This is the place to learn a few things without even leaving the comfort of your own computer!
On this page, we've listed some of our more requested recipes, handouts, and information pieces. You will need a .pdf viewer, like Adobe which is free, to view the files. We hope you enjoy your mini learning session and if you have suggestions of other pieces you'd like to see in our Online Learning page, please email us with your request.
A recent request for our Orange Calendula drop cookie recipe got this one posted! So here it is: orange_calendula_drop_cookies.pdf
OLLI Group from UND - Here are your recipes! We didn't have a recipe for the pasta - we just tossed that together! Enjoy and Thanks for visiting gardendwellers FARM. Click on the previous text to go to the recipes.
The book we used to cook the great food from our 2009 Beer Garden Dinner is: Great Food Great Beer, the Anheuser-Busch cookbook; ISBN-13: 978-0-376-02048 OR ISBN-10: 0-376-02048-2. Please remember to visit your local book store to purchase. Dakota Gifts and Books to Go on main street in Devils Lake is great about ordering in books and will gladly help you locate this book at no extra cost. I will only take the space to post one recipe from our supper here, the Hazelnut Green Bean Salad:
Green Bean and Hazelnut Salad - from the Great Food Great Beer cookbook:
3/4 cup hazelnuts
8 cups packaged green beans about 1 1/2 pounds total-( be sure to check out your local farmers market for these!)
2 tablespoons chopped from Mint (available from gardendwellers FARM)
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup hazelnut or extra virgin olive oil
Preheat oven to 375 degrees. Spread the nuts on a baking sheet and bake until golden under the skins - 10 to 15 minutes. When the nuts are cool enough tohandle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside. In a large pot over high heat, bring 3 quarts of salted water to a boil. Add the green beans and cook just until crisp-tender, 4 to 7 mintues. Drain in a colander, then plunge the beans into a bowl of ice water to cool. Drain again and set aside. In a small borl, stir together the mint, lemon zest, lemon juice, and salt to make the dressing. Drizzle in the oil whicking constantly. In a large bowl, gently toss the beans with the dressing and hazelnuts. Serve at room temperature.
Click on the text below to take you to some of our most requested information:
A chart of common herbs and recommended uses in cooking.
gardendwellers FARM most requested recipes.
A guide for some common herbs and their meanings in floral language.