Asparagus and chives are both perennial crops at Terhune Orchards and available in early spring. The fresh taste adds to this satisfying omelet. … [Read more...]
Asparagus Risotto
Risotto is a Northern Italian dish which, like a hearty bowl of soup, can be served on its own as a meal. This version, packed with springtime herbs and tender bite-sized pieces of asparagus, would also be perfect alongside roast leg of lamb or Easter ham.serves 8 … [Read more...]
Baked Pepper Casserole
Adapted from "Naples at Table: Cooking in Campania" by Arthur Schwartz, with a few of our own adjustments. … [Read more...]
Braised Swiss chard and cannellini beans
Long time Terhune Orchards Apple Corps red shirt, Stacey, shared a recipe she often uses with our swiss chard. Its a hearty one dish recipe with plenty of flavor. … [Read more...]
Broccoli Slaw
This is a great way to use the whole broccoli. Enjoy the florets in one recipe and the stalks in this crunchy, creamy, colorful slaw. stalks from 1 head of broccoli 1 large carrot 6 radishes 3 scallions, sliced thin 1 Tbsp. apple cider vinegar 1/2 tsp kosher salt 2 tsp granulated sugar 1/2 cup mayonnaise Using a box grater or a food processor with the shredding attachment, grate the broccoli, carrot and radishes. Combine them in a bowl and add the sliced scallions, vinegar, salt, sugar and mayonnaise. Gently fold to combine. Refrigerate until you are ready to serve. … [Read more...]
Butternut Squash and Apple Soup
Caramelized Beets & Red Onions with Oranges, Pine nuts & Blue Cheese
adapted from the Hay Day Country Market Cookbook by Kim Rizk serves 4 as an appetizer or salad course … [Read more...]
Cider Scalloped Potatoes
Cider-Glazed Carrots
Corn Gazpacho
This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 3 cups fresh corn kernels 2 medium sized yellow pepper 4 large yellow beefsteak tomatoes 2 shallots, peeled chopped ½ cup sherry vinegar 4 Tbsp. extra virgin olive oil kosher salt, to taste Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches to combine the corn, tomatoes, peppers, shallots and vinegar. With the blender running, add the olive oil in a slow steady stream through the opening in the blender lid until the soup has a smooth consistency. Served chilled. … [Read more...]
