This Weeks Box 10/07/2012

Cameron and Kaitlin
Here is the list
multi color potatoes
baby watermelon
red lettuce bunch of basil
lemons and limes
mild peppers
summer squash
persian cucumbers
Grilled Eggplant and Squash Quesadilla 

4 each 12″ tortillas
8 oz.  shredded Jack cheese
1 bunch fresh basil, chopped
2 large eggplant, grilled (recipe follows)
1/2 lb summer squash
1-2 tomatoes
1 c. sliced roasted peppers
olive oil

Grilled eggplant and squash:
Slice eggplant and squash into 1/2″ slices. Brush slices with red wine vinaigrette. Grill eggplant over hot coals basting occasionally with more vinaigrette until slices are very soft. Cover eggplant until ready to use.

If you do not want to grill them, just roast at 400 degrees for 25 minutes

  1. Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
  2. Fold tortillas in half.
  3. Brush outside of the tortillas with basil oil
  4. Bake tortillas(400 degrees)or cook on a hot griddle until center is hot and outside is brown
  5. While still hot, brush quesadillas with a bit more basil canola oil.
White Sapote Sorbet
 1 cup peeled, seeded ripe sapote chunks
½ cup sugar
½ cup water
2 tablespoons lemon juice
§  Combine sugar and water in a large pan and boil over high heat. Boil the mixture until it gets reduced to ½ cup. Cover the mixture and refrigerate until ready to use.
§  Cut sapotes in half. Take a blender, whirl sapote pulp and lemon juice until pureed.
§  Mix syrup and fruit puree. Cover and freeze for 1 hour. Break frozen puree into small
  Wrap airtight and freeze until firm.
  Allow sorbet to soften slightly at room temperature. Now the sorbet is ready to serve with 3 to 4 servings.
Spiced Sapote Biscotti Recipe
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg, room temperature
1 cup of pureed white sapote (about 6)
1 tsp of baking soda
2 cup white flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 teaspoon cloves
1 cup of pecans
  1. Preheat the oven to 350°F.
  2. Cut sapotes in half and scoop out the flesh. Run through a mesh sieve to get rid of all seeds. They are inedible and can be difficult to see, so you will want to be careful to avoid them.
  3. Add the baking soda to the sapotes and let sit while you cream the butter and sugar.
  4. Cream butter and sugar in standing mixer until light and fluffy.
  5. Add the egg and continue to beat until mixture is thoroughly blended.
  6. Add the sapote mixture to the butter mixture and stir to combine.
  7. Mix together the flour, salt, and spices and sift into the butter and sapote mixture. Mix until just combined.
  8. Stir in the pecans.
  9. The dough will be sticky. Use parchment paper and do your best to shape in to two long slightly flat logs about 1.5 inches wide.
  10. Bake for 12-15 minutes or until light golden brown. Let cool on wire racks for about 10 minutes.
  11. Slice the logs in to thin slices about 3/4 inch thick.
  12. Lay slices on their sides on parchment paper lined pans and cook again for 17-20 minutes.
  13. Let cook. Keep in air tight metal container
Here are some recipes  for black sapote. I am told that the recipes should work for our white sapote’s.
Anyone feeling brave?

Watermelon, Basil, Feta Salad

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