Wilted Greens

WILTED GREENS

Serves 4

2 tablespoons olive oil (or 1 tablespoon oil and 1 tablespoon butter)
4 cloves fresh garlic; peeled and chopped
1 medium onion chopped
1 bunch mustard greens (or 1 bunch kale), cleaned, de-stemmed, and torn into pieces (about 1 pound)
1 bunch Swiss chard -cleaned, stems removed and chopped, and leaves torn into pieces
1/4 cup water or chicken broth

  1. Sauté garlic and onions until golden brown.
  2. Add wet greens and stir-fry for 1 to 2 minutes or until wilted.
  3. Add water or chicken broth. Cover and continue cooking for 5 to 10 minutes.
  4. Can be served alone or tossed with pasta.

Dilly Cucumber Soup

DILLY CUCUMBER SOUP

Serves 4 to 6

4 medium cucumbers, peeled, seeded, chopped
4 small white onions or scallions, chopped
3 tablespoons olive oil
Salt and Pepper to taste
2 teaspoons fresh dill, chopped
1 cup water
3/4 cup plain yogurt

  1. Sauté cucumbers and onions in olive oil until tender.
  2. Add salt and pepper to taste.
  3. Combine with dill and water in blender and puree.
  4. Cool to room temperature.
  5. Combine with yogurt.
  6. Chill for one hour or more.
  7. Just before serving, garnish with additional fresh dill, scallions and/or yogurt.

Watchtide's Lemon/Blueberry Zucchini Bread

WATCHTIDE’S LEMON/BLUEBERRY ZUCCHINI BREAD

A favorite of our guests! Freezes well.

4 eggs
2 cups Sugar (or less)
1 cup canola oil
3 1/2 cups flour, unbleached & unsifted
1 teaspoon salt
1-1/2 teaspoons baking soda
4 teaspoons baking powder
Juice of 1 Lemon
Zest of 1 Lemon, chopped
2 cups grated unpared Zucchini, slightly drained
1 cup (plus) frozen Maine Wild Blueberries

  1. Grease and flour two 5" by 9" loaf pans
  2. Preheat oven to 350°F
  3. Beat the eggs
  4. Add the sugar and beat until well mixed
  5. Add vegetable oil and beat
  6. Add lemon juice, zucchini and lemon zest
  7. Mix well
  8. Mix together the flour, salt, soda, baking powder
  9. Add to the zucchini mixture, mix well
  10. Add the blueberries
  11. Pour into loaf pans
  12. Bake approximately 55 minutes or until done
  13. Remove from oven and cool 10 minutes before removing from pans

I often add chopped pecans or walnuts, or I'll use dried cranberries in place of the blueberries, and orange juice and zest in place of the lemon. You could also omit the lemon juice and zest, nuts and blueberries - and in place add cinnamon, cloves, nutmeg, allspice and at least a cup of chocolate chips - and it comes out just grand. 

Tomato and Feta Salad

TOMATO AND FETA SALAD

Serves 3 to 4

Salad:

1 medium cucumber, chopped (2 cups)
1 large bell pepper (green or red), sliced thin (1 cup)
1 medium red onion, coarsely chopped
2 medium tomatoes, cut into chunks (1 1/2 cups)
1/3 cup chopped fresh basil
1 cup crumbled feta cheese (4 ounces)

Dressing:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
Dash salt, pepper

  1. Toss salad ingredients together in large bowl.
  2. Place dressing ingredients in a closed container and shake well.
  3. Pour dressing over salad ingredients and serve.

Infused Water

I stink at drinking enough water. Seems strange doesn't it? I've never been good at this very simple healthy habit, but I'm trying! The recommended daily intake is about 8 glasses (8oz./glass) per day. To make this easier and more fun for myself, I'm using fresh herbs and produce from the farm and frozen fruit to make awesome infused waters! 

I asked my friends to save glass bottles for me to use. I love to recycle and repurpose! VOSS water bottles are perfect. 

If you want to try infusing your water, keep these tips in mind...
1.) You can let water infuse overnight if you refrigerate it, otherwise, room temperature infused waters should be consumed sooner, before bacteria can grow. 
2.) Fresh fruit is best, but frozen works too. Dry fruit won't give you much flavor or nutrients.
3.) I love fresh herbs! Cilantro, parsley, rosemary... Just be careful with some of the herbs as they can make your water bitter over time.
4.) Citruses such as lemons, limes, oranges and grapefruits are awesome, but I take the rind and pith off (these can also make your water bitter!)
5.) You can infuse a second time, but the flavors won't be as strong. I throw everything in a blender when I get home with a little juice or tea and make a smoothie. You can compost if you're not feeling the muted smoothie. 

My favorite combinations:
1.) Citrus combo: use any citrus you have in the fridge! Lemons, limes and oranges are always tasty. Remember: oranges are sweeter.
2.) Cucumber, celery, cilantro, aloe pulp. 
3.) Ginger, rosemary, grapefruit, wild blueberries. 
4.) Rhubarb, lemon, strawberries.

Be creative. Have fun. Drink water. 

xoxo Jess

Garlic Scape Pesto & Pasta

Garlic Scape Pesto & Pasta

Serves 2-4

6-7 Garlic Scapes
1/2 cup Olive Oil
1/2 cup grated Parmesan Cheese
1/3 cup Basil leaves, chopped
8 ounces Angel Hair pasta, prepared

  1. Combine Garlic Scapes and Olive Oil in food processor.
  2. Blend in the Parmesan Cheese and Basil.
  3. Pour over Angel Hair pasta.
  4. Optionally, garnish with toasted pine nuts, olives, and fresh tomatoes.
  5. Don't forget the fresh breads from the Holbrook Farm bakery!