August 11, 2006
This is a great way to preserve your chiles. They make a perfect addition to tacos and other Mexican food but are also great chopped and added to tuna or egg salad or as a garnish for a Bloody Mary! Ingredients Fresh chiles (fleshy types with thin skins like jalapeno, serrano, and güeros/yellow hots are… Read more »
Ingredients 1 medium cantaloupe, peeled, seeded, coarsely chopped (about 12 ounces) 1 tablespoon fresh lime juice 1/4 teaspoon fresh ginger, grated Mint sprigs (optional) Directions In the blender, puree the cantaloupe and add the lime juice and ginger. Place in bowls. Garnish each serving with a mint sprig if using. Makes 4 (1-cup) servings. Submitted… Read more »
Toss this salad together or layer the salad ingredients into a mason jar or for a portable lunch. Grated or thinly sliced carrots are perfect, but remember that turnips and beets are also good idea and will add more color. Ingredients Romaine lettuce, cut to bite-size pieces Cabbage, sliced thin Carrots (and/or beets or turnips),… Read more »
August 5, 2006
This makes a great spread for bread, try a slice topped with the CSA Fiore di Capra goat cheese, too. Ingredients 1/2 cup toasted pine nuts (can also use other nuts) 1 bunch or bag arugula, cleaned and dried 1-3 tablespoons white balsamic vinegar (can also use red but mutes the green color of the… Read more »
This soup can be eaten hot or cold. Ingredients 5 medium potatoes, diced 1 large onion, chopped 3 cloves of garlic, crushed 6 cups of vegetable stock 1 bunch of cilantro, chopped 2 tablespoons oil 1 jalapeno, chopped, or a pinch of cayenne pepper Directions In a large saucepan, saute onions in oil for 3-5 minutes… Read more »
August 4, 2006
Ingredients 5 cups watermelon (about ½ watermelon), cut into 1-inch pieces 2 oranges, cut into segments ¼ cup chopped green onion 1 cup watercress ½ teaspoon paprika ¼ cup honey 2 tablespoons lemon juice 2 tablespoons lime juice ¼ teaspoon sea salt Directions In a mixing bowl, combine watermelon, oranges, green onion, and watercress. In… Read more »
Quick and easy way to use up extra summer squash for a side dish or taco filling Serves 2-4 Ingredients 1 lb. zucchini or yellow squash, cut in ‘½-inch cubes 1 scant teaspoon salt, plus more to season finished dish 2 tablespoons vegetable broth for sautéing 5 cloves garlic, thinly sliced 1 tablespoon freshly squeezed… Read more »
1 cucumber, sliced2 tablespoons goat cheese, crumbled2 ripe tomatoes, cut into wedges‘½ teaspoon sea salt‘¼ cup fresh herb vinegar‘¼ teaspoon ground pepper Combine all ingredients in a bowl and toss gently. Refrigerate for one half-hour before serving. Heidi DeCosmo, Tucson CSA
Ingredients 1 large egg ½ cup ice water Pinch of sea salt ½ cup all-purpose flour Vegetable oil, for frying 6 squash blossoms Sea salt Freshly ground black pepper Fresh lemon juice Directions In a mixing bowl, lightly beat the egg and pour in the ice water; mix to combine. Add the salt and flour,… Read more »
Another easily adaptable recipe for our summer produce. Ingredients 1 tablespoon olive oil 1 sweet onion, chopped 2 ears of corn, kernels scraped off 2 cloves garlic, chopped 1 summer squash, sliced 1 pound tomatoes, quartered Seasoning: salt, pepper and thyme to taste 1 bunch greens, such as chard, amaranth, or purslane, cut coarsely (optional) 1 handful basil,… Read more »