Community Meal: Beet Gazpacho


The recipe to Chef Sam’s Magic Beet Gazpacho, as sampled at the farm 2 weeks ago.


4-5 med/small beets
2 med cucumbers
1 medium red onion
2 garlic cloves
1 hardy handful of fresh dill
Salt and Pepper to taste
2tsp Red Wine Vinegar

1. Boil beets with the skin on until tender. Allow to cool and pop them out of their skins and set aside, saving the liquid left in the pot.
2. Cut cucumbers and onion into manageable sizes for your blender.
3. Add all of the ingredients into your blender, you can work in batches if there’s too much! Blend until smooth, strain if desired and enjoy!

Topping with yogurt/yogurt sauce is great as well as garnishing with chopped cucumber, dill, and beets! Enjoy!




Shiso Recipe from The Good Fork’s Sohui Kim

Sohui Kim's shiso can be served over rice.

Puzzled with what to do with your shiso from this week’s share? Chef Sohui Kim, co-owner of The Good Fork, has a solution that takes only minutes to prepare. “The shiso recipe is really, really simple,” she says. “It’s a Korean side dish recipe where the shiso is marinated and kept for several weeks to be eaten with steamed rice and fish or meat.”

{Recipe after the jump}

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Tomato Gazpacho from Sohui Kim

Sohui Kim, chef and co-owner of The Good Fork (pictured), shares her recipe for tomato gazpacho. Photo credit: Joe Tannis

On the menu at The Good Fork on Van Brunt Street, you’ll find items marked “AV” for our own Added Value vegetables. Chef Sohui Kim, who owns the restaurant with her husband Ben Schneider, notes it’s been a busy summer “cooking veggies from the farm,” and adds that The Good Fork also recently catered a wedding at the farm as well. But she found time to share her recipe for tomato gazpacho—a quick, simple recipe that calls for some recent CSA share vegetables: tomatoes, cucumbers and jalapeño.

{Recipe after the jump}

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Sesame Cinnamon Squash from Brad Farmerie

Sesame Cinnamon Squash, photo by Brad Farmerie

This recipe takes its inspiration from a trip to Morocco a few years back, where cinnamon makes its way into not just the sweet dishes but the savory dishes as well, giving them a whisper of something familiar yet exotic.

This salad shows that when veggies are at their best you don’t need to drown them in butter, bacon, or dressing to make them taste good–they just ARE good. –Brad Farmerie Continue reading