Huckins Farmers Community Garden
Huckins Farmers Community Garden
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THE OFFICIAL WEBSITE OF THE HUCKINS FARM HOMEOWNERS TRUST
HuckinsFarmers’ Recipes using our community garden produce
Gazpacho Andaluz | Basil Pesto | Tomatoes with Dumpling | Stuffed Zucchini | Delicata Squash | Swiss Chard | Summer Squash | Pickles |
Ingredients:
1 ½ lbs. fresh ripe tomatoes
1 medium green pepper, cut into pieces
1 small onion, cut into pieces
2 small Kirby cucumbers
or 1 small cucumber, peeled, cut into pieces;
4 TB red wine vinegar
¼ tsp tarragon
¼ tsp sugar
1 clove garlic, chopped
1 cup tomato juice
(if tomatoes are very flavorful, just use ice water)
Salt to taste
Croutons
2 TB butter
1 clove garlic, crushed
6 slices white bread, crusts removed,
cut into small cubes
Garnish:
Diced cucumber, green pepper, tomato, and onion
Directions: Soup
Place all soup ingredients in a processor or blender, in several steps if necessary.
- Blend until no large pieces remain.
- Strain, pressing with the back of a wooden spoon to extract as much liquid as possible.Taste, adjust with more salt and vinegar if desired.
Chill. Very, best if chilled overnight.
Directions: Croutons
Melt the butter in a heavy skillet; add the crushed garlic, then stir in the bread cubes, coating them with the butter and garlic.
Cook over very low heat, stirring occasionally, for about 30 minutes or until the bread cubes are golden and very crunchy. Cool
Serve the soup with garnishes and croutons on the side.
Gazpacho keeps for many days in the refrigerator.
Ingredients: (basic proportions)
Ingredients: (basic proportions)
2 cups fresh basil leaves, washed and dried
¼ cup grated Parmigiano-Reggiano cheese or a combo of Parmesan and Romano (3 parts Parm to 1 part Romano)
¼ cup pine nuts (walnuts or cashews can be used)
1-2 cloves garlic (more if you love garlic!)
Salt and pepper to taste
½ cup extra virgin olive oil (EVOO)
Directions:
Add garlic, nuts, salt, and pepper to a food processor and mix until smooth but not too fine (you want some texture of nuts to remain)
Add fresh basil leaves to the processor.
Mix briefly, then continue processing while adding EVOO in a steady stream until all the leaves are chopped and well incorporated with the nuts and garlic.
Repeat with more basil and EVOO.
Add cheese(s) and process until well mixed.
Add a splash of fresh lemon juice and blend briefly.
Taste and adjust ingredients as you like. This should make a thick pesto, which you can thin with EVOO for use as a marinade or dressing.
Serve on pasta; as a dip with fresh bread or vegetables; as a marinade on chicken or fish.
Delicious used as a light topping on pizza!
Storage and notes:
Store basil pesto in small containers.
To keep air out, pour a layer of EVOO over the pesto until it's just covered.
Store in the refrigerator.
Or, freeze in ice cube trays or small containers.
The key is to cover it so air doesn’t get in and to freeze it immediately.
Ingredients:
Salad
2 ½ lbs. ripe tomatoes, cut into 1- to 2-inch pieces
1 garlic clove, grated
½ cup basil leaves, torn
Kosher salt and black pepper
1 - 2 Tablespoon store-bought crispy fried shallots. (optional)
Vinaigrette
3 tablespoons chili crisp (or chili oil)
2 tablespoons rice vinegar
1 tablespoon soy sauce, or more to taste
Potstickers
1 lb. frozen potsticker dumplings
canola or vegetable oil
Directions:
Place the tomatoes in a large bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt, and a big pinch of black pepper.
Toss to combine and set aside.
Vinaigrette: whisk together the chili crisp, rice vinegar, and soy sauce. Add more soy sauce to taste.
Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium-high for 1 to 2 minutes until very hot.
Add 1 to 2 tablespoons oil and, working in batches, add the dumplings flat-side down and cook until the bottoms are lightly browned,
1 to 2 minutes. Immediately add about ¼ cup water to the pan, just enough to cover the base of the dumplings. Cover and cook until
the water has evaporated, 3 to 4 minutes. (Cook meat dumplings an additional 1-2 minutes, or as directed on package).
Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (Dumplings may be steamed; see Note.)
To serve, place the warm dumplings over the tomato salad and drizzle with the chili crisp vinaigrette.
Toss very gently. Top with the crispy fried shallots (if using) and the remaining basil leaves.
Serve warm or at room temperature.
Note: To steam, arrange the dumplings in a steaming basket lined with baking paper or cabbage leaves, place over a pan of boiling water,
and steam for 10 to 15 minutes
Ingredients:
Ingredients:
2lbs small zucchini
2 eggs, slightly beaten
1/3 cup fine breadcrumbs
½ cup grated Parmesan
¼ cup oil
1 small onion, minced
A few sprigs of parsley, minced
Salt, garlic salt, pepper, and thyme to taste
Wash zucchini, trim ends as necessary, and parboil whole in boiling salted water for about 15 minutes.
Drain, and when cool enough to handle, cut in half lengthwise.
With a teaspoon, carefully scoop out the pulp, leaving a clean cavity.
Arrange shells in a greased, shallow baking dish.
Mash the pulp
Add eggs, crumbs, cheese, oil, onion, parsley, and seasonings. Mix well.
Sprinkle zucchini shells with salt and pepper and fill with pulp mixture.
Bake in a moderate oven for 25 – 30 minutes. (325º – 350º).
Non-recipe recipe:
Cut squash lengthwise and scoop out the seeds. Then slice the halves across at about 1/2 inches apart, making multiple C-shaped pieces.
Turn oven to 425º.
Slather the squash pieces in melted butter, then season with fresh or dried sage and/or other seasoning mixtures (e.g., Badia Complete Seasoning), or just salt and pepper. Shake on some grated Parmesan.
Lay the pieces flat in a pan that fits all the pieces.
Bake for 15 minutes, then flip each piece over for another 10 minutes or so.
Squash is done when it is browned and soft.
Eat it with the skin on.
For a vegan version, use olive oil and seasoning, and no cheese.
recipe:
1. Cut chard leaves from stems and set aside.
2. Cut and spin-dry the leaves.
3. Chop up stems in 1/2 inch pieces.
4. Chop and sauté some onion with the stems and some fresh garlic.
5. Add a little thyme and nutmeg and continue sautéing until caramelized.
6. Chop and add leaves and a little water. Cover to wilt. I put a pat of butter in there too.
7. Sauté a little more.
8. Drizzle a little balsamic vinegar or squeeze in some lemon.
Optional: (do a little of all of these, but it is fine to leave some of them out)
- pine nuts
- parmesan (this is definitely a good one)
- pinch of red pepper flakes
- coriander
- mint
Summer Squash with Gruyère Cheese
Ingredients:
Salad:
1 lb. (about 2) yellow squash or zucchini
(one of each is nice for color contrast)
¼ cup Marcona almonds
Basil leaves
Maldon salt (to taste)
Dressing:
¼ cup EVOO
2 tsp white balsamic vinegar
1 tsp kosher salt
1 tsp sugar
10 twists of fresh black pepper
Zest of one lemon
Directions:
In a large bowl, whisk all dressing ingredients together.
Using a vegetable peeler (or mandoline), peel squash into ribbons (not strings).
Add the squash ribbons to the bowl, then add the almonds.
Toss to combine.
Place squash mix on a serving platter.
Using a peeler, peel sheets of Gruyère over the salad to nearly cover.
Bruise the basil leaves and toss over the salad.
Finish with the salt (to taste)
Ingredients:
4-6 lbs. Pickling cucumbers, sliced thin
8 small onions, sliced
½ C. salt (Kosher or pickling salt)
Ice cubes (enough to cover all cucumers)
For brining mixture:
5 C. sugar
1 ½ tsp. turmeric
2 Tbs. mustard seed
2 tsp. celery seed
5 C. vinegar
Directions:
In a large bowl, add sliced cucumbers, sliced onions, and salt. Cover with ice.
Let stand 3 hours. Drain and add to a large pot.
Combine all brining mixture ingredients.
Pour over cucumber mixture.
Bring to boil. Do not overcook. Just bring to boil.
Place in sterilized jars. Seal.
Makes about 8 pts. Keep refrigerated.
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