Kakai pumpkin, acorn squash, mix of collard greens, swiss chard and kale, Italian brassica leaves, cucumbers, peppers, zucchini, basil, rosemary,green tomatoes, tomatoes, tea mix lemon verbena, comfrey and nettle.
Kakai Pumpkin and Acorn Squash:
Use the Kakai flesh in soups or bake in an oven to use in muffins, cookies, cakes, or bread recipes.
http://www.happyboyfarms.com/our-produce-varieties.php?id=24&keywords=Kakai
Acorn Squash
Cut open, clean out seeds
Place in a Pyrex baking dish
Drizzle ( or heavy drizzle) with olive oil, butter, brown sugar, garlic powder, sea salt and pepper
Bake until tender
Last Basil Of The Season
If you have not made the infused olive oil with the basil, you really want to make this one, it is incredibly good!
Let it infuse for about 4 to 6 weeks and then drain.
Green Tomato Dip
A dip for fresh vegetables, a salad dressing for mixed greens, or a sandwich spread.
Boiling-water bath canner; four 1-pint jars
8 green tomatoes, washed and cored
4 red bell peppers, washed, halved, and seeded
4 large onions, peeled, cut in half
3 cucumbers, peeled, cut into chunks
1/2 cup sea salt or pickling salt
2 1/2 cups white wine vinegar
1 cup organic sugar
2 teaspoons celery seed
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1 teaspoon mixed pickling spice
2 organic eggs
1/2 cup organic white flour
3/4 cup organic olive oil
Grind the vegetables coarsely, using a hand-turned grinder or pulsating motions in a food processor. You may also chop the vegetables by hand. Sprinkle them with the salt.
Cover and let stand at least 8-12 hours to allow the vegetables to "sweat"
Drain the vegetables and combine them with 2 1/4 cups of the vinegar, sugar, celery seed, mustard, and pepper. Add the pickling spice tied in a cheesecloth bag.
pour the vegetables and seasonings into a nonreactive saucepan. Cook, simmering over low heat, for 30 minutes. Combine the eggs, flour, and the remaining vinegar in a food processor. With the motor running, add the oil by droplets in a steady stream until the mixture becomes thick and smooth.
Remove the spice bag from eh vegetables and stir in the egg mixture. Cook, simmering over low heat, until thick. This should take 56-10 minutes.
Ladle into hot, clean jars, leaving 1/2 inch of headspace.
Cap, seal, and process in a boiling water-bath canner for 10 minutes.
Green Tomato Pickle
4 quarts sliced green tomatoes
6 large onions, sliced
1/2 cup sea salt
6 cups apple cider vinegar
6 sliced peppers
3 diced sweet red peppers
6 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon whole cloves
1 stick cinnamon
1 tablespoon powdered ginger
1/2 tablespoon celery seed
2 1/4 cups honey
Combine sliced green tomatoes and onions. Sprinkle with salt.
Let mixture stand for 12 hours.
Wash in clear water and drain.
Heat vinegar to the boiling point, and add the peppers and red peppers and garlic.
Then add the tomato-onion mixture.
Tie the spices in a square of cheesecloth and drop into the mixture.
Simmer for about 1 hour, or until tomatoes are transparent, stirring frequently.
Then add the honey
Pour into hot jars, leaving 1/4 -inch headspace, and process quarts 15 minutes and pints 10 minutes in a boiling-water bath.
