[Ag-eq] Recipes

[dogwood farm]

Hi Tracy,

I'd try the freezer preserves, even though we do the hot processing
for preserves and fruit butters.  It would be faster and you could use
that to your advantage when fruits and berries come in to the local
produce stands and you want to grab them while they are still fresh.

My husband is a huge fan of homemade pestos, even going so far to grow
the majority of his own herbs.  I am not a fan of the pestos that use
really strong herbs, especially cilantro.  I prefer dehydrated
cilantro.  To me, a little cilantro goes a long way.  I have a feeling
that the carrot top pesto would be a bit strong flavor for me,
although my husband would probably like it as long as we cut the
garlic back from 4 cloves to 2 cloves.  He's even just purchased a set
of ice trays for nothing but freezing his homemade pesto.  I really
like the pesto tossed with hot pasta, and diced chicken.

Susan
dogwoodfarm62 at gmail.com
On 6/8/17, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
> I was listening to Better Homes and Gardens on Newsline this morning while
> I
> was eating breakfast, and the June issue has some interesting recipes.  A
> couple are for freezer jam, which sounds totally easy.  Basically, all you
> need is chopped fruit, sugar, and instant pectin.  No endless boiling, or
> pouring boiling liquid.  We don’t eat jam, or I’d definitely give it a try.
> Sure sounds like an easy way to preserve fresh fruit, which I love.
>
> Another recipe was for pesto made with carrot tops.  I had no idea one
> could
> eat carrot tops, but apparently so.  It was half carrot tops, half basil.
> I
> think I will try that.
>
>
>
> We are getting a lot of rain, and it’s been pretty chilly, in the 50’s and
> 60’s, not at all like May-June.  My warm-weather crops are not doing very
> well.  But I did harvest enough kale and mustard greens to use for dinner
> the other day.  I sautéed them, threw in some beans, and mixed that with
> pasta and a bit of pasta sauce.  Good stuff!
>
> Tracy
>
>
>
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