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!
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