Tag: MULBERRIES

  • CSA 2025 SPRING WEEK 1

    From our Farm

    Beets
    Rainbow Carrots
    Celery
    Green Curly Kale
    Parsley
    New Red Potatoes
    Mulberries – eat or freeze these immediately
    Mixed Squash

    Partner Growers

    Grape Tomatoes – St. Simon’s Farm


    Mulberry Lemonade Recipe – Makes about 4 servings 

    • 1/2 pint fresh mulberries
    • 4 oz lemon juice (1/4 cup)
    • 3 oz cane syrup (6 tablespoons)
    • 32 oz water (4 cups total water)
    • ice



    Rinse mulberries. Add to a small sauce pan and cover with 1 cup of the water. Bring to a simmer and turn off heat. To get the full mulberry flavor, you can blend the berries with the liquid. If you don’t have a blender, drain and reserve the liquid, and then crush the mulberries in a bowl by pressing on them with a jar, a fork, or potato masher. Add the cane syrup to the warm liquid and stir to combine. Then add your crushed berries, lemon juice, and the other 3 cups of water. Taste and adjust for sweetness/tartness as desired. Serve over ice. If you pasteurize (by heating) the mulberries first, this recipe should keep for up to 3 days in the refrigerator. 

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    Roasted Beet & Lentil Dip

    Recipe from Food Network Kitchen: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-beet-and-lentil-dip-3538882

    Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 2 to 3 tablespoons red wine vinegar 
    • 4 sprigs fresh thyme
    • 3 cloves garlic, crushed with the back of a knife
    • Kosher salt and freshly ground black pepper
    • 2 medium red beets (about 12 ounces total), peeled and cut into 1-inch chunks
    • 1/2 cup walnuts
    • One 15-ounce can organic low-sodium brown or black lentils, drained and rinsed well

    Instructions

    1. Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
    2. Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
    3. Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired. 
    4. Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips or veggies.