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Jelly
How to freeze raspberries Black Currant Jam Quesadillas with zucchini blossoms August
Pasta with cherry tomatoes and zucchini Classic tomato and bocconcini salad The Great Eggplant Recipe Salsa Verde Habanero Salsa Roasted Cherry Tomato Sauce Garlic Pasta September
How to can tomatoes
Stuffed peppers with lamb and feta "Sun dried" tomatoes Alphabetical List Online List David's Pumpkin Pie Squash Galette Tomatillo Squash Soup Butternut squash pancakes |
Please note, we're farmers, not webpage authors, so this is a bit of a mess, but the recipes are all yummy, please try them. Complete recipes are either below, linked to the left, or coming sooner or later. BLACK RASPBERRY JELLY Two yummy recipes: 1) Equal parts (volume) juice and sugar. Use Candy thermometer, cook to 220° (the "Jelly point") (it will take some time, watch out, the temp rises quickly in the end) 2) 2 cups juice, 3¾ cups
sugar, 1 pouch liquid certo. Follow recipe on
certo box Enough pastry for a bottom
crust of a 9 inch pie 1 cup milk Preheat oven to 450°. Bake at 425° for 20 minutes, lower temperature to 350°, continue baking for 25 more minutes. Hints: Place 1/2" slices of
eggplant on BBQ SALSA VERDE (CLASSIC RECIPE) A recipe
from the Mexican kitchen of Rafael Gonzalez
1
tsp oil Remove husks from tomatillos, rinse. Heat oil in medium sized saucepan over medium heat. Add garlic and onion. When onion is translucent, add tomatillos and jalapeño. Simmer until soft, about 20 minutes, mash lightly after 10 minutes. Add cilantro and lime juice prior to serving. Keeps three days in refrigerator, freezes well. SALSA
VERDE (WENDY'S RECIPE) David's colourful variation: Use red jalapeños instead of serranos. After broiling, cut jalapeños in half and scrape out the seeds. Add the jalapeños to the salsa after everything else has been puréed, and pulse until the jalapeños are small red flecks, then add lime and cilantro. Great with
tortilla chips, or combined with cooked chicken
to fill chicken enchiladas Oven roasted
tomatoes can be made any time tomatoes are in
season, but we like to wait for a cool day in
early autumn, when we can turn on the oven and
fill the house with the smell of roasted fresh
tomatoes. They are best made with plum (a.k.a.
'Roma') tomatoes as they have less moisture, but
any tomatoes can be used. Red is classic, but
all colours work great too. The
roasting intensifies and sweetens the tomato
flavour, and you can use them anywhere you'd
used fresh tomatoes.
Plum tomatoes -about 20 medium plum tomatoes (1½ quarts) cover a cookie sheet. 1 tbsp olive
oil
pinch salt Wash and halve plum tomatoes lengthways. Place in a big pile on a cookie sheet, drizzle with olive oil and salt. Toss until tomatoes are lightly covered with oil, place in a single layer, cut side up, and roast in oven until they start to char. The tomatoes may be roasted to varying degrees, depending on how you want them -very dry and leathery (low temps work best), or still soft and juicy. As a general rule, the tomatoes will take an hour at 350°, or you can cook them over night at 200°. Freeze if not using soon. Habaneros have
a wonderful flavour that is often overshadowed
by their extreme heat! This recipe brings
the delicious habanero flavour to the forefront,
but watch out, it is muy caliente, we
use only a few drops at a time!
This recipe is
based on one found on the internet
-search for "habanero sauce" and you'll find it
on a dozen sites -it's one of those copycat
recipes that appear everywhere,
unfortunately, we have a feeling no one has
actually made it -the original recipe was not so
good. We've made some much needed
improvements to it!
1 tbsp oil
3 cloves garlic, minced 1 medium onion, chopped 1½ cups carrots, chopped or grated 1 cup lime juice ½ cup vinegar ½ cup water 8 habanero peppers, whole, stems removed ½ tsp salt 3 tbsp sugar Heat oil in
medium sized saucepan over medium heat. Add
garlic, onion, and carrots. When onion is
translucent, add remaining ingredients. Simmer
covered until carrots are soft. Puree. Possibly the
best use of frozen strawberries we can think
of! Enjoy in season, or as a reminder of the
first berries of summer all year long.
½ cup rum ¼ cup triple sec ¼ cup sugar ¼ cup fresh lime juice (2 limes) crushed ice (approx 1½ cups) frozen strawberries (approx 2½ cups) In a blender, add all ingredients except ice and berries. Blend. Add ice to blender until 3 cups total, blend. Add frozen strawberries to blender until 5 cups total, blend and serve. Makes 4 - 6 drinks. MUM'S BLACK CURRANT JAM
4 cups black currants Bring black currants and water to a full rolling boil for about 5 minutes, stirring constantly. Lower heat and add sugar. (If too tart add sugar to taste, I don't like mine too sweet.) Simmer ten minutes longer. Pour into sterilized jars. Let sit on counter 24 hours without jiggling. This recipe may need more or less water depending on the season. You will learn from experience what it should look like. It should set firmly without being tough. If it is too tough re cook a few minutes with a bit more water and re-bottle. STRAWBERRY YOGURT POPSICLES
3 cups whole
strawberries Wash and
hull berries. Blend berries, yogurt, and
honey. Pour into popsicle freezer thingies or
small paper cups. Add popsicle stick. Freeze.
QUESADILLAS CON FLORES DE CALBAZAS QUESADILLAS WITH ZUCCHINI BLOSSOMS
1 tbsp oil Fry one medium
onion in saucepan Assembling the
quesadillas: This
is what it means to be local!
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