Recipes

The list below is an estimate on when fruits and vegetables will be ready.  We are also putting together a list of recipes for each type of produce.  If you have a recipe you want to share, please send it to us to post.  🙂

ARUGULA (Spring and Fall crop)

BASIL (June – September) – Click the following link that gives several suggestions about how to store herbs.

BEANS; Green, Yellow, Purple (July – September)

  • Green Beans with Shallots
  • Outback Steakhouse Green Beans – even without the Maggi seasoning, these beans are delicious!
  • Soy-Roasted Green Beans – Lightly coat a shallow roasting pan with oil. Spread beans on the pan in a single layer.  Drizzle olive oil and soy sauce over the beans.  Mince two cloves of garlic and spread over the beans.  Stir to coat the beans.  Roast about 15 minutes at 450 degrees. Season with pepper if desired.

BEETS (June – October)

BROCCOLI (June – July; September – October)

CABBAGE (June-July, September-October)

CARROTS (late June – October)

CILANTRO – Click the following link that gives several suggestions about how to store herbs.

COLLARD GREENS

CORN (August – September) – We grow a variety of corn called Ambrosia.  It is so fresh it tastes delicious raw!  But of course, we can’t resist cooking the sweet corn too.

CUCUMBERS (July – September)

EGGPLANT (August – September)

GARLIC SCAPES  (June) – Garlic scapes are the flowering bud of hard-necked varieties of garlic.  Store in a paper bag in the refrigerator.
  • You can use the scapes just as you would with a garlic bulb, but the scapes will cook much faster.  Sauté the scapes in olive oil and prepare for any dish.
  • Cut up raw garlic scapes and add to a salad, pizza, spaghetti sauce, bruschetta, omelets, etc…
  • Tie the scapes in a knot.  Toss the knots with olive oil, salt, and pepper. Grill for a couple of minutes, flipping halfway through.  Finish with salt and lemon juice if desired.
  • Make Garlic Scape pesto

GARLIC – We grow a variety called Russian Red.  Store garlic in an open container (like a bowl or mesh bag) and keep it dry.

GREEN ONIONS (June – October) – Keep green onions stored in the crisper in a Ziploc bag or put the onions in a glass jar/vase like flowers and wrap the ends with Saran Wrap.  The white part is the most mild part.  Continuing up the green part will get hotter.

GROUND CHERRIES/HUSK CHERRIES (July – early October)

JALAPENO HOT PEPPERS – The seeds are edible, but hot.  Remember not to touch your eyes when cutting the peppers.

KALE (June – October)

  • Kale Salad with Lemon Vinaigrette  (This a great quinoa recipe!)
  • Sautéed kale with garlic and oil  Variations – add red wine vinegar, balsamic vinegar, or fresh lemon juice after sautéing
  • Kale pesto
  • Use kale in a smoothie – Add several stalks of kale in a blender with 2 cups frozen berries, and 1 cup orange juice.  (Or Fresh berries and ice.)  Blend and enjoy!
  • Juice kale along with other fruits and veggies to make a great nutritional drink.

KOHLRABI (June – October)

LEEKS (July – October)

LETTUCE; Buttercrunch, Leaf, Romaine (June – mid July; late August – October)

LETTUCE MIX – This is a mix of several green and red lettuces cut as shorter leaves for a “spring mix”. Stored in the bag it will last 2-3 weeks.  (Keep the bag from touching the sides of the refrigerator because that will damage the leaves.)
  • Use the lettuce mix as a salad, on top of sandwiches, etc…

ONIONS (late July – October)

  • Crystal White Onions – These are a dual purpose onion, as they bulb early enough to still eat the tops as a green onion, while also enjoying the smaller size bulb onion on the bottom.

PARSLEY (June – October) – Click the following link that gives several suggestions about how to store herbs.

PEAS, Shelling Peas – Store the unshelled peas in a Ziploc bag in the crisper, but fresh peas do not store well.  Plan on using them up quickly or freezing them.
PEAS, Sugar Snap Peas (Spring and Fall crop) – These are super sweet compared to the shelling peas and the whole pod is edible.  Remove the end and the “string” that runs down the pod.  Then enjoy!

PEPPERS; Bell or Sweet (late July – September)

PEPPERS; Hot (July – October)

  • See Jalapeno Recipes above.

POTATOES

RADISH; French Breakfast (June – October)

SPINACH (Spring and Fall crop)

SQUASH, ACORN

  • Baked Acorn squash
  • Baked Acorn squash with Italian sausage – Cut squash in half. Discard seeds.  Place squash in 13 x 9 dish.  Pour water into the bottom of the dish.  Poke holes throughout the inside of the squash.  Add butter and brown sugar to the center.  Form ground Italian sausage into balls.  Add sausage, salt, and pepper to center of the squash.  Bake 1 1/2 hours to 2 hours.  Turn sausage every 30 minutes until cooked through.

SQUASH, DELICATA

SQUASH, SPAGHETTI

SQUASH,(July – October)

  • See yellow squash and zucchini recipes below.

Strawberries (June)

SWISS CHARD (June – October) – This brightly colored green stores well in the crisper.
TOMATOES (August – early October) – Store tomatoes on the counter.  If the tomatoes are starting to get over-ripe put them into the crisper drawer.  The cool temperature will slow down the ripening process.
  • Tomato sandwich with Basil Mayo
  • Tomato and Mozzarella Salad
  • Tomato and Cucumber Salad
  • Roasted Tomatoes
  • Bruschetta Recipe below:
    • Whisk together 2 cloves of garlic, 2 tsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbl chopped basil.
    • Then drizzle in 3 tbl olive oil.
    • Next add 3 large tomatoes (diced) and let the mixture sit at room temperature for 20 minutes.
    • Toast sliced Italian or French bread in broiler for 1 minute per side.
    • Then rub the warm bread with 1 or 2 garlic cloves.
    • Lastly, sprinkle with 2 tbl parmesan cheese.  Enjoy!
  • Tomato and Garlic Pasta – You’ll need 2 pounds of tomatoes for this recipe.
  • Pasta with Roasted Garlic and Cherry Tomatoes – You’ll need 4 cups of cherry tomatoes and 12 cloves of garlic for this recipe.
  • Cherry tomato salad – You’ll need around 40 cherry tomatoes for this recipe.
  • Pace Picante Salsa – The recipe calls for canned tomato sauce and water.  (Omit the water in the recipe when using fresh tomatoes.)  You can put the tomatoes, onions, jalapenos, and fresh bell peppers into a blender.  Then add the mixture along with the rest of the ingredients to a pot.  Click on the link for the complete recipe!
  • Tomato Soup – You’ll need 4 cups of tomatoes.  For soup, we usually boil the tomatoes first to remove the skin.  This makes for a smoother soup.
  • Homemade Tomato Paste – You’ll need 6-7 pounds of tomatoes.  This cooks down to a wonderful tomato paste.  You can freeze the paste in ice cubes trays and use the paste throughout the year.
  • Mexican Stewed Tomatoes – This calls for 24 cups of tomatoes and makes 7 quarts.
  • Homemade Ketchup

Turnips; Hakurei (June – October)

  • Cut the raw turnips into small pieces and put them into a salad
  • Roasted Turnips  <—-The recipe is for kohlrabi, but turnips taste great too!
  • Sauté onions and garlic in butter and/or olive oil.  Add sliced turnips (and radishes) to the pan and sauté for 2-3 minutes.  Add turnip greens to the pan and sauté for another minute or until wilted.  Remove from heat and add salt, pepper, and balsamic vinegar if desired. -Recipe from the Bay Branch Farm website  <—Check them out!
YELLOW SQUASH (July – October) – The yellow squash we grow is a variety called Zephyr.  It is commonly yellow with a green end, although sometimes the squash will be completely yellow.  Both colors taste the same.  Store the squash in the refrigerator in a container. 

Zucchini (July – October)

One response to this post.

  1. […] out this week to enjoy the fresh taste of the area and support local farmers. Visit https://saltzgiverfamilyfarm.com/recipes for a few […]

    Reply

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