Week 3 is here already!

Hey Everybody! We can’t believe it’s week 3 already! Were so sorry about missing our post last week…! Things are going gangbusters around here. On top of all the day to day farm stuff we have also been tearing out carpet, cleaning, painting, and moving into the big house! So needless to say we haven’t had much time to research exciting meals , much less cook them ;) Which got us thinking… This is a community, and as such we would love to get everyone involved! Please share any recipes you’ve used and enjoyed so everyone can continue for find fun ways to eat healthy and seasonally! Love you all, see you next week!

                                

Please don't throw away those fresh beet greens when cooking fresh beets. Cook the beet greens and enjoy a delicious and nutritious dish just like your grandparents grew up with. Beet greens contain a large amount of vitamins A and K, plus anti-oxidants Beta Carotene and Lutein. Beet greens can be substituted in any recipe that calls for spinach. Also any of you who are into juicing, don’t overlook the beet greens! Super healthy shot of goodness!

But here’s a cool recipe we’ve had stored, seems like a cool way to spice up an old comfort food, and it works for vegetarians!

Beet Green Au Gratin

Ingredients

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers  

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

This sounds like an awesome summer BBQ salad!

Parsley and Fennel Salad

• 4 baby fennel, trimmed and thinly sliced
• 2 cups flat-leaf parsley leaves
• 1/4 cup (2 fluid ounces) orange juice
• 2 tablespoons olive oil
• 1 tablespoon seeded mustard
• Sea salt and cracked black pepper

Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve

This is one thing we do in the spring in big batches, put it in the freezer and use it all summer… Freeze it in ice cube trays and you’ll be amazed at how many dishes you add this peppery dash of freshness in! We love it over noodles for a super fast dinner or snack…

Chimichurri

1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil

 
Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.

With the almost 90 degree days coming up this weekend this is one dessert to make for sure for a warm evening around a small fire! Add more cherries if needed, or scale down the recipe for small custard cup bite sized servings…

Cherry Cobbler

Ingredients

• 3 3/4 cups all-purpose flour, plus more for rolling
• 4 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) very cold unsalted butter
• 2 cups cold heavy cream, plus more for brushing
• 3 pounds fresh cherries, pitted, or 2 1/4 pounds frozen cherries
• 4 teaspoons cornstarch
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
2. In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.