We've asked the farmers and food makers, and even some of the artisans for recipes. Don't be afraid of Arugula - or Squash - or Blueberries. We'll give you some know how on how to turn your bag of produce and goodies into some delicious and succulent meals.
Recipes!
Spitted Barbequed Squash
Spitted Barbecued Squash
String small patty-pan/sunburst squash on spits, securing with long holding forks. Brush with melted butter and spin over hot coals about 45 minutes or until done, basting with butter occasionally.
From Ron and Pam Tamis at Rondriso Farms, every week at the Surrey Market, or Thurs-Sat at the farm until the corn is in, then every day, 8390 172nd Street, Surrey
Stuffed Sunburst Squash
Stuffed Sunburst Squash
4 Sunburst/Patty-pan squash
4 slices bacon, cooked crisp
1/2 cup onion, chopped
3/4 cup bread crumbs
1/2 cup milk
Cook squash in boiling salted water for 15 minutes. Drain and cool. From the stem end, cut a small slice; scoop out center, leaving 1/2 inch rim. Chop the squash which has been removed very finely. Sprinkle the squash cups lightly with salt. Saute onion in bacon drippings; add crumbs, milk, and reserved squash. Fill cups; sprinkle crisp bacon on top. Place in flat casserole dish; bake at 350 degrees for 35 minutes.
From Ron and Pam Tamis at Rondriso Farms, every week at the Surrey Market, or Thurs-Sat at the farm until the corn is in, then every day, 8390 172nd Street, Surrey
Sunburst Squash, Tamis Family Favorite Way To Do Them
Sunburst Squash, The Tamis Family Favorite Way to do Them
Cut off the two ends (green parts) of the squash. Chop up the rest into bite size pieces. Toss with olive oil and a bit of garlic. Sprinkle with salt and pepper. Roast in the oven (400 degrees) until soft and some are slightly browned. Enjoy.
From Ron and Pam at Rondriso Farms, every week at the Surrey Market, or Thurs-Sat at the farm, 8390 172nd Street, Surrey
Broccoli Salad - from Pam Tamis, Rondriso Farm, Surrey
Broccoli Salad
(One of our family favorites)
4 cups broccoli chopped
1/2 cup bacon cooked and chopped
1/2 cup slivered almonds
1 sweet onion chopped
1/4 cup raisins (optional)
1 cup mayo
2 tablespoons apple cider vinegar
4 tablespoons sugar
Combine broccoli, bacon, nuts or sunflower seeds, sweet onion and raisins. Stir to mix. Combine mayo, vinegar, and sugar. Add dressing to salad and mix.
Refrigerate until ready to serve. This salad is great the next day too...if any is left over.
From Ron and Pam Tamis at Rondriso Farms, every week at the Surrey Market, or Thurs-Sat at the farm until the corn is in, then every day, 8390 172nd Street, Surrey