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Recipes 
Grandma's Pumpkin Muffins 
Ingredients:
3 pounds of pie pumpkin (2 cups of pumpkin puree needed)  
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp nutmeg 
2 cups sugar
1 cup vegetable oil
2 cups pumpkin puree 
2 eggs
1/2 cup chopped walnuts (optional)

Pumpkin Puree: 
Preheat oven to 350 degrees. Cut the pie pumpkin in half. Remove the seeds. Either discard or save the seeds to roast them later. Slice pumpkin halves into wedges and place on a baking sheet. Bake for about 45 minutes until pumpkin is fork tender. Allow to cool. Once pumpkin is cool, scoop the pumpkin flesh from the skin and place in a food processor or blender. Pulse until smooth. If the pumpkin puree seems too wet, place the puree in a cheese cloth over a bowl for about an hour to strain. 

Muffin Batter: 
In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside. 

In a large bowl mix sugar, vegetable oil, pumpkin puree, and eggs together. Gradually blend in the flour mixture until combined. Add walnuts if using. 


Scoop 1/4 cup of the muffin batter in to lined muffin tins. Bake at 350 degrees for about 22-26 minutes, or until the edges of the muffins are golden brown. Let the muffins cool on a wire rack. This recipe should yield about 18 muffins.


To serve the muffins, serve as they are or sprinkle with powdered sugar or cream cheese frosting. 


Cream Cheese Frosting: 
Ingredients: 
3 oz room temperature cream cheese
1/2 stick room temperature butter  
2 tsp vanilla
2 cups powdered sugar 


Mix ingredients by hand or with a mixer until creamy. Store the cream cheese frosting in the fridge. Frost the muffins right before serving. 

Enjoy!


Jimmy Nardello Bruschetta 

Olive oil
4-6 large Jimmy Nardello peppers, sliced into thin strips 
1/2 teaspoon sugar 
1 tablespoon capers, drained 
2 tablespoons fresh basil, julienned 
Salt 
Pepper 
Baguette, cut into about 15, 1/2 inch slices
3 ounces creamy goat cheese, crumbled

Preheat the oven to 375 degrees F.

Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 15 minutes. Sprinkle with sugar and continue to cook for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside. 

Brush the rounds of the baguette lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan and toast in the oven until lightly browned about 7 to 10 minutes. 

Top each toast with a teaspoon of the pepper mixture. Place a few crumbles of goat cheese on top. Return to the oven for 1 to 2 minutes until heated through. 

Serve immediately. 

Enjoy!

Recipe source: Food Network, Ina Garten: Bruschetta with sauteed sweet peppers



Fresh Tomato Sauce 

4 pounds of tomatoes 
1/4 cup olive oil 
Small onion, chopped
3 cloves of garlic 
1/2 medium carrot, chopped
1/2 stalk of celery, chopped
1/2 teaspoon salt, plus more to taste
Fresh basil, chopped

Peel your tomatoes: 
Bring a large pot of water to a boil. Cut a small "x" at the bottom of each tomato. Blanche the tomatoes in the boiling water for 10 to 30 seconds and immediately rinse under cold water or place in a bowl of ice water. It should now be easy to peel the skins off the tomatoes. If the skins are still tough repeat the blanching again until the skins loosen. 

Finish preparing your tomatoes:
If using an oval tomato, halve each tomato length wise. If using a round variety of tomatoes, quarter them. Squeeze the seeds out of the tomatoes over a strainer over a bowl and reserve the juices. Discard the seeds. Chop the tomatoes on a cutting board. 

Cook your sauce: 
Heat your olive oil in a large pot over medium heat. Cook onions, carrots, celery, and garlic until they start to take on a little bit of color, about 10 minutes. Add the tomatoes and bring to a simmer. Then, lower the heat to medium-low. to keep a gentle simmer. Simmer the sauce, stirring occasionally for at least 30 minutes up to 45 minutes, when the sauce have developed a better texture and flavor. If the sauce seems too thick, add the reserved tomato juice as needed. if the sauce is too lumpy, use an immersion blender to break down the lumps to your desired texture. 

Season with 1/2 teaspoon of salt or more to taste. 

Adapting the recipe: 
Feel free to skip the onion, carrot and celery from the sauce all together. 
Try adding a splash (or two) of red wine with the tomatoes. 
Add some fresh grated parmesan cheese with the fresh basil to finish the sauce. 
Serve over pasta or alone in a bowl with crusty bread to dip in the sauce. 

Recipe source: https://smittenkitchen.com/2010/08/fresh-tomato-sauce/ 



Beet Humus

115oz. can cannellini beans, rinsed and drained
1 lb. beets, cooked and peeled
1/4Cup tahini (sesame seed paste)
2Tbsp. lemon juice
1tbsp. prepared horseradish
2cloves garlic, peeled and halved
1/4 Cup olive oil
1/2teaspoon kosher salt
Kimchi and chopped Italian parsley (optional)

In a food processor combine cannellini bean, beets, tahini, lemon juice, horseradish, garlic, and 1/2 tsp kosher salt. Cover: process until nearly smooth,. With motor running add oin in a thin, steady stream through the feed tube, processing until smooth. Transfer to a serving bowl. Cover; chill until serving time. Drizzle with additional olive oil. Top with kimchi and parsley if desired. Makes 3 Cups 

To cook beets: trim and scrub beets; cut each in half in a medium saucepan bring water to boiling, add beets. Reduce heat; cook covered 40 minutes or until fork tender. Drain and Cool. Scape peel from beets

Each serving 1/2 cup 115 cal. 7 g fat, 0mg chol, 192 mg sodium, 10 g carb, 3 g fiber, 3 g pro

(Found in Better Homes and Gardens March, 2016)


Grilled Summer Squash and Zucchini Panzanella

Ingredients: 
Day old bread (baguette or sourdough), cut in to 1 inch cubes (about 5-6 cups) 
olive oil
1 teaspoon salt
1 large or 2 medium zucchini, chopped into 1/2 inch half moon pieces
1 large candy onion, cut into 1 inch cubes
1 large summer squash, chopped into 1/2 inch half moon pieces  
1 carton cherry or grape tomatoes, halved 
20 large basil leaves, thinly sliced 

Vinaigrette: 
1/4 cup balsamic vinegar or white balsamic vinegar
1/2 cup olive oil
salt and pepper to taste 


Directions: 
Heat grill or grill pan to medium high heat. 

Toss cubed bread with 1 tablespoon olive oil, salt, and pepper. Grill bread on grill pan or on skewers on the grill until golden with grill marks. Set aside to cool.

Toss candy onions lightly in olive oil and place on the grill for about a minute until golden color begins to appear. Stir onions constantly. Set aside to cool in large bowl. 

Skewer zucchini and summer squash and drizzle lightly with olive oil. Grill on all sides until marks appear. Remove from skewers and toss with grilled candy onions. Set aside to cool.

Whisk 1/2 cup olive oil and 1/4 cup balsamic vinegar with salt and pepper. 

Once the grilled vegetables are cool, mix in halved tomatoes and basil. Toss lightly with vinaigrette. Add salt and pepper to taste. There may be leftover dressing, but that can be used on leftover salad the next day. 

Toss in grilled bread cubes right before serving to avoid the bread getting soggy. 

This recipe can be customized. Any vegetable or herb can be omitted or added based on what is in season. 

Grilled Garlic Scapes

Ingredients: 
1 Pound garlic scapes
Olive Oil (1 tablespoon per pound of scapes)
Sea Salt and Fresh Ground Pepper
Herbs, lemon zest, parmesan-reggiano to taste 

Directions:
Wash and trim hard or brown ends off of 4 small bunches of scapes 
Toss the scapes with 1 tablespoon olive oil per pound 
Sprinkle liberally with sea salt and fresh ground pepper 
Place on grill with indirect heat or pan over medium to high heat until they are slightly charred on the outside and soft on the inside, the main color should be bright green- about 5-7 minutes
Remove from grill and toss with in season herbs, lemon zest, grated parmesan-reggiano cheese as a side dish or toss, cooled, in a salad 



RAW TOMATO AND GREEN BEAN SALAD 

Ingredients: 
1 pound green beans trimmed  
1 pound tomatoes, diced 
1 small garlic clove, mashed 
1/2 cup fresh mint 
3/4 pound penne pasta
1/4 cup olive oil
1 Tbs red-wine vinegar 
1 cup crumbled feta cheese 
Salt and Pepper 

Directions: 
In a large pot of boiling salted water cook pasta according to package instructions. With 3 minutes left in cooking time, add green beans and cook until tender. Drain and return to pot. 

In a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.

Add pasta, beans, feta, and mint to the large bowl. Toss together. Serve or chill until serving. 

Recipe adapted from http://www.marthastewart.com/1004443/raw-tomato-and-green-bean-pasta