from From Asparagus to Zucchini 2 Tbsp sesame oil ½ lb mustard greens, coarsely chopped 3-4 cloves garlic, chopped 1 Tbsp vinegar 2 Tbsp tamari fresh ground black pepper Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside.

This was in Recipes from America’s Small Farms. It explained the situation so clearly, I just copied the whole thing. Credit goes to Leigh Hauter of Bull Run Mountain Organic Farm in The Plains, Virginia.   “Corporate tomatoes, the ones that you buy in the grocery stores,

Store at room temperature for up to 1 week, longer if they’re still ripening/turning color. Do not refrigerate unless cut. Not fully ripe tomatoes and peppers will continue to ripen stored out of the sun at 60-75 F. We keep ours right on the kitchen counter. For a very simple salsa:

from The Occasional Vegetarian 1 medium cucumber, peeled, seeded & diced 1/2 – 1 jalapeño pepper, minced 1/2 tsp salt 2 scallions, white & green parts 1 red sweet pepper, diced juice of 1 lime Combine all; Let sit at room temperature for at least 30 minutes. Can be prepared

adapted from http://www.quickfreerecipes.com. This quick Italian fried peppers recipe is perfect for a side dish or as part of an antipasto.   all your sweet Italian frying peppers, cut in half lengthwise 3 Tbsp extra virgin olive oil 1 – 2 garlic cloves ¼ – ½ small

from www.recipetips.com 1 eggplant 2 medium zucchini 1 onion 1 pepper 2 tomatoes (more if small) 2 cloves garlic 2 Tbsp chopped basil, oregano or marjoram (or a mix) 2 Tbsp chopped parsley (optional) 4 Tbsp olive oil S & P Cut eggplant, zucchini, pepper and onion into cubes of

from Farmer John’s Cookbook: The Real Dirt on Vegetables “This recipe will certainly work with store-bought mayonnaise, but it really shines with your own homemade mayonnaise. Save a little piece of fennel bulb and the flavorful leaves when you make your next fennel dish, and

from Moosewood Cookbook 1 cup chopped onion 4 cups sliced raw potato 3 cups water 2 cups milk 1 cup sour cream 1 medium cucumber 1½ – 2 tsp salt fresh black pepper 2-3 Tbsp fresh dill, chopped freshly chopped chives or scallions Place onion, potatoes, water and salt in saucepan.

from Dancing Roots Farm member Ruth OK — here’s what I did. I took basically last week’s whole farm pick up except for the greens and roasted everything on the grill  – eggplant, zucchini, romano beans, onions.  I included carrots and potatoes from an earlier

from From Asparagus to Zucchini 2 medium eggplants, cut into ½” slices 1/3 cup feta cheese or Gorgonzola olive oil ¼ cup finely chopped fresh basil Heat broiler or grill. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on oiled baking