Cloverleaf Farm Herbs and Gifts
Hours:
Tuesday thru Sunday 10 - 5

Cloverleaf Farm is a small family farm We are committed to grow and sell the best
local fresh organic produce.
We use
no chemicals whatsoever.
Only organic fertilizer is used to produce our crops. We use integrated pest management, and we use only all natural means of pesticides when necessary.

cloverleafCloverleaf Farm Stand

Here are some of our favorite recipes. We hope you enjoy them as much as we do.

 Stuffed Turkey Burgers
Preheat oven to 375

Blend together:
1 pound ground turkey (You may substitute ground chicken)
1/2 cup chopped green peppers
1/2 cup chopped carrots
1/4 tsp parsley
1/2 cup chopped baby portabella mushrooms

Filling:

Tomato Sauce (see below)
1/2 cup low fat mozzarella cheese (or cheese of your liking)
Mix turkey, peppers, carrots, and parsley into bowl.
Divide into 4 burgers.
Spray cookie sheet with non-fat cooking spray.
Place burgers onto cookie sheet.
Make a ‘bowl’ formation in middle of burger.
Stuff burger with filling.
Reform burger to cover filling.
Bake at 375 degrees for 25 - 30 minutes or until golden brown.

Turkey burgers must be cooked all the way through.
Serves 4

Tomato Sauce

Use for spaghetti, chicken, fish, dipping sauce, filling for Turkey Burgers above.

1 can whole tomatoes
1 can tomato paste
1 cup water
1 cup mushrooms –fresh
1 tsp turmeric
2 Tbsp garlic
1 tsp yellow mustard
1 tsp salt
1 tsp black pepper
1 Tbsp sugar
1 tsp basil
2 Tbsp Italian Seasoning
Blend all ingredients together, and simmer for 2 hours or more.

Serves 4-8

Pumpkin Soup

1 small pumpkin
1 small acorn squash
2 1/2 tsp salt
1 tsp pepper
1 tsp garlic
1 onion
1 tsp brown sugar
2 cups chicken broth
1 cup water
cornstarch (to thicken)

Cook pumpkin and acorn squash. Discard seeds (or make spicy pumpkin seeds)
Puree pumpkin and squash in blender or food processor
In a large pot combine water, chicken broth and spices.
Add pumpkin / squash puree.
Let simmer for 4-5 hours.
Add cornstarch to thicken as desired.

Serves 4-8

Frittered Blossoms

You may use any kind of squash male blossom. You may also use dandelions

Pick fully opened blossoms, the bigger the better.
Rinse under cold running water and drain.
You'll need:

One inch of oil in heavy pan
1 and 1/2 cups of finely crushed cracker crumbs
Make an egg batter:
2 tablespoons of milk
1 egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley
1 tablespoon grated parmesan cheese

Roll drained blossoms in cracker crumbs, then in the egg batter, then cracker crumbs again. Fry in hot oil until golden brown, drain and serve warm.

More Recipes on their way. Check back soon. If you would like to share a recipe with us please email it to us at info@cloverleaffarmstand.com.

Cloverleaf Farm * 1546 Province Lake Road * Effingham, NH 03882 * 603-539-7878