Here’s a selection of summer favorite recipes from the women farms participating in Soil Sisters

Kriss Marion, Circle M Farm (Brodhead, WI)
Chocolate Basil Cake

1 c. sugar
1 c. packed fresh basil leaves
5 T. unsalted butter, melted
1/2 c. unsweetened cocoa powder
2 large eggs
1/2 t. baking soda
2 t. vanilla extract
1/4 t. salt
3/4 c. flour
1/2 c. hot water

Preheat oven to 350. Spray a 9-inch round cake pan with nonstick baking spray and dust with flour (rice flour, if possible). Place sugar and basil in a food processor and pulse until basil is chopped fine and uniformly green in color.  It will look slightly wet. In large bowl, whisk the melted butter, cocoa powder and basil-sugar until well blended. Whisk in eggs, one at a time until blended and smooth. Stir in the baking soda, vanilla and salt. Gradually add flour to bowl, stirring just until blended. Add hot water and stir just till combined. Pour batter into prepared pan. Bake 22-25 minutes or until it passes the toothpick test. Cool before frosting.

Chocolate Sour Cream Frosting
1 1/2 c. powdered sugar
3 T. unsweetened cocoa powder
3 T. sour cream
1 1-ounce square unsweetened chocolate, melted and cooled
2 t. vanilla extract

In a medium bowl, whisk powdered sugar and cocoa together. Set aside. In separate medium bowl, beat the sour cream and melted chocolate with an electric mixer on low until blended. Gradually add sugar mixture to sour cream mixture, beating at low until well-blended. Add vanilla and beat will for 1 minute until very smooth and creamy. Add a sprinkle of heavy cream if too thick and beat. Spread over cake and garnish with extra basil leaves.



Lindsey Morris Carpenter & Gail Carpenter
Grassroots Farm (Monroe, WI)
Simple Fresh Tomato Salsa

3 t. finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chille peppers, Serrano or Jalapeno, finely chopped
2 to 3 T. minced cilantro
1 1/2 to 2 T. lime juice
salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.  Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper.  Refrigerate for 2 to 4 hours to blend flavors.  Makes about 2 cups of salsa.



Lisa Kivirist
Inn Serendipity Farm and B&B (Browntown, WI)
Zucchini Feta Pancakes
From Farmstead Chef by Lisa Kivirist & John Ivanko

4 eggs, separated
4 c. fresh zucchini (or any summer squash), shredded
1 c. Feta cheese, finely crumbled (about 1 lb.)
1/2 c. green onions or chives, finely chopped
1 T. fresh mint (or 1 t. dried)
1/2 t. salt
1/2 c. flour
Canola oil for frying

In a large bowl, combine egg yolks, zucchini, Feta cheese, onions, mint, salt and flour.  Mix well.  Beat egg whites until stiff.  Fold into batter mixture.    Heat oil until very hot in a 6-inch skillet; we sometimes use an electric fry pan so we can fit more pancakes at once.  Drop about 1/8 cup batter for each pancake.  Cook on both sides until browned and crisp.  Serve immediately and garnish with edible flowers such as nasturtiums or a sprinkle of bee balm flower petals.



Joylene Reavis
Sugar Maple Emu Farm (Brodhead)
Emu Bar-B-Q

2 t. brown sugar
2 t. lemon juice
1 t.  prepared mustard
1 t. Worcestershire Sauce
3/4 c. ketchup
3 T. Canola Oil
1 lb. ground emu
1/3 c. medium onion (chopped)

In small mixing bowl combine brown sugar and lemon juice. Add mustard and  Worcestershire sauce. When well blended, mix in ketchup. Brown ground meat and onions in canola oil. When browned, lower heat. Add mixed ingredients to browned meat. Heat thoroughly.  Serve on buns.



Suellen Thomson-Link
Kinkoona Farm (Brodhead, WI)
Lamb and Honey Meatballs

1 onion, minced
2 garlic cloves, minced
1 lb. ground lamb (16 ounces)
1 granny smith apple, minced
1 1/4  c. breadcrumbs (dried)
1 egg, lightly beaten
1 t. thyme leaves
1/2 t. rosemary
1/2 t. sage
¼ c. walnuts, chopped (optional)
1 t. lemon juice
2 t. Worcestershire Sauce
sea salt (to taste)
black pepper (fresh ground to taste)
olive oil (panfrying rather than barbecuing)
2 T. honey

In a large bowl, combine the onion, garlic, lamb mince/ground lamb, apple, breadcrumbs, thyme, rosemary, sage, lemon zest (not the juice), egg, Worcestershire sauce and salt and pepper to taste; mix thoroughly until all the ingredients are well-combined and shape into walnut-size balls.  Heat a barbecue hotplate to medium and cook the meatballs for 10-12 minutes, turning occasionally or panfry in olive oil, preferably in a non-stick pan for about 10 minutes or until nicely browned and thoroughly cooked.  Place the meatballs on a serving platter, pour the lemon juice over the meatballs and drizzle them with the honey; serve over rice or pasta or salad greens.



Dela Ends
Scotch Hill Farm (Brodhead)
Abigail’s Coleslaw

1 medium cabbage finely chopped
4 grated carrots
1 1/2 c. mayo or lemonaise
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
1 T. honey
2 T. fresh cilantro or parsley, chopped
1 medium onion, diced
1 green pepper, chopped (optional)

Toss it all together in a big bowl.  Chill and serve.


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