RECIPES
Just for fun, we are including a few easy recipes for food we enjoy at the ranch throughout the year.
LEMONADE
This recipe is the one we use to prepare the lemonade which we sell at farmers’ markets. We also sell freshly squeezed lemon juice at the markets.
1 cup lemon juice
2/3 cup cane sugar
Dash salt
5 cups water
Mix well the lemon juice, sugar and salt in a pitcher. Slowly add water stirring constantly. More lemon juice or sugar may be added to taste. Enjoy!!
ROASTED PUMPKIN/SQUASH SOUP
So many different pumpkins or squash from Musquee de Provence to Texas Indian Moschata to Sweet Mama Kabocha as well as butternut can be used in this soup. Try different types or mix more than one together for great taste.
2 to 3 cups cooked squash (see below)
1 large onion peeled and cut into 1 inch pieces
4 cups chicken broth
Spices (see below)
2 Tbsp butter or margarine
Salt and pepper to taste
¼ cup sour cream or yogurt
To cook squash for the soup: Cut pumpkin or squash in half, clean out seeds and excess fiber, and place cut side down on roasting pan (do not add water). Roast at 350° F until soft, approximately 45 minutes to 1 hour. Scoop out cooked pumpkin and mash.
To make soup: Puree onion in a food processor until fine. Add squash, chicken broth, and spices (see below) and whirl until blended. Pour mixture into a soup pot or heavy bottomed pan and simmer over medium heat for 10 minutes. Add butter and stir until blended. Serve in bowls with yogurt or sour cream swirls on top. Try sprinkling roasted pumpkin seeds on top!
Vary spices to achieve a different taste each time:
¼ tsp cinnamon and ¼ tsp nutmeg or
½ tsp thyme and 1 tsp rosemary or
1 tsp chili powder and ½ tsp cumin
CITRUS AND AVOCADO SALAD
This is a free form salad. Amounts will vary depending upon the number of people joining you.
Oranges or grapefruit (or both)
Avocados
Lettuce (butterleaf lettuce works well)
Vinegar (try pomegranate or fig balsamic vinegar)
Olive oil (look for a bottle of extra virgin at your farmers’ market)
Freshly ground pepper
Pomegranate seeds (optional)
Arrange lettuce on individual plates. Cut citrus into segments and arrange in a pinwheel around the plate. Cut avocados into slices and arrange in between the citrus segments. Pour a small amount each of the vinegar and olive oil over the salad. Grind pepper over the top and garnish with pomegranate seeds if desired.