Summer Share Seven July 5th/6th 2023
Important information:
- There is no distribution on Tuesday July 4th; it will be on Wednesday instead; same hours. It is an odd numbered distribution week for the suburban sites. Thursday distribution remains the same.
- Please return all boxes.
Farm News from Jane
Lots of rain, Yea! What nice soaking rains we’ve had since last week. And most days it stayed overcast so the soil was able to soak it all in giving the plants the most benefit. It is also nice that Ben has one less job every day, moving the water wheels around the many blocks of vegetables. Of course, when there isn’t any rain there is usually very little disease. When the peas were being irrigated, they were not wet for long periods of time. As the fields are still soaked, the pea vines have been wet for a while so some of the pea pods have a spot where the blossom had fallen and laid wilting on them. They still look great and are delicious and sweet! It’s just the other side of the plentiful rainfall. Certainly, NO complaints here! We are very fortunate to have sandy soil which dries out quickly once the sun breaks through. And it is supposed to be hot this week so hopefully we’ll Have dry fields and get the garlic pulled up and out of the field in a timely fashion too.
We began harvesting the garlic crop last week with our friends from The Massachusetts Avenue Project. We are proud to partner with them. Their mission is to nurture the growth of a diverse and equitable local food system and promote local economic opportunities, access to affordable, nutritious food and social change education. They have a great youth education program and bring students out to the farm for a morning to get a different perspective from their urban farm, which is a much different scale of enterprise. We enjoy the opportunity to engage with the kids, explain what we do and hear what they have to share as well.
The first of the summer squash was harvested today. Just a tease though, less than a hundred. By next week we should be harvesting enough daily to share with you. The zucchini is not quite ready yet; they’ll need a few more days. We always appreciate having a bit of a break between the daily harvest of asparagus and summer squash; and we did have one week off! Summer salad greens will be on hiatus during these long summer days. They do not tolerate the fifteen plus hours of sun and heat well and the yield drops off by half. They will be replaced by lots of other fresh vegetables and although we all love “salad”, we like to remind everyone that “salad” technically is any combination of cold vegetables. So now is the time to get creative and even better nourished by utilizing some of the less fond veggies by incorporating them into a salad. Check out the recipe section for ideas. Many veggies are great raw even if you’ve never eaten them that way. A bit more prep perhaps but less cooking (heating) means more nutrients! Or cook them lightly and chill the leftovers and have them the next day with a bit of oil and vinegar or your favorite dressing. And don’t forget that the Napa cabbage is great sliced thinned and substituted for lettuce. It’s light and stays crunchy.
Enjoy the Fourth of July celebrations tomorrow and the freedom that’s been won through other’s courage and perseverance. God bless our country and all the peoples of our land! Till next week, Jane!
Produce: Golden beets Celery Shelling peas Sugar Snap peas
Napa cabbage Romaine lettuce Garlic scapes Scallions
Produce tips:
– Shelling peas have a narrower pod than the wider and thicker sugar snap peas. Also, the sugar snap pea pods are tender and edible, the shelling pea pods are not! To shell the pea, pinch off the stem and “unzip” them. Scoop out the peas with your thumb. Kids seem to love this job!
– Sugar snap peas have edible pods. You can remove the stem end but it isn’t really necessary to “string” them. They do not have a fibrous pod or string. Raw or steamed; sauteed or sliced in a salad, any way you fix them, eating them right out of the bag is almost the best. Try and get them home to share them however…
– Celery, although rinsed, will need to be cleaned after separating the stalks from the bunch. The stalks grow up from beneath the soil trapping the soil in between the layers. The same is true for leeks. You really can’t rinse or wash thoroughly until they are separated. Every species grows a bit differently.
– This week is the last of the garlic scapes.
Recipes
LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard-boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
FRENCH PEAS
3 Tbsp olive oil; 1/4 c finely chopped romaine lettuce; 1 1/2 lbs. shelled fresh peas; 1/4 c minced shallots or white part of green onion; 1 large sprig parsley; 2 tsp sugar; 1 tsp salt; 1/8 tsp white pepper
Heat oil in a saucepan over medium heat. Add lettuce, peas, shallots, parsley, sugar, salt and pepper. Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender. Stir occasionally- Remove parsley sprig before serving. Makes 6 servings
BASIC CREAMY DRESSING
Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)
BASIC CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.
WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings
CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
LIGHT CREAM OF CELERY SOUP
1 large potato, diced; 2 cups chopped celery; 1 ½ cups of water; ¾ tsp salt, plus ¼ tsp; ½ cup onion, finely minced; ½ cup celery, finely minced (use innermost stalks); ½ tsp celery seed; ½ cup milk, warmed; white pepper to taste; 2 -3 tbsp sour cream, half and half or heavy cream; freshly minced celery leaves for garnish
Place potato, 2 cups celery, water and ¾ tsp salt in a medium sized saucepan. Bring to a boil, turn heat down and simmer, covered, for about 15 minutes – until everything is soft. Puree and transfer to a larger saucepan. Melt butter in a small skillet. Add onion, finely minced celery, celery seed and ¼ tsp salt. Sauté about 8 to 10 minutes – until the vegetables are just tender. Add to puree. Stir in the remaining ingredients, except garnish. Heat gently (don’t cook or boil) and serve topped with garnish. Serves 3 to 4
SAVORY WALNUT CHICKEN SALAD
2 C shredded or chopped chicken; 1/4 cup finely diced celery; 1/4 cup chopped walnuts; 2 Tablespoons minced savory; 2/3 cup mayonnaise; 1/4 teaspoon lemon juice
Combine all ingredients and serve with fruit on a lettuce-lined plate. Serves 2.
SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
CELERY AND WATER CHESTNUT CASSEROLE
2 chicken bouillon cubes; 1 3/4 c. boiling water; 1 bunch celery, bias cut in 3/4″ pieces; 1/2 tsp. salt; Dash pepper; 1/2 tsp. crushed basil leaves; 2 tbsps. Cornstarch; 2 tbsps. cold water; 2 (5 oz.) cans water chestnuts, drained and sliced; 1/2 c. sliced almonds; 1/3 c. fine dry bread crumbs; 2 tbsps. melted butter or margarine
Dissolve bouillon cubes in boiling water. Combine celery with bouillon and seasonings, cover and cook until celery is tender-crisp, about 10 minutes. Blend cornstarch with cold water; gradually stir into celery mixture. Cook and stir until thickened. Add water chestnuts and almonds. Turn into 2-qt. casserole. Toss crumbs with melted butter; sprinkle over top of celery. Bake, uncovered, in moderate oven (350°) about 25 minutes. Makes 5 to 6 servings. Recipe from America’s Best Vegetable Recipes.
CELERY SALAD
1 bunch celery; 1 red onion, cut in 1-inch strips; 6 Tbsp vegetable oil; 2 Tbsp red wine vinegar; 1/2 tsp salt; Black pepper; 2 oz blue cheese, crumbled; 2 green onions, chopped; 1/4 c minced parsley
Cut celery crosswise into 1/4-inch slices. Put in bowl. Add red onions. In small bowl, combine remaining ingredients except parsley. Pour over celery and red onions. Toss. Top with parsley. Chill at least 4 hours and serve. Leftovers are great. Makes 6 servings Recipe from Farm-Fresh Recipes.
CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings
CARAMEL-LIME DRUMSTICKS WITH SHAVED CELERY SALAD
8 chicken drumsticks (about 2 1/2 pounds total), 1/4 tsp. salt, 1 lb. celery hearts, trimmed;
1 T extra-virgin olive oil, 1 tsp. lime zest, 2 T lime juice plus 1/4 C, divided
Caramel sauce: 2 T reduced-sodium tamari, 1/4 C light brown sugar, 1 T water, 2 T unsalted butter
Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Set a wire rack on a rimmed baking sheet and coat both with cooking spray. Place chicken on the rack and sprinkle both sides with salt. Roast on the lower rack until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 25 minutes. Meanwhile, use a vegetable peeler to shave as much of the celery as you can into ribbons. Thinly slice any celery that can’t be shaved. Toss the celery in a large bowl with oil, lime zest and 2 tablespoons lime juice. Set aside. Preheat broiler to high. Brush the chicken with some of the caramel sauce. Broil on the upper rack until browned in spots, 1 to 2 minutes. Serve the chicken over the reserved celery salad with the remaining caramel sauce drizzled on top.
FRENCH PEAS
3 Tbsp olive oil; 1/4 c finely chopped romaine lettuce; 1 1/2 lbs. shelled fresh peas; 1/4 c minced shallots or white part of green onion; 1 large sprig parsley; 2 tsp sugar; 1 tsp salt; 1/8 tsp white pepper
Heat oil in a saucepan over medium heat. Add lettuce, peas, shallots, parsley, sugar, salt and pepper. Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender. Stir occasionally- Remove parsley sprig before serving. Makes 6 servings
SUGAR SNAP PEAS WITH MUSHROOMS
2 tablespoon oil; 1/2 mushrooms, sliced; 1-pound fresh sugar snap peas, cut into half crosswise; 2 Teaspoons soy sauce; 2 tablespoons toasted sesame seed
Heat oil in wok or large skillet over medium-high heat. Add mushrooms and stir fry until lightly browned. Reduce heat to medium, cover and simmer 3 minutes. Increase heat, add peas and stir-fry until crisp-tender, about 2 minutes. Stir in soy sauce. Cover and cook 1 minute longer. Sprinkle with sesame seed and serve.
Serves 4
GARDEN PEAS
4 lettuce leaves, shredded; 1 cup shelled fresh peas; 1/6 cup sliced green onions; 1/2 teaspoon sugar; Salt and freshly ground pepper to taste 1/8 cup heavy cream; 1/2 teaspoon cream-style horseradish; 1/2 tablespoon minced fresh parsley; 1 tablespoon real butter, melted
Place moist lettuce leaves in bottom of l0-inch skillet or heavy saucepan. Sprinkle peas over lettuce and top with green onions, sugar, sprinkle of salt, and pepper. Cover and simmer 10 to 12 minutes or until peas are tender. Raise heat and reduce any moisture from pan, being careful not to scorch peas. Remove lettuce if desired. Whip cream; add horseradish and parsley. Fold in butter and mix with peas. Serve immediately. Serves 3
CABBAGE AND PEAS
1 1/2 c fresh peas; 1 small head cabbage, chopped; Salt and pepper to taste; 2 tbsp butter
Cook peas in boiling salted water in saucepan until tender; drain. Cook cabbage in another saucepan in a small amount of water until tender crisp; drain. Combine vegetables; season with salt, pepper and butter.
GREEN PEAS LORRAINE
3 tbsp butter; 1/3 cup water; 2 cups sugar snap peas; 2 tbsp finely chopped onion; 1 tbsp finely chopped fresh parsley; 1 tsp sugar; 1/2 tsp salt; 1/8 tsp pepper; 1/4 tsp ground nutmeg (optional); 4 to 6 outside lettuce leaves, finely shredded; ½ cup light cream
Heat butter, water and peas together. Add onion, parsley, sugar and seasonings. Cover and simmer until peas are almost tender. Stir in lettuce. Continue cooking 5 minutes longer. Blend in cream. Heat and serve.
Makes 5 to 6 servings.
PEA AND HERBED GOAT CHEESE TART RECIPE (GLUTEN FREE AND GRAIN FREE)
For the Tart dough:
2 C almond flour, 3 T. unsalted butter, chilled and cubed, 1 egg white, 1/4 tsp fine sea salt,
For the Tart filling:
6 ounces fresh goat cheese, at room temperature, 1/4 C Greek yogurt, 1 T extra virgin olive oil (plus extra for drizzling), 2 T chopped fresh basil, 2 T chopped fresh chives, 1 T chopped fresh mint, 1 T chopped fresh parsley, freshly ground black pepper, fine sea salt, 1 1/2 C frozen or shelled English peas, 1C micro greens (for garnish)
Make the Tart Shell:
In the bowl of a food processor, add the almond flour, butter, egg white, and salt and pulse until the mixtures starts to come together. Place dough in a well-greased tart mold, pressing down firmly with your fingers up and around the edges to create an even layer. Prick the bottom of the shell all over with a fork. Put the tart shell in the freezer for 20 minutes while you heat the oven to 350 degrees. Place the frozen tart shell in the oven and bake until golden, about 15 minutes or until light golden brown. Let cool on a rack.
Allow to cool completely before unmolding and filling. (Placing the tart shell in the fridge will speed cooling and make unmolding easier)
For the Tart Filling and Assembly:
In a food processor, blend together the goat cheese, Greek yogurt, fresh herbs, olive oil, and a pinch of salt and pepper and pulse briefly to combine. Bring water to a boil. Blanch the peas for about 2 minutes, then shock them in a bowl of ice water and drain. When the tart shell has cooled, spread the herbed goat cheese filling evenly over the surface with an offset spatula, then cover the entire surface with a layer of peas. Top with the micro greens, drizzle with a little extra olive oil and season with salt and pepper to taste.
Cut the tart into slices and serve.
Notes Gluten Free, Grain Free, Vegetarian
NOTE: You will need a 9-inch removable-bottom tart pan; the tart shell can be made ahead of time.
SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 Tbls. toasted sesame oil, 2 tsp. seasoned rice vinegar, 1 tsp. Aleppo chili flakes, 1 clove of garlic, mashed, 1/2 tsp. salt, 2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag. In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc. Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them. Keeps well in the fridge for a day. Serves about 4 as a side salad. Recipe from The Hungry Mouse
BEETS, ORANGES, AND RASPBERRY SAUCE
1-pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt
Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices before adding to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings.
TWO-WAY STREET BEETS
1 bunch small beets; juice of 1/2 orange; 1/2 tablespoon butter, softened; pepper; 1/2 teaspoon peanut oil; 1/2 teaspoon dark sesame oil; 1/2 teaspoon hot chili oil; 1 tablespoon soy sauce
Cut beets off stems. Gently scrub beets: Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings. Recipe from MACSAC
BEET GREENS FIESOLE
1/2-pound beet greens, washed and trimmed; 1 1/2 tablespoons olive oil; Salt and freshly ground pepper; 1 garlic scape, minced to taste
Cook beet greens in salted boiling water until just tender, about 7 minutes. Drain well, pressing greens to sides of colander or sieve to remove all moisture. In a medium-size skillet, sauté garlic in olive oil until just brown, about 1 minute. Add beet greens; mix well. Add salt and pepper to taste. Heat greens through. Serve immediately. Serves 4
ORANGE BORSCHT
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb. cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
BEET HUMMUS RECIPE
1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups. Simply Recipes
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.
Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.
Recipe from Epicurious.com
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
CABBAGE AND PEAS
1 1/2 c fresh peas; 1 small head cabbage, chopped; Salt and pepper to taste; 2 tbsp butter
Cook peas in boiling salted water in saucepan until tender; drain. Cook cabbage in another saucepan in a small amount of water until tender crisp; drain. Combine vegetables; season with salt, pepper and butter.
NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO
The Salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil
The Dressing: 1/2 jalapeno Chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts.
Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
Serves 4-6 Recipe from Local Flavors.
PICKLED GARLIC SCAPES
1/2 lb. garlic spaces (approximately 2-3 bunches), 1 tsp. dill seed, 1/2 tsp. whole black, peppercorns, 3/4 C. apple cider vinegar, 3/4 C. water, 1 T pickling salt
Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2-inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup