This week we visited the Tallahassee Garden Club to talk about “Eating What You Grow” and taught these two simple summer recipes made with ingredients that can be found in many of our gardens.  The herbs used for the class were actually picked from the garden at Kitchenable!  We hope you enjoy these recipes and if you are able to participate in our Farmer’s Market Fresh Cooking Class on Saturday- May 17th at 10am – you might just get to taste them in person!

field pea saladBlack-eye-pea salad

 4 cups field peas (black eye peas)

2 firm but ripe avocados, in 1” dice

1/3 cup fresh squeezed lime juice

1 red bell pepper, finely minced

1 yellow bell pepper, finely minced

1 bunch green onions, finely chopped

1 cup fresh minced cilantro

1 tsp almost everything salt

¼ cup extra virgin olive oil

 Cook field peas until tender but not mushy, drain and allow to cool.  Gently stir avocado into lime juice to prevent browning.  Add minced peppers, green onions, and cilantro to prepared field peas.  Add all remaining ingredients.  Taste and add additional Almost Everything Salt if desired.

10313451_672093429510400_4581938935893509104_nFrosty Basil Lemonade

*Inspired by Recipe from Vitamix

 3 cups of water

1/2 cup fresh basil leaves

2 lemons, peeled, halved

1/4 cup sugar or sweetener of choice

4 cups ice cubes

Place all ingredients into the Vitamix container in the order listed and secure lid. Turn blender on and blend on high setting until ice is smooth and frosty.

Yield: 5 cups

 

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