Recipes

Here are some of favorite family recipes using the top picks from our fields. These recipes are collected with many others in our very own cookbook, “In Season.” The cookbook is available for sale in our market.

Everybody's Favorite Salsa

Chop and Combine

8 cups peeled tomatoes
4 cups sweet green and yellow peppers
3 cups onions
1 cup red peppers
1 cup seeded jalapeno peppers (wear gloves!)

Add:

2 cups cider vinegar (regular vinegar works too)
4 cloves garlic, minced
5 1/2 oz can tomato paste
2 Tbsp white sugar
1 Tbsp salt
2 tsp paprika
1 tsp oregano

In a large sauce pan bring all of the ingredients to a boil, stirring often. Simmer for about one hour or until thick enough to coat the spoon. Fill and seal jars. Process in boiling water bath for 20 minutes. Makes 7 pints

Squash Apple Bake – Tamra Davison

1 Medium Squash (butternut, buttercup or acorn are nice)
2 to 3 apples
1/3 cup brown sugar
1/3 cup margarine, softened
2 tsp. flour
½ tsp. salt
¼ to ½ tsp. cinnamon

Cut Squash into ½ inch slices
Arrange in 8 inch square, glass dish
Cut apples into thin slices and place on top of squash
Combine remaining ingredients until well blended, and drop by spoonful over squash mixture.
Cover with plastic wrap
Microwave for 17 to 20 minutes on high.
Let stand covered for three minutes before serving

Apple and Raspberry Crisp – Glenda Weglo

6 Cups sliced peeled apples
1 pkg (300g) unsweetened frozen raspberries or 1½ cups fresh raspberries
1/3 cup sugar
2 Tbs. Flour
2 Tsp. cinnamon

In a 2 liter baking dish, combine apples and raspberries.
In a small bowl combine sugar, flour and cinnamon and add to fruit and toss to mix

Topping:

1 cup quick cooking rolled oats
¼ cup packed brown sugar
1 Tsp. cinnamon
¼ cup soft margarine

Combine rolled oats sugar and cinnamon
With pastry blender, cut in margarine until crumbly.
Sprinkle over top of fruit mixture
Bake at 350 c for 55 minutes until mixture is bubbling and fruit is barely tender. Great served warm with vanilla ice cream.

Freezing Sweet Corn – Lila Lambrecht

9 cups raw sweet corn of cobs
½ cup sugar
1 tsp. salt
2 Cups cold water

Mix all in kettle, boil 2 minutes
Cool, don’t drain.
Pack in Freezer containers or bags and freeze
To serve, just defrost and heat in the microwave