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Week 17 Recipe Ideas

Gluten-Free Omaga Waffles  
1 ½ c. oat flour
1 ½ c. gluten-free flour mix (pamela's, trader joe's, aldi or bob's mill)
1 tbsp. + 1 tsp. baking soda
½ tsp. Himalayan salt
½ c. coconut oil (melted)
4 farm fresh eggs
1-2 c. raw milk
½ tsp. cinnamon
1 tsp. chia seeds (ground)
1 tsp. flax seeds (ground)
2 tbsp. almonds (ground)
1 tsp. vanilla  

Directions: Combine all ingredients, mix well and place on a waffle iron.  To prepare pancakes add extra milk (½ – 1 c.)

Keiffer Pear Compote
6 keiffer pears                                                            
1/2 c. maple syrup
1/4 craisins                                                    
1 tsp. cinnamon
1/4 tsp. salt                                                    
1 c. orange juice
1 tbsp. fresh ginger                                    
1/2 c. water

Directions: Peal and slice pears place in a large 9 x 13 casserole dish.  Grate ginger and mix maple syrup, salt, orange juice, water, cinnamon and salt in a large bowl.  Add all ingredients to casserole dish and bake 350 degrees for 35-40 minutes.  Serve over pork chop or omega waffles.  

Homemade Vanilla  
1 pt. vodka or sliver or clear Rum
2  fresh vanilla beans  

Directions: This is a great Christmas gift idea.  Vanilla beans can be purchased online at Amazon or locally at World's Market. Place all ingredients in original bottle sealed. Allow the item to sit in a dark place for 60 days.  The longer this item sits the darker and more flavorful the vanilla will be.  

Roasted Pepper Peppers                                                            
1 tbsp. olive oil

Directions: Toss whole peppers in olive oil roast at 400 for 15 minutes or grill outdoors for 2-3 minutes on each side.  Look for a nice char or blistering on the out side pepper skin.  Remove from heat wrap in plastic wrap to remove the char.  Slice pepper in half to remove stem and seeds.  Slice in Julienne strips.   

Herb Basmati Rice  
2 c. basmati rice                                
4 c. chicken stock or water
1 bunch of spring onions                      
¼ c. cilantro
1 tbsp. roasted cloves of garlic             
1 tbsp. olive oil
1 tsp. turmeric                                   
1 roasted red pepper
to taste salt and pepper  

Directions:    Rinse and sprout rice (optional).  Steam 1 tbsp. Olive oil, 2 cups basmati rice with 4 c. stock, bring stock (vegetable, chicken or water) to a boil allow rice to boil 5-7 min.  Turn off heat and cover for 20 min.  Prepare remaining ingredients for best flavor and color add to warm rice and serve.   

Oven Roasted Ratatouille 
1 eggplant                                                                  
4 summer squash
2 c. pepper                                                                
2 c. fresh tomato
1 bulb of garlic                                                          
1 large onion
1/2 c. olive oil                                                          
1 tbsp. Italian seasonings
2 lemons (juiced)                                                    
to taste salt and pepper
1 bunch of fresh basil

Directions:  Peel and medium dice eggplant, squash, peppers, onions and tomatoes, but mince the fresh garlic.  Toss all ingredients with the olive oil, Italian seasonings, lemon juice, salt and pepper.  Roast at 350-375 degrees for 40 minutes until all ingredients are tender.  Chop fresh basil and add after removing from the oven. 

Recipes by: Jennifer Pasos

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Eggplant, Summer Squash, Pears, Maple Syrup,
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