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Summer Garden Recipes
By Teachers.Net News Desk
From the Recipes chatboard – New at Teachers.Net…
How did your garden grow? If yours is producing baskets full of nature’s bounty, you’ll eat up these recipes harvested from the new Recipes Chatboard. We think you’ll enjoy turning those plump, ripe tomatoes and other garden-fresh veggies into these delectable dishes – submitted by teachers like you! Check out the chatboard for more, and be sure to share your favorite recipes!
Tomato Salsa
Posted by: Caren
I am hoping someone has a good recipe for tomato salsa that
I can use. We will be having ripe tomatoes out of our
garden soon and this will be a good way to use them. TIA
to anyone who can help!
Posted by: (unsigned)
Here’s what we do:
I’ve never tried the cooked ones, we like the combo of fresh
tomatoes and veggies.
Rough chop as many tomatoes as you like, I usually use about
four large ones for a batch of salsa. You can add more as
needed to make things “juicy” Throw into large bowl.
Cut the ends off three or four jalapeno peppers (depends on
how hot you want the salsa to be), split and de-rib and take
out the seeds. Be careful -use gloves or do this under
running cold water. Throw in food processor.
Do the same with a few other peppers – banana, sweet hots,
habanero – depends on what you can find at the market. I
like to throw in some hot, some mild, some sweet peppers.
Cut ends, split, de-rib and de-seed. Throw in food
processor.
I like to add some orange or red bell peppers (you can use
green, I just don’t like green ones). Cut and de-seed, throw
in the food processor.
Pulse all the peppers until they are in small pieces. Be
careful not to process them too much – they will turn to
mush. Throw into bowl.
Cut one or two large sweet (vidalia) or red onions into medium
pieces, peel three or four cloves of fresh garlic. Pulse in
the food processor until pieces are small. Throw into bowl.
Get a good, healthy bunch of cilantro, twist off a big handful of
leaves and chop them fine. This really “makes” the salsa for us
- we love cilantro.
Squeeze two or three limes over the veggies. Add salt and
pepper to taste. Stir.
Some recipes say to let the salsa “marinate” in the fridge
until the flavors muddle together. We usually can’t wait to
eat it, and we love the fresh taste of the tomatoes. You can
play with this recipe and add or subtract per your taste.
YUM! I may have to check my garden and see if I have any
tomatoes ready!
Fried Green Tomatoes
Posted by: Beth
Can anyone tell me the secret to good fried green tomatoes
- not soggy fried tomatoes?
Posted by: wordwitch
There are two things you need to do to prevent sogginess:
1. Salt the slices and set on a cookie rack over paper towels
to remove some of the juice on the tomatoes.
2. After covering the slices with your
flour/cornmeal/seasoning mix, make let them set while you make
sure the oil in which you are frying is hot enough (360-365
degrees F). Do not put too many slices in to fry at one time;
it lowers the oil’s temp.
Easy Garden Vegetable Salad
Posted by: (unsigned)
We love this.
We use a good sized Glad storage container — the one
that’s probably about 9 inches square and about 3 inches
deep.
We cut the following into chunks and mix them together in
the storage container.
Tomatoes
Cucumbers
Two or three colors of peppers (Red, Yellow, Orange, Green)
Vidalia onions
(can add other fresh veggies of your choice)
Pour an oil and vinegar dressing over this, using as much
as you wish. We generally use Hendrich’s which is like an
Italian, but has a hint of sweet to it as well.
Stir well to coat all the veggies.
Sprinkle generously with Greek Seasoning*. Stir well.
Sprinkle more. Stir well. Continue until pretty much all
the veggies are coated with the dressing and have been
sprinkled with the Greek Seasoning.
We make this on Sunday afternoon and keep it in the
refrigerator, eating as desired, adding new veggies and
dressing and seasoning as needed. On the following weekend,
we finish off that batch and on Sunday, start a new batch.
We’ve taken this to church dinners and there is never any
left.
