Tag Archives | Summer 2010 Recipes

JACK BAKER’S REFRIGERATOR PICKLES

  • 8 one-quart canning jars with rings and lids
  • 14 heads of dill, divided, or 1 tablespoon dill seed per quart
  • 16 garlic cloves
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 2¼ cups white vinegar
  • 3 quarts water
  • Kirby cucumbers 4–5 inches long (approximately 12 to 15 pounds)
  • 1 grape leaf for each jar (optional)
  1. Brine: Mix together salt, sugar, vinegar and water and bring to a rolling boil.
  2. While waiting for the brine to boil, sterilize canning jars and rings in boiling water for 12 minutes. Place canning lids in a bowl of warm water and let them sit until ready to use.
  3. Once the jars are sterile, pack with dill, garlic and cucumbers sliced according to size and preferred thickness. Cover with hot brine. Seal jar with lids and rings and wipe edges dry. When jars have cooled, place in the refrigerator.

Yields approximately 8 quarts.

Pickles must be refrigerated and will maintain their freshness for up to 10 weeks or more.

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RATATTOFU

Sherry Dudas, Farm Planner
Honey Brook Organic Farm, Pennington

I love this recipe because I can place nearly all the ingredients in the wok to cook down, while I throw a load of laundry in the washing machine or take Chip the farm dog for a quick walk. Our most popular pick-your-own sauce tomato, Amish Paste, is meaty and flavorful—perfect for this dish.

  • 3 Amish Paste tomatoes (or 5 standard plum tomatoes), cored and chopped
  • 1 large yellow or purple bell pepper, chopped
  • 1 medium onion, chopped
  • 1 medium eggplant, cubed
  • one 15½-ounce package of tofu, cubed
  • ½ cup chopped Genovese or lemon basil
  • ½ cup chopped parsley
  • 1 tablespoon capers, rinsed
  • ¼ teaspoon sea salt
  • olive oil

Place a generous amount of olive oil in a wok, setting the heat to medium. Sauté bell pepper and onion until soft, then add eggplant and cook until the eggplant begins to soften. Place tomatoes in wok, stir and cover. Cook until moisture is released from tomatoes, then add tofu, basil, parsley, capers and sea salt and cook for a few more minutes until the tofu is heated and the tomatoes have cooked down a bit. Serve over a bed of whole wheat couscous. (Serves 2–3.)

honeybrookorganicfarm.com

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PEACH SOUP

Recipe courtesy of the New Jersey Department of Agriculture.

Find more seasonal recipes at state.nj.us/jerseyfresh.

  • 2 lbs. Jersey peaches
  • 1/4 cup sugar
  • grated peel of 1 lemon
  • 1/2 cup white wine
  • 1 cup water
  • fresh mint

Blanch peaches in hot water and remove skins. Halve and slice. Dissolve the sugar in water, boil for a few minutes, then add peaches and lightly poach. Let cool, then puree in a blender. Add wine and lemon peel and chill well. Serve chilled; garnish with sprigs of mint.

(Serves 4.)

And, if you’re a peach lover, be sure to visit the New Jersey Peach Council’s website at jerseypeaches.com.

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