Our food offerings included (recipes are below):
- Broccolini, scallion, and feta frittata bites
- Bread and butter apple pickles
- Carrot-Date Bread
- Bread and Butter (Ronnybrook butter from Milk Not Jails)
- Fresh milk
Easy
Carrot-Date Bread
2 eggs
1 cup organic sugar
2/3 cup canola oil
1½ cup flour (unbleached
white or whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon sea salt
1½ cups grated carrot
1 cup dates, chopped
Preheat oven to 350
degrees. Oil a loaf pan.
In a medium bowl, beat
eggs, sugar, and oil. In a separate bowl, stir flour, baking soda, cinnamon,
nutmeg, and salt together. Add flour mixture to egg mixture and mix well. Add
carrots and dates. Pour batter into loaf pan.
Bake for one hour.
Remove from oven and let cool in loaf pan.
Quick Bread
& Butter Apple Pickles
Adapted
from Amy Traverso’s “The Apple Lover’s Cookbook”
1 large seedless English
cucumber
1 tablespoon kosher salt
2 large firm apples
2 shallots, peeled
1 cup rice vinegar
½ cup water
½ cup honey
1 tablespoon sugar
1 cinnamon stick
1 spring tarragon
Slice cucumbers on a mandoline into thin slices. Put in a colander
and toss with salt. Let sit for 20 minutes.
While the cucumbers sit, cut the apples into quarters and cut out the seeds. Thinly slice each apple quarter on the mandoline. Then slice shallots on the mandoline.
In a small bowl, stir together the vinegar, water, honey, and
sugar. Add the cinnamon stick and tarragon, and then pour the mixture over the
apples and shallots. Rinse and pat dry cucumbers and add to apple mixture.
Refrigerate for at least 1 hour before serving. Pickles will keep up to 2 weeks
in the refrigerator.
Broccolini,
Scallion & Feta Frittata
1 bunch
broccolini (about a pound)
1 bunch scallions, green and white parts thinly sliced
2 tablespoons olive oil
8 eggs
¼ cup heavy cream
Salt and pepper
1 cup crumbled feta
¼ cup chopped parsley
1 bunch scallions, green and white parts thinly sliced
2 tablespoons olive oil
8 eggs
¼ cup heavy cream
Salt and pepper
1 cup crumbled feta
¼ cup chopped parsley
Preheat
oven to 325 degrees. Oil 8 x 8 inch baking dish.
Bring
large pot of salted water to boil, add broccolini, and cook until al dente,
about 2 minutes. Drain and roughly chop.
Heat 1 tablespoon
olive oil in medium skillet and sauté scallions until soft, about 5 minutes. Set
aside.
In large
bowl, whisk eggs, cream, salt and pepper to blend. Add cooled broccolini and
scallions to bowl, then feta. Pour mixture into oiled baking dish.
Bake
frittata until firm in center, 45 to 55 minutes. Transfer baking dish to rack
and cool for 15 to 20 minutes. To unmold, place a platter on top of frittata
baking dish. Using oven mitts (be careful!), hold baking dish and platter
together and invert frittata onto platter. Then place another plate on top of
frittata and flip again so frittata is right side up.
Cut
frittata into 24 bite size pieces to serve as hors d’oeuvres or cut into 8
pieces to serve as a main course for brunch or lunch with a side salad.
Frittata
can be made 1 day ahead and chilled. Rewarm in a 325 degree oven for about 10
minutes or until heated through.
*This
recipe is very adaptable. Add chopped sausage, use chard instead of broccolini,
or crumble in goat cheese in place of feta.
