Lewis' Farm Market
&
Petting Farm

Scott & Cindy Lewis, Owners

4180 W M-20, New Era MI 49446
231-861-5730
[email protected]

May-October
Call for Current Hours

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Recipes

 Apricot | Asparagus | Cherry | Corn | Peppers | Peach | Pear | Potato | Strawberry 

APRICOT PIE 1 cup sugar 3 tablespoons flour 1/4 teaspoon nutmeg pastry for double crust 9-inch pie 3 cups fresh apricot halves 1 tablespoon lemon juice 1 tablespoon butter, cut in small pieces Line a 9-inch pie pan with half of the pie crust. Combine sugar, flour, and nutmeg. Fill pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with the butter. Cover with top crust, trim and flute edges and make several small slits in top to vent. Bake at 425° for 25 to 35 minutes.

YOGURT FRUIT DIP 1/4 cup of apricot preserves 1 cup plain yogurt 1/8 teaspoon ground cinnamon Fresh apricot - chopped Combine preserves, yogurt, and cinnamon. Mix well; chill for at least 1 hour. Serve with fresh fruit.

EASY FRUIT SALAD 2 cups sliced strawberries 2 cups green grapes 3 kiwi fruit, peeled and sliced 3 bananas, peeled and sliced 21 oz. can apricot pie filling In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Gently mix in apricot pie filling. Chill for 1 hour before serving.

APRICOT SALSA 10-oz. can apricot nectar 4 apricots, chopped 2 Tbsp. chopped shallots 6 plum tomatoes, chopped 2 tsp. lemon juice 1/4 tsp. ground ginger Combine nectar, apricots, and shallots in medium saucepan. Heat to boiling, then reduce heat, cover and simmer for 4-5 minutes until almost all liquid is absorbed. Stir in remaining. Transfer to serving dish, cover tightly, and chill until cold.

Asparagus roll-ups Pre-heat oven to 325 degrees. Clean all asparagus. Get some phyllo dough. You can get this in the frozen dept. in the grocery store. Take out and cut them in 1/2 length wise. Brush with melted butter & sprinkle with parmesan cheese. Place 1 or 2 pieces of asparagus on dough and roll up & place on cookie sheet. Sprinkle one more time on top with parmesan cheese. When you have the desired amount put into oven and bake for 15 minutes. Take out and enjoy!!

Roasted potatoes & asparagus 1/2 cup Italian dressing 1/3 cup Dijon mustard 2# small red potatoes, cleaned and quartered 2 cups grape or cherry tomatoes, cut in 1/2 1/3 cup sliced green onions Pre-heat oven to 350 degrees. Mix Italian dressing & mustard Toss 1/4 cup dressing with potatoes in a medium bowl. Spray a 15x10x1 pan. Arrange potatoes on pan. Bake in a pre-heated 350 degree oven for 20 to 25 minutes. Remove from oven: add asparagus to the pan. Continue to bake for 10 to 15 minutes or until potatoes are tender when pierced with a fork & asparagus is lightly browned. Put potatoes in a bowl, stir in tomatoes, onions & the remaining dressing. Serve warm or at room temperature.

Fresh Michigan asparagus is harvested in April, May & June. Michigan asparagus is unique because it is hand-snapped above the ground as it is harvested, so each spear is all green. Buying our own home grown asparagus means you buy quality and freshness all the time…

MIGHTY CHERRY SMOOTHIE 1 cup cherry juice 1 cup soy milk 1 cup tart cherries 1 cup strawberries 1 cup frozen yogurt 1 cup ice.  Put all ingredients in a blender. Blend well, pour into glass & garnish with tart or sweet cherries. Serve immediately.

CHERRY DELIGHT - preheat oven to 350 1 1/2 cup flour 1/2 tsp. Salt 1/2 cup sugar 1/3 cup butter 1 1/2 cup cherries 1 can cherry pie filling.  Mix flour, salt & sugar. Cut in butter. Reserving 1/2 of mixture; spread remainder in a 8" square pan. Place cherries over crumbs. Bake at 35o degrees for 45 minutes. Top with some of the pie filling. Serve warm with a scoop of vanilla ice cream if desired.

"CHERRY PIE FILLING" 8 cups tart cherries 1 tsp. Lemon juice 5 Tbsp. Cornstarch 2 1/2 cups sugar 1/4 tsp. Almond extract (optional).  Wash & pit cherries. Drain. Combine sugar & cornstarch. Stir in cherries, lemon jucie & extract; let stand about 30 minutes. Cook over med. Heat until mixture thickens. Ladle into jars leaving 1/2 inch of headspace. Cool at room temperature. Seal & label. Yields 4 pints

"CHERRY SALAD" 4 cups of leafy green (romaine, spinach, etc.) 1/2 cup of dried cherries 1/4 cup crumbled bleu cheese or feta cheese 1/4 chopped pecans or walnuts.  Combine the 4 ingredients above and toss with your favorite dressing or (Cherry Poppyseed Vinaigrette is a favorite)

 "CHERRY COCOA CAKE" 1-1/4 cup flour 1/4 cup oil 1-1/4 cup sugar 3/4 cup water 1/3 cup cocoa 2 Tbsp. vinegar 1 tsp. Baking soda 1 tsp. vanilla 1/2 tsp salt 1 jar (17oz.) cherry topping/pie filling.  Spread cherry topping evenly in bottom of greased 8" dish. In separate bowl, combine dry ingredients, add wet ingredients, stir to mix well. Pour evenly over pie topping. Bake 350 degrees about 35-45 minutes until cake tests done in middle. Cool 1/2 hour and invert to serve. This wonderful dense cake has no eggs and no butter…tastes like a brownie, only better!!!

FYI Cherries contain powerful antioxidants that may help fight cancer and heart disease, according to research at MSU. Eating about 20 cherries per day may reduce the pain of arthritis and gout.

Ingredients & Directions

1. COLD WATER METHOD - remove husk and silk. Place corn in cold water with 1 t. sugar and 1/2 t. salt. Bring to a boil. Remove from heat and serve. 

2. BOILING - Remove husk and silk. Add corn to boiling water; cook 5-7 minutes. 

3. STANDING - remove husk and silk. Add corn to boiling salted water. Cover, remove form heat and let stand 5 minutes. 

4. STEAMING - remove husk and silk. Place on a steaming rack over 1-inch of boiling water. Cover and steam for 10-12 minutes. 

5. PRESSURE COOKER - remove husk and silk. Add corn and 1/2 cup water to pressure cooker. Cover, bring to pressure, cook for 2-3 minutes. 

6. OVEN ROASTING - preheat oven to 325 degrees. Pull back husk, leaving it attached, remove silk. Replace and tie husk back with a small piece of wire. Place on rack and bake 50 minutes. 

7. CLAY POT METHOD - soak clay pot in water at least 10 minutes for according to manufacturer's directions. Add 4 ears of corn to clay pot. Place in cold oven. Heat oven to 450 degrees for 30 minutes. For 2-4 ears, cook for 35 minutes; for 6-8 ears, cook for 40-45 minutes. 

8. MICROWAVE - With husks: Place corn on the cob in microwave. Microwave on high(100% power), rotating halfway during cooking, 2-3 minutes for 1 ear, 4-5 minutes for 2 ears, 7-9 minutes for 4 ears, 9-10 minutes for 6 ears. To cook without husks: remove husks and silk. If desired, butter and season corn with salt and pepper. Wrap each cob in waxed paper or place in covered casserole dish. Cook, using times above. 

9. SOAK METHOD - Soak corn on the cob for 6-24 hours in salted water. Place soaked corn on grill over hot coals, turning often. The husk will blacken. Brill about one hour. 

10. CHAR METHOD - Pull back husk, leaving it intact, remove silk. Replace husk, tie with wire if necessary. Place corn on grill, turning twice, for 15 to 20 minutes. Remove husk. Butter and season corn with salt and pepper. Roll buttered corn on the grill to char slightly. 

11. QUICK GRILL METHOD - Remove husk and silk. Butter and season with salt and pepper. Wrap and seal in heavy duty foil. Grill 12-15 minutes turning 2 or 3 times. 

12. ROTISSERIE METHOD - Remove large outer husk. Pull back inner husk and remove silk. Spread corn with butter. Using wire, tie the husk closed. Set rotisserie about 3 inches from hot coals. Cover and grill 20-30 minutes.

STUFFED GREEN PEPPERS 1 pound ground beef 1 small onion, chopped 2 cups Minute Rice 5 medium round green peppers 3 cups any kind jar spaghetti sauce shredded mozzarella. cheese.  Cut off tops of green peppers and clean seeds out. Boil in large pot for 5 minutes or until peppers are a dull green. Brown beef with onion. Add uncooked rice and 2 cups of spaghetti sauce. Fill peppers with meat/rice mixture Pour remaining cup of spaghetti sauce over peppers. Cover with aluminum foil and cook for 20 minutes. Remove foil and sprinkle with mozzarella cheese. Cook for another 10 minutes, uncovered.

JALAPENO SALSA 2 or 3 large tomatoes salt to taste 1 medium onion, chopped 10-12 medium fresh jalapenos 2 cloves garlic, diced 1/2 cup water.  Put in blender, garlic, water, onion & jalapenos. Then put in dish & add tomatoes & salt. Chill & serve with chips or a thinly sliced specialty bread!!

JALAPENO JELLY 1 green bell pepper 5 jalapeno peppers 3 cups sugar 3/4 cup cider vinegar 3 ounces pectin 2 drops green food coloring 1. Sterilize jelly jars and lids according to manufacturer's instructions. 2. Remove seeds from green pepper and chilies (Be very careful with chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly. 3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. 4. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Makes 2 cups.

OUR FAVORITE PEACH RECIPE Slice enough peaches to fill a 9" pie shell or Keeblers Shortbread crust. In a bowl mix: peaches 1 can sweetened condensed milk 1/4 cup lemon juice Pour into pie shell. Refrigerate. Decorate with Whipped cream if desired. Slice , serve & enjoy!!!

QUICK PEACH COBBLER 4-6 cups sliced peaches 1 cup self-rising flour 1 cup sugar 1 large egg, beaten 1/2 cup butter or margarine cinnamon nutmeg Sprinkle sugar, cinnamon and nutmeg on sliced peaches. Toss to mix. Place in shallow casserole dish. Mix sugar, flour, and egg to a crumb-like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350° for 30 minutes or until top turns slightly brown and crusty. Serve hot or cold, plain or with ice cream. Serves 6-8.

BAKED PEACHES 1 dozen peaches 1 cup granulated sugar Prick peaches all over with a fork and set them close together in a baking dish. Sprinkle with sugar, and add just enough water to cover the bottom of the dish. Bake until soft. Serve with ice cream.

ANGEL PEACH DELIGHT 1 prepared angel food cake 15 fresh peaches, sliced 1/4 cup peach brandy (optional) With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.

Peach Pie Tip Did you know that you can freeze your pie filling?? Simply mix your filling as though you were making a fresh pie. Then wrap your pie pan in saran wrap and freeze your filling in the pan. When it is frozen solid, simply wrap it tightly in foil. When you're ready to bake, just make a fresh crust, place your filling inside and bake at the normal temperature! A wonderful winter treat!

PEAR HONEY

2 cups peeled, crushed pears 3 cups sugar 1/4 tsp. salt 1 lemon or orange, ground up Combine all ingredients, and cook in a heavy pan, stirring occasionally, for about 15 minutes or until it reaches a spreading consistency. Pour into hot sterilized jars and seal. Makes 2 1/2 pints.

GINGER PEAR PIE

Unbaked 9" pie shell 3/4 cup sugar 2 tablespoons flour 3/4 tsp. ground ginger 1/4 tsp. Salt 3 ripe pears 2 tablespoons soft butter 2 eggs, separated 1 tsp. grated lemon peel, yellow only 3 tablespoon lemon juice Combine 1/4 cup of the sugar, 1 tablespoon flour, ginger and the salt. Sprinkle this mixture in the pie shell. Peel and core the pears. Slice them thinly and lay the slices over the sugar mixture. Cream butter until light, and add the remaining 1/2 cup sugar and 1 tablespoon flour. Mix in the egg yolks, lemon peel and the juice. Beat mixture until mixed. Beat the egg whites until stiff. Fold into the lemon mixture. Pour over the pears in the pie shell. Bake pie in a 425 degree oven for 10 minutes, then lower heat to 350 degrees. Bake 30 minutes more. Cool on rack.

SPICED PEARS

5 Mott's Bartlett Pears 3 c Water 1/2 c Distilled vinegar 3 Tsp. Sugar 16 Whole cloves 4 Small slices fresh ginger root 3 Sticks cinnamon Peel, quarter, and core pears to measure about 5 cups. Combine remaining ingredients in a large kettle. Bring to a boil and simmer juices for 5 minutes. Then add pears and return to a boil. Simmer 15-20 minutes longer. Serve warm or refrigerate and serve chilled. Keeps well for several days.

RED POTATO SALAD WITH DIJON VINAIGRETTE  Boil 2 pounds red skin potatoes until fork tender. Cut up & chill. Add: 1/3 cup sliced scallions (green onions) Separately mix: 1/4 cup red wine vinegar, 2 Tbsp. Dijon mustard, 1 tsp. Marjoram, 1 clove minced garlic. Toss mixture with potatoes. Makes 6 servings.

ROASTED RED POTATOES  4 - 5 red potatoes 1/2 stick butter 3 tsp. seasoning salt 2 tsp. White pepper 2 tsp. Chopped chives 2 tsp. Dill weed Pre-heat oven to 350. Wash & chop potatoes into small pieces. Place in Un-greased baking dish. Slice butter and cover potatoes in dish. Sprinkle seasoning salt over butter. Now sprinkle pepper, chives and dill over salt. Roast in oven 45 to 60 minutes turning every 15 minutes. Great with roast beef or chicken!!

RED POTATO SOUP 2 lb. red boiling potatoes, peeled, washed and cubed 1 lb. leeks, cleaned and cut (use only tender white part) 2 qt. water with 1 tbsp. salt or 1/2 chicken stock and 1/2 water using less salt Simmer all for 45 minutes. Run through a blender or Cuisinart. Chill then add at least 1 cup sour cream. Adjust this amount according to your waist line. Serve chilled and garnish with chopped chives or chopped Italian parsley. Lots of servings!

POTATO PANACAKES 6 red potatoes 1 med. onion 1 egg salt & pepper to taste.  Peel potatoes and onion and put into Oscar or food processor. Add egg, flour and salt and pepper to taste. Preheat skillet with oil. Fry pancakes until crisp on one side. Turn and fry until crisp. Serve with sour cream and applesauce. Yields 4 servings.

"Creamy Fruit Dip" 2 cups milk 1 (3 3/4 oz.) instant vanilla pudding 2 cups non-dairy whipped topping Fresh Strawberries Combine milk & pudding according to package. Fold in whipped topping. Chill and serve with fresh strawberries. Yields 4 cups of dip 

"STRAWBERRY CREAM CHEESE DELIGHT" 2-(8 oz.) cream cheese, softened 1/2 to 3/4 cup sugar depending on sweetness of berries 3 cups sliced strawberries 1 cup whipping cream, whipped Beat cream cheese & sugar until light & fluffy. Fold in strawberries & whipped cream. Turn into 5-6 cup mold. Freeze 8 hours. Let stand at room temperature 30 minutes; unmold. Garnish with Mint or strawberries. Yields 10 (1/2 cup) servings 

SPARKLING STRAWBERRIES 6 cups (3 pints) strawberries 1/2 cup sugar 3 Tbsp. Orange juice 3 Tbsp. Ginger ale In a wide shallow bowl arrange berries. Sprinkle sugar over berries, orange juice, & ginger ale. Let stand at room temperature 1 hour, turning Berries occasionally. Makes 6 (1 cup) servings 

"FRESH STRAWBERRY SAUCE" 1 pint fresh strawberries, hulled 1/3 cup sugar 1 tsp. Fresh lemon juice 1/4 tsp. Vanilla extract In a food processor, combine berries, sugar, lemon juice & vanilla. Puree, then chill. Serve over custard, ice cream or pound cake. Yields 2 Cups.

"STRAWBERRY PUDDING CAKE" 2 1/2 cups Angel food cake 1 large box instant vanilla pudding 3 cups fresh strawberries, sliced 1 (8 oz.) container Cool Whip Tear cake into little pieces & cover bottom of 5 dessert Plates. Mix pudding & pour over cake, spread berries & top with cool whip. Refrigerate if not serving immediately.