Balderston's Farm Market, Stratford, PEI    Phone:(902)566-FARM(3276)

You may print these recipes for your own use.

Blueberry Bread

➣Flour (sifted) 2 cup ➣Baking powder 1 tsp ➣Baking soda ¼ tsp ➣Salt ½ tsp➣Sugar 1 cup
➣Egg (beaten) 1 ➣Orange juice ¾ cup ➣Blueberries 1 cup ➣Butter (melted) 2 tbsp ➣Lemon rind 1 tbsp

Sift dry ingredients. Combine egg, butter, grated lemon rind, orange juice and sugar. Add dry ingredients; blend lightly. Fold in blueberries. Pour into greased and floured 9" loaf pan. Bake at 350° for app. 1 hour.

Berry Red Chutney

2 medium apples chopped ➣1 lemon➣12 ozs. Cranberries➣½ cup pecans➣½ cup raisins
➣ 41/2 cups white sugar➣ ½ cup water➣¼ cup Cherry Brandy➣1 box Certo crystals fruit pectin

In a food processor, process fruits a few at a time until coarsely chopped.
Add nuts and raisins to the chopped mixture. Thoroughly mix in the sugar. Let stand for 10 minutes or longer. Mix water, brandy and pectin in a small saucepan. Bring to a boil and boil one minute stirring constantly. Pour over fruit and mix, then put into containers. Leave on the counter for 24 hours and then store in refrigerator for up to 3 weeks.

Carrot Ginger Soup

➣Onion (chopped) 1 ➣Celery (chopped) 1 stalk ➣Chicken broth 20 oz ➣Water 3 cup
➣Carrot (chopped) 5 cup ➣Instant rice (raw) ½ cup ➣Salt ½ tsp ➣Pepper ½ tsp ➣Ginger 2 tsp
➣Milk 1 cup ➣Curry ½ tsp

Combine onion and celery in a large pot with broth and water. Bring to a boil and cook 5-10 mins until tender. Add carrots, rice, salt, pepper and ginger. Cook over medium heat 10-15 minutes until vegetables are tender. Pour in milk. Purée soup in batches using blender. Return to pot and gently heat over low heat until warm.

Eggplant Bake

➣Eggplant 1 lb ➣Dried basil ½ tsp ➣Tomato 1 large ➣Dry bread crumbs ½ cup ➣Onion 1 med
➣Mozzarella cheese 1 cup ➣Melted butter 6 tbsp ➣Parmesan cheese 2 tbsp

Peel and cut eggplant into ½ inch slices. Place slices in a colander. Sprinkle with salt; toss. Let stand 30 mins. Rinse and drain well. Layer the eggplant, tomato and onion in a lightly greased 13 x 9 x 2 baking dish. Drizzle with 4 tbsp of butter; sprinkle with basil. Cover and bake at 450̊ for 20 mins. Toss the bread crumbs and remaining butter. Arrange shredded mozzarella cheese over the vegetables; sprinkle crumb mixture and parmesan cheese. Bake uncovered for 10 mins or until cheese is bubbly. Serves 6.

Lemon Glazed Brussels Sprouts

➣Brussels sprouts 1 lb ➣Salt ¼ tsp ➣Melted butter 2 tbsp ➣Lemon pepper ¼ tsp
➣Lemon juice 2 tbsp ➣Toasted almonds ¼ cup ➣Lemon peel 2 tsp

Cook brussels sprouts until tender and drain. Stir in butter, lemon juice, grated lemon peel, salt and lemon pepper. Sprinkle with sliced almonds. Serves 4.


➣Zucchini or summer squash (chopped) 8 cup ➣Red/orange peppers 1 cup ➣ Celery 1 cup
➣Onions 2 ➣Fresh corn kernels 2 cup ➣Pickling salt ⅓ cup ➣Cider vinegar 2 cup
➣White sugar 1 cup ➣Brown sugar ½ cup ➣Fresh ginger 1 tbsp ➣Ground ginger 1 tsp
➣Dry mustard 1 tsp ➣Celery seed 1 tsp ➣Red pepper flakes 1 tsp ➣Tumeric 1 tsp

Combine chopped vegetables with the salt in a glass bowl. Cover and allow to stand at room temperature for several hours. Drain the vegetables. Rinse thoroughly with cold water and drain again. Combine the vegetables with the remaining ingredients in a large pot and bring to a boil over medium heat; stirring constantly. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally. Pour into sterilized canning jars. Store in the refrigerator up to 3 mos.

Pumpkin Pie

To prepare pumpkin: Cut pumpkin, remove seeds, peel skin off. Boil in water until soft; drain well and mash.

2 cups cooked pumpkin ½ teaspoon nutmeg➣ 1 cup brown sugar ½ teaspoon cinnamon
1 teaspoon salt 3 eggs➣ 3 cups milk 1 teaspoon ginger

Mix all together and pour into pie crust. Cook at 425 degrees for 15 minutes then turn temperature down to 325 degrees. The pie is cooked when knife comes out clear from centre of pie filling.

Pumpkin Soup

➣Pumpkin 1 lb ➣Chicken stock 3 cup
➣Butter 1 oz ➣Tomato paste 1 tbsp
➣Onion 1 med ➣Parmesan cheese 1 tbsp
➣Garlic 2 cloves ➣Salt & pepper to taste

Chop the pumpkin into large cubes discarding the skin and seeds. Sauté the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and crushed garlic and leave on heat 1 min. Add the chicken stock and tomato paste and cover. Simmer 20 mins or until pumpkin is tender. Blend the soup mixture. Serve sprinkled with parmesan cheese. This can be served in a hollowed out mini-pumpkin shell.

Strawberry Soup

➣Strawberries 4 cup ➣Orange juice 1 cup ➣Instant Tapioca 2 tsp ➣Allspice ⅛ tsp
➣Cinnamon ⅛ tsp ➣Sugar ½ cup ➣Lemon peel 1 tsp ➣Lemon juice 1 tbsp ➣Buttermilk 1 cup

Purée strawberries. Combine with orange juice in a saucepan. Remove ¼ cup of the mixture and combine with the tapioca. Add tapioca mixture to purée in saucepan. Add allspice, cinnamon and sugar. Cook and stir until mixture thickens. Remove from heat. Add lemon peel, lemon juice and buttermilk. Cover and refrigerate overnight then serve chilled. Serves 4.

Zucchini Relish

➣Zucchini (chopped) 10 cup ➣Red pepper (chopped) 1 ➣Onion (chopped) 4 cup

Combine ingredients in a large pot; cover with 3 tbsp of coarse salt. Let stand overnight. Drain and rinse with cold water removing excess water. Then mix the following:

➣Sugar 4 cup ➣Cornstarch 4 tbsp ➣Vinegar 2 ¼ cup ➣Nutmeg 1 tsp ➣Tumeric 1 tsp
➣Pepper 1 ½ tsp ➣Celery salt 1 tsp

Add to zucchini mixture while cold. Bring to boiling point; simmer (but do not boil) 10-15 mins longer. Bottle in sterilized jars.