Sharing is Caring!

If you need some amazing recipes this year, you need to check out this cookbook called The Catskills Farm to Table Cookbook from renowned chef Courtney Wade. Excitedly, below, you’ll discover three delicious recipes you can make and keep making.

These farm-inspired recipes include fresh summer berries, healthy grains, and other vibrant local ingredients. I love recreating recipes from my favorite cookbooks and know you will. too!

The Catskills Farm to Table Cookbook

I love owning cookbooks and have a wonderful collection of them always on hand. While I do appreciate and use recipes online, I always enjoy holding a cookbook and perusing through the recipes and inspiring images.

Furthermore, when The Catskills Farm to Table Cookbook first arrived, I spent some time sorting through and bookmarking my favorites to make.

These three recipes were the first, and certainly not the last, that I made and had to share with you.

Of course, you can grab a copy on Amazon or on the publisher’s website to enjoy.

1 – Red Currant Chocolate Almond Muffins

First, we’ll start with these delicious Red Currant Chocolate Almond Muffins. I love a good muffin any time of year, and the first time I made them, I knew they would quickly become a favorite.

So, whether it’s this Fourth of July or any day, we invite you to get your red, white, and blue on with these delicious recipes from The Catskills Farm to Table Cookbook, Revised Edition, from renowned chef Courtney Wade.

Below, you’ll find the easy recipe so you can experience for yourself just how quickly they will become a household favorite.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup milk
• 2 eggs
• 1-1/2 teaspoons vanilla
• 2 cups red currents
• 1/2 cup sliced almonds
• Coarse sugar for topping

Instructions

1. Preheat the
   oven to 375°F. Grease or line muffin tins.
2. In a medium-sized mixing bowl, whisk flour, sugar, cocoa powder, baking powder
   and salt together.
3. Set aside.
4. In a small bowl, whisk melted butter, milk, eggs, and vanilla.
5. Pour over dry ingredients and mix to combine.
6. Gently fold in the currents.
7. Fill cups of the muffin tin almost to the top with batter.
8. Sprinkle with almonds and sugar.
9. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
10. Jumbo-sized muffins will typically take longer to bake; check at 25 minutes and increase bake time
    in 5-minute intervals until fully baked.
    

2 – Farro with White Beans & Kale

Next up, we have this delicious Farro with White Beans & Kale. This incredibly delicious recipe from The Catskills Farm to Table Cookbook is a wholesome, rustic dish that celebrates simple farm-fresh ingredients.

Nutty farro, creamy white beans, and nutrient-rich kale come together in a hearty, satisfying meal that’s packed with flavor and texture.

Whether served as a comforting main course or a flavorful side dish, this recipe is an excellent way to enjoy a nourishing, fiber-rich meal inspired by the bounty of the Catskills.

Don’t forget, you can grab a copy on Amazon or on the publisher’s website to enjoy.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 cup dry farro
• 3 cups chicken stock
• 1 (15-ounce) can white beans, rinsed
• 1 bay leaf
• 1/2 cup Gruyere cheese, shredded
• 3 tablespoons grated Parmesan cheese
• 4 teaspoons olive oil
• 8 ounces baby Bella mushrooms, sliced
• 1/4 cup shallots, thinly sliced
• 3 cloves garlic, minced
• 4 cups chopped kale
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, bring farro, stock, and bay leaf to a boil over medium-high heat.
2. Reduce heat
   to medium-low and simmer until grains are tender but still chewy, about 30 minutes.
3. Stir beans into hot grains. Add both cheeses and stir until melted. Cover and
   keep warm.
4. Meanwhile, in a medium skillet, heat 2 teaspoons olive oil over medium-high heat.
5. Add mushrooms and cook until browned on both sides, about 6 to 8 minutes. Transfer
   to a bowl.
6. Add the remaining olive oil to the skillet and cook shallots and garlic, stirring, for about 30 seconds.
7. Add the kale and cook, stirring frequently, until wilted, about 3 minutes.
8. Season with salt and pepper.
9. Stir the kale, mushrooms, and parsley into the farro and serve.

3 – Blueberry Tart with Thyme Pastry

Blueberry Tart with Thyme Pastry from The Catskills Farm to Table Cookbook is a delightful dessert that combines the natural sweetness of fresh blueberries with the subtle, earthy aroma of thyme-infused pastry.

Furthermore, the buttery crust adds a unique savory note that perfectly complements the juicy berry filling, creating a sophisticated balance of flavors.

Of course, it’s ideal for summer gatherings or a special treat any time of year. This rustic tart beautifully showcases the fresh, seasonal ingredients that define farm-to-table cooking.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• Crust
• 1 cup flour
• 1/2 teaspoon salt
• 1/3 cup lard
• 2–4 tablespoons ice water
• 4 fresh thyme sprigs
• Filling
• 4 cups fresh blueberries
• 3/4 cup sugar
• 1/4 cup flour
• 1/4 teaspoon cinnamon
• 2 teaspoons lemon juice

Instructions

1. To create one-crust pastry, combine flour, thyme, and salt in a medium bowl.
2. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse
   crumbs.
3. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a
   fork until dough is moist enough to form into a ball.
4. Shape the dough into a ball, then flatten it to 1/2 inch thick, rounding the edges.
5. On a floured surface, roll lightly into an 11-inch circle.
6. Place and form into a circular or rectangular tart pan.
7. Preheat oven to 425°F. In a large bowl, combine filling ingredients and mix.
8. Spoon into pastry-lined pan.
9. Bake for 45 to 55 minutes.
10. Serve with vanilla ice cream or whipped cream.

About The Catskills Farm to Table Cookbook 

COURTNEY WADE is a chef, photographer, influencer and graphic designer. She lives on a farm in the Catskills in upstate New York.

Furthermore, she has an intense passion for farm fresh food.

With both a degree in graphic design and agricultural business from the State University at Cobleskill, she understands the importance of and promotes supporting local producers by purchasing seasonally grown products.

Her books include The Catskills Farm to Table Cookbook and Pancakes Make People Happy. The latter she co-wrote with Buck Hill Farm proprietors Sharon and Charlotte Collins.

She released a revised edition of her Catskills cookbook with new recipes and photos on June 2025.

Don’t forget, you can grab a copy on Amazon or on the publisher’s website to enjoy

Don’t Forget To Pin Your Inspiration!

We participate in the Amazon Services LLC Associates Program, Skimlinks, and other Affiliate Programs. As an Amazon Associate, I earn from qualifying purchases. Affiliate advertising programs like these allow us to earn fees by linking to affiliated sites at no cost to you. As Amazon Associates, we earn from qualifying purchases.

Please check our Disclosure Privacy Policy page. Thank you for supporting our website.

Sharing is Caring!