Cooks’ Exchange: Farm-to-table recipes from your own backyard | Madison.com Recipes, Food and Cooking Tips

The very considered all of it discovered me reaching for “Savoring the Harvest,” an attractive fruits with sights and flavors of neighborhood gardens and the Dane County Farmers Market captured and revealed in 1993 by creator Irene Money together with distinctive coloured images snapped by Victor Marsh. Stressing the significance of the “farm-to-table motion” of shopping for meals domestically creates a celebration of what native farmers present all through the seasons and Money provides a beautiful guide to have fun all of it.

1 medium eggplant, peeled and lower into 1-inch cubes

3 candy peppers, cored, seeded and lower into ½-inch squares

3 cups tomatoes, cored, peeled and chopped

1 tablespoon minced parsley

1 tablespoon minced basil

Dredge eggplant cubes in flour. In sauté pan, warmth oil, add eggplant cubes and sauté till golden brown. Add peppers and sauté till smooth, roughly 3 minutes. Add tomatoes, stir and prepare dinner for 3 further minutes. Cut back warmth, cowl and simmer for 20 minutes. Add salt, parsley and basil. Cook dinner with cowl off till liquid has been diminished to desired consistency. Season to style with salt and pepper.

1 pound sugar snap peas, strings eliminated

1½ cup radishes, trimmed, thinly sliced (a couple of bunch)

½ bunch inexperienced onions, thinly sliced, each white and inexperienced components

1 tablespoon chopped recent dill

Place peas in a pan stuffed with simply sufficient water to cowl. Deliver to a boil and cut back to simmer. Cook dinner till peas are simply finished, roughly 5 minutes. Drain, rinse with chilly water and drain once more. Put aside.

In giant saucepan, sauté radishes in olive oil till simply smooth. Add inexperienced onions and peas and toss whereas cooking over low warmth, about 5 minutes. Add butter and dill; toss till butter is melted. Salt and pepper to style.

2 giant cucumbers, peeled

¼ cup white wine vinegar

Slice the cucumbers and pink onion very thinly. Place in bowl and add salt. Combine properly. Put aside for two hours.

Working in small batches, squeeze liquid out of the salted cucumber and place on paper towels to additional dry. Mix sugar, vinegar, garlic powder and olive oil in glass bowl. Add cucumbers and blend collectively properly. Put aside to marinate 2 hours or as much as 6 hours. To serve, place in serving dish and sprinkle with paprika and pepper to style.

2 cups tightly packed recent basil leaves

²⁄³ cup extra-virgin olive oil

½ cup grated Pecorino cheese

Mix basil, garlic and walnuts into the bowl of a meals processor. Pulse till coarsely chopped. Slowly drizzle the olive oil into the combination, working the meals processor on a low pace till easy. Add a few pinches of salt and pepper to style. Add cheese, pulse till simply included into pesto.

Observe: This recipe is ideal for getting ready in giant portions. When basil is plentiful, purchase it in bulk and make as a lot pesto as you may. It freezes properly in plastic containers. Simply add a skinny layer of olive oil to the highest of the pesto earlier than you set it within the freezer. Pull it out within the winter and relive summer season over again!

1 acorn squash, sliced, seeded and lower into 4 wedges

2 teaspoons rosemary, chopped

¹⁄³ cup mild brown sugar

2 tablespoons butter, lower into skinny items

Preheat oven to 350 F. Spray baking dish with cooking spray. Mash rosemary, garlic and salt collectively till it has a paste-like consistency. Unfold over fruit of the squash. Place in baking dish, peel facet down. Roast in oven for half-hour. Take away from oven.

Sprinkle brown sugar over squash wedges. Dot with butter. Place again into oven and roast for 45 minutes or till squash will be simply poked by means of with a fork.

3 small yellow summer season squash

1 giant tomato, seeded and chopped

1 tablespoon oregano, chopped

2 tablespoons basil, chopped

1 5.5-ounce can of spicy tomato juice

In a big saucepan, warmth olive oil. Add onion and sauté till translucent, about 5 minutes. Add garlic and sauté one other 2 minutes.

Add zucchini and summer season squash. Stir and prepare dinner for five minutes over medium warmth. Add tomato, oregano and basil. Stir properly. Add tomato juice. Cowl and prepare dinner at a simmer for half-hour, or till greens are very smooth and juice is absorbed and barely evaporated. Garnish with oregano and basil if desired.

¾ pound shallots, peeled and cleaned

1 teaspoon minced rosemary

In a sauté pan, warmth olive oil. Add shallots and sauté till golden and starting to melt. Combine vinegar and honey collectively properly, then add to the shallots. Cook dinner in medium warmth for five minutes stirring repeatedly.

Add simply sufficient rooster inventory to pan to barely cowl the shallots. Stir and canopy the pan. Cook dinner on low for 45 minutes, steadily including inventory as wanted. When finished, shallots ought to have a thick syrupy coating. Serve sprinkled with thyme and rosemary.