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Garden Fresh Recipes

Arugula and Parmesan Salad

I really don’t like a lot of Arugula, and I do prefer this recipe with the substitution. But this combination of flavors is really tasty.

1 lb. baby arugula (may substitute small spinach leaves, plus ¼ cup water cress for bite)
2 tablespoons fresh fennel leaves, finely chopped
2 chive blossoms, separated
4 oz shaved Parmesan cheese
2 tablespoons extra virgin olive oil
6 tablespoons hazelnut oil
2 tablespoons white balsamic vinegar

Mix arugula, chive blossoms and fennel in large bowl. Add ½ Parmesan cheese. Toss lightly, so as not to bruise leaves. Mix dressing and pour over greens. Top with remaining Parmesan cheese.


by Sandra Merrill

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Mint Garden Salad

2 large red bell peppers, seeded and chopped
2 large tomatoes, peeled and coarsely chopped
3 small zucchini, coarsely chopped
1 sweet onion (Vidalia type) peeled and very thinly sliced
6 cups mixed salad greens of choice
½ cup fresh spearmint leaves
5 tablespoons white wine vinegar
½ teaspoon salt
¾ cup extra virgin olive oil
¼ pound feta cheese

Toss peppers, tomatoes zucchini, and onion in bowl. In blender, whirl mint, vinegar and blender. Slowly drizzle in oil while motor is running. Pour dressing over veggies. Line large bowl with greens, mound veggies, and top with feta.

by Sandra Merrill

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Iced Parsley Soup

A great summer soup, served cold.

3 leeks, finely chopped
2 onion, finely chopped
2 tablespoons butter
1 small bay leaf
3 cups chicken broth
5 medium potatoes, peeled and sliced
3 cups heavy cream
1 tablespoon Worcestershire sauce
Salt & pepper to taste
2 cups chopped parsley
1 cup chicken broth

Sauté leeks and onions in butter until transparent. Add bay leaf, chicken broth and potatoes and simmer for 30 minutes. Remove bay leaf, puree and chill. Add cream, Worcestershire sauce, salt and pepper. Puree parsley in remaining 1 cup of chicken broth. Add to soup. Chill until ready to serve.

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Cream of Mushroom Soup

So many recipes call for cream of mushroom soup. I’ve never been fond of canned condensed soup so about 20 years ago, I set out to find a good recipe. Rummaging through the boxes of my Grandma’s recipes (and there are LOTS of boxes of them), I found this one she had cut out from some newspaper and taped to an index card. The only notation on the card was ‘V.V.G.’ – very, very good. She was right!

1 pound mushrooms (mix and match is best)
6 tablespoon butter
1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, crushed
5 tablespoon flour
5 cups broth
2 cups heavy cream
4 tablespoon dry sherry
Salt & pepper to taste
dash of nutmeg

Chop 3/4 of mushrooms and slice remaining. Sauté chopped mushrooms, onion, celery and 2 garlic cloves in 4 tablespoons of butter until tender. Puree with broth. Sauté sliced mushrooms with 2 tablespoons of butter and 1 clove of garlic and sherry. Combine puree, mushrooms and cream. Add salt and pepper to taste. Serve with a dash of nutmeg.

by Elsie Bohn

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Sorrel Soup

I first had sorrel soup at Betty Steven’s house in early March. It was a true introduction to an herb I had never known. I have changed the original recipe she gave to me to make it heartier. Since sorrel is the first herb up in my garden every year, it’s a great spring tonic soup to lift the winter spirits.

1 cup fresh sorrel leaves
1 medium onion
1 clove garlic
1 stick unsalted butter
3 cups chicken broth
2 cups water
3 cups cream of mushroom soup (try homemade recipe to follow or use 2 cans)
1 cup cooked chicken, shredded
4 potatoes, par-boiled and cubed
1 pint whipping cream
1/2 teaspoon rosemary
pepper to taste

Sauté onions, sorrel leaves and garlic until tender. Add broth, soup, water, potatoes, rosemary, and chicken. Simmer on low heat for 1 hour. Add cream slowly and reheat

to simmering. Serve with crusty bread.


by Sandra Merrill

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Veggie Soup

1 potato, diced
4 cups stock
2 tablespoon butter
1 tablespoon olive oil
1 clove garlic, crushed
1 celery stalk
1 carrot
1/2 pound mushrooms
3/4 cup dry white wine
1 tablespoon tamari
1 cup raw peas
1/2 teaspoon each; thyme, dill, marjoram, and basil
salt & pepper to taste.

Boil potatoes in broth until tender.

Sauté veggies in butter and oil until tender.

Add veggies to broth with potatoes.

Add seasonings, wine, tamari, and peas. Simmer for 5 minutes and serve.

by Denise Pedane

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Carrot Soup

One of many soups for a cold winter day. It freezes well without the cream, which you can add when you reheat it.

2 cups carrots
1 large onion
3 potatoes
4 celery sticks
1 leek
1 garlic clove
1 bay leaf
1/2 stick butter
4 cups chicken broth
2 cups heavy cream
Dill – lots of dill

Peel and cut veggies, add chicken broth and simmer until tender. Puree mixture and return to stovetop. Add cream, salt & pepper to taste. Add as much chopped fresh dill as your taste demands. Serve will dill on top.

by Sandra Merrill

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The Chas. C. Hart Seed Co.

304 Main Street, Wethersfield, CT 06109

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Call 1-800-326-HART

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