Recipes
Charbroiled Spring Wild Chinook Salmon With Nasturtium Vinaigrette
Courtesy of Clarksville Station’s Tim Grandinetti | Photo by Carmen Troesser
Plain Sugared Crępes
For this recipe you will need a small saucepan; a food processor or stand mixer; a fine conical sieve; a glass measuring cup or pitcher; a rubber spatula; a metal spatula; and a well-seasoned 10-inch skillet, crêpe pan or griddle.
Ingredient
Pickled Peaches
2 (32 oz.) cans peaches
1 1/2 cups sugar
3/4 cup vinegar
4 cinnamon sticks
2 tsp. whole cloves
Drain peaches and reserve syrup. Combine sugar, vinegar, cinnamon, cloves and syrup and bring to a boil. Simmer for 10 minutes. Pour over peaches and
Peaches and Cream
This lovely creation comes by way of Messy & Picky, another of our favorite Philly food bloggers and fine Fair Food Farmstand volunteers! Enjoy! All photos are also theirs and used with their permission. Many thanks to these loc
Peach Turnovers
This recipe comes to us from Ashley Jerome, "Fire in the Kitchen", a feature in Grid Philly Magazine. Thanks, Ashley!
Ingredients:
1/2 can Three Springs Fruit Farm Canned Peaches
3 tbsp peach jelly
1 tbsp cornstarch
1/8 tsp cinna
Cantaloupe granita
2 cups coarsely chopped cantaloupe (from ½ melon, seeded)
¼ cup sugar, or to taste
½ TBS fresh lemon juice, or to taste
1 cup ice cubes
Purée all ingredients in a blender until smooth, then pour into a
Melon Drizzled with Lemon Cardamom Yogurt Sauce
IngredientsCantaloupe chunks (or honeydew or canary melon)1/2 cup plain Greek yogurtzest from small lemon2 teaspoons lemon juice1 teaspoon coconut milk1/2 teaspoon honeypinch cardamomInstructionsMix the yogurt, lemon zest and juice, coconut milk, hon
Cantaloupe Bread
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
Cantaloupe Cream Pie
Ingredients
Crust
1 cup all-purpose flour
3 tablespoons confectioners' sugar
8 tablespoons margarine
Pie Filling
4 cups cantaloupe - peeled, seeded and pureed
1 cup sugar
1/3 cup all-purpose flour
1/3 cup cornstarch
1/4 teaspoon salt
3
Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Turkish Salad
Mix mildly bitter greens or parsley with savory leaves and chopped scallions. Dressing:1/2 tsp pomegranate molasses, 1/4 tsp crushed garlic, 1 tbs olive oil, 1 tsp lemon juice. Top with tomato cubes.
Thumbs up Red Russian Salad
Red Russian Kale
Blueberries
Carrots
Sliced Pecans
Honey Mustard Vinaigrette-homemade is easy. Equal amounts of honey, mustard, apple cider vinegar, and olive oil. Tweak amounts to fit your taste...
Toss all together and enjoy
Thai Chicken & Lemongrass Soup
Ingredients:
1.5lb boneless skinless chicken breast cut into cubes
1.5 cups white cooking wine
1 32oz container chicken broth
2 cups water
3 stalks lemongrass
1 medium white onion chopped
1 Lisbon lemon
4 sprigs dill chopp
Tart of Garlicky Greens and Black Olives
2 tbsp olive oil3 cloves garlic, minced½ pound mixed, leafy greens without stems (mustard, kale, collard, beet, turnip, chard), finely chopped1 15 oz container of ricotta¼ cup chopped, pitted brined black olives (e.g., Kalamata)2 l
SWISS CHARD AND SCALLOPS
INGREDIENTS:
1 Bunch of Swiss Chard (roughly chopped)
5-6 Large Scallops (wild caught)
5 Slices of Bacon (organic)
2 TBS of Deanna's Special Spice Mix
DIRECTIONS:
Fry your slices of bacon over medium heat until crisp. Remove slices from your pa