Recipes from the Farm

Baked Feta with Chickpeas & Kale
From Amy Rindskopf, Event Manager

“This is a tangy and delicious veggie-centric meal. If you’ve never heated feta until it melts, you are in for a treat!”

Ingredients:

• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon cumin seeds (optional)
• 8 ounces kale (1 large or 2 small bunches), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) — substitute: spinach (fresh or frozen)
• 3 cups tomato sauce
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 tablespoon fresh lemon juice, plus additional wedges for serving
• Kosher salt
• 1 (12-ounce) block feta, cut into ½-inch- thick slices
• Freshly ground black pepper
• Warm pitas or crusty baguette slices, for serving

Preparation:

1. Preheat the oven to 350°F.

2. Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.

3. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.)

4. Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

From Amy Rindskopf, Event Manager

“My family is getting fresh fish delivered from Cape Ann Fresh Catch,  a community supported fishery program. Each week is a surprise of local fish! Which means we are always looking for flexible fish recipes, like this one from Melissa Clarke at the New York Times. Enjoy!”

Ingredients:

• 

  4 tablespoons unsalted butter

• 4 garlic cloves, finely grated or minced
• 1 ½ tablespoons minced thyme leaves (or chives or dill or tarragon)
• 1 ½ teaspoon curry powder
• 1 ½ teaspoon grated ginger
• ¼ teaspoon fine sea salt, more as needed
• ¾ teaspoon finely grated lemon zest
• Ground black pepper, to taste
• 4 fillets of whitefish, 6-ounces each (cod, haddock, pollock, hake, or flounder)
• Fresh lemon juice, for serving
• Dill fronds or fresh parsley, for serving

Preparation:

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

From Event Manager Amy Rindskopf

“Anything with fried onions is clearly a good thing. Add two kinds of legumes and rice? It’s a win-win-win! This recipe is inspired by Joyce Goldstein’s book ‘Saffron Shores’”

Ingredients for 4 people (double for a crowd!)

• 1/4 cup plus 2 Tablespoons oil
• 3/4 teaspoon salt
• 1 cup green or black lentils, sorted and rinsed
• 1 cup cooked chickpeas
• 1 tsp ground cumin
• 1 cup basmati rice
• 4 large onions, peeled, cut in half, and sliced into thin semi-circles
• 2 T parsley, chopped
• ½ tsp cinnamon

Other possible ingredients: sliced onions, apples (diced), bell peppers (diced)

Preparation

Rinse and pick over the lentils. In a medium saucepan, combine the lentils and salted water to cover. Bring to a boil, reduce heat to a simmer, cover, and cook until tender but firm, 25 to 30 minutes. Drain and mix in cinnamon.

Heat 1/4 cup oil in a skillet over medium-high heat until oil glistens and coats the bottom of the skillet. Add the thinly sliced onions, and cook for about 20 minutes, or until desired color is achieved, stirring as needed.

If using chickpeas, heat a sauté pan on medium-high heat and add 2 Tablespoons of oil. When pan is hot, add chickpeas, cumin and salt. Fry chickpeas for 2-3 minutes and then add 1/4 cup water. Cook until water is reduced by 2/3.

Cook rice until al dente, about 20 minutes. Add to the lentils and toss to combine. Stir and add half the onions and all of the chickpeas. Taste and adjust the seasoning. Top with the remaining onions. Serve warm or at room temperature, garnish with parsley, if using.

• Have kids who don’t like their foods to touch? Skip the mixing step and serve as separate dishes!

From Amy Rindskopf, our Event Manager:

“A classic cold weather meal, New England Boiled Dinner is made with hearty vegetables and brisket. Switch the brisket for corned beef, and you have a traditional Irish-American meal on St. Patrick’s Day: Corned Beef & Cabbage. True corned beef takes weeks to cure, so if you don’t have one, this recipe shows you what to do with a regular brisket. Enjoy!”

Ingredients:

• 3 1/2 pounds corned beef brisket or plain beef brisket
• 15 peppercorns
• 8 whole cloves
• 1 bay leaf
• Salt, if using plain brisket
• 2 medium sized turnips, peeled and quartered
• 4 red new potatoes, peeled and quartered
• 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
• 1 small head cabbage, cut into fourths

Stove Top Directions:

• Put brisket in a 5 or 6 quart Dutch oven and cover with an inch of water.
  — If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
  — If using plain brisket, add a teaspoon of salt for every quart of water.
• Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).  (Or you can use a slow cooker: cook on low for 4-5 hours)
• Remove meat, add vegetables, raise the heat and bring to a high simmer. Check the broth for taste. If it is too salty, add a little more water to taste.
  Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
• Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
  Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.

Slow Cooker Directions:

• Put brisket in a slow cooker and cover with an inch of water.
  — If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
  — If using plain brisket, add a teaspoon of salt for every quart of water.
• Turn cooker to high until water is simmer then turn to Low. Cook on low for 4-5 hours, until meat is tender.
• Add vegetables and continue cooking on low for 1-2 hours, until veggies are tender. Check the broth for taste. If it is too salty, add a little more water to taste.
• Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
  Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.

Royal Cottage Pie

From Amy Rindskopf, Event Manager

“Everyone has probably heard about Shepard’s Pie: ground meat and veggies with mashed potatoes on top. Cottage Pie is Shepherd’s Pie made with beef (shepherd’s pie is supposed to use ground lamb). What makes this pie royal? Purple mashed potatoes, of course! It’s a great Sunday meal with leftovers for Monday lunch. You can also get everything done in under an hour, so it works during the week, too!”

Ingredients:

• Mashed Potatoes:
  1-2 pounds of purple potatoes (sub: Yukon Gold potatoes)
  kosher salt
  3/4 cup whole milk
  4 tablespoons unsalted butter
  4 tablespoons extra-virgin oil
  freshly ground black pepper
• Filling:
  1 pound ground beef
  1 medium onion, peeled & chopped
  2 cloves garlic, peeled & chopped
  1/2 teaspoon kosher salt
  1/2 teaspoon ground pepper
  1/2 teaspoon ground cumin
  2 carrots, peeled & chopped
  1 leek, white part only, sliced (sub: scallions, green garlic)
  1/2 cup beef or chicken stock
  1 bunch of kale, stems removed & leaves cut into ribbons (sub: any dark leafy green)

Directions:

Preheat oven to 450 degrees. Start potatoes; while they are boiling, start cooking filling. When filling is done, make mashed potatoes and put it all together. Bake for 10 minutes and then eat!

1. Mashed Potatoes: Set a Dutch oven filled 3/4 of the way with cold water on high heat. Add enough salt to make the water taste like the ocean and put in the potatoes. Bring the water to a boil, then reduce the heat to medium. Cook until potatoes are easily pierced,  about 20 minutes. Drain the potatoes in a colander over the sink.

2. Filling: While potatoes are cooking, begin filling. Set Dutch oven over medium heat and add 2 tablespoons of oil. Add the onion, garlic, a sprinkle of kosher salt, and cook, stirring, until the onion has been softened, about 5 minutes. Add beef and cook until broken into small pieces and mostly browned, 5-10 minutes. Stir in salt, pepper and cumin, and cook for one minute.

3. Finish Filling: Add the carrots and leek and cook, stirring, until carrots are soft, about 3 minutes. Add the stock. Bring the liquid to a boil, then reduce the heat and simmer everything for 5 minutes. Toss in the kale and stir until wilted.

4. Finish mashed potatoes: Return potatoes to pot and roughly mash. Add half of milk, butter, and oil, and continue to mash. Taste when butter is fully melted and everything is about the same consistency. Add more milk, butter, or salt as desired.

5. Baking: If there is room in your filling dish, add mashed potatoes on top, smoothing them out. If not, put filling in baking dish and add potatoes on top. Bake for 10 minutes, until hot through and sauce is bubbling. Eat!

From Amy Rindskopf, Event Manager

“Veggie chilis are satisfying and filling, and great for a crowd. Everyone in my family uses a different garnish to make it their own: shredded cheese, sour cream, tortilla chips. And so easy to tweak to what you have on hand! Don’t have butternut squash? Use sweet potato. Don’t have black beans? Use chickpeas. Don’t have kale? Use spinach.”

Serves 6

Ingredients:

• 1 butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 1 teaspoon kosher salt, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 28-ounce can diced tomatoes, drained
• 2 cups cooked black beans
• 1 bunch Lacinato kale, chopped
• Garnish: shredded cheese, sour cream, and/or tortilla chips!

Preparation:

Peel butternut squash with knife or peeler. Cut squash in half and remove seeds. Cut squash into 1-inch pieces.

Cook onions & Squash: Set a Dutch oven over medium-high heat. Add oil. When oil is hot, add onion, squash, and garlic. Sprinkle with 1/2 teaspoon salt. Cook, stirring, until the onions and squash are softened (but not cooked through), 5-8 minutes.

Add chili powder, cumin, 1/2 teaspoon kosher salt and black pepper and cook until scents are released, about 1 minute.

Add tomato paste and stir to coat all vegetables. Add tomatoes and beans and cook, stirring, until hot. Add 4 cups of water. When the water comes to a boil, turn down heat to medium-low. Simmer until the squash is knife tender, 30-45 minutes. [Have an Instant Pot? Cook under pressure for 15 minutes]

Add kale to chili and cook until it is just wilted. Season with salt and pepper to taste. Ladle chili into bowls and add garnishes to taste!

From Amy Rindskopf, Event Manager

“Cranberries are quintessential New England. So are apples! These bars are great whenever you need something sweet and tart. And they work well with fresh or frozen cranberries. You could also substitute frozen raspberries.”

Ingredients:

• FOR THE FILLING:
  1 pound apples
  2 cups/200 grams cranberries (fresh or frozen)
  ½ cup granulated sugar
  2 tablespoons lemon juice
  1 teaspoon vanilla extract
  ½ teaspoon finely grated lemon zest
  ½ teaspoon finely grated fresh ginger

• FOR THE CRUST AND CRUMBLE:
  1.5 cups all-purpose flour
  3/4 cup grams light brown sugar, packed
  1 cup grams almond flour
  1.5 cups rolled oats
  1 teaspoon kosher salt
  1 cup unsalted butter, melted and cooled
  ½ teaspoon almond extract

Preparation:

Heat oven to 350 degrees and line a 9×9-inch baking dish with parchment paper (I used a 10×10 pan and it worked fine).

Prepare filling: Core and chop the apples into 1/2-inch pieces. Add apples, cranberries, sugar and lemon juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until apples soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, lemon zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.

Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Mix thoroughly (you can use your hands!). Add butter and almond extract, and stir until crumbs are well moistened.

Reserve about 2 1/2 cups (a little less than half) of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.

Spoon filling (it’s O.K. if it’s still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes (oats should be golden). Let the bars cool slightly before cutting and serving.

From Jack Wright Youth Programs Manager

Ingredients:

1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Preparation:

Grate the carrots in a food processor. Set aside.

In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

From our Event Manager Amy Rindskopf

“Kale is one of those ingredients that many people aren’t sure how to use. It wilts like spinach when you cook it, but it can be tough if you try to eat it raw. This salad uses lemon juice to soften the leaves just enough, without requiring a massage. And unlike lettuce salads, it will keep in the fridge for a few days! I learned this recipe from Denise Costello.”

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 Tbs lemon juice
• 1 cloves garlic, minced fine
• ½ tsp coarse salt
• Pinch red pepper flakes, optional
• 1 bunch curly kale (about 14 oz), ribs removed and leaves sliced into ¼-inch shreds
• ½ cup Parmigiano-Reggiano cheese, finely grated, plus shavings for garnish
• 1/2 cup walnuts, toasted and finely chopped

Preparation

In a large bowl, whisk together oil, lemon juice, garlic, salt, and optional pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.

Add grated cheese and toasted walnuts and toss.

Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

SALAD INGREDIENTS:
1 head red or green leaf lettuce
3 cups purslane
1 medium tomato, or 1/2 pint cherry tomatoes
1 medium cucumber
1 cup fresh mint, stems removed and chopped (or use parsley!)
salt and fresh ground black pepper to taste

DRESSING INGREDIENTS:
1/4 cup fresh lemon juice
1/2 tsp. minced garlic
2 tsp. ground Sumac + more for sprinkling on salad
1/2 tsp. salt
1/4 cup olive oil (use a flavorful olive oil for this)

DIRECTIONS:

Prep vegetables and place in serving bowl:

• Rinse lettuce leaves, spin or towel dry, and chop
• Chop purslane
• Cut cucumbers into small half-moon slices (peel slicing cucumbers first)
• Chop tomatoes, or cut cherry tomatoes in half each way

Make Dressing:

• In a small mason jar, mix together the lemon juice, minced garlic, ground sumac, and salt.
• Add olive oil and shake until well blended. Or small bowl and whisk ingredients together.

Dress salad according to taste. Season to taste with salt and fresh ground black pepper, sprinkle with more sumac as desired, and serve.

From Event Manager Amy Rindskopf

“Pasta salads are great fresh at room temperature or chilled. Roasted eggplant adds a meaty texture.”

Ingredients:

• 1 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
• 5 tablespoons extra-virgin olive oil, more as needed
• 1/2 teaspoon kosher salt, more as needed
• 1/4 teaspoon black pepper, more as needed
• 3 medium tomatoes, cored and diced
• 1 pound dried pasta
• 3 garlic cloves, peeled and minced
• 1/4 teaspoon red pepper chili flakes
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1 teaspoon lemon peel, minced
• Juice of 1 lemon, to taste
• 1/4 cup torn basil leaves
• 2 tablespoons torn mint leaves

Preparation

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomatoes in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook pasta to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and transfer garlic-chili oil to tomato bowl; mix gently. Add eggplant and lemon zest, and toss well.

Add pasta and mozzarella to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Coconut Curry Stew
From Amy Rindskopf, Event Manager

“This is a very flexible recipe — all you really need is a can of coconut milk, some veggies, some noodles, and some sort of spicy sauce. The result is a yummy weeknight stew!”

Ingredients:

• 8 ounces rice vermicelli noodles (or other small noodle)
• 2 tablespoon coconut oil
• 4 cups chopped sweet potato, carrots, parsnips, cauliflower or winter squash
• 4-inch piece ginger, finely grated (no need to peel)
• 8 garlic cloves, finely grated
• 2 tablespoons Thai red chili paste or 4 tablespoons Thai red curry paste (less spicy than the chili paste)
• Kosher salt and black pepper
• 1 (14-ounce) can full-fat coconut milk (add 2 cans to make it more soup and less stew — I only had one can!)
• 1 cup chopped spinach or other leafy green
• 1 bunch kale raab, chopped into 1-inch pieces or other crunchy green (green beans or edamame)
• 1 cup frozen peas or snow peas
• 1 carton extra-firm tofu, cut into cubes
• 1 lime or lime juice
• Cilantro or basil leaves, for serving

Preparation:

Cook the noodles according to package directions. Drain, rinse and set aside.

While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 5-8 minutes.

Stir in the coconut milk, 1 coconut can of water and 1 teaspoon salt. Bring to a simmer and add all green vegetables and tofu; cook until the spinach is bright green and the sweet potato is tender, 5 to 7 minutes.

Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

From Amy Rindskopf, Event Manager

“Veggie chilis are satisfying and filling, and great for a crowd. Everyone in my family uses a different garnish to make it their own: shredded cheese, sour cream, tortilla chips. And so easy to tweak to what you have on hand! Don’t have butternut squash? Use sweet potato. Don’t have black beans? Use chickpeas. Don’t have kale? Use spinach.”

Serves 6

Ingredients:

• 1 butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 1 teaspoon kosher salt, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 28-ounce can diced tomatoes, drained
• 2 cups cooked black beans
• 1 bunch Lacinato kale, chopped
• Garnish: shredded cheese, sour cream, and/or tortilla chips!

Preparation:

Peel butternut squash with knife or peeler. Cut squash in half and remove seeds. Cut squash into 1-inch pieces.

Cook onions & Squash: Set a Dutch oven over medium-high heat. Add oil. When oil is hot, add onion, squash, and garlic. Sprinkle with 1/2 teaspoon salt. Cook, stirring, until the onions and squash are softened (but not cooked through), 5-8 minutes.

Add chili powder, cumin, 1/2 teaspoon kosher salt and black pepper and cook until scents are released, about 1 minute.

Add tomato paste and stir to coat all vegetables. Add tomatoes and beans and cook, stirring, until hot. Add 4 cups of water. When the water comes to a boil, turn down heat to medium-low. Simmer until the squash is knife tender, 30-45 minutes. [Have an Instant Pot? Cook under pressure for 15 minutes]

Add kale to chili and cook until it is just wilted. Season with salt and pepper to taste. Ladle chili into bowls and add garnishes to taste!

Buckwheat Flatbread
From Amy Rindskopf, Event Manager

Ingredients:

157 g warm water (110°F)
1.5 teaspoon sugar
1 teaspoon active dry yeast
50 g brown rice flour
50 g corn starch
50 g tapioca starch
30 g buckwheat flour
1 teaspoon ground psyllium husk
3/4 teaspoon salt
1/4 teaspoon xanthan gum
1 tablespoon olive oil

Toppings: avocado & salt, lox & cream cheese 

Preparation:

Preheat oven to 550 degrees, with baking steel or pizza stone on middle rack. Ideally, preheat oven for one hour.

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about five minutes, until foamy. When the yeast mixture is foamy on top, add the oil and stir to combine.

In a medium bowl, whisk together the rice flour, cornstarch, tapioca, buckwheat, psyllium husk, salt, and xanthan gum.

Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a wet dough. Allow to rest in covered bowl for 20-40 minutes.

To shape the dough, place a square piece of parchment paper on a flat surface. Dust about 1 tablespoon bench flour onto the parchment. Using a spatula, scrape the dough out of the bowl. Roll out dough to 13-14″ square.

Bake dough on parchment on steel for 4 to 8 minutes, until just browned on edges. Remove flatbread from the oven and transfer to a large cutting board. Let sit for two minutes, then slice and serve hot or cold.

From Amy Rindskopf, Event Manager

“Cranberries are quintessential New England. So are apples! These bars are great whenever you need something sweet and tart. And they work well with fresh or frozen cranberries. You could also substitute frozen raspberries.”

Ingredients:

• FOR THE FILLING:
  1 pound apples
  2 cups/200 grams cranberries (fresh or frozen)
  ½ cup granulated sugar
  2 tablespoons lemon juice
  1 teaspoon vanilla extract
  ½ teaspoon finely grated lemon zest
  ½ teaspoon finely grated fresh ginger

• FOR THE CRUST AND CRUMBLE:
  1.5 cups all-purpose flour
  3/4 cup grams light brown sugar, packed
  1 cup grams almond flour
  1.5 cups rolled oats
  1 teaspoon kosher salt
  1 cup unsalted butter, melted and cooled
  ½ teaspoon almond extract

Preparation:

Heat oven to 350 degrees and line a 9×9-inch baking dish with parchment paper (I used a 10×10 pan and it worked fine).

Prepare filling: Core and chop the apples into 1/2-inch pieces. Add apples, cranberries, sugar and lemon juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until apples soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, lemon zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.

Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Mix thoroughly (you can use your hands!). Add butter and almond extract, and stir until crumbs are well moistened.

Reserve about 2 1/2 cups (a little less than half) of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.

Spoon filling (it’s O.K. if it’s still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes (oats should be golden). Let the bars cool slightly before cutting and serving.

From Event Manger Amy Rindskopf

“Affogato is the perfect pickup on a hot summer day! Use iced coffee to keep your kitchen cool.”

Ingredients

• 1 scoop vanilla ice cream
• 4 tablespoons Mystic Coffee Concentrate

Preparation:

Scoop ice cream into a glass. Pour iced coffee concentrate over the ice cream. Cool off & enjoy!

Sweet Milk Scones
From Event Manager Amy Rindskopf

“Scones are Sunday breakfast food for our family. They are also great anytime, since the preparation can happen as the oven is pre-heating and they cook in a flash. This recipe is from the The Cook’s Illustrated Best Recipes book, 1st edition — a classic.”

Ingredients for 4 people (double for a crowd!)

• 2 cups (280 grams) unbleached all-purpose flour, preferably a low-protein brand OR Cup4Cup all purpose gf flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• 1-2 tablespoons sugar
• 1/2 teaspoon (3 grams) salt
• 4 tablespoons (70 grams) chilled, unsalted butter, cut into 1/4-inch cubes
• 1 cup (235 ml) heavy cream

Preparation

1. Adjust oven rack to middle position and heat oven to 450 F.

2. Place flour, cream of tartar, baking soda, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. **If using food processor, remove cover and distribute butter evenly over dry ingredients.** Cover and pulse 12 times, each pulse lasting 1 second.  Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

• For gluten-free scones, we usually cook for 12 minutes and then cut the scones in half and toast for 5-7 minutes more (to make sure the inside is not doughy)

From Event Manger Amy Rindskopf

“Affogato is the perfect pickup on a hot summer day! Use iced coffee to keep your kitchen cool.”

Ingredients

• 1 scoop vanilla ice cream
• 4 tablespoons Mystic Coffee Concentrate

Preparation:

Scoop ice cream into a glass. Pour iced coffee concentrate over the ice cream. Cool off & enjoy!

From Event Manger Amy Rindskopf

“Sunny days are made for making tea: let that warm sunshine do the work and keep you out of the kitchen!”

Ingredients

• tea leaves
• glass bottle or jar
• sweetener

Preparation:

Place tea leaves in bottle or jar for making tea: one teaspoon for each glass of water plus one for the “pot”. Pour clean water over tea leaves, filling to top of container. Cover top of container (lid, plastic wrap, cloth) to keep out bugs and dust and place in a warm, sunny spot. If there is a warm wall behind the tea, so much the better. Leave in the sun for at least 2 hours, but all day is fine: the hotter the sun, the faster the tea brews. The tea is done when it it is the hue you prefer. Sweeten to taste and drink over ice or refrigerate.