Cedar Rock Family Farm

veggie snow cone

Take a large sweet banana pepper cut stem end off, gently remove seeds inside.

Put your favorite filling: Chicken Salad, Tuna Salad, diced up veggies: tomatoes, olives, lettuce, cheese and a little of your favorite dressing.

Top it off with a Sun Gold Tomato.

These are a great summer snack that is crunchy and refreshing! 

24 hour Sweet bread & butter Pickles

6 cups sliced cucumbers into chips, 1 cup finely diced onions, 1 cup finely chopped sweet banana and or bell peppers.

Mix it all up then add 2 tablespoons of salt, mix salt with veggies well, then put in refridgerator for 3 hours be sure to stir mixture several times.

Drain off water!

Mix 2 cups sugar, 1 cup vinegar, 1/2 teaspoon celery seeds, pour over veggies.

cover and keep in refridgerator. 

24 hour dill Pickles

2 quarts (8 cups) water, 1 cup white vinegar, 1/3 cup canning salt (regular salt works too)      1/2 cup sugar, 4-6 peeled garlic cloves (leave whole), 2 dill stalks with seed head, 6-8 cucumbers not peeled, sliced length wise.  I cut in half then again atleast once.  I end up having 6 slices then in cut horizontal so each piece is about 3-4 inches.

1) add water, vingar, salt, sugar to a large pot, bring to a boil, then allow to cool.

2) pack the sliced cucumbers, dill and garlic in a gallon glass jar.  If you don't have a gallon size use several smaller jars.

3) add cooled liquid to fill the jar.

4) Put lid on and refridgerate for 24-48 hours (more flavor the longer you wait)  It will keep 2-3 weeks.

Special thanks to Joe Badera for contributing this recipe that he remembers his father making when he was a child.

We sampled these at the Mid Town Farmers Market and everyone just raved how great and crunchy they were. 

Spaghetti Squash Chicken Alfredo

Ingredients:

Spaghetti Squash: We grow Small Wonder, Parmesiano cheese, butter, heavy cream, farm raised free range chicken: we raise these also.

Put the whole Spaghetti Squash in boiling water put lid on take off burner and let steam for 20-30 minutes.  Take out cut in half and use a fork to flake out the tender spaghetti noodles in a separate pan heat up the butter, add the cream and to your taste grate the cheese, mix well so that it doesn't burn pour over the spaghetti squash that has been drained and you are ready to eat. 

Oooh la la!

 Cabbage is King

Coleslaw with Oil & Vinegar

5 Cups finely shredded cabbage, I mix several varieties together for color presentation 1/4 cup diced yellow or red onion, 1 small bell pepper use several of the colors, 1 medium carrot grated, 1/2 teaspoon powdered mustard, 1/2 teaspoon Hungarian-style paprika, 1/2 teaspoon celery seed, 2 tablespoons white wine vinegar or apple cider vinegar. 4 tablespoons vegetable Oil, or Olive oil,1/2 teaspoon salt or fresh ground sea salt, fresh ground black pepper, 2 tablespoons sugar or splenda. If you like garlic add to taste.

Mix cabbage, bell pepper, onion & carrot in a large bowl then sprinkle mustard, paprika and celery seed over them.  In smaller bowl mix oil, vinegar, salt, pepper and sugar then pour over veggies, place in fridge restir when removed right before serving. You might want to add more salt or sugar according to your own personal taste.

Take 4-5 squash and or zucchini and slice up. Dice up an onion usually the sweet ones.  Sautee the onion then add the squash with 2 large cans of Italian diced tomatoes if fresh tomatoes aren't in season and add it all together.  Bring it to a boil then remove off of the stove and while still hot add 1 lb. of Queso cheese that has been grated and mix it in and let it simmer. If you like it a little spicy feel free to add 1/8 teaspoon of Cayenne pepper.

This is probably one of my very favorite dishes in the spring.  I just can't get enough of it.  You could also add left over meat or mushrooms.

If you don't over cook the squash it will still have a little crunch to it.  This also makes it very filling.

Take atleast 4 large cucumbers slice up, mix 1/2 large containers of Mayo and 1/4 cup of vinegar and kosher salt to taste. If you like it a little spicy add some cayenne pepper.  Let it sit in the fridge over night and serve chilled the next day.

This is a very refreshing dish on those hot days

This will be cooked on your stove top.  It is done within 20-30 minutes. You can use a combination of our three egg plant varieties, Snow: which is the mildest also is sweet, Traditional Bell and Japanese which is used a lot in stir frys'.  First peel  6 small or 3 medium  egg plants, slice them.  In a large skillet add 1/2 cup Olive oil, 4 cloves of garlic crushed, add egg plant cook over medium heat until egg plants soft, add salt and pepper to taste, add 1/2 cup of bread crumbs toss to coat egg plants, add one large jar of your favorite tomatoe sauce and 6 ounces of fresh parmesan then simmer for approximately 10 minutes. Top with one cup of grated Mozzerella cheese, 1/8 of a cup of fresh Basil and a pinch of Oregano.  Serve after Mozzerella has melted. 

Start with one bunch approximately 12 ounces of Asian Long Beans, cut into 2 inch pieces.  Heat 1/8 of a cup of Olive Oil or Peanut Oil in skillet, cut up 2 cloves of garlic add to oil, cook until garlic brown in color, add beans cook for 3 minutes add 4 tablespoons of Soy sauce toss around then serve.  If you like Sesame seeds , mushrooms, Water Chestnuts, Cashews, left over chicken or beef.  These would  all  be great additions.