[Ag-eq] Recipes

[dogwood farm]

Tracy,

I like coriander as well, but fresh cilantro has to be sparingly used
as a topping for me.  I can handle the dried or freeze dried with no
problem.  I also like the spinach and basil or even kale and basil
pestos.  It is also really good spred thin on fresh hot homemade
bread, another specialty of my husband, baking bread.

Susan
dogwoodfarm62 at gmail.com

On 6/9/17, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
> Hi Susan.
> I love pesto, but my husband doesn't, so I don't make it as often as I'd
> like.
> I don't think the carrot top pesto had any garlic, now that I think about
> it.
> I loathe cilantro.  I've heard that some people have a gene that makes
> cilantro taste like soap, and I've definitely got that gene.  I like
> coriander, though, which is cilantro seed.  I've grown coriander, which is
> very easy, but it was harder than I expected to get the seeds really dry so
> they would grind well.
> Tracy
>
>
> -----Original Message-----
> From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of dogwood farm via
> Ag-eq
> Sent: Thursday, June 08, 2017 9:24 AM
> To: Agricultural and Equestrean Division List
> Cc: dogwood farm
> Subject: Re: [Ag-eq] Recipes
>
> 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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