We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
Salad of the Week: Nicoise-Style Tossed Salad
Based on a traditional French Salade Nicoise, this is a summer staple in our home as a complete dinner salad, and a great way to use a range of CSA vegetables. ~ Michelle
2 T cider vinegar
2 t. Dijon mustard
1 t. honey
1 clove garlic, minced
½ cup olive oil
Sea salt and freshly ground black pepper to taste
Whisk together first four ingredients until well combined. Slowly add olive oil, whisking until dressing takes on a creamy appearance. Add salt and pepper to taste.
6 cups fresh lettuce, torn into bite-sized pieces
1 cup green beans, cut into bite-sized pieces, blanched and cooled
2 cups of small new potatoes, steamed until soft and cooled
½ cup finely sliced onion
4 hard-boiled eggs, sliced
1 cup cherry tomatoes, sliced in half
1 can of water-packed chunk light tuna, drained
½ cup nicoise olives (available at most olive bars)
This salad can be arranged on plates and drizzled with dressing for a more formal presentation, or the ingredients can be tossed together with the dressing in a large bowl. Serve with crusty bread and fresh fruit for a light summer dinner.
Recipe from Michelle Bandy-Zalatoris
Beets can seem daunting to some - their deep color, rich flavor and creepy canned, pickled versions that many of us tried and hated as kids prevent beets from becoming a welcome staple for many. We are including a few new recipes to help you rethink beets.
Our first recommendation? Try them raw. Grate them over your next salad. Peel them, slice them and throw them on a veggie plate. They make a beautiful addition, and their earthy flavor is fresh and delicious this way. A dip made with labne (a Middle Eastern yogurt) drizzled with good olive oil is absolutely heavenly.
Here are a few more ideas.
Breakfast Zinger Juice
"This is a delicious, cleansing juice uses lemons, beets, carrots, and apples. It is a great way to kick start your day, while getting necessary vitamins."
2 lemons - peeled, seeded, and quartered
2 carrots, chopped
2 apples, quartered
2 beets, trimmed and chopped
Press lemons, carrots, apples, and beets through a juicer and into a large glass.
Creamy Beet with Dill Soup
"Toasted caraway seeds and fresh dill perfectly accent this Eastern European inspired soup. Garnish with chopped hard-cooked egg."
2 tablespoons olive oil
1 1/2 pounds raw beets, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon toasted caraway seeds*
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
2 tablespoons fresh dill
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped hard-cooked egg
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes. Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Recipe from AllRecipes.com
"Classic humus made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil, but this humus is flavored and colored with beets!"
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
In a large bowl, cover chickpeas with cold water and soak overnight. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
Recipe from AllRecipes.com
We're getting lots of questions about additional uses for kohlrabi. Hopefully you have had an opportunity to try the steamed, roasted and pickled options provided in previous e-mails. Here's an additional option we can't wait to try: From the blog - lizzy in the kitchen, follow this link for Baked Kohlrabi Fries, 2 Ways