Our Vegetables
Basil
Beets
Please use the tops too in salads, cole slaws or anything you cook.
Carrots
MORE GREAT CARROT RECIPES: http://www.recipezaar.com/r/168/431
Chard
Chard recipe links
- http://www.elise.com/recipes/archives/000965swiss_chard.php
- http://www.freshmarket.com/cgi-bin/recipe_search.pl?recipe=346
- http://www.deliciousorchardsnj.com/arch0426.html
Cucumbers
You know I flour and pan fry or deep fat fry with a little salt or any spice like paprika. Here’s what others do.
- Braising – Peel the cucumbers, halve them lengthwise and scoop out the seeds. Cut into thick crosswise slices. Bring about ½” of broth to a boil in a skillet, add the cucumbers, cover and cook over low heat for 3 to 5 minutes.
- Sautéing -Peel, halve, and seed cucumbers, then slice about 1/4″ thick. Sauté over medium-high heat in a few tablespoons of broth, stirring constantly. Cook just until crisp-tender, about 2 to 3 minutes.
- Steaming – Peel, halve, and seed cucumbers. Thickly slice cucumber halves or leave as they are. Place the cucumbers in a vegetable steamer and heat over boiling water for 3 to 5 minutes.
Kale, Russian
Komatsuna
Mei Ching Choi
Onion
Potatoes
Patty Pan Squash
We have always harvested them big so.. we have learned to use them that way. Here are a few suggestions and a recipe (see the recipes section).
Cut off all the peel leaving only the insides. Cut in half and scoop out seeds(that you can toast like pumpkins seeds if you want) You may now:
- slice and sautee in olive, salt etc
- throw in with pasta or with your roast or meatloaf for a sweet flouvour.
- cook in microwave until soft and mash like or with mashed potatoes, Matthew’s favourite.
- of course cook until soft, put in food processor and makes a great soup with other veggies like onions and tomatoes etc.
- Cube and roast in oven or grill(place in foil with water, olive oil and salt) or more traditionally…
Purslane
Extremely Rich in vitamins and are rich in omega-3 fatty acids, Vitamin E and has 7 times more carotene than carrots. Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried. Purslane’s high level of pectin (known to lower cholesterol) thickens soups and stews*
Throw purslane & your Italian Blend from M’s (upper stems and all) into a blender or food processor, adds a small amount of olive oil, garlic, pine nuts (any nuts) and enough hot water to get a good consistency. Because it’s so juicy; purslane helps create a low-fat pesto without too much oil.
MORE RECIPES: http://www.epicurious.com/recipes/find/results?search=purslane&x=0&y=0