Don't think about how you've always prepared these veggies, these are fresh & local, so you can eat them raw!
IT'S FUN TO TRY NEW VEGETABLES...HERE ARE SOME RECIPES!
Grilled Cantaloupe
This is a light and refreshing grilled fruit dessert. You can serve this with vanilla ice cream or berry sorbet. The trick to grilling melon is to do it hot and fast. You only need a minute or two with this cantaloupe.
Yield: Serves 6
1 cantaloupe, cut into cubes
1/3 cup honey
1/4 cup butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Long skewers
Preheat grill. Place cantaloupe on skewers. Combine honey, butter, cinnamon, and brown sugar in a saucepan. Once melted, brush mixture onto cantaloupe. Place skewers on a lightly oiled grate and cook over high heat for 1-2 minutes. Serve with ice cream and remaining honey-butter sauce.
*By Derrick Riches, About.com Guide
Desserts
Cucumber Dip
1 large cucumber, peeled, seeded, finely diced
2 cups sour cream
1/2 tsp salt
1/4 tsp black pepper
Stir the diced cucumber into the sour cream. Add salt & pepper, adjusting to taste. Refrigerate for several hours to allow flavors to meld. Serve with fresh veggies from your CSA, and/or potato chips.
* Southwest Kitchen Garden, Kim Nelson
Zucchini Bread
2/3 cup melted butter
3 large eggs
2 cups sugar
2 cups grated zucchini
2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon
1 pinch salt
2 tsp vanilla
1 cup chopped pecans or walnuts (optional)
Preheat over to 350 deg. In a large mixing bowl beat the eggs until fluffy, then add sugar and melted butter. Mix well and stir in grated zucchini. Sift in the flour, baking powder, baking soda, and salt directly into the mixing bowl. Mix well, stir in vanilla and nuts. Pour the batter into 2 greased medium loaf pans and bake in the center of a 350 deg oven for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Then remove from the pans and cook completely on wire racks before slicing. Delicious plain, or filled with cream cheese and served as finger sandwiches.
* Southwest Kitchen Garden, Kim Nelson
Calabacitas
1 tbsp olive oil
1 yellow onion, chopped
6-8 summer squash and/or zucchini
2 tomatoes, peeled and chopped
2 cloves garlic
1/4 chicken stock or water
2 chiles or hot peppers, finely chopped
1 cup fresh corn kernels (if available)
Salt & Pepper to taste
2 cups grated cheddar cheese
Heat the oil in a heavy skillet, and add onions, squash, tomatoes, and garlic. Saute for 5 minutes. Add stock or water, reduce heat to low, cover and cook for 15 minutes. Add chopped chiles and corn. Cook until corn is done (about 5 minutes). Season with salt and pepper. Remove to serving dish and sprinkle with grated cheese.
* Southwest Kitchen Garden, Kim Nelson
Caponata
1/2 cup olive oil
2-3 small eggplants, cut into 1-inch cubes
2 cloves garlic, peeled and minced
2 large onions, chopped
2 bell peppers (multi-color if possible), stemmed, seeded and chopped
6 ripe tomatoes, peeled and chopped
1/3 cup balsamic vinegar
2 tbsp brown sugar
1/2 cup chopped green olives
1/2 cup chopped basil leaves
Kosher Salt
Freshly ground black pepper
Heat 1/4 cup of the olive oil in a heavy skillet. Add the eggplant cubes and saute, stirring constantly until they are golden brown. Remove to a separate large bowl. Add the remaining 1/4 cup of olive oil, minced garlic, chopped onions and chopped peppers. Cook until softened, but avoid browning. Add tomatoes and simmer for 10 minutes over low heat. Add vinegar and sugar, cook for 2-3 minutes, and then return the eggplant to the mixture. Add olives and simmer for 15 minutes. Stir in basil and add salt and pepper to taste. Serve hot or cold with sliced Italian bread and hard salami.
* Southwest Kitchen Garden, Kim Nelson
Watermelon Cooler
Seasonality is an important factor for this drink because ripe watermelon offers the sweetest flavor. Our panel suggested adding more ginger ale and blending it just a bit more to make it supremely slushy. Sub cantaloupe or honey dew for a fun flavor twist.
8 cups (1/2-inch) watermelon cubes
1 1/2 cups ginger ale
1/3 cup water
1 (6-oz.) can frozen limeade concentrate
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
*Southern Living JUNE 2007
Salsa Fresca
1 cup cilantro leaves, washed and removed from stems
3 cups finely-chopped tomatoes (do not use food processor)
1 large onion, chopped finely
5 or 6 small green onions, chopped finely
2 small jalapeno peppers, seeded and minced
Juice of 1 lime
Salt to taste
With a very sharp knife, finely chop the cilantro leaves, and then place them in a bowl with the other ingredients. Add the salt a pinch or two at a time, stirring in a tasting after each pinch until the flavor is balanced.
Use within two days for peak flavor. After that, mix any remaining salsa with steamed rice, sprinkle with grated cheddar cheese, and serve as a side dish.
* Southwest Kitchen Garden, Kim Nelson
