Springdale Farms - Farm Fresh Recipes



Welcome to Springdale Farms Fresh This Month Farm Fresh Recipes Special Events Parties and Hayrides Educational Events The Cornmaze Pies, Pies and More Pies History of the Farm Email Us Sign Up For Our Newsletter Hours Directions	Easy to make, delicious to eat! So you just went shopping and now you need some tasty ideas on what to make? Here you'll find some delicious recipes for produce and vegetables currently in season. These recipes are so easy that anyone can make them. Peach Crisp Ingredients 1 pouch of oatmeal cookie mix (approx 1 lbs) 6 cups of sliced peaches (about 5 large peaches) 1/2 cup of cold butter Directions 1. Heat oven to 375°F. 2. In a large bowl, place cookie mix and cut in butter using a fork until the mixture looks like coarse crumbs. 3. Place peaches in an ungreased 8-inch square baking dish or 2-quart round casserole dish. 4. Sprinkle cookie mix over the peaches. 5. Bake 25-30 minutes or until topping is a golden-brown color. Serve warn or cool, top with ice cream or whipped topping. Basil Cherry Tomatoes Ingredients 3 pts cherry tomatoes (try tomatoberries for a sweeter flavor!) 3 tbs of butter 1 tb of dried basil (or 3 tbs of freshly chopped basil) Directions 1. Rinse, stem and pat dry the tomatoes. 2. In a large skillet, melt butter over medium heat. 3. Add basil to pan, cook and stir for 2 minutes. 4. Add tomatoes and cook, tossing them in the mixture, for about 5 minutes. Serve immediately, garnish with fresh chopped basil. Fried Okra Ingredients 10 pods okra (sliced in 1/4 inch pieces) 1 egg, beaten (substitute buttermilk for sweeter flavor!) 1 cup cornmeal 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon of garlic salt (optional) 1/2 cup vegetable oil Directions 1. In a bowl, soak sliced okra in egg (or buttermilk) for 5 to 10 minutes. 2. In a second bowl combine the cornmeal, salt, pepper and (optional) garlic salt. 3. In a large skillet heat the oil on medium-high heat. 4. Dredge okra in the cornmeal mixture and then place okra in hot oil. Stir continuously, but gently. 5. Reduce the heat to medium when the okra begins to brown and then cook until golden. 6. Set on a paper towel covered plate to drain excess oil. Serve immediately. You can also use a deep fryer for this recipe, as well as experiment with the breading. A 1:1 mixture of flour and bread crumbs works well and is a bit lighter than the cornmeal breading.
	© Springdale Farms 2009 \| 856-424-8674 \| Directions (Map Quest) 1638 South Springdale Road, Cherry Hill, NJ 08003

Farm Fresh Recipes

Easy to make, delicious to eat!
So you just went shopping and now you need some tasty ideas on what to make? Here you'll find some delicious recipes for produce and vegetables currently in season. These recipes are so easy that anyone can make them.

Peach Crisp

Ingredients
1 pouch of oatmeal cookie mix (approx 1 lbs)
6 cups of sliced peaches (about 5 large peaches)
1/2 cup of cold butter

Directions
1. Heat oven to 375°F.
2. In a large bowl, place cookie mix and cut in butter using a fork until the mixture looks like coarse crumbs.
3. Place peaches in an ungreased 8-inch square baking dish or 2-quart round casserole dish.
4. Sprinkle cookie mix over the peaches.
5. Bake 25-30 minutes or until topping is a golden-brown color.

Serve warn or cool, top with ice cream or whipped topping.

Basil Cherry Tomatoes

Ingredients
3 pts cherry tomatoes (try tomatoberries for a sweeter flavor!)
3 tbs of butter
1 tb of dried basil (or 3 tbs of freshly chopped basil)

Directions
1. Rinse, stem and pat dry the tomatoes.
2. In a large skillet, melt butter over medium heat.
3. Add basil to pan, cook and stir for 2 minutes.
4. Add tomatoes and cook, tossing them in the mixture, for about 5 minutes.

Serve immediately, garnish with fresh chopped basil.

Fried Okra

Ingredients
10 pods okra (sliced in 1/4 inch pieces)
1 egg, beaten (substitute buttermilk for sweeter flavor!)
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon of garlic salt (optional)
1/2 cup vegetable oil

Directions
1. In a bowl, soak sliced okra in egg (or buttermilk) for 5 to 10 minutes.
2. In a second bowl combine the cornmeal, salt, pepper and (optional) garlic salt.
3. In a large skillet heat the oil on medium-high heat.
4. Dredge okra in the cornmeal mixture and then place okra in hot oil. Stir continuously, but gently.
5. Reduce the heat to medium when the okra begins to brown and then cook until golden.
6. Set on a paper towel covered plate to drain excess oil.

Serve immediately. You can also use a deep fryer for this recipe, as well as experiment with the breading. A 1:1 mixture of flour and bread crumbs works well and is a bit lighter than the cornmeal breading.