From the September 24 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 1 RIPE Cantaloupe, peeled, seeded, and chopped
  • 1 C Sugar
  • 1/4 C White Flour
  • 3 Eggs, separate whites from yolks
  • 1 Vanilla Bean, or 1 tsp Vanilla
  • 1/2 tsp Cream of Tartar
  • 3 tsp Chambord Liquer
  • 1 Pie Crust (your own recipe or store bought) – pre-cooked

Directions:

  • Combine cantaloupe, and 1/2 C sugar, and Vanilla in a sauce pan. Cook until cantaloupe is mushy.
  • Separate eggs. Beat yolks until they turn light yellow and thicken up. Add 1/4 C sugar and flour. Put in pan with Cantaloupe mixture.
  • Stirring constantly, cook the whole mixture until it becomes like a pudding. You can mash the cantaloupe a bit while doing so if you like.
  • Make meringue. Mix cream of tartar with egg whites. Beat the cream of tartar and egg whites together until soft peaks form. Slowly add remaining sugar one tablespoon at a time, and Chambord one tsp at a time, mixing in between.  When solid peaks form stop mixing.
  • Fill the pre-cooked pie crust with the cantaloupe custard. Top with meringue (just don’t let the meringue sit too long or it will deflate and you will have to mix it up again).
  • Bake at 400 until top becomes golden brown.
  • Let cool in the refrigerator until ready to serve.

Aside:

If you’re feeling sassy and want to add say 1/2 C of fresh raspberries to the cantaloupe mix because you bought some at the market, that would be
DELICIOUS!  Also, you could say do the same thing with strawberries, adding 1/2 C of sugared strawberries to the cantaloupe mix and taking 3 tsp of that strawberry
juice and adding it to the meringue instead of chambord. I would decrease the sugar in the cantaloupe mix to 1/2 C and only 6 TBS sugar in the Meringue.

From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • Japanese Eggplant
  • Sesame Oil
  • Rice Vinegar
  • Soy Sauce
  • Garlic
  • Ginger
  • Sesame Seeds

Directions:

  • Slice the eggplant in 1/2 lengthwise and grill.
  • Cut into cubes and toss with remaining ingredients.

From the August 13 co-op newsletter, courtesy of Kim Vodden.  Note the delicious kebab recipe thrown in for fun at the end!

Ingredients:

  • 3 Cups Watermelon (cubed)
  • 1 Cup Feta Cheese
  • 1 Handful of Mint (Chopped)
  • 1/2 Red Onion (moon sliced thinly)
  • 1 Tbs Balsamic Glaze (Plain Balsamic Vinegar will work as well)
  • Salt & Pepper (to taste)

Directions:

  • Combine watermelon, feta, mint, and onion in a bowl.
  • Toss in balsamic vinegar.
  • Salt and pepper to taste.
  • Serve cold with some kebabs (like ones made with heirloom bell peppers, japanese eggplant, and summer squash in a lemon/oregano marinade with a yogurt dipping sauce).

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 Peaches
  • 4 Cups Arugula
  • 1/2 Sweet Onion
  • 1/3 Cup Hard Blue Cheese
  • 1 Tbs Olive Oil (for grilling)
  • Salt & Pepper
  • Balsamic Vinaigrette

Directions:

  • Cut peaches in half removing pit. Brush both sides of peach with olive oil & season with salt & pepper.
  • Put on medium heat grill & grill for 5 min/side.
  • Remove peaches from grill and de-skin.
  • Let cool. Slice to about 1/4 in thick moons.
  • Toss COOLED peaches with remaining ingredients. YUM!

From Tricia:

Ingredients:

  • Celery leaves (all leaves from a bunch)
  • 3-4 stalks (or branches) of celery
  • 1 onion, quartered or several green onions (whole, I try to use as many as will fit in the pot) or several onion tops (greens that sometimes go to the rabbits)
  • 2 or 3 small beets, cut in half (or 1/2 of the mega beet from today’s basket)

Directions:

Put all veggies in a stock pot, cover with water. Bring to a boil, reduce heat and simmer for 1-3 hours, until all veggies are soft and well spent. Time will depend on size of veggie pieces. Strain, saving the stock and removing the spent vegetables. Discard veggies and use stock in your favorite soup or sauce recipe, seasoning to taste.

My family likes this and similar stocks as a base for potato soup, lentil soup, and as we’re having tonight, chicken tortilla soup. I’ve also used it to thin my stroganoff sauce in place of beef bouillon.

From the July 16 Co-op newsletter, courtesy of Local Flavors by Deborah Madison:

Ingredients:


The Fruit & Topping

  • 4 large ripe Peaches
  • 1 tablespoon Sugar

The Biscuits

  • Your favorite Biscuit Recipe/ Bisquick for 4 biscuits (use buttermilk)
  • 1/3 Cup Candied Ginger, chopped
  • 1/2 teaspoon Vanilla Extract

The Cream

  • 1 Cup Whipping Cream
  • 1/8 teaspoon Almond Extract
  • Confectioners’ Sugar (optional)

Directions:

  • Peel & slice the peaches into wedges, sprinkle with sugar and refrigerate while you make the biscuits.
  • Make biscuits adding the ginger & vanilla to your favorite recipe. Cut into 3 in circles 3/4 in thick. Cook according to your instructions (usually 400 for 12 min.)
  • Whip the cream (using an electric mixer) until it holds soft peaks then stir in almond extract.
  • Cut biscuits in half, top with fruit and juices and cream.