RECIPES and MEAL IDEAS
Wondering What to do with the vegetables and other items we are selling at Market? Or maybe you are looking for a seasonal dish to make for dinner and try something new.
Here are just a few recipe ideas to help you utilize your Farmers Market finds and help you plan ahead for your next Farm Market Dinner. If you have any recipes that you would like to share, please email us and we will feature them here on our Site! Bon Appetite!
We are still in the process of adding new recipes, If you ever have questions about how to prepare any of our produce, do not hesitate to contact us. Our goal is to encourage healthy eating and adding variety to everyones' diet.
North Georgia Candy Roaster Squash
All About the North Georgia Candy Roaster Squash
The North Georgia Candy Roaster is sweet and very versatile and its sweet flavor peaks as it is stored over the winter. It can be used in any recipe that calls for butternut squash, sweet potatoes or pumpkin. It’s used in pies, soups, bisques, butters and baked goods. Because it has a natural sweetness, additional sugar is not needed or can be significantly reduced in recipes.
North Georgia Candy Roaster Squash With Chanterelles, Basil, And Aji Dulce Peppers
Dragon Tail Radish
Dragon -Tail radishes can be eaten raw or cooked. They can be sliced and added to salads or crudité platters. They can be sautéed with butter and garlic or pickled with a variety of spices or with cucumbers and peppers. They may lose a bit of spiciness when cooked but retain their texture. One of Willow Bourn Farm's favorite radishes and a great accompaniment to our greens mix or spicing up your own salad made with our seasonal lettuces.
Cucumbers
Mom's Fried Cucumbers Do You Love Fried Green Tomatoes? This is one of the best less expensive alternatives that you don't want to miss out on. My mom would make these when all we had were ripe tomatoes and they are great when you can't find green tomatoes out of season.
Cucumber and Onion Salad
Mary K. Rowley's Apple Dumplings ©
This is one of my childhood favorites and by far the BEST apple dumplings you will ever eat. In the fall, we would go to our wooded property in southern West Virginia and build bonfires, shoot my dad's guns, and pick heirloom apples from the overgrown orchard (a full southern West Virginia upbringing, lol). My mom would freeze most of them for baking and to use as fried apples, but she would always save a few to make a special hot dessert to warm us up after a long day in the cold mountain air. After she passed away from breast cancer, I inherited her recipes and have vowed to keep them alive and share them with friends and family. I was raised on southern comfort food and fresh produce that my whole family participated in growing, harvesting, and preserving. Since I have become a farmer and self sufficiency advocate, I have decided to share some of my own culinary history with everyone and hopefully help others create some warm memories or start an apple dumpling tradition of their own.
Ingredients
6 apples Cored and Pared. (may be less depending on size of apples. If you have large apples, like I mostly do, you may want to cut them in half.) Rome, York, Granny Smith, or any crisp, tart apple works best in this recipe.
Dumpling Crust
3 cups flour
1 tsp salt
2 tsp baking powder
1 1/4 cup vegetable shortening (or cold butter).
1/2 cup milk
1 Tablespoon vinegar or lemon juice
Sift together dry ingredients and cut in shortening with fork or food processor until it resembles small coarse crumbs. Add liquids separately and stir until it forms a sticky dough. Roll out on floured surface folding the dough gently adding more flour as needed until a nice workable dough is formed. (Do not over work the dough. You want to fold lightly to create a flakey crust). Place in refrigerator until ready to use.
Dumpling Sauce
1 cup brown sugar
1/4 tsp cinnamon
Pinch of ground cloves
1/4 tsp nutmeg
1 Tablespoon Corn Starch
2 Cups Water
1 Tablespoon of Butter
Combine all ingredients (except butter) in a small saucepan and stirring constantly bring to a boil, continue stirring until liquid becomes the consistency of a thin syrup. Remove from heat and add a tablespoon of butter and set aside until dumplings are made.
To Make Dumplings
Preheat oven to 375° Roll dough on floured surface to 1/4 inch thick and cut in to squares large enough to cover apple. sprinkle a little cinnamon or apple pie spice on apple, then wrap the dough around the apple completely. If the dough splits on top, just pinch it together and smooth over to create a pretty dumpling. Place in a 13 x 9 baking pan. Repeat the process until all apples are used and pan is full. Pour Dumpling sauce evenly over all of the dumplings and bake in preheated oven for 25 minutes or until dumplings are golden brown. Remove from oven and serve immediately.
**Notes**
I sometimes make more pie crust by increasing the flour and liquid. You can't really go wrong with this crust. Just don't make it too dry. Use the extra crust to make leaf shapes to decorate the top of your dumplings. I also like to reserve a little of the dumpling sauce to drizzle over the dumplings just before serving over vanilla ice cream.
Please feel free to adjust this recipe to your taste.
***This recipe is the sole property of Kathryn Rowley and Willow Bourn Farms™ and may not be reproduced or published in any form without written permission.
Willow Bourn Farm's Pie Crust Recipe ©
3 cups flour
1 tsp salt
2 tsp baking powder
1 1/4 cup vegetable shortening (or cold butter).
1/2 cup milk
1 Tablespoon vinegar or lemon juice
Sift together dry ingredients and cut in shortening with fork or food processor until it resembles small coarse crumbs. Add liquids separately and stir until it forms a sticky dough. Roll out on floured surface folding the dough gently adding more flour as needed until a nice workable dough is formed. (Do not over work the dough. You want to fold lightly to create a flakey crust). Place in refrigerator until ready to use.
Roll dough on floured surface to 1/4 inch thick and big enough to cover your pie pan. If a top crust is desired, repeat the process with remaining dough. If you have any dough left over, use it to create unique designs on top of your pie.
***This recipe is the sole property of Kathryn Rowley and Willow Bourn Farms™ and may not be reproduced or published in any form without written permission.