Scratch Farm

We love this soup! There are some unusual ingredients, but don’t let that stop you from trying it. The sweet and sour combo is delicious. This recipe is adapted from Nava Atlas’ cookbook Vegetarian Soups for all Seasons. Ingredients 1 T olive oil 1 large onion, thinly sliced 12-16 oz sausage 2 medium carrots, thinly sliced 4 cups water or stock 3 medium potatoes, diced 2 medium apples, diced 2 cups sauerkraut (any of our krauts are great in this!) 2 cups canned diced or crushed tomatoes 3/4 cup dry white beans (or a 16-ounce can) 2 T sugar Salt and pepper to taste Directions Cook dry beans in water…

Try this airy, eggy, cheesy soufflé. It’s beautiful right out of the oven and not hard to make. Ingredients 3 T butter 3 T flour 1 cup milk 3 egg yolks 4 egg whites Salt, pepper and herbs (rosemary, sage or thyme) 1 cup grated cheddar cheese Directions Melt butter in saucepan. Stir in flour. Blend in milk gradually, stirring with a whisk until it thickens over medium heat. Remove from heat and add, one at a time, the eggs yolks, beating after each. Fold in the cheese, salt and herbs. Set aside. Beat the egg whites until stiff. With a rubber scraper, fold about 1/4 of the egg whites…

From The New Best Recipe, altered a bit. Ingredients 2 lb potatoes, washed, not peeled 8 T butter, melted 1 cup half & half, warmed 1.5 tsp salt Ground black pepper Directions Place the potatoes in a large saucepan with cold water to cover by about one inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until potatoes are just tender when pricked, 20-30 minutes. Drain the potatoes. Mash potatoes. Stir in melted butter. Gently whisk in half & half, salt and pepper to taste. Serve immediately.

We love waffles! This great recipe (slightly altered) is from The New Best Recipe. This makes enough for our family of four plus a few to stick in the freezer for later. Ingredients 2 cups whole wheat flour 1 cup white whole wheat flour 3 T cornmeal 1.5 tsp salt 3/4 tsp baking soda 3 large eggs, separated 1 1/2 cups plain yogurt 1 1/8 cup whole milk 6 T butter, melted Directions Heat a waffle iron. Whisk together dry ingredients. Whisk the egg yolks with the yogurt, milk and melted butter. Beat the egg whites until they just hold a 2-inch peak. Add the liquid ingredients to the dry…

These mini quiches from my childhood are so good! Ingredients 8 oz cream cheese 3 sticks butter 3 cups flour 8 oz grated mozzarella 4 oz grated cheddar 1/3 cup grated parmesan or romano 3 eggs 1 1/4 cups ilk 1/2 cup finely chopped onion 1 cup finely chopped cooked broccoli or spinach 1 T dijon mustard Generous dash worcestershire sauce Salt and pepper to taste Directions Mix cream cheese, butter and flour into the pastry. Let chill at least 3 hours. Divide pastry into 1-1 1/2 inch balls and press into miniature muffin pans to make the crust. Mix all the rest of the ingredients to make the filling…

We love this recipe from Mark Bittman’s How to Cook Everything. We’ve altered it somewhat Ingredients 1 cup chopped onion 2 cups chopped potatoes 1 T butter (approx. amount) 1 tsp fresh thyme or 1/2 tsp dried thyme 1 cup corn (we usually use frozen corn) 2 cups fish or chicken stock Salt and freshly ground black pepper 1 cup milk 1 cup cream or half-and-half or more milk 2 cups chunked haddock (or another white fish) Directions Sauté the onions, potatoes and thyme in butter until the onions softens, around 10 minutes. Add the stock and corn. Cook until potatoes are tender, around 10 minutes. Sprinkle with salt and…

This recipe is altered from Mark Bittman’s How to Cook Everything. It’s a delicious side dish! Ingredients 1/2 cup milk 2.5 cups water Salt 1 cup cornmeal 1 T butter or olive oil Freshly grated parmesan or romano cheese Black pepper Fresh herbs (optional) Directions Combine milk, water and a large pinch of salt in a medium saucepan over medium heat. Bring just to a boil. Add cornmeal in a steady stream, whisking all the while. Turn the heat down to low and simmer, whisking frequently, until thick, 10-15 minutes. Add the butter, cheese and/or fresh herbs if you’re using them. Taste. Add black pepper and salt if necessary. If…

This recipe for Golden Northern Cornbread comes from The New Best Recipe. Ingredients 2 T unsalted butter, melted (plus more for greasing the pan) 1 cup cornmeal 1 cup white whole wheat flour or all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 4 tsp sugar or maple syrup 2 large eggs 2/3 cup yogurt 2/3 cup milk Directions Adjust an oven rack to the center position and heat the oven to 425 degrees F. Grease a 9-inch square pan, pie plate or cast iron frying pan with butter. Whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar (if using maple syrup, add…

We created this recipe one day and now it has become a regular part of our repertoire. It’s so simple and so delicious! Ingredients Butternut squash Butter or oil Spices: We like to use curry powder, smoked paprika, salt and pepper Fresh mozzarella Tomato sauce (this is great with our roasted tomato and garlic pasta sauce) Other pizza toppings (optional) Couscous Directions Peel the squash and slice in approx. one inch slices. Coat the bottom of a large, flat baking pan with melted butter or olive oil. Lay out the squash in a single layer and flip the slices so they are greased on both sides. Sprinkle squash slices liberally…

A great recipe for those not sure what to do with a bulb of fennel! Ingredients 1.5 medium bulbs fennel, fronds reserved 2 cups milk 2 tbsp. unsalted butter .5 tsp. fennel seeds, crushed Kosher salt and freshly ground black pepper, to taste .5 cup freshly grated Parmesan Directions Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2″ wedges. Combine fennel, milk, and 1 tbsp. butter in a saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper. Using a slotted spoon, transfer fennel to al baking dish;…