Archive for June, 2010

 

Thinking of going Italian. Well, here is one for the squash, zucchini, or eggplant. It is simple and easy. Remember though to cut your squash length wise instead of little round cuts. The Eggplant is ok to slice because of its size. It is the smaller squash than tender and less seedy, so thus most chefs prefer that to the larger ones.

 

3 Tablespoons of Olive Oil

healthy tablespoons of each of the following

Garlic (Fresh and use a press)

Basil

Oregano

Salt and pepper to taste

 

Use this on the above about 1 and one half hours before you grill it. Hopefully the charcoal or wood is your choice but it is also good on propane and gas grills.

Well you cannot get the orange at our stand but the cilantro you can and some tastes veggies to try this out on your grill.

The recipe is simple yet you can have veggies with a great taste. Remember though, to  make this taste great you should marinate in a shallow dish for about 1 hour before grilling.

 

Spicy Orange and Cilantro

 

2 tablespoons of olive oil

1 tablespoon orange juice (I find it better to take an orange and get the juice that way. it is only 1 tblspn)

1 tablespoon orange marmalade

1 tablespoon chopped fresh cilantro

I teaspoon red pepper flakes to add a little zest.

 

Grill and enjoy

Swiss Chard has become the buzz veggie for the last two years. It has great health value for your body plus it has a refreshing taste. You can use it in salads but I like to sauté mine. Remember with the Swiss Chard you can use the stem also so there is no cutting.

Ingredients

olive oil, garlic, onions, salt oregano, pepper, Swiss chard

  First get frying pan and place a coating of olive oil.

Next, use a garlic press and fresh garlic and press it into the oil as it heats.

Chop up the onion and also place in oil till translucent.

Once onions are translucent, add about pound of Swiss Chard and cook and stir for about 5 minutes.

Serves 2

 

I just want to remind most of the customers that purchased our heirloom tomato plants, that you should do some things that you would not normally do with the red field tomatoes.

First, I know I am a little late, but when you transplant them, you should put them on a mound at least one inch higher than the ground around it. Remember the heirloom is not like the hybrid seeds you get in the store that have built in pesticides in the plant.

Second, Make sure they have water. That hot streak should have had at least three waters. Once every three days unless it rain enough. When watering, it should be light and be soaked into the ground. At least a couple of applications per plant.

Finally, stake them and follow their growth. Once they start producing you have to check every other day. Unlike the red tomatoes they will spoil and die because of the tender outside skin.

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Our corn is taking off and we hope to have the first of the bi colored corn ready by July 4th. The Heirloom Tomatoes are on their second of five strings going up and have plenty of flowers. The Black Plum actually has some little ones growing. The plants love the heat but William does not like working in it that much.