This martini recipe came from the folks at East Atlanta Village Farmers Market. It’s from food blog Glue & Glitter. The original recipe called for watermelon, but it would work with any melon that came in your box. I got watermelon, I know there were other varieties as well.
A quick recipe from Prevention magazine.
Ever thought you’d like to make your own sausage? Try this recipe. No shallot? Use one of the sweet onions you got in a past box.
The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.
In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.
Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.
Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
This recipe came from Organic Gardening.
Susan Puckett published this recipe in Atlanta magazine. Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens.
Sometimes we forget that grits are a great vehicle for lots of flavors. Cheese is a natural – but how about adding chiles? If you have fresh peppers, use those. Or use those delicious canned chopped green chiles as the recipe calls for. It’s from Prevention.
Pine Street Market entered this dish in the 2012 Market Mashup at the Peachtree Road Farmers Market. It’s sort of fun that it doesn’t include any of their own ingredients.
You might not need this recipe with the first sweet, sweet cherry tomatoes of the season, but if you end up with a bounty of cherry tomatoes – this is a great way to use them up.
I cannot remember where I got this recipe but it’s delicious with goat cheese. Or over ice cream. Yes!
Pectin is sold with canning supplies in small Jello-size boxes with brand names like Sure-Jell, but also in store brands. I think Ball maybe is now also selling a small “bulk” container so you can just spoon out a teaspoon or so rather than using a whole box to make a batch of jams. Great for small batch preserving.