RECIPES

This tomato and cabbage soup was rumored, in days old, to melt away those thighs.

- allrecipes

Cauliflower Leaves Noodle Stir Fry

Total time: 15m

Yield: 2 portions

Calories: 310 cal

  • 2.6 oz / 150g dry Noodles

  • 1 Cauliflower, just the outer green leaves

  • 1 Onion

  • 4 Carrots

  • 4 Celery stalks

  • 2 cloves Garlic

  • 1″ Ginger

  • 1 tbsp Miso

  • 1 tsp Tamari / Soy sauce

Cook the noodles as per the directions on the pack, then drain and put to one side. Finely chop the cauliflower leaves.

Dice the carrot, onion and celery. Finely chop the pealed ginger and garlic. Add all to a wok with 3-4 tbsp of water and water fry on a high heat for a few mins. Stir in the noodles, tamari/soy sauce 

Broccoli Greens

  • If you're fortunate enough to have broccoli in the garden, or know someone who does, this is a special treat. It's quite tasty and not bitter, unlike most greans.

  • Cook time: 30 Min  Prep time: 1 Hr 

  • Ingredients

  • A mess of broccoli greens

  • 1/2 medium onion, sliced

  • 2 clove garlic, crushed/minced

  • 1 Tbsp bacon grease

  • 1 tsp steak seasoning

  • Directions

1. In your cast iron skillet, caramelize the onion in the bacon grease. Meanwhile, stack and roll a handful of leaves, cut lengthwise once and then chop (1/2") crosswise.

2. Remove the onion to the side, dump all of your leaves into the skillet, stir until they begin to wilt, reduce heat, add 1/2-3/4 C of water and cover. Stir every two to three minutes. When they are tender enough for your liking, add the garlic, onion and steak seasoning (here in SET, we use TexJoy). Remove from heat.

Beets and Greens

Prep Time: 10 minutes, Cook Time 30 minutes, Ready in 40 minutes

Recipe By:Carolyn Bunkley

"Roasted beet pieces nestled among their sauteed greens makes a beautiful, delicious side dish. If yellow beets are available, double the recipe using a bunch of red and a bunch of yellow -- gorgeous! My brother spent 50 years hating beets, but he loves them prepared this way. I think these go especially well with pork or chicken. This recipe can easily be doubled, tripled, or expanded to whatever amount you need without

adding very much to the preparation time."

 

Ingredients

  • 1 bunch beets - trimmed, leaving 1 inch of stems attached,

      greens washed and reserved

  • 2 tablespoons olive oil, divided

  • 1 small onion, halved and thinly sliced

  • sea salt (optional)

  • fresh-ground black pepper

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.

  3. Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.

ALL RIGHTS RESERVED © 2017 Allrecipes.com 

Fried Okra

  • 3/4 cup cornmeal

  • 1 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 2 pounds okra, cut in 1/2 inch pieces

  • Oil for frying (I like peanut or vegetable oil)


Directions:

  • In a cast iron skillet or deep pan, heat about 6 cups of oil to 350F (125C).

  • Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating.

  • In a bowl, combine cornmeal and seasonings.

  • Transfer okra to coating mixture and toss well to coat.

  • Fry okra in hot oil for about 5 minutes, stirring to fry evenly.  

  • Remove to paper towels to drain.


Even after these have cooled quite a bit, they are still delicious. 

Okra and Tomatoes

  • 2 tablespoons olive oil

  • ½ onion, chopped

  • 2 cloves garlic, chopped

  • 1 (14.5 ounce) can diced tomatoes

  • 2 cups fresh okra, cleaned and cut into 1" slices

  • salt

  • fresh ground black pepper

  • Instructions

  • Add olive oil to a saute pan over medium-low heat. Add in onions and saute until tender. Add garlic.

  • Pour in diced tomatoes and toss in okra. Stir to combine.

  • Allow to simmer over medium-low heat for about 20 minutes until the okra has become tender.

  • Toss in salt and freshly ground pepper to taste.

Roasting Sunflower Seeds with the Shells On

  • Place 1 cup of unshelled sunflower seeds in a bowl. Pour in enough water to cover the seeds. 

  • Add 1/3 to 1/2 cup of salt. Stir to mix in the salt. 

  • Drain the seeds. 

  • Preheat the oven to 300ºF/150ºC. 

  • Place the seeds in the oven to roast. 

  • Serve or store.

Berry and Watermelon Recipes

From Michele Long

 

STEAMED RADISHES

Fresh from our Garden

Even if you're not a fan of radishes, TRY THIS! When steamed, the radishes are tender and sweet..... delicious!

4 servings (109 cals)

  • Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish. 

  • Steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.

20 radishes                               1/4 cup butter

2 tablespoons water                   Add all ingredients to list

Ingredients

1 bunch kale

1 tablespoon olive oil

 

1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with

seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

BAKED CURLY KALE CHIPS

Fresh from our Garden

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one.

They are great for parties and a good conversation topic.

Prep 10 minutes, Cook 10 minutes, Ready in 20 minutes

Submitted by Alison Willard - Hickory, North Carolina

Difficulty: Moderate. To prepare the following potato dish, you will

boil potatoes and use the potato water to make gravy. Then, using

five other ingredients, you stir flour with milk, boil some more,

and flavor with butter, salt, and pepper.

Active Time: 20 minutes.

Start to Finish: 40 minutes.

Yield: 8 servings.

Ingredients: 3 pounds new potatoes, cut into 1-inch pieces; water to cover the potatoes; 2 teaspoons salt; 2/3 cup flour; 2/3 cup milk; 1/2 stick butter, optional; 1 teaspoon pepper, optional.

Steps: 1. Prepare the potatoes for boiling. Place them in a saucepan and add water until the potatoes are covered. Add the salt. Bring to a boil, reduce the heat, and simmer the potatoes about 20 minutes, or until they are almost tender to the center. To check for doneness, remove one potato from the pot, cut it in half, and take a look.

2. As the potatoes simmer, pour the flour into a medium-size mixing bowl. Slowly starting in the center, use a whisk to pour and mix in the milk. Do not pour the milk in all at once. At first, with a small amount of milk, the flour will ball up, get sticky, and then, as you slowly add additional milk, it will soften. Finally, it will be about the thickness of pancake batter. This is a cold roux. Now pour about half of the water from the potatoes into the cold roux and whisk.

3. With the potatoes still simmering, if using, add the butter and pepper, and then slowly pour the roux into the pot. Add just enough of the roux to thicken the water to the consistency of gravy. If the gravy is too thin, add more roux; if it gets too thick, add milk or water.

Serving: Serve with meatloaf, greens, and cornbread.

 

NEW POTATOES AND GRAVY

Fresh from our Garden

"You know I love mountain foods, and on that day we must have had at least 10 desserts, 10 main dishes, and 10 salads. Included were killed lettuce, fresh turnip greens, three kinds of pinto beans, new potatoes and gravy, preserved peaches, tea, lemonade and sugar-free lemonade, chow chow, pickled beets, pickle relish, and cornbread made with stone-ground cornmeal. The desserts included a stack cake, cookies, bars, crisps, and quick breads. Of special interest to me was a rhubarb cobbler."

Submitted by Renee Miller - Harvested new potatoes for my mom

(Frances Abernethy) for her Mother's Day on May 14, 2017. 

Frances Abernethy scraping

the new skin off of the potatoes

 

BOILING CURLY KALE

Fresh from our Garden

Remove any tough stalks and chop down some of the bigger leaves. Place in boiling water for 5 minutes or until wilted down and soft. Drain thoroughly. Dress with soy sauce or vinegar. You can also freeze the boiled curly kale.

POTATOES AND ROSEMARY

Fresh from our Garden

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Bake at 350 degrees.

 

"THE FOUNDER'S VERSION OF A GREEK SALAD"

Fresh from our Garden

Curly Kale, Leaf Lettuce, Spinach, Red Onions, and Tomatoes.

Add Almonds, Feta Cheese, Kalamata Olives, Salt, Pepper, Cranberries and your Favorite Dressing.

You can also add any other toppings you enjoy!

Hickory Greenway Harvest, Inc.  •  P.O. Box 851, Hickory, North Carolina 28603  •  www.facebook.com/hickorygreenwayharvest/  • 704.201.1959

 

                                                                                                                                            © 2019 by Hickory Greenway Harvest,Inc.   Website created by RAMGRAPHICSFX