Jack Fry's Watermelon Gazpacho

By Jim Schork

1 Red seedless watermelon ( size of basketball) Happy Jack’s Farm

2 Cucumbers, peeled, seeded and diced

2 Bunches of green onions, green and white diced thin

1 Bunch of cilantro, chopped

Zest and Juice of 2 limesJ

1 Jalapeno, diced small ( Happy Jack’s Farm)

1 ½ C. red wine vinegar

¾ C Olive Oil

2 T. sugar

4 cups crushed, diced, seeded tomatoes and juice (Happy Jack’s Farm)

Method:

Slice watermelon in half. Take one half of melon (out of rind) and put into blender; puree. Remove pureed watermelon and put in 6 qt. container. Take other half of watermelon and dice small. Add diced melon to the puree. Then add remaining ingredients. Serves 6-8

Tomato Bread Salad

By Becky Houston

2 T. red wine vinegar

2 cloves garlic, minced and mashed into a paste w/a pinch of salt

Pepper to taste

½ C. Extra Virgin Olive Oil

4 C. Cubed crusty Breads, ¾” cubes…Blue Dog Bakery

1 lb. red tomatoes, cut into ¾” wedges ( home garden in Okolona)

1 lb. yellow tomatoes, cut into ¾” wedges ( home garden)

½ C. nicoise olive

½ C. fresh basil leaves, washed, dried, chopped fine ( my garden)

2 T. fresh marjoram leaves, chopped fine ( Farmers’ Market)

In a bowl whisk together vinegar, garlic paste, and pepper to taste, and whisk in oil until emulsified. Add the remaining ingredients and salt to taste, and toss to combine well. Let stand at room temperature

15 minutes to all bread to soak up some dressing.

Baked Penne with Roasted Vegetables

By Becky Houston

1 Red Peppers, cored, cut into 1” wide strips

2 zucchini, quartered lengthwise, cut into 1” cubes

2 Summer squash, quartered length wise and cut into 1” cubes

4 cremini mushrooms, halved

1 Yellow onion, peeled and sliced into 1” strips

¼ C. Extra Virgin Olive Oil

1 t. salt divided

1 t. Freshly ground black pepper, divided

1 T. herbs de Provence

1 lb Penne pasta

3 C. Marinara Sauce

1 C. Fontina cheese, grated

½ C. smoked mozzarella cheese, grated

1 ½ C. frozen peas, thawed

¼ C. grated Parmesan cheese, plus 1/3 C. for topping

2 T. butter, cut into small pieces

Preheat oven to 450. Toss peppers, zucchini, squash, mushrooms and onions with olive oil, ½ t. salt,

½ t. pepper and dried herbs. Roast until tender about 15 mins.

Cook Pasta in boiling water 6 minutes. No longer. Drain.

In large bowl, toss pasta with vegetables, marinara sauce, cheese, peas.

Pour into greased 9 x 13 pan. Top with remaining Parmesan and dot with butter .

Bake until golden and cheese melts, about 25 minutes.

Cucumbers in Sour Cream 2

By Beck Houston

3 large cucumbers

1 t. salt

1 C. sour cream

1/3 C. mayonnaise

1 T. tarragon vinegar

2 green onions, all parts , thinly sliced

1 T. minced parsley

1 small clove garlic, minced

1 t. Worcestershire sauce

Dashes of Tabasco, to taste

Your choice to peel or not the cucumbers. Slice very thinly into bowl. Sprinkle with salt and let stand while you prepare the sauce. Combine sour cream, mayonnaise, and vinegar. Add onions, parsley, garlic, Worcestershire and Tabasco. Mix well. Drain cucumbers. Pour sour cream mixture over cucumbers and stir until blended. Cover and refrigerate at least 2 hours…serve well chilled.

This recipe comes from the Sunset Cookbooks. It calls for 1 t. anchovy paste but I haven’t tried that, yet!!

Blackberry Cobbler

By Becky Houston

½ C. Butter

2 C. self rising flour

2 C. white sugar

2 C. whole milk

3 ½ C. blackberries ( daughter’s backyard in Shelby county)

Preheat oven to 350. Once oven temperature is reached, melt butter ina 9 x 13” baking pan.

In a medium bowl stir together flour, sugar, and milk. Batter will be slightly lumpy. Pour mixture over the melted butter. Do not mix butter and flour mixture together.

Drop blackberries into batter. Bake in preheated oven for 1 hour or until golden brown. Serves 11