Celebrate Virginia Agriculture Week March 16 - 22, 2008
Governor Timothy M. Kaine has declared March 16 -22 Agriculture Week in Virginia.
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2 medium ripe tomatoes, peeled and chopped
1 medium zucchini, minced
1 small green pepper, minced
1 small onion, chopped
1 small cucumber, seeded and chopped
3 cloves garlic, minced
24 ounces tomato juice
8 drops hot pepper sauce
1 teaspoon chili powder
1 teaspoon cumin
salt to taste
Combine first 6 ingredients, or for smoother texture, process in food processor or blender for 5-10 seconds. Combine juice, pepper sauce and spices; whisk together. Add vegetables. Add salt to taste. Mix well. Refrigerate. Serve cold. Makes 6 servings.
1½ cups fresh raspberries
1½ cups milk
1 cup low fat vanilla yogurt
Place all ingredients in a blender. Blend for 30 seconds. Serve in chilled glasses. Freeze remainder in ice pop forms to enjoy later. Makes 4 servings.
FRESH VEGETABLE CASSEROLE
3 medium potatoes, cut into ½ inch cubes
2 carrots, sliced
1 large onion, sliced
1 large tomato, cut into ½ inch cubes
¼ pound green beans, cut into 2-inch pieces
1 cup fresh corn
¼ cup chopped fresh parsley
1 Tablespoon olive oil
¼ teaspoon celery seed
1 teaspoon basil
¼ teaspoon pepper
Preheat oven to 350° F. Toss all ingredients in 2- to 3-quart baking dish. Cover with aluminum foil. Bake in oven about 1 hour, mixing twice, until potatoes are tender.
(Makes 8 servings)
CHILLED, HERB CRUSTED ROAST LOIN OF PORK
A make ahead hors d'oeuvre filled with good taste.
Serves 10-12 for hors d'oeuvres
4-5 pound loin of pork
1/4 cup sweet (mild) paprika
1 tablespoon dried mustard
1/2 teaspoon ground all spice
2 tablespoons dried thyme leaves (or 2 teaspoons ground)
1/2 teaspoon ground nutmeg
2 tablespoons finely chopped garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon ground, regular (fine) grind black pepper
1 teaspoon Old Bay Seasoning
1 cup apple butter (any type)
3 - 4 tablespoons bacon fat
Mist a baking pan with cooking spray then line with aluminum foil. Wash pork under tepid running water. Drain and pat dry with paper towels. Center pork in baking pan.
Stir everything (except bacon fat) together and spread over the entire pork loin (except bottom) as if you were frosting a cake.
Drape a piece of plastic wrap over frosted pork and refrigerate 2-6 hours. When ready to cook, remove pork from refrigerator and discard plastic wrap. Position oven rack so pork will roast in center. Preheat to 350 degrees. Roast pork, uncovered, in preheated oven for 45 minutes. Baste with melted bacon fat . Continue cooking roast till done. Total cooking time is about 25 minutes per pound.
Remove cooked pork from oven and cool 1/2 hour at room temperature and remove from pan. If any of the herb mixture falls off, use a knife to pat it back into place. Do not use any herb mixture that has burned onto pan.
Refrigerate roast, lightly covered, overnight. (The roast will look awful - like a dark log - but don't worry. When it's sliced, the dark herb crust is a beautiful and delicious contrast to the white meat.)
Next day, slice cold roast very thinly and arrange on serving platter. Serve chilled with white wine mustard (see accompanying recipe) and crusty bread or cocktail pumpernickel.
Cook's tip: The pan size for roasting is not important but a jelly roll pan (10 X1/4 X 15 X 1 inch) works well. Pans with sides higher than 1 inch may cause roasting time to be much longer.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Click these sites for additional recipes: http://www.vdacs.virginia.gov/vagrown-july/maxwell.shtml, http://www.mrc.virginia.gov/recipes.shtm, http://www.vdacs.virginia.gov/news/g-recipes.shtml, and http://www.vdacs.virginia.gov/teachers/recipes.shtml.
Ag Week 2008
National Agriculture Day