What could be sweeter than the long, sunny days of June? Why, berries, of course! The berries of early summer are bursting with flavor right now. This classic berry crisp is a mouth-watering way to showcase their crisp sweetness. This treat even makes it worthwhile to turn on your oven. Serve warm with vanilla ice … Continue reading Berry Crisp Recipe by Erin Vito
Category: Recipe
On Garlic Scapes
by Susan Wanderman Garlic scapes are a delicacy that is only available for a short time in the Spring. While they may not be that well-known in some places, in others they have been used for a long time so as not to waste any edible part of a flavorful food source. The scape is … Continue reading On Garlic Scapes
What to do with all that Rutabaga?
Added to soups or roasted with other winter vegetables, Rutabaga adds a delicious twist to simple dishes. Recipes below. http://www.thekitchn.com/why-you-should-give-rutabaga-a-chance-183530 Why You Should Give Rutabaga a Chance Turnips, kohlrabi, celery root, rutabaga. Root vegetables all, and often left for last in the CSA box by otherwise enterprising cooks who are flummoxed by their ugly looks … Continue reading What to do with all that Rutabaga?
Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
7 c low sodium chicken broth (or enough to cover the cubed vegetables) 3 lbs potatoes, peeled and cubed 1 ½ lbs rutabagas, peeled and cubed (or 3 lbs rutabaga and omit the parsnips) 1 ¼ lbs parsnips, peeled and cubed 8 cloves garlic 1 bay leaf 1 tsp dried thyme (or 2 tbsp fresh … Continue reading Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Roasted Rutabaga
Directions Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe.html#comments?oc=linkback
Beet Salad with Goat Cheese
Ingredients 4 medium beets – scrubbed, trimmed and cut in half 1/3 c chopped walnuts 3 tbsp maple syrup 1 (10 ounce) package mixed baby salad greens ½ cup frozen orange juice concentrate ¼ c balsamic vinegar ½ c evoo 2 ounces goat cheese Directions Place beets into a saucepan, and fill with enough water … Continue reading Beet Salad with Goat Cheese
Sauteed Onions and Peppers
Ingredients 6 large yellow onions 1/4 cup olive oil 2 red bell peppers, julienned 2 yellow bell peppers, julienned 2 cloves garlic, minced 1/4 cup sherry vinegar 1 tablespoon tomato puree 1/2 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions Cut the onions in half, and then slice … Continue reading Sauteed Onions and Peppers
Sauce for Gai Lan, Steamed Broccoli, Fried Tofu, Chicken or Eggplant
3 Tbsp peanut oil 1 Tbsp sesame oil 3 cloves garlic minced 2 scallions finely sliced 1 sezchwan pepper chopped 1" fresh ginger peeled and minced 1/2 Cup chicken broth 3 Tbsp soy sauce 1 Tbsp rice vinegar 1 Tbsp brown sugar 1 Tbsp corn starch 1 Tbsp sesame seeds to garnish Fresh Basil and/or … Continue reading Sauce for Gai Lan, Steamed Broccoli, Fried Tofu, Chicken or Eggplant
Gai Lan (Chinese Broccoli)
1 Bunch Gai Lan, trimmed 2 Tbsp white sugar 1 Tbsp cornstarch 2 Tbsp soy sauce 1 Tbsp rice vinegar 1 Tbsp sesame oil 3 Tbsp hosing sauce 1 tsp minced fresh ginger root 2 cloves garlic Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook … Continue reading Gai Lan (Chinese Broccoli)
Beet Chocolate Cake
In our CSA Box this week are beets, so I thought I’d share this recipe for Beet Chocolate Cake. Every time I make this people are surprised to find out there are beets inside. The root has the perfect earthy sweet flavor that intensifies the chocolate resulting in an exceptionally moist and rich cake. I … Continue reading Beet Chocolate Cake
Forest Hills CSA 