This Week at Chesterhill

Summer is officially upon us. I recently visited the Chesterhill Produce Auction and was delighted at the variety of fresh produce available. Sweet corn, cabbage, broccoli and bell peppers are rolling in. We're catching the end of the strawberries, but are met happily with blueberries and raspberries. We saw early apples and the most delicious red plums I've tasted. I treated myself to some tasty homemade cookies from the CPA Country Store and chatted with friends.

If you haven't made it out to the auction yet this year, what are you waiting for? Whether your cooking for a party, feeding your family or are looking for large quantities of produce to can and preserve for the winter months, there's plenty to choose from. This is truly an enjoyable community event. Bring your kids, bring your friends and head out to the country.

Auctions are held every Monday and Thursday at 4:00pm. Check out current auction prices by visiting www.ohiofoodshed.org/chesterhill

Grilling vegetables

Ahh, summer is here, the Fourth of July around the corner, grilling season has arrived! There are many methods for grilling vegetables, from shish kebobs to simply laying the vegetables right on the grill. Most people marinate their vegetables before grilling. You can use any marinade you like, including French, Italian or ranch salad dressing, sweet and sour, barbeque or teriyaki sauce. Here's a simple marinade I especially enjoy with zucchini and eggplant, served with fresh tomato wedges on the side.

The Marinade

1 cup extra virgin olive oil
1/2 cup Balsamic vinegar
1 large clove of garlic, finely minced
1 tsp. dried oregano leaves
1 tsp. freshly ground black pepper

Directions

1) Start the grill
2) Slice the vegetables on a diagonal, about 1/4-1/2 inch thick
3) Marinate for at least 1 hour
4) Place vegetables on the grill and roast 3-5 minutes per side
5) Enjoy

Fried Green Tomatoes

Every spring, I long for the arrival of deliciously ripe heirloom tomatoes, sliced fresh and sprinkled with a dash of salt and pepper. And even though we live in an area where some farmers grow greenhouse tomatoes, and we can enjoys their fruits sooner, I can prolong the satisfaction by enjoying the tart taste of a green tomato.

Green tomatoes have a great firm texture and satisfy both tart and sweet tastebuds. They are a fabulous addition to stir-fries and chutneys, but my favorite way to enjoy them will always be fried green tomatoes.

While deep frying certainly isn't the healthiest way to enjoy the season's bountiful harvest, I make an exception when it comes the this delicious treat. My recipe for the tomatoes tends to stay the same, but I enjoy trying out new sauces to dip them in. But when, I'm just looking for a fast tasty snack, these are just perfect on their own:

Fried Green Tomatoes

Ingredients

• 3 green tomatoes, sliced
  
• 2 eggs
  
• 3 tbs whole wheat flour or fine cornmeal
• 1/2 tsp thyme
• a pinch of oregano
• a pinch of curry powder
• dash of salt and pepper
  
• oil for frying (I usually use canola)
• chopped fresh parsley for garnish

Directions

1. Beat eggs in a small bowl
2. Combine flour or cornmeal with herbs and spices
3. Add about an inch of oil to a cast iron pan or heavy skillet. Heat over medium-high heat until hot
4. Dip sliced tomatoes in egg mixture
5. Place slice in breading mix making sure to coat both sides of tomatoes evenly
6. Place coated slices into fryer oil, fry until golden brown on both sides
7. Remove from oil with slotted spoon or fork and place on paper towel or newspaper
8. Garnish and enjoy!

Strawberry: The Flavor of Summer!

Everywhere you look from the Farmers' Market to the Chesterhill Produce Auction, to your own backyard patch, strawberries are abundant! There nothing like eating a ripe red berry freshly picked!

Strawberries are rich in antioxidants, fiber, folate, and potassium. They also pack more vitamin C ounce for ounce than most citrus fruit. Eating vitamin C-rich foods promotes healthy brain functioning and boosts your immune system.

Enjoy strawberries fresh from the patch, atop shortcake with hand whipped cream, sliced fresh on salads with a balsamic vinagrette or store the flavor all year long in a delicious jam!

Strawberries can be easily frozen to save for smoothies in the winter months. Simply rinse, hull and halve berries, spread on a cookie sheet and freeze. Transfer frozen berries to a freezer safe ziplock baggie.

Check out local nurseries and greenhouses to find out more about growing your own! Strawberries require full sun and well-drained, sandy soil. They will not tolerate drought or standing water. Plant them in the spring as soon as the soil is dry enough to work.

Not a green-thumb? Don't worry! Strawberries are plentiful this time of year. Head over to your local farmers' market, visit the Chesterhill Produce Auction, or visit a pick-your-own farm to endulge in all the berry-picking fun!

Strawberry Jam
recipe makes 48 ounces

Ingredients

• 4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces
• 5 cups granulated sugar (2 1/4 pounds)

Directions

1. Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
2. Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees.on a candy thermometer, about 30 minutes.
3. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.
4. After jam passes the gel test, remove from heat. Pour warm jam into jars and can to seal.