Sweet Wind Farm
Sugarhouse & Farmstand
Photos, Recipes, PYO
Recipes from Sweet Wind Susan's Kitchen
Blueberry Smoothie
1 pint fresh or frozen blueberries
1 cup vanilla yogurt
1/4 cup pure maple syrup
1 cup of juice (berry juice or apple juice)
1/2 cup ice
Place all ingredients in a blender and mix until smooth. You can omit the ice if you use frozen berries.
Alternatives: Use some other berries in addition to blueberries, such as strawberries or raspberries. You can omit using juice and just add water. If you don't like the taste of yogurt, simply add more fruit and liquid instead. If you have a small capacity blender, divide this recipe in half.
Herbed Squash
1 medium or 2 small summer squash, cut up into small cubes
1 medium or 2 small zucchini, cut up into small cubes
1 bunch of fresh dill, minced (about 1/8 cup)
1 bunch fresh basil leaves, minced (about 1/8 cup)
2 tablespoons butter, or olive oil
2 tablespoons parmesean cheese
salt and pepper if desired
Melt butter or heat oil in a large skillet over medium high heat. Add the squash, zucchini, and herbs. Add a little bit of water to pan to make some steam, which will cook the squashes faster. Stir and toss frequently, until squash is tender.
Sprinkle the parmesean cheese over mixture, cooking for one more minute. Add salt and pepper if desired. *Alternate recipe: Add 1/2 cup of grated cheese of your choice (such as mozarella, cheddar, monterey jack) on top after squash is tender, heat until slightly melted. You may also use dried herbs with this recipe, substituting a scant 1 tablespoon of each dill and basil for the fresh.
Maple-Blueberry Sauce
1 pint blueberries, washed and cut up (I run them through my slicing blade once in my food processor)
1 cup pure maple syrup
Cut the blueberries in half by running them through a food processor blade. Or, you may use the pulse button using the blending/cutting blade. Put the berries in a cooking pot, add the maple syrup. Bring to a boil, then reduce heat. Simmer until mixture is thick, stirring every so often so mixture doesn't burn and stick to the bottom of the pot. Use on top of pancakes, ice cream, cake, yogurt, hot cereal and more. This may be stored in the refrigerator for one week.
Blueberry Smoothie
1 pint fresh or frozen blueberries
1 cup vanilla yogurt
1/4 cup pure maple syrup
1 cup of juice (berry juice or apple juice)
1/2 cup ice
Place all ingredients in a blender and mix until smooth. You can omit the ice if you use frozen berries.
Alternatives: Use some other berries in addition to blueberries, such as strawberries or raspberries. You can omit using juice and just add water. If you don't like the taste of yogurt, simply add more fruit and liquid instead. If you have a small capacity blender, divide this recipe in half.
Herbed Squash
1 medium or 2 small summer squash, cut up into small cubes
1 medium or 2 small zucchini, cut up into small cubes
1 bunch of fresh dill, minced (about 1/8 cup)
1 bunch fresh basil leaves, minced (about 1/8 cup)
2 tablespoons butter, or olive oil
2 tablespoons parmesean cheese
salt and pepper if desired
Melt butter or heat oil in a large skillet over medium high heat. Add the squash, zucchini, and herbs. Add a little bit of water to pan to make some steam, which will cook the squashes faster. Stir and toss frequently, until squash is tender.
Sprinkle the parmesean cheese over mixture, cooking for one more minute. Add salt and pepper if desired. *Alternate recipe: Add 1/2 cup of grated cheese of your choice (such as mozarella, cheddar, monterey jack) on top after squash is tender, heat until slightly melted. You may also use dried herbs with this recipe, substituting a scant 1 tablespoon of each dill and basil for the fresh.
Maple-Blueberry Sauce
1 pint blueberries, washed and cut up (I run them through my slicing blade once in my food processor)
1 cup pure maple syrup
Cut the blueberries in half by running them through a food processor blade. Or, you may use the pulse button using the blending/cutting blade. Put the berries in a cooking pot, add the maple syrup. Bring to a boil, then reduce heat. Simmer until mixture is thick, stirring every so often so mixture doesn't burn and stick to the bottom of the pot. Use on top of pancakes, ice cream, cake, yogurt, hot cereal and more. This may be stored in the refrigerator for one week.
Pick-Your-Own (PYO)
When our crops are in season, we offer pick-your-own on Saturdays from 10 am till 6 pm. You can call ahead and make and appointment for a different time if you can't make it on a Saturday. We start off with our blueberries and squash in July, and then as our different crops get ready for harvest, we continually update our "PYO list" here on this page. Check back with us periodically to see what's available. PYO crops include: bluberries from July till October, then as they become available: tomatoes, peppers, squash, string beans, chard, pumpkins, and flowers. We offer PYO from July until October.
WHAT'S AVAILABLE NOW:
BLUEBERRIES,LETTUCE, KALE, COLLARDS
As of July 24th, we have a limited availability of blueberries as our early season varieties are starting to go by and the mid-seasons are not quite ripe enough yet. You are still welcome to come pick berries on July 25th but the picking will be scant.
When our crops are in season, we offer pick-your-own on Saturdays from 10 am till 6 pm. You can call ahead and make and appointment for a different time if you can't make it on a Saturday. We start off with our blueberries and squash in July, and then as our different crops get ready for harvest, we continually update our "PYO list" here on this page. Check back with us periodically to see what's available. PYO crops include: bluberries from July till October, then as they become available: tomatoes, peppers, squash, string beans, chard, pumpkins, and flowers. We offer PYO from July until October.
WHAT'S AVAILABLE NOW:
BLUEBERRIES,LETTUCE, KALE, COLLARDS
As of July 24th, we have a limited availability of blueberries as our early season varieties are starting to go by and the mid-seasons are not quite ripe enough yet. You are still welcome to come pick berries on July 25th but the picking will be scant.
