Amana Orange Heirloom Tomato

Heirloom tomatoes are a non-hybrid variety of tomato. They come in a wide variety of colors and sizes. The amana orange heirloom tomato is sweeter than the average tomato and has a slightly tropical flavor. Heirloom tomatoes have a shorter shelf life and are less disease resistant than most tomatoes.

Corn Fritters

Ingredients:
1 T olive oil
4 ears corn
3 T chopped parsley
1/3 cup milk
1/4 cup flour
1/2 tsp baking powder
1/2 tsp pepper
1/3 cup cornmeal
1 tsp salt

Directions:
Remove corn kernels from cob.
In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through.
Add the corn and mix well with the flour mixture until all the kernels are well-coated.
Heat up a skillet over medium high heat and add oil to the pan.
Using a ⅓ cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
Serve immediately.
From: Table for Two

Tomato, Avacado, Cilantro Salad

Ingredients:

6 tomatoes (small, cored and cut in eighths) 

1 white onion (small, thinly sliced) 

coarse salt 

ground black pepper (freshly)  

11/2 tbsps extra-virgin olive oil 

2 tsps vinegar (mild, such as champagne vinegar or white wine vinegar)  

2 avocado (ripe, peeled, pitted, and sliced lengthwise) 

3/4 cup fresh cilantro leaves

Directions:

In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avacado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter cilantro leaves. 

From: Martha Stewart 

Tomato and Cilantro Soup

Ingredients:

2 bunches cilantro, 1 cup chopped

2 tbsp olive oil 

1 yellow onion (chopped)  

1 tsp garlic (minced fresh, or more) 

1 tsp ground cumin 

1 tsp sweet paprika  

2-3 diced tomatoes

4 cups water 

4 tbsp tomato paste  

pepper 

salt  

1 pinch cayenne pepper 

3 tbsp fresh lime juice

Directions:

Saute chopped onion in olive oil. Add garlic, cumin, and paprika and saute 1-2 minutes. Add tomatoes, water, tomato paste, salt and pepper, 1 bunch of cilantro, and bring to a boil. Lower heat and simmer 30 minutes, covered.

While soup cooks, wash and dry remining cilantro leaves. Reserve a small amount for garnish, then finely chop remaining cilantro leaves, about 1 cup.

After 30 minutes removed bunched cilantro and puree soup with a food mill, food processor, or immersion blender. Turn heat back on under soup and add cayenne pepper, lime juice, and chopped cilantro and cook 2-3 minutes. Serve hot with a little coarsely chopped cilantro sprinkled on top for garnish. 

 

From: Kalyn's Kitchen 

How to Freeze Blueberries

Blueberry season is coming to a close. Follow the link to find out how to freeze your fresh berries so you can have these delicious fruits after the season is over.
Freezing Blueberries

Scallion Rice

Ingredients

1 tbsp olive oil 

4 scallions (thinly sliced)  

1 1/2 cups long-grain rice 

14 1/2 ozs reduced sodium chicken broth  

coarse salt 

ground pepper  

Directions

1. In a large saucepan, heat olive oil over medium heat. Add scallions and cook, stirring occasionally, until fragrant, 3 to 5 minutes.
2. Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Bring to a boil then reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat and let stand, covered, 10 minutes more.
   
   
   From: Martha Stewart

Fresh Corn Salad

Ingredients

4 ears corn-on-the-cob, kernels removed (about 3 cups)

2 cups quartered cherry tomatoes

1/4 cup finely chopped onion

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded, if desired, and finely chopped

2 Tbsp. lime juice

1/4 cup mayonnaise 

Directions:

Combine all ingredients in large bowl. Season with salt, pepper, and chill powder if desired. Can be served warm or cold.

Corn and Pepper Medley

Ingredients:
2 T olive oil
1 bell pepper
1 jalapeno pepper
2 ears sweet corn
1/2 tsp. salt
1 tsp. lime juice

Directions:
Dice peppers into small pieces. Heat oil in skillet and saute peppers until tender.
Cut kernels off the ears of corn. Add to peppers and heat quickly, about 1 min.
Remove from pan. Toss in a bowl with salt and lime juice.

White Onions

White onion is a type of onion that has a pure white skin and a sweet, mild white flesh. They are most often used in Mexican cooking. You can use this onion like you would your yellow onion in cooking. This onion can be cooked or eaten raw.

Red vs White
Red, White, or Yellow: What's the Difference

Peach Cocktails

Wondering what to do with all those yummy peaches? Relax after a long day of work or enjoy the down time on your weekend with these tasty peach cocktails. 

Peach Cocktails

Anaheim Peppers

An anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer who brought the seeds to the Anaheim, California area in the early 1900s. They are also sometimes called a California chili. Anaheims typically range from 500 to 2,500 on the Scoville scale.

Here is a recipe for stuffed hot peppers. Substitute the anaheim peppers where it calls for banana peppers. 
Stuffed Hot Peppers

White Peaches

 Here at Stony Hill we grow yellow and white peaches. The white peaches have a lighter pink flesh on the outside and are white on the inside. Both varieties are very delicious. Follow the link to learn more about the differences between white and yellow peaches.
Differences of White and Yellow Peaches

Peach Crumb Pie

Ingredients:
1 pie crust(uncooked)
7-8 medium sized peaches
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch

Crumb Topping:
1 cup sugar
1 cup flour
2 tsp. cinnamon
4 T. butter

Directions:
Preheat oven to 425 degrees F.
Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins.
Halve and pit the peaches, then cut into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Place peach mixture in a pie pan lined with your pie crust dough.
Mix together crumb topping ingredients. Crumble on top of the pie.
Bake for 1 hour or until crust in golden brown.
Serve and enjoy!

From: Smitten Kitchen

Crispy Baked Green Beans

Ingredients:

1 lb. green beans
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
salt and pepper to taste

Directions:

Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.

Wash and snip off the ends of the beans.

Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.

Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy!
Enjoy immediately with dipping sauce of choice.

From: Dashing Dish

Donut Peaches

Donut peaches are also known as Saturn peaches for their interesting shape. Donut peaches are smaller and flatter than a regular peach. Their skin is yellow and red, and they are usually less fuzzy than ordinary peaches. Their flesh is also a lot firmer, sweeter and more fragrant than a regular peach. They are slightly sweeter than the average peach.

10 Reasons to Try a Donut Peach