You Never Hear of Fresh Green Bean Flu!

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

EVERY DAY IS EARTH DAY, THIS WEEK WE ARE FEATURING GREEN VEGETABLE RECIPES. LET'S ALL DO OUR PART, HOW LARGE OR SMALL TO HELP SAVE OUR EARTH.

ZUCCHINI "MOCK CRAB CAKES"

1 egg, lightly beaten

1 � tsp. Old Bay Seasoning

1 Tbsp. onion flakes or fresh chp. onions

2 Tbsp. melted butter

2 � cups grated peeled zucchini, drained or patted dry

1 cup plain breadcrumbs

� cup flour

Oil for frying

Combine egg, seasoning, onion flakes, butter and zucchini. Stir in breadcrumbs. Shape into cakes and roll in flour. Fry in a small amount of oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.

"WASTE NOT, WANT, NOT' If you have leftover whole zucchini, use vegetable peeler and slice thin ribbons and add to your salad.

GREEN BEAN SALAD

WE HAVE ALL HAD THAT MUN-DANE CAN GREEN BEAN SALAD, TRY THIS WITH FRESH GREEN BEANS

1 � cups fresh green beans, strings ends removed, if needed, and ends trimmed

1 cup sliced fresh mushrooms, sliced, (TIPS) below

� cup chopped red or white onion

3 Tbsp, canola or corn oil

1 Tbsp. Balsamic vinegar or red wine vinegar

1 clove garlic, minced

� tsp. salt & � tsp. freshly ground pepper or to taste

Cook the green beans in a large pot of boiling water for 5 minutes; drain and Plunge into a bowl of ice water to stop the cooking and retain their bright green color. Drain and place into a large bowl. Add the mushrooms and onions to the beans; toss to mix. FOR the dressing, whisk in a separate bowl, the oil and vinegar; add the remaining ingredients and pour over the the green beans. Toss lightly, Serve immediately or refrigerate until ready to serve. TIP: Wash your mushrooms with a tamp paper towel or toothbrush; never wash them in a colander, running water over them. TIP: If you have and egg slicer, they are great for mushrooms. "WASTSE NOT, WANT NOT" When you remove stems, save them for mushroom sauce or Mushroom Soup.

SESAME STIR-FRY BOK CHOY

2 tsp. canola oil or vegetable oil

2 pounds of bok choy, roughly chopped

2 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

2 tsp. sesame oil

1 Tbsp. toasted sesame seeds

In a wok or large frying pan, heat the oil over over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and stir fry until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve. TIP: If you have grated carrots add with bok choy and stir fry. TIP: Fresh grated ginger is also lovely, stirred into the sauce mixture before adding to bok choy. TIP: Remember if you buy a piece of fresh ginger, store into freezer, remove grate or chop, place any remaining back in freezer in a baggie, label and date.

TIP: Once a week make dinner without meat, such as vegetable stir fry, vegetarian lasagna, large salad with a bowl of soup and bread, crock-pot or large pot, for dried beans followed on back of beans, serve with cornbread or bread of your choice.

IF YOU HAVE NOT PUCHASED A SYSTEN FOR YOURSELF, FRIENDS OR FAMILY MEMBER, (GREAT FOR A MOTHER' GIFT) AS I HAVE MENTIONED BEFORE, (I KNOW THIS IS GETTING OLD) I HAVE TWO SYSTEMS AND ABSOLUTELY LOVE MINE, TALK WITH JOHN AT THE FARM AND HE WILL EXPLAIN EVERYTHING TO YOU AND IT IS WORRY FREE, GO ON VACATION, COME BACK AND YOU HAVE YOUR OWN FRESH HERBS AND VEGTABLES OF YOU CHOICE.

DON'T FORGET T O GO BY THE FARM AND PICK YOUR FRESH STRAWBERRIES, STROLL AROUND, PICK UP ALL YOUR TRULY FRESH PRODUCE FOR THE WEEK.

ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR PAST FAMILY FAVORITE, E-MAIL ME AT afreebody@verizon.net or Terrie at the farm john@hydroharvestfarms.com.

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.