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."

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.

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.

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