September 26 & 28 CSA Update

Good Morning CSA Members!

I hope that you are all doing well and enjoying this beautiful week. The cooler nights are bringing us closer and closer to those yummy fall veggies including winter squash, cabbage, broccoli, cauliflower, broccoli and even Brussels sprouts.

Here is an update on your shares this week.

 Remember that you may use your radish tops for everything from pesto to soups. Remove the tops and store separate from radishes. Tops will last from 2-3 days while the actual radishes can up to 2 weeks!

 Full shares contain a new beet variety that we are growing called Striped or Rainbow beets. They are slightly sweeter than red beets and can be prepared the same way. The tops are great for sautees, salads, or soups.

 Blackberries are in your shares this week. Do not wash them until you are ready to eat them. This will increase spoilage. Use within 2-3 days.

 Cayenne peppers are on the hotter end of the spectrum. Please check out my post on hot peppers to see exactaly how hot they are.

Full shares enjoyed Dinosaur Kale last week. Half shares now are getting a turn as well. Dinosaur kale (also called laccinto or Tuscan kale). It is crispy and long-lasting with a similar flavor as curly kale.

The apples in your shares this week are McIntosh. They are a slightly tart apple with a crispy skin and a tender flesh. They are excellent for cooking or for snacking.

Cheers!

Radish Greens Soup (Soupe Pelou)

Thank you to John Pietrowski for this great recipe :)

 

The soup recipe is from a book called

Twelve Months of Monastery Soups which seems to be out of print

 

Soupe Pelou

(Radish Greens Soup)

 

Ingredients

1/3 c olive oil

2 Leeks or Onions, chopped

1 Bunch fresh Radish Tops (or mustard or turnip greens) well-washed and chopped

4 Potatoes

5 c water

Salt/pepper to taste (I like using white pepper as well)

¼ t nutmeg

½ c milk

Croutons as garnish

 

Pour olive oil in pot and add the onions or leeks. Saute lightly over low-medium heat for 3 minutes. Add immediately the radish tops. Cover pot, sauté another 3 minutes.

 

Add potatoes, water, salt, pepper, nutmeg, stir very well. Cover pot and simmer for 45 minutes. Allow to cool.

 

Pass soup through sieve or blend in blender and return to clean pot. Add milk, mix well. Can be served hot or cold.

Eggplant Rollatini

Ingredients:

For the Risotto:

• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 cup arborio or carnaroli rice
• 4 cups light beef broth (or vegetable broth), heated
• 1/3 cup grated parmesan

for the eggplant:

• 1 large eggplant
• oilve oil
• marinara sauce            

Instructions:
Heat a little olive oil in a heavy saucepan. Add the garlic and saute gently for one minute. Add the tomato paste and cook for one minute. Add the rice and cook for about a minute more.
Start adding the warm broth and stir the risotto. Every time the rice absorbs the liquid, add a couple more ladles. Keep stirring for about 25 to 30 minutes. Take the risotto off the heat and add the cheese. Transfer to a bowl and let cool before assembling rollatini.

Slice the very ends off the eggplant. Slice the eggplant into 1/4 inch slices. You should have 5 slices for a large eggplant. Salt the slices heavily and place in a colander for about one hour. Rinse the salt off the eggplant and press with paper towels to dry.
Heat a grill or grill pan on the stove. Make sure it's hot before beginning. Brush the eggplant slices on both sides with olive oil and sprinkle with salt and pepper. Grill on both sides until you have nice grill marks and the eggplant is pliable.

Place a little marinara sauce in the bottom of a small baking dish. Place some risotto all along the eggplant slices and roll up and place seam side down in baking dish. Top with marinara sauce. Bake at 350 degrees for 20 minutes covered. Remove cover and bake an additional 10 minutes. Serve with grated parmesan cheese.

Recipe from: The Italian Dish

Easy Turkey Chili with Dinosaur Kale

This is most certainly a favorite among my family (and honestly the one of the few ways I can convince my husband to eat kale).

This recipe works with all greens including swiss chard and spinach.

This is a heart-warming entrée for any cool fall night. Make a ton and freeze it for another day!

Olive oil
1 1/3 pounds 93% lean ground turkey (ours comes in a 1.3-lb package, but a 1-lb package works, too)
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 cup corn kernels
1 1/4 cups chicken broth
1 small bunch lacinato kale, tough stems removed and roughly chopped (or a couple of big handfuls of spinach or other greens)

Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
If you want to pour off some of the remaining fat, you can (we don't). But leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until softened. (If you use a green pepper, add it here with the onion.) While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.
Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.
Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes

Recipe from: The Kitchn

Apple-Blackberry Cake

 Here is a delectable dessert that is perfect for you apples and berries this week.
    

Granulated sugar, for pan 

1 1/2 cups all-purpose flour  

2 teaspoons baking powder

1/2 teaspoon salt

3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces

3/4 cup plus 2 tablespoons packed light-brown sugar

1/2 cup whole milk

2 large eggs

4 apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges

1 cup (1/2 pint) blackberries

1/4 teaspoon ground cinnamon

Whipped cream, for serving (optional)

Directions

1. Step 1

   Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.

2. Step 2

   Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.

Recipe from: Martha Stewart

Green Bean & Radish Salad

Here is the most perfect recipe for your green beans and radishes this week!

INGREDIENTS

1 lb. green beans, trimmed
¼ cup extra-virgin olive oil
½ lb. radishes, trimmed and quartered
2 cloves garlic, chopped
1 tbsp. honey
Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3 to 4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain.

2. Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2 to 3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly.

3. Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature.

Recipe from: Saveur

September 26 & 28 CSA Boxes

Good Afternoon CSA Members!

I hope that you had a great weekend and are enjoying this fall weather!

If you are looking for something to do with your family we are beginning hayrides to the pumpkin patch this weekend. Our giant corn maze is also open for visitors. For more information please visit www.newjerseycornmaze.com

Here is what we have ready for you this week:

HALF SHARE
half pint	blackberries
1	cayenne pepper
1	eggplant
4	apples
4	pears
2	onions
quart	beans
bunch	radishes
bunch	kale

FULL SHARE
2 half pints	blackberries
1	cayenne pepper
1	eggplant
6	apples
6	pears
2	onions
quart	beans
bunch	radishes
bunch	kale
bunch	beets
3	white sweet potatoes

Have a fantastic week everyone :)

September 19 & 21 CSA Update

Good Morning!

Here are some quick updates about your shares this week.

The full shares contain Dinosaur Kale (also called laccinto or Tuscan kale). It is crispy and long-lasting with a similar flavor as curly kale.

Your lettuce is our green leaf lettuce this week.

The pears are Bartlett Pears. Leave them out of the fridge for 2-3 days to soften and ripen.

Your onions are yellow. They are the sweetest onions we grow.

Your apples are Honey Crisp! They are very crispy and sweet with a slight tartness.I know that many of you have been requesting them so I made sure to put in a special request :)

Enjoy :)

Pear Bread

Ingredients

• 3 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 4 eggs
• 2 cups fresh pears, peeled, cored and coarsely chopped

Instructions

1. Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.
2. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside.
3. In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon color.
4. Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears.
5. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely.
6. Wrap each loaf in foil and let stand overnight in a cool dry place before serving.

Notes

I think 1 1/2 teaspoons of cinnamon, 1 teaspoon lemon juice, and 1/2 cup chopped walnuts or pecans would also be awesome in this recipe. If you include these items, add the cinnamon into the dry ingredients, and the lemon juice into the wet ingredients. Stir in the walnuts or pecans at the same time you fold in the pears.

 

Recipe from: http://bakerette.com/fresh-pear-bread-recipe/

Skinny Bloomin Onion Recipe

Ingredients

• 1 cup bran cereal (We used Fiber One)
• ¼ tsp zesty salt
• ¼ tsp paprika
• ¼ tsp garlic powder
• ⅛ tsp cayenne
• ¼ tsp pepper
• 2 large eggs
• 1 large onion

Dippin’ Sauce

• 4 tbsp mayonnaise
• 2 tsp. ketchup
• ¼ tsp zesty salt
• ⅛ tsp chili powder

Instructions

1. Add cereal to food processor or blender and reduce to crumbs.
2. Add crumbs remaining spices to a small bowl and stir to combine.
3. Cut/Peel the outer layer of the onion, leave the root end in tact.
4. With a large knife, cut down across the onion stopping about half and inch from the root at the bottom.
5. Repeat this cut to divide the onion into four sections (still connected by the root at the bottom) continue dividing these quarters in half until you have the desired size of petals.
6. Place onion root side down in a large bowl of cool water and let stand for ten minutes.
7. This soak will help the petals begin to separate, at the end of the soak spread out the remaining petals by hand, remove and drain water, pat dry both the bowl and onion.
8. Place onion back in dry bowl (root down)
9. In a small bowl beat the two eggs. Drizzle the egg over the onion, coating each petal completely.
10. Coat evenly with spice mixture, this may require “touching up” the petals with egg.
11. Place completed onion on a sheet pan and bake at 400 degrees for 40 minutes or until outside is toasted, and the onion soft.

Recipe from: http://wannabite.com/skinny-bloomin-onion-recipe/#BTCswKKJCQv2gLme.99

September 19 & 21 CSA Boxes

Hello everyone!

I hope that you are all safe from the storms on Thursday. We had an accident at our market in Grove Street, Jersey City where the tents collapsed due to wind gusts. Fortunately, all are okay.

We are hoping for a less eventful pick up this Thursday.

Here is what is in your shares this week:

HALF SHARE
2	large tomatoes
4	corn
4	apples
4	bartlett pears
1	colored pepper
1 head	lettuce
2	onions
quart	beans

FULL SHARE
4	large tomatoes
6	corn
6	apples
5	bartlett pears
2	colored peppers
2 head	lettuce
4	onions
quart	beans
bunch	kale
bunch	cilantro

Have a great week everyone!

September 12 & 14 Update

Good Morning Everyone!

The apples in your shares this week are McIntosh. They are a slightly tart apple with a crispy skin and a tender flesh. They are excellent for cooking or for snacking.

 You have beets in your shares this week. Remember that the tops are excellent sautéed like kale or swiss chard.  I increase the shelf life of your beets, remove the tops and store separately. The beet tops should be prepared within 2-3 days while the beets themselves can keep for up to 2 weeks!

 You have Cherokee Red lettuce today. It is crispy in texture similar to Romaine and is full of Vitamins A, K and Potassium.

 Your colored peppers will be either yellow or orange today. The full shares will contain both.

Remember to start sending your pictures in for our 2013 photo contest. You may enter as many pictures as you would like.  Send them to stonyhillcsa@gmail.com.  We already have a few photos up for voting. You will be the judges so like us on Facebook and vote for your favorite photos by liking them and getting you family and friends to like them as well!

There are only 3 more days to take advantage of the 4 FREE maze passes and 1 FREE pie offer by placing a deposit for our 2014 CSA. I have attached your returning member application to your weekly email this week.

Have a fantastic week everyone!

2013 Photo Contest

Do you have any great photos of great recipes that you have made with your CSA shares?

How about any pictures of the kids or yourselves with your produce?

 

 2013 CSA Photo Contest

Here's the scoop:

• Must be a picture with Stony Hill Farm's produce
• Does not have to be taken this year
• Be creative!
• The winner will receive a $50 gift card for Stony Hill Farms
• We will start accepting pictures via e-mail on Thursday, September 12
• The contest will run until Thursday, November 14th

Here is how we will judge you:

• You guys will pick the winner!
• All photos will be posted on our Facebook Page under the album "2013 CSA Photo Contest"
• The photo that receives the most likes by November 14th will be the winner
• So....like us on facebook, get your friends and family to like us on facebook and vote for your photo!

If you would like to enter this is what you need to do:

• Send your favorite photos to stonyhillcsa@gmail.com with the subject "2013 Photo Contest Entry"
• Give a brief caption or description to go with your photo
• By submitting your entries you give Stony Hill the right to use your photo on Facebook or any other promotional materials for Stony Hill Farms

 



 





Green Beans with Tomatoes, Garlic & Basil

Ingredients

• a bit of butter or 1-2 tbsp olive oil
• ½ yellow onion, chopped
• 1 clove garlic, minced or chopped finely
• 1 lb green beans, cleaned
• 8 oz stewed tomatoes or a 2-4 fresh tomatoes, diced (not seeded or juiced)
• salt and pepper
• fresh basil, or other fresh herb, chopped
• your favorite grain, cooked

Instructions

1. Melt butter in skillet. If using olive oil, drizzle into skillet and warm on medium heat.
2. Add onions. Saute until they just begin to turn translucent, stirring.
3. Add garlic and cook 1 minute more, being sure to stir so onions and garlic do not stick to pan.
4. Add green beans. Saute beans, stirring, for about 5 minutes.
5. Add the tomatoes and stir to combine. Add half of the fresh basil. Bring tomato-bean mixture to boil, then reduce heat and simmer.
6. Simmer until tomatoes form a sauce, coating the beans, but do not stew–the beans should be crisp-tender. Add salt and fresh ground pepper to taste.
7. Dish up your favorite grain onto your favorite plates. Add the beans over your grain, being sure to spoon some of the delicious tomato sauce over the grain.
8. Garnish plates with remaining fresh herb, and enjoy!

 

Recipe from:http://www.freshouttathebasket.com/green-beans-with-tomatoes-garlic-and-basil/

Zesty Corn & Bell Pepper Relish

Ingredients:

6 cups whole corn kernels
1 1/2 cups diced bell pepper
 1 cup chopped onion
2 1/2 cups distilled white vinegar
1 cups sugar
2 teaspoons dried Celery Seed
2 teaspoons dried Mustard Seed
2 teaspoons salt
1/2 teaspoon dried red pepper, crushed
1/4 cup water
2 Tablespoons cornstarch            

Directions:

Chop all of the vegetables and set them aside.
Add the sugar and vinegar to a large skillet over high heat. Whisk until well blended and add celery seed, mustard seed, salt and red pepper. Bring to a boil and stir in all vegetables. Bring down to a low heat and let it simmer for 15 minutes uncovered. Stir in water and cornstarch and let the mixture thicken up for 3-4 minutes. Remove from heat and place in jars or large container.
Store in refrigerator for up to 3 months.

Recipe from: McCormick

Parmesan Broccoli Bites

These are a great snack or side dish!

Ingredients

• 1/2 c. raw almonds
• 1 head broccoli, cut into florets and steamed (about 2 cups)
• 1/2 c. shredded Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 egg, lightly beaten
• cooking spray

Instructions

1. Preheat oven to 350ºF.
2. Place the almonds in a food processor. Process until they're coarsely ground (see image in post--it's important to not under- or over-process!). Transfer ground almonds to a medium bowl.
3. Now place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste. Stir in the egg.
4. Spray a mini-muffin tin with olive oil or cooking spray. Form the broccoli mixture into 12 balls, squeezing them a little to make sure they hold their shape, and place each one in its own cup in the muffin tin. Bake until meatballs are golden on the outside and heated through, about 20 minutes. Remove tin from oven and run a butter knife along the edges of each muffin cup to loosen meatballs before gently popping them out.

Recipe from: http://ohmyveggies.com/recipe-broccoli-parmesan-meatballs/

Apple Fritters

Here is a great fall treat using your apples this week. Apple cider has come in stock at our farm market so grab some to make this yummy recipe.

2 apples, peeled, cored, and cut into 1/4-inch pieces

2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon  salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup apple cider

2 large eggs, lightly beaten

2 tablespoons unsalted butter, melted

3 cups vegetable peanut oil

GLAZE (optional)

• 2 cups confectioners sugar
• 1/4 cup apple cider
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions:

1.  Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
2.  Heat oil in Dutch oven over medium-high heat to 350 degrees F. Scoop one tablespoon size of batter into the oil. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes
3.  Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Dunk each fritter in glaze. Let glaze set 10 minutes. Serve.

Recipe from: http://suziesweettooth.com/2012/09/10/apple-fritters/

September 12 & 14 Boxes

Hello everyone!

I hope that you all had great weekends and are ready to enjoy some cooler weather crops...even though our next few days will feel like a mid-summer heat wave.

Beets and broccoli are back for you this week.

Here is what else is in store for you:

HALF SHARE
2	large tomatoes
4	corn
4	apples
1	colored pepper
1 head	lettuce
1	broccoli
1 bunch	beets
quart	beans

FULL SHARE
4	large tomatoes
6	corn
6	apples
2	colored peppers
2 head	lettuce
2	broccoli
1 bunch	beets
quart	beans
1 bunch	parsley

Have a great week everyone!

September 5 and 7 CSA Update

Good Morning Everyone

I have wonderful news! We also have watermelon for you this week!  Our red seedless watermelon came ripe sooner than we had anticipated. :)

 Dale III, my father-in-law and Brandt, my husband have tested one out :)

There are two types of plum tomatoes in your shares today. The yellow plum is slightly sweeter with much less acidity than the red plums.

The Gala apples in your share this week are tender and sweet, great for the kiddos :)

Have a great weekend everyone!

Gala Apple Crisps

Ingredients

• 2 Gala Apples
• cinnamon for sprinkling

Instructions

1. Preheat oven to 120 C (250 F)
2. Line a large baking sheet with parchment paper (I just lined my oven racks as I didn’t have baking sheets large enough).
3. Using a mandolin or food processor, slice apples to 1/8-inch thickness (3 mm). If slicing by hand, core the apples to facilitate slicing and slice the apples as thin as you can.
4. Arrange the apple slices on the parchment paper and lightly sprinkle with cinnamon.
5. Bake on the lower part of your oven (away from the heating elements) for 20 minutes, then gently turn the apple slices over and bake for another 20 to 30 minutes. Keep an eye on them towards the last 10 minutes or so to make sure they don’t burn.
6. Remove baking sheet or rack from oven and allow the apple to cool. The apples will come out a bit soft but will crisp up as they cool.
7. Store in an airtight container or bag.

Recipe from: Crisp Honey

Fried Corn

2 cups corn
1/3 cup chopped onions
2 Tbsp butter
1/3 cup milk
1/2 tsp white pepper
kosher salt & ground black pepper to taste
parsley or cilantro, optional

 

In a medium sized skillet over medium heat, add 1 Tbsp butter and chopped onions. Allow onions to soften. Add corn, 1 Tbsp butter, milk, white pepper, salt & black pepper. (If using frozen corn, add it first without the other ingredients to allow it to defrost and warm up a bit. Then add remaining ingredients). Saute over medium heat until milk has fully evaporated. Add some parsley or cilantro for color if desired.

Recipe from: Delish

Tomato Tart

This is a great meal for this time of the season when tomatoes are at their best. We do have mozzarella and basil available at our farmers markets to prepare this dish :)

The cheese dough:

1 cup all-purpose flour                               

1/4 teaspoon table salt                               

Click to see savings

4 tablespoons cold unsalted butter, cut into small pieces                               

3 tablespoons shredded mozzarella                               

Click to see savings

2 to 3 Tbsp. ice water

 

The filling:

1 tablespoon olive oil                               

1 small onion, finely chopped                               

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1 3/4 pounds plum tomatoes, peeled, seeded and chopped (3 cups)                               

1 tablespoon tomato paste

1/2 teaspoon kosher salt                               

1/4 teaspoon black pepper

1 pint red and/or yellow cherry or grape tomatoes, thinly sliced                               

2 tablespoons chopped fresh basil, plus leaves for garnish

Preparation

1. Make dough: Whisk together flour and salt in a bowl. With a pastry blender or 2 knives, cut in butter and mozzarella until size of peas. Sprinkle 1 Tbsp. ice water on top, stirring with a fork to moisten evenly. Add water just until dough comes together when pressed. Pat dough together to form a ball and knead lightly. Flatten ball into a disk, wrap in wax paper and refrigerate for at least 30 minutes or up to 2 days.
2. On a floured surface, using a floured rolling pin, roll out dough into an 11-inch round. Ease into a 9-inch fluted tart pan with a removable bottom. Fold in overhang and press dough against side of pan so it extends 1/8 inch above rim. Line with parchment paper and refrigerate until firm, at least 15 minutes.
3. Preheat oven to 425°F. Fill shell with pie weights and bake for 15 minutes. Remove parchment paper and weights and bake for 5 minutes longer. Let pan cool on a rack.
4. Make filling: In a large nonstick skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add plum tomatoes, tomato paste, salt and pepper; cook, stirring, until thick, 15 to 20 minutes. Stir in basil. Transfer to a bowl and let cool to room temperature, about 25 minutes.
5. Spread tomato mixture on crust and top with sliced tomatoes. Bake for 30 minutes. Remove side of pan, garnish with basil and serve.

Recipe from: My Recipes

Baked Plum Tomatoes

 Ingredients:

• plum tomatoes, halved lengthwise
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons plain breadcrumbs
• 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1) Preheat oven to 425ºF. Take out a medium baking dish.

2) Slice a tiny piece off the skin of each tomato half. (You want it so they lie in the baking dish without rolling around.) Place tomatoes open side up in baking dish.

3) In a small bowl, combine everything but the tomatoes. Splitting it evenly, top each tomato half with some of the mixture.

4) Roast 20 to 30 minutes, until tomatoes are tender/soft and the crumbs are browned. Remove from oven and let cool a few minutes

 

Recipe from: Cheap Health Good

Freezing String Beans

How would you and your family like to have beans throughout the winter time? Here is an easy step-by-step guide for freezing those beans.

1. Wash beans in cold water.
2.  Trim off ends and snap or cut beans into the desired size.
3. Beans need to be blanched before freezing. This helps maintain vitamins and reduces the actions of enzymes. Bring a large pot of water to a rolling boil. 
4. Carefully place the green beans into the boiling water for 3 minutes.
5. Strain and place immediately into ice water to cool, about 3 minutes.
6. When cool, place on a towel and pat dry.
7. When dry, place desired amount into a ziplock bag and label with the date.
8. Place in freezer in a single layer to freeze quickly. Once frozen you may rearrange however you would like.

Keeps for 4-6 months. To prepare once frozen, simply remove from freezer, heat and enjoy. :)