Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!
Ingredients:
2 cups baby chickpeas
1 cup cherry tomatoes, halved
1 cup mini Bell peppers, seeded and thinly sliced
½ cup sweet Skagit onion, thinly sliced
1 tablespoon chopped fresh parsley
½ cup crumbled feta cheese
2 tablespoons fresh lemon juice
¼ cup olive oil
1 clove garlic, crushed
Sea salt and fresh ground pepper
Chopped baby red Romaine (optional)
Method:
1. Rinse and drain chickpeas. In a large bowl, combine chickpeas, cherry tomatoes, peppers, onion and fresh parsley. Season lightly with salt and pepper.
2. In small bowl, whisk together olive oil, lemon juice and crushed garlic, seasoning to taste with salt and pepper. Drizzle dressing over chickpea mixture, and top with crumbled feta cheese. Serve alone, or over a bed of Romaine lettuce drizzled lightly with additional olive oil and lemon juice.
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Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Ingredients:
3 cups freshly-shucked corn kernels
2 tablespoons chopped fresh herbs of your choice, such as parsley, basil and chives
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
¾ cup heavy cream
Vegetable oil, for frying
Sliced scallions, for serving
Crème fraîche, for serving
Method:
1. In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the eggs, herbs and heavy cream until the batter is well-combined.
2. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
3. Garnish the corn fritters with scallions and a generous dollop of crème fraîche.
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Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.
Ingredients:
7 cucumbers, sliced
5 white onions, sliced
1 green pepper, chopped
1 sweet red Bullhorn pepper, chopped
¼ cup salt
Crushed ice
Pickling solution:
2½ cups white vinegar
2½ cups granulated sugar
1 tablespoon mustard seed
1 teaspoon celery seed
¾ teaspoon tumeric
¼ teaspoon cloves
Method:
1. Prepare vegetables and place in a large bowl. Mix in salt and ice, then place in a cool place and let stand for at least 3 hours. Drain.
2. Mix pickling solution, add to drained vegetable in a large pot or kettle. Bring mixture to a boil, remove vegetables to canning jars immediately and cover in the hot liquid; seal.
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Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.
Ingredients:
8 eggs
2 cups Chanterelle mushrooms, washed
1 pint Sungold cherry tomatoes, sliced in halves
4 cups spinach greens
1 Walla Walla sweet onion, finely chopped
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the mushrooms to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the onion, tomato and spinach. Sauté for an additional 2 to 4 minutes or until the onions are softened and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the mushrooms to the skillet, arranging in an even layer. Top with the vegetable mixture and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
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Donut Peach Shortcakes with Vanilla-Honey Crème Fraîche
Topped with our housemade crème fraîche and ripe Donut peaches, these shortcakes are moist, crumbly and just a touch sweet.
Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon
4 cups Donut peaches, pitted, peeled (if desired) and sliced
1 cup sugar
1 cup Farm & Larder vanilla-honey crème fraîche
Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.
4. In a second bowl, mix sliced peaches with sugar. To assemble, split each shortcake in half and top both halves with a serving of sliced peaches. Finish with a generous dollop of crème fraîche.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.
Ingredients:
Polenta
4 cups chicken stock
¼ cup water
4 links chicken Italian sausage
2 red Bell peppers, seeded and thinly sliced
1-2 Piment d’Espellete peppers, seeded and thinly sliced*
2 mixed summer squash, washed and thinly sliced
1 Walla Walla sweet onion, peeled and thinly sliced
2 cloves garlic, minced
Grated Grana-style cheese
Sea salt and fresh ground pepper
*Depending on your heat preference, feel free to tweak the quantity of these smoky, slightly-spicy peppers to your liking.
Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 15-20 minutes.
2. Meanwhile, in a skillet, cook sausages in a half inch of water until done and remove to a plate and keep warm. Discard cooking water. In the same skillet, add both varieties of peppers, summer squash, garlic and onions along with a drizzle of olive oil and turn heat up to high. Sauté vegetables, turning just occasionally until all just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
3. Remove polenta from heat and stir in Grana cheese, and salt and pepper to taste. Top with sausage and pepper mixture. Serve immediately.
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Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
Ingredients:
1 pound green beans
¼ cup yellow onion, finely-chopped
3 tablespoons butter
2 tablespoons parsley, finely-chopped
2 tablespoons oregano, finely-chopped
2 tablespoons basil, finely-chopped
2 tablespoon mint, finely-chopped
Sea salt and fresh ground pepper
Lemon wedges
Method:
1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.
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Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Ingredients:
2-3 ripe peaches, chilled
1-2 tablespoons Farm & Larder Lime basil simple syrup
2 cups sparkling mineral water
Vodka, to taste
Sliced lime wedges
Additional peach slices for garnish
Method:
1. Chop and pit the peaches, then place in a high speed blender or food processor along with about 1 tablespoon of the simple syrup. Purée until uniform, about 45 seconds to a minute. Check for sweetness, and add more simple syrup as desired. Pour mixture through a fine mesh sieve into a pitcher. Use a spoon to press out all the juice from peach pulp. Discard pulp.
2. Assembling one drink at a time, pour a ratio of one part peach purée and one part mineral water, leaving a bit of room at the top of the glass for a splash of vodka. Stir in vodka to taste. Top off with a squeeze of fresh lime and garnish with a slice of peach.
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Grilled Corn with Dry Grill Rub
An innovative use for our housemade rub!
Ingredients:
4 ears sweet corn, shucked
Olive oil
2 tablespoons Farm & Larder dry grill rub
Method:
1. Preheat grill to medium-high.
2. In a shallow dish, add a very thin layer of olive oil. Roll each ear of corn in oil to lightly coat. Then rub each with about 2 teaspoons of the dry grilling rub, rotating as you do so to make sure rub is evenly distributed.
3. Place corn on grill and cook, rotating occasionally to apply heat to all sides, until sections of the corn are lightly blackened and the kernels are bright yellow. Remove and serve immediately.
Variations: This rub is also wonderful sprinkled over grilled peppers or summer squash.
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