Recipes

Here are some delicious ways to use our products.

*All ingredients in bold and Underlined are available at Walnut Drive Gardens when in season

Strawberry Pie

  • 1 Large baked pie shell

  • Strawberries washed and hulled

  • 1 cup of sugar

  • 3 tablespoons of cornstarch

  • 1 1/2 cups of water

  • 4 tablespoons strawberry jello

Mix sugar and cornstarch in heavy pan. Add water. Cook until clear. take off stove. Stir in jello. Put strawberries in pie shell. Pour mixture over berries. Refrigerate. Let set a couple of hours before serving.

Fruit Cobbler

  • 4 cups of fruit (blueberries, cherries or raspberries)

  • 1 1/2 cups of sugar

  • 6 tablespoons margarine

  • 1 cup of milk

  • 2 cups of flour

  • 2 teaspoons of baking powder

Put fruit on the bottom of a 9″ x 13″ pan. Cream sugar and margarine. Add dry ingredients. Pour over fruit.

Mix:

  • 1 cup of sugar

  • 1 tablespoon cornstarch

Sprinkle over top of batter. take 1 cup of boiling water and pour over top. Bake 1 hour at 350. The sugar mixture and boiling water make a light glaze!

Garden-Fresh Fettuccine

  • 1 package (16 ounces) fettuccine

  • large zucchini

  • medium onions, chopped

  • garlic cloves, minced

  • tablespoons vegetable oil

  • medium tomatoes, peeled, seeded and chopped

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/8 teaspoon crushed red pepper flakes

  • 1/3 cup shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet saute the zucchini, peppers, onions and garlic in oil until tender​

     Add the tomatoes, salt, pepper and pepper flakes; saute 2-5 minutes longer. Drain pasta; add vegetables mixture and toss to coat. Sprinkle with cheese.

Cabbage Soup

  • 2 pounds ground beef

  • 1 large onion, chopped

  • 1 small head cabbage, chopped

  • 2 (14.5 ounces) cans diced tomatoes 

  • 1 (8 ounce) can tomato sauce

  • 1/2 cup water

  • 2 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

Heat Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5-7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes. ​

Cool raspberry Soup

  • 20 ounce red raspberries

  • 1 1/2 cups water

  • 1/4 cup of wine (optional)

  • 1 cup cranberry-raspberry juice

  • 1/2 cup sugar

  • 1 1/2 teaspoon cinnamon 

  • 3 whole cloves of garlic

  • 1 tablespoon lemon juice

  • 1 (8 ounce) container raspberry yogurt