Recipes for 2014
August's Crop of the Month: Nursery Crops
- 2 Cups packed fresh basil leaves
- 1/3 Cups olive oil
- 3 tbl pine nuts, toasted
- 1/2 tsp minced garlic
- Sea Salt
- Freshly ground black pepper
- 1/4 Cup freshly grated Parmesan cheese
1. In a large pot of salted boiling water, blanch basil leaves for 3 seconds then shock
ice water to stop cooking, squeeze out all the water.
2. In a blender puree garlic, olive oil, a pinch of sea salt oil. When smooth add basil &
puree until just pureed, be careful & don’t puree too long or you will add heat &
compromise color and flavor
3. Fold in parmesan & serve./>/>
April's Crops of the Month: Strawberry and Tomatoes
- 1/4 Cup melted butter
- 1/4 Cup extra virgin olive oil
- 3 large tomatoes, sliced in 1-inch rounds
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 2 large cloves garlic, minced
- 1/4 teaspoon red chili pepper
- 1 pinch sea salt
PREHEAT OVEN TO 350 DEGREES
Butter the sides & bottom of an 8x8x2-inch baking dish. In a large bowl, combine the
olive oil, tomatoes, basil, thyme, rosemary, garlic, chili flakes, & salt and pepper. Toss to coat the tomato slices evenly. Layer the tomatoes in the baking dish & be sure to scrape any oil & herbs left in the bowl into the dish./>
Baked uncovered for 20 to 30 minutes, or until the tomatoes are bubbly and lightly
browned on top. Enjoy with fresh baked bread or over white rice.
Strawberry Arugula Pizza
Raw dough, flour
On a well-floured surface roll out dough and stretch to desired thickness and shaped
Preheat oven to 400 degrees and bake until cooked through and golden brown.
GOAT CHEESE SPREAD
- 1.5 Cups Belle chevre montrachet-style goat cheese
- 1 TBSP minced, fresh herbs
- 1 tsp minced garlic
- 2 TBSP georgia olive farms extra virgin olive oil
salt and pepper
Combine ingredients until mixture is smooth
- 1 Cup sweetwater growers living arugula
- 1 Cup miles berry farm strawberries, sliced
Bring ingredients to a boil over-medium heat and reduce to 1/4 cup. Cool completely before using.
Spread the goat cheese mixture evenly over the cooled pizza dough. Top with the arugula & strawberries. Lightly drizzle with the balsamic reduction. Slice as desired and enjoy!
Recipes for 2013
September's Crop of the Month Apples:
North Georgia Apple, Peach, and Pecan Tart/>
Yields 8 servings
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon sugar
- 7 tablespoons cold unsalted butter, cut into chunks
- 3 tablespoon cold water
- 1 large egg, beaten + 1 tablespoon water
*refrigerated premade pie crust can be substituted
- 1 cup dark brown sugar
- 4-5 medium Georgia grown apples, like Honey Crisp, Gala, and Granny
- Smith, peeled, cored and cut into ½ inch thick slices
- 1 cup dried peaches
- 2 cups water
- 2 tablespoons sugar
- ½ cup toasted Georgia pecans, chopped
- ¼ cup powdered sugar
Preheat oven to 375*F.
- In a food processor with the blade attachment, pulse together the flour, salt, and sugar.
- Add the butter, and pulse until the mixture resembles coarse cornmeal.
- Add the cold water, one tablespoon at a time, and pulse until the mixture comes together into a loose ball.
- Turn out onto a lightly floured surface and shape into a disc.
- Wrap in plastic wrap and refrigerate at least 30 minutes. This pie dough can also be made up to two days ahead and refrigerated.
In a large bowl, combine the apples and brown sugar; set aside. In a small saucepan, combine the dried peaches and water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until peaches are plump and tender.
July's Crop of the Month Peaches:
Charred Vidalia Onion, Georgia Peach & Bacon Salad with Sorghum Citrus Vinaigrette
- 3 ea vidalia onions
- 3 tblolive oil
- 4 ea large ripe peaches
- 2 cups arugula
- 1/8th # allan benton’s Tennessee smoked bacon ( candied)
- vinaigrette (recipe below)
- salt and black pepper
- Slice the onions into 1-inch rounds and peel. Coat with olive oil, season with salt & pepper and grill over high heat until well charred and beginning to get soft, making sure to keep the rounds intact. Remove from grill and rub off the char with a lint free towel.
- Carefully separate the rounds into rings and reserve.
- Pit the peaches and slice into slices as you would if making a cobbler
- Artfully arrange the peaches and onions to build a miniature tower using the loops to capture the wedges,
- Spoon over with the vinaigrette, place some bacon on the plate along with the arugula. Season with salt and fresh cracked black pepper.
Sorghum – Citrus Vinaigrette
- 4 tblextra virgin olive oil
- 3 tblpeanut oil
- 10 sprigs Italian parsley
- 1 tspfresh thyme leaves
- 1 tspDijon mustard
- 2 tbllemon juice
- 2 cups fresh squeezed orange juice
- 2 tbl sorghum
- Reduce the orange juice and sorghum until you have a glaze
- Stir in the lemon juice, mustard and emulsify the peanut oil and olive oil in with a whisk
- Add chopped parsley and thyme leaves
- Season with salt
June's Crop of the Month Watermelon:
Watermelon, Feta, & Herb Salad
- 1 Watermelon
- 1/4 lb Feta
- 1 tsp Cayenne Hot Sauce
- 4 tsp Clabbered Cream
- 4 Leaves Mint
- 12 Leaves Oregano
- 5 tbl Olive Oil
- 2 tsp Apple Cider Vinegar
- 2 Thin Slices Artisan Loaf Bread
- Kosher of Sea Salt
- Fresh Cracked Black Pepper
1. Brush bread with olive oil and toast till golden brown and crispy, break into shards.
2. Remove rind of melon and cut into 1 inch cubes, you will need 7 cubes per salad, the rest can be reserved for other purposes.
3. Spread clabbered cream on plate.
4. Top with watermelon cubes in a jumbled row, like a broken down country wall.
5. Season watermelon with a pinch of salt and fresh cracked pepper.
6. Distribute herbs over the watermelon, tear the mint into small pieces as you are distributing.
7. Spoon over the vinegar and olive oil.
8. Spread the shards of toast around the melon.
9. Add a small amount of Cayenne sauce to your liking.
Clabbered Cream 1 qt heavy cream 1 tbl buttermilk Combine both in a clean mason jar, seal and shake. Place on kitchen shelf for 3 days at room temperature, it is best if the temperature does not get above 75 degrees. After 3 days, place in refrigerator.
May's Crop of the Month Vidalia Onions:
Caramelized Onion Jam
- 3 Onions
- 3 Tablespoons of Olive Oil
- 1 Tablespoons of Butter
- ½ Cup Georgia Sorghum
- 1 oz Red Wine Vinegar
- 2 Tablespoons Tamarind Paste
- Salt and Pepper
1. Combine onions, oil, butter, and a pinch of salt in a pot over medium heat and caramelize for about 1 hour. You will need to continuously stir and lower the heat to keep from burning.
2. When onions are golden brown, add vinegar and honey and let reduce until thick.
3. Remove from heat, add tamarind, and season with salt and pepper.
April's Crop of the Month Blueberries:
Arugula Salad with Pecans, Gorgonzola, Shallots & Blueberry Vinaigrette Dressing
- 2 Tablespoons Georgia Sorghum
- 1 pint Georgia Blueberries
- 1 cup Red Wine Vinegar
- 2 ½ cup Georgia Olive Farms Olive Oil
- Salt and Pepper to taste
1. In blender, mix sorghum, blueberries, and vinegar until smooth. 2. While mixing, slowly add oil until incorporated. 3. Season with salt and pepper.
For the salad, combine toasted pecans, crumbled gorgonzola, sliced shallots, washed arugula, whole blueberries, and the dressing. Finish by adding a touch of salt and pepper.
March's Crop of the Month Honey:
Honey Georgia Apple Salad
- 2 tbsp Georgia honey
- ½ cup, cider vinegar
- 2 cups, blended oil such as vegetable oil
- 1 tbsp, ground cinnamon
- 3 drops, vanilla extract
- salt & pepper to taste
Method Mix dressing ingredients in mixing bowl.
February's Crop of the Month Wine:
Sapelo Island Clams
White Wine, Shaved Garlic, Country Ham Recipe
- Blended Oil
- Georgia white wine
- Shaved garlic
- Julienne vidalia onion
- Julienne sweet pepper
- Shaved country ham
- Fresh thyme
Method In a small pot over medium heat, heat oil for 30 seconds. Add garlic, onions, & peppers. Sweat for 30 seconds. Add country ham & cook for 30 seconds. Add clams. Deglaze pot with white wine & cook covered until clams open. Add butter & thyme, season to taste. Serve with baguette.
January's Crop of the Month Greens:
Watch how to cook this recipe. Download a copy of this recipe.
- 1 Bunch Greens...Kale, Collards, Turnips
- 3-4 Gallons Water
- ¼ Cup Kosher Salt
- 1 TBS Butter or Olive Oil
- 1 Large Shallot, Minced
- ¼ Cup water
- Salt and Black Pepper
Method Remove leaves from stems Place water in large pot Heat water to a boil Add kosher salt Working in small batches, add greens to boiling water Once the water comes back to a boil, cook two-three minutes Remove greens from the pot and place on a cookie sheet tray Cool Remove excess moisture by squeezing the cooked greens Chop the greens At this point, greens can be put into a storage container for later meals
To Reheat Greens Heat butter or oil in a medium sauté pan Add shallots Add chopped greens Cook over medium heat till cooked through Season with salt and pepper Serve
December's Crop of the Month Pecans:
Arugula and Pecan Pesto
- 2 Cups Packed Arugula, Stems Removed
- ½ Cup Pecans
- ¼ Cup Grated Parmesan
- 1 Garlic Clove, Crushed
- Kosher Salt and Black Pepper
- ½ Cup Olive Oil
Method Place arugula in food processor; pulse to chop. Add pecans, parmesan, garlic, and salt and pepper with food processor running./> />/>/>/>/>/>