Late summer provides us with a plethora of garden fresh goodies - squash, potatoes, corn and lots more! Check out these recipes that feature late summer garden fresh produce, flavored with herbs (of course!).
Our family has been enjoying fresh sweet corn for the past couple of weeks. We also cut it off the cob and freeze it to have throughout the winter. Although we like it best right off the cob, there are a great many ways to savor this favorite summer vegetable. Here is a recipe for a spicy condiment to liven any meal.
Corn Salsa
Prep and Cook Time: 15 min
2 ears of corn, husks and silks removed
1 large cucumber, peeled, seeded and chopped
2 stalks celery, chopped
4 salad onions, thinly sliced
2 Tbsp Garden Delights Mexican Herb Blend* (link to website)
Zest and juice of 1 lemon
Dash salt and pepper
Hot sauce, if desired
Slightly blanch corn in boiling water. Cut kernels from ears of corn. Combine corn kernels, cucumber, celery, onions, herb blend and lemon in a bowl. Season with salt and pepper, and hot sauce, if desired.
Prep and Cook Time: 15 min
2 ears of corn, husks and silks removed
1 large cucumber, peeled, seeded and chopped
2 stalks celery, chopped
4 salad onions, thinly sliced
2 Tbsp Garden Delights Mexican Herb Blend* (link to website)
Zest and juice of 1 lemon
Dash salt and pepper
Hot sauce, if desired
Slightly blanch corn in boiling water. Cut kernels from ears of corn. Combine corn kernels, cucumber, celery, onions, herb blend and lemon in a bowl. Season with salt and pepper, and hot sauce, if desired.
September is Potato Month. One of our favorite vegetables – roasted, mashed, baked, sliced, cubed or whole we like our potatoes. We typically grow at least 4 or 5 different kinds, including a fingerling variety, some kind of red and yellow and of course a russet. Fingerlings are buttery and best eaten when fresh (they don’t always store well). They are a great many different red and yellow potatoes and the red are usually an early variety and can be harvested and enjoyed throughout the summer. Yellow and russet varieties are often the ones that store well. In the barn, we have a large wooden box filled with sawdust and we store our harvest of potatoes in this box enjoying them sometimes as late as the March of the next year. Potatoes are easily grown and even better enjoyed.
Celebrate Potato Month with one of these recipes that provide flavors from other countries.
Gnocchi - Italy
Prep and Cook Time: 60 min
2 large potatoes, peeled
2 C all-purpose flour
1 egg
Bring a large pot of water to a boil. Add peeled potatoes to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with a favorite sauce.
Butter Sauce for Gnocchi
Prep and Cook Time: 10 min
¼ C butter
1 clove garlic, minced
1 Tbsp Garden Delights Italian blend
dash salt and pepper
¼ C grated Parmesan cheese
2 Tbsp grated Parmesan cheese
Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the herb blend and salt for a few seconds, then add the cooked gnocchi. Toss gently with ¼ cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese
Celebrate Potato Month with one of these recipes that provide flavors from other countries.
Gnocchi - Italy
Prep and Cook Time: 60 min
2 large potatoes, peeled
2 C all-purpose flour
1 egg
Bring a large pot of water to a boil. Add peeled potatoes to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with a favorite sauce.
Butter Sauce for Gnocchi
Prep and Cook Time: 10 min
¼ C butter
1 clove garlic, minced
1 Tbsp Garden Delights Italian blend
dash salt and pepper
¼ C grated Parmesan cheese
2 Tbsp grated Parmesan cheese
Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the herb blend and salt for a few seconds, then add the cooked gnocchi. Toss gently with ¼ cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese
Fried Potatoes German Style
Prep and Cook Time: 25 minutes
4 pieces thick bacon
1 onion finely diced
3 C potatoes cubed
1 Tbsp Garden Delights Savory Onion blend
salt and pepper to taste
In a large skillet, fry bacon until crispy. When the bacon is done, remove from pan and add diced onion. Sauté for 1 minute and then add potatoes and a little olive oil, if needed. Cook for 15 minutes or more until potatoes are cooked through. Add back crumbled bacon and mix through. Season with herb blend, salt and pepper.
Briam (Greek Baked Zucchini and Potatoes)
Prep and Cook Time: 1hr 20 min
1 lbs potatoes, peeled and thinly sliced
2 medium zucchini, thinly sliced
2 small red onions, thinly sliced
3 ripe tomatoes, pureed
¼ C olive oil
2 Tbsp Garden Delights Greek/Mediterranean blend
sea salt and black pepper to taste
Preheat oven to 400∞. Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish. Cover with pureed tomatoes, olive oil, and herb blend. Season with salt and pepper. Toss all ingredients together so that the vegetables are evenly coated. Bake, stirring after 40 min, continue baking until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving.
Prep and Cook Time: 25 minutes
4 pieces thick bacon
1 onion finely diced
3 C potatoes cubed
1 Tbsp Garden Delights Savory Onion blend
salt and pepper to taste
In a large skillet, fry bacon until crispy. When the bacon is done, remove from pan and add diced onion. Sauté for 1 minute and then add potatoes and a little olive oil, if needed. Cook for 15 minutes or more until potatoes are cooked through. Add back crumbled bacon and mix through. Season with herb blend, salt and pepper.
Briam (Greek Baked Zucchini and Potatoes)
Prep and Cook Time: 1hr 20 min
1 lbs potatoes, peeled and thinly sliced
2 medium zucchini, thinly sliced
2 small red onions, thinly sliced
3 ripe tomatoes, pureed
¼ C olive oil
2 Tbsp Garden Delights Greek/Mediterranean blend
sea salt and black pepper to taste
Preheat oven to 400∞. Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish. Cover with pureed tomatoes, olive oil, and herb blend. Season with salt and pepper. Toss all ingredients together so that the vegetables are evenly coated. Bake, stirring after 40 min, continue baking until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving.