It's still shorts weather, but the tomatoes are starting to finish out, and apples are coming in. Visions of pumpkin spice, and apple pies and cider invade our daydreams. Now is the time to make use of the last of th CSA summer crops and get prepared for the cooler weather crops coming in!
Use up those beautiful peppers, peaches, and tomatoes, and get ready for diakon, fennel, cabbage, and salad turnips!
Why not blend the gorgeous peppers into a luscious sauce?
This romesco sauce recipe is a bright red, zingy Spanish condiment with loads of flavor! Serve with roasted vegetables, fish, and more.
How about Pickled Peppers?
A great way to keep those peppers on hand to top meals with for zesty salads, samdwhices, charcuterie boards, you name it! Make this in no time and be amazed how fast they go!
Don't forget the Fajita!
No special recipe here - just slice some peppers and onions, and either throw them into italian sausage and potatoes, or spice them mexican style and put over refried beans and protein of choice, on a corn or wheat tortilla!
Watch the smiles!
Don't skip out on this humble radish. It's delicious and versatile! And soooooo good for you.
JAPANESE DAIKON NIMONO (SIMMERED DAIKON)
Cook daikon and atsuage (deep fried tofu) slowly in a pot and enjoy this daikon nimono recipe. It's flavorful, tender and so easy to break with chopsticks.
Are you looking for a tasty side dish with Japanese daikon radish? This fried daikon is crispy outside with a soft juicy inside that you can't resist!
Can't wait to make these!!!
Stuff, it, use it to make sauerkraut, braise it, throw into soups, you name it!
But why not enjoy fresh in a salad?
Cabbage Crunch Salad
Our very own Marianne Wagner shared this recipe - she tried it and loved it!
Don't skip out on this lovely veggie! Try this delightful healthy and tasty salad!
White Salad Turnips with Avocado and Candied Pecans
Peaches... and fennel?
What a gorgeous late summer combination to use those succulent peaches and fresh fennel!
Late Summer Soup
I call this soup "clamless chowder", as it has a delicious taste reminiscent of the red clam chowder, but waaaaay better. It's really a twist I have made on a ribolita soup recipe from years ago.
The best part is there is no rules - use that end of summer bounty!
Recipe by yours truly!
Late summer soup:
1 onion, diced
4 cloves garlic, minced
1-2 stalks celery, diced
2 small or one large carrot, diced
2 small or one large zuchinni or yellow squash, diced
1 large or a few small potatoes, cut into bite sized chunks
Bell pepper, diced (optional)
1-2 ears of corn, kernels scraped off the cob (optional but heck yeah)
cabbage, kale or spinach, thinly sliced - a few cups
(optional - I like cabbage the most but they are all so good)
28 oz can of diced tomatoes or a quart of puree (or a quart of fresh diced tomatoes)
Quart of veggie broth
1 can of canellini or chick peas, rinsed and drained
1 tbsp each of fresh minced marjoram, oregano, basil, or a combination - or 1 tsp each dried. Or just do it to taste, that's more or less what i do!
Salt, pepper and crushed red pepper to taste
Throw all the veggies except the cabbage, kale or spinach into a pot with some olive oil.
saute until a little soft - about 5-10 minutes.
Add the tomatoes, broth and spices and salt to taste
Bring to a boil and simmer until potatoes are cooked through and it tastes amazing!
Top with some fresh grated parmesan cheese if you have it, and a nice slice of baguette for a full and hearty meal!
As always, if you have some favorite recipes to share, email me at Collyo75@gmail.com and I will share them in the blogs!
Eat the rainbow in excellent health!
Until next time,