Fresh Homemade Salsa

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Homemade Salsa

Makes: 8-9 Pints Total Time: 1.5 hours

Ingredients 10 cups peeled, chopped and drained tomatoes 3 cups onion, chopped 1 ¾ cups green bell pepper, chopped 5 jalapenos, membranes and seeds removed (leave seeds for extra spice), chopped 7 garlic cloves, finely minced 2 ½ teaspoons cumin 2 ½ teaspoons ground black pepper 2 ½ tablespoons canning or pickling salt 1/3 cup fresh cilantro, chopped 1/3 cup sugar 1 ¼ cups apple cider vinegar 16 ounces tomato sauce 12 ounces tomato paste

Directions To peel the tomatoes, preheat the oven broiler to high. Then cut tomatoes in half and place cut side down on a large greased baking sheet. Place under the oven broiler for 3-4 minutes, watching closely, until the skins begin to puff. Remove from the oven, and let them cool for several minutes. When the skins will start to wrinkle, slip the skins off. Continue until all tomatoes have been peeled. Blanching the tomatoes to remove the skins is also an option, however broiling results in better flavor.

After the tomatoes have been peeled, place a colander in the sink and add the tomatoes. Gently break the tomatoes into pieces with your hands and pull out the white cores as you find them. Let the tomatoes drain for 30 minutes or so.

After 30 minutes, combine all salsa ingredients in a stainless steel (SS is important because from an acidity standpoint) pot. Stir together and bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.

Prep your jars by sterilizing the cans in a water bath. Place steamer rack in the bottom of a large stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer and simmer for 10 minutes.

Sterilize the lids by placing in a bowl and covering with boiling water.

Ladle salsa into sterilized jars, leaving about ½ inch at the top. Wipe the rim of the jar clean with a damp paper towel. Place lids on the jars and screw on the lid rings. Do not overtighten to ensure that you get a good seal.

Place the filled and lidded jars back onto the rack in the large stockpot of hot water you used to sterilize the jars.

Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes (times depend on your altitude! For altitudes 1000-6000ft process for 20 minutes and above 6000ft process for 25 minutes). Then turn off heat and let the jars sit in the water for 5 minutes.

Remove the jars from the water bath and let sit on the counter for several hours until completely cool. The lids should “pop: as the salsa creates a vacuum under the lid.

If a lid doesn’t seal, either replace the lid and reprocess in a water bath for another 15 minutes, or stir in the refrigerator and use within several days.

Label the salsa and store! Canned salsa should be eaten within about a year.


Blackberry Honey Jam

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This homemade blackberry jam is sweetened with honey, rather than white sugar – sweet and healthy!

Homemade Blackberry Honey Jam

Makes: 4 Pints Total Time: 1 hour

Ingredients 3 lbs fresh blackberries 1 ¾ cups honey 2 large Granny Smith apples 1 tablespoon freshly squeezed lemon juice

Directions Wash the blackberries and place in a large stockpot.

Slice the apple into quarters and remove the core. Grate both apples, leaving the skin on. Add to pot with blackberries then add honey and lemon juice.

Heat on high until the mixture begins to boil, reduce heat and simmer for 15 minutes

Use an immersion blender (or potato masher) to puree blackberries until smooth and there are no chunks.

Reduce heat to medium-low and simmer for an additional 30-45 minutes, based on consistency. It will continue to thicken as it cools.

Place in prepared jars, leaving ¼ inch headspace at the top and can using a water bath. Process for 10 minutes.

calling all peach lovers!

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Baked Peaches with Honey and Blue Cheese

Makes: 4-6 servings Total Time: 25 minutes

Ingredients 6 ripe peaches, cut in half, pits removed 3 tablespoons dark brown sugar, divided ¼ teaspoon coarse sea salt fresh cracked pepper 4 sprigs fresh thyme 2 tablespoons olive oil 6 ounces blue cheese local honey

Directions Preheat oven to 450°F.

Heat olive oil in a large cast iron skillet over medium-high. Sprinkle cut-side of peaches with 2 tablespoons sugar, salt and pepper. Place peaches cut-side down in the skillet with sprigs of rosemary. Cook for 5 minutes, or until golden and caramelized. Sprinkle uncut side with additional 1 tablespoon sugar and transfer to oven for 10 minutes.

Remove peaches and flip so they are cut-side up. Roast for another 5-7 minutes, until soft. Remove from oven, remove thyme sprigs and add a tablespoon of blue cheese to each peach cavity. Drizzle with local honey and sprinkle with several fresh thyme leaves.

Serve by themselves, with ice cream or yogurt! Enjoy!

*Note – If you aren’t a blue cheese fan, these peaches will be fabulous with many other types of cheese! Try an oozy brie, nutty fontina or crumbly goat cheese.

Canning & Preserving 101

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We certainly aren’t willing to admit that the summer season is on its last leg – but we are all about making it last just a little bit longer. Now, while the farmers markets and gardens are abundant, is the best time to start preserving! By using some of the techniques that we explore below, you can put all of your produce overflow to good use for months to come! Food preservation can be a bit daunting, but don’t be scared! With a little research and a little practice, you’ll be an expert in to time! Check out our starter guide to food preservation!

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Our 4 Favorite Pesto Recipes

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Once again, pesto is a great way to use up an abundance of produce and it’s endlessly adaptable! If you want to play around with a new recipe, just follow a general recipe below and switch an ingredient for a like ingredient. Just remember, pesto can be made from nearly anything! So let those creative juices flow and share your favorites with us!

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Chicken Power Bowl with Avocado Dressing

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The best part about “bowl” foods? They are made to be customized and therefore are perfect for using up an abundance of produce or leftovers in your refrigerator. So adjust ingredients as needed! They are also perfect for making ahead and taking as a weekday lunch. Just remember to keep your dressing on the side!

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Fresh Flavor Spotlight… Crostini

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These simple crostini recipes are simply fabulous for summer! They can be served at breakfast (maybe with an egg on top!), as a snack during a hot day, as an appetizer at a backyard get together…you name it, these things are perfect for it! Not to mention, the quick prep time of under 20 minutes. What more could you ask for?

Summer Crostini Recipes:

Herbed Ricotta + Radish

Ingredients baguette olive oil 1 clove garlic, halved ½ cup ricotta cheese ½ teaspoon lemon zest juice of ½ lemon salt and pepper to taste 2 teaspoons fresh herbs, chopped + more for garnish ½ cup thinly sliced radishes

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

In a small bowl, combine ricotta, lemon zest, lemon juice, fresh herbs, salt and pepper. Mix well and season according to taste.

Top toasted bread with ricotta mixture and add 3-4 radish slices on top. Drizzle with olive oil, a sprinkle of salt and some more fresh herbs.

Blueberry Balsamic with Whipped Goat Cheese

Ingredients baguette 4 tablespoons butter, melted 1 garlic clove, halved 8 ounces goat cheese ½ cup heavy whipping cream ½ teaspoon salt 10 ounces blueberries zest of 1 lemon 1 tablespoon lemon juice 1 tablespoon fresh mint, chopped balsamic reduction for drizzle

Directions Slice baguette and drizzle with melted butter. Toast bread in oven then remove and rub with cut side of garlic.

Combine goat cheese, whipping cream and salt in a bowl and beat with a hand mixer until light and fluffy.

In a small bowl, combine blueberries, lemon zest, lemon juice and mint and toss to coat.

Spread whipped goat cheese on crostini, top with blueberries then drizzle with balsamic reduction. Garnish with more fresh mint.

Cucumber with Garlic + Chive Spread

Ingredients baguette olive oil 1 garlic clove, halved 8 ounces cream cheese, softened 2 tablespoons fresh chives, chopped 2 tablespoons fresh dill, chopped ¾ teaspoon garlic powder ¼ teaspoon freshly ground black pepper Persian cucumbers, thinly sliced coarse kosher salt

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

Combine cream cheese, chives, dill, garlic powder and black pepper. Beat with a hand mixer until light and fluffy.

Spread cream cheese mixture on toasted baguette slices, top with cucumbers, drizzle with olive oil and add a sprinkle of coarse kosher salt.

Whipped Avocado with Feta + Pomegranate Seeds

Ingredients baguette olive oil 1 garlic clove, halved 2 large avocados, sliced 4 ounces crumbled feta cheese 1 lemon, juiced ¼ cup cilantro, chopped salt and pepper to taste ½ cup pomegranate seeds

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

Add avocado slices, feta, lemon juice and cilantro to a food processor and pulse until smooth and creamy. Add salt and pepper to taste and pulse again.

Spoon avocado spread onto toasted baguette, top with feta and pomegranate seeds.

Heirloom Tomato with Whipped Feta

Ingredients baguette 4 tablespoons butter, melted 1 garlic clove, halved 6 ounces feta, crumbled 2 ounces cream cheese, at room temperature 2/3 cup olive oil, divided 2 tablespoons fresh lemon juice kosher salt and pepper to taste 2 shallots, minced 2 cloves garlic, minced 2 tablespoons red wine vinegar 2 lbs. heirloom tomatoes, ½ inch diced 3 tablespoons basil leaves, sliced 2 tablespoons pine nuts

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

Place feta and cream cheese in a food processor and pulse until mixed. Add 1/3 cup olive oil, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until smooth

An hour before serving, combine the shallots, garlic and vinegar in a medium bowl. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Add the tomatoes and stir gently.

To assemble, spread each slice of bread with whipped feta. Scoop tomatoes out with a slotted spoon and place on feta. Top with basil and pine nuts.

Smoked Salmon with Mascarpone + Herbs

Ingredients baguette olive oil

1 garlic clove, halved 5 ounces smoked salmon, thinly sliced 8 ounces mascarpone cheese 1 tablespoon lemon juice 4 sprigs dill, chopped ¼ cup chives, chopped freshly cracked pepper olive oil for drizzling capers

Directions Slice baguette and drizzle with olive oil. Toast bread in oven then remove and rub with cut side of garlic.

In a small bowl, combine mascarpone, lemon juice, dill and chives. Spread over baguette. Top with smoked salmon, a sprinkle of pepper, a drizzle of olive oil and few capers.