Minty Drink

Cucumber Lime Mint Agua Fresca Recipe

• Prep time: 15 minutes

INGREDIENTS

• 1 lb of cucumbers (about 2 good sized cucumbers), ends trimmed, but peel still on, coarsely chopped
• 1/2 cup lime juice from fresh limes (from about 1 pound of limes, or 5 to 10 limes, depending on how juicy they are)
• 1 1/4 cup packed (spearmint) mint leaves (about a large handful), woody stems removed
• 1/2 cup sugar
• Approximately 1 1/4 cup of water

METHOD

1 Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.

2 Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of lime.

Yield: Makes about 1 quart (not including ice).

Country Green Beans

Ingredients

• 1 pound fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham
• 1/4 cup butter or margarine
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Sesame Green Beans

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• 1 pound fresh green beans, cut into 2 inch pieces
• 1/4 cup chicken broth
• 1/4 teaspoon salt
• freshly ground black pepper to taste

Directions

1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

This is healthy & Excellent~

Thz Chris

Wrapped Green Bean's

Ingredients

• 1 pound fresh green beans, trimmed
• 8 bacon strips, partially cooked
• 1 tablespoon finely chopped onion
• 3 tablespoons butter, margarine or bacon drippings
• 1 tablespoon white wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. Cook the beans until crisp-tender. Wrap about 15 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400 degrees F for 10-15 minutes or until bacon is done. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately

Stuffed Eggplant!!!

Ingredients

• 1 eggplant, halved lengthwise
• salt and pepper to taste
• 1/2 cup olive oil, divided
• 1 pound sweet Italian sausage, casings removed
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1/2 cup white wine
• 2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
2. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
3. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender

C.S.A. Week 13

Dear C.S.A members,

Looks like another great week. We picked quite a bit today. Their was a small surprise the green beans decided to give us another week. So that is nice. Crops are coming along well. Week 14 will be the start of fall squash. They are a little early but they will be here for a while & in abundance. I am so excited to pick lots & lots of squash. I hope everyone has enjoyed all of the produce thus far. The eggplant really have been quite exceptional this year.

This week's Box

Cherry Tomato's
Green Beans
Eggplant
Cucumbers
Potato's
Tomato's
Brussel Sprouts
Habanero's (On Rack)
Herb's (pick-up members)
Almost forgot about the little Roma's

Thz Chris

Baba Ganoush (2/2)

Hi Chris—

Recipe to share. If you like hummus, this is kind of like it, but using eggplant instead of chickpeas. Really good and easy to make. Look for the tahini near the vegetable oils in the supermarket.

-Michele

Thanks for submitting this recipe! Chris

Baba Ganoush

Roasted eggplant combined with tahini, fresh lemon juice, extra-virgin olive oil, fresh chopped parsley, crushed garlic, ground cumin, coarse salt and fresh ground black pepper. Mixture is pulsed in food processor until almost smooth. Dip is transferred to serving bowl, drizzled with extra-virgin olive oil and served with fresh chopped vegetables and pita bread for dipping.

Ingredients -

2 Large Eggplants 1/3 cup Tahini (sesame seed paste) 1/4 cup Lemon Juice 3 tablespoons Extra Virgin Olive Oil 1 tablespoon chopped Italian Parsley 3 Garlic Cloves, crushed through a press 1 teaspoon Ground Cumin 1/4 teaspoon Coarse Salt  Fresh Ground Black Pepper

Preparation:

1. Turn the oven to 450 degrees and preheat. 2. Poke the eggplants with a fork to pierce. 3. Place the eggplants on a baking sheet sprayed with nonstick cooking spray. 4. Roast in the preheated oven until soft, which takes about 1 hour. 5. The eggplant with be slightly blackened. 6. Allow to cool enough to handle, then trim the ends and peel the skin. 7. Slice in half, then into large pieces. 8. Place the pieces in a sieve placed over a bowl. 9. Allow the eggplant to drain for 10 minutes to remove the excess water. 10. Combine the tahini, lemon juice, 1 tablespoon oil, 1 tablespoon parsley, garlic, cumin, salt and pepper and pulse several times. 11. Add the eggplant and pulse until the mixture is chunky. 12. Transfer the mixture to a wide bowl and drizzle with the remaining 2 tablespoons of oil. 13. Serve with fresh chopped vegetables and pita chips or wedges.

Farm Report!

I am glad to feel some of the heat and humidity leave us. I am also glad to report that after walking through the pumpkin & squash patch that their is a ton out their. The squash will be excellent. Their is butternut, Acorn, & spaghetti. The acorn will be ready first. The pumpkins are taking over the ground. Each week you drive in look to your right and you will start to see orange specks. Tell the little ones.. Our first distribution of the brussels was today and prepared properly again they are excellent. A shocker like the Kohlrabi we had in the spring. I hope we get enough positive reviews to keep distributing. Their is quite a bit of them in the field and they just get better the colder it get's out. We have a few more weeks of veggie's in the field until we move on to our fall crop's. Season's will be changing soon.

Thz Chris

Pineapple Sage Recipes

Banana Pineapple Sage Smoothie

3/4 cup fruit flavored nonfat yogurt
1 teaspoon honey
1 small banana
1/3 cup skim milk
1 tablespoon chopped pineapple sage
1/2 teaspoon ground cinnamon

Combine all ingredients in blender container and process until smooth. Serve in attractive glasses, garnishing with a light dusting of cinnamon, if desired.


Pineapple Sage Chicken

1/4 C Teriyaki or Tamari Or Soy sauce
1/4 C honey
1/2 C Olive Oil
2 TBS lemon Juice
2 TBS Apple juice
2 tsp ground ginger
Handful of Pineapple Sage leaves chopped
Boneless Chicken Breasts
Marinade chicken in above ingredients. Cook on grill
Serve with Pineapple kabobs

Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutritional Information 

Amount Per Serving  Calories: 104 | Total Fat: 7.3g | Cholesterol: 0mg

C.S.A Week 12

C.S.A. Week 12

Brussel Sprouts

Roma Tomatos

Potatoes

Eggplant 

Jalapeno (in box)

Tomatos

Cucumbers

Habanero's (always On rack)

At-least try the Brussel's !!!!!

Mint Ice Cubes!

Grab some leaves of mint out of the herb bed & try it out for yourself.

2 cups boiling water, or as needed. The heat brings out the flavor.

Directions

1. Place 1 mint leaf into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.

These cubes make a great addition to almost any beverage. Add a little bit of flavor to your water.

*Count how many cells are in your ice tray before picking, so you know how many leaves you need.

Sugo Rosso (Red Sauce)

Sugo Rosso

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Ingredients

• 2 large tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 4 large basil leaves, chopped

Directions

1. Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
2. Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.

Amount Per Serving  Calories: 157 | Total Fat: 13.9g | Cholesterol: 0mg