Archive for June, 2014
We have just started picking our Sylvan Blackberries and our English Shell Peas! Summer is officially here!
I found some great recipes for those of you getting tired of Strawberry Season!
I love spinach, but was having a hard time storing it! So I looked up some great tips on Storage for Spinach and Culinary uses! Thanks to Roxbury Farm!
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.
Dunk spinach in a cold water bath and then spin dry
Store in a damp towel in a plastic bag for up to 1 week.
Steam spinach for 5-8 minutes
2-3 lbs of spinach cooks down to 2 cups
Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad
Toss tender raw leaves into pasta
Add spinach to quiche, lasagna, or other baked dishes
Substitute spinach for chard in other recipes
Strawberry balsamic vinaigrette recipe
- 1 cup strawberries;
- 1/4 cup balsamic vinegar;
- 1/4 cup extra-virgin olive oil;
- 1 tbsp Dijon or homemade mustard;
- 1 clove garlic, minced;
- 1/4 tsp salt;
- 1/4 tsp pepper;
For the rest of the Recipe visit their blog at: http://paleoleap.com/strawberry-balsamic-vinaigrette/
Kale, Strawberry, Spinach & Banana Smoothie
1 bunch of kale, stems removed
2 handfuls of spinach
1/2 cup of strawberries
2 T of Coconut Cream/Milk
1 T of Apple Juice
Place everything in blender and blend! Want more protein? Add a scoop of protein powder to this delicious smoothie!
Thanks to http://theblog.jessikerbakes.com/ for the photo!
Snow Pea Arugula Salad
1/2 lb snow peas, stemmed and sliced into diagonal strips
4 oz package of baby arugula
2 green onions, chopped
Avocado or other toppings
1 batch of the Strawberry Vinaigrette
Mix all ingredients together and stir to combine! Top with Vinaigrette! Mix up a big batch of this salad and enjoy it all week! Just wait to toss with dressing!
Have a great day!
Until next week!
It’s crazy to think that Strawberry Season is almost over! Summer has officially just started, and one of our favorite summer time fruits time has almost come to an end!
This week’s Storage tip is on Preparing Beets!
My Favorite way is to roast them:
Roasting beets: Roasted beets are delicious, but here’s where you need to make a bit of a mess, since you need to peel and slice them while raw. To minimize the mess, peel over the trash or compost container, and slice them on a cutting board covered with wax paper. Place the sliced raw beets (allow 1 medium beet per serving) in a foil-lined baking dish and drizzle with a bit of olive oil. Bake at 400 or 425 degrees F. for 20 to 30 minute or so, until tender to your liking. Stir once or twice during that time. Beets are nice roasted with other root vegetables, including carrots and sweet potatoes. See this recipe for a roasted root vegetable medley.
But you can also enjoy them raw and even microwave them! For all the different ways check out the link below from Veg Kitchen!
I found three great recipes for this week!
One of which is an old favorite that I make at home all the time. Jamie Oliver’s Chicken Chow Mein Recipe!
Chicken Chow Mein
1 thumb sized fresh root ginger
2 cloves of garlic
½-1 fresh red chilli
1 large skinless chicken breast
freshly ground black pepper
2 spring onions
1 small bunch fresh cilantro
1 bunch of kale or spinach
4 shiitake mushrooms, optional
1 lb of snow peas
100 g medium egg noodles
1 heaped teaspoon corn starch
220 g tinned water chestnuts
2-3 tablespoons low-salt soy sauce
1 small lime
Within the last few years my home went gluten free so I use zucchini noodles instead of the noodles. And I also use items that frequent the CSA box, instead of Bok Choy (which is listed in his recipe) and added snow peas! Use this recipe as a template and put in whatever you may have in your fridge! Here’s the link to the recipe: http://www.jamieoliver.com/recipes/chicken-recipes/chicken-chow-mein
I have been really lazy using my kale but this is my absolute favorite recipe for kale or spinach! Every once in awhile I’ll even throw in chopped bacon! And don’t worry if your spinach or kale is wilted, mine was all wrinkled last night and it turned out great!
Braised Kale Recipe
1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper
For the rest of the recipe visit http://www.foodandwine.com/recipes/braised-kale.
And lastly I had to include a strawberry recipe!!
- 1/2 cup red pepper jelly
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1/4 teaspoon dried crushed red pepper
- 2 cups chopped fresh strawberries
- 1/3 cup sweetened dried cranberries
- 1 small avocado, diced
For the rest of this great recipe visit: http://www.myrecipes.com/recipe/strawberry-salsa-50400000120513/
Until Next week!
As our second week of CSA’s are being put together here’s a reminder of a great event we have going on at the farm this weekend!
We have a great tip this week of Cooking Greens Storage from Jen Cereghino. Check out her blog at: http://jensgonepaleo.blogspot.com/
If you don’t plan to cook it all at once or don’t plan to eat it for a few days, this is a good way to store cooking greens.
1. Rinse, shake, and pat dry.
2. Grab the bunch of leaves with your fist, pack tightly, and thinly slice the leaves (when it’s fresh like this, I use the stems almost to the end; remove the kale stems).
3. Lay a flour sack towel (or paper towels) into a large Tupperware container (or Ziploc bag) and lightly pack the sliced greens. Wrap and seal.
My greens stay fresh like this for a week or so. And, if they wilt a little, just sauté them in bacon fat (or other favorite fat) and you’re good to go!
I found 3 great recipes for this week.
Strawberry BBQ Sauce
- 4 cups strawberries, hulled (if they are large cut them in half)
- 1/2 cup ketchup
- 2 tablespoons maple syrup
- 2 tablespoons strawberry preserves/jam
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 chipotle chili in adobo, chopped
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoons cilantro, chopped
For the rest of the recipe visit her blog at: http://www.closetcooking.com/2013/05/roasted-strawberry-bbq-sauce.html
Sauteed Radishes with Spinach
2 bunches of radishes
1 red onion
1 bunch of Spinach
2 tsp. olive oil
Juice of 1/2 Lemon
Salt & Pepper
For the rest of the recipe visit: http://www.foodnetwork.com/recipes/food-network-kitchens/sauteed-radishes-with-spinach.html
Strawberry Snap Pea Salad
For the recipe please visit: http://allrecipes.com/recipe/strawberry-and-snap-pea-salad/
Enjoy all of your wonderful fruits & veggies!
Until Next week!
Yay for Sunshine! Our first week of CSA’s are bringing lots of fresh Strawberries!!
Storage Tip of the Week: Strawberries
Whole Strawberries: Bags of whole, frozen strawberries are handy to have around for adding to smoothies or baking. This method of freezing on a tray or sheet ensures the berries freeze individually, rather than in an inconvenient brick.
They can be frozen without adding sugar, at a higher risk of getting freezer burn, so it is best to use them up within six months if they are indeed sugar free. Otherwise, a light dusting of sugar before freezing will help preserve their color and prevent freezer burn.
HOW TO FREEZE WHOLE STRAWBERRIES
Wash and gently dry the strawberries. Don’t soak them long in water as this will result in a loss of flavor and nutrients! Hull the berries. Place the strawberries on a baking sheet, not touching one another, and freeze until solid. Transfer the strawberries to plastic resealable bags or airtight containers and store in the freezer for up to six months.
Information courtesy of: http://www.simplebites.net/
For our recipes this week:
Sarello’s Flourless Chocolate Torte
1 lb. unsalted butter (4 sticks)
1 cup coffee (already brewed)
1 cup sugar
1 lb. quality semisweet or bittersweet
chocolate, chopped in pieces
8 whole eggs
Strawberries to garnish
For the rest of the recipe please visit: http://thelostitalian.areavoices.com/sarellos-flourless-chocolate-torte/
Chicken Stuffed with Kale, Chard & Cheese
4 oz. chicken breast
1/2 cup kale/chard
2 tsp. olive oil
2T. freshly grated cheese
For the rest of the recipe please visit: http://www.lifespan.org/chicken-breasts-stuffed-with-spinach-kale-and-cheese.html
Strawberry Spinach Salad
6 cups fresh spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
small red onion/green onions, thinly sliced
For the rest of the recipe please visit: http://www.gimmesomeoven.com/avocado-strawberry-spinach-salad-with-poppyseed-dressing/
Join us for our Berries, Brews & BBQ’s starting THIS weekend!
Until next week!