This coming weekend Saturday the 30th Organic Valley is hosting it 8th annual Kickapoo Country Fair at its headquarters in LaFarge, WI. I am pleased to announce that Keewaydin Farms has been asked to do a 90 minute demo called “Cooking from Your CSA”. I will be preparing several recipes using ingredients you will find in your CSA box this season. Although I am a farmer by trade I do spend time in the kitchen utilizing the wonderful produce that surrounds us throughout the season. It is a special treat for me to be able to share some of my cooking experiences with the general public. One dish I will be preparing will be the Honey Carrots, the recipe was posted a couple weeks ago. We will also be preparing a cold tomato soup and cherry tomatoes and basil paired with mozzarella. So if you are looking for something to do this weekend why not come to beautiful southwestern Wisconsin and enjoy a day of workshops, food, fun, music and visit with you CSA farmer. See you there!
CSA Cooking Workshop
What’s in the box July 27th
Cherry Tomatoes – First of the season
Fennel
Bunched Beets – The tops are looking a little rough, please remove when you get home!
Broccoli – This will be it until fall
Potatoes – First of the season
Torpedo Onion – Use like you would any onion
Beans
Swiss Chard
Daikon Radisn – The white root
What’s in the box July 20th!
Savoy and Purple Cabbage – Make a colorful coleslaw using the carrots for added color
Green Scallions – The first of the onions for this season
Kohlrabi – Last week for these
Salad Mix
Head Lettuce
Fennel
Carrots – Try the honey glazed recipe if you haven’t
Beans – A mix this week of purple and green. To bad the purple fades when cooked.
Baked Beets
Ingredients:
Baked Beets
Dressed Baked Beets
Baked Beets in Cream
Directions:
Total Time: 1 3/4 hrs
- Baked Beets: Preheat oven to 400°.
- Trim roots and stems to 1/2″, do not cut beets further!
- do not wash beets!
- if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
- Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
- When beets are cool enough to handle, remove the roots and skins; if you’re using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers.
- Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
- Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
- Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.
Honey Carrots
Ingredients List:
2 lb of baby carrots, scrubbed. (if you have less than 2lb adjust recipe accordingly)
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.
Directions:
In a suitably sized skillet, melt the butter over a medium heat.
Cook the chopped onion, stirring, until softened.
Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.
Stir in the parsley.
carrotrecipes.net
What’s in the Box July 13th!
Kohlrabi- Try peeled and eaten fresh, diced in a stirfry, added to coleslaw or grated into a fresh salad.
Cabbage
Carrots- remove leaves before storing
Beets- remove leaves before storing. Leaves can be eaten like Swiss Chard
Green Head Lettuce
Red Head Lettuce
Green Beans
Fennel bulb- fronds can be dried and used as seasoning
Kohlrabi Coleslaw
-
3/4 cup mayonnaise
-
1/4 cup white vinegar
-
2 Tbsp. sugar
-
2 tsp. celery seeds (optional
-
1/2 tsp. salt or to taste
-
1/4 tsp. ground black pepper
-
1 lb. green cabbage, chopped or finely shredded (9 cups)
-
2 medium carrots, finely shredded (1 cup)
-
1 cup shredded kohlrabi, jicama or radishes*
-
1 cup snipped Italian (flat-leaf) parsley
Roasted Fennel Recipe
Ingredients
- fennel bulb (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
- Olive oil
- Balsamic vinegar
Method
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
simplyrecipes.com
What’s in the Box July 6th!
Salad Mix- we rinse it once, you should wash it again
Head Lettuce
Cabbage
Kohlrabi- peel, slice and eat fresh for a crisp treat. store extra slices in a bowl of water in the fridge. also good sprinkled with salt. use the leaves with Swiss chard
Broccoli
Beets- the leaves are very nutritious use the same as Swiss chard
Swiss chard
Basil
