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

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

10 Pepper Jelly

  • 10 small hot peppers

  • ½ cup sugar

  • 1 cup cider vinegar

  • ¼ cup water

Remove 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 Cheese

  • Mix of green beans and purple beans

  • Cherry tomatoes

  • S&P to taste

  • Lemon juice

  • Goat cheese

Blanch 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 Salad

  • Mix of summer squashes and zucchini, sliced into long, thin ribbons

  • Chives, minced

  • Cider vinegar

  • S&P to taste

In 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.

RecipesCarly Demler