Monday, August 15, 2016

WHOLE BEET BORSCHT

This is a favorite recipe I've made for years from a favorite book, Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey.  Looking through the internet today I couldn't find this version, although the ones I found sounded good.  (See the version from The New Laurel's Kitchen HERE.)

Here is the original, delicious recipe:

WHOLE BEET BORSCHT

"This borscht recipe takes advantage of the whole beet, including the tender green leafy top which is full of vitamins and minerals.  Serve it hot or cold; it's delicious either way.  As you're serving, put a spoonful of homemade yogurt in each soup bowl.

8 beets with tops
1 medium potato, diced
1 small onion, chopped
2 quarts of vegetable stock
2 tablespoons oil
2 tablespoons flour
juice of 1 lemon
2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons brown sugar

OPTIONAL
1/4 teaspoon paprika
1/2 teaspoon dill weed

Wash the beets and the beet tops.
Chop the beet tops fine and set them aside.
Peel and grate the beets and cook with the potato and onion in the vegetable broth until they are well cooked.

Mix the oil and flour and cook on low heat for 2 minutes.
Add 1 cup of the soup mixture slowly and cook this sauce until it thickens, stirring constantly.
Return the sauce to the soup pot.

Season the soup and add the lemon juice.
Stir in the beet greens and cook the soup for 5 to 10 minutes more.
Taste and adjust the seasonings.

Makes 3 quarts."




Friday, July 29, 2016

Cherry Tomato and Goat Cheese Appetizer

Cherry tomatoes will be ripe soon. Here's an easy recipe sent in from our extended Farm Friend Family. Thanks, Deborah!

Ingredients:

1 pint cherry tomatoes
2 dashes salt and pepper
2 tablespoons olive oil (can use smoked olive oil for a hint of smokiness)
1/4 cup red onion or green onions, finely chopped
8 oz crumbled goat cheese
rice crackers (original recipe called for frozen mini pastry shells)
finely chopped herbs to taste (chives, Italian parsley, e.g.)

Preheat oven to 400. Wash and dry cherry tomatoes. Mix them with olive oil and salt and pepper to taste. Put on a baking tray and bake for about 10 minutes, until softened and skins start to split. Cool for 5 minutes.
Mix thinly sliced onion, goat cheese, herbs, and roasted cherry tomatoes. Mound on rice crackers. Can top with a fresh cherry tomato quarter.

Wednesday, July 13, 2016

Sriracha Slaw

Sriracha Slaw

Rob with Chinese cabbage
A yummy recipe from some of our terrific farm members.  This one was made by Tim and Steve from Spirit Fire Retreat Center, who get two farm shares each week from our farm and turn it into true deliciousness.  They shared some of this salad with us and it is great!

From Steve:
Randy Clemens, author of the Sriracha Cookbook series, was a guest at our retreat center. The gorgeous Chinese cabbage from Sweet Morning Farm inspired our appetites and he inspired us with his recipe for Sriracha Slaw. It was delicious and amazingly fresh. The thai basil, the apple mint, and the cabbage were standout ingredients! And it’s very easy to prepare… we thought we’d share the recipe with you. His books are awesome (http://thesrirachacookbook.com), as long as you are a fan of spicy Sriracha Sauce! 

Enjoy!
Steve & Tim

Sriracha Slaw

Dressing:
1/3 cup all-natural peanut butter
1/4 cup fresh squeezed lime juice
1/4 cup fresh pineapple or fresh squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar

Slaw:
1 1/2 pounds chinese cabbage
1/2 pound purple cabbage
2 carrots, peeled  and julienned
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced (optional)
6 green onions, mostly white part, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Salt and freshly ground black pepper
coarsely chopped fresh thai basil for garnish
lime slices for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple or orange juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the chinese and purple cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season and salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.

Tuesday, June 7, 2016

Roasted Bok Choy


A recipe from one of our farm members:

Roasted Bok Choy: Rub each leaf with olive oil, lay out on cookie sheet, bake at 350 degrees 15 minutes each side. Leaves will be crunchy like chips, stalk will become juicy with roasting!  Delish! You'll never look at bok choy the same again.

Thanks, Trouble!



(If you have a recipe to share or a picture of something you cooked using your farm share, send them along, please.)  sweetmorningfarm@gmail.com

Wednesday, September 30, 2015

Green Tomato Kimchi

From one of our fabulous farm members:

"Here's a great Green Tomato Kimchi recipe I've made many times.  Tastes best after a couple years in the fridge."

Green Tomato Kimchee
Ingredients
Lots green tomatoes, sliced in wedges
3 cups rice wine vinegar
1 cups sugar (or less if you don’t like it so sweet)
10 cloves garlic thinly sliced
¼ cup fresh ginger matchsticks
3 medium onions, halved and cut into 1/8-inch slices
1 cup shredded carrots
1 cup shredded daikon
1 cup shredded turnip
2 Tbsp red pepper flakes
½ cup Thai fish sauce
Instructions
Place the tomatoes in a colander set in the sink. Sprinkle generously with kosher salt. Allow to rest at room temperature until the tomatoes have exuded liquid, about 2 hours. Rinse the tomatoes in water to get rid of the salty taste. Set aside.

In a large, non-reactive saucepan, combine the vinegar and sugar and bring to a boil over medium heat. Add the garlic, ginger, and onions, bring to a simmer, and remove immediately from the heat.

In a large, non-reactive bowl (or a stoneware crock), combine the tomatoes and shredded vegetables. Pour the vinegar mixture over them, add the chile flakes and fish sauce, and toss well. Correct the seasoning with salt. Let the mixture cool to room temperature and cover with plastic wrap. With a paring knife, punch a few holes in the plastic wrap and place the bowl in a cool, dark place. Let the mixture pickle for 24 hours.

Transfer the kimchee to a tall glass jar or jars and seal tightly. You can eat it right away, but it is better if you let it “cure” for a couple of weeks. You can store in the refrigerator almost ndefinitely.

Thursday, September 17, 2015

Three Week Cole Slaw

A friend gave me this recipe a few years ago.  She and her family had been vacationing in Maine and stopped by to visit on their way home to Virginia.  It's always a treat to see them.  One thing they shared was a delicious cole slaw they made while on vacation.  I've never kept it for 3 weeks, although the recipe uses a fair amount of sugar and vinegar so I believe it would keep well.  It's become one of my easy, go-to recipes for potlucks, and I go to potlucks often because I go to all day shape note singings as often as possible.  People like it and it is easy to make.

Today I plan on making some for a singing I am going to in New Hampshire on Saturday at the Song Garden Flower Farm and Tea House.  This time I'll be using our Brussels sprout leaves instead of cabbage.  For the last two weeks we have been trimming our sprout plants, eating the leaves, and putting them into the farm shares.  (Our farm members are great.  They are willing to try new foods and they understand that what is available each week varies with the season.  Now is the season for sprout leaves!)

We have a lot of these leaves but this week is their last hurrah.  Robin finished trimming the plants today and is making some silage out of the rest.  The finished silage will be for the ducks this winter.

So here is the cole slaw recipe.

Three Week Cole Slaw

3 pounds chopped cabbage
1 chopped green pepper
2 chopped medium onions
2 C. sugar
1 C. oil
1 C. cider vinegar
1 T. celery seed
1 T. salt

Combine cabbage, pepper, onion and sugar.
Mix oil, vinegar, celery seed, and salt in a sauce pan.
Bring to a boil and pour over the cabbage mixture.
Stir.
Refrigerate.
Let stand 2-3 days before serving.

Notes:
For big potlucks I sometimes skip the pepper because some people are allergic to them and they may not be apparent in the finished slaw.

I don't usually wait 2 - 3 days to eat this but it does improve with age.

I often consider reducing the sugar.  It's kind of sweet.

Enjoy!








Thursday, July 16, 2015

SALAD, with no lettuce

We are approaching a time period when our lettuce and mesclun supply may be a bit short.  I just didn't plant enough often enough!  Never fear, there is more lettuce growing in the garden; we just have to wait for it.  And in the meantime, there are plenty of lovely salads that focus on other greens.  Here's a few of our favorites.

Lacinato or Toscano Kale

Fantastic salad made by my friend Kendahl:
Lacinato Kale and Ricotta Salata Salad

Yield: Makes 6 servings

3/4 to 1 pound lacinato kale or regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons olive oil
2 ounces coarsely grated ricotta salata (1 cup)

Cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

OR MY SIMPLIFIED VERSION:

Kale Salad

1 bunch kale, finely sliced.  (Toscano is esp. good)
feta cheese
chopped red onion, scallions, shallots, etc.
lemon juice
olive oil
ground pepper

Mix.
Easy to increase as well.


A family favorite from our friends Tom and Connie:
California Salad Bowl


Ritchie's Antipasto:

A delicious and highly loaded antipasto we made in 2013.

Another one!  Also yum.

Ritchie's Antipasto:

Finely chop chicory (escarole, endive frisee, cutting chicory, etc.) or a blend of chicory and romaine lettuce.
Season with salt, pepper, olive oil, and wine vinegar.  Add chopped garlic or onion, if you like.
Let the greens sit for several hours to blend flavors and wilt.
Spread greens on a big platter and decorate with your favorite antipasto ingredients, such as: tuna, pickled peppers, roasted red peppers, mozzarella, provolone, olives, tomatoes, prosciutto, ham, artichoke hearts, salami, marinated mushrooms, red or sweet onions, ETC.
If you are artistically inclined, think of the greens as a background color and make a beautiful arrangement, like Ritchie does!

Ritchie's Antipasto

Later in the season you might like:
Three Week Cole Slaw
Carrot-Cabbage Salad
Daikon and Carrot Salad
I'll post these recipes at a later date.

Do you have favorite salads that don't use lettuce?  Please share in the comments below or on our Facebook page.