Recipes

Looking for culinary inspiration? Browse our recipes for menu ideas and advice about how to prepare your fresh, certified naturally grown produce from Ledge Top Farm.


Tomato, Basil, and Mozzarella Salad

Blueberry Cinnamon Coffee Cake

Fresh Tomato and Herbs over Linguini

Kale and Avocado Salad

Ledge Top Farm Pesto

Rhubarb Crisp

Sautéed Kale

Shepherd's Pie

Steamed Whole Beets

 

Blueberry Cinnamon Coffee Cake

Pre–heat oven to 350° F and grease an 8 x 8 inch baking dish. Then combine:

Mix these dry ingredients and set them aside. Next, combine in a small bowl:

Mix these wet ingredients and then combine them with the dry ingredients. Mix well then add ½ pint of wild blueberries.

Pour the mixture into your greased 8 x 8 inch baking dish and sprinkle with a cinnamon sugar mixture (½ tsp cinnamon to 4 tsp sugar)

Bake for 50–55 minutes or until cooked in the center.
Makes 6–9 servings.

Try it for breakfast or a wonderful snack!

 

Fresh Tomato and Herbs over Linguini

Combine chopped tomato, basil, cilantro, and garlic scapes in olive oil. Leave to stand to let the flavors blend.

Prepare linguini per package directions.

Pour chopped mixed herbs and tomato over cooked linguini and toss to warm.

Add freshly grated parmesan cheese.
Serve and enjoy!

 

Kale and Avocado Salad

Avocado provides rich flavor and creamy texture in this simple salad.

Ingredients:

Method:

Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.

Makes 4 servings.

 

Ledge Top Farm Pesto

This pesto seems to turn out well ev–en if you don’t follow the exact amounts.

Ingredients:

Add all ingredients to food processor and blend. Stir in olive oil until the pesto reaches the desired consistency.

Serve on crackers or over pasta.

 

Rhubarb Crisp

Pre–heat oven to 350° F and grease a 9 x 13 inch pan.
Dice 6 cups of rhubarb (1.5 pounds).
Mix into the rhubarb:

Mix all ingredients well, then pour the mixture into your greased 9 x 13 inch pan.

For the topping:
In a separate bowl, add:

Mix the topping ingredients together well, then pour the topping over the strawberry and rhubarb mixture.

Bake for 45 minutes (or until cooked in the center) at 350° F.

Delicious warm with vanilla or chocolate ice cream!

 

Sautéed Kale

Makes 2 servings.

Five minutes from start to finish: try it for a healthy, tasty side dish!

 

Shepherd’s Pie

Pre–heat oven to 350° F

Chop one large Ledge Top Farm onion and several Ledge Top Farm garlic cloves and brown them in a Dutch oven.
Add 1 pound of Paradise Farm ground beef.
Add a healthy splash of Worcestershire sauce and season with salt and pepper to taste.
While the ground beef is browning, dice 2 pounds of Ledge Top Farm Kennebec potatoes, then boil in a separate pan for 10 minutes (or until tender). Drain the potatoes, mash them with butter and milk to taste and set aside.

After ground meat is browned, add:

Mix with ground meat and get everything hot, then cover with mashed potatoes.

Bake for 30 to 40 minutes until the potatoes are browned.

Serves 6–8 people.

 

Steamed Whole Beets

Ever had beets with the greens still attached? If you like beets, try steaming them with the greens. The greens taste just like the beets, and provide a boatload of wonderful nutrients your body will appreciate.

Method:

One pound of beets serves two adults as a side dish.

Free range eggs