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Garden Cooking

April 19, 2012

Whether you have a garden or buy at a farmers market, or maybe you have a CSA share or a generous neighbor – a bounty of produce isn’t helpful if you’re not sure what to do with it!

Here are a few ideas to get you started!

Zucchini Rice

2 cups sliced zucchini

1/2 cup cooked rice

1/4 cup eached diced onion and parsley

1 clove of garlic, grated

1 1/2 teaspoon salt

3/4 cup boiling water

3 beaten eggs

1/2 cup milk

1 cup grated Cheddar cheese

Combine zucchini, rice, onion and parsley; add garlic and salt, then place the mixture in a pan and add water. Bring to boil, then lower heat and cook for 15 minutes, covered. Add eggs, milk and cheese, then pour into 8×8″ pan. Bake at 350 for 30 minutes until set.

Basic turnips

Remove tops, reserving greens. Slice or dice. Boil 15-20 minutes, add a little salt and pepper, butter. You may mash them with cream and nutmeg, or add a little minced onion or chives and a dash of Worcestershire sauce.Another possibility is slicing them, and saute in a little butter, sprinkle lightly with sugar or honey to glaze them.

Mexican Tossed Salad

3 cups fresh lettuce

1/2 cup fresh spinach

2 radishes, sliced

1 tomato, chopped

1 small purple onion, chopped

1 jalapeno pepper, sliced (or use small sweet pepper for milder taste)

1/2 cup shredded cheese

1 teaspoon cilantro

Combine all in large bowl and toss gently. In small bowl combine a cup of chunky salsa and two Tablespoons sour cream. Top salad with dressing just before serving. Makes 4 salads.

Fresh from the garden taste…nothing quite like it!

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