We are providing these delicious products from our farm in our CSA shares this week:
- Green baby Cabbage
- Curly Kale
- Romaine Lettuce
- English Peas (in shell)
Green Goddess Salad – (Inspired on Baked by Melissa’s recipe)
- 1 Small Cabbage
- ½ a head of lettuce
- ⅓ of a bunch of Kale
- ⅓ bunch of scallions
- 3 celery stalks
- ½ english cucumber
- ⅓ of a bunch of Kale
- ⅓ bunch of scallions
- ½ shallot
- Juice of 2 lemons
- ¼ cup of Olive Oil
- 2 tbsp Rice Vinegar
- 2 cloves of garlic
- ¼ cup of nuts of your choice
- 1 cup fresh torn Basil leaves
- ⅓ cup nutritional yeast
- 1 teaspoon salt
1.Place all salad ingredients in a big bowl
2.Add all liquid dressing ingredients to a blender, then add the dry dressing ingredients and blend until smooth
3.Pour dressing over salad and mix well. Enjoy!
Classic Borscht – Natasha’s Kitchen
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups chicken broth , + 2 cups water
- 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
- 2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped, optional
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
- 1 can white cannelini beans with their juice
- 2 bay leaves
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped dill
1 – Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2 – Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
3 – Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4 – While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5 – When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
STRAWBERRY OATMEAL BARS – Well Plated by Erin
For the Strawberry Bars
- 1 cup old-fashioned rolled oats gluten free if needed
- 3/4 cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
- 2 cups small-diced strawberries about 10 ounces, divided
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 tablespoon granulated sugar divided
For the Vanilla Glaze (Optional)
- 1/2 cup powdered sugar sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk any kind you like
1 – Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2 – In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
3 – Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
4 – Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
5 – While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
FRESH TURMERIC TEA – COOKIE AND KATIE
- One 2-inch nub of fresh turmeric (no need to peel)
- 1 cup water
- Optional: Lemon or orange round, honey or maple syrup
1 – To prepare the turmeric, slice it into thin rounds (no wider than ¼-inch). Combine the sliced turmeric and water in a saucepan over high heat.
2 – Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes.
3 – Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
4 – If desired, serve with a lemon or orange round and/or a light drizzle of honey or maple syrup, to taste. Serve hot.
CHANGE IT UP: Choose just one optional flavoring—1 cinnamon stick, several twists of coarsely ground black pepper, 1-inch piece of fresh ginger (cut into thin slices, same as the ginger), or several sprigs of fresh mint. Combine with the turmeric and water before warming the mixture.
Peas with lemon, Mint, and Scallions – FINE COOKING
- Kosher salt
- 8 oz. shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
- 2 Tbs. unsalted butter
- 4 large scallions (white and light green parts), thinly sliced
- 1/4 cup heavy cream
- 2 Tbs. finely chopped fresh mint
- 1/2 tsp. packed finely grated lemon zest
- Freshly ground black pepper
1 – If using fresh peas: Fill a large saucepan half full with water and 2 tsp kosher salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard the water the peas were boiled in, but reserve the pot.
2 – If using frozen peas: Put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain
3 – Melt the butter in the reserved saucepan over low heat. Add the scallions and sauté until softened, about 3 minutes. Add the heavy cream, half of the mint, the lemon zest, 1/4 tsp of salt, and a few grinds of pepper. Bring the mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across the bottom of the pan, about 1 minute. Add the peas and stir until they’re heated through and well coated with the sauce, 1 minute more. Remove the pan from the heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint.