It’s August, summer is in full swing as are home gardens, local farmers’ markets and CSAs. Time for something fresh!
Peach Tarts
Crust:
- 1 c. organic white flour
- 1 c. ground pecans
- 3 Tbsp. canola oil
- 1/4 c. unsweetened fruit juice
Combine the above ingredients adding just enough juice to form a soft dough. Press into prepared tart pans. bake at 375 degrees for 15 minutes or until lightly browned. Cool and remove from tins. Prepare filling.
Filling:
- 2 1/4 c. pureed fresh peaches
- 3 tbsp. cornstarch
Combine peaches and corn starch in a blender and whip until smooth. Pour into the top of a double boiler (or a bowl placed over a simmering pot of water) over medium heat. Stir constantly until mixture thickens. remove from heat and cool. Spoon into prepared shells. Serve sprinkled with coconut and a pecan half on each tart.
Orange Blueberry Coffee Cake
- 3 large organic eggs
- 1/2 c. fresh butter, softened
- 1 c. unsweetened orange juice
- 1/2 tsp. orange extract
- 2 1/2 c. organic all purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. lemon rind
- 1 c. flaked coconut
- 1 c. fresh blueberries
- 1/3 c. flaked coconut (for topping)
Preheat oven to 350 degrees. Beat the eggs, butter, juice and extract together. Add the flour, soda, powder, cinnamon and lemon rind, beating well. Spoon into an greased and floured 9×13 pan, spreading evenly. Sprinkle top of the batter with coconut and bake for 20-25 minutes. Cool. (Serves 8-10)
It’s summer, it’s hot..so pop this into the crock-pot and enjoy in the cool of evening!
Garden Chili
- 1 Tbsp. oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 c. chopped fresh tomatoes
- 1 bell pepper, seeded and diced
- 1 small zucchini, cut lengthwise and sliced into 1/4″ thick pieces
- 1 small yellow squash , cut as above
- 1 carrot, grated
- 1 jalapeno or chili pepper seeded and chopped (wear gloves)
- 1 c. chopped kale
- 1 Tbsp. chopped fresh oregano (or 1 tsp. dried)
- 1/2 c. chopped fresh cilantro
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. cinnamon
- 1/2 tsp. pepper
- 1 tsp. salt
- 2 1/2 c. vegetable or chicken broth
- 1 c. dark beer
- 2 Tbsp. tomato paste
- 1 can kidney beans
- 1 can black beans
- 1-2 Tbsp lime juice (optional)
- 1 lb. ground chicken, turkey or cooked chicken/turkey (optional)
Heat oil in a skillet and saute the onion, garlic and meat (if using) until the onion is translucent. Add the spices and cook until fragrant. Transfer mixture to a crock-pot and add all other ingredients except lime juice. Cook on low for 8 hours or high for 5 hours. Serve with a splash of lime juice and a sprinkle of chopped cashews.
Chilled Zucchini Soup
- 3 medium zucchini, cut into chunks (3 lbs.)
- 2 c. chicken or vegetable stock
- 1 small onion, minced
- 1-2 garlic cloves, minced
- 1/2 tsp. salt
- 1 tsp. minced fresh herbs (basil, oregano or mint)
- 1/4 c. cream (optional)
- 1/2 c. parmesan cheese
Cook the squash in the broth just until tender. Pour off the broth and reserve. Puree the squash in a blender and pour into a saucepot. Stir in the reserved stock, onion, garlic and seasonings. Heat thoroughly over medium heat, stirring to prevent scorching. Remove from heat and add cream if desired, top with parmesan cheese. Soup may be served chilled or hot. (This recipe can also be frozen after simmering but before the cream is added.)
Vegetable Relish (canning recipe)
- 5 c. ground green peppers (about 12)
- 4 c. ground green tomatoes (about 10)
- 4 c. ground onions (about 7 large)
- 4 c. ground cabbage (1 medium)
- 1 1/2c. ground sweet peppers (about 6 red, yellow or orange)
- 1/2 c. pickling salt
- 6 c. sugar
- 4 c. cider vinegar
- 2 c. water
- 2 Tbsp. mustard seed
- 1 Tbsp. celery seed
- 1 1/2 tsp. turmeric
Combine all of the vegetables in a large bowl with with pickling salt. Let stand overnight.Rinse and drain thoroughly. Combine the remaining ingredients and pour over the vegetables. Bring to boil, boil gently 5 minutes. Ladle into hot jars, cap and seal. process in a boiling water bath for 15 minutes. (Yield 9 pints)
These are easy and delicious ways to use the leftover vegetables from canning or your small end-of-season harvests.
Roasted Red Pepper Pesto
- 3 large roasted red peppers, coarsely chopped
- 1/2c. packed basil leaves
- 2 cloves garlic, chopped
- 1/2 c. parmesan cheese
- 1/4 c. walnuts, chopped
- 2 c. olive oil
- salt and pepper to taste
Mix the first five ingredients in a food processor or blender and puree until smooth. Slowly add the oil with the processor/blender on. Add salt and pepper.
Tomato-Basil Infused Oil
- 1 c. tomato pulp (seeds, juice and innards from a seeded tomato)
- 2 Tbsp. minced fresh basil leaves
- 2 Tbsp. good quality olive oil
- salt and pepper to taste
Blend the tomato pulp until smooth. Add the basil and continue to blend. Slowly add the olive oil in a drizzle. Add salt and pepper to taste. Delicious with fresh baked bread!
Hunter Sauce
- 5-6 large Roma tomatoes, peeled and chopped.
- 5 garlic cloves, peeled
- 1 small bunch fresh rosemary
- 1 1/2 Tbsp. olive oil
- 1/4 c. red wine vinegar
Bring water to a boil for 1 lb. pasta. Heat the olive oil in a large skillet and roast the garlic and rosemary until the garlic is browned. Add the tomatoes and simmer for 2 minutes. Add the vinegar and cook until it has evaporated completely. Serve hot over cooked pasta and top with parmesan cheese.
Simple Cucumber Salad
- 2 cucumbers, peeled
- large handful fresh parsley, chopped fine
- large handful cilantro, chopped fine
- 1/2 red onion, chopped
- juice of one lemon
Halve the peeled cucumbers lengthwise and remove the seeds. Cut the cucumber into cubes. Place the cucumber into a bowl with the parsley, cilantro, onion, lemon juice and salt and pepper to taste. Alow to marinate 15-20 minutes before serving.
Sweet Corn Chowder 
- 3 slices bacon, chopped or 1″ piece of salt pork
- 1 medium onion, diced
- 2 c. peeled diced fresh potatoes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 c. sweet corn kernels
- 2 c. milk
In a heavy pot cook and stir the bacon/salt pork until crisp. Add 1 medium onion and cook over low heat until soft. Add diced potatoes, salt, pepper and enough cold water to cover. Bring to a boil and simmer for 10-15 minutes until the potatoes are just tender. Add the sweet corn kernels with a bit more water if needed. Return to a boil and simmer for about 10 minutes. Stir in milk and heat through.
