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Cantaloupe Sorbet

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Cantaloupe Sorbet
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Cantaloupe Sorbet
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Ingredients
Servings: 6
Instructions
  1. make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in an airtight container and chill until cold.
  2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
  3. Freeze in an ice cream maker according to manufacturers direction,
  4. When thick and frozen, scoop into a container and freeze overnight.
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Pumpkin-Soup

Tangy Pumpkin Soup

Apples, Herbs, Pumpkin, Spices, , ,
Tangy Pumpkin Soup
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Tangy Pumpkin Soup
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Ingredients
Servings:
Instructions
  1. In a large soup pot on medium high, combine the orange juice with the vegetable stock. Add the pumpkin cubes, apple, ginger, salt, pepper and bay leaves. Make sure there is enough liquid to just barely cover the pumpkin. Cover, reduce the heat and allow to simmer on low until the pumpkin is tender. This may take up to 30 minutes.
  2. Let the pumpkin mixture cool, then carefully remove and discard the bay leaves. Using a blender or food processor, puree the mixture into a fine consistency and texture.
  3. Return the pumpkin puree to the soup pot and keep it on medium low heat. Add the turmeric, ground cumin, red chili powder and sugar. Adjust any seasonings and bring to a boil. Let cook another 8-10 minutes before adding the yogurt and ginger.
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Rhubarb

Rhubarb Sour Cream and Strawberry Crumb Cake

Rhubarb, Strawberries,
Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Ingredients
For Cake:
For Crumb Topping:
Servings: cake
Instructions
  1. Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  2. Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  3. Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
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Rhubarb

Rhubarb Crunch

Rhubarb
Rhubarb Crunch
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Rhubarb Crunch
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Ingredients
Servings:
Instructions
  1. Combine rhubarb pieces with 1 cup sugar and 2 Tbsp. flour and place in greased, 8-inch baking pan. Dot with 2 Tbsp. butter.
  2. Mix baking powder, egg, 1 cup sugar and 1 cup flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.
  3. Bake at 350°F for 40 minutes.
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462389511_apple

Apple Crisp

Apples
Apple Crisp
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Servings
8 servings
Servings
8 servings
Apple Crisp
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Place apple slices in buttered 9x5x4-inch loaf pan.
  2. Combine water and cinnamon; pour over apples. In a blender, or by hand, mix the flour, butter, and sugar until crumbly.
  3. Pour mixture on top of apples and pack down, making sure all apples are covered. Bake 1-1 ½ hours at 350°F, until browned and bubbly. Best served warm with vanilla ice cream or market-fresh cream!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Greens

Greens with Warm Bacon Dressing

Beet Greens, Endive, Spinach, Swiss Chard, , ,
Greens with Warm Bacon Dressing
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Greens with Warm Bacon Dressing
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Ingredients
Servings:
Instructions
  1. Fry bacon until crisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings.
  2. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well.
  3. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings.
  4. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.
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Rhubarb

Rhubarb Pudding

Rhubarb
Rhubarb Pudding
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Rhubarb Pudding
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Ingredients
Servings:
Instructions
  1. Layer ingredients in cake pan in order given.
  2. Pour water over the top and bake at 350°F for 30 - 35 minutes.
  3. When ready to serve, top with whipped cream.
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Tomato-Gazpacho

Fresh Tomato Gazpacho

Celery, Cucumbers, Garlic, Herbs, Scallions, Tomatoes, , , , ,
Fresh Tomato Gazpacho
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Fresh Tomato Gazpacho
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Ingredients
For Soup:
For Croutons:
Servings:
Instructions
  1. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
  2. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
  3. When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
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Cauliflower

Oven Roasted Cauliflower with Rosemary and Garlic

Cauliflower, Garlic, Herbs
Oven Roasted Cauliflower with Rosemary and Garlic
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Oven Roasted Cauliflower with Rosemary and Garlic
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 400°F. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. You can allow the mix to marinate for up to 2-24 hours (refrigerated in an airtight container.)
  2. Spread the mixture onto a large ungreased cookie sheet, using a rubber spatula to scrape all the herbs and spices onto the cauliflower. Bake for about 15 minutes.
  3. Turn the cauliflower over with a heat-proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve.
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lettuce

Wilted Lettuce Salad

Lettuce
Wilted Lettuce Salad
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Wilted Lettuce Salad
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Ingredients
Servings:
Instructions
  1. Fry bacon until crispy. Remove from pan and set aside. Add sugar, vinegar and water to the hot bacon grease in the frying pan. Cook over low heat, scrapping bottom of pan to loosen browned bacon bits. While heating through, crumble bacon.
  2. Shred lettuce into a bowl. When dressing is heated through, pour over lettuce, stirring to evenly coat and wilt lettuce. Garnish with crumbled bacon and serve immediately.
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