"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

HURRY ON DOWN TO THE FARM TO PICK UP YOUR ICE COLD WATERMELONS

STRAWBERRY, WATERMELON AND BASIL SKEWERS

GREAT TO HAVE THE KIDS HELP

� cup balsamic vinegar

� cup sugar

1 (4 to 5 pound) watermelon, cut into 32-34 (1�-inch cubes)

16 strawberries (if large halved) or fresh pineapple chunks

32 small Basil leaves (or torn large leaves)

2 Tbsp. extra virgin olive oil

Coarse salt or table salt

16 Wooden skewers

Combine balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon cubes, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, and then a strawberry or pineapple chunk and continue with another watermelon, basil and strawberry, etc. until skewer is full. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with remaining skewers.

Drizzle the skewers with reserved balsamic syrup and the olive oil. Sprinkle with coarse salt and serve.

"WASTE NOT, WANT NOT"

PICKLED WATERMELON RIND

Makes 2 Pints

6 cups 1-inch watermelon rind

� cup coarse salt (kosher salt)

2 cups sugar

1� cups distilled white vinegar

1-inch piece of fresh ginger, thinly sliced crosswise

8 whole cloves

2 cinnamon sticks

In a large bowl toss the rind with the salt. Cover and set aside at room temperature for 6 hours or overnight.

Rinse the rind well. Place in a medium saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain well.

In a medium non-reactive saucepan, combine the sugar, vinegar, ginger, cloves, cinnamon and � cup water. Bring to a boil; stirring to dissolve the sugar. Add the watermelon rind and return to a boil. Reduce the heat to low and simmer, stirring occasionally until the rind is translucent about 15 minutes.

Spoon the rind and the syrup into 2 clean, dry 1-pint jars. Cover with lids, cool briefly and refrigerate for up to three months.

TIP: Slice chunks of watermelon and sprinkle with salt or powdered sugar. The watermelons at the Farm are really sweet and chilled very refreshing in the heat.

TIP: If you extra watermelon, cut a large round slice off and use a cookie cutter to make different designs for your plate, such as stars or whatever cookie cutters you have.

FAGIOLINI DI SANT' ANNA

FARMER JOHNS FORTEX BEANS (GREEN BEANS)

3 Tbsp. extra virgin olive oil

3 cloves garlic chopped

2 lb. FORTEX beans

10 ounces plum or FARMER JOHN'S tomatoes

Salt and pepper to taste

In a large skillet over low heat, warm the olive oil. Add the garlic and fry gently until translucent, about 3 minutes. Add the beans and tomatoes and season to taste with salt and pepper. Lower the heat and cook until the beans are tender, about 15 minutes.

Transfer the beans to a serving dish and serve hot.

TRADITIONAL GREEN BEAN CASSEROLE WITH A TWIST

1 CAN (103/4 OUNCES) Condensed cream of mushroom soup

� cup milk

1 tsp. soy sauce

Dash of ground black pepper

4 cup cooked FARMER JOHN'S FORTEX BEANS

1 1/3 CUPS French fried onion rings

Whish the soup, milk, soy sauce, black pepper, and soy sauce. Add 2/3 cups onion in a in a 1 � quart-casserole.

Bake at 350 degrees for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions and bake 5 minutes or until the onions are golden brown.

"WASTE NOT, WANT NOT" If you have mushrooms in your refrigerator, chop, saut� and add to the bean mixture before baking.

TIP:  Instead of onions, add slivered almonds.

BUY YOUR SYSTEMS NOW, NO MORE POTTING SOIL MESS, I NOW HAVE BEAUTIFUL LETTUCE, TONS OF JALAPENOS, I THINK POBLANO PEPPER OR GREEN PEPPERS NOT QUIT SURE, AND TONS OF OTHER PRODUCE.

IF YOU ARE SEARCHING FOR AN OLD FAMILY RECIPE OR JUST LOOKING FOR A FAVORITE RECIPE, ALSO IF YOU HAVE ANY RECIPES USING INGREDIENTS FROM THE FARM, PLEASE E-MAIL ME AT afreebody@verizon.net or John@hydroharvestfarms.com Attention: Terrie

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL