• July

    • Apricots
    • Blackberries
    • Blueberries
    • Carrots
    • Cherries
    • Field Tomatoes
    • Green Peppers
    • Lettuce
    • Peaches
    • Peas
    • Plums
    • Raspberries
    • Spinach
    • Strawberries
    • Sweet Onions
  • August

    • Anjou pears
    • Apples
    • Barlett pears
    • Blueberries
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherries
    • Corn
    • Green beans
    • Hot peppers
    • Melons
    • Nectarines
    • Peaches
    • Peas
    • Plums
    • Sweet peppers
    • Yellow beans
  • September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams
  • November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes

Seasons & Recipes

Summer Pineapple Salad

  • 1 Pineapple
  • 1 tbsp Soft Light Brown Sugar
  • 2 Cardamom Pods
  • 3 tbsp Lime Juice
  • A Few Shreds of Lime Rind

Cut the pineapple into long slices.

Crush the cardamom pods with a mortar and pestle and place them in the pan with half of the lime rind and 4 tablespoons of water.

Heat until boiling and then simmer for 30 seconds.

Remove from the heat and add sugar. Cover and leave to infuse for 5 minutes.

Stir the mixture to make sure the sugar is dissolved and add lime juice.

Strain the syrup over the slice pineapple and chill for 30 minutes.

Arrange the pineapple on a serving dish with the syrup and garnish it with the lime rind.