From Betsy:
I also saw this interesting one that I’m going to try tomorrow that I thought was great since it used the squash AND basil.
1 tablesoon olive oil
2 yellow squash, cut into 1/8 in. thick slices
2 garlic cloves
1/2 cup water
salt and pepper
1/4 cup chopped basil
Saute the squash on high heat until browned, add garlic and saute for a minute, then add water and seasonings. Simmer covered until most of the liquid has evaporated. Add basil!
From Betsy:
I ran across this recipe tonight while looking for interesting recipes with fennel. I thought it was an interesting way to use fennel!
The original recipe is this:
1 1/2 oz G’Vine Floraison Gin
1/2 oz Martini & Rossi Bianco
3/4 oz fresh lime juice
1/2 oz The Liquid Chef Aloe-Lemongrass Syrup
2 Tablespoons chopped fennel
Muddle the fennel and syrup in a mixing glass. Add the rest of the ingredients and ice. Shake and double stain into rocks glass filled with ice.
Garnish with a …
Great Day to All!
The heat is unbearable but remember last winter? We are keeping things alive but that’s about all. Right now we are farming 3 locations and haven’t had rain at any of them in at least a week and more than that at our new farm near Hindsville. To compound the problem we have no watering capabilities there as of yet because of well issues. We would welcome your prayers for rain.
We will have …
COLLARD GREENS
½ lb smoked meat
bunch collards
hot sauce to taste
salt, garlic, & pepper to taste
8 tbsp butter
Bring 3 qts water to boil. Add seasonings. Reduce to medium. Cut off thick stems only. You can strip leaves completely but our greens are young and tender right now. Stack and roll leaves, cutting into thin strips. Place in water with meat. Add butter. Cook 45-60 minutes. Great with a starch like corn bread. I have an easy, cakey recipe if anyone needs it.
*Paula …
CSA shareholders,
I have enclosed a few preparation ideas for this week’s vegetables. I hope they help. Next week, I have one for green garlic that sounds terrific–and was submitted by one of you!
Great Eating,
Wynn’s Tomato Ranch
GREEN MUSTARD
If desired, to cut the bitter taste, you can blanch in boiling water before you use. I don’t. Simple idea:
Sauté onion and garlic in olive oil till clear. Add greens rough chopped, stems and all. Add ¼ cup water. Let those cook down – …
