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This recipe, courtesy of food blogger minimalistbaker.com, is a vegan and gluten and dairy free twist on stuffed peppers. These protein packed stuffed peppers are fantastic by themselves, but try them topped with salsa, avocado slices, or hot sauce for even more flavor. Serves 4.
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta. A favorite from New York Times Magazine, featured in How To Make A Perfect Summer Feast.
Hi Folks, So the heat has broken, but still no rain. It seems we will have to wait another week for a 40% chance of precipitation. The drought is rally starting to hurt us, despite our best efforts to keep everything sprouting and growing. For now, the shares still look great.
You can turn almost any of your extra CSA veggies into toppings on a homemade pizza. From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas. It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later. You can also freeze it, in case you have more tomatoes than you know what to do with. If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).
If you’re feeling like you have more squash than you know what to do with, here’s a great way to put them to use! Serves 4.
Bhindi (okra) is a staple in Indian cuisine. This recipe for Bhindi Masala comes from Slate Magazine. If you were scarred by stewed okra as a child, you might be wary of overcooking your okra here. Don’t be. Counterintuitively, you want to cook it so long it’s just shy of burning. A long frying session will give the okra time to dry out as its liquid evaporates, and that dried out texture is what you want if you’re trying to avoid slime. Your okra’s not done until it looks wilted and deeply browned.
Hi Everyone, I wish I had better news for you, but after various chances for rain over the last week, we are still very dry here on the farm. About two hours ago it became dark, and the wind picked up, then I watched the radar as a small storm cell moved to the north of us. We have another shot at some precipitation tonight and tomorrow, after that we will have to wait until next week. We are doing the best we can to keep everything growing or at least keep new transplants and newly sprouted seeds from burning…
With eggplants still in abundance, I can’t wait to make another batch of this Sicilian deliciousness. The recipe makes about 4-5 cups and keeps well for about a week in the fridge.
At some point this summer, you will look in your crisper and realize you have all the ingredients for the perfect summer meal: Gazpacho. This recipe from the Joy of Cooking is easy to make and can be adapted depending on what vegetables you have available. Serve for lunch or add a side of thick crusty bread to make a light dinner.
This recipe is courtesy of Cooking Light. It calls for pattypan squash, but you can substitute any of your other summer squashes, depending on what you have on hand.