In the spirit of giving, several of our members have offered to publish recipes to help us make tasty use of the first-rate produce we get from Jubilee Farm. If you have recipes you'd like to see posted here, please email them to jubileefarm@hotmail.com.

Cooked Pumpkin

The Cinderella Pumpkins are the perfect baking pumpkins. To use fresh pumpkin in your recipes is a great use of this fall crop. It is easy to do and produces great results.

Making Pumpkin Puree'

Wash pumpkin.
Cut open pumpkin, scrape out seeds and strings.
Slice pumpkin pieces into manageable sections and place in large pan.
Add a small amount of water to pan, and cover with foil.
Bake at 350 for 30-45 minutes or until pumpkin flesh is soft.
When pumpkin is cool, peel off skin and cut pumpkin into chunks. Blend cooked pumpkin in food processor or blender until smooth. Use in your favorite recipe.

Note: I found fresh pumpkin puree' to be less dense then the packed version. You might need to adjust the liquid additions in your favorite recipes.

- posted October, 2004 by Michelle P

Red Cinnamon Pickles

This is a time intensive recipe but easy to do.  These have a great taste and look great at the holiday table.  I always cut this recipe in half for the sake of time.  If you are ambitious, make a big batch and give some away at Christmas.

2 gallons large cukes, peeled, seeded and sliced.
2 cups lime
8 quarts water

Day 1: Put cuke chunks into lime water.  Let stand 24 hours.
Day 2: Drain and wash in cold water.  Soak in cold water for 3 hours.
Drain. Add 1 cup vinegar, 1 T alum, 1 T red food color and water to cover.  Simmer 2 hours and drain.

Prepare Syrup:  3 cups vinegar, 2 pkgs. red hots, 12 cups sugar, 3 cups water, 12 cinnamon sticks.  Boil syrup - Pour over cukes. Stand overnight.
Day 3,4,5 - Drain and reheat syrup 3 mornings.
Last day boil cukes in syrup, put in jars and can.

Tips:  I found the lime at Remlinger Farms last year, the cinnamon sticks are spendy, look in the mexican foods section for them, not in the spice section of the grocery store.

- posted September, 2004 by Michelle P

Stuffed Green Peppers

6 large green peppers
1 pound ground beef
1/2 cup chopped onion
1 16 ounce can tomatoes - cup up
1/2 cup long grain rice
1/2 cup water
1 t salt
1 t Worcestershire sauce
1 cup shredded American cheese

Cut tops from green peppers; discard seed and membranes.  Chop enough of the tops to make 1/4 cup; set aside.  Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert and drain well.  Sprinkle insides of pepper with salt.  In a skillet cook beef, onion, and chopped pepper till done.  Add undrained tomatoes, uncooked rice, water salt Worcestershire and dash pepper.  Bring to boiling; reduce heat.  Cover and simmer until rice is done.  Stir in cheese.  Stuff peppers with mixture and place in baking dish.  Bake covered, 350 degree oven for 30 minutes.

- posted September, 2004 by Michelle P

Roasted Pepper and Basil Skewers

1 pkg. mozzarella cheese, cut into cubes
Fresh basil leaves
2 medium yellow or red peppers, roasted, cut into small squares
Small cherry tomatoes
Toothpicks or skewers
1/3 cup Italian dressing

Skewer 1 cheese cube, basil leaf, pepper square and tomato with each toothpick or larger groups onto skewers.  Let stand 20 minutes to marinate in dressing.  Remove just before serving.

- posted September, 2004 by Michelle P

Salsa de Tomatillo Cocida

1 lb tomatillos, husks removed (about 8)
1 jalapeno, stem, seeds, and ribs removed (use 2 if you want to make it very hot)
1/2 cup of white onion (about 1/2 a large white onion; no need to chop, you're going to blend it)
1/2 cup of loosely packed cilantro (take off the big stems)
2 cloves of garlic, peeled
1 tsp of salt
3 cups of water or thereabouts

In a saucepan, bring the water and salt to a boil. Add the garlic, chiles, tomatillos, and onion and simmer uncovered for 8-10 minutes. Drain reserving liquid. Transfer the vegetables to a blender. Add the cilantro and a pinch of oregano. Puree briefly (adding liquid as necessary to make correct consistency - usually the tomatillos are watery enough and you don't have to add any liquid).

Use this sauce for chicken enchiladas. Recipe makes enough sauce for 6 enchiladas. All you need is corn tortillas, cooked chicken, sour cream, and jack/cheddar cheese. Put a little sauce in bottom of 8x8 pan (or whatever you have). Mix some sauce with sour cream, chicken, and some cheese. Put mixture in center of tortilla and roll up. Pour remaining sauce over enchiladas. Top with cheese. Bake at about 350 for 15-20 minutes.

Another use for the sauce is with chips for dipping or poured over chips, add cheese, etc. and make nachos. You can also add avocado to the sauce to make it richer and smoother for a dip.

This is the best green sauce and so easy...

- posted August, 2004 by Cindy D

Pickled Beets - canning version

4 cups sugar
2 cups water
2 cups vinegar
Garden fresh beets

Boil beets in enough fresh water to cover, until tender.  Allow beets to cool enough to handle, then remove skins.  If beets are small, leave whole, otherwise quarter or half as desired.  Place beets in clean jars.  Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.  Wipe rims and remove any spills.  Add lids and rings.  Process 10  minutes in hot water.  If any jars do not seal when checked after 24 hours, put in refrigerator and use.

This is the recipe that was demonstrated at the farm if you came the Tuesday this was shown.  This recipe involves canning and the previous recipe was the speedy refrigerator version.  Try it and enjoy!

- posted August, 2004 by Michelle P.

Pickled Beets - speedy refrigerator version

4 small beets
1/2 tsp. salt
1/4 cup vinegar
1/2 cup water
3-4 T sugar

Cook washed beets in covered pan of water for 1/2 to 1 hour or until soft.  Peel and slice when cool enough to handle.  Mix remaining ingredients and pour over sliced beets.  Cook for 5 minutes.  Refrigerate for 2-3 days.  One or two cloves and onions may be added to beets before the brine is poured.

I used this recipe last year with Jubilee beets and enjoyed them very much. 

- posted August, 2004 by Michelle P.

Pear-Nut Salad

- posted August, 2004 by Roxie G.

Zucchini Pancakes

6 medium zucchini
3/4 tsp.salt
1 T lemon juice
2 green onions, finely chopped
4 T finely chopped fresh basil, or 2 T dried
2 small cloves garlic, minced
4 eggs, lightly beaten
2 T butter
2 T oil

Shred zucchini, sprinkle with salt and let stand for 5 to 10 min. to draw off the moisture. Squeeze or wring the shredded zucchini in a clean tea towel to remove all the moisture you can. Combine the squeezed out zucchini with the rest of the ingredients, except the butter and oil, mixing well.

Heat the butter and oil in a skillet (you can probably use less of both in your skillet). Spoon the zucchini mixture into the heated skillet, shaping into pancakes. Cook over medium heat until set and light brown. Flip
pancakes and finish cooking the other side. Serve whole or cut into wedges.

Sour cream or plain yogurt makes a nice accompaniment. Salsa does also, as does guacamole.

- posted August, 2004 by Susan C.

Bread and Butter Pickles

4 quarts thinly sliced cucumbers
6 medium onions, sliced
1 green pepper, cut in strips (optional)
1 sweet red pepper, cut into strips
1/3 cup salt (not iodized)
5 cups sugar
3 cups White Vinegar
2 T mustard seed
1 1/2 t celery seed
1 1/2 t turmeric

Combine vegetables and salt. Cover with ice cubes and mix thoroughly. Let stand 3 hours. Drain well. Combine sugar, vinegar, mustard seed, celery seed and turmeric. Pour over vegetables. Bring just to boiling. Put in hot jars and seal at once. Makes 5-6 pints.

This recipe was used last year with produce from Jubilee Farm and tasted great all winter long!

- posted August, 2004 by Michelle P.

Mixed Vegetable Stir-Fry

1 lb. of bok choy or
4 lg. celery stalks
1/2 lb. pea pods
1/2 lb. mushrooms
4 green onions
2 tb. cornstarch
1/2 cup oil
2 garlic cloves
1 can bamboo shoots
1 cup chicken broth
2 ts. salt (Needed less in my opinion)
1/4 cup Stir- Fry Sauce

Cut the bok choy with its leaves diagonally into 1/2 in. slices. Snap off ends and remove strings from pea pods. Place pea pods in boiling water to cover and cook, covered, 1 min; drain. Immediately rinse under cold water and drain again. Slice the mushrooms and cut green onions into 2 inch pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set aside. Heat wok, add oil, garlic - stir-fry one minute. Add bok choy, mushrooms, bamboo - cook one minute. Stir in chicken broth and salt - heat to boiling. Stir in dissolved cornstarch. Add pea pods, green onions, and sauce. Cook and stir. Serve immediately.

Note: This recipe was time consuming but well worth it. Even my kids liked it. This recipe called for grated ginger root and oyster sauce which I was unable to find in my local store. I substituted stir-fry sauce and left out the ginger. Also, we are meat eaters so I included diced chicken and added white rice to our meal.

- posted August, 2004 by Michelle P.

Tortellini Soup

1 T butter
4 cloves garlic, minced
2 (14 1/2 ounce) cans chicken broth
6 fresh basil leaves, chopped or 1 teaspoon dried
9 ounces fresh cheese filled tortellini
1/2 bunch fresh spinach
1/4 cup Parmesan cheese, grated

Melt butter in a large saucepan over medium heat.  Add garlic and saute for 2-3 minutes.  Add broth and basil and bring to boil.  Add tortellini and simmer, uncovered, until tortellini is tender, about 7 minutes. 

Remove stems from spinach.  Gradually add the spinach, tomatoes, and cheese, stirring constantly.  Heat thoroughly and serve immediately.

Serves 4-6

- posted August, 2004 by Michelle P.

Linguine with Fresh Tomato Sauce

1 (12 ounce) package dried linguine
4 large tomatoes, chopped
3 T chopped fresh basil
2 cloves garlic, minced
1 T olive oil
1/2 t salt
1/4 t freshly ground pepper
1 (2 1/4 ounce) can sliced black olives, drained
3/4 cup crumbled feta cheese

Cook pasta according to package directions.
Meanwhile, combine tomato and next 5 ingredients.  Drain pasta, and place in large serving bowl.  Top with tomato mixture, and sprinkle with olives and cheese.  Yield: 6 servings

- posted August, 2004 by Michelle P.

Hot Wilted Greens

1 thick slice smoked bacon
1/2 T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (arugula, endive or mustard greens, I used chard)
1/4 cup toasted pecans

In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

Saute for 3-4 minutes until onions and garlic are softened. Stir in chicken stock and vinegar.

Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several more minutes, until leaves are wilted and cooked tender crisp.

Top with bacon and chopped pecans.

Serve hot.

- posted July, 2004 by Michelle P.

Summer Squash BBQ

Cut summer squash length wise about 1/4 inch each.
Brush with olive oil, garlic and seasonings. (Lawry's is great)
BBQ on each side 2-4 minutes until opaque.

- posted July, 2004 by Michelle P.

Springtime Salad

Dressing
2/3 cup mayo
1/2 c sugar
2 T white vinegar
2 T milk
2 T poppy seeds

Salad
1 bunch romaine or other salad greens, rinsed and torn
1 cup strawberries, sliced
1/2 cup red or other sweet onion sliced into rings.

Combine dressing ingredients, cover and refrigerate for at least 2 hours.

Gently toss lettuce, strawberries and onion with desired amount of dressing just prior to serving.

serves 6

- posted June, 2004 by Michelle P.

Orange Almond Salad

2 large heads lettuce or greens
2 small cans mandarin oranges
1 cup toasted slivered almonds
5 oz. gorgonzola or feta cheese
4 green onions, chopped
2 stalks chopped celery

Wash lettuce, tear into small pieces and place in a bowl. Add drained oranges, onions, celery. Crumble cheese over the salad and add toasted almonds. Serve with your favorite Italian dressing.

- posted June, 2004 by Michelle P.