Still have your Cilantro? Try Cilantro Pesto

Here is a great recipe for Cilantro Pesto – Enjoy!

Cilantro Pesto


Ag Connections


Recipe for newly added Hazelnuts!

My mouth is watering as I read this recipe and think of all the delicious ingredients in this dish including our newly added Organic Hazelnuts from Honor Earth Farm in Eugene!

Honey Cardamom Carmel apples or pears

Just to give you a heads up on the ingredients ::

1 ½ cups heavy cream

1 ½ cups + 1 tablespoon honey  (Offered by DD Ranch – would be sooo delicious with their honey)

¾ teaspoon salt, kosher

3 cardamom pods, cracked and seeds ground or ¼ teaspoon ground cardamom

1 cup toasted, roughly ground hazelnuts (Newly added to our site from Honor Earth Farm)

I do hope someone makes this and posts a picture!



Today we all get to get parsnips in our produce share!  I was relaxing this afternoon planning my meals and great ways to utilize my veggies when I can accross a recipe for Parsnip Cake that I had to share!  I cant wait to try it!

Parship Cake


Crab Quiche

Thank you Bette Fraser for this fabulous recipe to share!

Servings: 8

1 bunch watercress, cleaned and sliced
1 pound crab
1 Tablespoon whole grain mustard
2 eggs
2 egg yolks
3/4 cup milk
3/4 cup heavy cream
2 Tablespoons sherry
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 unbaked pie crust

Preheat the oven to 375°.

Roll out pie crust to 1/8 inch thickness and place in a pie pan. Line the pastry

with aluminum foil and pie weights (it is helpful to spray the foil with cooking spray

to prevent sticking). Bake for about 20 minutes, or until the edges begin to color.

Remove the paper and weights and brush the mustard over the bottom of the


Lower the oven temperature to 325°.

In a small bowl, combine the watercress and crab and toss well. In another bowl,

beat the eggs and yolks lightly with the milk and cream. Add the sherry and

spices. Spoon crab mixture into the tart shell, spreading evenly. Pour the

custard over the crab to within 1/4 inch of the top of the crust. Bake for 25 to 30

minutes, or until the custard puffs. Allow to cool 10 minutes before serving.

Serve warm or at room temperature.

Nutrition information ::

Per Serving (excluding unknown items): 180 Calories; 12g Fat (63.0% calories from fat); 14g Protein; 2g

Carbohydrate; trace Dietary Fiber; 184mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean

Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

More Watercress

Cucumber Tomato Watercress salad

1 bunch watercress torn
1 large
cucumber chopped
4 scallions chopped
1/2 cp chopped mint
1/2 cp parsley
3 Tbsp fresh lemon juice
2 cloves garlic crushed
1 cp plain yogurt
Black pepper to taste

Mix lemon juice, yogurt, garlic, pepper, mint and parsley together. Chill
for about 1 hour.

Combine cucumbers, tomatoes and water cress in a bowl.
Toss with veggies and serve stuffed in Pita bread.

Thanks Laurie for sharing!