|
Cream of Black Radish Soup (coopersfarm.com)
4-6 cups black radishes, peeled & sliced
1 cup onion, chopped
2 tbsp. butter or margarine
3 tbsp. all-purpose flour
2 tsp. butter or margarine
3 cups low-fat milk, warm
2 tsp. salt
¼ tsp. black pepper
1 tsp. ground nutmeg
Parsley
In a skillet, sauté onions and radishes in 2 tbsp. butter or margarine until both are limp.
Put vegetables in blender and process until smooth.
In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened.
Add vegetables, salt, pepper, and parsley.
Sweet and Sour Black Spanish Radish (fruitguys.com)
2 tablespoons olive oil or butter, divided use
2 small/medium black Spanish radishes, cut into 1/4 inch dice
2 leeks or scallions, trimmed and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
About 2 teaspoons honey
Cook the leeks/scallions and radishes in 1 tablespoon of oil or butter over medium heat for about 3 minutes, until softened and beginning to brown.
Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes.
Add honey to taste.
Season with salt and pepper
Cabbage Rolls
12 large cabbage leaves, the woody base removed
1 cup raw white rice
2 cups water
2 onions, peeled and chopped fine
1/3 cup chopped parsley
Grating of nutmeg
¼ tsp sage
1 ½ tsp salt
¼ tsp pepper
½ cup Fontina cheese, shredded
½ cup provolone cheese shredded
1 29-oz can Italian tomatoes
In boiling water to cover, parboil the cabbages leaves for 3 minutes. Refresh them in cold water; drain and dry them.
In a saucepan, combine the rice and water; bring the liquid to a boil, reduce the heat and simmer the rice, cover, for 15 minutes, or until it is tender and the liquid is absorbed.
To the rice, add these eight ingredients. Blend them well
On each of the cabbage leaves, spoon an equal quantity of the rice mixture. Form rolls by folding the sides of the leaves over and then rolling the leaf closed. In a lightly oiled baking dish, arrange the rolls in a single layer with the folded side down.
Over the cabbage rolls, pour the tomatoes. Bake at 350° for 1½ hours.
Lemon-Thyme Green Beans (Everyday Food, October 2006)
Yields: 4
Coarse salt and ground pepper
1½ pounds green beans, ends trimmed
3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
2 tablespoons butter
1 teaspoon fresh thyme leaves, plus more for garnish (optional)
In a large skillet with a tight-fitting lid, bring ½-inch water to a boil; salt generously.
Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes.
Pull lid back slightly, and tilt skillet to drain water from green beans; add lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve green beans garnished with additional thyme, if desired.
Zucchini and Yellow Squash Gratin (Everyday Food, May 2007)
Yield: 4
2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
½ cup heavy cream
1 cup panko
½ cup grated Parmesan cheese
Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
*************
Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/. Please send us your own recipes, too--either favorites from your cook books or your own concoctions.
| 
This Monday was a great day for the garden: we harvested almost as many zucchini and beans as we did through all of last week, the traditional weekend growth spurt of the weeds was not too bad, and we took a long-awaited field trip to an extraordinary little farm in Rockville. We set out for the farm after a little morning harvesting to be greeted by John Peck, a retired biology professor and chair of the Stearns County Park Commission. As we walked with him around the charming farm and his well-established garden, he told us about his work with nature conservancy and their family's contributions to the protection of the now-rare lowland hardwood biome surrounding his home. He and his wife are caretakers of the Rockville County Park and have donated a sizable portion of his land to expanding it. It was fascinating to listen to the joys and the troubles of his experiences in conservation.
Make homemade, natural chap-stick and lotion
Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.