Beets are known for lowering blood pressure, improving heart health, and are a great source of nutrients according to the USDA National Nutrient Database.
Image credit: Food Network
Ingredients
12 ounces of pasta
Sea Salt
2 tablespoons red vinegar
1/2 cup virgin olive oil
1 cup of cubed beets
1 bunch radish, thinly sliced
1/2 head radicchio, cored and thinly sliced
1 red onion, sliced
3 cloves garlic, diced
1 cup fresh chopped basil
1/2 cup grated ricotta cheese
Instructions
Bring noodles to boil in a pot. Reserve 1/2 cup of boiled water for later, drain the rest once noodles are tender.
Whisk 3 tablespoons of olive oil, vinegar, cubed beets, 1/2 teaspoon of sea salt, radish, and radicchio.
Heat remaining 5 tablespoons of olive oil in a large skillet over medium-heat. Add the red onion, garlic, sea salt, and pepper (optional).
Add the pasta, basil, and 1/4 cup of ricotta cheese, and 1/4 cup of reserved cooking water to the beet mixture. Toss well to coat.
I could eat breakfast for every meal. There’s nothing not to like, eggs, potato, toast, chicken sausage. Yum! This recipe incorporates the robust variety of Frog Song potatoes into this beautiful, colorful dish. Don’t mind to toot my own horn, but these came out better than I thought. Reminds me of the classic NY diner home fries I used to order back when I was living in New York. Hope you all enjoy!
Ingredients
3-4 red potatoes, quartered and sliced 3-4 new potatoes, quartered and sliced 3-4 purple potatoes, quartered and sliced 1-2 japanese murasaki or yam, quartered and sliced 1 zucchini, chopped 1 green bell pepper, chopped 1/2 onions, chopped 5-6 garlic cloves, sliced (I love garlic so I put double this amount) 2-3 tbsp olive oil butter salt pepper
Instructions
1. Heat tbsp olive oil on high heat. When pan is nice and hot add, garlic, onions, bell peppers and zucchini. Tossing frequently until they get a nice char on them. 2. Add all potatoes, mix thoroughly and toss until potatoes have a nice char on them as well. 3. Reduce heat to medium, cover and cook for about 10 minutes or until potatoes are tender. If the pan gets too dry, instead of adding more oil, add a little bit of water. The steam will help the potatoes cook faster. 4. Finally, season with salt and pepper and add generous amounts of butter. 5. Inhale breakfast potatoes 🙂
Do you have several napa cabbage and other random CSA veggies hanging out in the bottom of your fridge? Here is one way to preserve them and enjoy a spicy, sour, crunchy treat that is rich in probiotics. Jeff, a CSA work-trade member of the farm, shared this recipe with us. He ferments about half of his weekly share to keep up with the harvest and preserve some of these goodies for later.
You’ll need a scale for this recipe, it is important to weigh out the cabbage and salt. You’ll also need clean jars and lids (re-used pickle jars or wide mouth canning jars are fine), and some very large pots or bowls to mix everything. Make sure to have very clean hands, too.
15 lbs. chopped Napa cabbage 7 ½ T. salt (or ½ T. salt per pound) Mix salt with the cabbage and let wilt for a few hours, while chopping the other vegetables and making the pepper sauce. This will make it easier to pack into the jars.
Add the other chopped vegetables to the wilted cabbage, and mix in pepper sauce (recipe below).
Pepper Sauce – Combine all ingredients in a blender or food processor 3 C dried hot peppers, such as Anaheim, chile, cayenne, etc. (we recommend milder peppers, or look for Korean chile flakes…cayenne is too hot) 1 C powdered brown rice (you can grind this in a coffee grinder) 3 C water 2 C fish sauce (optional) 5 cloves garlic, pureed in ¼ C water (we added more) ¼ C dried ginger, or fresh to taste (we added more)
For a less spicy version, try adding only ginger and garlic. You could add paprika for the red color but no spice.
Mix all ingredients together and pack into jars, leaving space at the top for the Kim Chi to expand as it ferments. Lid the jars, leaving enough looseness for the carbon dioxide to escape as it ferments. Set in a bowl or deep pan to catch any juices that escape, and let ferment for 3-7 days, to taste. Check jars and keep the top of the kimchi submerged in brine by pressing down with a clean utensil or the bottom of a small jar. You can also place a cabbage leaf on top if you like while it’s fermenting. When it is finished, tighten lid and refrigerate.
