The Depot Farm

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

Sesame Chicken

Today's recipe is sesame chicken. You will need about 1 lb boneless chicken breasts cut into 2-3 in. strips, 2 tbs soy sauce, 2 tbs flour and about 3/4 cup of sesame seeds. 

  • pour soy sauce into 9x13 baking dish
  • mix flour, sesame seeds and pepper to taste in a separate dish
  • dredge chicken strips in soy sauce and then roll into sesame mixture to coat
  • bake in same dish at 400 degrees for about 20 -25 min. until chicken is fully cooked and golden brown
  • serve over rice with steamed peas and cooked carrot slivers

Alternative Storage

  In addition to canning, freezing and drying; we like to "store" some veggies right in the garden. We usually plant leeks, turnips, carrots, daikon radishes and cabbages in a patch together (closely spaced) in late summer for winter harvest. After cold weather sets in we cover the area with loose straw (about a foot deep) to prevent the ground from freezing. We're then able to pull the straw and snow back and dig some fresh veggies all winter long. The root crops last until spring while the cabbages and leeks carry well into February. Mice and insect damage is very minimal and the crops seldom freeze.   There's nothing like "fresh dug" carrots when it is 20 degrees and snowing out.

  This method also works well with spinach, chard and kale but the time frame for picking is shorter. Or you can just leave the straw on all winter and get an early crop in spring before the ground is even workable!


Kale and Artichoke Salad

Here's a salad that tastes good cold or warm; or serve it as a side dish. Enjoy! 

  • 4 cups baby kale chopped
  • 1 cup cooked artichokes
  • Italian salad dressing
  • 3-4 leaves fresh basil chopped fine
  • 1/2 cup roasted red peppers cut into pieces

1) Steam kale until tender

2) Combine kale, artichokes and basil in a sauce pan: add enough Italian dressing to keep from sticking; and place over medium heat (about 5 min.) or until artichokes are warmed through. Stir occasionally.

3) Place onto serving dish and sprinkle with red peppers and serve.


Granola Bars

Easy to make oatmeal bars for lunches and snacks!  Takes about 15 minutes.

2 cups old fashioned oatmeal  (not instant)

1/2 cup chopped nuts

1/2 cup raisins

1/4 teaspoon cinnamon

1/4 cup maple syrup

1/4 cup brown sugar (optional- if you like sweeter granola bars)

Roast oatmeal and nuts in oven at 350 degrees about 10 minutes or till golden brown. Mix remaining ingredients; add roasted oatmeal and nuts and stir until well coated and blended. Pour into square baking dish (coated with non-stick spray); cover with wax paper and press mixture down firmly with your hand. Remove paper, refrigerate 2-3 hours

Take out, cut into bars and store in covered container in fridge with wax paper between layers to prevent sticking.

You can add cranberries, dates, dried cherries etc. to this mix; whatever you like. The bars stay together and hold their shape well.               Enjoy!


Turnip Salad

       Here's an great recipe using turnips and other fall crops. Enjoy!

2 turnips peeled, halved and sliced thin                                                        

2-3 red apples cored, unpeeled and cut into 3/4" cubes

1 med. celeriac peeled & grated

1/2 carrot  grated

1/2c chopped raisins

1/4c walnuts chopped

1/2c orange juice

1/2 c mayonnaise

 Place 1/4c orange juice in a bowl; add celeriac, turnips, carrots and apples; let mix marinate 10-15 min. Stir occasionally. Wisk mayonnaise with remaining orange juice until smooth. Pour over the marinated mixture. Add raisins and walnuts and mix well. Chill before serving.

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