Recipes

The following recipes are printed with the kind permission of their originator, Henry Homeyer. His book, Notes From the Garden, is published by University Press of New England and The Vermont Gardener's Companion is published by Morris Book Publishing. Both books are wonderful additions to any gardener's library, new or seasoned.

Soil Recipes

Toffee Bars (thank you Ann O)

picnic:

1 cup butter

1 cup brown sugar, firmly packed

1 teaspoon vanilla extract

1 cup flour

dash of salt

1 6oz package semisweet chocolate bits

1 cup chopped walnuts

Oven 350

Cream butter, brown sugar and vanilla extract until light and fluffy. Add flour and salt and mix well. Stir in chocolate and walnuts and spread mixture on a jelly roll pan. Bake for 20 minutes. Remove from oven and cut into squares immediately, and let cool in the pan.

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Pesto
By Happy Griffths, Herbalist at Enfield Shaker Museum

Ingredients:
2 cups of basil leaves (remove stems)
1/2 cup of parsley leaves
2 cloves of garlic, peeled
salt & pepper
1/4 cup of pine nuts, roasted
1/4 cup of fresh Parmesan cheese

In the blender or food processor, puree the basil, parsley. Garlic, pine nuts, salt & pepper and cheese. Add more olive oil if needed.
Enjoy with your favorite cooked pasta.



Home Programs Area Events Projects Tips & Resources Conservation Recipes Become a Member Articles Member Login				Recipes The following recipes are printed with the kind permission of their originator, Henry Homeyer. His book, *Notes From the Garden, is published by University Press of New England and The Vermont Gardener's Companion* is published by Morris Book Publishing. Both books are wonderful additions to any gardener's library, new or seasoned. Soil Recipes Toffee Bars (thank you Ann O) 1 cup butter 1 cup brown sugar, firmly packed 1 teaspoon vanilla extract 1 cup flour dash of salt 1 6oz package semisweet chocolate bits 1 cup chopped walnuts Oven 350 Cream butter, brown sugar and vanilla extract until light and fluffy. Add flour and salt and mix well. Stir in chocolate and walnuts and spread mixture on a jelly roll pan. Bake for 20 minutes. Remove from oven and cut into squares immediately, and let cool in the pan. _______________________________________________________ Pesto By Happy Griffths, Herbalist at Enfield Shaker Museum Ingredients: 2 cups of basil leaves (remove stems) 1/2 cup of parsley leaves 2 cloves of garlic, peeled salt & pepper 1/4 cup of pine nuts, roasted 1/4 cup of fresh Parmesan cheese In the blender or food processor, puree the basil, parsley. Garlic, pine nuts, salt & pepper and cheese. Add more olive oil if needed. Enjoy with your favorite cooked pasta.
Woodstock Garden Club PO Box 633, Woodstock, Vermont 05091 woodstockgc@gmail.com