Archive for the ‘Crazy Daisy Recipes’ Category

The heat of summer came so late and didn’t stay for long, as a result we have a ton of green tomatoes available. If you’ve never tried them before, you are in for a treat! Besides the southern favorite, fried green tomatoes, they’re also excellent in chutney, salsa, relish, pickled or even made into jam. Here’s one great recipe to get you started. Happy eating!


Ingredients
NOTE: This is one of those recipes that is so easy to adjust and adapt to personal preferences. Have fun with it! ~Recipe from eatdrinkbetter.com Check it out for the story behind this salsa!

3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Ume Plum Vinegar
Salt & Ground Pepper to taste
Agave or Stevia to taste

If it is possible to mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.

It’s that time of year again! Winter squash has been showing up in the baskets for the last few weeks, and will be with us for several more weeks.

Left to right: butternut, acorn, carnival, and spaghetti squash

Winter squash got it’s name because, unlike summer squash, it can be stored for several months before it needs to be eaten. Unblemished squash with the stem still attached stores the longest.

We do our best to keep the stems attached but sometimes they become dislodged while we are handling them. If you get a squash without a stem, be sure to cook it up soon. You don’t need to eat it right away, you can put the cooked squash in a freezer bag and pop it in the freezer. It’ll be good for at least a year that way.

Butternut squash pie filling

Many of you already know that my favorite thing to do with butternut squash is to make pie. Substitute butternut squash for pumpkin in any pumpkin pie recipe. The result is the best pumpkin pie ever! It tastes like the smoothest sweetest pumpkin you’ve ever had, and it makes sense, they’re in the same family of vegetables. In Australia, butternut squash is known as butternut pumpkin.

Carnival Squash

Carnival squash is more than just a pretty face. It’s glorious autumn colors may have you thinking decoration, but do yourself a favor and try it baked with butter and a touch of brown sugar. I bet you’ll love it!

So what do you do with all that squash? I’d love to hear, email me with your favorite recipe and it might be featured in an upcoming newsletter.

Spinach

We have a variety of greens in the baskets again this week. Greens are absolutely packed with nutrients, remember popeye? He had it right!

Spinach~ With only 7 calories (1 fat calorie!) it has more than half your daily value of vitamin A. It’s also a great source of vitamins E, C and K. It’s so versatile it can be added to just about any meal. It’s excellent in pasta and lasagna, quiche, soup, or with bacon. I prefer spinach when it’s only slightly wilted. It’s more appetizing when you can eat individual leaves instead of being faced with a shapeless mound of green.

Mustard greens~Full of vitamin A & K they have a tangy horse radish flavor and are commonly mixed with milder greens in soul food. Simmer them with ham hocks or any other smoked pork, until tender, for an authentic southern meal. I love them with smoked turkey legs. YUM!

Tatsoi~ You can see our article on tatsoi here All I will say is, I am in love with this Asian green!

Whatever kind of greens you get be sure to clean them thoroughly when you get them home. The best way I’ve found is to fill the sink with cold water and salt it generously. Soak the greens for several minutes. Check for cleanness by rubbing the leaves with your finger and thumb, they’ll make a squeaking sound when they’re clean. Check them over again for bugs and dirt around the stem then throw them in the pot!

The hot humid weather has left us with a ton of summer squash. They’ve been a regular part of your basket for several weeks now. Right now even the most creative squash dish doesn’t hold the same appeal it did early in the season. So why not freeze some and save them for the middle of winter when you will be craving them?

You don’t need to be crafty to learn to freeze veggies, it’s super easy and doesn’t require any special equipment.

Just wash the squash, slice it into 1/2 inch rounds, boil it for 3 minutes then straight from the pot plunge it in a bowl of ice water (this is called blanching), drain it, seal it in a freezer bag and stick it in the freezer.

The process of freezing can leave veggies soft, as the water in the cells rupture. So if you like your zucchini firm, you’ll probably best enjoy the frozen squash in a midwinter soup or pasta. Fresh zucchini bread is also a wonderful treat when it’s cold outside.

Give it a try, you’ll be glad you did!

In this week’s basket most of you will get a small bag of tatsoi. This small leaved Asian green is excellent in any recipe that calls for spinach or Bok choi.

It’s fairly mild so it blends well with many different flavors. Ginger, mustard and sesame seeds are favorites to mix with tatsoi. It’s amazingly good sautéed in a little oil with some red pepper flakes until slightly wilted. Or try it sautéed and added to garlic buttered pasta with some parmesan cheese on top. It’s even excellent mixed raw into a salad!

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