ANDREA'S RECIPES
CUCUMBERS |
"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
GREEK PANZANELLA SALAD
Extra Virgin olive oil
1 small French bread or baguette (the small long crispy from the grocery store of choice from the bakery) cut into 1 inch cubes
Kosher salt
1 cucumber unpeeled and sliced into � inch cubes (If a lot of seeds remove or if FARMER JOHN HAS European cucumbers buy those)
1 red bell pepper, diced large
1 green or yellow pepper, diced large
1 pint of cherry tomatoes or grape tomatoes, halved or FARMER JOHN SWEET TOMATOES CUT INTO CHUNKS
� red onion, sliced in half rounds
� pound feta or mozzarella cheese cut into �" cubes
� cup black olives, pitted
VINAIGRETTE
2 cloves garlic, minced
2 tsp. fresh oregano or any herbs you might have from the farm or FARMER JOHN'S SYSTEMS AT YOUR HOME
� tsp. Dijon mustard
� cup red wine vinegar
1 tsp. salt
� tsp fresh ground black pepper
� cup extra virgin olive oil
Whisk together the garlic, oregano, mustard, 1 tsp. salt and pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.
HEAT 3 Tbsp. olive oil in a large saut� pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for about 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red, green or yellow peppers, tomatoes and red onion in a large bowl. Pour the vinaigrette over the vegetables. Add the feta cheese, olives and bread cubes and mix lightly. Set aside for 30 minutes for the flavors to blend.
Serve at room temperature, also great the next day if there are any leftovers.
CUCUMBER SALAD
3 cucumbers, peeled, seeded and cut into �-inch cubes
5 scallions, thinly sliced in rings
2 jalapeno pepper, minced
1 cup cilantro leaves
3 limes, juiced
� cup honey
1 tsp. salt
1 tsp. lime zest
� cup peanuts chopped
In a medium serving bowl, toss together the cucumbers, scallions and pepper.
MARINADE
Place the cilantro, lime juice, honey, salt and lime zest in the bowl of a food processor with a metal blade and blend until smooth. Drizzle the mixture over the cucumbers. Toss to coat. Let the salad stand at room temperature for 30 minutes to marry the flavors. Just before serving, sprinkle with peanuts.
"WASTE NOT, WANT NOT" THIS MARINADE IS ALSO GREAT FOR MARINATING CHICKEN, PORK, OR FISH BAKE OR GRILL.
SWISS CHARD WITH LEMON DRESSING
2 Pounds Swiss chard
Salt and freshly ground black pepper
2 Tbsp. fresh lemon juice
� cup extra virgin olive oil
Bring a large saucepan of lightly salted water to a boil. Meanwhile, trim off the white stalks from the green Swiss chard leaves. Cut the stalks into pieces approximately 2 inches long, removing any strings.
Add the stalks to the boiling water and boil for about 5 minutes. Add the leaves and cook for 2 minutes longer. Drain and immediately transfer to a bowl of ice water so that the leaves remain green. Drain and pat dry with absorbent paper towels.
Arrange the Swiss chard in a serving dish. In a small bowl, whisk salt and pepper to taste in the lemon juice. Sprinkle the lemon juice mixture over the Swiss chard. Drizzle the olive oil over the Swiss chard and stir well. Serve warm or at room temperature.
FRESH TOMATO RELISH
1 Tbsp. olive oil
� tsp. salt
� tsp. cayenne pepper
2 large green bell peppers, diced
� cup sliced green onions (scallions)
2 tsp. finely chopped garlic
2 tsp. ground cumin
4 cups fresh tomatoes, diced
In a large skillet, heat the oil over medium-high heat. Add the bell peppers, green onions (scallions), garlic, cumin, salt and cayenne pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir in tomatoes and cook until just heated through.
TIP: SERVE THIS FRESH RELISH WITH SHRIMP, FISH OR OTHER SEAFOOD, ALSO GREAT WITH PORK.
FRIED ASIAN EGGPLANT
3 slender eggplants from the FARM cut lengthwise into 3/8 inch slices
1� cups all-purpose flour or panko breadcrumbs
5 cups extra virgin oil or canola oil for frying
Salt and freshly ground black pepper
Dredge the eggplant slices in the flour and shake off any excess flour.
In a deep heavy skillet, such as a cast iron skillet. Heat the oil to 350 degrees. A few slices at a time, slip the eggplant slices into the hot oil; do not over crowd the pan. Fry until golden on both sides, about 3 minutes.
With a slotted spoon, remove the eggplant slices and place on and absorbent paper towel to drain briefly. Continue frying remaining slices in the same manner. Season with salt and pepper.
Arrange the eggplant slices on a warm platter and serve piping hot.
DON'T FORGET TO PICK UP FRESH GREENS TO MAKE A BEAUTIFUL SUMMER SALAD.
I PICKLE THE OKRA FROM THE FARM, I AM TRYING AND EXPERIMENT, I AM PICKLING ASIAN EGGPLANT FROM MY PERSONAL SYSTEMS, WILL LET YOU KNOW HOW IT TURNS OUT.
CHECK WITH FARMER JOHN OR FARMER FRANK TO SEE IF THEY HAVE ANY FRESH FROZEN STRAWBERRIES LEFT?
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, LOOKING FOR AND OLD FAMILY FAVORITE RECIPE OR IF YOU HAVE A SPECIAL RECIPE FROM PRODUCE OR HERBS FROM THE FARM E-MAIL ANDREA AT afreebody@verizon.net.
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.
OPEN EVERYDAY
