Brine: 7 quarts water 1 quart apple cider 3/4 cup kosher salt 1/3 cup granulated sugar 1 large onion, diced 1 large or 2 small carrots, diced 3 ribs celery, diced 1 head garlic, cut in 1/2 equatorially 1/2 bunch fresh rosemary 1/2 bunch fresh sage 6 bay leaves 1 (12 to 14 pound) turkey, …
From your kitchen: 2 tablespoons butter 1 (4-5 lb.) beef brisket, outer fat trimmed 1 teaspoon salt 1/2 teaspoon pepper 2 yellow onions, cut into wedges 5 cloves garlic From your garden: 3 sprigs rosemary From your share: 3 cups unfiltered apple cider 3 apples, cored and sliced Preheat oven to 325º F. On the …
From your share: 2 cups of apple cider 4-6 apples, cut into halves Other veggies if desired (potatoes, carrots, etc.) From your kitchen: 2 yellow onions 4 tablespoons of butter (optional) Apple cider gravy sauce: ~2 cups of the juice/sauce from roasting (strained) 1/2 cup cream 2 tablespoons of balsamic vinegar 1-2 tablespoons of Calvados …
Eat the cruciferous vegetables. They are among the healthiest choices. There has been a considerable amount of research on the cancer-fighting capabilities of these vegetables. They are full of many of the vitamins we need every day and they are loaded with antioxidants. That of course is great, even better, these vegetables are some of …
Many thanks to CSA Member – Denise Alvarez for sharing this recipe this week. As you know we love to hear from you. Ingredients: 1 pound of pork loin, sliced into 1/2-inch pieces 3 garlic cloves, thinly sliced or pressed 2 tablespoons fish sauce (found in the Asian section of grocery stores) 1 teaspoon black …
Special thanks go out to Jessica Micek for her recipe suggestion- I can’t wait to try it myself! This is an awesome 5 ingredient coleslaw recipe that travels well (no mayo). Mother-In-Law Slaw I have no idea where the name came from. I know that it was passed to my boyfriend’s mom from her mother …
Sauce 1 medium onion, chopped pinch baking soda 4 cloves garlic clove, minced 28-ounce can diced fire-roasted tomatoes* 16-ounce can diced fire-roasted tomatoes*, pureed in blender 1 tablespoon tomato paste 1 teaspoon salt* (or to taste) generous grating black pepper 1/4 cup raisins Cabbage and Filling 1 large cabbage 3 cups cooked lentils (from 1 …
From your share: 4 large potatoes, pre-baked or microwaved in their skins 2 cups shredded cabbage From your garden: 2 to 3 Tbs. minced fresh parsley From your kitchen: 1 cup low-fat milk or soy milk 6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced 1 Tbs. vegetable oil …
From the share: 3 lbs. kale center stalk removed, coarsely torn into pieces From your kitchen: 3 Tablespoons unsalted butter 3 Tablespoons finely chopped onion 3 Tablespoons flour 3 C milk Scalded Pinch of freshly grated nutmeg Salt and pepper to taste Caramelized Shallots 6 T unsalted butter 2 T sugar 10 shallots peeled and …
Green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler – just add the beans and cook until tender – and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their …
From the share: 1 red bell pepper, sliced From your kitchen: 1 yellow onion, sliced 1 cup fresh organic spinach 1 can organic diced tomatoes 1 tbsp. extra-virgin olive oil 2 gluten-free chicken sausages (Griggstown or Mini Mac Sausage in the farm store would work here) 1 tsp chili powder 1/2 tsp cumin 1/4 tsp …
Shake It up! No quinoa? Swap it for brown rice. No Peaches? Swap mandarin oranges or mangos. No white onion? Swap green onions or red onion. For the burgers: From your kitchen: 2 cans black beans, low sodium, rinsed and drained 1 cup quinoa ½ cup salsa 1 tablespoon lime juice ½ teaspoon cumin ¼ …
