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tomatoes
the Border Cookbook by James Beard Award winning authors Cheryl Alters Jamison and Bill Jamison. Serves 6 Here’s a way to use some of your tomatoes and the green chilies you got this week. Shredded lettuce 3 large slicing tomatoes, sliced thick and peeled if you like ½ cup of […]

TOMATO SALAD CALIENTE

dill
from Grilling by The Culinary Institute of America makes 2 cups – great on grilled vegetables 1 cup feta cheese ¼ cup minced dill ¼ cup lemon juice 1 tsp. salt ¾ tsp. black pepper Combine all the ingredients. Store any unused sauce in the refrigerator for up to 2 […]

GREEK STYLE SAUCE

winter squash at Full Sun Farm
Hello. late Summer. We’re still very busy out here, of course. The crew picked up about half of the winter squash this morning and are now working on weeding the fall greens. The green kale is ready to harvest! We’ll actually start picking some for Saturday market. This time of […]

News from the Farm – August 27, 2016

tomatoes from Full Sun Farm
The first week all season with no lettuce! It was a long run, an amazing run, but the streak had to come to an end. Sorry folks no lettuce this week, but we should be back in business next week. We’ve sown the last of the beets and carrots. We’ll […]

News From The Farm – August 20, 2016

The Taste of Country Cooking by Edna Lewis. A champion of fresh ingredients, Edna Lewis was a major influence on the early revival of farm to table cooking and folks like Alice Waters. I’d say Full Sun Farm, and all the great farms of this region might not be here […]

CORN PUDDING

The Border Cookbook – serves 6 6 tbsp. unrefined corn oil – Unrefined oil tastes like fresh corn. Not good for cooking because it has a low smoking point, but good in uses like this and salads and for drizzling. Spectrum and Arrowhead are examples. 2 or 3 liquid from […]

A DIP FOR GRILLED CORN

This is from Vanessa’s mom, Kathleen Campbell. 2 pounds of tomatoes – no need to peel, just core ½ green pepper ½ cucumber, peeled 1 garlic clove, crushed 1 or 2 tbsp. sherry vinegar 1 tsp. salt In a blender or food processor blend all the ingredients and add ¼ […]

GAZPACHO

from The Good Cook, Time-Life’s cooking series – serves 4 This is for hot vegetables. Poured over them just as they come out of the water or steam. If it’s water, pour out the cooking water and let the vegetables dry. Green beans are the choice for this dressing in […]

BASIL, MUSHROOM AND PARSLEY DRESSING

Kurt Sprirdakis exploring his Greek Roots in the cookbook One Table. Serves 4 ¼ cup olive oil 1 medium eggplant, unpeeled, cut into ½ inch cubes 1 garlic clove, minced – this can be left out Salt 2 tsb dried oregano 1 cup diced tomatoes (fresh or canned) ground black […]

OVEN-ROASTED EGGPLANT

From Frank Stitt’s Southern Table. Serves 4 to 6 This is nice on roasted meat, like steaks and hamburgers. Flank steak is good. 1 medium red onion, thickly sliced 1 cup cubed watermelon(1/2 inch cubes) chilled 2 tbs olive oil 1 tbs champagne vinegar, (white will work) 1 tbs chopped […]

WATERMELON AND RED ONION RELISH