"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
 WELCOME BACK THE LAWSON FAMILY

WATERMELON GAZPACHO
1 large tomato, pureed
� jalapeno chili
2 cups cubed fresh watermelon
1 tsp. red wine vinegar
� cup extra-virgin olive oil
2 Tbsp. minced red onion or FARMER JOHNS beautiful white onions
� cucumber, seeded and minced
2 Tbsp. minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
� cup crumbled feta cheese or cheese of your choice
 
In a blender, puree the tomato, jalapeno and � of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill, season with salt and pepper. Puree until smooth. Pour into CHILLED bowls and sprinkle with dill, feta and remaining watermelon.
 
WITH AN INCREASED EMPHASIS ON THE NUTRITIONAL VALUE OF FRESH VEGETABLES IN OUR DIETS, WE HAVE BECOME INTERESTED IN USING THEM IN A VARIETY OF WAYS. THEREFORE, THIS WEEK WE ARE HEADING TO OUR SLOW-COOKER VEGETABLE DISHES.
 
SICILIAN SALSA
 
FOR A CHANGE, TRY THIS SALSA WITH YOUR FAVORITE PASTA
 
2-3 medium eggplants, peeled (optional) and diced
� cup chopped onion or scallions from the farm
� cup diced celery
3 large garlic cloves, minced
1 (6-oz.) can tomato paste
3 Tbsp. red wine vinegar
1 Tbsp. olive oil
1 tsp. fresh oregano leaves, chopped or � tsp. dried oregano leaves
1 tsp. fresh basil, chopped or � tsp. dried basil leaves
� tsp. ground black pepper
� cups capers, drained
� cup small pimento-stuffed olives or � cup black olives, thinly sliced
3 Tbsp. minced fresh parsley
1� Tbsp. pine nuts, toasted
1 loaf French or Italian bread, thinly sliced
 
Combine eggplant, onion, celery, garlic, tomato paste, vinegar, olive oil, oregano, basil and pepper in a 3 �-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until eggplants are tender. Stir in capers, olives, parsley and pine nuts. Serve at room temperature or chilled. To serve, spoon on lightly toasted French or Italian bread, or toss with your favorite pasta.
 
SUMMER VEGETABLE MEDLEY
 
A GREAT HOT-WEATHER. FRESH VEGETABLE COMBINATION THAT WON'T HEAT UP YOUR KITCHEN-SERVE AS A SIDE DISH.
 
3 medium zucchini, coarsely chopped
1-2 ears of corn, kernels cut of the cob
1 large white onion or FARMER JOHN'S beautiful large scallions
1 jalapeno' chili, seeded and minced
1 clove garlic, minced
3 medium tomatoes, peeled and coarsely chopped
1 Tbsp butter or margarine
� tsp seasoned salt
� tsp. ground black pepper
Parmesan cheese
 
Combine zucchini, corn, onions, jalapeno chili and garlic in 3 �-quart slow cooker. Top with tomatoes. Dot with butter or margarine, then sprinkle with seasoned salt and pepper. Cover and cook on LOW about five hours. Spoon into a serving dish. Sprinkle with parmesan cheese.
 
GINGERED CARROTS WITH DIJON MUSTARD AND BROWN SUGAR
 
FOR AN EASY WAY TO FIX CARROTS FOR A FAMILY GET-TOGETHER, COOK AND SERVE IN THE SLOW COOKER.
 
12 to 14 medium carrots cut into sticks or diagonal pieces about 2 x � inches
1 Tbsp. butter or margarine, at room temperature
1/3 cup Dijon mustard
� cup packed light brown sugar
1 tsp. grated gingerroot
 Place carrots in a 3 �-quart slow cooker. In a small bowl, combine butter or margarine, mustard, brown sugar and ginger; stir into carrots. Cover and cook on HIGH for 2 to 3 hours or until carrots are tender. TIP: The carrots are so sweet from the farm, call ahead to order the amount you need.
 
MINT & PARSLEY PESTO
 
INSTEAD OF USING BASIL FOR YOUR PESTO, TRY USING FRESH MINT AND PARSLEY AND FOLLOW YOUR RECIPE. IT IS FABULOUS WITH PORK OR LAMB.
 IF YOU HAVE ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE RECIPE, CONTACT ANDREA AT afreebody@verizon.net or John@hydroharvestfarms.com Attention: TERRIE.
 RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
 P.S. DON'T FORGET TO ORDER YOUR STRAWBERRY PLANTS FROM FARMER JOHN OR FARMER FRANK.