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Recipes

Here are a few recipes from our farm! 

 

Quick Pickles

  • 1 lb cucumbers--any kind.
  • 1 tsp kosher salt
  • 1 tablespoon Wildfire Cider
  • 1-2 cloves of garlic, grated on a microplane
  • ½ inch piece of ginger, grated on a microplane
  • A few shakes of hot pepper flakes

 

Cut the cucumbers in half lengthwise. Place cut side down, and lightly bruise the cucumbers with the bottom of a glass (do not smash hard!) sprinkle with salt and set in the fridge for 10 min. Drain excess water, add the vinegar, ginger, garlic and pepper. Toss and serve. Keeps for about a week in the fridge.

 

Citrus Marinade

  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Juice and zest of 1 orange
  • 2 tablespoons citrus shrub--Blood Orange + Meyer Lemon, or Meyer Lemon + Green Coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked Spanish paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon kosher salt
  • 2 T olive oil
  • 1½ lb chicken thighs or breasts (or firm tofu)

 

Mix all the marinade ingredients together. Toss with chicken (or tofu) and marinate for 1-2 hours. Preheat oven to 425. Drain chicken, arrange on a parchment-lined baking sheet, and bake until done, 15-20 min.,depending on your oven.



Whole Apple Vinaigrette

We use a high-speed blender (like a Vitamix) to mix this together. You can also use a food processor but it will be a bit more broken and less blended. It will still taste great though!

 

  • ½ cup Apple Cider Vinegar (Our Original, Blood Orange + Meyer Lemon, and Tarragon + Anise Hyssop are all delicious!)
  • ¾ cup good olive oil
  • 1 large shallot
  • 1 tablespoon Dijon Mustard--we love Trader Joe’s or Amora
  • 1 small apple, peeled and chopped into hunks
  • Salt and pepper to taste

 

Blend all together in a blender or food processor. Makes about 1.5 cups



Garden Potato Salad

  • 2 lbs small red potatoes
  • 1 lb blanched asparagus, cut into ½” pieces
  • ½ cup Whole Apple Vinaigrette
  • 2 T chopped cornichons
  • 2 T chopped tarragon
  • 2 T chopped parsley
  • Salt and pepper to taste.

 

Simmer the potatoes until just cooked, 10-20 min depending on how big they are. Drain and cool slightly. Cut into halves or quarters and dress with the vinaigrette while still warm. Cool to room temp, then gently fold in the rest of the ingredients. Serve immediately, or refrigerate for up to 3 days, but bring to room temperature before serving.

 

A few variations:

Use green beans for the asparagus, capers + black olives for the cornichons, and marjoram or oregano for the tarragon. Use our Original Apple Cider Vinegar for the vinaigrette.

Or:

Use fresh fennel for the asparagus, oil-cured black olives for the cornichons, and extra parsley for a winter version. Use our Blood Orange + Meyer Lemon vinegar in the vinaigrette.



Basic Shrub Mocktail

  • 1 jigger shrub
  • Fresh fruit
  • 12 oz. sparkling water, plain or flavored (we love Spindrift!)
  • Sprig of herb

 

Muddle the fruit, add the shrub, add ice, top with sparkling water + garnish.

Here are some combos to get you started:

  • Ginger + Hibiscus Shrub, fresh limes, grapefruit sparkling water, sprig of mint
  • Plum + Vanilla Shrub, blackberries, sparkling water, sprig of thyme
  • Blood Orange + Raspberry Shrub, cranberries, lemon sparkling water, rosemary

 

Basic Shrub Cocktail

  • ½ jigger shrub
  • 1 jigger alcohol of your choice
  • Fresh fruit
  • 12 oz. Sparkling water
  • Sprig of herb

 

Muddle the fruit, add the shrub + alcohol of choice, add ice, top with sparkling water + garnish

Here are some combos to get you started:

  • Red Peach Shrub, blueberries, whiskey, sparkling water, fennel
  • Guava Limeade Shrub, mezcal, limes, basil
  • Meyer Lemon + Green Coriander Shrub, vodka, orange, fresh cilantro

 

Apple Cider Vinegar Health Tonic

  • 1T Apple Cider Vinegar, any flavor
  • 8 oz cool or warm water
  • Honey to taste (optional)
  • Slice of lemon or orange

Mix all together and sip--great as a wake-up or afternoon pick-me-up!

 

Little Apple Treats (Vegan) Applesauce Bread

This is a delicious tea bread, full of granola and chocolate. Great with a cup of tea, or for breakfast.

 

  • 1 cup (300g) unsweetened applesauce
  • ½ cup coconut yogurt, plain or vanilla (1-5.3 oz container  or 150g)
  • ½ cup (160g) maple syrup
  • ⅓ cup (60g) olive oil
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5g) apple cider vinegar
  • 2 cups (275g) all-purpose flour
  • 1 teaspoon (5.5g) baking soda
  • 1 tablespoon (13g) baking powder
  • ¾ teaspoon (3g) kosher salt
  • 1½ teaspoons (4.5g) apple pie or pumpkin spice mix
  • ½ cup (56g) Orchard Blend or Hill + Hollow Blend Granola
  • ½ cup (56g) chopped chocolate, pieces, or chocolate chips
  • Additional granola to top bread

 

Preheat oven to 350 degrees.

Whisk together the flour, baking soda, baking powder, salt and apple pie spice.

In a separate bowl, whisk together the applesauce, yogurt, olive oil, vanilla, apple cider vinegar and maple syrup.

Add the applesauce mixture to the dry ingredients and stir just until combined. Gently fold in the granola and chocolate chips. Don’t overmix.

Pour into two paper  6” x 2.5” x 2” paper loaf pans. Top with granola.

Bake for 35 min or until a tester comes out clean. Cool several hours or overnight and serve.

Pro tip--for a more even rise, portion the batter into the two pans, then freeze the batter in the pans overnight. Preheat oven to 350.  Bake the frozen batter for 45 min, or until a tester comes out clean.







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