Recipes for 7/16/09

Beet Greens – Sandhill Farms, Eden, UT
Undoubtedly the most nutritious part of the beet, the deep green foliage contain an excellent source of calcium, iron, magnesium and phosphorus.  Related to chards, beet greens taste similar and can be interchangeable with chard and spinach.  I love them simply sautéed with lots of garlic and onion and they make a really quick and easy side dish to prepare.  The smaller more tender leaves can also be eaten raw and mixed in with salad greens for a change of scenery. Grown on a chemical-free farm.

Garlic Scapes – Sandhill Farms, Eden, UT
I’ve only gotten to know garlic scapes this year and so far I am in love.  Scapes are actually the flower stems of the garlic plant that have not yet bloomed.  You get the sweet and mild flavor of garlic without the bite and the consistency of thin asparagus.  When I first experimented with them, I roasted them whole with fingerling potatoes and served them alongside Canyon Meadows flat iron steak.  If you’re not too fond of hot and fiery garlic, then these scapes just might be for you! Grown on a chemical-free farm.

Easter Egg Radishes – Sandhill Farms, Eden, UT
Like a basketful of Easter eggs, these radishes come in a range of colors.  They have a wonderfully crisp texture and slightly peppery flavor that makes them a wonderful addition to salads.  If you’ve never tried open-faced radish and sweet butter sandwiches you’re in for a treat!  They are wonderful on a crusty baguette that’s been slathered with sweet butter; just slice the radishes and don’t forget the sprinkling of sea salt on top! Grown on a chemical-free farm.

Spinach – Sandhill Farms, Eden, UT
We all know that spinach is one of the healthiest foods on the planet.  Lucky for us, in this case it’s one of the healthy foods that are also quite tasty to eat!  Whether you like them raw in salads or slightly wilted, it’s definitely one leafy veg we all can’t get enough of. Grown on a chemical-free farm.

Organic Green Beans – Coke Farm, CA
Who doesn’t love green beans?  When picked fresh, they are delicious eaten raw and have that wonderful snap to them with a slightly sweet flavor.  Low in calories with plenty of nutrients, green beans really are a wonderful thing.  I can’t think of a more delicious accompaniment to roasted chicken in the summertime!

Organic Blenheim Apricots – Coke Farm, CA
Not often found fresh outside of California, these velvety smooth gems are arguably the most delicious apricot variety of all.  More delicate than other varieties when fully ripe, they have a distinct, sweet-tart flavor with floral undertones.  Up until last week, I’ve only had Blenheim apricots in jam form and while I thought that was absolutely delicious, Blenheims in their fresh state blew me away compared to other fresh apricots.  It’s no wonder they are considered the king of apricots!

The Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola (Ogden, UT)

The Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola (Ogden, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)

Customers who opted for additional fruit will also receive: Organic Ferrari Farm Peaches (Linden, CA) and Organic Wild Plums (Be Green Farm, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Pasta with Beet Greens
For 3-4 servings

2 tablespoons olive oil
¼ cup pine nuts
1 garlic clove, finely chopped
1 small red onion, halved and thinly sliced lengthwise
1 ½ tablespoons balsamic vinegar
1 ½ cups beet greens (loosely packed), stems cut into 1-inch pieces and leaves cut crosswise into 3-inch-wide pieces, divided
½ cup water, divided
½ lb penne
¼ cup Sun Dried Black Olives with Herbs de Provence, coarsely chopped

1.  Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Add pine nuts and toast, stirring, until golden, about 2 minutes. Transfer to a plate with a slotted spoon.
Add garlic to oil remaining in skillet and cook, stirring, until golden. Add onions and salt to taste and cook, stirring occasionally, until softened, about 8 minutes. Add vinegar and cook, stirring, until most is evaporated, about 2 minutes. Add beet stems, ¼ cup water, and 1/2 tsp salt and cook, covered, stirring occasionally, until stems begin to soften, about 12 minutes.
2.  Cook penne in a pasta pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
3.  Meanwhile, add beet leaves to onion mixture in handfuls, turning each handful with tongs until beet leaves are wilted before adding next batch. Add remaining ¼ cup water and salt to taste and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Add olives, then add pasta and cook, tossing and moistening with some of the cooking water as necessary, just until liquid has thickened slightly. Serve sprinkled with pine nuts. Enjoy!

Garlic scape pesto
Makes about ½-3/4 cup

1 bunch garlic scapes
½ cup grated parmesan cheese
Olive oil (about 1/2 cup)
¼ cup pine nuts, toasted

1.  Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic.
2.  Store in an air-tight container in the refrigerator.  This is great as a last minute ingredient tossed into freshly cooked pastas, or even as a sandwich spread for roast beef or grilled chicken sandwiches!

Green beans with lemon and pine nuts
Serves about 4

1 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest, and the juice of 1 lemon
3 teaspoons extra-virgin olive oil

1.  Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, juice, oil, and salt and pepper to taste.
2.  Enjoy warm or allow to come to room temperature, and eat as a green bean salad.  Or better yet, cook up some fettucine or penne and toss into the mix, adjust your seasonings and enjoy as a full meal!

Asian inspired spinach salad with orange and avocado
Serves 3-4

1 teaspoon finely chopped shallots
5 tablespoons Dulcet Toasted Sesame and Ginger Asian Sauce and Dressing
1 orange, peeled and cut into 1/3 inch rounds
6 ounces spinach leaves
1 Hass avocado, halved, pitted, peeled, cut into 1/2-inch wedges

1.  Combine the shallots and the dressing and allow the shallots to marinate for five minutes.  Set aside.
2.  Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
*This is delicious served with grilled or baked chicken that has been marinated in the Dulcet Asian Sauce and Dressing!

Shopping list...

Pasta with beet greens
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 package pine nuts
-1 head garlic
-1 small red onion
- ¼ lb beet greens (included in SFF)
-1 package Rustichella D’abruzzo Penne Pasta
- ¼ cup Sun Dried Black Olives with Herbs de Provence

Garlic scape pesto
-1 bunch garlic scapes (included in SFF)
-1 small chunk Parmigiano reggiano
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 package pine nuts

Green beans with lemon and pine nuts
-1 lb green beans (included in SFF)
-1 package pine nuts
-1 bunch Italian parsley
-2 lemons
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest

Asian inspired spinach salad with orange and avocado
-1 small shallot
-1 bottle Dulcet Toasted Sesame and Ginger Asian Sauce and Dressing
-1 orange
-6 ounces spinach (included in SFF)
-1 Hass avocado