FIR FOREST HARVEST
Stop by our booth and we will gladly give you suggestions for preparation. Be sure to ask Tom any questions about growing vegetables.
We are totally committed to bringing all of our customers the very best in local natural and sustainble vegetables and fruits.
(*Not Certified Organic)
Quick Green Tomato Pickles
(From The Joy of Pickling by Linda Ziedrich)
2 1/2 lbs. green tomatoes, sliced 3/16 inch thick (about 2 qts. tomato slices)
1 1/2 pounds (about 5 medium) white or yellow onions
1 1/2 tsp mustard seeds
2 T. pickling salt
1/2 c. sugar
2 c. cider vinegar
1. In a large bowl or crock, combine the tomatoes, onions, and mustard seeds. Add salt and mix gently. Let mixture stand for 8 to 12 hrs.
2. Combine the sugar and vinegar, and stir until the sugar has dissolved. Drain the vegetables well, and pack them into a 2 qt. jar. (I used 2 jars as you can see in the pic.)
Pour the sugar vinegar solution over the vegetables. Cap the jar(s) tightly. Let the pickle stand for 24 hrs. or more before serving it.
Store the pickle in a cool, dark place, preferably the refrigerator.
QUICK AND EASY LASAGNA
No cook lasagna noodles
1 jar tomato sauce
1 egg
1 container part skim ricotta or cottage cheese (16 oz)
Vegetables in season from the market
Fresh herbs chopped small
Chop vegetables in small pieces and combine with tomato sauce in a bowl.
In another bowl combine ricotta, fresh herbs and the egg. Mix well.
Layer 1- vegetables with sauce (1/2 of it)
Layer 2- 2 lasagna noodles
Layer 3 - cheese mixture (1/2 of it)
Repeat exactly as above....bake at 350 degrees for about 45 minutes. Let cool in oven.
Rosemary & Onion Red Potatoes
Red potatoes
Rosemary
Onions
Cut potatoes and onions into chunks; put in bag with olive oil and rosemary pieces; shake well. Place on pan sprayed with cooking spray and bake until done. Delicious.
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GOURMET SALAD
iNGREDIENTS: Gourmet Salad Mix, Mixed Greens, Chopped Radishes, Dried Cranberries, Toasted Pecans or Walnuts, Goat Cheese Crumbles, Dressing of your choice
