Nella Mae’s Farm Seasonal Recipe

Ingredients:
1 c flour
1 t baking power
½ teaspoon salt
2 beaten eggs
1 c milk
2 tblspoon melted butter
4 c elderberry flowers
oil for frying

Blend flour, baking powder & salt. In separate bowl, blend eggs, milk, butter. Dip elder flower bunches in egg mixture then dip in flour mixture. Heat ¼ inch oil in skillet until it makes bubbles when you put a spoon in it. Fry elder flowers in hot oil until golden. Drain on paper towels. Serve with honey or maple syrup. Note: elderberry flowers and berry juice are edible.

Note! Elderberries with seeds inside can be bad for you!

By: Nella Mae Parks

Ingredients:

• ½ lb of kale leaves (for 2-4 servings)
• Coarse sea salt or other salt
•  ¼ cup olive oil
• ¼ c apple cider vinegar
• 2 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Pepper

Don’t chop kale: rip off the big stems and then rip handfuls of leaves into a bowl. Crunch it with your hands with some sprinkles of salt. Put dressing ingredients in a jar with lid, shake. Dress salad 5 minutes before serving. Acid in dressing facilitates wilting, which makes kale more palatable. Add strawberries, apples, nuts, seeds, cheese, etc. to make it more interesting. Note: dressing keeps well but salad does not. Recipe makes 2-4 servings.

From: www.foodandwine.com

Ingredients:

• 1 pound new potatoes
• ½ stick unsalted butter
• ¼ c sage leaves
• ½ lb local, grass-fed breakfast sausage
• 2 green onions
• Salt and pepper.

Cook potatoes until tender, about 20 mins. Drain and halve potatoes. Melt the butter in skillet. Add sage and cook med. heat 2 mins. Pour sage butter into a small bowl. Add the sausages to the skillet and cook, 8 to 10 minutes; transfer to a platter. Wipe out the skillet with a paper towel. Add reserved sage butter to the skillet. Cook green onions 2 mins. Add potatoes, salt, pepper. Top the sausages with the potatoes, garnish with scallions and serve.

Source: Nigella Lawson via foodnetwork.com

Ingredients:

• 8 oz/4 c finely sliced mushrooms
• 1/3 c olive oil
• 1 tbl spoon salt
• 1 clove garlic, minced
• Zest and juice of 1 lemon
• 1 t spoon thyme leaves
• 1 lb linguine
• ½ c parsley
• 2-3 tblspoons freshly grated Parmesan
• Black pepper

Slice the mushrooms finely; put into a large bowl with the oil, salt, minced garlic, lemon juice and zest, thyme leaves. Cook pasta according to packet instructions and drain loosely, retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Source: epicurious.com

Ingredients:

• 2 lbs asparagus, tough ends trimmed
• 1 lemon, halved, 1 teaspoon fresh lemon juice, ½ teaspoon grated lemon peel
• 4 tblspoons olive oil
• 1 c mayonnaise
• 2 tspoon chopped fresh oregano
• 1 garlic clove minced

Aioli sauce: Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli sauce to taste with salt and freshly ground black pepper. Can be made 2 days ahead. Cover and chill.

Asparagus: Preheat oven to 425°F. Place asparagus spears on cookie sheet covered in foil. Toss asparagus with oil, salt, pepper. Roast until tender, about 8 mins Arrange asparagus on platter. Place bowl of aioli in center for dipping and serve.