Ingredients

• Cooking spray
• 1 cup flour
• 1 tsp baking powder
• ^1/4 tsp salt
• ^1/2 cup butter, unsalted, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup strawberries, halved
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Directions

1. Grease 9-inch deep dish pie plate with cooking spray.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, use beaters to cream butter and 1 cup of sugar. Add eggs one at a time, beating after each addition, add in vanilla.
4. Using a mixer at medium speed, add in flour mixture. When well-mixed, pour into a pie plate. Cover with plastic wrap, chill in refrigerator for 20 minutes.
5. Preheat oven to 375 F. Arrange strawberry halves in a target formation on top of batter. Sprinkle lemon juice across the strawberries. Make a cinnamon sugar mixture with remaining ingredients and sprinkle over tart.
6. Bake for 40 – 50 minutes or until edges are brown and center is set.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh gen caps. refrigerate ripened strawberries for 1 – 2 days, do not wash until ready to eat or cook.

To prepare, rinse in a bowl of cold water to clean. Do not soak. Remove the leaves and green caps. Slice strawberries as desired.

Nutritional Information

Calories: 289
Total Fat: 12.9 g
Saturated Fat: 7.7 g
Cholesterol: 71 mg
Sodium: 172 mg
Total Carbohydrates: 42.0 g
Dietary Fiber: 1.0 g
Sugars: 29.1 g
Protein: 3.3 g
Serves: 8

Ingredients

• 3 cups zucchini, shredded
• 1 ^2/3 cups sugar
• ^2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ^1/2 tsp ground cloves
• ^1/2 tsp baking powder
• ^1/2 cup walnuts, coarsely chopped
• ^1/2 cup golden raisins

Directions

1. Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
2. In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
3. Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
4. Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
5. Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.

Handling & Storage

A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.

Nutritional Information

Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16

Ingredients

• Cooking spray
• 1 cup flour
• 1 cup sugar
• 1 cup warmed fat-free milk
• 1 tsp salt
• 2 tsp baking powder
• 1/2 cup butter, softened
• 2 large peaches, peeled and sliced
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 3/4 cup water
• 3/4 cup sugar

Directions

1. Preheat oven to 350°F.
2. grease 1 1/2 quart baking dish with cooking spray. In large bowl, combine flour, 1 cup sugar, warmed milk, salt, baking powder and butter. Pour batter into baking dish.
3. Peel peaches, remove pit, and slice. Layer on top of dough.
4. In a sauce pan, mix together lemon juice, vanilla, and water. Heat to boiling, stirring often. Mix 3/4 cup of sugar to dissolve. Pour over peaches and dough. Bake for approximately 50 minutes, until liquid is absorbed.
5. Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Nutritional Information

Calories: 314
Total Fat: 10.6 g
Saturated Fat: 6.5 g
Trans Fat: 0.0 g
Cholesterol: 28 mg
Sodium: 349 mg
Total Carbohydrates: 54.6 g
Dietary Fiber: 0.9 g
Sugars: 43.5 g
Protein: 2.8 g

Serves: 9

From the Delaware Grown recipe collection at https://delawaregrown.com

Ingredients

• 4 cups seedless watermelon, cubed
• 1 pint strawberries
• 1 pint blueberries
• 1 pint raspberries
• ½ pint blackberries
• ¼ cup lime juice

Directions

1. Wash and drain all of the fruit. Cut the watermelon into cubes or use a small  melon scoop or cookie cutter to have a themed shape, such as stars or flowers.
2. Place all the fruit into a large serving bowl.
3. Pour lime juice over fruit. Toss to completely coat fruit with lime juice.
4. Wrap with plastic wrap and chill in refrigerator until ready to serve.

Handling & Storage

Choose symmetrical watermelons with dried stems and yellowish undersides. The melon should be heavy for its size.

Store whole watermelons at room temperature. Once cut, refrigerate watermelon in airtight containers and use within 5 days.

Nutrition Info

Calories: 125
Total Fat: 1.0 g
Saturated Fat: 0.1 g Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 3 mg
Total Carbohydrates: 30.4 g
Dietary Fiber: 7.9 g
Sugars: 19.3 g
Protein: 2.5 g

Serves 6.

Ingredients

1 cup of vanilla yogurt
1 cup blueberries
2 Tbsp honey

Directions

Place yogurt, blueberries, and honey into a blender. Blend to a smoothie consistency.
Pour into prepared popsicle molds. Paper cups can also bed used; add a wooden popsicle stick.
Place filled molds in the freezer until frozen solid, about 5 hours.

Handling & Storage

Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use.

Remove stems and wash blueberries in a colander before using them. Remove any blueberries that have been damaged.

Blueberries freeze well. Lay out on a baking tray in a single layer and place in the freezer. Bag frozen berries for later.

Nutritional Information

Calories: 48
Total Fat: 0.4 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 2 mg
Sodium: 22 mg
Total Carbohydrates: 9.1 g
Dietary Fiber: 0.5 g
Sugars: 8.3 g
Protein: 1.9 g

Serves: 8

Ingredients

• 1-crust pie pastry (refrigerated or homemade)
• 6 large peaches or 9 medium-sized peaches
• ¹/2 cup low fat vanilla yogurt
• ¹/2 cup half and half
• 3 large egg yolks
• ³/4 cup sugar
• ¹/4 cup flour
• 1 tsp vanilla
• ¹/4 cup unsalted butter
• ¹/3 cup flour
• 2 Tbsp granulated sugar

Directions

1. Preheat oven to 425°F.
2. Place pie pastry in a 9-inch deep dish pie plate.
3. Peel and slice the peaches into ¹/2 inch wedges. Place peach slices on the bottom of the pie crust.
4. In a medium sized bowl, whisk together low fat vanilla yogurt, half and half, egg yolks, sugar, flour, and vanilla. Pour over top of peaches.
5. Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.
6. In a small bowl, cut in unsalted butter, remaining flour, and sugar to create the streusel topping.
7. Remove pie from oven and reduce heat to 350°F. Remove foil or pie crust protector. Sprinkle streusel over top of the pie.
8. Return pie to oven and bake for an additional 15 minutes.
9. Cool on a wire rack for 1 hour prior to serving; cut and serve while warm.
10. Store any leftover pie in the refrigerator.

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Nutritional Information

Calories: 284
Total Fat: 9.9 g
Saturated Fat: 5.4 g
Trans Fat: 0.0 g
Cholesterol: 100 mg
Sodium: 58 mg
Total Carbohydrates: 47.3 g
Dietary Fiber: 2.8 g
Sugars: 39.6 g
Protein: 4.6 g

Serves: 8

From the Delaware Grown recipe collection at https://delawaregrown.com

Ingredients

• 1½ pounds Roma tomatoes
• 1 cup sugar
• 2 Tbsp lime juice
• 1 Tbsp ginger, minced
• ½ tsp salt
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• ¹/8 tsp ground cloves
• 1 jalapeno pepper

Directions

1. Core and coarsely chop tomatoes. Stem the jalapeño pepper, remove seeds, and mince.
2. Combine all ingredients into a medium sauce pan. Bring to a boil over medium heat, stirring frequently.
3. Reduce to simmer, stir occasionally, for 60-75 minutes, until thick like jam.
4. Remove from heat to cool. Place in a container with lid and store in refrigerator. Use within a week.

Handling & Storage

Look for tomatoes that are bright in color with smooth skin. Ripe tomatoes should give under a little pressure, but do not pick ones that are too soft or have obvious bruising.

Store at room temperature, away from sunlight. Use within a few days of picking.

To prepare, remove green stems before use. Rinse under cold water.
 

Nutritional Information

Calories: 45
Total Fat: 0.1 g
Saturated Fat: 0.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 60 mg
Total Carbohydrates: 11.6 g
Dietary Fiber: 0.5 g
Sugars: 10.9 g
Protein: 0.4 g
 

Serves: 1 tsp; pairs well with meats, cheeses, and fish. Use in place of ketchup.

Ingredients

• 3 cups sweet corn, fresh or frozen
• 3 Tbsp flour
• 2 Tbsp sugar
• ½ tsp salt
• 4 eggs
• ¼ tsp nutmeg
• 3 cups skim milk
• 3 Tbsp butter
• Cooking spray

Directions

1. Preheat oven to 400°F
2. Mix all ingredients together except butter.
3. Using cooking spray, grease a medium-sized casserole dish. Pour corn mixture into casserole dish.
4. Dot top of casserole with pats of butter.
5. Bake covered for 1 hour.

Handling & Storage

Choose ears with green husks, fresh silks, and tight rows of kernels.

Refrigerate corn with husks on for use within 1-2 days. If corn is unhusked, put ears in a plastic bag and refrigerate until preparation time.

To prepare, remove the husks immediately before cooking.

Nutritional Information

Calories: 155
Total Fat: 6.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 85 mg
Sodium: 234 mg
Total Carbohydrates: 18.5 g
Dietary Fiber: 1.5 g
Sugars: 8.5 g
Protein: 7.1 g
Serves: 9

Ingredients

• 8 ears sweet corn
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 1 medium zucchini, chopped
• 1 medium cucumber, peeled and chopped
• 1 red onion
• ½ cup Italian dressing

Directions

1. Husk corn and slice kernels form the cob.
2. In a large bowl, mix together the corn, pepper, tomato, zucchini, cucumber, and onion.
3. Pour dressing over vegetables and toss to coat.
4. Refrigerate until chilled, at least 1 hour.

Handling & Storage

Bell peppers should have a thick, firm, and bright glossy skin no matter what color. Avoid peppers that are shriveled or have soft spots.

Refrigerate bell peppers in a plastic bag and use within 5 days.

Before using, wash and remove the stem and seeds. When chopping peppers, keep the inside of the pepper facing up against the knife blade.

Nutritional Information

Calories: 199
Total Fat: 6.2 g
Saturated Fat: 1.0 g
Trans Fat: 0.0 g
Cholesterol: 10 mg
Sodium: 33 mg
Total Carbohydrates: 36 g
Dietary Fiber: 5.4 g
Sugars: 9.2 g
Protein: 6.1 g
Serves: 8

Ingredients

• 4 cups of curly kale, deribbed
• ¼ cup extra virgin olive oil
• 1 cup blueberries
• 2 Tbsp Parmesan cheese
• 4 garlic cloves, minced
• ½ lemon, squeezed
• 1½ tsp lemon zest

Directions

1. Wash blueberries and kale. Pat kale dry, deribb, and tear into bite size pieces.
2. In a large bowl, mix olive oil and kale to coat evenly.
3. Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.
4. queeze lemon over top. Sprinkle grated lemon zest over top of salad.

Handling & Storage

Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use.

Remove stems and wash in a collander priot to using. Remove any blueberries that have been damaged.

Blueberries freeze well. Lay out on a cookie tray in single layer and place in freezer. Bag frozen berries for later.

Nutritional Information

Calories: 180
Total Fat: 14.2 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 3 mg
Sodium: 62 mg
Total Carbohydrates: 12.3 g
Dietary Fiber: 3.4 g
Sugars: 5.3 g
Protein: 4.4 g
Serves: 4