Tag: beets

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 6, 2022

SEPTEMBER 6, 2022

Hi Everyone,

Contrary to the beliefs of some folks, summer is not over! We can expect warm weather for another few weeks, and maybe longer. So, I don’t know about you,  but I’m still reluctant to turn on my oven and heat up the entire apartment. So, what would make me happy to prepare these days? Refrigerator pickled beets!

Today’s recipe is a simple and easy one for pickled beets, on hand in your refrigerator for salads and side dishes.

REFRIGERATOR PICKLED BEETS

Ingredients

  • 4 medium cooked beets, cooled, peeled, and sliced. If you don’t mind turning on your oven, you can roast the beets instead.
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Instructions

1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until the sugar is dissolved. Simmer for a few minutes.

2. Take the pan off the heat and allow the mixture to cool.

3. Put the peppercorns and beets into a clean glass jar with a tightly fitting lid. (This recipe fits into a 1-liter sized jar.) Pour the brine in, being sure to cover all the beets.

4. Cover the jar and set it aside to rest for several hours (or up to 24 hours), then transfer it to the refrigerator.

HELPFUL HINT: These pickled beets will last up to six weeks in the refrigerator.

ANOTHER HELPFUL HINT: Once you’ve finished eating the beets, you can bring the pickling liquid up to a boil and reuse it to make more pickled beets, or to pickle hard-boiled eggs.

ONE MORE HELPFUL HINT: Put the hot cooked beets into a bowl of ice water. This will make the skins slip off easily.

I do hope you enjoy this cool early fall treat.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 6 – JULY 12, 2022

JULY 1, 2022

Hi Everyone,

My apologies for the missing recipe from last week. I was a bit under the weather, so I didn’t accomplish anything useful. But, I’m back in the saddle, so here’s last week’s recipe.

REFRIGERATOR PICKLED BEETS

Ingredients

  • 4 medium roasted beets, cooled, peeled, and sliced
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Directions

  • Bring the vinegar, water, sugar, salt, and mustard to a boil in a saucepan, stirring until the sugar is dissolved. Simmer the mixture for a few minutes; take it off the heat and allow it to cool a bit.
  • Add the peppercorns and beets to a clean glass jar with a tight-fitting lid. Pour the brine into the jar, making sure to cover the beets.
  • Cover the jar, set it aside for several hours (or up to 24 hours), and then transfer it to the refrigerator.

HELPFUL HINT: This will add zing to any salad. Be sure to use up the beets within a week.

I hope you enjoy this dish on a hot summer day. Have a delicious week.

Best,

Judi

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JUDI’S RECIPES – WEEK 18 – OCTOBER 5, 2021

OCTOBER 5, 2021

Hello Everyone,

Fall is in full force in the fields. Expect lots of root vegetables, squashes, and fall greens.

Today’s recipe is one that utilizes beets and other fall harvest vegetables.

ROASTED MARINATED BEETS WITH  GOLDEN POTATOES

Ingredients

3 medium beets (about 1 pound)

7 tablespoons olive oil, divided

2 tablespoons Sherry vinegar or red wine vinegar, divided

Kosher salt, freshly ground pepper

 

1 lb. Yukon Gold potatoes cut into 1-inch pieces (no need to peel them)

3 scallions, thinly sliced

1 cup coarsely chopped mustard greens

¼ cup chopped fresh dill

2 TBS chopped fresh parsley

2 TBS freshly grated horseradish or prepared horseradish

1 TBS fresh lemon juice

⅓ cup crème fraîche

 

Preparation

1. Preheat the oven to 400 degrees. Wrap the beets in foil and roast them directly on the middle rack until tender, about 1 hour.

2. Let them cool, then peel, and cut into ¾ inch pieces. Place them in a bowl and toss with 2 TBS. oil and 1 TBS vinegar. Season with salt and pepper. Let them rest at room temperature for 30 minutes.

3. Meanwhile, toss the potatoes with 1 TBS of the oil on a large rimmed baking sheet. Season with salt and pepper.

4. Roast the potatoes, stirring occasionally, until they are golden and tender, 25–30 minutes.

5. Let the potatoes cool slightly. Transfer them to a large bowl and add the scallions, mustard greens, dill, parsley, horseradish, lemon juice, the remaining 4 TBS of oil, and the remaining 1 TBS. of vinegar. Toss this mixture to combine, then season with salt and pepper.

6. Add the beets and toss again. Serve drizzled with crème fraîche.

HELPFUL HINT: The beets can be marinated 3 days ahead. Cover and chill until you’re ready to make the dish.

I hope you enjoy this great fall dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 9 – AUGUST 4, 2020

August 4, 2020

Hi Everyone,

We’re getting the double whammy this week. As if Covid is not enough, a major storm is headed our way. If you’re stuck inside, do what I do. I cook.

Today’s recipe is perfect for hot weather. It’s a great salad made with fresh beets, walnuts and lemons. The lemons are macerated to tone down their tartness. It’s lovely!

BEET, LEMON AND WALNUT SALAD

1 TBSP sugar

2 large lemons, peeled and sectioned

4 large beets, roasted and peeled

1/2 cup loosely packed fresh parsley leaves

1/4 cup walnut pieces, toasted

1/3 cup goat cheese, crumbled

2 TBSP olive oil (or walnut oil, if you prefer)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

 

  1. Combine the sugar and lemon segments in a small bowl and let it stand at room temperature for 1 hour. Remove the lemon segments from the bowl with a slotted spoon (use the juice for something else, like lemonade).
  2. Thinly slice the beets into rounds. Arrange the beet slices, lemon segments, and parsley on a large platter. Sprinkle with the walnuts and goat cheese. Drizzle with the oil and sprinkle with salt and pepper.

Serves 6.

HELPFUL HINT: Don’t struggle to peel the beets! Just roast them in a 350-degree oven, cool slightly and the skins will slip right off.

I hope you enjoy this salad and that you weather the storm just fine.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 3 – JUNE 18, 2019

JUNE 17, 2019

Hi Everyone!

I hope you all had a lovely Father’s Day, filled with warm memories and great food, whether you are a father, have a father, or neither.

This week we’re getting more greens (of course we are!), the Jewels of Spring. But, we’re also getting some root vegetables along with their own greens. These can be used to make wonderful dishes that use the whole plant. Today’s recipe is for beets and their greens, but if you’re getting kohlrabi, you can use the same recipe.

ROASTED BABY BEETS WITH SAUTEED BEET GREENS

INGREDIENTS

1 bunch baby beets with tops, well-washed

2 TBS olive oil, divided

2 sprigs rosemary

Splash of balsamic vinegar

Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375 degrees

2. Cut the tops off the beets. Place in a roasting pan and toss with 1 tablesoon of  olive oil and the rosemary.

3. Roast in the oven for approximately 30 minutes.

4. Remove from the oven and pull off the skins while still warm, and cut the beets in half.

5. Saute the beet greens until limp in the additional tablespoon of olive oil and add a splash of balsamic vinegar.

6. Season with salt and pepper.

6. To serve, plate the greens and place the beets on top.

Enjoy!

HELPFUL HINT: To stem rosemary, grasp the stem and slide your fingers, from the top down, toward the end of the stem. The stem won’t break.

ANOTHER HELPFUL HINT: I like this dish with chopped, grated or minced garlic in the greens. Add it at the end and saute for a minute, then remove fom the heat.

Let’s all hope a few more sunny days are coming. The rain has been great for the crops, but I’m tired of frizzy hair and wet shoes.

Have a delicious week!

Best,

Judi

 

 

 

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Week #24 — Note from the Farmer

Dear CSA Member,

This is the last delivery for the 2018 season. We would like to thank all the CSA members and a special Thank You to the site coordinators! Thank you for being apart of the Stoneledge Farm CSA and your dedication during the 2018 season. The rain this season has sure been challenging but, we are grateful for the bounty we were able to harvest. The marketplace will be closed for all orders on Monday at 1 pm. Don’t forget to place your last minute orders. Available on the Marketplace is Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

10% off ALL Marketplace Items.
Use coupon code FALL at checkout!
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.

The 2019 CSA SEASON IS OPEN FOR SIGNUPS!
You can order your share for the 2019 CSA season by logging into your member account.
Use coupon code CSA15 at check out for $15 off your full vegetable share
Use code CSA7 for $8.00 off your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)
(Offer ends January 1st, 2019)

Please take our survey. It should take about 5 minutes to complete. We appreciate and value your feedback. Thank You!
Survey closes this Friday the 16th at 1pm.

Fruit Share Recipe: Apple Crisp
Mushroom Share Recipe: Stuffed Mushrooms

Daikon Radish: Can be eaten raw or cooked. We prefer them cooked and our favorite recipe is Daikon Fries

Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!
Popping Popcorn Directions

Winter Squash: Due to all the rain you want to use up your winter squash. Freezing is the best way to preserve it. Use the helpful link below. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Beets: Can you say dessert!? Try this beet cake recipe!
Beet Cake With Cream Cheese Frosting

Turnips:
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale. Kale is also very easy to freeze.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!- Garlic, Potatoes, Daikon Radish
Freeze– Winter Squash, Beets, Kale, Collard Greens,
Dry: Parsley (best dried in oven)

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #7 — Note from the Farmer

Dear CSA Member,

It has been hot and dry this past week. The tomatoes and peppers are sure enjoying this weather. The large tomatoes are still green and we are patiently waiting for them to ripen. Today we are harvesting and hanging all the garlic in the barn. The garlic gets hung in the barn to dry and will be ready for CSA shares this fall. Check out our Garlic Harvest video.

We are just 3 weeks into summer and its time to start thinking about the fall-winter months. We have vegetables, fruit, and herbs available in bulk through the online marketplace. This is a great opportunity to freeze or can your produce for the winter months.

We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace: One week only & limited supply.
1/2 bushel boxes of pickling cucumbers available. Order 1 box of pickling cucumbers and receive 3 bunches of dill.

ORDER HERE

Here are some Canning Tips!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Oriental Eggplant: This variety of eggplant has a long, round slender shape. You can make any of your favorite eggplant recipes with this variety of eggplant. Crunchy Broiled Eggplant Light (baked not fried) Eggplant Parmesan

Cucumbers: If you like canning and preserving try these pickle recipes.
Forever Crisp Dill Pickles Grams Bread and Butter Pickles

Mushroom Share – Crimini: Similar to a white button but have a lot more flavor. Great for sautéing, grilling or even stuffing.
Sauteed Crimini Mushrooms

Storage Tips:
Eat Me UP!- Lettuces, Dill

Zero Waste! You can freeze, can, or dry me! – Spinach, Summer Squash, Eggplant, Beets, Cucumbers How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #6 — Note from the Farmer

Dear CSA Member,

We hope everyone had a wonderful 4th of July! It sure was a hot one, but we seem to be breaking the heat wave. As the lettuce winds down the summer vegetables are starting to ramp up. It is just about peak harvest for the summer squash, and the cucumbers and eggplant will soon follow. As we pick, wash and pack for your weekly CSA shares we are still planning, seeding new vegetables and preparing the fields for fall crops. Such as lettuces, kale and more. The weather has been pretty cooperative allowing us to get a lot of work done. We hope you enjoy this weeks bounty.

Online Marketplace: We have vegetables, fruit, and herbs available this week in bulk. We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!
Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Early Cone Cabbage: A very tender and sweet early cabbage. Can be eaten raw or cooked. Creamy Cone Cabbage And Red Onion Slaw
Grilled Cabbage Wedges with Spicy Lime Dressing

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Fennel: Fennel is a highly aromatic vegetable mostly used in Mediterranean cooking. The bulb and stems are both edible.
What is Fennel, and How Do I use It?
53 Fresh Fennel Recipes That Make Us Fall for it All Over Again
Chickpea and Fennel Ratatouille Roasted Fennel with Parmesan

Escarole: A member of the leafy chicory family. Is bitter when eaten raw and mild flavor when cooked. Mix with other greens for a salad, sauté, or braise with white beans. Escarole and White Bean Soup Escarole 101

Kohlrabi: Kohlrabi is a member of the cabbage family. It can be eaten raw (grated in coleslaw or salad), pickled, or cooked (in soups or stews, or as a baked side dish) Red Lentil, Kohlrabi and Grain Curried Salad
Kohlrabi Slaw

Mushroom Share – Oyster: Was first cultivated in Germany and is now grown worldwide. May lower cholesterol levels, Alleviate Inflammation, Packed with Antioxidants, Boost Brain Health OYSTER MUSHROOMS, GARLIC, AND GREEN ONIONS SAUTE (PALEO, GLUTEN FREE)

Storage Tips:
Eat Me UP!- Fennel, Scallions, Cucumbers

Zero Waste! You can freeze or dry me! – Cabbage, Summer Squash, Kohlrabi How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES – WEEK 5 JULY 3, 2018

July 3, 2018

Greetings All,

And welcome to the Baked Apple!

We’re going to be pretty steamy here for the next week or so. Which brings me to this week’s recipe. We are getting the first beets of the season and what could be more delightful than a beet salad? The unfortunate thing is that beets are a root vegetable and have to be roasted for most recipes. And who wants to turn on the oven in this weather? My best recommendation is to do this at night, when it’s a little cooler, or hold your beets until next week when it’ll be a little cooler in the city. If you do it, you’ll be rewarded with a cool delicious dish!

ROASTED BEETS AND FETA

4 medium beets, peeled and cut into half-inch pieces

1 TBS olive oil

1 tsp salt

pepper to taste

4 scallions, chopped

2 tsp lemon juice

Crumbled feta cheese

DIRECTIONS

1. Preheat the oven to 450 degrees.

2. Toss the beets with the olive oil, salt and pepper on a baking sheet.

3. Roast the beets until tender, stirring once or twice, approximately 35 – 40 minutes.

4. Transfer to a bowl and toss with scallions and lemon juice

5. Top with crumbled feta cheese

That’s it. If you can roast the vegetables and not melt, you’ll really enjoy this dish.

HELPFUL HINT: An easy way to peel the beets is to immerse them in boiling water for 1 minute, and then plunge them into ice water. The skins will slip off easily.

I hope you enjoy this dish and the Fourth of July holiday.

Have a delicious week!

Best,

Judi

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Week #5 Note from the Farmer

Dear CSA Member,

This week is going to be HOT, HOT, HOT! Please, pick up your CSA shares as soon as possible and get them home to the refrigerator. This heat really affects the leafy greens. It is best to bring your share home, rise off the greens in cool water and put away in the refrigerator. This week is the first week of the fruit shares, and it is also a coffee, and dry bean share week. Please, don’t forget your optional shares if you ordered them.

The fields are slowly shifting towards the summer crops. Everything that was once green is filling in with bright colors of the summer. The summer squash is starting to produce in abundance, and the eggplant and cucumbers will be soon to follow.

The online marketplace is open! We have vegetables, fruit, and herbs available this week in bulk. New this week are blueberries, great for freezing or canning. We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This weeks recipes! You can find more on our website!
Sugar Snap Peas: There are two strings per pod. One on each end that you should peel off. Sugar Snap peas can be eaten raw as a snack or cooked for with a delicious meal. The whole pea and pea pod are editable.

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed! Quick uses for Napa Cabbage

Frisee: Rich in antioxidants and makes a great addition to any salad or sauté with a hot meal. Quick Sauteed Endive, Escarole, and Frisee

Curly Kale: This curly kale is always a family favorite! Especially this kale salad recipe. Roasted Beet and Kale Salad with Maple Candied Walnuts – More Kale Recipes

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share- Portobello: Perfect for the July grilling season! Grilled Portobello Mushrooms with Balsamic

Eat Me UP!
-Summer Squash, Scallions, Lettuces, Cabbage, Frizee

Zero Waste! You can freeze or dry me!
Freeze- Beets, Kale

Storage Tips:
Frizee, Kale & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Sugar Snap Peas: Unwashed in the refrigerator crisper drawer. Wash when ready to use.
Beets, Scallions, Summer Squash- In the refrigerator crisper drawer.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Have a Safe and Happy Fourth of July!