Scalloped Rutabaga and Apple Recipe

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Scalloped Rutabaga and Apple Recipe

Scalloped Rutabaga and Apple Recipe

http://www.tasteofhome.com/recipes/scalloped-rutabaga-and-apple

Ingredients

  • 2 cups thinly sliced peeled rutabaga
  • 1 tablespoon all-purpose flour
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 4-1/2 teaspoons butter, melted, divided
  • 1/2 cup sliced peeled tart apple
  • 1/3 cup apple juice
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons chopped walnuts

Instructions

  1. Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper.
  2. Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top.
  3. Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender. Yield: 2 servings.
http://www.knowyourfarms.com/scalloped-rutabaga-and-apple-recipe/

By |April 28th, 2013|Apples, recipe, Recipe Type, Rutabaga, Side Dish|0 Comments
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This Week’s Produce Box (4/30 – 5/1)

Please help us out by remembering to bring your boxes back each week!  Hope you like the boxes this week!

Small and Medium share:

ITEM TYPE STORAGE FARM
 Collards [RO] Barbee Farms
Lettuce [RB] Barbee Farms
Strawberries  [RO] Barbee Farms
Carrots [RB] Barbee Farms
Greek Oregano ** [RO] Cottonmill Mushrooms
–Medium –
Rutabaga * [RO] ECO
Extra Strawberries [RO] Barbee Farms

* Certified organic.
** Raised without pesticides, organic or otherwise.
RO – Refrigerate Open
RB – Refrigerate in bag/closed container/crisper

 

 

 

 

Large shares have all the above, plus:

ITEM TYPE STORAGE FARM
Swiss Chard * [RB] Coldwater Creek Farm
Spinach **  [RB] KC Farms
Asparagus *  [RB] Triple J Farm

 

 

 

 

Organic shares have:

ITEM TYPE STORAGE FARM
Swiss Chard * [RB] Coldwater Creek Farms
Spinach  ** [RB] KC Farm
Asparagus * [RB] Triple J Farm
Rutabaga * [RB] ECO
Organic Strawberries * [RO] Watson & Sons Farm
Greek Oregano ** [RB]  Cottonmill Mushrooms

 

 

 

 

 

 

* Certified organic.
** Raised without pesticides, organic or otherwise.
RO – Refrigerate Open
RB – Refrigerate in bag/closed container/crisper

By |April 28th, 2013|CSA Contents, Did You Know?, Fruit, Home Delivery, What's in my box?, Workplace CSA|0 Comments
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Blueberry Empanadas

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Blueberry Empanadas

Blueberry Empanadas

http://www.connoisseur4thecure.com/2012/02/27/blueberry-empanadas/

Ingredients

  • package empanada dough, thawed
  • 1 1/2 to 2 cups blueberries, fresh or frozen
  • 2 T flour
  • ¼ cup organic sugar
  • A sprinkle cinnamon
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon juice
  • Pinch salt
  • 1 tablespoon butter, melted or cooking spray
  • Serve with vanilla ice-cream or sifted powdered sugar

Instructions

  1. Pre-heat oven to 400 degrees. Combine the flour, sugar, cinnamon, and salt. Add blueberries and toss with mixture. Add vanilla and lemon juice and gently combine. Place about 2 tablespoons filling on empanada round. Fold in half creating a moon shape. Press around the edges to seal the dough and then crimp with a fork. Place the empanadas on a lightly greased or parchment lined baking sheet. Brush with melted butter or spray lightly with cooking spray. Bake for 15 to 18 minutes, until golden. Serve with powdered sugar or vanilla ice-cream.
http://www.knowyourfarms.com/blueberry-empanadas/

Here are a few of the health benefits of blueberries.

By |April 17th, 2013|Blueberries, Dessert, recipe, Recipe Type|0 Comments
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Summer Peach and Tomato Salad

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Summer Peach and Tomato Salad

Summer Peach and Tomato Salad

http://www.myrecipes.com/recipe/summer-peach-tomato-salad-10000001988538/

Ingredients

  • 1/4 cup thinly vertically sliced red onion
  • 1/2 pound ripe peaches, pitted and cut into wedges
  • 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
  • 1/4 pound heirloom cherry or pear tomatoes, halved
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 tablespoons small basil leaves or torn basil

Instructions

  1. Combine first 4 ingredients in a large bowl.
  2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.
http://www.knowyourfarms.com/summer-peach-and-tomato-salad/

Here are some ways to incorporate local food into your everyday routine!

By |February 28th, 2013|Peaches, Salad, Tomatoes|0 Comments
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