Great Recipes for Your Fresh Produce
Beans
Beans, beans, beans the wonderful fruit! The more you eat…the more you errr….well, nevermind.
We grow and sell two kind of beans: Wax or yellow beans and green beans. The fresher the bean, the easier it snaps when bent.
Green beans can be chopped and added to a fresh salad or lightly steamed and served with butter and seasonings.
Canning:
You should do a bushel of beans at a time. Doing less than this just isn’t worth it. Snap or cut ends. Prepare jars (wash and sterilize) and lids. Wash beans, pack into hot jars, add ½ teaspoon of canning salt to each jar, then cover with boiling distilled water—using tap water may cause discoloration. Leave ½ to 1 inch headspace in jar. Put lids and rings on jars, tighten. Process 55 minutes in pressure canner at 10-15 lbs pressure. Remove and let cool.
Freezing:
Freezing is great if you’re doing a small amount or if you don’t have access to a pressure canner. Prepare the beans in the same manner you would for canning. Blanch beans in distilled water for 30 seconds to 1 minute. Plunge into ice water immediately. Pack into freezer bags or containers. Put in freezer.
Beans, beans, beans the wonderful fruit! The more you eat…the more you errr….well, nevermind.
We grow and sell two kind of beans: Wax or yellow beans and green beans. The fresher the bean, the easier it snaps when bent.
Green beans can be chopped and added to a fresh salad or lightly steamed and served with butter and seasonings.
Canning:
You should do a bushel of beans at a time. Doing less than this just isn’t worth it. Snap or cut ends. Prepare jars (wash and sterilize) and lids. Wash beans, pack into hot jars, add ½ teaspoon of canning salt to each jar, then cover with boiling distilled water—using tap water may cause discoloration. Leave ½ to 1 inch headspace in jar. Put lids and rings on jars, tighten. Process 55 minutes in pressure canner at 10-15 lbs pressure. Remove and let cool.
Freezing:
Freezing is great if you’re doing a small amount or if you don’t have access to a pressure canner. Prepare the beans in the same manner you would for canning. Blanch beans in distilled water for 30 seconds to 1 minute. Plunge into ice water immediately. Pack into freezer bags or containers. Put in freezer.
Beans, beans, beans the wonderful fruit! The more you eat…the more you errr….well, nevermind.
We grow and sell two kind of beans: Wax or yellow beans and green beans. The fresher the bean, the easier it snaps when bent.
Green beans can be chopped and added to a fresh salad or lightly steamed and served with butter and seasonings.
Canning:
You should do a bushel of beans at a time. Doing less than this just isn’t worth it. Snap or cut ends. Prepare jars (wash and sterilize) and lids. Wash beans, pack into hot jars, add ½ teaspoon of canning salt to each jar, then cover with boiling distilled water—using tap water may cause discoloration. Leave ½ to 1 inch headspace in jar. Put lids and rings on jars, tighten. Process 55 minutes in pressure canner at 10-15 lbs pressure. Remove and let cool.
Freezing:
Freezing is great if you’re doing a small amount or if you don’t have access to a pressure canner. Prepare the beans in the same manner you would for canning. Blanch beans in distilled water for 30 seconds to 1 minute. Plunge into ice water immediately. Pack into freezer bags or containers. Put in freezer.
Beets
Cabbage
Carrots
Corn
Cucumbers
Kohlarabi
Kohlarabi are a unique octopus looking vegetable. They are kind of a mix between a radish and turnip. For those from the midwest, these were common in the garden.
One of the most common ways to eat kohlarabi is to peel the green skin off, slice it and eat it raw. During the season, I always keep a few sliced in the fridge for a nice, healthy snack.
Since I've never cooked them, I'll provide you links to recipes that show you how to cook this delicious treat!
Main Dish
Potatoes (Purple)
Purple potatoes are one of the oddest things that people see at our markets. They range in size from pretty small to medium. And yes, they cook up purple! Guaranteed to make your dinner party the talk of the neighborhood.
Purple potatoes are great as mashed. Cook them the same way you do new potatoes or red potatoes. When you mash them, however, you'll want to add a little extra milk or cream, as they are extremely dense.
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