>> Thursday, June 18, 2009
Thanks to everyone who answered my call for seasonal recipes this month!
This will be an ongoing series of posts throughout the year. If you would like to participate, you can:
- Post a recipe on your personal blog, and add the link to the comments of this post.
- Email your recipe to consciousshopperblog [at] gmail [dot] com, and I will include it in the next post.
- Post a recipe on your personal blog, email the link to consciousshopperblog [at] gmail [dot] com, and I will include it in the next post.
What's in season in June/July?
To find out what's in season in your area, you can google "produce availability" and the name of your state, or choose your state on PickYourOwn.org. The latter has to be the worst designed and yet most valuable website I've seen. Anything you want to know about pick-your-own farms and preserving foods can be found there.
If you live in North Carolina, you will likely see the following fruits and vegetables at the farmer's market this month: green beans, blueberries, cabbage, corn, cucumbers, eggplant, leafy greens, lettuce, peaches, green peppers, potatoes, sweet potatoes, squash, strawberries, and watermelon.
I've also found that the farmers are able to push the limits of the seasons pretty well around here by using greenhouses and cold frames.
Late Spring/Early Summer Seasonal Recipes
I really wanted to try this first recipe, but we got to the farmer's market too late in the day to get any strawberries. Strawberry season is petering out around here.
4 egg whites, at room temperature
1/4 tsp salt
1/4 tsp cream of tartar
1 C granulated sugar
4 tsp cornstarch
2 tsp white vinegar
1 tsp vanilla extract
1 c heavy cream, chilled
2 to 3 cups strawberries, sliced and sprinkled with sugar
- Preheat oven to 275F.
- Beat egg whites, salt and cream of tartar together in a bowl until the whites hold a stiff peak. Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy. Beat in the cornstarch, then the vinegar and the vanilla.
- Butter and lightly flour a loose-bottomed 8-inch cake pan (or just a pie pan will do), and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression.
- Bake cake for 1 to 1.25 hours or until meringue is firm and lightly browned. Pavlova will remain moist inside. Cool slightly, unmold, slide onto a serving plate (or leave in pie tin if preferred), and cool completely.
- Whip the cream, and add sugar to desired sweetness. Just before serving, spread the Pavlova with whipped cream and then with the strawberries. Serve immediately.
Frank says this recipe will work with any type of berries. He didn't call it "rumtopf," but I did a little research, and that was the name I discovered. Is that what you call it, Frank?
contributed by Frank
- Fill mason jar with 2 inches of sugar.
- Fill the rest of the way with berries.
- Fill the jar with as much 151 as will fit.
- Seal jar and turn over each month.
- Open and share with your adult friends starting with the Thanksgiving holidays and lasting through New Years.
- To share open the jar pass out the berries for eating, then pass arounf the jar or pour shots or make daiquiris.
Lettuces and greens are my cooking nemesis. I'm always looking for new ways to serve them. When I fed this salad to my boys, First Son said, "You can't put strawberries in a salad!" Yes, you can...
contributed by Conscious Shopper
COST: $0.57 per serving*
1 (3 ounce) package ramen noodles
1 cup chopped walnuts
1/4 cup butter
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon soy sauce
8 cups torn romaine
1/2 cup chopped green onions
2 cups fresh strawberries, sliced
- Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces.
- In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.
- For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.
- Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.
A delicious way to get your kids to eat spinach. When I made this, I left out the sun-dried tomato pesto because I didn't have any (I might have increased the butter to compensate), and I used my homemade pizza crust.
contributed by Conscious Shopper
COST: $1.13 per serving*
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 unbaked pizza crust
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
- Preheat oven according to pizza crust package directions.
- In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
- Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
- Bake according to pizza crust package directions.
We tested out this recipe and really enjoyed it. We don't have a grill, so I roasted the vegetables instead, and I used zucchini instead of asparagus because I got confused when telling my husband what to get at the farmer's market. But it still worked out great!
from Andrea Chesman's 1998 book, The Vegetarian Grill
contributed by Going Green Mama
6 T. olive oil
Juice of one lemon
2 garlic cloves, minced
1 1/2 lb. new potatoes, halved
1 lb. asparagus
12-16 c. salad greens
- Combine olive oil, lemon juice, garlic, salt and pepper. Toss potatoes and asparagus to coat.
- Grill potatoes, turning every 10 minutes or so, about 30 min. Grill asparagus until limp, about 8 min. (Be sure to reserve marinade.)
- Arrange salad greens on plates. Top with grilled asparagus and potatoes. Drizzle remaining marinade on top. Sprinkle with parmesan.
If you try any of these recipes, let me know what you think!
*Note that all prices are estimates based on costs in my area. Your costs may vary.