|Sweet and Sour Pickled Carrots all from our garden|
|Beginnings of Eggplant Tomato Relish|
Makes 3-4 8-oz. jars
Adapted from the River Cottage Preserves Handbook. When using, keep in mind that this is a very salty mixture intended to sit in for your usual sea salt, kosher salt, of regular table salt. Add gingerly to start. Wash, trim, and peel (when necessary) vegetables. Keep in mind that this book says to seal it and put it on a shelf, but I'm not convinced--even with the salt content--that it's a shelf-stable product. I suggest freezing.
9 oz. leek
7 oz. fennel (I used the fronds and tender stems)
7 oz. carrot
9 oz. celery (with leaves) or celery root
2 oz. dried tomatoes
|Frozen in saved glass peanut butter jars|
3 1/2 oz. parsley
3 1/2 oz. cilantro
3/4 c. plus 1 T. salt
In batches, process all ingredients in a food processor until well blended. The result will be a moist, granular paste. Spoon into sterilized jars, allowing about 3/4-inch headspace. Screw on lid tightly and freeze. To use: stir about 1 t. into 1 c. of hot water before adding to soups, casseroles, stews, etc.
Another recipe on my list this past weekend was "Squash-a-mole." Nothing like guacamole, but very much tasting like roasted corn-a-mole. I'm not usually a follower of celebrity chefs, but as I was waiting for a massage on Friday I flipped through a copy of Rachel Ray's magazine and found this idea amid a slew of other summer squash and zucchini recipes. And with the proliferation of those vegetables, who can't use another recipe idea?
Makes 4-6 servings
Adapted from Rachel Ray. I used this as a spread inside some cheese/mushroom/olive/swiss chard quesadillas. You could also use it as a garnish for the quesadillas, a dip, a southwestern pizza sauce, "pasta sauce," on grilled cheese, on bruschetta...the possibilities are endless. I used one of those baseball bat size summer squashes to make this. Typically at that size, they're not much use for anything but shredding for bread. I am planning to bring home some more big'uns from the farmers' market later today and make a few batches to freeze.
1/4 c. extra virgin olive oil
Salt and pepper, to taste
1 lb. yellow summer squash, sliced
1 lb. zucchini, sliced (you can also sub. more yellow squash)
1 yellow onion, coarsely sliced
6 unpeeled cloves garlic, coarsely chopped
1 c. grated parmesan cheese
1 c. toasted walnuts (could sub. pumpkin seeds, hemp seeds, etc.)
2 T. fresh thyme leaves or 1 T. dried
Salt and pepper, to taste
Toss sliced squash and zucchini lightly in olive oil, salt, and pepper. Place under preheated broiler for 20 min. Tossing occasionally. (They can also be grilled.) Process all ingredients in a food processor and season to taste. All I can say is yum!
So speaking of squash, I didn't know they grew on trees. Actually, they only do that at our place. My neighbor and I were lamenting earlier this season about how our winter squash plants seemed to be all male--there were no signs of fruits from any blossoms. But then--patience people--a couple of weeks ago I finally found two starting to overtake our back lawn. And just yesterday I saw that another one's vine had happily crept into the cherry tree and is dangling from a branch between our yard and our neighbor's. Now we can both have a good laugh. This will be the first year growing winter squash so I am excited to see how to cure and store them all winter.
|Cushaw squash laying in the garden|
|...When Squash Grows on Trees...|
|Clockwise from upper L: Red Limas, White Limas and Cannelini, Black Turtle Beans, Ireland Creek Annie|
|Ireland Creek Annie--heirloom beans I scored at a seed swap this year.|
|Black Turtle Beans|
|Cannelini and White Limas|
|New Pie All-stars: Hannah, Katie, and Rebecca. Make that ROCK stars!|
|Community Pie--where everyone gets a piece of the pie!|
|Plenty to go around|
|One of my favorite people--local food activist and urban gardener,|
Sharon Adams from Walnut Way