Community Meal: Beet Gazpacho

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

Ingredients:

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!

 

 

What I Made: Iron Building Juice and Blueberry Granola

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As much as I love the grain beet salad featured below, I needed to shake up my beet share this week.

Not only does this juice look beautiful, it tastes delicious and feels healthy all at the same time.

Iron Building Juice

Ingredients:

  • 3 – 4 beets, sliced and divided
  • 3 – 4 carrots, sliced and divided
  • 1 bunch of beet greens (or chard, kale, dandelion greens, etc., if you don’t have beet greens), washed and divided
  • 1 apple, cored, sliced and divided

Preparation:

  1. Add 1/4 of the beets to the juicer, followed by a carrot, 1/4 of the greens, and 1/4 of the apple.
  2. Repeat 3 more times.
  3. Drink.

We got a ton of blueberries this week; I was very, very tempted to make a pie or something I would definitely regret. Instead, I made this delicious granola!!

Blueberry Vanilla Granola

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Ingredients:

  • 1 quart blueberries
  • 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
  • 3 cups of pecans, soaked 8 – 12 hours and drained
  • 6 cups almonds, soaked 8 – 12 hours and drained
  • 1 1/2 cups maple syrup or agave
  • 1/2 cup of date paste (I made mine by blending 10 dates with 1 cup water)
  • 2 pears, peeled, cored, chopped
  • 1 1/2 tbls. vanilla extract
  • 1 1/2 tsp. sea salt
  • 2 tbls. lime juice and zest

Preparation:

  • Place blueberries and sunflower seeds in a large bowl and set aside.
  • Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
  • Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
  • Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.

This tastes best with almond milk. And it is SO YUMMY.

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What I Made: Barley Salad with Beets, Beet Greens & Feta

The CSA had a successful first pick up!! And it was a great pick up, filled with abundant veggies and all sorts of deliciousness.

Here’s some ideas of how to use all that produce!!

Barley Salad with Beets, Beet Greens and Feta

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I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. Also, this is delicious. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had Barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)

Ingredients:

  • 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
  • 1 cup barley, soaked for one hour in water to cover and drained
  • Salt, preferably kosher salt, to taste
  • 2 tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil 
  • ½ cup broken walnut pieces
  • 2 ounces feta or goat cheese, crumbled (more if desired for garnish)
  • ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)

Preparation:

  1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
  2. Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
  3. While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

 

Here are 2 ideas for using that enormous cabbage:

Kimchi

This is what I’m doing this time around, although the recipe below is AMAZING too if you’re craving some meat with your cabbage. I’ll post step by step recipe with photos in the next couple of days. For now just an idea to inspire…

Sausage and Cabbage

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Ingredients:

  • Salt
  • 3 tablespoons unsalted butter
  • 2 pounds fresh sweet Italian pork sausages or bulk sausage
  • 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded (just use that whole enormous cabbage)
  • Freshly ground black pepper
  • Crusty bread and mustard, for serving

Preparation:

  1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
  2. Brown the sausage.
  3. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. (THIS STEP IS OPTIONAL — I HAVE DONE IT BOTH WAYS AND ITS EQUALLY DELICIOUS. BUT IT WILL MAKE MORE ROOM IN YOUR CASSEROLE).
  4. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
  5. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

This dish is amazing and easy, and will use ALL YOUR CABBAGE!!!!

 

 

CSA Share: Sept. 8

Radicchio will show up in many of this week’s shares. Photo by FoodMayhem.com.

 

Some things are the same this week, but there are some new and exciting things happening. The next succession of beans was harvested, and will get picked again today; there should be enough for everyone.

The radicchio is ready! If there isn’t enough for everyone, I will probably offer a choice between the radicchio and dandelion greens, so everyone will get some bitter greens. If you’re not into bitter stuff, try cooking them. It takes some of the bitterness out, and you can add onions and other strong -flavored stuff to influence the final taste. Bitter greens are very good for your blood and liver! Some other stuff you might find in your share: broccoli rabe, eggplant, peppers, tomatoes, cucumbers, squash, arugula, mizuna, celery, radishes, beets, melons and/or lettuce mix …

Happy Friday,
Shayna

CSA Share: July 14

Lots of purslane is available for the taking this week. Photo by h-bomb.

 

After all the regular rain we’ve had all spring, we’ve entered a bit of a hot, dry spell. Getting things enough water has proven challenging, but on the plus side the weeds aren’t growing quite as fast. We’re steadily approaching summer crop abundance, though this week might be a bit light as the spring crops have mostly finished and the summer crops (except the squash) haven’t really kicked in yet.

I very much hope to have a full share, but if it seems a bit short please forgive us — it will be made up and then some later in the season. Some things you might see this week: beans, beets, broccoli, onions, squash, chard, and/or collards.  There will also be a bunch of edible weeds available as extra if you wish to help yourself, but not counted as the share — mainly amaranth (also known as callaloo) and purslane.

Stay cool!
-Shayna

CSA Share: July 23

The tomatoes are coming, the tomatoes are coming!

“I ate our first tomato today,” Kristen reports this week. “It’s possibly the most exciting moment on the farm for me. Well, maybe the first pea could be a close second. However, for some reason the tomatoes take sooo long and require sooo much attention that seeing that first one is quite possibly the closest I can come to know what it feels like to send your child off to their first day of school.”

The eggplants, melons and okra are also starting to product their first fruits. In the meantime, get those chard recipes ready — here’s what you can expect in this week’s share. Come get yours on the farm Saturday between 10 a.m. and 3 p.m.

{This week’s share details after the jump}

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Market Salad of Beets, Carrots, Pickled Shallots, and Curly Endive

The summer heat and humidity is slowly encroaching.  And with it, the market shares are slowly shifting away from the days of leafy, leafy greens, and more toward the bounty of the summer harvest.  Now, we are not there yet.  But that’s nothing to be remorseful of either, because it is during these early summer days when a cool summer salad helps beat the heat on a balmy night such tonight as I sit here writing this post.

{More after the jump.}

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