More Great Ideas

September 1, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support


Welcome to the United Harvest Newsletter!

Such a busy time of the year for CSAs and cooks alike! The harvest is bountiful, and I love getting e-mails for special requests. I addressed most of them here and please e-mail me throughout August if you are looking for a specific recipe. I will send it out in an e-mail to all of you!

Enjoy and keep in touch with me this month, and I would LOVE to assist you with your specific needs!




BEST VEGGIE TIPS FOR AUGUST!!

For zucchini----- use up to 4 cups of shredded zucchini in chili and freeze for the fall! Freeze shredded zucchini for breads or muffins. Make a Mediterranean stew like the one below. Try an old-fashioned zucchini casserole, found below. Southwestern saute uses lots of zucchini, easy, quick, delicious, ready below. Ratatouille recipe in 8/15 edition.

For peppers---cut in half and freeze, saute when ready to use and mix with tomato sauce for a great sandwich topper! Use peppers in chili. Stuff them with rice and beans, stuffing, or the Holiday Forbidden Rice found below.

For sweet potatoes----see sweet potato chip recipe below....share chips with a friend! Roast sweet alone or with beets, delicious, recipe below.

For white potatoes---check out the green bean and potato salad below, it's healthy and can pop out of fridge at a moment's notice!

For basil---if you don't want to freeze pesto, then freeze basil mixed with some olive oil. Use in sauces. Or place basil leaves in ice cube trays, cover with water and freeze. Pop into a zip lock bag and keep frozen until you need a hint of basil in a dish!

For eggplant---Eggplant caviar, easy and freezes well recipe is in the 8/15 edition along with other eggplant recipes!


Mediterranean Stew---zucchini, peppers, tomatoes

Take full advantage of fresh herbs! They add a life energy to our dishes like nothing else!

1 onion sliced
6 garlic cloves, pressed
6 large portabella mushrooms sliced
5 colorful bell peppers, seeded and sliced
1 large zucchini, sliced
3 ripe medium tomatoes, chopped
1/2 cup red wine
3 cups of chick peas, rinsed well
2 cups of pitted kalamata olives
5 tablespoons of a mixture of chopped fresh rosemary, thyme, oregano
sea salt and freshly ground black pepper

Put the onion, garlic, peppers, mushrooms and zucchini in a large sauce pan over medium heat. Add tomatoes, red wine, and chick peas, mixing well. Cover and simmer for about 30 minutes until the vegetables and tender crisp. Remove lid and cook on medium high, stirring occasionally. Stir in olives and herbs. Serve immediately.


southwestern sauté---great way to use zucchini

12 ears of corn
½ c. olive oil
2 large zucchini, cut into ½ inch pieces
2 red peppers, chopped
1 onion, chopped
2 garlic cloves, pressed
1 T. chili powder
½ t. cayenne pepper
½ t. oregano

Steam, cool and remove corn kernels from cobs. Heat olive oil in large frying pan. Add onions and sauté until soft. Then add zucchini and peppers. When vegetables are crisp and tender add corn, garlic, spices and herbs. Serve immediately.




Stuffed Squash


Acorn squash

Preheat oven to 375 degrees. Cut each squash in half through stem end. Scrape out seeds with a spoon. Place cut side down in baking dish with small amt of water. Cover with foil. Bake until fork easily pierces through the squash, about 40 minutes.

When you remove from baking pan, fill squash over to reveal their cavity which can simply be flavored with a small amount of olive oil, sea salt, maple syrup. For a full meal stuff with Forbidden Rice recipe (below), a wild rice stuffing, or simply rice and beans.


Summer Squash

Partially boil whole squash in salted water. Remove, slice in half lengthwise, and scoop out center of squash. Stuff with recipe below, wild rice stuffing, rice and beans topped with salsa and melted cheese.




Holiday Forbidden rice---great stuffing for peppers or squash

4 tablespoons of olive oil
1 cup of fresh shitake mushroom caps
4 medium carrots, chopped
3 celery stalks, chopped
1/3 cup of minced shallots
Sea salt and freshly ground pepper to taste
4 cups cooked Forbidden Rice (follow package instructions)
1-1/3 cup of fresh orange juice
1-1/3 cup of dried cranberries

Preheat oven to 325 degrees. In a large skillet heat oil over medium heat. Add mushrooms and sauté for one minute. Add carrots, celery, and shallots. Season with salt and pepper; sauté for about 5 minutes. Stir in the rice, orange juice and cranberries. Toss to mix well. Pour into a 9” x 13” baking dish. Cover loosely with tin foil and bake until liquid evaporates, about 35 minutes.


Mexican stuffed chilies---great way to use any peppers!

8 large poblano chilies, more or less depending on size
5 T of olive oil
3 large cloves garlic, minced
½ c. red onion, finely diced
1 c. bell pepper, diced
1 T fresh oregano
sea salt and freshly ground pepper to taste
1-1/2 c. dried quinoa, cooked (follow package directions)
1/3 c. chopped flat leaf parsley or cilantro
¼ c. fresh lime juice
2 c. fresh salsa

Preheat oven 425 degrees. Slice chiles lengthwise, remove seeds, leave stems intact. Brush chiles with olive oil and place on baking sheet. Bake until chiles begin to char. Remove from oven, cool and peel skin. Reduce oven temperture to 350 degrees.
Heat olive oil in a skillet. Add garlic, onion, bell peppers, oregano, salt and pepper. Saute for 5 minutes. Stir in quinoa, lime juice and 1 c. of salsa, remove from heat. Pour remaining 1 c. of salsa at the bottom of a 9 x 13 baking dish. Stuff each chili with the quinoa mixture and place on salsa-lining baking dish. Bake 25 minutes. To serve sprinkle with salsa.

Regular bell peppers may be used in place of chilies!


TRADITIONAL ZUCCHINI CASSEROLE

You know by now that I rarely use processed foods in my recipes......and I hesitate to even include this in the newsletter.....yet I have some requests for this, so here it goes!

6 medium zucchini, sliced on inch thick and steamed until almost tender
1 onion, chopped and steamed with zucchini

Once zucchini and onion are steamed, drain well and transfer into a large bowl.
Add:

1 can cream of mushroom soup
1 small container of sour cream

Mix well.

Place mixture in a large baking dish, pour mixture into dish evenly, sprinkle with uncooked stuffing mix of your choice, bake at 350 degrees until mixture is bubbly, about 40 mins. Enjoy!



Butternut Lentil Soup

1 tablespoon extra virgin olive oil
1 carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 large onion, chopped
1 large butternut squash, peeled, seeded and cut into chunks
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
5 cups veggie broth
1 cup lentils, rinsed
Sea salt and freshly ground black pepper

Heat oil in a large pot. When hot add carrot, celery and onion and sauté until soft, about 10 minutes. Add the squash, rosemary and thyme and combine. Add veggie broth and simmer covered for about 20 minutes or until butternut squash is fork tender. Meanwhile in a medium saucepan add lentils, cover with water and simmer, covered until lentils are soft, about 20—25 minutes. Drain. Use blender or immersion blender and puree soup mixture. Once pureed, stir in lentils and season.


Sweet potato chowder


1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
4 ears fresh corn
5 medium potatoes peeled and chopped
1/3 cup yellow corn meal
5 cups Veggie broth
1 tablespoon maple syrup
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
Sea salt and freshly ground black pepper

Heat oil in a large pot, add onion and sauté. When onion is soft, add garlic and sauté for two minutes. Scrape kernels off of corn and add in pot stirring quickly. Then add sweet potatoes, corn meal, and broth. Bring to boil over medium heat, then lower heat and cover. Simmer until potatoes become soft. Puree soup in a blender or with an immersion blender. Return to stove and stir in maple syrup, cinnamon and nutmeg. Season with salt and pepper.



roasted sweets and beets

5 large sweet potatoes, peeled and cut into 2 inch pieces
6 large beets, peeled and cut into 2 inch pieces (reserve beet greens for salad)
1 medium onion, chopped
1/3 c. olive oil
2 t. freshly ground black pepper
1 T. garlic powder

Mix all ingredients well in a bowl and transfer to a shallow baking dish. Bake on 400 degrees, mixing twice during baking, for about 40 minutes or when veggies are soft and carmelized.




sweet potato chips

5 sweet potatoes
¼ cup of olive oil
1 teaspoon of sea salt

Preheat oven to 400 degrees. Cut potatoes in 1/8-inch thick slices. Pour olive oil on the bottom of a baking sheet and spread evenly. Place one layer of potato slices on baking sheet and sprinkle with salt. Bake for 12 to 14 minutes, turning once. Remove and cool.




Nicoise salad

8 cups of green beans, cleaned with stems removed
8 small red potatoes, quartered
4 garlic cloves, minced
1 cup of sliced kalamata olives
a handful of fresh herbs like flat-leaf parsley, basil, oregano, mint
1 cup white wine vinegar
½ cup extra virgin olive oil

Steam beans for five minutes in a medium saucepan and then immerse in cold water to stop the cooking process. Drain. Gently boil potatoes until soft. Drain. Combine all ingredients in a salad bowl and mix.

check these out

Quick Tips!



Blend berries in with your favorite vinaigrette!


Tear basil and add to pasta salads!



Add herbs to a green salad for a tasty surprise!



Add sliced cucumbers to pure, clean drinking water; enjoy!



Cut peach in half, place in bowl and overfill with your favorite frozen yogurt!



Blanch green beans and freeze for Thanksgiving!







Sizzling eggplant salad—when it’s too hot to light the oven!

Olive oil
2 large eggplants, peeled and sliced 1/2 inch thick
2 c. fresh salsa** recipe below
12 oz. black beans
2 T lime juice
Sea salt and freshly ground pepper

Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6 to 8 minutes until tender. Brush oil on tops and turn and grill until tender another 6 to 8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper a needed.

Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant.

**with tomato salsa

3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice

Stir ingredients gently and refrigerate.


Ginger Sesame Eggplant

1 medium eggplant
olive oil
1 garlic clove, finely chopped
1 tablespoon peeled, grated ginger
1 tablespoon sesame seed oil
1/4 teaspoon hot sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 tablespoons chopped cilantro

Coat one medium eggplant with olive oil and roast at 400 degrees until soft. Allow to cool, then peel, chunk into 1/2 inch dice and mix with any juices that have accumulated. Combine garlic, ginger and sesame oil. Saute together until translucent. Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce, and chopped cilantro. Serve warm or cold.

This works well as a tortilla chip dip or a sauce for soba noodles!

Kristi Hood
Quail Hill Farm
Amagansett, NY


Beautiful flower and fruit salad
Purchase certified edible flowers at a farmer’s market.

1 melon cut into cubes
2 cups of fresh pineapple cubes
1 pint of fresh raspberries
1 pint of fresh blueberries
1 pint of fresh strawberries
1 cup of seedless grapes
2 mangos, peeled and cubed

Lime Vinaigrette:
1/3 cup of lime juice
1/3 cup of maple syrup
1 cup of unsweetened coconut flakes

1-1/2 cups of edible flowers

Combine all fruit in a large bowl. Toss carefully with lime vinaigrette. Garnish with flowers.

This salad wins the award for most beautiful salad!

Ratatouille—Two ways


Whether you simmer your luscious veggies in a crock pot or for a twist, grill them outdoors, when you make ratatouille, it’s summer!

When you plan an afternoon in the garden, yet long to come inside for a hot meal, ratatouille is a perfect choice. Create your perfect mixture of veggies based on what you harvested that week.

¼ c. olive oil
2 c. cubed, peeled eggplant
1 c. chopped zucchini
1/ 2 c. chopped tomatoes
1 red or yellow pepper, chopped
1 red onion, chopped
4 cloves garlic, chopped
2 t. thyme
2 t. oregano
½ c. veggie broth
sea salt and fresh black cracked pepper to taste
2 T fresh basil

Saute eggplant, zucchini, tomatoes, pepper, and onion until soft. Stir in remaining ingredients except basil. Transfer vegetable mixture to a crock pot and cook on low-heat for 4-1/2 hours or on high-heat setting for 2-1/2 hours, or simmer for an additional 25 minutes. Stir basil into mixture when ready to serve. Freezes well!

Or try..........

Grilled Ratatouille

1/3 cup extra virgin olive oil
3 tablespoons of lemon juice
1 yellow pepper, stemmed, seeded and halved
1 red pepper, stemmed, seeded and halved
2 Vidalia onions, peeled and sliced in rounds
1 large zucchini, sliced into ¼ inch slices
1 small eggplant unpeeled, sliced into 1/4 rounds
2 dozen cherry tomatoes, sliced in half
2 tablespoons of balsamic vinegar
½ cup fresh basil, chopped
1 tablespoon fresh oregano
sea salt and freshly ground black pepper

Preheat grill to medium-high. Place olive oil, lemon juice, peppers, onions, zucchini and eggplant in a large bowl. Gently turn to coat veggies. Grill veggies until tender, turning once. Cool slightly and chop grilled veggies into bite-size pieces. Toss in a large bowl with remaining ingredients. Serve warm.



Preserving the Harvest! roasted eggplant and garlic caviar

1 large eggplant
4 large cloves garlic
3 T lemon juice
2 scallions, chopped
1 small handful of flat leaf parsley
3 T olive oil
Sea salt

Preheat over to 400 degrees. Pierce eggplant about five times with a fork and place it on a baking sheet. Pour a slight amount of water on baking sheet and place in oven. Place garlic cloves in wrapped tin foil and place in oven. Turn eggplant once and roast eggplant and garlic for about 40 minutes.
Remove from heat and cool. Once eggplant is cool, slice it in half removing and spooning the flesh into a blender. Squeeze the garlic out of its skin into the blender also. Add remaining ingredients and season with sea salt. Serve at room temperature. The caviar can be refrigerated for several days and it freezes well.



Tomato, Basil, and Arugula Pasta Salad

4 large tomatoes , cut into 1/2--inch dice
3 cloves garlic, minced or pressed
1 cup (packed) arugula leaves (or substitute with other greens)
3 tablespoons shredded fresh basil leaves
2--1/2 tablespoons balsamic vinegar
1/3 cup olive oil
salt and pepper
1/2 pound penne
1/2 cup grated Parmesan cheese, optional

Toss the tomatoes, garlic, arugula, basil, crushed pepper, vinegar, oil, salt and pepper to taste in a large serving bowl. Set aside to marinade at room temperature for at least one hour or up to three hours.

Cook the penne al dente, drain briefly, and add to the tomato mixture. Add the cheese, toss and serve without chilling.



Tomato and Peach Salad

4 large tomatoes
3 large ripe but still firm peaches, peeled and cut into wedges
2 teaspoons of fresh tarragon leaves or other favorite herb
1/2 cup summer vinaigrette

Lay out the tomatoes and peaches on a serving platter and sprinkle tarragon leaves over top. Pour vinaigrette over all and chill for at least one hour, then serve.

Summer Vinaigrette

4 tablespoons white wine vinegar
7 tablespoons light olive oil
pinch sea salt
pinch of white pepper



Buttermilk Peach-Berry Cobbler

Use only berries, only peaches or a mixture of berries and peaches in this deliciously forgiving recipe!

2 cups of mixed berries
2 cups of peaches, sliced with skin removed
2/3 cup sugar
I tablespoon of fresh lemon juice
sprinkle of cinnamon

Biscuit topping:
1-3/4 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
4 tablespoons sugar
5 tablespoons unsalted butter
1 cup buttermilk

Preheat oven to 375 degrees. Prepare the fruit and gently rinse and drain berries. In a mixing bowl toss fruit with sugar, lemon uice and cinnamon. Spoon into 9--inch deep dish pie plate. or baking dish and bake until juices begin to bubble, about 10 minutes.
Meanwhile prepare the topping, mixing first the flour, baking powder, baking soda and sugar. Work the butter in with your fingertips and pour in the buttermilk, stir well.

Remove fruit from oven and spoon biscuit topping over fruit. Bake for about 20--25 minutes. As biscuits begin to lightly brown, test one with a knife. Cool before serving.

Great Stuff

AUGUST 1, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support


Welcome to the United Harvest Newsletter!

Veggies of all kinds are Ready for Pick Up!!

August is upon us and so are the long days and nights of summer! Last month I received requests for recipes using cucumbers, green and yellow summer squash, basil, Swiss chard, collards and string beans! This month check out some no-cook summer delights and some tomato recipes! And if you don't see what you are looking for, e-mail me! Also, feel free to share your favorite summer recipes!



To be the agent whose touch changes nature from a wild force to a work of art is inspiration of the highest order. --Bod Rodale Here's to all of you! Thank you for sharing your passion with others!



Cook Once, Eat Twice!



How about grilling whatever veggies you have in abundance like green and yellow squash, peppers, tomatoes, onions. SImply cut into bite-sized pieces and mix gently with olive oil and any herbs/spices of your choice, then grill. Meanwhile, make some tomato salsa, guacamole, and basil pesto.....all set for two nights of meals!!



Night One: Veggie Fajitas---with tomato salsa and guacamole!



Night Two: Pasta with basil pesto and grilled veggies!





Tomato salsa

3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
Stir ingredients gently and refrigerate.


Guacamole

Guacamole gradually darkens when exposed to air so serve immediately.
4 ripe avocados
2 tablespoons finely chopped onion
2 fresh Serrano chili peppers, seeded and finely chopped
Fresh lime juice
Sea salt
Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl. Mash with fork. Add onions and peppers. Mix well with fork. Season to taste with salt and lime juice.

Basil Pesto

¼ cup pine nuts
2 garlic cloves, peeled
¼ cup extra virgin olive oil
¼ cup veggie broth
4 cups basil leaves


Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!


Like to spread out an antipasto on an outdoor table on a warm night with friends? Simple and delicious! Lots of ideas.....use what works for you!





A Vegetable Antipasto!

Imagine your guests arriving on a hot and humid summer afternoon. With a little bit of advanced planning, you can simply pull colorful bowls of all sizes brimming with veggies right out of your refrigerator and fill your table with succulent creations-- roasted peppers—Italian-style, Mediterranean olives, a medley of marinated vegetables, a tangy three bean salad, the freshest beets pulled from your garden, garlicky greens and seasoned mushrooms. Instead of turning on your oven, create this delicious antipasto. What a meal!

Peppers

6 colorful peppers, halved and cleaned
6 cloves of garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
handful of fresh basil
sprig of fresh oregano
sea salt and freshly ground pepper

Preheat oven to 425 degrees. Place peppers in a bowl and mix with olive oil. Place on baking sheet and bake until black on edges. Cool and remove skin. Place them in a bowl and season with remaining ingredients. Add extra olive oil as needed.

Olives

½ cup olive oil
1 teaspoon red pepper flakes
grated zest of a lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 garlic cloves, sliced thinly
2 cups mix of green and black olives
3 tablespoons fresh Italian parsley

Heat olive oil, red pepper flakes, lemon zest, thyme, rosemary and garlic in a pan until it comes to a simmer. Add olives for one minute. Completely cool and transfer into bowl, then chill overnight. When ready to serve, mix well with parsley.

Giardiniera

These mixed pickled vegetables, usually found on an Italian table, are a must when serving an antipasto.

2 cups cider vinegar
½ cup water
2 tablespoons maple syrup or rice syrup
1 tablespoon sea salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dried dill
1 cup red bell pepper strips
1 cup diagonally sliced carrots
2 cups small cauliflower florets
2 cups asparagus tips
2 cups trimmed green beans
6 garlic cloves, halved

Simmer the first seven ingredients in a medium saucepan for about five minutes. Place remaining ingredients in a bowl. Pour hot mixture over vegetables and refrigerate overnight, turning occasionally. Remove vegetables from bowl with slotted spoon and serve.

Beets

About a dozen of beets, cleaned, trimmed, with greens reserved for a salad
1 cup of Garden Vinaigrette

Cook in boiling water until tender. Cool and peel. Cut in quarters. Drizzle Garden Vinaigrette over beets, mix well and refrigerate until serving.

Mushrooms

2 pounds of mixed mushrooms
½ c. olive oil
3 garlic cloves, pressed
2 tablespoons chopped fresh rosemary
¼ cup white wine vinegar
sea salt and freshly ground black pepper

Place mushrooms and oil in a fry pan over medium heat and constantly turn until mushrooms are tender. Add garlic and rosemary until garlic is lightly golden and rosemary is fragrant. Transfer to a bowl and sprinkle with vinegar, salt and pepper.

sautéed greens

2 pounds of Swiss Chard, Kale or other hearty greens, stem ends discarded and washed well but not dried
3 tablespoons of extra virgin olive oil
4 medium garlic cloves, minced
Sea salt and freshly ground pepper

In a large pan heat oil over medium heat. Add garlic and cook for one minute. Add greens, reduce heat, cover and cook about 5 minutes or until leaves are wilted. Season with salt and pepper.


Three bean salad

1 c. dried black beans
1 c. dried dark red kidney beans
1 c. dried chick peas
1 c. balsamic vinegar
1-1/2 tablespoon grainy brown mustard
1 cup extra virgin olive oil
sea salt and freshly cracked pepper
1 lb. green beans, trimmed and cut into 1-1/2 inch pieces
1 medium red onion, chopped
3 tablespoon fresh mint, chopped
3 tablespoon fresh Italian parsley, chopped

Rinse dried beans and soak in plenty of water for about two hours, keeping the three types of beans separated. Drain and bring to boil in three separate pans, all beans completely covered with water. Drain beans when soft but still firm—between 40-60 minutes. Combine all beans in one bowl. Add salt and pepper to taste.

Whisk vinegar, mustard and olive oil. Drizzle over beans and lightly toss. Steam green beans until tender in pot half full of boiling water. Drain and cool.

Add green beans, onion and herbs to the cooled beans. Toss and serve or chill immediately.


Bowl of Antipasto

This “one bowl” antipasto is simple fare throughout the year, making an appearance at a summer picnic or a winter holiday.

3 cups asparagus tips
3 cups broccoli florets
3 cups quartered mushrooms
2 cups colorful bell pepper strips
1 cup pitted kalamata olives
2 cups garbanzo beans
5 garlic cloves, minced
½ cup cider vinegar
¼ cup extra virgin olive oil
A handful of fresh basil and Italian parsley, chopped
1 tablespoon of fresh oregano, chopped
Sea salt and freshly cracked black pepper

Steam asparagus for 3 minutes, covered. Drain and quickly place into ice water. Steam broccoli for 2 minutes, covered. Drain and quickly place into ice water. Combine all ingredients in a bowl and stir gently.




Cucumber-tomato salad---eat every night or serve with your antipasto!

3 large juicy tomatoes chopped
2 cold cucumbers, sliced
4 garlic cloves, minced
10 kalamata olives, sliced
½ cup chopped red onion
1 cup of chic peas
¼ c. extra virgin olive oil
¼ c. balsamic vinegar
1 T fresh oregano, chopped
Sea salt and freshly ground pepper

Combine all ingredients in a chilled bowl. Stir carefully. Omit or add ingredients....make this your own!

Sauteed Cherry Tomatoes with Feta Cheese

2 tablespoons extra-virgin olive oil
1 medium onion
1 pint cherry tomatoes
12 large pitted Kalamata olives
1 tablespoon chopped basil or parsley
2 ounces crumbled feta cheese (about 1/2 cup) optional

Heat the oil in a large skillet. Add onion and saute until golden, about 5 minutes. Raise heat to medium high and add tomatoes. Cook just until tomatoes are heated through and skins are beginning to brown in spots, about two minutes. Add olives, herbs and pepper to taste. Transfer to serving bowl. Sprinkle with cheese and serve immediately.

Marlene Washington
Eatwell Farm
Dixon, CA

Garden Fresh Tomato Soup

1 tablespoon olive oil
2 garlic cloves, minced
2 carrots, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 quarts tomatoes, chopped
1/4 cup fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon sugar
sea salt and fresh ground pepper, to taste
1 teaspoon tamari or soy sauce to taste
grated cheese

Heat oil in a skillet. Saute garlic, carrots, onion, and celery. Add tomatoes and simmer 20 minutes. Add all other ingredients except cheese. Simmer 5 to 10 minutes longer. Serve with cheese if desired. Serves 8. (Cut down on chopping tome and use a food processor!)

Jackie Good
RC Organic Farm CSA
Lenox, Michigan


PRESERVING THE HARVEST!

Refrigerator Pickles

6 cups sliced cucumbers
2 cups thinly sliced onions
1--1/4 cup white vinegar
3/4 cup sugar (or any sweetener that works for you)
3/4 teaspoon sea salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Place three cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat with remaining three cups cucumber and remaining one cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture, let cool. Cover and chill at least four days. Pickles may be stored in fridge for up to one month.


Enjoy!!!!