gardendwellers FARM Coleslaw
Why take the same old coleslaw to the picnic this year? Try some of gardendwellers FARM coleslaw! This is a recipe that Adam concocted and it's wonderful! At least about 200 people at a Hugo's demo thought so!
Basically you just make your own favorite coleslaw and then add one cup chopped lemon Basil, 1/2 cup chopped chives, and 1/2 cup chopped dill.
If you don't have a favorite coleslaw recipe or you're short on time, chopping up a small head of cabbage or using one bag of the prepared coleslaw mix will work. Add the herbs and a bottled coleslaw dressing from the store. For our demo at Hugo's we used Craig's brand coleslaw dressing - it's made right here in ND and is a Pride of Dakota product!
2 large cucumbers (seedless preferred)
1 8 oz. pkg. cream cheese, softened
1/3 cup finely chopped onion
1 Tablespoon snipped fresh dill weed
1 Tablespoon milk
1/8 tsp. salt
1/8 tsp. pepper
2 Tablespoons finely chopped pistachio or pine nuts
Peel cucumbers; cut each crosswise into 8 chunks. Using a melon baller, hollow one end of each chunk; set aside. Combine cream cheese, onion, dill, milk, salt, and pepper; spoon into hollowed cucumbers, mounding slightly. Sprinkle with nuts. Makes 16 servings. Garnish with edible flowers if desired, we use lemon gem or orange gem marigolds.
Holly’s best herb bread
1 Package active dry yeast
¼ Cup Warm Water
½ Cup milk
1/3 Cup butter
1 Tablespoon sugar
½ teaspoon salt
3 Teaspoons EACH fresh finely chopped basil, thyme, and winter savory - this amount is really to taste, I've used everything from 3 teaspoons of finely ground dried to 4 Tablespoons of chopped fresh and everything in between. In the winter, when I need to use freeze dried I usually use 2 to 3 Tablespoons - but then again I like it really herby!
3 ¼ cups all purpose flour
1 ½ cups shredded sharp cheddar cheese
1 egg white
Sprinkle yeast into warm water and let stand until dissolved. Heat milk and butter until butter melts; pour into a mixing bowl. Add sugar and salt and let cool to lukewarm. Add eggs, one at a time, and beat until smooth. Mix in the yeast mixture and herbs. Gradually add 2 cups of the flour and beat until smooth. Add remaining flour and cheese and beat with a heavy-duty electric mixer or wooden spoon. Turn out on a lightly floured board and knead until smooth and satiny. Place in a bowl, cover with a damp towel, and let rise in a warm place until doubled in size. Turn out dough on a board and knead lightly. Place in a greased 2-quart round casserole or soufflé dish. Cover and let rise until doubled in bulk. Brush the top with lightly beaten egg white. Bake in a 350 degree oven for 35 minutes, or until the loaf sounds hollow when thumped. Place on a rack and let cool slightly. Turn out of dish. Makes 1 large loaf.
Simply Super Tomatoes
6 medium tomatoes cut into 1/2 inch slices
Two onions cut into 1/4 inch slices
2/3 cup oil
1/4 cup wine vinegar
1/4 cup finely chopped parsley
1/4 cup finely chopped chives or green onion
1 garlic clove minced
1 tsp. salt
1 Tablespoon fresh basil leaves finely chopped
1 Tablespoon dill leaves finely chopped
1/4 tsp. pepper
Arrange tomato slices and onions in serving dish. In small bowl or jar with tight fitting lid combine remaining ingredients. Mix well. Pour dressing over tomatoes and onions. Cover, refrigerate 1-2 hours. Occasionally spoon dressing over tomatoes to baste. 6 servings.
Apple Bobs with Lime Cilantro Dressing
1/2 cup fresh squeezed lime juice
1/4 cup apple cider vinegar
2 limes zested
2 bunches of cilantro
2 Tablespoons Dijon mustard (we like Gray Poupon country Dijon)
fresh ground black pepper
Mix ingredients above together - emulsify with the olive oil until the vinaigrette coats the back of the spoon - roughly 2 cups of oil, then drizzle over
25 to 30 Centennial or Chestnut Apples with caramel apple sticks pushed into stem end.
Herbed Salad with Pistachios and Pepita's
2 Tablespoons coarsely chopped pistachios
4 cups torn butter lettuce, romaine hearts, or little gem greens
1 cup pepitas
2 Tablespoons chopped chives
1/2 cup torn tarragon leaves
1 1/2 cups fresh parsley leaves - lightly chopped or torn if they are large
1 to 2 medium sized Kohlrabi sliced thin
For the dressing:
combine 1 tablespoon fennel seeds
1 tablespoon plus 1/4 cup olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
freshly ground black pepper
2 tablespoons prepared horseradish
Blend the dressing ingredients in a food processor or blender until fennel seeds are ground and oil and lemon juice combine.
Pour over greens and serve.
Carrot Thyme Soup
8 large carrots - chopped into thin slices
one large onion
2 Tablespoons butter
one bundle of thyme (about 2 ounces), washed and tied with a string
OR 2 T freeze dried thyme
32 ounces of chicken stock
salt and pepper to taste
parsley to garnish if desire
1/4 cup sour cream - optional
Melt butter in a soup pot over medium heat. Add onion and sauté until almost soft. Add carrots, tied thyme bundle, salt, pepper and stock. Simmer until carrots are soft - about 30 minutes. Remove the thyme bundle. Puree the soup with an immersion blender or food processor. If desired add the sour cream and stir in until smooth. Garnish each bowl with chopped parsley or a dollop of softened butter.
This recipe is from the cookbook: From Asparagus to Zucchini and was originally submitted to the cookbook by Pat Cook, Neenah Creek Inn and Pottery and Madison WI. Herb Society.
Homemade Boursin Cheese*
This recipe makes approximately 3 cups of a beautiful soft spreadable cheese. Wonderful with fresh bread or as a base for a cucumber sandwich.
2 cloves garlic
8 ounces of butter at room temperature- we recommend Pride Dairy Butter
16 ounces of cream cheese at room temperature
3 Tablespoons grated parmesan cheese - the real stuff, freshly grated
2 Tablespoons fresh dill minced
2 Tablespoons fresh marjoram minced
4 tablespoons fresh basil minced
1 Tablespoon fresh chives minced
1/2 teaspoon black pepper
1 Tablespoon fresh thyme minced
2 Tablespoons fresh parsley minced
Have cheeses and butter at room temperature, crush garlic, mix cheeses, butter and garlic. Add remaining ingredients, mix well. Pack into a container just large enough to hold the boursin and store in the refrigerator. To serve, bring to room temperature. Serve with crackers or as a part of a spectacular bread plate like we did here for the 2016 Farm To Table Dinner.
*This recipe was adapted from a recipe on www.recipezaar.com