10 Pepper Jelly, Beans with Tomatoes & Goat Cheese, and Summer Squash Salad

FarmShare Week 5Recipes by Farmers' Chef James Edwards and Charlotte Coman.10 Pepper Jelly10 small hot peppers½ cup sugar1 cup cider vinegar¼ cup waterRemove seeds from peppers. In a food processor, pulse sugar with peppers. Scrape mixture into medium saucepan with vinegar and water. Bring to a boil and let thicken, about 20 minutes.Pour jelly into a jar and either seal the jar via canning method or refrigerate for immediate use.Beans with Tomatoes and Goat CheeseMix of green beans and purple beansCherry tomatoesS&P to tasteLemon juiceGoat cheeseBlanch beans: Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add beans. Boil for about a minute, or until beans can be pierced with a fork. Transfer beans from pot to ice water, and remove from water when slightly cooled.In a hot sauté pan with canola oil drop cherry tomatoes until they pop. Add beans, salt & pepper. Cook about 5 minutes. Remove from heat and add a squeeze of lemon juice. Serve with goat cheese liberally sprinkled on top.Summer Squash SaladMix of summer squashes and zucchini, sliced into long, thin ribbonsChives, mincedCider vinegarS&P to tasteIn a bowl, combine squash and chives and season with salt and pepper. Drizzle with EVOO and a splash of cider vinegar. Toss. Serve over lettuce, allowing the juices to make the dressing. Grate cheese on top.Pepper Jelly

RecipesCarly Demler