By this time of year, you might be ready to cook your tomatoes. Try this simple recipe from Cook’s Country magazine.
(2017) Fresh Tomato Sauce
Recipes
(2017) Scalloped Sweet Potatoes
Totally decadent, but a great way to use the giant sweet potato (at least mine was) in today’s box. From chow.com which adapted it from Southern Living. If yours was as big as mine, cut the potato into quarters before slicing. You want pieces that will fit in a muffin cup. Pretty individual servings. Fancy!
(2017) Slow Cooker Sweet Pepper Chicken
Cooler temperatures or not, I’m always in need of new slow cooker recipes. This one’s from newleafwellness.biz.
(2017) Creamed Butternut Squash with Sweet Peppers
They say cool weather is coming. Right? Maybe then we’ll want to try this recipe by Asha Gomez of The Spice Table and Spice Road Chicken as demonstrated at the Peachtree Road Farmers Market.
(2017) Apple Shrub
Are you a fan of shrubs? We are crazy about them at my house. This apple shrub recipes came from allrecipes.com. A friend on Orcas Island where they have more fruit trees per household than any other place I’ve been swears by this recipe to help use up the bounty from her backyard apple tree. Extra delicious with local ginger, of course.
(2017) Herbed Fromage Blanc with Peppers
Brandon Dienger of Restaurant Eugene demoed this recipe at last week’s Peachtree Road Farmers Market. Cut those peppers into wedges and then top with these herbed cheese.
He made it with Woodsman and Wife fromage blanc, but it would be just as delicious with Decimal Place chevre, or any soft cheese you prefer.
(2017) Sweet Potato and Greens Stir Fry
This is adapted from another recipe from Paolo. She used bok choy in her recipe, and we’ve adapted it for what’s in today’s box. I haven’t tried all the peppers to see if any are slightly hot. Maybe you still have a jalapeno from weeks past?
(2017) Apple Pancakes
Did you see this recipe from Paola Villafane with the Decatur Farmers Market? She does a demo at the market each Wednesday evening.
(2017) Storing Jalapenos in Brine
This idea works with any hot peppers. Sometimes more than one jalapeno is overwhelming for folks, so store these away and they’ll be good for use in the next few months. It’s a nice idea to store them in a salt water brine rather than in pickled (with vinegar) form. The idea came from Cook’s Country magazine.
(2017) Gluten-Free Apple Cupcakes
From a new site I’ve discovered, thealmondeater.com. We don’t particularly eat gluten-free at our house, we’re pretty omnivorous, but I am now keeping almond flour on hand to try out recipes like these. One nice thing about this recipe is – no mixer required.