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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Puff Pastry Ricotta & Zucchini Tart

Ingredients:
  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry
1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside. 2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside. 3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it. 4. Lightly roll it till seams are flat and sheet looks even all around. 5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through. 6. Take a fork and prick the pastry all within the border so air can get through. 7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil. 8. Brush the edges with olive oil. 9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it. Enjoy!