Blog Archives

Pumpkins and More

10/22/2014

Thank you to Olson's Garden Center at 3177 Cranberry Highway in East Wareham for their generous pumpkin donation! We used some of the sugar pumpkins for making our pumpkin recipes, and the rest will be creatively decorated and proudly displayed at their adopted homes!

"What's Cookin?" Pumpkin Soup, Potato Bread, Fried Dough, Potato dumplings, custard baked in pumpkins, and lots of roasted veggies, to include cauliflower, broccoli, fennel, potatoes, sweet potatoes, carrots, Kale, and onions.

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Julian's Sweet Corn and Black Bean Salsa

10/22/2014

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Sweet Corn and Black Bean Salsa Serves w/ chips, serves 6-8

Recipe by Julian Freed September 26, 2014

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers, hot peppers and zesty cilantro in a flavorful rice vinegar dressing.

Ingredients:

4 ears fresh corn kernels 1/2 cup finely chopped red onion
6 tablespoons seasoned rice vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons lime juice
1 teaspoon sea salt
1 teaspoons ground black pepper
2 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1 small jalapeno pepper – not a spicy one! – Chopped small
1 small cherry bomb pepper – chopped small
2/3 cup cilantro leaves, finely chopped
Cholula Sauce to taste

Method:

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again.

Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and peppers and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving. Add Cholula Sauce to taste.

Serve with chips!

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