Tag: Rosemary

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JUDI’S RECIPES – WEEK 15 – SEPTEMBER 13, 2022

SEPTEMBER 13, 2022

Hi Everyone,

Autumn is undoubtedly on the horizon. The root vegetables are coming in, and so is squash! Winter squash is hearty, flavorful, and easy to prepare. Today’s recipe is pretty simple and delicious. It’s a winter squash casserole.

SAVORY WINTER SQUASH CASSEROLE

Ingredients

2 medium winter squash (such as butternut, acorn, or a combination of any squashes you like) peeled, seeded, and cubed (about 6-8 cups of cubes)

¼ c. all-purpose flour

⅛ tsp cornstarch

2 tsp ground ginger

1 tsp salt, plus more to taste

½ tsp black pepper, plus more to taste

4 to 6 garlic cloves, minced

½ c. finely chopped fresh parsley

2 TBS finely chopped fresh rosemary

⅓ c. plus 2 TBS olive oil

Directions

  1. Preheat the oven to 325 degrees. Place the squash cubes in a large mixing bowl.

  2. In another, smaller bowl, whisk together the flour and cornstarch, then whisk in the ginger, salt, and pepper. Add half the dry ingredients mixture to the squash and toss gently but thoroughly to combine. Add the remaining dry ingredients and toss again until the squash is evenly coated. Add the garlic, parsley, rosemary, and ⅓ cup of the oil. Toss this mixture thoroughly to coat the squash.

  3. Transfer the squash to a 9-by-13-inch baking dish and drizzle with the remaining 2 tablespoons of oil.

  4. Cover the dish tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover the dish and bake until very soft, another 45 to 60 minutes.

  5. To finish, brown the top, by turning the oven up to 350 degrees. (or use the broiler). Heat the dish for about ten minutes, until it is sizzling on the bottom and crusty on the top. Serve and enjoy.

HELPFUL HINT: The casserole can be baked, cooled, and refrigerated for up to two days. Bring it to room temperature and reheat for 20 to 30 minutes.

I hope you enjoy this dish on a crisp night. Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 2 – JUNE 14, 2022

JUNE 14, 2022

Hi Everyone,

It was such a pleasure to see all of you last week at our 2022 season opener. This week will be pretty exciting, too.  Museum Mile will be taking place right outside our door. It begins at 6 PM and is always a fun-filled evening. You should go!

This week, among our great vegetables, will be a live rosemary transplant. At the ruins in Pompeii, there is a hedge at the entrance. That hedge is rosemary. It is so fragrant, you can’t miss it. But, aside from its fabulous fragrance, rosemary adds vibrant flavor to many dishes.

This week’s recipe is a favorite summer lunch dish I’ve been making for years. It is eaten cold so you don’t have to turn on your oven on a hot day.

PASTA WITH MARINATED TOMATOES

INGREDIENTS

1 can of whole plum tomatoes

1/2 c. sliced scallions

3 cloves garlic, minced

1 tsp fresh rosemary leaves

1/4 c. red wine vinegar

1/2 c. extra virgin olive oil

1 tsp. red pepper flakes

1 tsp salt

1/4 tsp black pepper

1 lb pasta (I like fusilli for this dish, but penne, rigatoni, or orecchiette will work well too.

DIRECTIONS

1. Drain the tomatoes and discard the juice or use it for another purpose. Halve and seed the tomatoes

2. In a large bowl, mix the tomatoes, scallions, garlic, rosemary, vinegar, oil, red pepper flakes, salt,  and black pepper.  Cover and refrigerate for one hour.

3. Cook the pasta in salted boiling water for one minute less than the package directions specify. Drain and cool.

4. Toss the pasta with the marinade and enjoy!

Serves 4

HELPFUL HINT: The marinate may be refrigerated for up to a week. It’s a great salad dressing.

ANOTHER HELPFUL HINT: It’s easy to seed canned tomatoes. Just cut them in half and squeeze!

I hope you enjoy this dish. It’s a lifesaver on a long hot day.

Have a delicious week.

Best,

Judi

 

 

 

 

 

 

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JUDI’S RECIPES – WEEK 2 – JUNE 15, 2021

JUNE 15, 2021

Hi everybody!

Welcome to Week 2.

Yes, we are getting more lettuce, three heads, in fact, plus Mizuna, another salad green. But, we’re also getting some pretty nice herbs: rosemary and oregano. So, this week’s recipe ignores all the greens. Of course, they’d make a wonderful salad to serve on the side. But, this week, let’s make some chicken! It’s a Tuscan- style dish with herby, lemony notes.

 

CHICKEN WITH OREGANO AND ROSEMARY

  • ¼ c. extra virgin olive oil
  • ¼ c. freshly squeezed lemon juice
  • 1 TBS Dijon mustard
  • 3 large cloves garlic, finely minced
  • 1 TBS fresh rosemary, minced
  • 1 tsp fresh oregano, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 6-8 boneless skinless chicken breasts
  1. Combine all ingredients except the chicken in a bowl and whisk until thoroughly mixed.
  2. Pour this marinade over the chicken breasts, and refrigerate for 2 hours.
  3. Remove the chicken breasts from the marinade to a platter.
  4. Spoon a little extra marinade over the chicken.
  5. Season both sides of the chicken breasts with salt and pepper.
  6.  Grill or saute for 4-6 minutes on each side.
  7. Use an instant-read thermometer to check the internal temperature of the chicken.  Remove the chicken breasts when the thermometer reads 165 degrees. This will take approximately 10 minutes, depending on the size of the chicken breasts
  8. Allow the chicken to rest, covered, for 3-5 minutes.
  9. Serve warm

HELPFUL HINT: This would be great with a nice salad on the side, and garlic mashed potatoes. I also love it with pickled beets or sour pickles.

I hope you enjoy this dish and all your lovely veggies.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.

  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi

 

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Farmer’s Note — Week 18

Dear CSA Member

We are into the heart of the harvest. Each week the garden continues to provide and the vegetables seem to fill the cooler and the barn to overfilling. I am sure that you can appreciate the bounty as your bags are heavy with the harvest after picking up your share. 

Purple Top Turnips with their Greens this week. The turnips were not seeded all that long ago, just before the Fall Farm Visit. They grow quickly in the cooler weather. The tops are a delicious green cooked separately from the turnip. Take the greens from the turnip and use them first. They are a bit like Mustard Greens. Some like to cook turnips with potatoes and mash them together.
 
Rosemary as the herb. It is one of the most difficult herbs to get to germinate but I have had good luck this spring in the greenhouse. The plants were really slow to grow for a long time but finally took and grew very well. If you do not use all of the Rosemary fresh, hang to dry and then store to use later. It is so fragrant and just delicious with potatoes.

There are Anjou Pears and Chardonnay Grapes available through the online Marketplace in bulk.  Honey, Maple and Coffee are available through the Marketplace.  Grade B syrup is almost gone and Grade A is running very low. If you are going to order Maple Syrup you should place your order soon.
 
Enjoy the bounty.
Deborah for everyone at Stoneledge Farm