Summer is heating up. We can feel it in our offices and cars, and a lucky escape to the beach! The weekend will be full of friends and family and hopefully some delicious local food! Here are a few ideas for the fresh produce coming out of our gardens and farms.
Share some of your favorite 4th of July recipes at the bottom!
Strawberry Pie
Blend in saucepan
1 cup sugar
3 Tbs cornstarch
Add and Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
1 cup strawberries (mashed)
1/2 cup orange juice or water
Stir in and cool
2 Tbs lemon juice
When cooked fruit is cool gently fold in additional strawberries (or blueberries for a festive flair!) and pour into crust.
4-6 cups whole strawberries
9 inch pie crust (graham cracker or pastry)
Chill for 3 hours.
Add some whipped cream and blueberries on top of the colorful strawberries for an Independence Day delight!
Great Green Vegetable Pasta
Stir together in a bowl and set aside: (for smooth texture, pureé)
1 cup cottage cheese
1/3 cup Parmesan cheese
1 clove garlic (minced)
2 Tbs fresh basil (chopped)
2 Tbs fresh parsley (chopped)
1/2 tsp Salt
In large soup pot of boiling water, start cooking according to package directions:
12 oz fusilli linguini or spaghetti (really any kind of pasta you would like!)
Beginning 6 minutes before pasta is done, add in following order with 2-3 minutes between additions:
2 cups broccoli florets
2 cups zucchini (sliced) + 1 cup green beans
1 cup peas + 1/4 cup green onions (chopped)
Drain well and return to soup pot
Toss with pasta and vegetables until melted
1-2 Tbs extra virgin olive oil
Add cottage cheese mixture, toss gently to coat. Serve immediately sprinkled with freshly grated Parmesan cheese and freshly ground pepper. Add some tomato slices for a colorful garnish!
Wishing you a happy and safe holiday weekend!
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