|Produce that's shipped in from other states can't match the farm fresh flavor and quality of Nebraska's fruits and vegetables. Nebraska-grown produce is great for your table and great for the local economy. Vine ripened beats box ripened every time.
The Producer Profile is currently putting the spotlight on Ricky & Lucy’s Country Greenhouse. Follow the link below to find out more about this fresh market producer.
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|Recipes of the Season
8 cups tomatoes, peeled, chopped and drained
2-1/2 cups onions, chopped
1-1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Herbed Corn On the Cob
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
6 ears fresh corn
6 tablespoons sweet butter, softened
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil, big enough to wrap corn
- Place one corn on each foil.
- Mix remaining ingredient together and rub into each cob.
- Wrap foil up around the corn and grill 15 minutes turning often.
2 medium zucchini
2 teaspoons olive oil
1/2 teaspoon seasoning salt to taste
1/3-1/2 cup grated Parmesan cheese, to taste (and size of zucchini)
- Preheat the oven to 350°F.
- Clean the medium zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
- Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
- Sprinkle with the seasoning salt then with the Parmesan cheese.
- Place uncovered in the oven and bake for 20 minutes on 350°F.
1/2 cup butter
1-1/2 cups sugar
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
24 ounces blackberries (fresh or frozen)
1-1/4 cups sugar
3-1/2 cups light brown sugar
1-1/2 cups chopped walnuts
2 cups all-purpose flour
3/4 cup butter, melted
- Melt 1/2 cup butter in 9 x 13" glass dish.
- Mix together 1-1/2 cup sugar, flour and baking powder.
- Add milk and lightly whisk.
- Pour batter on top of melted butter in baking dish.
- On medium heat, cook the blackberries and 1-1/4 cup sugar until mixture begins to boil.
- Add blackberries to top of batter and bake in 350°F preheated oven until batter begins to brown (approx. 20 mins). Cover with as much brown sugar topping as desired.
- Bake until topping begins to brown, approx.10 minutes.
- Cool and top with vanilla ice cream.