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For anyone that has suffered through a plate of mushy, boiled or steamed broccoli, this dish will be a real treat. A little crisp on the edges with a rich and earthy flavor, you'll eat the whole tray if you aren't careful!
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Chocolate Beet Cake from Erica Linden
For those of you that make faces at beets, here is a delicious and unusual recipe from one of our members, Erica Linden. I hope it inspires you to give beets another try! And I'm sure it will be wonderful for all of us that already love beets too. :) Earlier this month we shared a blogpost that Erica published about her CSA share. It was a lot of fun for everyone on the farm to read an account from the CSA members perspective. You can check it out at thebeetbunch.com.
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Combine beets with 1/2 c applesauce in a blender, puree and set aside. Combine dry ingredients in a separate bowl. Beat sugar, 1/2 c applesauce, yogurt, eggs, and vanilla for 3 minutes. Add the dry ingredients and the beet mixture. Blend. Grease and flour a bundt pan (for cake, or use muffin tins). Pour 1/2 the batter, sprinkle chocolate chips and cover with remaining batter.
Bake at 350 degrees for 60 minutes. Cool 10 minutes, remove from pan. Cool completely. Top with powdered sugar. (This cake is very moist, refrigeration is best to keep it from spoiling.)
Variation: Mini muffin tins, bake for 10-15 min. Let the kids poke a few chocolate chips down into the batter.
At our first CSA picnic, CSA member Deborah Fister brought this recipe. Simple and pretty healthy for a dessert, it was also delicious!
½ cup packed brown sugar
½ cup flour
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
3 Tbsp frozen unsalted butter
6-8 cored apples
½ cup chopped pecans
½ cup raisins
½ cup cider
Whisk dry ingredients and cut the butter into flour (a food processor or grater works). Add nuts and raisins. Spoon into apples. Add ½ cup cider to bottom of pan.
Bake at 350 for 40-45 minutes.
THIS IS ONE OF THE SIMPLEST RECIPES FOR SQUASH. YOU CAN USE ANY TYPE OF WINTER SQUASH, JUST ADJUST THE COOKING TIME IF YOU HAVE A SMALLER VARIETY. THIS BASIC MASHED VEGETABLE CAN BE SWEETENED WITH HONEY, MAPLE SYRUP OR BROWN SUGAR AND EATEN AS A SIDE, OR ADDED TO SOUPS, BREADS, CAKES, AND CASSEROLES FOR A BOOST OF BETA CAROTENE. BUTTERNUT CAN ALSO BE PEELED, CUBED, AND THEN STEAMED, BAKED OR BOILED. IT'S VERY POPULAR IN SOUP.
1. Preheat oven to 350.
2. Cut squash in half, scoop out seeds (save these to bake later if you'd like). Place on a cookie sheet cut side up. Put cookie sheet in preheated oven. Add ½ cup water to pan. Bake for 30-60 minutes, until fork-tender.
3. Allow squash to cool, then scoop into a large bowl. Mash to desired consistency. Season with salt and pepper, butter, brown sugar, maple syrup, or honey. Ground ginger, cinnamon, and nutmeg are popular additions too.
This broccoli soup is another Kirby family favorite. We pull it out for Christmas, birthday parties, or just a chilly fall day. It's especially delicious topped with grated cheddar!
1. In a large pot, cook broccoli and onion in broth until tender.
2. Add curry, dry mustard, and pepper.
3. Add flour to milk and stir until smooth, then add to broccoli mixture.
4. Add butter, and enjoy!
APPLESAUCE IS A MAJOR COMMODITY IN ANY KIRBY HOUSEHOLD. THERE'S ALWAYS A BIG BOWL OF FRESH, HOT APPLESAUCE ON EVERY HOLIDAY TABLE, AND WE OFTEN HAVE IT IN THE FRIDGE WHERE IT'S READY FOR BREAKFAST, LUNCH OR DINNER. A POPULAR APPLESAUCE DESSERT WITH OUR FAMILY IS KNOWN AS APPLEJACK. IT INVOLVES BAKING ONE LARGE BISCUIT, COVERING IT WITH PLENTY OF APPLESAUCE AND A GENEROUS LAYER OF BROWN SUGAR AND CINNAMON, THEN STICKING IT IN THE OVEN TO BAKE UNTIL THE SUGAR IS CRISPY.
Applesauce is incredibly easy to make, and very good for you. We think it's best to use several different apple varieties. This gives the end product more flavor and better texture. Our favorite combination is Cortland, Jonagold and Ida Red or 20 oz. Over the years we've found that applesauce is just as delicious without sugar. The apples are usually sweet enough on their own (this year they're especially sweet!), and you can taste the flavor of each variety more when they aren't overpowered by sweetness.
While the traditional recipe is what you'll usually find on our table, some of us like to experiment! We hope you enjoy the variations. Let us know your favorite, and if you have one or two of your own!
In a saucepan, bring apples and cider to a boil. Cover, reduce heat to medium and simmer for 20-25 minutes, stirring occasionally. Add cinnamon and sugar if desired. Simmer five minutes. Makes about eight cups.
Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove spices, add sugar to taste and serve hot!
Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add cardamom, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. If applesauce appears dry, add a little more cider. Remove spices, stir in vanilla and add sugar to taste. Serve hot or cold.
HOLIDAY APPLESAUCE
Peel and core the apples, and cut them into large chunks. Use a vegetable peeler to remove a long strip of zest from the orange, being careful to avoid the white pith. Combine the apples, juice from the orange, and the cider in a large pot. Bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove the spices, add sugar to taste and serve hot or cold.
Tip: To make removing whole spices easier, try putting them in a metal tea infuser, wrapping them in a bit of cheesecloth or a coffee filter and tying with cotton string before adding to the pot. If you don't have whole spices, substitute ½ tsp ground cinnamon, a good pinch of ground cloves, ½ tsp ground allspice, and add closer to the end of cooking.
Other Options: Try adding other fruit, such as raspberries, cranberries, peaches, pears, or plums. Add a cup or two in with the spices and continue with the recipe. Experiment with different combinations and different ratios to find your favorite!
Adding a liquor such as rum, brandy, or whiskey mid way through cooking allows the alcohol to cook off, leaving behind a sophisticated level of flavor.
With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, Melanie Cullingworth
Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.
Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.
The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.
Ingredients
Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.
Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.
Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.