Roasted Beets ‘n’ Sweets

Roasted Beets ‘n’ Sweets

I was never served beets as a child, perhaps because it was one of the few foods my father refused to eat. Even as an adult, I am reluctant to eat beets; perhaps because they look so much like cranberry sauce, which is a favorite of mine, but their taste and texture is very different.  I like this recipe for Roasted Beets ‘n’ Sweets from Allrecipes for a number of reasons.  Not only does it make good use of this seasonal vegetable, and contains all of the beautiful purple and orange colors of autumn, but it also includes that  that superfood, Sweet Potatoes.  This recipe is also very versatile–it can be used to top a salad or makes a great side dish to serve at Thanksgiving. Stop by Colchester Neighborhood Farm today and pick up some freshly harvested beets.

 

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
  4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Buttercup Squash with Apples

Buttercup Squash with Apples

Now that the trees are bursting with color,  we can be assured that autumn is officially here.  And nothing smells or tastes better at this time of year than winter squashes baking in the oven.  This recipe kicks it up a notch and really brings out the fall flavors by adding in some apples. Courtesy of Betty Crocker, this side dish is as delicious as it is easy to make.  Using just a few ingredients,  you are going to question whether it should be served as a side dish or dessert!  Feel free to use the buttercup or acorn squash when making this recipe–either one will taste wonderful and both are available at Colchester Neighborhood Farm’s farm stand this week.

Ingredients

1 small buttercup or other winter squash (1 pound)

1/2 cup chopped tart cooking apple

2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened SAVE $
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg

Directions

Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
Cover and bake 30 to 40 minutes or until squash is tender.
Stuffed Acorn Squash with Quinoa and Pistachios

Stuffed Acorn Squash with Quinoa and Pistachios

 

If the cool, crisp days of fall and the brilliant colors of the changing leaves are conjuring up images of delicious comfort foods that fill the air with rich aromas, then look no further than this recipe that uses a staple autumn vegetable like acorn squash and  combines it with healthy ingredients like quinoa to make a side dish or even main dish that is delicious and filling.  And because it comes from Martha Stewart, you know it has to be good!

 

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper flakes
  1.  Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

 

Green Tomato Pie III

Green Tomato Pie III

Well, if you can make a mock apple pie using Ritz Crackers, then it doesn’t seem like a big stretch to bake up a similar pie using green tomatoes.  Once again, Allrecipes offered up this variation of a non-apple, apple pie and the reviews on it are very good.  So, if you haven’t gone apple picking yet but still want an apple pie or if you are just looking for a different way to cook up the green tomatoes, give this Green Tomato Pie III a try.  Warning, some people indicated that they used a little more flour than called for in the recipe to cut down on the wateriness. If you do try this recipe, please let us know if you liked it.

Ingredients

5 green tomatoes, chopped

1 1/2 cups white sugar

2 tablespoons cider vinegar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie

Directions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place diced green tomatoes and vinegar in a large bowl.
  3. In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
  4. Pour into pie crust and cover with criss-cross lattice crust.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
Eggplant Parmesan Bites with Marinara Dipping Sauce

Eggplant Parmesan Bites with Marinara Dipping Sauce

With the harvest yielding an abundance of vegetables such as Eggplant, we begin to search for different ways to cook these foods.  After skimming through several different recipes, the Eggplant Parmesan Bites from Just A Taste stood out among the most interesting and mouth watering. These bites provide all of the delicious flavor of eggplant parmesan without the “heavy work” of slicing the vegetable up into very, very thin slices. These bites are delicious served as an appetizer, snack, or even a light supper.

Eggplant Parmesan Bites with Marinara

INGREDIENTS

  • 2 medium eggplants (about 2 1/2 lbs total)
  • 2 cups Italian-style breadcrumbs (See Kelly’s Note)
  • 3/4 cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1 cup homemade or store-bought marinara sauce
  • Chopped fresh parsley, for garnish

NSTRUCTIONS

Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 1/2 teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.

Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with 2 tablespoons water. Place the flour in a third bowl. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.

Line a baking sheet with paper towels.

Add three inches of oil to a large, heavy-bottomed pot set over medium heat and attach the deep-fry thermometer. Once the oil reaches 360ºF, add the breaded eggplant in batches, cooking them until they’re golden brown on all sides. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt. Repeat the frying process with the remaining eggplant, returning the oil to 360ºF between each batch.

 

Garnish the eggplant bites with chopped fresh parsley and serve them with marinara sauce for dipping.

From the Author:

I prefer a mix of Italian-style Panko breadcrumbs and very fine Italian-seasoned breadcrumbs, which produces well-breaded eggplant with a crispy crunch.

Arugula and Kale Harvest Salad

Arugula and Kale Harvest Salad

Here is a great recipe that uses many of the fall veggies that are being harvested right now and combines them into a dish that is both healthy and delicious. This salad from Good Housekeeping uses some of those “super foods” (think avocado) that are being touted as the secret to good health and a slim waistline.  And because the dressing is home made and free of any the preservatives you find in the ones sold in grocery stores, this salad is perfect for serving for lunch or even a light supper.

Ingredients
Salad
8 c. arugula
2 c. kale
1 1/2 c. avocado
3/4 c. thinly sliced carrots
3/4 c. chopped cooked butternut squash
1/2 c. sliced apple
1/2 c. sliced bell pepper
2 oz. salami
1 c. croutons
Vinaigrette
1/4 c. extra-virgin olive oil
1 tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 tbsp. lemon (or lime) juice
1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
finely chopped small shallot (or garlic clove or green onion)

Directions

Make Salad:
In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
Make Vinaigrette: 
  1. Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)
  2. Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.

 

Delicata Creamy Squash Soup

Delicata Creamy Squash Soup

September is here and that means temperatures will start to fall.  Warm soups should be on the menu to combat those cooler temperatures and there is just something so delicious and comforting about squash soup. With Colchester Neighborhood Farm harvesting wonderful delicata winter squash, this recipe for Delicata Creamy Squash Soup is sure to hit the spot on a cool autumn day. Add some grilled cheese sandwiches and you have all the makings of true comfort food!

Ingredients:

Directions

Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

  1. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  2. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  3. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Best Ever Zucchini Bread

Best Ever Zucchini Bread

This week’s suggested recipe uses up some of the delicious zucchini that has been harvested from Colchester Farm this season. We like this delicious treat from the website Butter With A Side Of Bread.  One of the best things about this recipe, is the option to substitute ingredients to make it a bit a more healthy.  And because the recipe yields two breads, this provides the opportunity to give one to a friend or neighbor. As the cooler fall days approach (and they will), baking up this bread will fill the home with the wonderful aromas of autumn.

 

Ingredients

  • 1 cup white sugar (you can omit this to cut down on the calories)
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts

Instructions

  1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the creamed mixture and beat well.
  5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
Grilled Eggplant Provolone

Grilled Eggplant Provolone

It may feel a little too warm in the kitchen to be cooking up eggplant parmesan but the weather is just right for grilling this wonderful vegetable. This is probably one of the easiest, but equally delicious, recipes for cooking eggplant. Kudos to RealSimple for coming up with this idea. Feel free to swap out the grilled salsa for marina sauce.

How to Make It

Step 1

Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.

Step 2

Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.

Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

Easy and Cool Summer Salad

Easy and Cool Summer Salad

With temperatures hovering well into the 80s and the dew point inching toward the 70s, nobody wants to cook on the grill or the stove, for that matter.  These are the days when cool summer salads really hit the spot and nothing tastes better than a salad made with veggies picked right from the garden. Fortunately, all of the main ingredients in this salad from Allrecipes can be purchased at Colchester Neighborhood Farm, which has plenty of freshly harvested zucchini, tomatoes, and cucumbers for sale.

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Ingredients

 

Roasted Hakurei Turnips and Radishes

Roasted Hakurei Turnips and Radishes

Here’s a recipe that offers you the opportunity to cook up some freshly harvested turnips and radishes.  From the website just a little bit of bacon, please feel free to add a little bit of bacon to the roasted turnips and radishes.

Ingredients

  • 1 bunch radishes
  • 1 bunch Hakurei turnips, or other mild salad turnips
  • 3 tbsp olive oil
  • 1 tsp kosher salt

Instructions

  1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F.
  2. Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  3. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  4. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.
Apple, Fennel, & Kohlrabi Salad

Apple, Fennel, & Kohlrabi Salad

If you are searching for a wonderful summer salad to serve that uses freshly harvested produce such as Fennel and Kohlrabi, then you have to check out this recipe. The spicy flavors of the kohlrabi and greens combined with tart apples and sweet roasted pecans make this a dish that is sure to delight the taste buds. We found this recipe at wildgreensandsardines and it is, by far, one of the best ways to serve up kohlrabi and fennel on a warm summer night.

Apple, Fennel, & Kohlrabi Salad with Maple-Roasted Pecans

serves 4 
1 tart apple
1 medium fennel bulb
1 small kohlrabi
2 medium-sized carrots
Bunch of of mizuna leaves or other spicy greens (such as arugula, watercress)
White wine caraway vinaigrette (recipe to follow)
Sea salt and freshly ground black pepper to taste
Maple Roasted Pecans (recipe to follow)

Thinly slice the apple, fennel, kohlrabi (with a mandolin or sharp knife).  Julienne or thinly slice the carrots.  Chop the mizuna.  Add all the vegetables to a large bowl.  Toss with dressing.  Season with salt and pepper to taste.  Top with maple roasted pecans.

White Wine Caraway Vinaigrette

1/4 cup of olive oil
3 tablespoons white wine vinegar
3/4 teaspoon *toasted and ground caraway seeds
1 tablespoon finely chopped shallot
1 teaspoon ground dried mustard
1/2 teaspoon fresh thyme

Sea salt and freshly ground black pepper to taste

Add all ingredients to a bowl.  Whisk until well combined.

*To toast the caraway seeds: Heat a small skillet over high heat.  When hot, add the whole caraway seeds to the dry skillet.  Shake the pan to keep the seeds moving around until they darken slightly and give off an earthy aroma, about 1 minute.  Transfer the seeds to a mortar and pestle or spice/coffee grinder.  Grind to a powder.

Maple-Roasted Pecans

2 cups pecans
1/4 cup maple syrup
Sea salt and freshly ground black pepper
Pinch of cayenne

Preheat the oven to 350°F.  Spread the pecans on a baking sheet lined with parchment paper.  Bake 8-10 minutes until golden brown and toasty.

Heat the maple syrup in a small pot or pan until warmed through, 2-3 minutes.  Drizzle the warm maple syrup over the pecans.  Season with salt and pepper, and cayenne to taste.  Stir to combine.

Spread out with a spatula so the pecans are in a single layer.  Bake 8-10 minutes.  Remove from the oven and let sit until the maple syrup hardens.

Chocolate Raspberry Tart

Chocolate Raspberry Tart

Here is a recipe that is sure to impress at this year’s Fourth of July parties and other summer gatherings. With ingredients such as cream cheese, Nutella, and raspberries, what’s not to love? We found this tasty dessert in tasteofhome.com and it is as easy to make as it is to eat! If you are looking for some wonderful, fresh raspberries, look no further than the farm stand at Colchester Neighborhood Farm in Plympton, which is selling the berries from Keirstead Farm in Plympton.

Ingredients

  • 5 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1-1/2 cups all-purpose flour

 

  • FILLING:
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/3 cup Nutella

Directions

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly.
  • On a lightly floured surface, roll dough into a 14×8-in. rectangle. Transfer to a parchment paper-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed.
  • Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

 

Baked Parmesan Zucchini

Baked Parmesan Zucchini

It doesn’t get any easier or tastier than this.  These Baked Parmesan Zucchini, from FiveHeartHome.com make a great summer time snack–and they are both healthy and delicious! Stop by Colchester Neighborhood Farm today to purchase some freshly-harvested organically-grown zucchini and cook up these wonderful treats tonight.

 

Ingredients

  • 2 medium-sized zucchini
  • 1/2 cup freshly grated Parmesan cheese
  • Garlic salt & freshly ground black pepper, optional

Instructions

Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.

  1. Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
Purple Top Turnip & Apple Slaw

Purple Top Turnip & Apple Slaw

This Purple Top Turnip & Apple Slaw from Early Morning Farm has a combination of spicy and sweet flavors that will complement everything from a burger or hot dog to salmon cooked on the grill.  So good and so healthy!
1 apple (whatever variety you prefer)
1/3 cup raw pumpkin seeds
1/3 cup olive oil
1/2 lemon

Dressing:
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tsp dijon mustard
1 tablespoon honey (substitute agave or maple syrup if you don’t use honey)
1 teaspoon chopped fresh thyme
salt + pepper to taste

Julienne apples and turnips.  Peel turnips and slice into 1/4 inch slices.  Stack slices on top of each other cut as thin as you can into “matchsticks”.  Repeat with unpeeled apple.  (or use mandolin).  Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.

Make dressing.  Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid.  Shake until combined.

Pour dressing over slaw.   Mix pumpkin seeds, dressing, and slaw until combined.