Open Harvest Recipes

Cascadilla (Chilled Creamy Tomato Soup)

Recipe courtesy of Branched Oak Farm

• 1 chopped cucumber
• 4 C tomato juice (or fresh)
• 1 clove crushed garlic
• 1 chopped green onion
• 1 C Quark, yogurt or sour cream
• 1 chopped sweet pepper
• 1 t honey
• several raw mushrooms, thinly sliced (optional)
• 1/2 t dill weed
• salt and pepper to taste

Combine ingredients and chill. Can be served with croutons. Makes 4-6 servings.

Cheese Crisps

• 1 cup grated hard cheese (Asiago, cheddar, Swiss, Percorino, etc.)
• 1 Tablespoon flour

Combine cheese and flour. Heat skillet over medium. Spread half of the mixture onto the skillet. Shape into a 6-inch disc. Cook 1 to 3 minutes, turn. Cook until browned on both sides.

Classic Basil Pesto

If you are lucky enough to grow a patch of basil, here is a traditional recipe. If you cannot grow basil where you live, make friends with someone that can grow a patch!

• 2 1/2 cups fresh basil, stems removed
• 1/2 cup parsley, stems removed
• 1/2 cup olive oil
• 1 Tablespoon chopped garlic
• 1/4 teaspoon sea salt
• 1 Tablespoon lemon juice
• 1/2 cup pine nuts, toasted
• 2 Tablespoons parmesan cheese

In blender or food processor, combine basil, parsley, olive oil, garlic, salt and lemon juice. Process until it begins to get smooth. Add nuts and cheese. Process until it begins to get smooth. Do not over process. To store, place in tall narrow jar. Cover with a layer of olive oil. You can experiment by adding fresh herbs like rosemary, thyme, oregano and other savory herbs.

Stuffed Mushrooms

• 24 large button mushrooms, cleaned
• 15 sun-dried tomatoes
• 2 Tablespoons water (from soaking sun-dried tomatoes)
• 1/2 cup parmesan cheese
• 1/2 cup dry bread crumbs
• 4 cloves garlic, minced
• 2 cups fresh basil leaves
• 1/4 cup olive oil
• salt and pepper to taste

Preheat oven to 325 degrees. Remove the mushroom stems leaving a cavity for stuffing. Reserve stems. Soak the sun-dried tomatoes in hot water until soft, about 15 minutes. Drain, reserving liquid. Cut tomatoes into quarters. In a food processor or blender, combine mushroom stems, tomatoes, 2 Tablespoons tomato liquid and remaining ingredients. Process until smooth. Fill a pastry bag with the stuffing. Fill mushroom caps and place on baking sheet. Bake in lower half of oven until the mushrooms just begin to release their juices, about 12 minutes. Serve immediately.

Quarkamole

Recipe courtesy of Branched Oak Farm

• 8 oz Quark
• 1 ripe avocado
• 1/2 t garlic salt
• 3/4 t cayenne pepper
• 1 T minced garlic
• 2 T fresh cilantro (chopped finely)

Mix together with pastry cutter. Serve with chips or veggies.

Quark Tzatziki

Recipe courtesy of Branched Oak Farm

• 8 oz Quark
• 1 large cucumber blended in food processor with:
• small bunch of cilantro or parsley
• 1 t garlic (fresh or chopped)
• 1/2 t hot pepper flakes or 1 fresh hot pepper any variety
• 1/2 t lemon or lime juice
• pinch of cumin (optional)
• salt and pepper to taste

Add cucumber mixture to the Quark until a dip consistency is reached. Extra cucumber mixture can be kept in the refrigerator and added to another carton of Quark. Serve with bread, crackers, or veggies.