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.
Pre–heat oven to 350° F and grease an 8 x 8 inch baking dish. Then combine:
- 1½ cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ cup sugar
- 1 tsp cinnamon
Mix these dry ingredients and set them aside. Next, combine in a small bowl:
- ¼ cup canola oil
- ½ cup milk
- ½ cup sour cream or yogurt
- 1 large egg
- 1 tsp vanilla extract
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!
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!
Avocado provides rich flavor and creamy texture in this simple salad.
- 1 bunch kale, stemmed and finely chopped
- 2 cups grated carrots
- 1/2 ripe avocado, peeled and pitted
- 1/4 cup thinly sliced red onion
- 2 tbsp lemon or lime juice
- 2 tbsp sesame seeds, toasted
- 1/2 tsp reduced sodium soy sauce
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.
This pesto seems to turn out well ev–en if you don’t follow the exact amounts.
- 1–2 bunches (4–10 stems) of basil lightly chopped
- 1/2–3/4 cup walnuts or pine nuts
- 1/2–3/4 cup grated parmesan cheese
- 3–6 cloves of garlic chopped and squashed
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.
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:
- 1 cup of sugar
- 2 tbs of corn starch
- ½ cup of flour
- 1 tsp of cinnamon
- Splash of amaretto
- 1 quart frozen or fresh strawberries
- 1/2 cup of water
Mix all ingredients well, then pour the mixture into your greased 9 x 13 inch pan.
For the topping:
In a separate bowl, add:
- 2 cups of rolled oats
- 1 cup of flour
- 1 cup of brown sugar
- 1 cup of canola oil
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!
Rinse and dry a bunch of Ledge Top Farm kale leaves
- Add 1 tsp of olive oil and 1 tsp of sesame oil to a frying pan and bring to a medium high heat
- Add 2 cloves of smashed or chopped garlic
- Roughly chop rinsed kale and add to pan
- Add 2 teaspoons Worcestershire sauce
- Sautée kale quickly until reduced and limp
Makes 2 servings.
Five minutes from start to finish: try it for a healthy, tasty side dish!
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:
- 2 cups chopped corn
- ½ pound of chopped Ledge Top Farm kale
- 2 cups of peas
- 1 cup of green beans
- Carrots are good too if you have them (as well as any other vegetables you want to use up)
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.
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.
- Wash beets thoroughly and trim off root
- Slice beet, leaving greens attached
- Place whole beets into a pan with a steamer colander
- Boil the water and steam for five minutes or so
- Beets will shrink down, just like spinach
One pound of beets serves two adults as a side dish.