What’s In Today’s Basket??? 2/28/08
Week 8 of Winter Quarter
Navel Oranges, Valencia Oranges*, Fuji Apples, Pears, Limes, Yellow Onions, Romaine Lettuce, Tatsoi (Japanese Spinach), Chard, Mixed Kale, Radishes, Broccoli, Celery, Green Kohlrabi, Fennel, Carrots and Beets
extra items for Large Baskets: avocado, garlic, kiwis
extras in large: Navel Oranges, Valencia Oranges*, Pears, Yellow Onions, and Fuji Apples
We have a lot of farm items this week. The following were grown and harvested here at South Coast Farms:
Romaine Lettuce, Broccoli, Radishes, Carrots, Beets, Fennel, Kale, Chard and Kohlrabi
Oven Roasted Root Vegetables
This recipe can be adjusted to work with whatever . . . and we mean whatever . . . veggies are in your basket. We've been making this for lunch for weeks here at the farm and it never gets old. Just chop up whatever you have. The greens work well in this recipe too and the fennel is phenomenal
2 – 3 Tbsp. Olive oil
2 lbs. mixed root veggies (can vary) :
? cup red onion (sliced) or 1 cup shallots (whole)
2 cloves garlic (diced)
2 carrots (sliced)
? - 1 cup parsnip (cubed)
? - 1 cup turnip (cubed)
1 – 1 ? cup sweet potato (cubed)
1 – 1 ? cup potato (cubed)
2 tsp. Salt or to taste
2 Tbsp. Balsamic Vinegar (optional)
1. Pre-heat oven to 350 degrees.
2. Pour oil into a casserole pan. Place the remaining ingredients in the pan and toss.
3. Bake for about 45 minutes to 1 hour, (or until all vegetables are thoroughly cooked) turning every 20 minutes.
* 1 pound broccoli florets
* 3 tablespoons finely grated Parmesan cheese
* 1 teaspoon brown sugar
* 2 tablespoons olive oil
* 1 teaspoon red pepper flakes
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and
transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.
When people say "beets" they are usually talking of the beet roots, but, who knew, the greens are quite nutritious and you can juice them or sauté them or cook them as you would any other Green.
Beet Roots can be simmered in stews, used uncooked and shredded on salads, or juiced (in moderation - they are potent!); they can be steamed, roasted (with rosemary and olive oil!), boiled, and braised. Reduce the ―sauce‖ for a delicious sweet flavor or as a natural food coloring! You can even use the sauce in desserts!
Beets are easy to prepare and sweet and wonderful to eat. Cook beets whole in some orange juice and water and then use the sauce as a salad dressing mixed with some olive oil.
They are even sweeter when roasted whole with the skin, about an hour depending on the size (check at 40 minute) at 400F, covered. Then remove from the oven but keep covered. Thirty minutes later put each beet in a paper towel and rub the skin off. Then you can serve as a side dish warm with a little salt and olive oil, or use them in a salad with oranges and red onions, or shred them over salad greens (you can also do that with raw beets).
Beets pair nicely with a bleu or feta cheese and nuts - especially walnuts or hazelnuts. Olive oil or walnut oil, vinegar (balsamic or red wine), and orange juice are always nice as a dressing, as do the additions of orange zest, dill, black pepper, and course salt, and of course sour cream.
How to store the greens
Beets Roots come detached from the greens and can be washed and roasted. They keep in the refrigerator crisper drawer for a long time as long as they are kept dry. This goes for any green : tatsoi, chard, kale, etc.
Grilled Flank Steak with Sauteed Beet Greens and creamy Horseradish Beets- Bon Appetit
***Calls for 8 beet tops, so you could substitute some chard in place of the missing beet greens***
8 medium beets with green tops
2 tablespoons olive oil
1/3 cup crème fraîche or sour cream
3 tablespoons prepared white horseradish
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
1/2 teaspoon ground black pepper
1 1 1/2-pound flank steak
Nonstick vegetable oil spray
Preheat oven to 375?F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in
roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
For flank steak:
Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.
Halibut with roasted Beets, Beet Greens, and Dill-Orange Gremolata - Bon Appetit
The whole beet—greens and all—is used in this clever, elegant main.
Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the
classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.
Prep: 30 minutes; Total: 45 minutes
Servings: Makes 4 servings
5 tablespoons olive oil, divided
1/4 cup chopped fresh dill
1 tablespoon finely grated orange peel
3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
1/2 cup thinly sliced shallots
4 6- to 7-ounce halibut fillets or
mahi-mahi fillets (about 1 inch thick)
Preheat oven to 450?F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.
Beet and Beet Green Risotto with Horseradish
1 small onion
1 pound red beets with greens (about 3 medium)
4 cups water
1/2 stick (1/4 cup) unsalted butter
1 cup Arborio or long-grain rice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1 tablespoon bottled horseradish
Finely chop onion and trim stems close to tops of beets. Cut greens into 1/4-inch-wide slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water to a simmer and keep at a bare
In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be water left over.) Remove pan from heat and stir in Parmesan.
Serve risotto topped with horseradish.
One of the few plants where the roots, stalk, seeds, fronds and pollen are all used, fennel adds a new flavor twist to meals.
What’s That Flavor?
That unusual flavor in your meal could be fennel. Originating in the Mediterranean, then carried north from Italy by monks, it’s used in
nearly every cuisine, flavoring dishes from Indian curries to French stews.
The Raw and the Cooked
The flavor of the bulb is more pronounced when used raw, and is refreshing in salads with citrus. Thick slices grill or bake beautifully, with the heat creating a more subtle and complex flavor. Take It from the Top
Fennel fronds can substitute for dill.
Fennel and Watercress Salad
* 1/2 cup chopped dried cranberries
* 1/4 cup red wine vinegar
* 1/4 cup balsamic vinegar
* 1 tablespoon minced garlic
* 1 1/4 teaspoons salt
* 1 cup extra virgin olive oil
* 6 bunches watercress - rinsed, dried and trimmed
* 3 bulbs fennel - trimmed, cored and thinly sliced
* 3 small heads radicchio, cored and chopped
* 1 cup pecan halves, toasted
1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor - as if pine nuts decided to join the party
* 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
* Olive oil
* Balsamic vinegar
1 Preheat oven to 400?F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
Roasted potatoes and fennel
2 pounds Yukon Gold potatoes
2 medium heads fennel (about 1 pound)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fennel seeds
1. Preheat the oven to 450F and put the rack in the middle position. Put a large roasting pan in the oven to preheat. Quarter the potatoes. Cut off and discard the fennel’s stems and bottom end. Cut the bulb into pieces roughly the same size as the quartered potatoes. In a large bowl, toss the fennel with the olive oil, salt, pepper and fennel seeds.
2. Pour the potatoes and fennel onto the preheated roasting pan.
3. Roast, turning and tossing them occasionally with a spatula, until they’re tender and brown in spots, 45 minutes to 1 hour.
2 cans cream of celery soup
1 pt. half and half
Broccoli (med. size head) - cut small
3 med. potatoes - diced
Onion salt to taste (start with 1 tsp.)
Put soup in pan, add half and half (and milk if needed) to make 2 soup cans full. Steam broccoli for approximately 5 minutes. Add to soup with potato and onion salt to taste.
Cover and simmer 2 to 3 hours until vegetables are done.
CHEESE `N BROCCOLI - TOPPED POTATOES
1 tsp. butter
1/4 c. (each) diced onion
Red bell pepper
1/2 tsp. all-purpose flour
1/2 c. skim or nonfat milk
1 c. broccoli florets, blanched
2 oz. sharp Cheddar cheese, shredded
1 baking potato (6 oz.), baked & cut in half lengthwise (hot)
In 9 inch non-stick skillet melt butter; add onion and pepper and saute over medium heat until tender-crisp, about 2 minutes. Sprinkle flour
over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute. Reduce heat to low and gradually stir in milk, continue to stir, cook until mixture thickens slightly, about 1 minute. Stir in broccoli and cheese and cook, stirring constantly, until cheese is melted.
To serve, onto each of 2 plates set 1 potato half, cut - side up; score pulp in each potato by making several cuts about 1/8 inch deep in 1 direction, then several cuts in the opposite direction to form a diamond pattern. Top each potato half with half of the vegetable - cheese mixture; serve immediately.
Sweet and Savory Kale
"This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish." PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
* 2 tablespoons olive oil
* 1 small onion, diced
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 4 teaspoons white sugar
* 1 tablespoon cider vinegar
* 1 1/2 cups chicken broth
* 4 cups stemmed, torn and rinsed kale
* 1/4 cup dried cranberries
* salt and pepper to taste
* 1/4 cup sliced almonds