July 18, 2011
Ingredients 1 eggplant 2-3 tomatoes 5-6 tablespoons sunflower oil 1 red onion, finely chopped salt Directions Bake vegetables on plate/pan until well softened on all sides. Cut the veggies on a wooden board to let them cool slightly, then cut the eggplant lengthwise and core with spoon. Cut tomatoes in half and take out seeds… Read more »
These are a fun take on eggplant and could be used as a base for an eggplant parmesan-style dish. You can either cut long French fry-size strips or make round coins, depending on the size and variety of your eggplant. Serve with the following pesto recipe and chopped tomatoes and onions for a reallytasty meal.… Read more »
July 5, 2011
Here’s a super easy recipe for slightly spicy, very crunchy pickles from a gal I worked with at a boatyard in Maine. Ingredients 2 heaping tablespoons sugar 1 heaping tablespoon canning salt 1 heaping tablespoon dry mustard apple cider vinegar- enough to fill quart jar packed with cucumbers 2/3 full cold water- enough to top… Read more »
June 30, 2011
This soup is traditionally prepared with soup bones or short ribs, but it is also good as a vegetarian dish if you prefer. It is served with whole chunks of corn on the cob, which really helps to infuse the broth with flavor. Use a large squash, if you have one; its flesh will get… Read more »
Vegetables stewed in a tomato sauce are delicious served room temperature in the summer. Drizzle with extra olive oil and serve with bread and cheese for a simple meal. Ingredients 1 large squash (or 2 medium-size), cut into a large dice About ½ cup diced onion 2 cloves garlic, minced 1 cup diced tomato 2… Read more »
Ingredients 1 1/2 lbs. potatoes 1 cup plain yogurt (I like Strauss) 1/4 cup cilantro, finely chopped 1 tablespoon finely chopped fresh mint 1-3 fresh chile peppers, minced 2 cloves garlic, chopped very fine 1 teaspoon salt 2 tablespoons oil (I like coconut oil or olive oil) 1/2 teaspoon cardamom 1 cinnamon stick, broken into… Read more »
Directions We are lucky to have such an abundant tomato crop this year from Farmer Frank. The heirloom varieties have been tasty and beautiful! We do receive these tomatoes at their peak of ripeness, which means they should be used right away. If you aren’t able to eat all your tomatoes that soon, don’t let… Read more »
June 11, 2011
A cooling and refreshing slaw for hot days! Ingredients 3 cups shredded carrots (3+ carrots) 3 cups shredded apples (4-5) 1/4 cup nonfat plain yogurt 1 Tablespoon lemon juice 1/4 teaspoon cinnamon Directions Mix all ingredients. Enjoy. Submitted by Paula Borchardt, Tucson CSA
Ingredients Directions Heat stock or broth and roughly chop the onion, the squash and the garlic, keeping them separate. When the water starts to boil, add the chopped onion and cover. After a few minutes add the squash and garlic and cover. Cook until the vegetables are tender (5-10 minutes), stirring occasionally, and then remove… Read more »
June 7, 2011
Ingredients 1 head or bag of endive, washed and chopped 2 hard boiled eggs, crumbled ½ lb bacon, cubed and sautéed Dressing: Juice of 1 lemon 2 spring onions with greens 1 clove garlic 3 tablespoons olive oil 1 tablespoon mustard Salt and pepper to taste Directions Toss together ingredients and add dressing (see below).… Read more »