A bonus in last weeks share. Perfect heads of Chinese cabbage. Being summer, skip the stir-fry, take your cabbage to the grill. Serve it with Vietnamese Grilled Beef, Pick up some of the Sweet Grass Meats – Beef Stew to make this recipe and serve together.
Adapted from GroupRecipe.com member pleclare. Continue reading
Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad. Offer this before roast leg of lamb with crisp potatoes.
Recipe submitted and photo by Maria Scrivens – GFC Member
Adapted from Epicurious – Bon Appétit | March 1997 Continue reading
Recipe and Photo by Kaeri Carroll – GFC Member
Preparing the Beans: If you use canned, skip this step. Rinse dry beans and pick out any bad ones. Cover with 1” of water and put into the fridge overnight. (This rehydrates the beans and allows them to be cooked properly.) In the am, drain and rinse the beans. Pour the beans into a Crockpot, cover with fresh water and 1t of salt and cook on high for 2-3 hours. (Alternatively, pour into a stockpot, cover with fresh water & 1t of salt and simmer for 1-2 hours until soft but not mushy.) Drain the beans. When cool, dump into a large bowl.
To make fresh breadcrumbs, rip 3-4 pieces of good bread into chunks then whirr in a food processor until crumb texture. (I used a chunk of a loaf of Little Bakery’s sourdough bread.) Dump breadcrumbs into the bowl on top of the beans.
Clean and shake dry the scapes and the chard. Cut the scapes into 1-2” chunks and process in the processor until minced. Add the scapes to the bowl with the breadcrumbs and beans.
Cut the thick stalks off the chard leaves. Process the stalks until roughly chopped, and then add to the large bowl. Repeat with the leaves. Toss in the 2t salt and 1t pepper, mix everything with a large spoon until well incorporated. Break in two eggs, and then mix with clean hands until a lovely, delicious mush. 
Fry in a light sheen of oil until darker than you think is a good idea (trust me, it’s the chard charring and will be delicious!), then flip and continue on the other side. Serve warm or at room temperature. (Freezes well, reheat for 10-15 minutes in a 325 degree oven.) This recipe makes anywhere from 12 – 24 cakes, depending on the size. Serve them with yogurt mixed with mint, sour cream and salsa, on a roll with other roasted vegetables, chopped and layered into lasagna… anywhere a delicious; protein rich, garlicky whollop is welcome!
Note: Beans + Eggs + Breadcrumbs lend themselves as a palette for *MANY* flavors… Minced tomatoes + parsley + parmesan, Raisins + Pine nuts + Olives, Cumin + roasted peppers + chives… On and on… Take advantage of their flexibility when you have market share leftovers and are perplexed!
Leftover Garlic Scapes and Chard (enlarge)
Garlic scapes and leftover chard in the food processor.
Will add olive oil and pine nuts to make garlic scape pesto, also saving some to add to tomatoes for salsa
Jenny Hryhorenko – URMC
The beets have arrived. Many shy away from them in fear of not knowing what to do with these deep magenta beauties. One thing I suggest is steaming them and adding them to a fresh green (Raindance Harvest Lettuce) salad served with a vinegar based dressing.
Left over cooked beets can be placed in a container (glass is best because of staining) and add a little vinegar. This “kind of” pickles them but makes for an interesting zip the next time you use them.
Place beets in steamer basket set in large saucepan with 1 inch of water. Bring to boil; steam over high heat until beets can easily be pierced with thin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly, and remove skins.
To avoid staining towels or getting your hands messy, cradle cooked beets in a paper towel, pinch the skin between thumb and forefinger, and peel it off.
Give the cutting surface a light coat of nonstick cooking spray before chopping. Allows for an easy wipe with a paper towel after cutting. The board can then “should” wash up great with dish soap and a plastic scrubber.
Our first member submitted recipe!
Thanks Melodie.
Adapted from What Geeks Eat
Combine all the ingredients in a large bowl and toss to combine. Taste for seasoning and adjust of necessary. Serve cold or at room temperature.
Received a wonderfully crisp batch of Sugar Snap Peas from East Hill Farms in my first weeks share. Hope to receive another this week. I love eating these raw while slicing some Grana Padana or Pecorino while sipping a cold glass of Chardonnay. But, I also love using them in a hot dish. One popular way of cooking with Sugar Snap Peas is in a Stir-Fry. Another is adding them this light-cheese based pasta dish that can be sourced from the Piedmont of Italy. Consider this a vegetarian dish, but for the carnivores, Grilled Chicken would be a great addition.
My wife Robin and I have been cutting back on the fat in dairy products. So we used fat free cream cheese, but, we still used the butter.
Adapted from ALLRECIPES.com
A good thing to do after you blanch the peas is submerge in iced water or pour iced water over to slow, even stop the cooking of the pea. Putting the peas in boiling water enhances the even tasty pea even more. The only issue is if you are looking to add to a hot dish and want to maintain the “hot” quality of the hot dish.
One thing we found is that the left-overs of this dish were great and work quite will as a side dish.
We had a beautiful evening at the South Wedge Farmers’ Market. Great see so many of our GFC members from last year and meeting our new members. We hope everyone enjoys their GOOD FOOD!
Kenna Jo created this recipe “to use a surplus of strawberries.” She said it “brings a fresh and sweet take on traditional barbecue sauce.” It’s fantastic over pork or chicken, and it also makes a great sauce to serve with corn bread. Kenna Jo calls that “Strawberry BBQ Shortcake.”
We used over a quart of Raindance Harvest Strawberries for this recipe. This is what is published: 1 quart whole strawberries = 1 1/4 to 1 1/2 pounds strawberries = 7 cups whole strawberries = 4 cups sliced (1/4-inch thick) strawberries. It is always good to buy some extra berries.
OMG – We grilled a pork a pork loin over lump charcoal from Wegman’s. Low and slow and finished it with a generous slathering of this sauce. Got it to caramelize just a bit… Strawberries are not just for dessert anymore! Continue reading
Photo from Epicurious
Cut this Tasty Frittata into small squares enjoy with a crisp white wine or cut into larger pieces and eat it for breakfast. Don’t be afraid of chard, it adds the right texture and healthy nutrients to this dish. We have experimented with using Goat Cheese to cut back on the salty-ness. Lively-Run Feta is a Goat Cheese is available at Mise En Place in the South Wedge.
