Perhaps the ultimate waste not, want not recipe. Remember safety first, though, so don’t use the eaten up rinds, that are covered in drool. This is meant for rinds that have had the watermelon flesh cut off. Come to think of it, this might even be a fun garnish for my watermelon-cilantro margaritas. Makes 2.5 pints.
1 1/2 cups/337 ml apple cider vinegar
3/4 cup/6 ounces sugar
1 quart washed watermelon rind, red flesh removed & sliced thin
1 medium jalapeno, sliced thin
1/2 teaspoon whole all spice berries
Freshly grated zest of 1 lime
Add vinegar and sugar to a deep glass microwave-safe bowl. Cook on HIGH power until boiling, about 6 minutes. Add the remaining ingredients and cook on HIGH for 2 more minutes. Spoon into sterilized clean glass canning jars and process in a hot water bath. Alternately may be stored in a tightly sealed jar in the refrigerator for up to one month.
Hot tip from Allandale: You can sterilize your canning jars just by running them through the dishwasher. If you don’t have a dishwasher, you may follow these guidelines.
Note from the farm: red okra tastes just like green okra and you can use it the same way.
We really like this easy recipe for okra risotto but okra is also great fried, or in stews or cooked with Indian spices.
Recipe from Chef Rick Bayless
Makes 1 1/2 cups
Recipe from Season 7 of Mexico – One Plate at a Time
4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt, if you think necessary. Serve right away.
From Bon Apetit, 1999
- 1 large head garlic
- 1 teaspoon olive oil
- 2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
- 2/3 cup half and half
- 5 tablespoons butter, cut into 5 pieces
Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.
Read More http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Mashed-Potatoes-102162#ixzz2bsYyeNjo
For a new spin on the classic Italian Caprese salad, try substituting watercress for the basil. Pinch the thick stems off watercress. Slice tomatoes and mozzarella. On a large platter arrange tomato and mozzarella slices and watercress leaves, alternating and overlapping them. Drizzle with olive oil and balsamic and sprinkle with sea salt and fresh ground pepper.
One of our CSA members recommended this recipe by Bobby Flay as a great way to use the squash, tomatoes and onions in this week’s box. Yields 4-6 servings.
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.