From our Farm
Italian Basil
Galangal Ginger
Pineapple Pears
New Red Potatoes
Sweet Potato Greens
From Partner Growers
Grape Tomatoes (WAT)
Green Zucchini (WAT)
Red Beets (COG)
Orange Carrots (COG)
COG = Clem’s Organic Garden | WAT = Watsonia Farms
Try out these great recipes we found around the web that feature items from your share
This week we’re featuring Hasselback Pineapple Pears with Rosemary Syrup, Sweet Potato Greens with Ginger and Coconut, and Korean Style Beet Salad.
Hasselback Pineapple Pears with Rosemary Syrup
Equipment
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8 x 8-inch baking pan
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parchment paper
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small saucepan
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melon baller
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slicing knife
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 teaspoons finely chopped fresh rosemary, washed and dried
- 2 teaspoons lemon juice
- 1½ teaspoons pure vanilla extract
- 2 large Asian pears (about ½-pound each)
- fresh rosemary sprigs for garnish
Instructions
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Set the oven and prepare the pan. Preheat the oven to 400°F, adjust a rack to the center of the oven, and line an approximately 8 x 8-inch baking pan with parchment paper.
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Make the rosemary syrup. In a small saucepan combine the water, sugar, grapefruit juice, rosemary and vanilla. Bring to a boil and then turn off the heat. Stir to ensure all of the sugar has dissolved. Set aside.
Prepare the Pears
- Peel the pears and then cut them in half, lengthwise. Use a melon baller to scoop out the seeds from each half, and then use a paring knife to cut out any remaining stem and skin.Coat the bottom of the parchment-lined pan with a thin layer of the syrup, and place the pear halves in, round sides up, as you prepare them, spooning some of the syrup on top of each one. (This is to prevent them from turning brown.)
- Now, one at a time, remove the pear halves from the pan and use a slicing knife to cut as many slits as you can, and as thinly as you can, horizontally, into the round side of the pear half. Don’t cut all the way through the pear! Your knife should stop about about 1-inch from the bottom. Return the sliced halves to the pan as you go, round/sliced sides up. Then pour the remaining rosemary syrup over them. The pears should be well coated. Use the tip of a knife to open each slit slightly to be sure the syrup goes inside. There will be excess syrup in the bottom of the pan that will go about ¼ to ½ way up the sides of the pears. This is perfect, as we’ll be basting with that during the roasting process.
- Bake and baste. Place the pears in the preheated 400°F oven and set the timer for 15 minutes. Use a small ladle or a soup spoon, to baste the pears, again getting the syrup into the slits. (The slits will become more open as they roast, and it will therefore become easier to do this.) Continue to set the timer and baste every 15 minutes, until you’ve reached 1 hour. Then roast for another 30 minutes or until the pears are very tender, basting generously at that time. If they are not golden on top, place them under the broiler for about 30 seconds. (Watch them carefully so they don’t burn.)
- Serve. Gently remove the pears from the pan with a flat-bottomed spatula, and place them serving plates. Drizzle each one with some of the remaining syrup.
Sweet Potato Greens & Ginger with Coconut
Ingredients
- 1 large bunch sweet potato greens
- 1 tablespoon vegetable oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
- 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
- 1 small hot pepper, finely sliced
- 2-inch lemon grass stalk, trimmed and finely sliced
- 1 to 2 teaspoons soy sauce, or to taste
- 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
- 2 to 3 teaspoons raw or brown sugar, or to taste
- Salt and pepper, to taste
Directions
Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, hot pepper, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut milk and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.
Korean Style Beet Salad
Ingredients
- 1 lb beets washed
- 2 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon salt
- ½ tablespoon coconut sugar or organic cane sugar
- 1 tablespoon rice vinegar
- 1 teaspoon coriander
- 2 tablespoon sesame seeds optional
- 2 tablespoon chopped parsley optional
Instructions
Cook the beets
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Place a steamer basket over a pot filled with 1-2 cups of water, cover it with a lid, and steam on medium heat for 15-20 minutes. They should be tender when poked with a knife. If they’re not – steam them 5-10 minutes longer. After the beets are tender, set them aside to cool.
Saute the onion
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While you steam the beats, heat 2 tablespoon of olive oil in a large pan, and over medium heat. Add sliced onion and cook for 7-10 minutes until it’s translucent and starts to brown.
Grate the beets
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After your beets have cooled off, peel them and grate on large holes of the box grater.
Combine the ingredients
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In a large mixing bowl combine grated beets, sautéed onion, garlic pushed through a garlic press, rice vinegar, coriander, sugar, and salt. Mix everything well and adjust the salt. Sprinkle the beet salad with the sesame seeds and parsley if you want and enjoy!
Notes
Beets. You can also roast the beets. Simple preheat the oven to 400 F. Place beets on a parchment-lined baking sheet, sprinkle with 1 tablespoon of olive oil, and roast for about an hour or until the beets are tender when poked with a knife. This Asian beet salad will be especially delicious if you allow at least 30 minutes for it to marinate. This time will be enough for the flavors to meld and marry together and you’ll have the yummiest beet salad ever. You can leave the salad to marinate on a counter or put it in a fridge. Storing. Cooked beets last for 3 to 5 days in the refrigerator. This means you can cook them ahead of time and then assemble the salad on the day you plan to consume it. You can also prepare the entire salad 2-3 days in advance. In fact, the longer it sits, the more delicious it will be. Since this easy beetroot salad is served cold, there’s no need to reheat it.