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The Beet Volume 9, No.09 for Thursday August 5, 2010
This week we spotlight tomatoes.
Recipes this week:
Tomatoes Provencale From http://amycotler.com The Locavore Way.Tomato Salad With Olives & Feta From Fine Cooking’s Fresh & Quick 2010 via Ted.
Bacon and Zucchini Tart Marjorie Taylor Courtesy of Sustainable Table.
The Beet Volume 9, No.08 for Thursday July 29, 2010
This week we spotlight fennel.
Recipes this week:
Fennel-Onion Pizza Topping From Martha Stewart’s Everyday Food via Ted.Sauteed Fennel & Zucchini Debbie’s Recipes Live Earth Farm CSA.
Sauteed (Kale, Chard or Beet) Greens with Apple Debbie’s Recipes Live Earth Farm CSA.
Zuni Cafe Zucchini Pickles From Just Food Newsletter.
Bruschetta with White Beans, Tomatoes and Olives Debbie’s Recipes Live Earth Farm CSA.
Crimson Coleslaw From Bon Appetit.
The Beet Volume 9, No.07 for Thursday July 22, 2010
This week we spotlight snap beans.
Recipes this week:
Spicy Quinoa, Cucumber and Tomato Salad By Martha Rose Shulman, NYTimes.Buttered Green Beans Adapted from The Taste of Country Cooking by Edna Lewis.
Cucumber & Jicama Slaw From Ted via Martha.
Cucumber & Feta Toasts From Ted via Martha.
Quick Pickled Cucumber Salad From Ted via Martha.
Cucumber, Lime & Gin Pops From Ted.
Stir Fried Baby Bok Choy From Epicurious by Chef Shirley Chen.
Buttermilk Squash Soup 101cookbooks.com.
The Beet Volume 9, No.06 for Thursday July 15, 2010
This week we spotlight chard.
Recipes this week:
Sauteed Swiss Chard Adapted from foodreference.com.Pasta With Minted Pattypan Squash From Ted.
Feta Wheat-Berry Salad From Nancy Brown of the Lewis Waite Farm.
Braised Swiss Chard Adapted from foodreference.com.
Herbed Whole-Oat Salad From Nancy Brown of the Lewis Waite Farm.
Beer Batter for Fish, Onion Rings, Squash or Zucchini From Evergreenfarm.typad.com.
Cold Cucumber Mint Soup From Gourmet August 1994.
The Beet Volume 9, No.05 for Thursday July 8, 2010
This week we spotlight broccoli. And pass along some of Mark Bittman’s grilling knowledge.
Recipes this week:
Broccoli Pesto & Fusilli Pasta From 101Cookbooks.com.Veggie Laksa Adapted from Stone Soup: Minimalist Home Cooking (a free ecookbook). By Jules Clancy.
Summer Squash with Thyme & Toasted Pine Nuts From Ted.
The Beet Volume 9, No.04 for Thursday July 1, 2010
This week we spotlight scallions.
Recipes this week:
Spring Onion Sandwiches Adapted from from Chez Panisse Vegetables by Alice Waters.Scallions and Carrots WFrom the La Marquita Farm CSA Member Marcella.
Milanese-Style Chard From Recipes from a Kitchen Garden by Shepherd and Raboff.
Stir Fried Asian Greens with Broccoli & Kohlrabi From Ted.
Melissa B’s Berry Delicious Raw Ice Cream! From CHCSA Member Melissa Bourgeois.
Marinated Ranch Steak From Nancy Brown of the Lewis Waite Farm.
The Beet Volume 9, No.03 for Thursday June 24, 2010
This week we spotlight radishes.
Recipes this week:
Pea and Radish Salad with Feta Adapted from Real Food has Curves. By Bruce Weinstein and Mark Scarbrough.Spring Onion, Radish, and Arugula Salad with Walnuts and Corn Bread Croutons Recipe Wildwood: Cooking from the Source in the Pacific Northwest.
Swiss Chard with Raisins and Pine Nuts Gourmet | February 2005.
Spinach-Feta Pizza with Garlic Scapes Adapted From The New Vegetarian Grill by Ted.
Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy From Cook’s Illustrated.com.
Cream Of Fresh Green Pea Soup Adapted from: “The Enchanted Broccoli Forest.”
The Beet Volume 9, No.02 for Thursday June 17, 2010
This week we spotlight strawberries.
Recipes this week:
Strawberry Rhubarb Crumble 101cookbooks.com.Buttermilk Brown Sugar Panna Cotta with Balsamic Strawberries Created by Gale Gand, Oprah.com.
Strawberry and Spinach Salad with Gorgonzola Cheese and Balsamic Vinaigrette Foodista.com.
Wilted Asian Greens Gourmet | July 2003.
Rainbow Chard with Pine Nuts, Parmesan, and Basil Adapted From Fine Cooking by Ted.
Swiss Chard and Kale Saag with Potatoes Recipe by Rasna Sethi – New Clinton Hill CSA Member
The Beet Volume 9, No.01 for Thursday June 10, 2010
This week we spotlight the food artisanal products available through the Lewis Waite Farm.
Recipes this week:
Stir-Fried Bok Choy with Garlic, Ginger and Scallions Adapted from Fine Cooking by Ted, our farmer.Spring Grill of Asparagus and Scallion Salad Adapted from The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter Publishers, New York 2008.
Pasta with Broccoli Rabe with Olives Adapted from Short-Cut Vegan by Lorna Sass, William Morrow Publishers, New York, 2008.
Broiled Lamb Chops Adapted from The Grassfed Gourmet by Shannon Hayes, Eating Fresh Publications, Bala Cynwyd, PA, 2004.
Crustless Dandelion Quiche Adapted from The Locavore’s Handbook by Leda Meredith, Lyons Press, CT, 2010.
Ken’s Tarragon Salad Dressing By the Editor of The Beet
The Beet Volume 8, No.22 for Thursday November 12, 2009
This week we spotlight Thanksgiving.
Roasted Butternut Squash Soup adapted from Emeril/The Food Network
Fluffy Buttermilk-Mashed Potatoes The New York Times Molly O’Neill, November 12, 1995
Beer-Braised Brussels Sprouts adapted from the Healthy Hedonist Holidays, by Myra Kornfeld
Roasted Parsnips With Fresh Thyme The New York Times Florence Fabricant, November 20, 1991
Yellow Lemon Cake The New York Times Craig Claiborne, November 18, 1987
The Beet Volume 8, No.21 for Thursday November 5, 2009
This week we spotlight Bok Choi.
Braised Oxtails with Star Anise and Chinese Greens (Bok Choi) from www.seriouseats.com
Chinese Greens (Bok Choi) with Oyster Sauce from rasamalaysia.com
Stir-Fried Beef, Broccoli, and Yams Bon Apetite May 2009
Baked Pork Chops with Swiss Chard from Food and Wine
Thai-spiced Pumpkin Soup Recipe from www.101cookbooks.com
Curried Cauliflower and Chickpea Stew from Bon Appétit May 2009
The Beet Volume 8, No.20 for Thursday October 29, 2009
This week we spotlight Halloween.
Creamy Baked Leeks with Garlic, Thyme and Parmigiano from Fine Cooking via Ted
Chocolate Peanut Toffee from Gourmet by Gina Marie Miraglia Eriquez And Lillian Chou
Roasted Pumpkin Seeds
Apple and Carrot Shortbread Recipe Good Tempered Food: by Tamasin Day-Lewis
Brain Cell and Fluid Delight Halloween from yankeehalloween
Dead Man’s Hand Punch from yankeehalloween
Grasshopper Guts from yankeehalloween
Dried Blood Popcorn from yankeehalloween
The Beet Volume 8, No.19 for Thursday October 22, 2009
This week we spotlight carrots.
Carrot and Mint Salad with Currants www.seriouseats.com
Butternut Squash Risotto with Rosemary and
Lemon Zest recipe by Laura Giannatempo courtesy of Sustainable TableCarrots in Lime Butter Sauce by Elizabeth Henderson and David Stern Foodbook for a Sustainable Harvest
Carrot and Onion Sir-Fry from From The Farm To The Table by Linda Drake
Linda’s Carrot Cake Lynn Fredericks Cooking Time is Family Time
Autumn Vegetable Soup from Fine Cooking via Ted
Apple Crisp from Joy of Cooking via Ted
The Beet Volume 8, No.18 for Thursday October 15, 2009
This week we spotlight soup.
Chunky Celery Soup w/Grains adapted from www.101cookbooks.com
Tuscan Bean Soup with Broccoli Rabe (Raab) recipe from Cooking Time Is family Time by Lynn Fredricks
Cabbage Soup by Elizabeth Henderson and David Stern Foodbook for a Sustainable Harvest
Fresh Cauliflower Soup by Elizabeth Henderson and David Stern Foodbook for a Sustainable Harvest
Lentil and Collard Greens Soup by Elizabeth Henderson and David Stern Foodbook for a Sustainable Harvest
Apple and Pear Chutney adapted from Slow Cooker: The Best Cookbook Ever, by Diane Phillips
Apple Crisp from Joy of Cooking via Ted
The Beet Volume 8, No.17 for Thursday October 8, 2009
This week we spotlight Spinach.
Spinach Pesto adapted from www.southernfood.about.com
Stir Fried Curry Spinach recipe contributed by Abby Bell, Just Food Intern, 2003
Spinach Salad recipe contributed by Abby Bell, Just Food Intern, 2003
Richard Olney’s Garlic Soup Recipe from www.101cookbooks.com
Poached Eggs from Mary at Elihu Farm
Succotash Frittata from Every Day with Rachel Ray and via Ted
Broccoli Crunch Recipe from www.101cookbooks.com
The Beet Volume 8, No.16 for Thursday October 1, 2009
This week we spotlight Chili Peppers.
Hash Brown potatoes with Chilies adapted from Vegetarian Cooking For Everyone By by Debra Madkon
Melon and Bell Pepper Salsa from Gourmet, July 1998
Mexican Chile Relish adapted from The Essential Cuisines of Mexico by Diana Kennedy
Ginger Garlic Green Beans adapted from Gourmet and brought to us from Ted
Cranberry Beans with Sage from Cooking with Vegetables and Fruits by Sarah Raven
Liberian Peanut Soup NYTimes correspondent Helene Cooper, via the Bitten Blog
Italian Sausage and Bean Soup with Chard from http://www. KalynsKitchen.com
The Beet Volume 8, No.15 for Thursday September 24, 2009
This week we spotlight two veggies—Mustard Greens and Komatsuna (also known as Japanese Mustard Spinach and is related to turnips and act more like something from the cabbage family. Confused?).
Fattoush Salad by Carrie Floyd, from the Culinate Kitchen collection
Simple Beet Salad with Green Onions www.mariquita.com
Rice With Kale and Tomatoes from Gourmet 1990
Papas Fritatas by Candelaria Medina Zavala and told to Ted
Braised Mustard Greens from Foodbook For A Sustainable Harvest
by Elizabeth Henderson and David SternGreens with Garlic and Walnuts over Pasta recipe contributed by Morcello Friel, Happy Tummy Foods
Lemon—Pepper Tat Soi from Chez Panisse Vegetables by Alice Waters
Apple Galette by Carrie Floyd, from the Culinate Kitchen collection
The Beet Volume 8, No.14 for Thursday September 17, 2009
This week we spotlight arugula.
Arugula and Ricotta Pesto adopted from Cook’s Illustrated Magazine,
Christopher Kimball, January/February, 2001Pasta with Arugula. Kalamata Olives and
Shiitake Mushrooms Rolling Prarie Cookbook by Nancy O’ConnFresh Corn Fritters with Salsa from Fine Cooking via Ted
Tomato Salad with Olives and Lemon Zest adapted from Martha’s Everyday Food via Ted
Leek, Fennel and Smallage (Celery) Soup from Marquita.com
Chickpea (Garbanzo Bean) and Tomato Salad adapted from Simply Recipes
Fennel, Grape, and Gorgonzola Salad from Marquita.com
The Beet Volume 8, No.13 for Thursday September 10, 2009
This week we spotlight sweet peppers.
Skillet Peppers and Potatoes from Linda Drake’s From the Farm to the Table
Stuffed Peppers from Linda Drake’s From the Farm to the Table
African-Style Peppers and Spinach from Urban Organics Newsletter October 26, 1998
Carrot and Mint Salad with Currants www.seriouseats.com
Tomatillo Fish Soup adapted from Moosewood Restarant Celebrates by the Moosewood Collective
Pasta with Arugula, Caramelized Onions and Pine Nuts adapted from Moosewood Cookbook Preparation
The Beet Volume 8, No.12 for Thursday September 3, 2009
This week we spotlight cucumber.
Tzatziki Cucumbers Madison Area CSA Coalition
Greek Salad Sandwich Bon Appetit May 1995
Cold Cucumber Mint Soup Gourmet August 1994
10 Simple Cucumber Salads Mark Bittman, New York Times
Green Beans with Balsamic Vinegar and Shallots evergreenfarm.com
Balsamic Onion Marmalade and Gruyere Tartine (open-faced sandwich) cookingwithamy.blogspot.com
Tomato and Pesto Tart adapted from Gordon Ramsay’s Fast Food and offered by Ted
The Beet Volume 8, No.11 for Thursday August 27, 2009
This week we spotlight cabbage.
Red or Green Coleslaw The Angelica Home Kitchen by by Leslie McEachem
Cabbage Soup Foodbook for a Sustainable Harvest by Elizabeth Henderson and David Stern
Sauerkraut Recipe adapted from Lena Sanchez, http://chetday.com/sauerkrautrecipe.htm
Farfalle with Golden Beets, Beet Greens, and Pine Nuts February 2009 Bon Appetite
Cherry Tomato Couscous from 101cookbooks.com
Fennel with Rice and Raisins adapted from Gourmet and offered by Ted
The Beet Volume 8, No.10 for Thursday August 20, 2009
This week we spotlight onions.
Ramatuelle Pasta Sauce from Just Food
Pasta with Potatoes, Aruaula and Rosemary adapted from adapted from Chez Panisse Vegetables by Alice Waters
Disappearing Zucchini Orzo featured recipe adapted from Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven Hopp and Camille Kingsolver. HarperCollins, May 2007
Tuscan Bean Soup from Cooking Time is Family Time by Lynn Fredericks
Tomato, Pesto and Smoked Mozzarella on Bread Adapted from Moosewood Restaurant’s New Classics Cookbook and offered by Ted
Balkan Cucumber Salad adapted from Moosewood Cookbook by Molly Katzen, Ten Speed Press
Green Bean And Fingerling Potato Salad Gourmet Magazine May 1995
The Beet Volume 8, No.09 for Thursday August 13, 2009
This week we spotlight Cilantro.
Cilantro Cornbread with Maple Syrup adapted from herbalcuisine.com
Chicken Salad with Cilantro and Ginger adapted from herbalcuisine.com
Mango Rice Salad with Cilantro adapted from herbalcuisine.com
Cilantro Pesto with Pasta Foodbook for a Sustainable Harvest by Elizabeth Henderson and David Stern
(Cilantro) Green Rice Foodbook for a Sustainable Harvest by Elizabeth Henderson and David Stern
Tomato Salsa with Cilantro Madison Area community Supported Agriculture Coalition
Herb Salad with Corn and Haricot Vert (String
Beans) and a Yogurt Avocado Dressing 101cookbooks.comHerbed Summer Squash Chips The New Vegetarian Grill, by Andrea Chesman and offered by Ted
The Beet Volume 8, No.08 for Thursday August 6, 2009
This week we spotlight food dips.
Ultimate Hummus from Cook’s Illustrated
Roasted Eggplant and Walnut Dip chowhound.com
Garlicky Kale and Spinach Dip chowhound.com
Cannellini Bean Dip chowhound.com
Roasted Red Pepper and Feta Dip chowhound.com
Braised Bok Choy and Cucumber adapted from the Mayo Clinic Williams-Sonoma Cookbook
(latest installment of Ted’s weekly offering)
The Beet Volume 8, No.07 for Thursday July 30, 2009
This week we spotlight zucchini (summer squash).
Creamed Squash Soup adapted from Asparagus to Zucchini, Madison Area CSA Coalition
Scallion and Vegetable Couscous Recipe adapted from http://digsmgazine.com/recipes/recipe_faithscallioncouscous.
htm courtesy of Faith HeinoierSquash “Pizza” Recipe adapted from Joanne Lamb Hayes and Lori Stein, Villard Banks
Tomatillo Stir-Fry Recipe contributed by Abby Bell, Just Food intern, 2003
Ratatouille Food For A Sustainable Harvest by Elizabeth Henderson and David Stern
Sweet Potato and Zucchini Bread Bon Appétit November 1992 by Debbie Fleming
Cucumber Salad adapted from Gourmet Magazine and offered by Ted
The Beet Volume 8, No.06 for Thursday July 23, 2009
This week we spotlight beets.
beet cooking notes npr.org
Beet Salad with Apples & Raisins adopted from The Foodbook for a Sustainable Planet
Roasted Beets Just Food Volenteer, Kirsten Sauer
Harvard Beets from Urban Organics
Arugula, Beet and Goat Cheese Salad Adapted from Martha Stewart’s Great Food Fast via Ted
Cucumbers with Wasabi and Rice Vinegar from Gourmet | May 2008 by Maggie Ruggiero and as presented in our food demo by Lara
The Beet Volume 8, No.05 for Thursday July 16, 2009
This week we spotlight dill.
Dill Potato Salad http://homecooking.about.com/od/saladrecipes/r/blv6.htm
Yogurt Cucumber Sauce adopted from The Complete Meat Cookbook by Bruce Aidells and Denii Kelly
Kale and Olive Oil Mashed Potato Recipe www.101cookbooks.com/
Non-fat Gazpacho Dressing adopted from The Moosewood Cookbook by Molly Katzen, Ten Speed Press
Schav – Cold Borscht Soup with Potatoes and Dill adopted from The Moosewood Cookbook by Molly Katzen, Ten Speed Press
Kohlrabi (And Kale) Einbrenn Leslie Ackerman, in Recipes for America’s Small Farms and via Ted
Spring Sunshine Salad Recipe from www.101cookbooks.com
Citrus Parmesan Dressing from www.101cookbooks.com
The Beet Volume 8, No.04 for Thursday July 9, 2009
This week we spotlight chard.
Baked Pork Chops with Swiss Chard http://www.foodandwine.com/
Chard-Tomato Peasant Pasta http://www.mariquita.com/
Giant Crusty and Creamy White Beans with Greens (Chard or Kale) Adapted from Super Natural Cooking by Heidi Swanson via http://www.mariquita.com/
Asparagus and Potato Tart Adapted from “Jamie at Home: Cooking Your Way to the Good Life” by Jamie Oliver
Lime & Peanut Coleslaw Recipe from www.101cookbooks.com
Swiss Chard with Toasted Breadcrumbs our weekly offering from Ted, our farmer
The Beet Volume 8, No.03 for Thursday July 2, 2009
This week we spotlight kohlrabi.
Parmesan Baked Kohlrabi submitted by Jess from 1,000 Vegetarian Recipes by Carol Gelles published by MacMillan
Kohlrabi Radish Slaw offered by Ted, our farmer from Fine Cooking
Creamy Kohlrabi Salad recipe contribuled by Tracy Homer, Just Food intern, 2001
Delicious Dip for Kohlrabi recipe adapted from Foodbook for a Sustainable Harvest
by Elizabeth Henderson and David SternKohlrabi and Turnip Slaw adapted from Body and Soul magazine, June 2009. Featured recipe of the
Community Food Education Newsletter edited by CSA core member AngelaA Garlic Scape Thread from www.101cookbooks.com
Bow Ties With Peas, Lemon, And Mint from Gourmet, June 1994
The Beet Volume 8, No.02 for Thursday June 25, 2009
This week we spotlight salad dressing.
Simplist of Variations by the editor of The Beet
Ken’s Quick Concoction by the editor of The Beet
Green Godess Dressing Recipe by Molly Wizenberg from Bon Appétit May 2009
Tomato Basil from The Angry Trout via www.goodrealfood.com and our own Amanda
Nutritional Yeast Salad Dressing another Amanda recommendation http://sstrudeau.com/
Simple Green Salad with Toasted Pumpkin Seeds, Shallots, Herbs and Cider Vinaigrette from John Gibson of Stonehome
Simple Green Salad with Verjus, Herbs, Shallots, Cucumbers, Fennel Tops and Olive Oil em>from John Gibson of Stonehome
Tomato and Onion Salad with Tahini Dressing from Mark Bittman’s blog Bitten, NYT.com
Miso Carrot Sauce with Ginger (Japanese Salad Dressing) from www.recipezaar.com
Fresh Apple & Parsley Dressing with Greens from Cook’s Illustrated May 2005
Japanese (Hakurei) Turnips The weekly recepie from Ted, our farmer
The Beet Volume 8, No.01 for Thursday June 18, 2009
This week we spotlight recipes supplied to us by our “special” order artisanal farms. To special order farm products go here. Use “clinton hill” as your first time user name and “downing” as your password. This year we’ve doubled our delivery schedule to twice a month. We hope you’ll enjoy taking advantage of these special order farm deliveries coming right to our neighborhood.
Broccoli Rabe with Equinox Cheese from Consider Bardwell Farm
Three Onion Pie with Feta from the West River Creamery
Spinach salad with Baked Goat Cheese from Gillis Acres Farm
Turkey Sausage ‘n Veggies Wrap from All Natural Turkey
Braised Lamb Shanks With Wine And Garlic from the 3 Corner Field Farm
Duck with Honey from All Natural Chicken, Duck
Sirloin Tip with Horseradish Butter Sauce from the Lewis Waite Farm
Vermont Maple Syrup Cheesecake from the Sugar Mill Farm
The Beet Volume 7, No.22 for Thursday November 13, 2008
This week we featured recipes from Fresh from the Farmer’s Market: Year-Round Recipes for the Pick of the Crop by Janet Fletcher; How to Pick a Peach and Ruth Reichl’s favorite turkey day side dishes:
*featured recipe* Baked Leeks with Cream and Tarragon
From Fresh from the Farmer’s Market: Year-Round Recipes for the Pick of the Crop by Janet Fletcher, published by Chronicle Books Serves 4Turnip and Potato Gratin
from How to Pick a Peach via Just Food Community Food Education NewsletterFor your culinary curiosity: Ruth Reichl’s favorite Thanksgiving sides:
Parmesan-Roasted Butternut Squash
Recipe by Maggie Ruggiero, Gourmet Magazine 11/08
Active Time:10 Min Start To Finish:1 Hr Serves 8Baby Brussels Sprouts with Buttered Pecans
Recipe by Shelley Wiseman Gourmet Magazine 11/2006
Active Time:40 Min Start To Finish:40 Min Serves 6 To 8Haricots Verts with Bacon And Chestnuts
Recipe By Ruth Cousineau, Gourmet Magazine 11/08
Active Time:20 Min Start To Finish:25 Min Serves 6Creamy Fennel And Greens Soup
Recipe by Kay Chun, Gourmet Magazine 11/08
Active Time: 20 Min Start To Finish: 1 Hr Serves 6find more sides at http://www.wnyc.org/shows/lopate/episodes/2008/11/11/segments/113986.
The Beet Volume 7, No.21 for Thursday November 6, 2008
This week we spotlight our pot luck-open house cook-off winners and sides for Thanksgiving. Recipes include:
POT LUCK OPEN HOUSE WINNERS
Three Sisters Harvest Stew brought by Maggie
From Cooking Like a Goddess by Cait Johnson. Makes 6-8 servingsApple Cake brought by Tracie
From Yankee Magazine. Yield: 12 to 15 servingsWNYC’s Thanksgiving Recipe Swap: Side Dishes
Orange-Scented Yams with Chestnuts Yield: 4 to 6 servings
Posted by Leslie Cerier from Shutesbury, MAPennsylvania Corn Pudding
Posted by Wayne from Ridgewood, QueensCream of Wild Mushroom Soup; 5 to 6 servings
posted by NC from NYCCranberries in Port
posted by Jesse Hackell from Suffern, NY
The Beet Volume 7, No.20 for Thursday October 30, 2008
This week we spotlight Pumpkins. Recipes include:
Roasted Pumpkin Soup with Black Pepper Croutons
Recipe reprinted from: Chez Panisse Vegetables by Alice Waters and the cooks of Chez Panisse (Serves 4)Pumpkin Pie
Recipe reprinted from Elisabeth Henderson and David Stern Foodbook for a Sustainable HarvestSpicy Pumpkin Bread
Bon Appetit magazine Makes 2 loavesPumpkin Bread
Recipe contributed by Adrierme Maher, Just Food dietetic intern, 2001Roasted Pumpkin Salad Recipe
www.101cookbooks.com/archives/roasted-pumpkin-salad-recipe.htmlCranberry Bean and Pumpkin Stew
Chef Peter Hoffman of Savoy – New York, NY
Adapted by StarChefs Yield: 4 – 6 ServingsRoasted Beetroot and Pumpkin
from www.seductionmeals.com
The Beet Volume 7, No.19 for Thursday October 23, 2008
This week we spotlight the Jalapeños and hot peppers. Recipes include:
Hash Brown Potatoes with Cheese and Chilies
Recipe adapted from Vegetarian Cooking for Everyone by Debra MadisonMelon and Bell Pepper Salsa
Recipe adapted from Gourmet, July 1998Mexican Chile Relish
Recipe adapted from The Essential Cuisines of Mexico by by Diana KennedyPretty Beets & Carrots
From Moosewood Restaurant’s New Classics CookbookGolden Pear Soup
Adapted from “Still Life With Menu.” By Mollie Katzen
Preparation time: 50 minutes Yield: 6 servingsLinguine With Arugula, Pine Nuts And Parmesan Cheese
Bon Appetit Serves 6
The Beet Volume 7, No.18 for Thursday October 16, 2008
This week we spotlight the Potato. Recipes include:
Algeria’s Potato Salad
Recipe reprinted with permission from Cooking Time Is family Time by Lynn FredericksOven-Roasted Potatoes
Recipe reprinted with permission from From The Farm To The Table by Linda DrakeCarrot and Beet Slaw
Recipe adapted from the Food Network website,http://www.foodnetwork.com/recipes/kathleen-daelemans/beet-and-
carrot-quick-slaw-recipe/index.html (and demoed at our site by Lara Comstock-Oramos!)
Potato and Fresh Herb Soup
Food For A Sustainable Harvest by Elizabeth Henderson and David SternCeleriac Fritters w/Cold Mustard Dip
From Soups, Starters & Salads as told by Ted Blomgren, our farmer
The Beet Volume 7, No.17 for Thursday October 9, 2008
This week we spotlight Celeriac. Recipes include:
Apple & Celeriac Salad
From Soups & Starters, passed on by Ted (Serves 3 to 4)Celeriac and Potato Puree (Serves 6-8)
Adapted from Chez Panisse Vegetables by Alice Waters, Harper CollinsRoasted Winter Vegetables
Adapted from Chez Panisse Vegetables by Alice Waters, Harper CollinsCeleriac Potato and Olive Oil Gratin
(Serves 6) Adapted from Chez Panisse Vegetables by Alice Waters.Quick And Easy Cioppino
(Portuguese Fish Stew with Fennel)
by Paul Grimes, Gourmet | October 2007 Makes 4 servingsMiso Salad Dressing
101 Cookbooks.com
The Beet Volume 7, No.16 for Thursday October 2, 2008
This week we spotlight Apples. Recipes include:
Applesauce
Recipe contributed by Lori Wybie, Just Food dietetic intern, 2003
makes 1 cupWaldorf Salad (Serves 4-6)
Recipe adapted from wwwnyapplecountry.comApple Pie
Crust recipe contributed by Ann Sweeny, St. Paul MN. Filling recipe contributed by Faith Lukowski, Muskego Wl.Quick Apple Crisp
from Anne S. in Santa CruzCrisp Green Bean and Walnut Salad
from Learning to Eat Locally: Berkshire Recipes for All Seasons by Juliette SpertusBraised Baby Turnips and Carrots
from Alice Waters’ Chez Panisse Vegetables
The Beet Volume 7, No.15 for Thursday September 25, 2008
This week we spotlight Leeks. Recipes include:
Potato Leek Soup
Food For A Sustainable Harvest by Elizabeth Henderson and David SternSavory Leek Tart
Food For A Sustainable Harvest by Elizabeth Henderson and David SternLeeks In Olive Oil
Urban Organics Today NewsletterKale Chips
from The Maple Street School and via JennChilled Zucchini Soup
From FloortjeCreamiest White Beans and Leaks
adapted from Jamie Oliver via Seriouseats.com Makes 2-3 servings
The Beet Volume 7, No.14 for Thursday September 18, 2008
This week we spotlight Chard. Recipes include:
Steamed Chard
from Sustainable Harvest by Elizabeth Henderson and David SternStuffed Chard Leaves
from Sustainable Harvest by Elizabeth Henderson and David Stern
serves 6-8Swiss Chard and Dill Pilaf
from Sustainable Harvest by Elizabeth Henderson and David SternPink Risotto with Celery
From Marquita Farm
http://www.mariquita.com/recipes/celery-cutting.html Serves 4Ten Minute Stir Fried Chicken with Nuts and Onions and Peppers
adapted from The Minimalist Cooks at Home by Mark BittmanLemon Roasted Potatoes with Bay Leaves from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells
Grilled Romaine Lettuce
from weber.com
The Beet Volume 7, No.13 for Thursday September 11, 2008
This week we spotlight Fennel. Recipes include:
Braised Florentine Fennel
Chez Panisse Vegetables, by Alice Waters. Serves 4Grilled Fennel and Tomatoes with Black Olives and Basil
Recipe adapted from .The New All Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker and Nan Becker. Serves 4Fennel and Mushroom Salad
Recipe adapted from The New All Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker and Nan Becker. Serves 6Oven Ratatouille
Adapted byTed from Vegetable Dishes I Can’t Live Without, by Mollie Katzen…and here is a stovetop version from Just Food:
Ratatouille
This recipe is taken from Just Food’s Veggie Tipsheet Book, and is originally from Elizabeth Henderson and David Smith’s FoodBook for a Sustainable Harvest
The Beet Volume 7, No.12 for Thursday September 4, 2008
This week we spotlight Tomatoes. Recipes include:
Basil-Stuffed Tomatoes
from Foodbook from a Hudson-Mohawk CSA, found in Sustainable Harvest by Elizabeth Henderson and David SternEasy Tomato Salad
from From The Farm To The Table by Linda DrakeZucchini and Tomato Casserole
Recipe contributed by Kirsten Saver, Just Food volunteer, 2001.Featured Recipe: Slow-roasted Tomatoes
adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s BountyHeirloom Tomato Tart in a Parmesan Crust
101cookbooks.comHerb Salad Recipe (includes corn and string beans)
101Cookbooks.com Serves about 6-8.
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)
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.
The Beet Volume 7, No.02 for Thursday June 26, 2008
This week we spotlight Strawberries. Recipes include:
Strawberry Shake
from Just Food Intern, Lori Wyble, 2003Strawberry Shortcake
from The New All Purpose Joy of CookingMiddle Eastern Rice with Black Beans and Chick Peas
Recipe from www.allrecipes.com via www.seductionmeals.com.
The Beet Volume 7, No.01 for Thursday June 19, 2008
This week we spotlight lettuce. Recipes include:
Red-leaf Lettuce with Shallot Vinaigrette
from Gourmet 9/1999 serves 6Lettuce Soup
Recipe adapted by 1st Traveler’s Choice Internet CookbookRomaine Salad with Chives and Blue Cheese Recipe
Recipe adapted from Bon Appetit. March 2002Hummus
Cook’s Illustrated February 2005Stir-Fried Baby Bok Choy with Garlic
Gourmet, November 2007. Lillian ChouLemon Scented Pasta with Garlic Scapes and Veggies
serves 2, or 4 as a side dish
The Beet Volume 6, No.23 for Thursday November 29, 2007
This week we spotlight rutabaga. Recipes include:
Pureed Swede with a Cheesy Crust
from Veg Box Recipes websiteRutabagas In The Rough
serves 6Turnips Divine with Almonds and Spices (Badam Aur Masala Shalgam)
& Shahi Masala
from Cooking with the Spices of India.Apple-Fennel Soup
published: November 21, 2007 The New York TimesCauliflower-Parsnip Soup with Beet Crisps
from Chowhound.com by Regan Burns
The Beet Volume 6, No.22 for Thursday November 15, 2007
This week we spotlight Thanksgiving including an article on how to “green” your Thanksgiving, we also include some great side dishes for that turkey dinner. Recipes include:
Sage Stuffing
A classic from Gourmet (1975)Roasted Brussels Sprouts with Pancetta
Recipe courtesy Bobby Flay (Food Network)
(so yummy, it’s printed twice! oops!)Crisp Haricots Verts with Pine Nuts
Epicurious | November 2007Pumpkin Spoon Sweet (Balkabak Tatlisi)
adapted from Sephardic Flavors:::Jewish cooking of the Mediterranean by Joyce GoldsteinPork Tenderloin with Root Vegetables
Recipe courtesy Paula Deen (Food Network)Borscht
A winter classic by Kate Ramos via Chowhound.com
The Beet Volume 6, No.21 for Thursday November 8, 2007
This week we spotlight carrots. Recipes include:
Carrot Salad with Lemon and Mint
from the Moosewood CookbookSautéed Carrots with Vinegar & Oregano
These are weird, kosher and tasty both warm and at room temperature.Double-Layer Carrot Cake with Tofu Cream Cheese Frosting
from Chowhound.comAsian Pear and Avocado Salad with Garam Masala Syrup
from Gourmet, May 2005Three Sisters Harvest Stew
from Cooking Like a Goddess by Cait JohnsonCreamy Squash Soup
from the Moosewood CookbookTips from the Kale Lady on our fickle mistress corn!
The Beet Volume 6, No.20 for Thursday November 1, 2007
This week we spotlight pie. Recipes include:
Foolproof Pie Dough (How? Vodka!)
Cook’s Illustrated 11/2007All-Butter Pie Crust (With Pie Variations Following)
From The New York Times 11/15/2006 by Melissa ClarkThis bit will be handy to know for the pie-crust—we ran out of room in the newsletter, but here it is:
Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
On to the pies:
Honey Apple Pie with Thyme
Pear-Pomegranate Pie
Brandied Pumpkin and Chestnut Pie
Nutmeg-Maple Cream PieIn honor of the day of the dead we offer:
Vampire Cupcakes
from baking bites.com (these cupcakes ooze “blood”!)Granny Smith Apple and Brown Butter Custard Tart
Recipe by Kate Neumann
From Decadent Holiday Desserts and The Wines That Love Them
Food & Wine November, 2006
The Beet Volume 6, No.19 for Thursday October 25, 2007
This week we spotlight winter squash. Recipes include:
Green Beans with Figs and Walnut Vinaigrette
from Gerald Hirigoyen’s The Basque KitchenTurnips with Bread Crumbs and Parsley
from Gerald Hirigoyen’s The Basque KitchenButternut Squash with Shallots and Sage
from Gourmet MagazineCurried Butternut Squash Soup with Cilantro Yogurt
from Cook’s Illustrated 11/2001Roasted Winter Squash and Apple Soup
adapted from Dr. Andrew Weil’s The Healthy Kitchen
The Beet Volume 6, No.18 for Thursday October 18, 2007
This week we spotlight potatoes. Recipes include:
Boiled new potatoes (with a lemon potato variant)
from Mark Bittman’s How to Cook EverythingJulia’s celery soup from the Marquita Farm CSA
Mashed potatoes and root vegetables
from Cook’s Illustrated 11/2007How to make pesto like an italian grandmother
from 101Cookbooks.comPan-roasted pear salad with watercress, parmesan, and pecans for two
from Cook’s Illustrated 11/2007Pan-roasted pear salad with radicchio, blue cheese, and walnuts for two
from Cook’s Illustrated 11/2007
The Beet Volume 6, No.17 for Thursday October 11, 2007
This week we spotlight celery, celeriac, smallage, soup celery, and cutting celery. Recipes include:
ORGANIC AUTUMN CREAMY SOUP
from: Jesse Cool author of Your Organic KitchenCELERY SORBET
CELERY AND APPLE SALAD DIJON
Gourmet September 1993POTATO AND CELERIAC PUREE
Jane Baxter, Riverford.co.ukPINK RISOTTO WITH CELERY
adapted from Viana La Place’s VerduraCARAMELIZED SHALLOTS
Jane Baxter Riverford Organic Vegetables
The Beet Volume 6, No.16 for Thursday October 4, 2007
This week we spotlight arugula. Recipes include:
PASTA WITH POTATOES ARUGULA AND ROSEMARY
from: Chez Panisse Vegetables, by Alice Waters
serves 4ORGANIC AUTUMN CREAMY SOUP
from: Jesse Cool author of Your Organic KitchenACORN SQUASH WITH BROWN SUGAR
Cook’s Illustrated 9/2004FRESH APPLE AND PARSLEY DRESSING WITH GREENS
Cook’s Illustrated 5/2005GARLIC-POTATO SOUP
Cook’s Illustrated 3/2007
The Beet Volume 6, No.15 for Thursday September 27, 2007
This week we spotlight bell peppers. Recipes include:
RED PEPPER SOUP
New York Times 9/21/05SWEET AND SOUR PEPPERS
Maggie swears by itWHOLE-BEET PASTA SAUCE
Kitchen Garden Magazine, Sept. 1997TEN-MINUTE STIR FRIED CHICKEN WITH NUTS
adapted from The Minimalist Cooks at Home by Mark BittmanTOMATO AND SWEET PEPPER SALAD
adapted from The Vegetable Market Cookbook by Robert BudwigPEANUT STEW WITH LAMB (MAFE)
adapted from Ken Alice N’doye (NYT 8/1/07)LEMON ROASTED POTATOES WITH BAY LEAVES
from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia WellsPASTA AND FRESH TOMATO SAUCE WITH GARLIC AND BASIL
Cook’s Illustrated September 1999PASTA AND FRESH TOMATO SAUCE WITH ANCHOVIES, OLIVES, AND CAPERS
Cook’s Illustrated September 1999
The Beet Volume 6, No.14 for Thursday September 20, 2007
This week we spotlight plums and lentil recipes. Recipes include:
RUSTIC PLUM TART
from Everyday FoodPLUM CRISP
Cook’s Illustrated 7/1998MUFFULETTA
NYTimesSEASONED OLIVES
NYTimesHOW TO COOK LENTILS
Cook’s IllustratedFRENCH LENTIL SALAD WITH CARAWAY AND RADISH
INDIAN-SPICED LENTILS WITH KALE
RED LENTIL PUREE WITH CUMIN AND ANISECURRIED LENTILS
whfoods.orgCHICKEN PAPRIKASH
Cook’s Illustrated 3/2002
The Beet Volume 6, No.13 for Thursday September 13, 2007
This week we spotlight kale. Recipes include:
REALLY YUMMY KALE SALAD THAT KALE-DISDAINERS LIKE (KALE 4 WAYS)
with variations, from our own Maggie Siena(1) CURRY VINAIGRETTE WITH MANGO CHUTNEY + CHICK PEAS
(2) GARLIC VINAIGRETTE + CANNELLONI BEANS
(3) RICE VINEGAR & SESAME OIL VINAIGRETTE + EDAMAME & SESAME SEEDS
(4) CUMIN VINAIGRETTE + BLACK BEANS (AND CORN)SQUASH STEW with WHITE BEANS and KALE
from wholefoodsmarket.comFUSILLI WITH FRESH TOMATO SAUCE
From Geoffrey Zakarian, the chef and an owner of Town in Manhattan…and our Kale Lady offers insights on deviled eggs, flan and “Eve’s Pudding,” in other words, what to do with an abundance of eggs.
The Beet Volume 6, No.12 for Thursday September 6, 2007
This week we spotlight onions. Recipes include:
EASY FRENCH ONION SOUP
from Linda Drake’s From the Farm to the TableONION FRITTATA
from Linda Drake’s From the Farm to the TableONION RINGS
from the Texas A&M Agricultural websiteGRILLED RED ONIONS
from Adrienne Maher, a Just Foods dietetic intern in 2001ROASTED POTATOES WITH ONION BACON AND THYME
from Cooks Illustrated 1/1994CANTALOUP SALSA
adapted from aboutproduce.comTHREE-BEAN SALAD WITH CUMIN CILANTRO AND ORANGES
from Cooks IllustratedTOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING
from Cooks Illustrated 7/1998PASTA AND SUMMER SQUASH WITH TOMATOES BASIL AND PINE NUTS
from Cooks Illustrated 7/2003
The Beet Volume 6, No.11 for Thursday August 30, 2007
This week we spotlight beets. Recipes include:
ROASTED PEAR AND BEET SALAD WITH WATERCRESS AND BLUE CHEESE
from Cook’s Illustrated 11/2000ROASTED BEETS AND JICAMA CARROT SALAD
Inspired by chef Jean-Georges Vongerichten’s Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway 1998)BEET TUMBLEWEED
This is one of the snacks currently being served at Washington, D.C.,’s Minibar as part of a 30-course tasting menu. It comes from chef Katsuya FukushimaBEET AND POTATO ROESTI
from Cook’s Illustrated 1/1995APPLE-BEET SALAD WITH CREAMY DILL DRESSING
from Cook’s Illustrated 11/1996FRESH TOMATO SAUCE WITH FENNEL AND ORANGE
from Cook’s Illustrated 9/2006
The Beet Volume 6, No.10 for Thursday August 23, 2007
This week we spotlight strong flavored/assertive greens. Recipes include:
QUICK COOKED GREENS WITH GARLIC AND RED PEPPER FLAKES
QUICK COOKED GREENS WITH PROSCIUTTO
QUICK COOKED GREENS WITH RED BELL PEPPER
QUICK COOKED GREENS WITH BLACK OLIVES AND LEMON ZEST
QUICK COOKED GREENS WITH BACON AND ONION
QUICK COOKED GREENS WITH PENNE AND PROSCIUTTO
QUICK COOKED GREENS WITH BACON AND BLACK-EYED PEAS
QUICK COOKED GREENS WITH WHITE BEANS AND ROSEMARY
with notes on Cooked Dried Beans all from Cook’s IllustratedCUCUMBER & YOGURT SOUP WITH WALNUTS
From Ted!
The Beet Volume 6, No.09 for Thursday August 16, 2007
This week we spotlight tomatoes. Recipes include:
PASTA WITH FRESH TOMATO SAUCE
from fellow Clinton Hill CSA member Maggie SienaPASTA WITH TEN KINDS OF TOMATOES
from FEED the food magazine of the union of concerned scientistsROASTED BEET SALAD WITH BEET GREENS AND FETA
from Camilla, our resident food demonstrator!GAZPACHO
Well it seems that Ted talked about his gazpacho recipe in this week’s News from the Farm, but it somehow missed the boat getting to me. So I’ve included this recipe from Cook’s Illustrated 7/2001The Kale Lady talks about buying organic and local
The Beet Volume 6, No.08 for Thursday August 9, 2007
This week we spotlight cucumbers. Recipes include:
SUMMER EXPRESS: 10 MINUTE (or less) CUCUMBER SOUP
From the New York Times via Mark BitmannCUCUMBER SALAD
From the Farm to the Table by Linda DrakeISRAELI SALAD
Cooking at the Natural Gourmet by Debra StarkROASTED GREEN BEANS WITH RED ONION AND WALNUTS
Cooks Illustrated 11/2005ZUCCHINI WITH TOMATOES AND BASIL
Cooks Illustrated 7/2006SAKETINI
Adapted from drinksmixer.comSESAME LEMON CUCUMBER SALAD
Cooks Illustrated 7/1997GINGERY SALMON WITH CUCUMBER AND RADISH SALAD
Cooks Illustrated 2/2005PAN-ROASTED BROCCOLI WITH LEMON BROWNED BUTTER
Cooks Illustrated 3/2006…and The Kale Lady gets us to pickle.
The Beet Volume 6, No.07 for Thursday August 2, 2007
This week we spotlight corn. Recipes include:
CORN ON THE COB
from Just FoodsHARRIET’S CORN BREAD
via my friend Valorie Fisher. It is yummy, and I know not where she got it. It uses canned creamed corn, not fresh, but try it.MEXICAN CORN ON THE COB (ELOTE)
from allrecipes.com submitted by: blakleyl and combined with a bit of a recipe from chowhound.comTOMATO AND CUCUMBER SALAD IN GREEK YOGURT
from KenLEMONY CUCUMBER SALAD
Published: June 29, 2005, the New York TimesBARBECUED PEACHES
from farmboy.ca thanks to Patricia from OttawaCILANTRO MINT CHUTNEY
Adapted from Madhur Jaffrey
The Beet Volume 6, No.06 for Thursday July 26, 2007
This week we spotlight slaw. Recipes include:
SLAW WITHOUT CABBAGE: IS NOTHING SACRED?
By Florence Fabricant
Published: August 8, 2001 in the New York TimesFENNEL SLAW
ASIAN SLAW
TROPICAL SLAW
RUBY SLAW*HARISSA PASTE an ERRATA
BROCCOLI & TOFU IN SPICY PEANUT SAUCE
By Mollie Katzen, The Enchanted Broccoli Forest (and from Ted!)
—SPICY PEANUT SAUCE
The Beet Volume 6, No.05 for Thursday July 19, 2007
This week we spotlight zuchinni and summer squash. Recipes include:
Zucchini Carpaccio with Avocado
adapted from ”Vegetable Harvest” by Patricia WellsZucchini Fritters
From Chez Panisse Vegetables. by Alice L. WatersZucchini Tart
from Cooks IllustratedGrilled Turnips
from Tamra Stallings, Prairieland CSAGrilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette
adapted by Starchefs.com by Desi Szonntagh*Harissa Paste
from The Spice and Herb BibleAunt Harriet’s Zucchini (or Squash) Bread
from Just Food (Abby Bell, Just Food Intern)Turnips Ten Ways
from various people on-line at chowhound.com
The Beet Volume 6, No.04 for Thursday July 12, 2007
This week we spotlight swiss chard. Recipes include:
Boiled Swiss Chard Salad
from Marcela Hazen’s Essentials of Classic Italian CookingSautéed Swiss Chard Stalks with Olive Oil, Garlic and Parsley
from Marcela Hazen’s Essentials of Classic Italian CookingTegliata di Biete—Swiss Chard Torte with Raisins and Pine Nuts
from Marcela Hazen’s Essentials of Classic Italian CookingSwiss Chard Stalks Gratinéed with Parmesan Cheese
from Marcela Hazen’s Essentials of Classic Italian CookingSugar Snap Peas with Walnuts and Basil
from Vegetables Every Day by Jack BishopAsian Cucumber Ribbon Salad
from Gourmet, October 2001
The Beet Volume 6, No.03 for Thursday July 5, 2007
This week we spotlight garlic scapes. Recipes include:
Roasted Garlic Scapes
Garlic Scape Frittata
Chicken With Garlic Scapes & Capers
From mariqita.comGarlic Scape Pesto
by Kim O’Donnel www.washingtonpost.comGarlic Scape Soup
from the garlicstore.comSwiss Chard Pesto
From Vegbox-recipes.UK
This recipe is a variation on a traditional Egyptian dish.Radish Dressing
…one of last year’s recipesSteamed Greens with Sesame-Ginger Sauce
from Just Food (use a green like bok choi, pat choi, tat soi, mizuna, spinach or vitamin green)
The Beet Volume 6, No.02 for Thursday June 28, 2007
This week we spotlight kohlrabi. Recipes include:
Greens 5 Ways
thanks to Faith Willinger and Madhur Jaffrey and adapted by Maggie SienaStir-fried Scallions with Tofu
from Mark Bitman’s How to Cook Everything (which, by the way, doesn’t include any recipes for kohlrabi)Kohlrabi with Parmesan
from Prairieland Community Supported AgricultureMimi Sheraton article on kohlrabi
from The NYTimes January 19, 1977
recipes: Kohlrabi Salad and Kohlrabi and Carrots
<>The Beet Volume 6, No.01 for Thursday June 28, 2007
The delayed first pick-up of the season. A cool spring and a devastating hail storm led to a difficult and late start. This issue is currently missing.
<>The Beet Volume 6, No.01 for Thursday June 28, 2007
Have a look at these issues of THE BEET for 2006. Many issues are missing, but the recipes and the information are all still of great value:
June 15, 2006 Volume 5, No.1 :with a spotlight on bok-choy.
June 22, 2006 Volume 5, No.2 :with a spotlight on salad.
June 29, 2006 Volume 5, No.3 :with a spotlight on hakurei turnips.
July 6, 2006 Volume 5, No.4 :with a spotlight on kohlrabi.
July 13, 2006 Volume 5, No.5 :with a spotlight on cucumbers.
July 20, 2006 Volume 5, No.6 :with a spotlight on carrots and cucumbers.
July 27, 2006 Volume 5, No.7 :with a spotlight on beets.
August 3, 2006 Volume 5, No.8 :with a spotlight on collard greens
August 10, 2006 Volume 5, No.9 is missing
August 17, 2006 Volume 5, No.10 :with a spotlight on patty pan squash
August 24, 2006 Volume 5, No.? is missing
August 31, 2006 Volume 5, No.12 :with a spotlight on tomatoes
September 7, 2006 Volume 5, No.11 (go figure) :with a spotlight on braising greens
September 7, 2006 Volume 5, No.13 (still a little mixed up) :with a spotlight on potatoes
September 14, 2006 Volume 5, No.14 :with a spotlight on green beans
September 21, 2006 Volume 5, No.15 :with a spotlight on celery
September 28, 2006 Volume 5, No.16 :with a spotlight on turnips
October 5, 2006 Volume 5, No.17 :with a spotlight on celeriac
October 12, 2006 Volume 5, No.18 :with a spotlight on fennel
October 19, 2006 Volume 5, No.19 :with a spotlight on eggplant
October 26, 2006 Volume 5, No.20 :with a spotlight on pumpkin
November 2, Volume 5, No.21 :with a spotlight on green tomatoes
November 9, 2006 Volume 5, No.22 :with a spotlight on apples
November 16, 2006 Volume 5, No.23 : 2006 Survey results
Have a look at these issues of THE BEET for 2005. A few issues are missing, but the recipes and the information are all still of great value:
July 21, 2005 Volume 4, No.6 is missing
August 4, 2005 Volume 4, No.8 is missing
August 11, 2005 Volume 4, No.9 is missing
August 18, 2005 Volume 4, No.11 (as labeled. This should be issue No.10. Volume numbers will proceed from here as labeled.)
August 25, 2005 Volume 4, No.12
September 1,2005 Volume 4, No.13
September 8, 2005 Volume 4, No.14
September 15, 2005 Volume 4, No.15
September 22, 2005 Volume 4, No.16
September 29,2005 Volume 4, No.17
October 6, 2005 Volume 4, No.18
October 13, 2005 Volume 4, No.19
October 20, 2005 Volume 4, No.20
October 27, 2005 Volume 4, No.21
November 4, 2005 Volume 4, No.22 is missing
November 11, 2005 Volume 4, No.23
November 17, 2005 Volume 4, No.24