& FRESH FRUIT
4 chicken breasts
1 small shallot diced
1/2 pound fresh chanterelle mushrooms
3 tablespoons butter1 tablespoon olive oil
3/4 cup Red Raspberry Vinegar
1 can chicken broth
2 cups whipping cream
3 tablespoons flour
1/4 cup cold water
Fresh Red Raspberries
chicken in butter and oil on each side for 10 minutes. Remove chicken.
Add shallots and mushrooms saute to brown lightly. Remove and drain
Add Red Raspberry Vinegar to pan and deglaze, simmer and reduce
Return chicken to pan and add chicken broth. Cover and simmer over
medium low heat 20 minutes or until chicken is cooked through. Remove
chicken again and place on serving platter. Season with salt and
Slowly add whipping cream to juices in pan along with flour that
has been whipped and blended in the cold water. Simmer until thickened.
Add salt, pepper and garlic powder to taste.
Garnish with fresh raspberries. Serve over plate of wild rice.
1 whole pork tenderloin
1/2 cup soy sauce
1/2 cup olive oil
1 cup Red raspberry sauce
1 tbl lemon juice
1 tbl worcestershire sauce
In a sealable container, mix soy sauce and olive oil together.Add
the pork tenderloin. Marinate for about a hald hour or more
to taste. Soy makes meat taste salty, beware!
grill. In a measuring cup mix raspberry sauce, lemon juice
and worcestershire sauce. Put tenderloin on the grill and
glaze. Glaze a couple of times. Slice on cross grain. Serve
with more raspberry sauce.
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe heirloom or big boy tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves cut chiffenade
Coarse sea salt and freshly ground pepper
extra-virgin olive oil
Red raspberry vinegar
In a circular design around the salad plates, alternate fresh mozzarella
slices with sliced tomatoes.
the basil leaves liberally over the slices. Sprinkle salt and freshly
ground pepper to taste. Just before serving, drizzle the extra-virgin
olive oil over the entire salad. Sprinkle raspberry vinegar over
alternative: When Summer cherry tomatoes are at their peak, use
them split in half, and the small balls of fresh mozzerella toss
with olive oil, raspberry vinegar and basil.
One of our favorites when we're camping...
Baguette or Boule
1 Small wheel of brie, we leave the skin on.
Red Raspberry Jam
a baguette or Boule slice it lengthwise.
Drop slices of brie on one half.
Spread raspberry jam on the other half.
Smash back together so it looks like a whole baguette again.
Wrap in foil. Place on grill, over campfire or in preheated
350 degree oven for 5-10 minutes. You're waiting for the cheese
to melt. Slice into manageable bits.
Chamomile Iced Tea
6 cups room temperature water
4 Tablespoons Chamomile loose leaf tea
2 cups Raspberries, muddled + whole raspberries for garnish
Combine water and Chamomile loose leaf tea and muddled raspberries.
Let the tea steep in the refrigerator
Make a Raw Honey Simple Syrup
by mixing one part honey and one part room temperature water. Whisk
thoroughly until the honey and water combine.
When the tea is finished steeping,
strain the tea and raspberries.
Add Honey Simple Syrup to taste.
Garnish your ice tea with raspberries.
Rhubarb Jam Streusel Coffee Cake
You can use any one of our "Dam Good Jams" for this!
c unsalted butter, softened
1 c sugar
1 t vanilla
21⁄2 c all-purpose flour
1 t baking soda
1 t cinnamon
1⁄2 t salt
1⁄4 t ground cardamom
1 c buttermilk
2 c diced strawberries(smaller pieces make for a better texture)
Half pint Rhubarb jam or Strawberry/rhubarb
the streusel topping:
1⁄4 c butter, melted
1⁄2 c flour
1⁄2 c brown sugar
1⁄4 c crushed toasted almonds or pecans (we use pecans)
the oven to 350.
Lightly grease a 8x8" pan.
In a mixing bowl, cream together butter and sugar. Beat in the egg
and vanilla, just until mixed.
a separate bowl, mix together the flour, baking soda, cinnamon,
salt, and cardamom. Add in the flour. Mix lightly. Stir in the buttermilk.
half the cake batter in the prepared pan. Drop by spoonfuls the
jam onto the cake batter. Top with strawberries. Cover with remaining
make the streusel topping, combine all the ingredients and crumble
with your fingers. Evenly sprinkle the streusel topping over the
the cake for 35-45 minutes or until a toothpick inserted into the
center of the cake comes out clean.
from oven and allow to cool slightly before cutting.
2 1/4 c fresh blackberries
2 c heavy cream, chilled
1/4 c confectioners’ sugar
1 tbl brandy
1 t vanilla extract
Mash 1 cup of the blackberries. Strain through a fine-mesh
sieve into a small bowl. Discard the seeds.
a large bowl, beat together the cream, confectioners’
sugar, brandy and vanilla until firm peaks form. Using a rubber
spatula, fold the blackberry puree into the whipped cream.
fresh blackberries, cream, fresh blackberries.
the fool into glasses or bowls top with a big fresh blackberry
(and if you got ours, you have a few!) and serve immediately.
2 pounds rhubarb stalks, rinsed, ends trimmed and cut into 1-inch
2 tbl minced fresh ginger
21/2 c sugar, divided
2 c all-purpose flour
Pinch of salt
14 tbl unsalted butter, cold and cut into small cubes
oven to 350 degrees F.
a large bowl, toss together the rhubarb and ginger. Transfer to
a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over
top of the rhubarb mixture; set aside.
a medium bowl, whisk together the flour, remaining sugar and salt.
Cut the butter into the flour mixture until it resembles coarse
meal and the butter pieces are no larger than the size of a pea.
Sprinkle the crumble topping evenly over the rhubarb.
until the topping is golden brown, the rhubarb mixture is bubbling
and the rhubarb is soft, about 1 hour 15 minutes. Place the pan
on a wire rack to cool slightly; the crumble can be served warm
or at room temperature. Top with ice cream or fresh whipped cream,
Melon with Peach Agrodolce
1 c sugar
1/4 c apple cider vinegar
2 peaches, peeled, pitted and diced
1 heirloom melon* cut into 1/2" slices
1/4 c olive oil
1 pint blueberries
salt and pepper, to taste
Torn basil leaves, for garnish
*Charentais, Jenny Lind, Crane melons
1 c sugar
1⁄4 c apple cider vinegar
2 peaches, peeled, pitted and diced fine
sugar, vinegar, and peaches to a simmer and cook until peaches
are softened and liquid is reduced by half. Set agrodolce aside
cantaloupe with oil and grill, turning once, until charred all
over, 10-12 minutes; Cool, transfer to a serving platter sprinkle
with blueberries. Drizzle with Agrodolce, season with salt and
pepper, and garnish with basil
& Melon Salad
1/2 c mayonnaise
1 tbl Herb de Provence mustard (or Dijon)
1t grated fresh ginger or 1/2 t dried ginger powder
2 c cubed heirloom* melon
1/2 lb fully cooked cubed ham or a mix of ham and proscuitto
1 c cubed pineapple
1/2 c chopped celery
1/3 c pecans
Lind, Crane melons work well
Sitir together mayo and mustard.
In a large bowl mix fruit together. Pour dressing over.
Salad with Melons
1/2 c mayonnaise
2 tbl minced parsley
1 tbl chili sauce or catsup
1/2 dried tarragon, basil
1/8 t Fire powder (our hot pepper powder)
1 clove garlic minced
1/2 c chopped red pepper
1/2 c chopped celery
2 c shredded crabmeat
thin sliced mixed heirloom* melon wedges
*Charentais, Jenny Lind, Crane melons work well
Place dressing ingredients in
mason jar. Shake to blended well.
salad ingredients together. Pour small amount of dressing into mix
so crab sticks together. Mound salad greens on salad plate. Arrange
melon slices around greens. Scoop a helping of crab salad onto salad
Salad & Raspberry Vinaigrette
1 c fresh raspberries
1/4 c Red raspberry vinegar
1/4 c olive oil
1/8 t ground ginger powder
2 ripe pears cored and thinly
1 c red grapes halved
1/4 c chopped pecans
Place raspberries, vinegar, oil and ginger powder in a mason jar.
Replace lid. Shake well. Chill at least an hour.
pears, grapes on top of salad greens. Top with pecans. Pour with
Dried ground cherries, dried blueberries, currants,
raisins all work fine here.
c all-purpose flour
2 tbl butter
1 t salt
2 tbl sugar
4 t baking powder
3/4 c dried berries
1/2 c whole milk or buttermilk
a large bowl place the flour, butter, salt, sugar and baking
powder. Using a fork, cut the butter into the flour until
the size of dimes but slightly thinner.
in the dried fruit.
a small bowl, whisk together the buttermilk and egg, and mix
into the dry ingredients until it forms slightly tacky dough.
a clean work surface and turn dough out onto it. Gently flour
the top and knead 2-3 times, just enough to barely bring the
it down into a 1/2 inch thick round. Flour a sharp knife and
cut the dough into 8 small triangles.
place scones on pre-heated griddle, giving them at least 1
inch of space in between. Cook 5-7 minutes, until the bottom
has browned nicely.
carefully turn and cook an additional 5-7 minutes. If yours
rise thicker than 1 inch, cook on both edges as well!
members of the nightshade family are considered fruit....tomatoes
live in the nightshade family!
Early Girl Tomatoes
Slice tomatoes in half. Top with a mix of bread crumbs, Parmesan,
Shagbark Farm Pizza or Pasta Spices. Drizzle with
olive oil. Bake at 350 until the cheese melts.
good way to use leftover corn on the cob and the abundance of
Tomato & Corn Pancakes
1 c mix of fresh diced tomatoes and corn kernels
20 saltines crushed
3 tbl butter
Mix veggies, crackers & eggs in a bowl. Let the crackers
absorb the veggie juice and become a mash. Melt butter. Drop
by tablespoon into butter and fry to golden.
can I do with a pawpaw?
Farm Pawpaw Pudding
c cane sugar
3 tbl cornstarch
dash sea salt
2 c whole milk
4 egg yolks lightly beaten
4tbl butter cut into pieces
2 t vanilla extract or 1 tbl dark rum
3/4 c pawpaw puree
sugar, salt, cornstarch in a medium sauce pan. Add milk and
whisk until smooth. Whisk in in egg yolks. Place over medium
heat and whisk constantly until pudding thickens and makes
visible ribbons when drizzled over the surface. Remove from
heat and stir in butter, pawpaw puree and vanilla or rum.
Pour into ramekins. Chill at lest 2 hours. Makes about 4 cups
of pudding or 2 martini size glasses!
1/4 c. melted butter
2 c. sugar
2 c. pawpaw pulp or preserves
Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c.hickory nut pieces
Preheat oven to 375 F. Grease
two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs.
Add and beat in the pawpaw pulp and lemon juice. Sift the flour
and baking powder together, and stir them into the batter. Stir
in thenuts and scrape the batter into the loaf pans. Garnish each
loaf with extra hickory nuts, and bake for 1 hour and 15 minutes.
The top corners of the loaf may burn, but that adds flavor and character.
1/4 cup cornstarch
3 egg yolks slightly beaten
1 cup milk
1 cup light cream
cup pawpaw pulp (seeded)
3 egg whites
3 tbsp sugar
pinch of salt
1 baked 9 inch pastry shell
sugar and flour or cornstarch. Add the beaten egg yolks, milk, and
cream. Mix well and add pawpaw pulp. Cook and stir constantly over
low heat until thickened. Cool.
a meringue by beating the egg whites stiff with 3 Tbsp. sugar and
a pinch of salt. Pour custard into a baked pastry shell and cover
with meringue. Bake in a moderate oven (350o F) for 12 minutes or
until meringue is browned. Serves 6 to 8.
Indian Cooking You'll Ever Do....Paneer, Matar Paneer with
Cod Poached in Tomatoes & Saffron
- Farmer's Cheese
gallon whole cow's milk
1/4 - 1/2 cup lemon juice or distilled white vinegar
1/4 t salt
Heat milk in a heavy-bottom, nonreactive pot, heat the milk
over medium-low until it foams but before it boils. Remove
from heat and stir to cool.
the milk from the heat and add the lemon juice or vinegar.
Stir into the milk a little at a time, pausing after each
addition. When the curds pull away from the side of the pot
and the whey around them is mostly clear, you've added enough
acid. When curds have separated, leave the pot alone for 10
to 20 minutes.
a colander with damp cheesecloth and set it over a large bowl
or in the sink. Ladle curds into the colander to drain for
30 minutes. Sprinkle salt over curds and stir.
the cheesecloth ends together at the top, then twist and squeeze
the cheese into a disk. Keep the cheese completely encased
in cloth. Place the wrapped cheese on an upside-down plate
. Cover the cheese with another upside-down plate. Set a cast-iron
pan, on top of the top plate to press the cheese. This takes
about an hour. Cover and refrigerate for up to a week or slice
and fry in butter for a recipe.
large onion minced
1 Tbl butter
1/2 t whole brown mustard seeds
1/2 tground cumin
1 bay leaf
1 clove garlic, minced
1/2 pint diced tomatoes
2 tsp. ground coriander
1 tsp. garam masala
1/2 tground turmeric
1/2 t salt
1/2 t paprika
1 c peas (fresh or frozen work fine)
1/4 tsp. sugar
fresh made paneer, cut into 1-inch cubes fried in butter
oil in pot over medium heat. Add mustard seeds, cumin and
bay leaf. Cook 1 minute, or until fragrant. Add onion and
garlic, and sauté 5 to 7 minutes, or until browned.
Stir in tomato sauce, coriander, garam masala, turmeric, salt
and paprika. Simmer 10 minutes, or until sauce thickens, stirring
occasionally. Add up to 1/2 cup water if sauce is too thick.
Stir in peas, and sugar. Simmer 5 minutes, or until peas are
heated through. Fold in paneer, and cook 3 minutes more. Remove
bay leaf, and serve hot.
Poached in Tomatoes & Saffron
1/2 pint diced tomatoes
1 c white wine
pinch saffron threads
Jar Tomato Jam
butter in a small saucepan. Add wine and saffron, wait until
turns pale yellow. Place cod in broth allow to cook a bit
then turn over.
Add tomatoes and simmer slowly until cod is done. Top with
tomato jam. Yum!
Can I Do with Shagbark Hickory Syrup? It's
not just for pancakes!!
Preheat oven to 400 degrees F. Lightly brown pork chops. Arrange
in flat baking dish. Mix together onion, vinegar, Worcestershire
Sauce, chili powder, Shagbark Hickory Syrup, water salt & pepper,
. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally.
Uncover. Bake 15 minutes more. Remove chops to platter. Thicken
sauce with flour. Pour over chops.
a PDF copy of this recipe.
2 teaspoons Shagbark Hickory Syrup, or to taste
2 ounces bourbon
Shake over ice and serve.
This is adapted from my grandmother's
3 1/3 c bread flour
3 tbl sugar
1/2 t salt
1 tbl fresh yeast
1/3 c unsalted butter melted
1/2 c milk & some extra
1/2 c unsalted butter, softened.
2 tbl your favorite sugar
1/4 c Shagbark Hickory Syrup
1 c hickory nuts or pecans
3 tbl your favorite sugar
1/2 c brown sugar
1/4 c Shagbark Hickory syrup
1/2 c your favorite dried fruits chopped small
Cinnamon to taste
Ground American Allspice to taste
Butter bits(butter cut into small squares) about 1/2 stick or
what your heart can take!
a large square baking pan.
dry dough ingredients in a bowl. Warm milk, warm to touch, not hot.
Add yeast. Allow to proof for 5 minutes. Add to dough bowl. Add
eggs and melted butter. Combine and then turn out to knead. Knead
dough 8-10 minutes. Return to a greased bowl and cover with clean
kitchen towel. Leave in warm place until doubled.
syrup: Cream butter and add other ingredients. Pour into baking
pan to distribute evenly.
the filling ingredients in a small bowl. Keep the butter bits separate
oven to 350.
back the dough. Turn out onto a board and roll into a rectangle
about 24x12 with the longest side nearest to you. Beat another egg
with some extra milk and glaze the dough using a pastry brush.
the filling and the butter bits evenly onto the dough. Roll up the
dough rolling the long side away from you. Roll firmly keeping a
firm rolled shape. Cut into 9 or 12 even slices, determine this
by the pan you chose. Mine holds 9 thicker slices.
slices into prepared pan putting the sliced swirled sides up. Let
rise about another 20 minutes then bake for 20-25 minutes. You are
looking for a golden color on the dough.
to cool slightly, then turn onto platter allowing the syrup topping
to cover rolls. Allow rolls to cool to touch. Enjoy!
Hickory Syrup Energy Bars
1 c quick cooking rolled oats
1/2 c roasted unsalted sunflower seeds
1/4 c whole-wheat flour
1/2 c dried apricots
1/2 c raw almonds
1/2 c raw hazelnuts
1/2 c roasted unsalted peanuts
1/2 c raisins
1/2 c pitted dried dates
1/2 c wheat germ
1/4 c whole oats
1/2 c powdered nonfat dry milk
1/2 c Shagbark Hickory syrup
2 large eggs
the oven to 350 degrees F. Coat a 9 by 13-inch baking pan
with Pam cooking spray.
Place nuts & sunflower seeds in a food processor. Chop
medium fine. Dump into a stainless steel bowl. Place dates
raisins and apricots into food processor with whole wheat
flour. Chop to same texture as nuts. Add to the other ingredients
in the bowl. Add wheat germ, whole oats and dry milk. Whisk
eggs with syrup. Stir into ingredients in the bowl, you'r
going for a sticky texture. Spread into baking pan and bake
20 minutes. Cool and cut into squares.
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped hickory nuts
In a mixing bowl, beat the egg. Gradually beat in brown sugar and
shortening. Combine flour, baking powder, baking soda and salt;
add to egg mixture alternately with buttermilk. Beat just until
moistened. Stir in nuts. Pour into a greased 9-in. x 5-in. x 3-in.
loaf pan. Bake at 350 degrees F for 45-55 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes; remove
from pan to a wire rack.
2 c. brown sugar
1/2 c. shortening
1 c. buttermilk
1 tsp. vanilla
1 tsp. soda
2 tsp. baking powder
3 c. flour
1/2 c. chopped hickory nuts
Cream sugar and shortening. Add eggs and beat, by hand. Stir in
sour milk and vanilla. Mix dry ingredients together and beat into
liquid mixture. Drop on greased cookie sheet by teaspoonful and
bake at 350 degrees for 15 minutes.
Pancake Strips with Bacon Hickory Syrup
3 slices bacon, minced
1/2 cup Shagbark Hickory syrup
4 tbl butter or to taste
1/2 c Shagbark Farm Pancake mix
1/2 c whole milk or buttermilk
1 tbl butter
bacon slices to desired doneness. drain on a paper towel-lined
plate. Fry minced bacon in same pan. Add hickory syrup &
butter stir until sauce is smooth and heated through, about
5 minutes. Reduce heat to low and keep sauce warm.
Whisk pancake mix, buttermilk, egg, and butter together in
Heat a griddle or flat skillet over medium heat; spread some
more butter on the surface to coat. Arrange the cooked bacon
slices about 4 inches apart on the hot griddle, working in
batches if needed. Slowly pour batter over eachbacon strip;
cook until bubbles start to form on top and edges are dry.
Flip pancakes and cook until other side is golden brown.
with warm bacon hickory syrup sauce.
you want something without bacon, same recipe, saute apple
slices and use the same way as the bacon above!
- Even Better - Candied Honey Bacon
lb. Dry cured bacon, sliced
2 tbsp. Honey
1⁄4 c. Light Brown Sugar
2 tsp. Hickory Syrup Mustard
1⁄2 tsp. Kosher Salt
1⁄4 tsp Cayenne Pepper
Preheat the oven to 350°F.
Cover a rimmed baking sheet with aluminum foil. Top with a wire
rack. In a large bowl, add the honey brown sugar,mustard, Kosher
salt, and cayenne pepper. Mix well. Add the bacon to the bowl
and toss gently with your hands. Place the bacon in a single
layer onto the wire rack and bake on the center of the oven.
After about 20 minutes the bacon will begin to brown, but will
likely need to bake for another 10-15 minutes. The bacon is
done when it is dark brown, but not burnt. If you take the bacon
out too soon it will be chewy, and not candied. Resist the temptation
to pull the bacon out before it is finished. Remove from the
oven and cool for 5 minutes on the rack. When the bacon is cool
enough to handle, transfer it to a plate.Serve at room temperature.
Farm Bread Pudding
Start with a reasonable bread and use European butter!
4 tablespoons butter, softened
2 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups soft bread cubes (about 5 slices bread)
1/2 cup gold raisins, even better pre soaked in dark rum
Shagbark Hickory Syrup
butter and sugar in a measuring cup. Scald milk (heat it to just
below boiling), and pour it over the butter and sugar; stir to mix
well. Beat eggs in a bowl. Gradually stir in milk mixture, add salt
and cinnamon. Add bread cubes and raisins. Stir gently to evenly
moisten bread. Pour into a 1-1/2-quart baking dish.
40 to 45 minutes, or until knife inserted comes out clean. Serve
warm with Hickory Syrup.!!
chicken wings into "cocktail sizes". Take off tip of wing
and discard. You
should have 32 parts.
Toss wings with olive oil, paprikas salt and pepper.
Mix all glaze ingredients in a measuring cup.
Let flavors blend 15 to 20 minutes.
Turn over to grill-meister. Place wings on grill and brush with
Brush with glaze again.
packages chicken wings
1/4 c Olive oil
1 tbl hungarian paprika
1 tbl smoked paprika (optional, use hungarian as a substitute)
oz bottle Shagbark Hickory syrup
1 6 oz can tomato paste or 12 oz bottle chili sauce
1 tbl lemon juice
1 tbl worcestershire sauce
1/4 bourbon, optional and to teast!
Salt & Pepper
1. Split chicken wings into "cocktail sizes".
Take off tip of wing and discard. You
should have 32 parts.
2. Toss wings with olive oil, paprikas salt and pepper.
3. Mix all glaze ingredients in a measuring cup.
4. Let flavors blend 15 to 20 minutes.
5. Turn over to grill-meister. Place wings on grill and
brush with glaze.
6. Brush with glaze again.
Fried Bacon Hickory Scallops
8 sea scallops
1/2 c chopped bacon (8 slices)
2-3 tbl butter
1/2 c Shagbark Hickory syrup
1/4 c flour
Fry bacon. Drain but leave about 1 tbl in pan. Dredge scallops
in flour which has some salt and pepper mixed in - to taste.
Add butter to pan with bacon fat. Cook scallops about 2
minutres per side, depends on thickness, turning once, but
when the scallops are opaque they are done. Removed scallops.
Pour Hickory syrup into pan stir and cook until the glaze
is a texture you like. Add bacon pour over scallops.
Mojo Short Ribs
1/4 c finely chopped yellow onion
3 garlic cloves, finely chopped
1 pint jar tomatoes
1/2 c Shagbark Hickory Syrup - or more to
3 tbl cider vinegar
3 tbl Worcestershire sauce
ground black pepper
hot pepper flakes to taste
allspice to taste
ground cloves to taste
4-6 beef short ribs
Shagbark Farm Hot Mojo Rib Rub (thyme, paprika,
licorice root powder, sassafras, dried wild ginger root &
our hot pepper powder).
quite the same as our rub but an old standby rub you can use
for this - Paprika, garlic salt, cumin, smoked paprika, chili
powder, red pepper.
Make your rub and evenly rub the spice mixture on all sides
of the ribs and allow to sit in a glass pan at room temperature
for 30 minutes.
Place ribs in a roasting pan and cover with aluminum foil.
Place the ribs in the oven and roast until fork-tender, about
make the sauce. Heat the oil. Add the onion and garlic and
cook, stirring occasionally, until softened. Add the tomatoes
and reduce until thick. Strain into a glass measuring cup
and return to a small pot.
the remaining ingredients, whisk to combine, and bring to
a simmer. Reduce the heat to low and continue to simmer, whisking
occasionally, until the flavors have melded and the sauce
has reduced further.
oven to 300.
Place roasted ribs in a glass pan and cover with barbeque
sauce. Cover with foil. Bake another 30 minutes or so. Pour
more sauce over ribs to serve.
Great with a sweet potato and your canned summer corn! Enjoy
Pork Chops & Shagbark Hickory Syrup Spiced Apple Butter
thin sliced pork chops
2 Tbl Apple Cider vinegar
2 Tbl Balsamic Vinegar
pork chops with garlic salt & smoked paprika. In
an ovenproof skillet, brown pork in butter. Remove pork
chops to a plate. Deglaze pan with vinegars. Add a little
more butter and some olive oil. Add sage and thyme.
Turn the oven on to 350 degrees.
the pan add:
Half of a red onion thinly sliced
2 c thinly sliced red cabbage
the onion and cabbage start to cook, add:
1 bottle of Hard Cider
1 t caraway seed or to taste
3 tbl brown sugar
Shagbark Farm Spiced Apple Butter
pork chops to pan. Place some of the cabbage and gravy
on top. Cover pan and place in oven 30 minutes until
cabbage is cooked. Place chops on a plate, set cabbage
along side top chops with Shagbark Farm Spiced
Apple Butter. Enjoy!
HERBS • FRESH & WILD PRODUCE
2 cups fresh basil
3/4 c lightly toasted pine nuts or almonds
1 fresh garlic clove, crushed
1/3 c - 1/2 c extra virgin olive oil
Place all ingredients in a food processor, except for the olive
oil. Whirl 45 seconds. Slowly start to drizzle in olive oil, keeping
the machine running, until pesto consistency is achieved. Toss with
cooled penne or bow-tie pasta. Can be placed in small freezer containers
Farm Crawfish Chowder
crawfish or shrimp
2 qts water water
1 tbl olive oil
1 c finely chopped onion
1/2 c finely chopped green bell peppers
1/2 c finely chopped celery
1 tbl Creole Spice (or to taste)
minced garlic to taste
2 tbls tomato paste
!/4 c chopped parsley
2 qts chopped tomatoes & juice
water into stock pot. Boil fish to done. Remove meat from shells.
the olive oil in the pan and, once hot, add the veggies & spices.
Cook, stirring often. Add the garlic and tomato paste. Pour the
fish stock into the pot. Add tomatoes & juice. Add fish to pot.
Cook for 5 minutes. Season with parsley.
Got extra grilled corn on the cob leftover?
cut off cob
Diced red onion
fresh or dried herbs
part olive oil 1/2 part lime juice blended to taste with thyme,
mint, oregano, basil, pepper flakes. honey, salt and pepper
to taste. Toss all ingredients together. Chill. Enjoy!
the corn salad from last night? Leftover Corn Salad. To that add
V8 original, a splash of worcestershire and balsamic vinegar. Float
virgin olive oil and serve. Obscene BLT optional. Toasted bread,
kissed with the bacon fat in the pan....
1/4 cup olive oil
1/4 cup red wine
2 tbsp. fresh lemon juice
1 tbl Souvlaki Grilling Rub
4 cloves of garlic, smashed and minced finely
1 pork tenderloin cut into 2 inch cubes
Salt and freshly ground black pepper
Lemon (for serving)
In a large non-reactive bowl, whisk the marinade ingredients together.
Add the pork cubes, cover with plastic wrap and refrigerate for 2
to 3 hours. Place pork on wooden skewers grill until done.
1 bunch of Rainbow Swiss chard
Salt and pepper
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
Dash of Herb de Provence mustard
Prepare the grill to a medium-high heat. Wash the chard and remove
the leaves from the stems. Lightly oil the stems and season with
salt and pepper. Grill the stems until there are some nice caramelized
grill marks. Remove
the stems and allow to cool to the touch. Slice the stems and reserve
in a bowl.
oil and season the leaves with salt and pepper. Place the leaves
on the grill and let them wilt. Some small charring is desired.
Remove the leaves and add them to the stems. Toss with the extra-virgin
olive oil and lemon juice, mustard and sea salt.
With Sage, Butter, Bacon, & Parmesan
pound fresh gnocchi
4 tbl unsalted butter, cut into small pieces
1/4 c Parmesan, finely grated, plus more for serving
24 sage leaves
Freshly ground black pepper
3 slices bacon diced
butter, Parmesan, and sage in a large bowl.
in batches, cook gnocchi in large pot of boiling salted water until
they float to the surface, about 2 minutes. Using a slotted spoon,
gently place on top of butter mixture as you go. Once all gnocchi
are cooked, gently toss everything together until butter is melted.
a frying pan, sauté bacon to
the done-ness you like. Add the buttered gnocchi and sauté
until the gnocchi brown slightly.
everything to the bowl and toss with Parmesan.
de Provence Pork Roast
1 decent pork roast loin, trussed with butcher twine
1 Vidalia onion sliced thin
new potatoes (3 per person) Halved
1 c white wine
1/2 c water or chicken broth
Herb de Provence to taste, I use about 1/4
Oven 350 degrees
Saute veggies in butter or olive oil. Deglaze with wine. Add
water Set roast on top of veggies. Sprinkle with Herb de Provence.
Roast uncovered 30 minutes per pound. Add more wine if necessary.
When you reach the last half hour of cooking, add the potatoes,
sliced side down surrounding the roast. Cover and continue
cooking the last 30 minutes.
Bacon and Lovage Soup
thick cut bacon, diced
1 medium onion, peeled and chopped
1 tbl butter
5 medium potatoes, washed and cubed
2 to 3 c chicken stock
1 c milk
1 c heavy cream or half and half(are you going to be good or bad?)
1/2 c awesome freshlovage leaves, minced
Salt and pepper, to taste
a large pot, sauté the bacon. Add the onion and butter, sauté
until translucent, then add the potatoes. Stir. Add stock and simmer
until potatoes are tender. Add the lovage and puree the soup using
a hand blender or leave whole for a more hearty soup (puréed
is traditional). Add half and half or cream. If you want a thinner
consistency, add more stock(but who wants that?). Add salt and pepper
to taste. A good crusty bread with butter and a great Pinot would
round out this as a light meal.
1/3 c chopped celery
1/3 c chopped carrots
1/3 c chopped sweet onion
1 large clove garlic minced
1 bunch fresh arugula coarsely chopped
1 tbl Minced lovage
2 dozen home made meatballs
1/2 c Acini di pepe pasta
4 quarts chicken broth
freshly grated Parmesan cheese
freshly grated Pecorino Romano cheese
celery, carrots, onions and garlic in a mix of butter and
olive oil until tender. Add chicken broth. Add Acini di pepe
pasta simmer 20-25 minutes until pasta is done. Add meatballs.
Add arugula and lovage. Stir in some of the cheese. Serve
warm passing additional cheese for topping. Enjoy!
Essentials of Classic Italian Cooking
Dandelion Greens Salad
of bacon, chopped
1 small red onion, diced
2 tsp brown sugar
2 tbsp cider vinegar
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste
bacon bits in a skillet until they are mostly crisp and have rendered
all their fat. Pour off all but 1 tabl of the bacon drippings and
return the skillet to the burner. Add onion and stir in the sugar
and cider vinegar. Pour the hot dressing over the greens, tossing
the dandelion greens so as to coat them with dressing. Top with
bacon. Add salt and pepper to taste.
1 pint canned beets - (or you can roast fresh ones)
4 green onions, 3 just chopped, 1 minced set aside
2 cucumbers, chopped, dice about 1/2 cup and set aside
2 t horseradish root or prepared horseradish
1 tbl sherry vinegar
1 c chicken or veggie broth, cooled
Crème fraîche or sour cream
Fresh or dried dill
Place the beets, 3 chopped scallions, cucumber, horseradish, vinegar,
broth in a blender or food processor. Puree to smooth. Stir in cucumber
and scallion set aside. Chill several hours. Serve to bowls. Top
with Crème fraîche and dill to taste. Serve with a
crisp well chilled white wine. Enjoy!
can I do with American Allspice (Spicebush berry)?
2 lb venison stew meat
2 tbl butter
4 potatoes chopped
1 onion chopped
1 tbl ground American Allspice
1 c carrot chopped
2 cloves garlic crushed
2 c beef broth
meat in butter. Add onions & garlic, spices & broth . Cover
& cook for several hours until very tender. Add potatoes &
carrots cook until tender.
1 c short-grained rice
Pinch of salt
2-3 tbl sugar
1/2 c dried cranberries
Zest of one small orange
Juice of one small orange (about a quarter cup)
1 t dried ground American Allspice
In a large saucepan, combine 2 cups of milk, rice and salt. Bring
to a boil, stirring frequently so rice doesn't stick. Cook until
rice is a consistency you like. If it starts getting gummy, add
more milk, a quarter cup at a time. Stir in sugar as the rice mixture
starts thickening. Remove from heat.While it's still hot, stir in
cranberries, orange zest and juice spiceberry and stir thoroughly.
squash sliced in half seeds removed.
2 t American
1 tbl butter in each half of the squash, in the seed cavity. Sprinkle
spiceberry on top of the butter. Cover with foil and roast in the
oven for an hour at 350.
CAN I DO WITH MUSHROOMS?
These are some of the recipes
where we use mushrooms. However, the best way to enjoy a mushroom, is
straight up, sauted in butter, no doubt about it!
Dried mushrooms seem to taste stronger than fresh. To substitute dried
for fresh use this rule of thumb 1/2 cup dried for every full cup called
Farm Salisbury Steak
white onion cut in half
1 lb venison (or ground sirloin)
1 lb ground pork
3 slices bread cubed
2 fresh eggs
1/3 c whole milk
about 1tbl Worcestershire
2 cups beef broth
1 lb mushrooms, baby-bellas pictured, fresh maitake
are pretty good here
oven to 350
Mince half the white onion and saute to translucent. Cool.
the bread cubes and milk in a metal bowl.
the remainder of the onion into thin slice.
the bread has absorbed the milk whisk in the eggs. Add the
meats, thyme, nutmeg, Worcestershire to taste, salt and pepper.
Stir to combine.
Add sauteed onions. Scoop up a handful of the mix and shape
into patties. You should get about 6.
patties to just brown on each side, the inside may still b
to glass baking dish.
the butter to the pan and saute the sliced onions to almost
translucent. Add the mushrooms and cook until water begins
to release. Add
cornstarch. Stir. Add broth. Stir to thicken a little.
over steaks in glass baking dish. Bake uncovered at 350 about
30 minutes. Serve with mashed potatoes and canned summer corn.
There will be leftovers...Enjoy!
with Morel Mushrooms & Asparagus
1 tbl olive oil
2 8 - ounces fresh trout fillets
2 tbl all-purpose flour,
Salt & Pepper to taste
1/2 pound fresh morel mushrooms halved
2 cloves garlic, minced
1 tbl butter
1 Pint canned tomatoes, diced
1/2 cup dry white wine
12 fresh asparagus spears, cooked until crisp-tender
In a large skillet, heat oil over medium-high heat. Rinse trout;
pat dry with paper towels. In a plastic bag, combine flour, salt
& pepper. Add fish to bag and shake to coat. Place fillets in
skillet, skin sides down. Cook fish for 3 minutes; turn fish and
cook for 3 minutes more or until fish flakes easily with a fork.
Transfer to a warm platter; keep warm.
Toss sliced morels with some flour, salt and pepper to lightly coat.
In the same skillet, cook mushrooms and garlic in butter until browned
and tender. Add tomatoes and wine or broth; cook and stir until
bubbly, loosening browned bits in skillet. Reduce heat and boil
gently, uncovered, for 5 to 6 minutes or until sauce is slightly
sauce over fish. Garnish with cooked asparagus, lemon wedges, fresh
basil & thyme sprigs.
Makes 2 servings.
with Morels, Ramps & Peas
1 pound fresh morel mushrooms, quartered
4 -6 oz ramps, cleaned and cut into 1/2 inch pieces
1 tbl butter
1/4 c diced bacon
1/4 c dry white wine
3/4 c whipping cream
1/2 c chicken broth
1 1/4 c peas
Snipped fresh thyme to taste
Salt & pepper
10 oz dried linguine pasta, cooked
1/4 c choppedItalian parsley
Shaved Parmesan cheese
In a very large skillet over medium-high heat saute morels and ramps
in butter for 4 to 5 minutes until just tender. With a slotted spoon,
remove mixture to a bowl.
bacon to skillet. Cook until just starting to brown. Remove skillet
from heat. Add white wine to skillet. Return to heat and cook for
1 minute. Add cream and stock. Cook and stir occasionally for 6
to 8 minutes until sauce coats the back of a wooden spoon.
morels to skillet with peas and thyme. Cook for 3 to 4 minutes or
until peas are just tender. Season to taste with salt and pepper.
with linguine until well-combined. Transfer to serving bowl. Serve
with shaved Parmesan.
Good Fried Morels
1 gallon bucket fresh morel mushrooms
2 lbs butter
1 doz eggs
1 box ritz crackers
Wash and cut fresh mushrooms into quarters, slicing long way. Soak
in large bowl of salt water to remove and kill all stowaway critters.
Leave soak in refrigerator for a 1 hour.
Pre-heat cast iron skillet and about 4 tablespoons of the butter
over medium low heat.
Crack eggs into large bowl and beat till blended well. Place a large
amount of crackers into a ziplock bag and roll with a roller to
finely crushed crumbs and place in large mixing bowl.
Place a hand full of cut and cleaned mushrooms into egg batter and
coat. With tongs, individually roll mushrooms in cracker crumbs.
in pre-heated skillet. Saute in butter for 5 minutes over medium
heat turning as needed, you're looking for a pretty light brown
color. Repeat with the remaining mushrooms.
Lamb Shanks with Fennel & Potatoes with Mushroom Gravey
small fennel bulbs,
stalks removed, quartered
1/2 c chopped celery
1/2 c chopped onions
1/2c chopped fennel stalks
3 cloves garlic or to taste
1 bottle dark stout
3 lamb shanks
1 pint summer tomatoes
9-12 fingerling potatoes
c sliced mixed mushrooms (chanterelle, oyster, maitake)
(or just morels)
1/2 t mustard powder
2 tbl Herb de Provence mustard
& pepper shanks. Brown in butter & oil in deep skillet.
Place in crock pot. Saute onions, celery, fennel stalks in skillet
where shanks were browned. When onions are translucent, add garlic,
stir to spread garlic flavor over veggie. Add veggies to crock pot
to cover shanks. Pour tomatoes over shanks and veggies. Deglaze
skillet with stout. Add stout to crock pot. Stack quartered fennel
bulbs and potatoes around top of crock pot. Cook on low 6-8 hours.
Strain about 2c of the cooking liquid to small pot. Reduce to half
& remove from heat. Fry mixed mushrooms in butter in seperate
pan. Add to gravey. Mix mustard powder and mustard together add
to gravy. Place shanks, potatoes and fennel segments on plates.
Sauce and serve! Enjoy!
Farm Four Cheese & Wild Mushroom Pizza
It's kind of obscene.....we
sell this combo with these instructions at market in the basket
with our mushroom soups!
order in which you stack your ingredients makes all
the difference. Getting the fresh tomatoes in the wrong
layer can make your crust really soggy...unless you
like that texture!
Fresh mushrooms. Maitake are shown
here and boy are they good, but any mushroom works.
Chanterelles, morel, black trumpet,
or a mix of these. Shred and saute in butter to done.
Putting raw wild mushrooms on a pizza before baking
gets you a rubbery shroom. Saute in butter first! Trust
favorite pizza dough. We make our own.
Shagbark Farm Pizza Spices
Fresh basil. Genovese is the best taste.
Fresh sliced tomatoes. Romas are nice here.
Smoked Gouda, Gruyere, Parmesan, Romano. Grated together
in a bowl.
oven to 400 degrees.
pizza dough on pan. Press dimples into dough. spread
olive oil on crust to coat. Sprinkle pizza spices on
dough. Bake 8 minutes.
some of the cheese on the dough. Place basil next then
tomatoes. Sprinkle remaining cheeses. Top with mushrooms.
Bake at 400 until lightly browned about 15-20 minutes.
Farm Coq A Vin
to 30 pearl onions
8 chicken thighs
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
6 ounces bacon diced
1⁄2 stick of butter
1/2 pound fresh chanterelles, quartered
2 (750-ml) bottles red wine,
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
3 sprigs parsley
1 bay leaf
2 cups chicken stock or broth
the oven to 325 degrees F.
off the root end of each pearl onion and make an "x"
with your knife in its place. Place the onions in a
pot and cover with water. Boil the onions for 1 minute.
Remove the onions from the pot and allow them to cool,
then peel. You should be able to slide the onions right
out of their skin. Set aside.
the chicken on all sides with kosher salt and freshly
ground black pepper. Place the chicken pieces, a few
at a time, into a large zip-loc bag along with the flour.
Shake to coat all of the pieces of the chicken. Set
butter to a pan, add the pearl onions sprinkle with
salt and pepper. Sauté until lightly brown. Remove
the onions from the pan and set aside. Add the mushrooms
to the pan, adding the more butter if needed, and saute
until lightly brown. Place them with the onons. Sauté
bacon until golden brown and almost crispy and add to
onions and mushrooms. Next, brown the chicken pieces
on each side until golden brown, working in batches
if necessary to not overcrowd the pan. Transfer the
chicken to a 8 quart Dutch oven.
off any remaining fat from the sauté pan and
deglaze the pan with approximately 1 cup of the wine.
Pour this into the Dutch oven along with the chicken
stock, remaining wine, tomato paste, quartered onion,
carrots, celery, garlic, thyme, parsley and bay leaf.
Cook in oven for 2 to 2 1/2 hours, or until the chicken
the chicken is done, remove it to a heatproof container,
cover, and place it in the oven to keep warm. Strain
the sauce to remove the carrots, onion, celery, thyme,
garlic, and bay leaf. Return the sauce to the pot, place
over medium heat, and reduce by 1/3.
the sauce has thickened, add the pearl onions, mushrooms,
and bacon for another 15 minutes or until the heated
through. Taste and adjust seasoning if necessary, remove
from the heat, add the chicken and serve. Serve over
egg noodles, if desired
& Wild Rice Soup
1 Tbl Olive Oil
2 Tbl Butter
1 onion, finely chopped
2 cups fresh Chanterelles, sliced
1 tbl dried rosemary
1/2 cup white wine
2 cups chicken or vegetable stock
1 c whole milk
1/2 c heavy cream
1 cup cooked wild rice (or blend of brown & wild rices)
ground black pepper to taste.
Heat oil & butter over medium heat. Add onions, mushrooms and
rosemary and saute. Gradually add wine. Add stock and bring to a
boil. Reduce heat and simmer for 10 minutes. Add cooked rice, milk,
and pepper. Simmer until heated through. Serves 4.
1 cup fresh chanterelles, or fresh oyster
mushrooms, or black trumpets, sliced.
4 tbl olive oil
2 t Herb de Provence
Place mushrooms in a baking pan and toss and coat with oil. Toss
with mushrooms. Bake at 350 for 30 minutes or until desired doneness.
Serve hot as a side dish or cold as an appetizer
De Provence Chicken
& Chanterelle Mushroom Gravey
1 roasting chicken, legs trussed or tied together
2 tbl Herb de Provence
1 sweet onion sliced
2 tbl olive oil
1 tbl butter
3 cloves of garlic, minced
2 cups wine
1 cup fresh chanterelle mushrooms, quartered
1 tbl flour mixed with 1/2 c wine or chicken broth
1 tbl Herb de Provence
oven to 350
onions in olive oil and butter in an ovenproof dutch oven.
Add garlic. Deglaze with wine. Place chicken on top of onions.
Sprinnkle with 2 tbl Herb de Provence. Roast, covered in
oven about 2 hours until chicken is done.
a seperate skillet, saute chanterelles in butter. Remove
chicken from roasting pan and cover with foil. Add flour
and wine mix to juices in pan. Pour Mushrooms and any liquid
to roasting pan. Add 1 tbl Herb de Provence. Stir to thicken.
Place chicken on serving platter, pour some of the gravey
over. Pass gravy in seperate bowl.
2-3 tbl flour
1 tbl butter
1/2 cup onions, finely chopped
2 cloves garlic, finely chopped
2 cfresh chanterelles, chopped
1/2 t. salt
1/4 t. pepper
1 t. thyme, rosemary
2 tbl sherry
2 tbl fresh parsley, chopped
2 c chicken broth
Make a roux:Melt 2 T. butter over very low heat, add flour, stir,
cook for a few minutes, set aside. Saute onions in butter until
transluscent. Add garlic, saute briefly. Add chanterelles, saute
briefly. Stir in seasonings, sherry, and parsley. Add broth and
roux. Cook until thickened. Adjust seasonings. I’ve served
this gravy with turkey, pot roast, meatballs.
Potato Leek Soup
2 lrg. Leeks-sliced thin or chopped, white part mostly
2 sm onoions, chopped fine
2 c mixed fresh wild mushrooms chopped
1 tbl each rosemary, thyme
1 t sage leaves
2 cups potatoes-diced
1 stick of butter
1 c of light cream or
1 1/2 c. whole milk
3 or 4 c chicken broth
Salt and pepper to taste
Mushrooms and herbs in butter until starting to brown. Set aside.
Saute leeks, onions, and potatoes in butter, stirring to prevent
burning. Add broth, mushrooms and spices. Bring to a boil, then
reduce heat. Simmer 30 minutes or until potatoes are tender. Add
cream. Serve with bread. Serves 6 to 8.
Hot and Sour Soup
We offer this as a dried soup mix
with dried wood ear mushrooms and a slight variation in herbs, uniquely
5 large dried shiitake mushrooms
1/4 c wood ear mushrooms
1/2 c dried day lilies
1/4 lb pork, finely julienned
1 t fresh ginger, finely minced
1 t soy sauce
5 c chicken broth
1 cup reserved mushroom soaking liquid
3 tbl soy sauce
1 t sugar
t ground white pepper
4-5 tablespoons black vinegar to taste
1/2 c bamboo shoots, drained & julienned
1 tbl cornstarch mixed in 1/4 cup water
1 c tofu, cut into 1/4 inch cubes
2 eggs, lightly beaten
2 t sesame oil
2 t chili oil, or to taste
1 t hot sauce (optional)
2 tbl chopped green onions
fresh mushrooms, skip this step:
• Place the dried shiitake and wood ear mushrooms in a glass
bowl and pour boiling water over them. Soak for 20 minutes. Reserve
1 cup of the mushroom liquid. Squeeze the liquid from the mushrooms.
• Slice the shiitakes and chop the wood ear mushrooms.
•Soak the dried day lilies in hot water for 20 minutes. Discard
the liquid, squeezing any excess from the lilies, cut the hard tips
off the bottoms, slice the lilies lengthwise and chop into 1 inch
• Pace the pork in a small bowl and combine it with the ginger
and teaspoon soy sauce. Set aside.
• Bring the chicken broth and the reserved cup of mushroom liquid
to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile
oil, hot sauce and pepper.
• Add the pork, stirring to prevent the pork from sticking together,
the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture. •Return
to a boil and simmer for another minute until slightly thickened.
Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering
soup, remove from heat, and let sit for 20 seconds to let set in fine
strands. Stir gently.
• Add the sesame oil and green onions.