Stefanfarms’ Kitchen Table
Our Favorite Recipes
Food, Cooking, and Keeping It Real
As you can imagine, we talk a lot about food, cooking, and canning at the Market. We love hearing about all the amazing dishes our customers create! Ironically, when we have the most vegetables, I often don’t have time for a lot of kitchen things. Over time, and with the help of some appliances and canning/freezing, this got easier. I’ve also learned to create dishes that work with crazy schedules. Hopefully, I can help you with that, if you need this too.
We tried sharing recipes here for a while, and it was fun, but things have changed. Let's be honest, if you want a fun, delicious recipe, you can find a million of them online now. Food blogs, apps, videos – you name it, it's out there. And frankly, that's not really my thing, and I certainly don't have the time for it.
What I'm finding people really need are solid guidelines for the basics. Ironically enough, we meet so many folks who are just starting out with cooking, people who are terrified of baking, and others who are eager to try canning but don't know where to begin. The days of just needing recipes are over. Now, we need help figuring out what information we can actually trust.
This is where I can help. Especially with canning, we need safe sources. There are far too many videos and groups sharing downright dangerous methods. Don't risk your family's health on that. People will defend their methods, and there are many reasons, but none of them are good. I had to unlearn everything I thought I knew about preserving food and start from scratch. And I'm so glad I did. It's basic science. Once you understand it, you can confidently preserve your food. And that is my thing! It's real food security: knowing what's in your jars, your freezer, on your table, even when it's not in season. You know you have good food in your pantry, no matter what.
We also need simple, tasty recipes for those busy days – "What's for dinner?" when you've been working all day. Too often, we grab something unhealthy when we need food that supports our health and energy the most. We've been there too, believe me. It's tough to cook when you're not even home.
That's what this page is all about: the real, practical stuff. When you scroll further down, you will still find some of the shared recipes, and I will add more. It is not a search-and-find “jump to recipe” page. Some of the links will take you to that. Maybe in time, but I doubt it. Let me know what you would like to see, or need.
Nature’s Fast Food
Salads, Soups, and Stew Basics
Salads are just amazing, aren't they? You can throw together endless combinations, and the dressings are where you can really get creative.
Add a little protein, some fresh bread and butter or cheese, biscuits – anything like that – and you've got yourself a full meal. Perfect when it's hot, and honestly, pretty great even when it's not. And you know, dressings are so easy to whip up yourself, or just grab your favorites from the store.
Now, when it gets chilly, those same ingredients can turn into a quick soup. Or, with less liquid, a hearty stew. Just swap out your salad dressing for your favorite spices, and you're good to go.
For soups and stews, root vegetables are your best friend. Some people roast a whole tray of veggies and blend them until it's just the right consistency. A drizzle of oil and/or a splash of your favorite milk is perfection. For the liquid, you can use any broth you like, or even just plain water.
And don't forget the finishing touch: sprinkle some seeds or nuts on top for a little extra crunch and flavor. Honestly, there's no wrong way to do it. Just go with what you enjoy! Great to prepare ahead, too.
When it comes to salads, you really can use just about any combination of vegetables you like. Even things you might not normally eat raw can turn into amazing salad ingredients. Think potato salad or bean salad, for example.
You might find shredded carrots work well, but sometimes they can be a bit too firm. The same goes for broccoli, for instance. But don't worry, blanching is all you need to make them perfectly tender for a salad.
Blanching is super simple: just dip your vegetables in boiling water for a short time. That's it!
Canning Resources
Reliable Resources for Food Preservation
For a wealth of information on food security, canning, drying, and much more, we highly recommend the YouTube channel Rose-Red Homestead. You'll find it incredibly valuable. Not just any channel, this lady worked many years as a scientist and tested the safety of the electric canners herself. She is the one who was able to explain to me the science of canning. I had chased this information for decades, without ever finding good, trustworthy answers. I can understand good science, and now it makes sense.
Here is a great explanation of Heat Processing Home Canned Foods and why -all the whys
Another channel often recommended for demonstrating safe, tested canning recipes is "Thrifty Chic Housewife." However, regardless of which channel you watch, it's crucial to cross-reference their recipes with trusted sources (below). Even the best creators can make mistakes or overlook updates, as they might be focusing on video production. Yes, it happened to all of them. These are still trustworthy. I even found mistakes in a Ball Book. It happens. Proofreaders who don’t can, typos, whatever. Healthy Canning.com even has a section that addresses the corrections. This is why you learn the science as well as the do and don’t. This way you notice these things, or at least know to question them.
Your most reliable resources are:
USDA Complete Guide to Home Canning: Available free online and also as very affordable book. This is my ultimate authority to check any recipe for accuracy. I have it as book not only for portability, but if I should have to can things from the freezer because the power might be out, if would want this resource.
Ball (or Bernardin) Blue Books: Ensure they are no more than 12 years old and watch for fraudulent copies at Amazon especially. These books are usually fairly thick books with a lot of pages.
USDA Extension Offices: Websites and publications from reputable university extensions, such as Colorado State University Extension or the University of Maine. (Always verify the authenticity of these sites, as imitations exist.)
University of Georgia, National Center for Home Food Preservation: A definitive source for safe canning practices.
Penn State Extension: Specifically, their information on foods NOT safe for home canning. This is very important to know.
If you want to join an online community and learn from others while being able to ask questions or show off your work, there is ONE great Facebook Group: “Ball Home Canning Community” I tried several, and you can check them out for yourself. It gets complicated. Just make sure “safe canning” is the focus.
Also, a collection of Ball Blue Book Recipes and Bernardin (Canada Blue Book), check out https://safecanningrecipez.blogspot.com/, as well as https://www.healthycanning.com/
Remember, food preservation is a science. Always double-check your sources to ensure you're using safe and tested methods. Your family's safety depends on it.
The irony is, that to be able to sort good from bad information, you have to have some basic, correct knowledge to the level of recognizing which one is which. Until then, the best salesperson wins.
Have fun, and you’re welcome to ask me if you have questions. All the above links are rabbit holes. Isn’t it wonderful!
Bread
My favorite Yeast Dough.
Our Go-To Dough: Bread, Pizza, Rolls and More!
This dough is just perfect for making bread, rolls, pizza – all those yummy things that go so well with vegetables. Think (veggie or other) pizza, an awesome flatbread or cheese bread, or a cozy soup with a fresh loaf of bread. It does not stop there. Cinnamon rolls and such are also quickly made. And let's be honest, who doesn't love the smell of fresh bread baking? It brings everyone to the table!
Yes, as much as we love our veggies, bread is a must-have.
Ingredients: You only need 5
(Works great by hand or in a bread machine)
1 1/4 cups water
4 cups flour (bread or all-purpose)
1 TBSP sugar (for the yeast, it'll disappear)
1 tsp salt
2 tsp yeast (I use active dry, but use what you have)
Optional: a little oil (I like to add some)
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Whole grain flour needs a little more liquid.
Eggs and milk (adjust liquid) make a "sweet bread" – how cool is that?
I often use 1/2 to 1 cup of whole grain flour (like 1/2 cup rye) for added health and flavor. Experiment to find your favorite mix!
Instructions:
Knead all the ingredients together until smooth and elastic. Let the dough rest in a warm, draft-free spot until it doubles in size. Then, shape it into whatever you'd like.
For bread and rolls, let the shaped dough rise again (about half its size) before baking.
It's quick and simple! The rising time is the longest part.
Bread Machine Tips and Tricks
If you're using a bread machine, just follow the instructions that came with it. Usually, you'll add the liquid ingredients first, then the dry ones. And you'll want to bake it at the 4-cup setting, or just choose the "dough" setting if you plan to shape it yourself.
Here's a fun fact: if you make the dough in the machine but bake it in the oven, your bread will be done a lot faster! But the real beauty of the bread machine is that you can just set it and forget it until it's done. It's nice to have options, right?
Yes, I absolutely love my bread machine! And if you don't have one yet, you can often find them super cheap secondhand. Basic models work just fine, so don't feel like you need anything fancy.
from Sugar Spun Run with video
Our favorite Biscuits
A Meal in Minutes!
Biscuits are one of those magical things that turn any meal into something special. They're quick, easy, and oh-so-delicious.
And you know, of course, that biscuit dough isn't just for biscuits! It's also fantastic for fruit pies or pot pies, and it makes wonderful dumplings too. It's lighter and fluffier than a regular pie crust.
The ingredients are simple, but there are a couple of tricks: everything needs to be really cold, and you can't overwork the dough, especially with warm hands. Other than that, it's another super quick, easy, and budget-friendly recipe!
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Recipe Ingredient Notes
2 cups vanilla ice cream
½ cup pumpkin puree
⅓ cup milk
1 teaspoon pumpkin pie spice
½ cup whipped cream for topping
1 teaspoon cinnamon for topping
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Cooked pumpkin or winter squash, some milk of your choice, all the fall spices of your choice and some heavy whipping cream. At this point you can decide if you would like to use it as a savory soup or as a desert like shake or smoothie. A little sweetener is all it takes for a delicious drink. More whipped cream on top if you wish. Partly frozen squash is also amazing. We do this often with fruits like peaches
And if you wanted to, with a couple of eggs, this would be filling for pumpkin pie.
Roasted pumpkin or winter squash is incredibly versatile. It's the perfect starting point for a variety of delicious dishes.
Sweet or Savory: Simply combine roasted squash with your choice of milk, add a touch of sweetness (honey, maple syrup) and spices like cinnamon, nutmeg, and ginger, and you have a creamy base for a sweet soup or a decadent smoothie. Feel free to add a scoop of ice cream or a handful of fruit for extra indulgence.
Hearty Soup: For a savory soup, add broth, salt, pepper, and your favorite fall spices. Sautéed onions and peppers add a wonderful depth of flavor. Fresh ginger is a fantastic addition to both sweet and savory versions.
This simple purée is a blank canvas for your culinary creativity. Enjoy the journey of experimentation and discover your own unique flavor combinations!
Pasta and Rice Dishes
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You have choices. Cook your pasta or rice and drape your roasted vegetables with or without proteins over the carbs, finish with sauce of your choice and a sprinke (or more) of cheese.
OR, you can put all your ingredients in a pot (instapot or rice cooker is awesome here) with your seasoning and 1 cup water per 1 cup pasta, and you have your meal ready when the pot is done. Water: pasta ratio might vary depending on the shape.
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Unlimited. But for some ideas:
Use Broth (chicken, beef, vegetable) instead of water to cook the carbs.
Stir fry the carbs with vegetables (and protein if desiered) and crack a few eggs on top, stiring them in → egg-fried. Finish with cheese-melt.
Vary seasoning. Italian, Asian, whatever you like. This alone turns one basic recipe in a completely different experience.
Add beans, nuts seeds.
More Salads
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Pretty much whatever you have can be made into a salad. Greens are wonderful, but not essential. Change it up for variety, and pay attention to colors, textures, flavor combinations to make a meal an experience.
Remember that a quick blanching (dipping firm vegetables in boiling water for a short time) even vegetables which would be too firm to consume raw, become perfectly tender to incorporate in salads.
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A special treat, and it is so simple. Drizzle hot Olive oil or some hot Bacon “oil” (grease) over your salad, plus some flavorful dressing (hot or cold) and this is just about it. Complete with Bacon bits, Croutons, or topping of your choice
BEST EVER ZUCCHINI BREAD RECIPE
A great way of getting Kids (of all ages) to eat their vegetables
A recipe section would not be complete without a good Zucchini bread recipe. This is how even my kids like Zucchini. Or carrots and other vegetably things. And sometimes I even use Beets, call it “Red Velvet” and get away with it …
If you pay attention to the many different “Best” or not versions, the recipe is pretty much the same most of the time, with slight changes. This is not a copy issue, but some things work a certain way, and that’s just the way it is. This also means you can make some small changes. Nuts are always optional, I leave them out. I always put in more vegetables. -just enough dough to glue them together, basically. Just keep the moisture balance in mind. This also makes great muffins. Play with it, practice, and you’ll be a pro in no time, finding what you and your family like.
There is nothing quite like fresh super sweet corn
How to best freeze corn
SBH
I have tried all kinds of things, the only way to have corn taste just like fresh corn, is to cut it off the cob and freeze it raw.
Make sure to only put a moderate amount into a freezer bag and freeze it flat. This way you can easily break it up and only take out what you want. No need to thaw it, just toss it into something very hot and be amazed at how it tastes like it should.
Corn, especially our corn is better frozen and not canned. I tried it. The sugar content is too high for the high processing heat and scorches. It’s usable, but not wonderful.
Tomatoes also freeze well raw
How to best freeze Tomatoes
SBH
When there are tooooo many tomatoes.
What I found works best, is to toss them in the Blender and blend until you can’t see any skin, and barely seeds. You can then strain if you like.(Keep in mind for canning tomatoes you must remove the skin)
If you like, add your tomato paste and herbs and onions, garlic for sauce now, if you are going to use it from the freezer, or just freeze the blended tomatoes plain for greater versatility and the option of canning them later to make room in the freezer. And that’s it. It is so simple, that there is no reason to not have fresh tomato sauce in the winter.
I personally make some with the herbs, onion, garlic and peppers because these all freeze well raw, and while I freeze some of those separate, it makes it that much easier to just toss in a pot and go. I do like to finely dice these things, or just pulse in the blender for a little texture. This is up to you how you like it.
Here's another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold!
Spicy Zuccini Soup
Submitted by Jennifer P.
Jennifer says “Good way to use up lots of squash quick. Really good with the day-old bread.”
Thank you Jennifer. This looks really good.
Yellow Squash Soup
Submitted by Amanda W.
Thank you, Amanda.. This looks better than the original version.
“We made this for dinner tonight -- it was delicious and used up a bunch of squash! As you can see, we doctored it up a bit. We added some of the corn, fresh basil, kale chips, cayenne, and some pan-fried cheese. Mmmm.”
I asked Amanda about the amazing looking Kale chips, and here is the answer she generously shared: “ I like to play with the flavors by using different spices, but for the most part it's just oil, salt, and any other seasoning. A version we make often is with sesame oil or olive oil, salt, sesame seeds, and red chili flakes or cayenne. We bake them at 375 F on the top rack for about 12-13 minutes. (I don't actually time it, but Carl said 13 minutes is the sweet spot, haha!) “
This sounds very tasty. Thank you Amanda.
Zucchini Enchiladas
by Lucy Anne H. Thank you.
From here
This is a brilliant idea, and looks Ohhhhh so goood.
Gazpacho
Shared by Adele P. Thank you Adele.
“And here's how we are having regular pretend trip to Spain, having a tortilla de patatas to go with:
Gazpacho, approx. 1 qt.
place in cuisinart, blender or food mill, the following veg. cut up
approximately. It can be hotter or milder based on your choice/amounts of
onion and peppers. your preferences
1-1.5 lb. ripe tomatoes; 1 med. seeded cucumber; 1 cubanelle or mild/sweet
pepper; 1-1.5 c. yellow or red onion; 2 large or more small cloves
garlic, crushed & peeled
With: 1/2 c. olive oil; 1/4 c. sherry vinegar.
process until as smooth as it's going to get. Pass through mesh strainer
pressing to extract all the liquid. If you have a lot of solids, whizz them
again and repeat!
put in a glass or metal container and chill until extremely cold, drizzle
with oil & serve in a bowl or a small glass. Keep well in a glass jar for a
few days.”
Caramelized Zucchini Flatbread
This inspires so many variations. Find the recipe here
For the southern souls
Fried Squash
Squash recipes are not complete without something fried. Recipe is from here
This is my husband’s favorite, only we use a lot of onion as well. SBH
SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH
A very quick and simple recipe
You can cut it like this, or cut it in rounds. I find it cooks best very thinly sliced with the Food processor.
Squash, Zucchini and easy Bread and Butter Pickles
Zucchini-Lentil Fritters with Lemony Yoghurt
Shared by Su Lin H. Thank you
Here is where you find the recipe
Squash Salad
Shared by Su Lin H. What a great idea. Thank you.
Lovely green and yellow zucchini salad from my latest CSA bounty from Stefanfarms! Delicious!!
“Easy shaving with a vegetable peeler” says Su Lin
Later, a friend to me that you could prepare squash as shown, but then turn it into tasty chips.
Pattypan Squash Pie by Laura P. Thank you
Pattypan Squash Pie
Laura P. “Stefanfarms it is so good! Not as sweet as pumpkin pie and it has a smooth buttery flavor because of the pattypan. Here's the recipe i used
Get the recipe Here
Baked-Zucchini-Spinach-and-Feta
“I love the squash! I’ve made several variations of the following recipe. Basically just squash, eggs, various cheeses and fresh or dried herbs. Sometimes with rice or bread crumbs.”
Shared by Jennifer P. Thank you
Post Workout meal
My post workout meal: fresh eggs from our chickens and zucchini from Stefanfarms!
Shared by Philip P. Thank you
Easy Bread and Butter Pickles
Note: Link removed. Please find a tested recipe in the many canning sources on top of the page.
Pumpkin
Image from here
Pumpkin preparation for filling from real, fresh Pumpkin /SBH
It’s that time of the year already. Pumpkins! Have you ever made a pie with fresh Pumpkins? That’s a world of difference from canned contents. However, besides being a processed food, those cans do not contain Pumpkin. That stuff is made from the Longneck or super sized Butternut that we also grow. Try some of those for pie too. Still a huge difference from the cans. Sooo goood. But there is a trick. When I first made pumpkin pie from fresh Pumpkins, or even Butternut/Longnecks, it did not taste like it should. It was “squashier” than it should have been. I’m not going to describe the journey figuring it out, but it was experimentation and I want to share it with you so you don’t have to. It is very simple. The pumpkins need to be blended to serious “mush” with a good blender or Immersion Blender. That’s it. When the fibers are broken down well, the squash taste vanishes.
Also keep in mind that fresh vegetables will have a higher water content and be ready to adjust the liquids to less, or slightly increase the dry ingredients to balance the recipes. Now you just need to find your favorite recipe and start baking. And there is a good chance that you don’t ever want a pie from canned pumpkin again.
Link removed
For canning, please find a tested recipe. Germany does not have such things as USDA or Ball, so we did not know better. Don’t risk winging it.
Sweet and Sour Pumpkin/SBH
This is a recipe I made, starting at a very young age, from regular big pumpkins. When I was young at least, I had never heard of Pumpkin Pies. As far as I know, Germans did not make those, even though they had to be around. We also did not have Sugar Pumpkins. But we pickled the big ones. This turned into a tradition, since these pickled pumpkins are incredible with some cheese of your choice and maybe some crackers. They go well with most things, even meat or cold cuts, changing the whole into something “more.”
kaddo-bourani-pumpkin-with-yogurt-and-meat-sauces
Thank you, Amanda W. for http://habeasbrulee.com/2006/10/20/kaddo-bourani-pumpkin-with-yogurt-and-meat-sauces/
This is a “must try” dish. Very different, and a nice change from the limited standard traditional pumpkin use.
Shared by Baerbl R. Thank you. Delicious.
Pumpkin Spice Latte
2 Tbsp pumpkin puree
2 Tbsp maple syrup
1/2 tsp pumpkin pie spice
1/2 cup milk
2 shots espresso (or 1/2 cup dark coffee)
Optional: Whipped cream
Instructions:
Make espresso, or brew the darkest coffee you have
Combine pumpkin, syrup, pie spice and milk in a large mug. Steam and foam milk using espresso machine. Or, heat milk mixture in the microwave for about 30 seconds until hot, then use an immersion blender or whisk to froth.
Pour espresso or coffee into foamy milk.
Top with whipped cream and a sprinkle of pumpkin pie spice.
Portuguese-Kale-Soup
From Amanda W. Thank you Amanda
The Best Ever Turkey by Alyssa B.
Thanks for sharing Alyssa
“Happy Thanksgiving! I had made vegetable stock with your carrot tops and various other vegetables during the summer and froze it, and we used it as the brine for our turkey this year! my whole family said it was the most flavorful turkey we had ever had - all thanks to your veggies!
In the past we had just used store bought, but this made all the difference! Feel free to write it on the recipe page!
Hope you have a great day”