“This pie is typical of the country cooking found throughout the rural South—simple, pure, and rustic.” — Saveur Magazine INGREDIENTS: Pastry: 2 cups all-purpose flour 3/4 teaspoons baking powder 1 1/4 teaspoons salt 3/4 cup chilled lard or Crisco, or a combination of 1/4 cup Crisco and 1/2 cup unsalted butter Filling: 2 cups thinly...Read More
Start the rhubarb filling a couple of hours before you plan to assemble the pie. INGREDIENTS: Pie Crust 3 cups flour, sifted 1 teaspoon salt 1 cup soft butter (room temperature) 1/4 cup shortening (Crisco) 4-5 tablespoons water 1 egg 1 teaspoon vinegar Rhubarb Pie Filling 5 cups fresh rhubarb, cut into small pieces...Read More
This simple traditional Italian dish packs a lot of flavor with just a few ingredients — make sure to use the best possible extra virgin olive oil (like Belle Farms) and quality pasta. Be sure not to overcook the pasta — it’s best al dente. The ingredient amounts in this recipe can be adjusted to...Read More
Potato salad is the quintessential side dish for summer barbecues! INGREDIENTS: 2 lbs. potatoes red potatoes, cut into 3/4-inch chunks 1 cup mayonnaise 2 tablespoons red wine vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 1/4 teaspoon ground black pepper 1/2 teaspoon celery seed 1/2 cup green onions, chopped finely 1/2 cup parsley, minced METHOD:...Read More
Be sure to use the flavorful dried Blenheim apricots from the farmers’ markets. INGREDIENTS: Shortbread Crust: 3/4 cup unsalted butter, softened 1/2 cup confectioners’ sugar 1/2 teaspoon vanilla bean paste* 2 cups all-purpose flour Pinch salt Apricot Filling: 3 cups dried apricots 3 cups water 1/2 cup granulated sugar 1/4 cup almond flavored liqueur Pinch...Read More
“With the abundance of fruit at the summer markets, I like to make kuchen. It is always much appreciated by my customers. I started making it with apricots and then went on using the other various fruits coming up during the summer. For my last kuchen, I mixed cherries and apricots but you could use...Read More
This recipe uses the baby squash that can be found at the Borba Farms booth at the Aptos market. These are very small pattypan and zucchini squashes. The little “baby” squash has a bit of bitterness to them and is fairly firm, contrary to what many think. These squash can take more vigorous cooking methods...Read More
This refreshing melon bowl is a crowd-pleaser and perfect for a summer picnic or beach party. INGREDIENTS: 1 1/2 cups water 1 1/2 cups sugar 1 jalapeno, seeded, cut in half horizontally 1 teaspoon whole cloves 2 large honeydew melons, cut in half and seeded 2 cantaloupes, cut in half and seeded METHOD: Combine the...Read More
Serve these delicious corn cakes with maple syrup. INGREDIENTS: 1 cup water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon coarse salt 1 cup all-purpose flour 2 teaspoons baking powder 1 cup buttermilk 1/2 cup fresh corn kernels (one ear of corn) 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus...Read More
A galette makes an almost guilt-free dessert. Unlike a pie made with lots more sugar, a thickener, and much more fruit per slice, a slice of a galette is the perfect portion for dessert — not much thicker than a slice of pizza, but every bit as tasty and satisfying as a whole slice of...Read More
