Bon Appetit!

Blueberry Cobbler

2/3 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
2/3 cup low-fat milk
2 Tablespoons butter or margarine, melted
2 cups blueberries, cleaned and washed

Preheat oven to 350 degrees. In medium bowl, combine flour, sugar, and baking powder. Stir in the milk and mix the batter until it is smooth. Pour the melted butter or margarine into 1 or 1 1/2 quart casserole dish. Pour in the batter, and sprinkle the blueberries on top. Bake the cobbler for 40-45 minutes or until it is lightly browned. Serves 8

Zucchini Dip

Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour. Stir before serving. Serve with crisp raw vegetables.

Roasted Asparagus and Feta

2-1/2 pounds medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled (1/2 cup)
Cooking Instructions: Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese. Serves: 6

Ratatouille Pie


1 cup chopped zucchini

1 cup chopped eggplant

1/2 cup chopped tomato

1/2 cup chopped green pepper

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 teaspoon basil

1/2 teaspoon thyme

1 cup shredded Monterey Jack or other cheese

1/4 cup sour cream

3/4 cup Bisquick

1/4 cup chopped onion

2 medium cloves garlic

1/4 cup butter

Heat oven to 400° F. Grease 10" pie plate.

Cook veggies in skillet on medium heat, stirring 5-10 minutes. Stir in seasonings. Spread in pie plate. Sprinkle with cheese.

Beat remaining ingredients. Pour into pie plate.

Bake until knife inserted in center comes out clean (30-35 minutes).

Let stand 5 minutes before slicing.

Baked Spaghetti Squash & Cilantro Pesto


Spaghetti Squash
Olive Oil
Salt & fresh-cracked black pepper

Cooking Instructions:
Preheat the oven to 375 degrees.
Puncture the skin of the squash with a fork. Place the whole squash in the oven on a baking tray. Bake at 375 for 35-60 minutes, depending upon size.
Cooked squash will have a bright flesh and flaky outer skin.
Once cooled, cut the squash in half, scoop out the seeds, and then scoop out the ‘spaghetti’ flesh. Lightly sauté the squash in garlic and olive oil to coat, one minute. Season with salt and pepper. Serve as-is or with pesto.
Serving Suggestions:
Cilantro Pesto
1-2 bunch(es) cilantro
A few walnuts
Olive Oil
Optional: Garlic, Lemon juice
Blend the walnuts into a fine powder. Add the entire bunch of coarsely chopped cilantro. Add enough oil until the mixture ‘turns over’ in the blender and emulsifies. Salt to taste. To prevent discoloration, do not leave the pesto exposed to air; cover with a thin layer of olive oil when storing.

Baked Apples with Spiced Ricotta and Maple Syrup

Ingredients: 4 medium Rome apples - cored
3 tablespoons unsalted butter
6 tablespoons maple syrup
3/4 heaping teaspoon fresh ginger
4 cinnamon stick
3/4 cup ricotta cheese, part skim milk
3 tablespoons confectioner's sugar
1/8 teaspoon cinnamon
3 tablespoons milk, 1% lowfat
Cooking Instructions: Heat oven to 350 degrees. Peel about one inch of skin from the top of the apples; cut a sliver off the bottom of the apples so they will stand. Place them in a 9 inch glass plate.

Cut 1 tablespoon butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and one cinnamon stick.

Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate.

Bake, basting several times with pan juices, until apples are golden and tender, about 35 minutes. Transfer apples to a baking dish; let baking juices stand to thicken, about 15 minutes.

Puree ricotta, confectioner's sugar, remaining ginger, cinnamon, and milk in a blender.
Serving Suggestions: Serve ricotta "cream" with apples and drizzle with warm syrup.

Farmers' Market Stir Fry Wrap

2 tablespoons olive oil
2 tablespoons minced garlic
½ cup orange juice
¼ cup rice wine vinegar
2 1/2 cups water
2 teaspoons salt plus more to taste
1 cup thinly sliced carrots
4 cups shredded Asian greens—bok choy, flowering cabbage, baby spinach, etc.
2 bunches of red chard

Cooking Instructions: Since stir-fry is a quick cooking method, it makes it easier to have everything ready before you start heating any of your pans. Also, when preparing your ingredients make sure that the vegetables are all cut to roughly the same size and on the thinner side so they will cook faster.

This dish can be made using two woks or two large sauté pans. Begin by adding two cups of water to one of the pans and place over high heat. In the second pan, add ½ cup of water, the olive oil, and place over high heat as well. Once the water begins to simmer, add the red chard to the pan with the 2 cups of water and bring to a boil. This is called hard blanching. After about 4 minutes turn the leaves over, add the vinegar to the pan, and cook for an additional 2 minutes. While the chard is blanching, add the carrots to the second pan and blanch for about 3 minutes then add in the orange juice, garlic, and salt. Stir this through and add the Asian greens. The greens will begin to cook through and absorb the flavor of the salt and juice. Continue cooking the vegetables for about 6 minutes or until the greens become tender. Remove both pans from the heat.

To make the wraps, briefly dip the red chard in a bowl with iced water. This is called shocking the vegetables and stops the cooking process as well as makes the leaves easier to handle. Spread one of the leaves out on your work surface and remove the fibrous stem with a knife. This leaf will be the wrapper for your farmers’ market wrap. Take a small portion of the stir-fry from its pan and place it in the center of the wrapper. Roll this up similar to a burrito and repeat. The sauce left at the bottom of the pan works great as a garnish or dipping sauce.

This site was created by Pudleduk Family Farm for the East Vassalboro Farmers' Market ©2009