Monday, July 28, 2014

Garlic Zucchini Recipe

Here is a picture of the beautiful vegetables that our families are receiving this week!
Includes: Basil, cabbage, beets, swiss chard, broccoli, garlic,cilantro, potatoes, chives, parsley, beans, kale, bell pepper, radishes, and summer squash.

Also...A recipe for all that Zucchini.

Roasted Garlic Zucchini
-Cut zucchini into about 1/2 inch circles and place in a bowl
-Drizzle with olive oil
-Add pepper, salt and 2 large cloves of crushed garlic

-Preheat oven to about 450 degrees
-Place zucchini on a lightly greased pan
-After about 9 minutes, flip the zucchini circles
-Place in oven for about 9 more minutes or until tops are golden brown

-Parmesan can also be added.

Friday, July 18, 2014

Photo Update

Hello Everyone!

We've been getting quite a lot of rain, and everything in the garden is green and popping!
Here are a few updated pictures.
A beautiful morning in the garden.

Purple Kohlrabi

Kale is amazing!

Summer squash is taking off.

So much green.

Tomatoes are getting ready.

Monday, July 7, 2014

Can't Beet These Easy Recipes

Roasted Beets
-Preheat oven to 350 degrees
-Wrap beets in foil
-Add olive oil, salt and pepper
-Cook for 1 hour or until beets are soft

Steamed Beets
-Slice beets in 1/2 in sections
-Place into a pot with a bit of water and a steamer
(make sure that the beets are seated in the steamer above the water line)
-Cook on stove top for 20 minutes

Pickled Beets
-Steam beets
-In a bowl cover with half water, half white vinegar
-Add 1 Tablespoon of sugar
-Add salt and pepper to taste
-Cover, and let sit in fridge for at least 20 minutes

For the Adventurous...
Red Velvet Beet Cake from Food & Wine Magazine

I leave you with one more. This is one of our favorite home recipes.

Swiss Chard/Spinach Enchiladas

1.5 lbs ground beef (leave out for vegetarian)
1 clove garlic, minced
½ cup chopped onion or chives
Salt and black pepper to taste
2 tomatoes, chopped
8 oz tomato sauce
2, 4 oz cans of diced green chiles
10 oz fresh Spinach and/or Swiss Chard
10, 6 in corn tortillas
3 cups shredded Monterey Jack cheese

In large skillet, cook ground beef with garlic, onion/chives, salt, and pepper until beef is crumbles and no longer pink. Add tomatoes, tomato sauce, green chiles, and spinach/swiss chard. Mix well. Cover and simmer for 10 minutes.

Grease a 9x13 in baking dish. Put each tortilla in the dish, fill it with beef mixture and cheese, and then roll it up. Fit the tortillas in tightly together as to keep their shape. Pour the remaining beef mixture on top and sprinkle another layer of cheese on top. You can also add chives on top.

Bake at 350 degrees for 30 minutes.