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Here are some easy and tasty recipes from our friends
at Easy Pickin's Orchard!
Have a favorite recipe of your own? Just email a
copy of your recipe to farmerb@easypickinsorchard.com, and if we decide to use it on our website we will send you a $5.00
OFF coupon that can be used on your next purchase at Easy Pickin's Orchard! We are looking for simple, yet great tasting
recipes that include produce from our farm. We can't wait to hear from you, and try your favorite recipes!
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Freezer Berry
Jam
Brought to our attention by Kat of Enfield, CT
Ingredients:
4 cups blueberries
2 cups raspberries
5 cups sugar
2 tablespoons
lemon juice
3/4 cup water
1 (1.75 ounce) package powdered fruit pectin
Directions:
In
a large bowl, crush the blueberries (or use a food processor, don't puree).
Add raspberries and crush with
potato masher
Stir in sugar and lemon juice. Let stand for 10 minutes.
In a small suacepan, bring water
and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes.
Pour into
jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not
longer than 24 hours.
Refrigerate fro up to 3 weeks or freeze for up to 12 months.
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Blueberry "Pizza"
Brought to our attention by Elaine
of Longmeadow, MA
Ingredients
1 package (10 oz.) refrigerated pizza crust
1/3 cup all-purpose
flour 1/4 cup sugar 2 Tbsp. butter 1/4 tsp. cinnamon Pinch nutmeg 2 1/2 cups
blueberries, fresh or frozen (can also use raspberries or a mixture of both)
Directions:
Heat oven to 400 degrees F. Grease cookie sheet. Roll pizza dough to a 9-inch by 10-inch rectangle
on prepared cookie sheet.
In food processor fitted with chopping blade, pulse to combine flour, sugar, butter,
cinnamon and nutmeg. Sprinkle half of crumb mixture over pizza dough. Spread berries over cumb mixture, and sprinkle remaining
crumb mixture on top.
Bake 20 to 25 minutes or until crust is golden and berries are bubbly. Transfer to cutting
board and cut into 12 pieces. Enjoy. Great as a breakfast treat!
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Microwave
Peach Crisp
Brought to our attention by Kathlena of Enfield, CT
Ingredients:
4 medium peaches sliced (about 3 cups) 3/4
cup Bisquick baking mix 1/2 cup quick cooking oats 1/2 cup packed brown sugar 3 tablespoon softened
butter or margarine 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg
Directions:
Arrange peaches in square 8" dish. Mix remaining ingredients until crumbley; sprinkle over peaches. Microwave
uncovered on high 6 minutes; rotate dish 1/2 turn. Microwave uncovered until peaches are tender, 4 to 6 minutes longer.
Serve with ice cream or whipped cream.
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Turkey Sausage
Soup with Kale
Brought to our attention by Kristi of Enfield
Ingredients
1-2 TBL. Olive oil 1 onion, chopped 2 celery ribs, chopped 3 carrots, chopped 1-2 cups finely chopped kale ¼ cup wine (optional) 6-8 cups chicken broth 1 Bay Leaf 1 TBL.
McCormick Italian Seasoning Classic Herbs (which contains:
Majoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil) ½ cup prepared spaghetti sauce 1-2 cups fresh green beans (or any other veggies
that you prefer) 3
turkey sausage links, cooked and cut into bite sized pieces 1 cup cooked pasta or cooked brown rice (optional)
Directions:
In a large pot sauté onion, celery, carrots in olive oil over medium heat. Sauté for 2-5 minutes. Add finely
chopped kale. Cook while stirring for about 5-10 min. Or until flavors meld and onion gets soft. Add wine
and stir until mixed and evaporated. Add chicken broth, Bay Leaf, McCormick Italian Seasoning, and spaghetti sauce and simmer
(with cover on) for 10-15 minutes. Add green beans, simmer for 10 minutes or until vegetables are cooked. Add the cut up turkey
sausage. Also put in cooked pasta or brown rice if you want.
Blueberry Treat
Brought
to our attention by Lori of Enfield
This can be made with fresh or frozen berries, and can also be
made with crushed pineapple, strawberries, or raspberries.
Ingredients:
1 ¼ cup graham cracker
or 36 vanilla wafer crumbs ¼ cup sifted confectioners sugar ¼ cup melted butter or regular margarine 2 eggs, beaten 1/3 cup sugar 1 (8 oz.)
package cream cheese, softened ¼ teaspoon salt 1 ½ cup blueberries ½ cup sugar 2 tablespoons
cornstarch ¼ teaspoon salt ¼ teaspoon nutmeg (optional) 1/3 cup water ¼ teaspoon grated
orange rind or 1 teaspoon lemon juice 1 ½ cup blueberries
Directions:
Combine graham cracker crumbs,
confectioners sugar and butter in bowl; mix until crumbly. Press mixture into greased 8 inch square baking pan.
Beat together
eggs, 1/3 C. sugar, cream cheese, and salt in bowl until well blended. Pour over crust.
Bake in 375 degree oven 20
minutes. Cool on rack.
Combine 1 ½ C. berries, ½ C. sugar, cornstarch, salt, water, orange
rind and optional nutmeg in saucepan.
Cook over low heat, stirring constantly, until thick and clear.
Arrange 1 ½ C. plain berries over cheese layer.
Pour hot sauce over berry layer. Chill before serving. Makes 6
- 8 servings.
You may double recipe in a 13x9 pan
Enjoy!
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Easy Pickin's Orchard * 46 Bailey Road * Enfield,
CT * 06082 (860) 763-FARM * farmerb@easypickinsorchard.com
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