Farmers To You Blog: Recipes

  • Gone Apple Picking? Try an Apple Brown Betty

    by Julie Wormser
    October 16, 2011

     

    Hundreds of New Englanders flock to Shelburne Farms  to pick sweet-tart Cortlands and Macintoshes and sample their cider donuts and caramel apples. Pre-Farmers to You, I would pick bushels of apples at a time and turn them into gallons of applesauce, sheets of fruit leather and jars of dried apple rings.  All good, mind you, but nothing compared to New England apples fresh off the tree.  What sold us on FTY last March was the fact that their farmers magically stored their apples in such a way that they still had that just-picked crunch months later.  A miracle!


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  • Pan Asian Slaw

    by Julie Wormser
    September 22, 2011

    Pan-Asian Slaw
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    Ingredients
    Shred six cups of any of the following (a Cuisinart helps here):
    Other Ingredients:
    • ½ t salt
    • 2 t sugar
    • 3 T rice vinegar or white vinegar
    Instructions
    1. Mix salt, sugar and vinegar together in a small bowl. Combine all shredded vegetables except for the minced shallots in a large bowl. Put the shallots on the top in a small pile. Heat the oil in a microwave or pan until almost smoking and pour hot oil over shallots to wilt them. Add the vinegar mixture and toss well.
    2. To complete your meal:
    3. Pan sear grilling kabobs, fry sausages or scramble eggs and add some fresh bread and cheese to make an eye-rollingly delicious meal.
    Lunch the next day:
    1. Add sliced meat or cheese to marinated salad.
    2. Put between two slices of fresh bread to make a hearty sandwich.
    3. Add a few fresh apples or even a slice of apple pie.

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  • Green Bean and Potato Salad

    by Julie Wormser
    September 22, 2011

    Green Bean and Potato Salad
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    Ingredients
    • 1 lb green beans, washed, de-stemmed, cut in thirds and steamed until just tender (4-5 min). Immerse in cold water after steaming to stop cooking process.
    • 2 lbs potatoes, scrubbed, diced, and boiled until tender (10 min). Drain and set aside.
    • 1 1b tomatoes--either halved cherry tomatoes or diced beefsteak tomatoes
    • 2 shallots, minced
    • 1/4 c sunflower oil
    • 12 basil leaves, cut into thin strips
    • 2 T red wine vinegar
    • Salt and pepper to taste
    Instructions
    1. Marinate minced shallots in vinegar, salt and pepper while potatoes and beans are cooking. Add oil to marinated shallots and gently toss with beans, tomatoes, potatoes and basil. Add more salt and vinegar if needed.

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