Peppy Salsa

Can’t eat all those tomatoes?  This is the time to bottle up some of the good stuff.

 

Ingredients:

(all measurements are approximate–most items can be adjusted according to taste.  Many of the items should be in your basket come August!)

  • 8 cups chopped tomatoes (I usually squeeze out some of the seeds–just cut in half, then scoop out the seeds with your fingers)
  • 3 c. green pepppers
  • 1 c. red peppers
  • 1 c. yellow peppers
  • 1 1/2 c. hot peppers of choice, or use 1/2 – 1 tsp. chili peppers
  • 2 c. chopped onions
  • 4 cloves garlic
  • one 13 oz. can of tomato paste
  • 1 c. white vinegar
  • one 10 oz. can black beans
  • 1 – 2 cups fresh corn
  • 2 heaping tbsp. brown sugar
  • 1 tbsp. salt
  • 2 tsp. paprika
  • 1 tsp oregano
  • 1/2 c. chopped fresh parsley or cilantro

Method:

Cook all ingredients at least 1 hour in large pot on stove top.  Let cool overnight. Bring back to boil in the morning and pour in hot sterilized jars.  Makes about 6 500ml jars of medium salsa.  Note:  cooling overnight is not necessary, but it helps the salsa thicken.

Sautéed Green Beans

This week’s farm share included some new green beans and beautiful red onions. I combined them for this simple side dish but It could be eaten as a main, especially if you substitute chick peas for the sliced almonds.
  • One large red onion
  • 2 tbsp butter
  • A quart of green beans, nibbed
  • Quarter lemon
  • 1 tbsp maple syrup
  • Handful of sliced almonds (or chick peas)
Sauté onions for a few minutes before adding beans. Put a lid on the pan and let steam for another three minutes. Add lemon, maple syrup and salt and pepper to taste.
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Rhubarb Cookies

Ingredients:
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rhubarb diced (fresh or frozen)
1 tbs sugar
1 cup chopped walnuts (optional)

Preparation
Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
Add the egg and vanilla, beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add 1/3 of the flour mixture to butter mixture and beat until combined.
Add another 1/3 of the flour mixture and repeat until all the ingredients are combined.
Sprinkle 1 tbs sugar over rhubarb.  Add rhubarb and walnuts to dough and beat until combined.
Drop by tablespoons of batter onto the prepared baking sheets.
Bake 10-12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little colour.
Let cool slightly, then remove to a rack to cool completely.
Taste great frozen!

 

Rhubarb Muffins

I’ve been searching for a good rhubarb muffin recipe that doesn’t go all soggy and has lots of flavour.  Finally I just adapted the tried and true “morning glory” muffins and the outcome didn’t last long!  Delicious, a little bit crunchy, and tastes like spring.

Into a large bowl mix:
2 c. all purpose flour (I use 1 c. spelt, 1 c. all purpose)
3/4 c. sugar
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
Stir in:
2 c. grated carrots
1/2 c. chopped nuts
1 apple, grated, skin on
1 1/2 – 2 c. chopped fresh rhubarb
In bowl beat:
3 eggs
1 c. salad oil (I used melted butter)
1 tsp. vanilla
Stir into flour mixture until just combined.
Spoon into muffin cups.
Bake at 350 for about 20 minutes.
Makes 24 medium sized muffins.

Arugula Feta Cheese Salad

A couple fresh ways to serve up spicy arugula–one of the garden’s first-fruits.

  • Make a bed of fresh arugula leaves.
  • Top with fresh fruit of some sort (watermelon)
  • Onions, green onions or garlic scapes
  • Feta cheese
  • Caramelized pecans (optional)
  • Make a dressing with:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • Drizzle over top.  The dressing will be enough for 2 – 3 plates.

Variation:

  • Make a bed of fresh arugula leaves.
  • Place 1/2 cup cooked rice or coucous on top.
  • Place one serving of pan fried fresh BC Snapper (or fish of choice)
  • Top with fresh basil, a few chopped radishes, or chopped garlic scapes.
  • Make a dressing with:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp fresh ground ginger (optional but delicious!)
  • 1/4 tsp salt
  • Drizzle over top.