Recipes
At Waterman's Farm Market, we LOVE good food! We believe that meals created with quality produce is one of the best ways to bring people together. No matter if it is family gatherings or a company cookout, if you are known for preparing and serving good food to the guests, people will come together.
Good food has always been a way for people to remedy issues between one another, it is a way of celebrating the special times in life as well as coming together to support each other during the difficult times. By making good food you can overcome issues with health, emotion and general well being.
Grand Prize Winner
of Waterman’s Farm Market
Strawberry Fiesta Cooking Contest
Grandma’s Strawberry Rhubarb Cobbler
Marcella Champion
Fruit Filling:
1 ¼ cups sugar
2 tablespoons cornstarch
½ teaspoon nutmeg
½ cup water
½ cup orange juice
2 tablespoons butter
3 cups rhubarb, washed and cut into 1” pieces
3 cups Waterman’s strawberries, washed and hulled
Biscuit Topping
¼ cup shortening
2 tablespoons butter
¼ cup sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
½ cup coconut
1 whole rind of an orange, grated
Preheat your oven to 350 degrees.
In a saucepan, combine sugar, cornstarch and nutmeg.
Then add orange juice, water and butter.
Cook over low heat, stirring constantly, until mixture boils and sugar is dissolved.
Then add strawberries and rhubarb. Pour into 9 X 13 baking dish.
Blend together the shortening, butter and sugar.
Sift flour with baking powder and salt and use fork to blend in butte mixture.
Then add milk, coconut and orange rind.
Roll out and cut into strips and place on top of fruit mixture.
Bake until dough is well done.
Note: Cobbler is also good with or without the coconut.
Chilled Strawberry Soup
2 pints fresh strawberries
1 1/2 teaspoons instant tapioca
1 cup orange juice
1 tablespoon lemon juice
dash of cinnamon
dash of allspice
1/2 cup sugar
1 teaspoon grated lemon rind
1 cup buttermilk
1 lime -- thin sliced
additional sliced strawberries
Process strawberries in blender or food processor until strawberries are pureed.
In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently.
Remove from heat. Add sugar and stir until sugar dissolves.
Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup garnished with lime slices and sliced strawberries.
Strawberry Fiesta Salsa
1 pint fresh strawberries -- hulled and sliced
1 sweet red pepper -- medium-sized, seeded, diced
1 green bell peppers -- medium-sized, seeded, diced
1 yellow pepper
1 can Red Gold diced tomatoes
1 Anaheim pepper -- large-sized, seeded, chopped
1/4 cup finely chopped cilantro
1/2 cup honey
1/2 cup fresh lemon juice
1/4 cup orange juice
1 teaspoon crushed dried red chili pepper
1 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients; mix well. Refrigerate overnight to allow flavors to blend. Serve over grilled chicken or fish.
Chocolate Strawberry Shortcake
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 1/4 cups whipping cream
1 teaspoon vanilla
1 egg -- beaten
16 ounces ricotta cheese
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1 pint fresh strawberries -- sliced
In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal.
In another bowl, combine cream, vanilla and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8-or 9-inch round cake pans.
Bake at 425F for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool.
Stir together ricotta cheese, sugar, vanilla and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.
Corn Freezing Instructions:
Enjoy Watermans Farm Fresh Corn all year long. You'll be glad you did when Thanksgiving rolls around and you can serve this delicious corn.
Here's a really easy way to freeze corn, using the microwave:
1. Using a sharp knife or corn cutter, remove the kernels from the corn cobs.
2. Place the corn in a microwave-safe dish and microwave for about 1 minute per pound of corn. (Add a bit of butter before microwaving if you wish).
3. Place the corn in plastic bags and seal securely. Place the bags in an ice water bath for at least 10 minutes before placing them in the freezer, laying packages flat to speed freezing.
Grand Prize Winner of the 2006 Waterman's Farm Market
Corn Festival Cooking Contest
Creamy Corn and Potato Parmesan
Chef Michael Gilson
2 ears of Waterman’s Farm Market Sweet Corn
3 pounds of Yukon Gold Potatoes
2 quarts heavy whipping cream
2 pounds freshly grated Parmesan Cheese
4 Tablespoons Roasted Garlic Pepper
4 Tablespoons Kosher or Sea Salt
Preheat the oven to 450 degrees
Pour heavy Whipping Cream into a large mixing bowl.
Thinly slice the potatoes and quickly put them into the mixing bowl with the cream
Boil the ears of corn in a large saucepot, until tender. Shave the corn off of the cobs and set to the side.
Mix in Parmesan cheese into the potatoes.
Lightly coat a small casserole dish with non-stick spray.
Begin to make layers of the potato, covering the bottom of the pan. Press down tight to make the extra air escape.
Compress the potato 2 layers thick.
Next, add all the corn, making a layer of top of the potatoes. Add roasted garlic pepper and salt and repeat layers of potatoes until all the potatoes are gone and compressed tight.
Bake approximated 1 hour.
Serve either at room temperature, or heat at 350 degrees in the oven until warm.
Pumpkin Cooking Suggestion:
Select a pie pumpkin that will fit in your crock pot. Wash the pumpkin. Remove the stem if it won't fit in the crock pot. Place the whole pumpkin in the crock pot and cook on High for one hour. Turn temperature to low and cook for three or four more hours until the pumpkin is fork tender. When pumpkin has cooled, it is very easy to remove the seeds and scoop the pulp from the pumpkin shell. Use in recipes that call for fresh or canned pumpkin.
The following is a list of links to outside websites and recipes which we feel you will enjoy. If you would like to see a website for recipes added, please contact us with the information.
| Link | Description |
| Epicurious.com | The world's greatest recipe collection. Online home of Gourmet and Bon Appetit magazines. Featuring recipes, menus, chefs, wine, drinks, cooking demos, ... |
| Recipesource.com | Browse or search an large archive collected from a variety of Usenet newsgroups and mailing lists.... |
| Foodtv.com | Food Network is a television network and website devoted to all things food: Sharing recipes, video demonstrations, celebrity chefs and hosts, ... |
| TopSecretRecipes.com | Make brand-name products at home with common ingredients. New recipes every month. Site includes message... |
