Submitted to us by the Barnard family.
Slice 1 Zucchini and 1 Yellow Squash saute till soft, pile into pre-baked pie shell and top with sliced tomatoes and cheese, if desired.
Storage life varies by squash type. Acorn Squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Butternut 13 weeks; Butternut, up to six months; Blue Hubbard six to seven months.
You’ll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent. The one exception, again, is Acorn Squash, which should be kept at temperatures less than 55.
For more information on storing winter squash, visit BonniePlants.com.
If you pack a lunch for work or school, you know the soggy havoc a tomato can play on your sandwich. You could pack them separately then assemble when you're ready to eat, OR sun-dry them!
- Preheat oven to 175 degrees F
- Slice tomatoes in uniform widths
- Pat with paper towels to remove excess moisture
- Season both sides with olive oil and a dusting of garlic salt (add any other seasonings desired, go lightly as all flavors will concentrate with the rest of the moisture is baked off)
- Bake on cookie sheet or wire rack until leathery
- Store in airtight container in the fridge
You can take this one step further and make sun dry tomato jam/pesto. Add sun dry tomatoes, garlic, and olive oil into a blender or food processor and blitz for a spreadable tomato that won't leave your sandwich bread in soggy disarray.
Want to sun dry using solar energy? Stick the baking sheets on the dashboard of your car and park in the sun. Note, your car will smell like tomatoes which may or may not be an issue.
Heirloom Tomatoes - An heirloom tomato is an open-pollinated variety that has been passed down at least 50 years through several generations in a family, ethnic, religious, or tribal group, or was commercially introduced before 1940.
Heirloom Tomatoes are difficult to grow for quality. They split easily and have a short shelf-life but they are flavorful and add colors to salads and summer dishes. Depending on how they fair you’ll get a mix over the next couple of weeks. We grow four types: Green zebra, Brandywine, Mr Stripey and Purple Cherokee.
Come try the REAL peach -- We call it the two napkin, or juice down your arm peach!
Why can we say this?
Our peaches are tree ripened. Meaning we pick each peach when the individual peach is ripe. Peaches are picked every other day, often picking the same tree four or five times. It is a very labor intensive process, but it's the only way to make sure our peaches are picked at the optimum time. Box stores don't have the luxury of buying from farmers who spend this quality time and often their peaches are picked green and chemically ripened.
We also like to sell our peaches ripe but on the firm side, so they can travel home safely, Don't worry, they have all the sweetness and flavor no matter how firm they are.
Pro Tip: If you like the juice dripping down your arm, just leave the peach on the counter for a day or two and it will soften right up. We highly suggest putting some peaches in the fridge, some on the counter so they don't all soften at the same time.
As the only peach farmer in Rensselaer County, we raise many different peach varieties that ripen at various times so we’ll have delicious, juicy peaches through August into mid-September. Want if you want to go truly peach -crazy and freeze, can or jam our peaches -- call ahead we sell by the 20-pound box as well.
- 3 cups thinly sliced kirby cukes (2 medium)
- ¼ cup sliced onions
- 1 medium red or green bell pepper, cut into thin strips
- 1 cup sugar
- 1 teaspoon salt
- pepper - to taste
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ cup white vinegar
- In large nonmetal bowl, combine cucumbers, onions and pepper.
- In small bowl, combine sugar, salt, celery seed, mustard seed and vinegar. Blend well.
- Pour over cucumber mixture, toss to coat. Cover and refrigerate at least 24 hours stirring occasionally.
Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Our favorite way of eating kohlrabi is to make baked fries.
Preheat oven to 425 degrees.
Cut kohlrabi into thick strips, similar to steak fries; can be cut thinner as a matter of taste.
Combine 2 TBS olive oil, salt and pepper to taste (other options include adding chili pepper, cumin or oregano).
Toss cut kohlrabi in olive oil to coat.
Place on cookie sheet covered with parchment paper or foil and bake for 25-30 minutes.
After 20 minutes, sprinkle parmesan cheese over fries. Bake for 5-10 more minutes.