• Recipes of the week

    For recipes using your Peacefield produce use the links below. Simply type in the vegetable or herb into the search box and you will get a great variety to choose from

    Mint Recipes


    1/2 c. white sugar
    1/2 c. water
    3 tbsp. fresh mint leaves, chopped
    Juice of 1 lemon, strained
    Juice of 1 orange, strained
    Boil for 1 minute the sugar and water. Add mint leaves and juices. Cool and then chill in covered container. When cold, pour over melon balls or fresh fruit salad. Brings out the flavor in melons especially.

    2 (46 oz.) pineapple juice
    1 (6 oz.) can lemonade concentrated (frozen)
    1 (6 oz.) can orange juice concentrated (frozen)
    Juice of 1 lime
    1/2 c. fresh mint leaves
    4 (1 pt. 12 oz.) bottles pale dry ginger ale
    1 (1 pt. 12 oz.) bottle Canada Dry carbonated water
    1 c. granulated sugar
    Combine mint leaves and sugar; stir well. Cover and let marinate overnight. Stir occasionally. Next morning, strain well pressing slightly on mint leaves. Pour sufficient water gradually over mint leaves to make 2 cups of liquid.

    11 things to make with fresh mint

    Green Smoothie

    2 cups water
    A handful of greens
    (lettuce, swiss chard, kale, etc.)
    1 bananas
    Half of an avocado
    Frozen juice concentrate

    Blend in blender and you a delicious, healthy drink for breakfast! You can use any combination of greens and fruit, add some yogurt or sesame seeds or what every sounds good.

    Apricot Recipes

    Zucchini Recipes

    Zucchini Boats

    6 medium zucchini
    2 cups dry bread crumbs
    2 eggs, lightly beaten
    1 large tomato, diced
    1/3 cup grated parmesan or romano cheese
    1/4 cup minced fresh parsley
    2 garlic cloves, minced
    1/2 cup chicken broth
    1/2 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons butter, melted

    Cut zucchini in half lengthwise. With a spoon, scoop out and reserve
    pulp, leaving a 3/8″ shell. Cook zucchini shells in salted water
    for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into shells. Place in greased 13x9x2 inch baking dish. Drizzle with butter. Bake, uncovered, at 350ºF, for 20 minutes or until golden brown.

    Zucchini Dill Muffin

    1-1/2 cup flour
    2 tablespoon sugar
    3 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon fresh minced dill
    1/4 cup milk
    1/2 cup butter – melted
    2 eggs
    2/3 cup ricotta cheese
    1/2 cup shredded zucchini

    Heat oven to 400ºF. Grease muffin tins or line with baking cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill. Mix well. In medium bowl, combine milk, butter and eggs. Stir in cheese and zucchini, beat well. Add to dry ingredients, stirring until just moistened (batter will be stiff). Fill muffin cups 2/3 full. Bake at 400ºF for 20-25 minutes or until golden brown. Serve warm.

    RC Note: These moist ‘biscuit-like’ muffins make a wonderful side dish addition to your garden fresh dinner.

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