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Apples contain abundant amounts of the flavonoid quercetin, which appears to help prevent the growth of prostate cancer cells, reduce the incidence of lung cancer and contribute to improved lung function.
Scientists have identified about 7,500 different kinds of apples around the world.
An apple is more than 80% water. They also contain a lot of air; that’s why fresh apples float.
HARVEST APPLE CAKE
1 tsp. salt |
1 tsp. nutmeg |
Mix apples, sugar and nuts together and let stand one hour or longer. Mix other ingredients together and add to apple mixture. Put in greased tube pan and bake at 350 degrees for one hour or until done. Let cake cool completely before removing from pan.
Note: You can “dice” the apples with a food processor, using the shredding blade.
June King of Flagstaff, Arizona
DUTCH APPLE CAKE
2 c. flour |
4 tsp. baking powder |
In large bowl, sift flour with baking powder, ¼ cup sugar and salt. With a pastry blender or two knives using short cutting action cut in shortening until mixture resembles coarse corn meal. Combine milk and egg; add to flour mixture and stir just until blended; set mixture aside. Peel, core, quarter, and slice apples (about 4 slices per quarter). Spread batter in greased pan. Arrange apple slices in rows or a pattern on top of batter, pressing apples lightly into batter and keeping apple slices upright rather than flat. Mix ½ cup sugar with cinnamon and sprinkle mixture evenly over apple slices. Bake in preheated 375 degree oven until cake is set in center, about 40 minutes. Serves 8.
Elizabeth James
SLOW COOKER BAKED APPLE PUDDING
Serve hot with cream, ice cream or whipped cream.
By Karla Jones Seidita, Home Economist, Serves 6-8
1½ cups biscuit mix (like Bisquick - divided) |
2 eggs (½ cup) |
Grease the inside of your slow cooker with the butter wrapper or lightly mist it with cooking spray.
In a small bowl, use your fingers to combine 1 cup biscuit mix, brown sugar and 3 tablespoons butter making a crumbly mixture. Set aside.
In a large bowl, whisk together milk, white sugar, eggs, spices, remaining 2 tablespoons butter and biscuit mix. Stir in apples to coat. Pour mixture into greased slow cooker. Sprinkle crumb mixture over top. Cover slow cooker. Cook on low 7 to 8 hours.
Karla's tips:
The slow cooker used to test this recipe was 7 inches round X 5 1/4 inches deep. Cooker was not preheated.
Cooking on high is not recommended. Refrigerate leftovers and microwave to reheat.
No nutmeg or all spice in your spice rack? Omit them and use 2 1/2 teaspoons cinnamon or apple pie spice instead.
For more visit www.CheesecakeFarms.com
APPLE CAKE
1 cup butter |
1 teaspoon salt |
Cream together butter and sugar. Beat in eggs. Add flour, baking soda and powder, salt and cinnamon, beating well after each addition. Stir in apples, nuts and morsels. Mixture will be very thick. Press mixture into a greased 9-inch by 13-inch baking pan. Bake at 350 degrees for 1 hour.
— Recipe courtesy of the Virginia Apple Grower's Association
WILLIAMSBURG CREAM CHEESE TORTE
Crust:
1½ sticks margarine softened |
½ teaspoon vanilla |
Cream margarine and sugar. Add vanilla and flour. Pat onto bottom and up 1-inch sides of 9-inch spring form pan.
Filling:
12 ounces cream cheese, softened |
1 egg |
Combine all ingredients, spread over crust.
Topping:
1 quart baking apples, peeled, sliced |
1 teaspoon cinnamon |
Combine topping ingredients. Arrange mixture on top of cheese mixture. Sprinkle with 6 tablespoons. slivered or sliced almonds. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees and bake 25 minutes longer. Cool completely.
— Recipe courtesy of the Virginia Apple Grower's Association
GOLDEN APPLE STUFFED FILLETS
1 cup grated, peeled Golden Delicious apple |
2 tablespoon fresh lemon juice |
Heat oven to 400 degrees; lightly oil small roasting pan. In medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper and thyme; mix well. Spread apple mixture evenly over length of fillets; carefully roll up. Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled fillets; cover with aluminum foil and bake 10 to 15 minutes, or until fish is opaque and barely flakes. Serve. Makes 4 servings.
Microwave version: Prepare apple stuffing mixture and roll up fillets as above. Place stuffed fillets, seam side down, in oiled microwave-safe dish. Pour broth over rolled fillets; cover with waxed paper and microwave on HIGH 5 minutes or until fish is opaque and barely flakes. (If microwave does not have carousel, rotate dish halfway through cooking.)
— Recipe courtesy of the Virginia Apple Grower's Association
SLOW COOKED APPLE BUTTER
12 cups chopped, unpeeled apples |
¾ cup apple cider |
Combine apples and cider in slow cooker. Cover and cook on low 8 hours or until apples are soft. Puree in food sieve or food mill. Return mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours. For a thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally. Store in refrigerator or pour hot apple butter into hot canning jars, leaving a quarter inch headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.
— Recipe courtesy of the Virginia Apple Grower's Association
NO SUGAR ADDED APPLE PIE
For more visit www.CheesecakeFarms.com
Not a smidgeon of added sugar (or artificial sweetener either)in this little gem but it's plenty sweet. The natural sweetness comes from using sweet apples. The apple juice or apple cider just makes the filling.
Are you going to be surprised! Makes one (10 inch) pie.
12 (4 inch) red or yellow delicious apples (peeled, cored and coarsely chopped - about 10 cups) |
1 tablespoon butter |
Position oven rack so pie will bake in lower third. Preheat oven to 400 degrees.
Line pie pan with bottom crust. Fill with apples, raisins and nuts.
In a small sauce pan, heat juice, butter, tapioca and vanilla until butter melts. Pour over apples in crust. Top with second crust. Crimp edges. Cut a steam hole in the center of the pie.
Bake in preheated oven 50 minutes or until crust is browned and apples are tender. Cool completely before cutting so the juice thickens. Cutting too soon results in a watery pie.
Related to onions and garlic, asparagus was used for medicinal purposes by ancient Greeks and Romans to relieve toothaches and prevent bee stings.
Low in calories and sodium, green asparagus contains vitamin C and folacin, as well as moderate amounts of vitamins A, and E, potassium, small amounts of iron and a substantial amount of fiber.
CRÈME OF FRESH ASPARAGUS SOUP
By Karla Jones Seidita, Home Economist Serves 2-4
Use thick spears for this recipe. They have more asparagus taste than the delicate pencil thin type.
½ lb fresh asparagus spears |
1 cup light cream or half & half |
Cut asparagus into random ½ inch pieces. Put into a medium pot with water. Cover. Bring to a boil. Reduce heat to simmer. Cook asparagus till very soft - about 25 minutes according to thickness. Cool mixture until easy to handle, then purée. Pour mixture thru a sieve. Discard solids. Return puréed asparagus to pot. Place pot on low heat. Stir cornstarch into cream (or half and half) then whisk into asparagus. Cook, whisking until mixture begins to bubble around edges, starts to boil and has thickened slightly. Remove from heat. Add salt and pepper to taste. Serve hot or chill and serve cold.
LEMON ROASTED ASPARAGUS
By Karla Jones Seidita, Home Economist Serves 2-4
High heat and a few minutes in the oven are all that's required for great asparagus taste.
Pan size doesn't matter but an 11 X 15 inch pan with sides no taller than 1 inch works well.
1 pound fresh asparagus spears |
Zest and juice from 1 lemon (no white pith) |
Position oven rack so asparagus will roast in center. Preheat to 475 degrees.
Coat pan with baking spray. Cut asparagus so spears are even and all the same length. Toss with butter or oil. Arrange coated spears in a single layer in prepared pan. Roast 5 minutes. Turn spears over (a pan cake turner works well) and roast until tender - about 5 minutes more according to thickness. Arrange roasted asparagus on serving platter. Sprinkle with lemon juice, zest and salt (if desired).
Karla's tip: Got leftovers?
Toss cold, roasted asparagus into a salad.
Purée leftovers spears with some cream and vegetable or chicken broth. Serve hot or cold as a yummy soup.
THAI COCONUT ASPARAGUS
By Karla Jones Seidita, Home Economist Serves 4
A yummy side dish that easily becomes a main dish when you toss in some shrimp or tofu. Makes a great sauce to spoon over an omelet, too.
Preparation and cooking time - 10 minutes plus extra to cook rice.
1 cup raw jasmine rice (See Karla's tips #1) |
¼ cup orange juice |
Cook rice according to package directions. Keep warm.
Toast coconut in the microwave (See Karla's tips #3). Set aside.
In a large frying pan over low heat, whisk together coconut milk, orange juice and curry paste. Stir in asparagus and bring to a boil. Cook, uncovered, whisking occasionally, until mixture is reduced by 1/3 and asparagus is tender but still green - about 5 minutes according to thickness of the asparagus. Spoon over cooked rice and sprinkle with coconut for serving.
Karla's tips
1: For authentic taste use jasmine rice (it has a more rice-y taste) but any brown or white rice will do nicely.
2: "Pataks" is a nationally available brand of red curry paste that's found in upscale grocery stores everywhere. Look for it in the international food or gourmet section. You'll find coconut milk there, too.
3: Toasting coconut in the microwave is not hard but it's a little different than toasting it in the oven. In the microwave, the coconut will brown in spots rather than uniformly. When the spots are a nice golden color, stop microwaving and quickly stir to distribute the browned bits. More browning will occur without additional microwaving. This is a good method to use when you only need a little coconut or don't want to heat up the oven.
Blueberries are high in antioxidants, contain both antibacterial and antiviral compounds, and have a reputation for fighting infections.
Choose deeply colored blueberries with a natural powdery bloom for the best flavor.
American colonists made gray paint out of blueberry skins boiled with milk.
RED, WHITE AND BLUE BERRY ROLL
2 9” prepared pie crusts, defrosted |
2/3 – 3/4 cup granulated sugar, divided |
Butter the bottom and sides of a 11x14” baking dish, or spray with nonstick cooking spray. Defrost crusts until malleable; remove from pans. Place on surface dusted with powdered sugar. Re-form crusts into one 11x16” rectangle; place in the middle of the baking dish. Reserve ¼ cup berries for topping; mix raspberries and blueberries with 1/3-1/2 cup granulated sugar (depending on sweetness of fruit), cornstarch and cinnamon. Spread berry mixture in center of crust. Fold sides of crust into middle; pinch closed down the center and at top and bottom. Sprinkle crust with remaining granulated sugar, dot with remaining butter and top with reserved berries. Bake at 375 degrees F for 45 minutes or until golden brown. Serve hot with vanilla ice cream or frozen yogurt.
Yield: 6 servings
One cup of cantaloupe provides 103.2% of the daily value for vitamin A, an important nutrient for maintaining good vision.
Cantaloupes got their name from the Italian village of Cantaloupe where they were first cultivated around 1700. However, what Americans call a cantaloupe is actually a muskmelon.
FRUIT AND FLOWER RINGS WITH MINTED YOGURT DRESSING
1 medium cantaloupe |
2 medium peaches, peeled, seeded and sliced |
Cut the cantaloupe into 4 rings; carefully remove seeds and rind by cutting around the inside and outside of the rings. Place each ring on a salad plate. Top with watermelon chunks, then peach and nectarine slices; top with berries. Chill well. Drizzle dressing over each salad just before serving. Arrange 3 nasturtium flowers and leaves around each ring.
DRESSING
1 8-ounce container of low fat or non-fat vanilla yogurt
1 teaspoon mint leaves, finely chopped and crushed
Stir mint leaves into yogurt, mixing well. Chill until ready to serve.
Yield: 4 servings
Because of its high fiber content, whole grain corn aids bowel health and can help reduce blood LDL cholesterol levels, which are a risk factor for cardiovascular disease.
Corn silk is the thread that extends from each kernel out of the husk at the end of the ear. Each silk needs to be pollinated to produce a kernel of corn.
CRAB AND CORN TART
Recipe by Chef John Maxwell
Servings: 6
8 ounces crab — Lump meat only |
1 cup corn niblets |
Pick the crab free of any shell or cartilage. Gently combine the crab, corn and chives.
Beat the eggs and add the cream and sherry Butter six ramekin molds and line them with the prosciutto. Divide the crab mixture evenly between the molds and fill each with the cream and egg mixture.
Bake at 350 degrees F. for about 30 minutes or until the top is slightly browned and the custard is set. Cool slightly and unmold for service.
Per Serving (excluding unknown items): 396 Calories; 35g Fat (79.5% calories from fat); 17g Protein; 3g Carbohydrate; trace Dietary Fiber; 304mg Cholesterol; 569mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat.
Compared to citrus fruits, green peppers have twice the amount of vitamin C per pound. Red bell peppers have triple the vitamin C in the green varieties and are also a good source of beta carotene.
All sweet bell peppers start out green and change to their ultimate color as they ripen. Depending on the variety and stage of ripeness, colors of sweet bell peppers can range from green, orange, yellow and red, to ivory, brown, purple, or even black.
VIRGINIA IS FOR VEGGIE-LOVERS’ PIZZA SLICES
1 small green pepper, chopped |
2 medium tomatoes, chopped |
Preheat oven to 375 degrees F. Mix pepper, squash and onion in microwave-safe dish. Cover (leaving small opening for steam to escape) and microwave on high for approximately 2 minutes, or until barely crisp. Drain vegetables. Spray cookie sheet with non-stick cooking spray. Unroll crescent dough, separating into triangles; arrange triangles on cookie sheet. Spread each triangle with pizza sauce. Top with cooked vegetables as well as tomatoes and corn; sprinkle with cheese and oregano. Bake 15 – 18 minutes or until edges are golden brown. Makes 8 servings.
Peaches are a good source of beta carotene which helps build a strong immune system.
Peaches are actually members of the rose family. They were originally cultivated in China and revered as a symbol of longevity. They are sometimes called the Persian apple because they came to Europe, and eventually to the New World, via Persia.
PEACH FRITTERS
Recipe by Chef John Maxwell
Servings: 10
6 peaches — peeled and seeded |
½ teaspoon salt |
Cut the peaches into 1 inch thick wedges. Combine the sugar, brandy and cinnamon. Add the peaches and toss to coat.
Combine the baking powder, flour and salt. Whisk together the egg yolks and milk and stir into the dry ingredients. Stir in the butter.
Whip the egg whites into soft peaks and fold them into the batter. Dip the peaches into the batter and fry them in hot oil until browned.
Per Serving (excluding unknown items): 198 Calories; 4.3g Fat (21.0% calories from fat); 4.6g Protein; 31.4g Carbohydrate; 1.9g Dietary Fiber; 46.9mg Cholesterol; 202.4mg Sodium. Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 4 Fruit; 1 Non-Fat Milk; 7 Fat; 4 1/2 Other Carbohydrates.
Peanuts are a nutrition powerhouse. One ounce provides 15 percent of the Daily Value of protein along with nearly half of the 13 vitamins necessary for the body’s growth and one-third of the minerals.
Cholesterol-free peanuts are also a good source of folate, which can help prevent certain birth defects and may aid in decreasing stroke and coronary disease among the elderly.
PEANUT SOUP
2 Tablespoons butter |
½ cup peanut butter |
Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and simmer for about 30 minutes. Remover from heat, strain broth. Stir peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
Yield: 6 servings
When colonists landed in the New World, they saw that Native Americans used pumpkins as a staple in their diets and the newcomers quickly put the colorful squash on their own dinner tables as a side dish, soup, dessert and even beer.
Pumpkins are a nutritious source of beta-carotene, potassium and vitamin C; an adaptable ingredient in tasty fare from soups and stews to breads and pies; and a decorative element that adds bold color and unique form to front porches and mantle pieces.
APPLE PUMPKIN MUFFINS
2½ c. flour |
½ tsp. nutmeg |
In large bowl combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 30 to 35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Makes 18 muffins.
Cordelia Higgins, Crewe, Virginia
PUMPKIN CRANBERRY BREAD
2¼ c. flour |
2 c. sugar |
Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake in preheated 350 degree oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely. Makes 2 loaves.
Cordelia Higgins, Crewe, Virginia
PUMPKIN YULE LOG
3 eggs |
1 tsp. baking soda
|
Beat eggs for 5 minutes until fluffy. Add sugar and beat until stiff. Add pumpkin. Mix dry ingredients and fold in egg mixture. Grease a 15 x 10-inch jelly roll pan and line with wax paper. Pour batter into pan and bake at 375 degrees for 12 to 15 minutes. When done, turn out cake onto a dish towel and peel off wax paper. Sprinkle confectioners’ sugar onto cake and roll in towel and let cool. When cool, unroll and ice. Roll back up and refrigerate.
Hedy Thomas, Farmville, Virginia
Raspberries contain lutein, an antioxidant which has been linked to the promotion of healthy skin and reducing the risk of macular degeneration. Lutein also filters blue wavelengths of light which are believed to induce damage in the eyes and skin.
Members of the rose family, raspberries are typically red-pink in color, but actually come in a range of colors including black, purple, orange, yellow and white.
RASPBERRY SMOOTHIE
1½ cups fresh raspberries
1½ cups milk
1 cup low fat vanilla yogurt
Place all ingredients in a blender. Blend for 30 seconds. Serve in chilled glasses. Freeze remainder in ice pop forms to enjoy later. Makes 4 servings.
Potatoes are a good source of potassium, which is more abundant just under the skin so eating the skin is a nutritious bonus. They also contain vitamin C, calcium, iron, and phosphorus. Water makes up as much as 80 percent of the weight of a potato.
By bringing water to a boil before adding the potatoes, you reduce the cooking time and help preserve vitamin C.
FRESH VEGETABLE CASSEROLE
3 medium potatoes, cut into ½ inch cubes |
¼ cup chopped fresh parsley |
Preheat oven to 350° F. Toss all ingredients in 2- to 3-quart baking dish. Cover with aluminum foil. Bake in oven about 1 hour, mixing twice, until potatoes are tender.
(Makes 8 servings)
HURRY UP SWEET POTATO BISCUITS
Best eaten hot out of the oven. Isn't everything? An by the way, these are practically fat free but don't let that scare you away from these yummy treats!
Makes 12-16 (3 inch) rolled biscuits
2 cups self rising flour (see tip below) |
|
Position oven rack so biscuits will bake in center. Preheat oven to 400 degrees. Line cookie sheet with baking parchment or coat with baking spray.
Using a hand held potato masher, blend self rising flour, sugar, butter and mashed sweet potatoes together. Stir in butter milk just to combine. Do not over mix.
Pour dough onto lightly floured surface. Using floured hands, bring dough together kneading lightly (2 or 3 times) until it comes together and is not very sticky. (It should still be a little sticky but manageable. I know that's vague but if you over work the dough, your biscuits will be flat and rubbery.)
Pat dough (don't try to roll it out) into a 3/4 inch thick circle. Cut biscuits using a 3 inch cutter. Place 2 inches apart in prepared cookie sheet.
Bake in preheated oven 25 to 30 minutes or until nicely browned on bottoms. Tops won't brown much. Don't open oven door during baking.
Baker's Tips
1. Cook books will tell you that you can add baking powder and salt to all purpose flour and it's the same as self rising flour. Don't believe it. For biscuits, every great southern cook knows the flour must be self rising.
Look for it in the baking aisle of grocery stores everywhere.
2. To cook a fresh sweet potato, wash it under running tap water and drain. Don't peel. Pierce skin 2 or 3 times with a fork. Microwave till soft - 8 to 20 minutes depending on the size of the potato. Don't overcook or the potato will explode and make a horrible mess. Cool. Remove peel and discard. Mash.
3. For canned sweet potatoes, use 1 (29 oz) can or 2 (15 oz) cans. Either syrup or water pack is OK. Don't use sweet potato pie filling. Open cans, pour off liquid and discard. Rinse potatoes under tepid running tap water. Drain. Mash then measure.
4. Use an old fashioned, hand held potato masher so potatoes are thick and not overly mashed. Don't use the food processor or blender.
5. To measure lightly pile mashed sweet potatoes into measuring cup.
COLD WEATHER SALADS PUT GOOD HEALTH ON YOUR PLATE
By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com
Summer is gone and so are the garden fresh greens, cucumbers and tomatoes we enjoyed as salads.
But don't worry, there's a seasonal abundance of healthfully delicious, winter greens and veggies ready to take their place. And just about any thing you serve as a vegetable side dish can find it's way into a salad. Experiment!
Cold season salads are easy on the budget plus they're an environmentally responsible alternative to the high cost of out of season, out of region, hot house grown greens, tomatoes and lettuce.
APPLE, CRANBERRY AND PECAN SWEET POTATO SALAD
Fabulous with crab cakes, fried fish, barbeque and hot turkey sandwiches.
Serves 2-4
3 (3 inch in diameter) apples (any eating variety - peeled, seeded and coarsely chopped - about 1½cups) |
¼ cup pecan halves and pieces |
Toss apples with lemon juice. Set aside.
Put potatoes into a large pot. Add enough water so it comes to one inch above the top of the potatoes. Partially cover pot and bring to a boil on high. Reduce heat to simmer and cook till potatoes are tender when pierced with a knife - about 8 minutes. Do not over cook or potatoes will mash.
Remove from heat and drain. Rinse with cool tap water. Drain well.
Combine remaining ingredients. Fold gently into cooked potatoes (a rubber spatula works well). Chill.
MARINATED MUSHROOMS
Whole, mini mushrooms makes this salad even quicker.
Serves 2-4
4-6 (2 inch) fresh, raw mushrooms (cut into ¼ inch thick slices - about 2 cups) |
¼ cup vinaigrette or Italian salad dressing (or to taste) |
Toss mushrooms with lemon juice. Let sit one minute. Toss with dressing. Marinate at least ½ hour before serving. Longer is better.
FRESH PEARS AND GORGONZOLA
Stilton and blue cheese are equally yummy with seasonal pears. In a pinch, canned pears can be substituted.
Serves 2-4
2 (3 inch in diameter) ripe, fresh pears (any variety - peeled, seeded and cut in half length wise) |
2 oz gorgonzola |
Toss pears with lemon juice. Let sit 1 minute. So pears will sit on plate without wobbling, slice a very thin piece from the rounded side of each half. Chop the pieces and place into the empty seed cavities. Arrange pears on serving dish, seed cavity up. Dollop mayonnaise or cooked salad dressing into seed cavities and sprinkle crumbled cheese over top. Sprinkle with nuts or seeds to garnish.
Tomatoes contain lycopenes which may be natural cancer-fighting agents. Research has shown that eating tomatoes and tomato products helps reduce the risk for several types of cancers including lung, stomach, pancreatic, breast, cervical, colorectal, oral, prostate and esophageal.
Although tomatoes are actually fruits, the U.S. Supreme Court ruled that they should be classified as vegetables as part of a decision in a tariff dispute.
CREAM OF FRESH TOMATO SOUP
6 large tomatoes, chopped |
¼ cup + 2 tablespoons butter or margarine |
Simmer tomatoes, onions, celery, sugar, salt and pepper about 30 minutes. Once onions are soft, strain. Set liquid aside. In saucepan, melt butter (or margarine). Stir in flour. Whisk in half & half or soymilk, and cook until thickened. Slowly add reserved tomato liquid and gently heat. Simmer about 45 min. Serve hot or cold with fresh basil garnish. Serves 6.
Copyright 1997 Jo-Linda Burke Sanders
KALE WITH TOMATOES
16 oz kale, washed and chopped |
2 tablespoons Bakon Yeast (hickory smoked) |
Sauté onions, mushrooms, pepper and garlic in oil. Add kale, salt, Bakon Yeast, sugar and distilled water. Simmer 1 hour. Add tomatoes. Simmer another hour, adding more distilled water if necessary. Serve hot. Approx. 6 servings
Copyright 1996 Jo-Linda Burke Sanders
ROASTED TOMATO AND BASIL SOUP
Recipe by Chef John Maxwell
Servings: 24
2 pounds tomatoes — Roma |
1 cup tomato paste |
In a sauté pan, heat all but 1 tablespoon of the oil. Sauté half the garlic and half the shallots until they are clear. Cool the mixture and use it to season the tomatoes.
Sprinkle the tomatoes with salt and pepper and roast them at 350 degrees F. for about 20 minutes or until the skins begin to blister and brown. Heat the remaining oil in a stockpot. Sauté the remaining shallots and garlic. Add the tomato paste and cook for about 3 minutes.
Deglaze the pan with red wine and add the chicken stock. Reduce by about ¼.
Process the roasted tomatoes and add them to the soup. Simmer for about 10 minutes.
Add the heavy cream and heat through. Add the basil and simmer for about 10 minutes.
Sprinkle each serving with a little cheese.
Per Serving (excluding unknown items): 340 Calories; 32g Fat (86.8% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 2278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.
SPICY GAZPACHO
2 medium ripe tomatoes, peeled and chopped |
24 ounces tomato juice |
Combine first 6 ingredients, or for smoother texture, process in food processor or blender for 5-10 seconds. Combine juice, pepper sauce and spices; whisk together. Add vegetables. Add salt to taste. Mix well. Refrigerate. Serve cold. Makes 6 servings.
PREPARING ASPARAGUS - By Karla Jones Seidita, Home Economist
For more visit www.CheesecakeFarms.com.
Tips for Choosing the Best Asparagus
Asparagus is a porous reed. It looses moisture the minute it's cut. Whether you buy asparagus at the grocery store or a roadside stand, here are some tips for selecting the best asparagus:
1. Choose plump, moist-looking stems with tightly closed tips.
2. Look at the bottom of the stalks. They should be fresh and green.
3. Sometimes stores stand asparagus upright in water or ice. Again, check the bottoms. They should look fresh and moist- never brown or slimy.
Which is better - pencil thin asparagus or thick? Either!
Pencil thin asparagus is used for style and its very delicate taste.
Thick asparagus has more asparagus flavor.
Why Condition Asparagus
Asparagus should always be conditioned before cooking regardless of whether the recipe tells you to do so or not. Asparagus is a porous reed. It looses moisture rapidly after it's harvested. What's left behind (in varying degrees according to how old the cut stalks are) is fibrous. Have you ever eaten what appeared to be a tender, pencil-thin asparagus only to find it a little stringy? That's the fiber.
Before mass shipping halfway around the world, local asparagus was much fresher. Also, we used to overcook vegetables so asparagus was typically boiled to oblivion which softened the fiber.
Today, with the emphasis on quick cooking to retain taste and nutrition, asparagus should be conditioned so moisture is absorbed back into the stalk. As the spears are cooked, moisture inside the stalk steams the fiber from the inside making the asparagus tender, faster.
How to Condition Asparagus
1. Wash spears. Drain.
2. For each stalk, hold one end in each hand. Gently bend stalk. It will break where the tender and woody parts meet. Discard woody ends.
3. Put about 2 inches of tepid water into a non reactive container (a canning or pickle jar works well - so does a pitcher). Stand spears upright in water.
4. Drape an open plastic bag over top of spears and refrigerate.
Garden spears can be cooked the same day. Conditioning freshly cut garden asparagus is just a way of "holding" them until you're ready to cook.
Purchased spears should be conditioned at least 24 hours.
Both garden and purchased spears can be refrigerated in water up to about 5 days but change the water each day.
Here are some easy ways to incorporate five to nine daily servings of Virginia Grown produce into your regular menu. Start the day with your usual bowl of cereal but pump it up by adding fresh strawberries, blueberries or nectarines. Fortify your favorite juice by whirring it into a smoothie. Add low-fat vanilla yogurt, berries and ice and you have breakfast to go. For a unique taste, microwave chopped asparagus and mushrooms until crisp-tender, then add them to beaten eggs just before scrambling. Top waffles or pancakes with raspberries or blackberries and you can tally up extra fiber and vitamin C along with great taste.
Add your own snacks to the menu so you’re ready when the munchies hit at the office or on the move. Take along a variety of ready-to-eat Virginia Grown treats such as grape tomatoes, apple slices, or Virginia peanuts for a quick pick-me-up. Add fresh herbs to sour cream or plain yogurt and you’ve got a delicious dip for cucumber slices, green beans and pepper strips. Add honey instead of herbs and you have an easy condiment for melon chunks and Asian pear slices.
In addition to the usual sandwich fixings, layer on sliced Virginia Grown peppers, cucumbers and baby spinach or a combination of salad greens. The result is extra flavor and terrific texture. Pizzas, burgers and baked potatoes are natural landing pads for the extra zest and zing that Virginia Grown vegetables can add. Load them up with your favorites. But don’t stop there. Incorporate a variety of chopped vegetables into the ground meat for a delicious new burger taste, in rice for a flavorful pilaf and in tomato sauce for an innovative topping for pasta.
Color coordinate your next salad by building crisp lettuces, broccoli, snap beans, cucumbers and peppers into a garden of greens. How about a colorful slaw that combines chopped cabbage with some uncommon partners such as field-fresh peas, diced red bell pepper and sweet corn along with the usual ingredients. Wrap up a mixture of your favorite fillings in a tortilla along with extra chopped tomatoes, mushrooms and peppers to enhance both taste and nutrition.
When you are firing up the barbecue, don’t forget to put Virginia Grown on the menu. Add thick slices of eggplant, kebobs of squash and peppers, or sweet corn in the husk to the selection of meat, poultry and seafood. Grilling enhances the flavors and the process is simple. Brush the vegetables with a prepared marinade, pop them on the grill, turn every five minutes until tender. Soak the corn in cold water for ten minutes, pull back the husks only far enough to remove the silk, replace the husks, wrap in foil and roast for about 30 minutes with the grill top down, turning 1/3 turn every ten minutes.
For a sweet treat and the perfect ending to any meal, simply bite into fresh, juicy Virginia Grown peaches, nectarines, berries, Asian pears, apples, cantaloupe or watermelon. For a more elaborate treat, layer lemon yogurt, blueberries, vanilla yogurt and raspberries in an elegant wine glass. Top ice cream or frozen yogurt with Virginia Grown blackberries. Purée raspberries and drizzle over chunks of cantaloupe and watermelon. Don’t forget shortcake – any berry will work well. Or choose sweet potato pie, blackberry cobbler, apple cake or peach ice cream, just to mention a few.
When you add Virginia Grown fruits and vegetables to the menu, you add great taste, terrific texture, beautiful color and good nutrition. Click here to find out where you can purchase Virginia Grown fruits and vegetables, when specific varieties are available, how to make delicious dishes featuring fresh produce, how much nutrition each variety provides and much more.
Safe Handling and Cooking Tips
Virginia Grown TV Commercial
Farmers Market Week TV Commercial