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’Â 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 »
August 25, 2008
Directions Simmer 2-3 very hot roasted chiles (skinned and seeded) in 1cup white vinegar plus 1 teaspoon salt for 5 minutes. Steep,refrigerated, in jar for several days. Strain and use hot vinegar Submitted by Wendy McCrady, Tucson CSA
Philippe Waterinckx, Tucson CSA This recipe uses a lot of produce commonly available at the CSA in August. It is very flexible and many items can be easily substituted. Ingredients 1 tablespoon oil 1 onion, chopped 1 ear of corn, kernels scraped off with sharp knife 1 teaspoon chile powder or paprika 1 teaspoon herbs… Read more »
Ingredients 1 medium summer squash, cut into thin slices 1 bag basil, large stems removed 2 cloves garlic 1 tablespoon oil 1 large handful toasted walnuts, roughly chopped Parmesan or Romano cheese, grated (optional) 1 package pasta, cooked Directions Toss basil, garlic, oil and half of walnuts into a food processor and pulse until well… Read more »
Use any combination of summer vegetables for this recipe. Green beans, okra, eggplant, squash and potatoes would be perfect. Though if you only have only one or two of these ingredients, it will still turn out nice. Ingredients About 3 cups mixed, chopped summer vegetables 1 tablespoon oil 1 medium yellow onion, sliced thinly 4… Read more »
This is a great cornbread to serve with a soup or stew. Add cheddar or goat cheese to the recipe if you like. Ingredients 1 cup flour ¾ cup cornmeal 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup yogurt 1 egg 2 tablespoons honey 3 tablespoons melted butter, or… Read more »
This salad has a perfect balance of flavors. Spicy greenslike arugula or mizuna will work best with this recipe. Braising mix will also work well. If you like a really spicy salad, add more chopped green chiles before serving. Grilled okra or nopales adds an extra dimension to this dish, if they are available. Ingredients… Read more »