Thursday, August 28, 2008
Wednesday, August 27, 2008
Monday, August 25, 2008
Thursday, August 21, 2008
Wednesday, August 20, 2008
Tuesday, August 19, 2008
Wednesday, August 13, 2008
*I used triple the amount of figs because that is what I had in season. You can substitute any fruit for what is listed below
Gewurztraminer Poached Fruits
1-1/2 cups dry Gewurztraminer white wine
1/4 cup water
1 cup sugar
2 tsp finely minced lemon zest
1 cinnamon stick
1/2 vanilla bean, split lengthwise (or substitute 1 tsp vanilla extract)
1 large crisp apple, unpeeled, cored and cut into 1-inch chunks
1 large firm pear, unpeeled, cored and cut into 1-inch chunks
6 dried apricot halves, cut in half
1/2 cup dried sour cherries
3 whole dried dark figs cut into quarters
Vanilla ice cream
In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it's the tiny, tasty, black flecks you want). Bring to rolling boil over high heat. Boil 3 minutes.
Add apple, pear, apricots, cherries and figs and return to low boil. Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes. Remove from heat and let stand 30 minutes.
If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center.
If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.)
Yield: 4 to 6 servingsCredits
Recipe from: Author unknown
Monday, August 11, 2008
Sunday, August 10, 2008
Oven Fried Green Tomatoes
3 large green tomatoes
1/2 cup all purpose flour
1/2 cup cornmeal
1/4 cup breadcrumbs (preferably Panko)
1 tsp celery salt
1/4 tsp paprika
1/4 tsp ground pepper
1/2 cup buttermilk
Turn on your broiler and place oven rack about 4 inchs away. Grease a baking sheet with cooking spray.
Slice tomatoes into 1/4 inch thick slices.
Whisk together flour, cornmeal, breadcrumbs, and spices. Pour into a flat, shallow dish. Whisk together egg and buttermilk in a small bowl.
Dip tomato slices in egg mixture and then dredge in cornmeal mixture. Lay tomato slices onto baking sheet and spray lightly with vegetable oil.
Bake for 4 minutes, or until lightly browned. Flip and bake an additional 3-4 minutes, until browned.
Serve immediately with ranch dressing or salsa and sour cream.
Tuesday, August 5, 2008
The seed bin had a big dent taken out of it. I hope to see all those fruits and veggies back on the co-op table next season.
There was great participation from all parts of our community. Hopefully our exchange will grow with each growing season.
Thanks again and happy growing.
Monday, August 4, 2008
See you all tonight!