"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
I WAS DOWN AT THE FARM FOR MY WEEKLY PRODUCE RUN AND THE LETTUCES ARE ABSOLUTELY BEAUTIFUL, PLENTIFUL AND READY TO PICK AND EAT. AS I HAVE MENTIONED MANY TIMES, THE GREENS LAST MUCH, MUCH LONGER THAN WHAT YOU BUY AT THE GROCERY STORES.
SPINACH, BEET AND CITRUS SALAD
3 Cups spinach or more if you desire
2 green onions, chopped
1 orange or grapefruit halved, peeled and sections removed
1 Tbsp. butter
� tsp. sugar
� cup pecans halves (Farmer John has small packets of pecans for sale)
1 tsp. fresh or dried rosemary (TIP: Take your hand and holding one end of the fresh stem and lightly pull the leaves off).
� tsp. cayenne pepper (optional)
Salt and freshly ground black pepper to taste
Citrus Dressing, recipe follows
Put the torn spinach leaves (large stems removed) and green onions in a large salad bowl and sprinkle the citrus sections over salad. In a small saut� pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans start to lightly brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from heat and season with salt and pepper to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over the salad and serve.
CITRUS DRESSING
1 tsp. Dijon mustard
2 Tbsp. orange or grapefruit juice (or a combination)
3 Tbsp. canola oil
1 Tbsp. olive oil
Salt and freshly ground black pepper
In a small bowl, add all the ingredients and whisk.
ROASTED BEET SALAD
I HAVE TRIED NUMEROUS WAYS TO COOK FRESH BEETS, BOILING, ETC. I HAVE NOW FOUND THE SIMPLE AND FOOL PROOF WAY.
4 medium beets, tops removed and beets scrubbed
TIP: I like to double the recipe and have extra beets
Extra virgin olive oil
Pre-heat oven to 400 degrees.
Place a large piece of aluminum foil on a baking sheet and put the beets on the foil. Drizzle olive oil over the beets and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, approximately 1 to 1 � hours. Cool and remove, with a paper towel or clean dish-cloth lightly rub the beets to remove skins. (TIP: IT IS A GOOD IDEA TO WEAR DISPOSABLE GLOVES TO PREVENT STAINING YOUR HANDS). Slice beets.
I PERSONALLY LOVE FRESH BEETS. I SERVE THEM SLICED OR CUT INTO CHUNKS AND SERVE OVER MY SALAD BEFORE PUTTING ON DRESSING. I ALSO LIKE TO SERVE OVER COTTAGE CHEESE FOR A SNACK.
WHITE SPEAR ONIONS
GRILL OR ROAST THEM IN THE OVEN, THEY ARE SWEET AND LARGE.
INTRODUCE ANTIOXIDANTS IN EVERDAY FAVORITES SUCH AS: Oregano or basil leaves to your grilled cheese sandwiches. Rosemary sprinkle over you rolls, drizzle lightly with olive oil and sea salt and bake. (TIP: whisk all three ingredients in a small bowl and lightly brush over your rolls or on an unbaked pizza crust before adding your toppings). Thyme Add to you steamed rice, chicken, vegetable or beef soup.
IN YOU HAVING ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR AN OLD FAMILY FAVORITE CONTACT ME AT afreebody@verizon.net. Or john@hydroharvestfarms.com RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.
