Recipes
For the Everyday Backyard Agrarian
Backyard Agrarian eating is NOT about GUILT! It's about eating (and LOVING) healthy foods that are good for us and good for the planet. Cooking is also about experimentation, about creating the New Backyard Agrarian Cuisine as we go along. We have more food options available to us now than ever before - both for the garden and from the store. We can buy a vast variety of food that's fresh, organic and really nutritious. And we can cook it all in ways that are traditional, worldy, glorious, and totally doable in any modern kitchen.
It's also on amore basic level, about using what you have, using what's fresh, using what your body is telling you it needs, and using what your refrigerator or garden is telling you it's time to finish up. Of course, it's also about comfort food and favorite recipes, resurrecting grandma's old stand-bys, and nurturing healthy bodies and minds. It's also about eating food that was grown in ways that nurtured the earth, by thoughtful farmers, and that created healthy habitats, not poisonous wastelands. Eating, Backyard Agrarian style, is a really special and nurturing endeavor. Backyard Agrarian eating is nourishing you, the earth, the wildlife, the soil and the farming communities.
We have tried most of these recipes with all variety of proportions. If you feel like changing the parsley to cilantro ratio in our dip, go for it! We see recipes as guidelines, inspiration, not a rigid box to stay inside! That's why in many recipes, we use measurements, like "a big handful" or "a heaping plateful..." Others, of course are better when measured precisely, but most recipes listed below are wonderful in many forms, and can be thought of of as fluid guidelines for healthy meals that can become basic (and ever changing) staples in your agrarian kitchen. If you find an even better way to prepare any of our recipes or any of your own daily staples, send them out way! We would love to post and share the kitchen love!
It's also on amore basic level, about using what you have, using what's fresh, using what your body is telling you it needs, and using what your refrigerator or garden is telling you it's time to finish up. Of course, it's also about comfort food and favorite recipes, resurrecting grandma's old stand-bys, and nurturing healthy bodies and minds. It's also about eating food that was grown in ways that nurtured the earth, by thoughtful farmers, and that created healthy habitats, not poisonous wastelands. Eating, Backyard Agrarian style, is a really special and nurturing endeavor. Backyard Agrarian eating is nourishing you, the earth, the wildlife, the soil and the farming communities.
We have tried most of these recipes with all variety of proportions. If you feel like changing the parsley to cilantro ratio in our dip, go for it! We see recipes as guidelines, inspiration, not a rigid box to stay inside! That's why in many recipes, we use measurements, like "a big handful" or "a heaping plateful..." Others, of course are better when measured precisely, but most recipes listed below are wonderful in many forms, and can be thought of of as fluid guidelines for healthy meals that can become basic (and ever changing) staples in your agrarian kitchen. If you find an even better way to prepare any of our recipes or any of your own daily staples, send them out way! We would love to post and share the kitchen love!
Dessert
Sugar-Free Blueberry Rhubarb CrumbleA longtime avid fruit crumble lover, when I invented this recipe, it totally blew mind to realize that I had been eating unnecessary sugar all these years! Most of us are so addicted to sugar that we cat even imagine a fruit crumble without it.This recipe will change your mind.
Heat oven or large toaster oven to 350 degrees F. Place fruit in a square baking dish and toss with 2TBLS tapioca pearls. Use enough fruit to fill the dish about 1/2 to 2/3 full. Fruit can be fresh or frozen. Combine equal parts (3/4 cups each is good) almond pulp (what's left over after making almond milk) or crushed almonds (and/or walnuts) with oats in a food processor. Add 1 TBLS flax seeds, 2 TBLS organic canola oil (or butter) and 1 TBLS of tapioca powder to help hold it all together. Add 1 tsp cinnamon. Pulse until well until combined. Press onto fruit mixture. Bake for 30-40 minutes or until fruit is bubbling. Enjoy hot or room temperature. Pour real maple syrup over top for added sweetness. Zucchini Cookies
Preheat oven to 375.
Cream 1/2 cup butter with 1/2 cup brown sugar and 1/4 cup unbleached granulated sugar. Beat in 1/4 teas baking soda, 1/2 teas baking powder, 1 egg and 1.5 teas vanilla. Stir in 1 cup pastry or unbleached white flour and 1/2 cup whole wheat flour until well combined. Fold in 1 cup shredded drained zucchini, 1/2 cup raisins and 2/3 cup chocolate chips. Place in rounded tablespoons on ungreased cookie sheets. Bake 10 minutes or until golden brown. |
Whopping Dollop 'o FunWhip together well, 1 can thick coconut milk, remey martin to taste, Spices to taste (don't go overboard): fresh nutmeg, pinch cloves, a bit of cinnamon. Put in fridge and use dollops to replace whipped cream. (For adults only!)
Leftover RiceEnough can not be said about how many amazing desserts you can do from pantry staples with some warm leftover rice. Variations:
Raw Mango TartThere are endless variations of the chopped nut with sticky dried fruit crust with fresh fruit filling. Excellent with the whopping dollop of fun. Also substitute peaches, berries or whatever is in season.
Crust: Place the 1.5 shredded cups coconut, 1/2 teas. salt, and 1/2 cup raw walnuts, macadamia nuts or pecans into the food procesor and grind coarsely. Add 1/2 cup pitted medjool dates and process until it starts to stick together. Press pie crust evenly into pie dish. Place crust mixture into the freezer while preparing the mango filling. Mango Filling: In a blender, combine 1 cup fresh mango, and 2 cups non-sulfered chopped dried mango or papaya. Add sugar or honey if desired. Pour mango filling in pan with crust. Freeze for 20 min or until it has set up. Gently place kiwi, blueberries and/or raspberries on top. Chill in fridge for 1 hour before serving. |
Dips, Dressing & Sauces
Vegan Sour CreamWhip together very well, 1 block firm tofu, juice one lemon, salt to tast. Remarkably sour cream-like!
Liz's Daily Salad DressingWhip together 2 TBLS organic olive oil, 1 tsp light soy sauce (or tamari), 1 tsp apple cider vinegar, 1 tsp white wine vinegar, fresh ground pepper.
Toss with mixed greens--any kind: dandelion greens, all kinds of lettuce, baby kale, chard, arugula, thinly sliced red onions, and sliced red cabbage. (Cabbage is a great staple because it lasts so long in the fridge and is chock full of nutrition). |
Parsley-Cilantro Dipping SauceCombine in tiny food processor or blender a big handful of fresh cilantro, a big handful of fresh parsley (both should be washed first) with a handful of almonds or walnuts. Add 1/4 jalapeño, fresh juice from 1 lime, 1 tsp coarse sea salt, 3 TBLS olive oil and 1 tsp fresh ground black pepper. Sprinkle in about 1/4 tsp whole flax seeds. Blend well. This chunky mixture is great with grilled chicken!
Variation: Use fresh mint instead of parsley and cilantro for fresh spring dip. |
Pickled and Preserved
Grandma Jean's Famous Kosher Dill Pickles
Recipe
Cucumbers - washed and placed in quart jar 1 TBL Salt 1 Heaping TBL Pickling Spices Lots of Garlic Lots of Dill Hot peppers Cinnamon Stick Fill jar with water Tighten lid and tighten again every few days Turn upside down now and again while pickling |
Donley's Fresh Cherries and BrandyGet some good, but not too good, Brandy. Fill a jar with fresh, organic in season-cherries and cove with the brandy. Let sit for a weeks weeks and enjoy. Lasts for over a year and a half and that's as long as they have ever lasted around here. The Cherries are a great addition to desserts and spritzers.
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Drinks
Almond Milk (Homemade)Almond milk in a box is far inferior to homemade almond milk. Try this just once and there's no way you won't agree.
Fill a pint glass with almonds about 2/3 to 3/4 full. Fill with cool water. Soak for about 24 hours. During that time, rinse and change the water 3 times at evenly spaced intervals. Drain and rinse almonds and pour into a blender. Fill blender with water. Blend until smooth. Put a very fine sieve/colander over a bowl large enough to hold all the juice from the blender. pour almond puree through sieve and capture the milk. Press well to extract all liquid. Save the almond pulp for baking or to dry and make ito almond flour. Put the milk into a jar and seal the lid. Lasts for about a week if refrigerated. Drink milk plain or use in smoothies, baking, with cereal, or in vegan white russians. |
SmoothiesAs long as someone decided to invent freezers and as long as we all now have them in our houses, I think you should always have a few bags of organic frozen fruit on hand. A good smoothie (with some fresh garlic and turmeric) is the antidote to almost any ill.
Fill blender about 1/4 way with frozen fruit. Add one banana. Add honey. Add a few pinches dried turmeric and dried or fresh ginger. Add TBLS psyllium husks, 1 teas flax seeds, and 1 teas lecithin granules. Bend well and serve with good quality cinnamon sprinkled on top. Variations:
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Soup
Coconut Mango Soup
by Amy Habuda
Ingredients 1 TBSP olive oil 1 large onion, chopped 3 carrots, chopped 3 cloves garlic, minced 1 TBSP curry powder or red curry paste (or more to taste) 1 tsp sea salt, or to taste 1 14.5 oz can coconut milk (regular) 2 c water 1 15 oz can mango with juice OR 1 fresh mango, peeled and chopped Directions In a 2-quart saucepan, sauté the onion in the oil for 2 minutes then add carrots and cook 3 more minutes. Add the garlic, stir for 1 minute and then add spices. Cook until fragrant. Pour in the coconut milk and water and simmer for 10 minutes. Puree curry mix and the mango in a food processor or blender until smooth. It may be necessary to do this in batches. Make sure everything is evenly mixed, serve and enjoy! |
Small Plates
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Kale ChipsA quick and easy way to get your greens. Kids LOVE these too! Rub clean and dry pieces of kale between the palms of your hands with good quality olive oil. Coat kale lightly with the oil. Lay out on a cookie shoot. A little bit of overlap is ok. Bake on 250 until kale is crisped as desired. Some like it a little soft, some like it very crisp.
Pinto BeansCook a big pot of pinto beans and use them in recipes throughout he week.
Soak 2 cups beans in water for 5-12 hours rinsing and changing the water 3 times at about evenly spaced intervals. Drain and rinse. Place in large pot with 12 cups water. Bring just to a boil, but not a rolling boil, more like a heavy simmer, and then turn down and simmer with the lid lightly cracked, until beans are soft, about 45 minutes. Stir occasionally. Drain and save beans. TIP: Save the cooking fluid for use in other recipes. DO NOT ADD SALT while beans are cooking. This will make skins touch and prevent full water absorption. DO NOT BOIL VIGOROUSLY. This will crack the skins and allow water into the beans, making them mushy and water logged. Variations |
Roasted Cremini and Red Pepper Tapenade
By Amy Habuda
Ingredients
8 ounces fresh cremini mushrooms, halved
1 large sweet red pepper, seeded and quartered
1 medium sweet onion, unpeeled and halved
2 tablespoons olive oil, divided
2 large garlic cloves, minced
½ cup kalamata olives, pitted
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, finely chopped
¼ teaspoon sea salt
¼ teaspoon black pepper
1 pinch cayenne pepper
To serve: 1 head butterhead lettuce or pita triangles
Directions
* Toss mushrooms and red pepper with 1-tablespoon olive oil
* Place mushrooms, pepper and onion on baking sheet cut sides down
* Broil on HIGH on middle rack 15-20 minutes, until skins are blackened
* Cool 5 minutes and peel pepper and onion, discarding skins
* Cut pepper and onion into chunks
* Place roasted veggies, garlic, olives, vinegar and remaining oil in food
processor and pulse until finely chopped (not pureed)
* Transfer mixture to a bowl and mix in basil, salt, black pepper and
cayenne
* Cover and chill until serving time, then roll lettuce wraps or top pitas
Breakfast
Sticky Rice & Egg Breakfast
Great for fresh or leftover rice! Our favorite is sticky rice, but we use brown rice a lot because it's healthier. Place warm rice in a bowl and cover with farm fresh hard boiled (or fried) egg, dash of soy sauce, tamari or light soy sauce. Sprinkle on some flax seeds, large sesame seeds or crushed almonds, chopped red onion and whatever greens you have growing (chopped baby kale, arugula, baby chard)
Variations:
Variations:
- Add poached or grilled salmon, spicy baked tofu, or bacon
- Also great as lunch or dinner with grilled chicken and fresh lettuce, chopped fresh cilantro & free squeezed lime.
- Add sea weed
Salad
Bitter CSA Salad
There's just something about fall turnips and arugula with fresh garlic and onion and a touch of white soy sauce that is so scrumptious and nourishing! It makes me feel prepared for winter. Chop all veggies and place in a bowl. I have noticed that people don't properly dress their salads anymore. I recommend serving salads family style with the dressing tossed in the bowl with the veggies. Yes, everyone will have to have the same dressing, but it's well worth it when you make it from scratch!
Salad: Slice all ingredients and toss gently: radish, arugula, cucumber, garlic, onion, fresh tomato, parsley Dressing: olive oil, white soy sauce, rice wine or other good vinegar, salt. fresh ground pepper, touch of cayenne and lime (optional) Toss and serve. |
Greek SaladThis is a quick, delicious summer salad that takes the best fresh produce of the summer and mixes it with the scrumptious fresh flavors of Greece. Beware - the freshness and quality of the ingredients are what makes this salad very addictive! 1 large fresh, organic cucumber 1 large sun-ripened organic tomato 1 tub of Greek feta cheese Organic, cold-pressed virgin olive oil Fresh or dried organic oregano Fresh cracked black pepper to taste Peel and slice cucumber into half-inch-thick, half-moon sized slices. Slice the tomato into 1 to 2 inch bite-sized pieces. Mix together in pretty summer bowl. Crumble the feta cheese and add to the salad mixture. Add either fresh, diced oregano or dried oregano to taste. Add fresh cracked black pepper to taste. No need for salt as there’s plenty of salt in the feta cheese. Serve cold and fresh. Serves 4. Classic Caprese
Insalata Caprese is a gloriously simple, scrumptious Italian summer salad that takes the best the summer season has to offer. Use only sun-ripened, fresh, organic tomatoes, fresh basil, good mozzarella, from buffalo (not bison) milk if possible, and excellent virgin olive oil.
One container of fresh creamy white mozzarella cheese Two of the best large, organic, sun-ripened tomatoes you can find Fresh, organic basil leaves Organic, cold-pressed virgin olive oil Balsamic vinegar Salt + pepper to taste Slice the tomato and mozzarella and layer the slices intermittently on a pretty summer plate. Garnish with a handful of fresh, washed basil leaves, washed. Drizzle with a few teaspoons of olive oil and a few dashes of balsamic vinegar. Sprinkle to your taste with fresh cracked black pepper and salt. Prep Time: 10 minutes. Serves 4. |
Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. ~ Jamie Oliver
