Jun
26
    
Posted (Lori) in News

According to online sources, steaming is the best way of preserving the healthy nutrients in kale. So here are a few steamed kale recipes

WINE-STEAMED KALE

(from https://www.healthaliciousness.com/recipes/wine-steamed-kale.php)

1 onion,

1 cup of cooking wine

1-2 good sized bunches of kale, washed well.

Serves 2-4 people.

Total Preparation and/or Cooking Time: 9 Minutes

–Add 1 cup of cooking wine to a sauté pan and set it to high heat.

–While the pan is pre-heating slice the onion into thin strips

–Add the onions to the pan and let them start cooking.

–While the onions are simmering cut the kale into good sized pieces.

–Add the kale to the onions and keep stirring it while it steams in the wine for 3 to 5 minutes. After that time you are done and have beautifully steamed crisp kale that would be perfect with brown rice, a squeeze of lemon, and glass of red wine.

Steamed Kale with Walnut “Cream” Sauce

FROM: http://www.motherearthliving.com/food-matters/steamed-kale-recipe-with-walnut-cream-sauce

Makes 4 to 6 servings

Greens:

1 large bunch kale, washed and very thinly sliced

]Sauce:

1/2 cup chopped walnuts

1/2 cup water, plus more as needed

1/2 teaspoon Italian style seasoning

1 teaspoon tamari

1 clove garlic, halved (r 1 tbs chopped garlicscape

1. Steam the kale until wilted and quite soft but still bright green, for 8 to 12 minutes, depending on the thickness of the leaf. Transfer the kale to a medium bowl.

2. Put the walnuts, water, Italian seasoning, tamari and garlic into a blender and process until creamy in texture, adding more water if needed, two tablespoons at a time, to achieve desired consistency. Pour the sauce over the steamed kale and toss until the kale leaves are evenly coated. Serve immediately.

Wine Steamed Kale
Kale is a very healthy vegetable and a good source of vitamins A and C, and calcium.
1 onion,
1 cup of cooking wine
1-2 good sized bunches of kale, washed well.
Serves 2-4 people.
Total Preparation and/or Cooking Time: 9 Minutes
–Add 1 cup of cooking wine to a sauté pan and set it to high heat.
–While the pan is pre-heating slice the onion into thin strips
–Add the onions to the pan and let them start cooking.
–While the onions are simmering cut the kale into good sized pieces.
–Add the kale to the onions and keep stirring it while it steams in the wine for 3 to 5 minutes. After that time you are done and have beautifully steamed crisp kale that would be perfect with brown rice, a squeeze of lemon, and glass of red wine.

 
Jun
26
    
Posted (Lori) in News

I thought we had a good selection of kale salads last year–but new members Jill and Liz each sent a new recipe that shows how much further you can go. Jill’s is fairly simple–20 minutes total time–but includes several layers of flavor. Liz’s salad takes longer to make, but it’s a full meal that sounds delicious, and looks incredible (see the recipe on the original site, URL below).

Deb’s kale salad with apple, cranberries and pecans
Author: Cookieandkate.com
The recipe came from The Smitten Kitchen Cookbook by Deb Perelman
Prep Time: 20 minsTotal Time: 20 mins Yield: 4Category: Salad
INGREDIENTS
Salad
½ cup pecans
8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
4 to 5 medium radishes
½ cup dried cranberries (or dried cherries)
1 medium Granny Smith apple
2 ounces soft goat cheese, chilled
Dressing
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1 ½ teaspoons honey
Sea salt and freshly ground pepper, to taste
INSTRUCTIONS
Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

FROM JILL:

Deb’s Kale Salad with Apple, Cranberries and Pecans

Author: Cookieandkate.com

The recipe came from The Smitten Kitchen Cookbook by Deb Perelman

Prep Time: 20 mins Total Time: 20 mins Yield:

Salad

½ cup pecans

8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)

4 to 5 medium radishes

½ cup dried cranberries (or dried cherries)

1 medium Granny Smith apple

2 ounces soft goat cheese, chilled

Dressing

3 tablespoons olive oil

1 ½ tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1 ½ teaspoons honey

Sea salt and freshly ground pepper, to taste

INSTRUCTIONS

–Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

–Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

–Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.

–Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. —–Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.

–In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

FROM LIZ:

Purple Kale & Blackberry Salad with Roasted Honey Feta–from Green Kitchen Stories, an incredible site that’s full of vegetarian recipes. It pays to check this one out of the web–the picture of the Kale Salad made me want to run out and get the ingredients immediately.

http://www.greenkitchenstories.com/purple-kale-aubergine-blackberry-salad/

Vegans can just skip the feta cheese or replace it with hummus. And replace honey with maple syrup.

Baked vegetables

1 aubergine /eggplant

4 spring onions or 2 red onions

2-4 tbsp extra virgin olive oil

1/2 tsp ground cinnamon

¼ tsp ground cumin

1 pinch ground cayenne

1/2 tsp sea salt

1 handful hazelnuts

Cooked lentils

½ cup uncooked lentils (we used black lentils)

1 ½ cup water

1 pinch sea salt

Dressing

1/3 cup extra virgin olive oil

1/2 lemon, juice

2 tsp honey or more to taste

sea salt & pepper

1 large handful mixed fresh dill, parsley and mint

Other salad ingredients

4 stalks curly kale, green or purple

4 stalks rainbow chard or spinach

2 avocadoes

1 small handful snap peas

1 punnet (small basket) fresh blackberries, halved

Roasted feta with honey (from NYT)

1 block feta cheese, patted dry

2 tbsp olive oil

1 tbsp honey

Start by preparing the baked vegetables. Preheat the oven to 400°F / 200°C. Wash and cut the aubergine into large cubes and trim and slice the onions, then place in a mixing bowl. Stir together oil and spices in a small bowl, pour the oil mixture over the aubergine and onions and toss to combine. Transfer to a baking tray covered with baking paper. Bake in the oven for about 20 minutes or until very soft and golden, check every now and then to prevent from burning, the baking time depends on the size of the vegetables. Add the hazelnuts halfway through.

Meanwhile, cook the lentils in a saucepan with the water for 15 minutes or until tender and can be mashed easily between two fingers. Add sea salt towards the end of the cooking time. Drain any excess water and leave to cool.

Prepare the dressing by mixing oil, lemon juice, honey, salt and pepper in a small bowl. Chop the herbs finely and add to the oil mixture. Taste and adjust to your liking.

Remove the stems from the kale and coarsely chop the leaves. Finely slice the chard. Place all in a large mixing bowl, add 2 tbsp of the dressing and massage for a couple of minutes until soft. Transfer to a large serving bowl. Mix the lentils with the remaining dressing and pour them over the kale and chard mixture. Cut the avocado into cubes, slice the snap peas and roughly chop the hazelnuts. Add to the salad bowl together with the roasted  aubergine, onions and hazelnuts. Toss slightly to combine and then scatter blackberries on top. If you like to serve the salad with the baked feta cheese, follow the instructions below.

Keep the oven at 400°F / 200°C. Place the feta cheese in a small ovenproof dish covered with baking paper and cover with oil. Bake in the oven for about 8 minutes, until soft but not melted. Melt the honey. Remove the cheese from the oven and turn the heat to broiler. With a baking brush, paint the cheese with the melted honey. Place back in the oven and broil until the top starts to brown. Use a spatula to immediately and carefully transfer the cheese to the salad, or serve it on the side.


 
Jun
26
    
Posted (Lori) in News

When I joined CSA twenty years ago, I had never tasted kale. When I did taste it, I didn’t like it—it was bitter, tough, and overpowered any ingredients I cooked with it. And it seemed that other members had the same reaction—there were piles of kale left every time we got it. Of course a few members loved it—but it took about ten years for kale to reach the favorite status it now holds, not only in our CSA but all over the USA. Kale is now grabbed and savored by most of us.

Which is a good thing, because it’s one of the most nutritious and versatile vegetables around. According to Wikipedia:

Kale is very high in beta carotenevitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids (beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

Since I joined the legions of kale devotees, I have found dozens of ways to use it that minimize its toughness and bitterness; it’s now one of my staples, something I eat almost every week. Deb Kavakos has told me that the kale crops—they grow several kinds—are doing well and we’ll get kale several more times this season. So, in celebration of National Kale Day (which occurs on the first Wednesday of every October, tomorrow) here are some super ways to use kale.

MASSAGING KALE

I’ve heard talk of massaging kale but I didn’t know how to do it until recently. I had tried to get personal with each leaf; it was taking forever and the few seconds I worked on each leaf didn’t make much difference. Then I found a youtube video (below) that showed me how to do it—chop up a big bowl of kale, then stick your hands in it and work the whole bowl at once; after about two or three minutes, the kale gives up and turns into something softer and silkier; raw kale becomes delicious and a great base for salads. The technique illustrated in the video below uses salt, which makes the process easier—but it can be done without the salt..

VIDEO

http://www.cookusinterruptus.com/massaged-kale–salad-salad-with-apples-and-gorgonzola-4136-124.html

MASSAGED KALE SALAD WITH APPLES AND CHEESE

from Jennifer Adler M.S., C.N. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

1 large bunch kale

1 teaspoon sea salt

1/3 cup sunflower seeds, toasted (I substituted pecans)

1/4 cup diced red onion

1/3 cup currants (I omitted)

3/4 cup diced apple, (½ apple)

1/4 cup olive oil

2 tablespoons unfiltered apple cider vinegar (I substituted balsamic)

1/3 cup gorgonzola cheese, crumbled (I substituted feta)

Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12? long.

De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry.

Stack leaves, rollup and cut into thin ribbons (chiffonade).

Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.

To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale.

Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.

MASSAGED KALE SALAD WITH MANGO

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Recipe courtesy of Aarti Sequeira, 2010

http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe.html?oc=linkback

KALE CHIPS

Here’s another recipe that I tried unsuccessfully many times; I was trying to do it quickly in a very hot oven, but it turned into a pile of ashes. But I followed the instructions in this Melissa Clark video (I can’t stand her voice, but her instructions are very clear)—chop into bite-sized, toss with a very little bit of olive oil, and bake slowly in a 300 degree oven for 15-20 minutes; worked like a charm. The trick is drying the kale completely.

Here’s the video

http://dinersjournal.blogs.nytimes.com/2012/11/02/crunchy-salty-kale-chips/?_r=0

KALE SMOOTHIES

To be honest—when I first heard the term “kale smoothie,” I got a little queasy. It sounded like a punishment or a treatment—like cod liver oil or barium enemas. But these are really good—just sweet enough, spicy and tasty and filling enough to serve as a complete breakfast.

2 cups of chopped kale

1 cup of plain or vanilla yogurt

½ avocado

1 teaspoon honey, more or less to taste

1 teaspoon grated ginger, more or less to taste

½ teaspoon hot pepper, more or less to taste

½ large mango, chopped

Put everything into a blender and whirl until it’s smooth. Adjust seasonings. Serve cold.

BRAISED KALE CROSTINI

This is the first kale recipe I tried that I really liked. This version is from Epicurious. I sometimes add a tablespoon of grated parmesan cheese at the end. You can use water instead of stock, but the stock adds flavor; I use the richest stock I have.

12 1/2-inch-thick Italian bread slices (each slice about 2×3 inches)

8 tablespoons olive oil

5 large garlic cloves, 1 halved and 4 minced

1/2 teaspoon dried crushed red pepper

1 pound kale, thick ribs and stems cut away, leaves sliced

3 1/2 cups canned chicken or vegetable stock

Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.

Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes.

Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

SIMPLE KALE & POTATO SOUP

Serves 1 generously or 2 modestly

From http://www.thekitchn.com

1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped

1 garlic clove, minced

1/2 teaspoon kosher salt

2 cups vegetable stock, chicken stock, or water

1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan

1 teaspoon lemon juice or cider vinegar

1 to 2 large eggs, depending on your appetite

Salt and pepper

Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve

Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.

While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.

Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.

Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.

To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

Recipe Notes

If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.

Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.

CRISPY BAKED KALE WITH GRUYÈRE CHEESE

From Chef Sam Hayward

Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from thistlehillfarm.com.

One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium shallot, minced

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 1/2 pounds kale, large stems discarded, leaves chopped

1 teaspoon chopped thyme leaves

Salt and freshly ground pepper

1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.

In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.

Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.

MAKE AHEAD

The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.

BRAISED KALE WITH CARMELIZED ONIONS, WALNUTS, AND BLEU CHEESE

SeriousEats.com

2 bunches Lacinato kale (1 1/2 to 2 pounds total)

1/2 cup olive oil, divided

6 garlic cloves, finely minced or grated on microplane

1 cup low-sodium chicken stock or water

2 tablespoons apple cider vinegar

2 medium yellow onions, thinly sliced (about 3 cups)

3/4 cup walnut halves, chopped

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper.

Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.

In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.

Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.

Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.


 
Jun
26
    
Posted (Lori) in News

BEETS

The easiest way to cook beets is to cut off the tops and bottoms, wrap them loosely in foil—I wrap a bunch, some people say it’s better to do each beet separately—and roast them in the oven (375-400 degrees). If they’re very big, cut them into halves or quarters. I find that they are sometimes done (soft when you poke them) in as little as 30 minutes, but sometimes take up to 90 minutes. I just keep checking them; the only constant I find is that if I am in a hurry and need them to be done fast, they take longer. Once they’re soft, the skins peel off easily.

Other ways of cooking: peel and boil them; peel and steam them; slice and broil them.

They can also be microwaved; there are detailed instructions here:

http://www.healthy-beets.com/fresh-beets.html

And beets are delicious raw—crunchy and tasty. I wouldn’t serve whole raw beets, but grated or slivered—or spiralized–they are excellent additions to salads and slaws. They’re too messy to use as crudités—pink fingers-–but thin slices of raw beet are great in sandwiches and salsas.

Some of my favorite recipes in Recipes from America’s Small Farms include beets: Beet Burgers, p. 195; Beet and Apple Slaw, p. 191.

HONEY GINGER BALSAMIC GLAZED BEETS (The Kitchn)

Serves 4-6 as a side dish or 2-4 as a luncheon salad

1 pound medium-sized beets, trimmed and scrubbed (about 6)

2 tablespoons butter

2 tablespoons peeled and chopped ginger

2 tablespoons balsamic vinegar

1 tablespoon honey (optional)

basil leaves for garnish

Preheat oven to 375 degrees. Place beets in an oven-proof pan with sides, such as a cake pan. Splash in about 1/4 cup of water and seal the top with aluminum foil. Place in oven and roast until tender, about 45 minutes. Test by piercing a beet with a sharp knife — it should glide right in.

Remove beets from oven and allow to cool a few minutes, just enough to handle them comfortably. Peel beets using a sharp paring knife, or have a little fun and just slip the skins off using your hands. (A very sensual kitchen experience!) Cold beets won’t peel easily, so be sure to do this while the beets are still warm. Slice beets into chunks. At this point you have the option of refrigerating the beets until you are ready to use them.

Heat the butter over medium heat in a large frying pan and add the ginger. Cook the ginger for a minute or two, just until it becomes fragrant. Add the beets and the balsamic and stir. When the beets are hot and glazed, test for sweetness. Add honey if needed and cook a little longer to glaze. Hint: Adding honey and upping the sweetness of this dish is a good way to introduce beets to the haters.

Remove from heat and serve hot. Alternatively, these beets are also really good served at room temperature as a salad.

BEETS WITH HORSERADISH CREME FRAICHE

From Christian Shaffer. Los Angeles Times

About 1 pound of beets, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped (summer savory is a good substitute)

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Note: CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.

WARM BEETS AND GREENS (adapted from EATING WELL)

8 cups greens (chard, kale, collard, mizuna, spinach, etc.) torn into pieces or sliced into ribbons

1 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Place greens in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the greens to the beet mixture toss over low heat until combined and greens wilt sightly. Serve warm.

ROASTED BEET, PEACH, and GOAT CHEESE SALAD (Allrecipes)

2 beets, scrubbed

1 bunch arugula, rinsed and dried; or a mixture of mesclun

2 fresh peaches – peeled, pitted, and sliced

2 shallots or one small sweet onion, chopped

1/4 cup pistachio nuts or toasted almonds, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F. Wrap beets in foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the onions, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

SPICY BEET, ONION, and WALNUT SALAD

Adapted from Jerusalem cookbook—and simplified.

About 1 cup cooked beets, cut into wedges

About 2 cups salad greens—arugula, lettuce, mache, frisee, watercress, etc.

1 small onion or leek, sliced into rings and lightly sauted

2 tablespoons of your favorite herbs—basil, parsley, cilantro, summer savory

Dressing:

1 cup chopped walnuts, toasted (or other nuts)

2 tablespoons crushed garlic or garlicscape

¼ tsp crushed red pepper flakes (more or less to taste)

¼ cup cider vinegar

3 tbs. oil—if you have walnut oil, mix 1 tbs walnut oil with 2 tbs olive oil.,

Toss the beets, greens, onions/leeks, and herbs. Mix the dressing ingredients and pour over the salad.


 
Jun
26
    
Posted (Lori) in News

Dear CSA Member,

No 4th, of July delivery that delivery will take place on Thursday July 6th.

The lettuces are still coming on strong.  It won’t be that much longer until the lettuce is suddenly gone until the fall.  Lettuce will not grow well in the hot months of July and August.  Fill your salad bowls and enjoy them while they last!

The weather has been cooperating nicely for us.  Warm sunny days with a nice mix of rain.  We did have one day with torrential rains but, the plants really seemed to handle it well.  The summer squash plants are flowing and will soon be producing.  They look great!  Check out our Facebook / Instagram for updated weekly pictures.   Stoneledge.Farm

Fruit shares will begin the first week in July.  If you haven’t ordered your optional fruit share please order soon.  The deadline is the Sunday the 25th.  For more information about the fruit, share go to our website.  https://www.stoneledge.farm/csa-program/fruit-shares

I would like to add an optional share (Fruit Share, Coffee Share, Mushroom Share) to my existing Vegetable Share.  How do I update my current Vegetable Share order?

1.  Optional Shares can be added to your original Vegetable Share order anytime up until delivery starts or the optional shares are sold out for that CSA site.  The Mushroom Share, Coffee Shares both start with the first CSA delivery.  The Fruit Share will start with the 5th Vegetable Share delivery when local fruit is available.

2,  Log into your account with your e-mail and password by selecting Member Login on the farm website home page.

3.  Enter your e-mail address and password.  If you have forgotten your password select the Forgot Password and a link will be e-mailed to your account directing you to set up a new password.

4. Place your order by selecting the optional shares and adding them to your cart.

5. Complete the payment section.

6.  A confirmation e-mail will be sent.

If the Vegetable Share is split between share partners, each share partner can add individual Optional Shares to the order.  Follow the directions below.

Enjoy the Harvest!

-Candice for Everyone at Stoneledge Farm

4 Garlic Scapes
1 Head Red Oak Leaf Lettuce
1 Bunch Mustard Greens
1 Head Red Buttercrunch Lettuce
1 Bunch Green Swiss Chard
1 Bunch Green Kohlrabi
1 Bunch Mizuna
1 Bunch Red Ace Beets
1 Basket Sugar Snap Peas
1 Head Frisee
1 Bunch Lacinato Kale (AKA Dinosaur Kale)

Stoneledge Farm LLC

info@stoneledge.farm

www.stoneledge.farm

Mailing Address Only:

359 Ross Ruland Road

South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm