The Brown Hound Bistro

As I know that you all know how to appreciate fresh food, I have to let you know about this restaurant - I cannot stop thinking about the amazing meal I had there. The Brown Hound Bistro is serving delicious fare in a cozy ambient location tucked within the hills of South Bristol. Not only is the food amazing, but they are also dedicated to supporting the locals of the region, so if you have the opportunity you must check it out.
http://www.brownhoundbistro.com/
I recommend calling for reservations: 585.374.9771

The peppers are increasing shortly. Probably just one more week until we can start harvesting them!

Sunflower

The first cherry tomatos to ripen!!

Availabilities for the week of July 25

swiss chard

haricot vert

bush green beans

dragon langerie green beans*

onions

shallots

leeks

beets

cucumbers

broccoli (limited quantities)

turnips (limited quantities

zucchini

8 ball summer squash

patti pan and flying saucer squash

new potatos

russett potatos

fingerling potatos

yukon gold potatos

garlic

garlic powder

garlic braids

Flowers:

bouquets of zinnias, cosmos, asters, tithonia torch, sunflowers and bachelor's buttons

sunflowers by the stem

Edible Flowers:

nasturtiums

tangerine marigolds

Herbs:

basil

cilantro

rosemary

thyme

sage

dill

parsley (limited quantities)

*dragon langerie is actually a white bean with purple splotches - when its cooked it loses this appearance. Its great for crudite or served raw on a salad to brighten the plate.

Creamy Buttered Cucumbers

INGREDIENTS:
1 pound cucumbers, peeled
1 tablespoon salt
2 tablespoons butter
1/2 cup chopped onion
ground black pepper to taste
1/2 cup sour cream
1 pinch dried dill weed
DIRECTIONS:
Cut cucumbers in half lengthwise and scoop out the seeds. Cut into 3/4 inch chunks. If the chunks aren't firm, place them in a colander and sprinkle with salt. Let drain 20 minutes (if they are firm you may omit this step).
Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook 5 minutes. Stir in the cucumbers and cook another 5 minutes. Sprinkle with black pepper to taste.
Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.

** Recipe from www.allrecipes.com

Availabilities for the week of July 18

green tomatos
onions
shallots
leeks
potatos
cucumbers
green beans
garlic
garlic braids
turnips (limited quantities)
broccoli (limited quantities)
zucchini
patti pan and eight ball summer squash
beets
beet greens
swiss chard


Flowers:
Bouquets featuring zinnias, cosmos, aster, dahlia, statice, and bachelor's buttons sunflowers

Edible Flowers:
nasturtiums
tangerine marigolds
bachelor's buttons

Herbs:
cilantro
basil
rosemary
sage
thyme
tarragon
dill
lemon balm
catnip

Garlic Braid

Yummy Zucchini Bread

"Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie." Original recipe yield: 2 - 9x5 inch loaves.

INGREDIENTS:

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts
1 cup chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini, chocolate chips and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

**Recipe from Allrecipes.com

Availabilities for the week of July 11

New Items this Week:
Green tomatos
onions
shallots
leeks
new potatos
cucumbers
green beans (limited quantities)
garlic
garlic braids

Recurring Offerings:
turnips
broccoli
zucchini
beets


lettuce (limited quantities)
spinach
swiss chard
beet greens

Flowers:
Bouquets featuring zinnias, cosmos, statice, and bachelor's buttons
sunflowers

Edible Flowers:
nasturtiums
tangerine marigolds

Herbs:
cilantro
basil
rosemary
sage
thyme
tarragon
dill
lemon balm
catnip

Green Tomatos

These are perfect for making Fried Green Tomatos. All you have to do is dredge slices of green tomatos in cornmeal and fry them in a pan with some olive oil. Add a little salt or even some diced fresh herbs to the cornmeal for extra flavor!!

Flowers

Purple Sage

"Simple Basil and Garlic Pesto"

INGREDIENTS:
3 cups chopped fresh basil
1 cup extra virgin olive oil
1/2 cup pine nuts
1/8 cup Brazil nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
1/2 teaspoon chili powder

DIRECTIONS:
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

**recipe from Allrecipes.com

Chris' Beet Salad

This salad was a recent hit and devised entirely by Chris:

Beets
walnuts
golden raisins
goat cheese
balsamic vinaigrette

Boil the beets and chop them up into chunks (you may include some of the stems of the beet greens if so desired). Then add your own preferred quantities of walnuts, golden raisins, and goat cheese. Toss with a balsamic vinaigrette and Enjoy!!

Availabilities for the week of July 4

spinach
swiss chard
beet greens
mixed lettuce (limited quantities)
kale

zucchini
beets
turnips
scallions
garlic scapes
broccoli
radishes (limited quantities)
cherries (limited quantities)

Edible Flowers:
Nasturtiums
Marigolds

Herbs:
cilantro
basil
dill
sage
rosemary
oregano
lemon balm
catnip