Tag Archives: beets

Red, White & Green Salad

17 Thursday Jun 2010

Posted by in Recipe, Side

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A lovely, colorful and crunchy early summer salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 1 head of lettuce*
  • 4-6 spring, salad white turnips, thinly sliced with skins*
  • 3-4 green onions**
  • 1/2 cup sugar snap peas, cut in half*
  • 1 bunch of raw baby beets, thinly sliced with or without skins*
  • 2 tbsp crumbled feta cheese
  • 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

  1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
  2. Thinly slice the turnips and raw beets (no need to peel spring turnips or beets – you can eat their skins too) and chop the green onion.
  3. Toss lettuce through vinaigrette in a large bowl. Sprinkle with feta cheese and serve immediately.
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Roasted Beet Salad with Oranges & Raspberry Vinaigrette

30 Tuesday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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INGREDIENTS

  • 1 1/2 lbs small beets (red, pink, or golden – or a variety)*, washed well with skins
  • 1 large head of green or red lettuce (such as Bibb & Red-Tinged Lolla Rose Lettuce)*, torn into pieces and rinsed and drained well with a salad spinner
  • 1 medium orange, peeled and sliced into 1/2-inch pieces
  • 6 tbsp extra virgin olive oil, divided
  • 1 tbsp raspberry vinegar (or freshly squeezed lemon juice or high quality bottled lemon juice such as Santa Cruz)
  • 1/2 tsp kosher salt, divided
  • 1 small to medium garlic clove, minced*
  • 1/2 tsp freshly ground pepper, divided

DIRECTIONS

  1. Preheat oven (or toaster oven) to 400 degrees F. Place the beets into an 8X8 inch baking dish. Drizzle with 3 tbsp olive oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Toss to coat. Cover with foil and roast for 60-70 minutes, or until the beets are tender when pierced with a knife or fork. Remove from the oven, uncover and let cool. When cool enough to handle, rub off (or peel off) skins with your hands or a knife. Cut into 1/4-inch thick slices and cut the slices in fours or eights. Transfer the beets to a large bowl.
  2. Combine 3 tbsp oil, 1 tbsp raspberry vinegar, 1/4 tsp salt, 1/4 tsp ground pepper, and garlic in a small class container with tight fitting lid (such as an old jam or jelly container). Shake until well combined.
  3. Combine lettuce, orange and beet pieces in a large bowl. And evenly toss with about 2-3 tbsp of the salad dressing.

Grilled Pizza with Onions, Garlic & Kalamata Olives

30 Tuesday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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There is nothing like the taste and flavor of grilled pizza. Grilling the pizza may add a few more steps, but it’s definitely worth it. In the middle of the summer harvest, try adding grilled zucchini and yellow squash and grilled red bell pepper instead of the jarred roasted red bell pepper. Also try experimenting with different types of cheese and other toppings, such as thinly sliced bosc pear. Serve with a side salad, such as Roasted Beet Salad with Oranges and Raspberry Vinaigrette, and a glass of red wine. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 prepared pizza dough, divided into 3
  • 1 batch of basic pizza sauce
  • 3 medium organic yellow onions*
  • 4-6 cloves organic garlic*
  • 3 tbsp extra virgin olive oil
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 cup roasted red bell peppers, drained and sliced (optional)
  • 8 oz mozzarella cheese (or a combination of freshly grated parmesan and feta; or fresh cheese curds from your local italian market)
  • Freshly ground salt and pepper
  • Cooking spray

DIRECTIONS

  1. Prepare pizza dough and basic pizza sauce according to directions.
  2. Prepare grill (for a gas grill, turn on high; after 5 minutes, scrape clean with a grill brush; turn heat down to medium-high).
  3. Carefully peel and slice onions into 1/2 inch thick slices. Lightly coat both sides of each slice with oil and sprinkle with salt and pepper. Set aside and roughly chop.
  4. Peel garlic and place in the center of a 8 inch by 8 inch piece of aluminum foil along with 1 tbsp oil. Carefully form a little pouch with the foil.
  5. Grill onions until tender and evenly browned (about 10 minutes, 5 minutes on each side). Meanwhile, place pouch of foil with garlic on a corner of the grill. Grill until garlic is cooked through and very tender (about 10-20 minutes). Set aside and roughly chop.
  6. Using a rolling pin, roll out a third of the pizza dough on a large cutting board (if the dough sticks to the board, dust the cutting board with a little flour). Coat one side of the dough, evenly, with cooking spray. Place the rolled out dough (cooking spray side down) on the grill.
  7. Pre-cook the crust: Grill for 1-2 minutes, or until the cooking spray side of the dough forms a crust and starts to turn golden brown. Quickly and carefully spray the uncooked (top side) of the crust with cooking spray, and flip the crust, so that the top side is now touching the grill surface. Cook another 1-2 minutes, or until the crust just starts to turn golden brown. Remove from the grill and set aside.
  8. Repeat for the remaining 2/3 of the dough.
  9. Top the pre-cooked crust with sauce, grilled onions and garlic, kalamata onions, and slices of mozzarella cheese. Place on grill on top of a long piece of foil, to prevent the crust from burning on the grill and to give the cheese enough time to melt. Cover the grill, and cook for about 5-10 minutes or until the cheese melts (note: check often to make sure the bottom of the crust does not burn.)

CSA Bounty – Star Hollow Farm

13 Saturday Mar 2010

Posted by in CSA

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I picked up my Star Hollow Farm CSA share today. What a beautiful variety of produce…and all for $42.65! I haven’t exactly figured out what to do with my bounty, but I’m excited. Perhaps I’ll make some roasted vegetables, butternut squash soup and risotto.
 
HARVEST BOX
 
Gold, Red, Purple & Orange Carrots and Parsnips
 
 
Bibb & Red-Tinged Lolla Rose Lettuce and Yellow Onions
 
 
Claytonia
Claytonia (the green leaves on the left side of the picture) are also known as miner’s lettuce. According to Star Hollow Farm, this delicate lettuce is originally from California and takes its common name from the 49ers who found it growing wild and used it as a fresh salad green.
 
Microgreens
Greenhouse-grown Asian greens (pictured below) are  harvested with the seed leaves (the cotyledons) and the first true leaves.

Mixed Beets & Butternut Squash


LaRatte Fingerling Potatoes and Atlantic White Potatoes
LaRatte fingerling potatoes (pictured up close in the image below) are a French variety of fingerling potatoes that are moist, flavorful, and easy to prepare. According to Star Hollow Farm they are good roasted whole, or sliced and sautéed with onions. Atlantic white potatoes (pictured in the back right of the image below) are good fried, roasted, or mashed.

Pink Lady and Red Delicious Apples

 
ADDITIONAL ITEMS

Hardneck Garlic

 
Whispering Brook Farm Sharp Cheddar Cheese & Free-Roaming, Pastured Hen Brown
Eggs

Barszcz (Eastern European Beet Stew)

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Stew

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This is a variation of Polish Barszcz and Russian Cabbage Borscht soup. For a soup, half the potato and cabbage. Recipe adapted from The New Moosewood Cookbook.

*Indicates a CSA vegetable.

INGREDIENTS

  • 2-3 medium potatoes, peeled and diced*
  • 2-3 medium beets, peeled and diced*
  • 3 cups water
  • 3 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 tsp caraway seeds
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and diced*
  • 1/2 head cabbage, chopped (about 3-4 cups)*
  • 1/4 cup or more chopped dill
  • 2 tbsp cider vinegar
  • 1 to 2 tbsp brown sugar
  • 1 14.5 oz can crushed tomatoes, or diced tomatoes pureed in a blender
  • Kosher salt
  • Pepper

DIRECTIONS

  1. Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
  2. Meanwhile, melt butter in a large stock pot over medium. Add onion, caraway seeds. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 min.).
  3. Add celery, carrots and cabbage, plus 2 cups of the cooking liquid from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 min.).
  4. Add the remaining ingredients (including all the potato and beet liquid), cover and simmer for a least 15 min. more. Season to taste with salt and pepper.
  5. Serve hot with sour cream.