SAVORY PEACH SOUP

Savory Raw Peach Soup

based on recipe from Frederic Patenaude

1-1/2 C chopped tomatoes (@ 2 med-size tomatoes)
4 C peaches, peeled and chopped (or nectarines) (@6 lg white peaches or nectarines),
2 small seedless cucumbers, diced – 1⁄3 cup packed fresh dill, chopped
Onion, diced, to taste.
1 t dry dill, or to taste (or use fresh dill)
Tabasco, to taste (optional).

  • Place tomatoes, peaches (or nectarines), and onion in blender or food processor, and process to a slightly chunky texture
  • Add cucumber and dill and process to chunky texture.

For best results, use ripe white peaches
Chunky texture is best.

KALE CHIPS WITH OLIVE OIL, SALT & PEPPER

KALE CHIPS WITH OLIVE OIL, SALT & PEPPER
from a recipe on the Corbin Hill Food Project newsletter
1 bunch kale
2 T extra virgin olive oil
1 t sea salt
1 t black pepper

Remove the kale leaves from the stem, then tear into small pieces (not too small – they will shrink in the dehydrator)
Place kale pieces in a large bowl. Add extra virgin olive oil, sea salt, and black pepper.  Toss to mix well, and then rub oil onto each leaf to coat on both sides.
Spread kale pieces one layer deep on a dehydrator tray topped with a paraflex sheet.
Dehydrate 6 hours or overnight, or until crisp.

To make kale chips in your oven:
Spread the kale in one layer on a baking sheet.
Bake at 350 degrees for 20 minutes, then turn and bake for 15 minutes more, or until crisp.

The information for baking comes from a recipe on the Corbin Hill Food Project newsletter.

ANOTHER CORN SALAD

RAW CORN SALAD
2 C corn, sliced from cob
1 C tomatoes, chopped
1/4 C onion
1/2 C bell pepper
Chili powder to taste

 In the food processor, process tomatoes, onion, and bell pepper to a chunky consistency.In a large bowl, combine all ingredients and mix thoroughly.

I drizzled a little cashew cheddar cheez over this salad on the plate, and mixed it in as I ate.

 

  • In the food processor, process tomatoes, onion, and bell pepper to a chunky consistency.
  • In a large bowl, combine all ingredients and mix thoroughly.

I drizzled a little cashew cheddar cheez over this salad on the plate, and mixed it in as I ate.

DINNER: CASHEW KALE CHEEZE ON TOMATO SLICES, CORN SALAD, INSTANT KIRBY PICKLE

I am very pleased with myself: I can make a nice dinner tomorrow with 3 of the items from my CSA share

CASHEW/KALE CHEEZE ON TOMATO SLICES
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

In the food processor, process all to a fine consistency.
Spread on 1/4 inch-thick Roma (or other) tomato slices

INSTANT KIRBY PICKLE
1 small kirby cucumber, thinly sliced
1 t minced onion
1 T raw apple cider vinegar
Sea salt to taste
Black pepper to taste

Place in a tightly covered container and shake well. (Otherwise stir thoroughly to mix well.  Let set for 1/2 hour or more.

RAW CORN SALAD
1 C raw corn kernels (this can also be done with cooked corn)
1 T onion
3 T sweet red pepper
1 t cumin powder
1/4 t minced garlic
1/2 t raw apple cider vinegar
1/2 t olive oil

Toss to mix well

7/14/14 CSA SHARE: What we got and what I’ll do with it

GOT                                                                          TRADED FOR
1 bun Cilantro, parsley or purple basil
1 hd Lettuce or radicchio…………………………..1 bun kale
1 bun Kale
5 Cucumbers (full-size or pickling)
2 ears Corn
2 Leeks or new potatoes……………………..………..2 ears corn
Zucchini or cauliflower…got 1 lg yellow squash
1 pt Cherries
1 pt blueberries

WHAT I PLAN TO  DO WITH THIS BOUNTY
CILANTRO: dehydrate (I may hold back a few sprigs for a corn salad
KALE: dehydrate for chips!!!!
CUCUMBERS:  old-fashioned cucumber salad with onions and ACV
SQUASH:  spiralize for a pasta dish
BLUEBERRIES: process in the food processor – they gel up nicely for a dessert or pie filling – you can only do this with fresh blueberries!

CSA SHARE 7/15/14: What they say we will get

What they say we will get:
Cilantro, parsley or purple basil
Lettuce or radicchio
Kale
Cucumbers (full-size or pickling)
Corn
Leeks or new potatoes
Zucchini or cauliflower
Cherries

Fruit Share:
Cherries
Blueberries

I am not going to think about what I hope to see or what I want to make until I see what the real deal is.  I’ll let you know.

HOW TO FERMENT GARLIC SCAPES

YOU CAN FERMENT GARLIC SCAPES EASILY!
If you have received garlic scapes in your CSA share in the past two weeks, and haven’t been sure how to deal with all of them, this is a great way to preserve them easily, so you can use them in many ways in the coming months
The stems of the garlic scapes are much sturdier than the blossom ends are, so cut off the blossom ends and use them right away.
The stems have a mild garlic flavor, so you don’t want to lose them.
I have two ways you can ferment garlic scapes:
1. Chop the garlic scape into small pieces and pack them into a pint (or larger)jar.
2. Make a brine of @ 1 C water and 1 T salt. To that, add 1 or 2 caps of probiotics (or 1 teaspoon of probiotic powder). Pour the brine over the garlic scapes, to fill the jar up to @ 1/2 in of the top. Push the garlic scapes down so they are under the brine.
3. Put a dome (2-part lid) on the jar, or, if you are using a “found” jar, just put that lid on it, and put the jar in a bowl, or on a saucer, and leave for 3-4 days (or more). You need the dish under it because it is likely that liquid will seep out.
4. Enjoy

Way 2 –
Chop the garlic scapes finely (or process them in a processor (small food processor, Magic Bullet or Nutri Bullet with the flattest blade) and combine them with a salsa mix or other vegetable mix, and follow step 2 above