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Category Recipes

Peach Recipes

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Meagan saw that there were peaches coming in this week's fruit shares, and she told me about this great peach cobbler recipe that she has.  I am always looking for ways to cook peaches so that hubby Jon can enjoy them, too (he's allergic to raw stone fruit).  Here's Meagan's recipe:

Skillet Fruit Cobbler

  • 4 cups sliced and peeled fruit (Peach/blueberry or peach/raspberry are
  • definitely the best combinations I've tried)
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 tsp cinnamon

Simmer for ten minutes in an oven safe skillet, remove and keep in a bowl.

  • 4tbsp butter
  • 1 cup self rising flour (or 1 cup AP flour with 1 1/2 tsp baking
  • powder and 1/2 tsp salt)
  • 1 cup sugar
  • 1 cup milk
  • 1/4 tsp salt

Melt butter in the skillet, add the rest of the ingredients and stir
until well combined. Carefully place fruit evenly over batter and pour
any remaining syrup over. Bake about 40 minutes or until evenly
browned at 350.
 

And, while I'm at it, here's one of my favourite things to do with peaches - Barbecue them!  Here's a recipe, I don't usually follow one as they are good just straight off the grill with ice cream, but cinnamon sugar butter sounds divine!

Grilled Peaches with Cinnamon Sugar Butter - Bobby Flay

Happy Peaching!

 



Lansay's Legal Zucchini Muffins - From Elaine

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Says CSA member Elaine: "I have this great muffin recipe for my  wheat and cow milk free diet and I like to get as much zucchini as possible so I can put down 2 cup bags in the freezer for winter."

and she shared her recipe!

Lansay’s Legal Zucchini Muffins:

No wheat, no cows milk, no soy

 

Preparation:

  • Put liners in large muffin tin (12) and mini muffin tin (9). Recipe makes 12-16 large muffins or 12 large and 9 minis

  • Preheat oven to 350 degrees

  • Set oven rack to middle of the oven

  • Remove seeds from zucchini and grate 3 cups of zucchini

 

Process:

1. Mix the following together well

    • 3 well beaten eggs

    • 1 and 1/3 cup of White sugar

    • 2 Tsp of vanilla

2. To this mixture add:

  • 3 cups of grated zucchini

  • 2/3 cup of oil or melted lard/shortening(no soy)

 

3. Let the# 1+#2 mixture stand for 5 minutes

 

4. In a separate bowl, mix the following together

  • ½ cup of arrowroot flour

  • 1 cup potato/tapioca flour

  • 1 ½ cup corn flour

  • 2 tsp baking soda

  • ½ tsp nutmeg

  • 2 tsp cinnamon

 

5. in a small bowl, mix the following

  • 1 cup of dried cranberries or raisins

  • 1 cup chopped pecans

  • 2 Tablespoons of #4

 

6. Stir dry ingredients (#4) into wet (#1&#2) ingredients just enough to moisten the batter

7. Stir /fold in the nuts and berries (#5)

8. Fill the muffin tins to the brim

9. Bake in a 350 degree oven on the middle rack for 12-15 minutes, checking with a tooth pick at 10 minutes.

If toothpick comes out dry, remove the muffins and take out of the muffin tins to stop the cooking.



Week 13 Share Recipe from Melanie

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I know you're always looking for fresh food ideas... here's what I made last night.

uses up.... beet greens, zucchini, mushrooms, pesto
 
boil 1/2 box pasta (gemelli, but you can use whatever you like) according to package directions
saute in olive oil the following:
 - 2 pucks of pesto
 - 2 cloves garlic, minced
 - mushrooms, I used 5-6 cut into quarters but you could use more/fewer as desired
 - zucchini, I diced the small one that came in the share, but you could use more/less as desired
 - beet greens, 1 bunch - cut into 1/2" wide strips after washing/spinning dry (Add these after rest of veggies are more or less tender
 - once the beet greens are wilted then add...
 - 1/3 cup heavy cream (I eyeballed it til I got the consistency I was looking for..
 - stir in seasoning (salt, pepper, hot chili flakes) to taste
 - finally stirred in the cooked drained pasta
 
SO YUMMY!  I can't eat onions but I bet those would be delicious in this recipe too if added at the start with the pesto & garlic.  Could probably also do this with turnip greens, spinach...
 
let me know if you try it :)
 
-Melanie


Quick share supper

Posted on by Justine Mentink

Last night Nathan and I were both were home later than usual, then we still had to do the chicken and sheep chores (we have 300 free range chickens and 40 sheep, including lambs). After, we both didn't feel like making supper, or we didn't have the inspiration. I had brought home my share and so we had asparagus and beet greens and decided to make the quickest of meals, a veggie stir fry with noodles.

Super quick stir fry with noodles:

I started with garlic and an onion, chopped them both up and added them to a pan with some olive oil. When those were sautéed, I added a bunch of sliced mushrooms, the beet parts of the beet greens, a whole leek sliced thin and a sliced carrot. You could pretty much put anything in here that needs a few minutes to cook. After those were almost cooked through, I added the asparagus (cut into inch long pieces), and after a few more minutes added the greens part of the beet greens, as well as some left over chopped Asian greens. I added Tamari and a little hot sauce. While this was going on I had made some wild rice noodles (I would have made rice, if I didn't have noodles).

 To make it extra delicious I put the noodles in the bowls and added butter and grated cheddar before the cooked veggies. Cheese seems like kind of a strange addition, but it's really good, trust me.

We had enough for lunches the next day and went to bed with some fresh veggies in our bellies.