August Farm Fresh Recipes
Date Published: August 21, 2020
Farmers are the backbone that make Dutchess County one of the richest agricultural experiences in the Northeast. We’re excited about our series of monthly spotlights where we share recipes that showcase in-season, farm-fresh ingredients. This month we’re featuring summer tomatoes and cold-pressed sunflower oil! Shop local products and create memories with loved ones while cooking meals at home with fresh ingredients.
Burrata & Heirloom Tomatoes
Submitted by Fishkill Farms in Hopewell Junction
Why this is a great recipe highlighting tomatoes: The summer tomatoes are the star of this recipe! Sometimes it pays to keep it simple and really tasting the fresh ingredients.
INGREDIENTS
- 8 oz ball of burrata
- 2-3 heirloom tomatoes
- Hudson Valley Cold Pressed Oils Sunflower oil
- Reduced balsamic vinegar
- 10 fresh basil leaves, chiffonade
- Sea salt
DIRECTIONS
- Cut the burrata in 1/2 to make "open faced"
- Cut the tomatoes into 1/4 the tomatoes into 1/2 moon sliced and arrange around the burrata
- Drizzle generously with oil, vinegar, and salt
- Sprinkle with fresh basil
- Served as is or with fresh baguettes or toasted peasant bread form Katie Rose Bakery
Dairy Free Coconut Chocolate Chip Ice Cream
Submitted by Hudson Valley Cold Pressed Oils in Pleasant Valley
Why this is a great recipe highlighting sunflower oil: It's ice cream that can be enjoyed by all, because it’s vegan and dairy free! Love the flavors of a classic Almond Joy bar? Then this recipe is for you!
INGREDIENTS
- 2 cans coconut milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 -1 cup dark chocolate chips
- Pinch of salt
- 1/4 cup cold pressed sunflower oil
DIRECTIONS
- Place the bowl of your ice cream maker in the freezer the night before.
- Whisk together 1/2 cup of coconut milk and cornstarch until well mixed. Set aside. Place a medium sauce pan over medium heat and add remaining coconut milk, granulated sugar, and salt, stirring until the sugar has completely dissolved. Add milk/cornstarch mixture and bring to a boil. Once coconut milk is boiling stir continuously for 2 minutes, until thick and cornstarch is completely cooked. Remove from heat and add the vanilla.
- In a large bowl create an ice bath with ice, water and salt. Place a smaller bowl inside of it.
- Transfer mixture to the smaller bowl sitting in the ice bath. Stir the mixture until it starts to cools. Then blend the Sunflower oil into the mixture and whisk thoroughly to incorporate the oil. Set the bowl in the fridge for a few hours or even over night to chill. Then pour it into an ice cream machine. You should have ice cream in approximately 15-20 minutes. Add the chocolate chips when the ice cream has reached your desired thickness. You may need to mix in with a spoon or a rubber spatula.
- Add desired toppings to your ice cream – toasted coconut, chopped nuts, you name it!
Simple Summer Fresh Veggie Salad
Submitted by Z Farms Organic in Dover Plains
Why this a great recipe highlighting fresh produce: Cherry tomatoes and cucumber create a nice background and bell pepper adds the final zing!
INGREDIENTS
- 1 pint cherry tomatoes cut in half
- 1 1/2 cups Kalamata olives
- 3 artichoke hearts, quartered (12 pieces)
- 1 orange bell pepper chopped
- 1/2 cucumber, chopped
- 1/2 red onion, chopped
- 1 avocado, chopped
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 tsp oregano
- Salt and pepper to taste
DIRECTIONS
- Place all ingredients into a large salad bowl. Mix together well until the avocado breaks down a bit and the olive oil and lemon juice are incorporated. You can serve this immediately or after it's chilled for a bit. Enjoy!
