Spicy Watermelon

Spicy Watermelon

This recipe was given to us by our marketing gal who spent some time in Los Angeles. One of her favorite treats was from a neighborhood fruit stand off Sunset Boulevard. A Latino gentleman would cut up fresh fruit like pineapple, mango and watermelon and then top it off with lime juice and chili spices. She swears it’s good so we’re going to give it a go!

You’ll need:

  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 2 cups cubed seeded watermelon
  • ½ lime, juiced

To make:
Mix spices together in a bowl until well blended. Put watermelon into two bowls, sprinkle evenly with spice mixture and top with lime juice. 

Give it a go and let us know what you think!

Pickled Strawberries

Pickled Strawberries

In the extremely rare case that you’re unable to eat all your Falcon Ridge Farm strawberries, here’s a good recipe for pickled strawberries. Pickled strawberries are a delicious addition to fresh salads, deserts, or as a midday snack. 

What you’ll need:

1lb firm, ripe strawberries, hulled (halved if large)
1 1/2 cup white balsamic vinegar
¼ cup sugar
2 tbsps kosher salt
⅔ cup water
1 qt heat proof jar with lid

To make:
Put strawberries in the jar. In a small saucepan, bring vinegar, sugar, salt and ⅔ cup water to a boil over medium heat. Stir until sugar and salt are dissolved. Allow to cool and then cover and refrigerate.

Berries are good for 5 days refrigerated. Enjoy! 

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Easter Deviled Eggs

Easter Deviled Eggs

Along with being a good way to use up all those boiled Easter eggs, Deviled Eggs are a go-to appetizer for your family dinner. Add a little food coloring to make these traditional bites pop!

You’ll need:

  • 12 large eggs 
  • ¼ cup mayo
  • salt and ground black pepper to taste
  • Smoked paprika (to taste)
  • ¼ teaspoon dry mustard
  • 4 drops red food coloring
  • 4 drops blue food coloring
  • 4 drops green food coloring
  • 3 cups water, or as desired

To make:

If you don’t have hard-boiled eggs already, follow these steps for a quick batch. Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for 20 minutes. Drain and cover eggs with cold water. Peel your eggs after they’ve cooled.

Cut hard-cooked eggs in half lengthwise and remove yolks. Mash yolks in a bowl with mayo, salt, black pepper, smoked paprika to taste, and dry mustard until smooth.

Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

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Creamy Peas N Bacon

Creamy Peas N Bacon

Sugar snap peas are tasty right off the vine, but adding a little bacon adds a punch of flavor to this delicious vegetable! 

You’ll need:

1 tbsp extra-virgin olive oil
1 tbsp butter
8 oz sugar snap peas, trimmed
Ground black pepper to taste
13 oz green peas
1 tsp salt
8 oz bacon
2 tbsp all-purpose flour
1 1/2 cup chicken broth
1/4 cup heavy cream
1/2 tsp fresh nutmeg
1/2 cup fresh mixed herbs, chopped (such as: parsley, thyme, sage)
Squeeze of fresh lemon juice

To make:

  1. Heat a large skillet over medium-high heat and add butter and oil. Add the sugar snap peas, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender.
  2. Stir in 13 oz of the green peas and cook while stirring for 3 minutes. Transfer to a bowl and set aside.
  3. Add bacon to skillet and cook until crispy. Remove and drain on paper towels. Once cooled, chop into bits.
  4. Save 2 tbsps of the bacon grease and discard the rest. Add butter if there’s not enough grease.
  5. Add flour to the drippings and whisk continuously for 2-3 minutes until flour is bubbling.
  6. Mash 1/2 cup of the peas and add them to the flower/oil mixture.
  7. Slowly and gradually stir in the chicken broth, whisking until smooth. Add the heavy cream and nutmeg.
    Whisk continuously until the sauce is reduced by 1/3, about 5 minutes.
  8. Add peas back to the sauce. Cook, stirring, until heated through, about 2 to 3 minutes. Stir in the fresh lemon juice and season with additional salt and black pepper, to taste.
  9. Transfer peas in cream sauce to a serving bowl or platter, and top with bacon and fresh herbs. Voila!

Sign up for our CSA Farm Share Membership and get fresh peas, herbs, and more to whip up this dish!

Delicious Pesto!

Delicious Pesto!

Our farm-grown basil has such a wonderful flavor and is the perfect ingredient for salads, herb butters, and, of course, PESTO! Here is one of our favorite pesto recipes. 

You’ll need:

  • ½ cup of pine nuts
  • ¾ cups parmesan cheese, grated
  • 2 garlic cloves, grated
  • 6 cups basil leaves (about 3 bunches)
  • ¾ cups extra virgin olive oil
  • 1 teaspoon kosher salt

To make:

Preheat the oven to 350 degrees. Lay pine nuts out on a baking sheet and roast for 5-7 minutes, tossing halfway. Place roasted nuts on a plate to cool. 

Put cooled pine nuts, cheese and garlic into a food processor and pulse until ingredients are finely ground (about 1 minute). Add basil. With the top on and the motor running, gradually add the olive oil in a slow, steady stream until the sauce is smooth with just flecks of basil (about 1 minute). Add salt to season. Serve with your favorite pasta!

Recipe makes about 1 ½ cups of pesto sauce.

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Did you know you can get our delicious basil in your CSA box? Learn more!