This Week’s Basket and Recipes

Quick Fixes for This Week’s Basket:

Local Parisi Farm’s Yellow Zucchini (thinly slice with chopped tomatoes, onions and feta, and dress with olive oil, lemon juice, fresh basil, salt and pepper)
Parisi Farm’s Beets with Greens (roast beets in foil, peel and eat warm with butter and garlic or slice them and store in the fridge for use in salads, etc.; add greens to a smoothie; cook like other greens)
Hurricane Creek’s Tomatoes (slice; make a quick salsa with the onion and garlic; chop and add to a pasta dish)
Watsonia’s White Peaches (make a cobbler; chop into oatmeal; add to a smoothie)
- Note from Joy of Baking: To quicken the softening of the fruit, place in a pierced paper bag with an apple orbanana. The ethylene gas given off by these fruits hastens the softening process. Once soft, and if not used immediately, store in the refrigerator in a plastic bag for a few days. Bring cold peaches to room temperature before using to bring out their full flavor. Read more: http://www.joyofbaking.com/Peaches.html#ixzz1PRsJN5zA
Local Rainbow Chard (sauté with garlic and serve with a sprinkle of nutmeg; enjoy raw in a salad)
North Carolina Blueberries (top oatmeal, pancakes, or waffles)
Vidalia Onions (make onion rings; top a burger)
Granny Smith Apples (grill slices and add to a burger; core and add brown sugar, cinnamon and nuts and bake till tender)
Romaine Lettuce (you can never go wrong with Romaine in a salad)
Pluots (Plum-Apricot hybrid – fold into vanilla ice cream; or use one of these “five ways to enjoy pluots”:http://www.sunset.com/food-wine/fast-fresh/five-ways-to-enjoy-pluots-00400000019178/)
White Garlic (fresh garlic toast; roast with root veggies)
Purple Potatoes (your kids will have fun eating purple mashed potatoes! Or you can roast them with rosemary:http://www.copywriterskitchen.com/2009/11/04/rosemary-roasted-purple-potatoes-recipe/)