June 12, 2020

Original recipe on paleonewbie.com shared by Becky Latane' at Blenheim Organic Gardens

INGREDIENTS

  • 3 tbs olive oil

  • 1/2 cup Dijon mustard

  • 2 tbs melted ghee (*or, I used butter)

  • 2 tbs fresh lemon juice

  • 2 garlic cloves, minced or pressed

  • 1 tbs dried oregano

  • 1 tbs fresh rosemary

  • Sea salt and ground pepper, to taste

  • 2 lbs white sweet potatoes, cut into 3/4" to 1" chunks

DIRECTIONS

  1. Preheat oven to 425 F

  2. Grease a large and rimmed baking sheet with a little olive oil

  3. In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat

  4. Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves

  5. Bake about 35 - 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)

  6. Serve hot and enjoy!

June 21, 2019

Original recipe from www.simplyrecipes.com

INGREDIENTS

  • 1-2 lbs new potatoes 

  • 3 tablespoons unsalted butter

  • Salt

  • 1-2 minced garlic clove

  • 1-2 tablespoons minced chives or green onion greens ( the tops of the green onions)

DIRECTIONS

  1. Preheat the oven to 350°F. Place the new potatoes in a safe for oven pot and add about 1 tablespoon of the butter, cut into pieces. Cover and bake for 20 minutes.

  2. Briefly remove new potatoes from oven  and mix them so they are coated with butter. Sprinkle them with salt. Return to the oven, cover, and cook for another 45 minutes. 

  3. Test for doneness by poking a potato with a fork. Potatoes should be soft and provide little resistance to the fork. 

  4. Remove pot from oven. Use a potato masher to mash the potatoes. Toss with the garlic and remaining butter. Salt to taste. Sprinkle with chives or onion greens and Serve!

June 14, 2019

Original recipe from https://kalynskitchen.com/

INGREDIENTS:

  • 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.)

  • 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great)

  • 2 T olive oil

  • 1 tsp. Italian Herb blend or fresh herb blend

  • 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)

  • salt and fresh-ground black pepper to taste

DIRECTIONS:

  1. Preheat the oven to 450F/230C. Cover a large baking sheet with foil.

  2. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.

  3. Peel garlic if needed, and cut some of the bigger cloves in half. 

  4. Toss squash and garlic with all the olive oil and then with the italian herb blend making sure all the squash pieces are lightly coated with oil.

  5. Spread the squash and garlic out on t...

June 14, 2019

From Terra Stone Greens, our Microgreens provider. Find more at https://terrastonegreens.com/

Ingredients:

  • 1c Microgreens

  • 1c Arugula

  • 1c Blackberries

  • 2Tbsp Pine Nuts

  • 1 ear Red Corn, cut off the cob

  • 1/2 bunch Asparagus

  • 2Tbsp EVOO

  • 1 Tbsp Red Wine Vinegar

  • 1 Clove Garlic, pressed

  • 2Tbsp chopped Caper Berries (stems removed)

  • 1 1/2 Tbsp of Mint, finely chopped

  • Sea Salt & Black Pepper

Directions:

  1. Rinse microgreens.

  2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.

  3. Trim ends off of asparagus - coat spears with EVOO and cook on medium heat or on your grill until seared to your preference. Cut into 1/2 inch pieces.

  4. Assemble the salad by adding microgreens, corn, asparagus, blackberries, and pine nuts in a large bowl. Add salad dressing, toss well, and serve.

June 7, 2019

Original Recipe from foodnetwork.com ( courtesy of Melissa D’Arabian).

This recipe calls for Rainbow Chard – but any Chard or Kale will work nicely with it! Feel free to even throw in spicier greens such as Mustard greens if you like – just prep them all as you would the chard.

 Ingredients

2 tablespoons olive oil

2 cloves garlic, smashed

1 teaspoon red pepper flakes

1 large bunch Rainbow chard, ribs removed and chopped, leaves roughly chopped

Kosher salt

Splash red wine vinegar

Directions

  1. Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard.

  2. Add the chopped Rainbow chard ribs and saute until soft, about 4 minutes.

  3. Add the Rainbow chard leaves and season with salt, to taste. Cook until the leaves are wilted.

  4. Stir in a splash of red wine vinegar. Serve immediately.

August 28, 2018

Black Eyed Peas with Stewed Tomatoes

This recipes was adapted from the one by Tyler Florence. If you're using dried black-eyed peas instead of fresh, simply soak them in cold water overnight OR bring dried peas covered in 2 inches of water to a boil in a pot, then reduce heat and simmer for 2 minutes before removing from heat and let them soak, covered, for 1 hour.

Ingredients:

  • 1 lb of Black-Eyed Peas

  • 1 1/2 lbs of whole Tomatoes, peeled

  • 2 TBSP Extra Virgin Olive Oil

  • 1 medium Onion, chopped

  • 2 Garlic cloves, minced

  • 1 ham hock

  • 2 quarts Chicken Stock

  • Salt & Freshly Ground Pepper

Directions:

  1. Crush the tomatoes by hand into a medium sauce pan with 1/2cup of water. Cook over medium-low heat for 30 minutes, stirring frequently to avoid burning, until liquid has evaporated and tomatoes are thickened.

  2. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add in the onion, garlic, and ham hock and cook until onions are soft and translucent....

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