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Archive for 'Recipes'

Lorraine Mazza’s Rhubarbecue Sauce recipe

Rhubarbecue Sauce
2 cups chopped rhubarb
1 cup ketchup
1/2 cup water
3/4 cup chopped onion
2 garlic cloves, minced
1/4 cup packed brown sugar
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper sauce
In large saucepan, add rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and cayenne pepper sauce - bring [...]

Rhubarb Chutney - from Laura Ismailoff

Laura submits this Weight Watchers recipe -
Rhubarb Chutney
1 ¼ pound rhubarb, without leaves, cut into ½-inch pieces
2/3 cup onion(s), chopped
¼ cup splenda (may use sugar)
3 Tbsp apple cider vinegar
1 small jalapeno pepper, seeded, minced
1 Tsp ginger root, freshly grated
½ Tsp table salt
1/3 cup cilantro, fresh, chopped
Put rhubarb, onion splenda, vinegar, jalapeno, ginger and salt [...]

BVO’s Locavore Heaven Cheese Dip/Spread

Hello All,
Today at CSAX(tended) we will be giving out samples of this winter treat. Beulah, our Nubian flock queen, consented to provide a few gallons of fresh goat milk, to make this possible;
First, we made some Goat Ricotta Cheese, and then some Caprine Yoghurt. After aging it a few days:
1) finely dice a [...]

Ethan’s Brussel Sprout Recipe

Here is a recipe CSA member Ethan sent in to use the Brussel Sprouts in this week’s share:
And, as it happens, I DO have a B-sprouts recipe! Here it is:
1 lb B sprouts
2-3 shallots, chopped
a good handful of parsley, coarsely chopped
salt & pepper to taste
- trim away the woody bits, and the cut an X [...]

Recipe for Daikon/Carrot/Apple Slaw

I FWD the following recipe that Lorraine Mazza, a member of our CSA, who lives at Hundred Fold Farm (our local co-housing) sent to us:
Apple Slaw
Modified from Cooking Light, October 2002.
1/3 cup packed brown sugar
1/3 cup apple cider vinegar
1 1/2 tablespoons olive or canola oil
1/4 teaspoon salt
1/4 teaspoon freshly [...]

The Best Beets I ever Ate - contributed by Gene Bazan

{ I visited our friends Gene and Tania in State College, and they served this dish. While I have always eaten beets, I did it out of a sense of duty, and really did not enjoy them. Their recipe sure changed my mind about beets}
Here’s the Pureed Beets w Wine recipe:
1 1/2 lbs [...]

Kimchee Recipe - Hot stuff!!

NOTE : This recipe was sent to us by CSA member Audrey Hess - we will try it today. Although we have never tried to make Kimchee before, we have made saurkraut before, and these fermenting cabbage treats need some ‘room to breathe’; they are quite odiferous while they work, so put them [...]

Dog Day Recipes

Here are some recipes from Judy and from Matt & Denise, to help you while away this awful heat, hunidity, and smog…..
1. Judy’s Blackberry Beef
Take a pound of beef (steak or stew) and cut into thin strips or chunks.
In a bowl, mix 1 tbs sesame oil, ¼ cup of blackberry zing, 2 tsp chili powder, [...]

Blackberry “Zing”

Hello All,
Here is a recipe I whipped up yestre because the recent light rains brought out an extra 6 qts (6 L) of blackberries that we did not have orders for. I had been wanting to try out the organic wildflower honey I have been buying in bulk, for canning, and set out to [...]

Thom’s Update of Mary Chomasak’s Wild Ukrainian Summerberry Smoosh

THOM’S WILD UKRAINIAN SUMMERBERRY-RHUBARB SMOOSH (with apologies to Mary Chomasak, my very thrifty great-grandmother, who taught me how to make ’smoosh’).
This sauce can be boiled longer to make a nice jam. To preserve by canning either the sauce or the jam, follow the hot pack method in any jam preserves recipe. You can [...]