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Welcome to our community garden cookbook! Below is a collection of our favorite recipes made from vegetables grown in the DSC Garden or in gardens of our own elsewhere! Want to add a recipe of your own? Enter it on the Google form below!
Pico De Gallo (Gatski Family)
Pico De Gallo (Gatski Family)
Total Time: 1.5 hr Yield: 4x half-litre jars
Ingredients:
2 lbs Roma tomatoes (weight after seeding)
1 medium onion
1 large jalapeno pepper
2 tablespoons cilantro (fresh, washed and chopped)
1/2 cup bottled lime juice (4 oz.)
1 teaspoon salt
Instructions:
Get a medium sized sauce pot
Wash, core, halve, and seed the tomatoes. Chop finely. Add to pot. (Seeding is optional, yet leaving them can lead to a runnier salsa with a touch of bitterness)
Peel the onion, chop finely, add to pot.
Wash, stem, seed, and chop the jalapeno finely and add to pot.
Add all remaining ingredients to the pot.
Bring to a boil. Then, reduce heat to low, and let summer uncovered for 3 minutes.
(If canning, continue) Ladle sauce into heated jars, leaving .5 inch headspace. Debubble and wipe jar rims. Put lids on.
Process in water bath for 15 minutes.
Enjoy!
Sauteed Fresh Zucchini & Corn (Mast Family)
Sauteed Fresh Zucchini & Corn (Mast Family)
Total Time: 15 mins Yield: 4 servings
Ingredients:
2 small/medium zucchini
1 small/med onion or 1 small/med leek
2 ears sweet corn
2 tablespoons olive oil
1 tablespoon butter
salt & pepper to taste
4 tablespoons feta cheese (optional)
Instructions:
Add olive oil to frying pan & heat on medium.
Add sliced zucchini & sliced leek or onion to pan - sautee.
Cut corn off cob & add to pan when zucchini & onion/leek are nearly tender.
Add butter, salt, pepper to mixture.
Remove from heat when zucchini & onion/leek are tender.
Plate mixture & top with feta cheese (if desired).
Enjoy!
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