Recipe Ideas


Recipes and Ideas
We thought that we should include some ways to use our produce, so here are some ideas and recipes.  If you would like more suggestions, our favorite recipe website is www.allrecipes.com and you can search for either recipes or ingredients.  Hope you enjoy.  - The Jenkins Clan


PIE CRUST
For a two crust pie, combine 2 cups all-purpose flour and 1 teaspoon salt.  Cut in 2/3 cup Crisco shortening, until just-smaller-than pea-size.  Drizzle 1/2 cup milk all over dough and stir to combine until all the flour is incorporated.  May need 1 Tablespoon more milk for the last dry flour.  Don't over mix because the dough gets tough when handled.  Divide into 2 slightly unequal pieces, and roll the larger for the bottom crust.  Fit into 9 or 10" pie pan, fill with 1 quart of fruit filling.  I spread a little of the juice from the filling on the rim of the crust so the two crust parts will hold together and not let the filling spill out. Cover with top crust, pinch the egdes to seal, and prick holes in the top for steam to escape.  Bake at 375 degrees approzimately 45 minutes until the pie slides inside the pan when you grasp the edge of the pan and shake lightly side-to-side.

Gardener's Chicken
Ingredients
8 drumsticks

2 large onions

2 celery stalks

4-6 tablespoons butter

1 pound potatoes

½ pound carrots

16 oz can tomatoes

Salt and pepper



Peel and thinly slice the onions. Wash and coarsely chop the celery.  Melt the butter in a large heavy-bottomed pan and sauté the onions and celery for five minutes.  Tip the pan to drain the butter to one side, remove the vegetable with a slotted spoon, and spread them over the bottom of the crock pot.

Sauté the chicken pieces in the butter residue, adding a little more butter if necessary, until they are golden brown. Remove from the pan and place on the bed of vegetables, peel the potatoes, peel and slice the carrots, add these with the tomatoes to the crock pot. Season with salt and freshly ground pepper, and put the lid on the crock pot.  Cook on low for 8-10 hours. 


Rhubarb from your farm was the first I'd ever eaten.  Strawberry-Rhubarb pie is a revelation.  Here is the recipe I modified from www.tastykichen.com/desserts.

Strawberry Rhubarb Pie with Streusel Topping

For the Filling:
2 1/2 cups peeled, sliced fresh
rhubarb
2 cups washed sliced strawberries
2/3 cups sugar
1 tsp vanilla
4 tablespoons cornstarch

For the Topping:

1 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup butter cut into small pieces
1 unbaked single pie crust

Preheat oven to 400 degrees.

In a bowl combine all filling ingredients.  Stir until a thick syrup develops.

Pour mixture into crust.

In a bowl combine flour, sugar and cinnamon.  With fingers or pastry cutter mix butter in until it resembles coarse crumbs.  Spread topping over the pie.  it will seem like a lot but it settles during baking.

Place pie on rimmed baking sheet to catch any overflowing filling and bake fro 25 minutes.  Cover edges of crust with foil and cook for another 25-30 minutes.  Let pie cool completely before cutting.


Turnips
Turnips can be used as a substitute for potatoes, or mixed with potatoes.  Mash them, french fry them, scallop them, or bake them.


Kale Slaw
1 bunch Kale shredded
1/2 head cabbage shredded
1/2 head red cabbage shredded
2 Carrots shredded
1 small red onion finely minced

mix in a large bowl and set aside

2/3 cup olive oil
1/3 cup balasmic vinegar
1 Tablespoon lime juice
1 pinch sugar
1 pinch salt
1 pinch ground black pepper

whisk together then pour over mixed vegetables.  coat mixture evenly and refrigerate.

Salsa
Tomatoes with out the seeds
cilantro
salt
lime juice