Category Archives: recipes

Beet cake

Chocolate Beet Cake

4 1oz. squares of unsweetened chocolate

4 eggs

2 cups light brown sugar

1 teaspoon vanilla

2 cups flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 lb. red beets, peeled and grated

Preheat oven to 350 degrees

Grease and line with parchment paper 2 9” round pans

Melt chocolate using a double broiler

Whip together eggs and brown sugar for about 5 minutes, until they thicken.

Add oil and vanilla and continue to mix.

Mix the dry ingredients together, then slowly incorporate into the wet mixture, taking care to scrape the side of the bowl.

Mix in the grated beets.

Bake in prepared pans for 40-50 minutes or until the middle springs back when pressed with a finger.

Top with cream cheese or vanilla icing.

Turnip fries

Try this healthy BAKED turnip fry!  They feature Parmesan…we tried a rosemary and sea salt version and a paprika one.  What varieties have you tried?

Hot Sauce

We have tons-o-peppers!  Try THIS recipe.  It calls for all jalapenos, but we chose to use a variety.  If you are interested in making some hot sauce of your own let us know…you can u-pick your own.

Herb and onion scone

Herbs are great for baking!  And these scones are over the top in our book.  Try them!  Take advantage of the herb section, and get creative!

INGREDIENTS

3 c. unbleached flour
1/2 c. sugar
1 T baking powder
1/2 tsp salt
3/4 c. unsalted butter (chilled and cut into 1/2 inch pieces)
4 ounces cream cheese, chilled
1 egg
1/2 c. plus 2 T of buttermilk
1 T fresh sage (I was very generous with all the herbs)
1 T fresh thyme
1 T fresh oregano
1 small onion , finely chopped (I used red onion)
DIRECTIONS
Preheat oven to 400 degrees. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and cream cheese and mix just to combine. Dough will be lumpy. Add egg and buttermilk and mix 2-3 minutes until dough forms a ball. Add 1 of the variations listed and stir just to combine.
Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll out to 1/2-inch thickness. Do not handle or roll dough any more than necessary to prevent toughness. Cut scones into 2-inch squares. Place on prepared baking sheet.
Bake 10 minutes. Reduce oven temperature to 375 degrees and continue baking for 15 minutes or until golden brown. Remove from oven and cool on baking sheet for 10 minutes. Serve warm.
HINT: for an extra tender scone…don’t roll out just drop directly onto the baking sheet.
These are great with sour cream as well!!

Salsa for canning

Salsa for Canning

8 ripe tomatoes

6 green peppers

6 jalapeno peppers

6 chili peppers

4 c. chopped onions

2-3 cloves garlic

cilantro (optional)

1 1/2 c. vinegar

¼ cup salt

1/4 c. sugar

12 oz. tomato paste

15 oz. tomato sauce

Chop tomatoes, peppers, onions and garlic in a lg. bowl (or use food processor). Stir in salt and allow to stand overnight.  Drain mixture. Boil together sugar and vinegar until dissolved. Add sauce and paste, till dissolved, then tomato mixture. Bring to a full boil, stirring frequently. Fill hot jars and secure with warm lids. ENJOY!!

Notes: I rarely make this recipe just as listed! I usually don’t count out the tomatoes and peppers, just add what we have. I don’t always have enough of the green peppers, so we just add more “hots” or whatever kind we have–banana peppers, hot cherry peppers, more jalapeno, chili, habanero.  Adding some yellow tomatoes to the mixture really gives it a beautiful color. Also, as far as letting it sit, I’ve already chopped things up in the morning or afternoon and let it sit 4-6 hrs. and then canned it.  

Black Bean, corn and jalapeno salsa

This past week we included corn from Sweet Valley Farm in your share, many of you expressed great that you enjoyed it.  We are happy to support other local farmers.  Visit their roadside stand on Rt. 202 in Ringoes, for more of their delicious corn!

Basic Salsa ingredients:

Combine:

Fresh corn, black beans, jalapeno (to taste), cilantro and lime juice.

Eat with chips and enjoy!

Grilled Vegetable Sandwich

This is a quick meal idea that is as easy as it sounds.  If you need directions you could use THIS recipe.  We used eggplant, green peppers, and onions from the share this week, but you could substitute or add any number of vegetables.  This was topped of with a little pesto (from u-pick basil), and thinly sliced cheese.  And VOILA!

CSA Share: Week 10 and mid-summer recipe ideas

This Friday marks the beginning of the 10th week of produce shares at the farm.  Your share will  likely include the following.

Potatoes, tomatoes, sweet peppers, tomatillos, Chinese cabbage, eggplant and hot peppers.

U-pick-

Flowers, herbs, cherry tomatoes, green and wax beans.

We are anticipating that some of you may not be that familiar with utilizing tomatillos, and/or eggplant that regularly.  I will be posting links to some great recipes below.

RECIPE IDEAS-

Tomatillo– Learn more about this wonderful “little tomato“, which is the literal translation for tomatillo.  You are probably most familiar with it in the form it is most often  served, as salsa verde , with a side of chips.  We here at Sandbrook Meadow like to live a little on the wild side of life, so when we are given tomatillos we like to think a little outside of the box.  We hope you try some of the following recipes.  We have tried some, but not all of them…let us know your favorite, or a new one we don’t even know about!

Eggplant– Or “Aubergine” as I knew it growing up…Is native to India and generally falls in the “love it or leave it” family.  We choose to love it and so should you!

Baba Ganoush

Adapted from Saad Fayed

Baba Ganoush is a popular dip made from eggplant and tahini.  It has a smooth, creamy texture, and a slightly smoke taste.  It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips

Ingredients:

  • 1 large eggplant
  • 1 clove garlic
  • 1/4 – 1/2 cup lemon juice (depending on taste)
  • 1/4 tablespoons tahini
  • 1 teaspoon salt
  • 3 teaspoons olive oil
  • Garnish
  • 2 teaspoons olive oil
  • 2 Tablespoon chopped fresh flat-leaf parsley

Preparation:

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Cherry tomato, green pepper and basil pasta salad

 

I’m not one for following recipes.  I’ve been known to take whatever is available and to make it into something delightful.

We have lots of cherry tomatoes right now and also lots of basil.  Combine the two, add a little penne pasta, chopped green bell peppers, chopped onions, olive oil, balsamic vinegar, and hot pepper if you so choose.  And…Voila!  Delicious lunch or dinner.  Pesto would be a nice addition as well.  Add your own twist to it.