We on the farm have always believed in the practice of eating in season for its numerous benefits including; a healthier lifestyle, reducing your carbon footprint and because we’re farmers and live closely to, and are in touch with the land. An eating in season lifestyle enhances your body with foods and nutrition required to thrive in… Read More »
Large bowl of mixed salad greens 1 cup of steamed or roasted beets 1 pint fresh strawberries, blueberries, or raspberries 1/2 cup walnut pieces (toasted) 1/2 cup raspberry vinaigrette salad dressing 1/4 cup crumbled feta cheese In a large bowl, toss the salad greens top with the beets, berries, walnuts, and raspberry vinaigrette. Top with… Read More »
1 loaf challah bread 1/3 c. unsalted butter 3/4 c. fresh red currants 3/4 c. fresh raspberries 3 large eggs 2 large egg yolks 3/4 c. sugar 1 tbsp. sugar 1/4 tsp. salt 1½ tsp. vanilla extract 1c. whole milk 1 ¼ c. heavy cream Heat the oven to 325° F. Brush each slice of… Read More »
Another recipe from CSA member Maureen Contini that she brought to us at breakfast in the summer. 2 medium beets 1 cup unsweetened vanilla almond milk 1 tsp white or apple cider vinegar 3/4 cup raw turbinado OR granulated sugar 1/4 cup canola or melted coconut oil 2 tsp pure vanilla extract 1 cup +… Read More »
4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds) 2 thyme sprigs 2 tablespoons water 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds 1 teaspoon sherry vinegar Preheat the oven to 400°. In a medium baking dish,… Read More »
1/2 small red onion, thinly sliced 3 large cloves garlic, Tbs. extra-virgin olive oil thinly sliced 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into 1/4-inch-thick half-moons 10 cups lightly packed stemmed beet greens Sea salt 1 Tbs. red wine vinegar Freshly ground black pepper Heat 1 Tbs. of the… Read More »
1 1/2 pounds baby beets (weighed after trimming) 4 tablespoons olive oil 2 teaspoons each chopped basil, tarragon, chives and mint 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar Freshly ground black pepper 1. Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and… Read More »
Serves: serves 4-6 5-6 small beets, cooked and peeled 2 medium carrots, peeled ½ cup pomegranate seeds 1½ tablespoons red wine 1½ tablespoons red wine vinegar 1 tablespoon honey ¼ cup extra virgin olive oil ¼ cup pistachios, chopped 1 tablespoon chives, chopped 1 tablespoon fresh flat leaf parsley, chopped flaked sea salt freshly ground… Read More »
2 pounds red beets, medium sized, scrubbed clean, green tops removed Olive oil Salt 1/2 cup balsamic vinegar 2 teaspoons sugar Freshly ground black pepper Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets… Read More »
Serves 2 2 large beets extra virgin olive oil salt & pepper 2-4oz salmon filets 8 cups chopped lettuce 1 Bartlett pear, sliced 1 apple, sliced 1/4 cup walnut pieces 1/4 cups dried cranberries For the Honey-Apple Cider Vinaigrette: 6 Tablespoons extra virgin olive oil 1/4 cup honey 2 Tablespoons apple cider vinegar juice of… Read More »
Many thanks to our CSA member Virginia McDonnell for sharing this recipe with us. An incredibly sweet, colorful side dish, it is also good with carrots, parsnips, rutabaga, kohlrabi, sweet potatoes, turnips. about 1 ½ lbs. beets 1 tsp. coarsely chopped rosemary 1 tsp. salt ¼ c. all-purpose flour 2 tbsp. butter 1. … Read More »
This recipe was sent to me by Jennifer who is responsible for all of the beautiful pictures on the web-site and all of the farm information that is posted on the social networks and from Sam our Farm Steward. 2 small or 1 medium sized red beet, roasted, peeled and chopped 2 cloves garlic, minced… Read More »
