Rooting for the Home Team
Sep 25, 2015 05:04PM
● By Peg Shaeffer
CSA stands for community supported agriculture, a subscription service for delivery of local farm products. Members sign up in advance to receive a share in the harvest during the growing season.
Here are a few favorite farm kitchen recipes. Cook them with colorful root crops such as carrots, parsnips and beets. The preparation is purposely simple to feature their natural earthy, sweetness.
Apple Cider-Glazed Parsnips and Carrots
Yields: 4 servings
1 Tbsp unsalted butter
1 Tbsp olive oil
1½ to 1¾ lb assorted root vegetables, such as parsnips, rutabagas, carrots and golden beets, peeled and cut into ½-to ¾–inch pieces
1/8 to ¼ tsp salt
1 cup fresh apple cider
½ tsp freshly grated nutmeg, or to taste
Combine the butter and oil in a large, deep saucepan over medium-high heat. When the butter has melted, add the vegetables and 1/8 teaspoon salt; toss to coat evenly.
Add the cider and bring just to a boil, then reduce the heat to medium and cover, adjusting the heat so the liquid boils, but not rapidly.
Cook for 20 to 25 minutes, until the vegetables are barely fork-tender (they should show just a little resistance when poked with the tines of a fork or a skewer).
Uncover and bring the liquid back to a rapid boil. Cook for about 8 minutes, until the liquid has reduced to a glaze. Sprinkle the vegetables with the nutmeg; toss to incorporate. Taste, and add salt as needed.
Yields: 4 servings
2 lb gold and/or chioggia beets
Juice of 1 orange
1 Tbsp butter, softened
1 tsp peanut oil
1 tsp dark sesame oil
1 tsp hot chili oil
1 bunch beet or turnip greens, washed
1-2 Tbsp soy sauce
Pepper to taste
Cut beets into wedges and steam until tender, 20-30 minutes. Cool briefly, slip off skins and cut into wedges.
Toss with orange juice, butter and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add greens; cook, tossing often until limp. Toss in soy sauce and pepper to taste.
Arrange beets over greens on platter.
Recipes courtesy of Peg Shaeffer, of Sandhill Family Farms.
Click here for more: Mindful Fall Recipes