Beet, Orange, and Apple Salad

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Beet, Orange, and Apple Salad

Beet, Orange, and Apple Salad

http://allrecipes.com/recipe/beet-orange-and-apple-salad/detail.aspx

Ingredients

  • 1 1/2 pounds beets
  • 2 cups shredded beet greens
  • 1 large orange
  • 2 Granny Smith apples - peeled, cored and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon raspberry vinegar
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 2 tablespoons unsalted sunflower seeds, toasted

Instructions

  1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
  2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
  3. Trim and peel off skins; cut into 8 wedges.
  4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
  5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
  6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
http://www.knowyourfarms.com/beet-orange-and-apple-salad-2/

Food journalist Michael Pollan talks about why we should eat local.

By |May 15th, 2013|Apples, Beets, recipe, Recipe Type, Salad|0 Comments
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Fresh Tomato and Arugula Pasta

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Fresh Tomato and Arugula Pasta

Fresh Tomato and Arugula Pasta

http://www.bhg.com/recipe/pasta/fresh-tomato-and-arugula-pasta/

Ingredients

  • 2 2/3 cups dried ziti or mostaccioli (8 ounces)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 - 1/4 teaspoon crushed red pepper (optional)
  • 4 cups arugula and/or spinach, coarsely chopped
  • 1/4 cup pine nuts or slivered almonds, toasted
  • 1/4 cup crumbled Gorgonzola or Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
  3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
  4. from the test kitchen
    5. Fresh Tomato and Arugula Pasta with Chicken:
  5. Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
http://www.knowyourfarms.com/fresh-tomato-and-arugula-pasta/

By |May 13th, 2013|Arugula, Entree, Know Your Farms, Pasta Dish, recipe, Recipe Type|0 Comments
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Warm Turnip Green Dip

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Warm Turnip Green Dip

Warm Turnip Green Dip

http://www.pauladeen.com/recipes/recipe_view/warm_turnip_green_dip/

Ingredients

  • 5 slices bacon (cooked and crumbled)
  • ½ sweet onion, chopped
  • 2 garlic cloves, chopped
  • ¼ cup dry wine
  • 1 (16 oz.) package frozen chopped turnip greens (thawed and drained)
  • 12 oz. cream cheese, cut into pieces
  • 8 oz sour cream
  • ½ teaspoon dried crushed red pepper
  • ¼ teaspoon salt
  • ¾ cup freshly grated Parmesan cheese, reserving ¼ cup for top.

Instructions

  1. Pre heat oven to 350 degrees.
  2. In large mixing bowl combine all ingredients well. Transfer into baking dish. Cook 20 minutes. Add ¼ cup Parmesan cheese and cook 5 more minutes on broil.
  3. Use any sort of chip for dipping
http://www.knowyourfarms.com/warm-turnip-green-dip/

By |May 13th, 2013|Know Your Farms, recipe, Recipe Type, Side Dish, Turnip Greens|0 Comments
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Mushroom Onion Soup Recipe

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Mushroom Onion Soup Recipe

Mushroom Onion Soup Recipe

http://www.tasteofhome.com/Recipes/Mushroom-Onion-Soup

Ingredients

  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes.
  3. Blend in flour; add broth, salt and pepper.
  4. Cook and stir until mixture comes to a boil. Reduce heat.
  5. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender.
  6. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings (about 1-1/2 quarts).
http://www.knowyourfarms.com/mushroom-onion-soup-recipe/

By |May 13th, 2013|Mushrooms, Onions, recipe, Recipe Type, Soup|0 Comments
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Kale Chips

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Kale Chips

Kale Chips

http://www.connoisseur4thecure.com/2012/02/20/kale-chips/

Ingredients

  • 1 bunch Kale
  • 2 tablespoons extra virgin olive oil
  • ½ lemon, squeezed
  • kosher salt

Instructions

  1. Preheat oven to 200 degrees. Wash kale and dry thoroughly and dry with paper towels or a tea towel. Toss the kale with the olive oil and lemon juice and place on a baking sheet. Sprinkle with kosher salt. Check after 30 minutes and toss kale as necessary. Cook about 30 more minutes. Watch kale in the last 5-10 minutes carefully as it can burn easily.
http://www.knowyourfarms.com/kale-chips/

Still skeptical about eating local? Here are 10 reasons you should!

By |May 13th, 2013|Kale, recipe, Recipe Type, Side Dish, Snack|0 Comments
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Turnip Potato Soup

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Turnip Potato Soup

Turnip Potato Soup

http://www.simplyrecipes.com/recipes/turnip_potato_soup/

Ingredients

  • 6 Tbsp unsalted butter
  • 4 medium onions, thinly sliced
  • 3 pounds fresh, young turnips, peeled and thinly sliced
  • 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
  • Salt
  • 6 Cups of chicken stock*
  • 1/4 teaspoon freshly grated nutmeg
  • 2 Tbsp chopped fresh parsley for garnish

Instructions

  1. In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
  2. Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
  3. Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.
http://www.knowyourfarms.com/turnip-potato-soup-2/

By |May 13th, 2013|Potatoes, recipe, Recipe Type, Soup, Turnips|0 Comments
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Creamy Acorn Squash Soup with Kale

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Creamy Acorn Squash Soup with Kale

Creamy Acorn Squash Soup with Kale

http://www.connoisseur4thecure.com/2012/12/03/creamy-acorn-squash-soup-with-kale/

Ingredients

  • 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 1 can butternut squash or canned pumpkin (not pumpkin mix)
  • 1 quart chicken or vegetable stock
  • 1 acorn squash
  • Coarse salt and ground pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and clean out seeds by scraping with a spoon.
  3. Roast squash on a baking sheet for 15-20 minutes.
  4. Cook bacon and set aside.
  5. Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
  6. Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
  7. Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
  8. Serve garnished with bacon
http://www.knowyourfarms.com/creamy-acorn-squash-soup-with-kale/

By |May 11th, 2013|Acorn Squash, Kale, recipe, Soup, Squash|0 Comments
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Pickled Beets

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Pickled Beets

Pickled Beets

http://allrecipes.com/recipe/pickled-beets/detail.aspx

Ingredients

  • 10 pounds fresh small beets, stems removed
  • 2 cups white sugar
  • 1 tablespoon pickling salt
  • 1 quart white vinegar
  • 1/4 cup whole cloves

Instructions

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
http://www.knowyourfarms.com/pickled-beets-2/

 

Why eat local? Here’s why.

By |May 8th, 2013|Beets, Pickled, recipe, Recipe Type|0 Comments
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Sweet Potato Ginger Cookies

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Sweet Potato Ginger Cookies

Sweet Potato Ginger Cookies

http://www.recipesquickneasy.com/sweet-potato-ginger-cookies/

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh grated ginger
  • Zest of 1 orange
  • 1 stick unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 1 teaspoon vanilla extract

Instructions

  1. Wrap a medium-sized sweet potato in foil and roast at 400 degrees for 45 to 50 minutes (until the potato feels very soft). When cool enough to handle, mash the sweet potato flesh with a fork and set aside.
  2. Lower oven temperature to 350 degrees.
  3. In a bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg and whisk to combine. Set aside.
  4. In a mixer, cream the sugar and butter until smooth.
  5. Add the sweet potato puree, ground ginger, orange zest, and vanilla and mix to combine.
  6. Add the egg and mix just until incorporated
  7. Slowly incorporate the flour mixture into the wet mixture just until the dough forms.
  8. On a parchment-lined or lightly oiled baking sheet, drop spoonfuls of dough.
  9. Bake for 12-14 minutes until the edges are golden brown.
http://www.knowyourfarms.com/sweet-potato-ginger-cookies/

By |May 6th, 2013|Dessert, Know Your Farms, recipe, Recipe Type, Sweet Potatoes|0 Comments
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Gina’s Turnip Greens

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Gina's Turnip Greens

Gina's Turnip Greens

http://www.foodnetwork.com/recipes/neelys/ginas-turnip-greens-recipe/index.html

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon red pepper flakes
  • 1 1/2 pounds turnip greens, washed, stemmed, and chopped
  • Freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup chicken stock
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Heat olive oil in Dutch oven over medium heat.
  2. Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
  3. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
http://www.knowyourfarms.com/ginas-turnip-greens/

By |May 6th, 2013|recipe, Recipe Type, Side Dish, Turnip Greens|0 Comments
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