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| Lemon Carrots and Rutabagas 4 medium carrots, cut into 3 inch julienne strips 2 cups rutabagas, peeled and cut into 3 inch julienne strips ½ cup water 2 tbsp olive oil 1 tbsp. brown sugar 1 tbsp. fresh squeezed lemon juice ½ tsp. grated lemon peel ¼ tsp. minced parsley Mashed Potato, Rutabaga, and Turnip Casserole 3 cups vegetable broth 1 ¼ pound potatoes, peeled and cubed 1 ¼ cup rutabagas, peeled and cubed 1 cup turnips, peeled and cubed 3 cloves garlic ½ tbsp. parsley, minced 1/2 cup olive oil 1 ½ onions, thinly sliced salt and fresh ground pepper to taste Combine the vegetable broth, potatoes, rutabagas, turnips, and garlic in a pot. Bring to a boil; reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes; drain. Transfer vegetables to a large bowl. Add 1/4 cup olive oil. Using an electric mixer, beat the veggies until mashed, but still chunky; season with salt and pepper. Transfer mashed vegetables to a greased 13x9x2 inch baking dish. Heat ¼ cup olive oil over medium high heat. Add the sliced onions. Sauté until beginning to brown, about 5 minutes; season with pepper and then spread evenly over the mashed vegetables. Preheat oven to 375 degrees. Bake, uncovered, for 25 minutes or until heated through and top begins to crisp. Roasted Beets and Sautéed Beet Greens 1 bunch beets with greens ¼ cup olive oil, divided 2 cloves garlic, minced 2 tbsp. chopped onion salt and fresh ground pepper to taste 1 tbsp. red wine vinegar Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove beet greens. Rinse the green, removing any large stems; set aside. Place the beets in a small baking dish and toss with 2 tablespoons of olive oil. Cover and bake for 45 to 60 minutes, or until a knife can easily slide through them. When beets are cooled, remove skins. While the beets are cooling, heat the remaining to 2 tablespoons of olive oil in a skillet over medium-low heat. Add the garlic and onion and cook for 1 minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the green are wilted and tender; season with fresh ground pepper and set aside. Slice the cooled beets and place in a small bowl with the 2 tablespoons of red wine vinegar and toss to combine. Serve immediately. Spinach Enchiladas 1 tbsp. olive oil ½ cup sliced green onions 2 cloves garlic, minced 2 cups spinach, steamed and drained well ¾ cup sour cream ¼ cup cilantro 2 cups shredded Jack cheese 10 (6 inch) corn tortillas 19 oz. green chile enchilada sauce Preheat the oven to 375 degrees. Heat the olive oil in a saucepan over medium heat. Add the garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in the spinach and cook for about 5 more minutes. Remove from heat, and mix in sour cream, cilantro, and half the jack cheese. In a skillet over medium heat, warm the tortilla one at a time until flexible, about 15 seconds. Spoon about ¼ cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in a 9x13 inch baking dish. Pour the enchilada sauce over the top and sprinkle with the remaining jack cheese. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at edges. Bok Choy Salad ½ cup water ¼ cup sugar 1 lemon, juiced 3 tbsp. soy sauce 1/3 cup olive oil 2 medium heads bok choy 4 green onions, chopped 1 cup pine nuts Mix the water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving. In a medium bowl, toss together the bok choy and green onions. Top with pine nuts and sprinkle with the dressing to taste. Cauliflower Broccoli Bake 1 ½ cups cauliflower 1 ½ cups broccoli 2 tbsp. olive oil 2 ½ tbsp. flour 1 cup milk 1 ½ cups sharp white cheddar cheese 1 tsp. mustard cayenne pepper to taste salt and pepper to taste Preheat oven to 425 degrees. In a medium saucepan with enough water to cover, boil the cauliflower and broccoli until tender; drain and transfer to a medium baking dish. In a separate medium saucepan over low heat, heat the olive oil and stir in flour. Gradually whisk in the milk and increase the heat to medium. As the mixture thickens, whisk in the mustard, cayenne pepper, and salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 1 cup cheddar cheese and stir until melted. Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking. Red Cabbage Salad ½ cup olive oil 2/3 cup red wine vinegar 1 tbsp. sugar salt and fresh ground black pepper to taste ¼ tsp. onion powder 1 head red cabbage, cored and shredded In a bowl, mix in the oil, vinegar, sugar, salt and pepper, and onion powder. Place the cabbage in a large glass bowl. Pour the dressing over the cabbage and toss to coat. Cover and refrigerate for 8 hours or overnight, stirring occasionally; drain before serving. |