Saturday, August 25, 2018

2018. Week 16! Basil

Basil !

It's time to make pesto! Here is a link to my pesto cream sauce. Yum-o!

Crazy for caprese! You really don't need a recipe, but here the Pioneer Woman shows how to make the balsamic reduction to drizzle on top.  If you have never made the balsamic reduction. You must! It really kicks it up a notch!

Saturday, August 18, 2018

2018. Week 15! Plums and the first winter squash.

New this week:

Plums: Ruby Queen plums from Circle M Farm in Mannington.  Ruby Queen plums are an excellent Japanese plum with dark red skin and firm red flesh. Yum!

Delicata squash: Delicata is a variety of winter squash. The elongated squash is off white to light yellow in color with horizontal dark green stripes. The interior of the squash has a creamy texture and a flavor similar to sweet potatoes. Like other winter squash Delicata can be stored for long periods of time, unlike other winter squash you can eat the skin.  Fantastically rich and sweet. 
Here is a link to a simple recipe for Crispy Delicata Squash Fries.
Here is a link to a recipe for Stuffed Delicata Squash.

Saturday, August 11, 2018

2018. Week 14! Peaches

New this week:

Pablano Peppers: The pablano is a mild chili. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

Yummly 10 Mexican Stuffed Poblanos  Stuffed Poblano Peppers (with sweet corn)

Adirondack blue potatoes- Deep purple skin with solid purple flesh that hold their color when cooked. Very high in antioxidants. They have a nice thin skinned so peeling is not necessary.  Roast 'em, mash 'em, or fry 'em. Yum!

Peaches- Yellow peaches from Larchmont Farm Elmer, NJ. Juicy and sweet!

Saturday, August 4, 2018

2018. Week 13!

New this week:

Cubanelles: These peppers matured into a beautiful red to make the peppers sweeter!  Compared to bell peppers cubanelles has thinner flesh, is longer, and has a slightly more wrinkled appearance. Here is a link to my favorite way to eat red cubanelle peppers. . . stuffed with cheese.

Red-skinned potatoes: We love potatoes in the Buzby household.  I will roast these in the oven with olive oil and salt.  They will be gone in no time!