Disappear in Cognito Farm

Naturally Fresh foods inspire naturally fresh cooking. Recipes inspired by Cognito Farm produce are distributed to customers at the Bradford Farmers Market, Saturdays 8-Noon, October through June. To find a recipe, simply press the "control" key and the "F" key on your keyboard. Type in an ingredient and you'll find all the recipes posted that contain that ingredient. Or, scroll down the page for inspiration. Enjoy!
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Grapefruit Poppy Seed Salad Dressing Recipe
Traditional French dressing for fruit salad is made with fresh-squeezed grapefruit or lemon juice in place of the vinegar. This grapefruit version is mouth-watering when tossed with citrus and melons. Make sure to zest only the colored part of the grapefruit peel; the white pith is extremely bitter.

½ cup honey

½ cup grapefruit juice

¼ teaspoon grapefruit zest

Dash (1/16 teaspoon) freshly grated nutmeg

¼ - ½ teaspoon poppy seeds
Add all ingredients, except poppy seeds, to blender and process until dressing is smooth. Stir in poppy seeds and drizzle over fruit.
Makes 8 servings.
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Baked Grapefruit (for breakfast)

(1 serving)

1 grapefruit (we use pink grapefruit)

2 teaspoons butter or margarine

2 Tablespoons brown sugar

1 teaspoon cinnamon

2 maraschino cherries with stems
Cut grapefruit in half. Using grapefruit knife, cut sections and loosen fruit from shell. Dot each half with 1 teaspoon of butter. Sprinkle each half with 1 Tablespoon of brown sugar. Sprinkle 1/2 teaspoon of cinnamon over brown sugar.

Place in baking pan and bake in preheated oven at 350 degrees for 5 minutes, then broil until top is bubbly. Remove from oven and place in serving bowl and put a maraschino cherry in the center.
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Baked Grapefruit (for dessert)
Cut grapefruit in half. Using grapefruit knife, cut sections and loosen fruit from shell. Dot each half with 1 teaspoon of butter. Sprinkle each half with 1 Tablespoon of brown sugar. Sprinkle 1/2 teaspoon of cinnamon over brown sugar.

Place in baking pan and bake in preheated oven at 350 degrees for 5 minutes, then broil until top is bubbly. Remove from oven and place in serving bowl and put a maraschino cherry in the center.
3 red grapefruits
1 large orange
1 medium banana
1/3 cup orange- or lemon-flavored or regular pitted dried plums (prunes), coarsely snipped
2 Tablespoons orange liqueur (optional)
1 Tablespoon margarine or butter, cut in small pieces
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
Preheat oven to 450 degrees. Halve each grapefruit; cut a very thin slice from bottom of each half so grapefruit will sit flat. Use a grapefruit knife or other small knife to cut around the outer edge to loosen fruit from the shell. Cut between each segment to loosen it from membrane.

In a bowl, combine orange sections, banana slices, prunes and, if using, liqueur. Mound the orange mixture atop the grapefruit haves. Dot each half with margarine or butter. Combine brown sugar and cinnamon; sprinkle over fruit mixture. Place in a 3-quart rectangular baking dish. Bake uncovered for 12 minutes or until grapefruit is warm and topping is hot.
Serves: 6
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Kumquat Puree Preparation

Wash fruit, cut in half and remove seeds. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. To use frozen puree, first defrost it and drain the excess liquid before using.
Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats, pour in pie shell and chill in refrigerator for several hours.

Kumquat Refrigerator Pie

1 baked pie crust, 9 " (or make your own)
1 (8 oz.) Cool Whip whipped topping (or whip a pint of heavy cream with sugar to taste)

2/3 cup pureed Kumquats
1 can condensed milk
1/2 cup lemon juice

Whole Preserved Kumquats
syrup, for 4 quarts fruit
3 cups water
3 cups sugar
Prepare Kumquats: with a sharp knife cut slits (1/2 inch deep) at right angles on the blossom end. Cook slowly in water about 10 minutes or until tender. Drain and add to prepared syrup.
Boil syrup for 10 minutes in a separate container, add drained kumquats, simmer for 20 minutes (covered) and allow to cool (covered). Kumquats should be translucent.


Tropical Kumquat Cake
3 eggs
2 cups sugar
1 cup oil
1 tsp. cinnamon
1-1/2 cups chopped Kumquats
1 cup chopped nuts
1 20 oz can crushed pineapple (well drained)
3 cups flour
2 tsp baking soda
1 tsp salt
In a bowl, beat eggs, sugar and oil. Fold in dry ingredients and mix well.
Add chopped Kumquats, nuts and pineapple. Pour into greased and floured tube pan. Bake 1 hr and 15 minutes in a 350 degree oven. Cool, remove from pan.

Pepper Sauce for Greens
1 branch Thai bird peppers
1 used honey bottle or salad dressing bottle – it should have a top with a small “shaker” hole
white vinegar

Pluck peppers from branch and put into jar. Fill with vinegar. Refrigerate. The pepper flavor will get stronger over time. As the vinegar is used, add more. Peppers can be used over and over to flavor vinegar.
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Easy Frozen Okra
(use Okra all year long)
Wash and thoroughly dry okra. Trim and cut to the size you like to cook with. Pack in freezer bags and put in freezer. Use it as you would use fresh vegetables -- cook starting from the frozen state.
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Pickled Okra
4 or 4 1/2 pounds small okra pods
7 cloves garlic
7 hot peppers
7 tsp. dill seeds
1 qt. vinegar
1 c. water
1/2 c. pickling salt

Wash okra well. Drain and set aside. Place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2 inch head space; add 1 teaspoon dill seed to each. Combine vinegar, water, and salt in a large saucepan; bring to a boil and pour over okra. Screw metal bands on tightly. Process 10 minutes in a boiling water bath. Let pickles stand at least 5 weeks before opening. This is really hot. You may want to cut the amount of spices used.
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Okra and Tomatoes
(a classic Southern dish)
In a pot, sauté one diced onion in a little bit of oil and butter until tender
Add one pound tender okra cut into buttons
Add one can stewed tomatoes or diced tomatoes
Simmer at least 15 minutes. Season with salt and pepper. Serve hot.
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Grandma Williams Fried Okra

(use a cast iron skillet for this one)
Trim and cut into buttons one pound of okra
Rinse with water in a colander, then dump into a large bowl
Sprinkle 1/4 to 1/2 cup corn meal mix over okra and toss to coat.
Heat cast iron skillet to medium hot.
Add 4 Tablespoons vegetable oil and heat.
Add coated okra and distribute evenly around the bottom of the skillet. Let cook for 4-5 minutes until okra is dark brown. Flip okra to cook on other sides. A little will burn -- but they turn out to taste the best. When okra is tender and the corn meal is browned (it will fall off a good deal of the okra), season with salt and pepper. Fight over who gets the darkest ones.
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Top of the stove Okra Cornbread
(keeps your summertime kitchen cool)
1 pound of okra, trimmed and cut into 1/2" buttons
1 large green tomato (optional -- if you don't have one, add more okra)
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno pepper, halved and sliced -- seeds removed
2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil
Combine the okra, tomato, onion, garlic and jalapeno in a large bowl. In a separate bowl, combine the eggs, milk, salt and pepper. Pour the egg mixture over the vegetables and toss to thoroughly coat the vegetables. Gradually add corn meal until the egg and milk is absorbed and vegetables have been coated. This will be gooey and you'll wonder if you've ruined it. You haven't!
Heat the oil in a 10" non-stick skillet over medium-high heat. When the oil is hot, evenly spoon the mixture into the skillet and reduce heat to medium-low. Cover and fry for 10 - 15 minutes. Remove the lid and place a large dinner plate over the top of the skillet. You will turn the plate and skillet together so that the cornbread falls out, uncooked side down, onto the plate. Then, slide the uncooked side of the corn bread back into the skillet and continue cooking, uncovered for 5 to 8 minutes. Remove from skillet, cut into wedges and serve hot.
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Crispy Oven Fried Okra
1. Preheat oven to 400, coat baking pan with cooking spray.
2. Combine 2 cups cornmeal, 1 teaspoon each of salt, pepper & paprika in a bowl.
3. Whisk a single egg in a separate bowl.
4. Dip whole okra pods (one pound), individually in egg, then cornmeal, then place on baking sheet.
5. Roast 30 to 35 minutes, or until crisp and lightly browned.
6. Serve hot.
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Lemon tea
Cut lemon grass into 3-4 inch lengths (what ever fits in your pot). Using the butt of your knife handle, or a flat meat pounder – pound the bottom of the lemon grass (near the root) to bruise it and release the lemon flavors. Put it all in a pot, add water and boil for several minutes. Let steep to extract lemon flavor. Use at full strength for marinade, as the liquid in lemon cake recipes, or dilute and sweeten for lemon “tea”.
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Perfect Hard or Soft Boiled Eggs
1. Start with week old eggs.
2. Place eggs in single layer in saucepan.
3. Cover with at least one inch of cold water over tops of shells.
4. Cover pot with lid and bring to a boil over medium heat.
5. As soon as the water comes to a full boil, remove from heat and let stand.
6. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
7. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
8. When cooked to desired level, drain off hot water.
9. Immediately cover with cold water and add a few ice cubes.
10. To serve Soft-cooked eggs: let stand in cold water until cool enough to handle.
11. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
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CHERRY TOMATO SALAD
1/2 lb. bacon or 1 1/2 tbsp. of bacon bits
2 pts. Cherry tomatoes, halved
1 lg. cucumber, peeled & diced
1 bunch green onions, chopped
1 or 2 tsp. garlic salt

1/2 tsp. black pepper
1 tsp. sweet basil
1/4 c. red wine vinegar
1/3 c. salad oil
Cook bacon until crisp (if using). Drain and chop. Combine bacon, tomatoes, cucumber and onions. Sprinkle with garlic salt, pepper and basil. Combine vinegar and oil. Shake well. Pour over salad, toss and serve.
Serves 6-8.
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Lemongrass Chicken, "Gai Sai Takrai"
This dish has a nice poetic name, as the three words of the name rhyme. Gai = chicken, Sai = added, Takrai = lemongrass. Those who don't like chili can always leave it out.

Ingredients (Ingredients in Green are available from Cognito Farm)

1 cup chicken, cut into bite sized pieces.
2 tablespoons of lime juice
2 tablespoons of fish sauce
2 tablespoons of chicken stock
1-2 teaspoon of freshly ground dried red Thai chilies
1 tablespoon of thinly sliced Thai chili peppers
1 teaspoon of sugar
4-5 kefir lime leaves, shredded
1 tablespoon of sliced shallot
1 tablespoon thinly sliced garlic.
2 tablespoons sliced fresh lemongrass
2 tablespoons diced yellow onion
1 tablespoon of spring onion (scallion/green onion), thinly sliced

Method.

Mix the lime juice and fish sauce, and marinate the chicken for about an hour.

Pound the lemongrass with a mallet or meat tenderizer, and then very thinly slice it.

Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilies and lemongrass, and stir fry until aromatic.

Add the chicken and marinade and stir fry until the chicken starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.
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HEIRLOOM TOMATOES WITH FRESH BASIL
Slice red ripe heirloom tomatoes and arrange on salad plate or serving platter
Place fresh basil leaf on each slices
Drizzle with olive oil and balsamic vinegar, a little kosher salt and freshly ground black pepper
Tomato storage tips:
Never refrigerate tomatoes. Keep them blossom side down on the darkest part of your kitchen counter. For best flavor, slice no more than 45 minutes before serving.
Basil storage tip:
Never refrigerate basil – when temps hit below 45 degrees, basil turns black. It’s still tasty, but not as pretty.
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GRILLED EGGPLANT WITH PEANUT SAUCE
2-4 Ichiban Eggplant, cut into 1/2 inch slices from stem end to blossom end – peeling optional
Salt to taste
1 tsp Sesame oil
1 tsp Olive oil
1 Clove Garlic, minced
1 Shallot (or onion), minced

1/4 tsp Crushed red pepper flakes
1/4 Cup Natural crunchy peanut butter
2 tsp Soy sauce
1 tsp Honey
2 tsp Lemon juice
Olive oil for brushing eggplant

Prepare barbecue, broiler or stove top grill pan
Simmer sesame and olive oil in small saucepan and sauté garlic, shallot, and the red pepper flakes until vegetables are soft. Add the peanut butter and cook, stirring often, for one minute. Add the soy sauce, lemon juice and one cup of water. Bring the mixture to a boil until it starts to thicken, then season with salt (and pepper) to taste. Simmer while sauce thickens.

Brush the eggplant with olive oil and grill on all sides until just cooked. (About 7-8 minutes) Serve eggplant on plate with peanut sauce over it.

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Hasta La Pasta Spaghetti Squash and Roasted Seeds
Serve cooked squash with sauce or chilled in salads

Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut before cooking? You can do it either way – here are the pros and cons of each.
Cutting Up Spaghetti Squash
Advantages to cutting the spaghetti squash up before cooking: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. Be really careful!


Method: Just get in there and cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.

Bake rind side up about 30-40 minutes at 375 F.
Microwave 6-8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so

Separate strands by running a fork through in the “from stem to stern” direction.
Cooking Spaghetti Squash Whole
Advantages to cooking the squash whole: It’s easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you’re microwaving it, or you may end up with a “Squash Explosion”.)

Bake about an hour in the oven at 375 F
Microwave 10-12 minutes, then let stand for 5 minutes or so afterwards to finish steaming
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8-10 hours).

When done, cut open “at the equator”, remove seeds and pulp (I use tongs and an oven mitt - it is HOT) and separate strands with a fork.

Roasting Spaghetti Squash Seeds:
Preheat oven to 350 F. (or 250 F: see below for lower slower method).

1) Clean the pulp off the seeds, and dry with towels.

2) If desired, toss with a little olive or other oil.

You only need enough to barely coat, otherwise, they will be greasy. Add salt and any kind of seasoning you want - garlic powder, Cajon seasoning, dried chili powder, or whatever sounds good to you!

3) Cover a baking sheet with parchment paper and spread the seeds out in one layer.

Bake for 3-5 minutes, until seeds just start to color and are fragrant. If you roast the seeds at 250 degrees F., you don't have to watch them as carefully. It takes about 45 -60 minutes.

Spaghetti Squash Storage Tip
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 and 60 degrees, and will last up to six months this way. If you have a room in your home that isn’t well-heated, maybe you can use some space in it as a “root cellar” to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the other hand, spaghetti squash will keep several weeks at room temperature.
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Roasted Patty Pan Squash
A healthy alternative to roasted potatoes.
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
1 and a 1/2 pounds fresh Patty Pan Squash, cut into one-inch chunks
2 Tablespoons Extra Virgin Olive Oil
1 medium clove garlic minced or pressed
1 Tablespoon fresh chopped herbs (good choices are parsley, rosemary, sage, thyme, chives, scallions)
salt and pepper to taste
1. Heat oven to 425 degrees F, with the oven rack in the lower-middle part of the oven.
2. Toss Patty Pan Squash in EVOO, garlic, salt and pepper to coat. Place on a cookie sheet and bake until lightly browned and tender.
3. Sprinkle with fresh chopped herbs. Serve hot.
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Fried Green Tomatoes
An indulgent way to savor tomatoes.
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
1 Green tomato per person, peeled and sliced into ¼” to 3/8” rounds
Seasoning salt and pepper to taste
Self-rising cornmeal mix
¼ cup canola, or other high smoke-point cooking oil
1. Sprinkle tomato slices with seasoning salt and pepper.
2. Toss in bowl with corn meal mix to coat.
3. Heat large skillet. When the pan is hot, add the oil. When the oil is hot, carefully place the tomato slices in the pan. Allow to cook until mahogany-brown (about 5 minutes). Turn and cook the other side to dark brown. Drain on paper towels. Serve hot.
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Scarborough Fair Focaccia Bread
Are you going to Scarborough Fair?
Parsley, sage, rosemary and thyme
Remember me to one who lives there
For once she was a true love of mine
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 1 Hr
2 3/4 cups all-purpose flour – or for a healthier version, substitute one cup AP flour for whole wheat flour; or 1/3 cup oat bran and 2/3 cup whole wheat flour. Best with at least 1 and 3/4 cup AP flour
1 teaspoon salt – so it doesn’t taste “flat”
1 teaspoon white sugar – this is for the yeast to feast upon. Without this sugar they cannot make digestive gases that make the bread rise – those “air holes”
1 tablespoon active dry yeast
2 cloves garlic minced fine
1 bunch Scarborough Fair herbs chopped fine – any fresh herbs you like – strong herbs ¼ cup, milder herbs ¾ cup
8 olives chopped (optional)
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 pinch Kosher salt (optional)
1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic, herbs, black pepper and olives if your using them. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Cover and let rise while the oven preheats to 450 degrees F (230 degrees C).
4. Brush top with olive oil. Sprinkle with Kosher salt. Optional thin sliced fresh tomato on top of olive oil, but under salt.
5. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
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Crunchy Corn Relish
A flavorful way to jazz up a plate or a salad.

PREP TIME 10 Min
COOK TIME 0 Min
READY IN 10 Min
1 cup fresh corn kernels (about 2 small ears)
1 cucumber OR ½ a small jicama, peeled and diced fine
2 scallions or bunching onions, sliced thin
Juice of 1 lime
Combine all ingredients and season to taste with salt and pepper.
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Yogurt Vegetable Salad
A clean, fresh tasting salad.
PREP TIME 10 Min
COOK TIME 0 Min
READY IN 10 Min
2 cups plain non-fat yogurt
1 large cucumber, peeled, seeded and chopped to ½ inch cubes
3 Tablespoons finely chopped fresh mint leaves, and extra leaves for garnish
1 cup canned chickpeas – drained and rinsed
1 cup halved cherry tomatoes
1. In a medium bowl, stir yogurt, mint and salt to taste.
2. Stir in cucumber, chickpeas and tomatoes.
3. Garnish with mint leaves.
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Grilled Summer Squash & Ichiban Eggplant
A healthy side for steaks and burgers.

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
An assortment of zucchini, yellow crookneck and patty pan squash, as well as Ichiban Japanese Eggplant. One per person.
1. Slice lengthwise into ½ inch wide slices
2. Brush lightly with oil
3. Cook on the grill until tender
4. Season with salt and pepper or fresh chopped herbs

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Gazpacho
Refreshing!
PREP TIME 15 Min
REFRIGERATOR TIME 4 Hours
READY IN 4 Hours, 15 Min
2 cloves garlic, crushed
2 slices bread – broken into bits
1 cucumber, sliced
½ green pepper, diced
½ cup water
¼ cup olive oil
2 pounds ripe tomatoes (about 2 medium), chopped
¼ cup onions, minced
¼ cup pimiento, diced
1 teaspoon salt
black pepper to taste
2 Tablespoons wine vinegar
2 to 3 cups clear vegetable stock or chicken stock
½ cup fresh chopped mixed herbs – chives, parsley, basil or tarragon
1. Combine first 6 ingredients and chill for 3 hours.
2. Add next 4 ingredients and blend in blender or food processor.
3. Chill 1 hour.
4. Before serving, mix in vinegar, cold stock and herbs.
For added texture, flavor or color, garnish with additional chopped green pepper, cucumber, celery, garlic croutons or lime slices.
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Medallion Stir Fry
A colorful side, or base for a main dish.
PREP TIME 10 Min
COOK TIME 7 Min
READY IN 17 Min
1 Ichiban Japanese eggplant, peel lengthwise leaving stripes of purple peel and slice into ¼” medallions.
2 Yellow crookneck squash, sliced into ¼” medallions.
2 hot or sweet banana peppers, seeded and sliced into ¼” medallions.
10 snow peas, strings removed
15 Blue Lake green beans, strings removed, cut into small medallions
¼ cup fresh basil sliced thin.
1 clove garlic, sliced or minced (optional)
1 sweet onion, sliced thin (optional)
2 teaspoon soy sauce or stir fry sauce or hoisin sauce
2 Tablespoons canola oil for stir frying.
1. Heat wok or large non-stick frying pan
2. When hot, add oil, Blue Lake green bean buttons, garlic and onion. Cook about 1 minute.
3. Add Ichiban, crookneck, pepper medallions and stir fry 5 minutes, until tender.
4. Stir in sauce of your choice
5. Add snow peas and heat through, about 30 seconds
6. Remove from heat, plate and top each serving with a generous amount of thinly sliced fresh basil.
Turn this dish into the base for your main course by topping each portion with cooked hot or cold sliced beef, pork, chicken, tofu or fish before the basil finale.
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Baba Ganoush
(just another fun thing to do with Italian or Japanese eggplant)

1&1/2 lb Eggplant -- use any variety
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
-- (optional: substitute
-- yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.