"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

LAST WEEK'S NEWS LETTER FROM THE FARM, WHAT'S READY TO PICK AND WHAT'S GROWING WHY GO TO YOUR LOCAL GROCERY STORE WHEN THE PRODUCE IS CHEMICAL FREE AND LAST A LOT LONGER?

MESS O' GREENS SALAD WITH WARM PECAN DRESSING

6 cups mixed fresh greens, shredded

2 Tbsp. balsamic vinegar

2 tsp. honey

1 Tbsp. Dijon mustard

1/3 cup coarsely chopped pecans

2 tsp. vegetable oil

Combine greens in a large bowl and set aside.

Stir together vinegar, honey and Dijon mustard.

Cook vinegar mixture and pecans in hot oil in a small skillet over medium heat, stirring often, approximately 2 minutes. Pour over greens and serve immediately.

PENNE WITH ARUGULA PESTO

2 Tbsp. pine nuts, toasted in a very small amount of oil

2 large garlic cloves, minced

4 cups trimmed arugula

� cup (1 ounce) grated fresh Parmesan cheese

2 Tbsp. water

2 tsp. fresh lemon juice

1/8 tsp. salt

2 Tbsp. olive oil

5 cups hot cooked penne pasta with ribbing on sides of pasta

Drop toasted pine nuts and garlic cloves through food chute with processor running and process until smooth. Add arugula, Parmesan cheese, water, lemon juice and salt to food processor and process until finely minced. With food processor on, slowly pour olive oil through chute and process until well-blended.

Combine pesto with pasta in a large bowl and toss well.

TIP: Pesto can be made a week ahead of time, store in a zip lock bag or freeze in ice cube trays for later use.

THIS PESTO IS EXCELLENT OVER GRILLED CHICKEN OR JUST SPREAD ON LIGHTLY TOASTED BAQUETTES. ALSO, IF YOU ARE MAKING YOUR OWN HOMEMADE PIZZA, IT IS GREAT AS A BOTTOM SAUCE, Enjoy!

I have also tried which is great, make your favorite potato salad and instead of mayonnaise, use pesto sauce.

MINT AND CHIVE SAUCE

2-3 Tbsp. fresh mint

2 Tbsp. minced green onions

� cup rice vinegar or white wine vinegar

� cup water

� tsp. kosher salt

� tsp. sugar

Pinch of crushed red pepper flakes

Whisk together mint, chives, vinegar, water, salt, sugar and green onions. Serve in individual sauce dishes for a dipping sauce.

TIP: Great for chicken strips or steamed grilled shrimp.

CREAMY HERB SAUCE

� cup mayonnaise

2 green onions, green and white parts minced

1 Tbsp. plus 2 tsp. fresh lemon juice

2 Tbsp. minced fresh oregano

2 Tbsp. minced fresh basil

2 tsp. paprika

Pinch of cayenne

� to 1 tsp. kosher sauce

� tsp. freshly ground black pepper

6 Tbsp. sour cream

Whisk mayonnaise, onions, lemon juice, oregano, basil, paprika, cayenne pepper, salt, pepper and sour cream together. Taste and adjust seasonings.

Serve this velvety sauce with grilled or steamed chicken, shrimp, and scallops. Great to dress chicken and water chestnut salad.

IF YOU HAVE ANY QUESTIONS ABOUT THESE RECIPES, LOOKING FOR AND OLD FAMILY FAVORITE OR WOULD LIKE TO SUBMIT A RECIPE USING PRODUCE OR HERBS FROM THE FARM, PLEASE e-mail Andrea at afreebody@verizon.net

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL