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Thank you “Better Homes & Gardens” for this really tasty recipe! We all enjoyed it for supper tonight, and recommend it heartily to you!
Beet, Blue Cheese and Almond Salad
- 7 medium beets
- 1 small clove of garlic
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 3/4 teaspoon ground black pepper
- 8 ounces creamy blue cheese (we didn’t put in this much, and we thought it was perfect with less)
- 2-4 ounces of toasted almonds sliced or slivers, you choose
- 1 Tablespoon chopped fresh flat leaf parsley, arugula, or cilantro
Trim and peel beets. Cut six beets in bite sized pieces. Place in a steamer rack over a pot of boiling water. Cover the pot and steam for 20-25 minutes until tender.
Coarsely grate the remaining beet, place in a large bowl. For dressing, mash the garlic with a pinch of salt to a paste, add to grated beet along with the oil, lemon juice, 1 teaspoon salt and the pepper. When the beets are cooked, toss them with the dressing. Cool to room temperature.
Crumble blue cheese over the salad and sprinkle with the toasted almonds.
Makes 6 servings
This recipe is from the book Farmstead Chef. My mom made it for her neighbors. She thought it was good, and would make it again, but she said it would be even better with bacon crumbled into it too to give it a stronger flavor. Our CSA member Lynn is one of the aforementioned neighbors, and she liked it so much she asked that I post it here.
I admit, before retyping it from the book, I googled it and found it already typed up here. (I borrowed their picture too.)
- 2 cups fresh zucchini (or any summer squash), shredded
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup freshly grated Parmesan cheese (or any hard granular cheese)
- 1/4 cup bell peppers, finely chopped (I used a mixture of orange, red and yellow)
- 4 green onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon canola oil or non-stick spray for preparing the pan
- Pita chips and sliced raw vegetables for dipping (such as carrots, cauliflower, peppers, rutabaga, kohlrabi, cucumbers, Hakurei turnips, or even blanched green beans).
Preheat oven to 375 degrees F.
Toss the zucchini and the salt in a large bowl. Let sit for an hour to extract the water from the zucchini. (There will be a lot of water.)
Drain the zucchini and press out any excess water.
Mix the mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce until well combined.
Prepare an 8-inch baking dish by lightly oiling it with canola oil or coating with non-stick spray.
Spread the dip evenly into the prepared pan and bake for 15 to 20 minutes at 375 degrees, or until bubbly.Serve hot with pita chips and a variety of fresh, raw vegetables for dipping.
Photo courtesy of Martha Stewart’s website.
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
- 1 scallion, white and light green parts, thinly sliced
- 2 cloves garlic, crushed and peeled
- In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.
Technically I think this would be called a Frittata, not a Quiche, since there is no crust.
- 12 eggs
- 1/2 can coconut milk
- 1 medium to large onion, chopped
- 2-6 cloves garlic, chopped
- 1 pound greens, such as kale or spinach. Fresh or frozen.
- (optional) 1 pound spiced meat, such as hot italian sausage, chorizo, italian or breakfast ground pork, venison or beef. If starting with unseasoned ground meat, add in some dried herbs such as rosemary, thyme, oregano, basil, parsley, hot pepper flakes or cayenne powder, fennel seed, black pepper, etc.
- (optional) approx. 1 cup sweet peppers, chopped. Fresh or frozen.
- (optional) dried tomatoes, broken into quarter-sized pieces
- (optional) 1/2 – 2 cups grated or cubed cheese, such as parmesan, cheddar, or mozzarella.
- (optional) fresh herbs you need to use up, like basil, parsley, oregano, thyme, etc.
- salt and pepper
As of this writing, I have made this four times and had consistently great results with this method:
- Heat oven to 350.
- Grease a 9×9 pan with butter or coconut oil.
- Using butter or coconut oil, saute onions, garlic, (optional) sweet peppers and (optional) sausage or ground meat until onions are soft and meat is browned.
- (optional) add in chopped dehyrated/sun-dried tomatoes.
- Add about 1 pound of coarsely chopped greens like kale or spinach. If using frozen, either thaw and squeeze off extra water, or in a pinch just cook off the extra moisture in the pan. Only cook until bright green (or until enough moisture is gone) since they will be getting more cooking in the oven too.
- Crack 12 eggs into a bowl, EXCEPT! for 3-6 eggs first separate the whites into a different bowl.
- Add salt, pepper, and 1/2 can of coconut milk to the yolks & eggs, and beat with a fork or whisk until well scrambled.
- With the separated egg whites, beat or whisk until frothy and foamy. [This helps the quiche to be light and fluffy.]
- Pour the frothy egg whites into the yolky egg mixture, and gently stir together a bit.
- Pour the eggs into the 9×9 pan.
- Add the onions/meat/greens/etc.
- (optional) Add grated or cubed cheese like parmesan, cheddar, or mozzarella.
- (optional) Add any fresh herbs you are trying to use up.
- Gently stir or poke the added ingredients under the eggs, so they don’t burn while baking.
- Bake at 350 until knife inserted in center comes out clean. This takes 30-60 minutes?? Usually the quiche will be beautifully puffed up in the oven, but will collapse as it cools. This is normal, don’t worry. Also, if it is not quite done in the middle but the top is getting so browned you have to take it out, that’s OK. It will firm up a bit more as it sits in the pan on the counter to cool. Or, in a pinch, when you get to that piece in the middle that still has runny egg, just microwave to re-heat and finish off the cooking at the same time!
- Eat hot right away, or cold throughout the week as a quick grab-and-go healthy meal! This is a super satisfying meal in that it is nutritious, does not spike your blood sugar, and keeps you full for a long time. It is what I refer to as “long-burning fuel.”
CSA member Lynn sent along this recipe, saying, “I couldn’t handle the heat and didn’t want to eat hot food. This was great!”
Thanks for sharing, Lynn!
Others (CSA members or not), please feel free to share your favorite vegetable-based recipes too! You can just put them in a comment and I will paste them into their own post. And, if you can, send along a picture too, since people love to SEE what it’s going to be like.
Asian Green Bean Salad
2 pounds green beans, ends trimmed
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce, more as desired
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon honey (I used Mirin about 2 tblsp)
1/2 cup thinly sliced red onion, rinsed and drained
1 1/2 cup fresh bean sprouts, rinsed (I didn’t have so I didn’t use)
In a 6-quart pan over high heat, bring 3 quarts water to a boil.
Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.
In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey.
Add green beans, onion, and bean sprouts and stir gently to coat.
Serve at room temperature, or chill airtight up to 3 hours, and serve cold.
Share your tasty discoveries and inspire your fellow CSA members! To get the ball rolling, here are FOUR recipe ideas from CSA member Melanie:
I’m absolutely loving my first ever harvest from my first ever CSA!! I’m so glad I joined. I’m pretty much obsessed with food and cooking so I thought I’d give you all a couple new recipes that I came up with this week. On Monday I could not wait to eat my baby bok choi so I made a Asian dish with it (one of my favorite cuisines).
VEGGIE LO MEIN
4 oz. soba noodles, cooked, rinsed in cold water and drained
2 tsp light olive oil
8 oz mushrooms, any kind, sliced
1/2 cup onions, any kind, chopped ( I used some of this weeks green parts)
4 radishes, chopped (I used the icicle radishes)
1 baby bok choy, sliced thickly
2 cloves garlic, chopped
2 tbsp oyster sauce (or molasses could work too)
2 tbsp dark sesame oil
1 tbsp liquid aminos (or low sodium soy sauce)
1/2 tsp sugar
squirt of Sirracha or other hot sauce
cilantro, optional garnish
chopped peanuts, optional garnish
Heat oil in a skillet or wok over med high until almost smoking (use lower heat if you pan is non-stick, which I don’t recommend). Add mushrooms and leave them alone, without stirring for a couple minutes until browned nicely on the bottom. Toss around the pan and after another couple minutes add the onions and radishes. Cook a few minutes, then add the bok choy and garlic. Mix together the oyster sauce, sesame oil, liquid aminos, sugar and hot sauce. Pour the sauce over the veggies and toss. Add the noodles and toss until coated and heated through. Garnish and eat. Serves 2.
Tonight I was trying to use up some leftover cheese and remembered a recipe I saw on Alton Brown’s show Good Eats called FROMMAGE FORT.
It is a cheese dip that uses up 1 lb of assorted leftover cheese, any kind!! And along with some white wine and garlic I added some lemon thyme instead of the parsley. YUM!!
I’m thinking that if I don’t eat it all tonight it would be an excellent idea for
FANCY MAC AND CHEESE:
Make some pasta but save a little of the cooking water. Stir in some of the cheese dip into the drained noodles with some lamb’s quarters, some of the pasta cooking water and a dash of lemon.
I’ll also be eating RADISH SANDWICHES tomorrow in honor of my grandma:
Mix softened butter with some minced radishes and spread over your favorite bread, OR just put some thinly sliced radishes over buttered bread, sprinkle with salt and eat!
Happy gardening and even happier eating!
Mom, Dad, and I went down to LaCrosse last weekend for the annual Upper Midwest Organic Farming Conference. It is always a good time full of excellent food, informative workshops, and meeting up with other farmers. I personally find it inspiring to see the diversity of people involved with organic farming: young and old, rural and urban, red and blue, dreadlocked and beer-bellied, talkative and stoic, community organizers and self-sufficient livers. Sustainable farming is good for the land, providing us with healthy food and a more robust local economy. By keeping your food dollar circulating within the local community, you are directly helping to create a healthier food system and higher quality of life for all of us — you the eater and us the growers, but also the non-local food eaters who still benefit by having cleaner water, more wildlife habitat, and more resilient rural and urban economies. I think part of the reason that sustainable farmers are a diverse crew is that a vibrant local economy is something that people from all walks of life can agree is a good thing.
This year we had a few things in mind to focus on, so we went to sessions about pastured poultry, hoophouse season extension, and permaculture orchard design. There was also a really nice panel discussion of and for CSA farmers. Partly because of that discussion, there have been some new collaboration and support initiatives for CSA farmers that deliver to the Twin Cities, such as peer-mentoring options and potlucks for farmers. A few of us are also hoping that we could hold a CSA-specific conference in LaCrosse the day before the usual annual conference begins.
I love being a farmer in Minnesota, and having the winter to rest, dream, study, plan, organize, and collaborate. I honestly don’t know how they do it year-round in warmer places. The annual organic conference is one of the signs that spring is right around the corner. We are tapping maple trees right now, and getting ready to start the onion seeds next weekend. Another growing season is upon us, and as the days get longer and longer we too are feeling more energized and excited. Here we go again for another trip around the sun!
Looking forward to sharing the growing season with you,
Here’s a super simple cucumber recipe thanks to CSA member Debbie! Wash the cukes first and soak a while in ice water.
NEVER FAIL COLD WATER DILL PICKLES
2 quarts fresh cukes
2 heads dill (When I don’t have it, I use dry dill seed & dill weed)
3 Tablespoons canning salt
1 cup white vinegar
3 cloves garlic, sliced thin
2 Tablespoons whole mixed pickling spice
Pack cukes lightly in 2 quart jar. Add rest of ingredients. Fill jar with cold tap water. Keep in the refrigerator. Shake occasionally to dissolve the salt. Leave sit 2 weeks.
We just broke into the 1st jar of the season-yum!
PS-Another cuke beverage-Cucumber water is refreshing and delicious. Just add a few slices of cuke to your glass or pitcher of ice water. It’s a lot like adding lemon slices but the cuke slices are crisp and crunchy when the water is gone!
From CSA member (and newlywed!) Amy:
Here’s that fennel recipe I was talking about, it’s in Asparagus to Zucchini – very yummy and easy.
Our CSA member Nancy has been RAVING about this recipe ever since we started harvesting cauliflower. She says it is the perfect (and tasty) way for two people to eat a whole head of cauliflower in one meal.
From Nancy: “Sorry to hear we may have a big blight coming our way – Leaving for Ireland on Saturday – I will research the Irish potato famine first hand for all members! If I can – I’ll stop it!!!!!”
Promised recipes –
Recipe courtesy of: Fatfree Vegan Kitchen
Roasted Cauliflower Soup
I used a blender to get this silky smooth, but a food processor or hand blender might also work. Be careful not to burn yourself opening and pouring from the blender because the mixture can be super-heated.
1 onion, cut into wedges
2 cloves garlic, peeled
4 cups fat-free vegetable broth
1 large potato, peeled and cubed
1/4 teaspoon freshly grated nutmeg
salt and pepper, to taste
4 drops truffle oil (optional, but good)
Smoked Spanish paprika, to garnish
Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.
Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings. Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 2g Fiber. Weight Watchers Core / 1 Flex Point
Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen
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