First it was squash…then tomatoes…and now, we’re heading straight into beet season. In anticipation, one of our wonderful, former farm chefs sent us this delectable recipe for Beet Burgers. My mouth is watering just looking at the picture! Enjoy! Beet Burgers By Briel Driscoll Makes 4 servings. Ingredients: 1 Onion, diced 1 bunch Kale or 1 bag Arugula or Spinach, chopped 1 cup of cooked Grains, such as Brown Rice, Quinoa, Millet, etc. (This is a great way to use up any leftover grains you have hanging around.) 1 bunch raw Beets, shredded 1 (15 oz.) can Beans of Choice 1/3 cup Corn Flour 1 tbsp. Olive OIl 2 tsp. Cumin 1 dash Cayenne Pepper Salt and Pepper to taste 1 Tomato, sliced (optional) Instructions: Sauté Onions for 5 minutes in olive oil until translucent. Add chopped Greens, and cook 3 more minutes until Greens reduce. Add Grains, Cumin, Cayenne, Salt, and Pepper to taste, and sauté for a few more minutes. Add sautéed mixture to large bowl with rest of ingredients, and smash with hands until evenly combined and desired consistency is reached. If there is too much moisture, add more Corn Flour. Form mixture into desired burger patty sizes. Grill or cook in pan until each side is browned. Enjoy with a slice of Tomato, and serve burger-style!
Just in case you’re still struggling with those pesky Garlic Scapes, here’s another easy way to capitalize on their spicy flavor and scallion-like consistency! Garlic Scape Butter by Briel Driscoll Makes approximately 12 oz. Ingredients: 2 sticks of Salted Butter (If butter is unsalted add 1/8 tsp salt.) 6-8 Garlic Scapes (Adjust based on desired strength of garlic flavor.) Freshly ground Black pepper to taste Instructions: Put all ingredients the food processor and blend until smooth. Enjoy as a spread or condiment.
Hakurei or Japanese Turnips are part of the brassica family. They’re sometimes referred to as salad turnips because of their crisp, mild, sweet flavor; but in addition to being eaten raw, they can also be roasted or cooked like an other turnip. Mashed Turnips with Garlicky Greens By Briel Driscoll Serves 2-4. Ingredients: 1 bunch Japanese Turnips, Greens separated and chopped. 1 tablespoon Butter Garlic Scape, chopped finely 1 tablespoon Olive Oil Salt to taste Black Pepper to taste Instructions: Chop up Turnips and place in pot of water. Bring to a boil, and boil until soft. Strain Turnips and mash. Mix in Butter, Pepper, and Salt. While Turnips are boiling, on medium heat sauté Garlic Scapes or Green Garlic in Olive Oil for 2-3 minutes. Add Turnip Greens and sauté for another 2-3 minutes. Serve garlicky greens over mashed turnips, and enjoy! *Image courtesy of: https://gourmandistan.com/2013/01/22/rocking-the-winter-csa-with-pan-roasted-hakurei-turnips/
Don’t throw those beet greens away! This recipe demonstrates a great way to incorporate them right into your salad mix, adding a lovely and complex texture and flavor that I like to call “Kale Lite.” Beet Salad with Goat Cheese & Berries By Briel Driscoll Serves 4. Ingredients: one bunch of Beets, leaves separated from bulbs, rinsed, chopped, and set aside 3 tablespoons Balsamic Vinegar 2 tablespoons Olive Oil 1/8 teaspoon Salt 1/2 bag of Lettuce/Spring Mix or 1/2 head of Lettuce, chopped 1/4 cup Walnuts 1/4 cup Plain Goat Cheese (We recommend 2 Kids Goat Farm!) 1/4 cup Fresh Berries (Strawberries are great in this recipe.) 1/4 cup dried Berries/Raisins Instructions: Boil Beets in pan of water until soft then cut or slice into preferred bite size. Toss Beets, Lettuce, Beet Greens, Berries, and Nuts in large bowl. Add Balsamic Vinegar, Olive Oil, and Salt, and toss again. Sprinkle Goat Cheese on top, or mix in, if you prefer a creamier salad.
While young chard can be eaten raw in salads, mature chard is best cooked. The heat mellows its slight bitter undertones and yields a delicious flavor that is a little more delicate than spinach. Curried Swiss Chard By Briel Driscoll Serves 2-3. Ingredients: 1 bunch Chard, chopped, stems and leaves separated 1 clove Garlic, diced 2 teaspoons Curry Powder 2 teaspoons Coconut Oil 1 tablespoons Water Freshly ground Black Pepper to taste Instructions: Add Coconut Oil, Garlic, and Chard Stems to pan. Sauté for 3 minutes over medium high heat. Add Curry Powder and Water. Immediately add Chard Greens. Cover for 3 minutes. Remove cover and sauté for 1 minute. Serve and enjoy!
Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery. Gingered Sautéed Bok Choy By Briel Driscoll Serves 2-3. Ingredients: 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped 1 teaspoon Olive Oil 2 teaspoons fresh Ginger, minced 1/2 teaspoon Braggs Amino Acids or Soy Sauce Freshly ground Black Pepper to taste Instructions: Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute. Add chopped stalks of Bok Choy only and saute 2 minutes Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes. Serve and enjoy! *Image courtesy of: http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051105063-01-stir-fried-bok-choy_xlg.jpg
Kale can be very tough and chewy when eaten raw, but I have three words for you to help you make it tender and delicious. MASSAGE THOSE GREENS! The recipe below includes this important step, and it makes all the difference. Kale & Chickpea Salad By Briel Driscoll Serves 4-6. Ingredients: 1 bunch of Kale, stems removed and leaves chopped 5 Radishes slices as thin as you can 5 Garlic Scapes, diced 1 cup cooked or canned Chickpeas 1/4 teaspoon Salt 4 teaspoons Apple Cider Vinegar 2 teaspoons Olive Oil 1 teaspoon Honey Freshly ground Black Pepper to taste Instructions: Sprinkle Salt over Kale and massage into greens until the kale begins to soften and release liquids. Add remaining ingredients and continue to massage until mixed well. Enjoy! Unlike leaf-lettuce salads, this salad will store well in the fridge for several days and will even become more tender and tasty as it sits.