"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

WILD ARUGULA SALAD WITH RICOTTA

� half pound (about 10 cups) of arugala

� cups hazelnuts or your choice of nuts toasted and crushed

� cup fresh mint, washed and chopped

� cup of citrus vinaigrette (recipe follows)

� cup roasted kumquats (optional) (recipe follows)

� cup ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

CITRUS VINAIGRETTE

2 cups extra virgin olive oil

� cups Meyer lemon juice or lime juice

Pinch of salt

Mix all ingredients in a bowl with lid or glass Mason jar. Reserve.

KUMQUATS

� cup kumquats

� tsp. extra virgin olive oil

Pinch of salt

Drizzle olive oil over kumquats and season with salt. Bake on cookie sheet at 325 degrees for 10 minutes.

Place arugala, toasted nuts, mint, citrus vinaigrette, cheese and kumquats in large bowl. Mix until evenly dressed. Add salt to taste. Serve immediately.

TIP: TO ROAST NUTS OF CHOICE, PLACE DRY PAN OVER MEDIUM HEAT AND STIR UNTIL OIL IS RELEASED FROM NUTS YOU WILL SMELL THEM OR TASTE ONE TO SEE.

SWEET SHRIMP SPAGHETTI

1 8 ounce can peeled tomatoes

2 cloves fresh garlic, minced

2 Tbsp olive oil

Pinch of crushed red chili flakes

1 pound peeled and deveined shrimp

1 bunch fresh basil, julienned

Juice of one lemon or 1/3 cup lemon juice

� cup Parmigiano-Reggiano cheese, grated

1 box spaghetti, cooked al dente (I prefer angel hair pasta)

In s blender or with immersion blender, blend tomatoes until smooth. This makes the sauce very light and airy.

In a sauce pot, heat oil on medium heat until simmering. Add minced garlic and chili pepper flakes and stir until lightly brown, and then add shrimp. Cook for 1 to 2 minutes. Add tomatoes to saut� pan. Simmer down 2 - 3 minutes. Add in cheese, lemon juice and fresh basil. Add in fresh pasta and toss with sauce. Salt to taste. Serve and enjoy.

TIP: IF YOU HAVE ANY LEFTOVERS, PLACE ON STOVE AND RE-HEAT, CAREFUL NOT TO COOK TO LONG, AS THE SHRIMP WILL BECOME RUBBERY.

Serve with heated French bread or bread of choice.

IF YOU GO TO THE STRAWBERRY FESTIVAL, DON'T FORGET TO LOOK UP HYDRO HARVEST FARMS OR IF YOU DON'T HAVE TIME, WHEN AT THE FARM PICK UP SOME STRAWBERRIES AND MAKE A DESSERT OF YOU CHOICE.

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES CONTACT ANDREA AT afreebody@verizon.net.

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL

UPDATE ON MY PERSONAL SYSTEMS, TONS OF ARUGULA, BASIL, PARSLEY AND LOTS OF OTHER THINGS. IN FACT I BARTERED WITH A NEIGHBOR FOR LIMES AND LEMONS.

I AM SURE A LOT OF YOU WENT DOWN FOR FARMER JOHN'S CLASS LAST WEEK. I KNOW I SOUND LIKE A BROKEN RECORD IF YOU HAVE NOT YET PURCHASED ANY SYSTEMS, ONCE YOU DO YOU WILL BE HOOKED, THEY ARE SO EASY TO USE AND THE PRODUCE IS WONDERFUL. WHAT IS GREAT IF YOU HAVE ANY QUESTIONS, CALL FARMER JOHN AND HE IS ALWAYS WILLING TO HELP YOU.