November 13, 2021
Grenadian style calabaza is very al dente squash. If you cook too long, squash will fall apart, which tastes fine, but not the intention of the dish. Add salt and pepper to taste. Sometimes, I’ll add a little honey at the very end, if the squash isn’t that sweet. You can add bacon and use… Read more »
October 18, 2021
Tangy sweet pomegranate seeds make a fun addition to guacamole. Use as a dip, spread on toast or use as a topping for tacos. Ingredients Mash the flesh from two avocados with a fork then mix in the rest of the ingredients. Add extra lime juice or salt if needed. Submitted by Sara Jones, Tucson… Read more »
August 15, 2021
The eggplant is a member of the nightshade (Solanaceae) family like the potato, the tomato as well as the tomatillo and chayote. Although we use the eggplant as a vegetable it is really a fruit. Eggplant comes in various colors, shapes and sizes. The English actually gave the fruit the name of “eggplant” referring to… Read more »
Canary melons are recognizable by their slightly oblong shape and their bright yellow rinds, which are waxy when the melon is ripe. Farmer Frank plants a drought tolerant Tohono O’odham variety, which is very sweet. Slightly tangier than a honeydew, the flesh of a canary melon is often pale green to white. It is often… Read more »
The poetically-named honeydew was revered by the ancient Egyptians and later loved by Napoleon. It is high in vitamins B6 and C, folate, and potassium, and low in sodium, saturated fat and cholesterol. It’s sweet on the inside, too! The waxy-rinded light green to pale yellow honeydew is a variety of muskmelon along with with… Read more »
The watermelon is a member of the Cucurbitaceae family which includes cucumbers, melons, pumpkins and squash. Like many of its relatives, it is a sprawling vine. By weight, the watermelon is the most consumed melon in the United States, followed by cantaloupe and honeydew. Watermelon is thought to have originated in southern Africa, where it is found… Read more »
July 26, 2021
Blanch verdolagas and dress them with a touch of toasted sesame oil and soy sauce for a Korean style side dish. Ingredients Verdolagas, cleaned, stems cut into 2-3″ long pieces 1/2 small onion, cut into thin slivers 1 clove garlic, minced 2 teaspoons toasted sesame oil Drizzle soy sauce Red chile powder, if desired Toasted… Read more »
July 19, 2021
Garlic confit is simply garlic that has been cooked in fat (in this case, olive oil) until it is tender and creamy. The spreadable cloves go well on a slice of bread, in pasta, or atop a pizza, and the garlic-infused oil can be used for cooking vegetables and meats or drizzling on finished dishes.… Read more »
July 13, 2021
This creamy drink is best with a really ripe cantaloupe, golden flesh honeydew or canary melon, though you could use a green honeydew too. You can freeze your melon slices for a few minutes to make sure your drink is nice and cold. To make a meal substitute on a hot day add a handful… Read more »
June 16, 2021
This recipe is based on the traditional green salsa recipe, but green chiles are used instead of jalapeños or yellow hot peppers. Ingredients 1 CSA basket tomatillos 1 CSA bag roasted chiles 2 cloves garlic, finely minced 1 medium onion, finely chopped Juice of 1 lime or half a lemon 1/4 cup cilantro Salt to… Read more »