Sour Cherry Pie

Ingredients:
Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
1 tablespoon (about) milk

Directions:
For crust: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F.
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center.
Arrange dough strips atop filling, weaving to form a lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.
Serve and enjoy!

Twice Baked Cauliflower

Ingredients:
1 head cauliflower
low-fat cream cheese (4 oz.)
1/2 cup low-fat sour cream
1/4 cup green onions
1/4 cup parmesan cheese
6 slices bacon (cooked until very crisp and then crumbled)
1 cup cheddar cheese

Directions:

Preheat oven to 350F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized, oiled, glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes, or until hot and bubbly.

By: Kalyns Kitchen

Cauliflower Fritters

Cauliflower Fritters
from: allrecipes.com

Ingredients:
1 head cauliflower (broken into small florets)   
1 onions   
7 sprigs fresh parsley   
5 cloves garlic   
11/2 cups all-purpose flour   
1 tsp salt   
1/4 tsp ground black pepper   
1 tsp ground cumin   
1 tsp ground allspice   
1/2 tsp ground cinnamon   
1/4 tsp ground cloves   
1/4 tsp ground nutmeg   
1 tsp active dry yeast   
1 cup warm water   
1/4 cup vegetable oil
1/4 cup olive oil   
4 eggs

Directions:

1. Boil the cauliflower not more than 10 minutes; it should still be firm. Set it aside to cool.
2. In a food processor, finely chop the onion and parsley together. Drain well. Crush garlic with a mortar and pestle, or with the bottom of a drinking glass.
3. While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise.
4. Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F.
5. Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick.
6. Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.

THE BEST Blueberry Crumb Cake

This recipe is from my grandmother, Dorothy. She always used to make this for us growing up. I now make it every blueberry season for the farm and everyone goes crazy for it. I hope you enjoy it as much we do here on the farm!


Ingredients:
Cake:
4 cups of flour
2 1/2 cups of sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c oil
1 cup milk
3 cups blueberries

Crumb Topping:
1 cup flour
1 cup sugar
2 tsp. cinnamon
5 Tbsp. butter

Directions:
Mix together well all cake ingredients except blueberries.
Fold in blueberries.
Place in a greased 9x13 baking dish.
Mix together crumb topping ingredients.
Crumble mixture over the cake until fully covered.
Bake in the oven at 375 degrees for 1 hour.
Enjoy!

Tomato Tart

Tomato Tart
 
This is a great meal for this time of the season when tomatoes are at their best. We have fresh 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                               
4 tablespoons cold unsalted butter, cut into small pieces                               
3 tablespoons shredded mozzarella                            
2 to 3 Tbsp. ice water

The filling:

4 tablespoons cold unsalted butter, cut into small pieces                               

3 tablespoons shredded mozzarella                               
2 to 3 Tbsp. ice water
1 tablespoon olive oil                               
1 small onion, finely chopped                               
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. 1/4 teaspoon table salt                               
6. Spread tomato mixture on crust and top with sliced tomatoes. Bake for 30 minutes. Remove side of pan, garnish with basil and serve.

Produce Storage Tips

There is no doubt about it. Local is the best way to go in terms of providing your body with the essential nutrients it needs while still enjoying that fresh, crisp, just-picked taste.

Local produce is better for many reasons:

• not sprayed with preservatives to make them last longer
• designed for flavor and nutrient content rather than longer shelf life
• You are supporting the local economy
• You are helping to preserve our farmland
• YOU KNOW THE FARMER THAT GROWS YOUR FOOD

With all of those reasons to buy local produce you have to know that all good things must come to an end and fresh food does not keep.

Being part of our CSA ensures that your weekly produce comes to you fresh picked. That doesn't mean it will last forever. However, there are ways to help extend the shelf life of your produce.

Here are a few tips that help extend the freshness of your CSA produce:

• Never wash any produce, especially berries, right away! I know it is tempting but washing right away will cause your fruits and veggies to spoil quickly. Only wash what you are intending to eat that day.
• Keep your fruits and veggies in separate drawers in the fridge. A gas released by fruit, particularly apples, called ethylene, can build up and cause spoilage.
• Refrigerate as soon as possible. Once picked, many fruits and veggies need cooler temperatures to keep their crispy texture.

Now here are some more specific tactics that will help you to prolong your produce:

APPLES: They are great keepers by themselves anyways but pop them in the fridge and they can last up to 3 months!

ASPARAGUS: Cut about 1 inch off the bottom and put them cut side down in a glass with a few inches of water in the refrigerator. Use within 3-5 days

BASIL & HERBS: Like asparagus cut a little off the bottom and place in a glass of water on your kitchen counter. Then place a loose plastic bag over the top. Do not tie shut! Keep out of direct sunlight. It will act as its own personal greenhouse! Use within 1 week.

BEANS: Place in a loose wrapped plastic bag. Do not seal. Place in crisper drawer in fridge.Use within 3-6 days.

BEETS: Another great keeper. Detach the tops (if any) and place unwrapped in the crisper drawer. Use within 2 weeks. The tops will last up to 3 days.

BLUEBERRIES: DO NOT WASH until ready to use. Always check for bad berries. One bad berry can spoil the box. Leave in container in fridge. Use within 2-3 days.

BROCCOLI: Place in plastic bag, lose, in the crisper drawer of your fridge. Keeps for up to 2 weeks.

BRUSSELS SPROUTS: Place in plastic bag, lose, in the crisper drawer of your fridge. Keeps for up to 2 weeks.

CABBAGE: Leave outermost leaves on. Place loose in the crisper drawer of your fridge. Keeps for up to two weeks.

CARROTS: Detach tops, if any, and place in a loose wrapped plastic bag in the crisper drawer. Use within 3-5 days.

CAULIFLOWER: Same as broccoli, place in plastic bag, lose, in the crisper drawer of your fridge. Keeps for up to 2 weeks.

CELERY: Place in a loose wrapped plastic bag in the crisper drawer of your fridge. Use within 1 week

COLLARDS: Place loose in your crisper drawer. You can remove the leaves from the center stem. Use within 3-5 days.

CUCUMBERS: Place in a loose wrapped plastic bag in your fridge. Use within 1 week.

EGGPLANT: Keep loose in crisper drawer. Use within 1 week.

GARLIC: DO NOT REFRIGERATE. Place in a cool dark place like a drawer or pantry.

KALE: Place in fridge in a loose wrapped plastic bag. Use within 4-6 days.

LEEKS: Place in fridge in the crisper drawer in a loose wrapped plastic bag. Use within 1 week.

LETTUCE: Do not wash before refrigerating. Wrap in a slightly damp paper towel in a loose plastic bag in the crisper drawer. Use within 5-7 days.

MELONS: Refrigerate in a separate drawer than other vegetables. Use within 1 week.

ONIONS: Keep in a cool dry in a bowl and not a plastic bag. Use within 1 month.

PEACHES: Keep on counter in a brown paper bag to speed up ripening. Place in fridge when they reach the desired ripeness. Keep away from other vegetables as they can increase spoilage. Use within 3-5 days.

PEPPERS: Place in a loose wrapped plastic bag in the crisper drawer. Use within 1 week.

POTATOES: Keep in a cool dry place and not in a plastic bag. Place an apple with your potatoes and it can help decrease spudding. Use within 1 month.

RADISHES: Remove tops and place in the crisper drawer. Use within 1 week.

SCALLIONS: Place in a loose wrapped plastic bag in the crisper drawer in your fridge. Use within 5-7 days.

STRAWBERRIES: Remove any berries that may have spoiled. DO NOT WASH until ready to eat. Place in the fridge away from vegetables. Use within 2-3 days.

SUMMER SQUASH: Place in a loose wrapped plastic bag in the crisper drawer in the fridge. Use within 1 week.

SWEET CORN: LEAVE HUSK ATTACHED to ensure moisture stays in the cob. Uses ASAP for maximum sweetness. Will keep for up to one week in the fridge with the husk attached.

SWEET POTATOES: Keep in a cool dry place not in a plastic bag. Use within 1 month.

TOMATOES: DO NOT REFRIGERATE! Keep on your kitchen counter. Stem side down will increase ripening speed. Place stem side up to speed up ripening. Use within 5-7 days.

WINTER SQUASH: Keep in a cool dry place not in a plastic bag. Use within 1 month.

ZUCCHINI: Keep in a loose wrapped plastic bag in the crisper drawer in the fridge. Use within 5-7 days.

Herbed Cucumber Radish Bites

from: Madigan Made
 
Ingredients:
1 tsp lemon juice
1/2 tsp lemon zest
2 tbsp mint, thinly sliced
2 tsp chopped chives
4 ounces, softened cream cheese
1/8 tsp salt
1  cucumber, sliced
3 medium radishes, sliced thinly
kosher salt

Directions:
Combine the first seven ingredients together in a large bowl.

Cut the cucumber into shapes(use a decorative cookie cutter (i.e. a flower) if desired).

Layer the cucumber, then the radish slice on top of each other. Then top with about 1/2 tsp of cheese mixture.

Serve  Serve right away and enjoy!

 

Recipe

Sweet Potato Brownies

Sweet Potato Brownies
From: Deliciously Ella

Ingredients:
2 medium to large sweet potatoes
2/3 cup ground almonds
1/2 cup flour
4 T cocoa powder
3 T maple syrup
pinch of salt

Directions:
Preheat oven to 350 degrees. Peel the sweet potatoes and cut into chunks and steam for 20 minutes or until very soft.
Add softened potatoes to a food processor and pulse until smooth.
Put the remaining ingredients in a bowl and then add the sweet potatoes. Mix well.
Place mixture into a lined baking dish and bake for about 20 minutes. Remove dish and allow to cool.
When cooled, cut into squares and enjoy.

Beet Chips

Beet Chips
from: Martha Stewart

Ingredients:

2 medium beets
1 teaspoon extra-virgin olive oil

salt(optional)

Directions:

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Season with salt if desired. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Spiralized Beet, Feta, and Cherry Salad

Beet Noodle, Feta, and Cherry Salad
from: Inspiralized

Ingredients:
For the salad:
2 medium beets, peeled
1 cup chopped kale
1/2 lb. cherries, pitted and halved
1/4 cup chopped pecans
1/4 cup crumbled feta
For the dressing:
1/4 cup lemon juice
2 tsp Dijon mustard
2 tsp minced shallots
2 tsp honey
1/4 c olive oil
salt and pepper to taste

Directions:
Using a spiralizer, spiralize the beets. If you do not have a spiralizer you can cube or shred the beets. Trim the beets to desired length.
Place all of the ingredients for the dressing into a bowl and whisk together.
Place the beet noodles, kale, and cherries into a large mixing bowl. Pour the dressing over the noodles and toss together.
Place the salad into bowls and top with feta and pecans.
Serve and enjoy!

Health Benefits of Kale

Health Benefits of Kale

Here are 5 health benefits of Kale: 

1. Anti-inflammatory  
Omega 3 fatty acids are essential fatty acids. Essential fatty acids are not produced in your body therefore you need to get them from your diet. Research shows that omega-3 fatty acids reduce inflammation and lower the risk of chronic diseases such as heart disease, arthritis, and autoimmune disorders. 

2. Cancer Prevention  
Kale contains antioxidants including carotenoids and flavonoids. Antioxidants protect our cells from unstable molecules called free radicals. Antioxidants are associated with many of the anti-cancer health benefits. Kale has been shown to ward off breast, colon, ovarian, prostate and bladder cancer.   

3. Lowers Cholesterol 
Kale contains dietary fiber, which has been shown to help reduce cholesterol.  Fiber reduces the absorption of the bad “LDL” cholesterol into your bloodstream.   

4. Prevents Bone Loss  
One cup of kale contains more than 90 mg of calcium. Studies have shown that calcium helps prevent osteoporosis, osteomalacia, and rickets. Vitamin D is required to absorb calcium so enjoy a delicious kale salad with salmon. 

5. Reduces the Risk of Macular Degeneration  
Kale is rich in lutein which is a carotenoid that protects against macular degeneration. Macular degeneration is the leading cause of vision loss in people over 60.

Here are 5 health benefits of Kale:
1. Anti-inflammatory

Omega 3 fatty acids are essential fatty acids. Essential fatty acids are not produced in your body therefore you need to get them from your diet. Research shows that omega-3 fatty acids reduce inflammation and lower the risk of chronic diseases such as heart disease, arthritis, and autoimmune disorders.

2. Cancer Prevention

Kale contains antioxidants including carotenoids and flavonoids. Antioxidants protect our cells from unstable molecules called free radicals. Antioxidants are associated with many of the anti-cancer health benefits. Kale has been shown to ward off breast, colon, ovarian, prostate and bladder cancer.

3. Lowers Cholesterol
Kale contains dietary fiber, which has been shown to help reduce cholesterol.  Fiber reduces the absorption of the bad “LDL” cholesterol into your bloodstream.  
4. Prevents Bone Loss
One cup of kale contains more than 90 mg of calcium. Studies have shown that calcium helps prevent osteoporosis, osteomalacia, and rickets. Vitamin D is required to absorb calcium so enjoy a delicious kale salad with salmon.
5. Reduces the Risk of Macular Degeneration

Kale is rich in lutein which is a carotenoid that protects against macular degeneration. Macular degeneration is the leading cause of vision loss in people over 60.

- See more at: http://fitlife.tv/5-health-benefits-of-kale/#sthash.AEhK1rfN.dpuf

Here are 5 health benefits of Kale:
1. Anti-inflammatory

Omega 3 fatty acids are essential fatty acids. Essential fatty acids are not produced in your body therefore you need to get them from your diet. Research shows that omega-3 fatty acids reduce inflammation and lower the risk of chronic diseases such as heart disease, arthritis, and autoimmune disorders.

2. Cancer Prevention

Kale contains antioxidants including carotenoids and flavonoids. Antioxidants protect our cells from unstable molecules called free radicals. Antioxidants are associated with many of the anti-cancer health benefits. Kale has been shown to ward off breast, colon, ovarian, prostate and bladder cancer.

3. Lowers Cholesterol
Kale contains dietary fiber, which has been shown to help reduce cholesterol.  Fiber reduces the absorption of the bad “LDL” cholesterol into your bloodstream.  
4. Prevents Bone Loss
One cup of kale contains more than 90 mg of calcium. Studies have shown that calcium helps prevent osteoporosis, osteomalacia, and rickets. Vitamin D is required to absorb calcium so enjoy a delicious kale salad with salmon.
5. Reduces the Risk of Macular Degeneration

Kale is rich in lutein which is a carotenoid that protects against macular degeneration. Macular degeneration is the leading cause of vision loss in people over 60.

- See more at: http://fitlife.tv/5-health-benefits-of-kale/#sthash.AEhK1rfN.dpuf

Parmesan Broccoli Bites

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

Directions:

Preheat oven to 350ºF.
Place the almonds in a food processor. Process until they're coarsely ground.
Transfer ground almonds to a medium bowl.
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.
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.

Baked Rigatoni with Ricotta and Collards

 

Ingredients:

1 (16-ounce) package rigatoni or penne pasta
1/4 cup butter                               
1 medium onion, chopped (about 1 cup)                               
3 garlic cloves, minced                               
1 pound collard greens, washed, drained, and chopped                             
1/4 cup all-purpose flour                               
1 1/2 cups milk                               
1 cup shredded mozzarella
1 cup ricotta cheese                               
2 teaspoons sugar                               
2 teaspoons salt                               
1/2 teaspoon freshly ground black pepper                               
1 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

Directions:

1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13x9 inch baking dish.
2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.
4. Bake at 350° for 15 to 20 minutes

Sauteed Collards with Ham

Ingredients:
1 boneless ham steak
1 onion
2 cloves garlic
1 bunch collards
2 T olive oil
salt and pepper
1 T. lemon juice





Directions:
Dice ham into small cubes. Chop onion and collards and mince garlic.
Heat olive oil in a skillet and add onion. Cook until translucent. Add in garlic and collards and season with salt and pepper. Add in lemon juice. Cook until the collards are dark green and softened.
Add in ham and cook until heated through. Remove from heat.
Serve and enjoy!

Potted Basil

Basil is a leafy, fragrant annual with a bushy appearance. The most common type of basil is sweet basil; other types include purple basil, Lemon basil, and Thai basil. Basil is easy to grow and works well in Italian dishes, but it only grows in the summer, so plan accordingly.




Care:

• Make sure that the soil is moist. Basil plants like moisture.
• Make sure to pick the leaves regularly to encourage growth throughout the summer.
• After 6 weeks, pinch off the center shoot to prevent early flowering. If flowers do grow, just cut them off.
• If the weather is going to be cold, be sure to harvest your basil beforehand, as the cold weather will destroy your plants.

Collard Slaw

Collard Slaw
from Aggie's Kitchen

Ingredients:

½ lb. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium bell pepper, diced (1 cup)
½ cup rice or cider vinegar
⅓ cup sugar
¼ cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
½ tsp. salt
¼ tsp. ground black pepper

Directions:
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.

Zucchini and Garlic Scape Relish

{Small Batch} Zucchini & Garlic Scape Relish

from: neohomesteading.com

Ingredients:

• 2 whole zucchini, chopped
• 2 cups garlic scapes, chopped
• 2-3 tablespoons onion, chopped

Directions:

Chop Zucchini by hand or with a food processor. It should be small and even sized. Using a food processor it is about 8-10 pulses. Cover zucchini with ice water and allow to rest at least one hour. (Adding some salt makes it go a little faster.) Chop garlic scapes and onion. Squeeze out as much liquid as you can from the zucchini and toss it with the garlic scapes and onions.

How to Use Strawberry Tops

We all throw away the tops of our fresh strawberries when we prepare them, thinking they are useless. However, here is a great way to use your strawberry tops and get the most out of these sweet red berries.

Strawberry Tops

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
from the Kitchn

Strawberry Rhubarb Pie

Makes one 9-inch pie
Ingredients:
2 9 in. pie crusts(thawed)
2 cups rhubarb, sliced into 1/2-inch pieces
2 cups hulled and sliced fresh strawberries
1 cup sugar
1/3 cup all purpose flour or 1/4 cup cornstarch
1 teaspoon grated lemon zest
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Directions:
Preheat the oven to 450°F.
Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.

Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry.
Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents.
Brush the egg glaze over the crust. Transfer the pie to a baking sheet.

Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and cool on a rack before serving.

Zucchini Bake with Feta and Thyme

Zucchini Bake with Feta and Thyme
from Kalyn's Kitchen

Ingredients:
4 medium-sized yellow or green zucchini sliced lengthwise and then into 1/4 inch slices (about 8 cups)
1 T olive oil
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated Parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Directions:
Preheat oven to 375F. Wash and dry squash, then cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick.

Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don't let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.

While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, parmesan, and lemon juice.

Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won't need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

Bake at 375F for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.

Potted Thyme

Potted Thyme

Thyme is both a culinary and aromatic herb. Thyme can tolerate indirect light, which makes it perfect for the kitchen herb garden. The best results will be found when thyme is planted where it receives six hours of daylight. Once the thyme has been planted, place the container in a southern- or western-facing window if possible. Cut back overly woody stems on the thyme plant to force fresh new growth. Trim off flowers. Removal of flowers increases foliage production.

Growing thyme indoors allows you to have a constant ready supply of fresh seasoning. You can start using your thyme as soon as the plant has plenty of foliage. Cut off the stems and rinse them. Pick off the leaves or simply run your thumb and index finger down the length of the stem to push off the leaves.

Chop the leaves or add them whole to sauces, soups and other dishes. The stems can be stewed in stock to release their flavor but remember to strain them out. Thyme leaves can also be dried by spreading them on a cookie sheet for a day or so in a warm dry area.

Tequila Sage Smash

Tequila Sage Smash
from imbibe

Ingredients:
1/2 lemon, cut into wedges
6 fresh sage leaves
2 oz. añejo tequila
3/4 oz. honey syrup (equal parts hot water and honey)

Tools: 
Shaker, muddler, strainer
Glass: Collins
Garnish: sage bouquet

Directions:
Muddle the lemon in a shaker. Add the sage and gently muddle. Add remaining ingredients with ice and shake. Double strain into an ice-filled glass and garnish.

Roasted Summer Squash with Sage Pesto

Roasted Summer Squash with Sage Pesto
from Kalyn's Kitchen

Ingredients:
4 medium summer squash or zucchini, washed and cut into 1/2 inch slices or half slices
1 T extra virgin olive oil
salt and fresh ground black pepper to taste
1/4 cup sage pesto

Directions:
Preheat oven to 400F. (I used a toaster oven to keep the house cooler.) Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices, cutting larger slices in half so all pieces are about the same size. Toss squash pieces with 1 T olive oil and season with salt and fresh ground black pepper.

Arrange squash in single layer on a roasting pan. Roast 25-30 minutes, turning once or twice. Squash is done when pieces are starting to soften and brown slightly on the edges.

While squash cooks, put pesto in a plastic bowl big enough to hold all the squash and let it come to room temperature. When squash is done, toss with pesto and serve hot.

Sage Pesto

Sage Pesto
from Food52

Ingredients:
2 cups Fresh sage leaves
2 Garlic cloves
1/2 cup Grated Parmesan cheese
1/4 cup Pine nuts
3/4 cup Extra virgin olive oil
1 pinch Salt and pepper
Directions:
In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly.
Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.

Strawberry Crumb Bars

Strawberry Crumb Bars
From: The Baker Upstairs

Ingredients:
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
3 cups flour
1 cup cold butter, cut into pieces
1 egg
4 cups strawberries, hulled and chopped
1/2 cup sugar
4 tsp. corn starch

Directions:
Preheat oven to 375 degrees. Grease a 9x13 pan.
In a medium bowl whisk together 1 cup of sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are pea sized. Stir in the egg to form a crumbly dough.
Pat half of the dough in an even layer in the prepared pan.
In a medium bowl toss the strawberries with the remaining 1/2 cup of sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the reamining dough evely over the strawberry layer.
Bake in the oven for 45-50 minutes until lightly browned.
Let cool and serve.