Recipes

Here are some recipes that we enjoy at the Farm.

Volunteers: Use these as inspiration for dishes made with all the veggies and eggs you get to take home!

Brewers: If you were wishing we posted grain bills, so you can copy and improve our beers… we do! Use the link here: www.hollyhillhummingbird.com/grain-bills/

Everyone Else: These are easy and delicious recipes to help you eat more fresh seasonal veggies!

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Zucchini Refrigerator Pickles

Don’t write these off because they aren’t cucumbers, they are amazing! Zesty, crunchy, and salty – everything a pickle should be.

Makes a 1 pint jar

Ingredients:

  • 2-3 cloves of garlic
  • sprig of fresh dill
  • 2 cups water
  • 1/4 cup vinegar
  • 2 Tbsp salt
  • 1 Tbsp sugar
  1. Put the garlic and dill at the bottom of the jar. Cut the zucchini into spears and tuck tightly into the jar.
  2. Boil the water, vinegar, salt and sugar together. Let cool.
  3. Pour into the jar making sure the liquid covers the zucchini completely.
  4. Refrigerate for 3-4 days. Pickles will reach their best flavor in about a month and can last 2-3 months.

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Daily Bread

This is a great use of spent grains!  We have at least a partial loaf of this bread tucked in our bread box at all times.   Even without the spent grains, this bread always makes people happy to be eating more whole grains.  Here is the original recipe if you don’t want it in metric (does not include vital wheat gluten and spent grains):

http://allrecipes.com/recipe/honey-whole-wheat-bread

Makes one loaf

Ingredients:

  • 265 grams filtered water
  • 45 grams honey
  • 2 grams salt
  • 180 grams whole white wheat
  • 205 grams bread flour
  • 30 grams vital wheat gluten
  • 30 grams vegetable oil
  • 90 grams spent grains
  • 6 grams bread yeast
  1. Layer the ingredients into a bread machine in the manufactures suggested order.  We put the spent grains on the sides of the pile of four to keep the yeast dry while the machine pre-warms before it kneads.
  2. Use the “whole wheat” setting.
  3. Enjoy bread!

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Farm to Picnic Spent Grain Bread

Farm to Picnics get the best we have to offer!  Rye, butter, milk and a touch of sugar give this bread a taste of luxury.  Photo courtesy Kelly Hsiao Photography.  Here is the original recipe if you don’t want it in metric, we bumped up the spent grain.

http://allrecipes.com/recipe/spent-grain-wheat-bread/

Makes one loaf

Ingredients:

  • 295 grams water
  • 45 grams honey
  • 6 grams salt
  • 45 grams butter, softened
  • 7 grams powdered milk
  • 4 grams white sugar
  • 50 grams rye flour
  • 180 grams whole white wheat flour
  • 205 grams bread flour
  • 35 grams vital wheat gluten
  • 90 grams spent grain
  • 4 grams active dry yeast
  1. Layer the ingredients into a bread machine in the manufactures suggested order. We put the spent grains on the sides of the pile of four to keep the yeast dry while the machine pre-warms before it kneads.
  2. Use the “whole wheat” setting.
  3. Enjoy bread!

 

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Barley Burgers

The famous burgers from our Barley Harvest Festival! Everyone asked and here it is.

They taste almost like meat and can be served with all your favorite toppings. Shown here with merlot lettuce, tomato, onion, and zucchini pickles. They are easy to make and can be reheated in the oven.

Makes about 10 full size burgers

Ingredients:

  • 5 cups spent grain (the cooked barley from brewing)
  • 1 Tbsp cumin
  • 1/2 tsp salt
  • 1/4 cup BBQ sauce
  • 2 eggs
  • 2 cups flour
  1. Mix together ingredients – should be gooey but not wet. Add more or less flour as needed.
  2. Form into patties using more flour on your hands.
  3. Fry on a skillet with oil on each side until browned.

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Salsa Verde

Whether it’s the beginning of tomato season and you can’t wait for salsa or the end of the season and you have too many green tomatoes, this great recipe can help you out!

This is reminiscent of tomatillo salsa, but the best one that we’ve ever had with the flavors of fresh veggies and herbs shining through.

The recipe has been written in “Lisa style” meaning the amounts of the ingredients is to taste. What’s more important is the process and that the ingredients are all there.

 

Ingredients: (add more of what you like and less of what you don’t)

  • green tomatoes chopped
  • onion
  • chili peppers
  • garlic
  • basil
  • cilantro or parsley
  • lemon juice
  • cumin
  • salt
  1. Cook the green tomatoes in a pot with a little water until soft, about 15 min. Let cool.
  2. Puree all the ingredients together in a food processor.

 

 

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Peanut Thai Salad Dressing

This salad dressing has always received rave reviews and is our go-to dressing for Volunteer day lunches and Farm to Picnics.

Sweet, savory, and salty it’s everything you could want for topping your fresh garden greens!

We usually double this recipe, but if you don’t need as much, these amounts will do. Be warned though, soon you’ll want to put it on everything. It makes a great marinade and sauce for cooked veggies and more!

 

Ingredients:

  • 2 Tbsp brown sugar
  • 2 tsp soy sauce
  • 1 Tbsp sesame oil
  • 3 Tbsp rice vinegar
  • 2 Tbsp all natural peanut butter (we prefer crunchy)
  • optional: ginger, cilantro, or mint leaves to taste
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  1. Mix together all of the ingredients except for the olive and vegetable oils. Stir until smooth.
  2. Stir in the olive and vegetable oils.
  3. You can use the dressing right away, but it’s best to let it sit at room temperature for a day to let the flavors blend.
  4. Store in the fridge if you don’t plan on using it within a week or so just to be safe. After some time in the fridge the olive oil will harden and will need to be rewarmed to above room temperature (such as setting it in the sun).

 

 

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Lemon Cupcakes with Cream Cheese Frosting

 

These fun cupcakes have an amazing frosting that tastes like lemon cheesecake!

 

Ingredients for the cupcakes:

  • 2 cups flour
  • 4 Tbsp cornstarch
  • 2 tsp baking soda
  • 1.5 cups sugar
  • 4 eggs
  • 1/2 cup lemon juice
  • 2-4 Tbsp lemon zest
  • 1 cup milk
  • 3/4 cup oil
  1. Preheat the oven to 350 degrees.
  2. Mix together the dry ingredients.
  3. Add the wet ingredients and mix well.
  4. Fill up 24 cupcake wells with the batter. The cupcakes don’t rise too much so you can fill slightly higher than normally.
  5. Bake for 15-20 minutes.
  6. Let cool, then frost with cream cheese frosting (recipe follows)

Lemon Cream Cheese Frosting

Ingredients:

  • 1 8oz package cream cheese
  • 4 Tbsp lemon zest
  • 1/4 cup lemon juice (more or less to taste)
  • 1 cup powdered sugar (more or less to taste)
  • optional: 1 Tbsp coco powder for chocolate-lemon flavor
  1. Blend together all ingredients with a mixer or food processor.
  2. Frost cool cupcakes.

 

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