Seasonal recipes by Month

May – Asparagus
Asparagus Croquettes - Demarest Farm

1 ½ cup cooked asparagus, chopped
1 tsp. salt
4 Tbsp. flour
1 cup scalded milk
1 Tbsp. water
3 Tbsp. butter
3 hard-boiled eggs, chopped
½ cup cracker crumbs
1 egg, slightly beaten

Combine milk, flour, butter and salt. Cook until thick and smooth. Add asparagus and eggs. Mix quickly and lightly. Chill thoroughly and form in balls or rolls. Roll lightly in cracker crumbs. Fry in fat until browned. Drain.

June – Strawberries
Strawberry Glazed PieBeth Quigley and Connie Jensen

1 baked pie crust
1 cup sugar
½ cup water
1 qt. strawberries
2 cup strawberries, mashed
2 ½ Tbsp. cornstarch
1 Tbsp. butter
red food coloring
whipped cream

Fill baked pie crust with washed, hulled, whole berries, piling very high. Combine mashed berries with sugar, water and cornstarch and boil for 2 minutes until clear. Strain into a bowl. Add food coloring. Spoon sauce over berries, making sure each berry is covered. Serve with whipped cream.

July – Blueberries
Blueberry Sour Cream Crumb PieMarsha Demarest

1 pt. blueberries
¾ cup sugar
½ pt. sour cream
1 pie crust

½ cup sugar
½ stick butter
¾ cup flour

Combine blueberries, sugar and sour cream; mix well. Pile into the pie crust. Combine ingredients for the topping. Sprinkle over the blueberry mixture. Bake for 20 minutes in 450-degree oven, then in 350-degree oven for 35 minutes. Top with vanilla ice cream and enjoy!

August – Peaches
Peach TartAnn Kersbergen

1 cup butter
½ cup powdered sugar
2 cup sifted flour
2 Tbsp. cornstarch
4 Tbsp. sugar
½ tsp. cinnamon
1 cup orange juice
1 cup red currant jelly
4 jumbo sliced, peeled and pitted Demarest Farm peaches

Mix butter, sugar and sifted flour into a dough. Pat into the bottom of an 11 x 15-inch pan. Bake in 350-degree oven until golden brown. Set aside to cool. In a saucepan mix cornstarch, sugar, cinnamon, orange juice and currant jelly. Cook until thickened. Set aside to cool. Layer peach slices over cooked dough. Pour cooled glaze over top. Refrigerate until ready to serve. Serve with whipped cream.

September – Apples
Apple CrispMary Tipton

6-8 apples
juice of 1 lemon
½ cup brown sugar
1 cup flour
½ cup butter
whipped cream
freshly grated nutmeg

Wash, quarter, core and slice apples. (Peel if desired.) Sprinkle with lemon juice. Place in buttered 8 x 8-inch pan. Mix sugar and flour. Cut in butter with pastry cutter until in pea-sized lumps. Sprinkle nutmeg and cinnamon on apples. Sprinkle on flour and sugar topping. Bake in 375-degree oven for 45 minutes. Serve plain or with whipped cream and grated nutmeg.
Note: It is easy to substitute peaches, pears or nectarines for the apples.

October – Pumpkins
Pumpkin CakeJoan “Sis” Schwacke

2 cup sugar
1 ¼ cup vegetable oil
1 ½ cup pumpkin
4 eggs
2 tsp. baking soda
3 tsp. cinnamon
3 cup flour
2 tsp. baking powder
½ tsp. ginger
1 cup raisins
1 cup chopped nuts
1 tsp. salt

Preheat oven to 350 degrees. Place sugar, oil and pumpkin in a large bowl. Beat well at medium speed. Add eggs, one at a time; beat. Sift flour, baking powder, soda, cinnamon and salt; fold into batter. Stir in raisins and nuts. Pour into a greased 10-inch tube pan. Bake 1 ¼ hours until done. Don’t open oven door before 1 hour. Cool and turn out of pan.

November – Cauliflower
Cauliflower in Sour Cream SauceKathryn W. Shays

1 head cauliflower
1 cup mayonnaise
1 cup sour cream
½ tsp. salt
1 tsp. Worcestershire sauce
1/2 cup grated cheddar cheese
½ cup chopped scallions

Trim and separate cauliflower into flowerets. Cook in boiling, salted water for approximately 5 minutes or until tender but still crisp. Drain cauliflower and cool. In a small bowl, combine mayonnaise, sour cream, Worcestershire sauce, salt and pepper. In a large bowl, combine cauliflower, cheese, scallions and the mayonnaise mixture. Toss gently. May be served hot or cold; a terrific dish for a buffet; great with all meats.