The Harvest PatchFarm Fresh : Family Grown : Community Suported Agriculture

• cucumbers
• roma tomatoes
• cherry tomatoes
• early girl tomatoes
• peppers
• cabbage
• sweet corn
• yellow beans
• white potatoes
• basil
• red potatoes

The fruit based salsa is a true treat…

• 6 cups of chopped peaches
• 1 1/4 cup red/purple onion
• 3 jalapeno peppers
• 1 green bell pepper
• 1 1/4 teaspoon of cumin
• 1/2 red pepper
• 1/4 cup cilantro chopped fine
• 2 tablespoons of honey
  

the peaches I just give them a little clean off

then splash them     

into a pot of

boiling water

then into

ice cold water

and magic

the skins

come right

off….

   chop up the jalapenos very fine, no one wants to bit into a big chunk of hot pepper in their peach salsa

The put it all together in a pot… and begin to cook that deliciousness down… please savor every minute of the great smell of sweet peaches… and spicy cilantro… and the excitement of getting to eat it when your done…

if you have some extra peaches left… just bag those guys up and toss them in the freezer… peach smoothies in January anyone?

Once the salsa has cooked all down, then add it to jars.. screw the lids on nice and tight and then they need to be processed in a hot bath for 15 minutes… I make a hot bath in a large stock pot filled with boiling water, and lower your jars in .. make sure the water covers the whole jar…

 and there you have it… yummy Peach Salsa… get the dipping chips ready

This simple applesauce could not be easier…. feel free to add or change the spices to make it a flavor you will love…

• you will need:
• apples… I used only a peck when I made this batch
• lemon juice
• and spices… I used cinnamon, all spice, and gram masala

    First you must peal the apples… I solicised the help of my hubby as he 

  is the one who eats most of the applesauce…. Then chop them up into

  little  pieces… I added some lemon juice and water so they do not turn

  brown… All of the water will boil off when you cook them so do not fear

  about adding too much…

  add them to a sauce pan and begin to heat until boil, stir as you go…

    it will all cook down very nicely… I just sort of mush is while it is boiling

    as I perfer it to be a little bit chunky… if you do not love the chunckyness

   then at this point remove it from the heat and run it through a food

  processer to get any lumps out… when most of the water is boiled off I

  then add in the spices… you can taste test to see if you want more, just

 do not burn your tongue…  then remove your jars from their hot water

  bath ….

keep the sacue at a low boil as you scoop it out and

place it into jars… then screw on the lids right away….

process it in a hot bath for 15 minutes if you have pint

jars, or 20 if you have quarts….

…and there we have it finished apple sauce to enjoy all winter long:)

A seasonal favorite… this spicy treat is great with a block of cream cheese, add the Relish on top and heat in the oven until it’s all melted… serve warm with crackers and enjoy….

• 4 cups of chopped peppers, I use two green bells, 4 hot red bulls, and lots of jalapenos
• 1 cup of cider vinegar
• 5 cups of sugar
• one box of pectin, or 1/3 cup of dutch jell if you buy it in bulk

     Make sure you wear gloves when you cut all the  

     peppers, there is nothing worse then burning hands

     after making the relish…

Allow the peppers to cook down with the vinegar and pectin…. once they have come to a full rolling boil, add in the sugar… then continue to stir until it returns to a full rolling boil, and boil for one minutes then remove from the heat… using a canning funnel and your prepared jars put the relish into the jars and seal….

    After you add the sugar make sure to mix well ….

• Leeks
• Cucumbers
• Roma Tomatoes
• Early Girl Tomatoes
• Sweet Corn
• Peppers
• Cabbage
• Green Beans
• Yellow Beans
• Red Potatoes
• Oregano
• Lettuces
• Swiss Chard

Thanks to Kathy for sharing this recipe with all of us:)

Ingredients

            1 large eggplant, cut crosswise into 1/4-inch-thick slices

            3/4 teaspoon salt, divided

            2 teaspoons olive oil

            3/4 cup chopped onion (about 1 medium onion)

            3 garlic cloves, chopped

            3/4 teaspoon freshly ground black pepper, divided

            1/2 teaspoon chopped fresh oregano

            1/8 teaspoon ground red pepper

            1 (28-ounce) can crushed tomatoes

            1 cup fresh basil leaves, chopped

            1 cup (8 ounces) part-skim ricotta cheese

            Cooking spray

            1 (8-ounce) package precooked lasagna noodles

            2 medium zucchini, cut into 1/4-inch-thick slices

            2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Preparation

            1. Preheat oven to 350°.

            2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

            3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

            4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

• Cucumbers
• Green Beans
• Yellow Beans
• Red Potatoes
• Sweet Corn
• Tomatoes
• Cabbage
• Jalapeno Peppers
• Celery
• Basil
• Thyme

It all begins with chopped Swiss chard, leeks, hot peppers and purple onion…

then cook breaded chicken breast and a few french fries…

make small goat cheese packages by layering filo dough and filling them with goat cheese.. bake with the chicken fingers

Remove it all from the oven, chop chicken fingers and shake in hot sauce… layer it all nicely on to a plate…  put the goat cheese on top and splash with blue cheese

                                                     The final product… so delicious!!!

• 2 cups King Arthur Unbleached Bread Flour
• 1 tablespoon baking powder
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh basil
• 1/4 cup (1/2 stick) cold butter, cut in pieces
• 2 large eggs (1 separated, white reserved for glaze) 
• 1/2 cup 2% Milk
• additional Parmesan cheese

fresh chopped basil

In a bowl, mix together flour, baking powder, cheese, salt and basil.

Add the pieces of butter, cut them into the flour using two knives, till the mixture forms even crumbs.

Fresh grated Parmesan cheese

Beat together 1 whole egg, 1 egg yolk, and the milk

Stir using your hands into dry mixture till the dough clings together
Turn dough onto a well floured surface and pat into a   

                                                                                                 1/2-inch-thick shape

Using a circle cutter, cut out circles… re pat into shape and make little balls

 Transfer scones to a parchment-lined baking sheet

Whisk reserved egg white vigorously, till it becomes somewhat fluffy

Brush each scone with egg white, and sprinkle with some additional Parmesan

Bake scones in a preheated 450°F oven for 10 minutes, or until light golden brown.

Remove from oven and cool on a wire rack

The final product Basil Parmesan Scone… Delicious with a glass of milk…. or dipped into a summer soup

The last of the Rhubarb for the year… Chopped up very fine… 5 cups worth… The 2 oranges juice squeezed out and one peal sliced very thin…. Lemon juice…. Enough to make one cup of juice with the oranges…

This takes a long time to cook down and boil with the pectin added… But so worth it in the end… a very unique flavored jam great for on toast, English muffins and as a cake filler..

Razzle berry jam…all began with three cups of Fresh picked Raspberries from the farm…. my arms have the scratches to show for this labor of love… and then two cups of fresh blueberries….

Some good old mashing of the berries…. brings out the best in them… I could just eat the whole bowl because it smells so good, we are lucky they made it to jam:)

Cook them down.. bring them to boil… and the sugar…and Razzleberry jam awaits you!!!