#csa recipes

[iambutteryum]

Cherry Pit Simple Syrup

I recently made a batch Very Cherry Gelato, which means I found myself with a bunch of leftover cherry pits. I could have thrown them away, but instead, I steeped them in a sugar water solution to make delicious Cherry Pit Simple Syrup. Add it to sparking water or your favorite spirit for a refreshing beverage. It’s great drizzled on ice cream too.

Items used to make this recipe:

cherry pitter https://amzn.to/3T63z7x

pure vanilla extract https://amzn.to/3QX7GRn

Cherry Pit Simple Syrup

makes about 1 cup

Printable Recipe

Ingredients

1/2 cup cherry pits (from about 1 pound of fresh cherries)

1 cup cold water

1 cup granulated sugar

pinch of salt

1/4 teaspoon pure vanilla extract

Directions

Place cherry pits, water, sugar, and salt in a small saucepan and bring to a boil; reduce heat and simmer for 10.minutes.

Remove mixture from heat and stir in vanilla extract.

Strain pits and store syrup in the fridge for up to 2 months.

Note

Cherries contain amygdalin which naturally occurs in the seeds and pits of many fruits. Cooking amygdalin renders it harmless, but you should avoid causing, chopping, or chewing the cherry pits when making this recipe.

[iambutteryum]

Corn Stock

When you remove corn kernels from the cob, don’t throw the cobs away - they retain a ton of flavor and can easily be used to make delicious corn stock. Stash your tasty corn stock in the freezer and use it anytime you want to add a subtle sweetness to recipes. Think of using it the next time you make corn chowder, pancakes, sweet bread, corn muffins, polenta, etc…. use your imagination and be creative.

Items used to make this recipe:

corn stripper https://amzn.to/3wfQpuP

instant pot https://amzn.to/3PA33LW

slow cooker https://amzn.to/3K33Ggb

Corn Stock

makes 1.5 to 2 quarts

Printable Recipe

Ingredients

12 corn cogs

3 quarts cold water

pinch salt

Directions

Instant Pot:

Place cobs in instant pot, breaking in half to fit if necessary.

Cover with water and add salt.

Cook on high pressure for 90 minutes.

Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Stovetop:

In an 8-quart or larger stockpot, place cobs, water, and salt.

Bring to a boil, then reduce heat to a simmer and cook for 2 hours.

Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Slow Cooker:

In an 8-quart slow cooker, add cobs, water, and salt.

Cook on high for 4 hours or low for 8 hours.

Strain and store in the fridge for up to 5 days, or freeze for longer storage.

[iambutteryum]

Cold Brine Dill Pickles

Most pickle recipes call for the use of a hot brine, but this recipe uses a cold brine. In my house, that’s good for a couple of reasons: 1) one of my family members absolutely despises the smell of hot vinegar, and 2) no heating means these pickles are extremely fast and easy to make. Here we go.

Start by washing pickling cucumbers. Don’t be tempted to use regular cucumbers - they just don’t hold up very well to pickling.

See those fuzzy things on the end of some of the cucumbers? Those are the dried up blossoms - they grow on the opposite of the stem end. You want to remove those.

Like I said, you definitely want to trim the blossom end away (they can make your jar of pickles cloudy). If you’re not sure which end is which, feel free to trim both ends, then cut the cucumbers into spears. I usually quarter them, but if your cukes are very large, cut them into 6 or 8 spears (if they’re very small, just cut them in half).

Place the sliced cucumbers into clean jars before adding the spices. Top off each jar with the brine mixture, following the directions in the recipe below.

Enjoy!

Items used to make this recipe:

(affiliate links)

quart canning jars https://amzn.to/2Vvhk6T

half gallon canning jars https://amzn.to/3AdwTyK

large mouth plastic jar lids https://amzn.to/3fDzOJ4

canning/pickling salt https://amzn.to/2VAPlm0

Cold Brine Dill Pickles

makes four pints, two quarts, or one half gallon

Printable Recipe

Ingredients

For the Brine:

8 cups cold water

1/2 cup white distilled vinegar (at least 5% acid)

1/3 cup canning/pickling salt (may substitute coarse kosher salt)

For the Pickles:

20-25 medium size pickling cucumbers, washed and ends trimmed

1 tablespoon whole dill seed

1 tablespoon whole black peppercorns

1 teaspoon whole coriander seed

1/2 teaspoon whole mustard seed (any color)

1/2 teaspoon dried minced garlic

1/4 teaspoon crushed red pepper flakes

Directions

To Make the Brine:

In a large bowl, whisk together the water, vinegar, and canning/pickling salt until the salt is completely dissolved; set aside.

To Prepare the Pickles:

Evenly distribute the spices among the jar(s).

Place the sliced cucumbers in the jar(s).

Fill the jar(s) with enough brine to completely cover the sliced cucumbers, leaving about 1/2-inch of space at the top of the jar.

Cover the jar(s) lightly with a cloth and allow them to sit, undisturbed, in a cool place for 24 hours.

Replace cloth cover with jar lid(s); transfer to refrigerator for 3 days before enjoying. Use within 6 months.

Notes

This recipe will fill one 1/2 gallon jar, two quart jars, or four pint jars.

Be sure to use pickling cucumbers only.

Be sure to trim the blossom end of the cucumbers (it’s fine to trim both ends).

Use only canning/pickling salt or coarse kosher salt.

adapted from Amanda’s Cookin’

[iambutteryum]

Garden Fresh Tomato Sauce

For me, there are few things more enjoyable than a simple bowl of pasta topped with the most delicious sauce made from ripe, fresh garden tomatoes. You can use just about any kind of tomatoes that are sweet and ripe, but I prefer Roma tomatoes because they contain a lot of tomato pulp and very little liquid. No need to peel or de-seed the tomatoes before cooking - a food mill will make quick work of that after cooking, and it’s so much fun to use!

Roma tomatoes are also called Italian plum tomatoes, sauce tomatoes, or paste tomatoes. As I said before, they contain a lot of tomato pulp and little liquid, making them a fantastic option for tomato sauce. The ones I most often find at grocery stores are oval-shaped, but farmer’s markets frequently have pear-shaped beauties. Either way, you can’t go wrong.

Roughly chop the tomatoes (no need to peel) and cook them with the ingredients listed in the recipe below, stirring frequently, until soft and mushy (7-10 minutes).

Once the tomatoes are cooked, allow them to cool and then process them through a food mill to remove all the tough bits of skin. This is a step my kiddos used to love helping with. Throw those skins in the compost bin when you’re done.

I like my fresh garden tomato sauce to be on the thinner side, but you can certainly reduce the sauce on the stovetop to reach whatever consistency you desire.

The recipe written below will result in 3 to 3 1/2 cups of sauce. I like to store it in a glass jar in the fridge for up to a week, or freeze it for longer storage.

Items used to make this recipe:

food mill https://amzn.to/33iBQYG

garlic press https://amzn.to/3tkedtq

Fresh Tomato Sauce

makes approximately 3 1/2 cups

Printable Recipe

Ingredients

2 1/2 pounds ripe Italian Roma (plum) tomatoes, roughly chopped

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

splash of red wine (or red wine vinegar)

optional: sprig of fresh basil

Directions

In a medium saucepan over medium heat, cook chopped tomatoes, olive oil, garlic, salt, pepper, and red wine (or vinegar), stirring frequently, until tomatoes soften completely and you can mush them with a wooden spoon (7-10 minutes).

Turn off heat and stir in optional basil sprig; allow tomatoes to cool enough so that they’re easy to handle (20-30 minutes).

Remove basil sprig and process tomatoes in a food mill to remove all the skins.

If your sauce is too thin, you can reduce it over medium heat until it reaches the consistency you like, otherwise, transfer to an airtight container and store in the fridge for up to a week (or freeze for longer storage).

Notes

For a little extra luxury, stir 1 tablespoon butter into hot sauce before serving.

To freeze in glass jar, be sure to use a wide-mouth jar and leave 1 inch of headspace before freezing. Plastic freezer bags are also suitable - freeze them flat so the sauce will thaw quickly when needed.

[iambutteryum]

Pickled Green Beans

If you garden or shop your local farmer’s market, you probably have a lot of fresh green beans available this summer. We love to eat them fresh, or cook them a number of different ways - Sautéed with Garlicky Mushrooms, Southern-Style, and Asian-Inspired are some of our favorite recipe. Today I’m going to show you how to make delicious refrigerator pickled green beans. No special equipments or canning technique needed to make this simple recipe. Let me show you!

I like to start by trimming the stem end off of washed green beans. You don’t have to trim the stem ends, but I find they are not very palatable so away they go.

Place the trimmed green beans in a clean jar - any jar with a lid will do (for the recipe below, use a pint-size jar). Add the garlic, bay, coriander seeds, crushed red pepper flakes, and whole pepper corns to the jar as well.

Next, bring the pickling liquid (below) to a boil for 2 full minutes, then pour over the green beans, cover the jar, cool to room temperature, and refrigerate for at least 2 days before enjoying. These green bean pickles will last in the fridge for up to 6 months. Enjoy!

Items used to make this recipe:

the knife shown https://amzn.to/3ggwKRx

quart jars https://amzn.to/310kcHJ

coriander seeds https://amzn.to/2Dh7f3V

whole peppercorns https://amzn.to/2XauZO9

Easy Pickled Green Beans

makes 1 pint

Printable Recipe

Ingredients

6 ounces fresh green beans, washed and trimmed to fit in jar

1 clove garlic, peeled and cut into 4 wedges

1 dried bay leaf

1/2 teaspoon coriander seeds

1/4 teaspoon crushed red pepper flakes

8 whole black peppercorns

Pickling Liquid:

1/2 cup apple cider vinegar

1/2 cup white wine

1/2 cup water

1 tablespoon granulated sugar

1 teaspoon fine salt

Directions

In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.

In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.

Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.

Note

Keep refrigerated - unopened jars can be refrigerated for up to 6 months.

Fresh wax beans may be substituted.

[comfortablydomestic]

Weekly Menu Plan 117

{NEW!} Weekly Menu Plan 117 makes to most of summer with easy recipes and two great desserts! #mealprep #menuplan #recipes

Weekly Menu Plan Week 117 for which the theme is summery pastas and salads, punctuated by sweet vehicles for All the Summer Fruit. 

Summer is in full swing, and nothing says that more than big plates of pasta and salads! Wait.What?! Stay with me here! We’re serving up all of the light and summery pastas, plus a few salads, and two great desserts that are the perfect showcase all of the summer…

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[findwholeness]

Easy Low FODMAP Cabbage Soup Recipe | Find Wholeness

The Monash Low FODMAP app told me that cabbage was a-okay, so I came up with a cabbage soup recipe that is fantastic!

[nom-diaries]

The vibrant color of this one-pot beet, rosemary and kale arborio rice pilaf make this a show-stopping side dish or vegetarian meal.