Posts Tagged ‘Recipes’

Sunday, May 15, 2022

Harvest of the Month: Eggs

Feeding Hens at Essex Farm. Photo by Ben StechschulteEggs, more specifically, chicken eggs, are an integral part of traditions, celebratory dishes, and the everyday diet around the globe. Historians estimate that humans have been eating eggs for roughly 6 million years. Originally, people foraged eggs from wild bird nests until they were domesticated around 1500 BCE in Ancient Egypt. Throughout history, eggs have become a symbol of life, rebirth, renewal, and fertility for many cultures

Today, humans eat about 88 million tons of eggs each year worldwide. China is the top producer of eggs (roughly 34 million tons), then the United States (roughly 6.9 million tons), and then Mexico (roughly 4 million tons). While we may think of them as a staple of the American diet, countries like Japan, Paraguay, China, and Mexico consume more eggs per person each year. 

» Continue Reading.


Saturday, May 7, 2022

MAKE IT: Blueberry Freezer Jam

I love blueberries, and will often pick gallons of them at local orchards every summer, eating some straight away, and freezing the rest so that I can later make yummy treats, like this recipe for blueberry freezer jam. Although this jam is not shelf-stable (i.e., should be stored in the freezer), it is incredibly easy to make and does make a delicious jam. I love adding the jam to my oatmeal, using it as a topping on sorbet or ice cream, or slathered on a slice of freshly baked bread. Enjoy!

Ingredients
 5 Cups of Fresh/Frozen Blueberries
 2 Cups of Sugar
 6 Tablespoons Ball Freezer Jam Instant Pectin
 3 – 12oz Freezer-safe canning jars

Directions
1. Wash berries, then place them in a shallow pan. Using a potato masher, crush berries.
2. Add the mashed berries to a saucepan, and add sugar. Mix well, and bring to a boil,
cooking at full boil for around a minute.
3. Remove jam from heat and stir in the pectin, mixing well.
4. After jam has cooled a bit, scoop the jam into small freezer-safe jars. Top with lids after
30 minutes, and then place in freezer.

Use within one year. Enjoy!

*Recipe adapted from The Frugal Navy Wife


Kid next to water
Saturday, April 16, 2022

MAKE IT: Cinnamon Roll Coffee Cake in a Mug

cinnamon roll mug cake

If you are craving something sweet and do not want to wait, this cinnamon roll coffee cake in a mug is for you! I use an 18-ounce mug to make these and will often use whole wheat flour instead of the all-purpose flour. If you do not want the cream cheese frosting, feel free to drizzle maple syrup, add berries, or even ice cream on top. Enjoy!

» Continue Reading.


Saturday, March 26, 2022

MAKE IT: Fish Chowder

Fish chowder is a wonderful way to use up the panfish in your freezer. This simple recipe is easy to make and cooks up quickly. Pair with some crusty bread and a salad for a full meal. Enjoy!
(Serves 4)

Ingredients:
 1 teaspoon vegetable oil
 1 small onion, chopped
 1 stalk celery, chopped
 3 medium potatoes, scrubbed and cubed
 3 cups low-sodium stock (fish, chicken stock, or vegetable)
 1/2 cup chopped carrots or sweet corn kernels
 2 tablespoons fresh parsley, minced
 1 tablespoon lemon juice
 1 tsp. Old Bay-type seasoning
 Salt and pepper to taste
 1-pound boneless, skinless panfish fillets, cut into 1-inch chunks
 1 cup milk (I used 2%)

Directions:
1. Sauté onion and celery in oil until tender. Add potatoes, fish stock, carrots or corn,
parsley, lemon juice, and seasonings. Simmer until vegetables are tender, about 30
minutes.
2. Add fish and simmer for around 5 minutes, or until fish flakes with a fork.  Add milk, and
heat gently (do not bring to boil).
3. Enjoy!

Nutrition Information: (calculated with vegetable stock and carrots): Serving size: 1/4th recipe |
Servings per recipe: 4 | Calories: 324, total fat: 22.5 g, saturated fat: 9 g, cholesterol: 0 mg,
sodium: 44 mg, carbohydrates: 53 g, fiber: 4.7 g, sugar: 6.5 g, protein: 20.2 g

*Recipe adapted from The Wild Harvest Table


Saturday, March 12, 2022

MAKE IT: Traditional Irish Scones

In honor of St. Patrick’s Day, here is a recipe for traditional Irish Scones called Frances’ Scones. Several years ago, I was able to go with my daughter, at the time, one of the Wild Irish Acres Dancers, on a trip to Ireland. During that magical trip, we visited the Rathbaun Farm, a working sheep farm in County Galway. After watching the farm’s border collie round up the sheep, we went inside the farm’s thatched cottage for some freshly baked scones, prepared by Frances, and topped with farm-fresh whipped cream and preserves. Every time that I make Frances’ scones, the scent of them baking brings me back to the farm in Ireland.

*If you do not have self-rising flour, you can create your own with 1 ½ teaspoons baking powder and ¼ teaspoon salt per cup of flour. For this recipe, you would add 2.5 Tablespoons of baking powder and 1 ¼ teaspoons of salt to the 5 cups of flour, and mix thoroughly before following the remaining steps.

» Continue Reading.


Saturday, March 5, 2022

MAKE IT: Trout with Thyme and Lime

thyme fishFish can offer our bodies some amazing benefits including omega-3 fatty acids and a large
amount of protein. This is a great way to fulfill your protein needs without overloading your
system with saturated fats and additives.

This recipe allows for a bright flavor while providing a
zesty taste in the mix. This dish is also lower in calories but with the high content of healthy fats,
you are sure to be left feeling very full!

» Continue Reading.


Saturday, February 12, 2022

MAKE IT: Cajun cauliflower

cajun cauliflower

Here is a recipe for cajun cauliflower, from Eastern Michigan University dietetic intern, Kristina (it is really good – my son, who detests cauliflower, actually not only tried it but liked it).

» Continue Reading.


Sunday, February 6, 2022

February Harvest of the Month: Sweet Potatoes

Sweet potatoes (Ipomoea batatas) are large, sweet-tasting, starchy, tubers that grow under soil attached to a sprawling vine with heart-shaped leaves. While we eat them like potatoes (Solanum tuberosum), they are actually not a potato. Sweet potatoes are a member of the Convolvulaceae plant family and are more closely related to morning glories than potatoes. Potatoes are in the nightshade family, and are more closely related to eggplant, tomatoes, and peppers. 

Sweet potatoes thrive in warm climates, and they continue to be a culturally significant food in the American South, where they have been grown by indigenous people, European colonists, and enslaved people, and farmers for hundreds of years. 

Photo from the Saratoga Farmers’ Market, Pleasant Valley Farm, By Pattie Garrett

» Continue Reading.


Sunday, December 5, 2021

December Harvest of the Month: Delicata Squash 

delicata squash

Delicata squash cut in half at Fruiton Seed Company, from fruitionseeds.com

Have you heard of delicata squash? Perhaps you’ve seen these unique oblong striped squash at the farmers’ market but weren’t quite sure what they were. Delicata is a very sweet type of winter squash with cream colored, yellow, and green striped skin. It’s named “delicata” because of its delicate skin that doesn’t need to be peeled before cooking and can be eaten. The delicata is a cultivar of the variety Cucurbita pepo, meaning it is a close relative to zucchini, butternut squash, and pumpkins. 

» Continue Reading.


Sunday, November 7, 2021

November Harvest of the Month: Brussels Sprouts

brussels sprouts Brussels sprouts are one of the many vegetables in the brassica family, along with kale, turnips, collard greens, broccoli, arugula, bok choy, and more. Brussels sprouts are cabbage-like sprouts on tall stalks that thrive in temperate weather. The United States produces 32,000 tons of them each year, with most production in California, Washington, and New York states. It’s estimated that up to 85% of brussels sprouts grown in the US are for frozen food. The largest global producing country is the Netherlands, where they harvest 90,000 tons each year.

» Continue Reading.


Saturday, October 16, 2021

MAKE IT: Pumpkin Chocolate Chip Cookies

pumpkin cookies

Who doesn’t love chocolate chip cookies — especially during the cold-weather months! With that, since it is fall, we might as well add some pumpkin! Pumpkin offers nutrients like Vitamin C, Vitamin E, folate and iron, which all help to strengthen the immune system. So, while you’re enjoying your dessert, you can also be fighting of common viruses that thrive during fall and winter! Additionally, the pumpkin makes these cookies moist without having to add excess butter or oil. This recipe is quick and fun to make as well as easy to follow and mix up with your own favorite treats! You can make these cookies your own by adding foods like nuts to your chocolate chip total or replacing the chocolate chips completely with a substitute.

» Continue Reading.


Saturday, September 18, 2021

MAKE IT: Corn Chowder

cornVegetarian Corn Chowder

As the temperatures turn slightly cooler, why not enjoy corn chowder made from freshly picked sweet corn? This vegetarian version of corn chowder calls for fresh corn and plant-based milk, but can also be made with frozen corn and animal milk (and shhhh! My son likes to eat this with plant-based bacon crumbled on top). Enjoy!

» Continue Reading.


Saturday, September 4, 2021

MAKE IT: Roasted beet hummus

roasted beet hummusHummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!

» Continue Reading.


Sunday, August 1, 2021

August Harvest of the Month | Peppers

serrano peppers

Photo of serranos courtesy of https://peppergeek.com/serrano-peppers/

History and Facts

Peppers are the berry-fruits of plants in the genus capsaicin which are in the nightshade family, with tomatoes and eggplants. The spicy “chili peppers” and mild “sweet peppers” and “bell peppers” are all native to tropical parts of the Americas. Prehistoric remains of peppers have been found in Central and South America. 

» Continue Reading.


Saturday, July 24, 2021

MAKE IT: Pickled beets

pickled beetsMary’s Taste of Fall Pickled Beets

Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.

Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.

 

» Continue Reading.



Kid next to water

Wait, before you go,

sign up for news updates from the Adirondack Almanack!