From the June 18, 2010 newsletter, by Kim:


1 pounds Sea Bass, Sole, or Flounder, cut on the bias into 1-inch dice
1 quart Water, boiled and chilled
1 Red Onion, cut in 1/2 lengthwise and sliced thin
2 tbs Ketchup
1 Bell Pepper & 2 Jalapeno Pepper, rib and seeds removed, diced
1 clove Garlic
3 Green Onions, sliced
Salt and pepper
2 cup fresh Lime Juice, Lemon, or Orange Juice (or a combination)
3 Roma Tomatoes, quartered and sliced
1/4 cup chopped Cilantro


• Put fish in a non-reactive bowl and cover with 1/2 the lemon juice. Marinate @ room temp 1 hour.
• Soak sliced onions in chilled water 15 min.
• Drain marinade. In another bowl mix remaining ingredients.
• Put fish with second mixture and refrigerate for 4 hours. Adjust taste.
• Serve with grilled corn.

This recipe is adapted from Farmer John’s Cookbook by John Peterson.

Serves 4 to 6

¼ cup coarsely chopped walnuts
1 pound green beans
Salt and pepper to taste
½ squeezed lemon
3 tablespoons olive oil
½ cup shaved parmesan cheese

Toast the walnuts in a dry, heavy skillet until they start to brown
and become fragrant. Be careful not to overtoast them.
Boil water in a large pot. Add beans and salt. Cook 3 to 5 minutes.
Drain beans in a colander and run cold water over them. Trim the
beans if necessary.
In a small bowl, whisk the lemon juice and olive oil until well
combined. Pour this mixture over the beans and toss until well
coated. Transfer the salad to a platter or to plates. Gently scatter
the parmesan shavings on top.

Saute just like any other greens in some garlic and olive oil, and sprinkle with lemon juice and red pepper flakes.

Or . . . add chicken broth for different texture and taste.

Treat and cook as any other greens cooking the stalk first if you want a softer texture and then adding leaves.

Great in salads too!! Just as nutritious as spinach and comes in a variety of colors too!

Moonstruck Farms

16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbsp. lemon juice
2 Zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup Sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chili powder
Juice of 1 lemon
3 Tbsp. olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chili powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.

Moonstruck Farms

Mizuna is awesome in a salad with watermelon, feta, basil, mint, lemon juice, olive oil and salt.

This was printed in Tierra Miguel CSA’s August newsletter.

kalamata olives
olive oil
lemon juice

Delicious!! Add feta cheese to kick it up a notch.

by J dub

1 navel orange

1 large fennel bulb fronds reserved for garnish and stalks discarded

2 1/2 tablespoons olive oil

1/2 teaspoon finely chopped fennel seed

2 (6-oz) red snapper fillets, with skin

1 teaspoon fresh lemon juice, or to taste

• Separate pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately (may need some extra juice).

• Quarter fennel bulb lengthwise and cut into 3/4 in slices.

• Heat 1 1/2 tablespoons oil in a heavy skillet then sauté fennel with fennel seed and salt and pepper to taste on high heat, stirring, until edges are browned and fennel is wilted, about 10 minutes. Turn heat to Low and cook fennel covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice & Orange slices.

• While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a skillet, then sauté fish, skin sides down, until skins are golden, about 3 minutes. turn over and saute 3 more min.

• Sprinkle fish with lemon juice and serve, on top of fennel and orange dice.

(from Gourmet Magazine 2001)

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