Archive for the ‘Recipes’ Category
Beet Red Salad
Our beets have been coming in and we have been asked for some recipes for beets, below is one. We hope to have carrots coming in soon too.
Beet Red Salad
Ingredients
4 medium beets
2 large red potatoes
4 carrots
2 tablespoons mayonnaise, or to taste
1 tablespoon prepared yellow mustard, or to taste
Directions
Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.
Radishes & Lettuce Available
We have been very busy planting and watering over here. We have about 1/4 of an acre planted, it has been a lot harder to get everything planted than we thought. Thank you to everyone that helped us last week do some planting. It also looks like currently we will only have 1/2 an acre in Lockport. We will have to wait and see if that changes.
On a positive note, we will be having radishes and lettuce available next week. The few that we have eaten have been delicious. This weekend is the last weekend we will be having strawberry plants and broccoli raab available. We won’t be selling strawberries, but they are looking great as well this year. The garlic also looks great as well, they will be available in July. We have wild dill, cilantro and tomatoes come up as well.
Chicken & Radish Soup
6 oz Chicken
6 oz Radish Leaves
4 cups Chicken Broth
2 Tb Soy Sauce
2 Tb Spring Onions
2 tsp Sugar
- Remove radish stems
- Blanch leaves for a few seconds in boiling water until they are just wilted
- Pour cold water over leaves
- Slice chicken and onions into small bite-size pieces
- Boil chicken for 2 min
- Bring broth to a simmer
- Add soy sauce and sugar
- Add chicken and leaves
- Bring soup to simmer and add onions
- Serve hot
Baked Winter Squash
Last year’s winter squash was a total surprise to us. We have a compost pile that we mistakenly placed some seeds in during the winter of 2008-2009. We ended up though with a bumper crop of winter squash, so we decided to bake them with the following recipe:
Ingredients:
Winter Squash
1 Tablespoon of Butter or Margarine
1/4 Cup of Small Marshmallows
Sprinkle of Brown Sugar (Optional)
Directions
1. Cut the winter squash in half, removing the seeds and disposing of them in the garbage (unless you want “wild” squash in your garden, then put into compost pile).
2. Peel and slice the winter squash into bite-sized cubes into a casserole dish.
3. Mix in butter and brown sugar with the winter squash.
4. Top everything with the small marshmallows and place cover on top.
5. Put into oven at 350 degrees for 40 minutes until squash is soft and marshmallows have melted.
Alternate option includes putting the marshmallows on at the end and turning on the broiler to put a nice crust on top.
One of our relatives that doesn’t eat vegetables normally said they tasted like sweet potatoes and went for a second helping. We still have plenty of winter squash available, contact us if you are interested in purchasing some.