A unique, fresh use for farm fresh peas! Great on pasta, vegatables or crostini's.
Prep Time: 10 minutes
1/4 cup toasted walnuts
2 cups farm fresh peas
1 cup parsley leaves
2 cloves garlic
1/2 cup grated Pecorino Romano cheese
1 cup extra virgin olive oil
salt and pepper
Combine walnuts, peas, parsley, garlic and cheese in a food processor.
Turn on processor and whie running slowly add olive oil.
Season with salt and pepper.
FEATURED SEASONAL INGREDIENT
Cashew Ranch Kale Chips
Rendezvous Organic Farm offers kale (Lacinato and Green Curly) from July thru October. This recipe is a vegan take on trendy kale chips that offers added protein and creamy richness via cashews. This is a good one to try late summer when peppers are available to throw in.
Prep Time: 25 minutes (plus soak time)
Cook Time: Varies depending on method
Total Time: Varies
1 pound of kale, any variety
1 1/2 to 2 cups of cashews, soaked for at least 2 hours
1 large bell pepper or other sweet pepper, seeded and chopped
7-8 TBSP lemon juice
1/2 onion, diced
1/2 tsp turmeric
1 tsp sea salt
dill to season
1/4 cup parsley, chopped
Rinse the kale and spin it dry.
Remove the stems or bones of the kale and tear the leaves into chip size pieces.
Blend all ingredients (except for the kale!) in a food processor or vitamix until creamy smooth. Add a little water to thin it out if it is too much of a butter consistency.
Transfer kale and creamy seasonings to a large bowl and get in there with your hands to mix and thoroughly coat the kale pieces.
Lay kale out on dehydrator trays or a baking sheet, single layer. If dehydrating, set on low or 115 F and dehydrate until crisp. If using an oven, bake at 225 F until crisp, keeping an eye on them!
Marinated Baby Artichokes
Rendezvous Organic Farm offers baby artichokes July through September. This recipe offers an excellent option for keeping baby artichokes all year long. Take advantage of the peak of artichoke season in September and put up some chokes!
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 15 minutes
6 cups distilled white vinegar or half white vinegar and half apple cider vinegar
1 tsp. salt
1 tsp. black peppercorns
4 whole cloves
4 whole allspice
6 lbs. baby artichokes- about 70 pieces
4 pint jars with lids
About 3 cups olive oil
A few sprigs of fresh herbs such as thyme
In a large saucepan combine the vinegar, salt, peppercorns, cloves, and allspice.
Trim the outer leaves, green leaf ends, and stem ends from the artichokes, leaving just the tender pale yellow-green leaves. Cut off the tops of the remaining leaves and trim the base of any fibrous or dark greens parts, cut in half lengthwise if you like. As you finish each artichoke, drop it in the pot of vinegar.
Bring the vinegar and artichokes to a boil and cook until the artichokes are tender, about 10 minutes. Meanwhile, bring a canning kettle or other large pot of water to a boil. Place the artichokes in the pint jars, dividing the peppercorns, cloves, and allspice among them, if you like to keep them in the mix. You can also place sprigs of oregano or thyme along the inside of the jars for a decorative touch. Cover the artichokes with oil. Put the tops on the jars. Boil the sealed jars for 25 minutes. Let the jars sit in a dark, cool, dry place for 2 to 4 weeks before opening. Once opened, store them in the refrigerator.