EGFM Recipe Box

Welcome to the EGFM Recipe Box featuring a collection of all of the recipes posted on our blog, as well as recipes contributed by our various market producers and patrons. Want to contribute to the EGFM Recipe Box - contact us - we'd be happy to share your special recipes with our readers.

Butter Braised Asparagus, Oyster or Royal Trumpet Mushrooms, with Peas and Tarragon 
3 tlbs butter
8 oz mushrooms cut into ¾” pieces
salt and pepper to taste
1 lb asparagus, trimmed and cut into 1 ¼” lengths
3 scallions, thinly sliced
½ cup frozen or fresh peas
1 tbl chopped fresh tarragon

1. In a large skillet melt 2 tbl butter.  Add 
mushrooms, salt/pepper, cover and cook 5 mins.
2. Stir in asparagus, scallions and 1tbl butter, salt.
 pepper, cover cook 2/5 mins depending on size.
3. Stir in peas, Tarragon, cover and cook 2 mins or
until peas and asparagus are cooked.  

Spinach & Shiitake Salad With Citrus Dressing
4 ozs  Shiitake 6c. trimmed spinach leaves in bite size piece
1 c. chopped tomatoes           ¼ c grape fruit juice
¼ c vegetable oil         ½ tesp  Dijon mustard
salt/pepper to taste
Trim stem ends of Shiitake, cut mushrooms into thin slices.  In a 
Small  bowl whisk together grapefruit juice, oil, mustard,  salt/pepper.
Pour over mushrooms while preparing the spinach/tomatoes.  Toss
gently, spinach, tomatoes, and mushrooms.  Serve

Organic Sangria Tea Recipe:
1. Ice Pureblend Sangria tea
2. Add sliced oranges, market fresh peaches and raspberries to tea.
3. Let cool in fridge.
4. Simply serve over ice or add equal parts of a dry red table wine to tea for a delicious Sangria!


3 pounds ripe tomatoes, halved  
3 4x4x1/2" slices white sandwich bread, toasted and chopped  
1/4 cup slivered almonds, toasted  
4 garlic cloves, smashed  
1 teaspoon Sherry vinegar  
1/2 cup extra-virgin olive oil  
Serrano ham or prosciutto, thinly sliced  
1 hard-boiled egg, chopped


Squeeze seeds and pulp from tomatoes into a strainer set over a large bowl. Press solids in strainer to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl. 

Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add Sherry vinegar. With blender running, gradually add extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar. 

Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

Purslane Salad  1 cucumber, peeled and de-seeded, sliced
1 bunch purslane, washed and broken into bite-sized pieces - do not use the thicker stems
1/4 cup thinly sliced red onion
1/4 cup thinly red and yellow pepper
1/2 cup grape tomatoes
2 Tbsp shallot vinaigrette

Combine all ingredients and toss gently to coat with the vinaigrette. Serves 4.

East Goshen Pantry Frittata
Serves 4 - 6.

2 teaspoons olive oil
1/2 cup red onion, chopped
1/2 cup bell pepper, coarsely chopped
6 mini zucchini, sliced
2 cups (packed) Swiss chard, ribs removed, chopped
8 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces feta cheese, crumbled
1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Preheat broiler. Heat olive oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté about 8 minutes, until lightly browned. Add zucchini and sauté until tender, about 3 minutes. Add wiss chard and stir until wilted, about 1 minute. Season with salt and pepper.

Whisk eggs, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir to combine. Reduce heat to low. Cook without stirring until eggs are set on bottom, about 5 minutes.
Sprinkle feta cheese over frittata. Move the pan to the broiler and broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

Maple Horseradish Glazed Beets
1 3/4 lb medium beets
2 Tbsp. unsalted butter
3 tablespoons fresh horseradish (not drained)
2 1/2 tablespoons maple syrup (preferably dark amber or Grade B)
2 1/2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Put oven rack in middle position and preheat oven to 400°F. 
Trim the beets of their root and top end, wash. Wrap beets in foil and roast in the oven until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.
Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.Adapted from a Gourmet recipe.

Beet Salad With Grapefruit and Chevre
2 pounds raw beets
Rock salt
Handful of thyme sprigs
1 large ruby red grapefruit
Few lemon thyme sprigs, leaves stripped
2 tablespoons olive oil
2 tablespoons hazelnut oil
Sea salt
Black pepper
Pinch of super fine sugar
¼ pound chevre, crumbled
Handful of hazelnuts, toasted and lightly crushed

Preheat oven to 3500.  Wash beets, then trim the tops and roots, and pat dry with paper towel.  Scatter a thin layer of rock salt over a large piece of foil.  Sprinkle with the thyme sprigs, then arrange beets in the middle.  Bring up the edges of the foil and fold them together to seal the parcel.  Place on a baking tray and bake for 35-45 minutes or until the beets are tender when pierced with a small knife. (Larger beets may need an extra 15-20 minutes)

Unwrap parcel, transfer the beets to a plate and leave to cool slightly.  Peel beets while they are still warm, using a small paring knife.  Cut into wedges and divide between individual serving plates.

To segment the grapefruit, slice off the top and bottom to expose the flesh.  Stand on a board and cut along the curve of the fruit to remove the peel and the white pith.  Holding the fruit over a sieve set on top of a bowl, cut along the membranes to release each segment.  Finally squeeze the core to extract the juices before discarding.

Divide the segments between the plates.  To make the dressing, add the lemon thyme leaves to the reserved grapefruit juice and whisk in olive and hazelnut oils.  Season well with salt and pepper, adding a pinch of sugar if the dressing is too tart.

Scatter chevre and hazelnuts over each serving and drizzle with dressing.

Serve immediately. Serves 4.   

Blue Belles (Blueberry-Lemon Tea Cakes)

1 stick unsalted butter
2 cups all-purpose flour, plus more for pan
1 ½ cups sugar
1 tablespoon finely grated lemon zest,
    plus ½ cup plus 2 tablespoons fresh lemon juice
¾ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon baking soda
1/4 tsp. Salt
2 large eggs
1 ¼ cups blueberries

Preheat oven to 350 degrees.  Butter a 5- by- 9-inch loaf pan and dust with flour, tapping out excess.

Combine ½ cup sugar and ½ cup lemon juice in a small saucepan over medium heat.  Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes.  Let stand while making cake.

Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl.   Whisk flour, baking powder, baking soda, and ¼ teaspoon salt in another bowl.

Beat butter, lemon zest, and remaining cup sugar with mixer on medium speed until pale and fluffy. Reduce speed to low, add eggs, 1 at a time, beating well after each addition.  Beat in flour mixture in 3 additions, alternating with the cream mixture, beginning and ending with flour.  Gently fold in blueberries using a rubber spatula.

Pour into prepared pan.  Bake on a rimmed baking sheet until a toothpick inserted into the center comes out clean, about 55 minutes.

Transfer pan to wire rack, and brush top of cake with lemon syrup.  Let stand for 15 minutes.  Turn out cake from pan, and brush all over with remaining syrup.  Let cool completely on wire racks.

Can be stored in air tight container for up to 2 days or frozen up to 3 weeks.

Ginger Pickled Carrots
2 pounds carrots, peeled
1 1/2 cups water
2 cup cider vinegar
1/2 cup sugar
 4 garlic cloves, lightly-crushed
1/4 cup thinly sliced candied ginger
1 Tablespoon fennel, dill, or anise seeds 
3 Tablespoons coarse salt
4 bay leaves, preferable fresh

1. Cut the carrots into stick approximately the size of your fourth finger. Using a steaming basket in a large, non-reactive Dutch oven, steam carrots for 1 minute. Remove from heat and run under cold water to cool.
2.In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
3. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.

Leah's Peach Pie
6 - 8 peaches, peeled and sliced
1 cup sugar
2 - 3 tablespoons granulated tapioca
2 farm fresh eggs, well beaten
1 cup flour
1/2 cup sugar

1/4 cup unsalted butter
1 - 9 inch pie shell, homemade is the best
Preheat oven to 425 degrees. 
Combine all of the filling ingredients, stirring gently to combine. Pour into the prepared pie shell. Combine the crumb ingredients and mix with your hands to a crumb texture. Top the pie with the crumbs. Bake for 15 minutes at 425 degrees; then reduce the oven temperature to 375 degrees and bake for an additional 25 minutes. Enjoy! 

Portobello Burger with Lemon Basil Mayonnaise
Serves 4
Portobello Burger Ingredients
4 Avello portobello mushrooms
1/4 cup olive oil
1/4 cup white wine vinegar
2 tsp. herbes de Provence
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
zest and juice of one lemon
one garlic clove, minced

Basil Mayonnaise Ingredients
1/3 cup mayonnaise (light mayo works just fine)
1/4 cup fresh basil from any of our amazing produce farmers, chopped
zest from 1/2 lemon
1 Tbsp lemon juice

Shellbark Hollow Provencal Marinated Chevre
Generous slices of tomatoes, from Blueberry Hills Farm or Taproot Farm
Wild Flour Baker Challah Rolls

Prepare the mushrooms by de-stemming, removing the gills and wiping clean. In a gallon sized plastic bag combine the olive oil, vinegar, seasonings, zest and garlic. I like to add some of the oil from the jar of cheese - it's so flavorful - no need to waste it! Add the whole, cleaned mushrooms and toss to coat in the marinade mixture.  Allow the mushrooms to marinate about an hour. 

While the mushrooms marinate prepare the basil mayonnaise by combining all of the ingredients.

Prepare the grill, setting the temperature to medium high. Remove the mushrooms from the marinade and grill about 5 minutes per side. Grill the challah rolls to toast. Remove the portobellos from the grill and top with the marinated chevre cheese - I add the cheese after removing from the grill so as not to lose a smitch of the oozy-cheesey goodness to the hot coals. 

Place a grilled portobello on the grilled challah roll, top with a slice of tomato and a slather of basil mayonnaise - enjoy! Serve the burgers with some grilled baby zucchini from Taproot Farm and a fresh salad.