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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.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
Preheat the oven to 375 F. Sift together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.
Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir in the grated cheese and the scallions. Mix just until combined. This is the consistency of drop-cookie dough. Liberally flour the counter and your hands. Pat the dough into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.
Bake for 20 minutes, until nicely browned.
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