Recipe Of The Week: Watermelon Slush

 Watermelon Slush

2 cups of water

1/4 cup of sugar

12 ounce can of frozen fruit punch concentrate

1 Tablespoon of lemon juice

6 cups seeded watermelon cubes

2-liter bottle of lemon-lime soda or ginger ale

Combine water and sugar. Bring to a boil, stirring until sugar is dissolved.  Boil gently, uncovered for three minutes.  Remove from heat and stir in fruit punch until dissolves.  Combine half of the lemon juice and half of the melon cubes in a blender.  Blend until smooth.  Repeat with the other half. Stir melon mixture into the fruit punch mixture.  Mix and pour into a freezer container.  Cover and freeze for at least 8 hours.  To serve scrape with a spoon to form slush.  Fill cups at least half full with slush.  Slowly pour the lemon-lime soda until cups are filled.

What Do You Do With Hot Peppers?

Jalapeno Pepper Salsa

3 cups of diced jalapeno peppers

(seeds if desired)

3 cups of peeled and chopped tomatoes

1 cup of chopped onion

3 cloves garlic, minced

2 Tablespoons of minced cilantro

2 teaspoons of oregano

1 1/2 teaspoons of salt

1/2 teaspoon of cumin

3/4 c vinegar

Wear rubber gloves while chopping hot peppers.  Combine all ingredients in a large kettle.  Bring to a boil, reduce heat and simmer for 10 minutes.  Put hot salsa into pint or 1/2 pint jars, leaving 1/2 headspace.  Process for 15 minutes in a boiling water canner.

 

Recipe Of The Week: Pepper and Potatoes

 

Peppers and Potatoes

4 m4dium potatoes, peeled and cubed

1/2 cup of diced green peppers

1/2 cup of red diced peppers

1/2 cup of chopped onions

1/4 cup of butter

1/2 tsp of salt

dash of pepper

Cook potatoes in boiling salt water for 15 minutes or until tender.  Drain.  Saute peppers and onions in butter until tender-crisp.   Stir in potatoes; sprinkle with salt and pepper.  Cook, stirring carefully, five minutes or until potatoes are lightly browned.

Recipe Of The Week: Suateed Eggplant

 Sauteed Eggplant

2 pounds of eggplant

salt

1/2-3/4 cup of olive or vegetable oil

salt and pepper

Cut and peel eggplants into 3/4 inch cubes.  Sprinkle with salt, let drain for 30 minutes then pat dry.  Heat oil a 1/4 of a cup at a time.  Add some eggplant cubes, leaving space between the cubes.  Saute for 6-8 minutes or until browned on all sides until tender.  Stir constantly or shake in the pan so the eggplant doesn't burn.  Finish cooking eggplant in batches.  Season with salt and pepper.

Variation:  Add minced fresh herbs, onions, or garlic while sauteeing eggplant.

First Box Of August

 

Look at the size of that eggplant!  I see bell peppers, tomatoes, green beans, and banana peppers.

Good news.  The second planting of tomatoes is beginning to ripen so they might show up in the boxes next week.  John was surprised to have watermelons last week but those hot days just sent them over the scale.  Cantaloupes should be coming soon as well as heirloom tomatoes.  

The little bit of rain that they had on the farm last week was good for all the plants.  Then the sun came and everything took a breath and began to grow with gusto.

So excited to see the corn!  Nothing says summer like corn on the cob.

Just a reminder to help out the hosts, please break down your CSA boxes and leave them neatly at your location.  It is good for us all.  Thanks and have a great week!

The Boxes of July

 These are the Cedarmore CSA Boxes for the month of July.

I have heard nothing but great things from the people that pick up from the front porch.

I love the smell that I smell when I open a box each week to get a pic.

There is always a good variety.

This was the first box of the month.  And Each week as you can see in the pics above the boxes are getting to be filled to the brim.