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This is a colorful side dish that is easily made ahead of time to take along for a summer picnic.  Ingredients: 1 cup quinoa cooked according to package directions. Set aside in large bowl and chill. 1 head chopped broccoli florets 1⁄2 cup water 1⁄4 cup garlic scapes finely chopped 1 bunch medium beets washed and cut into small cubes 2 purple peppers diced 2 Tbsp Maple Syrup 3 Tbsp Olive Oil (divided) Juice of one lemon Salt and pepper to taste 1⁄2 cup goat cheese, crumbled
Directions: In a medium saucepan place the broccoli and water. Bring the water to a boil, as you steam the broccoli. This will take about 10 minutes. Strain the broccoli, sprinkle with salt, pepper and refrigerate, uncovered.
In a medium cast iron pan place the garlic scapes and the beets, add 1 Tbsp of oil and the maple syrup. Turn heat to low and cook for 10 minutes. Increase heat to high, and cook for 30 more seconds.
Remove the beets from the heat and place on a plate to cool. Place the plate uncovered in the refrigerator. Let the beets cool for 20 minutes. While the beets cool, chop the purple peppers. Next crumble the goat cheese and set aside.  Remove the quinoa from the refrigerator. Once the beets/broccoli have cooled toss the prepared veggies in with the quinoa. Add the goat cheese and lemon juice. As well as the remaining olive oil. Add salt and pepper to taste. Optional garnish: Sliced Almonds, Chopped 
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This is a light and summery dish with an Asian twist.  Ingredients: For the Slaw: 1⁄2 head Napa Cabbage chopped 1⁄2 red onion diced 2 carrots grated 3 Tbsp cilantro chopped 1 Red Bell pepper diced For the Dressing: 2 Tsp sriracha 1 Tsp Tamari 2 Tbsp Sesame oil 2 Tbsp rice vinegar Juice of one lime Salt and pepper to taste  Method: Prepare the cabbage by chopping and soaking in warm water. Let it soak long enough to soften slightly. Massage gently before washing and rinsing using a salad spinner. Place in a serving bowl. Add all the prepared veggies a top of the greens (as shown in picture).  Next make the dressing by mixing all the ingredients together in a mason jar or bowl. Shake or whisk all the ingredients to create a slightly thick dressing. Pour the dressing over the veggie/cabbage mixture and toss well. Top with peanuts or cashews if desired.  We served this for dinner tonight with Tofu as our meal. It is simple, takes 10 minutes to make and holds well over night for next day leftovers!
Beautiful summer dinner, and a lovely option for gluten-free and vegetarian folks. The eggplant provides a meaty feel for a well-rounded dish.  Ingredients: FOR THE GREENS 1 bunch kale trimmed and washed 4 cups washed arugula 2 Tbsp olive oil 4 Cloves garlic, halved Salt and pepper to taste FOR THE TOMATO CONFIT 4 cups grape tomatoes halved 3 Tbsp garlic olive oil (or 3 Tbsp olive oil with 2 cloves pressed garlic) 1 Tsp red pepper flakes 2 Tsp salt, 1 Tsp pepper 6 basil leaves FOR THE EGGPLANT 1 large graffiti eggplant cut into ½ inch rounds Olive oil drizzle Salt and pepper to taste ½ cup rice or spelt flour ½ cup gluten free bread crumbs 1 egg beaten well Additional olive oil for pan frying Grated parm for garnish (about 5 Tbsp)
Method: Prep the kale and arugula by chopping into bite size pieces, and set aside. Prep the tomatoes by slicing and have garlic cloves on hand. Gently slice the basil and set aside.  Ready a large pan over medium with olive oil for the kale and arugula. Add the halved garlic cloves and let simmer for 1 minute. Add the kale and continue to cook over medium heat. Once the kale has reduced in size by half, add the arugula. Cook for 15 minutes stirring occasionally, adding salt and pepper to taste. Once the greens are fully cooked, keep them on stove top over VERY LOW heat to keep warm. Continue to stir every few minutes.  While the greens cook, ready a medium pan for the tomato confit. Do so by heating the olive oil and red pepper flakes over medium heat for 2 minutes. Once the olive oil has warmed and red pepper flakes become fragrant, add the tomatoes, followed by salt and pepper. Cook over medium heat for 20 minutes, slowly stirring allowing the tomatoes to soak up olive oil and garlic flavor. Reduce heat if tomatoes start to reduce too quickly. Before serving, add half the basil to the tomato confit.  While the tomatoes are cooking sprinkle the eggplant rounds with salt, pepper and olive oil. The next step requires a large nonstick or cast iron pan. Cover the bottom of the large pan in olive oil. While oil is heating, mix the flour with the breadcrumbs in a medium bowl, and beat the egg in a medium bowl.  To fry the eggplant: One by one coat the round in egg, transfer immediately into the flour/breadcrumb mixture followed by the hot oil pan. Repeat with each round. Fry one side one for about 3-4 minutes before flipping and doing the same to side two. The oil should be hot, but not burning. Depending on pan size and number of eggplant rounds, you may have to do two batches of oil/frying. When fried to desired crispiness remove from pan and set on a plate covered in parchment paper. Sprinkle all rounds with grated parmesan.  To plate the dish: Place a large scoop of greens onto a round plate. Scatter lightly with grated parmesan. Place two eggplant rounds atop the kale. Cover in tomatoes and garnish with remaining basil. Add additional parmesan or mozzarella cheese if desired. ENJOY!!
There are bound to be weeks where you're traveling or too busy to use up all of your CSA share. We all lead busy lives! This happened to us over the weekend. I picked up our beautiful share Saturday morning at the Market, I also happened to get engaged on Friday night! Knowing there would be LOTS of celebrating and eating out, I decided we needed to give greens as a “hostess gift” for a party we were scheduled to attend Saturday evening. Giving excess goodies from your CSA is great for many reasons:  1. It exposes others to the wonderful produce that is grown organically, so close to home! 2. It eliminates food waste in the instance you are unable to use all your share. 3. It inspires others to eat more healthy foods. 4. Wine as a host/hostess gift can get repetitive. Change it up and stand out. 5. It's a conversation starter. Everyone knows what wine is, but does everyone know how to use a bok choy?!  There is nothing worse than letting beautiful vegetables go to waste! To give as a gift, simply wrap greens in damp paper towels and tie with baker’s string or ribbon. It gives it a festive look while keeping greens fresh en route.
This is a quick, summery pasta dish that works great with whole wheat or brown rice pasta! Simple, fun, and refreshing!  Ingredients: 1 large bunch broccoli rabe, washed well, trimmed and chopped 2 cups grape or cherry tomatoes halved 1 onion chopped 4 cloves garlic, pressed 1 Tbsp red pepper flakes 2 Tbsp butter Salt and pepper to taste 3 Tbsp chopped basil 1 cup parmesan cheese finely grated 1 pound pasta cooked as per package instructions  Method: For this recipe I like to have all the veggies/herbs/cheese prepped and ready to go before I start cooking. So your first step is to ready the veggies by preparing as described above. Once the vegetables are prepped, begin to boil water for pasta. (Pasta cooking varies with variety, photos feature brown rice pasta).  In a large pan heat butter for 1 minute over high heat. Add the onions and red pepper flakes. Allow the onions to absorb red pepper flake flavor by sauteing for 5 minutes over medium to high heat. Add the garlic and saute for one additional minute.  Add the tomatoes and continue to stir/saute for 5 minutes. The tomatoes should reduce and release liquid. Once this occurs, add the broccoli rabe and cover before stirring. Allow the mixture to sit, covered over medium heat for 2 minutes. Removed lid and stir. Increase heat to high and continue to stir. (Constantly check your pasta water and aim to drain pasta just as your sauce is ready)! Broccoli rabe is great when fully cooked and wilted. This can take between 5-10 minutes depending on the size you have chopped and your desired outcome. Occasionally check the greens to insure they are cooked to your liking! Salt and pepper to taste.  When pasta is ready drain the water and toss in a small dash of olive oil. Plate the pasta on 4 plates or bowls. Add the sauce atop the noodles. Garnish with cheese followed by basil! Enjoy with a fresh green salad and some garlic bread!
I love this as a breakfast dish with a side of eggs or tofu! It will give you loads of energy and allow you to start your day on the right note!  Ingredients 1 bunch rainbow chard, washed and chopped (add 2 cups spinachor kale when in season) 1 onion chopped 2 cloves crushed garlic 1 Tbsp olive oil 1 can organic chili beans drained and rinsed 1 Tbsp red wine vinegar 1 Tbsp tamari Salt/pepper to taste 1 bunch fresh chives for garnish
Method Heat olive oil over medium heat in a large cast iron pan. Add onion/garlic and saute for 5 minutes. Add the greens saute 5-10 minutes (until the greens have cooked down completely). Add the beans, tamari, and vinegar and mix well. Cover and cook 5 more minutes. Add salt and pepper to taste. Garnish with the chives.
   Ingredients: Ingredients: 1 bunch carrots. Washed and trimmed. 2 cloves garlic crushed 3 Tbsp honey/chipotle rub* 2 Tbsp Olive Oil 2 Tbsp honey Salt and pepper to taste 2 Tbsp seasonal herbs chopped (For Garnish) Method: Preheat oven to 425 degrees. Toss carrots in the olive oil/crushed garlic followed by the honey/chipotle rub. (*Sub chili powder if you do not have honey/chipotle rub and add dash cayenne pepper for extra spice.) Add the salt and pepper and toss again. Add the honey and mix well. Lay carrots out flat on baking sheet. Cook for 30-45 minutes depending on desired outcome. The full 45 will make for dark and crispy carrots. Garnish immediately with herbs. Chives, basil, parsley, cilantro.  Some spring vegetables available now include beautiful salad turnips, dill, gold potatoes, and chives. Below you'll find two quick, easy and delicious recipes. Salad Turnip and Goat Cheese Crostini Ingredients: 5 salad turnips washed, trimmed and sliced thin 1-2 medium red apples, washed and sliced into rounds 2 Tbsp honey 5 Tbsp goat cheese 1 baguette sliced into 15 thin pieces and toasted or broiled lightly Chives and parsley for garnish  To begin, wash and slice the apples and the salad turnips. Set aside. Chop the parsley and chives, and set aside. Toast the bread.  Next, toast or broil the sliced bread. To assemble, line up the goat cheese, honey, and prepared produce and herbs.  Now: spread a layer of goat cheese on the bread. Top with an apple slice, followed by the salad turnip slice. Drizzle with a little honey and garnish with the prepared herbs. Serve immediately. Gold Potato and Dill Salad Ingredients: 4 cups washed and chopped gold potatoes (skins are great, keep them on!) 1/4 red onion diced 3 Tbsp dill chopped 2 Tbsp chives chopped 2 Tbsp olive oil 1 Tbsp red wine vinegar Salt and Pepper to taste  To begin, wash and scrub the potatoes.  Next, chop them into small cubes. Place in a pot and fill with water just to the top of the potatoes. Bring to a boil and cook for 10-12 minutes or until potatoes are soft, but not mushy.  While the potatoes cook, prep the herbs and onions by chopping as pictured above. Toss them into a bowl and add the oil and vinegar, salt and pepper to make the "dressing". Set aside. Drain the potatoes and rinse well with COLD water for at least 1 minute. Now mix the potatoes into the prepared dressing mixture. Let come to room temperature before covering and refrigerating. Serve cold with chive and dill garnish. Optional: add 1/4 cup sour cream to make creamy! ENJOY!  Here we have the finished product we ate for dinner and it was amazing!
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December 2016
AuthorAli Price |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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