Submitted by Sabol’s Farm
Hrutka (Easter Cheese)
- 1 ½ quarts milk (raw is needed)
- 24 eggs
Beat eggs with beater thoroughly; add milk. Cook in double boiler slowly until it coagulates. Drain as dry as possible through a large cloth, squeeze into a ball, doing this while still hot. Tie the cloth and hang up until dry, or overnight. Remove the cheese in the morning, cut slices to serve. This may be salted to taste.
Holubki (Pigs in Blankets, or Stuffed Peppers)
- 1 pound ground lean pork shoulder, or
- ½ pound ground pork, and
- ½ pound ground beef
- ¾ cup rice
- 1 medium onion
- 1 egg
- 1 small head of Cabbage
- Salt and Pepper to taste
Soak rice for ten minutes in hot water, or cook slightly. Slightly fry the onion. Combine these ingredients. Par boil or soak the tender leaves of the cabbage, or remove the seeds from the green pepper, and use without further preparation.
Stuff the meat mixture into the peppers, or fill the cabbage leaves. To close, roll the leaf around the meat mixture, and fold in the edges. Use toothpicks if necessary.
· Emmy’s Organics – Come welcome IFM’s newest members: Emma and Even. They will be serving up gluten-free, vegan tidbits such as chocolate covered macaroons and key-lime pie. And don’t forget to try their vegan smoothies! Hmmmm…good!
· ASHnatko Designs – Stop by Pavilion Booth #40 in the month of June. All of Amy’s matted Photographs are now 50% off! So take a minute to take a peek, these prints won’t last long!
· Dee Sprague Studios – Like animals? Mermaids? Dee Sprague is now creating journals, notepads and cards from her animal and magical themed paintings!
· IFM Store – Long-sleeved shirts are now $10 each! Supplies are limited. See the IFM Office for more details.
· Mt. Pleasant Woodworks – Jolene is now offering cherry bowls with an all natural beeswax finish. Visit her at market to see a bowl turning demo on her digital picture frame.
· IFM Website – Videos are up! Check out our new YouTube Links to see interviews of your favorite IFM Members.
Submitted by The Organic Farm, Jack and Heidi Goldstein
Heidi’s Zucchini Italianne
In a large saucepan, sauté in olive oil 1 chopped onion until brown. Add 3 minced cloves of garlic and sauté 1 minute. Add 4-5 zucchinis (already peeled and cubed into 1-inch pieces). Add 2 chopped tomatoes, 1 teaspoon oregano, ½ teaspoon ground pepper, 1 teaspoon hot pepper sauce, ½ cup fresh basil (or 1 teaspoon dried basil), 1 bay leaf, 1 teaspoon sugar and salt
Cook 10 minutes, covered. Uncover, cook until enough liquid evaporates to desired thickness.
Jack’s Asian Blue Cakes
1 - Steam or microwave 1 lb. Blue Cake Beans until just tender crisp.
2 - Heat oil in a wok until smokin’.
3 - Throw in beans and stir-fry 2 minutes.
4 - Put in chopped garlic and ginger, stir-fry 2 more minutes.
5 - Add 2 tablespoons oyster sauce and 1 tablespoon soy sauce. Stir-fry 1 minute.
6 - Add 1 teaspoon toasted sesame seed oil. Mix and serve with white or brown rice.
Submitted by Jackie Merwin, Black Diamond Farm, Trumansburg, NY
I often take this easy cake to take to ‘dish-to-pass’ dinners, and it always gets rave reviews.
- 4 cups peeled diced apples
- 2 cups sugar
- ½ cup salad oil
- 1 cup nuts
- 2 eggs, beaten
- 2 cup flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
Mix the diced apple and sugar. (Don’t use MacIntosh, or Red Delicious.) Add oil, nuts, eggs and vanilla. Mix the dry ingredients in a separate bowl. Add to the batter. Greaseand lightly flour a 9 X 13″ pan. Bake at 350′ for one hour, or until cake shrinks from egde of pan. Sprinkle with powedered sugar or frost to your liking. Great with vanilla ice cream. Suggestions for types of apples: Gingergold, Gala, Jonafree, Jonagold, Priscilla, Mutsu (Crispin), Golden Russet, Gold Rush.
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