Brad’s Produce Recipe Blog

12 green peppers
12 red peppers
12 candy onions
1/2 cup salt

2 tablespoons mustard seed
2 teaspoons celery seed
6 cups sugar
1 1/2 tablespoons salt
1 1/2 cups vinegar
1 1/2 cups water

Finely chop vegetables and add 1/2 cup salt.  Pour boiling water over vegetables 2 times and let drain completely.  Mix spices with sugar, vinegar and water and add vegetables.  Cook for 30 minutes.  Put hot mixture into hot jars and seal.  Makes 6 pints or 12 half pints. 

This recipe is added in loving memory of Mary Cole.

1 head of cabbage, shredded
2 carrots, shredded
2 tablespoons chopped sweet onion (optional)
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon dry mustard
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons lemon juice
1 teaspoon celery seed
Salt and pepper to taste

Shred cabbage and carrots into a large bowl and add onions.   Mix together remaining ingredients in a separate bowl.  Add the mixture to the cabbage, carrots and onions.   Mix well.  Cover and chill 1 - 2 hours before serving.

3 cups cauliflower, flowerets separated
1 can (10 1/2 oz) cheddar cheese soup
2 tablespoons dry breadcrumbs
1 teaspoon melted butter or margarine
1/2 teaspoon pepper
1 tablespoon chopped parsley

Boil cauliflower in water until crisp tender.  Drain off liquid.  Pre-heat oven to 350 F.  Put cauliflower in a greased 1 quart casserole dish.  Pour cheddar cheese soup over cauliflower.  Mix breadcrumbs with melted butter and sprinkle over the top.  Sprinkle parsley on top.  Bake or 20 to 30 minutes.

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon  Olive Oil
4 cups chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound  fully cooked Polish sausage or turkey kielbasa, sliced

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender.  Add the broth, potatoes, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  
Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender. Yield: 7 servings.

3 slices bacon
1 1/2 lb fresh asparagus spears, trimmed
1 tablespoon water
1/2 cup chopped sweet onions
1/2 cup ranch dressing

Cook bacon in skillet until crisp.  Drain bacon on paper towels.  Discard drippings from skillet but do not wash skillet.  Place asparagus in microwaveable casserole dish and add water.  Microwave on hgih 4 to 5 minutes until asparagus is crisp tender.  Meanwhile add onions to skillet; cook and stir 5 minutes.  Stir in dressing.  Drain asparagus; top with sauce and crumbled bacon.  Makes 6 servings.

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

1 to 2 teaspoons freshly squeezed lemon juice

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

2 slices bacon
1/2 cup thinly sliced spring onions
3 cups sliced mushrooms
4 ears corn, kernels cut from cob
1/4 cup water 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper  

Cook bacon in a large skillet over medium heat until crisp.  Transfer to a cutting board and chop.  Discard all but 1 tablespoon of the bacon fat from the pan.  Add spring onions and cook, stirring until softened about 2 minutes.  Add mushroom and cook until they begin to release their juices, about 3 minutes more.  Add corn kernels and water and cook until the corn is tender-crisp, about 4 -5 minutes.  Remove from heat and stir in chopped bacon.  Season with salt and pepper.

1/4 cup rice vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy
2 medium carrots shredded
2 spring onions thinly sliced  

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves.  Add bok choy, carrots and spring onions.  Toss to coat with the dressing.  Serve immediately.

1 1/2 cup fresh shelled edamame
1 tablespoon oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 cup fresh corn kernels
3 tablespoons dry white wine or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt or to taste
Freshly ground pepper to taste  

Cook edamame in boiling water for about 4 minutes and drain well. Heat oil in a large nonstick skillet over medium heat.  Add bell pepper, onion and garlic; cook, stirring frequently until vegetables start to soften. Stir in corn, wine (or water) and edamame; cook, stirring frequently, for 4 minutes.  Remove from the heat.  Stir in vinegar, parsley, basil, salt and pepper.  Serve immediately.  Serves 6.

Ingredients

2 pounds turnips

2 tablespoons butter or margarine

1 pinch salt

1 pinch ground black pepper

1 dash garlic powder

1/2 pound bacon - cooked and crumbled

2 tablespoons rendered bacon fat