Mezza Settimana Ricetta Cetriolo Insalata
Not since TV’s down home comedy hit Hee Haw has humor been so corny, complete with music and song, and that is just on Conner’s A-Maiz-Ing Acres website. The family farm lies between Callahan and Hilliard and is just a short drive northwest of the Jacksonville airport. Conner’s is a working hydroponic farm that offers fun, educational field trips, fun, hayrides, fun and a corn maze. Their website is extensive and gives full directions, and details of all their events, what to bring, what to expect as well as do’s and don’ts. It has been family owned and operated for 6 generations. The ‘bring your own flashlight night time hayride event’ has two more turns around the field, October 28th and 29th; the Halloween costume contest is from 10am-6pm on the 29th with a Wizard of Oz theme this year. Affordable, close to home and down home fun for the entire family or a group outing. Fall fun is a can’t miss at this place! There are more events scheduled for November.
night time hayride: http://web.me.com/connerbettyjean/Conner_Farms_2010/FLASH_LIGHT_NITES.html
chicken soup recipe:
The world’s best baked potato: Snow-cap baked potato
Secrets: Never slit a potato or use tin foil to bake; always use kosher salt** 4 medium large baking potatoes, simply wash and scrub potato well; while damp, rub the skin thoroughly with melted butter, sprinkle generously on all sides with kosher salt and place on baking sheet, mound a small amount of kosher salt on top of the potato to form a snow cap. Place in pre-heated 400 degree oven and bake for 1 hour. Baking time will vary with the number of potatoes being made. Marc Trimboli /restaurateur
Cucumber salad is today’s recipe. It is crispy and delicious with a bit of a tangy and sweet dressing. A simple recipe that is great with light lunches or hearty dinners. Make chicken salad sandwiches with the boned chicken from the chicken soup recipe with little meatballs as they are a perfect pair. One doesn’t have to be Italian to cook or think Italian when planning the week’s menu.
***If a reader has a great chicken salad recipe to share, does not have to be Italian, will feature in Thursday’s food tips/ email to [email protected]
Don’t make the cucumber slices too thin as cucumber will not hold up its crispness as it marinates
The dressing will season 2 large cucumbers
The dressing refrigerates well, save for another salad, or try it on sliced raw carrots or tomatoes
1 large crisp cucumber
1 lg clove white garlic minced
4 ounces of white wine vinegar
3 Tbsp cool water
¼ cup of extra virgin olive oil
1 tsp dried fresh basil
¼ tsp black ground pepper
1 Tbsp light brown sugar-packed
1 tsp salt
Scrub the cucumber as skin will be left on as it makes a crispier salad. Remove the ends and cut into medium slices. Place into salad serving bowl and keep chilled until seasoned with dressing.
Make the dressing ahead of time to allow the flavors and seasonings to meld. Add all the dressing ingredients into a large cup, whisk together, cover and let stand at room temperature for at least an hour. Whisk thoroughly and pour of one half of dressing over the cold cucumber slices, place in the refrigerator covered and allow to marinate for 30 minutes. It is ready to serve.