A few more recipes

From the Farm Staff:

Chef Heather's Panzanella Salad

Ingredients:
1 loaf (day old) Italian Bread - cubed
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
2 cloves garlic - finely minced
Salt & pepper to taste
1 large Heirloom Tomato - diced
2 ears of corn - blanch & remove kernals from cob
2 scallions - thinly sliced
1/2 cup Basil - juilliened

Method:
Lightly toast bread cubes in a large saute pan, or in the oven on a cookie sheet.
(alternately, you can saute the bread cubes in a pan with the olive oil, but eliminate it from the dressing)
Make the dressing by whisking together the oil, vinegar, garlic, salt & pepper to taste.
Combine toasted bread, dressing, tomato, corn & scallions in a large serving bowl.
Top with Basil and serve

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Cheryl's Herb Salts

Herb salts are super easy to prepare and can be used on soups, stews, potatoes, vegetables and casseroles. Suggested herbs to use are basil, chives, marjoram, oregano, rosemary, savory, tarragon or thyme.

Ingredients:
1 cup of noniodized salt, or sea salt
1 cup of fresh herbs

Method:
Crush fresh, chopped leaves with the salt, using the base of a jar or whirl them in a blender for several minutes.
Spread the salt and herb combination on a cookie sheet and dry in a 200 degree oven for about 40-60 minutes.
Periodically check on the tray - break up any lumps, and stir to mixture to ensure even drying.
Allow mixture to cool and then seal in a glass jar, storing in a cool dry place away from heat and light.
A jar of herb salts, tied with raffia and gift tag makes a wonderful gift.

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SMOKY TOMATO BASIL SALSA - by Didi Emmons

Ingredients:
2 dry chipotle chile peppers
1 Tsp grated lime rind
Juice of 1 lime
2 medium, ripe tomatoes, chopped
1/4 red onion, chopped
1 green pepper, chopped
3 Tbs fresh basil, chopped
2 Tbs Extra virgin Olive Oil
Salt & pepper
6 oz cake of fresh, soft goat cheese

Method:
Soak chipotles in 1 cup of boiling water for up to 30 minutes, or until they soften.
Remove them from the water and finely chop.
Put chipotles, lime rind, lime juice, tomatoes, onion, pepper & basil into a food processor
Pulse until everything is finely chopped, then add olive oil, salt & pepper to taste.

Serve:
Place goat cheese in the center of a shallow bowl & pour half the salsa over the top.
Serve with a spoon and a knife, along with sturdy crackers or pita toasts.
Replishing the salsa as needed

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Jeanne's Fave Tomatillo and Cucumber Gazpacho

Ingredients:
1/2 cup Cilantro, including soft stems
3/4 cup Olive Oil
2 pounds Tomatillos - washed & rough chopped
4 large Slicer Cucumbers - peeled & rough chopped
1 medium Green Bell Pepper - seeded & rough chopped
1 Avocado - pitted & rough chopped
2 garlic cloves
1/4 cup red wine vinegar
Salt, pepper, hot sauce - to taste

Method:
In the food processor combine cilantro & 1/2 cup of olive until smooth, pour into a glass and let settle for 1 hour.
Process the garlic, bell pepper, onion, avocago, vinegar, remaining olive oil until smooth & place in a large serving bowl.
Pulse the tomatillos & cucumbers until desired consistency is acheived (some prefer chunky) & add to serving bowl.
Season to taste with salt, pepper, hot sauce, or additional vinegar.
Refrigerate the soup until well chilled.
Serve the soup in a chilled bowls, drizzled with the reserved cilantro oil.