U Pick Snap Peas are on the menu this week. Here's a quick and delicious salad recipe.
1 1/2 lbs. sugar snap peas, stemmed and stringed
1/4 cup chopped herbs (we used mint, parsley, and basil)
1 small onion, minced
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp honey
3 tbsp olive oil
1/4 cup goat cheese
1. Blanch peas for about two minutes. Place in ice water bath as soon as they're bright green. Dry the beans, and cut them in half
2. Make vinaigrette and toss with peas.
3. Add crumbled goat cheese.
Saturday, June 27, 2009
Thursday, June 18, 2009
beet and turnip slaw
The Summer 09 CSA season has begun. This is a recipe for a sweet and spicy slaw improvised from some of the first week's produce.
2 large beets
3 medium hakurei turnips
2 carrots
1 parsnip (or 1 medium celeriac)
3/4 cups dried cranberries
3 tbsp concentrated lemon juice
2 tbsp olive oil
1 tbsp horseradish mustard
salt to taste
Shred vegetables (I used the shredding disc on the food processor). Toss with cranberries and dressing. Adjust amount of dressing to taste.
I used very spicy horseradish mustard from Rays ("Home of Famous Hot Beefs" in Eau Claire, WI). The cranberries I used are unsweetened. The beets turn the whole thing a deep, satisfying purple color. We ate it alone, on sandwiches, on crackers as an hors d'oeuvre, and more.
2 large beets
3 medium hakurei turnips
2 carrots
1 parsnip (or 1 medium celeriac)
3/4 cups dried cranberries
3 tbsp concentrated lemon juice
2 tbsp olive oil
1 tbsp horseradish mustard
salt to taste
Shred vegetables (I used the shredding disc on the food processor). Toss with cranberries and dressing. Adjust amount of dressing to taste.
I used very spicy horseradish mustard from Rays ("Home of Famous Hot Beefs" in Eau Claire, WI). The cranberries I used are unsweetened. The beets turn the whole thing a deep, satisfying purple color. We ate it alone, on sandwiches, on crackers as an hors d'oeuvre, and more.
Tuesday, February 3, 2009
Canned Dilly Beans
(makes 4 pints)
2 lbs green beans
1 tsp pepper flakes or whole dried pepper (one per jar)
16 cloves of garlic, peeled
4 heads dill
2.5 C Water
2.5 C Vinegar
1/4 C sea salt
Put beans in clean jars
Add flakes or dried pepper, garlic and dill.
Make brine by combining last three ingredients and bring to a boil.
Pour boiling hot brine over beans, leaving ¼ inch head space.
Wipe and adjust caps.
Boil in hot water bath for 10 minutes.
Turn off the heat, let jars sit for 10 minutes.
Cool in a draft free area and test lids to see if they are sealed.
2 lbs green beans
1 tsp pepper flakes or whole dried pepper (one per jar)
16 cloves of garlic, peeled
4 heads dill
2.5 C Water
2.5 C Vinegar
1/4 C sea salt
Put beans in clean jars
Add flakes or dried pepper, garlic and dill.
Make brine by combining last three ingredients and bring to a boil.
Pour boiling hot brine over beans, leaving ¼ inch head space.
Wipe and adjust caps.
Boil in hot water bath for 10 minutes.
Turn off the heat, let jars sit for 10 minutes.
Cool in a draft free area and test lids to see if they are sealed.
Mark cleans the freshly-picked beans.
Jaimie preps green beans by cutting off ends.
A clean table carefully arranged with supplies and ingredients (and healthy snacks!) makes everything go smoothly. Note the beautiful bunch of fresh dill!
ready to seal in summer goodness! Friday, May 16, 2008
Spring Potluck
Sweet Land Farm will host a spring Potluck on Sunday, May 18th, at 1pm, for new and re-joining members as well as anyone who is interested in checking out the farm. Please see http://www.sweetlandfarm.org/ for more details.
Saturday, March 22, 2008
Spaghetti all'Amatriciana
*a great use for those tomatoes you canned last summer (while they still last!)
2 tbsps vegetable oil
1 tbsp butter
1 medium onion, chopped
1 package bacon, chopped
1 quart canned tomatoes
chopped hot red chili pepper
3 tbsp grated parmesan
2 tbsp grated romano
1 pound pasta
1. Put the butter, oil, andonion in a saucepan and turn on the heat to medium. Saute the onion until it becomes a pale gold, then add the bacon. Cook for about one minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at a steady, gentle simmer for 25 minutes. Taste and correct for salt and pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss again.
2 tbsps vegetable oil
1 tbsp butter
1 medium onion, chopped
1 package bacon, chopped
1 quart canned tomatoes
chopped hot red chili pepper
3 tbsp grated parmesan
2 tbsp grated romano
1 pound pasta
1. Put the butter, oil, andonion in a saucepan and turn on the heat to medium. Saute the onion until it becomes a pale gold, then add the bacon. Cook for about one minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at a steady, gentle simmer for 25 minutes. Taste and correct for salt and pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss again.
Wednesday, January 9, 2008
Sweetland Farm is in the news!!
Check out this story from the Ithaca Journal:
http://www.theithacajournal.com/apps/pbcs.dll/article?AID=2008801010314
Leah and Jaimie are both winter share CSA members. In fact, much to Evangeline's amusement, they were first and second to sign up, respectively.
Local veggie goodness to enjoy all all year round.
http://www.theithacajournal.com/apps/pbcs.dll/article?AID=2008801010314
Leah and Jaimie are both winter share CSA members. In fact, much to Evangeline's amusement, they were first and second to sign up, respectively.
Local veggie goodness to enjoy all all year round.
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