1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.

• 2 tablespoons vegetable oil
• 1 tablespoon hot pepper sauce
• 2 teaspoons honey
• 1 teaspoon paprika
• 7 green onions
• 2 skinless boneless chicken breast halves

Cooking Directions

Prepare Grill (medium-high heat).  Whisk oil, hot suace, honey and paprika in a 9-inch glass pie dish to blend.  Mince 1 green onion, mix into marinade.  Transfer 2 tablespoons marinade to small bowl and reserve.  Add chicken to marinade in pie dish and turn to coat.  Let stand 10 minutes, turning occasionally.

Sprinkle chicken and remaining whole green onions with salt.  Grill chicken and whole onions until chicken is cooked through and onions soften, turning occassionally, about 10 minutes.  Transfer chicken and onions to plates.  Drizzle with reserved 2 tablespoons marinade.

¾ cup coarsely ground walnuts

¾ cup finely crushed graham crackers

3 tbsp. melted, unsalted butter

Filling:

32 oz. Asgaard Dairy fresh, unflavored chèvre

4 large eggs

1 ¼ cup sugar

1 tbsp. fresh lemon juice

2 tsp. vanilla extract

2 tbsp. unbleached, all-purpose flour

Pinch of salt

Directions:

Thoroughly combine all ingredients.  Press compactly into the bottom of a lightly buttered 9- or 10- inch springform pan.

Preheat oven to 350º.

Beat the chèvre in a large bowl until smooth.  Add the sugar, lemon juice and vanilla and mix well.  Beat in the flour and salt.  Add the eggs one at a time, beating well after each and stopping occasionally to scrape down the sides of the bowl.  Pour the batter evenly over the crust.  Bake approximately 55 minutes (45 minutes if using a 10-inch pan) or until the outer edge of the cake is puffed (and maybe a little cracked), the center is set and the top is brown in spots.  Remove the cake from the oven and let cool for 15 minutes.  (The top of the cake will gradually even back out and the cracks will diminish.)  Keep the oven at 350º.

Whisk the sour cream, sugar and vanilla together to blend.  Spoon the mixture over the cake, starting at the center and extending to within ½ inch from the edge.  Return the cake to the oven and bake 5 minutes longer.  Remove the cake from the oven, let cool, then cover and refrigerate for at least 12 hours.  For best results, leave the cake in the refrigerator for 1 to 2 days.  Before serving, remove the sides from the springform pan.  Top the cake with raspberries, strawberries, blueberries or any other fresh, seasonal fruit.

Serves 10 to 12.

Melt butter in skillet. Sauté green pepper and onion 2 minutes. Add corn, water, honey, salt and pepper (and red sweet pepper, optional) and stir well. Cover and cook over medium heat 10-12 minutes. Sprinkle cheese and bacon over corn mixture and serve. Serves 6.

Simply toss your tomatoes (washed and dried) into a walmart type bag and stick in the freezer.  When you thaw them out for cooking or canning, the skins will slip right off.  We usually save enough for spaghetti sauce.  We cook up a nice pot of sauce then save the leftovers in the freezer also. 

This trick has been a relief for us.  It is hard to can all the vegetables when they become ripe all at once!

4 tablespoons olive oil

15 shitakes, stemmed and sliced

2 yellow squash, halved and sliced

1 clove of garlic, minced

6 basil leaves, chiffonade

6 rainbow chard leaves, chiffonade

4 tablespoons water

2 tablespoon butter

Salt and pepper, to taste

6 black olives, rough chopped

A heavy skillet

A lid that fits skillet

Directions:

1. Cut up all vegetable and have ready to throw in pan. This dish will move quickly.
2. Get pan smoking hot. Add oil. Add mushroom. Give the pan a shake and a swirl.
3. Add squash. Season with salt and pepper. Cook until mushrooms start to brown.
4. Turn heat to medium. Add basil. Add garlic. Stir.
5. Add water, butter and chard. Put lid on skillet. Cook 3 minutes.
6. Check seasoning. Put in 2 bowls. Sprinkle with olives.

1 cup sausage, diced (preferably from Justin Pitts, our pastured meats farmer)

2 red potatoes, diced

¼ spring onion, julienne

1 yellow squash, diced

1 clove garlic, minced

1 Tablespoon tarragon, minced

2 Justin Pitts farm eggs

Salt and pepper, to taste

Directions:

1. Brown sausage in cast iron skillet, remove and set aside.
2. Add potatoes, cook 5 minutes. Add onions cook 5 minutes. Add squash cook until squash and potatoes are done.
3. Add garlic, cook 3 minutes. Add tarragon and sausage. Season with salt and pepper.
4. Clear 2 circular spaces in veggies. Crack eggs in to circles. Season with salt and pepper. Place a lid on pan until eggs are done.

1. Preheat oven to 375 degrees.

2. Combine all ingredients in a large bowl in the order listed above, adding milk last. Mix with your hands until one large ball is formed.

3. Shape the mixture into small balls about the diameter of a quarter and space evenly on baking sheets lined with parchment paper. For immediate use, bake at 375 degrees for 15 minutes or until golden brown.

Notes: This recipe can make 75+ meatballs depending on how small or large you shape the balls. If you make them larger - say, about the size of a walnut or even bigger - extend the baking time to 20-25 minutes or until golden brown.

The meatballs can also be stored frozen for up to three months - simply freeze them overnight on the lined baking sheets and then transfer to an airtight bag or container for storage.

The frozen meatballs can go straight from the freezer into the oven on a parchment-lined baking sheet or Pyrex baking dish, and will only need an extra two or three minutes of baking time at 375 degrees.