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On this page you’ll find tasty tips and techniques for preparing your locally-grown food. If you have a recipe you’d like to share, please email us!
Freezing Squash
Summer Squash: Wash and cut off stem and end. Cut in 1/2 inch slices. Blanch 3 minutes. Chill. Pack in containers, (write date on bag).
Grated Squash: Grate and bag squash for favorite bread, muffin, or cookie recipes. (Write date and # of cups on bag).
Storing Herbs
Fresh Herbs: Most fresh herbs you use twice as much as you would use dry. Most can be air dried.
Sage- Famous for stuffing and sausage. Can also be used in soups, biscuits, eggplant, marinades, and in preparing poultry, fish and pork. If using fresh, snip it. Can air dry for use later.
Chives- Compliments most foods with their mild onion flavor. Great fresh on green salad, baked potatoes and omelets. Freeze them to use in winter time.
Mint- Can be used fresh, or hung in bunches to air dry. Or spread them on cookie sheets and dry in the sun. Put in airtight container for winter use. Use in punches, teas, hot chocolate, sauces for desserts, lamb and mint jelly.
Basil- To keep the flavor, tear the leaves rather than chop them. Only use a little when cooking, then add the rest at the last minute to preserve aroma and flavor.
Thyme- Can be used fresh or dried. Great addition in meatballs, salads, herbed butters or mayonnaise.
Other Tips
- If fresh vegetables are wilted or blemished, pick off the brown edges, sprinkle with cool water, wrap in towel and refrigerate for an hour or so.
- Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
- Lettuce and celery will crisp up if you place it in a pan of cold water and add a few sliced potatoes.
- Keep strawberries in a colander in the refrigerator. Wash just before serving.
- Never refrigerate tomatoes. Their flavor and texture will be affected.
Recipes
Grilled Corn
Gently peel husks back to within 2 inches of the base, remove silk and smooth husks back into place, completely covering kernels. Using kitchen twine, tie husks in several places. Fill a sink or large pot with ice water and soak corn for 30 minutes to an hour. Drain, shake off excess water. Preheat grill, generously oil the grill to prevent sticking, grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender -- 30 to 45 minutes.
Spectacular Frozen Corn
Ingredients: 35 ears of corn; 1 pint of half and half; 1 pound of butter (no substitutes).
Husk, silk, and wash the corn. Cut the corn from the cob into a large roaster (16-18 cups), add butter and half-and-half. Put into a 325 degree oven. Cook 1 hour, stirring occasionally. Remove from oven. Cool by placing roaster in ice water. Stir to cool. When cool put into packages and freeze as quickly as possible. To serve, heat corn through. (You may want to add a little salt).
Citrus Mint Punch
Ingredients: 1 C. packed fresh mint leaves, 1 can (12 oz.) thawed frozen lemonade concentrate, grated peel of 1 orange, grated peel of 1 lemon, 1 can (12 oz.) thawed frozen orange juice, 3 C. boiling water concentrate, additional mint leaves, optional.
Place the mint and peels in a heat-resistant pitcher or bowl; Add boiling water. Let steep 1 hr; strain. Add concentrates and water; stir well. Chill. Serve over ice; garnish with mint if desired. Yield: 3 quarts.
Lickety Split Lemon & Thyme Chicken
Ingredients: 1 chicken cut into pieces, 2 C. dry white wine, 2 juiced lemons, 3 C. cooked white rice, 1/2 oz. fresh thyme, salt & pepper to taste
Preheat oven to 450F. Season chicken with lemon juice, thyme, salt, and pepper. Cover and bake for 25 minutes. Prepare rice as directed. Uncover and generously baste chicken with wine every 5 minutes until done. Serve hot over rice.
Greek Salad
Ingredients: Lettuce, cucumbers, tomatoes, red onions, feta cheese, black olives
Wash lettuce well and tear into small pieces. Wash vegetables and slice into bite size pieces. Cut feta cheese into cubes or crumble. Toss lettuce with all ingredients.
Vinaigrette
Ingredients: 3 tablespoons vinegar, 9 tablespoons olive oil, 3/4 teaspoon salt, 1-2 cloves, crushed garlic, 2 shallots, finely chopped
Shake all the ingredients together in a jar. Serve with the salad.
Lemon-Basil Sugarsnap Pea Couscous
Ingredients: 2 teaspoons butter or margarine, 2 tablespoon lemon juice,1 minced clove garlic, 2 teaspoons fresh snipped basil, 3/4 pound (4 cups) sugar snap peas, 2 teaspoons fresh snipped lemon basil, 1/2 cup no fat chicken broth, 1/2 teaspoon ground cumin, 1/4 teaspoon pepper, 1/2 teaspoon salt, 1 teaspoon grated lemon zest, 1/2 cup uncooked couscous
In a large non-stick skillet melt butter over medium-high heat. Add garlic; cook, stirring 30 seconds. Stir in snap peas; cook 3 minutes. Stir in broth, lemon juice, basil cumin, salt and pepper. Bring to a boil. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Stir in zest; serve.
Cantaloupe Cooler
Ingredients: 1 cup cubed cantaloupe, 1 cup frozen unsweetened raspberries, 1 cup green grapes, 1/2 cup ice cubes
Place all ingredients in the order listed in a blender. Cover and process until smooth. Pour into glasses and serve immediately.
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Share Your Own Recipes
Do you have a favorite recipe using NevadaGrown products that you'd like to share with us? Please email your recipe to
markets@nevadagrown.com
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