October 20, 2008
The squash in this recipe is actually cooked during the canning time. While basic instructions are given here, please see a standard canning guide for additional information on proper canning procedures. Makes two 12-oz jars Ingredients Zest & juice from 1/2 small lemon 1 1/2 cups organic granulated sugar 1 cup plain vinegar 2” piece… Read more »
October 2, 2008
This recipe uses the regular long cooking polenta. If you want to use quick polenta, follow the recipe on the package, cutting out one quarter of the liquid and replacing it with twice as much cooked, mashed squash. Make this into a tasty desert by stirring in a bit of sugar and pumpkin pie spice,… Read more »
September 22, 2008
The Cook’s Garden catalog – Spring/Summer 1989 Ingredients 2 cups dandelion greens 2 eggs 1 1/2 cup flour 1/2 teaspoon salt Directions Put dandelion greens and eggs in a blender and blend until smooth. Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.… Read more »
Directions The mild fresh chiles in this week’s share make excellent packages for a variety of fillings. Simply cut off the stem end and scrape away the white ribbing inside the pepper. Stuff with something simple like cheddar cheese or leftover rice. Eat cold, as a refreshing, less heavy version of the typical chile relleno.This… Read more »
Ingredients ½ yellow onion, chopped 1 bell pepper, chopped 2 large tomatoes, or ½ can stewed tomatoes 3 cloves garlic 1 bunch dandelion or other greens, washed and roughly chopped ¼ cup chopped olives and/or capers 2+ tablespoons goat cheese Red pepper flakes, to taste 1 tablespoon olive oil Salt and pepper to taste Drizzle… Read more »
September 18, 2008
This dish lends itself well to use leftover vegetables. Don’t hesitate to substitute or add more vegetables Ingredients 1 tablespoon olive oil 1 onion, chopped 1-2 cloves garlic, peeled and minced 2 teaspoons ground cumin, or mole pipian rojo 2-4 potatoes, diced 1 pound squash/zucchini, diced 6-8 roasted green chiles, skin and seeds removed, coarsely… Read more »
September 15, 2008
Ingredients 8 oz thinly sliced watermelon rind, with peel removed 1 tablespoon grated fresh ginger 1/3 cup sugar 1/3 cup rice vinegar 1/3 cup pomegranate syrup 1/3 cup water Directions Heat ginger, sugar, vinegar, syrup, and water briefly to dissolve sugar. Allow to cool. Pour over watermelon rind and let marinate for several hours. Serve… Read more »
Ingredients 1 1/2 cups mayocoba or pinto beans, soaked overnight Seeds from 1 large watermelon 3 cups water Corn Bell pepper Onion Salt & pepper Corn tortillas or chips Directions Preheat oven to 350 degrees. Rinse the pulp off the’ watermelon seeds and dry them. Roast for 10 minutes; stir to prevent burning. Let cool. Grind… Read more »
September 1, 2008
Use this recipe if you don’t have enough fruit to make a wholecobbler or crisp. Serve with vanilla yogurt or a scoop of icecream. Ingredients 1 share pears or apples, washed, cored and chopped 1 slice lemon 1 tablespoon sugar or brown sugar (optional) 1/4 teaspoon cinnamon 1 handful granola 1 thin slice butter Directions… Read more »
A salad topped with pears, pecans and blue cheese is becoming ubiquitous on restaurant menus across the country. Try this variation served over pasta for a heartier dish. If you can get your hands on fresh arugula or spinach, it would be delicious tossed it in at the last minute. Ingredients 1 basket Asian pears,… Read more »