beets

Weekly recipe roundup (Thanksgiving edition)

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Hi friends!

These days, it can require quite a lot of awareness and intention to eat fresh foods that were grown near us. But not so when it comes to holidays! Somehow seasonal foods still play a giant role for almost all of us as we gather with family and friends. Corn on the cob and big watermelon slices are at the center of our Fourth of July celebrations, for example – and those foods really do grow in July in much of the United States.

Thanksgiving is the most delicious example of this, of course. Here are loads of ideas for your table this Thursday (and in the days after). Wherever you are and whomever you’re sitting with, we wish you all full bellies and warm hearts.

Arugula

Arugula Fig Salad with Blue Cheese and Warm Bacon Vinaigrette at White on Rice Couple

Arugula also plays a supporting role in many of the other recipes linked here!

 

Broccoli

Broccoli Apple Soup at Food52

Spicy Roasted Broccoli with Almonds at My New Roots :: Try this with other flavors too, if you don’t like spicy foods – lemon juice, lemon zest, and lots of garlic, for example.

Broccoli Crunch at 101 Cookbooks

 

Cabbage

Raw Kale, Cabbage, and Carrot Chopped Salad with Maple Sesame Vinaigrette at Gourmande in the Kitchen :: We made this last week and it really is delicious. It’s quite substantial but not heavy, and so would balance nicely with the typically rich dishes on the Thanksgiving table. Our only suggestion is to maybe double the vinaigrette recipe and add it to taste.

Braised Cabbage with Apples and Caraway Seeds at Orangette :: Hands down one of our favorite Thanksgiving sides. Works with red or green cabbage.

Roasted Cabbage with Bacon at The Kitchn

 

Carrots

Carrot Souffle at Simply Recipes

Crisp, Chewy Parmesan-Roasted Carrots by Francis Lam at Gilt Taste

 

Greens

Herbed Cream Collards at VegNews :: Vegan!

Beer Braised Collard Greens at Budget Bytes

Sauteed Red Russian Kale with Apples and Butter at Frog Bottom Farm :: Easy peasy and deeeelicious!

Barley and Kale Salad with Golden Beets and Feta at Bon Appétit

 

Leeks

Honey-Glazed Leeks at Food.com

Leeks with Cream and Tarragon at Orangette

 

Lettuce (and other light salad-y things)

7 Salads to Lighten Up Your Thanksgiving Feast at Food52 :: Includes salads with lettuce, kale, arugula, celery, Brussels sprouts, and fennel.

5 Favorite Fall Salads at Food Network

Sauteed Dates with Ricotta and Lettuce at Sweet Amandine :: I’ve wanted to try this for close to a year!

 

Potatoes

Southern Living’s Brown Butter Mashed Potatoes at My Recipes

Crash Hot Potatoes at The Pioneer Woman :: These are crazy good.

Simple Fondant Potatoes at The New York Times

 

Sweet Potatoes

Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon at Food52

Sweet Potato Rolls at The Washington Post :: We’ve made these the last 4 or 5 Thanksgivings. Delicious.

Herbed Sweet Potato Drop Biscuits with Honey Butter at A Sweet Spoonful

Sweet Potato Pie at The Washington Post

 

Turnips

Mashed Turnips and Apples at Getting Stitched on the Farm

Turnip Puff at Kitchen Parade

Honey-Thyme Roasted Turnips, Carrots, and Mushrooms at Foodie Tots

 

Winter Squash

Remember, most winter squash – butternut, kabocha, hubbard — can be used interchangeably in these recipes.

Butternut Squash and Caramelized Onion Galette at Smitten Kitchen

Roasted Butternut Squash with Kale and Almond Pecan Parmesan at Oh She Glows :: Vegan!

Butternut Squash Soup with Pear, Cider, and Vanilla Bean at Seattlest :: I made this soup the first year I ever hosted Thanksgiving. Really fantastic.

Butternut Squash Soup with Maple Candied Bacon at Suburban Sous

Slow Cooker Winter Squash Soup with Curry and Coconut Milk at Frog Bottom Farm

From Scratch Pumpkin Pie at Grist :: Use any winter squash for this!

 

General

Five Thanksgiving Menus from the Food52 Community at Food52

Real Food Thanksgiving Recipes at Cheeseslave

Veganizing Thanksgiving at Food52 :: Everything looks delicious. Don’t miss the recipe for Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples!

Vegan Holiday Recipes + Tips for Navigating the Holidays as a Vegan at Oh She Glows

Well’s Vegetarian Thanksgiving 2012 at The New York Times :: Thanks to CSA member Gabriella for this one! Dozens of amazing-looking recipes, and links to similar feasts in 2011 and 2010 as well. Gabriella especially recommends the squash and spinach lasagna, which she made with a Frog Bottom kabocha.

Clara’s First Thanksgiving at Food52 :: Good ideas for including new eaters in the celebration.

A month of Thanksgiving videos at Gluten-Free Girl and the Chef :: Gorgeous videos, joyful encouragement, and loads of recipes for all kinds of eaters – including dinner rolls, cornbread, stuffing, and gravy, in addition to some fantastic-looking vegetable dishes. (Also – have you seen their Gluten-Free Thanksgiving Baking iPad App? VERY cool. And word has it there’s a holiday baking app coming soon.)

Top 10 Side Dishes at Dinner: A Love Story

 

Leftovers

Turkey Cranberry Monte Cristo at Paula Deen

Leftover Turkey Pho at Healthy Green Kitchen :: In case you wondered what’s happening here at the farm on Friday – this is it. We’ll use leeks in the place of the green onions and our Hakurei turnips in  place of the daikon.

A Radical Rethinking of Thanksgiving Leftovers by Mark Bittman at The New York Times

One Turkey, Four Meals at Simple Bites

Reveal the Appeal of Potato Peels by Sheri Castle at Gilt Taste :: We actually got to meet Sheri last week at a cooking class. She is as fun as she is wise in the kitchen, and we can’t wait to share some more of her inspired cooking ideas with you in coming weeks. In the meantime, head on over to Gilt Taste and use up those potato peels!

Thanksgiving Thrift: The Holiday as a Model for Sustainable Cooking by Tamar Adler at The New York Times :: We get it right on Thanksgiving, Adler says. What about the rest of the year? “As we try to juggle food choices, tight budgets and busy schedules — and the constant question of what to make for dinner — we could do nothing smarter than approach all our meals as we do Thanksgiving: expecting each and every thing we cook to feed us well tomorrow and the day after, envisioning an efficient unraveling of future meals from previous ones, always having something to start with.”

 

Happy Thanksgiving, y’all. Eat well. Be merry. Give thanks.

 

Thanksgiving
Tim Nolan

Thanks for the Italian chestnuts—with their
tough shells—the smooth chocolaty
skin of them—thanks for the boiling water—

itself a miracle and a mystery—
thanks for the seasoned sauce pan
and the old wooden spoon—and all

the neglected instruments in the drawer—
the garlic crusher—the bent paring knife—
the apple slicer that creates six

perfect wedges out of the crisp Haralson—
thanks for the humming radio—thanks
for the program on the radio

about the guy who was a cross-dresser—
but his wife forgave him—and he
ended up almost dying from leukemia—

(and you could tell his wife loved him
entirely—it was in her deliberate voice)—
thanks for the brined turkey—

the size of a big baby—thanks—
for the departed head of the turkey—
the present neck—the giblets

(whatever they are)—wrapped up as
small gifts inside the cavern of the ribs—
thanks—thanks—thanks—for the candles

lit on the table—the dried twigs—
the autumn leaves in the blue Chinese vase—
thanks—for the faces—our faces—in this low light.

 

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Our Weekly Recipe Roundup is a quick weekly list of recipes featuring produce we’re growing right now. We hope it helps! We’d love to know what’s happening in your kitchens this week too.

Weekly recipe roundup

Posted by Lisa on October 18, 2012
autumn, beets, collards, Frog Bottom Farm recommends, greens, kale, recipes, root veggies, turnips, weekly recipe roundup, winter squash / Comments Off on Weekly recipe roundup

Turnips, harvested by Reed into bunch-sized piles.

Roasted Butternut Squash, Three Ways at Cucina Nicolina :: Mmm! The variation with wild rice and mushrooms looks especially good to me on this rainy autumn evening.

Beets and Kale with Creamy Tofu Dressing at Whole Living :: Our fall beets, so beloved to us that they’re in our logo, completely failed this year. We’re not sure what happened. Still, you should be able to get some at market to complete this delicious salad.

Nariyal wale Shalgam (Turnips in Coconut and Mustard Seed Curry) at The Splendid Table :: I can’t wait to try this! Indian cooking is something I know so little about – I’d love some inspiration and pointers from those of you who know more. Our sweet juicy hakurei turnips would be perfect for this dish.

Collards on Toast at tend :: Simple and filling. Just our speed. There are also some great thoughts on cities, farms, and gratitude here.

Winter Squash Muffins at From Scratch Club :: Yes, please!

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Our Weekly Recipe Roundup is a quick weekly list of recipes featuring produce we’re growing right now. We hope it helps! We’d love to know what’s happening in your kitchens this week too.

Weekend Links (on a weekend!)

beet seedlings

We’re still mad for summer vegetables, but these tiny beet seedlings in the greenhouse also have us daydreaming about early fall.

Let’s get right to it, shall we?

It’s a Can-a-Rama! The folks at Canning Across America hope you’ll keep the momentum from National Can-It-Forward Day going all week long with home canning parties.

Simple Bites has a slew of great posts on food preserving. Canning 101: The Basics is a great place to start.

We’ve been on a lacto-fermentation kick here in the Frog Bottom kitchen – lately, with vegetables.  Famous lacto-fermented foods include yogurt, sourdough, sauerkraut, and kimchi.  Lacto-fermented vegetables use a simple brine of water and salt (and sometimes whey) – no vinegar – to encourage good bacteria to preserve the food.  We may write more about this at some point, so for now I’ll just say I love how fast and easy this is! A few minutes chopping, a few minutes stuffing a jar, and then just a few days of waiting for all that good bacteria to do its work.  No giant pots of boiling water, no hours at the stove – the salsa you see below took me about 20 minutes to prepare, and that was mainly because of all the chopping.  Cucumber pickles and okra pickles each took under 10 minutes.  Read a bit more, and find the salsa recipe we used, at Lacto-Fermentation: an Easier, Healthier, and More Sustainable Way to Preserve.

lactofermented salsa

Check out this fun infographic on home gardening!

Tired of pesto and Caprese salads? Wait — not possible.  But, we think you should try these basil cookies anyway.

Here are five awesome tomato soup recipes.  Make ‘em now or freeze some of the incredible tomato bounty and try them when the first fall chill creeps in.

(Did you know freezing tomatoes can be as simple as waiting until they’re dead ripe and then throwing them whole into a Ziploc bag and stashing them in the freezer? A quick blanching/peeling/seeding will make them a bit easier to work with come thawing time, but if you’re feeling overwhelmed, seriously, just throw them into the freezer whole.)

From the pen and kitchen of the ever-reliable Mark Bittman: 101 Simple Salads for the Season.  More fantastic and fast summer fare!

Umm, how fun does Lucky Peach look? It’s a new food journal published by the McSweeney’s folks. Have a look here.

And finally, we loved this essay about processing peaches and the way the long slog through a bushel of seconds can be a kind of meditation.

More to come later in the week! We’ve heard from a number of you that you need some help with okra, and with the mad bounty of eggplant, so that’s where we’ll start.

planting mei qing choi

later, ladies

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Weekend Links is a regular feature here on the farm blog: a weekly(ish) list of articles, recipes, and other resources that have been inspiring and amusing us of late. A tasty smorgasbord for brain and belly!

Our go-to braise

Our go-to braise

We’ll get right to it: this is a recipe every CSA member everywhere should have in their arsenal.  It’s easy, it works with just about any vegetable you find in your share these days (except the leafy stuff like lettuce and cooking greens), and it’s seriously delicious.

To braise means to cook in a small amount of liquid in a covered dish for a long time at a relatively low temperature. It’s a perfect cooking method for the tough roots, firm winter squashes, and strong-tasting cabbages you’re seeing in your CSA shares and on market tables everywhere right now. Braising tames even the most pungent vegetables into something earthy, tender, and sweet.

Here’s the basic idea: grab a couple casserole dishes.  Chop two or three or four kinds of vegetables very coarsely, arrange them in crowded single layers in the dishes, and douse with olive oil and/or broth and/or white wine and/or water.  Add salt, pepper, and red pepper.  Cover tightly with foil and cook in a 325°F oven for about two hours, turning the vegetables about midway through the cooking. And that’s it!  (If you have time, uncover the dishes, turn the oven up to 400°F, and cook everything for another 15 minutes to brown the vegetables lightly. But if you’re ready to eat, you can certainly just dig right in.) This dish is a classic example of the whole being far, far greater than the sum of its humble parts.

Tonight’s version includes arrowhead cabbage, Sunshine kabocha squash (from our friends at Waterpenny Farm in Rappahannock County, since our winter squash fared so poorly this year), and rutabagas.  It, along with some gingerbread and whipped cream, will warm our bellies as we say our sad goodbyes to Shannon, who’s leaving us this week after two years on the Frog Bottom crew.

It’s also delicious with carrots (coming soon in the shares!) and onions.  We often add garlic — keep the cloves whole and unpeeled, and everyone can squeeze their own garlic from the peels when they eat (it’s fun!).  It’s very, very good with a poached egg on top.  And chicken is a perfect addition — just tuck some legs or wings in among the vegetables.  Or try it with sweet potatoes, beets, turnips…

Read the step-by-step instructions over at Orangette.

Last week in pictures: in which we pick a lot of tomatoes

Sun sugar harvest

Sun sugars!

Arlo loves sun sugars too!

Lulu tidies up her pasture.

Snipping garlic (and just off camera is a baby who thinks this is a hoot)

Our onion quality control guy

Cucumber and beet seedlings in the greenhouse

Planting peppers

Here's Katie in a tangle of tomato vines, pearl millet (a "green manure"), and yellow nutsedge (a terrible weed)

Farm hands!

An early summer recipe roundup

Afternoon, y’all!  79° and breezy and a long lunchtime nap — we’ll take it!  We hope the eatin’ has been good where you’re at.  Here at the farm, we’ve been eating lots of salad, lots of homemade pizza, and lots of tomato sandwiches.  Those three things could keep us fed and happy for a very long time!  But sometimes we manage something new.

Down below the photos, we’ve listed a few recipes we’ve been loving lately.  Some CSA members have also been sharing recipes via email, the comments sections here on the blog, and over at our Facebook page.  We’ll try to highlight some of those soon as well.  And plans are still afoot for adding forums to this website, so you can share your recipes and cooking adventures directly; we’ll keep you posted!

Prepping some zucchini for the grill!

Chard, glorious chard!

Sun sugars on the vine

Here are some tasty ideas for working through these early summer CSA shares and farmers market finds.  Most of them would be fantastic fare for your Fourth of July BBQ!  Lots of these posts link to other great recipes too.

Ginger Scallion Sauce at Chocolate & Zucchini

Red, White & Blue Roast Potatoes and Firecracker Potato Salad (two recipes) at Babble

Fondant Fennel from Edward Schneider at Mark Bittman

Raw Beet Salad at Just Braise

Quick Sauté of Zucchini with Toasted Almonds at Smitten Kitchen

Chard, Onion, and Gruyère Panade at Orangette

101 Fast Recipes for Grilling at The Minimalist

Soon, it should be easier to search recipes we’ve posted or linked to here on the farm blog.  In the meantime, you might enjoy just browsing the posts with recipes.

Enjoy your holiday weekend!  What will you be eating?

Last week in pictures: round three!

Posted by Lisa on June 29, 2010
basil, beets, CSA, fennel, irrigation, last week in pictures, lettuce, Swiss chard, the crew, the farm / Comments Off on Last week in pictures: round three!

This is some serious fennel.

Irrigating the chard

Packing the truck for the Wednesday CSA run in Richmond

Keeping the lettuce cool

Part of Karen's share

Last week in pictures

Posted by Lisa on June 21, 2010
beets, CSA, cucumbers, last week in pictures, lettuce, melons, spring, Swiss chard, the crew, the farm, tomatoes, weeds / Comments Off on Last week in pictures


Picking cucumbers

So long, lettuce! See you again come fall.

Picking parsley

Parsley prep

Washing beets

Wheel hoes in the chard

The tomatoes are coming! The tomatoes are coming!

This watermelon is about the right size for Arlo right now.

Beautiful beets!

When life gives you too much zucchini … bake a chocolate cake!

Posted by Lisa on June 11, 2010
beets, CSA, recipes, squash, the family, zucchini / 1 Comment

It may not be obvious from our farm blog, since the focus is on vegetables, but it’s best I come clean now: I have a serious sweet tooth.  And when I grated too many vegetables for today’s lunchtime frittata, I knew exactly what to do with them.

I baked a cake.

When life gives you too much zucchini ... bake a chocolate cake!

Now, we’re not purists around here: our diet is so heavy with beets and chard and grassfed beef and eggs from our own chickens and milk from our goat that we don’t fret too much about some processed sugar and flour in our desserts.  But we like dessert so very much we’ve started experimenting with more whole grains.  And our recent bumper crop of summer squash and zucchini means it’s time to get creative.

There’s no way around it — y’all will be getting a lot of squash this summer.  So let’s just get right to it, shall we?

Chocolate Cake with Zucchini and Beets
adapted from this recipe at Chocolate & Zucchini

1 1/2 cups (180 g) all-purpose flour or whole wheat pastry flour
1/2 cup (60 g) whole wheat flour or spelt flour or other whole grain flour
1/2 cup (40 g) unsweetened cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup extra virgin olive oil
1 cup (160 g) brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules or 2 tbsp strong coffee, cooled
3 eggs
2 cups zucchini, summer squash, and/or beets (any combination), grated
1 cup (170 g) chocolate chips or roughly chopped chocolate

Preheat the oven to 360°. Butter an 8″ or 9″ springform pan or 9″ cake pan.  Or try an 8″ cake pan, but proceed at your own peril — this is a fairly big cake!  If you have it, line the bottom of the pan with parchment paper and butter that as well.  Put a tablespoon or so of flour or cocoa into the pan and tap the pan from all sides to coat the butter with the flour or cocoa.

Put the flours, cocoa, baking soda, baking powder, and salt into a large bowl, and whisk to combine well.  Remove about half a cup to another bowl.

Using a food processor, stand mixer, electric hand mixer, or a spoon and some good old fashioned elbow grease, mix the olive oil and brown sugar well.  Add the vanilla and the coffee and mix.  Add the eggs one at a time, incorporating each one thoroughly before adding the next.

Add the wet ingredients to the large bowl of dry ingredients, and mix.  Add the grated vegetables to the reserved half cup of dry ingredients, and toss with your hands or a spoon to coat them lightly. Add them, along with the chocolate chips, to the batter.  Stir with a spoon until you can’t see any more dry flour.

Pour the batter into the prepared cake pan and smooth the surface with a spoon or spatula.  Bake for 40-50 minutes or until a cake tester comes out clean.

Cool for half an hour on a wire rack, and then unmold or turn out of the pan.  Let cool completely or just dig in.  Best enjoyed in a rocking chair while your partner and baby nap, with a cup of coffee and a view of the goldfinches partying at their feeder.  Also delicious shared.

(Additional notes below.)

Some notes:

This recipe is an old favorite of mine, but I played around with it just a bit to accommodate those extra beets and zucchini from lunch.  They didn’t quite add up to two cups, so I rustled around in the fridge and surfaced with half a sweet potato — how long had that been in there?  Anyway, I just grated that and added it to the beets and zucchini. Any combination of beets, zucchini, summer squash, and sweet potato will do.  They disappear almost completely into the cake and make it moist and sweet but not at all cloying.

Because a lot of the baking around here gets squeezed in during Arlo’s naps, I didn’t have time to wait for butter to soften.  I used olive oil instead to delightful results.  But feel free to use softened butter if you prefer.

This time, I just sprinkled powdered sugar on the cooled cake.  But it’s also great with toasted chopped hazelnuts, either stirred into the batter or mixed with a little brown sugar and sprinkled on top before baking.

And finally, if you have a kitchen scale, measuring the dry ingredients is a breeze!

Best enjoyed with a cup of coffee with the boys nap

Daily Farm Photo: beets beets beets beets beets

Posted by Lisa on August 17, 2009
beets, daily farm photo, root veggies, the farm / 4 Comments

The planting of the fall and winter veggies continues!  Amazing to think that these little bursts of purple and green will turn into gorgeous earthy crimson globes.  Delicious ones.  I invite everyone who loves beets to tell us why — leave a comment here!  And I will consider it my mission for the fall to convince the rest of you that you love beets too.