top of page

Crossroads Farm
Favorite Recipes

Enjoy these recipes frequently used in our Education programs, using locally sourced seasonal ingredients.

IMG_0141.jpg

Harvest Salad

Ingredients: 

  • Romaine lettuce or other lettuce varieties

  • Cucumbers

  • Radishes

  • Shredded carrots (optional)

​

Simple dressing:

  • Splash of fresh-squeezed orange juice

  • Olive oil

  • Pinch of salt

  • Italian seasoning (optional)

 

Instructions:

Wash all produce. Tear lettuce into bite-sized pieces. Peel and slice cucumbers. Slice radish. Combine veggies in a bowl. In a separate bowl, combine salad dressing ingredients add to salad bowl and toss. Enjoy!

​

Herb Combinations

At the farm, we enjoy using herbs in many ways!

Buttering Bread

Chive Butter

Add chopped chives to softened butter. Mix well. Spread on fresh-baked bread.

Peppermint Leaves

Mint & Honey Water

Add fresh mint to water and sweeten with honey. Mix well.

Blueberries

Basil Blueberry Water

Fresh basil and blueberries combine to add delicious flavor to your water. 

Water Pitcher with Lemon and Mint

Cucumber Water

Cucumber water helps keep you hydrated and healthy. Add fresh herbs of your choice for extra zing.

Easy Pear Sauce

Recipe from Two Peas and Their Pod

Ingredients

  • 8-10 pears, peeled, cored, and cut into 1-inch pieces (I use Bartlett)

  • 1/4 cup water

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon vanilla extract

 

Instructions

  1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.

  2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.

  3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

Butternut Squash Soup

In the fall, winter squash are plentiful. One of our favorite recipes is Butternut Squash Soup from gimmesomeoven.com.

IMG_9585.HEIC

Ingredients

  • 1 tablespoon olive oil

  • 1 white onion, peeled and diced

  • 4 cloves garlic, peeled and minced

  • 2 cups vegetable broth

  • 1 carrot, peeled and roughly chopped

  • 1 Granny Smith apple, cored and roughly chopped

  • 1 medium (about 3 pound*) butternut squash, peeled, seeded and diced

  • 1 sprig fresh sage

  • 1/8 teaspoon cayenne

  • pinch of ground cinnamon and nutmeg

  • 1/2 cup unsweetened coconut milk

  • fine sea salt and freshly-cracked black pepper, to taste

  • optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk, or see more ideas online

Instructions

  1. Sauté the onion and garlic. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.

  2. Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.

  3. Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes online for how to purée the soup safely using a traditional blender.)

  4. Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!

IMG_4924_edited.jpg
IMG_4927.heic

Quick Pickled Cucumbers – Refrigerator Pickles 

During the warm summer months, enjoy crisp, delicious pickles. Recipe from blessthismessplease.com.

Ingredients

  • 1 cup water

  • 1/3 cup vinegar (apple cider, white, and rice wine are all good)

  • 2 tablespoons sugar optional

  • 1 to 2 teaspoons salt

  • sliced garden cucumbers (about 2 cups)

  • sliced onion or green onion (about 1/2 cup)

Instructions

  1. In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.

  2. All the cucumbers should be covered in the brine, if you have lots of cucumbers or are making a big batch, make more brine.

  3. Let the mixture rest in the fridge until you are ready to eat.

bottom of page