Gracie's Greenhouse and Specialties

Calling all chefs (or those that just like to tinker in the kitchen)!  We are looking for unique recipes from Gracie's Greenhouse customers to share online!  If you have a great recipe that uses vegetables found at Gracie's Greenhouse, please send them to ckirch1@yahoo.com with the subject FRESH GARDEN RECIPES.  We will be more than pleased to share them here! 

Here are a few of our own:

Hot Cucumber Relish

2 large cucumbers- peeled and diced

1/4 red onion- diced

1 habanero pepper- seeded and diced (use less depending on your own heat level)

1 Key lime

salt

Mixed all the diced vegetables in a glass/metal bowl.  Squeeze the lime over the mix and add salt to taste.  Cover and refrigerate for 2 hours.  This relish is especially delicious on the side of seafood dishes or when eaten on a hamburger/hotdog off the grill.

Mexican Pico de Gallo

 2  large tomatoes- diced and seeded (squeeze excess juices out and discard)

1 medium white onion- diced

1-2 jalapeño or serrano peppers- seeded and diced (for more heat, keep some seeds)

1 handful cilantro- diced

salt to taste

Mix all ingredients together.  Allow to sit at least 30 minutes in a refrigerator before serving.

Guacamole

2 ripe avocados (to speed the ripening process, place firm avocados in a paper bag and place them in a dark place for 1-2 days)

3 Key limes

salt

*all the ingredients listed above in the pico de gallo recipe*

Make the pico de gallo recipe as mentioned above.  Set aside.  In a seperate bowl, slice each avocado in half, remove the seed (save the pits for later!), and scoop out the "meat" from each avocado.  Squeeze the limes over the avocado.  Use a potato masher to mash the avocado to a nice, creamy consistency.  Carefully mix in the pico de gallo mixture with a spoon.  Add salt to taste.  Place the pits back into the mixture and cover with the guacamole. 

*Both the lime juice and the pits help the guacamole from turning an unpleasant brown color.*