From farm to table recipes

Hot Sauce Contest

Chipotle-HurtHOT SAUCE CONTEST!
Announced on Twitter, my personal Facebook page, and here on ptbolocalfoods.ca

Any new Peterborough Farm to Table Culinary Tours Facebook “likes” between now and Friday at 5pm will be put into a draw to win one of 3 Farm to Table hot sauces: Habanero Death, Chipotle Hurt, or Cayenne Maim. 3 prizes in all.

These aren’t fancypants bottles of sauce, but rather home canned and made from peppers and other ingredients grown in the Farm to Table gardens.

Trust me when I say that they are much sought after culinary fireballs. Hand-crafted, they range from pretty darned hot to “wow, where did my eyebrows go.”

Sorry existing “likes,” but look for a contest for you early in the new year (including a chance to win tickets for the weekly summer culinary tours).

Want a tease? Here is the Chipotle Hurt, featured on Punk Domestics.

Birkenstock Breakfast: Yoghurt and Apple Maple Granola

Awhile back, I gave step-by-step instructions for making yoghurt (click here). Yesterday I promised a maple syrup recipe.

So today, I’m going to offer up a great, home-crafted nutritional breakfast — one that may or may not go with Birkenstock sandals.

Maple syrup isn’t just for your pancakes. Don’t get me wrong, we had pancakes and maple syrup yesterday, but I’m also using our new maple syrup to flavour some yummy apple-maple granola.

Note: You can still find some good storage apples at market if you are up for drying your own (about 10 hours at 135 degrees if you have a food dehydrator).

This granola is a staple for me with my morning yoghurt. Feel free to modify to your tastes!

Apple Maple Granola

2 cups whole oats
1/3 cup slivered almonds
1/3 cup pumpkin seeds
1/3 cup raw sunflower seeds
2 tbsp flax seeds
1/3 cup apple cider
1/3 cup maple syrup
1 tbsp sunflower oil (or similar)
1 tsp ground cinnamon
1/2 tsp allspice
1 cup dried apple slices, coarsely chopped (these are not added until after the granola comes out of the oven)

Mix dry ingredients in a large bowl and set aside.

Combine wet ingredients and spices in a small saucepan. Heat mixture, stirring frequently, until it reaches a rolling boil that cannot be stirred down.

Remove from heat and add hot syrup to dry mixture. Stir until dry ingredients are well coated. Spread an even layer of the mixture on a baking sheet lined with parchment paper or foil. Bake at 300 degrees for 30 minutes. Turn after 15 minutes.

Mix in the dried apples, then spread to cool.

Enjoy!

Krista

Pumpkins: Not Just for Jack o’ Lanters

For the entire article and full recipes, visit my Farm to Table blog at MyKawartha.com

Win some free Farm to Table Hot Sauce.  Look for the contest at the end of the blog.

The joy of pumpkin is that it versatile.  Versatile and gooey.  Nothing says fun like scraping our stringy pumpkin guts and squishing them through your fingers.  If you have kids, be prepared for some screams of fun disgust.  Don’t forget to keep the pumpkin seeds.  Toasted, they make a great treat.  Simply rinse the seeds and spread them over a paper towel to dry overnight.  The next day, toss them in a bit of oil and salt and then bake.  I cook mine at 300 degrees for roughly a half-hour – tossing every 10 minutes or so – until they are nice and golden.

Most pumpkin recipes call for pumpkin puree.  Here’s a quick, no fail way to make your own:

In order to make the puree, you will need to scrape the inside of the pumpkin clean – have fun, kids!  You then cut the pumpkin in half, laying the halves in a large roasting pan, with a cup or so of water.  Bake the pumpkin at 350 for roughly 90 minutes, or until very tender.  Let cool and then scrape the flesh from the rind.  Use your food processor to puree until smooth.  Be sure that you are using a smaller pie pumpkin rather than a larger decorative one.  Jack o’ Lantern pumpkins are often too tough to eat.

Want to make use of some of that pumpkin puree?  Here’s an easy recipe to help you do so.  These are kind of “cakey” cookies that are popular with both kids and adults.

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze:
1 ¾ cups icing sugar
2 tablespoons (or slightly more) milk
1 tablespoon butter (melted)
1 teaspoon vanilla extract

Procedure:

Preheat oven to 350.  Mix together all dry ingredients (except white sugar).  In a separate bowl, cream together butter and white sugar.  Stir in pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Measure tablespoon sized balls of dough, place on cookie sheet and flatten slightly.  Bake for 15-20 minutes.  Let cool and drizzle on glaze.

Glaze: Mix together ingredients.  If not thin enough to drizzle add slightly more milk.

Want to win some Farm to Table hot sauces.  We’re looking for your favourite pumpkin soup recipe.  Send yours in for a chance to win either jar of either “Jalapeno Hurt” or “Habanero Death” hot sauce.  Winner will be chosen in a draw.  Leave your recipe in the comment section or email “donald @ farmtablecatering . ca”

Grilled Organic Asparagus and an Intro to Wooler Dale Farm

Nicole van der Heyden of Wooler Dale Farm shows off some early season rhubarb.

Folks,

 

Check out my blog at MyKawartha for a feature on Wooler Dale Organic Farm and a simple recipe for grilled asparagusl

Stop by the Farm to Table blog MyKawartha blog for weekly local food showcases and recipes!