This an article that was printed in the NY Times. It comes highly recommended by one of our customers. The advantage is not having to find a container big enough to fit your turkey and keep the bird at the right temperature....
Time: About 3 hours plus 2 days’ brining
Evan Sung for The New York Times
1/2 cup
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Beet Greens
Wash the leaves well. Shake off the water. Water clinging to the leaves will provide enough moisture for cooking the greens. Place the greens in a heavy bottom pan and cover with a lid that fits lightly. Place over very low heat. Check from time to time. Turn the leaves over a couple of times so that all are getting the heat from the bottom of the pan.
The amount of
Simmered Beet Greens With Roasted Beets, Lemon and Yogurt
This recipe was adapted from the NY Times. It makes use of the whole beet and would work well with our yogurt.
2 bunches of beets with greens
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
Juice of 1 lemon (more or less to taste)
1 to 2 garlic cloves (optional)
3/4 cup Velvet View yogurt
3 tablespoons chopped walnuts (optional)
1. Preheat the oven to 425
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2 bunches of beets with greens
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
Juice of 1 lemon (more or less to taste)
1 to 2 garlic cloves (optional)
3/4 cup Velvet View yogurt
3 tablespoons chopped walnuts (optional)
1. Preheat the oven to 425
Beets
Remove the stems and leaves from the beets. Don’t use a knife. Just twist the beets from the stems. Wash the beets and place them in a pan. Cover with cold water. Use enough water to cover the beets by at least an inch. Boil the beets until they can be pierced easily with a knife point. Plunge the cooked beets into ice water. When the beets are cooled, trim
Cornmeal Crusted Pork Chops
This recipe just sounded too good not to share with everyone. I think the spices are all good compliments to the chops. Our chops are usually a little thicker cut, so be warned it might take a little extra cooking time. It comes from The Foodie Princess.
4 thin cut Pork Chops
1 c Yellow Cornmeal
1/2 c All purpose flour
1T Salt
1 t Black Pepper
1 t Ground cumin
1/4 c Canola oil
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- Mix all of your ingredients except the pork chops (of course)
Spinach
Wash the spinach two or three times in cold water. If the leaves are very large remove the stems. Place the spinach in a heavy bottom pan. The water clinging to the leaves will be enough to start the cooking process. Cover the pan with a lid that fits tightly. Place the pan over very low heat. Check from time to time and using a fork or tongs, turn the
Brussels Sprout and Kale Salad
From customer Colleen B: I wanted to share a recipe for Brussel Sprout and Kale Salad... I have some leftover kale from last week and made this recipe - it's a perfect salad to have around, just separate the dressing and add when you're ready to eat. It takes some prep, but lasted for the week, and it's easy to clean up! The recipe is from a blog called Dalai Lina:
Recipe type: Salad Author: Dalai Lina
Ingredients
◦1/4 cup fresh lemon juice
◦1/4
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Week 3 Summer CSA Package
This week's package is one that gets my veteran customers quite excited. Thick cut, boneless Berkshire pork chops! I'm really excited about this product this year as well. I spend all winter working with the farmers on summer production. This year there were several huge challenges to us, one was the price of feeder pigs (weaned piglets that you fatten up for market) and the other was the price of feed.
The non-gmo, organic feed we were using was reaching almost
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Spelt Berry Waldorf Salad
While cruising the web, I found this great site, Eat, Spin, Run, Repeat. I am sure that a lot of our customers would enjoy it, so check it out. On it, was this recipe for Spelt Berry Waldorf Salad. I would sub our yogurt for the Greek yogurt, and I know many of you have chicken in the freezer. This is a great summer dish that would be good in quantities for parties as well.
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Spelt Berries
Soak the spelt in water for several hours; overnight if it is convenient. Drain and rinse, drain and rinse two or three times. You can cook the spelt berries in the same way that you would rolled- oats although it will take much longer.
Place the spelt berries in a heavy bottom pan and cover with water—by two or three inches—and bring to a boil. Stir from time to time.