Ginger, Peach and Kale Smoothie

Ingredients:

• 1 ripe peach
• 1 handful of kale (about 1 1/2 cups)
• 1/2 banana
• 2 teaspoons grated ginger
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds
• 1 cup coconut milk

Instructions:

1. Grate ginger and squeeze 1 tablespoon of juice from a lemon. Add all ingredients in a blender and combine until smooth.
2. *Optional – add more coconut milk or liquid agent for a thinner smoothie. Can also add ice.

https://physicalkitchness.com/ginger-peach-kale-smoothie/

Yellow Squash Cornbread

 

Ingredients:

• 1 (8.5 oz) small box Jiffy cornbread mix
• 6 ounces (about ¾ cup) cottage cheese
• ¼ teaspoon salt
• 2 eggs
• 1 cup very finely-diced yellow summer squash (approximately 1 small squash)
• ½ stick (4 tablespoons) butter, melted

Instructions:

1. Preheat oven to 375 degrees F. Spray an 8-inch x 8-inch square baking dish with cooking spray.
2. In a large bowl, mix together cornbread mix, cottage cheese, salt, and eggs. Stir in diced squash.
3. Pour batter into prepared pan. Pour melted butter over the batter.
4. Bake for approximately 25-30 minutes, or until golden brown and cooked through.

https://www.theseasonedmom.com/squash-cornbread/

Crisp Pickled Green Beans

The current planting of string beans in the you-pick section is almost finished so this is a great time to pick heavy and store these beans for later! Pick some edible dill flowers too to make your pickles not only tasty but extra beautiful too!

Ingredients:

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Instructions:

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

https://www.allrecipes.com/recipe/62594/crisp-pickled-green-beans/

Grilled Eggplant with Weaver's Way Farm Bursted Cherry Tomatoes

This recipe was the featured sample at last week's pick ups!!

Ingredients:

• 2-Medium Eggplants
• 1-Cup Olive Oil
• 1-Qt. Cherry Tomatoes
• 1/2-lb Soft Goat Cheese
• 1/3-Medium Yellow Onion, Finely Diced 
• 4-Sprigs Fresh Oregano
• 2-Coves Garlic,minced
• Salt and Pepper to taste

Instructions:

1. Slice the eggplant into 1/2 inch rounds. Salt lightly and set aside.
2. In a skillet pour half a cup of the olive oil. Allow a few minutes for the oil to get hot over a medium flame. When oil is hot add the tomatoes, leaving them whole. Add onions. When tomatoes and onions are soft and cooked down a bit, add the minced garlic, turn burner to a very low simmer.
3. Light grill. While grill is heating up, brush eggplant with remaining olive oil. Place each eggplant round on the grill and turn after 4 minutes, or until they are done to your preference.
4. Remove eggplant and place on a platter. Top each round with the tomato sauce and crumbled goat cheese. Garnish each round with sprigs of rosemary.