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Browse: Home / Lemons

Lemons

Rhubarb Muffins

Makes about 18 muffins

For the Streusel

-1⁄2 cup flour
-1⁄2 cup sugar
-2 tbsp. packed light brown sugar
-1⁄2 tsp. lemon zest
-1⁄2 tsp. kosher salt
-1⁄4 tsp. almond extract-4 tbsp. unsalted butter, cubed
-1⁄2 cup chopped almonds

For the Muffins

-Unsalted butter, for greasing
-3 cups flour, plus more for pan
-2 tsp. baking powder
-1⁄2 tsp. kosher salt
-1⁄4 tsp. baking soda
-1 cup sour cream
-1 cup sugar
-1⁄2 cup packed light brown sugar
-1⁄2 cup canola oil
-2 eggs, lightly beaten
-1 vanilla bean, seeds scraped and reserved
-12 oz. rhubarb (about 2 medium stalks), cut into 1⁄4” pieces
Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter, and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
 
Make the muffins: Heat oven to 350°. Grease and flour muffin pans; set aside. Whisk together 2 3⁄4 cups flour, baking powder, salt, and baking soda in a large bowl; set aside.
 
In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined.
 
In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place cup batter in muffin cups, break streusel up into medium-sized clumps, and sprinkle evenly over muffins.
 
Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving. Enjoy!
 
Found on saveur.com, 5/12… Read the rest

Posted in Recipes | Tagged lemon zest, Lemons, rhubarb

Rhubarb Tarte Tatin

Serves 6-8
 
-3⁄4 lb. fat rhubarb stalks, trimmed and cut into 1 1⁄2” long pieces
-1 1⁄2 cups sugar, divided
-4 tbsp. unsalted butter, plus 6 tbsp. cut into 1⁄2” cubes and chilled
-1 tbsp. fresh lemon juice
-2 tsp. vanilla extract
-1⁄2 tsp. kosher salt
-2 1⁄2 cups flour, plus more for dusting
-2 tsp. baking powder
-1⁄2 cup vegetable shortening
-1⁄3 cup milk
-2 large eggs
-Vanilla ice cream or whipped cream, for serving (optional)
 
 
Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1⁄4 tsp. salt in a 9″ cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender, 8-10 minutes. Remove from heat and arrange the rhubarb in an even layer over the bottom of the pan.
 
In a large bowl, whisk together the remaining sugar and salt, the flour, and the baking powder. Use your hands to rub the remaining butter and the shortening into the flour mixture until they are in coarse, pea-size pieces.
 
Add milk and eggs and continue mixing with your hands until a soft, sticky dough forms. Lightly flour a work surface and turn the dough out onto it. Press the dough into an even 8-inch round, then carefully lift and settle it over the prepared skillet of rhubarb.
 
Transfer the skillet to the oven and bake until the crust is golden and cooked through and the juices are syrupy and thickened, about 30 minutes.
 
Remove the skillet from oven, immediately place a large flat serving platter upside down over it, then quickly and carefully invert. Serve warm or at room temperature with ice cream or whipped cream, if using. Enjoy!
 
By Dara Moskowitz Grumdahl’s story, Good Stalk: Rhubarb, on saveur.com, 4/13… Read the rest

Posted in Recipes | Tagged lemon juice, Lemons, rhubarb

Rhubarb-Rose Oven Jam

 

 
Makes 3 cups
 

Ingredients

-2 1⁄2 lb. rhubarb, cleaned and cut in 2-inch pieces
-1⁄2 vanilla bean, split and scraped
-1 3⁄4 cups sugar
-2 2-inch strips orange zest
-1⁄4 tsp. kosher salt
-1 1⁄2 tbsp. rosewater
-1 to 1 1⁄2 tsp. fresh lemon juice, as needed
 
Preheat your oven to 350°F. In a large bowl, combine the rhubarb, vanilla bean and seeds, sugar, orange zest, and salt.
 
Transfer the mixture to a medium (8- by 10-inch) roasting pan and bake for 60 to 70 minutes, stirring gently every 20 minutes or so. The juices should be thick and syrupy and the rhubarb should be very soft.
 
Remove the roasting pan from the oven and add the rosewater and lemon juice to taste. Transfer jam to an airtight container and serve within 1 to 2 weeks. Enjoy!
 
By Saveur Editors, on saveur.com, 5/16… Read the rest

Posted in Recipes | Tagged lemon juice, Lemons, oranges, rhubarb

Cannellini Beans & Radicchio Salad with Pine nuts and Parsley Vinaigrette

Salad

-1 15-oz, can cannellini beans, drained & rinsed

-1 sm. head of radicchio, cored and leaves torn

-2 celery stalks, sliced

-2 T. chives, chopped

-2 T. parsley, chopped

-¼ c. pine nuts, toasted for a minute or two

-Salt & pepper to taste

Parsley Vinaigrette

-1 c. of chopped parsley

-3 t. fresh lemon juice

-2 T. champagne vinegar

-1 garlic clove, chopped

-2 T. water, more for thinning

-½ T. organic maple syrup

-1 T. chopped chives, or more to taste

-1 T. extra-virgin olive oil

-Salt & fresh ground black pepper

Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.

Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.

In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.

Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!  

From ordinaryvegan.com, 9/14… Read the rest

Posted in Recipes | Tagged flat leaf parsley, Italian parsley, lemon juice, Lemons, Parsley, Radicchio

Soft Tacos with Fried Parsley and Lemon

Makes 4 servings

-about 4 cups vegetable oil for frying

-1 bu. curly parsley, coarse stems discarded

-1 small lemon, thinly sliced crosswise

-8 (6-inch) corn tortillas, warmed

– lemon wedges

Equipment

-deep-fat thermometer

Heat 1 1/2 inches oil to 375° in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter

so make sure the parsley is dried very well after washing) until leaves are dark green, about 45 seconds.

Transfer with a slotted spoon to several layers of paper towels and season with salt.

Return oil to 375°, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.

Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas. Enjoy!

From epicurious.com, 7/08… Read the rest

Posted in Recipes | Tagged curly parsley, flat leaf parsley, Italian parsley, Lemon, Lemons, Meyer lemon, Parsley

Daniel Patterson’s Grilled Brassica with Dandelion Green Vinaigrette

Serves 2

-1/2 c. dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very -finely chopped

-1 shallot, minced

-1 t. Champagne vinegar, plus more to taste

-2 lemons

-1 caperberry, chopped

-1/4 c. olive oil, plus more as necessary

-Kosher salt

-Crushed red pepper flakes

-~ 2 c. of florets from different members of the Brassica family, such as broccoli, cauliflower, Romanesco broccoli, broccoli di rape, and broccoli di cicco

-1/2 c. cooked bulgur wheat

-1/4 c. almonds, toasted and chopped

In a small bowl, stir together the dandelion greens, shallot, Champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).

Heat a grill or a cast-iron pan on medium-high heat, add a splash ofolive oil, and then add all of the Brassica with a pinch of salt.

Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.

In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately. Enjoy!

By Daniel Patterson in Adam Roberts’ Secrets of the Best Chefs and found on seriouseats.com, 12/12… Read the rest

Posted in Recipes | Tagged broccoli, cauliflower, Dandelion Greens, dandelions, Lemons

Radicchio and Spinach Orzo

Serves 8-10

-16 oz. orzo pasta

-1/2 c. extra virgin olive oil

-6 cloves of garlic, 3 finely minced, 3 sliced

-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips

-1 sm. head of radicchio, quartered and cut into thin strips

-pinch of red pepper flakes

-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)

-3 T. capers

-2 lemons, zest and juice

-sea salt and freshly ground pepper to taste

 

Cook orzo in boiling salted water until al dente, about 8 minutes.

Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.

In a deep skillet, heat the extra virgin olive oil (you can use the oil

from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.

Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.

Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!

Found on dulanotes. com, 4/12 and adapted from member lockedhalo on food.com… Read the rest

Posted in Recipes | Tagged Cherry Tomatoes, lemon juice, Lemons, Radicchio, Spinach, Tomatoes

Roasted Smoky Lemon Brussels Sprouts

Serves 4 as a side

-1 lb. Brussels sprouts, stem & dirty outer leaves removed, quartered if large and well dried

-1½ T. olive oil

-¾ t. sea or kosher salt

-¼ t. ground black pepper, or more to taste

-1 T. fresh squeezed lemon juice

-½ t smoked (Spanish) paprika

 

Preheat oven to 425 degrees°.

On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.

Roast in bottom third of oven for 5 minutes.

Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized.

Immediately toss with lemon juice on the sheet pan, and then stir in smoked paprika.

Sprinkle with a little more salt, to taste. Serve after cooling slightly. Enjoy!

From naturalcomfortkitchen.com, 4/15… Read the rest

Posted in Recipes | Tagged lemon juice, Lemons, Smoked Paprika, spicy smoked paprika

Frisée Apple Salad

Serves 6

-4 1/2 T. fresh lemon juice

-1 1/2 lg. shallots, finely chopped

-1/2 t. finely grated lemon peel

-4 1/2 T. extra-virgin olive oil

-2 3 or 4-oz. heads of frisée, coarsely torn

-2 sm. heads of Belgian endive, cut crosswise into thin strips

-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips

-9 radishes, trimmed, thinly sliced

-3 T. coarsely chopped fresh Italian parsley

 

Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.

Gradually whisk in oil.

Season dressing, to taste, with salt and pepper.

Combine frisée, endive, apples, radishes, and parsley in large bowl.

Toss salad with dressing and serve. Enjoy!

From bonappetit.com, 12/09… Read the rest

Posted in Recipes | Tagged Apples, flat leaf parsley, Frisee, Italian parsley, lemon juice, lemon peel, lemon zest, Lemons, Parsley

Shaved Fennel Salad with Frisée, Almonds and Raisins

Serves 2-4

-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)

Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.

In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.

Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.

Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.

Enjoy!

From petitbleu on food52.com, 3/13… Read the rest

Posted in Recipes | Tagged Fennel, Frisee, Lemons

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