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Jasmine Farm Recipe of the Month archive:
















Cucumber & Yogurt:

  • 4 Cucumbers
  • 8 oz of plain Yogurt
  • 2-3 leaves of mint
  • Olive Oil
  • Salt to taste

Wash Cucumbers and dice. Add Yogurt and Olive Oil and mix. Wash mint leaves and chop. Add chopped mint leaves to taste. Salt to taste.

 

 

Pesto:

  • 1 cup fresh basil
  • ½ cup parsley
  • ½ cup freshly grated parmesan cheese
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 2 garlic cloves

Puree basil leaves, parsley, garlic and pine nuts in a food processor. Slowly add in olive oil and cheese.

Toss on hot pasta. Can be frozen in small sterile containers and used as needed.

Tomato soup:
 
Boil six  large tomatoes for about 20 minutes and add  one cup of water.  Chopp  a stalk of celery and add to mix.  Salt and pepper to taste
Beets & Garlic: Boil beets in salt water until tender, about 35-40 minutes.Place in cold water to cool down, and then slipp the skin off. Slice beets and add olive oil, vinegar, and crushed garlic, salt to taste. Mix and serve. Ingredients: 4 medium beets 3-4 cloves of garlic, crushed 3 tablespoon olive oil Dash of salt to taste. 3 tablespoons red wine vinegar
















 
Beets & Garlic:
 
Boil beets in salt water  until tender, about 35-40 minutes.Place in cold water to cool  down, and then slipp the skin off.  Slice beets and add olive oil, vinegar, and crushed  garlic,  salt to taste. Mix and serve.
 
Ingredients:
4 medium beets                                     3-4 cloves of garlic, crushed
3 tablespoon olive oil                            Dash of salt to taste.
3 tablespoons red wine vinegar