Newsletters

Newsletters posted by Monday of each week during each CSA season.
Posted 6/17/2017 5:41pm by Dillon.

Traditional Regular Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets

Traditional Large Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets, Peppers, Broccoli, Slicing Cucumbers

Traditional Jumbo Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets, Peppers, Broccoli, Slicing Cucumbers, Slicing Tomato, Yellow Onion

Fruit Regular Share: Yellow Nectarines, Blueberry, Blackberry, Apples, Red Plums

Fruit Large Share: Yellow Nectarines, Blueberries, Blackberries, Apples, Red Plums

Item of the Week:

This week's item is the sweet potato! This incredibly healthy and tasty vegetable is a superfood. Boasting an impressive list of vitamins, potassium, and fiber, sweet potatoes are a delicious way to eat healthier. They can be steamed, boiled, baked, grilled. and fried. However, you eat them, there are a million and one ways to dress them up. To store them, keep them in a cool, dark place unless you're ready to eat them. A tried and true recipe follows. Ingredients: Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F. In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined. Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners' sugar and a pinch of salt. Other ideas are sweet potato fries, the classic sweet potato fluff, or even baking them in the oven with a little butter and cinnamon sugar.

Storage: 

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and store in the vegetable section of your fridge. 

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Sweet Corn: Store in the fridge in the husk. 

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Beets: Store, unwashed, in a sealed bag in the fridge. 

Slicing Cucumbers: Wrap with plastic wrap and store in the fridge; do not wash beforehand.

Onions: Keep dry and store in a cool dark place.

Nectarines: Store on the counter at room temperature. They can be left in sunlight, but this will ripen them. To speed the ripening process, leave them in a brown paper bag on the counter. 

Plums: Same as peaches

Recipes:

Blackberry Dump Cake:

Ingredients: 4 cups fresh blackberries (rinsed), juice of 1 large lemon or 2 small, 3 tbsp brown sugar, 1 box yellow cake mix, 12 tablespoons butter

Directions: Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13'' pan. Add blackberries and lemon juice to pan, stir.Sprinkle with brown sugar. Then, layer in yellow cake mix, smooth out with a spoon. Cut butter into tablespoon size, 12 total. Lay out evenly over the top of the cake mix. Bake until the top is bubbly, 30-40 minutes.

Roasted Golden Beets 

Ingredients: 6 inch medium golden beets peeled and cut into 1- chunks, 3 cloves garlic minced or crushed, 1 tbsp rosemary finely chopped (if using dry, use 1 tsp), Salt and black pepper to taste, 2 tbsp extra virgin olive oil

Directions: Preheat the oven to 400 degrees F. Mix together the garlic, rosemary, olive oil and salt and pepper. In a bowl, place the beets and toss them with the herb-olive-oil mixture. Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.

Plum Torte:

Ingredients: ¾ to 1 cup sugar, ½ cup unsalted butter (softened), 1 cup unbleached flour (sifted), 1 teaspoon baking powder, pinch of salt (optional), 2 eggs, 24 halves pitted purple plums, sugar, lemon juice and cinnamon (for topping)

Directions: Heat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.

Stuffed Peppers:

Ingredients: 6 large green peppers, 1 lb ground beef, 1/2 cup onion (chopped), 16oz can of diced tomatoes, 1/2 cup long grain rice, 1 cup water, 1 teaspoon salt, 1 teaspoon Worcestershire sauce, 1 cup of cheddar cheese

Directions: Cut off the tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of the peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper. In a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water. Add rice to beef mixture. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Posted 6/11/2017 1:41pm by Dillon.

Traditional Regular Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples 

Traditional Large Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples, Sweet Cherry or Berry, Eggplant or Peppers

Traditional Jumbo Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples, Sweet Cherry or Berry, Eggplant or Peppers, Slicing Tomatoes, Carrots

Fruit Regular Share: White Cherry, Red Cherry, Berry, Jar Good

Fruit Large Share: White Cherry, Red Cherry, Berry, Jar Good, Slicing Tomato, another Berry

Item of the Week:

Eggplant is this week's item! Eggplant is a member of the nightshade family and is incredibly versatile, it can be grilled, bake,d or roasted, or even used as a healthy alternative for noodles in lasagne. Eggplant should be stored in the refrigerator and is a firm vegetable. Softening or mushiness is a sign that it is going bad. A good practice when cooking eggplant is to slice the vegetable, then salt, rinse, and drain it. One idea for using eggplant as a bread substitute for a tasty mozzarella sandwich. Ingredients: Nonstick vegetable oil spray, 8 1/2-inch-thick eggplant slices, 4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces), 2 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 1 garlic clove, 4 large bunches arugula, 2 large tomatoes (coarsely chopped), 3 tablespoons chopped fresh basil, 2 tablespoons pine nuts (toasted). To cook, begin by spraying the grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray then sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes. Next, place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes. Whisk oil, vinegar, and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes, and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

Storage:

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

Lettuce: The best tool is the salad spinner. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Blueberry: refrigerate and wash just before using.  

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in the freezer for an hour and then place in a freezer Ziploc bag.

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and storage in the vegetable section of your fridge. 

Kohlrabi: Leaves should be trimmed and placed in a bag with a damp paper towel. The bag should be kept in the fridge. The bulb should be kept in the fridge.

Bok Choy: Store a plastic bag in the crisper section of your fridge. Wash immediately before serving.

Kale: Wrap kale in a paper towel and then place it in a bag. Store the bag in the fridge.

Sweet Cherry: Store in the fridge. Wash right before serving.

Eggplant: Store in a cool, dark spot. Do not put in a bag.

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Carrots: Store in a dark cool place, unwashed.

Recipes:

Bok Choy: 

- Ingredients: 2 tablespoons vegetable oil, 2 medium garlic cloves (minced), 1 teaspoon freshly grated ginger (from 1/2-inch piece), 1/4 teaspoon red pepper flakes, 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces, 1 tablespoon soy sauce, 1 tablespoon water, 1/4 teaspoon toasted sesame oil, Salt (optional)

- Directions: In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates (about 1 minute). Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated (about 2 minutes). Turn off the heat, stir in the sesame oil, and season with salt if desired.

Dandelion Greens:

Ingredients: 1 large bunch dandelion greens, trimmed and coarsely chopped, 3 tablespoons extra-virgin olive oil, 6 cloves garlic, thinly sliced, 4 scallions, thinly sliced, whites and about 2 inches of the greens only, ⅓ cup sliced blanched almonds (toasted), ¼ teaspoon salt

Directions: Bring a large pot of water to a boil. Drop greens into the boiling water and cook until bright green, stirring once or twice, 30 seconds to 2 minutes, depending on the type of greens. Drain in a colander, then rinse well with cold water. Drain again, pressing on the greens to remove excess water. Heat oil in a large skillet over medium-high heat. Add garlic and scallions; cook, stirring until the garlic starts to turn golden brown, 30 seconds to 2 minutes. Add the greens and cook, stirring, until tender and heated through (1 to 3 minutes). Stir in almonds and season with salt. Serve immediately.

Peppers:

Ingredients: 1/2 cup cooked rice, 2 tablespoons olive oil (divided), 1/8 cup minced carrots, 1/8 cup celery, 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise, 1/2 pound ground beef, 1/4 pound pancetta or lightly smoked bacon (diced), 1 1/2 cups prepared marinara sauce, 1/4 cup red wine, 1/2 teaspoon red pepper flakes, 1/3 cup heavy cream, 1/2 cup grated Parmesan cheese (divided)

Directions: Preheat oven to 375 degrees F (190 degrees C). Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender (about 5 minutes). Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Sweet Cherry:
 
Ingredients: 2 tablespoons canola oil (divided), 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, 1 tablespoon minced fresh ginger root, 2 tablespoons rice vinegar, 2 tablespoons teriyaki sauce, 1 tablespoon honey, 1 pound dark sweet cherries (pitted and halved), 1 1/2 cups shredded carrots, 1/2 cup chopped green onion, 1/3 cup toasted and sliced almonds, 12 lettuce leaves
 
Directions: Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside. Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine. Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.  
Posted 6/5/2017 11:11am by Jane Cullipher.

Traditional Regular Share: White potatoes, Summer Squash, Garlic Scapes, White Spring Onion, and Strawberry Jalapeno BBQ sauce  

Traditional Large Share: White potatoes, Summer Squash, Garlic Scapes, White Spring Onion, Strawberry Jalapeno BBQ sauce, Italian Kale, Napa Cabbage, and Slicing Cucumbers

Traditional Jumbo Share: White potatoes, Summer Squash, Garlic Scapes, White Spring Onion, Strawberry Jalapeno BBQ sauce, Italian Kale, Napa Cabbage, Slicing Cucumbers, Sweet Cherries, and Snap Beans  

Fruit Regular Share: Anjou Pears, Sweet Cherries, Blueberry and Rhubarb  

Fruit Large Share: Anjou Pears, 2 Sweet Cherries, Blueberry, Strawberry and Rhubarb

Posted 5/28/2017 1:52pm by Jane Cullipher.

Traditional Regular Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce and White Radish  

Traditional Large Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce, White Radish, Dandelion Greens, Red/White Potatoes, and Yellow Onions  

Traditional Jumbo Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce, White Radish, Red/White Potatoes, Yellow Onions, Blueberry, Snow Peas and Jar Good.  

Fruit Regular Share: 2 Blueberry, 1 Strawberry and Apples  

Fruit Large Share: 2 Blueberry, 2 Strawberry, Apples and Jar Good  

Item of the week: Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white. If the skin feels particularly thick and rubbery, you can peel it with a vegetable peeler, but otherwise, you can leave the skin on. Slice it paper-thin on a mandoline and drizzle with good olive oil and sea salt to serve it as an appetizer or side salad. You can also serve the thin slices artichoke-style with a remoulade sauce or garlic-butter sauce for dipping. One more idea: raw matchsticks of kohlrabi make a great addition to summer slaws. Other ways to prepare it include roasting and stir fry. To store, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.  

Storage:  

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.  

Red Spring Onion: refrigerate until just before use. Wash thoroughly. Easy preparation is to slice in half longways, drizzle olive oil, season with salt and pepper and grill.  

Lettuce: The best tool is the salad spinner. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

White Radish: Before refrigerating, remove tops (if present). Package radishes (globes only) in a perforated plastic bag in the hydrator section of the refrigerator; they will hold about 2 weeks. The greens can be cooked similarly to other, made into pesto or in salads. They are peppery and last only one or two days.

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Potatoes: Please in a room-temperature, dark and dry area.  

Blueberry: refrigerate and wash just before using.  

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in freezer for an hour and then place in a freezer Ziploc bag.

RECIPES: to follow

Posted 5/23/2017 7:27am by Jane Cullipher.

2017 SUMMER CSA WEEK 2 (posted 9:55am 5/23/17)    

Traditional Regular Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes  

Traditional Large Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi  

Traditional Jumbo Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi, Rhubarb, Cabbage  

Fruit Regular Share: Rhubarb, Peas, Apples, preserves  

Fruit Large Share: Rhubarb, Peas, two types of Apples, 2 preserves  

Item of the week: Rhubarb: Plan on one pound of rhubarb to equal 3 cups of raw, sliced rhubarb. Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F. An average serving of rhubarb, about 2/3 cup, contributes to healthy bowel movements due to its high fiber content, but it can also have a purgative or laxative effect in larger quantities. History records rhubarb among the medicines traded along the Silk Road. Rhubarb contains more calcium than a comparable cup of milk, but in a form the body cannot easily absorb. The stalks do, however, provide healthy amounts of vitamins K and C, potassium and manganese, among other vitamins and minerals. Although naturally low in calories, with 20 calories per serving, rhubarb requires sweetening to become palatable for most people.  

Storage:  

Romaine: If you eat a lot of lettuce and like to have it on hand, the best tool is the salad spinner. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

Bok Choy: store in crisper storage bin of fridge until ready to use  

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.  

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later  

Sweet Potatoes should be kept in the dark, literally. Please in a room-temperature, dark and dry area.  

Green Garlic: store in crisper storage bin of fridge until ready to use

Beets: If you have just recently purchased beet or beetroot at your grocery store or farmer’s market, they can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads. The greens are packed full of nutrition value and should not be discarded. The root should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.

RECIPES:  

Rhubarb Butter:

4 stalks of rhubarb

1 apple, cored and cut into chunks

½ cup honey

2 tsp vanilla extract

¼-1/2 tsp cinnamon  

Puree together the apple and rhubarb until smooth in your food processor. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes for about 15-20 minutes or until desired consistency is reached. Pour into jar and allow to cool. Store in the fridge.  

Cole Slaw: this recipe has been used time and again by the Cullipher women for Sunday meals and cookouts. You can adjust the ratio of sugar and vinegar to accommodate your tastes.  

1 medium head of cabbage (chopped)

1 medium carrot (chopped)

1 cup mayo

½ Tablespoon dry mustard

¼ cup sugar

1 tablespoon prepared mustard (I use Dijon)

¼ cup apple cider vinegar

½ teaspoon basil

Optional: ¼ teaspoon cinnamon, ¼ teaspoon celery seed, Dash of nutmeg  

Shred cabbage and carrots. Combine remaining ingredients and mix well with cabbage and carrots. Chill for approximately 2 hours before serving.

Baked Apples    

4 McIntosh apples

1/2 lemon

4 tablespoons butter, softened

3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix)

2 tablespoons dark brown sugar

1/4 cup chopped walnuts

1 pint vanilla ice cream  

Heat the oven to 425 degrees F. Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.  

Baked Romaine Lettuce with Parmesan (can also grill)  

1 Head Romaine

½ shredded Parmesan cheese

Olive oil

Optional: Lemon and pepper  

Preheat oven to 450 degrees. Cut Romaine in half stem to tip (longwise) and then cut the halves longwise for four servings. On a baking sheet, drizzle the quarters with olive oil and then sprinkle parmesan, lemon, and pepper. Place in over for 5 minutes but watch closely as the lettuce can char. Serve immediately.  

Tuscan Peas  

4 tablespoons extra-virgin olive oil

1 Spanish onion, cut into a fine dice

1 tablespoons granulated sugar

1 teaspoon chili flakes

1 tablespoon tomato paste (can use paste in a tube)

2 cups fresh green peas (can substitute frozen)

Salt

Fresh mint leaves  

In a large saute pan heat the oil until smoking. Add the onion and cook until translucent, about 6 to 8 minutes. Add the sugar, chili flakes and tomato paste and cook until rusty looking 4 to 5 minutes. Add the peas and cook until very tender, 8 to 10 minutes. Season with salt. Serve hot or at room temperature garnished with mint leaves.       

Posted 5/15/2017 10:22am by Jane Cullipher.

2017 SUMMER  CSA WEEK 1 (posted 11:17 am 5/15/17)  

Traditional Regular Share: Green Leaf Lettuce, strawberry, white turnip, curly kale and Fuji apple

Traditional Large Share: Green Leaf Lettuce, strawberry, white turnip, curly kale, Fuji apple, leeks, tatsoi and gold rush apple

Traditional Jumbo Share: Green Leaf Lettuce, strawberry, white turnip, curly kale, Fuji apple, leeks, tatsoi, gold rush apple, sugar snaps and dandelion greens

Fruit Regular Share: Strawberries, Pink Lady and Fuji

Fruit Large Share: Strawberries, Pink Lady, Fuji and Sugar Snaps  

Turnips freshly harvested

Item of the week: Turnips: they are the Brassica family, which also includes cabbage, cauliflower, and Brussels sprouts. They’ve got a peppery bite that mellows out with cooking, and they’re full of vitamin C and fiber. Feel for firmness, above all, and if the greens are attached, they should look vibrant and you should cut the greens off and store separately. (But really, cook the greens as soon as you can, while they're full of flavor.) You can peel, cut, blanch, and freeze turnips, and they’ll keep that way for 8 to 10 months. Just know that their texture will change to mushy—which doesn't mean they won't still be delicious.

Storage:

Green Leaf Lettuce:two words: Salad Spinner. If you eat a lot of lettuce and like to have it on hand, this is the tool. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in freezer for an hour and then place in a freezer Ziploc bag.

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later

Leeks: will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them in plastic wrap to contain the odor and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator. Depending on the freshness factor when you buy them, leeks can be stored anywhere from five days up to two weeks. Cooked leeks should be covered, refrigerated, and used within one to two days. Leeks are unfortunately not a good candidate for freezing or canning unless you plan on using them in soups or other recipes rather than as a main dish. Freezing tends to turn them to mush and lends a bitter taste. Leeks also trap sand very well so be sure to wash carefully before use.

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.

Tatsoi: Store tatsoi in cold refrigeration, isolated in the crisper drawer with other cold-storage vegetables. Tatsoi has a short shelf-life and will only last a few days. Store in plastic bag and wait to wash until eating or cooking.

Sugar Snaps: For the sweetest flavor use within 2 days and store in crisper section of refrigerator in a perforated plastic bag.

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Sauteed Tatsoi   Prep Time: 15 minutes   Cook Time: 10 minutes

Coconut oil

Tatsoi leaves

Garlic, minced

Fresh Lemon slices or wedges

Coarse salt or sea salt and freshly-ground black pepper, to taste

Separate, wash, and dry the Tatsoi leaves and place them onto paper towels to dry. Add coconut oil to a medium-hot large frying pan and saute fresh minced garlic until the garlic releases its lovely odor. Turn heat to medium low, toss in the prepared greens, stir, place lid on the pan; cook just until the greens have turned a brilliant green, approximately 3 to 5 minutes, and have softened and just begun to wilt.  If needed, add a little water or chicken stock so nothing sticks to the pan. Add fresh lemon slices or wedges as garnish.  Sprinkle with salt and pepper to taste.

Southern Turnip Greens and Ham Hocks Recipe

1 3/4 lb. ham hocks

rinsed 2 bunches fresh turnip greens with roots (about 10 lb.)

1 Tbsp. sugar

Bring ham hocks and 2 qt. water to a boil in an 8-qt. dutch oven. Reduce heat, and simmer 11⁄2 to 2 hours or until meat is tender. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half. Add greens, roots, and sugar to dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

OR substitute bacon bits/crumbles for ham hocks

Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half. Add 2 quarts of water, bacon bits, greens, roots, and sugar to dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

Apple Crostada – this can be changed for different fruits through the summer

1 pie crust, homemade or store bought

3 cups thinly sliced, peeled apples

3/8 cup sugar

1 tablespoon all-purpose flour

3/8 teaspoon ground cinnamon

1/8 teaspoon salt

Pinch (1/16) teaspoon ground nutmeg

½ tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased baking sheet. In large bowl, gently mix all the other ingredients; spoon mixture in center of pie crust. Turn edges up to form a rustic pie. Bake 30 to 40 minutes or until apples are tender and crust is golden brown.  

 

Posted 4/10/2017 1:47pm by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Asparagus, Strawberry, Red Radish, Sweet Potatoes, Red Potatoes 

Traditional Large Share~

  • Asparagus, Strawberry, Red Radish, Sweet Potatoes, Red Potatoes, Leeks, Jar Good

 

Item of the Week: Strawberries

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Strawberry season is here!! Strawberries are believed to reduce the risk of heart disease and certain cancers. They are low in calories and high in vitamins C, B6 and K. Strawberries also contain high levels of nitrate. Strawberries are consumed in very large quantities. They are used widely in many kinds of food. They are a great addition to any desert, not adding only color but a refreshing, sweet taste! 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Asparagus: Trim the edges of the asparagus, store upright in the refrigerator in a container with water filled up about an inch in it, continuously change water when it starts to become cloudy. 
  • Strawberries: Store cut and washed in a container in the refrigerator. 
  • Red Radishes: Chop off the leaves and store unwashed in the refrigerator until ready to use. They will last up to 2 weeks in a bag in the refrigerator. 
  • Sweet Potatoes: Avoid storing sweet potatoes in the refrigerator, instead store in a cool and dry place. 
  • Red Potatoes: Store in a cool and dry place. 
  • Leeks: Refrigerate in a plastic bag, do not wash until ready to use. 
  • Jar Good

 

Yummy Recipes for Your Fresh Produce 

Stuffed Strawberries

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1 pint fresh strawberries

1 (8 ounce) package cream cheese, softened 

1/2 cup confectioners sugar, or more to taste

2 tablespoons orange flavor liqueur, or more to taste

  1. Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
  2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter. 

 

Parmesan Asparagus

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10 fresh asparagus spears, trimmed

cooking spray

1 tablespoon grated Parmesan cheese

1/8 teaspoon garlic salt

  1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
  2. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
  3. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
  4. Sprinkle Parmesan cheese mixture over asparagus. 

 

Pan Fried Radish Cakes

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1 1/2 cups grated radishes

2 teaspoons salt

1 clove garlic, minced

1/2 red onion, chopped

1 egg, beaten

1/2 cup Italian seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon chili-garlic sauce

1 1/2 cups vegetable oil for frying

  1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

 

Sweet Potato Fries 

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2 large sweet potatoes, peeled and cut into French fry-size pieces

1 tablespoon olive oil, or more if needed

2 tablespoons minced fresh rosemary or more to taste

coarse sea salt and black pepper to taste

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.
  3. Bake in the preheated oven until tender, 20 to 30 minutes.
Posted 4/3/2017 11:44am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Asparagus, Beets, Green Garlic Tops, Kale, Strawberries

Traditional Large Share~

  • Asparagus, Beets, Green Garlic Tops, Kale, Strawberries, Cabbage, Jar Good, Yellow Onions 

 

Item of the Week: Asparagus

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Asparagus is extremely low in calories, being at only about 20 calories per serving. It can be eaten raw or cooked. It may come as a surprise to some to know that there are three varieties of asparagus: American and British, which is green; French, which is purple; and Spanish and Dutch, which is white.

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Asparagus: Leave the rubber band around the bunch of asparagus. Trim off the edges. Fill a jar or bag with an inch of water. Store the asparagus upright in the container then cover with a plastic bag. Change the water when it starts to look cloudy. 
  • Beets: Store in a plastic bag in the refrigerator; do not wash before refrigerating.
  • Green Garlic Tips: Store in the refrigerator where it will store for 5-7 days. 
  • Kale: Store kale unwashed in the coolest part of the refrigerator. 
  • Strawberries: Wash and cut off the stems of the strawberries and store in a container for up to a week.
  • Cabbage: Store in the refrigerator; do not wash until ready to use.
  • Jar Good
  • Yellow Onions: Store in a cool, dark and dry place such as in a basket in the pantry.

 

Yummy Recipes for Your Fresh Produce 

Breakfast Asparagus Quiche

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1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces

10 slices bacon

2 (8 inch) unbaked pie shells

1 egg white, lightly beaten

4 eggs

1 1/2 cups half and half cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

2 cups shredded Swiss cheese

  1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.  

 

Chard Stalks and Garlic Scape Pasta

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1 cup Swiss chard stalks, cut into 1/2 inch pieces

1 (5 ounce) package dry vermicelli pasta

1 tablespoon butter

1 tablespoon olive oil

1/4 large onion, chopped

2 garlic scapes, sliced

salt and pepper to taste 

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
  2. Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
  3. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve. 

 

Kale Slaw

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1 bunch kale, stems removed and thinly sliced

1 large carrots, shredded

1/2 orange, juiced

1/2 lemon, juiced

1/2 red onion, sliced very thinly

1 slice cooked bacon, chopped

3 tablespoons mayonnaise

1 tablespoon olive oil

  1. Toss kale with carrot, orange juice, lemon juice, salt, and black pepper in a large salad bowl, using your hands to rub orange and lemon juice into kale leaves. Let stand a few minutes to absorb flavors.
  2. Fill a bowl with ice water. Bring a saucepan of water to a boil and stir onion into boiling water; cook just until starting to soften, 15 to 30 seconds. Drain and immediately immerse onion in ice water. Drain ice water, blot onion dry on paper towels, and add to kale. Stir bacon, mayonnaise, and olive oil into kale mixture and toss to coat. Can be made several hours ahead of time and refrigerated until serving time

 

Beets on the Grill

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6 beets scrubbed

2 tablespoons butter

salt and pepper to taste

  1. Preheat an outdoor grill for high heat.
  2. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
  3. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy! 
Posted 3/27/2017 9:04am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Granny Smith Apples, York Apples, Collards, Salad Dressing, Red/White Potatoes 

Traditional Large Share~

  • Granny Smith Apples, York Apples, Collards, Salad Dressing, Red/White Potatoes, Red Onions, Garlic, Romaine Lettuce 

 

Item of the Week: Granny Smith Apples

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Granny Smith apples are a crisp, tart apple that make a delicious snack or a tasteful addition to recipes. Because these green apples are have a higher acid content than other apples, they take longer to go brown once you cut into them. Toss diced Granny Smith apples into salads or stir them into your oatmeal at breakfast. Caramelize chopped Granny Smith apples with a touch of butter and cinnamon to make a warm topping for frozen yogurt. No matter how you enjoy these tart green apples, your body will reap a nutritional harvest of benefits.

Granny Smith apples make a guilt-free addition to your weight-loss efforts. They are naturally low in calories, providing a minimal 80 calories for a medium 3-inch piece of fruit. The high fiber content of Granny Smith apples further helps your weight-loss goals by improving satiety. 

 

  

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Granny Smith Apples: Keep apples in the refrigerator to maximize storage life.
  • York Apples: Keep apples in the refrigerator to maximize storage life. 
  • Collards: Refrigerate in a plastic bag, do not rinse until ready to use. 
  • Salad Dressing
  • Red/White Potatoes: Store potatoes in a cool and well ventilated place, do not place in the refrigerator this will then cause a potato's starch to convert to sugar, resulting in a discoloration and off taste. 
  • Red Onions: Keep onions as cool as possible and away from light. A good storage onion kept in a cold, dark place will retain its eating quality for 10 to 12 months. 
  • Garlic: Garlic bulbs need to be kept in a basket or something similar in a cool and dark place, such as a pantry. Do not store fresh garlic in plastic bags or sealed containers, this will cause molding. 
  • Romaine Lettuce: Store these lettuces unwashed in a loosely closed plastic bag in the refrigerator. They will keep for 2 to 3 days. 

 

Yummy Recipes for Your Fresh Produce 

Granny's Sweet and Tart Apple Crisp

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3 Granny Smith Apples, cut into 1/2 inch cubes 

3/4 cup brown sugar

1/2 cup old-fashioned oats

1/2 cup all purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/3 cup butter, softened  

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread diced apples into the bottom of a 9-inch square baking dish.
  3. Stir brown sugar, oats, flour, cinnamon, and nutmeg together in a bowl. Mash softened butter into the sugar mixture with a fork until you get a crumbly consistency; spread over apples to cover.
  4. Bake in preheated oven until the apples are tender, about 30 minutes.

  

Braised Collard Greens 

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2 pounds collard greens--rinsed, seemed and thinly sliced

2 pounds fresh ham hocks

1/2 pound salt pork 

3 quarts chicken stock

1 cup chopped onion

2 bay leaves

1/4 teaspoon red pepper flakes 

2 tablespoons white sugar

salt and freshly ground black pepper to taste

2 teaspoons red wine vinegar 

  1. Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  2. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

 

Roasted Potatoes

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2 pounds potatoes, cut into quarters

2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried rosemary, crushed  

  1. Preheat oven to 450 degrees F (250 degrees C).
  2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

  

Balsamic Chicken with Red Onions and Potatoes

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2 tablespoons olive oil, divided, or more to taste

3 red potatoes, sliced 1/4 inch thick 

1/4 cup, minced fresh parsley 

3 cloves garlic, minced 

2 whole split chicken breasts with skin

kosher salt and ground black pepper to taste

1 large red onion, cut into wedges

3 tablespoons balsamic vinegar 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
  3. Mix parsley and garlic together in a small bowl.
  4. Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
  5. Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
  6. Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.
Posted 3/20/2017 5:19pm by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Greens, Pink Lady Apples, Red Radishes, Leeks, Covington Sweet Potatoes

Traditional Large Share~

  • Greens, Pink Lady Apples, Red Radishes, Leeks, Covington Sweet Potatoes, Fingerling Potatoes, Asian Pears 

 

Item of the Week: Asian Pears 

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Asian pears vary in color from golden yellow to russet green and are often times speckled with small brown spots. Additionally asian pears can vary in shape and size, they are mostly a round squat shape similar to that of an apple. They are very crunchy in texture and the creamy white flesh of the Asian pear is exceptionally juicy with a sweet low acid flavor and fragrant aroma. Unlike regular Asian pears are sold ripe and maintain their crisp texture long after being picked. 

Asian pears are available year around. They are low in calories and a great source of vitamin C. 

  

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Greens: Store in the refrigerator, do not wash until ready to use.
  • Pink Lady Apples: Place in produce drawer in refrigerator.
  • Red Radishes:  Cut off the tops and keep the roots unwashed in the refrigerator.
  • Leeks: Refrigerate in a plastic bag do not wash until ready to use.
  • Covington Sweet Potatoes: Store in a cool dark place such as a pantry shelf. Exposure to too much sun or heat will cause them to sprout and dry out 
  • Fingerling Potatoes: Store in a cool spot in the pantry
  • Asian Pears: Store pears in produce drawer in refrigerator 

 

Yummy Recipes for Your Fresh Produce 

Candied Sweet Potatoes

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4 pounds sweet potatoes, quartered 

1 1/4 cups margarine 

1 1/4 cups brown sugar

3 cups miniature marshmallows, divided

ground cinnamon to taste

ground nutmeg to taste 

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
  3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
  4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
  5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown. 

 

Pickled Ginger Asian Pear Coleslaw

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1/2 cup mayonnaise

1/3 cup seasoned rice vinegar

1/2 teaspoon yellow miso paste, or more to taste

1 teaspoon chili-garlic sauce (such as Sriracha) to taste

1/2 small head of cabbage, thinly sliced 

1 large Asian pear, thinly sliced

1/3 cup finely sliced pickled ginger

1/4 cup sliced green onions

1 teaspoon toasted sesame seeds 

salt to taste

  1. Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
  2. Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste. 

 

Roasted Radishes

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2 bunches radishes, trimmed

2 tablespoons extra virgin olive oil

1 teaspoon ground thyme

salt to taste

1/2 lemon, juiced

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
  3. Preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

 

Leek and Potato Soup

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2 tablespoons butter, or more as needed

2 leeks, cleaned and chopped

1/2 cup onions chopped

6 potatoes, peeled and cubed

4 cups chicken broth

1 cup half and half

4 ounces shredded Cheddar cheese 

1 tablespoon chopped fresh parsley 

1 teaspoon garlic powder

salt and ground black pepper to taste

  1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
  2. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
  3. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
  4. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.