We have been feeling the summer heat these past couple weeks on the farm! Enjoy all of the yummy fruits and veggies coming off of the fields!
I have found that I have a lot of lettuce left every week! I haven’t been making very many salads, and have lost the energy to find something new! So I searched and found this awesome post on The Huffington Post Food blog, that features a series called, “WTF? CSA.” Which gave me a chuckle, and thought of all the times people open their bags and say, “WTF am I going to do with another head of lettuce!” They have come to the rescue this week! So click through to this link for some great tips on recipes and lettuce usage that I hadn’t thought of before! http://www.huffingtonpost.com/2013/07/09/red-leaf-lettuce-green-recipes_n_3562574.html#slide=2670252
This usage chart gave me the idea to feature our first recipe!
Coconut Milk Braised Lettuce with Ginger, Garlic and Pepper
2 heads of red lettuce
1 cup coconut milk
2 1/2 T lime juice
1 T fish sauce
1 T canola oil
2 T fresh ginger
2 tsp ghee or clarified butter
1/2 tsp whole black peppercorns
1/2 tsp whole white peppercorns
1 tsp minced garlic
For the rest of the recipe head on over to Food 52′s blog at: http://food52.com/recipes/18991-coconut-milk-braised-lettuce-with-ginger-garlic-and-pepper
The next recipe I wanted to find something for beans this week, that wasn’t the same ordinary saute with butter and garlic that I usually do.
Green Beans With Bacon Vinaigrette
- kosher salt and black pepper
- 2 pounds green beans, trimmed
- 6 slices bacon
- 2 shallots, sliced
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
For the rest of this recipe check out the blog I found it from at: http://www.realsimple.com/food-recipes/browse-all-recipes/green-beans-bacon-vinaigrette-00000000044569/index.html
They have a whole bunch of other bean recipes! So go crazy!!
Blueberry Zucchini Bread
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
1 pint blueberries
For the rest of this recipe feel free to visit: http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx
We hope all of you are staying cool! Have a great rest of you week!
Until next week!
Summer time fruits are here! Yay for Peaches!
This week’s storage tip is for freezing blueberries!
- Refrain from washing the blueberries prior to freezing. While the difference may be imperceptible, washing can result in a slightly tougher skin once the berry thaws.
- Place the berries on a pan in a single layer.
- Place in freezer overnight.
- Place the berries in a vacuum bag or a Ziploc type bag and remove excess air. The more air you can remove the less freezer burn the blueberries will have. For more tips visit: http://www.wikihow.com/Store-Blueberries
I found some great recipes for this week’s produce!
The first is a great Blueberry Recipe!
Blueberry Maple Chicken
2 lbs chicken
3 T bbq rub
3 T garlic powder
1 tsp salt
1 tsp black pepper
For the BBQ sauce:
2-3 T fat
1 large yellow onion
2 cloves garlic
2-3 c fresh blueberries
2 c tomato sauce
2 T apple cider vinegar
½ c maple syrup
¼ c soy sauce
1 T bbq rub
1 tsp red pepper flakes
salt and pepper
For the rest of this great recipe visit the recipe maker’s blog: http://paleomg.com/blueberry-maple-bbq-chicken/
The next recipe is a quick and easy one to grill your zucchini!
Balsamic Grilled Zucchini
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar
For the rest of this recipe visit: http://allrecipes.com/recipe/balsamic-grilled-zucchini/
Easy Blackberry Cobbler
- 4 cups fresh blackberries
- 1 tablespoon lemon juice
- 1 large egg
- 1 cup Sugar
- 1 cup all-purpose flour
- 6 tablespoons butter, melted
- Whipped cream (optional)
- Garnish: fresh mint sprig
For the rest of this great easy recipe visit: http://www.myrecipes.com/recipe/easy-blackberry-cobbler-10000001816143/
Don’t forget about our Happy Hour Going on until the end of August on Saturday & Sunday from 12pm-4pm!
Until next week!
Yay! The 4th of July is almost here! Join us for the kick off of our Happy Hour on Thursday July 4th! Our July 4th hours are 12pm-6pm!
This week’s new pickings brought ripe Blueberries, Carrots & Zucchini! Today’s Storage Tip of the Week is for Lettuce!
How to Wash, Dry, and Store Lettuce
So this is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce (except iceberg, see the end of this post for information about cleaning and storing iceberg lettuce) and it also works for other types of greens and hearty herbs such as parsley.
1. Fill a sink with cold water, separate all the leaves of lettuce, place them in the water and swirl them around. If the lettuce is a bit limp, let it soak in the water for 30 minutes and it will miraculously come back to life.
2. Drain the water, turn on the faucet, and briefly rinse each piece of lettuce as you remove it from sink and place in the basket of your salad spinner. If you use organic lettuce, just give each piece a quick once-over to check for clinging bugs and dirt. As you put the lettuce in the spinner, you can tear the leaves in half if they are large (such as full-size romaine).
3. When the spinner is full but not tightly packed, spin the lettuce until dry.
4. Spread two paper towels (still connected) on the counter and pile the dry lettuce in the middle. Wrap the paper towels around the lettuce and slide into a gallon-size zippered plastic bag. Squeeze the air out and close the bag.
5. The lettuce can now be stored in the fridge and should stay fresh for at least a couple of weeks. You can take out what you need whenever you want to make a salad or sandwich and then just reseal the bag. The plastic bags can also be reused!
For more information on Lettuce recipe ideas or the blog that I got this great info from visit: http://pinchmysalt.com/a-recipe-for-keeping-lettuce-fresh-and-crisp/.
I found three great recipes that you won’t even need to use your oven for this week!
- 4 oz Chavrie goat cheese log
- 8 cups mixed baby greens
- 4 small red beets, cooked and cut*
- 2 oz glazed pecans (I used Emerald Pecan Pie)
For the honey balsamic vinaigrette:
- 2 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
For the rest of the recipe visit: http://www.skinnytaste.com/2010/07/baby-greens-with-goat-cheese-beets-and.html
2 zucchini 1 cup cherry tomatoes 1 T extra-virgin olive oil ¼ cup basil 1/3 cup feta cheese sea salt and pepper to taste For the rest of this recipe check out her great blog at: http://www.insonnetskitchen.com/zucchini-caprese-salad/ And lastly a great use of all of those Shell Peas!
Fresh Pea Hummus
1 Tbsp olive oil 1/2 cup onion 2 cups shelled peas 3/4 cup water 2 T tahini 3 T fresh mint 2 T sour cream 1/2 tsp black pepper Salt to taste For the rest of this recipe and many other amazing uses for Shell Peas visit http://www.simplyrecipes.com/recipes/spring_pea_hummus/! It’s crazy to think another week has already come and gone! Stay cool this week! Farmer Stacy
We have just started picking our Sylvan Blackberries and our English Shell Peas! Summer is officially here!
I found some great recipes for those of you getting tired of Strawberry Season!
I love spinach, but was having a hard time storing it! So I looked up some great tips on Storage for Spinach and Culinary uses! Thanks to Roxbury Farm!
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.
Dunk spinach in a cold water bath and then spin dry
Store in a damp towel in a plastic bag for up to 1 week.
Steam spinach for 5-8 minutes
2-3 lbs of spinach cooks down to 2 cups
Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad
Toss tender raw leaves into pasta
Add spinach to quiche, lasagna, or other baked dishes
Substitute spinach for chard in other recipes
Strawberry balsamic vinaigrette recipe
- 1 cup strawberries;
- 1/4 cup balsamic vinegar;
- 1/4 cup extra-virgin olive oil;
- 1 tbsp Dijon or homemade mustard;
- 1 clove garlic, minced;
- 1/4 tsp salt;
- 1/4 tsp pepper;
For the rest of the Recipe visit their blog at: http://paleoleap.com/strawberry-balsamic-vinaigrette/
Kale, Strawberry, Spinach & Banana Smoothie
1 bunch of kale, stems removed
2 handfuls of spinach
1/2 cup of strawberries
2 T of Coconut Cream/Milk
1 T of Apple Juice
Place everything in blender and blend! Want more protein? Add a scoop of protein powder to this delicious smoothie!
Thanks to http://theblog.jessikerbakes.com/ for the photo!
Snow Pea Arugula Salad
1/2 lb snow peas, stemmed and sliced into diagonal strips
4 oz package of baby arugula
2 green onions, chopped
Avocado or other toppings
1 batch of the Strawberry Vinaigrette
Mix all ingredients together and stir to combine! Top with Vinaigrette! Mix up a big batch of this salad and enjoy it all week! Just wait to toss with dressing!
Have a great day!
Until next week!
It’s crazy to think that Strawberry Season is almost over! Summer has officially just started, and one of our favorite summer time fruits time has almost come to an end!
This week’s Storage tip is on Preparing Beets!
My Favorite way is to roast them:
Roasting beets: Roasted beets are delicious, but here’s where you need to make a bit of a mess, since you need to peel and slice them while raw. To minimize the mess, peel over the trash or compost container, and slice them on a cutting board covered with wax paper. Place the sliced raw beets (allow 1 medium beet per serving) in a foil-lined baking dish and drizzle with a bit of olive oil. Bake at 400 or 425 degrees F. for 20 to 30 minute or so, until tender to your liking. Stir once or twice during that time. Beets are nice roasted with other root vegetables, including carrots and sweet potatoes. See this recipe for a roasted root vegetable medley.
But you can also enjoy them raw and even microwave them! For all the different ways check out the link below from Veg Kitchen!
I found three great recipes for this week!
One of which is an old favorite that I make at home all the time. Jamie Oliver’s Chicken Chow Mein Recipe!
Chicken Chow Mein
1 thumb sized fresh root ginger
2 cloves of garlic
½-1 fresh red chilli
1 large skinless chicken breast
freshly ground black pepper
2 spring onions
1 small bunch fresh cilantro
1 bunch of kale or spinach
4 shiitake mushrooms, optional
1 lb of snow peas
100 g medium egg noodles
1 heaped teaspoon corn starch
220 g tinned water chestnuts
2-3 tablespoons low-salt soy sauce
1 small lime
Within the last few years my home went gluten free so I use zucchini noodles instead of the noodles. And I also use items that frequent the CSA box, instead of Bok Choy (which is listed in his recipe) and added snow peas! Use this recipe as a template and put in whatever you may have in your fridge! Here’s the link to the recipe: http://www.jamieoliver.com/recipes/chicken-recipes/chicken-chow-mein
I have been really lazy using my kale but this is my absolute favorite recipe for kale or spinach! Every once in awhile I’ll even throw in chopped bacon! And don’t worry if your spinach or kale is wilted, mine was all wrinkled last night and it turned out great!
Braised Kale Recipe
1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper
For the rest of the recipe visit http://www.foodandwine.com/recipes/braised-kale.
And lastly I had to include a strawberry recipe!!
- 1/2 cup red pepper jelly
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1/4 teaspoon dried crushed red pepper
- 2 cups chopped fresh strawberries
- 1/3 cup sweetened dried cranberries
- 1 small avocado, diced
For the rest of this great recipe visit: http://www.myrecipes.com/recipe/strawberry-salsa-50400000120513/
Until Next week!
As our second week of CSA’s are being put together here’s a reminder of a great event we have going on at the farm this weekend!
We have a great tip this week of Cooking Greens Storage from Jen Cereghino. Check out her blog at: http://jensgonepaleo.blogspot.com/
If you don’t plan to cook it all at once or don’t plan to eat it for a few days, this is a good way to store cooking greens.
1. Rinse, shake, and pat dry.
2. Grab the bunch of leaves with your fist, pack tightly, and thinly slice the leaves (when it’s fresh like this, I use the stems almost to the end; remove the kale stems).
3. Lay a flour sack towel (or paper towels) into a large Tupperware container (or Ziploc bag) and lightly pack the sliced greens. Wrap and seal.
My greens stay fresh like this for a week or so. And, if they wilt a little, just sauté them in bacon fat (or other favorite fat) and you’re good to go!
I found 3 great recipes for this week.
Strawberry BBQ Sauce
- 4 cups strawberries, hulled (if they are large cut them in half)
- 1/2 cup ketchup
- 2 tablespoons maple syrup
- 2 tablespoons strawberry preserves/jam
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 chipotle chili in adobo, chopped
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoons cilantro, chopped
For the rest of the recipe visit her blog at: http://www.closetcooking.com/2013/05/roasted-strawberry-bbq-sauce.html
Sauteed Radishes with Spinach
2 bunches of radishes
1 red onion
1 bunch of Spinach
2 tsp. olive oil
Juice of 1/2 Lemon
Salt & Pepper
For the rest of the recipe visit: http://www.foodnetwork.com/recipes/food-network-kitchens/sauteed-radishes-with-spinach.html
Strawberry Snap Pea Salad
For the recipe please visit: http://allrecipes.com/recipe/strawberry-and-snap-pea-salad/
Enjoy all of your wonderful fruits & veggies!
Until Next week!
Yay for Sunshine! Our first week of CSA’s are bringing lots of fresh Strawberries!!
Storage Tip of the Week: Strawberries
Whole Strawberries: Bags of whole, frozen strawberries are handy to have around for adding to smoothies or baking. This method of freezing on a tray or sheet ensures the berries freeze individually, rather than in an inconvenient brick.
They can be frozen without adding sugar, at a higher risk of getting freezer burn, so it is best to use them up within six months if they are indeed sugar free. Otherwise, a light dusting of sugar before freezing will help preserve their color and prevent freezer burn.
HOW TO FREEZE WHOLE STRAWBERRIES
Wash and gently dry the strawberries. Don’t soak them long in water as this will result in a loss of flavor and nutrients! Hull the berries. Place the strawberries on a baking sheet, not touching one another, and freeze until solid. Transfer the strawberries to plastic resealable bags or airtight containers and store in the freezer for up to six months.
Information courtesy of: http://www.simplebites.net/
For our recipes this week:
Sarello’s Flourless Chocolate Torte
1 lb. unsalted butter (4 sticks)
1 cup coffee (already brewed)
1 cup sugar
1 lb. quality semisweet or bittersweet
chocolate, chopped in pieces
8 whole eggs
Strawberries to garnish
For the rest of the recipe please visit: http://thelostitalian.areavoices.com/sarellos-flourless-chocolate-torte/
Chicken Stuffed with Kale, Chard & Cheese
4 oz. chicken breast
1/2 cup kale/chard
2 tsp. olive oil
2T. freshly grated cheese
For the rest of the recipe please visit: http://www.lifespan.org/chicken-breasts-stuffed-with-spinach-kale-and-cheese.html
Strawberry Spinach Salad
6 cups fresh spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
small red onion/green onions, thinly sliced
For the rest of the recipe please visit: http://www.gimmesomeoven.com/avocado-strawberry-spinach-salad-with-poppyseed-dressing/
Join us for our Berries, Brews & BBQ’s starting THIS weekend!
Until next week!
This last weekend we received some crazy weather!! Our Pumpkin Patch is now open for the season!
This week’s Storage Tip is for Broccoli.
Keep unwashed, trimming only the large leaves. Store in a perforated, plastic bag in the refrigerator. It will keep fresh for several days.
Culinary Tips: First rinse the broccoli. If necessary, soak upside down in cold, salted water. Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry. Steam or blanch broccoli before sautéing or stir-frying The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés. Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
Add to pizza, quiche, and pasta dishes.
I also found some fun Fall type recipes!
- 1 small apple
- 1 spoonful of sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cornstarch
- 1 tablespoon water
- Small handful of raisins, optional
- Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
- Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
- Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
For the Blog and entire recipe visit: http://www.salad-in-a-jar.com/family-recipes/apples-in-a-bag
- 1 (4 – 5 pound) corned beef, rinsed
- 1 medium head of cabbage, cut into 2-inch wedges
- 6 red potatoes, halved
- 4 carrots, cut into ½-inch chunks
- 1 medium onion, cut into ½-inch chunks
- 2 cups low sodium chicken stock or water
- 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
- 3 large bay leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper corns
How to make it
- Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
- Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
- Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
- Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
- Plate beef and veggies.
- Slice beef against the grain and serve with extra mustard.Caramelized Broccoli with Garlic
CONTRIBUTED BY DAVID GINGRASS
- ACTIVE: 15 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: 4
Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
We have all sorts of great produce starting to come out of the fields! This week we started picking melons and a second round of Broccoli! We have lots of great looking cabbage so I thought it would be a great week for some cabbage storage tips!
Storage Tip of the Week: Storing Cabbage
Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week, two weeks if it is fresh from the garden. But remember, the older it gets, the stronger the flavor and odor will be.
Cabbage will lose freshness rapidly once the head is chopped, so plan on using it within a day. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.
To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill.
Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications.
I also found some great recipes this week using all the odds and ends that I usually have leftover in my fridge! Be sure to check out each of the blogs and recipe sites I list, because they put together some awesome recipes!
1 large head cabbage
1 large carrot
2 – 4 red chili peppers
1 cup rice wine vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon kosher salt
Separate the cabbage leaves from the base, wash and pat dry. Pile a few leaves into a stack. Slice the stacks length-wise, then rotate and chop into 2-inch pieces.
Using a vegetable peeler, peel the carrot. Shave the remaining carrot into long slivers, then cut the slivers in half. Seed and dice the chili peppers.
In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.
Combine the cabbage, carrots, and peppers in a large bowl or container, preferably with an airtight lid (I use a large Tupperware so that I can just put on the top and shake.). Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.
Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted spoon when serving. Make double (or triple) of this recipe if serving a crowd.
Recipe and photo courtesy of: http://www.thekitchn.com/recipe-asian-pickled-cabbage-156935
I may have posted this one before, but it is my absolute favorite!!!
6 1″ thick pork chops
2 Tbsp lard
2 medium apples (Honey Crisp are my favorite), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper
- Ask your butcher to “pocket” your baking chops. If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
- In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
- Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
- Add garlic, sage, paprika and lemon juice and toss for 2 minutes
- Remove stuffing from heat, transfer to bowl and set-aside
- ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
- Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
- Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
- To serve, warm remaining stuffing and spoon on top of each chop
Photo & Recipe Courtesy of: http://paleoparents.com/2011/stuffed-pork-chops/
1/4 cup olive oil
1 cup chopped onion
1 clove garlic, chopped
1/2 tsp of oregano, chopped
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes
Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and garlic and sauté 5 minutes. Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, oregano and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
And that’s it for this week! Don’t forget to visit the farm for the kick off of our Pumpkin Patch, Pig Races, Mazes & more at French Prairie Gardens!
Fall is closing in on us! Don’t forget to register for our Fight For Your Life 5K to help local women fighting cancer! This will kick off our Fall season! The $35 sign-up fee is good until 9/20!
This week’s storage tip is for Freezing Apples!
Option 1: Wash the apples thoroughly. Then, freeze whole & unpeeled on a tray. Transfer to freezer bags once frozen.
Option 2: Peel, core and slice apples to desired size. Then, freeze on a tray, and transfer to freezer bags once frozen.
Option 3: Peel, core & slice apples to desired size. Then, sweeten with sugar & spices to use as pie filling. Freeze in pie plates. Then, transfer to freezer bags once frozen.
To use: simply drop the frozen apples into a pie crust; cover them with dough & cook. (Note: you’ll probably need to increase the bake time for your pies)
To Avoid Browning: Dip the apple slices in lemon juice or salt water prior to freezing. You can also, pack them in sugar syrup, or blanche them for one & a half minutes to stop the enzyme action that causes browning.
Tips: 1. Frozen apples can be used to make apple butter, apple sauce, pies, cakes, baked apples and other baked dishes
2. Freezing changes the texture of apples, they are not as well suited for eating raw
3. Some spices lose their potency when frozen, so you may find that it works best to add your pie spices just prior to baking
4. Freeze some apples whole and chop others to accommodate a variety of recipes.
Information courtesy of: Frugalliving.about.com
I also found some great Fall type recipes for this week’s blog!!
Prep 10 min | Cook 60 min | Serves 4-6
1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper
4 medium zucchini, about 2 pounds, chopped
4 cups high-quality chicken broth
1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.
2. Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook ’til beginning to soften, about 5 minutes.
3. Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft.
4. VERY carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the fridge.
Tasty garnishes: My favorite right now is dried or fresh chopped chives. The green tops of scallions are also yummy. You would not be remiss if you drizzled a little sesame oil across the top.
Photo & Recipe Courtesy of: http://www.theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/
3 lbs apples
1 teaspoon cinnamon
1 pinch nutmeg
1 1/2 cups water
2 thin lemon slices
1/4 teaspoon salt
1. Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
2. Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
3. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
4. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
Recipe & Photo Courtesy of: Food.com
- 2 cups fresh basil
- 1 clove garlic, peeled
- 1/2 cup good quality olive oil
- 1/4 cup walnuts or pine nuts, optionally toasted
- 1/4 cup grated parmesan cheese
- 1 tablespoon milk or cream
- 1 pound whole wheat pasta
- 4 or 5 medium-small boiling potatoes, peeled and cut into 1-inch chunks
- 1 cup green beans, trimmed and cut into one-inch lengths
- To make the pesto: Combine basil, nuts, garlic, and a pinch of salt in a food processor. Pulse until it’s a coarse paste. With the machine running, drizzle in olive oil and let it process until the mixture is relatively smooth. Add grated cheese and process once more to incorporate. Adjust taste with salt. Before adding to the pasta, stir in the cream or milk to loosen it a bit.
- To make the pasta: Place the potatoes in a large pot (you’ll be using it for the pasta, too) and fill with as much water as you’d use to make pasta. The potatoes should be covered with a few inches of water. Generously salt the water, and then bring to a boil. When the potatoes are close to being tender (usually takes around 8-10 minutes), add the green beans and allow them to cook. When the green beans and potatoes are tender, remove them with a slotted spoon and transfer to a separate bowl. Cover with foil to keep warm. Put the pasta in the boiling water and cook until al dente.
- Place the pasta, potatoes, and green beans in a large bowl. Mix in the pesto to coat everything. Serve with more parmesan cheese, salt, and pepper to taste.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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