tag:blogger.com,1999:blog-40853417600330036612024-03-14T02:29:43.704-07:00Seasonal BeaconTeresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4085341760033003661.post-41034049588939562642011-08-03T14:14:00.000-07:002011-08-03T14:14:58.234-07:00Peach Nectar2 white peaches<br />
1 TBSP honey<br />
1/2 cup water<br />
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Rough chop peaches, skin included. add honey and water. Puree with emulsion blender or food processor. Serve with Prosecco.Teresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.com0tag:blogger.com,1999:blog-4085341760033003661.post-25520881984284789042011-08-03T13:56:00.000-07:002011-08-03T14:04:27.160-07:00Refrigerator Dill Pickles<div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">3 cups water</div><div style="font-family: Verdana,sans-serif;">1 cup distilled vinegar</div><div style="font-family: Verdana,sans-serif;">1TBSP kosher salt </div><div style="font-family: Verdana,sans-serif;">3 1/2 cups kirbies, quartered, (mixed white and green, if available)</div><div style="font-family: Verdana,sans-serif;">Small bunch dill</div><div style="font-family: Verdana,sans-serif;">4-5 cloves garlic</div><div style="font-family: Verdana,sans-serif;">1 TBSP black peppercorns</div><div style="font-family: Verdana,sans-serif;">4 scallions (optional) </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Bring water, vinegar and salt to a boil, set aside. Layer and pack vegetables in a jar, add peppercorns, pour over liquid to fill jar. Cap, cool, refrigerate. Ready in 2-4 days. Lasts 6-8 months.</div>Teresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.com0tag:blogger.com,1999:blog-4085341760033003661.post-55063276776713799022011-07-12T16:44:00.000-07:002011-08-03T14:07:35.808-07:00Sauteed Zucchini Blossoms<div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">12 zucchini blossoms, (trim stem to 2" approx.)</div><div style="font-family: Verdana,sans-serif;">1/2 cup flour, salt and pepper to taste<br />
1 egg</div><div style="font-family: Verdana,sans-serif;">1/3 cup water</div><div style="font-family: Verdana,sans-serif;">2 TBSPs 'pure' olive oil</div><div style="font-family: Verdana,sans-serif;">1/3 cup <span class="st"><i>Parmigiano-Reggiano</i>, grated </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">From garden, harvest zucchini blossoms <span class="st">early in the morning. Wash very gently being sure to clear away any insects. Dry on paper towels, patting lightly. (Blossoms will keep several days </span><span class="st">refrigerated, </span><span class="st">loosely packed in a covered container.)</span><br />
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<span class="st">Prepare coating by combining flour, salt and pepper in one bowl, and egg wash by combining egg and water, gently mixed, in another bowl. On medium heat, add oil to a saute pan large enough to accommodate 12 flowers. Coat each blossom in egg wash, then dip in flour mixture, shaking off excess. Increase heat to medium high and drop in blossoms. Saute 3-4 minutes each side, (should be light golden color). Set aside on paper towels to drain. Serve on platter with salt and pepper and grated </span><I><span class="st"><i>Parmigiano-Reggiano</I>.</i></span></div><div style="font-family: Verdana,sans-serif;"><br />
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</div>Teresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.com0tag:blogger.com,1999:blog-4085341760033003661.post-11605523679939933442011-07-12T16:38:00.000-07:002011-08-03T14:34:50.683-07:00Seasonal Beacon<div style="font-family: Verdana,sans-serif;">Summer, 2011</div><div style="font-family: Verdana,sans-serif;">Beacon, NY</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">As gardens bloom in the Hudson Valley, share comments, ideas and recipes here about "the nation's breadbasket."</div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;">- Mid-June through Early July: Basil, Baby Lettuces, Peas, Zucchini Blossoms </div><div style="font-family: Verdana,sans-serif;">- Late July through Early August: Kirbies, peaches </div><div style="font-family: Verdana,sans-serif;"><br />
See recipes:</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Sauteed Zucchini Blossoms </div><div style="font-family: Verdana,sans-serif;">Sauteed Zucchini Blossoms with Tagliatelle</div><div style="font-family: Verdana,sans-serif;">Pesto with Goat Cheese Ravioletti</div><div style="font-family: Verdana,sans-serif;">Refrigerator Dill Pickles<br />
Peach Nectar </div>Teresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.com0Beacon, NY 12508, USA41.4896627 -73.97124880000001241.4369677 -74.022423800000013 41.5423577 -73.920073800000011tag:blogger.com,1999:blog-4085341760033003661.post-20363070491490686002011-07-12T16:30:00.000-07:002011-08-03T14:08:20.627-07:00Pesto with Goat Cheese Ravioletti<div style="font-family: Verdana,sans-serif;">1 box Goat Cheese Ravioletti from Raffetto on Houston Street, NYC (or homemade)</div><div style="font-family: Verdana,sans-serif;">Pesto: 1 1/2 cup basil, loosely packed.</div><div style="font-family: Verdana,sans-serif;">1/3 cup pignolli</div><div style="font-family: Verdana,sans-serif;">1/2 cup <span class="st"><i>Parmigiano-Reggiano </i></span></div><div style="font-family: Verdana,sans-serif;">1/2 cup extra virgin olive oil</div><div style="font-family: Verdana,sans-serif;"><span class="st">Salt and pepper to taste</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span class="st">Pesto: Add all dry ingredients to food processor, pulse until partially ground. Slowly drip in olive oil while pulsing until creamy. Cook pasta according to Raffetto's instructions. Drain pasta and add to large, heated bowl. Mix in pesto and serve, garnished with cheese and a fresh basil leaf.</span></div>Teresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.com0tag:blogger.com,1999:blog-4085341760033003661.post-35655745174610494162011-07-12T16:16:00.000-07:002011-08-03T14:08:46.003-07:00Sauteed Zucchini Blossoms with Tagliatelle<div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">(Serves 3-4)</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">1 lb. fresh tagliatelle pasta</div><div style="font-family: Verdana,sans-serif;">1/3 cup butter</div><div style="font-family: Verdana,sans-serif;">1/2 cup grated <i>Parmesiano-Reggiano</i></div><div style="font-family: Verdana,sans-serif;">Salt and pepper to taste</div><div style="font-family: Verdana,sans-serif;"><br />
Follow instructions for <u>Sauteed Zucchini Blossoms</u>. Set aside blossoms on low in oven. Boil pasta for approximately 4 minutes, or al dente. Drain, reserving some of the water. Place a large bowl with butter in a warm oven with butter. Add drained pasta and scant pasta water to bowl. Toss with grated cheese, salt and pepper, top with sauteed blossoms. Serve.</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"></div>Teresa Schmittrothhttp://www.blogger.com/profile/02824626433770534153noreply@blogger.com0