Farm Fresh Recipes

Caramelized Apples and Turnips

Ingredients

• 2 T. butter
• 2 lbs. turnips, peeled and thinly sliced
• 1 large Honey crisp (or similar) apple, peeled and thinly sliced
• 1 t. maple syrup
• 1 t. sugar
• 1/2 c. vegetable stock
• 1 t. butter
• Salt and pepper to tast

Directions

Heat 2 tablespoons of butter in a large skillet until very hot. Add the turnips and apples and cook until golden, tossing to brown on all sides. Add maple syrup, stir quickly and sprinkle with sugar.  Add the stock and simmer for five minutes, covered.  Stir in remaining teaspoon of butter and season with salt and pepper.  Serve immediately garnished with a fresh herb sprig.
(serves 2-3 as a side dish)

Sauteed Kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Savoy Cabbage

Ingredients

• 1 head savoy cabbage (about 1 1/2 lbs) or 1 head Chinese cabbage, cored, shredded across in approx 3/4-inch slices (about 1 1/2 lbs)
• 2 tablespoons lite olive oil or 2 tablespoons other oil
• 1 tablespoon minced garlic salt & pepper
• 1 1/4 tablespoons ginger, minced
• 1 lime, juice of

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Spiced Collard Green Salad

This is a delicious way to eat collard greens. The lemon and olive oil help balance the bitter greens. Macadamia nuts, cashews, or avocado are good replacements for the pine nuts. You can use any fresh herb you have on hand to change the flavor. This salad will stay fresh in the refrigerator for a couple of days.

Ingredients | Serves 2

• 3 cups tender young collard greens
• 1 teaspoon salt
• 3 tablespoons lemon juice
• ½ cup pine nuts
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ tablespoon fresh basil or ¼ teaspoon dried basil
• ½ tablespoon fresh oregano or ¼ teaspoon dried oregano
• 2 cups diced tomatoes
• ¼ cup diced scallions
• 1 cup diced red bell pepper

Directions

Remove the stems from the collard greens. Roll up the greens and chop them into small pieces.
Sprinkle the salt onto the collards. Massage the collards by hand to work the salt into the greens so they begin to wilt.
Pour 2 tablespoons lemon juice on greens and mix. Let them sit for a couple minutes to wilt.
Blend the pine nuts, olive oil, garlic powder, and 1 tablespoon lemon juice until smooth. Put the basil and oregano in the blender and briefly pulse until the herbs are mixed in and still chunky.
the salad with the blended dressing and serve.

Summer Squash Ribbons

Ingredients

• 1/2 small bunch fresh basil, leaves picked (about 24 leaves)
• 1 clove garlic, thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• juice of 2 lemons (about 6 tablespoons)
• 5 small yellow summer squashes (about 2 pounds), unpeeled

Directions

1. Starting at the stem end, run a vegetable peeler down the length of each squash, using very little pressure, to create long, thin ribbons. Continue making ribbons until you reach the seeds in the middle of the squash. Turn the squash over and repeat.
2. Arrange half the ribbons in a single layer on a rimmed baking sheet. Drizzle the squash with half the lemon juice, 1/4 cup of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Scatter half the garlic slices and 12 of the basil leaves evenly over the squash. Cover with the remaining ribbons in a single layer, then add the remaining lemon juice, oil, salt, pepper, garlic, and basil.
3. Set aside to marinate until the ribbons become translucent, about 1 hour. To serve, use a fork to twirl each ribbon into a loose bunch and place in a bowl.

Roasted Beets and Sauteed Beet Greens

Ingredients

• 1 bunch beets with greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

Directions

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Pan Fried Swiss Chard

Ingredients

• 4 slices bacon, chopped
• 2 tablespoons butter
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon garlic paste
• 1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
• salt and pepper to taste

Directions

Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.

Broccoli Rabe Parmesan

Ingredients

• 1 pound broccoli rabe, trimmed
• 5 tablespoons extra virgin olive oil
• 2 clove garlic, minced
• 3 tablespoon grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Chop the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.You can also steam the broccoli rabe until tender if you prefer.
2. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with Parmesan cheese. Served as is or mix in with white beans and pasta for a delicious entree.

Sesame Wax Beans

Ingredients

• 1 tablespoon olive oil or for a more authentic flavor try 1/2  toasted sesame oil 1/3 olive oil
• 1 tablespoon sesame seeds
• 1 pound fresh green beans, cut into 2 inch pieces
• 1/4 cup chicken broth
• 1/4 teaspoon salt or omit salt and try  2 Tablespoons of soy sauce
• freshly ground black pepper to taste

Directions

1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2. Pour in chicken broth, salt (or soy sauce) and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Roasted Red Potatoes

Ingredients

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.(a tablespoon of fresh herbs like parsley, basil, tarragon or mint adds a great touch to roasted potato dishes)

"Fake Fried" Zucchini  Squash

There's no real recipe to follow on this one but it's a favorite trick of mine. Cut long planks out of larger zucchini or just cut smaller one's in half. Spread the squash (all surfaces) with a thin layer of good quality mayonnaise and then roll the zucchini in seasoned Italian style bread crumbs. Put them on a baking dish and roast them at 350 degrees until they are golden brown about 15 to 20 minutes depending on the thickness of the veggie. This is a quick, easy and delicious way to prepare zucchini and summer squash. Remember mayonnaise is just egg and oil emulsified. Traditional crusted veggies are usually dipped in egg batter then bread crumbs and then fried. The mayo method helps you skip a few steps. This is a quick cheat that produces good results. This method of "fake frying" works well with eggplant too!

Summery Squash Sautee

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 2 medium tomatoes, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 small zucchini, cut into 1/2 inch slices
• 2 small yellow summer squash, cut into 1/2-inch slices
• 1 bay leaf
• 1/2 teaspoon dried basil

Directions

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5
minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

Sweet Onion Pie

Ingredients

• 1 1/2 cups crushed buttery round crackers
• 1/3 cup butter, melted
• 2 tablespoons butter
• 2 cups sliced sweet onions (any combination of onions will  do here including your spring onions added to other onions)
• 2 eggs
• 3/4 cup half-and-half
• 3/4 teaspoon salt
• 1/8 teaspoon ground white or black pepper
• 1/4 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
3. Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
4. In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
5. Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

Refrigerator Pickles

Ingredients

• 3 1/2 cups cucumbers, peeled and thinly sliced
• 1/2 teaspoon salt
• 1 cup white sugar
• 1/2 cup diced red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup cider vinegar
• 1/2 teaspoon celery seed

Directions

Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

Parsley Garlic Butter

Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons minced shallot
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Purée all ingredients in a food processor until smooth.
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Sweet and Sour Red Cabbage

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 2-pound red cabbage, thinly sliced (about 12 cups)
• 6 Tbsp sugar
• 2/3 cup balsamic vinegar

Directions

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
Serves 6-8.

Moroccan Carrot Salad

Ingredients

• 2 x large carrots, cut into wedges.
• 1 handfull, black olives.
• 6 x radish, sliced thinly.
• 1 x clove garlic, chopped.
• ¼ teaspoon of paprika.
• ½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
• 1 pinch cayenne pepper.
• 1 pinch cinnamon.
• 1 teaspoon salt.
• 1 x parsley, sprigs, chopped.
• 1 x fresh lemon, squeezed.
• ¼ cup of oil, olive.

Directions

Bring a pan of water to the boil. Add the carrotts and cook until tender and then rinse them with cold water. Drain the carrots and mix with the olives and radishes. Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade. Pour the marinade over the carrot, olives and radishes and serve.

8 Things to do with napa cabbage

1. Napa Cabbage Rolls

   Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

   Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

   If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

   Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

   For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

   Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

   Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

   Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

    

Cucumber Lemonade

Ingredients

• 1 seedless (English) cucumber, peeled and finely shredded
• 2 quarts lemonade
• Grate the cucumber into the pitcher of lemonade. Stir well. Garnish glasses with a thin cucumber slice or very thin slices of both cucumber and lemon slit and placed on the rim.

Fried Cucumbers

Wash and slice cucumbers. Dip them in a mixture of egg and a little milk. Coat them in flour or corn meal and fry in a skillet like you would fried green tomatoes.

Cucumber-Carrot Pinwheels

Ingredients

• whole cucumbers, unpeeled
• whole carrots, peeled

Directions

Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber. Slice the cucumber/carrot wheels into 1/2-inch slices. You end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!! Sounds like a fun snack for kids of all ages. Try a little cream cheese or peanut butter in the center.

Swiss Chard Lasagna

Ingredients

• 6 no-boil lasagna noodles
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 1 bunch Swiss chard, finely chopped, leaves and stems separated
• 4 cloves garlic, sliced
• 1 cup ricotta cheese
• 1/4 cup heavy cream
• 1 large egg
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh basil
• Kosher salt and freshly ground pepper
• 7 ounces asiago cheese, shredded (about 2 cups)
• 2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)

Directions

Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.
Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.

Tomato Tips

• Never refrigerate tomatoes
• Ripen tomatoes in brown paper bags for best results
• Under ripe tomatoes will continue to ripen stored out of the sun at 60 to 75 degrees
• Tomatoes can be frozen whole. Core tomatoes place on a cookie sheet and freeze.
• When solid, place in a freezer bag. thawed   tomatoes are best used in cooking or in purees and sauces.
• Salsa, sauces and purees all freeze well

Fire Roasted Tomatoes

Ingredients

• 4 tablespoons Mrs. Dash® Extra Spicy Blend (this is a salt free product so salt and pepper if you prefer)
• 2 large fresh tomatoes cut into wedges
• 2 tablespoons olive oil

Directions

1. Heat broiler. Toss tomatoes with olive oil and Mrs. Dash® Extra Spicy Blend.
2. Broil 5 minutes, 4 inches from broiler, shaking pan after 3 minutes.
3. Plate as single appetizer or as garnish for meat, fish, poultry or pasta.

Roasted Tomatoes with Garlic

Ingredients

• 4 cups grape tomatoes
• 4 cloves garlic, sliced
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
2. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
3. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Oven Roasted Parmesan Fingerling Potatoes

Yields 4-6 servings

Ingredients:

• 3 pounds  cut in half lengthwise
• 1⁄4 cup grated Parmesan Cheese
• 1⁄4 cup all purpose flour
• 1/2 stick butter (or you can substitute 3 tbs. of olive oil)
• salt and pepper

Directions

1. Preheat oven to 375° degrees.
2. In small plastic bag, put flour, cheese, salt and pepper to taste and shake to mix together well.
3. Wash the fingerling potatoes and drop them into the bag of mixture. Shake the bag to coat the fingerling potato pieces on all sides.
4. Melt better and pour on flat baking dish, arrange fingerling potato pieces on the dish. Cook 375° degrees for approximately 15 minutes, turn each piece and cook additional 15 minutes until golden brown. Serve immediately.

Dill Fingerling Potatoes

Ingredients

• 2 tablespoons unsalted butter
• 1 1/4 pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons chopped fresh dill

Directions

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

Tasty BBQ Corn on the Cob

Ingredients

• 1 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1 pinch onion powder
• cayenne pepper to taste
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup butter, softened
• 6 ears corn, husked and cleaned

Jacksonville Carrots

Ingredients

• 4 large carrots, halved
• 2 tablespoons honey
• 1 tablespoon frozen apple juice concentrate, thawed
• 3 tablespoons minced fresh parsley
• 1/4 cup chopped toasted hazelnuts
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup clarified butter

Directions

1. Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.
2. Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.

German Potato Salad

Ingredients

• 3 pounds new potatoes
• 1 yellow onion, quartered
• 1/2 pound bacon, diced
• 1 large red onion, diced
• 3/4 cup cider vinegar
• 1 tablespoon mustard seeds
• 1/4 cup canola oil
• Salt and freshly ground pepper
• 8 green onions, thinly sliced
• 1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Smoky Potato and Corn Salad with Chipotle Mayonnaise

Ingredients

• 1 large red bell pepper
• 2 tablespoons olive oil
• 1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
• 2 tablespoons white wine vinegar
• 3 ears corn, shucked
• 1/4 cup plain yogurt
• 1/2 cup mayonnaise
• 1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
• 2 tablespoons chopped cilantro
• Kosher salt

Directions

Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

Garlicky Golden Beans

Ingredients

• About a pound of green or yellow green beans
• 3 Tablespoons of extra virgin olive oil
• 3 garlic cloves, minced
• 2 heaping tablespoons fresh, minced basil
• 1 Tablespoon Balsamic Vinegar
• Sea salt and pepper to taste

Directions

1. With a stainless steel, steamer basket, placed in a pot with lid, bring a few inches of water to boil. Add green/yellow beans and reduce heat and steam for about 7 minutes.
2. Meanwhile, in a small saucepan, heat olive oil until hot, and add garlic. Watching closely, and stirring, allow the garlic to brown slightly, and then take off of the heat.
3. Add the vinegar, and some salt (about 1/2 teaspoon) and freshly ground pepper.
4. In a pretty bowl, place the steam green beans and the basil. Toss with the garlic oil and vinegar dressing. Adjust the flavors with salt, oil and vinegar as needed (which shouldn’t be much) and serve.

Tomato Tart

Ingredients Serves 6

• 1 unbaked 9-inch deep-dish pie crust
• 1 1/2 lb. firm tomatoes, thinly sliced
• 4 oz. feta cheese, crumbled
• 3 large eggs
• 1 Tbs. tapenade or pesto
• 1/2 cup shredded low-fat mozzarella
• 1/2 cup chopped parsley plus extra for garnish
• 1 tsp. onion powder
• 1 tsp. garlic powder
• salt and freshly ground black pepper to taste
• 3 Tbs. capers for garnish

Directions

1. Preheat oven to 425F.
2. Layer piecrust with tomato slices, and sprinkle slices with 2 ounces feta. Beat together eggs and tapenade until well mixed, and stir in mozzarella, parsley, onion powder, garlic powder, salt and pepper. Pour half of mixture over first tomato layer.  Add a second layer of tomato slices, and top with remaining egg mixture. Sprinkle remaining feta cheese on top.
3. Bake for 20 to 25 minutes, or until egg mixture firms and feta browns. Remove from oven, garnish with sprinkles of parsley and capers, slice and serve.

Tomato Relish

Ingredients

• 1 cup(s) (about 6 ounces) large cherry tomatoes, quartered
• 1/3 cup(s) chopped kalamata olives
• 1 tablespoon(s) finely chopped parsley
• 1 tablespoon(s) lemon juice
• 1 tablespoon(s) olive oil

Directions

Make the relish: Combine all ingredients in a medium bowl. Best if used the same day.

Oven Dried Tomatoes

Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.

Ingredients

• 1 1/2 pounds plum tomatoes, cored and cut in half lengthwise (about 10)
• 1 teaspoon kosher salt

Directions

• Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.
• Preheat oven to 300°.
• Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300° for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).
• Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer;

Ways to cook corn

• Can can be steamed for 5 to 8 minutes.
• You can microwave corn on a plate wrapped with plastic or in a plastic bag. It usually takes about 5 minutes depending on the strength of your microwave. Be careful when unwrapping hot corn from plastic!
• Corn can be cooked on the grill. Here on the farm we advise people to remove some of the heavier parts of the husk, peel back the remaining husk and remove the silk as best you can, put the husks back over the corn and soak it in water for about a half hour, put it on the grill and cook for between 15 and 20 minutes. There are a few other methods for you try below.

Grilled Corn

The first two methods require a bit of soaking before hand, to save the "skin" from premature burning, about a half an hour is enough.

1. Corn Cooked in Their Shucks

For the first method, after you have soaked the cobs, just toss them onto your preheated BBQ, and after about 15 minutes of closed lid cooking they will be done. This is the most effortless method, and will always produce a great cob of corn; but it won't be noticeably grilled. The ears in effect simply steam inside the outer layer and the end result is not that drastically different to a boiled or steamed cob of corn.

2. Corn Cooked in the Inner Shuck

The second method also requires a soaking, but for these cobs, you've peeled off the outer layer, leaving only the inner silk as a coating. These will require a little more attention on the grill, and will need to be turned occasionally to avoid burning. These should also be cooked with the BBQ lid down. This method will protect the corn from the direct heat of the grill, but will allow some of that smoky heat through for direct contact with the corn. The corn will end up a touch blackened and smoky sweet

3. Naked Corn on the Grill

The last method has you completely shuck the corn, and simply grill the exposed corn directly over the heat of the grill. This method requires the most attention, and will result in a more blackened cob of corn. This blackening in not a bad thing, and as long as you are vigilant, and turn often, this corn will taste nutty, smoky sweet. You should keep the lid down, but will need to keep turning the corn about every minute or so. In general, most people find that the second method is the best compromise. It's easier than the direct corn on the grill method, but will end up noticeably grilled and not simply steamed, as for the first method. It depends a lot on your personal preference, and if you don't want to see any grill char on your corn, then the unshucked method is probably best for you. Try one, try them all, corn on the grill is great. Serve with lots of butter and salt, or as in Mexico, with lime juice, chili flakes, and thick sour cream. Make a fresh BBQ corn salad, grilled corn soup or most likely, just devour hot off the grill.

Corn Relish

Ingredients

• 2 cups fresh or frozen corn
• 2 cups chopped onions
• 2 cups chopped tomatoes
• 2 cups chopped seeded cucumber
• 1 large green pepper, chopped
• 1 cup sugar
• 1 cup cider vinegar
• 1 1/2 teaspoons celery seed
• 1 1/2 teaspoons mustard seed
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric

 

Baked Three Cheese Eggplant

Ingredients

• 1 eggplant, sliced into 1/2 inch rounds
• 2 tablespoons olive oil, or as needed
• 1 tablespoon garlic powder, or to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 small tomatoes, chopped
• 1 (10 ounce) package fresh spinach leaves
• 1/2 cup ricotta cheese
• 3/4 cup shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided
• 3/4 cup Classico® Tomato and Basil Sauce
• 2 teaspoons Italian seasoning

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
3. Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
4. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Babaganoush

I know it sounds funny but this is a delicious eggplant spread often found side by side with hommus in the grocery stores. Give it a try! Serve it with some of our delicious snack crackers and chips!!

Ingredients

• 1 large eggplant (about 1 pound)
• 1 glove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons tahini
• 2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Grilled Eggplant and Goat Cheese Salad

Ingredients

• 3 tablespoons olive oil
• 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
• 1/2 cup toasted pine nuts
• 3 ounces goat cheese, crumbled
• 1/3 cup basil, thinly sliced
• 2 tablespoons chopped mint
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct

Tomato, Watermelon and Feta Salad

From: Jeanne Kelley
Note: Use chilled watermelon and room temperature tomatoes for this dish.
Serves: 4 to 6

Ingredients

• 6 pounds (about ½ small) chilled watermelon
• 2 pounds (about 4 large) best-quality tomatoes, sliced
• 4 to 6 ounces feta cheese, sliced
• Extra-virgin olive oil to drizzle
• Fresh mint and oregano leaves to sprinkle (about 2 tablespoons)

Directions

1. Using a large, sharp knife, trim away the rind from the watermelon. Slice the watermelon into 3-inch triangles, each about ½-inch thick. Divide the watermelon slices among 4 or 6 plates.
2. Top the watermelon with tomato and feta slices, dividing evenly. Drizzle the salads lightly with olive oil. Sprinkle with mint and oregano leaves and serve.
Jeanne Kelley is a Los Angeles cook and cookbook author, who also writes at Jeanne Kelley Kitchen. Or follow her on her Tumblr.

Bread and Butter Pickles II

Think big amounts or just cut the recipe down to size

Ingredients

• 25 cucumbers, thinly sliced
• 6 onions, thinly sliced
• 2 green bell peppers, diced
• 3 cloves garlic, chopped
• 1/2 cup salt 
• 3 cups cider vinegar
• 5 cups white sugar
• 2 tablespoons mustard seed
• 1 1/2 teaspoons celery seed
• 1/2 teaspoon whole cloves
• 1 tablespoon ground turmeric

Directions

1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
4. Transfer to sterile containers. Seal and chill in the refrigerator until serving

Green Pepper Tomato Salad

Ingredients

• 3 medium tomatoes, seeded and chopped
• 1 medium green pepper, chopped
• 1 celery rib, thinly sliced
• 1/2 cup chopped red onion
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Tomato Pie

Ingredients

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onion
• 1 (9-inch) prebaked deep dish pie shell
• 1 cup grated mozzarella
• 1 cup grated cheddar
• 1 cup mayonnaise
• Salt and pepper

Directions

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

Corn, Avocado, and Tomato Salad

Ingredients

• 2 cups cooked corn, fresh or frozen
• 1 avocado, cut into 1/2-inch cubes
• 1 pint cherry tomatoes, halved
• 1/2 cup finely diced red onion

Dressing

• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Baked Beans With Swiss Chard

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, chopped
• 1 small stalk celery, finely chopped
• 1 small carrot, finely chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground pepper
• 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
• 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
• 1 15-ounce can whole tomatoes, crushed by hand
• 2 15-ounce cans pinto beans, drained and rinsed
• 1 15-ounce can navy beans, undrained
• 1/4 cup chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano

Directions

Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.

Grilled Eggplant Salad

Ingredients

• 1 Italian eggplant, cut into 1-inch thick slices
• 1 large red onion, cut into rounds
• Canola oil
• 1 avocado, halved, pitted and flesh chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon Mustard
• 1 tablespoon coarsely chopped oregano leaves
• Honey
• Olive oil
• Salt and freshly ground black pepper
• 1 lemon, zested
• Parsley sprigs, for garnish

Directions

Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette

Ingredients

• 2 pounds small red new potatoes, parboiled until soft
• 2 medium zucchini, scrubbed
• Canola oil
• Salt and freshly ground black pepper
• 1 large head radicchio, quartered
• 1/2 cup aged sherry wine vinegar
• 1 small shallot, finely chopped
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 3/4 cup extra-virgin olive oil
• 4 ounces goat cheese, crumbled
• Chopped chives

Directions

Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.

Vegetarian Stuffed Peppers

• Ingredients


• 3 large green and/or red peppers
• 1 (14.5 oz can) diced tomatoes with basil, garlic, and oregano
• 2 cups of cooked chopped veggies...onion, carrots, zucchini, broccoli (whatever is handy)
• 1/2 cup drained, chopped pimiento-stuffed olives
• 1 (5.6 oz pkg) Near East toasted pine nut couscous
• 1-1/2 cups reduced-fat shredded Italian cheese

Directions

Preheat oven to 350°F.
Place peppers, cut side up in a 13" x 9" baking dish. Spray a large skillet with cooking spray. Heat over med-high heat. Add tomatoes with juices, crumbles, and olives. Cool, stirring until hot and bubbly. Add couscous with flavor packet and 1/2 cup water. Cover, remove from heat, let stand 5 minutes. Stir. Fill peppers with couscous mix, top with cheese. Pour 1/3 cup water into bottom of baking dish. Cover lightly with foil.
Bake 20 minutes. Remove foil. Bake until cheese is melted, about 10 minutes.

Roasted Kohlrabi

Kohlrabi is a root vegetable that reminds me of a potato crossed with an artichoke heart.

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Top 10 reasons for eating Carrots

Have you had your carrots today? Maybe you don't realize there are 10 very good reasons why you should be eating this wonderful vegetable every day.

1. They taste good. Carrots have a mild, pleasant flavor that is great by themselves or blended with other foods.
2. Carrots can be eaten cooked or raw. Crunchy or soft, from soups to salad, it's entirely up to your mood or your menu.
3. Kids (even toddlers) like the mild taste of carrots.
4. Raw carrots are great to carry in a sack lunch, to your next picnic, or in the car when you are on the go.
5. Carrots are available and in season all year long.
6. Carrots are inexpensive all year.
7. They are a great source of Vitamin A and Beta Carotene. Vitamin A is very important for healthy skin, eyes, hair , growth, and helps our bodies resist infections. Beta Carotene is linked to reducing chronic diseases such as cancer and heart disease. (see nutrition page).
8. Carrots are a good source of fiber. Fiber is important of our gastrointestinal tracts and is linked to reducing cholesterol in our bodies.
9. Carrots are low in calories. One average carrot contains about 30 calories.
10. Carrots are a great source of alpha carotene, probably more powerful than beta carotene.

Try to eat a carrot a day.  Here's how:

The basic rule of this diet is to add a carrot at or near the beginning of every meal. Why should this work? This works because a bulky carrot at or near the meal's beginning leaves no room in the stomach at the meal's end for the extra ice-cream or cheesecake. That saves perhaps 500 calories a day, which translates to a weight loss of about a pound a week. Even plain water at the beginning of a meal will tend to create a full feeling in the stomach sooner in the meal. This will reduce the amount of food consumed at the end. But eating carrot is more fun.
Getting your carrot-a-day is easy, considering the vegetable's versatility and blend-ability. And subtlety: carrots enhance but don't overwhelm.

Here are ways to put power on your table.

• Cook grated carrots with beans, split peas, lentils, rice, pastas. Good in stuffing. Try them roasted - split large carrots lengthways and brush with a little oil then put on a roasting tray in a 200c oven for about 45 minutes until tender and browned. Try roast carrots, potato, sweet potato and pumpkin serve with steamed green vegetables and a nice sauce.
• Toss grated carrot with potatoes for hash browns. (Toss in grated zucchini and minced onion, too.)
• Add to sauces, white or red. Grated carrots give body and impart subtle flavor, and they fit any tomato or creamy soup, sauce, or casserole.
• Mix finely-ground carrots into peanut butter. New kind of crunch. (If you want to make a really GOOD Peanut Butter & carrot sandwich, smoosh in a banana.)
• Hot and Cold Salad: Saute onion, green pepper, and grated or finely sliced carrots. Remove from heat and pour your preferred salad vinegar over hot veggies. (It will hiss and steam.) While hot, add to chilled salad greens. Toss and serve.
• Herb and Vegetable Bread or Biscuits: To your regular dough, add finely grated carrots; minced onion (dried flakes or fresh green); parsley; garlic powder; sprinkle of basil and a pinch of oregano or sage. We like to add some dried or pesto tomatoes and a few hearty shakes of Parmesan cheese.
• For some reason, males and small children who normally turn down veggies like those baby carrots. They come washed, peeled, prepackaged - meaning they cost more than their bulk-buy counterparts. But it's still more nutrition per penny than fast food.

Roma Beans

Roma beans (a.k.a. Italian String Beans) are really just a different variety of snap bean, and are grown and eaten the same way. Broad flat-podded green snap beans with flat 5- to 6-inch pods are often called Italian Pole or Romano beans, and varieties include Roma, Green crop, and Bush Romano. They're excellent in recipes from minestrone to Grilled Polenta with Sausage Sauce, or simply sautéed in butter. Roma beans can also be substituted for regular green beans in most dishes.

Garlicky Roma Beans with Tomatoes Recipe

Ingredients