Recipes by Margiana

There are three important things to remember when cooking:

1. Use fresh ingredients. Real, clean, healthy, fresh ingredients make all the difference. Your Rosasharn Farm share includes just such tasty produce.
2. Improvise. Don't worry about following a recipe- I never do, not even my own! If you don't have an ingredient just add something else or nothing at all. Be creative and try new things. Rosasharn Farm shares will have lots of variety each week to give you different cultivars of vegitable to eat raw and cooked.
3. Feel good. Know where your food is from, who grew it, and how it was grown. If you feel a connection to your food, having watched it grow out in the field on the farm, you will have a greater understanding and appreciation for it. So add some love to your food and feel good that you know its whole history..

Grilled Summer Squash Recipe

- summer squash and/or zucchini in 1/4 in slices
- 1/2 c olive oil
- 1/4 c balsamic vinager
- 2 cloves garlic crushed
- chopped fresh garden herbs such as basil and rosemary
- salt and black pepper to taste

Slice the squash. Heat the grill to medium. mix olive oil, vinegar,
garlic, and herbs. Brush squash with this marinade on both sides.
Sprinkle with salt and pepper. Flip squash after one side is golden
brown. Continue brushing oil on as needed. Serve hot or chilled.

Goat Milk Oaxacan Chocolate Ice Cream

- 2 1/2 cups goat milk
- 2 cups heavy cream
- 4 egg yolks (duck eggs best)
- 1 cup brown sugar
- 1/4 tsp salt
- 1 Tbsp ground cinnamon
- 3/4 cup melted dark chocolate
- 2 Tbsp baking cocoa powder

In a 2 quart saucepan bring goat milk, salt, and brown sugar to a
simmer, while whisking constantly add beaten egg yolks. Continue
whisking on very low heat until slightly thickened (about 5 minutes).
Remove from heat and add melted chocolate, cinnamon, and cocoa powder.
Mix thoroughly. Add cold cream, whisk and refrigerate at least 2 hours
or until ready to put in ice cream maker.
Note: if you do not own an ice cream maker you can put ice cream
custard in a plastic bag and put this bag into a bag of ice sprinkled
liberally with salt and shake until ice cream forms.

Gnocchi

- 2 lbs local potatoes, whole
- 1 1/4 c flour
- 3 fresh egg yolks from Rosasharn farm
- 1 Tbsp salt

Bake potatoes until soft. Scoop out of their skin while still hot and mash lightly. Add flour, salt, and yolks. Mix vigorously for less than 15 seconds to combine. Do not overbeat or they will be doughy. Roll out dough into a long floured snake and cut into 1" sections. Drop in boiling salted water and boil 2 minutes. Take out and saute or freez for later use. The key to this recipe is using fresh, rich yolks, which should be a deep orange color. Duck eggs have especially wonderful yolks.

Fresh Herb Butter Bisquits

- 2 c flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 6 Tbsp cold butter cut into pieces
- 2 Tbsp fresh chopped herbs such as basil, rosemary, sage, green onions or garlic
- 3/4 c milk

Combine dry ingredients and then cut the cold butter into the mixture until it looks like coarse cornmeal. Then add milk and mix until barely combined (do not overmix!). Plop large spoonfulls of dough onto a greased cookie sheet and bake at 400F until golden brown, about 15 minutes.

Chocolate Brownie Chili Cookies

- 12 oz bittersweet chocolate chips
- 1 stick butter
- 2 Rosasharn Farm fresh eggs
- 1/2 c sugar
- 1/2 c flour
- 1 tsp vanilla
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp dried ground chili from Rosasharn Farm
- 1/8tsp ground black pepper

Melt butter and chocolate over very low heat. Beat eggs, vanilla and sugar and add this to chocolate mixture once removed from heat. Then add dry ingredients and mix. Plop onto cookie sheet and bake a few minutes at 350F until outside is soft and inside is still gooey. mmmm.....

Salsa Fresca

- 1 lb of chopped fresh Rosasharn Farm tomatoes
- 1/4 cup finely diced fresh Rosasharn Farm onions
- 1 clove diced or crushed garlic
- 1 handful of chopped fresh Rosasharn Farm cilantro
- 2 finely chopped fresh Rosasharn Farm jalapenos
- juice of 1 lime
- pinch of salt

Combine all the fresh chopped raw ingredients. If milder salsa is prefered remove the seeds of the jalapenos and fry them before adding. Serve with tortilla chips or tacos.

Pumpkin or Winter Squash Cookies

- 2 cups flour
- 1/2 tsp baking powder
- 2 eggs from Rosasharn Farm
- 1 cup pureed pumpkin or winter squash from Rosasharn Farm
- 3/4 cup brown sugar
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground or fresh or 2 tsp candied ginger
- 1/8 tsp cloves

Combine dry ingredients and add to combined wet ingredients. Plop onto a greased cookie sheet and bake at 350F until puffed and golden. Let cool and top with maple cream cheese frosting if desired (mix: 4 oz cream cheese, 1 Tbsp butter, 1 Tbsp yogurt, 1/4 c maple syrup, and 1/2 tsp vanilla).