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.

From the July 16 Co-op newsletter:

Ingredients:

  • 3 Cucumbers
  • 3/4 C Sugar
  • 1 C White Vinegar
  • 8-10 Ice Cubes
  • Salt to taste

Directions:

Thinly slice cucumbers. You choose if you want to leave the skin on or take it off. Place in a non-reactive bowl.

In a saucepan combine white vinegar and sugar, cook till sugar dissolves.

Once cool, pour the sugar/vinegar mixture over the cucumbers.

Top with salt and ice cubes. Place in refrigerator.

Once the cubes melt, the salad is ready.

You could add if you’re feeling fancy: Sesame seeds, dill, cayenne, garlic, onions, basil, parsley, mint, or pepper.

Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

From the July 2 Co-op newsletter, courtesy of Kim Vodden:

Cantaloupe makes great salsa, just combine with lime juice, garlic, cilantro, some onion, and of course salt & pepper- So refreshing!

From the July 2 Co-op newsletter:

Ingredients:

  • 2 pints fresh loquats, ripe
  • juice of 1 lemon
  • 1 cup apricots
  • 1 cup Fuji apple (½ apple), shredded
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 shallot, finely chopped
  • ½ teaspoon fresh garlic
  • ½ teaspoon fresh ginger
  • 1 teaspoon dry mustard powder
  • ¼ teaspoon paprika
  • ¼ teaspoon red chili powder
  • ¼ teaspoon salt
  • ½ cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon dark floral honey
  • 2-½ tablespoons brown sugar

Directions:

Wash, peel and seeds the loquats. Place them in a bowl and coat them with 1 tablespoon of brown sugar and the juice of
half a lemon juice. Let sit 15 min. Remove the pits from the apricots. Coarsely chop them and set aside.

In a deep saucepan, heat the oil. Add the cumin and fennel seeds. Once the seeds start popping in the hot oil, add the shallots and cook for about 2 minutes until they’re translucent.

Add the loquats, apricots, shredded apples, ginger garlic paste, dry mustard, paprika and red chili powder. Cook over high heat for about 2 minutes until some fruits caramelize and add vinegar, molasses, honey and the rest of the brown sugar. Season with a little salt.

Bring to a boil then immediately reduce the heat to a gentle simmer. Cook for about 15-20 additional minutes. Stir occasionally.

Finish with lemon juice. Bring one last time to a rolling boil, then turn off the heat.

Serve with grilled chicken & basmati rice

Remove silk from corn, leaving husks on.  Soak corn in water for one hour (this keeps the corn juicy).  Grill for 20-30 minutes.   Remove from grill, butter and salt to taste!

Ingredients:

1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil

salt

Directions:

Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

From the June 18, 2010 newsletter, by Kim:

Ingredients:

2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives

Directions:

• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

From the June 18, 2010 newsletter, by Kim:

Ingredients:

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

Directions:

• 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.

Let us know what you think!

And while you’re here, see recipes for some of our June 4 basket items such as:

Strawberries

Tomatoes

Broccoli

Green Beans

Oranges

Zucchini

Green Onions

Cilantro

Remember: we always need new recipes!! So if you have one to contribute, add it as a comment and we’ll include it in our new Recipes website!