Recipes from
the Garden

 

We spend all spring tending the soil nursing our seedlings into the ground with the hope of a bounty of vegetables for our plates and freezers, and canning days during mid summer into fall.
We are curating some recipes here that feature the plants we are most often tending at the Anderson Urban Farm. 
Some of the recipes are new, and some harken back to the times when the Clough Valley was first settled.

If you have some of your own favorite recipes please send them to recipes@andersonurbanfarm.com and we will add them to this page. If you have some pictures of the final dish you created please send those as well. 

Thanks!
The Garden Chefs

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frozen cucumber salad

Frozen Cucumber Salad

Submitted By Pam Murphy

This is a recipe my mom used to make. It makes it easy to enjoy your cucumbers in the winter.  It’s also a great way to use up all those extra cucumbers from your garden.
 
Ingredients
2 quarts sliced, unpeeled small cucumbers
2 medium onions, sliced
1 Tbsp. salt
May double sauce
1 cup vinegar
1 1/4 sugar
Combine cucumbers, onions and salt.  Let mixture soak for 3 hours.  
In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. Cool.
Drain cucumbers and add to vinegar mixture.  Ladle into freezer containers and freeze.
When ready to use, defrost and serve chilled.
Yield 1 1/2 quarts

 

 

Benedictine

 Cool Refreshing Cucumber Spread

Cucumbers are so good for many cooling recipes during the heat of the summer. And they are not just for Salads.
Benedictine is one of those wonderful uses for Cucumbers. A very good sandwich spread that I had while growing up in Kentucky. My family had a farm in Petersburg KY and my Grandmother was a really good cook and had a wonderful garden that she used for many of our meals and for preserving for use later in the fall and winter.
She would make Benedictine in the summer and we would have it on white bread. Just a wonderful flavor and great for a light sandwich or if you had a tea you could serve this on small bread slices for your guests as well.

 

Ingredients

 1 8 ounce package cream cheese, softened

1 tablespoon mayonnaise or could use Miracle Whip

1/4 cup sour cream

1/2 cup finely chopped cucumber

1/2 cup chopped green onion

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon dill weed

Pinch cayenne optional

1 to 2 drops green food coloring

Instructions

Peel cucumber and split lengthwise down the middle.  Take a spoon and remove the seeds before chopping. Mix together the cream cheese, mayonnaise, sour cream, salt, pepper, dill weed and cayenne with a mixer.

Fold in the chopped cucumber, green onion and food coloring and mix with a spoon.  Makes about 1 1/2 cups.

Notes

Enjoy with your favorite crackers or make into sandwiches When making sandwiches, once you remove the crust, flatten the bread with a rolling pin before adding the spread.