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.

Taste-wise, garlic scapes are to garlic heads what scallions are to onions. They are garlicky but with a fresh "green" taste. They can be used in any dish where one usually uses garlic but wants a brighter, more complex garlic flavor with less bite than one would get from standard garlic cloves.

Layer sliced strawberries in parfait glasses with vanilla yogurt and granola.

Spread lemon curd on pound cake slices, top with strawberries and whipped cream.

Toss sliced strawberries with lemon juice and fresh mint.  Serve over vanilla ice cream.

Sandwich peanut butter and strawberry and banana slices between two vanilla wafers.

Dip in lemon yogurt.

Dip in warm chocolate sauce.

Toss sliced strawberries with sugar and serve over pound cake with chocolate syrup.

Layer in glasses with cubed pound cake, vanilla pudding and sliced strawberries.  Top with whipped cream.

Spread orange marmalade on toasted English muffins and top with sliced strawberries.

Slice over cold cereal or hot oatmeal.

Enjoy a peanut butter sandwich filled with sliced strawberries.

1 cup (packed) fresh spinach

1/2 cup walnuts

1/2 LB garlic scapes; use bottom part below the bulge. Cut into 1 inch lengths

3-4 T. lemon juice

1 cup olive oil

2 cups parmesan

1/2 t. salt

20 grindings of pepper

In food processor, put in spinach and walnuts; process until finely chopped. Add scapes and process again until very well ground and blended. With motor running, add lemon juice and olive oil. Scrape down sides and add parmesan, salt, and pepper; process briefly to combine Makes about 2 cups, or enough for one full ice cube tray. Freeze. Can use as a spread on pizza or bruschetta; toss with pasta, fresh tomatoes, and feta or mozzarella; stir into mayonnaise for sandwich spread or potato salad dressing.

 

Sauté: 1/4 cup diced onions
1 stalk celery with some leaves, diced
3 tablespoons butter or oleo (margarine)

Add: 1/2 cup bread cubes
1/4 cup brown sugar
When sugar dissolves, add:
1 1/2 cups chopped ripe Brad’s tomatoes,
1 cup water,
and Chopped parsley.
Salt and pepper to taste
Simmer for one (1) hour.
Serves four (4).