From 5 spices, 50 Dishes by Ruta Kahate Ingredients 1 pound beets (4 medium or 8 baby, any color) 1 ½ T canola oil ½ t mustard seeds (dark or light) 1 small green Serrano chili (cut in half the long way and sliced into half moons with some/most seeds removed) ¼ t salt ½ … Continue reading Sautéed Beets with Mustard Seeds and Lemon Juice
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Russian Beet Salad
Adapted from The Enchanted Broccoli Forest Ingredients 4 beets ¼ c. apple cider vinegar 1 garlic clove, crushed 1 tsp. honey 6 scallions, including greens, minced ½ medium cucumber, seeded and finely chopped 1 hardboiled egg, chopped 1 TB fresh dill, minced, or 1 tsp. dried dill 1 c. mixed sour cream and yogurt salt … Continue reading Russian Beet Salad
Week 5, 2010
Lettuce, "New Red Fire" Beans Radishes Cauliflower Cabbage or Bok choy Carrots Basil Potatoes, Red Norland Scallions Summer Squash Cucumbers Shell Peas Rummaging through the garage earlier this week in search of pepper cages, I came across an odd discovery: a hammock. I remember resting on just such a hammock in the past, whiling away … Continue reading Week 5, 2010
Humble Vegetable Casserole
From The Enchanted Broccoli Forest Ingredients 2 TB butter ½ c. sliced onion or scallions ½ lb. sliced mushrooms 1 large stalk of broccoli, cauliflower, or bok choy 2 medium-sized potatoes, thinly sliced ¾ tsp salt black pepper to taste ½ tsp dill weed 2 hard-boiled eggs, chopped ½ c. chopped sweet pickle 1 ½ … Continue reading Humble Vegetable Casserole
New Potato Salad with Scallions
From The Star Tribune, 17 June 2010 Ingredients 2 lb. new potatoes 2 tsp salt ½ c. olive oil 2 TB cider or wine vinegar 2 or 3 garlic cloves, crushed 2 TB Dijon mustard Black pepper to taste 2 c. chopped scallions 2 TB fresh dill or parsley Salad mix Directions Rinse and scrub … Continue reading New Potato Salad with Scallions
Sauteed Kohlrabi
From Asparagus to Zucchini, 3rd ed. Ingredients 2 kohlrabi, skin still attached 4 TB butter or oil 1 medium onion, diced, --or—4 scallions, chopped 1 TB fresh herbs (thyme, chives, sage, dill) 1 tsp salt Directions Grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium … Continue reading Sauteed Kohlrabi
Week 4, 2010
Swiss chard Lettuce Radishes (Red) Turnips (White) Spinach Potatoes, Yukon Gold Carrots Dill Red Scallions Kohlrabi or Summer Squash Sugar Snap Peas Shell Peas This week, we REALLY hope you like Peas. Our Sugar Snaps are still in their stride and are in the ziploc bags. The compostable/ recyclable bags contain Shelling Peas, which are … Continue reading Week 4, 2010
Braised Cooking Greens with Raisins and Pine Nuts
From CSA member and hero, Nancy Healy Ingredients 1 bunch cooking greens (Swiss chard, kale, collards, turnip greens, beet greens, spinach) 1 tablespoon olive oil 1 medium red onion, thinly sliced (or 4 red scallions) 1 tablespoon raisins, any kind 2 tablespoons pine nuts 1/4 cup water salt and pepper 1 dash balsamic vinegar Directions … Continue reading Braised Cooking Greens with Raisins and Pine Nuts
Stir-Fried Bok Choy with Cashew Sauce
From Asparagus to Zucchini, 3rd Ed. Ingredients ½ c. raw cashews ¼ c. white wine vinegar ¼ c. sugar ¼ c. soy sauce 1 TB minced gingerroot pinch of red pepper flakes ½ head bok choy ¼ c. peanut oil Directions Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant. Combine … Continue reading Stir-Fried Bok Choy with Cashew Sauce
Week 3, 2010
Kale Radishes Salad Mix Turnips Spinach Mustard Greens Beet greens Parsley Red scallions Bok Choy Sugar Snap Peas It’s difficult to know what to write about when I can’t complain about the weather. What a week! This has been the most glorious, sunny, refreshing week we’ve had this year. The past few days have … Continue reading Week 3, 2010
Fox & Fawn Farm 