Eat Local Challenge Week #2: Featured Recipes
Apr 17, 2018
Drink Local: Cucumber Lemonade
By Meara Heaslip, 2017 Growing New Farmers Program alum
Prep time: 10 mins Makes just over 1 quart
– 1 pound cucumbers, peeled or unpeeled, cut into large chunks, plus a few extra thin cucumber slices for garnish
– 1 cup lemon juice (from about 7 to 8 Lowland Farms lemons, although juiciness will vary)
– 1/3 cup granulated sugar
– 2 cups cold water
– Boone Hall strawberries for garnishing
1. Run cucumbers through a blender or food processor until pureed.
2. Run again for one more minute to ensure that it’s as processed as possible.
3. Set a fine-mesh strainer lined with a couple layers of cheesecloth or a coffee filter over a pitcher and pour cucumber puree through it, stirring to help it move along faster. Discard any remaining solids.
4. In the pitcher, you should have about 1 cup cucumber juice. Add lemon juice, sugar, and water.
5. Give mixture a good stir or shake to ensure everything is well combined.
6. Allow to sit in the fridge for 15 minutes, stirring every few minutes.
7. Taste lemonade, adding more sugar or water if desired. Serve chilled over ice, with or without a splash of seltzer on top.
8. Garnish with cucumber and strawberry slices.
Eat Local: Grilled Corn, Tomato and Farro Summer Salad
By LauraKate Anderson, 2017 Growing New Farmers Program Intern
Prep time: 5 mins Cook time: 35 mins
– 1 cup dry Anson Mills Farro
– 3 ears of corn, local if possible
– 1 pint cherry tomatoes, local if possible
– 2 avocados, chopped into bite sized chunks
– 1 jalapeno, local if possible
– 4-5 green onions, local if possible
– 1/4 cup pepita seeds
– 1 lime
– 1/2 tsp cumin
– Salt and pepper, local if possible
– 1 Tbsp olive oil, local if possible
1. Cook farro according to package.
2. While farro is cooking, heat outdoor grill or indoor grill pan to medium high heat.
3. Brush ears of corn with a little olive oil and grill, turning every 2-3 minutes until all sides are lightly charred. Remove from grill and set aside until cool enough to handle.
4. When farro is done, strain any excess water and add to a large mixing bowl. Allow to cool for 10 minutes.
5. When corn is cool enough to handle, remove kernels and add to mixing bowl with farro.
6. Slice cherry tomatoes in half and add to mixing bowl.
7. Remove seeds and ribs from jalapeño and finely dice. Thinly slice only the green parts of the green onions. Add jalapeño, green onions, pepitas, and avocado chunks to farro, tomato, corn mixture.
8. Stir in cumin to taste, juice from 1 lime, 1 tbsp olive oil, and a little salt and pepper. Give everything a good stir to combine. Taste and adjust seasonings.