Sunday, Jul 21st 2019

Welcome to Trax Farms
528 Trax Rd, Finleyville,PA 15332

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Vegetable Recipes

Homegrown Asparagus Turnover Recipe
Spring Asparagus Turnover

8 thin 6-inch asparagus spears

4 medium mushrooms, sliced

2 scallions, chopped

1 tsp. butter

8 oz. puff pastry

1 egg, beaten

1 cup Swiss cheese, shredded


Steam asparagus for 6 minutes. Rinse in cold water and cut in half. Set aside. Saute mushrooms and scallions in butter for 3 minutes ; set aside. On a lightly floured board, roll puff pastry into a 12-inch square. Brush with beaten egg. Divide into 4 squares. Top each square with ¼ cup shredded Swiss cheese, 4 pieces of asparagus, ¼ of the mushroom mixture and a dash of nutmeg. Fold over top to form a triangle. Brush with beaten egg. Seal edges with a fork. Bake at 400º for 20-25 minutes or until browned. Serves 4.


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 Homegrown Fresh Picked Asparagus Gratin Recipe

Asparagus Gratin

1 lb. asparagus, stemmed and peeled 1-inch from bottom

6 slices prosciutto OR thin-sliced deli ham

3 tbsp. butter

½ cup fresh bread crumbs

½ cup shredded Gruyere cheese

Cook asparagus in pot of simmering water until tender (7 to 9 minutes). Drain. Divide asparagus into 6 equal bundles. Wrap each bundle with slice of prosciutto; place in shallow flameproof dish. Melt butter in small saucepan over medium-low heat. Add breadcrumbs; cook, stirring 1 minute. Pour mixture over each bundle. Top with Gruyere cheese. Preheat broiler. Place bundles under broiler until cheese lightly browns, about 1 minute.


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 Asparagus Stir-Fry

2 tbsp. oil

2 boneless, skinned chicken breasts (about 12 oz.) cut into 1x1/2-inch strips

2 bunches (1 ¾ pounds) asparagus, trimmed and cut into 1-inch pieces

1 sweet red pepper, sliced into ¼-inch wide strips

6 green onions, cut into 1-inch pieces

2 tsp. chopped fresh ginger

2 large garlic cloves, chopped

½ tsp. dark Asian sesame oil

¼ tsp. red pepper flakes

1 ½ cups chicken broth

1 tsp. soy sauce

2 tbsp. hoisin sauce

2 tsp. cornstarch

2 tsp. water

Heat 1 tbsp. oil in a large nonstick skillet over high heat. Add chicken; cook 1 minute; stir and cook 2 minutes more or until chicken is almost cooked through. Remove chicken to plate. Add remaining oil to skillet. Add asparagus, sweet pepper, onion, ginger, garlic, sesame oil and pepper flakes; cook, stirring occasionally, 5 minutes. Add broth, soy and hoisin sauce. Cook 4 minutes. Add chicken. Combine cornstarch and water in small dish; add to skillet. Cook until heated through and thickened, about 2 minutes. Serve with cooked rice.


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 Asparagus with Roasted Garlic Vinaigrette

2 bunches asparagus (1 ½ lbs. total) stemmed and peeled 1- inch from bottom

¼ cup olive oil

3 garlic cloves, sliced

1 tbsp. fresh lemon juice

¼ tsp. balsamic vinegar

¼ tsp. salt

⅛ tsp. pepper

⅛ tsp. chopped rosemary

Cook asparagus in salted simmering water in saucepan until tender, 5 to 8 minutes. Drain; keep warm on serving platter. Meanwhile, heat oil and garlic in small saucepan over low heat; cook, stirring occasionally, until garlic is tender and golden, about 8 minutes; be careful garlic does not burn. Pour into a small bowl. Add lemon juice, vinegar, salt, pepper and rosemary to garlic mixture; mix well. Pour over warmed asparagus. Serve.


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 Old-Fashioned Sauerkraut

15 heads cabbage

2 ½ pounds salt

24 tart apples, if desired

a wooden stamper

a round board

a small square of cloth

a heavy stone

8 gallon stone jar

Select large, heavy cabbages, remove and reserve outer leaves, cut in quarters, remove and discard core, and slice quarters very fine on large cabbage cutter. Into a large granite pan, place 5 pounds of the shredded cabbage, sprinkle with ¼ cup salt, mix thoroughly and then pack into the large crock; add, if desired, a cup of apples, cut fine. Pound and stamp, until the brine flows and covers the cabbage. Mix another 5 pounds of cabbage and 1/4 cup salt, and pack into same crock, cover with 1 cup chopped apples and pound as before until covered with brine. Continue until all cabbage is used. Cover with cabbage leaves and a fitted square of cloth. Weight down with a board and stone to keep the contents under brine. Leave enough space in crock for the cabbage to swell or ferment without overflowing. Put in warm place to ferment. In two weeks, lift off stone and board and remove the scum, if any, carefully lifting up cloth, picking it up at the corners to catch all of the scum. Wash cloth, board, stone and sides of crock; cover again with cloth, board and stone; then move to cool place. Sauerkraut is now ready to use. Remove scum and wash cloth, board and stone weekly as long as kraut lasts. Fermented kraut may be packed in jars. Cover with brine, heat thoroughly in a hot water bath and seal. If there is not enough brine add ¼ cup salt mixed with 1 quart water.

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 Sauerkraut Stuffed Hot Peppers

Wash sauerkraut and squeeze excess water out. Cut stem ends off hot peppers, clean out seeds and rinse. Stuff hot peppers with sauerkraut and put into sterilized quart jars, pack tight. Add 1 clove of garlic, 1 tsp. oil, 1 tsp. sugar and 1 tsp. salt to each jar. Make a brine of 4 cups vinegar and 6 cups water. Bring to a boil in a saucepan. Pour into each jar leaving a 1/2-inch headspace. Immediately put lid and rim on and turn upside down for 24 hours. Place somewhere they will not be disturbed.

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 Skillet Green Peppers

¼ cup butter

3 cups green peppers, cut into ¼” strips

¼ tsp. oregano

¼ tsp. marjoram

½ tsp. basil

½ tsp. minced fresh garlic

½ cup halved cherry tomatoes

½ cup croutons

In 10” skillet melt butter. Stir in remaining ingredient except tomatoes and croutons. Cook over medium heat, stirring occasionally, until peppers are crisply tender (6 to 8 minutes). Add tomatoes. Continue cooking 1 minute. Sprinkle with croutons; serve immediately.

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 Cauliflower Casserole

1 head cauliflower

½ cup onions, chopped

¼ cup grated sharp cheddar cheese

1 can cream of mushroom soup

½ cup milk

6 saltine crackers

2 tbsp. Butter, melted

Steam or boil cauliflower and ¼ cup onions until tender. Drain and place in a 13x9 casserole dish. Mix grated cheese with remaining onion. Add soup mixed with milk. Pour this mixture over cauliflower. Roll crackers and mix with melted butter. Sprinkle on top of a casserole. Bake at 350º for 25 to 30 minutes.

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 Broccoli Cheese Casserole

⅓ cup melted butter

1 tsp. salt

1 cup sharp cheddar cheese, grated

1 egg, beaten

1 cup milk

1 small onion, diced

1 cup cooked rice

1 head broccoli, cooked

Preheat oven to 350º. Mix butter, salt, cheese, egg, milk and onion. Blend with rice, add broccoli and pour into buttered casserole dish. Bake for 1 hour. Serve 6.

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 Vegetable Medley

2 cans (10.75 oz.) cream of mushroom soup

½ cup sour cream

1 ½ cups shredded Monterey Jack & Colby cheese

1 lb. broccoli florets, steamed

1 lb. cauliflower florets, steamed

Salt and peper to taste

1 can (6 oz.) can French fried onions

Preheat oven to 350°. Grease one 7x11 inch baking dish. In a large bowl, mix together mushroom soup, sour cream, Monterey Jack and Colby cheeses. Combine vegetables, salt and pepper with soup mixture. Stir together and pour into baking dish. Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer. Yields: 8-10 servings

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 Company Cauliflower

2 heads cauliflower

1 ½ cups sour cream

1 ½ cups American or Cheddar cheese

1 tbsp. butter or margarine

1 cup bread crumbs

Preheat oven to 350°. Lightly grease 9x13 inch casserole dish. Break cauliflower into florets, place in large covered saucepan and steam until tender. Place cauliflower in casserole dish; gently stir in sour cream and cheese. In a sauce pan, over medium heat, melt butter; add breadcrumbs and evenly coat. Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.

Yields: 8 servings

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 Fat-Free Gazpacho Salad

4 tomatoes, seeded and diced

2 cucumbers, peeled and diced

2 green peppers, seeded and diced

1 medium onion, diced

1 tsp. salt

½ tsp. pepper


1 cup fat-free Italian dressing

¼ cup lemon juice

1 tbsp. chopped fresh parsley

2 garlic cloves, minced

2 tsp. chopped green onions

½ tsp. salt

¼ tsp. ground cumin

In a 1 ½ quart glass jar or bowl, layer one third to one half of the tomatoes, cucumbers, green peppers, onions, salt and pepper. Repeat layers two or three more times. In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. 

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 Salsa Romana

8 Roma tomatoes (about 1 pound), diced

3 tbsp. finely diced red onion

3/4 cup loosely packed julienned basil leaves

1 tsp. finely minced garlic

3 tbsp. extra-Virgin olive oil

1 tsp. salt

Thoroughly combine all the ingredients together in a mixing bowl. Allow to sit at room temperature for 1 hour before serving. Serve with pasta, fish, or on pizza! Yield: About 3 cups

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 Fresh Salsa

6 large tomatoes, diced

1 large onion, diced

1 fresh jalapeno pepper, finely diced

1/2 green bell pepper, diced

2 tbsp. flat parsley, chopped

Mix the above ingredients and let set overnight in the refrigerator. Enjoy with fresh vegetables over chicken or with chips. Refrigerator leftovers.

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Contact Trax Farms

Monday-Saturday: 9am -8pm
Sunday: 10am - 6Pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
View Map/Directions

Phone  412.835.3246


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