Combine all ingredients.  Refrigerate at least 4 hours to blend flavors.  Serve with wheat tortilla chips.

by Denise Presta

The post Fresh Mexican Salsa appeared first on The Chas C. Hart Seed Co..

• 1/2 cup butter
• 1 medium onion
• 1 1/2 pounds zucchini, sliced
• 2 cups chicken broth
• pepper (to taste)
• 1/2 teaspoon basil
• 1/2 teaspoon curry
• 1/4 teaspoon nutmeg
• 1/2 cup sour cream

Sauté zucchini and onion in butter until transparent. Add broth and seasonings. Puree mixture and return to stove top. Add sour cream slowly, just before serving.

by Debbie Baker

The post Zucchini Bisque appeared first on The Chas C. Hart Seed Co..

• 1 head of broccoli florets cut up into small pieces (about 2 cups) steamed slightly
• One large onion, chopped
• 2 cloves garlic crushed
• 1 Tablespoon butter
• 6 Cups chicken broth
• 2 Cups milk
• 1/4 teaspoon pepper (black or hot)
• 1 pound cheddar cheese grated fine
• Dried potato flakes (or one left over potato, riced)

Sauté onion and garlic in butter. Add broth, milk and bring to simmering. Add cheese and stir until melted and returned to simmer. Add potato flakes (or riced potato) as need to thicken.  Continue to stir until thickened. Stir in broccoli and serve.

For a twist, sprinkle with fresh grated nutmeg.

by Sandra Merrill

The post Broccoli Cheddar Soup appeared first on The Chas C. Hart Seed Co..

Brown meats, onion and garlic in olive oil, pour off extra fats (there isn’t any if you used turkey or chicken). Add tomatoes, and paste, bay leaf and oregano. Simmer for 2 hours. Add basil and simmer for 20 minutes. Serve over any pasta.

by Pam Morgan

The post Pam’s Spaghetti Sauce appeared first on The Chas C. Hart Seed Co..

• 3 – 5 pounds of sweet onions, pealed and sliced (Vidalia or Sweet Spanish work great)
• 1/4 pound unsalted butter
• 1 cup butter cracker crumbs (Kebler butter thins or Ritz)
• 1/2 cup finely grated parmesan cheese

Sauté onions in butter until transparent and starting to lightly brown. Lately I’ve been adding a small amount a garlic to the sauté and 2 tablespoons of white at the end of the sautéing. My mom looked longingly at me when I told her.

It takes at least one waxed sleeve of butter crackers to make 1 cup of fine crumbs. I put the crackers in the food processor, but a rolling pin works fine too. Add the parmesan cheese to the cracker crumbs.

In a round Pyrex dish, layer the sautéed onions first, then a layer of the cracker crumb mixture then another layer of onions topping off with the last of the cracker mixture. Most of the time I double or even triple this recipe since the onions cook down so far if you start to allow them to caramelize (which adds to the flavor greatly!)

Bake this at 350 degrees for 20 minute or until the topping starts to brown.

by Edwina Constant

The post Sweet Onion Casserole appeared first on The Chas C. Hart Seed Co..

• 3 tablespoons olive oil
• 1 large garlic – pressed
• 1 bulb of finocchio (bulb fennel) – sliced
• 6 large ramps ( or 3 leeks) – sliced
• 6 cups broth (vegetable, chicken or water)
• 2 FRESH bay leaves – bent in several places
• pepper to taste
• Any combination of finely chopped summer squashes, tomatoes, peppers or carrots.
• Chopped fresh chervil and water cress
• Lemon wedges

Sauté garlic, finocchio and ramps in oil for 20 minutes, stirring often.  Add broth and bay leaves and simmer for 30 minutes more.  Remove bay leaves and puree soup in food processor until smooth.  Serve in individual bowls topped with garnish of raw vegetables, herbs and lemon wedges.  Grate pepper to taste.

by Sandra Merrill

The post Spring Finnochio and Ramps Soup appeared first on The Chas C. Hart Seed Co..

• 6 cups mixed greens; lettuces, sorrel, spinach etc.
• 1 cup carrots, shredded
• ½ cup sweet onion, finely chopped
• 1 cup edible flowers – chives, nasturtiums, roses, lavender, day lilies,
• squash blossoms

Cut up and shred large flowers and break apart chives flowers.

Mix all together and add one of these two dressings:

Spicy Dressing:

3 Tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 clove garlic, crushed
½ teaspoon basil

Sweet Dressing:

• 3 Tablespoons raspberry vinegar
• ½ cup walnut oil
• pepper to taste

Top with shredded cheese – parmesan or feta.

by Sandra Merrill

The post Fresh Summer Greens appeared first on The Chas C. Hart Seed Co..

Mix and serve over lettuce leaves or stuffed in daylily or squash blossoms with the stamens removed.

The post Creamy Dill Chicken Salad appeared first on The Chas C. Hart Seed Co..

• 6 cups mixed salad greens (choose for colors as well as sweet and spicy taste
• 1 cup mixed edible flowers, what ever is in season (nasturtium, calendula, lavender, chive, day lily, squash blossom, honey suckle, red clover, rose, bean, violet, pansy,
• sunflower, tulip, and the flowers from any herbs)
• Dressing:
• 2 tablespoons raspberry vinegar
• 8 tablespoons walnut oil
• pepper

by Sandra Merrill

The post Fresh Greens and Flowers appeared first on The Chas C. Hart Seed Co..

• 1 lb. baby arugula (may substitute small spinach leaves, plus ¼ cup water cress for bite)
• 2 tablespoons fresh fennel leaves, finely chopped
• 2 chive blossoms, separated
• 4 oz shaved Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 6 tablespoons hazelnut oil
• 2 tablespoons white balsamic vinegar

Mix arugula, chive blossoms and fennel in large bowl.  Add ½ Parmesan cheese. Toss lightly, so as not to bruise leaves. Mix dressing and pour over greens. Top with remaining Parmesan cheese.

by Sandra Merrill

The post Arugula and Parmesan Salad appeared first on The Chas C. Hart Seed Co..