A 400-acre Biodynamic farm in central Columbia County, NY

Farm Camp Recipes

We are pleased to share these long-time camp favorites with you. We hope you enjoy!

The Famous Summer Camp Juice-Tea

During summer camp, juice-tea is what we all enjoy as a midmorning snack.

Ingredients:

  • Apple juice (preferably unfiltered)
  • Wild berry zinger tea (or something similar)
  • Dried hibiscus flowers (optional)

The hibiscus flowers are used to give a strong red color to the juice tea. They also add vitamin C and minerals. If you plan to use them: put a pot of water on the stove and add some hibiscus flowers. We usually add enough to float a light layer of petals on the water surface. Bring the water to a boil, and let it boil for 7-10 minutes. Shut the heat off and add tea bags–about 1 bag per quart of water. Let it steep until cool. Strain out the tea bags and hibiscus flowers, and add to the tea an equal volume of apple juice. If your apple juice is good, the juice tea should be sweet enough. You can also add a higher percentage of apple juice, or stir in a little honey.

The Famous Summer Camp Juice-Tea Recipe (PDF, 87 KB)

Breakfast

Oatmeal

Ingredients for one table (about 5 servings):

  • 2 cups oats
  • 4 cups water
  • 1 tsp cinnamon
  • 1 pinch of salt

Heat water in heavy-bottomed pot, and add oats, salt, and cinnamon.  Stir.  Bring to a boil, cover and let sit several minutes. Check for consistency. If oatmeal is too thick, add boiling water and stir to get desired consistency. Serve sprinkled with a little more cinnamon. Oatmeal can be served with yogurt, raisins, honey, chopped almonds, and milk.

Oatmeal Recipe (PDF, 119 KB)

Oats and Rye

Ingredients per table (about 5 servings):

  • 1 cup oat flakes
  • 1 cup rye flakes
  • 2 cups water
  • 1 tsp cinnamon
  • 1 pinch salt

Heat water in heavy-bottomed pot, and add oats, rye flakes, salt and cinnamon.  Stir.  Bring to a boil, cover and let sit several minutes. Check for consistency. If cereal is too thick, add boiling water and stir to get desired consistency. Serve sprinkled with a little more cinnamon. Serve Oats and Rye with maple cream (pour 1 inch maple syrup in small glass pitchers, top with heavy cream and stir), yogurt, raisins, chopped walnuts, and milk.

Oats and Rye Recipe (PDF, 119 KB)

Salad Dressings

Honey Mustard Balsamic Vinaigrette (“Brown Dressing”)

Ingredients:

  • ½ cup Dijon-style mustard
  • ½ cup honey
  • 1 cup balsamic vinegar
  • ½-1 cup water
  • 2 ½ -3 ½ cups canola oil

Combine mustard and honey, balsamic vinegar, and water.  Mix until combined. While whisking, add oil slowly, making sure that all oil gets mixed in completely before adding more. Dressing will become thicker the more oil you add. In this recipe you can easily play around with the quantities and, therefore, balance of taste.

Honey Mustard Balsamic Vinaigrette (“Brown Dressing”) Recipe (PDF, 168 KB)

Greek Vinaigrette (“White Dressing”)

In a food processor, quickly chop:

  • 3-4 cloves garlic
  • ¼-½ onion

Add and blend:

  • ½ cup stone ground mustard
  • 2/3 cup cider or white wine vinegar
  • 2/3 cup water

With the food processor running, add in a slow stream:

  • 3 cups canola oil

When done blend in:

  • 1 tbsp basil
  • 1 tbsp tarragon
  • Salt and pepper to taste

Refrigerate to store.

Greek Vinaigrette (“White Dressing”) Recipe (PDF, 170 KB)

Soups

Herbed Carrot Soup

Ingredients per table (about 5 servings):

  • 3 large carrots
  • 1 large potato
  • 1 large onion
  • 1 clove garlic
  • 1 tsp thyme
  • 1 tsp marjoram
  • 2 tsp basil
  • 1 tsp salt
  • 4 cups water or stock
  • 1 tbsp lemon juice
  • Fresh herbs for garnish

Peel and dice onions and vegetables and set aside.  Add vegetable trims and peels to stock pot. Peel and mince garlic. Sauté onion in olive oil until soft.  Add vegetables and sauté another 5-10 minutes.  Add garlic and herbs and sauté another 2 minutes. Add water or stock to cover vegetables.   Bring to a boil and cook until vegetables are very soft. Puree with stick blender.  Add lemon juice.  Adjust seasoning. Serve garnished with fresh herbs.

Herbed Carrot Soup Recipe (PDF, 120 KB)

Corn Chowder

Ingredients per table (about 5 servings):

  • 1 large onion
  • 1 large potato
  • 1 large carrot
  • 1 stalk celery
  • 1 tsp thyme, fresh or dry
  • 1 tsp marjoram
  • 1 ½ cups whole sweet corn kernels, fresh or frozen
  • 4 cups water or broth
  • ¼ cup potato flour
  • ½-1 cup milk
  • Salt and pepper

Peel and chop veggies (add peels and ends to stock pot), then sauté vegetables for 5-10 minutes. Add thyme, marjoram, corn and enough water or stock to cover vegetables.  Bring to a boil and simmer until veggies are tender. Whisk while adding potato flour slowly (it tends to clump).  Add enough milk to bring soup to desired creamy consistency.  Keep on the stove until warmed up.  Add salt and pepper to taste, and more herbs if needed.

Corn Chowder Recipe (PDF, 120 KB)

Santa Fe Chowder

Ingredients per table (about 5 servings):

  • 1 large onion
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp oregano
  • 1 large carrot
  • 1 large sweet potato
  • 1 large white potato diced
  • 4 cups stock or water
  • 1 cup frozen or fresh corn kernels
  • ½ cup tomato sauce or crushed tomato
  • ½ cup pinto beans
  • Salt and pepper
  • A little chili pepper

Soak pinto beans the night before.  Cook pinto beans until very soft, drain, set aside. Peel and dice onions.  Peel and chop vegetables (add peels and trims to stock pot).  Sauté onions, spices and herbs in olive oil until onions are very soft.  Add vegetables, sauté another 5 minutes.  Add stock to cover veggies.  Bring to a boil and simmer until veggies are soft.  Add rest of ingredients.  Partially blend ingredients with stick blender.  Adjust seasoning.

Santa Fe Chowder Recipe (PDF, 44 KB)

Potato Leek Soup

Ingredients per table (about 5 servings):

  • Olive oil
  • ½ onion
  • 1 large leek
  • 4 large potatoes
  • ½ – 1 tsp caraway seeds
  • Pepper and salt
  • Cream, sour cream or milk
  • Fresh parsley for the top

Peel and dice onions set aside.  Trim any wilted part off the leek slice it in half length wise and rinse well under running water cut finely and set aside.  Peel and dice the potatoes.  Sauté onions with caraway pepper and salt until soft.  Add leeks and potatoes sauté another 5- 10 minutes.  Cover with water or stock, bring to a boil and cook until potatoes are very soft.  If you like you can mash the potatoes at this point to make a creamier soup.  Add up to ½ cup of cream sour cream or milk to taste.  Garnish with parsley at serving time.

Santa Fe Chowder Recipe (PDF, 44 KB)

Main Meals

Cucumber Salad

Ingredients per table (about 5 servings):

  • 1 large cucumber
  • ½ of one red onion
  • ¼ cup chopped walnuts
  • Fresh parsley
  • 2 Tbsp capers
  • Olive oil
  • Red wine vinegar
  • Salt and pepper

Cut cucumbers lengthwise and scoop out seeds. Cut into moon slices.  Mix with remaining ingredients.  Serve as soon as possible.

Cucumber Salad Recipe (PDF, 44 KB)Cucumber Salad Recipe

Mexican Rice

Ingredients per table (about 5 servings):

  • 1 ½ cups rice
  • 2 ¾ cups water
  • 1 cup black beans
  • 1-2 cups frozen corn
  • 1 red pepper, diced finely
  • 1 clove garlic, minced
  • Cumin powder, oregano
  • Olive oil

Cook beans until soft.  Cook rice completely. Sauté peppers with the garlic and the spices (to taste).  When they are tender, add corn and heat through.  When rice is ready, mix in beans, corn, and peppers.  Add salt, pepper, and more cumin to taste.

Mexican Rice Recipe (PDF, 44 KB)

Desserts

Oatmeal Raisin Cookies

Ingredients for 30 cookies:

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 sticks soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup raisins
  • 3 ½ cups oats

Whisk together dry ingredients, except raisins and oats.  In separate bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, whisking until completely combined. Add dry mix to wet mix and stir.  Add raisins and oats. Stir until well combined. Ideally, cool the dough for 30 minutes. With cookie scoop, place no more than 15 balls on each tray. Flatten the balls. Bake for 5-10 minutes, or until cookies are browning on the edges.

Oatmeal Raisin Cookies Recipe (PDF, 120 KB)

Brownies

Ingredients for 36 brownies:

  • 2 cups cocoa
  • ½ cup canola oil
  • 1 lb butter
  • 3 ½ cups sugar
  • 8 eggs
  • 1 tbsp vanilla
  • 1 1/2 – 2 cups flour
  • Optional: Chopped walnuts, chocolate chips, grated orange rind, cinnamon…

Preheat oven to 350ºF.  Butter a small sheet pan.  Mix cocoa and oil to make a runny paste.  Cream butter and sugar and beat until light and fluffy.  Add eggs one at a time and beat well to integrate them into the mix.  Add cocoa and oil mixture and stir well.  Stir in flour and any optional ingredients.  A smaller amount of flour gives you fudgier brownies.  Spread brownie mix into the pan and bake for 30-35 minutes.  Cut into 2 inch squares while still hot.

Brownies Recipe (PDF, 173 KB)

Blueberry Muffins

Ingredients for small muffins:

  • 1 ½ sticks butter, melted
  • 1/3 cup milk
  • 2 eggs
  • 2 egg yolks
  • 1 ½ tsp vanilla
  • 3 cups flour
  • 1 ½ cups sugar
  • 3 tsp baking powder
  • 1 ½ tsp salt
  • 4 cups fresh blueberries

Butter cupcake pans generously. Preheat oven to 350ºF.  Combine wet and dry ingredients in separate bowls.  Mix wet and dry mixtures together then add the blueberries.  Use cookie scoop to fill cupcake pans.  Bake for 30 minutes or until tops are golden and an inserted skewer comes out clean.

Blueberry Muffins Recipe (PDF, 120 KB)