Recent Recipes from the Farmer's Table

Herb Dip
2 cups sour cream
3 green onions
½ bunch flat-leaf parsley
1 teaspoon dried dill
1 tablespoon Hidden Valley dried ranch dressing mix

Chop the onions and parsley finely by hand or in a food processor. 
Add to sour cream with dill and ranch dressing.
Cover and refrigerate for 30 minutes.
Serve with veggies, chips &/or crackers.

Thyme Roasted Chicken Salad w/Grapes
4 large chicken breasts
2 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon salt
½ teaspoon pepper
¼ cup white wine or water
4 ribs celery, diced
3 cups grapes, halved if large
3 tablespoons fresh thyme leaves

Brush chicken breasts with olive oil; sprinkle with thyme, salt & pepper.
Pour wine or water into pan.
Roast at 350 degrees for 45 minutes.
Remove from oven and cover with foil.  Cool before proceeding.
Dice the chicken finely by hand or in a food processor.
Mix with celery, grapes, thyme and enough mayonnaise to moisten.

Salmon Niçiose
1 whole salmon fillet
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 cups sour cream
½ teaspoon salt
4 tablespoons capers, drained
2 tablespoons (or to taste) chopped fresh dill
1 bunch asparagus, blanched for 1 minute and shocked in ice water bath
1 carton cherry tomatoes
1 cup whole pitted black olives
3 or 4 hard cooked eggs, halved
½ English cucumber, sliced
Fresh dill sprigs

Brush salmon with olive oil; sprinkle with salt and pepper.
Bake at 400 degrees for 12-15 minutes.
Remove from oven and cool before proceeding.
While salmon bakes, mix the sour cream, salt, capers and fresh dill.
Place cooled salmon on a serving platter; cover with the sour cream mixture.
Arrange the asparagus, tomatoes, olives, eggs and cucumbers on the platter and garnish with fresh dill.

Rosemary Tea
Dissolve 1 ½ cups sugar in one gallon of hot tea.
Add 2-3 sprigs of fresh rosemary and steep until cool.
Serve or refrigerate.


Collard Greens Coleslaw
½ bag (8 oz.) washed and cut collard greens
½ medium head green cabbage
2 green onions
½ bunch flat-leaf parsley
2 tablespoons sugar
2 tablespoons cider vinegar

Process collard greens, cabbage, onions and parsley in batches in food processor until finely chopped, being careful not to over process.
Remove each batch to a large bowl.
Add sugar and vinegar and toss to mix well.
Add mayonnaise to moisten.

Pound Cake Glaze
1 cup apple jelly
1 sprig of rosemary
2-3 sprigs thyme
Rosemary and Thyme for garnish

Warm jelly with rosemary and thyme over low heat until the jelly is infused with the herbs, about 5 minutes.
Cool slightly.  Spoon the glaze over cake and garnish with herbs, if desired.