glaze below.
Glaze for Roasted Asparagus (Balsamic Glaze)
Simmer ¾ cup balsamic vinegar in small skillet over medium
heat until it’s syrupy and has reduced to ¼ cup, 15- 20 minutes. Stir in ¼ cup
extra virgin olive oil into balsamic vinegar and drizzled over roasted spears.

Sugared Asparagus (serves 4-6)
2 lbs. Asparagus (break off woody ends, cut into 2” pieces)
2 Tbs. butter
2 Tbs. brown sugar
½ cup chicken or vegetable broth
In a large fry pan over medium high heat melt butter and
brown sugar together until dissolved. Add asparagus and sauté about 2 minutes.
Stir in broth, bring to a boil, cover and simmer until just tender, about 6-8
minutes. Remove asparagus to a warm dish. Bring liquid to a boil and simmer
uncovered until sauce is reduced by ½ about 5 minutes. Pour over asparagus and
garnish w/season seeds (optional).
Asparagus Soup (serves 2-4)
1 Tbs. olive oil
2 cloves garlic (minced)
1/3 cup green onions (chopped)
1 cup carrots (thinly sliced)
1 cup asparagus (chopped)
2 cups chicken or vegetable broth
2-3 Tbs. fresh lemon juice
1/8 tsp. salt
½ cup spinach (torn)
2-4 Tbs. fresh parsley (chopped)
In soup pot sauté oil and garlic for 1 minute over medium
high heat. Add green onions and carrots and sauté 5-7 minutes. Then add
asparagus, broth, lemon juice and salt. Reduce heat and cook until asparagus
are tender about 5-7- minutes. Stir in spinach and parsley heat another 1-2 minutes.
Garnish w/Swiss or parmesan cheese.

Sausage Asparagus Dish (serves 4-5)
1 lb. bulk sausage
1 med. Onion (chopped)
4-5 medium potatoes (chopped)
½ cup water
Salt/pepper to taste
1 lb. asparagus (cut in 1” pieces)
½ cup cheddar cheese (shredded)

Brown sausage and onion until lightly browned in frying pan
over medium high heat. Drain fat. Add potatoes, water, and salt/pepper and
simmer about 10 minutes. Add asparagus and simmer an additional 10 minutes or
until potatoes are tender. Add extra water if needed. Place in a serving dish
and sprinkle cheese over top.

Lemon Asparagus Pasta (serves 4-6)

8 ozs. Angel hair pasta
2 ½ cups asparagus (cut into 1” pieces)
1 Tbs. butter
½ green onions (chopped)
1 ½ tsp. lemon peel (grated)
3 Tbs. fresh lemon juice
¾ cup milk
2 eggs
1 Tbs. fresh dill or 1 tsp. dried
¼ tsp. salt
1/8 tsp. ground nutmeg

Cook pasta in boiling water 4 minutes. Add asparagus to
boiling pasta and cook 2 minutes longer or until tender, drain. While pasta is
cooking, melt butter in large frypan over medium heat. Add green onions and
lemon peel, sauté 1 minute. Add lemon juice and cook until liquid is almost
evaporated. In a separate bowl beat together milk and eggs. Add w/pasta and
asparagus to pan w/green onions. Cook over low heat until milk mixture is
slightly thick, about 4 minutes. Do not boil! Stir in dill, salt and nutmeg,
serve immediately.

Asparagus w/Honey Garlic Sauce

1 lb. fresh asparagus
½ cup Dijon Mustard
½ cup ale or dark beer
1/3 cup honey (preferably Local HoneyJ)
1 clove garlic, minced
½ tsp crushed thyme leaves
½ tsp salt

Roast (see Asparagus tips) or steam spears until
tender. Combine all other ingredients,
mix well. Plate asparagus on serving
platter and pour sauce over spears, serve immediately.

Sweet Beet Muffins
From Farm Share Eating Blog
Ingredients
1 c. beets
1 c. whole wheat flour (I used 1/2 c. whole wheat flour and
1/2 c. barley flour)
1/2 c. all purpose flour
1 1/2 c. + 2 tbs. brown sugar
1/2 c. vegetable oil
1/2 c. soy milk
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pure vanilla extract
1/4 tsp. cinnamon
1/4 tsp. ginger
Preparation
Preheat oven to 350. Roast beets in oven (wrap washed beets
in foil and place on middle rack, 350 degrees for 30-45 minutes, or until
soft). Once beets are cooled, peel and shred (you can use a food processor to
chop or cheese grater to grate beets). Mix all dry and wet ingredients
separately, then combine, folding beet mixture into the dry ingredients. Bake
for 15-20 minutes, or until a toothpick comes out clean from center of muffin

BLUEBERRIES
Blueberry Lime Salsa
Supplies: 2 cups coarsely chopped fresh blueberries, 1 cup
whole blueberries,3 tbsp fresh cilantro, chopped, 2 jalapeno peppers, seeded
and minced,1/2 cup red bell pepper, juice from 2 limes, 1/2 red
onion,chopped,salt and pepper to taste.

Instructions: Combine all ingredients in large bowl.Toss
before serving and enjoy with your favorite tortilla chips.
Brain Boosting Blueberry Smoothie

1 cup fresh blueberries 1 tbs honey 1 cup fat-free milk 2
cups crushed ice In a blender, add blueberries, honey and milk. Blend on medium speed until smooth. Add crushed ice and continue to blend until
smooth…garnish w/a few whole blueberries and ENJOY…
2 ripe bananas, peeled and quartered
1 cup sliced strawberries
Honey to taste
1 cup non-fat milk
2 tablespoons high energy powder

2 cups crushed
Directions

In a blender cup, add the bananas and strawberries. Sweeten
the fruit to taste with the honey. Add the milk and energy powder. Place the
blender cup on the blender and on medium speed. Puree until smooth. Add the
crushed ice and continue to blend until smooth. If one prefers the smoothie to
be thicker add a little more ice. Serve immediately.

Baked Blueberry Donuts

Supplies:

3/4 cup whole wheat flour
¼ tsp salt
1 tsp baking powder
¼ sugar
2 tbsp low fat milk
2 egg whites
3 tbsp applesauce
½ tsp cinnamon
½ cup blueberries
Instructions: Preheat oven to 325. In bowl mix together flour, salt, baking
powder, cinnamon, and sugar. In separate bowl mix together milk, eggs whites,
and applesauce. Pour wet ingredients into dry and blend completely. Add blueberries and stir. Place about 2 or 3 tablespoons of batter into
each donut pan. I used Norpro 6 – Count
Nonstick Donut Pan which I ordered online.
Bake for approximately 12-15 minutes.

Blueberry muffins
1 1/2 cups flour (or
whole wheat flour) 1 cup rolled oats 1 Tbs. baking powder 1 tsp. ground
cinnamon Combine in bowl. 1 egg 1 cup milk 1/4 cup honey In another bowl
combine and mix well. Add wet
ingredients to the dry ingredients and stir until moistened. 1 1/2 cups fresh
blueberries Fold in berries. Fill well
greased muffins tins 2/3 full. Sprinkle
top w/cinnamon sugar. Bake in oven @ 400
for 15-20 minutes.

Blueberry Salad Take your favorite greens, add chopped
tomato, cucumber, red onion, carrots and anything else you might have in the
frig. Toss with your favorite dressing and top with blueberries. The
combination is sensational and makes a lovely presentation!

Blueberry Topping
This is so easy and delicious!
One pint of blueberries washed
Juice of one lemon
1 tsp sugar
Combine all of the above ingredients in a bowl. Mix well and
refrigerate at least one hour before serving. Serve over our scrumptious pound
cake or for a lite affair serve over Angel Food cake.

Blueberry Freezing

Freezing Strawberries and Blueberries is quick and easy, a
great way to prolong the sweet taste of summer. For best freezing, select
berries at their peak of freshness. Our pick you own crops are a guaranteed way
to experience berries that their best! Below are step by step instructions:
Rinse berries and place on a lined baking sheet (wax or
parchment paper), in a single layer.
Place in freezer for one hour or until individually frozen.
Remove from the freezer and place in freezer bags.
Return to the freezer to enjoy at a later date.
Berries can be used in recipes, as toppings or just right
out of the bag. Keep in mind that frozen berries lose their firmness but not
their flavor.

Blueberry Jam
Yields 6-8 oz jars
4 cups crushed blueberries (about 2 ½ lbs.)
2 tb sp. lemon juice
4 cups sugar
One package fruit pectin
Prepare jam jars according to package directions. Combine
the crushed blueberries with lemon juice in a large pot. Gradually stir in
fruit pectin. Bring to a full rolling boil over high heat, stirring constantly.
Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for
one 1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars
carefully, leaving ¼ inch head space. Place hot lids on jars and tighten rims
on. Place filled jars into a large pot of water so that 1″ – 2″ of water covers
lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently
for 10 minutes. Turn off heat and remove lid from pot. Let stand for 5 minutes.
Carefully remove jars and place on a towel. Allow to cool undisturbed for 12 to
24 hours. After cooling, test seals by pressing the center of each lid, if a
lid does not flex up and down, it is sealed! You can store jars for up to a
year in a cool, dry, dark place. Enjoy!!

Cantaloupe
Picking a ripe Cantaloupe
Press the ends of the melon, they should “give” slightly.
Next, shake the melon if you “hear” or “feel” seeds rattle inside the melon is
ripe and ready to eat.

Cantaloupe Smoothie
2 cups cantaloupe
1 cup orange juice
1 ½ cups plain or flavored yogurt
2-4 tb sp honey or sugar to taste

Cantaloupe Salad Mw/Ginger
½ cantaloupe or honeydew melon, peeled, seeded and chopped
1 cup blueberries
2 mangoes, peeled, seeded and chopped (2cups) optional
2 tb sp minced crystallized ginger

1 tb sp sugar
1 tb sp fresh lime juice
1 tsp grated lime zest
Pinch of salt
Toss all ingredients, cover and refrigerate for 30 minutes.
Serve chilled, simply delicious!

Chives & Roasted Grape Tomatoes
Supplies:
2 pints grape tomatoes, halved
1 tsp. olive oil
½ tsp. crushed dried rosemary
Salt and Pepper
¼ cup coarsely chopped fresh chives
Instructions:
Preheat oven to 450 degrees. Toss tomatoes, oil, and
rosemary. Sprinkle with salt and pepper to taste. Place on baking sheet and
roast until tomatoes are browned on bottom – about 15 minutes. Toss with
chives.

Corn

Corn Salad
Serves 6-8
2 cups corn
2 cups tomatoes (chopped and drained)
1 green pepper (diced)
1 red pepper (diced)
2 cups black beans
3 tbsp olive oil
3 tbsp balsamic vinegar
1 clove garlic (minced)

Combine first 5 ingredients in a bowl. Whisk remaining three
ingredients and pour over salad, salt and pepper to taste. Blend all
ingredients in blender until smooth. Garnish with a sprig of mint and enjoy.
Cantaloupe is an excellent source of fiber!

Freezing Sweet Corn

Sure to be a hit on any dinner table! If only takes four
simples to freeze our world famous sweet corn. You have the option of freezing
just on corn kernels or the entire cob, either way the directions are the same:
Husk the corn and clean it of all corn silk
Place ears of corn kernels in boiling water
Boil for one minute

Immediately plunge corn into ice water, allow to cool for
several minutes
Drain corn in colander and place on lined baking sheet (wax
or parchment paper) in a single layer
Place in freezer for one hour for corn kernels, and 3 hours
for corn on the cob
Put into freezer bags, place back in freezer to enjoy at a
later date
Corn will keep for several months. To reheat, simply place
in microwave safe dish or plate and heat for 2-3 minutes.

Cucumber and Radish Salad
Supplies:
2 Cucumbers (thinly sliced)
5 good sized radishes (thinly sliced)
1 lemon
6 oz. of crumbled feta cheese
2 tbsp. white wine vinegar
1 tbsp. fresh chopped dill
½ tsp of sugar (optional)
Salt and Pepper
1/3 cup olive oil
Instructions:

Combine cucumbers, radishes, and cheese in bowl. Whisk
together freshly squeezed lemon juice, vinegar, oil, dill, sugar, salt and
pepper until combined. Add vinaigrette to cucumber mixture and refrigerate
until you are ready to serve.

Honey Rum Carrots

1 lb. baby carrots
1 c. water
3 TBS raw Honey (preferably Local Raw HoneyJ)
3 TBS butter
½ tsp salt
2 TBS rum or bourbon
Bring water and carrots to a boil. Reduce to low and cover, simmer for 10
minutes or until carrots are tender.

Drain and return carrots to pan, uncovered. In a small sauce pan combine butter, honey
and salt-cooking 4-5 minutes until blended.
Add mixture to carrots, then stir in rum or bourbon. Return carrots to medium-high heat for 8-10
minutes, stirring until carrots are glazed and most of the liquid is
evaporated.

Dill, Cheese and Egg Scrambled

Supplies:
1 large egg and 2-3 egg whites

Salt and Pepper
¼ cup of Feta cheese or cheese of your choice
Cooking spray or olive oil
2 tablespoons of fresh dill chopped plus more for garnish
Whole wheat pita or bread
Instructions:

In bowl whisk together eggs, salt, pepper, and cheese. After
cooking on skillet for 1-2 minutes stir in dill. When cooked spoon eggs onto
bread or pita and garnish with more dill.

Eggplant

Eggplant Crisps

Quick, crunchy and versatile!

1 eggplant

Salt

1 cup all-purpose flour

Pepper

4 large eggs

4 cups plain breadcrumbs

1 cup parmesan cheese

6 tbsp olive oil

Preheat oven to 425 degrees. Slice eggplant (with skin on)
into ¼-inch-thick rounds. Toss eggplant with 1 tsp. salt and allow them to
drain in a colander for 40 minutes, best to do in two batches. Combine flour
and 1 tsp pepper in a

large zip-lock bag and shake to combine. Beat eggs in a
shallow dish. Combine breadcrumbs, parmesan cheese and ¼ tsp salt, ½ tsp pepper
in second shallow dish. Spread eggplant onto paper towels and press down with additional
paper towels to remove as much liquid as possible. Place in zip-lock bag and
toss with flour mixture, shaking off any excess flour, and dip into eggs. Then
place in breadcrumb mixture, pressing down so they stick to eggplant. Drizzle
olive oil onto baking sheets and spread around using a pastry brush. Place
eggplant onto baking sheet and cook for 10 minutes. Flip eggplant slices,
rotate baking sheets and cook an additional 10 minutes. Remove from the oven.
Now comes the fun part! Use these “crisps” in salads, as a sandwich or simply
coat with tomato sauce and a sprinkle of mozzarella cheese and enjoy!

Coming Soon!

Garlic
Garlic Dressing

¾ cup extra-virgin olive oil

6 tbsp lite sour cream or mayo

4 tsp dijon mustard

1 tbsp white wine vinegar

3 cloves garlic, minced

Salt/pepper to taste

Whisk all ingredients together.

Lemon Vinaigrette

Juice of one lemon

½ cup extra virgin olive oil

Salt/pepper to taste

Whisk lemon juice and olive oil until well blended. Add
salt/pepper to taste and toss with your favorite greens. It Adds just the right
touch without over powering your salad. It´s a lite and refreshing dressing for
veggies as well as fruits..be creative!

HERBS

Dill, Cheese and Egg Scramble

Supplies:

1 large egg and 2-3 egg whites

Salt and Pepper

¼ cup of Feta cheese or cheese of your choice

Cooking spray or olive oil

2 tablespoons of fresh dill chopped plus more for garnish

Whole wheat pita or bread

Instructions:

In bowl whisk together eggs, salt, pepper, and cheese. After
cooking on skillet for 1-2 minutes stir in dill. When cooked spoon eggs onto
bread or pita and garnish with more dill.

Mint Cool Whip to Top Your Favorite Dessert

Supplies:

1 16oz. tub of Cool Whip

4 or 5 sprigs of fresh mint

2 tablespoons of water

3 tablespoons of honey

Instructions:

Strip mint leaves and add them to saucepan. Also add water
and honey. Bring ingredients to a boil. Let steep for 15 minutes. Strain into a
small bowl. Allow to cool completely and place in refrigerator. Just before
serving place Cool Whip and strained mint syrup into a bowl and whisk together
until evenly combined. Serve and enjoy.

Roasted Grape Tomatoes & Chives

Supplies:

2 pints grape tomatoes, halve

1 tsp. olive oil

½ tsp. crushed dried rosemary

Salt and Pepper

¼ cup coarsely chopped fresh chives
Instructions:

Preheat oven to 450 degrees. Toss tomatoes, oil, and
rosemary. Sprinkle with salt and pepper to taste. Place on baking sheet and
roast until tomatoes are browned on bottom – about 15 minutes. Toss with
chives.

Parsley and Onion Salad on Toasted Italian Bread

Supplies:

2 cups lightly packed flat-leaf parsley leaves

1 large red onion, halved and thinly sliced lengthwise Salt
and pepper, to taste

¼ cup salt-packed capers, rinsed and drained

¼ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

Instructions:

In a medium bowl, toss together onion, and salt and pepper;
let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice,
and zest, and toss until evenly com

Honey

Honey has been around for thousands of years. It is referred to in the Old Testament, “a
land flowing with milk and honey”

Why buy local honey?

Locally harvested honey means that the honey has been
produced by bees that are from the environment in which you live. It’s always best to consume foods from the
area in which you live as they contain the immune stimulating properties needed
for your body to adapt to its environment. People that suffer from seasonal
allergies show great improvement using local honey.

Buying local honey ensures that you are getting a quality,
health benefiting product. Honey that is
sold @ grocery stores can come from other countries and you really don’t know
what has gone into the manufacturing, harvesting of the honey.

There many health benefits associated w/honey.

Good source of vitamins B and C.

Antioxidant – honey contains nutra-ceuticals which are
effective in removing free radicals from our bodies. Weight loss – when consumed w/warm water
helps in digesting the fat stored in your body.

Excellent source of energy

Improves complexion and hair

Raw Honey

What is Raw Honey?

It is honey that is straight from the hive,
unprocessed. It is tastier and more
potent then processed honey. It provides
many of the same benefits as honey. Raw
honey can be used as a substitute for honey in recipes, teas etc.

Bee Pollen

Bee Pollen is created from the pollen of the male stamen of
flowers. Worker bees collect and
transport the pollen granules back to their nest.

Bee Pollen is denser in protein then any source from
animals. It is a concentrated source of
vitamin B complex. It’s also potent in
antioxidants.

As w/honey and Raw Honey, Bee pollen is a natural energy
booster.

Bee Pollen contains vitamins B, C, D, E and beta-carotene,
calcium, and magnesium, all of which have been proven effective in
strengthening the immune system

Bee Pollen also helps in weight loss. The pollen acts on the hypothalamus in the
brain which controls dietary drive and this leads to a felling of
fullness. Bee Pollen contains lecithin
which both stimulates and normalizes poor metabolism and aids in dissolution of
body fats.

Bee Pollen contains over 5,000 enzymes & co-enzymes, far
more than is naturally present in any other food!

Honey Recipes

Asparagus w/Honey Garlic Sauce ( see asparagus)

Honey Carrot Zucchini Kugel (see Zucchini)

Zucchini Toss w/Honey Dressing(see Zucchini).

Onions w/Honey & Balsamic Vinegar ( see onoion)

Honey Mustard Roasted Potatoes (see potatoes)

Recipes for Raw Honey

Honey Rum Carrots ( see carrots)

Raw Honey&Beer Barbeque Sauce

1 medium onion, finely chopped (1/2 cup)

1 clove garlic, minced

1 TBS canola oil

1 bottle (12 ounces) chili sauce

½ cup beer

1/3 cup Raw Honey (preferably Local Raw HoneyJ)

2 TBS Worcestershire sauce

4 tsp yellow mustard

In small sauce pan over medium-high heat, place oil, onion
and garlic, cook stirring occasionally until onions are tender. Stir in remaining ingredients. Heat to boiling. Reduce heat, simmer, uncovered about 20
minutes. Brush on beef, chicken or pork
during last 10 minutes of grilling.

JAMS

Jamming is a fabulous way to preserve the sweet taste of our
delicious berries and fruit. Picked at their peak of freshness, our produce is
the key ingredient to making the perfect batch of homemade jam. This is a
phenomenal way to introduce children to the kitchen and cooking. Listed below
are fun and easy recipes that are tried and true. Feel free to use them and let
us know how your jam turns out!

Go to Blueberries, strawberries, and peaches for
instructions.

Kale Chips

Supplies:

• 1 bunch of Kale

• 1-2 tablespoons of olive oil

• Salt

Instructions:

Preheat oven to 350. Tear kale into small pieces, avoiding
the tough inner stalk. Rinse and dry very well in either a spinner or towel
dry. They must be completely dry. Pour olive oil over kale in bowl and toss
gently. Add salt to taste and toss again. Place kale on cookie sheet evenly
spaced in one layer. Place in oven for 10-15 minutes or until kale is crisp.
Enjoy!

Mint Cool Whip to Top Your Favorite Dessert

Supplies:

1 16oz. tub of Cool Whip

4 or 5 sprigs of fresh mint

2 tablespoons of water

3 tablespoons of honey

Instructions:

Onions w/Honey & Balsamic Vinegar

3 large red onions (about 3 lbs)

1 Tbs. + ¼ cup water

6 TBS. honey (preferably Local HoneyJ)

¼ cup balsamic vinegar or red wine vinegar

3 TBS. butter or margarine, melted

1 tsp. paprika

1 tsp. ground coriander

½ tsp salt

1/8 tsp ground pepper

Peel onions and cut crosswise into halves. Place cut-side down in shallow baking dish
just large enough to hold onions in single layer. Sprinkle w/1 Tbs. water; cover w/foil and
bake @ 350 for 30 mins. Combine honey, vinegar,
remaining ¼ cup water, butter, paprika, coriander, salt/pepper in small
bowl. Remove onions from oven and turn
cut side up. Spoon half of honey mixture
over onions. Bake uncovered, 15
minutes. Baste w/remaining honey
mixture; bake 15 minutes more or until tender

Parsley and Onion Salad on Toasted Italian Bread

Supplies:

2 cups lightly packed flat-leaf parsley leaves

1 large red onion, halved and thinly sliced lengthwise Salt
and pepper, to taste

¼ cup salt-packed capers, rinsed and drained

¼ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

Instructions:

In a medium bowl, toss together onion, and salt and pepper;
let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice,
and zest, and toss until evenly com

Peaches

Jersey Peach Pound Cake

1 cup butter or margarine, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh peaches, pitted and chopped

Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Grilled Peach/Nectarine Salsa

5 Peach/nectarines halved, pits removed

5 tomatoes chopped

1 ½ jalapeno peppers minced, seeds removed

½ cup honey

2 tbsp cilantro chopped

Salt/pepper to taste

Grill nectarine halves directly on grill grate that has been
brushed w/vegetable oil. When grill marks appear turn and grill other side
until grill marks appear. Remove from heat, allow to cool, remove skins. Chop
nectarines place in a bowl and add remaining ingredients, enjoy as is or add
grilled chicken or pork!

Peach Jam

Yields 6-8 oz jars

4 cups peeled, pitted, chopped peaches (about 3 lbs)

2 tbsp lemon juice

5 cups sugar

One package fruit pectin

Prepare jam jars according to package directions. Combine
the chopped peaches with lemon juice in a large pot. Gradually stir in fruit
pectin. Bring to a full rolling boil over high heat, stirring constantly. Add
all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for 1
minute, stirring constantly. Remove from heat and ladle hot jam into hot jars,
leaving ¼ inch headspace. Place hot lids on jars and tighten rims on. Place
filled jars into a large pot of water so that 1″ – 2″ of water covers lids.
Bring water to a gentle steady boil. Place a lid on pot and boil gently for 10
minutes. Turn off heat and remove lid

from pot. Let stand for 5 minutes. Carefully remove jars and
place on a towel. Allow to cool undisturbed for 12 to 24 hours. After cooling,
test seals by pressing the center of each lid, if a led does not flex up and
down, it is sealed!

You can store jars for up to a year in a cool, dry, dark
place. Enjoy!!!

Peach Freezing

Peaches picked right from the tree are truly the best for
freezing. They require a little more effort than berry freezing but you will be
delighted with the results. Below are step by step instructions:

Prepare peaches by rinsing, peeling and chopping fruit into
slices.Place on a lined baking sheet (wax or parchment paper) in a
single layer.Place in freezer for one hour or until slices are
individually frozen.Remove from the freezer and place in freezer bags.

Return to the freezer to enjoy at a later date.Again, as with freezing berries, peaches will retain their
sweetness but not the firmness, so it is best to use them in recipes, jams or
as a topping

Popcorn

Fun Facts about Popcorn

January 19th is National Popcorn Day

October is National Popcorn Month

Native Americans would pop their popcorn on the cob. They would stick a skewer through the cob and
hold it over an open flame.

The English colonists ate popcorn at the first Thanksgiving
feast in Plymouth, Massachusetts.

They ate the popcorn w/milk and sugar. This is the first known breakfast cereal.

Drying and Popping the popcorn you picked

Popcorn needs to be at about 12% moisture in order for it to
pop propperly. The corn that you picked at the farm is usually about 18-20% .
We reccommend that you dry the popcorn for about 7 to 10 days then do a
pop-test. Break the ear in half take off about 10 kernels, Put them in a paper
Sandwich bag and place them in the microwave.If they pop then you can pop the
rest . If not let the popcorn dry for another few days then try again.

We like try recommend popping your corn on the cob just like
the native Americans did.

Place the ear in a paper sandwich bag. Place it in the
microwave for 3-4 minutes. When the popping starts to slow turn off the
microwave so that the corn does not burn. You will come out with a bag full of
popcorn and a cob full too.

Nutritional Information

Popcorn is rich in fiber and potassium.

It is an excellent source of vitamins B1 and B2. It has no additives or preservatives and is
low in calorie.(until you ad butter)

Popcorn can be spiced up with lots of different flavors. Try
some of these.

Popcorn Toppings suggestions: Garlic salt, Dry taco
seasoning mix,Parmesan Cheese, Lemon pepper, Thyme, Cinnamon, Brown sugar,
nutmeg,Cumin, Oregano or one of our favorites “OLD BAY”

Apricot Cherry Popcorn Squares

10 cups popped popcorn

3/4 cup dried cherries

3/4 cup sugar

1/2 cup + 2 TBS water

1/4 cup light corn syrup

1/2 tsp lemon juice

Combine popcorn and cherries in a large bowl Combine sugar,
water, preserves, corn syrup, and lemon juice in a small saucepan; bring to a
boil and cook, stirring constantly, until sugar dissolves Cook until mixture
forms thick, “ropy” threads that drip from spoon Pour slowly over popped
popcorn and mix thoroughly Spray 9 X 13″ baking dish w/cooking spray Press
mixture into baking dish and cool completely before serving. Cut into squares and enjoy!!

Spicy Cajun Popcorn and Nuts

8 cups popped popcorn

1/2 cup toasted,

coarsely chopped pecans

1/2 cup peanuts 1/4 cup butter,

melted 1/4 tsp each: dry mustard,

garlic powder 1/8 tsp cayenne pepper

Place popcorn and nuts in large bowl To melted butter, stir
in dry mustard, garlic powder and cayenne pepper Drizzle over popcorn, toss and
enjoy!!

Honey Mustard Roasted Potatoes

4 large (about 2 lbs) baking potatoes

½ cup Dijon mustard

¼ cup honey (preferably Local HoneyJ)

½ tsp crushed dried thyme leaves

Salt/pepper to taste

Peel and cut potatoes into 6 to 8 pieces. In large saucepan, cover potatoes w/salted
water and bring to a boil. Simmer 12-15
minutes, until barely tender.
Drain. Combine mustard, honey and
thyme in small bowl. Pour mixture over
potatoes and coat evenly. Arrange
potatoes on foil-lined baking sheet, sprayed w/cooking spray. Bake @ 375 for 20 minutes or until potatoes
begin to brown, season w/salt and
pepper.

Coming Soon!

Radish and Cucumber Salad

Supplies:

2 Cucumbers (thinly sliced)

5 good sized radishes (thinly sliced)

1 lemon

6 oz. of crumbled feta cheese

2 tbsp. white wine vinegar

1 tbsp. fresh chopped dill

½ tsp of sugar (optional)

Salt and Pepper

1/3 cup olive oil

Instructions:

Rhubarb Yogurt Pops

Supplies:

7 oz. of vanilla Greek yogurt

½ cup unsweetened applesauce

½ tsp. grated orange rind

1 cup stewed rhubarb

Instructions:Combine all above ingredients in a large bowl. Place in
popsicle molds and freeze for at least 4 hours hours before serving.

To Stew Rhubarb:

Supplies:

8 cups rhubarb, fresh or frozen

4 – 5 tbsps. water (can adjust as desired)

1 cup sugar (can substitute honey for a more clean recipe)

Directions: Cook the rhubarb in a pan, covered, over medium heat till it
comes to a boil. Turn heat down to low, and allow rhubarb to simmer for about
20 minutes, or until rhubarb is tender, stirring occasionally. Remove rhubarb
from heat, and add the sugar or honey, stirring until completely dissolved.
Allow to cool and then keep in refrigerator

SALADS

Fresh Salad Topped with Beets

Supplies: 4 Beets (golden or red), 1 head of Boston or
romaine lettuce (chopped), 1 ripe avocado, peeled, pitted and sliced
(optional), 1/3 cup crumbled blue cheese or feta cheese, 1/4 cup of walnuts, 1
bottle Balsamic vinaigrette dressing

Instructions: Scrub beets and cut off green tops leaving
about 1 inch. Cook beets in boiling water for about 30 minutes or until fork
tender and drain. Peel beets once they
are cool enough to handle and slice.
Place in refrigerator drizzled with some of the balsamic dressing. Let sit for at least 1 hour. Place chopped lettuce into bowl and top with
chilled beets, avocado (optional), cheese, walnuts and dressing

Blueberry Salad

Take your favorite greens, add chopped tomato, cucumber, red
onion, carrots and anything else you might have in the frig. Toss with your
favorite dressing and top with blueberries. The combination is sensational and
makes a lovely presentation!

Strawberry Jam

Yields 8-8oz. jars

5 cups crushed strawberries (about 5 lbs. whole berries)

¼ cup lemon juice

7 cups sugar

One package fruit pectin

Prepare jam jars according to package directions. Combine
the crushed strawberries with lemon juice in a large pot. Gradually stir in
fruit pectin. Bring to a full rolling boil over high heat, stirring constantly.
Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for
1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars
carefully, leaving ¼ inch head space. Place hot lids on jars and tighten rims
on. Place filled jars into a large pot of water so that 1″ – 2″ of water cover
lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently
for 10 minutes. Turn off heat and remove lid from pot. Let stand for 5 minutes.
Carefully remove jars

and place on a towel. Allow to cool undisturbed for 12 to 24
hours. After cooling test seals by pressing the center of each lid, if a lid
does not flex up and down, it is sealed! You can store jars for up to a year in

a cool, dry, dark place. Enjoy!!!

Sweet Potatoes

Sweet Potato Trivia………

Sweet Potatoes are actually the root of plant that is in the
Morning Glory family.

Sweet Potatoes are an extremely nutritious food. They are
high in vitamins A and C, rich in Calcium and Potassium and an excellent source
of fiber.

Is it a Sweet Potato or Yam?

What is marketed in the US as “yams” are really a variety of
Sweet Potato.

A true Yam is a starchy edible root. It is rough and scaly.
They are grown mainly in the Caribbean.

True yams are a tropical tuber that can grow up to 6 feet in
length and weigh up to 150 pounds.

American “Yams” are the variety of sweet potato that has an
orange flesh and is moister and sweeter then the pale yellow sweet potato.

Cooking Sweet Potatoes

To bake sweet potatoes simply pierce the skin w/a fork and
place on a baking sheet in a preheated 375 degree oven for about 45 minutes or
until tender.

To microwave sweet potatoes, pierce the skin w/a fork and
place them a paper towel. Cook on high 5-9 minutes for 2 medium potatoes and
10-13 minutes for 4 potatoes.

Microwave Sweet Potatoes: For best results, choose uniform
size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper
towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and
rearrange after half of cooking time. Cook on HIGH power level. Cooking time
will vary, depending on the number of sweet potatoes.

Sweet Potatoes Minutes

1 4 to 6

2 6 to 8

3 8 to 12

4 12 to 16

5 16 to 20

Sweet potatoes may still feel firm when done. Let stand 5
minutes to soften.

Grilled Sweet Potato and Green Onion Salad

4 large sweet potatoes (not peeled)

4 scallion, (using both parts)

1/2 cup canola oil

salt/pepper

1/4 cup cider vinegar

2 TBS balsamic vinegar

1 heaping TBS Dijon mustard

2 tsp honey

1/2 cup olive oil

1/4 cup fresh flat leaf parsley, chopped

In a large saucepan place potatoes, cover by an inch w/cold
water, add 1 TBS of salt and bring to a boil. Cook about 40 minutes or until
just cooked through but not too soft. When cool, slice crosswise into 1/2-thick
slices. Must be fork tender!

Preheat grill to high. Brush potatoes on both sides w/canola
oil and salt/pepper to taste. Grill until lightly brown on both sides about 1-2
minutes per side. Remove and place in a bowl. Brush scallions w/remaining
canola oil and grill until slightly charred and softened, about 4 minutes.
Slice scallions thinly and place in bowl w/potatoes.

Whisk together vinegars, mustard and honey in a bowl,
salt/pepper to taste. Slowly whisk in the olive oil. Pour dressing over
potatoes, add parsley and gently toss. Enjoy!!

Sweet Potato Fries w/Garlic Dip

5 sweet potatoes cut into 1 by 5 inch “fries” (leave skins on)

3 TBS olive oil

2 TBS chopped fresh basil leaves

2 tsp kosher salt

1/2 tsp ground black pepper

3/4 cup mayonnaise

1 clove garlic, minced

1 TBS lemon juice

Place potatoes fries on foil-lined baking sheet and toss
w/olive oil.

Bake in 400 degree oven for about 45 minutes

Meanwhile, combine basil, salt/pepper in a small bowl.

In another bowl combine mayonnaise, garlic and lemon juice, stir

When sweet potatoes come out of the oven, sprinkle w/basil salt.

Serve w/Garlic Dip.

Swiss Chard Toss

Supplies: 1 bunch of Bright Lights Swiss Chard or plain
Swiss Chard,1 cup frozen corn ,1 small chopped red onion,1 clove of garlic,
minced,½ cup of your favorite olive oil based salad dressing

Instructions: Add chard stems to saucepan of boiling water –
cook for 2 minutes. Add chard leaves and
corn and cook for 1 additional minute.
Cook onions and garlic in dressing in nonstick skillet on medium heat for
2-3 minutes. Stir in chard mixture and
cook for 2-3 additional minutes or until chard stems are tender, stirring
frequently.

Fun Fact: Swiss Chard is a good source of vitamins C, K, and
A. It has even been established to be beneficial for patients with Alzheimer’s disease due to its high level of
vitamin K.

Coming Soon!

Honey Carrot Zucchini Kugel

½ cup water

1-1/2 cups grated carrots

1-1/2 cups grated zucchini

1 medium onion, finely diced

3 eggs, separated

¼ cup honey (preferably Local HoneyJ)

1-1/2 cups peeled and grated potatoes

1 cup matzo meal

1 TBS chopped fresh dill, optional

½ tsp. salt

¼ tsp. pepper

Pre heat oven to 400 degrees. Combine water, carrots,zucchini and onion in med. Sauce pan.
Simmer about 4 minutes or until veggies are soft, cool slightly. Whisk together egg yolks and honey in large
bowl. Stir in cooked veggies, potatoes,matzo meal. dill, salt/pepper. Gently
fold in remaining egg whites. Turnmixture into well greased 9 in baking dish.
Bake for 30-35 minutes or until kugel is puffed and golden brown. Can be
served hot or cold.

Zucchini Toss w/Honey Dressing

½ cup vegetable oil

1/3 cup white wine vinegar

1 clove garlic, minced

1/3 cup honey (preferably Local HoneyJ)

½ tsp seasoned salt

¼ tsp pepper

2 cups zucchini, coarsely shredded

1 head iceberg lettuce (or 6 cups mixed greens), torn into
pieces

½ cup red onion, thinly sliced

1 cup seasoned croutons

1 cup grape tomatoes or tomato wedges

Combine first six ingredients in blender or place in jar and
shake well. Pour over zucchini. Place in frig for 30 minutes. Arrange lettuce in a large bowl. Add zucchini mixture and toss lightly. Garnish w/onion, croutons and tomatoes

Homemade Applesauce

Candied Apples

Apple Salad w/Carrots
1 tbsp honey
2 tbsp orange juice
¼ cup honey

Jewish Apple Cake Recipe:

Asparagus Tart..

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Homemade Applesauce

Candied Apples

Apple Salad w/Carrots1 tbsp honey2 tbsp orange juice¼ cup honey

Jewish Apple Cake Recipe:

Asparagus Tart..

Recipes

Youth Programs

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Apple Salad w/Carrots
1 tbsp honey
2 tbsp orange juice
¼ cup honey