NWPA Growers Co-op

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News about NWPA Growers!
Posted 8/25/2011 1:37pm by Amy Philson.

Tomato Basil Pasta (from marthastewart.com)

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 thinly sliced garlic cloves
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for sprinkling
  • 1 pound cooked and drained short pasta (such as campanelle)
  • 4 medium tomatoes
  • 1 pound burrata or mozzarella cheese
  • Small basil leaves

Heirloom Tomato Panzanella (from foodnetwork.com)

Ingredients

  • 2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
  • 1/4 cup minced red onion
  • 2 teaspoons minced garlic
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 teaspoon sea salt, preferably gray salt
  • Several grinds black pepper
  • Panzanella Croutons, recipe follows
  • 2 cups trimmed arugula
  • Wedge Parmesan, for shaving

Directions

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:

1/4 cup unsalted butter

1 tablespoon minced garlic

6 cups crustless cubed day-old bread (1/2-inch cubes)

Sea salt, preferably gray salt, and freshly ground black pepper

6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

Yield: about 6 cups

3 ways to use your green beans (from johndlee.hubpages.com)

Bacon and honey mustard green beans

Get a few rashers of a good thick smoky bacon, and fry until almost, but not quite crispy. Meanwhile, boil your beans in well salted water, until just done (beans need to be cooked, none of this al dente business with beans!). Take the bacon out of the pan, and cut or crumble, and use the bacon fat with about half as much red wine vinegar, a dash of honey and a tsp of Dijon, whisked together. Toss with the warm beans, and season with salt to taste. You could also add some new potatoes to make this a more substantial side.

Caramelized onion and parmesan beans

Fry a sliced onion very slowly in olive oil, until golden brown, and seriously reduced. This should take the better part of half an hour. You want the onion to start caramelizing, so watch it closely as it nears the end, as those onion sugars will tend to burn if left unattended.

Boil your beans in well salted water until cooked, about 5 minutes, and toss with the caramelized onions in olive oil. Add about ¼ cup of freshly grated parmesan cheese, and salt if needed.

Grilled beans

A twist on the usual grilled veg's. Coat your green beans in olive oil, salt and pepper, and grill over medium heat, until slightly charred and softened, about 15 minutes. These are great dressed with a little more olive oil and either a balsamic or red wine vinegar. Or use as part of a grilled vegetable salad.

Green bean casseroles, salad Nicoise, Indian spiced fried green beans…it's all so good. Eating locally and with the seasons is a pleasure, and be sure to take advantage of whatever is flooding your local farmers market right now.

7 Ways to use your corn! (from www.mnn.com)

  1. Cut the kernels off the cobs and mix with a small bit of garlic, diced tomato (really just a bit), salt, pepper and some pumpkin seed oil. Makes a great summer salad. (via Chowhound)
  2. Cut the kernels off and toss them on top of a fresh salad (via PlentyOfFish)
  3. Use it to make corn chowder. Try this recipe that calls for three ears of corn from Simply Recipes.
  4. Corn fritters – try this buttermilk recipe from Mother Earth News or this regular milk recipe from Paula Dean (something tells me she knows how to make a mean corn fritter) Note: 2 large ears of corn are about the equivalent of one can of corn
  5. Make some avocado corn salsa
  6. Throw it into cornbread 
  7. Add it to an omelet like in this fresh corn omelet with smoked mozzarella and basil

White Potato Pie (from allrecipes.com)

Ingredients

  • 2 potatoes - peeled, boiled and mashed
  • 2/3 cup butter
  • 1 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 4 eggs, beaten
  • 2 (9 inch) pie shell

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
  3. Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.
Posted 8/18/2011 7:00am by Amy Philson.

Lemongrass: This will make 12 cups of hot or iced tea.  Two stalks make 4 cups of great tea...either hot or iced. Lemongrass tea has sedative and diuretic effects.  Chop two whole stalks (meaty and grassy parts) in 4 cups of water.  Bring to a boil then immediately turn to simmer for 15 minutes.  Strain.  For four cups of iced tea add a couple of mint leaves & one tablespoon of honey.  For one cup of hot tea just add a touch of honey.

Tomatillo: Tomatillos, pronounced [toh-MAH-tee-YO]
Botanical name: Physalis philadelphica. A relative of the tomato and member of the nightshade (Solanaceae) family tomatillos provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas.

The fruits average about 1 -2" wide and have a papery outer skin. The tomatillo is actually used when it is still green. If you see the photo below one of the tomatillos is just turning a light yellow and indicates that is ripe and past its prime for most uses. Tomatillos have a very tart flavor, not at all like a tomato. (from gourmetsleuth.com)

Applesauce recipe (from simplyrecipes.com)

Ingredients

  • 3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)
  • 4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
  • Juice of one lemon, about 3-4 Tbsp
  • 3 inches of cinnamon stick
  • 1/4 cup of dark brown sugar
  • up to 1/4 cup of white sugar
  • 1 cup of water
  • 1/2 teaspoon of salt

Method

1. Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.

Tomatillo Salsa Verde (from allrecipes.com)

Ingredients

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 serrano chile peppers, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 2 cups water

Directions

  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

 

Chicken enchiladas with a roasted tomatillo chile salsa (from foodnetwork.com)

Ingredients

Roasted Tomatillo Chile Salsa:

  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Enchiladas:

  • Extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock, storebought
  • Chopped cilantro leaves
  • 1 deli roasted chicken (about 3 pounds), boned, meat shredded
  • Salt
  • Freshly ground black pepper
  • 10 large flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 cups sour cream
  • Chopped tomatoes and cilantro leaves, for garnish
  • Spicy Black Beans, recipe follows
  • Yellow Rice, recipe follows
  • Guacamole, optional

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:

  • 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 1 jalapeno pepper, chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • Kosher salt
  • freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

  • 2 cups long-grain rice
  • 4 cups water
  • 2 cloves garlic, smashed
  • 1 tablespoon turmeric
  • 1 teaspoon kosher salt
  • 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Pepper Jelly (from foodnetwork.com)

Ingredients

  • 3/4 cup chopped green bell pepper
  • 1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
  • 1 1/2 cups apple cider vinegar
  • 6 cups sugar
  • 4 ounces pectin (recommended: Certo)
  • 4 drops green food coloring
  • Special Equipment: 6 (1/2-pint) canning jars with lids

Directions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

* Sterilizing Jars

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Couscous stuffed peppers with a basil sauce (from foodnetwork.com)

Ingredients

Filling:

  • 1 cup low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 3/4 cup couscous
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1/4 cup dried currants
  • 1 packed cup chopped baby spinach leaves
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 medium red bell peppers (*sub. Green peppers)
  • 1 medium yellow bell pepper (*)
  • 1 medium orange bell pepper (*)
  • Hot water, as needed

Sauce:

  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) creme fraiche
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Hot Pepper Vinegar Recipe (from eclecticrecipes.com)

Ingredients

  • Hot peppers, any variety (*Cayenne pepper)
  • Garlic (optional)
  • White Vinegar
  • a few peppercorns (optional)

Method

  1. Clean the jars you are going to be using in the dishwasher or boiling water. Bring vinegar to a boil. Wash peppers and either chop then to fit in your jar like I have done, or put a little slit in them so that the vinegar penetrates them. Trim top stems too.
  2. Add peppers, garlic and peppercorns to a decorative bottle or jar. Pour boiling vinegar over peppers. Make sure peppers are completely covered with vinegar.
  3. Leave a little head-space, airspace in between the peppers and vinegar and the lid, and close the lid. Let it sit for a few weeks and enjoy. I always store them in the pantry, if it make you feel better, store in the fridge.

 

Posted 8/11/2011 2:03pm by Amy Philson.
Hi Everyone!
  This is a reminder that the logo contest is coming to a close on August 15, so please send me your logo ideas! Email a picture to marditheaw@att.net, or send me a copy in the mail to 9235 Pont Road, Albion PA 16401.  We are excited to see who the logo contest winner is - and this winner will have their logo on our new pamphlets and other products!

Sarah 
Posted 8/11/2011 6:21am by Amy Philson.

Fresh Tomato Salsa (from delish.com)

Ingredients

  • 4 cup(s) diced tomatoes (5-6 medium)
  • 3/4 cup(s) finely diced red onion ( about 1 small)
  • 1/4 cup(s) red-wine vinegar
  • 1 1/2  jalapeño peppers, seeded and minced
  • 1/2 cup(s) chopped fresh cilantro
  • 1/2 teaspoon(s) salt
  • cayenne pepper, to taste

Directions

  1. Combine tomatoes, onion, vinegar, jalapeño, cilantro, salt, and cayenne in a medium bowl. Refrigerate until ready to serve.

Simple Cooked Tomato Salsa Recipe (from simplyrecipes.com)

Ingredients

  • 2 medium sized fresh tomatoes, cored and cut in half
  • 1 whole jalapeño chili pepper (or a serrano), stem removed, chopped
  • 5 large garlic cloves, peeled
  • 1 1/2 teaspoons salt
  • 1/4 cup water
  • 2 teaspoons olive oil

Method

1 Put tomatoes, jalapeño, garlic, salt, and water into a blender. Purée for 20 seconds, until completely liquified.

 

2 Heat olive oil in a sauce pan on medium high. Pour purée into pan. Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from heat.

Makes about 1 1/2 cups. Keep refrigerated when not using.

6 Ways to enjoy your corn! (from marthastewart.com)

Boil:  Using a pot large enough to hold all your corn, fill it 2/3 with water. Bring water to a rapid boil. Once the water is boiling, shuck corn and immediately add to the pot. Boil 2-6 minutes—longer if you like corn extra-soft.

Grill: Throw unshucked corn on the grill and rotate every few minutes for about 14 minutes, or until corn appears deeply charred all the way around. If desired, carefully pull back corn husks and pull out the silk, then fold the husks back over. Soak the corn in cold water for 15 minutes before grilling; the husks will char and add a smoky flavor, the soaking will prevent them from burning and help the corn steam inside.

Steam: Place a steamer basket in the bottom of a large pot. Fill pot with two inches of cold water, cover, and bring to a boil.  Once boiling, shuck corn, add ot the basket and replace lid. Steam about 10 minutes. This method is even better as a one-pot meal - make it a crab and corn boil!

Microwave: Microwave unshucked corn for 2-3 minutes. Add an extra minute for each additional ear. Be careful when you remove the husk and silk—the corn will be hot!

And if you're lucky enough to find farm-fresh corn, enjoy it straight from the husk without cooking it at all!

Toppings: Old bay seasoning, cheese, including grated Parmesan, feta or manchego, or a classic mix of butter and salt. For a flavored butter, mash roughly chopped herbs (basil is my favorite!) with softened butter. And for Mexican-style corn, rub each cob in lime, butter and cojito (Mexican cheese).

Cool Trick:  To avoid the mess of using an entire stick of butter to dress your corn, simply rub a buttered slice of break onto each cob. And voila! You'll have perfectly slathered corn and warm buttered bread, mess free.

Dill Potatoes on the grill!

Ingredients:

  • 6-8 large new potatoes
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • aluminum foil

Preparation:

Wash potatoes and cut in quarters. Place potato pieces in a resealable container. Mix together remaining ingredients in a small bowl. Pour over potatoes, seal, and allow to marinade for 20-30 minutes. Preheat grill for medium heat. Take potatoes out of bag and place on a long sheet of aluminum foil. Pour enough marinade over potatoes to coat them well. Place another piece of foil on top and crimp edges to create a packet. Make three small holes on the top to allow steam through while cooking. Place potato packet on the grill and cook for 30 minutes or until tender. Remove and serve.

(Another) Red Potato Salad (from allrecipes.com)

Ingredients

  • 3 pounds red potatoes, cut into chunks
  • 1 cup low-fat sour cream
  • 1/2 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 4 hard-cooked eggs, chopped
  • 1 dill pickle, chopped
  • 1/3 celery stalk, chopped
  • 2 green onions, chopped
  • 1 dash hot sauce
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1 dash onion salt
  • salt and pepper to taste

Directions

  1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

 

Posted 8/3/2011 3:10pm by Amy Philson.

Traditional Pesto (101cookbooks.com)

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

 

Pesto with Sundried Tomatoes (peppercornpress.com)

Ingredients

8 ounces penne pasta

1 Jar (8 to 10 ounce size) sundried tomatoes in oil

2 cups fresh basil leaves

3 large cloves of garlic

2 tablespoons toasted pine nuts

6 ounces of fresh shredded Parmesan cheese

Salt & Pepper to taste

 

Sweet and Sour Bean Salad (food network.com)

Ingredients

  • 1 can green beans, rinsed and drained
  • 1 can cut yellow wax beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can butter beans, rinsed and drained
  • 1 large green bell pepper, diced
  • 1 large red onion, sliced and separated into rings
  • 1 (4-ounce) jar pimentos, diced
  • 1/2 cup salad oil
  • 2 cups thinly sliced celery
  • 1 1/2 cups cider vinegar
  • 2 cups sugar
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can tomato soup, undiluted

Directions

Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

Green Beans with Lemon and Toasted Almond (foodnetwork.com)

Ingredients

  • 1 (2-ounce) package sliced almonds, found on baking aisle
  • 1 pound green beans, trimmed
  • 1 tablespoon butter
  • 1/2 lemon, juiced
  • Salt and pepper

Directions

In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

Peach-Nectarine Muffins (makes 8) (allrecipies.com)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 large ripe peach - peeled, pitted and diced
  • 1 very ripe nectarine, pitted and diced (substitute one peach!)
  • 1 tablespoon brown sugar

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
  3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.

Peach Pound Cake (allrecipes.com)

Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh peaches, pitted and chopped

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
  3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

 

*Shorter list of recipes today because I know everyone can use a lot of their share without new recipes!  Enjoy!*

 

Posted 8/1/2011 2:10pm by Amy Philson.

Please take a look at this program opportunity!


The fourth in the “Eating Green…” program series

Preserving the Harvest

 

At Jennings Environmental Education Center
Saturday, August 27, 2011

8:30 a.m. - 12:00 noon

 

Take advantage of the abundant harvests of the growing season by learning to preserve fresh fruits and vegetables

 

  • Introduction to canning, freezing and dehydrating        by Master Food Preserver Renee Squire of Penn State Extension

 

 

  • Drying foods in a home-built solar dehydrator by Lori Sands of Silver Wheel Farm, LLC

 

 

  • Opportunities to “Buy Fresh Buy Local” and celebrate Local Food Month in September with Pennsylvania Association for Sustainable Agriculture (PASA)       (Farm tour tickets available at discount to workshop participants.)

 

 

Registration and pre-payment of $5.00 required by Friday, August 19th. Register online at http://www.dcnr.state.pa.us/Calendar

or call Jennings at 724-794-6011

Posted 7/27/2011 9:36pm by Amy Philson.

Julia's Red Late Summer Salsa

4 pounds red ripe tomatoes, small dice
2-6 jalapeño or other hot chiles, small dice (can grill them first, amount depends on how hot you want the salsa)
1 medium onion, small dice
2 garlic cloves, minced
1 bunch cilantro, chopped
juice from 6 limes or small lemons
salt

Mix and eat.

Make adaptions as your kitchen availability suggests: leave out the cilantro, try Italian parsley, not traditional but the green is nice if you don't have cilantro. Any kind of lemon or lime can work, or you can even leave that out. Only use fresh citrus fruits, no bottled lemon juice. Salt to taste. Some like black pepper in their salsa too. You can also add chopped mango, or peach, or avocado, or corn..... the variations are endless.

Some things you can do with spicy peppers

The peppers should be roasted and peeled first:

Chop them up and bake them in corn bread.

Stuff them with a filling of shredded chicken, chiles, raisins, olives, walnuts and rice.

Top with sour cream or Mexican ‘crema.'

Slice them up and fold them in quesadillas with a good anejo mexican cheese.

Stuff with rice that's been doctored any number of ways: onions and garlic, shredded hard cheese, etc.

Use them to make goulash.

3 More Ideas to use your three types of spicy chile peppers:

1) gift to friends/neighbors who love them if you don't do any picante food at all
2) google recipes
3) make your own hot sauce!: Grill them first if you like (truly optional), chop up all the chiles you want to use up, barely cover them with vinegar (apple cider or white) in a sauce pan, add some onion and garlic if you like, boil until soft, let cool a bit, then whirl in a blender or food processor. Keep in a glass jar in the fridge! Taco Sauce made by your own hand.
(http://www.mariquita.com/recipes/chiles.spicy.htm)

Posted 7/27/2011 4:03pm by Amy Philson.

Don’t know what to do with the cabbage and zucchini you have been getting?  Do you have a lot left that you haven’t been able to use?  Think ahead!  In the winter months you will be wishing for yummy things that you got this summer so here are some ideas:

 

-make stuffed cabbage and then freeze it

-shred zuchinni and freeze (its good for making muffins, and breads in the winter!)

-shred the potatoes and then freeze! (good for making hash browns and dishes such as Sheppard’s pie)

-make applesauce with those baking apples, also make apple turnovers (last week’s recipes) and freeze

New Green Bean Casserole

Ingredients

  • 3 pound(s) green beans, trimmed and cut in half
  • 4 large shallots
  • 1 tablespoon(s) olive oil
  • 1 1/2 cup(s) coarse fresh bread crumbs
  • 1 teaspoon(s) fresh thyme leaves, chopped
  • Salt and pepper
  • 3 cup(s) lowfat 1% milk
  • 3 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1/8 teaspoon(s) freshly ground nutmeg
  • 1/2 cup(s) freshly grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
  3. Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  4. In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
  5. Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  6. Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
  7. Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.

 

Garlicky Green Beans

Ingredients

  • 2 pound(s) green beans, trimmed
  • 3 tablespoon(s) extra-virgin olive oil
  • 3 tablespoon(s) minced fresh parsley
  • 3 tablespoon(s) minced garlic
  • 1 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried
  • 1/2 teaspoon(s) salt
  • Freshly ground pepper to taste

Directions

  1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
  2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
  3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.

Sweet and Spicy Bread and Butter Pickles

Ingredients

  • 2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
  • 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
  • 2 heaping tablespoons coarse salt
  • 2 cups ice cubes
  • 3 cups cider vinegar or distilled white vinegar
  • 2 1/4 cups sugar
  • 1 teaspoon whole mustard seeds
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon whole black peppercorns
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

Directions

  1. To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  2. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  3. Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

New Potatoes with Ginger and Mint

Ingredients

  • 1/4 cup plus 2 tablespoons sesame oil
  • 2 pounds new potatoes, scrubbed and halved
  • 3 tablespoons grated peeled fresh ginger
  • Coarse salt and freshly ground pepper, to taste
  • 3 cups water, plus more as needed
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 3/4 cup fresh mint leaves, coarsely chopped
  • Finely grated zest and juice of 1 lime

Directions

  1. Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
  2. Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
  3. Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

 

Orzo and Zucchini Salad

Ingredients

  • Coarse salt and ground pepper
  • 1 cup orzo
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup fresh basil leaves, torn
  • 1 to 2 tablespoons white-wine vinegar

Directions

  1. In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  2. In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Summer Bread Salad

Ingredients

  • 3 tablespoons champagne vinegar
  • 1 medium shallot, finely chopped
  • Coarse salt
  • 8 ounces green beans, trimmed
  • 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
  • 1 pound small ripe tomatoes, such as cocktail or cherry, halved
  • 1 English cucumber, cut into 1/2-inch dice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons smooth Dijon mustard
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

Directions

  1. Combine vinegar and shallot in a bowl; set aside to let shallot soften.
  2. Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
  3. Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
  4. Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
  5. Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

Zucchini Fritters with Yogurt Dill Sauce

Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • Coarse salt and freshly ground black pepper
  • 3 medium zucchini
  • 1 medium onion, halved
  • 2 tablespoons Greek-style plain full-fat yogurt
  • 1 large egg, lightly beaten
  • 1/2 cup olive oil, plus more as needed
  • Yogurt-Dill Sauce, for serving

Directions

  1. In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
  2. Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
  3. Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
  4. Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
  5. Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
  6. Season fritters with salt and serve immediately with yogurt-dill sauce.

Quinoa Zucchini Cakes

To make the quinoa:

1 cup quinoa, soaked in water for 5 minutes
2 cups stock
Handful of mushrooms, chopped
1 small tomato or pepper, chopped
1 cup zucchini, shredded
1/4 cup sunflower seeds or slivered almonds
Handful of fresh, savory herbs (basil, parsley, cilantro, etc.), chopped
Sprinkles of sea salt and freshly ground pepper

Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add everything else and bring to a boil. Cover tightly, reduce heat to low and cook for 15 minutes.

To make the cakes:

2 eggs
1/4 cup bread crumbs
Cooking oil

Stir the eggs and bread crumbs into the quinoa. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry the cakes a couple minutes per side, until the outside is crispy and light golden-brown. Serves 6 to 8.

 

Posted 7/20/2011 9:05pm by Amy Philson.

Old Fashioned Potato Salad

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

 

Summer Herb Potato Salad

Ingredients

  • 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
  • 1/4 cup white-wine vinegar
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh chervil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
  • Freshly ground pepper, to taste

Directions

  1. Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
  2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
  3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.

 

Quick Pickled Cucumber Salad

Ingredients

  • 2 large cucumbers, peeled and thinly sliced crosswise
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon sugar
  • 1/4 cup rice vinegar
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

 

Cucumber – mint salad:

For preparing this salad you need to have some basic things, which are very easily available in your kitchen.
• A pair of large cucumbers as the name suggests
• Minced red onions of half cup. Chives can also be a good alternative
• A cup of plain yogurt
• One tablespoon of olive oil
• A couple teaspoon of vinegar may be herbal if you
• Two tablespoon full of freshly chopped mint leaves
• Salt and pepper as required and depends entirely on your taste
The procedure is really simple. Start with slicing the cucumber in thin round shapes. The shape is really up to your choice and will make no difference with the salad. Mix it properly with minced onions or chives as used. Now after you are done, mix yogurt, olive oil, vinegar, mint and salt and pepper, as per requirements, properly. Now mix the dressing with cucumbers and onions and serve. Your salad is ready. Try to make it in small batches as the taste would decrease if stored.

 

Classic Creamy Coleslaw

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)

Directions

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

 

Cabbage and Fennel Slaw

Ingredients

  • 1/4 small head red cabbage (about 1 pound), shredded
  • 1 large fennel bulb, trimmed, halved, and sliced very thin
  • 2 large carrots, shredded
  • 1/4 cup thinly sliced scallion greens (from 2 scallions)
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

 

Zucchini Cobbler

Ingredients

  • 8 cups chopped seeded peeled zucchini (about 3 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

  • CRUST:
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 cups cold butter, cubed
  • 1 teaspoon ground cinnamon

Directions

  • In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
  • For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.

 

Squash and Onions with Brown Sugar
serves 2

1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

 

 

 

Lentil – mint Salad:

This is one of the tastiest salad recipes which is full of health nutrients. Let us see the basic ingredients needed for preparing this recipe.
• Cooked lentils of 4 cups. If you are taking dry lentils, then take 2 cups of it.
• Quarter cup of olive oil
• Quarter cup of lemon juice
• Half teaspoon of salt or as needed
• Half a cup of fresh minced mint
• One third cup of minced red onions
• Three fourth of a cup of chopped walnut
• Half a cup of chopped olives
• Crumbled feta cheese of half a cup
• One fresh juicy tomato
Now let us have a look at the process of preparing this healthy salad. Start with chopping and mincing of all the above ingredients. This recipe is flexible and hence you can also add few other ingredients as per your choice which may render the salad tastier. You can also add other natural herbs like Chickweed, Violet leaves, Lambsquarters, or Purslane which will further boost the nutritional value of the salad.

 

For the shares that got baking apples try these!

Apple Turnover

Ingredients

  • 1/4 cup all-purpose flour
  • Pinch salt
  • 4 teaspoons shortening
  • 1 tablespoon ice water
  • 1 medium tart apple, peeled and sliced
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2% milk

  • GLAZE:
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon corn syrup
  • Pinch salt
  • 1/2 teaspoon hot water

Directions

  • In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
  • Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.

 

Apple Walnut Muffins

Ingredients

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 cups peeled, cored and sliced apples
  • 1/2 cup walnuts
  •  
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, cubed

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  2. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  3. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  4. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Apple Oatmeal Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup rolled oats
  • 1 cup diced apple without peel
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

*try substituting the apple for other fruits – Peaches work well too!*

 

Posted 7/18/2011 3:30pm by Sarah Lawlor.

NWPAGC is in need of a logo, and we are holding a Logo Contest!  This contest will be for the whole month of July!  A winner will be voted on by the board and that logo will be the new symbol for the NWPAGC!  Must include “Northwest Pennsylvania Growers Co-op” or “NWPAGC”, and must be original work.  All entries must be either mailed to Sarah Lawlor at 9235 Pont Rd, Albion PA, or emailed to Sarah at marditheaw@att.net by AUGUST 15, 2011.  The winner will receive one free t-shirt with their logo on it as a prize.  So get that thinking cap on, and let your imaginative juices flow!  We are excited to see what you all can show us!