Party Beets

Are you a little hesitant about beets? Do they kind of overwhelm you? When you hear, “Beets!” do you think, “What do I do with beets?” Well, prepare for Susan’s recipe for beets. These are easy and so delicious she brought them to a party and they were gobbled up so quickly she didn't have time to take a photo!

Susan's Party Beets

1 lb. beets
4 oz. olive oil – I used my Primo Oliva Blood orange evoo
2 tbs. sea salt
Juice and zest of orange
Salad greens to serve on
4 oz. blue cheese to garnish

1.      In bowl, combine 1 tbs. of salt, 1 oz. evoo and beets, toss to coat. Layer on a foil lined roasting pan and roast in a preheated 275 degree oven until tender, about an hour for small to medium beets

2.      Slice into 1/4 inch slices and set aside.

3.      Combine remaining evoo with juice and zest and mix well.

4.      Layer beets on top of salad greens, drizzle with dressing, sprinkle remaining salt and top with blue cheese. I served it with additional dressing on the side.

Thank you Susan for the delicious recipe! We can't wait to try it!

Need more information on beets? Go back to read our introduction on beets from earlier in the season!

Enjoy!

Zucchini Pickles!

Are you looking for a new idea for this weeks zucchini? Lisa has sent us a recipe for Spicy Zucchini Pickles that sounds both easy and extraordinarily delicious! She said her family started eating them in just 24 hours after putting them in the fridge! That is what we call Almost Instant Gratification! 

To get the recipe please visit The Etsy Blog post by Kimberley Hasselbrink. Let us know if you make these and send us your photos too please!

Thank you Lisa for sharing! We are excited to test these!

Farm Fresh Pasta Sauce

Do you want to change up your pasta? Is it always the same thing? Red sauce and spaghetti, red sauce and penne, red sauce and spaghetti…

This week after you steam or boil your snap peas or snow peas, place them in the blender with about ¼- ½  cup of the cooking water (depending on how many peas you used) and puree until smooth. Add garlic scapes, chives, basil, onions or any other veggies you like. Add 1 tablespoon margarine or olive oil and puree again to desired consistency.

Pour over cooked pasta. Suddenly pasta has a whole new look and taste! This is a great way to eat extra vegetables! You can do a mix of half jarred or homemade red sauce and half green sauce over the pasta too if you really want to pizzazz the colors on your plate!

Adding tomato to the green sauce mixture adds delicious flavor, but the color tends to turn to shades of brown, which some people may not like. It does taste great though!

Let us know if you make this fast, easy, and delicious green sauce!

Recipes Sought

Dear Shareholders,

Thank you for being a part of our 2012 Season! It is so exciting to have met all our new shareholders these last two weeks and to reconnect with returning shareholders! Your enthusiasm and excitement brings me much joy!

I hope you are having fun with your vegetables and herbs! Many of you have shared that some of these veggies and herbs are new to you and your families! I know it can be overwhelming and daunting to leave with a bag of never seen before green things! However, so many of you are telling me about your delicious creations! You are being bold, creative, and making excellent, healthy food!

Will you please take a few minutes and share your recipes with us? We have recipe cards and pens at each pick up or you can email us at kindredgroundfarm@gmail,com (with photos too if you have them!). We will use the recipes in upcoming newsletters or post them here. (Hint, hint: we have a yummy recipe from Meg in the next newsletter for Quiche using three ingredients from the share!).

Thank you for being part of our community! See you soon! Happy Independence Day! Have a wonderful day celebrating and be safe!

Fondly,

Tammy 

Members Test Kitchen: Chocolate Mint Leaves

 

Our Swiss chard cooker from yesterday, also let us know about one of her family’s favorite summer desserts! Her husband is the treat maker and created this “sounds outrageously delicious” recipe last summer.

Simply wash your Kindred Ground Farm chocolate mint leaves and pull from the stems. Then dice them into very tiny pieces. Mash them so they are crushed quite small. Mix into your favorite brownie mix and cook as usual. For a pan of 8x8 brownies, he uses about ½ cup diced mint leaves.

These sound incredible and we will have to test them ourselves soon!

What are you making this weekend with your share? Please tell us!

Members Test Kitchen: Swiss Chard

 

We are excited that one of our members cooked the Sautéed Swiss Chard Ribs with Cream and Pasta this week! She reports that the raves from her kitchen were loud and enthusiastic! Her three year old described the Swiss chard as “spicy and a little sweet, and creamy too!” (The “spicy” may have been because he added hot sauce to his!)

She had a few suggestions to share with us as well. She made the gluten and dairy free version and said it was delicious. She said she will make it again, but this time will add sliced garlic scapes, a lot more Swiss chard, and probably one more veggie (might we suggest Kindred Ground Farm’s fresh green peas?). Additionally, it thickened as it sat on the stove, so she said to budget an extra 10 minutes into your prep time to let it thicken after you mix the pasta and cream.

And she shared a secret with us…she used the entire Swiss Chard leaf and ribs! Yummy!

What have you made with your share this week? Please send photos and stories to kgfmarketingteam@gmail.com so we can tell everyone!