Try these recipes with your local Hilltown produce!

GREENS kale chips


1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt, for sprinkling

Other spices to taste (garlic powder, pepper, soy sauce, chili powder)



Preheat the oven to 275 degrees. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Feel free to spice as you see necessary. Soy sauce can also be very good on kale chips, but make sure it doesn't get too soggy. 






PRESERVATION dill pickles


2 cups water

1 1/2 cups white wine vinegar

1 1/2 teaspoons sugar

1 1/4 teaspoons kosher salt

1 teaspoon black peppercorns

1 teaspoon dill seed

1 teaspoon mustard seeds

4 thinly sliced garlic cloves

6 pickling cucumbers

3/4 ounce fresh dill 



Combine water, vinegar, sugar, kosher salt, peppercorns, dill seed, mustard seeds, and garlic in a medium saucepan. Bring to a boil; stir. Quarter cucumbers lengthwise, and place in a bowl or jar; add fresh dill. Top with hot vinegar mixture. Cover and refrigerate overnight.



Keep in mind that pickling isn't always for cucumbers! Check out this link to learn more! 


SOMETHING QUICK summer squash sauté



½ cup chopped fresh basil

1 cup water

tomatoes, including the liquid

2 (15-ounce) cans diced

¼ teaspoon salt

1 teaspoon dried oregano

2 large or 3 small summer squash, ends trimmed off, cut in half lengthwise, and thinly sliced into half-moon shapes (about 4 cups)

2 garlic cloves, peeled and minced

1 onion, thinly sliced or chopped

1 tablespoon olive or canola oil



-Put the skillet on the stove and turn the heat to medium. When the skillet is hot, carefully add the oil.

-Add the onion and garlic and cook, stirring occasionally, until lightly browned, 7 to 10 minutes.

-Add the summer squash, oregano, and salt, and cook, partially covered, until the squash is lightly browned and very juicy looking, about 20 minutes. Stir occasionally.

-Add the tomatoes and water, and cook, partially covered, until the squash is very tender but not falling apart, about 20 minutes.

-Add the fresh basil and Parmesan (if you like) and serve right away, or cover and refrigerate up to 2 days. 


(courtesy of

Check out these websites to find more great recipes! 

Have A Plant - healthy, quick, easy and affordable meals

Eating Well - fresh from the farmers' market

Chop Chop Families - family friendly vegetable-based recipes

Tracie's CSA - different fresh summer produce

Jamie Oliver - cheap and cheerful fresh meals

National Council On Aging - healthy eating tips for seniors

UMN Extension Food Preservation - resource for canning & food preservation

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