From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.
I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.
We got enough cucumbers this week that this recipe might make sense. I had never even thought about putting cucumbers on the grill until I ran into this recipe at seriouseats.com.
I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.
Jenn Robbins demoed this recipe at the Peachtree Road Farmers Market. A nice change from tomatoes and cucumbers with a vinaigrette.
This simple, simple recipe comes from the ladies of Treehouse Milk. Do you know they do home delivery? Or you can pick up their milk at Freedom and Peachtree Road farmers markets on alternating weeks. Love their products.
I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.
To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.