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Recipes from Chinquapin gardeners


Check out some of these tasty recipes from Chinquapin gardeners, many of which have made appearances at our picnic and socials. A great way to use produce grown in your community garden plot! Have a recipe to share? Send us an email.

Vegetable ceviche
Zucchini noodles with spinach and cherries
Peach and tomato panzanella
Corn with brown butter and basil
Brussels sprouts with glazed pecans
Tony's Homemade Pesto Sauce
Chocolate Zucchini Bread
Quick Cucumber Salad
Dried Cherry, Fennel and Green Bean Salad
Egyptian Bread Salad
Mexican Fiesta Bean Salad
Tomato and Corn Pie
Sorrel, Mushroom and Onion Tart
Green Tomato Coffee Cake
Green Tomato Spinach Bake
Stuffed Fried Green Tomatoes
Green Tomato Crisp

Herbed Fall Carrots


Zucchini noodles with spinach and cherries
2015 picnic recipe from Anne Saul
3 zucchini, spiraled or sliced with the julienne blade on a mandoline
2 Tbsp olive oil
2 cups baby spinach, chopped
1/3 cup feta cheese
2 Tbsp fresh lemon juice
6-7 leaves fresh basil, chopped
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/4 tsp pepper
1/2 cup dried cherries, coarsely chopped

1. Place pine nuts in small non-stick pan on medium heat and toast.
2. Slice zucchini on a mandoline using the julienne blade or use a spiralizer. Place in a bowl.
3. Add pine nuts and remaining ingredients to noodles. Toss to combine.
4. Serve cold or at room temperature.

Credit: Daniel Omar,


Vegetable ceviche

2015 picnic recipe from Karen Late
2 cups sliced hearts of palm
1 12-ounce jar marinated artichoke hearts, drained and cut into pieces
Juice of 5 limes (or 10 tablespoons from a bottle)
2 Tbsp white vinegar
1/2 small Serrano pepper
1 small red onion, finely sliced
1/4 cup chopped parsley
1 teaspoon olive oil
Salt to taste

1. Soak the red onions with warm water and a pinch of salt for about 5 minutes, rinse and drain.
2. Mix the sliced onions, lime juice, vinegar and marinate for 30 minutes.
3. Add the rest of the ingredients. Stir well and let rest for at least 30 minutes in the refrigerator.


Peach and tomato panzanella
2015 picnic recipe from Michele Late
5 ripe peaches
3 large tomatoes
1 English cucumber
1 red onion
1 cup basil leaves
1 baguette
Olive oil
Balsamic vinegar
Dijon mustard
Salt and pepper

1. Wash and slice the peaches, tomatoes and cucumber and set in colander to drain for about 10 minutes.
2. Rip up baguette into small pieces with your hands, about an inch wide. Toast in oven at 425 for about 10 minutes, or until browned. Stir during cooking so all sides brown. Set aside when done cooking.
3. Thinly slice 1 red onion. Chop up the basil leaves.
4. Prepared dressing: Whisk together 4 tablespoons vinegar, 1 tablespoon mustard, 3/4 cup oil.
5. Combine peaches, tomatoes, cucumbers, onion and basil in a large bowl. Pour dressing over ingredients. Add salt and pepper to taste.
6. Stir in bread just before serving.


Corn with brown butter and basil

• 2 tablespoons unsalted butter
• 3 cups corn kernels
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup finely shredded fresh basil

1. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides and most of butter is golden brown.

2. Add corn, season with salt and pepper, and cook, stirring, until tender, about 4 minutes. Remove from heat and stir in basil.


Brussels sprouts with glazed pecans

• 2 pounds Brussels sprouts
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons cider vinegar
• 3/4 cup store-bought glazed pecans, chopped

1. Cut brussel sprouts into thin slices; toss them in a large bowl to separate the layers.

2. Melt the butter in a large nonstick skillet over medium-high heat until
the foam subsides, then add the sprouts, salt and pepper. Cook, stirring, for about 3 to 5 minutes, until sprouts have wilted. Add the cider vinegar and cook for 1 minute, stirring, then add the glazed pecan pieces and cook for 1 minute. Transfer to a serving dish and serve hot.


Tony’s Homemade Pesto Sauce

Recipe from gardener Tony Mauro

2 cups fresh, cleaned basil leaves (no stems), packed firmly but not tightly
2 or 3 garlic cloves
1/2 teaspoon kosher or sea salt
1/4 cup pine nuts (optional)
2/3 cup or so extra-virgin olive oil
1/2 to 3/4 cup grated romano cheese

Blend ingredients in a food processor or a blender (you’ll need to add more oil if using a blender.) Adjust the amount of oil as you run the machine, so that you end up with a medium-thick paste that is still somewhat coarse (bits of basil still visible.)

If using with pasta, cook a pound of pasta until al dente. Do not rinse or cool the pasta. Instead, drain it and transfer it immediately, piping hot, into a bowl with the pesto and mix quickly, so that the heat of the pasta slightly cooks the sauce. Add a bit of salt if needed, and serve with additional grated cheese available. Serves 4 or more people.


Chocolate Zucchini Bread

Recipe from gardener Maxine Sorenson

2 cups flour
1 tsp flour
1/2 tsp baking powder
1 tsp salt
3/4 cup cocoa powder
3 eggs
2 cups sugar
3/4 cup oil
2 cups grated zucchini
2 tsps vanilla
1 cup chocolate chips
1 cup chopped walnuts

1) Mix first five ingredients together, Set aside.
2) In large bowl, beat eggs, sugar and vanilla together. Add zucchini, mix well. Add flour mixture and mix well. Add oil and beat until smooth.
4) Stir in chocolate chips and nuts.
5) Pour into two greased 8x4x3 loaf pans. Bake at 350 for one hour.


Quick Cucumber Salad

Recipe from gardener Don Stokes

1 cucumber
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt
Dash pepper
1/2 teaspoon dill

Peel cucumber and slice as thinly as possible. Combine with remaining ingredients and refrigerate at least two hours. Makes two servings. Recipe can be doubled or tripled as needed.


Dried Cherry, Fennel and Green Bean Salad

1 small fennel bulb
2 tablespoons lemon juice
6 ounces green beans,
  trimmed and cut in half
2 tablespoons spicy mustard
2 tablespoons pomegranate molasses*
1 tablespoon honey
Dash of salt
Dash of pepper
1/2 cup olive oil
1 bunch watercress or arugula, rinsed
2 ounces crumbled feta
1 cup dried cherries or cranberries

1) Cut the fennel into thin slices. Place in a small bowl and toss with lemon juice.
2) Bring a small pan of water to boil. Drop in green beans and cook for 1 minute, just until bright green. Remove and rinse with cold water. Drain and set aside.
3) In a small bowl, whisk together mustard, molasses and honey. Stir in a few pinches of salt and pepper. Whisk in oil until combined.
4) Put watercress or arugula into large serving bowl. Add fennel and green beans on top. Sprinkle with cheese. Drizzle with dressing and stir to combine. Serve.

Recipe adapted from Martha Stewart Living Magazine


Egyptian Bread Salad

3 pita breads, torn into 2-inch pieces
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon sesame seeds
2 teaspoons smoked paprika
1 teaspoon salt
2 cloves garlic, minced
1 cucumber, halved lengthwise, seeded and sliced 1/4-inch thick
1 pint cherry tomatoes, halved
8 fresh pepperoncini, seeded and sliced
2 green onions, sliced thin
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
1 tablespoon thyme leaves

1.  Preheat oven to 375°F.  Toss pita pieces with 1 tablespoon of the oil, 2 teaspoons of the sesame seed, paprika and sea salt in large bowl.  Spread evenly in large baking pan.

2.  Bake 5 to 10 minutes or until pita are crisp.  Set aside to cool.

3.  Meanwhile, heat remaining 1/4 cup oil in medium skillet on medium heat.  Add garlic; cook and stir 1 minute or until lightly browned.  Set aside to cool.

4.  Toss cucumber, cherry tomatoes, pepperoncini, green onions, lemon juice, mint, thyme, and garlic and oil mixture in large bowl.  Cover.

5.  Refrigerate 1 hour to blend flavors.  Add pita; toss to mix well.  Sprinkle with remaining 1 teaspoon sesame seed.  Serve immediately.


Mexican Fiesta Bean Salad

Recipe from gardener Lisa Mehlin

3 tbsp fresh lime juice
1 1/2 tbsp fresh lemon juice
3/4 tsp cumin
3/4 tsp chili powder
3/4 tsp salt
1/2 cup vegetable oil

In a bowl, whisk together the lime, lemon, cumin, chili powder and salt. Add the oil in a stream, whisking and whisk until emulsified.

1/2 lb. cooked black beans
1/2 lb. cooked small red beans
1 1/2 cup chopped, seeded tomato – heirloom varieties with different colors work well
1/2 cup to 1 cup chopped peppers –  red, orange, yellow or heirloom
1/3 cup minced fresh coriander plus coriander sprigs for garnish
1 can (or 1 1/2 cup thawed frozen) corn kernels
3/4 cup thinly sliced scallion
1/2 cup chopped red onion

Combine all of the ingredients in a large bowl and toss with the dressing. May be made one day in advance. Garnish with fresh coriander just before serving. Serve slightly chilled or at room temperature.


Tomato and Corn Pie

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
 2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes, peeled and sliced crosswise 1/4 inch thick, divided
1 1/2 cups corn, coarsely puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Equipment: a 9-inch glass pie plate

Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out 1 piece between 2 sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.

Preheat oven to 400°F with rack in middle.

Whisk together mayonnaise and lemon juice.

Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, then sprinkle with 1 cup cheese.

Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal.

Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).

Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

From Gourmet Magazine, August 2009


Sorrel, Mushroom and Onion Tart

This recipe makes two tarts, enough for a crowd. It is always a hit at potlucks, and no one can ever quite place what the greens are! You may want to read through the recipe and ingredients before starting, as there are quite a few steps.

4 tablespooons butter
5 onions, thinly sliced
1 1/2 pounds sorrel, washed
8 ounces fresh sliced mushrooms
Salt and pepper
Flour for dusting
2 8-ounce sheets puff pastry, defrosted at room temperature for about 40 minutes
2 egg yolks
1/4 cup heavy cream
Parchment paper

1) Melt the butter in a large, deep sauce pan or pot. Add the onions and mushrooms and cook while stirring over medium heat about 15 minutes, until onions turn translucent.
2) Strip sorrel leaves from center spines and discard spines. (This will take awhile!) Bring a large stockpot of water to boil. Add stripped sorrel leaves and boil until the leaves wilt, about 2 minutes. Drain the leaves and set aside.
3) Add the sorrel to the onions. Cook over low heat until the mixture breaks down and becomes soupy, about 20 minutes. Season with salt and pepper and remove from the heat.
4) Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
5) Roll out one sheet of puff pastry on each baking sheet. Using a knife, score a 1/2 inch border around the edges of both sheets, creating a frame. In the inner part of the pastry frames, prick them all over with a fork.
6) Combine 1 egg yolk and 2 tablespoons cream to make a wash. Use a pastry brush to wet framed edge of
pastry with egg wash.
7) Put both baking sheets in the oven and bake until pastry puffs and browns slightly, about 15 minutes.
8) Add the remaining egg yolk and cream to the to the sorrel mixture and stir. Divide the sorrel mixture in half, and spoon each half in the center frame of each pastry.
9) Return the pastries to the oven and bake 20 minutes. Remove from the oven and let cool for 10 minutes. Best when served warm.

Note: Do not use red sorrel for this recipe. It is a different plant entirely and will not work well in this dish.

Recipe adapted from The Martha Stewart Living Cookbook, 2000, Clarkson


Green Tomato Coffee Cake

Nonstick cooking spray
1/3 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 green tomatoes, cored and cut into eighths
2 teaspoons turbinado or granulated sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 350F. Spray a 9-inch round cake pan or baking dish with oil.
2. Cream butter and sugar. When slightly fluffy, beat in eggs and vanilla.
3. Combine flour, baking powder and salt and sift into the creamed butter mixture; beat well. Spoon batter into prepared pan. Arrange green tomato pieces in concentric circles over batter. Sprinkle lightly with sugar and cinnamon.
4. Bake 50 minutes to 1 hour or until cake is firm and golden and tests done. Serves 8.


Green Tomato Spinach Bake

Nonstick cooking spray
6 to 8 green tomatoes
1 (10-ounce) box frozen spinach, thawed and drained
2 eggs
½ cup all-purpose flour
1 ½ cups cottage cheese
¼ teaspoon salt
¾ cup shredded Parmesan cheese
6 ounces plain goat cheese

1) Preheat oven to 375. Spray a nine-inch springform pan with cooking spray.
2) Set aside 1 large or 2 small green tomatoes for garnish. Dice remaining tomatoes, keeping all juices. Combine diced tomatoes and spinach.
3) Combine eggs, flour, cottage cheese and salt, beating well by hand. Combine with tomato mixture and stir well. Add Parmesan and stir again. Crumble goat cheese over mixture (you want distinct little nubbins of goat cheese). Stir a few times and turn into prepared dish. Sliced reserved green tomatoes thinly and press onto top of cheesecake.
4) Bake, uncovered, 35 to 40 minutes or until firm and slightly crusty on top. Serve hot, warm or at room temperature. Serves 8.

-- Recipe adapted from Relish Magazine

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 Stuffed Fried Green Tomatoes

2 medium green tomatoes
4 ounces cream cheese (room temperature)
1 tablespoon fresh basil
1 cup panko crumbs
2 tablespoons fresh parsley
1 egg
1/4 teaspoon sugar
1/4 cup olive oil

1) Slice tomatoes into 1/8 inch thick slices.
2) Mix cream cheese and chopped basil. Create tomato stack by spreading 1 tablespoon cream cheese mixture between two slices of tomato. Make sure that cream cheese is spread completely and evenly between tomato slices.
3) Mix chopped parsley with breadcrumbs. Dip tomato sandwich in flour, then beaten egg, then panko.
4) Fry tomato stack in hot oil until breading is brown. Remove from oil and pat dry.


Green Tomato Crisp

4 green tomatoes, chopped
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1/2 cup vegetable stock
Pinches of salt and pepper

3/4 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1/4 teaspoon pepper
3/4 stick melted butter
1/2 cup chopped pecans

1) Preheat oven to 350. Spray deep pie pan with nonstick cooking spray.
2) Stir together tomatoes, onions, parsley, stock, salt and pepper. Pour into pie pan.
3) In another bowl, stir together flour, cornmeal, sugar, salt and pepper. Stir in melted butter with fork until becomes crumbly. Add in pecans.
4) Sprinkle cornmeal mixture over tomato mixture.
5) Bake 40 minutes.

-- Adapted from The Washington Post


Herbed Fall Carrots

• 2 pounds carrots
• 3 tablespoons olive or canola oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 3 tablespoons chopped fresh parsley
• Salt and pepper

• Heat your oven to 400 degrees.
• Chop off the green carrot tops. Clean and peel the carrots and leave them whole. Put them into a long baking dish with the oil, thyme and oregano. Add a few dashes of salt and pepper.
• Spread the carrots in a layer. Cover with foil and roast for 30 minutes.
• Uncover. Reduce the heat to 375 and roast for another 10 minutes to 15 minutes.
• Remove from oven and stir in the parsley. Serve hot.

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