Saja's Countryside Farm
403 Parker Road, P.O. Box 276
Dracut, MA  01826   
(978) 454-7252  Fax: (978) 455-6222

Farm Fresh Produce Picked Daily!

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Popular Recipes...

"Easy Bread and Butter Pickles"
5-1/2 cukes thinly sliced picking cukes (approx. 1-1/2 lbs.)
1-1/2 Tbsp. Kosher salt
1 cup thinly sliced onion
1 cup sugar
1 cup white vinegar
1/2 cup cider vinegar
1/4 cup packed brown sugar
1-1/2 tsp. mustard seeds
1/2 tsp. celery seeds
1/8 tsp. tumeric

Step 1: Mix cucumbers and salt in a large bowl (ceramic or glass /non-metallic). Cover and chill 1-1/2 hours. Drain. Then rinse cucumbers under cold water. Drain. Return cucumbers to ceramic or glass bowl.

Step 2: Combine sugar and all other ingredients in a medium size saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mix over cucumber mixture.

Step 3: Let stand at room temperature 1 hour. Cover and refrigerate 24 hours.
Step 4: Store in an airtight container in refrigerator up to 2 weeks. 

Yield: 16 servings (serving size about 1/4 cup drained pickles).

Recipe provided by Susan C. ..... Thank you Susan!

"Exotic Stuffed Cousa" 

"Cousa Squash" is in the Zucchini family. You can cook with it the same way you would use a Zucchini Squash. "Cousa" is originally a middle eastern variety enjoyed throughout the world that is absolutely delicious and worth trying. It's flavor is buttery/nutty. Below is a great recipe to try. 

1 Cousa Squash (approximately 6-10 inches in length)
1 lb. ground meat (beef, lamb, or pork) Note: You may also used crumbled Tofu.
1 cup steamed rice (Jasmine Rice adds nice flavor)
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1/8 tsp. Mediterranean spice blend
Dash or two of ground Cumin (spice)
1/4 tsp finely chopped fresh mint
5 cloves fresh garlic, chopped very fine
1 Tbsp. lemon juice from a fresh squeezed lemon
2 tsp. Virgin Olive Oil
1/4 cup shredded Gruyere Cheese or Romano Cheese (optional)

Note: You will need 9X12 in. baking dish (glass or ceramic) and cooking spray.
         Before starting your preparation, set oven to 385 Deg F to start. (After
         20 minutes into the baking process you will reset your oven to 350 deg F.)

1. Steam rice.
2. Rinse squash. Trim ends. Slice lengthwise and scrape out seeds with large spoon.
3. Saute/brown meat (or tofu) in 1 tsp. olive oil. If using meat, drain after browning.
4. In mixing bowl, combine browned meat, 1 cup rice, spices, fresh mint, lemon, garlic, and 1 tsp. olive oil.
5. Spray 9X12 in. glass or ceramic baking dish with cooking spray.
6. Place squash halves in baking dish side by side. Stuff with mixture.
7. Sprinkle cheese (optional) over stuffed Cousa halves. Pour 1 cup water into pan around squash to prevent burning.
8. Bake in 385 degree oven for approximately 20 minutes. Then drop oven temperature
    to 350 degrees for another 30 minutes. 

Note: Test for "doneness" by inserting a metal fork through squash half way through cooking time. If tender, squash is done. Enjoy!

"Jazzed up" Zucchini Bread:

Adapted from "":

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 large eggs
1 cup vegetable oil
2-1/4 cup white sugar
3 tsp. vanilla extract
2 cups grated Zucchini
1 cup chopped pecans
1/4 cup chopped dates
1/4 cup dried pineapple (diced)

1. Grease and flour two 8" X 4" pans. Preheat oven to 325 degrees F.
2. Combine flour, salt, cinnamon, baking powder, and baking soda in a bowl. Set aside.
3. In another large mixing bowl, beat eggs, oil, vanilla, and sugar together. Then gradually add flour mix. 
4. Stir in shredded Zucchini, nuts, and dried fruits until well blended.
5. Bake at 325 deg F for 50-60 minutes. (Test for doneness by inserted toothpick. Cake is done if toothpick comes out clean.)
6. When done, remove cakes from oven and let cook for 20 minutes. Then remove from pans and allow to cool completely.

"Southern Style" Grilled Peaches: (on the grill!)

3 Fresh Tree Ripened Peaches (rinsed, cut in half, pitts removed)

Spices needed: (mix these spices together in small jar and shake to blend)
        1 tsp. cumin
        1 tsp. chili powder or Cajun spice mix
        1/8 tsp. garlic powder
        1/8 tsp. fresh ground black pepper
        1/8 tsp. Kosher salt

1/2 cup dark brown sugar
1/4 cup white sugar
1 Tbsp. lemon juice or pineapple juice

(1) Placed halved peaches face up in shallow glass or ceramic pan.
(2) Drizzle peaches with lemon juice.
(3) Next, rub peaches with brown and white sugar. Coat heavily.
(4) Sprinkle spice blend all over peaches.
(5) Wrap peach halves directly on grill or wrap individually in heavy duty aluminum foil.
(6) Place peach halves face down on grill. 
(7) Grill until tender (medium heat - five minutes max.) and serve!
Note: You might also want to try drizzling peaches with maple syrup after removing from the grill... Yum!

Classic Vegetable Soup:

3 Large Carrots, peeled and diced
1 Large Onion
1 Parsnip, peeled and chopped
3 Plum tomatoes (blanched in boiling water, run under cold water, skinned, and diced)
1 Large Russet potato, peeled and diced
1 Red Bell Pepper, chopped
1 Medium Zucchini, chopped (rinse, trim ends, then chop)
1/2 cup chopped fresh parsley
1 cup chopped celery
3 cups vegetable broth +2 cups water
1 tsp. Kosher salt
5 peppercorns
3 Garlic cloves, peeled and chopped fine
1 tsp. olive oil
Optional:  Cook 1/2 box elbow macaroni, drain, rinse, set aside.

(1) Bring 3 cups vegetable broth and 2 cups water to gentle boil.
(2) Add all of the above ingredients except for parsley and garlic. Heat soup mix until almost at a full boil.
(3) Saute chopped garlic in 1 tsp. of olive oil. Add to soup.
(4) Cover, bring to boil. Then lower heat to "Low" and simmer in a covered pot for 35 minutes to 1 hour. 
(5) Mix in 1 cup cooked Elbow macaroni.
(6) Serve hot with fresh chopped parsley sprinkled across bowl of soup.

"Exotic" Eggplant Saute:

1 medium size eggplant
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 medium size onion, chopped
1  Tbsp. Olive Oil
1 Tbsp. Italian seasoning or "Mrs. Dash" Italian Medley 
1/4 tsp. Morrocan seasoning
1/4  cup Panko bread crumbs or Italian flavored bread crumbs
1/4 cup warm water
1/4 cup shredded cheese (Gruyere, a zero carb cheese)
Mixing bowl
10 inch fry pan with cover
Salt and Pepper (to taste)

1 - Rinse Eggplant, trim ends. Chop peppers and onions.
2 - Slice Eggplant and then dice the slices.
3 - Placed diced eggplant in mixing bowl, fill with cool water
and let sit for 2-3 minutes (removes bitterness).
4 - Rub fry pan with olive oil and place on low-medium heat.
5 - Place peppers and onions in pan. Increase heat to medium-high and saute for 10 minutes.
6 - Drain diced eggplant and coat with Panko bread crumbs.
7 - Add diced eggplant (coated with breadcrumbs) and seasonings.
8 - Add 1/4 cup warm water, stir, cover and cook on medium heat for another 10-15 minutes until eggplant is tender.
9 - Sprinkle on the shredded cheese and serve as a side dish or serve over steamed rice. 

Shredded Beets Side Dish("Old World" style):

5-6 medium size beets
1/4 cup sugar
1 tsp. melted butter
2 Tbsp. fresh squeezed lemon juice
1 tsp. apple cider vinegar
1/8 tsp. fresh ground black pepper
1/8 tsp. coarse kosher salt
1/4 cup fresh chopped dill

1 - Rinse and boil beets until peels begin to separate. Rinse beets under cold water and peel using hand peeler or small kitchen utility knife.
2 - Shred and set aside in medium size glass (or ceramic) mixing bowl.
3 - Mix cooked shredded beets with remaining ingredients and refrigerate for 2hrs. Serve chilled.

Peach Cobbler:

You will need:

Large mixing bowl
9" X 9" Baking Pan (pre-sprayed lightly with cooking spray of choice)
1 c. All-Purpose Flour
3/4 c. white sugar
2 Tbsp. raw sugar (crystals)
1/3 c. light brown sugar
8 Tbsp. unsalted butter
2 tsp. baking powder
1. c. whole milk
6 medium size ripe peaches (slightly soft to the touch) - peeled, sliced, pitts removed
1-1/4 tsp. cinnamon
1. Pre-heat oven to 350 degrees F. 

2. Place flour, 1/2 c. white sugar and baking powder in large mixing bowl. Cut 4 Tbsp. butter into pieces
    and add to mix. Blend using fork or hand held pastry mixing tool until crumbly. Then stir in millk.

3. Place 4 Tbsp. melted butter in 9 X 9 baking dish. Add crumbly mixture to baking dish. 

4. Gently place peach slices in pan as a "top layer" across the mix.

5. Blend 1/4 c. white sugar with cinnamon. Sprinkle over peaches. Then sprinkle raw sugar crystals 
    over peaches.

6. Bake 40-45 minutes until light brown on top. Serve with whipped cream, vanilla fudge ice cream 
    or your favorite topping! Yum!