Waiting on the rain

Fried Zucchini Blossoms

A quick dip in a simple batter and another dip in hot oil makes a delicate classic Italian summer treat of zucchini blossoms. Feel free to stuff the flowers with a bit of soft cheese--fresh goat cheese or ricotta--before dipping in the batter, if you like.
You can find zucchini blossoms at many farmers markets. They should be used as soon after picking as possible.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
Oil for frying
1 egg
1/2 to 2/3 cup flour
1/4 tsp. salt, plus more for sprinkling
1/3 to 2/3 cup club soda
1 to 2 dozen zucchini blossoms
Preparation:
Heat about 1/2 inch oil in a wide, deep pan to 375°.
Meanwhile, in a small bowl, beat egg. Beat in flour and 1/4 tsp. salt to make a thick batter. Whick in enough of the club soda to make a very thin batter.
Dip each zucchini blossom in the batter to coat. Gently place in the oil and cook, undisturbed, until golden on one side, about 3 minutes. Turn over and cook until golden on other side, about 2 minutes. Quickly drain on a layer of paper towels, sprinkle with salt, and serve immediately.
Makes 1 to 2 dozen Fried Zucchini Blossoms.

Asian Shredded Salad with Peanuts

Here’s another recipe, take advantage of the basil, cilantro & if anyone planted the bok choy from the big seed donation. Can sub regular cabbage.

Asian Shredded Salad with Peanuts
Dressing
• 1 c. mayo or plain yogurt
• 3 tbs rice wine vinegar
• 1 tsp fresh minced ginger
• 1 tsp Tabasco or other hot sauce
• ½ tsp salt
Whisk all items together, keep refrigerated until needed.
Salad
• Bok Choy & Napa Cabbage (or regular cabbage), shredded (about 1 lb each or one small head each)
• Cilantro leaves, chopped, about ½ cup
• Basil, chopped, about 1 cup
• Peanuts, roasted/salted, or whatever kind you prefer, chopped, about ½ cup
Combine ingredients in a bowl and toss well with dressing. Serves about 10-15 people

Simple Slaw

Slaw

1 med chopped cabbage
1 chopped mango
1 chopped carrot

Add 1 t. of salt to cabbage and let stand 1 hour. Squeeze out water and add carrot and mango.

Thanks Dennis
Southpaw Unity Garden

Spicy Quinoa , Cucumber , and Tomato Salad

Spicy Quinoa, Cucumber and Tomato Salad
By MARTHA ROSE SHULMAN

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Yield: Serves six.
Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein

Sauteed Kale & Potatoes

Sautéed Kale and Potatoes
Large bunch of kale (about 8-10 leaves)
Potatoes (about 2-any kind-if small, use more!)
oil for sautéing, salt , and pepper, spices (curry powder or Mrs Dash)
Onion (half medium size, red or white or yellow, or can use green onions)
Garlic (at least one clove, more if you like it!)
About a cup of water or broth.
Dash of vinegar (red wine, balsamic, or rice wine are all good) or lemon juice
You can also add other veggies-cauliflower is good, tomatoes too. This is a pretty free-form recipe.
Wash kale and tear or cut into bite sized pieces. Kale can be really sandy, so I usually wash the whole leaves then again after I tear it up. I put it in a salad spinner to dry.
Cut potatoes into cubes-about ½ inch.
Dice onion.
Cut any other veggies into about the same size pieces as the potatoes.
Heat up oil in large skillet-medium heat. Add onions , and sautee for about 3-5 minutes. Add potatoes and cook until slightly translucent or a little brown. Add kale and cook for about 3-5 minutes, stir and mix in. It all might not fit in the pan at first but will cook down. Add salt , and pepper to taste, and any other spices-curry powder is tasty. Add dash of vinegar or lemon juice at this time-about half a tablespoon. When the kale is all wilted and the other veggies are tender, add about ½ cup of water or broth. Use your spatula to scrape up any brown bits that are on the bottom of the pan , and mix well. Add more liquid if it looks dry, and put the lid on the pan for about 5 minutes to steam.
Tips:
Kale can be tough, so sautéing it for a while (10 minutes or so) before you steam it will help make it more tender.
Kale can be a little bitter sometimes, so the vinegar/lemon juice helps combat this. If using tomatoes, sometimes they are acidic enough but everyone has their own tastes.
When I cook veggies, I find the flavor is the best when you don’t stir them around too much. They can brown a bit in the bottom of the pan , and when you add a little water, that helps release the flavor

Green Tomato Cake

This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
Ingredients:
· 2 1/4 cups sugar
· 1 cup vegetable oil or melted shortening
· 3 eggs
· 2 teaspoons vanilla
· 3 cups flour
· 1 teaspoon salt
· 1 teaspoon baking powder
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 1 cup pecans or walnuts
· 1 cup raisins
· 2 1/2 cups diced green tomatoes
· coconut (optional)
Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .Serves 12.

Pea Soup with Goat Cheese , and Tomatoes

tbsp butter
1 small spring onion, finely chopped

1 small potato, scrubbed but unpeeled and cut into small dice
2 handfuls of podded fresh peas
¾ pint/450ml chicken stock
For the garnish:
A few whole peas
1 peeled, deseeded and finely chopped tomato
1 heaped teaspoonful of soft goat's cheese
a few leaves of chervil or flat leaf parsley
extra virgin olive oil to drizzle
Heat the butter in a frying pan and add the spring onion. Cook until lightly browned, then add the potato, and keep cooking until it is golden too.
Add the peas (save a few for garnish) and half the stock. Simmer for about 15 minutes until soft, adding more stock if necessary.
Give the vegetables a quick mash with a potato masher, then rub the contents of the pan through a sieve, pressing it with a rubber spatula. You should have a generous half pint (300ml) of liquid. Add more stock if the soup is too thick

Recipe by :Suzanne Pirret recipes

Kale Salad

Found this on http://indyfoodsecurity.blogspot.com/2010_06_01_archive.html

(Super Simple) Kale SaladRecipe from: Mystery Guest
Kale (fresh from the Farmers Market),

steamedToasted pine nuts

dried cranberries

dressing: add ingredients to taste olive oil honey vinegar

tada!