Recipes from our Garden Abundance

A catalog of our favorite seasonal recipes (made with love).

Spring Dug Parsnip Soup

Using few ingredients, this delicious velvety soup relies on the sweet richness of fresh-from-the-garden spring parsnips, & quality chicken stock.

Ingredients:

– Parsnips, lightly peeled and cut into chunks

– Chicken stock
– Garlic cloves, peeled & chopped
– Butter
– Sea salt to taste

Instructions:

~ You can use whatever amount of parsnips you wish, we used 5lbs for reference.
~ Place parsnips in a soup pot.
~ Add enough stock to just cover the parsnips.
~ Add sea salt to taste + “a good amount” of garlic (we used 10 cloves with the 5lbs of parsnips).
~ Bring to a gentle boil, reduce to a simmer, and cook covered until parsnips are fall-apart soft.
~ Puree in a blender, food processor, or using an immersion blender (be careful– it’s HOT!).
~ Adjust seasoning to taste, stir in a spoonful of butter until melted & serve warm!

Lobster Gazpacho ~ Serves 4-6

Ingredients:

– One 32 ounce jar unsweetened, un flavored tomato juice

– 1 cup raw apple cider vinegar
– 1/4 olive oil
– 1 cup cold water
– 1 tsp sea salt
– 1 tsp black pepper
– 2 T chopped fresh dill
– Cayenne pepper to taste (we use 1/4 tsp)
– 1/2 cup diced onion
– 2 cups +/- diced cooked lobster meat
– 4 cups +/- sliced snap or snow peas, and any other vegetables you choose (vegetables can change as the garden grows; red peppers, tomatoes, cucumbers, summer squash, carrots, whatever calls to you)

Instructions:

~ Combine liquid ingredients, herbs and spices.
~ Next add chopped lobster and vegetables, making it as thick or as thin as you like.
~ Taste for seasoning and adjust as needed.
~ Chill and serve soup cold.

Poached Garlic

Ingredients:

– Fresh garlic cloves, peeled and left whole
   (can fill your pot up to 2/3’s of the way)
– Sea salt to taste
– A few black peppercorns
– A few sprigs of fresh thyme
– Olive oil

Instructions:

~ Place garlic, salt, peppercorns and herbs in small heavy-bottomed sauce pan.
~ Add oil to cover completely by just a little bit.
~ Place on low heat and bring to gentle simmer.
~ Cover pot and allow to poach until garlic is soft and golden but still holds its shape (approx. 20 minutes).
~ Remove from heat, allow to cool.
~ Store in jars in fridge, will last quite a while.
*Add to anything for deep flavor,
or just smear on toast for a real treat!*

Spaghetti Squash Fritters

Ingredients:

– 1 spaghetti squash, seeded, cooked and cooled
– 1 small onion, diced
– Salt and pepper to taste
– 1 egg
– 1/2 cup cassava flour
– Heat friendly oil; avocado, tallow, lard or coconut oil
– Optional add-ins: fresh or dried herbs, garlic, parmesan cheese, finely chopped nuts, ham, whatever your heart desires!

Instructions:

~ Scrape ‘spaghetti’ from cooked squash into a lint free towel or mesh nut bag, twist and squeeze out the liquid from the squash into a bowl for another use (Kyra drinks her squash liquid with a little added salt and finds it delicious!)
~ Add onion, salt, pepper, egg + whatever optional add-ins
~ Toss to combine well
~ Heat oil in a heavy frying pan.  Once hot, add small scoops of squash mixture, pressing down to form little ‘cakes’.
~ Pan fry until deep golden brown on both sides.  Don’t crowd them, you want room for browning.
~ Remove to lined plate to absorb excess grease.
~ Add a bit more oil and continue to fry in batches.
~ Serve warm by themselves or with pesto from the garden or some poached garlic (see recipe above!) stirred into mayonnaise for a quick delicious sauce.
*Makes 12-15 fritters,
depending on size of your scoops.*

Carrot Cake Bites

Ingredients:

-1 stick unsalted butter, melted genty and at room temperature
-1/2 cup maple syrup
-1 large egg, at room temperature
-1 teaspoon pure vanilla extract
-1 1/4 cup cassava flour
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-3 pinches ground nutmeg
-1/4 teaspoon salt
-2 cups grated carrots
-1/2 cup sunflower seeds
-1/2 cup raisins

Instructions:

~Preheat oven to 350F & line cookie sheets with parchment paper
~Whisk together melted butter, maple syrup, egg, and vanilla until incorporated
~In a mixing bowl combine cassava flour, baking soda, cinnamon, nutmeg, and salt
~Add the dry ingredients to the wet and mix until just combined
~Stir in the grated carrots, sunflower seeds, and raisins
~Drop dough in rounded tablespoonfuls onto lined cookie sheets
~Bake for 12-15 minutes or until the edges start to brown
~Remove from the oven, let cool on cookie sheets for a few minutes, then transfer to a cooling rack to cool completely