Tuesday, August 27, 2013

CSA Harvest Week 16: 4th of July Lettuce

Here's some pictures that Hannah took of the garden!

Hey! Does anyone remember when it rained and rained and rained? Which time am I talking about?  The 4th of July was very rainy and cool.  No one got to go swimming or watch fireworks due the days and days of storming.  However, here at the farm, we did plant some lettuce seeds and they germinated (sprouted and grew), which is usually an impossible gardening feat in the summer.  Lettuce does not sprout very well when the temperature is in the 80’s.  It will usually just stay dormant.   And if you do get it to germinate or sprout during the months that we receive 90 degree weather, the mature heads or baby lettuce usually tastes very bitter.  But it was never terribly hot this summer, so my little 4th of July experiment worked though! 



We have tender, delicious lettuce for you! 

This is head lettuce that will be full size in a couple of weeks. 

Personal Pumpkin patch
Arugula for the CSA is coming soon!



Thanks to Hannah for the awesome farm pics!


Farm Fresh Harvest
Basil- Yay! We got enough to harvest!  The basil is having a hard time problem that makes the leaves turn black, but there is a bit of pretty leaves out there on the basil plants.

Hannnah harvesting basil.

Keegan and Hannah harvesting

Keegan inspecting plants for healthy basil stems to add to his bunch.
Finished basil bunches

Cinnamon basil flowers- a good pollinator insect attractant- bee food!


Lettuce- Gourmet Salanova mix.  This gourmet lettuce mix consists of the tender little leaves of miniature heads of lettuce.  William and I prefer the taste and texture of this new gourmet blend.  We think you will too!
Beans, Chinese Red Noodle Beans ( and a few long green pole beans)- These long meaty beans cook just like green beans.  They grow on a pole or trellis and the beans hang down like red noodles!  The Greek Style Green Beans are a great recipe for these tasty beans. Or you can sauté them in olive oil with some garlic and onion for about 10 minutes.  Then I add a splash of lemon juice and a sprinkle of Parmesan cheese.
Bell peppers- Crunchy!  They are turning red and sweet! They ripen with sunshine in late August and September!
Tomatoes- The tomatoes have full ripe flavors since we grow them under the hoophouse, which keeps the rain from watering the flavor down.
Cherry tomatoes- Little gems of sunshine!
Summer squash and Zucchini-  The squash and zucchini harvest is a bit less right now.  We have some silly caterpillars that are munching the flower buds, which prevents the squash and zucchinis from forming.  The plants grows flowers, the flowers open, and then the vegetable forms from the flower. 
Cucumbers- The harvest is a bit smaller right now.  Our last plants of the year are producing, but a critter is munching the cucumbers on the vine.


Beautiful big slicing tomatoes

Delicious little cherry tomatoes

The tomatoes in this hoophouse will start producing soon!


Grilled Summer Vegetable Pasta Salad (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
This great pasta salad recipe can be made with a variety of summer vegetables.  It is easy to mix and match ingredients based on seasonal availability.
1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
2 cloves garlic, minced
Salt and pepper to taste
1 pound penne, cooked, rinsed, and cooled
4 oz. mozzarella, sliced
3 tablespoons toasted pine nuts
3 tablespoons chopped fresh basil
Approximately 1 cup vinaigrette made with balsamic vinegar

Heat/prepare an outdoor grill.  Slice zucchini, squash, and eggplant into long ½ inch thick “planks.”   Cut tomatoes in half.  Remove stems from mushrooms.  Cut pepper into quarters; discard core and seeds.  Spray veggies with light coating of oil.  Sprinkle with minced garlic; season with salt and pepper.  Grill until lightly charred and barely tender.  Chop and place in large bowl with pasta, cheese, nuts, and basil.  Toss with vinaigrette.  Season with salt and pepper.  6-8 servings.



Wednesday, August 21, 2013

CSA Harvest Week 15: Tomato Bounty!

CSA Harvest Week 15: Tomato Bounty!
We’re a couple of farmers who can never make up our minds.  First we spend most of the summer wishing for less rain.  Then we celebrate when it drizzles all weekend!  Why would we be happy for more water?  Well, those seeds we mentioned planting last week need even moisture to germinate.  If the rain doesn’t do it we have to spend several hours a day watering seeds multiple times a day.  So the nice even drizzle we got over the weekend was perfect.  Now beets, salad turnips, radishes, and arugula are all up!
On the other hand…The constant clouds have not been great for our summer crops.  All of the basil has developed leaf molds that ruin the quality of the leaves.  Instead of a nice deep green they have yellow splotches and when you look at the underside of the leaf you can see black molds developing so, no basil in this week’s box.  A few sunny days should help clear up the problem, we’ll see if that happens. 
Eggplant update: Sadly the weather has also not been conducive for eggplants either.  The plants simply sit there, no flowers, no fruit, just struggling for survival.   
Fortunately, the tomatoes under their tomato hoop house umbrellas have not had to endure wet leaves.  The clouds slow down fruit ripening, but the plants themselves are pretty healthy.  Despite the slow ripening the plants are producing a bounty of fruit so enjoy fresh, ripe, organic tomatoes in your box all week!
Whatever the weather holds we hope our diversity of vegetables and livestock will produce delicious food of one kind or another.  Kale, chard, lettuce, and other fall crops are happy and growing even as the summer crops are struggling.  The pigs, sheep and layer hens are pretty pleased with the cool weather and bounty of grass.  , But, we’ve had to delay the tiny broiler chicks’ exit from the sheltered brooder so they don’t get too wet in the rain.  At this young age, they only have a fine layer of downy feathers that aren’t very waterproof.
Thank you for your support and appreciation-we couldn’t do it without you!


All of the kale and Swiss chard was planted 9 days ago...the plants are now 7 inches tall!
Little transplants: kale and Swiss chard in their trays

Empty garden beds
Little baby kales planted


Farm Fresh Harvest
Beans, Chinese Red Noodle Beans ( and a few long green pole beans)- These long meaty beans cook just like green beans.  They grow on a pole or trellis and the beans hang down like red noodles!  The Greek Style Green Beans are a great recipe for these tasty beans. Or you can sauté them in olive oil with some garlic and onion for about 10 minutes.  Then I add a splash of lemon juice and a sprinkle of Parmesan cheese.
Bell peppers- Crunchy!  Bell peppers start out a rich green color and then ripen to a red, yellow, or orange color.  We’ve got to hope that the plants cooperate and start to ripen soon.  They ripen with sunshine in late August and September!
Tomatoes- The tomatoes have full ripe flavors since we grow them under the hoophouse, which keeps the rain from watering the flavor down.
Cherry tomatoes- Little gems of sunshine!
Summer squash and Zucchini-  More tasty squash and zucchini.   We have some healthy looking plants that have producing well lately.  The green and yellow squashes are called Zephyr and they have a nutty flavor that is somewhere between squash and zucchini.  Zephyr is well known for its unusual appearance and its great taste.
Cucumbers- Cucumbers come in all shapes and sizes.  We grow little mini cucumbers, large crisp American slicers, and delicate slender European cucumbers.



Cherry tomatoes- little gems of sunshine

Bright and cheery zucchini and squash


Recipes
Sweet Basil, Tomato, and Summer Peach Salsa
1.      Mix equal parts chopped slicing tomatoes and chopped fresh peaches in non-reactive bowl. (no metal bowls, they can make it taste funny) 
2.      Finely chop approximately 4 big leaves of basil or 8 small leaves of basil for every peach that you use.
3.      Measure out approximately ½ teaspoon lime juice for every peach that you use. 
4.     Sprinkle basil and lime juice over tomatoes and peaches. Add salt to taste.  Let salsa rest for at least 15 minutes before serving.
Keeps about 2 days in the fridge.

Greek Style Green Beans
This recipe is a new favorite here at the farm.  The dish does take a while to cook, but requires hardly any attention.

Grilled Summer Vegetable Pasta Salad (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
This great pasta salad recipe can be made with a variety of summer vegetables.  It is easy to mix and match ingredients based on seasonal availability.
1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
2 cloves garlic, minced
Salt and pepper to taste
1 pound penne, cooked, rinsed, and cooled
4 oz. mozzarella, sliced
3 tablespoons toasted pine nuts
3 tablespoons chopped fresh basil
Approximately 1 cup vinaigrette made with balsamic vinegar

Heat/prepare an outdoor grill.  Slice zucchini, squash, and eggplant into long ½ inch thick “planks.”   Cut tomatoes in half.  Remove stems from mushrooms.  Cut pepper into quarters; discard core and seeds.  Spray veggies with light coating of oil.  Sprinkle with minced garlic; season with salt and pepper.  Grill until lightly charred and barely tender.  Chop and place in large bowl with pasta, cheese, nuts, and basil.  Toss with vinaigrette.  Season with salt and pepper.  6-8 servings.

Late Summer Bruschetta
 (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
2-3 large tomatoes
1 crunchy sweet pepper
1 medium sweet onion
2-3 cloves garlic, minced
Olive oil
Small handful fresh basil, chopped (optional)
Crusty bread (like baguette)
Shredded mozzarella or grated parmesan (optional)
Chop the vegetables into a midsize dice.  Combine with garlic 1-2 tablespoons olive oil, and optional basil.  Slice baguette down the middle and lay the two sides cut side up.  Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using.  Broil bread for several minutes until bread or cheese browns a bit.  Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture.  Makes 4 servings

Mediterranean Salsa
Fresh flavor! This is a great salsa, salad or pita stuffing.

1 medium cucumber, diced
2 large tomatoes, diced
1 medium onion, finely diced
1 jalapeno pepper, finely diced, remove as much of the spicy ribs and seeds as needed
1 bell pepper, diced
1 bunch parsley, finely diced
2/3 cup fresh basil leaves, chopped
2 cloves garlic, pressed
Freshly ground black pepper
2 tablespoons olive oil
½ cup pitted kalamata olives
Juice from 1-2 fresh lemons
Combine all ingredients and toss well.  Let marinate at room temperature for at least 15 minutes.


How about some green bean recipe ideas?  You can use the Chinese Red Noodle Beans in place of any green bean.  Martha Stewart provides inspiration again…
Healthy Green Bean Recipes
Three Bean Salad with Honey Mustard Vinaigrette
If you don’t have watercress or mache on hand (and you won’t, because mache doesn’t grow here when green beans grow), you can use arugula, lettuce, or any other salad green,


Grilled Summer Vegetable Pasta Salad (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
This great pasta salad recipe can be made with a variety of summer vegetables.  It is easy to mix and match ingredients based on seasonal availability.
1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
2 cloves garlic, minced
Salt and pepper to taste
1 pound penne, cooked, rinsed, and cooled
4 oz. mozzarella, sliced
3 tablespoons toasted pine nuts
3 tablespoons chopped fresh basil
Approximately 1 cup vinaigrette made with balsamic vinegar

Heat/prepare an outdoor grill.  Slice zucchini, squash, and eggplant into long ½ inch thick “planks.”   Cut tomatoes in half.  Remove stems from mushrooms.  Cut pepper into quarters; discard core and seeds.  Spray veggies with light coating of oil.  Sprinkle with minced garlic; season with salt and pepper.  Grill until lightly charred and barely tender.  Chop and place in large bowl with pasta, cheese, nuts, and basil.  Toss with vinaigrette.  Season with salt and pepper.  6-8 servings.

Wednesday, August 14, 2013

Week 14: Chinese Red Noodle Beans

CSA Harvest Week 14: Chinese Red Noodle Beans!
The garden is glowing with healthy and happy colors.  We haven’t had any 4-5 inch rainstorms to saturate the vegetable roots and cause plant health problems!  We’ve been preparing the soil with the tractors and soil implements to make beautiful garden beds to plant seeds and small transplants.  We’ve planted radishes, hakerai salad turnips, and arugula from seeds.  Small plants like scallions, dill, kale, collards, Swiss chard, cabbage, broccoli, and lettuce are all happily growing fresh roots and leaves in the garden beds.  Yesterday we planted around 1500 Swiss Chard, kale, and collard plants!  They look so healthy.  More seeds like beets and carrots are on the list for tomorrow.  

Look for a few of these crops (lettuce, radishes, arugula, kale) to be ready in the last weeks of September (and the last CSA boxes.)  The last week for your full season CSA is September 25. Most of the fall crops will be producing for the Fall CSA, which starts October 2nd and goes for 8 weeks until November 20th.  We still have a few spaces available...http://bluebirdfarmnc.blogspot.com/2013/07/become-member.html

Farm Fresh Harvest
Beans, Chinese Red Noodle Beans- These long meaty beans cook just like green beans.  They grow on a pole or trellis and the beans hang down like red noodles!  The Greek Style Green Beans are a great recipe for these tasty beans. Or you can sauté them in olive oil with some garlic and onion for about 10 minutes.  Then I add a splash of lemon juice and a sprinkle of Parmesan cheese.
Bell peppers- Crunchy!  Bell peppers start out a rich green color and then ripen to a red, yellow, or orange color.  We’ve got to hope that the plants cooperate and start to ripen soon.  They ripen with sunshine in late August and September!
Tomatoes- The tomatoes have full ripe flavors since we grow them under the hoophouse, which keeps the rain from watering the flavor down.
Cherry tomatoes- Little gems of sunshine!
Basil- Store your basil in a little glass of water on the kitchen counter.  Basil does not like to be refrigerated.  Make sure to rinse it well before using- the rains are splashing sand on the leaves.  Chop it up and sprinkle it over your summer dishes that include peppers, squash, zucchini, tomatoes, cucumbers.  The flavor is so fresh and aromatic.
Summer squash and Zucchini-  More tasty squash and zucchini.   We have some healthy looking plants that have producing well lately.  The green and yellow squashes are called Zephyr and they have a nutty flavor that is somewhere between squash and zucchini.  Zephyr is well known for its unusual appearance and its great taste.
Cucumbers- Cucumbers come in all shapes and sizes.  We grow little mini cucumbers, large crisp American slicers, and delicate slender European cucumbers.
Potatoes- These are the last of the potatoes from the garden.  Enjoy!  These are waxy potatoes- perfect for roasting, boiling, or mashing for hearty mashed potatoes.
No Eggplant-  Last week I put eggplant on the CSA list, but we ended up not having enough eggplant.  The weather is a bit too cool and wet for it to produce well.  Look for small quantities of eggplant for sale at the Farmers’ Market and on Wednesdays at the farm.   We hope to have some for CSA boxes in the coming weeks.


Recipes
Sweet Basil, Tomato, and Summer Peach Salsa
1.      Mix equal parts chopped slicing tomatoes and chopped fresh peaches in non-reactive bowl. (no metal bowls, they can make it taste funny) 
2.      Finely chop approximately 4 big leaves of basil or 8 small leaves of basil for every peach that you use.
3.      Measure out approximately ½ teaspoon lime juice for every peach that you use. 
4.     Sprinkle basil and lime juice over tomatoes and peaches. Add salt to taste.  Let salsa rest for at least 15 minutes before serving.
Keeps about 2 days in the fridge.

Greek Style Green Beans
This recipe is a new favorite here at the farm.  The dish does take a while to cook, but requires hardly any attention.

Grilled Summer Vegetable Pasta Salad (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
This great pasta salad recipe can be made with a variety of summer vegetables.  It is easy to mix and match ingredients based on seasonal availability.
1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
2 cloves garlic, minced
Salt and pepper to taste
1 pound penne, cooked, rinsed, and cooled
4 oz. mozzarella, sliced
3 tablespoons toasted pine nuts
3 tablespoons chopped fresh basil
Approximately 1 cup vinaigrette made with balsamic vinegar

Heat/prepare an outdoor grill.  Slice zucchini, squash, and eggplant into long ½ inch thick “planks.”   Cut tomatoes in half.  Remove stems from mushrooms.  Cut pepper into quarters; discard core and seeds.  Spray veggies with light coating of oil.  Sprinkle with minced garlic; season with salt and pepper.  Grill until lightly charred and barely tender.  Chop and place in large bowl with pasta, cheese, nuts, and basil.  Toss with vinaigrette.  Season with salt and pepper.  6-8 servings.

Late Summer Bruschetta
 (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
2-3 large tomatoes
1 crunchy sweet pepper
1 medium sweet onion
2-3 cloves garlic, minced
Olive oil
Small handful fresh basil, chopped (optional)
Crusty bread (like baguette)
Shredded mozzarella or grated parmesan (optional)
Chop the vegetables into a midsize dice.  Combine with garlic 1-2 tablespoons olive oil, and optional basil.  Slice baguette down the middle and lay the two sides cut side up.  Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using.  Broil bread for several minutes until bread or cheese browns a bit.  Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture.  Makes 4 servings

Mediterranean Salsa
Fresh flavor! This is a great salsa, salad or pita stuffing.

1 medium cucumber, diced
2 large tomatoes, diced
1 medium onion, finely diced
1 jalapeno pepper, finely diced, remove as much of the spicy ribs and seeds as needed
1 bell pepper, diced
1 bunch parsley, finely diced
2/3 cup fresh basil leaves, chopped
2 cloves garlic, pressed
Freshly ground black pepper
2 tablespoons olive oil
½ cup pitted kalamata olives
Juice from 1-2 fresh lemons
Combine all ingredients and toss well.  Let marinate at room temperature for at least 15 minutes.


How about some green bean recipe ideas?  You can use the Chinese Red Noodle Beans in place of any green bean.  Martha Stewart provides inspiration again…
Healthy Green Bean Recipes
Three Bean Salad with Honey Mustard Vinaigrette
If you don’t have watercress or mache on hand (and you won’t, because mache doesn’t grow here when green beans grow), you can use arugula, lettuce, or any other salad green,




Tuesday, August 6, 2013

CSA Harvest Week 13: Glowing Red Tomatoes and Lush, Green Grass

Summer Recipes…
     
There are some very tasty recipes below for these summer veggies.  A large cutting board and a good, sharp chef’s knife is what you need to cut most veggies.  A serrated knife is perfect for slicing tomatoes. 

Around the Farm:
     Yesterday was a perfect day to hitch the tractor to the discs and continue preparing the soil for fall transplants.  Lettuce and scallions are already planted in the garden.  The kale, collards, and Swiss chard plants will have a place in the garden in just a couple of days.  And there are so many seeds to sow including radishes, turnips, beets, carrots, and arugula. 
The tomatoes are glowing with beautiful shades of crimson, scarlet, deep rose, burgundy, and gold.  They are finally ripening- a full month late!  They really are solar powered.  Did you know that tomatoes are close to impossible to grow in the Pacific Northwest because it is too cloudy and cool?
Lush countryside

     The other day William rode his bike up to the Broughton Hospital Reservoir, which is along the Salem side of the South Mountains, and is now a part of the South Mountains State Park.  When he returned, he had realized something that both of us knew, but hadn’t thought or talked about very much…The grass is still so rich and lush in August.  The trees, hillsides, and pastures are all so verdant.  Typically our grass starts to grow slowly and the countryside has more golden and brown colors in it starting in mid June.  There is still even a covering of clover all across the pastures.
 
Hannah in the cucumber patch

Farm Fresh Harvest
Tomatoes- The tomatoes have full ripe flavors since we grow them under the hoophouse, which keeps the rain from watering the flavor down.
Basil- Store your basil in a little glass of water on the kitchen counter.  Basil does not like to be refrigerated.  What a welcome fresh, aromatic bunch of basil.  We won’t have very much basil this year unless the weather dries out a bit.  Make sure to rinse it well before using- the rains are splashing sand on the leaves.  Chop it up and sprinkle it over your summer dishes that include peppers, squash, zucchini, tomatoes, cucumbers.  The flavor is so fresh and aromatic.
Bush Beans-  The same plants are still producing! These tender bean are tender and juicy.  You can eat them raw too since they’re so sweet.  We sauté them in olive oil with some garlic and onion for about 10 minutes.  Then I add a splash of lemon juice and a sprinkle of Parmesan cheese.
Bell peppers- Crunchy!
Summer squash and Zucchini-  We’ve got a beautiful harvest this week.  The green and yellow squashes are called Zephyr and they have a nutty flavor that is somewhere between squash and zucchini.  Zephyr is well known for its unusual appearance and its great taste.
Cucumbers- Cucumbers come in all shapes and sizes.  We grow little mini cucumbers, large crisp American slicers, and delicate slender European cucumbers.
Heirloom garlic
Eggplant-  Our long, slender Asian eggplants are very tender and never bitter.  They cook very quickly.

>>>Check out this photo story about building our tomato hoophouse.<<<

 









Recipes
Sweet Basil, Tomato, and Summer Peach Salsa
1.      Mix equal parts chopped slicing tomatoes and chopped fresh peaches in non-reactive bowl. (no metal bowls, they can make it taste funny) 
2.      Finely chop approximately 4 big leaves of basil or 8 small leaves of basil for every peach that you use.
3.      Measure out approximately ½ teaspoon lime juice for every peach that you use. 
4.     Sprinkle basil and lime juice over tomatoes and peaches. Add salt to taste.  Let salsa rest for at least 15 minutes before serving.
Keeps about 2 days in the fridge.




Greek Style Green Beans
This recipe is a new favorite here at the farm.  The dish does take a while to cook, but requires hardly any attention.

Try this eggplant recipe! At the very least, let it inspire you to find another recipe with eggplant.
Baked Eggplant with Sweet Peppers and Rice
Hearty and comforting, baked eggplants in a casserole are a pleasing late summer dish.

1 eggplant (about 1 or 1.25 pounds, you can use 3-5 long, slender Asian eggplants)
2 tablespoons butter
1 onion, chopped fine
1 large sweet red pepper or 4 small ones, diced
1 cup cooked rice
2 Roma tomatoes, chopped
Oregano,  1 tablespoon dried or 2 tablespoons fresh,  crumbled or chopped
1 bunch parsley, chopped fine
12 basil leaves, chopped
Salt
Freshly ground pepper
1 egg, well beaten
Preheat the oven to 375 F.  Cube the eggplant and steam for 12-15 minutes.  Meanwhile saute the onion and red peppers in the butter until soft.  Gently mix the eggplant, onion, red pepper, rice, and tomatoes, herbs, and egg together. Add salt and pepper to preference.  Spoon into a buttered baking dish and bake for 35-40 minutes.  Add grated Parmesan if you’d like. 
 We like to serve spiced lentils with this dish to provide protein for a balanced meal without meat.

Grilled Summer Vegetable Pasta Salad (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
This great pasta salad recipe can be made with a variety of summer vegetables.  It is easy to mix and match ingredients based on seasonal availability.
1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
2 cloves garlic, minced
Salt and pepper to taste
1 pound penne, cooked, rinsed, and cooled
4 oz. mozzarella, sliced
3 tablespoons toasted pine nuts
3 tablespoons chopped fresh basil
Approximately 1 cup vinaigrette made with balsamic vinegar

Heat/prepare an outdoor grill.  Slice zucchini, squash, and eggplant into long ½ inch thick “planks.”   Cut tomatoes in half.  Remove stems from mushrooms.  Cut pepper into quarters; discard core and seeds.  Spray veggies with light coating of oil.  Sprinkle with minced garlic; season with salt and pepper.  Grill until lightly charred and barely tender.  Chop and place in large bowl with pasta, cheese, nuts, and basil.  Toss with vinaigrette.  Season with salt and pepper.  6-8 servings.

Late Summer Bruschetta
 (from From Asparagus to Zucchini: A guide to Cooking Farm-Fresh Seasonal Produce)
2-3 large tomatoes
1 crunchy sweet pepper
1 medium sweet onion
2-3 cloves garlic, minced
Olive oil
Small handful fresh basil, chopped (optional)
Crusty bread (like baguette)
Shredded mozzarella or grated parmesan (optional)
Chop the vegetables into a midsize dice.  Combine with garlic 1-2 tablespoons olive oil, and optional basil.  Slice baguette down the middle and lay the two sides cut side up.  Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using.  Broil bread for several minutes until bread or cheese browns a bit.  Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture.  Makes 4 servings

Mediterranean Salsa
Fresh flavor! This is a great salsa, salad or pita stuffing.

1 medium cucumber, diced
2 large tomatoes, diced
1 medium onion, finely diced
1 jalapeno pepper, finely diced, remove as much of the spicy ribs and seeds as needed
1 bell pepper, diced
1 bunch parsley, finely diced
2/3 cup fresh basil leaves, chopped
2 cloves garlic, pressed
Freshly ground black pepper
2 tablespoons olive oil
½ cup pitted kalamata olives
Juice from 1-2 fresh lemons
Combine all ingredients and toss well.  Let marinate at room temperature for at least 15 minutes.


How about some green bean recipe ideas? Martha Stewart provides inspiration again…
Healthy Green Bean Recipes
Three Bean Salad with Honey Mustard Vinaigrette
If you don’t have watercress or mache on hand (and you won’t, because mache doesn’t grow here when green beans grow), you can use arugula, lettuce, or any other salad green,