Recipes
Here are some of Folly’s favorite recipes using our fresh produce!
STUFFED SQUASH BLOSSOMS
Mix together
1 small package of goat cheese
1 minced garlic clove
1 handful of chopped fresh basil
Remove stamens from center of blossom and fill with cheese mixture. Place squash on oiled baking sheet. Drizzle with olive oil at 400°F until blossoms begin to brown. Add freshly ground pepper, salt and red pepper flakes to taste.
BUTTERNUT SQUASH SOUP
2 butternut squashes sliced and deseeded
Place facedown on oiled baking sheet at 400° for 40 minutes (until squash is very soft)
In a soup pot saute:
2 finely chopped onions
2 minced garlic cloves
3-4 tsp minced chopped ginger
1 tsp curry (optional)
Add 8-10 cups of chicken broth
Add squash and mash or blend. Bring it to a boil simmer for 20-30 mins. Turn off heat and add 1 cup heavy cream. Salt and pepper to taste.
KALE SALAD DRESSING
½ cup Bragg’s liquid aminos
½ cup fresh squeezed lemon juice
½ cup olive oil
1 thinly sliced red onion
1 bunch kale
Any additional nuts, seeds or fruit you might want.
Put all ingredients into a jar and shake to combine. Use as needed. Great on chopped kale, with roasted pumpkin seeds and maybe crisp apples, pears, or dried fruit.
ARUGULA SALAD WITH LEMON VINAIGRETTE
Arugula (homegrown is the best)
Juice of 1-2 lemons
1 clove finely chopped garlic smashed with large pinch of salt
1 tsp red wine vinegar
¼ cup vegetable oil
¼ cup olive oil
2 tsp Dijon mustard
freshly ground pepper to taste
Combine in a jar with lid and shake. Toss with arugula and enjoy.
BLUE CHEESE WEDGE SALAD
1 head iceberg lettuce
cored and quartered
20 grape or cherry tomatoes
½ cucumber
thinly sliced crosswise
1 small red onion
thinly sliced into rings
blue cheese dressing (found below)
½ cup crumbled blue cheese
fresh flat-leaf parsley for garnish
Divide iceberg lettuce quarters, tomatoes, cucumbers among 4 plates. Top with onion rings. Sprinkle blue cheese over top and spoon over blue cheese dressing. Garnish with parsley.
Blue Cheese Dressing: 1 ⅓ cup crumbled blue cheese, 1 cup half and half, 1 cup mayonnaise, 12 tbsp sour cream, 4 tbsp fresh lemon juice, garlic salt to taste, 4 tsp granulated sugar, 2 tsp onion powder, ¼ tsp celery seeds, 2 shallots, Kosher salt and freshly ground black pepper to taste
Using fork, stir all ingredients in a bowl. Dressing will last up to one week in the refrigerator.
EGGPLANT SEVICHE
2 large eggplants (about 4 lbs) unpeeled
Safflower oil for deep frying
2 tbsp olive oil
1 large onion thinly sliced
1 tbsp honey
½ cup red wine vinegar
1 can tomato sauce
10 mint leaves finely chopped
1 tsp freshly ground black pepper
½ cup finely diced provolone with Parmesan
Slice the eggplant crosswise ¼ inch thick, then cut each slice in half. Spread on paper towels and sprinkle with salt. Let stand for 1 hour or longer, then pat dry with paper towels. Heat safflower oil for deep frying to 360F. Fry the eggplants until golden. Drain and set aside. Heat the 2 tbsp olive oil in a large pan and saute the onion until golden, about 10 minutes. Add the eggplant. Mix very gently, using a spatula to lift. Dissolve the sugar in the vinegar and add. Let it evaporate for 5 minutes, and then add the tomato sauce. Simmer over low to medium heat for 15 minutes. Add the mint, pepper and cheese. Mix well in the pan and cook for 1 minute more. Remove from the heat and transfer to a serving platter. Add salt to taste. Let the dish come to room temperature and serve. Serves 6 to 8.
STUFFED JALAPEÑOS
Cut, slice and core middle out of jalapeños
Mix together:
½ block of cream cheese
½ cup sharp cheddar cheese
½ clove garlic minced
pepper and salt to taste
Oil sheet so it doesn’t stick and place stuffed jalapeños on top. Bake at 360°F for 30 minutes.
CREPES OR ZUCCHINI PANCAKES
1 cup flour (sprouted spelt flour or unbleached white flour)4-5 eggs
2 cups milk (you gotta feel it out - might need more)
1 stick butter
real maple syrup
Put flour and 1 cup milk in a medium sized mixing bowl. Stir with a fork until you get a paste without any bumps. You may need to add some more milk if mixture is too dry. Once the batter looks pretty smooth, add the eggs and a little more milk and mix again. Add as much milk as you need until batter looks fluid but not too runny, you want some thickness to it so it holds its shape. Remember to stir a lot to help the consistency. Place a small-medium size pan (ideally heavy bottom) over medium/high flame. For each crepe, add a pad of butter to the pan- upon hitting the pan it should hiss, indicating its hot enough to ladle or pour a four inch circle into the center, quickly tilting the pan to let batter spread all over the pan, making about an 8 inch circle. Flip when surface of crepe looks dry (not shiny and wet). Cook 2 more minutes and serve. Drizzle some syrup along top and enjoy.
What to do with leftover batter - you can add 1-2 Tbs finely diced green onion or regular onion and 1-2 shredded zucchinis and make “latkes”. Fry with butter in a pan (takes a little while to cook thoroughly). Eat with applesauce and sour cream.
BASIL PESTO
1 large handful of basil without the stems
2 cloves garlic
1 tsp salt
6 tbsp olive oil
½ parmesan cheese container
¼ cup pine nuts (expensive so optional)
juice of ½ lemon (optional)
Put all ingredients into a food processor and combine. Serve on pasta or use on sandwiches with goat cheese and roast veggies, etc. Any you don’t use can be frozen for later.