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Recipes from the Farm
Featured Recipes
What’s better than visiting the fields and bringing home a bunch of fresh picked produce and looking up favorite recipes? Sharing your favorites with others! We caught up with a few of our partnering farmers, makers, neighbors, volunteers and asked them if they would share their favorites.
Allen Engle’s Favorite Recipes - Find Engle Family Honeybee Hives Honey in the Farmstand
Spicy honey, or Pepper infused honey:
Ingredients:
1 or more pounds of honey
Your choice of peppers, 4 or 5 peppers per pound of honey. I’ve used Jalapeño, Serrano and Habanero (least to most heat in my opinion). Each pepper seems to have a slightly different flavor as well. You’ll want to choose the spiciest peppers of a variety, and the produce manager can frequently help you, or ask a friend who enjoys spicy cooking. If you don’t have very spicy peppers, you will need to add more peppers, which will make the infused honey runnier, and perhaps not as long lasting. I find that for Jalapeños they should have scar like stretch marks and be starting to change color to dark green or red. Cut one up and taste a tiny slice to ensure it’s what you want.
Containers for your infused honey (washed and dried)
Directions:
Warm the honey up enough so it feels warm (warm water bath for an hour). This makes it easier to work with.
Place honey in a stainless steel, or glass bowl.
Wash and dry your peppers. Start with 2 peppers per pound of honey. Remove the stems, then dice the peppers, keeping the seeds. Stir into the honey. Cover and let sit for an hour. Stir again and taste. If it’s significantly not hot enough. Add another pepper. If it’s close, give it another hour. Keep it covered while soaking.
Once you have the spiciness your looking for, I generally will give it another 30 minutes after stirring. Then I’ll place a sieve over a second bowl and pour the honey pepper mixture into the sieve.
After the infused honey is strained, place into your prepared containers and cover with a lid.
Zabar’s Roasted Kale Salad
Ingredients:
1 large bunch of kale
1/4 cup dried cranberries
1/4 cup toasted sliced or slivered almonds
olive oil
salt
Dressing Ingredients:
2 Tablespoons Olive Oil
2 Tablespoons Lemon juice
1 1/2 teaspoon Honey
1 clove garlic (mashed)
2 Tablespoons Tahini
1 Tablespoon Parmesan Cheese, grated
a pinch of red pepper flakes
water to thin as needed
salt to taste
Directions:
Heat oven to 350 degrees
Remove center stem. Tear or cut kale into 2-3 inch pieces and place in a bowl. Add a little olive oil and salt and mix. Spread on a cooking sheet on parchment paper.
Place kale in oven for 5 to 6 minutes, until slightly wilted and browned around the edges. This can happen quickly so watch carefully.
Remove from oven and let cool.
Add dressing ingredients in a small bowl. Mix briskly with a whisk until well mixed.
Place kale in a salad bowl, adding cranberries and almonds, add dressing and toss.
Enjoy the variety of flavors and textures
Volunteer Lisa McGowan: My favorite recipe and why . . .
Slow Cooked Lamb Stew. I think it is one of the best uses of Rosemary and really compliments lamb, but beef, pork and wild game as well. And, they can all be easily substituted in my recipe.
The use of mushrooms works so well to cut back the amount of meat needed. (Big money saver.) I often use my homemade bone broth which add a ton of favor.
One final footnote: Stock vs. Bullion vs. Bone Broth is great to learn about and truly makes a big difference in cooking.
Ingredients:
Lamb meat – I like bone-in chops. Coat in flour, salt and pepper and fry in olive oil first.
Add a half cup red Wine, simmer it to reduce and release the meat and drippings.
Place the meat and drippings into a Crook Pot and add:
Carrots – Three medium carrots peeled and cut into half-inch pieces.
Celery ribs – Two celery ribs, chopped into small pieces.
Mushrooms – Fresh mushrooms of any kind, sliced thick.
Onion – One medium yellow onion cut into medium dices.
Garlic – Minced.
Beef bone broth – Better than Bullion Beef or Vegetable are fine too.
Worcestershire sauce – One of my favorite flavor enhancers, Worcestershire sauce adds tang, sourness, sweetness, a bit of heat, some kick, and saltiness.
Potatoes – I like Yukon Golds, quartered but not too small so they do not get mushy.
Sweet peas – If fresh isn’t in season, one cup of frozen peas works well. Do not thaw them out and add them in last to keep them a bright green color.
Rosemary - use a large sprig for cooking, remove it before serving and add a sprig it each serving.
Cook on low, maybe 6 hours. High, 4 hours. Look for fork tender vegetables and the meat falling off the bone (which should be pulled out and the meat cut into chucks before serving.)
Slow Cooked Lamb Stew
A bright, crunchy salad that comes together in minutes.
The basics: thinly sliced pak choi, green onions, and fresh cilantro, tossed in a simple olive oil–and–lemon dressing with a pinch of salt.
Bok Choy Salad
A quick, sweet-savory skillet side.
The basics: hakurei turnips and carrots browned in a hot pan with garlic and sesame seeds, then finished with a drizzle of honey.
Sesame Turnips & Carrots
A simple, colorful side you can make in minutes.
The basics: beets and carrots grated raw, tossed with a little olive oil, lemon, and salt — bright and fresh.
Beet & Carrot Salad
Don't toss the beet tops — they're half the gift.
The basics: beet greens sautéed with a little olive oil and garlic until just tender, finished with a pinch of salt — a second dish from the same bunch.Sautéed Beet Greens
Recipes courtesy of Food Hero, Oregon State University Extension Service
