01 Oct

Sweet Beet Dressed Slaw

4 servings

Ingredients
• 1/3 cup extra-virgin olive oil, plus 3 tablespoons
• 2 small to medium-sized red beets, peeled and grated
• Salt and freshly ground black pepper
• 2 heaping tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fresh dill
• 8 to 10 radishes, julienned
• 1/2 small head red cabbage, thinly shredded (can substitute green cabbage)
• 3 bias cut scallions
• 2 rounded spoonfuls dill pickle relish

Directions

Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

 

15 Jul

Garden News – July 15, 2015

It’s been a busy week in the garden, with lots of harvesting and seconding plantings going in.  The summer squash are finally coming on strong, and we have to check on them every day to make sure we pick them before they get too big.  Even with constant diligence, some of them slip by and get huge!  Those are the ones that I like to shred for breads or desserts.  It’s amazing what you can do with zucchini!

I havested some of my favorite herbs this week to make herbal tinctures and oil macerations.

Hyssop

Bees love the flowers, so I always have it growing near the garden.  The fresh leaves and flowers are stripped from the stem and infused in Everclear to make a tincture for respiratory challenges.  The herb is my go to for asthma, bronchitis, colds and anything affecting the lungs.  Because it is good for inflammation, I use it in my pain balms and foot creams.

Calendula

The fresh calendula flowers are macerating in extra-virgin olive oil and are used in all of my creams and lotions, baby products and massage oils. The herb is soothing to the skin, and good for pain and inflammation. When you walk back to the shop to pick up your share, you will see both of these herbs growing along the driveway

We harvested some beautiful big cabbage for you this week and there will also be a small amount of broccoli…not allot, but enough for a stir fry. I am not happy with the the yield, but because it became so hot all at once it affected the production in a negative way. I just planted a second crop and it will hopefully germinate well so that there will be a late fall harvest. Radishes are planted every few weeks, too, for a continuing supply. Your share will also include some beautiful oakleaf lettuce, sweet onion, radishes, summer squash and fresh herbs.

Have you ever cooked radishes? If you are like me, we were taught to eat them raw, on a relish tray or sliced into a salad. But, oh how wonderful they are cooked! I was amazed at the transformation in flavor and texture. This recipe is quick and delicious!

Roasted Radishes with Radish Greens

Serves 8

3 bunches small radishes with greens attached
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

…and a recipe for your Cabbage

Sweet Beet Dressed Slaw
Serves 4

Ingredients:

1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded (can substitute green cabbage)
3 bias cut scallions
2 rounded spoonfuls dill pickle relish
Directions
Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

 

…a gentle reminder…pick up times for you CSA share are Thursday from 4-6 PM. If you are unable to pick up your share, please let me know ahead of time. Last week I had 3 shares that we not picked up. I would not have had to harvest those shares and then give them away if I had been given a heads up. Please remember to bring you boxes, and you can recycle back to me any of the clam shells and extra packaging that are in your share.

See you tomorrow!

30 Aug

Beet Bundt Cake

16 servings

All I can say is TRUST ME. We use vegetables in other desserts (think carrot cake, zucchini bread, and pumpkin pie), so why not beets?

Ingredients
• 1/2 cup (120 ml) canola oil
• 1 1/2 cups (340 g) packed dark brown sugar
• 2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
• 1/2 cup (90 g) semisweet chocolate chips, melted
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons (9 g) baking powder (look for aluminum-free)
• 1/4 teaspoon salt
• Confectioners’ sugar, for dusting
Preparation
Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners’ sugar and top with blueberries, if desired.

Tip: Reserve 1/4 cup (55 g) of the puréed beets (or purée a fourth beet) to create a red/pink frosting or ganache, using confectioners’ sugar and butter. For a ganache, use the water in which you cooked the beets to thin out the topping. For frosting, fluff up using a hand mixer.

 

30 Aug

Roasted Beet Salad

The addition of lightly cooked pears to this classic salad combination will likely make this already sweet vegetable more palatable to even the pickiest of eaters.

Serves: 4

Ingredients

4 medium beets (about 1 1/2 pounds), ends trimmed
1/2 cup balsamic vinegar
2 tablespoons sugar
1/2 cup walnuts, coarsely chopped
2 teaspoons olive oil
2 pears, peeled, cored, and cut into 8 wedges each
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups arugula (optional)
4 tablespoons (1 ounce) crumbled blue cheese
Directions
1. Preheat the oven to 425°F.

2. Wrap the beets in foil and set on a baking sheet. Bake for 1 hour, or until a knife easily pierces the beets. Remove from the oven and let cool for 30 minutes. Peel the beets, cut each into 8 wedges (wear disposable rubber gloves if you’re concerned about the beets staining on your hands), and transfer to a bowl.

3. Meanwhile, combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat and cook for 5 to 6 minutes, or until reduced by about half and thick enough to coat the back of a spoon. Set aside.

4. Place the walnuts in a large nonstick skillet and cook over medium-high heat, shaking the pan often, for 2 to 3 minutes, or until lightly toasted. Transfer to the bowl with the beets.

5. Add the oil to the skillet and return to medium-high heat. Add the pears and cook for 2 minutes per side, or until lightly browned. Remove from the heat.

6. Add the reserved vinegar mixture, the salt, and pepper to the beets, tossing to coat well. Place 1/2 cup arugula (if using) on each of 4 plates and top with the beet mixture and pears. Sprinkle each serving with 1 tablespoon blue cheese.