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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 […]

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 […]

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 […]

Ethan’s Brussel Sprout Recipe

Hello, 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 butter a good handful of parsley, coarsely chopped salt & pepper to taste – trim […]

Recipe for Daikon/Carrot/Apple Slaw

Hello, 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. Vinaigrette: 1/3 cup packed brown sugar 1/3 cup apple cider vinegar 1 1/2 tablespoons olive or canola oil 1/4 teaspoon […]

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 in a […]

Dog Day Recipes

Hello, 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, […]

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 also […]