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As the seasonal bounty continues from the garden and the orchard, here are a few tempting dishes to try.

Cucumber Red Onion Salad

2 cucumbers

3 T. white vinegar

1 T. sugar

1/4 t. salt

1/4 t.  black pepper

1 red onion (peeled, sliced and broken into rings)

1 t. dry dill (optional)

Rinse and scrub the cucumbers. Remove some of the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber into circles. Place the vinegar, sugar, salt, and pepper in a bowl and mix until the sugar is dissolved. Add the cucumber and onion; if using dill, add that too, and toss well. Can be served at room temperature or chilled. Serves 4. USDA

Peach apple crisp

This delicious dessert is the perfect ending to any meal. This recipe is simple to prepare and the dish is satisfying to taste.

4 c. sliced peeled fresh or frozen peaches, thawed

2 apples, tart, peeled, thinly sliced (medium)

1/3 c. sugar

¼ c. brown sugar (packed)

1/2 t. vanilla

1 t. cinnamon

¾ c + 2 T. flour

1 t. baking powder

1 T. sugar

¼ t. salt

3 T butter (chilled)

½ c. whole milk

Preheat oven to 400 degrees. Lightly grease 2 qt. casserole dish. Combine peaches, apples, brown sugar, vanilla, and cinnamon in a bowl. Toss well and spread evenly in casserole dish. Combine dry ingredients in small bowl, cutting in butter until crumbly. Stir in milk until just blended. Drop by spoonfuls over fruit mixture. Bake until lightly browned and bubbly, about 25-30 minutes. Serve over ice cream. Serves 6. Modified from USDA recipe.

Zucchini hotdish

2 c. zucchini, sliced

1/2 c. diced onion

1/4 green pepper

1 egg

1/4 c. milk, 1%

2 T. canola oil

1 T. garlic and herb seasoning mix

1/4 c. Parmesan cheese

1/4 c. cheese, low-fat shredded (use your favorite)

Wash and slice zucchini and measure out about 2 cups. Dice up the onion and green pepper, and set aside along with the zucchini. Stir the egg and milk together and set aside. Saute the vegetables in 2 T. oil until tender on medium heat. Remove from the pan. Add egg mixture and scramble until cooked thoroughly. Stir in the vegetable mixture and fold together. Cook together until temperature reaches 145 degrees Fahrenheit. Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm. Serves 4. USDA

Scalloped potatoes

A hearty side dish that would go well with a flavorful fish recipe and a fresh green salad. 

8 small potatoes (2 lbs., sliced thin)

2 T. butter

1 c. onion (diced)

3 T. flour

1/4 t. pepper

2 c. milk, whole

Wash potatoes; peel and cut into thin slices. Melt 1 T. of butter in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet. Cover potatoes with onions. Sprinkle half of flour and pepper over potato mixture. Add remaining potato slices, flour and pepper. Cut 1 T. of butter into small pieces and place on top of potato mixture. Pour milk over potato mixture; bring to boil over high heat. Reduce heat to medium low, cover, and cook until potatoes are tender, about 15 minutes. Serves 4. USDA.

Note: Leave potato skins on for more nutrition.

Cranberry Apple Beverage

Unsweetened cranberry apple juice is featured in this recipe. Mix cranberry apple juice with seltzer to make this fizzy fruit beverage.

1 1/2 c. cranberry apple juice

1/2 c. orange juice

1/2 c. seltzer

Combine ¾ c. cranberry apple juice and ¼ c. orange juice in 2 tall glasses. Pour ¼ c. seltzer into each glass, then fill with ice cubes or crushed ice. Serves 2. Recipe adapted from Oceanspray.com.

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