Revisit the "Farm To Table" series on local foods on WMHT.in the link at left.

Revisit the "Farm To Table" series on local foods on WMHT.in the link at left.

Spring Abundance

Spring Abundance

Earthly Delights

Earthly Delights

Canning and preserving are fun!

Canning and preserving are fun!

Capital Favorites Recipes

Here are some favorite seasonal recipes from our programs and links to other sources of delicious and healthy recipe ideas.

Chicken Tenders with Asparagus and Pistachios
This has been one of the favorites in recent cooking workshops, and a very easy meal

Beet and Apple Soup
A very pretty and delicious soup shared by one of our Master Gardeners

Honey-Orange Bean and Vegetable Slaw
A favorite any time of year, with great flavor and appealing color

Chicken and Sweet Potato Stew
Last winter this was popular in our soups and stews and slow cooker classes.

Chicken Sausage and Kale Stew
Another hearty and healthy cold weather meal, with many possible variations

Hot fruit compote in a jar
This has been a favorite at our holiday gifts from the kitchen workshops.

Mediterranean Hummus
Very popular in our many recent appetizer classes

Fresh Summer Squash Salad
You can’t have too many ideas for using summer squash this time of year, so I’m adding another one from our Farm to Table show.

Penne with zucchini, summer squash and ricotta
This is a delicious way to use the abundant summer zucchini, and open to endless variations.

Kale with feta cheese
Many people in our classes are not confident cooking kale, or not sure they will like it. This recipe is easy, and always delicious. The strong flavors of the vinegar and cheese balance the natural bitterness of kale.

Sesame snow peas
This was a favorite from our Farm to Table TV Cooking Series, and also a hit in our June cooking classes.

Gingered strawberry rhubarb topping
We developed this recipe to make use of the rhubarb growing in the Master Gardeners’ vegetable garden. Fresh ginger and rhubarb are a great combination!

Tarragon pesto
Pesto isn’t just for basil- almost any herb can be used this way, and tarragon is usually abundant early in the season. This recipe freezes well, and can be the start of many easy and delicious meals.

Roasted asparagus with Balsamic vinegar
We made this for May programs with our own asparagus! If you didn’t know that our Master Gardeners have a vegetable garden here at our Voorheesville office, check it out sometime.

Orange mint rice salad
This has been a favorite too. For an April cooking class here we picked the mint from the Master Gardeners herb garden. We were also able to harvest sage, lovage and tarragon.

Last updated April 23, 2015