PERSIMMON PUDDING

Posted on by October 13, 2017

Ripe persimmons (enough to make 2 cups of persimmon pulp)
3 cups milk
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Dash of cinnamon
1/2 cup chopped nuts (optional)
Whipped cream

Heat the oven to 350 degrees. Remove the skin and seeds from the persimmons and puree the pulp in a blender or food processor. In a large bowl, combine the pulp, milk, sugar, eggs, flour, baking soda, baking powder, vanilla extract, and cinnamon until well mixed. Stir in the chopped nuts, if desired. Pour the mixture into an ungreased 9- by 13-inch baking pan and bake for 70 minutes or until a knife inserted into the center comes out clean. Serve warm with whipped cream. (Serves 8)

PERSIMMON COOKIES

Posted on by October 13, 2017

1 c. sugar
3/4 c. butter
2 eggs
1 c. persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1/2 c. raisins
1/2 c. nuts

Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.

ROASTED BUTTERNUT SQUASH AND PEAR SOUP

Posted on by October 13, 2017

1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme
1/4 cup heavy cream

Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm. Makes 9 Cups.

(October 2000 ed., Country Living magazine)

HONEYDEW AND CUCUMBER SALAD WITH SESAME

Posted on by October 13, 2017

1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled

In a bowl whisk together the vinegar, the ginger root, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.

(Gourmet, June 1993)

HONEYDEW IN ROSEMARY SYRUP

Posted on by October 13, 2017

1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled

In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.

(Gourmet, June 1993)

MELON WITH FETA, RED ONION, AND PINE NUTS

Posted on by October 13, 2017

1 tablespoon vegetable oil
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh line juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted

In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

(Gourmet, June 1995)

SWEET ONION AND WATERMELON SALSA

Posted on by October 13, 2017

2 c. chopped watermelon, seeded
3/4 c. sweet onion
3/4 c. black beans, rinsed and drained
1/4 c. chopped seeded jalapeño chilies
1/4 c. chopped fresh cilantro
1 Tbs. brown sugar
1/2 tsp. salt

Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate, covered, 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.

(Farm-Fresh Recipes by Janet Majure)

CHILLED HONEYDEW SOUP

Posted on by October 13, 2017

1 medium-sized honeydew melon (or try our Sun Jewel melon), perfectly ripe, cut into chunks–about 6-8 cups
1/4 c. fresh lime juice
2 Tbs. minced fresh mint
a few blueberries for garnish (optional)

Purée all ingredients, except blueberries, until smooth. Do a little at a time. Chill until cold, and serve in glasses or bowls with blueberries, if desired. Serves 5-6.

(Molly Katzen’s Vegetable Heaven)

EARLY SPRING MEDLEY

Posted on by October 13, 2017

4 Tbs. oil or butter
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes

Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.

(from Simple Food for the Good Life by Helen Nearing)

FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES

Posted on by October 13, 2017

For the sauce:
1 pints cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.

For the rolls:
10 to 12 large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion

In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375°F oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through.

(Adapted from Gourmet, www.epicurious.com)