HighCross Farm

Scroll down to see some of our favorite recipes. We will be adding more later.

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Golden Turnip Medallions

Trim greens and reserve for another dish.  (For chopped turnip greens, steaming takes about 5 or 6 minutes ).  Slice turnips Into about 1/2 inch medallions.  Melt a little butter in a pan large enough to hold the turnips in one layer.  Sauté on medium to medium high heat till they brown nicely, watching carefully so they don’t burn.  (Optional, you may sprinkle a little sugar over them to help them brown and glaze.)  Flip them over and repeat on the other side.  Turn heat down and cover and braise till tender, brown and glazed, stirring occasionally (about 5-8 minutes).

Source:  adapted from The Victory Garden Cookbook by Marian Morash 

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Fresh Salsa - Here is a great recipe for fresh salsa from Brittany, one of our hard-working crew members.

1 T. sugar

1/4 t. oregano leaves

1 T. vinegar

1/2 C. chopped onion

2 C. chopped tomatoes

1 to 2 jalapeno pepper

1/2 t. parsley

1-2 t. cilantro

1 t. salt

2 T. Oil

2 - 8 oz. cans tomato sauce

1/2 C green pepper

1 T. lemon juice

1/2 banana pepper

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Gazpacho 

Gazpacho is a cold vegetable soup originally from Spain and Portugal.  The types of vegetables used can vary,  just use what you have on hand or like.  The amounts also vary, just so you end up with roughly 5 or 6 cups veggies.  Some gazpachos are pureed, this one is chunky.  It is also crunchy.  If you like it less so, the veggies can be lightly blanched or lightly stir-fried first.

1 large can tomato juice or V-8

1 c. green beans,  cut on the diagonal in 1/2  inch pieces

1/2 sweet onion, diced

1 medium green pepper, diced

1/3 cucumber, sliced and diced

1 or 2 tomatoes, cut in bite size chunks

1/2 avacado, diced (opt.)

Juice of one small lemon or lime (about 2-4 T.)

2 T. parsley, chopped

2 T. olive oil

1 or 2 cloves of garlic, minced fine

A few leaves of basil, minced fine

1/4  tsp. cumin

Dash salt and pepper, or to taste

Mix all together and chill a few hours till the flavors blend.  Garnish with parsley.  Serve chilled.

Source: HighCross Farm Original

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This recipe, from Kath's mother, is one of our favorites:

Grandma Marg's Zucchini Casserole

2  medium zucchinis, shredded

1 medium sweet onion, chopped

2 cloves garlic

2 T. olive oil

1/2 tsp. salt

1/2 lb. grated cheese (more or less if you like)

1/4 c. toasted bread crumbs (optional)

Shred zucchini using whatever you use to shred veggies (I use a Salad Shooter).  Shred cheese, whatever kinds you like or have on hand, such as Cheddar, or Monterey Jack, Co-Jack or a combination.  Sauté onion in olive oil till golden.  Add garlic and cook another minute or two.  Add zucchini and cook, stirring occasionally until most of the juices have evaporated (about 15 minutes).  Add salt to taste.  Stir in cheese and put in a greased casserole pan.   Sprinkle bread crumbs or Parmesan over if you like.  Bake in oven at 350 until golden brown on top and bubbly (about 30 minutes).

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Kale Spread

Trim the thick center stalks from the leaves; discard stalks (or feed to your goats or horses).  Finely shred the remaining leaves and mix with an equal quantity (when combined) of chopped parsley and chives.  Add enough mayonnaise to bind together. (Ol' Farmer Steve can't get enough of it!)

Source: Modern Ways with Traditional Scottish Recipes

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Beet Borscht

From  The Victory Garden, by Marian Morash:

In Eastern Europe, where borscht is king, you could eat a different borscht every week of the year, and each would be authentic.  Although borscht is thought of as a beet dish, the word means any soup made with a variety of  vegetables.  

My version is easy to fix, yet retains the qualities in a more time-consuming preparation.  I flavor with Kvas, a traditional fermented beet liquid, but it's not necessary; substitute lemon juice juice if you wish.  Notice that  vegetables are simmered to preserve the red color of the beets; boiling turns them sienna brown.  Borscht ages well; in fact, my family prefers itthe next day or even later in the week.  Served with sour cream, black bread, and sweet butter, you'll have a hearty and satisfying meal.

2 thick slices bacon

1 large onion

2 stalks celery

        1 large beet

2 cloves garlic

2 cups fresh tomato pulp or canned plum tomatoes

1 cup peeled and chopped potatoes

1 qt beef stock

1 qt water

3 peppercorns

6 sprigs parsley

1 tsp salt

2 cups julienned or coarsely grated beets

1 cup julienned or coarsely grated carrots

4 Tbs butter

3 cups shredded cabbage

Freshly ground pepper

Kvas or fresh lemon juice

Fresh dill (optional)

Sour cream

Chop bacon, blanch for 5 minutes in boiling water, drain, and dry thoroughly.  Lightly brown bacon in a frying pan.  Remove bacon and reserve the fat.  Chop onion and celery and saute in bacon fat until barely wilted and lightly colored.  Wash and grate beet, and halve garlic.  

Place the bacon, onion, celery, beet, garlic, tomatoes, potatoes, stock, water, peppercorns, parsley, and salt into a large soup pot.  Bring to a boll, then turn heat down and simmer uncovered for 45 minutes.  Remove vegetables and put through the finest disk of a food mill sieve or food processor, discarding the pulp and seeds. (Or you can just blend it in a blender. - KEV).  Add the puree to the broth.  

Saute julienned beets and carrots in 2 tablespoons butter for 5 minutes.  Add to the soup base and simmer for 15 minutes.  While the vegetables are cooking, braise cabbage in remaining 2 tablespoons butter in a large frying pan, stirring occasionally, for 5 Minutes or until wilted and slightly colored.  Add to soup and simmer 15 minutes longer. Taste for seasoning, add pepper and salt if necessary; add sufficient kvas or lemon juice to give a slightly tart, but not sour taste. Just before serving, heat to boiling and add dill if you like.  Dish up with a spoonful of sour cream on each serving. (The dill can also be passed as a garnish.) (Makes 2 quarts).  

 - For a heartier meal, simmer 1 pound brisket, 1 pound meaty shinbone, and 1 teaspoon salt in 2 quarts water or combination water and beef stock for 1 hour.  Then simmer vegetables in this meat stock for 45 minutes, as above.  When straining reserve meat to add to finished soup.

 - Combine other vegetables such as parsnips, celariac, beans, and turnips with the basic vegetable mixture, and proceed as above.

 - To further thicken soup, mash a cooked potato into broth.

  

 - For a light, clear broth, cook all the vegetables at one time and strain them out: the resulting clear soup is good hot or cold.  Let the soup sit unstrained for a few hours to intensify the flavor. 

Note: If your soup boiled and the beet red has turned to brown, grate a raw beet into a saucepan, cover it with boiling water and 2 tablespoons vinegar, bring to a boil, and remove from heat.  Leave it for 30 minutes and then strain into the soup.  The borscht will become red again. 

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