Cilantro June 1 – November 1
Leafy Lettuce June 1 – October 21
Endive & Escarde June 5 – October 10
Beets June 6 – October 15
Broccoli June 8 – June 30
Dill June 10 – October 1
Green Onions June 11 – October 15
Parsley June 11 – November 1
Snap Beans June 13 – October 1
Green Peas June 15 – July 15
Raspberries June 15 – July 23
Summer Zucchini June 15 – October 1
Blueberries June 24 – September 15
Pole Beans June 27 – October 1
Food Safety Tip: Never thaw food on the counter. Thaw in a refrigerator or microwave before cooking. Never leave food at room temperature for more than two hours.
Zucchini Provincial
~ submitted by Carrie Arnold
2 Tablespoons butter
3 cloves garlic chopped
1 and ½ cups diced onion
2 and ½ pounds zucchini sliced ¼ inch thick
3 Tablespoons chopped fresh basil packed
1 large tomato seeded and diced
1 teaspoon salt
1/8 teaspoon black pepper
Heat butter in skillet over medium heat. Add garlic and onion, sauté until softened. Add zucchini and basil; cook covered 12 minutes, stirring often.
Add tomato, salt and pepper; cook stirring 3 minutes.
Did You Know? June is NATIONAL DAIRY MONTH!
Yummiest Chocolate Cake
~ submitted by Pam Arnold
Bake favorite chocolate layer cake in (2) two 8 inch pans and let cool.
Make butter cream frosting and set aside:
½ cup flour
1 cup milk
1 cup butter (room temperature)
1 cup GRANULATED sugar
1 teaspoon vanilla extract
Blend flour into cold milk with a whisk to avoid any lumps. Cook slowly over low-medium heat till very thick and pasty. COOL COMPLETELY.
Cream butter with sugar till most granules disappear. Add vanilla. Add cooled flour mixture a few tablespoons at a time, mixing well between each addition.
Make fudge filling and set aside:
1 cup chocolate chips
2 Tablespoons butter
5 Tablespoons milk
2 Tablespoons cocoa powder
Mix and stir in small saucepan till smooth and glossy, let cool. (You could use your favorite hot fudge topping loosened up slightly with a couple of tablespoons of milk.)
Now assemble all the layers as follows:
Split cooled cake into (4) four layers.
Top first layer with almost half of the fudge, add second cake layer, topping it with ½ inch of frosting.
Add third cake layer, then top it with more hot fudge (save a couple of tablespoons to drizzle on top).
Finally, add last cake layer and frost top and sides with the rest of the butter cream frosting. Drizzle rest of fudge on top and sprinkle with a few chocolate curls.
Chill well . . . it is so worth the effort!
Cottage Cheese Cookies
~ submitted by Carrie Arnold
8 ounces softened butter
8 ounces cottage cheese
8 ounces flour
Mix thoroughly by hand until no butter shows in dough. Chill over night. Roll out in batches to 1/8 inch thickness. Cut into 3 inch squares.
Mix 12 or 16 ounces of peach butter with a cup of chopped nuts. Put about ¾ teaspoon of peach butter/nut mixture in one corner of square, then roll into a crescent shape.
Bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes or until golden. Cool on wire rack.
Reminder: Cook meat thoroughly; red meat should be cooked until it is no longer pink (160 degrees F); poultry juices should be clear (170 degrees F); fish should flake and eggs should be solid (160 degrees F).
We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.