AnneMarieSpaWater23

Recipe! – Refreshing Drinking Water for Hot Days

     Entice yourself to drink more water!

     We know hydration is important on hot summer days, but sometimes just plain water is not enough to entice our taste buds. Here is an easy idea to enhance your drinking water with the addition of a few organic flavors!  Combine generous slices of jalapeño, lemon, lime, mint, and cucumber with your filtered water in a glass or a pitcher. Allow the mixture to rest a little while for the flavors to mingle, then enjoy!  Keep refilling the vessel until the flavors are exhausted, and keep drinking more water so you are well hydrated!

We thank Anne Marie Farrell for the photographs and the great idea!

 

Anne Marie Farrell - Photographer

Refreshing Water

Anne Marie Farrell - Photographer

Anne Marie’s Refreshing Water

Garlic-scapes

Recipe! – Spring Garlic Scape Pesto

Scape Pesto from Teal Creek Farms

Instructions:
Puree scapes, lime juice, zest, and olive oil in a blender or food-processor.

After blending, the first four ingredients, the pesto can be used fresh or frozen for later.

Thaw if frozen, then blend in Parmesan cheese and let set for one hour in a bowl

 

Ingredients:

¼ pound scapes 1/2” removed from tips & chopped

2 ½ Tablespoons lime juice
1 teaspoon lime zest
½ cup olive oil
1 cup grated Parmesan cheese

To serve, thaw, blend in cheese and enjoy fond memories of spring during winter.

Garlic-scapes

sunchoke closeup

Sunchokes (Jerusalem Artichokes) Recipe

Roasted Sun chokes:

  • 2 lb  Sun chokes, chopped
  • 2 parsnips, chopped
  • 2 bell peppers, chopped
  • 4-6 cloves garlic, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1-2 Tbs. vegetable oil
  • Fresh parsley, chopped, for garnish
    1. Preheat oven to 425 degrees.
    2. On a large baking sheet, arrange the chokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil.
    3. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.

sunchoke closeup