The Depot Farm

  (Corfu, New York)
Growing good food, Naturally!
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Garlic Broccoli

 This makes a great side dish or main meal!

1 lb broccoli florets

1 medium onion - coarsely chopped

4-5 cloves garlic - crushed

1 tablespoon soy sauce

dried basil

sesame seeds

Steam the broccoli and onion about 5 minutes. Add to pan with garlic and soy sauce. Sprinkle with sesame seeds; shake liberal amount of basil over ingredients and mix well to coat. Cook on high heat (stir fry) about 3 minutes and serve.



Here's a simple recipe for vegan chili; cook it in a slow cooker 6-8 hrs on low for the best flavor! Simply mix the following ingredients together and cook:

1 can black beans, drained

1 can kidney or great northern beans, drained

1 can crushed tomatoes with the liquid

1/2 cup each:

   chopped red peppers

   diced onion

   chopped celery

   canned corn

1 cup vegetable stock

Season with oregano, basil, cumin, garlic and chili powder to taste. (you can add 2 vegan paddies cooked and crumbled to the chili mixture if you want the look and texture of a ground beef chili). Enjoy!





















Spinach and Kale

  This recipe is a good side dish or stand alone meal!

Cook 1/2 chopped onion, 1 medium pepper (sliced thinly), and halved green olives in veggie broth until tender; add a handful of fresh spinach leaves and a handful of chopped kale to the pan and cook until greens have wilted. Season with a little cumin and oregano, toss well and serve warm. Enjoy!


Pumpkin Apple Treat

As fall approaches and the kids go back to school, here's a treat to make for after school or desert. Enjoy!

Pumpkin Apple Treat 

Put 1/2 can pureed pumpkin or 1 cup fresh puree, 2 peeled apples (chopped into pieces); 1 teaspoon each of cinnamon and nutmeg; 1/4 cup raisins and 2/3 cup apple or orange juice in blender and mix till smooth. Heat on medium stove till warmed through. Place in bowls and serve with vanilla cookies!


Banana Nut Wraps

Here's an easy breakfast sandwich to have at home or on the go!

  Thinly slice a banana and spread almond butter or your favorite nut spread on the slices; place in a double layer of romaine or iceberg lettuce and roll like a burrito. Make two or three of these wraps, add a drink and you have a healthy snack or breakfast to go! 


Green Beans and Leeks

  All you need for this recipe is 1 quart fresh green beans, 2 medium leeks, some fresh dill and some almonds. Wash and trim the leeks; cut length-wise into strips about the length of the green beans. place whole green beans and the leeks into a sauce pan; add enough water to saute them and prevent burning; cook on medium heat about 5 -7 minutes until leeks are tender. Drain and arrange on platter adding some almonds and dill ferns to the top. Garnish with fresh parsley and pansy flowers. Enjoy! 

Bean Wraps

  Today's recipe is easy to make. Cook some chopped onion and red pepper in a little vegetable broth until tender; add black beans and continue heating until beans are warmed through. Turn off heat and season with basil, oregano, chili pepper and parsley. Wash a butterhead lettuce under cold water and separate leaves. Set two(2) leaves together and place a spoonful of the bean mixture in the center; roll the leaves and beans into a burrito; folding sides as you roll. Arrange on a plate dressed with fresh strawberries and asparagus spears topped with almonds. Yum!

  If you want a cold salad without the lettuce, just mix in bowtie pasta in place of the butterhead lettuce and chill.


Fruit And Veggie Salad

  This is a salad I like to make to have when I'm out in the field all day!

  • 1 can drained fruit cocktail
  • 1/4 cup each finely cut onion, celery, red pepper and mixed nuts ( I use pecans, pumpkin, sunflower seed)
  • 1/8 cup raisins
  Cook veggies in a pan with a little vegetable stock about 5 minutes until softened. Add nuts and raisins, allow to cool. Pour fruit cocktail into veggies and mix well. Put mixture into covered containers and place in fridge. Place a container in a cool pack along with your favorite cold drinks and your ready to go!

Asparaus and Sweet Potato Salad

  This recipe is great looking and great tasting. Serve it warm or chilled. Enjoy!

  • 3 or 4 kale leaves cooked and chopped; center spine removed.       
  • 1 sweet potato cooked, skinned and cut into cubes
  • 1/2 can chickpeas
  • 1/2 can artichoke hearts, chopped
  • 4 or 5 asparagus, trimmed and cut into 1 in. pieces
  • 1/2 stalk celery, cut thin
  • 1 or 2 slices red  onion, cut in half
  • basil and oregano seasoning
Mix all ingredients in a bowl and toss lightly. Heat in microwave till slightly warm or serve cold.

Chickpeas and Spinach Salad

Enjoy this salad alone or as a side dish!

  • 1/2 can cooked spinach
  • 1/2 can chickpeas
  • 1 teaspoon cumin
  • 2 cloves garlic
  • 1 slice onion cut into small pieces
  • 1/2 cup cooked whole grain pasta
   Combine all ingredients except pasta in a pan and heat on medium until warmed through. Add pasta and mix well. Serve warm.

Chickpea and Spinach Soup

  A easy, great tasting soup!

  • 1/2 can spinach
  • 1/2 can chickpeas
  • small carrot, onion and celery chopped fine
  • 1/2 can diced tomatoes
  • 1/4 teaspoon each basil, oregano, tyme, rosemary, garlic
  • 11/4 cup vegetable stock
  • 1 cup water
Combine ingredients and simmer for 1/2 hour or until veggies are tender. Serve with fresh salad and Italian bread!

Apple Ginger Snack

  Today's recipe is a spicy and naturally sweet pick-me-up for a healthy snack!  

  • 1 cored apple, sliced into 1/4" pieces (leave skin on)
  • 1 tablespoon fresh ground ginger root
  • 1 tablespoon ground cinnamon
  Mix ingredients together in a sauce pan; cook on medium heat until apples are soft. (Add enough water or apple juice to pan to keep from sticking and burning.) Transfer onto a plate and enjoy with raspberry or herbal tea!

Asparagus Artichoke Sandwich

Today's recipe is for an open faced sandwich.

  • 1 bunch asparagus - cut into 2 inch pieces
  • artichoke hearts - drained and cut into quarters
  • red onion - sliced and separated into rings
  • 2 teaspoons lemon juice
  • 2 tablespoons fat-free Italian dressing

Combine all ingredients in a bowl; mix well; let marinate 2 hours. Heat oven to 450 degrees; spread mixture on foil covered baking sheet and roast for 12 - 15 minutes until asparagus is cooked. Place cooked veggies back into the bowl and allow to cool. Serve cooled mixture over a slice of toasted whole wheat bread. Garnish with orange slices.



Bean Soup

  A great bean soup for a very cold day!

3/4 cup dry beans

1 can chopped tomatoes

3/4 cup diced onions

1/2 cup uncooked rice

1 cup chopped celery

1 cup chopped carrots

4 cups vegetable stock/broth


  • Rinse beans, cover with water in a pot, bring to a boil 2 minutes, remove from heat, cover and set aside for 1 hr
  • In a larger pot, cook onions in a little oil till translucent (about 3 -5 min)
  • Add 4 cups broth
  • Drain beans, rinse, add to onions and broth, bring to boil, then simmer covered on low about 2 hrs till beans are tender
  • Add can of tomatoes (including the liquid) and 1/2 cup rice to mixture, cover and simmer another 30 min.
  • Now add chopped veggies and cook covered an additional 30-45 min or until veggies are tender
  • Season to taste with a little oregano, basil, parsley, and salt and pepper

Serve with warm crusty bread.



Fruit Dressing

  After the long holidays of eating rich foods and deserts I don't normally indulge in;  I like to go back to eating healthy, natural foods. One of my favorites is a simple salad with fruit dressing. Mix lettuce with chopped veggies and add pineapple chunks, orange slices or any "soft" fruit. For the dressing, blend or puree 2 tablespoons of orange or cherry juice with 1 ripe banana till smooth. Pour over salad mix. This method works well with almost any fruit! Use blueberries or cranberries for a more tart dressing; raspberries or pear slices for sweeter version. With no added sugar or oil needed, this dressing light on fat and empty calories. A great little "pick me up" meal in winter!
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