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CSA Picks & Tips - Each week this is updated & is also available to view all year long.
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| Each week our membership receives fresh picked produce. This page is for all to view. Each week is added along with tasty recipes and healthy tips. June weeks first then July, it is our hope that you all will enjoy the recipes too. |
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July 31 to Aug 2----Summer is heating up!
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Canteloupe, Summer Squash, English Cukes, Beans, Peppers, Yukon Potatoes and Sweet Corn! |
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Blistered Green Beans
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Wash and snip off stems from 1 lb of green beans (can use yellow too), on a cookie sheet brush with olive oil and sprinkle with garlic powder-cook under the broiler till skins are blistered serve with wilted red onion dressing and bacon...just before serving top with cilantro leaves...wilted red onion dressing- 1 cup white balsamic vinegar1/4 cup olive oil, 3 Tbspred onions diced thinly dash of honey and salt and pepper, mix well and let sit on counter till dinner is ready! |
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Garden Vegetable Tart
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1 frozen Puff Pastry, 2 ears of fresh corn cut off the cob, 1 med zucchini thinly sliced lengthwise, 1 pt cherry tomatoes cut in half, 1/4 cup tomato paste, 1/4 cup water, 4-6oz of fresh mozerella cheese thinly sliced and for toppings crushed red pepper and chopped basil.....preheat oven to 425 roll out puff pastry in to a 14 x 11 or close place on pan, prick pastry with a fork all over, bake 10 mins, remove from oven...brush zucchini with olive oil and grill to make marks, do the same with cherry tomatoes (use a grill pan), mix water with tomato paste spread on pastry layer the veggies starting withcheese, zucchini, then corn, tomatoes last, Bake tart for 10 more min...top with extras and enjoy with a chilled beverage! |
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Cucumber Sauce - served with flat breads & meatballs
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1 english cucumber grate half then thinly slice the remaining mix the grated cuke with 1 cup greek plain yogurt, 2 tsp minced mint, 1/2 tsp of each-crush red pepper, minced garlic, oregano...set aside: make or purchase meatballs cook thoroughly - assemble on to flat breads that have been warmed on the grill or in a pan...spoon sauce on top with sliced cucumber, thin sliced red onion and arrange meatballs on top...serve with choice of crisp beverage. |
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July 24-26 we have Canteloupes!
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| Fresh yummy Canteloupes for ALL! Plus Beans, Cucumbers, Summer Squash, Potatoes, Peppers and with any luck CORN! We are very hopefull on the corn it is a bicolor with "no name"... if it is ready we will have some for all.... |
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July 17-19 the fields are amazing!
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| Fresh Picked Green and Yellow Beans, Red Potatoes, Cucumbers, Summer Squash, Green Onions, Herb bag for dressings and such, Salad Mix and Blue Berries!.....we are taking orders on cucumbers for pickles and flats for berries...if you are thinking of doing some preserving please get on the list now....thanks from the staff at Spyglass Gardens. |
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| 2 cups diced fresh beans, 2 green onions diced with greens, 2 stems of basil minced, 2 cool breeze cukes diced and diced again, in a bowl toss with 1/2 cup white balsalmic vinegar, 3Tbs Olive Oil and salt an pepper...to spice it up a notch beings our hot peppers are not ready, just a pinch or too of red pepper flakes....toss together let sit for 30 mins before serving - don't chill just on the counter...very good! |
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Eating Fresh! please read from Wendy's kitchen
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| This week on the farm as always we are picking super fresh produce for your family...but we are also Celebrating Wendy's Moms 80th Birthday! It is a surprise to her that all 6 kids and spouses and great grands, plus cousins, will be here this next week to enjoy a very special weekend....as asked by the family we will be eating from the garden and local growers of meats.....Wendy's parents have an amazing farming background...ask her sometime, ....please enjoy the menu!.............Friday - Sliders & Brats home grown meats, Coleslaw-our cabbage, Potato Salad of course fresh dug, Chips and Salsa canned on the farm, Homemade brownies.....Saturday Quiche with of course home grown eggs and veggies, Lunch-Sub sands with cucumber and lettuce local cheese too, chips and cookie, Dinner - Pulled Pork Sands smoked here on the farm, Potato Salad ours, Fresh Greens-mixed red and green , Cucumber Salad-with fresh basil and red scallions, first of the melons, Melon Salad-yes we will have some soon for you too! Bean Salad and Cheese Cake and Marion, Rasp and Straw Berries for dessert! ............Remember if you know Wendy's mom ---it is a suprise...On the farm there will be lots going on in the kitchen this week! Her bro and sister in law will be staying with us this week-they have a Cherry Orchard in Sister Bay Wisconsin...super folks ! Love to introduce you to them...Have a blessed week. |
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July 10-12 Hey Cucumbers and Potatoes!
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| Cucumbers, Summer Squash, Red Potatoes, Salad Fixins including green onions, radishes, Cabbage and Apricots |
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Cucumber and Summer Squash Salad-Not for Sissys!
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| Grated or using a juillian slicer 2 Cool Breeze Cucumbers, 1 Gadzuke Italian Summer Squash in a med bowl, mince 1/4 cup green onions, dice 3-4 radishes, minced 2 cloves of fresh garlic (sorry ours is not ready yet!) toss together with 1 TBSP Red Pepper Flakes, 1/4 cup white basalmic vinegar of your choice and 3 Tbsp Extra Virgin Olive Oil...Can be served room temp which is actually best. When peppers are on, subsitute the red flakes for real peppers and now you have a salad not for sissys! |
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Tips for Cooking Fresh Dug Potatoes
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| Fresh dug potatoes need extra care...Red Potatoes especially!....their skins are very thin and tender, please becareful when cleaning them. Also if you are dicing them for boiling or just cooking them whole in water or steam they will cook 3x faster than the ones in the store....We boiled 5 med size red potatoes diced the size for salad and they cooked in 6 minutes!....If you are to saute them add fresh herbs like dill, rosemary, basil or thyme a bit of salt and pepper....great with any meal.
We will have German Butterballs, Yukon Golds, and Old Blues coming soon along with 4 kinds of Fingerlings.... |
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Crisp Tuna -Cabbage Salad and Cabbage Tips
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| Cabbage can be cooked but it is wonderful fresh from the garden and made in to slaw, added to salads & pickeled. ....this recipe comes from a great group of ladies that are new members this year!................
CRISP TUNA CABBAGE SALAD....................1 5oz can of TUNA drained, 2 cups finely chopped cabbage, 1/4 minced chives or green onions, 1 TBSP Mayonanaise, 3 TBSP plain Yogurt, Salt and Pepper to taste, Mix together Chill well, plate on a thin toasted crunchy bread or serve on crackers....recipe is org from theKitchn website. |
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July 3-5Th Happy 4th of July to ALL!
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| Summer Squash, Radishes, Green Onions, Lettuce of Choice, Cilantro, Endive and Mizuna salad mix , Beets or Carrots, Broccoli or Cauliflower and APRICOTS! |
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Apricot Salad Dressing
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| Cut 4 Apricots in half leaving skins on using a nonstick pan or grill-grill till starting the browning take off and chill...with a very sharp knife dice place in bowl with minced 1 clove of garlic, 2 green onions - minced, 1 tsp honey, 3 radishes minced very well - blend with a spoon together with 1/2 cup white basalmic vinegar and 1/4 extra virgin olive oil...wendy likes to let this sit on the counter while she is making up the salads...let the flavors mingle!...Super tasty and very pretty on the tossed greens. |
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Pork Chops and Apricots can be used on Pork Ribs too!
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| This is fun and tasty but does burn on the BBQ so use LOW HEAT!....turn the knob to LOW!....in a food processor 5-6 apricots halved seed removed leave skins on...blend with 2 cloves of garlic, 1/4 sweet onion (sorry ours are not ready yet)...1 TBSP Honey, Salt and Pepper just enough...here is the kicker...1 cup of white wine...your choice sweet or just right...blend and after the ribs or chops are fully cooked brush on a little then warm in a pot on the grill and spread over the chops or ribs when plated!....Super tasty if you wish to kick it up...add 1 -2 jalapenos in the blending (whole)...that will light it up a bit! |
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Wendy's Dad's Summer Squash (fried!)
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| Cut squash in 1/8 circles season with salt and spicy pepper (pepper flakes) dredge in flour and set aside, mix 3 eggs with 1/4 cup milk season with a bit more pepper flakes (just a bit!)...on a hot grill lightly coated with oil (your choice) dip each circle into milk egg mixture and place on grill, fry till golden brown on one side before turning add a drop of Worchester Sauce to the top of each circle!...turn and fry till brown ...serve...don't need dip cause it is mighty tasty...thanks to wen's dad! |
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June 26-28 week 4
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| Beautiful Salad Greens, green onions, radishes, beets (choose 2), Broccoli or Cauliflower, Summer Squash, Raspberries!
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Our last Wild Orange on the Farm is this Thursday June 28th...last weeks was great don't miss out on a fun evening on the farm...great treats too! |
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Beef or Chicken Broccoli Rabe with Penne
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| 2 tsp Orange Zest, 1/2 cup 100% orange juice, 1 Tbsp honey, 1 Tbsp minced garlic and fresh ginger, 1 tsp red pepper flakes, dash of sea salt--mix together in a bowl and add 1 lb. of sirloin steak cut crosswise into thin strips marinate up to 6 hours...Boil penne noodles add just at end of cooking noodles the broccoli rabe...cook only till brillant green and still slightly crisp...rinse well and place in med size bowl..In a large skillet brown steak strips and toss together with noodles and broccoli...can add thin strips of red bell pepper for garnish! |
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Raspberrie Farm Scones
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| Our staff is treated with scones in the summer...Wendy loves to make fresh fruit treats...this is one of their favorites*****
Super easy but don't tell them..**********
2 cups Biscuit Mix, 1/2 milk, 2 eggs, 2 tsp cinnamon, 1/3 cup sugar mix well with a spoon will be lumpy...fold in 1 cup raspberries can add granola if you have some...drop by spoonfulls on to a stone pan or slightly greased sheet...bake at 400 15-20 mins becareful not to burn...if mixture is too tight add more milk...serve with orange juice for a fun treat! |
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June 19-21 3rd Week
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| Crisp Heads of Lettuce, Mixed bag of purple, red and green salad mix, Pea Pods, Green Onions, "Broccoli" they are huge beautiful crowns too...Red Ripe Cherries too. We are so close on summer squash and cucumbers it won't be this week but looking great for next week. Our first Wild Orange Oil Farm Experience was well attended. Lots of good information and tasty treats from the garden were on hand. Looking forward to this Wednesday June 20 and the following week June 28 Thursday. Thanks again have a sunny week.
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Washing tips for your fresh all natural veggies and fruits
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| Even though we do not spray harmful pesticides or herbicides on our crops there are still airborne bacteria and wild yeast spores that settle on the fields. So it is important to wash your produce and especially if you intend to keep in for a while. Use 1 Tablespoon of Vinegar "white distilled" in 1 1/2 quarts of water. Rinse pat dry or spin dry and place in fridge. ****Important for fruits like peaches, apricots, cherries and berries-if you wash these they will start to decompose...so rinsing just prior to eating is best. |
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Cilantro and Lime Veggie Dip
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| 2 cups Greek Plain Yogurt in a bowl add 1 clove of minced garlic (can use 1 tbsp of dried), 1/2 cup chopped finely cilantro, zest of one lime and the juice of the lime, some of the pulp too, 2 tsp Cumin, salt and pepper to taste. |
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Broccoli and Pea Pod Salad
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| Chop 1 head of Fresh Raw broccoli even the stalks-they are so fresh, crisp and sweet...place in bowl with 1 cup Plain Greek Yogurt mix in 1/2 chopped ham or bacon bits, cut each pea pod into 4 pieces (or bite size) toss together with broccoli, serve chilled - great with chicken or pork...if you have cauliflower you can add this too...
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June 12-14 second week!
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| Pea Pods!, 2 heads of Lettuce, Stir Fry Mix, Asparagus, Arugula, Chives, Green Onions, Baby Beets and Greens and an early token of a little red sweet surprise! |
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Chilled Aparagus Salad-Sunnyside Farms-est 1896
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| 1/2 lb asparagus spears trimmed cook until tender crisp, drain and place in ice water....mix together in a small bowl 2 Tbsp Ranch Dressing, 2 Tbsp Grated sharp cheddar cheese, 2 Tbsp of toasted slivered almonds...Drain cooled asparagus and chop into bite size pieces, toss together gently with dressing and serve...really tasty with bacon bits (real!!!) on top! |
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Pea Pods---Springs true treasure in a pod!
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| My mom would tell me to pick a gallon of these tasty sweet pods everytime I went to the garden...why a gallon...cause I would eat over half of them before I got back to the house! They are wonderful raw...best just off of the vine..which is great for our Members...cause they are picked for you ... fresh and tasty... Enjoy them on a veggie tray or tossed into a stir fry just at the end of cooking...leaving their sweetness and crunch for you to enjoy at the table. Please do not over cook them...they are packed full of vitamins and fiber... one of springs true treasures in a pod! |
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Stir Fry Fun!
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| Depending on how many plates ...Use accordingly...You can add pork or chicken to this dish if you desire....Chop stir fry greens which can be spinach, pakchoy, green onions, beet greens, asparagus and pea pods...cut meats into bite size portions, season meats with pepper and fresh minced garlic....in a wok or large skillet using peanut oil (better for you) saute chicken breast chunks or pork tenderloin chunks...just when done, add in fresh veggies...toss together adding a little Olive oil seasoned with minced chives and black pepper....cook just till greens become vibrant... plate and serve with warm breads....Absolutely fresh crisp and healthy! |
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June 5-7 first week!
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| June 5 - 7 CSA first week---2 Heads of Lettuce, Spinach, Asparagus, green onions, radishes, Mixed bag of spicey lettuce, Pak Choy and Kale if you wish. Also your first share of Honey fresh from the hives. |
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Wild Orange Dressing ! Super Yummy with Honey!
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| 1 cup Extra Virgin Olive Oil
1 tsp Dijon Mustard, 1/3 cup white balsmic vinegar, 2 Tbsp Mayonnaise, 1/4 cup Honey, 4-8 drops Wild Orange CPTG Essential Oil from doTerra. All members will be given a sample of Wild Orange to use for this recipe and more to come!
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Spinach Cheese Bundles
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| 1 package of frozen puff pastry, place on floured surface cut into 16 - 3" squares..place 1 tsp of a mixture of garlic herb flavored cream cheese (make your own or use premade about 6 oz you will need) and 1/2 cup chopped spinach...bring up the edges of pastry and twist and pinch to tightly seal. Bake at 400 for 13 mins...great appetizer for early summer.
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Blooming Salads
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| Mixed Greens of all kinds and colors-Arugula too!, tear into bite size pieces in a med bowl add them to 1/4 chopped green onions or chives, 3 radishes sliced, 1/2 cup chopped pecans or almonds, 1 can drained mandarine orange sections (keep the juice for dressing) toss lightly together...dressing as follows...juice from oranges, 4 drops Wild Orange Essential Oil from doTerra, 1/4 reduced fat mayo, 2 tsp finely chopped ginger, 2 Tbsp Olive Oil-whisk and drizzle on top. Top with pansys, violets or nasturiums blossums!
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Buttermilk Herb Dressing
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| 1/2 cup Buttermilk, 3 Tbsp vinegar (your choice), 1 - 2 Tbsp chopped fresh Basil Leaves, 2 Tbsp dried Parmasean Cheese (kraft canister style) 1/4 tsp minced garlic....Blend well super tasty!
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Balsamic Dressing
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| 1/4 cup balsamic vinegar, 2 Tbsp Extra Virgin Olive Oil, 2 Tbsp Honey, 2 Tbsp minced chives, and chive blossums if you have them.....whisk together with a dash of of salt and pepper.
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Garden Pasta Salad with Pea Pods
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| Cook and drain your favorite small pasta approx 1 1/2 cups uncooked, we like bowtie or shells for this dish...in a med bowl add...1 cup raw snow peas cut into bite size pieces, 3 radishes sliced, 3 green onions diced, 1 cup arugula leaves or just a handful, 1/4 cup sunflower seeds...toss gently...dressing can be either honey dijon or basalmic honey...see recipes to follow. Chill prior to serving, Steve says this is great slightly warm too...he is always hungry!...this is a great side to chicken or fish.
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Yogurt and Chive Dressing
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| 1 cup fresh plain yogurt, 1 Tablespoon of minced Chives, 1/4 Feta Cheese, Salt and Pepper to taste.
In a food processor blend feta with yogurt, stir in minced Chives and dash of salt and pepper. This is tangy and fresh tasting. Great on Lamb, Salmon or as a healthy alternative for Salads. Keeps 1 week in fridge.
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June 20-23 2011, CSA Baskets
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| Huge Heads of Lettuce, Broccoli, Green Onions, Radishes, Endive or Mix Greens Spinach, Asparagus while the weather stays cool! and Idaho Cherries--we have been picking a few Strawberries too!
***Baby Beets and Turnip Greens are being thinned too****Herb of the Week Chive or Parsely, Fresh Cuts on Cilantro too
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Cherry Bites
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| Pit 1 cup of rinsed cherries, pat dry. Using 1 can of cresant dinner roll tub cut each triangle into 3- place a small piece of brie cheese inside of cherry and roll up in puff pastry. Bake at 400 till golden brown and enjoy!
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Grilled Endive and Asparagus
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| Using the Heart of the Endive spray with Olive Oil and sprinkle with the rhine of one lemon dash of salt and pepper let set in a dish. Cut ends off of Aparagus and do the same as above only add a drizzle of Basalmic Vinegar....Let set for 30-40 mins. On a hot grill, wipe with canola oil so these will not stick and grill edive and asparagus just till brown line appear- Remove and serve with your favorite entree!
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Endive Salad
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| Endive with warm Cherries in Basalmic Sauce....Chopped 3 green onions, slice thin radishes 4-5, In a large bowl toss together with chopped a Endive Heart- remove outer big leaves use for sandwiches or lettuce wraps , use the inter heart for grilling or this salad. In a sauce pan, reduce 1 cup of Basalmic Vinegar down to a thin sryup, adding pitted diced fresh cherries, 1 tbsp fresh grated orange rhine, dash of salt, pepper and 1 Tbsp Sugar, we use organic sugar cane. Stirring so it won't burn till thickened use as a topping for this salad on on ICE CREAM!!!!
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Mrs. Smith's Coleslaw
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| Yes Steve's Mom makes the best Coleslaw this side of anywhere!....
Shred crisp cabbage thinly, place in large bowl...she says 1 cup per person...Add for 4-6 folks the following dressing....
1 small can of pineapple tidbits, drain but reserve 1/8 cup of juice, mix with 1/2 Miracle Whip Salad Dressing, 3 minced green onions, 1/4 cup Pine Nuts and Salt and Pepper to your taste...
Toss together and enjoy a very different yet awesome Cole Slaw...
Can add poppy seeds, shredded carrot and grated dark green zucchini rhine ( just the rhine). |
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Toasty Green Onions ---Great as a topping on Salads!
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| Take your green onions and cut off roots, now cut in 2 inch portions, then cut in half...On parchment paper that has been sprayed with Olive oil, place the halfs and on broil--watching carefully cook till brown and crispy...
Use for toppings for Salads and or baked fish or chicken...They are super in flavor and the presentation is amazing... |
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Baby Beets ---Oh those tasty Treats of Early Summer!
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| Baby Beets are full of vitamins, fiber and great taste. First of all you can use the greens torn and stems diced in a salad...Or you can lighty stem and I say lighty not drowing...serve warm with Basalmic Vinegar and Butter. Or you can chop and add to a dinner quiche with shrimp....Now for those little red spheres called Beets...
Yes you can boil them, oh so drab...They are best Baked at 350 but just before drizzel with Olive Oil, salt and pepper and minced garlic. Bake till fork tender. The skins will slide off, slice and enjoy warm or chill and add basalmic vinegar and dash of honey for a great cold salad.... |
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Aneta's Lettuce Wraps!
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| Wash and drain well two leafs of red lettuce or any kind of large leaf lettuce per person ...Place on serving plate and chill.... In a skillet saute the following in order...1/4 cup diced green onions, 1 clove minced garlic, salt and pepper in 3 Tbsp of Olive Oil, add 1 chicken breast diced into small bite size pieces. Saute till done, add 1/2 jar of Hoisin Sauce...Cook only till all warm.
On a separte plate, diced radishes, shredded cabbage, bean sprouts or alfalfa sprouts, slice mushrooms. Plate up the warm chicken mixture and enjoy by using the lettuce as a wrap....Experiment with other toppings...Super fun with guests and very healthy...Aneta is our youngest and a great cook! |
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June 27, 2011 our 3rd week
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| Pea Pods!, Beets, Radishes, Grn Onions, Broccoli or Spinach, Sweet Mix can add a side of Arugula, Romaine or Summertime Lettuce---Summertime is new to the farm it is a semi Iceberg - huge and crisp should become a great "summer time" lettuce here on the farm!.....Also have Cherries or Strawberries, options on fresh cuts of Basil and Watercress, Herb of the week - Italian Flat Leaf Parsely. |
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4th of July Sliders!
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| Making Sliders is super fun, can be totally Vegetarian or use an assortment of meats....Using a small Potato Roll, small Sourdough Rolls or Slider buns (Franz sells a nice one) brush the insides with olive oil set aside....Turkey burger, Hamburger, precooked small chicken tenders chunks, Salmon filets, Tuna, Pork Sausage Patties, --- use your imagination---but top with the following...Have an assortment of Condiments...Cheeses...and fresh Veggies. Basil Leaves, Water Cress, Arugula, Lettuce Leaves, thinly sliced Radishes, Grn Onions, Lightly toast the buns and as the meats come off the grill get your guests to create their very own Slider! Make sure to have plenty for everyone--our rule is 3-4 per person!
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Cherry and Beet Salsa
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| Pit 1 lb or so of Cherries, dice saving as much juice as possible (food processor on pulse is great), Mince 2 or 3 grn onions, 1 Tbsp of Lemon and Lime zest , In a small sauce pan steam 3-4 baby beets till just tender, rinse (skins will slide off) dice these and add to cherry mixture, salt and pepper lightly...Just before serving add 1/4 cup minced watercress! Serve with bagel chips! If you wish it to be sweeter, add some honey.
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Cherienne's Zesty Coleslaw
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| In a large mixing bowl toss the following together: 1 med head of cabbage -shredded, 1/4 head of purple cabbage shredded, 3/4 cup Slivered almonds
1 pkg of Ramen Noodles (beef flavor) remove packet and mix with 1/2 cup white wine vinegar and 1/2 cup sugar. Take the dry noodles and crush to break up set aside.
Mix the dressing, noodles and salad just prior to eating! Yummy
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Cold Roasted Beet and Summer Squash Salad! super good
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| Cut beets off of leaves one 1/2 inch above beet... Place in baking dish and sprinkle with olive oil, dash of salt and pepper and 1 Tbsp fresh minced garlic...Bake 350 till fork tender...Cool in fridge. Just 1 hr before dinner. Cut into slices or bite size chunks. Drizzle Balsamic Vinegar over top and sprinkle with 1 TBSP sugar (we like organic) In a Salad bowl shred beet leaves and stems, (which means chop into bite size pieces), dice summer squash and 1/2 cup sweet onion. Toss with beets and vinegarette...Serve at room temperature.
Super good and easy and healthy...All from the garden
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Steve' Ceviche'
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| If you like fish you'll love this...First of all catch up to 1 lb of white meated fish, So if you are not into fishing this means you need 1 lb of a white meated fish! Crappie, Bass, Halibut, Tallapia, "Sole and Flounder do not work well in this recipe...
Take uncooked raw fish and place in a 1 qt ziplock bag with 1 cup Lime Juice. Place in the fridge overnite, The citric acid in the juice will cure the fish in 6-8 hours. We do overnite. Drain but to do not rinse after curing time...In a mixing bowl toss together the following... 1/4 cup chopped Cilantro, 1/2 super shredded cabbage, 3 Tbsps diced green onion tops or just diced onion. 3 radishes sliced or shredded, 1 tbsp minced fresh garlic, 1 Jalapeno diced. Salt and Pepper as desired.
Toss together and serve with taco chips...During the summer this is a staple on the farm! |
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Artisian Bread stuffed with Garlic and Chard
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| Homemade or store bought sourdough, heavy white, crusty wheat whole uncut Artisian Bread- Cut across in 1/2" widths but not all the way thru just leave a hinge. Warm on the stove 1 cup Extra Virgin Olive Oil, 3 cloves of fresh Garlic, 1/2 cup minced red onion, dash of salt and pepper. Set aside. Chop 5-7 leaves of chard, then chop again (not minced) but diced into smaller pieces. Toss together in a bowl with warm oil mixture. Then stuff in between the cuts in the bread. Wrap with foil and bake 275-300 for 30 mins. ....Enjoy with wine, cheese and small berries or cherries.
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Basil Mayo! Yummy on just about everything!
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| In a food processor add the following:
1 cup mayo, 3-4 leaves and stems of basil, 3 radishes, 2 green onions, dash of pepper and 1 clove of garlic. Pulse till well mixed and blended....Serve on sliders, crackers with bits of smoked fish, dip fresh veggies great with tuna steaks too!
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Turnip Slaw
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| Baby turnips are very sweet! This is more of a topping rather than a salad, for Chicken or Tuna.....Grate on coarse 4-5 Turnips into a small bowl add minced green onion, 2 radishes, 3-4 pea pods salt pepper, with 2 Tbsp white basalmic vinegar and 1 tsp honey....Toss well let stand for 15 mins room temp to blend flavors. Very fun, crunchy and not to mention good for you!
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July 12-14 2011 Weekly Share
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| Summer Squash, Cucumbers, Basil, Green Onions, Giant Heads of Lettuce, Radishes, Turnips if you wish, Cherries or Apricots!
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Zesty Apricot Salsa
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| Chop then dice Apricots, spritz with lemon juice and 1 tsp of Lemon Zest, add 2 green onions diced, 3 radishes diced, 2 small or 1 med cucumber diced. Add a bit of salt and pepper and to have some fun just a sprinkle of hot pepper flakes, toss togetjer and serve with bagel chips!
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Summer Squash fun Idea
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| The other nite we were having a rice dish and instead of just plunking it on a plate, we grated summer squash and then placed the serving on top! .....So last nite we were having a vegie quiche and to dress up the plate we grated that good ol summer squash--added the serving of quiche on top and wow colorful and very tasty presentation!
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Week July 19-21, 2011
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| Super Basket this week!.....Green Beans, fresh dug Red Potatoes, Sweet Onions from "yes" Fruitland!...Choice Selectons---Summer Squash, Cabbage, Mix Lettuce Bag - you get to pick 2 selections from those 3,... also Basil or Cilantro, Raspberries, and your first share of HONEY!!!!! We have some fun recipes for this week..!..Enjoy !!!!
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Hot and Cold Summer Salad
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| We love tuna, so 1/2 lb per person steak works well in this recipe or you could use the same in cooked chicken breast or tofu...grill to your liking your protein, also grill the following....1 summer Squash and 1 patty pan, sliced 1/4 or little less sprinkle with garlic powder, same with sweet onion, brown ....arrange on a plate, the grilled veggies, then the protein, add ribbons of cuccumber, chopped cilantro, diced green or yellow pepper... and top with marinated beets in vineger drizzle with olive oil and feta chesse....nothing more....simply the best salad for the hottest summer evening and so refreshing!!!!
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Roasted Red Potatoes and Cheese-from our Grandkids!
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| Bryson and Kendalls favorite summer potatoe treat!!! Cut 6-7 fresh dug potatoes into quarters, place in bowl sprinkle with a little salt pepper and olive oil, place in a baking dish, bake 30 -40mins at 350-till fork tender and beyond!....layer with pizza cheese let sit for just a minute and enjoy!!!....if you ask them they are great with everything!
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Spyglass Garden Sub Sandwiches!
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| Using whole wheat rolls, cut open and using your imagination dressing of greek yogurt and basil or cilantro (food processor works great dash of pepper too)...spread on bread, make ribbons on summer squash, carrot, thinly sliced beets, and turnips (can be marinated too!), ribbons of cucumber, can add cooked salmon, tuna, chicken, sliced and grilled tofu...sprouts...super crunchy and tasty....Mustards and herbs make for fun twists to this sub sandwich...
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