red root vegetable

Radishes are one of the first root crops that we will be seeing in our CSA shares. They come in all shapes, sizes and colors. While we usually only think of eating the bulb of the plant, radishes are actually one of those “two for one” vegetables. The young greens can be eaten too! (their flavor is a little peppery)

Store radish bulbs and tops unwashed in separate plastic containers or wrapped separately in paper towels or clothes, in the refrigerator drawer. Greens will last 3-4 days and the bulbs will last about a week.

You can, of course, just enjoy your radishes raw and crunchy, or quick pickled or on bread with butter and salt.

Here are a few other ideas:

Roasted Radishes– uses those greens

Radish Goat Cheese Galette– make them your main dish

Steak Bun– a Vietnamese noodle salad

Pickled Radishes – try them on a burger

[originally seen in the June 8th JustFood newsletter]

Recipe: Butternut Squash Soup

This recipe’s twist on butternut squash soup is a great way to use winter squash. Delicious!

THE BAREFOOT CONTESSA’S ROASTED BUTTERNUT SQUASH SOUP WITH CURRY CONDIMENTS

INGREDIENTS:

• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt
• Freshly ground black pepper
• 2 to 3 cups homemade chicken stock
• 1/2 teaspoon good curry powder

CONDIMENTS:

• Scallions, trimmed and sliced diagonally
• Shredded coconut, lightly toasted
• Salted cashews, toasted and chopped
• Raisins
• Banana, diced

PREPARATION

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

3. Meanwhile, heat the chicken stock until it’s simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. (Alternately, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.) When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

Article: Honey

A good article abut the honey business.

http://license.icopyright.net/user/viewFreeUse.act?fuid=MTEzNzQwNzA%3D

Quinoa-Orzo with Brussel sprouts

INGREDIENTS

• 2 cups of Brussel sprouts, thinly sliced lengthwise
• 1/2 cup quinoa
• 1 cup orzo
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 cup chicken broth/vegetable broth

PREPARATION

1. Toss orzo into boiling water and boil for 9 minutes. Strain and set aside in a mixing bowl.

2. For quinoa, bring 1 cup of broth to a boil. Stir in quinoa and simmer for about 10 minutes, or until quinoa gets fluffy.

3. In a frying pan, saute minced garlic in butter. Slice Brussel sprouts lengthwise and lightly brown them in frying pan with a little olive oil.

4. Add all ingredients into the mixing bowl with the orzo and stir. Salt and pepper to taste.

Notes: The photo above does not include orzo. I’d also recommend adding a cheese to the dish 🙂

Recipe adapted from  this blog.

Fried Green Tomatoes

INGREDIENTS

• 1 cup stone-ground cornmeal (or bread crumbs)
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• Pinch cayenne
• 1 1/2 cups buttermilk (or two eggs, beaten)
• Kosher salt and freshly ground black pepper
• 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
• 1/2 cup vegetable oil
• 1 tablespoon unsalted butter
• Hot sauce (optional)
• Lemon wedges (optional)

PREPARATION

1. In a large bowl, combine the cornmeal (or bread crumbs), flour, garlic powder, and cayenne together.

2. Pour the buttermilk (or eggs) into a separate bowl and season with salt and pepper.

3. Dip the tomatoes in the buttermilk (or eggs) and then dredge them in the cornmeal (bread crumb) mixture, coating both sides well.

4. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

5. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

 

Apfelkuchen Americanisch (German Apple Cake – American style)

Apples from the farm have been chopped up and my dad’s Apfelkuchen Americanisch (German Apple Cake – American style 🙂 is hot out of the oven. Geschmack!

INGREDIENTS

• 3 cups flour
• 2 cups sugar
• 3 eggs
• 1 cup vegetable oil
• 1 teaspoon baking powder
• 3 cups diced apples (from the CSA)
• 1 cup chopped walnuts
• 1/2 cup chopped raisins
• 2 Tablespoon vanilla extract

PREPARATION

1. Mix flour, sugar, vanilla, oil, baking powder and eggs.

2. Add apples, walnuts and raisins.

3. Spread in a greased 9×13 cake pan.

4. Bake at 325 degrees for 1 hour or until a toothpick comes clean from the center.

5. Let cool. Top with confectionary sugar.

6. Das ist allus.

Green Beans with Caramelized Onions and Almonds

INGREDIENTS

• Kosher salt
• 3 pounds green beans, trimmed of stem end (or waxed beans from the CSA)
• 1/2 cup skin on sliced almonds
• 3 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 2 large onions, sliced thin
• 2 tablespoons chopped fresh thyme leaves
• Freshly ground black pepper

PREPARATION

1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

4. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.

5. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes.

6. Add the thyme, and cook for another 5 minutes.

7. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Notes: I served this with Paula Dean’s White Bean Chili, a side of sauteed greens from the CSA and a side of corn bread.

Recipe Credit.