bartlet pears
green onions
Ok. I give up. Does anyone out there have a sapote recipe. These guys are coming into season and I got nuthin! I have heard of a butter rum sapote reduction over ice cream, but I have never made it.
I have done shakes with them and that was ok. My favorite way to eat them is still to just cut them in half and spoon them out. The seeds bounce BTW. It is pretty cool. Please, if you have like a sorbet or pudding recipe, pass it on OK?
Hey. Do you guys remember spinach? Remember arugula and that awesome spring mix we were having a while back. I would kill for some of that baby bok choy right now. I ran into one of our CSA members a couple weeks ago at the Whole Foods Market. And what did I have in my cart when I ran into her? Spinach! It was sad but mostly funny. Here I am, mr farmer guy, and I am getting caught at Whole Foods Buying myself some spinach. Just so you guys know, I am really working on it. I am on my third planting of cooler weather food. But every time the weather spikes back up over 100 degrees, we lose em. We will be trying again later next week. Not Monday though. It is supposed to be 108 degrees here on the mountain this Monday. Wow.
Pasta with Butternut or Kabosha sauce
Spaghetti Squash Pesto Style
1 medium spaghetti squash
1/2 tomato, sliced
2 tablespoons toasted pine nuts [ warm in a pan until golden ]
6 tablespoons Italian parmesan cheese
3 tablespoon shredded fresh basil
Sea salt and pepper to taste
olive oil
Fill a large pot with water. Add a dash of salt to water. Cut squash in half with a serrated knife and remove seed portion. Add to water. Boil and cook until fork tender it can take an hour on low to medium heat. Check the squash frequently. Allow to cool enough to handle. Use a fork going to lengthwise, scrape entire squash until you’re left with just the skin. Discard skin. While still warm, add basil, oil, cheese and salt/pepper and toss. Warm in a sauté pan in the microwave. Cook pine nuts stove top on low heat for seven minutes. Add nuts, a dash more cheese & fresh basil on top of spaghetti squash.
Last week, we failed to put the lavander and limes in the box. They are definitely in their this week. Thanks for the heads up Kevin.
Here's an old sorbet recipe from the LA Times. Haven't had the opportunity to use it for many years. I bet some lime juice could be substituted, for the lemon, too.SAPOTE SORBET1/2 cup sugar1/2 cup water1 cup peeled, seeded sapote chunks2 tablespoons lemon juiceCombine sugar and water in medium saucepan. Bring to boil over high heat. Boil until mixture is reduced to 1/2 cup, about 5 minutes. Let cool.Puree sapote and lemon juice in food processor or blender. Combine with sugar syrup and pour into 9-inch square metal pan. Cover and freeze until almost firm, about 1 hour.Break frozen fruit mixture into small pieces. Process briefly in food processor just until smooth and slushy. Do not over process. (Or turn mixture into bowl and beat with electric mixer.)Wrap airtight and freeze until firm (at least 2 hours) or up to 1 month. Let sorbet stand at room temperature to soften slightly before serving. Makes about 1 1/2 cups.Mixture may also be frozen in ice cream maker according to manufacturer's instructions.A couple newer ones:Sapote Ginger & Rum Tarthttp://schaffersgenuine.com/sapote-sapote-a-magical-fruit/andSpiced Sapote Biscotti Recipehttp://fruitmaven.com/2011/12/spiced-sapote-biscotti-cookies/Hope you don't mind my posting links!