The farm is east of Windsor Colorado but we have customers from all of the cities around Windsor including Greeley, Loveland, Fort Collins, Wellington, Longmont. Watch for us at the Farmers Market in Windsor, Greeley and Loveland. We have roasted chilies (chiles), fresh produce, and of course, the pumpkin patch.Tigges Farm Produce12404 WCR 64 ½, Greeley, Colorado 80631Phone: 970-686-7225 (Aug-Oct only) – 970-576-8970 (year around & evening)email: info@TiggesFarm.com
Great Seasonal Recipes
Tigges Farm has complimentary recipes available that have been taste tested. You can pick up a hard copy at the farm or download them. New recipes are being added each year. Tigges Farm also has a selection of quality recipe books for using summer and fall harvest produce. For those who have never preserved food by canning but want to learn, fact sheets are available from CSU Extensionor contact your County Cooperative Extension Office for information on taking the Master Food Preserver classes.Click For information sheet on the Master Food Safety or Canner course, a series of food preservation classes.
•HoneyHoney Pumpkin Tea BreadMakes 1 loafSource: www.honey.comIngredients:½ cup (1 stick) unsalted butter at room temperature, plus additional for the pan.*2 cups all-purpose flour*1 teaspoon baking soda*½ teaspoon salt*½ teaspoon ground cinnamon*½ teaspoon ginger*½ teaspoon grated nutmeg1 cup honey1 cup canned pumpkin (not pie filling)2 eggs, room temperature2 teaspoons lemon juicc1 teaspoon vanilla or almond extractPreheat oven to 350 degrees F. Position rack in center of oven. Generously butter a 9x5 inch metal loaf pan and set aside. Sift *dry ingredients in a medium bowl. Set aside. In a large bowl, combine butter and honey and beat with electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in eggs one at a time, beating each for 1 minute. Stir in lemon juice and extract. Add the dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth. Spread into prepared pan. Bake about 60 minutes, or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting. Honey Banana BreadMakes 1 loafSource: www.honey.comIngredients:½ cup honey1/3 cup margarine1 teaspoon vanilla2 eggs¾ cups whole wheat flour½ cup unbleached flour½ cup oats1 teaspoon baking powder1 teaspoon nutmeg½ teaspoon salt1 cup ripe banana, mashedOptional: ½ cup walnuts or pecans, choppedCream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Optional: Add 1/8 cup flaxseed &1/8 cup applesauce. Stir in walnuts. Spoon into greased 5x9x3 inch loaf pan. Bake at 325 degrees F 50-55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing.Honey CustardIngredients:1 Cup whole milk1 2/3 Cups heavy whipping cream½ cup Tigges Farm Pumpkin Patch Honey2 large eggs3 egg yolksFresh berries for garnishPreheat oven to 300◦. Heat a teakettle to boiling. Stir the milk, cream and honey in a saucepan and heat until simmering. Whisk whole eggs and egg yolks in a bowl. Gradually whisk the hot cream into the egg mixture. Set eight custard cups or ramekins (4 oz. size) in a large roasting pan or cake pan. Pour cream mixture into cups to about ½ inch from the top. Set the pan in the oven and carefully pour the boiling water into the pan so that it comes halfway up the cups. Bake uncovered 45 minutes or until the mixture jiggles slightly. Carefully transfer custard cups to a cooling rack. Let cool then chill, covered until cold, at least 2 hours. To serve, top with fresh raspberries or sliced fresh strawberries.Honey Raspberry Citrus Slush- Makes Six 6 oz. servingsSource: National Honey BoardIngredients:1-1/2 cups fresh orange juice 1/2 cup Orange Blossom honey 2 Tablespoons lemon juice 2 Tablespoons lime juice 1-1/2 cups frozen raspberries 1 cup crushed iceIn a blender, combine orange juice, honey, lemon and lime juices until honey is dissolved. Add raspberries and ice. Puree. Serve in beverage glasses garnished with a lemon or lime wheel.Fruity Frozen Yogurt Pops- Makes 8 servings –Source: National Honey BoardIngredients:1 cup fresh, ripe nectarines, pineapple, or strawberries, chopped 1-1/2 cups plain yogurt 1/3 cup honey 1 teaspoon vanilla 8 paper cups (3 oz.) and popsicle sticks or plastic spoonsIn a blender, combine all ingredients; mix well. Pour into eight (3 oz.) paper cups; insert popsicle sticks or plastic spoon in center of each. Freeze 4 hours or until solidly frozen.• Chile PeppersChile Salsa Contest Winners Rhonda’s Chubby Fresno SalsaRhonda Fokken – 2012 Winner¼ bushel Roma Tomatoes roasted on the grill¼ bushel of regular Tomatoes12 Tomatillos¼ bushel mix of roasted chilies (Jalapenos, Anaheim Green Chile, Chubby Fresno, Hot Banana)1 Tablespoon Agave nectar2 White Onions2 Garlic6 Green Onions2 Bunches Cilantro1 teaspoon Cumin1 Tablespoon Salt and PepperBlend peppers together with tomatoes and then add chopped onion, cilantro, agave and spices to taste.Salsa Rhonda Bryan – 2011 Winner 5 different kinds of Tigges Farm peppers (Big Jim Mix, Hot Banana, Santa Fe Grande, Chubby Fresno and Jalapeno).½ cup vinegar2 Flats Tigges Farm variety Tomatoes¼ cup Sugar or Agave NectarSalt to taste (about 1 tablespoon Sea Salt)1 tsp pepper1 tsp of cuminCilantro (a few handfuls or to taste)1 yellow onion7 cloves of garlic.Roast tomatoes on the grill until fully cooked and the skins are falling off. Peel. Then put them in a processor with the peppers and blend all the ingredients, but don’t reach the puree stage. Cook the salsa until it reaches a hard boil. Put in sterile pint jars and boil in a water bath canner for 15 minutes making sure the lids seal.Salsa Fresca Jim Nuanez – 2010 Winner16 oz canned tomatoes1 clove garlic diced2 fresh Serrano peppers, seeded and diced2 fresh Jalapeno peppers, seeded and diced3 fresh Fresno peppers, seeded and diced5-6 fresh scallions (green onions), diced3 sprigs fresh cilantro, diced½ teaspoon saltPlace all ingredients in blender and blend to desired consistency. Enjoy with chips or may be used in tacos or on tostadas.Salsa Jim Nuanez – 2009 Winner28 ounce can crushed tomatoes3 cloves garlic1 bunch green onions, diced1 ¼ teaspoon ground chile pequin (can use Santaka or other hot chile)¼ teaspoon ground Fresno chile (can us other medium hot chile)¼ teaspoon Oregano¼ teaspoon dried cilantro¼ teaspoon saltMix all ingredients together in a blender to desired consistency.Cuban-Style Stuffed Chilies8 Anaheim chile peppers or 4 medium poblano chile peppers1 1/3 cups cooked rice1 can black beans, drained, rinsed1/3 cup frozen corn, thawed or canned corn4 green onions, sliced½ cup salsa4 oz (1 cup) shredded cheese (Colby-Monterey Jack blend or Cheddar)Heat oven to 400 degrees. Spray large cookie sheet with nonstick cooking spray. Slit each chile pepper lengthwise on 1 side from stem to within ½ inch of tip; at stem end of slit, cut crosswise forming a “T” – shaped cut; rinse in cold water. Remove seeds and veins with tip of knife. In medium bowl, combine rice, beans, corn, onions, salsa and ½ cup of the cheese. Fill pepper with filling. Place on cookie sheet. Cover with foil. Bake at 400 degrees for 10-12 minutes or until hot. Remove foil; sprinkle with remaining cheese. Bake an additional 2-3 minutes or until cheese is melted.Speedy Chile Relleno CasseroleCourtesy: Gale LoeffleFresh (or Frozen and Thawed) Whole Roasted Chilies split and seeds removed (or two 7 oz cans whole chilies)1 ½ cups Monterey Jack Cheese, grated3 eggs2/3 cup milk1½ Tbsp flour¼ tsp salt (optional, dash of black pepper)1 ½ cups cheddar cheese, gratedIf using fresh chilies, slit each chile pepper lengthwise or 1 side from stem to within ½ inch of tip; at stem end of slip, cut crosswise forming a “T” – shaped cut; rinse in cold water. Remove seeds and veins with tip of knife. If using canned chilies, cut lengthwise on one side. Remove seeds and drain. Line an ungreased 8” square casserole dish with half the chilies. Sprinkle with Monterey Jack cheese. Top with the rest of the chilies. Mix the eggs, milk, flour and salt. Pour over the chilies. Sprinkle with cheddar cheese. Bake uncovered at 350 degrees for 35 minutes. When using chilies remember plastic gloves!Taco SoupCourtsey: Robin Allen3 Tbsp - taco soup seasonings or 1 package taco seasoning and 1 package ranch dressing mix. 1 - 15.25 oz can of corn1 - 14.5 can diced tomatoes or a quart of home canned tomatoes.1 to 1 ½ cup - water1 - 15.5 can pinto, black or kidney beans1- 4 oz can chopped green chilies or 3 chopped roasted chilies1 lb - cooked ground beefDon’t drain any of the vegetables. Brown meat in a large pan, add all the rest of the ingredients and simmer about 20 minutes. If you like, top with crushed tortilla chips, shredded cheddar cheese, sour cream or avocado.Roasted Pepper & Turkey Sandwiches2 Anaheim chile peppers, halved lengthwise and roasted2 red, yellow or green bell peppers or poblano chile peppers, quartered lengthwise and roasted4 (7-8 inch) hoagie sandwich buns, split lengthwise2 tablespoons butter/margarine¼ lb thinly sliced turkey breast meat4 slices Swiss cheese¼ cup country-style Dijon, jalapeno, dill or sweet hot mustard Roast chilies. Remove seeds and stems from peppers. Place peppers, cut-side down, onto broiler pan. Broil 4-6 inches from heat until skins blacken (8-12 minutes). Wrap in damp towels; place in plastic food bag. Let stand 15 minutes. Meanwhile brush bottom bun halves with melted butter. Place onto broiler pan, butter-side up. Broil 4-6 inches from heat until light golden brown (1-2 minutes). Place ¼ turkey on each bottom bun half; top with 1 slice cheese. Broil until cheese is melted (1-2 minutes). Remove from broiler. Peel skins from peppers. Place 1 piece of each pepper over cheese. Spread bun tops with mustard; place on peppers.• CucumberGrandma’s Cucumbers with Sour CreamIn Memory of Mary Tigges – 1922-20081 medium cucumber, peeled and sliced1 tsp salt3 tbsp sour cream1 tsp vinegar1 tsp sugar¼ tsp dill weedSprinkle cucumber with salt. Cover with water. Chill 30 minutes. Combine rest of ingredients. Drain cucumbers. Add dressing. Cucumber-Dill SaladIn Memory of Mary Tigges – 1922-2008Serves 4 1 seedless European cucumber or 2 American cucumbers 3 tablespoons cider or white vinegar 1 tablespoon sugar Salt and freshly ground black pepper 1 small red onion, sliced and broken into rings 3 tablespoons finely chopped fresh dill Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes• PumpkinIn Greek, the word for a large melon is pepõn . The English pronounced it pumpion or pompion. Although the English word was used as far back as 1547, it did not make an appearance in print until 1647. The pumpkin was one of the many foods used by the Native American Indians. Not only did the Indians use dried pumpkin for food, they pounded strips of pumpkin flat, dried them, and wove them into mats for trading. The new Americans heartily embraced the sweet, multi-purpose fruit and it became a part of their second Thanksgiving feast in 1623 when pumpkin pie showed up. The tradition continues today. The colonists used pumpkin not only as a side dish and dessert, but also in soups and even made beer out of it. Though canned pumpkin is usually used for pumpkin desserts and soups year-round, fresh cooked pumpkin can be puréed and used in any recipe calling for pumpkin. Pumpkin Cooking Contest WinnersPumpkin Oatmeal MuffinsKortney Runyan – 2012 Winner2 cups flour1 cup quick cooking oats4 tsp baking powder1 tsp salt2 ½ tsp pumpkin pie spices4 eggs1 cup packed brown sugar ½ cup Canola oil½ cup water1 can (16 oz) sold pack pumpkin24 pecan halves or sliced almondsPreheat oven to 350 degrees. Spray muffin tins with cooking spray. Mix dry ingredients, Mix Eggs, brown sugar & oil until light and fluffy. Add water & pumpkin. Mix well. Stir in dry ingredients. Fill muffin tins 2/3 full. Bake around 15 minutes. Makes 24 muffins. When cooled frost and place pecans or almonds on top.Frosting Optional. Any cream cheese frosting will add to the delicious flavor of these muffins.Double Layer Pumpkin Delight Pie Ann Bell & Helen Halpin – 2011 WinnersIngredients:4 oz cream cheese, softened1 Tablespoon half & half1 Tablespoon white sugar1 ½ cups frozen whipped topping, thawed1 graham cracker crust1 cup cold half & half or milk1 (3.5 oz) pkg instant vanilla pudding mix15 oz solid pack pumpkin puree1 tsp cinnamon½ tsp ground ginger¼ tsp ground cloves¼ cup chopped pecans1. In a large bowl whisk together cream cheese, 1 Tablespoon half & half & sugar. Gently fold in whipped topping. Add ¼ cup chopped pecans. Spread into bottom of graham cracker crust. 2. Pour 1 cup half & half or milk into a large bowl and mix thoroughly in pudding mix, pumpkin, cinnamon, ginger and cloves. When thickened, spread over cream cheese layer.3. Refrigerate 4 hours or until set.Craisin Pumpkin Cookies1 Cup sugar1 Cups brown sugar, firmly packed2 Cups pumpkin (cooked or canned)1 cup salad oil1 teaspoon vanilla & 1 teaspoon almond4 cups flour2 teaspoons soda2 teaspoons baking powder2 teaspoons nutmeg2 cups Craisin’s (original or orange flavor)1 cup nuts (chopped) – optionalBeat together sugars, pumpkin, oil, vanilla and almond extract. Blend in flour,Craisin’s and nuts. Drop by spoonfuls onto greased cookie sheets. Bake 350 degrees for 12-15 min. Makes about 7 dozen cookies. Pumpkin CrispCourtesy: Peggy RogersMix together and spread in a greased 9 x 13 pan:1 can pumpkin or puree1 cup evaporated milk1 cup sugar1 tsp vanilla½ tsp cinnamonThen layer on top of the pumpkin mixture, in the order listed:1 yellow, butter flavor cake mix (with pudding in the mix) 1 cup chopped pecans1 cup melted butterBake 350 for 50-60 minutes, until browned on top and pumpkin has begun to set.Pumpkin Puree1 fresh pumpkin, up to 4 pounds (A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yield about 2 cups of mashed pumpkin.)Preparation:Cut top from pumpkin. Scrape out stringy membranes and seeds. (Reserve seeds to make toasted pumpkin seeds if desired.) Use one method below. When done, puree in a food processor or mash with a potato masher or ricer.To Bake: Place in a shallow baking dish place the two pumpkin halves face down and cover with foil. Bake in a preheated 375-degree oven for about 1-1/2 hours. Once the baked pumpkin has cooled, scoop out the flesh. To Boil: Peel and cut the pumpkin into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool. To Microwave: Microwave on high for seven minutes per pound. To Steam: Cut into small pieces and peel. Place in a steamer or metal colander that fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender.You will notice the puree is more runny than canned. To remedy this, you can allow your puree to drain overnight before baking with it. This is an especially good idea if you are baking a recipe that calls for canned pumpkin -- the more water you can get out of the puree, the better. Draining the PureeLine a large strainer with a double thickness of cheesecloth. You could also use a few flattened coffee filters, if you prefer. A kitchen towel is an option as well, but be forewarned -- it will permanently have an orange stain! Place the strainer in a bowl. Then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on top of the pumpkin and place the entire set-up into the refrigerator overnight. You can now use this puree in any recipe that calls for canned pumpkin, or pumpkin puree. You do not need to use the puree right away. It can be frozen in portions. Spoon cooled, puree into freezer containers leaving 1/2-inch head space or freezer-weight zip-locking bags. (The equivalent to a 15-ounce can of pumpkin is 1¾ cups of purée.) Seal & freeze.Pumpkin Pie9” pie1 ¾ cups pumpkin puree (canned or homemade)½ tsp salt1¾ c. milk3 eggs 2/3 c brown sugar2 Tbs. sugar 1¼ tsp cinnamon½ tsp. ginger ½ tsp. nutmeg¼ tsp cloves ¼ c finely chopped pecansMake pastry for 1 crust. Line pie tin; build edge high & flute. Beat above ingredients w/ rotary beater. Pour into pastry line pie pan. Sprinkle pecans on the top. Bake at 450 degrees for 10 min., then lower temperature to 350 degrees for 40-50 minutes. Bake just until knife inserted 1” from side comes out clean. Serve slightly warm or cold. May be garnished with whipped cream, toasted coconut or wedges of sharp cheddar cheese.Pumpkin SeedsThe roasted seeds from inside your Halloween pumpkin are one of the most nutritious and flavorful seeds around. Pumpkin seeds are a very good source of the minerals phosphorus, magnesium, zinc, iron, copper, protein and vitamin K; and are low in calories.Oven ToastedPreheat oven to 300 degrees F. Separate seeds from pulp. Don’t rinse off ALL the pulp; it makes the seeds taste good. Spread out on paper towels on a cookie sheet to dry overnight. Place the seed in a mixing bowl. Add 1 Tablespoon melted butter (olive oil may be used instead) & 1 teaspoon salt for every 2 cups seeds. (Add one of the seasonings on opposite side, if desired.) Toss thoroughly to combine. Spread seeds on an ungreased baking sheet in a thin layer. Roast until they are nice and toasty (between 30 and 45 min) Stir every 15 minutes to toast evenly. Take them out, cool, then serve. Microwave ToastedMicrowave on high about 7-8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.Add the following for every 2 cups seeds. (Adjust and experiment with amounts to suit your taste)Spicy Garlic Mix: 2 Tablespoons garlic power and 1.2 teaspoon cayenne pepper.Southwestern Mix: 2 teaspoons cumin, 1 teaspoon garlic powder, 1 /2 teaspoon cayenne pepper.Sweet and Spicy Mix: ¼ cup sugar and ½ teaspoon cayenne pepper. Italian Mix: 1 Tablespoon Italian Seasoning blend, 1 Tablespoon parmesan cheese, ½ teaspoon pepper.Pumpkin Pie Mix: 1-2 teaspoons Cinnamon, ½ teaspoon ginger, nutmeg to taste.Greek Style Mix: 1 teaspoon lemon pepper, 1 teaspoon oreganoBuffalo Wings Mix: Mix Tabasco sauce in with melted butter to taste and ½ to 1 teaspoon chili powder.Extra Salty Mix: soak overnight in a solution of ¼ cup salt & 2 cups of water. Dry an additional day• RaspberryRaspberry ButterCourtesy Middle Creek B&B 2 sticks softened unsalted butter2 cups powdered sugarBlend till smoothAdd:1 - 12 oz drained frozen raspberries (store bought)Whip until blended.Note: If using raspberries frozen from your garden, use the dry pack to preserve. If you prefer seedless - when thawed, press through sieve or food mill. You will have to experiment with the amount of raspberries to use.Red Raspberry Jam9 cups crushed berries6 cups sugarIf seedless jam is preferred, crush berries may be heated until soft and pressed through sieve or food mill.Sterilize 7 or 8 half-pint jars. Combine berries or pulp and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour hot jam into hot jars leaving ¼ inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.• SquashSpaghetti Squash ItalianCourtesy: www.cooks.comVisit website for visual on cooking spaghetti squash.3 lb. spaghetti squash, pierced1/2 c. butter1/2 c. apple cider or white wine1 tbsp. Italian seasoning or mixture of oregano, basil, and thyme3/4 c. Parmesan cheeseCook squash either by boiling or microwaving 18 minutes. Let stand 5 minutes. Meanwhile, melt butter and add remaining ingredients to butter. Bring to a simmer. Cut squash; remove seeds, remove spaghetti strands, and toss with sauce.Zucchini Apple Crisp1 large zucchini (about 8 cups)¾ cups lemon juice1 teaspoon nutmeg½ cup sugar2 teaspoons cinnamonPeel zucchini. Remove seeds. Slice to look like apple slices. Use about 8 cups zucchini. Put zucchini & lemon juice into a large saucepan. Cover, cook over medium heat, stir occasionally until tender, about 15 minutes. Add nutmeg, sugar and cinnamon. Blend until sugar dissolves. Remove from heat. Pour into 9 x 13 baking dish or pie pan. Topping:1 1/3 to 1 ½ cup packed brown sugar1 cup flour1 cup rolled oats2/3 cups butter – softenedNuts (0ptional)Mix brown sugar, flour oats and butter until crumbly. Sprinkle over zucchini. Bake until topping is golden brown. Serve with whipped cream or ice cream.Zucchini Bread Courtesy: Kathy Rickart3 eggs, well beaten2 cups sugar2 teaspoons vanilla2 teaspoon almond extract1 cup oil½ teaspoon baking powder1 teaspoon cinnamon1 teaspoon salt1 teaspoon soda2 cups shredded zucchini (unpeeled)3 cups flourOptional:½ cups nuts, chopped1 cup coconut1 cup chocolate chipsBeat eggs until light and fluffy. Add sugar, vanilla, almond extract and oil. Blend well. Stir in zucchini. Sift together flour, baking powder, salt, soda and cinnamon. Blend with egg mixture. Fold in any optional ingredients, if so desired. Turn into two greased and floured 9x5 inch loaf pans. Bake at 350 degrees for 1 hour.Zucchini Brownies 2 cups, grated zucchini2 cups, sifted flour 1 ¼ cups, sugar¾ teaspoon salt 1 ½ teaspoons soda½ cup nuts, chopped 2 teaspoons vanilla½ cup oil 2 eggs, beaten¼ cup cocoaBeat Eggs, add vanilla, oil and sugar. Mix well, add grated zucchini, Sift remaining dry ingredients and add to zucchini mixture. Stir in nuts. Spread in 11”x15” greased pan. Bake 18-20 minutes @ 350 degrees. Frost with favorite chocolate frosting and sprinkle with nuts, if desired.Zucchini Chocolate Cake2 cups, zucchini, grated3 eggs 1 cups sugar½ cup oil 1 teaspoons vanilla¼ cup milk 2 ½ t. baking powder1 teaspoon salt 1 teaspoon cinnamon½ teaspoon nutmeg (optional)½ cup cocoa 2 ½ cups flour 1 ½ teaspoon soda Cream eggs, sugar, butter, oil and vanilla. Add zucchini. Sift all dry ingredients. Blend in dry ingredients with ¼ cup milk. Mix well. Pour in greased 9xx 13 pan. Bake @ 350 degrees for 55-60 minutes. Frost with your favorite frosting.Mock Apple Pie5 cups zucchini peel and slice to look like apple slicesMix together:1 cup sugar½ cup brown sugar3 Tablespoons flour½ teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon saltAdd together:3 Tablespoons lemon juice1 Tablespoon waterPour over mixture to get an even coat. Put all into piecrust. Dot with butter. Place top pie crust and cut vent holes in piecrust. Bake for 15 minutes at 450 degrees. Reduce heat to 350 degrees and bake 50 minutes.• TomatoBlender Marinara SauceCourtesy: Doreen Ainsworth8-10 ripe tomatoes2 tablespoons olive oil6 cloves garlic12 fresh basil leaves1 tsp. dried oregano leave 2 tsp. saltBlanch fresh tomatoes in simmering water for 30 seconds. Remove and run tomatoes under cold water until skin splits. Core tomatoes and put in blender. Add garlic, olive oil, basil, oregano and salt. Pulse tomatoes several times. If you leave blender on you will add air making it pink or orange. Pour into freezer bags and will freeze for up to 6 mos. Seal bag, removing as much air as possible. When defrosting, sauce will be thin, needs to be cooked for at least 30 to 45 min. It can be used in any recipe calling for tomatoes.Fried Green TomatoesCourtesy: Christie WiertelGreen Tomatoes1 cup flour or BisquickSalt to tastePepper to taste1 EggMix salt, pepper and flour in one bowl. Put egg in another bowl. Slice tomatoes. Dip tomatoes in egg and then in flour. Put in pan with hot oil. Fry to golden brown.Green Tomato & Beer Chocolate CakeCourtesy: www.cooks.com1 c. green tomato puree (2 or 3 green tomatoes)2/3 c. butter1 3/4 c. sugar2 eggs4 oz. unsweetened chocolate, melted1 tsp. vanilla2 1/2 c. unbleached flour1/2 c. cocoa2 tsp. baking powder2 tsp. baking soda1/4 tsp. salt1 c. beerPreheat oven to 350 degrees. In a mixing bowl cream butter and sugar. Add eggs and chocolate, mix. Add vanilla. Sift together rest of dry ingredients. Add puree to 1/2 of the dry ingredients. Mix and add to cream mixture in mixing bowl. Mix well. Then add the rest of the dry ingredients. At last add the beer. Blend well. Spoon into 2 greased and floured 9 inch cake pans. Smooth out tops. Bake at 350 degrees for 35 minutes. Cool. Frost with your favorite frosting.• Other DessertsCountry Rhubarb Crostata1 pie crustFilling:1 cup sugar3 tablespoons flour½ tsp orange peel3 eggs slightly beaten½ cup sour cream3 ½ cups sliced fresh or frozen rhubarb Mix ingredients togetherTopping:¼ cup sugar¼ cup flour2 tablespoons butter or margarine, softenedHeat oven to 375◦. Place filling in unbaked crust in 9 inch glass pie plate. Do not trim or flute the crust. In a small bowl, mix topping ingredients until crumbly. Sprinkle over filling. Fold edges of crust over filling, ruffling decoratively. Bake 50-60 minutes or until crust is light golden brown. Cool 3 hours before serving. Cover and refrigerate remaining pie.Hiawatha Lodge Blueberry PieCourtesy: Maura RickartGenerous 5 cups WILD blueberries (found in frozen section)1 cup sugar (approximately)1 teaspoon cinnamonLess than ¼ teaspoon nutmeg1 Tablespoon lemon juice¼ Cup tapioca (minute tapioca for fruit pies)Make pie crust. Wash & clean blueberries. Mix sugar, cinnamon, nutmeg lemon juice and tapioca. Toss w/ blueberries. Put mixture in pie crusts. Dot with butter. Top with pie crust and slit. Bake @ 400 degrees for 10 minutes. Reduce to 350 for 35-45 minutes until blueberries begin to bubble.Just Plum Good Crisp Courtesy: Kathy RickartFruit Mixture:4 cups pitted (skins on) sliced fresh plums½ cup sugar¼ cup all-purpose flour¼ teaspoon cinnamonTopping:1/3 cup all-purpose flour2/3 cup rolled oats1/3 cup firmly packed brown sugar¼ cup margarine or butter, cut into pieces½ cup-ish waterHeat oven to 375 degrees F. In large bowl, combine plums, sugar, 1/4 cup flour and cinnamon. Toss to mix. Spoon into ungreased 8’inch square pan. Then mix, using same bowl, 1/3 cup flour, oats and brown sugar. Mix well. Cut the margarine or butter into small pieces and dot on top of fruit or blend into flour mixture with a fork or pastry blender. Sprinkle the flour mixture over the plum mixture. Drizzle with water to dampen the flour mixture. Bake at 375 degrees F for 35 minutes. Serve warm with ice cream or cool.Peach CobblerCourtsey: Paula JohnsonFor biscuit topper:Sift together 1-cup flour, 2 Tablespoons sugar, 1 ½ teaspoon baking powder. Cut ¼ cup butter or oleo till mixture resembles coarse crumbs. Combine ¼ milk and 1 beaten egg. Add to dry mixture and stir just to moisten.Peaches: Combine 1 ½ Tablespoon cornstarch, ½ cup brown sugar ½ cup water, 1 Tablespoon butter, 2 large peaches, sliced. Cook till peaches are hot (about 5 minutes). Put peach mixture into a baking dish. Top with the biscuit topper and bake at 375 degrees for 20 – 25 minutes.Quick & Easy Peach Dessert Courtesy: Fence Post1 Pecan Butter Cake Mix½ cup butterFresh peaches (sliced and enough to cover bottom of 9 x 13 cake pan.) If using fresh peaches it is optional to peel them or leave the peel on. Drained canned peaches may be used. Other fruit may be substituted or combined.1 cup pecans (optional)Put peach slices on bottom of cake pan. Sprinkle cake mix on top. Sprinkle pecans on top. Melt butter and drizzle on top. Bake at 350 degrees for 35-40 minutes. Yummy with ice cream!• Other RecipiesEgg Noodles In Memory of Mary Tigges – 1922-20082 ½ Cups Flour1 Cup Eggs (more yolks than whites)¼ teaspoon saltPut flour in bowl. Add the egg mixture that been slightly beaten. Work dough until it hold together. (Can be done with a heavy duty mixer.) Knead until smooth. Wrap in plastic or put in airtight container. Let rest 20 minutes. Then roll very thin. Let rest 20 minutes. Cut into strips or use a noodle maker. Scatter noodles on a cloth or parchment paper to dry. They should be completely dry for dry storage. (Air dry for 24 hours). Can be slightly damp for freezing.Dill Noodle Soup Courtesy: Family Pleasin’ Recipes – Author-Paula JohnsonRecipe book available at Tigges FarmIn Memory of Mary Lind, 1897-1991PotatoesSalt & PepperFresh Dill or Dry DillBaconBrown bacon until it is crisp. Reserve some of the bacon grease. Cook potatoes in water and salt. If using fresh dill, add now. Cook potatoes until tender. Then add noodles and cook until done. Add some brown bacon crisps and grease. If dry dill us used, add now. Salt and pepper to taste.Flakey Pie Crust In Memory of Mary Tigges – 1922-20082 Cups sifted All-Purpose Flour1 teaspoon salt2/3 Cup shortening5-6 tablespoons cold waterPreheat oven to 400 degrees F. Sift flour with salt. Cut in shortening until mixture resembles fine meal. Sprinkle with water, a tablespoon at a time, mixing lightly with fork until all the flour is moistened. Form dough into ball. Divide in half. Roll each to 1/8-inch thickness on lightly floured board. Fit pastry loosely into pie plates. Prick bottom and sides with fork. Trim and flute edges. Bake 15-18 minutes until golden brown. Note: For 2 crust pie – do not prick. Follow directions for baking pie.Makes two 8-9-inch single crusts or one 8-9-inch double crust pie.Tigges Farm Sahuaro Dip Mix RecipesNote: Tigges Farm Dip Mix is sold exclusively at Tigges Farm.Tigges Farm Sahuaro ChickenIngredients:1 1/4 lb chicken tenders or breastsTigges Farm Sahuaro Dip (already made up)1 cup Italian Shredded five cheeseLayer 1 1/4 lb chicken tenders or breasts in an 8" square baking pan. Using "some" of the Tigges Farm Sahuaro Dip mix, spread over the chicken. Sprinkle with 1 cup Italian shredded five cheese. Bake 45 min at 350 degrees. Sahuaro Zesty CornIngredients:15.25 oz can corn (drained) or 2 cups fresh or frozen corn (thawed and drained, if needed)1 cup softened cream cheese1 cup Tigges Farm Sahuaro Dip MixMix above ingredients. Microwave in two 5 minute increments until hot. Stir in-between.Sahuaro Cheese BallIngredients:2 packages cream cheese (softened)2 cups shredded cheddar cheese2-3 Tbsp Tigges Farm Sahuaro Dip Mix2 cups chopped pecansPulse in a food processor until well blended, 1 packages cream softened cream cheese, 2-3 Tablespoons Tigges Farm Dip Mix. Place 1 1/2 cups chopped pecans on a baking dish. Scoop cheese mix onto baking dish and work with hands to create a ball or log. Cover outside with 1/2 cup chopped pecans. Chill. Serve with a variety of crackers.
Warning: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.Storage of Honey: Raw honey such as this eventually crystallizes naturally because there is not enough water in honey to keep its simple sugars suspended. Hence crystals slowly form and honey solidifies. To re-liquefy, remove lid and warm your honey gently in a water bath or tighten the lid and let it run with a dishwasher load. Be mindful of the water temperature. If it gets too hot to touch, it is too hot for the honey. Do not microwave. Allow enough time to clarify and stir occasionally. For frequent use honey is best stored at room temperature. For long term storage prior to use keep in freezer. Allow honey to thaw at room temperature prior to using.