August's Crop of the Month: Nursery Crops
- 2 Cups packed fresh basil leaves
- 1/3 Cups olive oil
- 3 tbl pine nuts, toasted
- 1/2 tsp minced garlic
- Sea Salt
- Freshly ground black pepper
- 1/4 Cup freshly grated Parmesan cheese
METHOD: 1. In a large pot of salted boiling water, blanch basil leaves for 3 seconds then shock ice water to stop cooking, squeeze out all the water.
2. In a blender puree garlic, olive oil, a pinch of sea salt oil. When smooth add basil & puree until just pureed, be careful & don’t puree too long or you will add heat & compromise color and flavor
3. Fold in parmesan & serve.
April's Crops of the Month: Strawberry and Tomatoes
- 1/4 Cup melted butter
- 1/4 Cup extra virgin olive oil
- 3 large tomatoes, sliced in 1-inch rounds
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 2 large cloves garlic, minced
- 1/4 teaspoon red chili pepper
- 1 pinch sea salt
PREHEAT OVEN TO 350 DEGREES
METHOD: Butter the sides & bottom of an 8x8x2-inch baking dish. In a large bowl, combine the olive oil, tomatoes, basil, thyme, rosemary, garlic, chili flakes, & salt and pepper. Toss to coat the tomato slices evenly. Layer the tomatoes in the baking dish & be sure to scrape any oil & herbs left in the bowl into the dish.
Baked uncovered for 20 to 30 minutes, or until the tomatoes are bubbly and lightly browned on top. Enjoy with fresh baked bread or over white rice.
Strawberry Arugula Pizza
Raw dough, flour On a well-floured surface roll out dough and stretch to desired thickness and shaped Preheat oven to 400 degrees and bake until cooked through and golden brown.
GOAT CHEESE SPREAD
- 1.5 Cups Belle chevre montrachet-style goat cheese
- 1 TBSP minced, fresh herbs
- 1 tsp minced garlic
- 2 TBSP georgia olive farms extra virgin olive oil salt and pepper
Combine ingredients until mixture is smooth
- 1 Cup sweetwater growers living arugula
- 1 Cup miles berry farm strawberries, sliced
- 1 Cup white balsamic vinegar
- 1/2 Cup turbinado sugar
- 1/2 Cup pomegranate juice
- Bring ingredients to a boil over-medium heat and reduce to 1/4 cup. Cool completely before using.
Spread the goat cheese mixture evenly over the cooled pizza dough. Top with the arugula & strawberries. Lightly drizzle with the balsamic reduction. Slice as desired and enjoy!
Recipes for 2013
September's Crop of the Month Apples:
North Georgia Apple, Peach, and Pecan Tart
Yields 8 servings
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon sugar
- 7 tablespoons cold unsalted butter, cut into chunks
- 3 tablespoon cold water
- 1 large egg, beaten + 1 tablespoon water
*refrigerated premade pie crust can be substituted
- 1 cup dark brown sugar
- 4-5 medium Georgia grown apples, like Honey Crisp, Gala, and Granny
- Smith, peeled, cored and cut into ½ inch thick slices
- 1 cup dried peaches
- 2 cups water
- 2 tablespoons sugar
- ½ cup toasted Georgia pecans, chopped
- ¼ cup powdered sugar
Directions: Preheat oven to 375*F.
In a large bowl, combine the apples and brown sugar; set aside. In a small saucepan, combine the dried peaches and water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until peaches are plump and tender.
July's Crop of the Month Peaches:
Charred Vidalia Onion, Georgia Peach & Bacon Salad with Sorghum Citrus Vinaigrette
Sorghum – Citrus Vinaigrette
June's Crop of the Month Watermelon:
Watermelon, Feta, & Herb Salad
1. Brush bread with olive oil and toast till golden brown and crispy, break into shards.
2. Remove rind of melon and cut into 1 inch cubes, you will need 7 cubes per salad, the rest can be reserved for other purposes.
3. Spread clabbered cream on plate.
4. Top with watermelon cubes in a jumbled row, like a broken down country wall.
5. Season watermelon with a pinch of salt and fresh cracked pepper.
6. Distribute herbs over the watermelon, tear the mint into small pieces as you are distributing.
7. Spoon over the vinegar and olive oil.
8. Spread the shards of toast around the melon.
9. Add a small amount of Cayenne sauce to your liking.
Clabbered Cream 1 qt heavy cream 1 tbl buttermilk Combine both in a clean mason jar, seal and shake. Place on kitchen shelf for 3 days at room temperature, it is best if the temperature does not get above 75 degrees. After 3 days, place in refrigerator.
May's Crop of the Month Vidalia Onions:
Caramelized Onion Jam
1. Combine onions, oil, butter, and a pinch of salt in a pot over medium heat and caramelize for about 1 hour. You will need to continuously stir and lower the heat to keep from burning.
2. When onions are golden brown, add vinegar and honey and let reduce until thick.
3. Remove from heat, add tamarind, and season with salt and pepper.
April's Crop of the Month Blueberries:
Arugula Salad with Pecans, Gorgonzola, Shallots & Blueberry Vinaigrette Dressing
1. In blender, mix sorghum, blueberries, and vinegar until smooth. 2. While mixing, slowly add oil until incorporated. 3. Season with salt and pepper.
For the salad, combine toasted pecans, crumbled gorgonzola, sliced shallots, washed arugula, whole blueberries, and the dressing. Finish by adding a touch of salt and pepper.
March's Crop of the Month Honey:
Honey Georgia Apple Salad
Method Mix dressing ingredients in mixing bowl.
February's Crop of the Month Wine:
Sapelo Island Clams
White Wine, Shaved Garlic, Country Ham Recipe
Method In a small pot over medium heat, heat oil for 30 seconds. Add garlic, onions, & peppers. Sweat for 30 seconds. Add country ham & cook for 30 seconds. Add clams. Deglaze pot with white wine & cook covered until clams open. Add butter & thyme, season to taste. Serve with baguette.
January's Crop of the Month Greens:
Watch how to cook this recipe. Download a copy of this recipe.
Method Remove leaves from stems Place water in large pot Heat water to a boil Add kosher salt Working in small batches, add greens to boiling water Once the water comes back to a boil, cook two-three minutes Remove greens from the pot and place on a cookie sheet tray Cool Remove excess moisture by squeezing the cooked greens Chop the greens At this point, greens can be put into a storage container for later meals
To Reheat Greens Heat butter or oil in a medium sauté pan Add shallots Add chopped greens Cook over medium heat till cooked through Season with salt and pepper Serve
December's Crop of the Month Pecans:
Arugula and Pecan Pesto
Method Place arugula in food processor; pulse to chop. Add pecans, parmesan, garlic, and salt and pepper with food processor running.
- 2 Cups Packed Arugula, Stems Removed
- ½ Cup Pecans
- ¼ Cup Grated Parmesan
- 1 Garlic Clove, Crushed
- Kosher Salt and Black Pepper
- ½ Cup Olive Oil