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Recipe Collection #1

Broiled Radicchio

Parsley Herb Sauce

Spicy Tomato & Cuke Salad
Cheese Stuffed Squash Blossoms

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Sun Dried Tomato Relish
Daylily Bud Saute Mixed Weed & Flower Salad
Gazpacho Grande Rose Petal Soup Traditional Horseradish Sauce
Nasturtium Salad Sesame/Ginger Spinach Wilted Salad Wilted Dandelion Salad

Go to Recipe Collection #2

Cheese Stuffed Squash Blossoms
Use fully open blossoms from zucchini, patti-pan, any squash varieties.
24 squash blossoms                  3 tablespoons shredded parmesan cheese
3 ounces cream cheese                1 green onion, minced
1 egg yolk                              2 eggs beaten with 1 tablespoon water
1 tablespoon sour cream              Vegetable oil for frying
1/3 cup crumbled feta cheese    Salt and cracked pepper to taste
Wash blossoms, trim off stem ends. Remove the stamens. Blend the cream cheese, egg yolk, sour cream, feta cheese and Parmesan. Mix in green onion and salt and cracked pepper to taste. Spoon a teaspoon of this filling into each blossom; twist ends to close. Roll in flour coating lightly. Dip in beaten egg mixture.
Heat 1/4 inch of oil in a frying pan, add blossoms, turning until golden brown. Drain on paper towels.
Yield: 24 appetizers.  Delicious!

Spicy Tomato Cucumber Salad
1 cup cucumbers (2 medium), peeled and sliced
2 medium tomatoes (early girls are great), sliced and drained slightly
1 large sweet red onion, thinly sliced
3 Anaheim chiles, seeded and thinly sliced (Galapagos if you prefer)
1/4 cup fresh parsley, finely chopped
1/4 cup celery, sliced 1/8 inch thick
1/4 cup whole grain prepared mustard
2 tsp. sugar, salt to taste
Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery n a bowl. Combine mustard and sugar and added to sliced vegetables. Salt to taste. Let sit for 20 minutes at room temperature.
Yield: 4 servings.

Sesame/Ginger Spinach Wilted Salad
1 1/2 tablespoons sesame oil                      1 teaspoon red pepper flakes
1 1/2 tablespoons rice wine vinegar              White pepper to taste
1 1/2 tablespoons fresh ginger, minced          1 teaspoon sugar
1 pound spinach, steamed, lightly cooled        1 tablespoon toasted sesame seeds
Make the dressing: combine sesame oil, vinegar, ginger, sugar, pepper flakes, and white pepper. Stir this vigorously with a whisk. Pour dressing over spinach. tossing to coat well. Sprinkle sesame seeds on top.
Yield: 4 side dish portions.

Nasturtium Salad
Nasturtium flowers, leaves and green seeds are delicious in salads, vinegars, pickles and flavored oils,
4 cups nasturtium blossoms                            1/2 teaspoon salt
1/2 cup of violet leaves                                  1/2 teaspoon black pepper
1 clove garlic                                              2 tablespoons lemon juice
2 tablespoons chopped chervil leaves              3 tablespoons olive oil
Trim stems off blossoms and wash these and violet leaves under cool running water. Drain on paper towels. Rub inside of a wooden salad bowl with garlic clove. Put blossoms in bowl, add violet leaves, chervil, salt and pepper. Sprinkle with lemon juice and oil. Toss gently and serve.

Daylily Bud Sauté
Daylilies (Hemerocallis)  open for just a day. Hemerocallis is a Greek word translating to: "beautiful for a day."
2 dozen daylily buds                                      1/2 cup flour
1/4 cup olive oil                                            3 eggs
dash of nutmeg                                             salt and pepper
I clove garlic, finely minced
Cut the base off the buds. Sauté the garlic in a small amount of olive oil. Beat eggs and mix enough flower to make a thin batter. To this add the sautéed garlic, 1/8 teaspoon each of salt and pepper, and the dash of nutmeg. Add a teaspoon of milk if the batter is too thick. dip the buds in the batter and sauté until a golden brown consistency.

Tomato Relish
6 lb ripe tomatoes, chopped
2 large onions chopped
2 tsp ground ginger
1 tsp ground mace
1 lb demerara sugar
1 cup cider vinegar
2 oz salt
chili powder and oregano to taste

Mix all the ingredients together in a large pan and boil for 30 minutes. Make a thin paste with 2 tbsp of plain flour mixed with a little vinegar and add to the pan. Boil for another 15 minutes then seal in jars. Store in refrigerator. Great with burgers.

Wilted Dandelion Salad
Dandelion leaves, flowers, stems and roots are all edible if you have an organic yard! The greens are filled with nutrients and vitamins and can be prepared as you would spinach.
1/2 pound of bacon                                    1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard                    2 tablespoons honey
3 tablespoons olive oil                                 salt and pepper to taste
3 ounces of goat cheese, crumbled                  8 cups young dandelion leaves, rinsed and dried
Fry bacon in skillet until crisp, drain on paper towels, crumble. Pour off bacon fat leaving leaving behind 1/3 cup in the skillet. Put vinegar, mustard and honey in the skillet mixing with a whisk. Add the olive oil. Add salt and pepper, keep this dressing warm. Toss the greens with bacon and cheese in a bowl. Pour the warm dressing over greens and serve.
Yield: 4-6 servings

Parsley Herb Sauce
Great on baked potatoes, salmon or asparagus.
1/3 cup butter                                                  1/2 cup parsley leaves, finely chopped
2 garlic cloves minced                                      1 tablespoon each Dijon mustard and lemon juice
Salt and cracked pepper                                  2 tablespoons chopped capers
2 green onions minced
In a small saucepan put the butter, mustard and lemon juice heating until the butter melts. Add capers, parsley, onion and garlic. Heat until warm throughout. Season with salt and pepper. Serve with food of your choice. Yield: 1 cup

Gazpacho Grande
Had to include recipe for yet another version of this!
4 large tomatoes, peeled and chopped            1 large cucumber peeled and finely diced
1 green pepper seeded and chopped              2 mild green chiles chopped
1 46 ounce can V-8 Juice                          1/4 cup red wine vinegar
Salt and cracked pepper                            1/4 teaspoon ground cumin
Toppings of your choice: avocado slices, chopped green onions, Shredded sharp cheddar cheese, toasted pumpkin seeds, sliced black olives, sweet corn kernels, croutons etc.
In a large bowl put the cucumbers, pepper, V-8 Juice, vinegar, salt, chiles and cumin. Stir until mixed, cover and chill for several hours. Ladle into bowls, pass around the toppings.
Yield: 6-8 servings

Broiled Radicchio
Radicchio is not the easiest of vegetables to grow. It is delicious prepared in this manner.
3 heads of radicchio cut in wedges                    2 tablespoons olive oil
Coarse salt                                              1/4 pound of lean bacon, diced, cooked soft
Use your broiling tray lined with foil. Spray foil with vegetable spray. Arrange the radicchio wedges in a single layer on the foil covered pan. Drizzle the olive oil over the wedges, sprinkle with bacon pieces. Sprinkle lightly with the coarse salt. Broil until edges are browned turning one time. Serve warm or at room temperature. Yield: 4 servings

Sun Dried Tomato Relish
Excellent relish for chicken.
6 marinated sun-dried tomato halves from a jar
1 tablespoon pine nuts                                      1/2 of a dried red chile
1 teaspoon wine vinegar                                    1/2 clove garlic, peeled
3 tablespoons olive oil                                        pinch of salt
Put all the ingredients in a food processor and blend till they are a paste. Or you can grind them with a mortar and pestle. Serve along side chicken.

Rose Petal Soup
A surprisingly refreshing and delicious cold soup.
1 red or pink fragrant rose flower                      1 pint cold water
8 ounces dry white wine                                      Pinch of powdered cinnamon
1 16 oz. can pitted sweet cherries, drained        2 ounces of Kirsch
1/2 pint of sour cream                                        4 ounces of fine sugar
Pluck the rose petals from the head. Cut away the white basal (heels) portions and discard. Put aside some petals for a garnish. Put sugar, water and cinnamon in a medium saucepan, bring to a boil. Add the cherries and reduce heat to simmer for 10 minutes. Add the wine and rose petals. Remove from the heat and allow to sit until cool. Put this mixture in the blender or food processor; liquefy it. Stir in 8 ounces of the sour cream and all the Kirsch. Refrigerate to chill thoroughly. Serve in a large glass bowl swirling the rest of  sour cream on top. Scatter with rose petals and a sprinkling of cinnamon.
Yield: 6-8 servings

Mixed Weed and Flower Salad
!/2 cup small arugula leaves (large leaves are too bitter)
1/2 cup young  dandelion leaves                                  1 cup lamb's quarter new leaves
1/2 cup purslane, chopped                                          1 small head of butter lettuce, torn
1/2 cup tender nasturtium and violet leaves, torn           1/4 cup chive blossoms
1/2 cup nasturtium and violet flowers                           2 tsp. fresh mint chopped and bruised
2 Tablespoons chopped, salted smoked almonds         Salt and white pepper to taste
1 Tablespoon honey                                                    3 ounces apple cider vinegar
1/4 cup salad oil
Carefully wash all the flowers and greens, let dry on paper towels. Mix gently in a wood or glass bowl.  Mix the honey and apple cider vinegar, whisk in oil. Season to taste with salt and white pepper. Pour dressing over the salad tossing gently to coat all ingredients. Sprinkle with the chopped almonds and serve. Yield: 4 servings

Traditional Horseradish Sauce
2 Tablespoons finely grated horseradish root            2 teaspoons super fine sugar
1 tablespoon white wine vinegar                                1/2 teaspoon prepared mustard
1/4 pint cream                                                              salt and white pepper to taste
Mix all ingredients excluding the cream. Whip the cream to form soft peaks then slowly fold in the rest of the ingredients. Chill and serve cold.

Green Tomato Jam
Take 4 lbs. of green tomatoes, 4 lbs. of sugar, 1 cup water, and 2 ounces of preserved ginger. Wash tomatoes and cut in pieces; add remaining ingredients and cook until clear, which will require about two hours. Strain through a coarse strainer to remove the seeds. Pour boiling hot into sterilized jars, seal and refrigerate.



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