Serving the Bedford-Stuyvesant, Clinton Hill, and Fort Greene Communities
The Beet Volume 7, No.11 for Thursday August 28, 2008
This week we spotlight Parsley. Recipes include:
Parsley Turnips
From Food For A Sustainable Harvest by Elizabeth Henderson and David SternFeta Walnut Dip
Recipe adapted from Moosewood Cookbook by Mollie KatzenTabouli
Recipe adapted from The Moosewood Cookbook by Mollie KatzenSpicy Corn Salad
Adapted from Soups, Starters and Salads, edited by Felicity Forster
Serves four. Via Ted
The Beet Volume 7, No.10 for Thursday August 21, 2008
This week we spotlight Parsley. Recipes include:
Pesto Sauce
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David Stern, Makes 1-1/2 cupsRamatuelle Pasta Sauce
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David Stern, Serves 4Basil Butter
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David Stern, Makes 2/3 cupsBraised Celery
From farmers Amy and Scott Richards, in Recipes from America’s Small Farms via TedFeatured Recipe: Spinach and Zucchini Soup
Adapted from 101 CookbooksSesame Green Beans
By Nikki & David Goldbeck, Enemy of the Steak,
Yield: 4 servingsPlum & Radicchio Panzanella with Honey Mustard Dressing
From noteatingoutinny.com (makes 6-8 servings)
Come for the day or bring a tent and sleeping bag and stay all weekend. Note that showers are not available at the farm this year. For those not wanting to camp, a bed and breakfast or motel can be found in the area. Google bed and breakfast or motel and the name of one of our nearby villages for accomodations (we are midway between Saratoga Springs and Arlington, Vermont, and near the villages of Greenwich and Cambridge). Open house activities will start in the early afternoon on Saturday with a farm tour and a trip to the Battenkill for swimming. We’ll have a potluck dinner, followed by an evening with music and a bonfire (BYOB). We’ll make a big farm breakfast on Sunday, followed by farm tours and a trip to the Washington County Fair.
Please send me an e-mail if you are planning to come.
We hope you can make it.
-Ted Blomgren, your farmer
The Beet Volume 7, No.09 for Thursday August 14, 2008
This week we spotlight Braising Greens. Recipes include:
Super simple recipe:
Steam greens and toss with a bit of olive oil or butter.Italian Greens
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David SternAntonio’s Soul Stew
From Cooking Time Is Family Time by Lynn FrederickPasta with Greens, Garlic and Walnuts
From Happy Tummy Foods, by Marcella FreilQuick Bread & Butter Pickles
Via Ted; Adapted from Cooking Light, August 2008
Yields 8 1/4-cup servingsSage Frittata
Adapted from La Zucca Magica, Nice, NYTimes August 6, 2008
Time: 20 minutes Yield: 4 to 6 servings.Mediterranean Beet and Yogurt Salad
Recipes For Health, August 5, 2008 NYTimes By Martha Rose Shulman
Yield 4 servingsClear Summer Borscht
Recipes For Health, August 6, 2008 NYTimes By Martha Rose Shulman
Yield 6 servingsTomato Bread Salad with Olives and Mint
From Everyday Food July/August 2008
Prep: 10 minutes Total: 15 minutes Serves 4
The Beet Volume 7, No.08 for Thursday August 7, 2008
This week we spotlight Eggplant. Recipes include:
Babaganoui (ba-ba- ga-noosh)
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David SternBake d Eggplant with Feta Cheese
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David SternRatatouille
From Foodbook For A Sustainable Harvest by Elizabeth Henderson and David SternPrincess Eggplant
from Julia at www.mariquita.comFragrant Broiled and Pureed Eggplant
adapted from Vegetables from Amaranth to Zucchini by Elizabeth SchneiderRisotto with Greens
No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!
The Beet Volume 7, No.07 for Thursday July 31, 2008
This week we spotlight String Beans also known as Snap Beans or if you like, just call ‘em Green Beans. Recipes include:
Bean Salad
from Foodbook From A Sustainable Harvest by Elizabeth Henderson and David Stern,
copyright 1994 by Elizabeth Henderson and Jonathan Stern.Beans Au Gratin
from Foodbook From A Sustainable Harvest by Elizabeth Henderson and David SternItalian Style Beans
from From The Farm To The Table by Linda Drake,
the UConn Cooperative Extension System EFNEP and the Hispanic Health
Council, Inc., 1996.Featured Recipe: Beet Greens with Lemon Juice and Olive Oil
Adapted from Outstanding in the Field, also reviewed in this issueChard Catalan Style
Vegetarian Cooking for Everyone, Deborah MadisonParmesan-Crusted Zucchini
From Molly Katzen’s The Vegetable Dishes I Can’t Live Without
Yields 4 to 6 servings
The Beet Volume 7, No.06 for Thursday July 24, 2008
This week we spotlight Broccoli. Recipes include:
Tropical Blueberry Smoothie
Recipe contributed by Lori Wyble, Just Food dietetic intern (Serves 3)Blueberry Muffins
Recipe adapted from The All New All Purpose Joy of Cooking by Irma Rombauer and Ethan Becker, 1997 by Smith and SchusterBlueberry Pandowdy
Recipe adapted from Hi-Phy recipes. Food & Health Communications Inc. 1998Easy Zucchini Soufflé
By Dave Holt (habanero_holt at yahoo.com)Pirjati Zelje Braised Cabbage
from Mediterranean Vegetables by Clifford WrightSimple Beet Salad with Green Onions
from http://www.mariquita.com/Chard Dahl
The Vegetable Book, Spencer
The Beet Volume 7, No.05 for Thursday July 17, 2008
This week we spotlight Broccoli. Recipes include:
Broccoli Stir Fry
Recipe reprinted from “From the Farm to the Table” by Linda Drake.
(Serves 6)Angel Hair with Broccoli and Cheese
Recipe adapted from “Pizza, Pasta and More!” by Wolfgang Puck.
(Serves 4-6)Cream of Broccoli Soup Recipe
reprinted from Elizabeth Henderson, “Foodbook From A Sustainable Harvest.”
(Serves 4-6)Maggie’s Broccoli with Tahini
Made up by fellow CHCSA member Maggie Siena.
(Serves 2 for dinner, 4 as a side)Roasted Italian Frying Pepper Salad
Posted on Sir Lunchalot (http://www.sirlunchalot.com/) by dvenuto, February 23, 2003 10:36 PMEasy Greek Salad
Boston Globe September 26, 2007 Adapted from “The Best Traditional Recipes of Greek Cooking.”
Serves 4Pear and Turnip Soup
Sundays at Moosewood RestaurantJazar wa Kusa (Zucchini and Carrots, a recipe from Egypt)
The Beet Volume 7, No.04 for Thursday July 10, 2008
This week we tell you about your “meat” share and spotlight Scallions. Recipes include:
Scallion and Vegetable Couscous
Recipe adapted from www.digsmagazine.com/recipes/recipe_faith-scallioncouscous.htm Serves 6Super Veggie Wrap
Recipe adapted from PBH/CompuCOOK Inc. at http://www.aboutproduce.com/recipes.Scallion and Tomato Salad
Recipe adapted from www.greciteslplaces.org/recipes/modogascar
The Beet Volume 7, No.03 for Thursday July 3, 2008
This week we spotlight Radishes. Recipes include:
60 of The Minimalist’s 101 20 minute inspired picnic dishes
—for a full list go hereRomain, Radish and Cucumber Salad with Tahini Dressing
Recipe adapted from Gourmet Magazine, October, 2002Sautéed Radishes
Recipe adapted from Gourmet Magazine, July 2001 and posted on www.epicurious.com
4 servingsGreen Bean and Red Onion Salad with Radish Dressing
Recipe adapted from Betty Rosbottom in Bon Appetit, February 1995 and
posted on www.epicurious.com.
Serves 8And quick and easy Radish sandwiches (can you butter bread?).
Read about The Story of Stuff here.