Fresh Michigan Produce: Beets, Greens and Asparagus!

I LOVE summer!  And I love being in Michigan in the summer.  This week's farmers market purchases included fresh Michigan asparagus and beets with beautiful greens!  I also found candy cane onions and garlic scapes.  But this post is about the first group of produce.  I needed to find a way to use those beet greens before I leave for my conference, so I took a look at what I could do with those and my CSA eggs.  What I found was a strata recipe that sounded very yummy.  I had pancetta in the freezer, so I thawed that to use for flavoring.  I also had a loaf of beautiful Italian sourdough that I really need to use before I go as well.  By combining these items with my CSA eggs and a queso quesadilla cheese, I came up with a beautiful strata.

The beets and the asparagus, I roasted.  I will put the directions for each further down in this post.  I just adore fresh summer vegetables and cannot wait to start receiving my Harvest Share the week after returning from my conference.  It will make teaching summer semester much more bearable ;).

Beet Green Strata

• 3 slices herb pancetta, diced
• 1 bunch beet greens**
• 1/2 loaf (about 3 cups) Italian Sourdough bread, broken into bite-sized pieces
• 1 cup 1% milk
• 3 large farm fresh eggs*
• 1 cup queso quesadilla cheese
• 1/4 cup grated parmesan
• salt & pepper, to taste

Wash beet greens by placing in a large bowl with water.  Change water several times to ensure removal of all grit.  Cut stems from leaves and cut into 1/2" pieces.  Layer the leaves and cut into 1/2" strips.  Set aside.  Heat large skillet over medium heat.  Add pancetta to pan and cook until browned.  Remove pancetta from pan and set aside.  Add beet green stems and mix with pancetta drippings. Cook about 4 minutes or until the are just starting to get tender.  Add the greens, a portion at a time, and cook until just wilted.  Add a splash of water, cover, and cook 2-3 more minutes or until stems are soft.  Add cooked pancetta, half the chees and bread cubes.  Mix well and then pour into a 13 x 9 baking pan.  In a medium bowl, beat eggs and milk with salt and pepper to taste, until custard consistency.  Sprinkle remaining cheeses over filling and then carefully pour egg mixture over the filling.  Cover tightly with plastic wrap and place in refrigerator overnight.  In the morning, warm casserole to room temperature.  Preheat oven to 350F.  Bake strata for 40-45 minutes until the top is brown and bubbly. 

*Middleton Farms CSA ingredients
*Farmers market ingredients

Roasted Beets and Asparagus

• 1 bunch beets*
• 1 bunch Michigan asparagus*

Preheat oven to 400F.

Scrub beets and remove tops.  Place in a baking dish with a splash of water.  Roast, covered, for 45 minutes.  When beets are done, you should be able to pierce them with a knife without resistance.  Remove from dish and cool enough to handle.  Using a paper towel, slip the skins from the beets (they skins should just slide off).  Cut into wedges and place in a bowl.  Sprinkle with olive oil and basalmic vinegar; mix well.

Break woody ends off asparagus (hold at either end and bend.  The woody end should break off).  Place in a ziploc bag.  Drizzle with olive oil and season with salt and pepper.  Shake bag to coat evenly.  Place asparagus in a single layer on a baking sheet.  Roast for 8 minutes.  Remove the pieces that area cooked (the thinner ones) and turn the remaining pieces.  Roast for another 5 minutes.  Check to see if the thickest pieces are cooked.  Remove to a plate and serve.

*Farmers market ingredients

Minestrone

I will be the first to admit that despite my Italian heritage, I have never dabbled in trying to make a minestrone.  However, I ended up with many of the ingredients to do just that with this past week's CSA, so I decided to play around and see if I could manage to do the soup justice.  Let me first mention here that I love making soups in my Crockpot.  It just makes life easier because I don't have to watch it and stir it every few minutes, etc.  So, while this is a minestrone-like soup, I wouldn't call is a real minestrone.  I am not sure than most people would know the difference, so in the end I could probably call it minestrone, but I do feel a little strange putting it out there as such.  You can be the judge.  Oh, yeah, and there is one other thing.  The recipes all call for carrots, which I did not have.  I did, however, have golden beets, so I chose to substitute those for the carrots.  It seemed to have worked, although, again, normally, you do not have beets in a minestrone.

Crockpot Vegetable "Minestrone"

• 2 cups chopped cabbage*
• 1 bunch Swiss chard*, stems and leaves chopped
• 6 Roma tomatoes*, peeled and coarsely chopped
• 3 golden beets*, quartered and sliced
• 1/2 medium Cousa zucchini*,  cut in thirds and sliced
• 4 cups chicken stock*
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 Tbsp dried basil
• 1 1/2 tsp dried oregano
• Kosher salt, to taste
• Fresh grated parmesan cheese

Place all ingredients, except parmesan, into crock of Crockpot.  Cook on HIGH for 1 hour, then reduce heat to LOW and cook for 6-8 hours or until cabbage is tender.  Adjust seasoning.  Serve sprinkled with fresh parmesan.

*CSA ingredients 

A Different Beet Soup

I've been trying to decide what to do with all the beets we've gotten over the last few weeks. I was looking for something different this time and in searching for recipes, kept running across recipes for spicy beet soups. Since we received a variety of hot peppers last week, I decided to give one a try. The jalapeno and cumin gave the soup a nice smoky taste, sort of like I roasted the beets instead of boiled them.

Spicy Beet Soup
 Adapted from: http://www.newcoventgardensoup.com/members-soups/olympic-spicy-beetroot-and-carrot-soup

• 1 Tbsp olive oil
• 1 lb beets*
• 1 medium onion*
• 1 jalapeno*
• 1 large carrot*
• 1 Tbsp ground cumin
• 1 Tbsp ground ginger
• 2 cups homemade chicken stock*
• kosher salt, to taste

Trim stems and carefully wash beets. Cover with water and boil 20-30 minutes until fork tender. Cool and peel; cut into large chunks and place in blender.

 Finely dice onion and jalapeno; dice carrot. Heat olive oil in Dutch oven over medium-high heat. Saute vegetables in oil 10 minutes, stirring frequently. Add stock, cumin, ginger and salt, if needed,  to pot; boil for 10 min or until carrots are tender. Pour into blender. Puree until smooth.

*CSA ingredients

Roasted Beets

Today I am cooking beets. As I was perusing Pintrest, I saw some beautiful roasted beets. I clicked on it and the website reminded me that wrapping the beets in foil and roasting really only steams the beets. I really like the flavor of roasted beets, so I washed, peeled and wedged them and then roasted as follows:

 Roasted Beets

• 1 1/2 lbs beets* (any color will do)
• 1 Tbsp olive oil
• 1 tsp Balsamic vinegar 
• salt and pepper, to taste

 Preheat oven to 400°F.   Wash beets, then peel and cut into 1" wedges. Place beets in a large Ziploc bag. Drizzle with olive oil and vinegar. Seal Gag and shake until beets are coated evenly. Spread in single layer on cookie sheet covered with foil. Roast for 40 minutes, stirring every 10 minutes, or until beets are cooked (easily pierced with fork). Cool and serve on a mixed green salad. Or, in my case, put in a blender and puree for blended food phase following surgery.

*CSA ingredients

Pork Loin

As I was researching recipes for ideas of what to do with a small pork tenderloin, I was interested to read a long thread with arguments about whether you could cook a pork loin in a slow-cooker or not.  The people arguing against it claimed that since the loin doesn't have enough fat, it would end up dry and stringy.  The people arguing for it all claimed to have done it with great results.  I have never found a meat that I couldn't cook in my slow-cooker.  I especially like it for Boston butt and whole chickens, but I have only cooked 2 pork loins in my lifetime and both were the prepackaged, pre-marinated types that you really can't mess up.  This is a local pork loin that I received in my CSA this summer.  Since it came to me frozen, I put it in my freezer until I could figure out what to do with it.  I found it today as I was straightening up my freezer and decided to give it a try.  It is is my slow-cooker as I type and I used a recipe I found on www.foodnetwork.com:

Slow-Cooker Parmesan Pork Loin

Adapted from: http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-parmesan-sage-pork-loin-watercress-salad-sliced-pears-goat-cheese-toasted-pine-nuts-recipe/index.html

• 2 pounds diced yukin gold potatoes*
• 1 cup chopped candy-stripe beets*
• 1 cup chopped baby carrots 
• 1 1/2 cups reduced-sodium chicken broth 
• 1/2 cup Shock-Top raspberry wheat beer
• 1 (2-pound) pork loin*
• Salt and freshly ground black pepper
• 1 tablespoon salt-free garlic and herb seasoning
• 1/4 cup freshly grated Romano

1. Place diced vegetables into base of slow-cooker. Pour broth and beer over vegetables.

2. Season pork loin with pepper and garlic and herb seasoning.  Place on top of the vegetables.  Sprinkle with grated Romano; press into surface of pork loin.

3. Cover and cook on LOW for 6-8 hours.  Remove pork from cooker and place on a cutting board; temper the meat for 5 minutes.  Slice pork crosswise into 1/2" slices.  Serve with vegetables.

*CSA ingredients.

As you can see, the meat was very, very well-done.  I cooked this overnight (about 8 hours) and that probably was a bit too long.  The meat is tender and moist, but it fell apart as I tried to cook it.  The other sad thing was the fact that the beets lost all their color in the cooking.  They actually kind of look like turnips now that they are cooked, however, they definitely taste like beets.  This is a very tasty dish, but I would keep the cooking time down to 6 hours the next time I tried it.

Beets

Here is yet another vegetable I have never had before. If you have followed my blog, you know I love beets. In the past, I have used red and golden beets. These were given to us as candy-stripe beets. When I got them, they were bright red on the outside, so, I assumed they were just more golden beets (golden beets have scarlet red skin). When I cut them, however, this is what I saw. These are beautiful beets and I would guess they would make a very pretty salad. I, however,  am using them in a different recipe. Stay tuned!

Published with Blogger-droid v2.0.1

Ribs and Beets!

I had thawed what I thought was two packages of thick-cut pork chops this week.  When I went to cook them, I found out that one of the packages was beef short ribs.  While I just seared the pork chops and finished them in the oven, I couldn't resist making my favorite Southwestern Beef Ribs in the crockpot.  To use up beets and beet greens, I made Quinoa with Beets and Greens as a side.  If you need an easy way to roast your beets, just cut the greens about 2 inches above the beets, wash them really well, wrap them in foil, put them in your crockpot and let them cook on LOW for 4-5 hours.  They will be perfectly cooked and peel so easily when they cool!

Southwestern Slow-Cooker Ribs

• 1 lb beef short ribs*
• 1 can Rotel tomatoes with chiles
• 1 cup fresh salsa
• 1/4 cup cider vinegar 

  Place ribs in slow cooker and cook covered on LOW for 4-5 hours.  Mix tomatoes, salsa and vinegar in a small bowl.  Pour over ribs.  Change to HIGH and cook for about 1 hour.  Makes 4 servings.



Quinoa with Beets and Greens

• 2 cups vegetable broth
• 1 cup quinoa
• 2 medium roasted beets*
• 1/2 bunch beet greens, washed and cut to bite-sized pieces* 
• Feta cheese

Bring broth to a boil in a medium saucepan.  Add quinoa, cover, reduce heat to simmer and cook for 10 minutes.  In the meantime,  dice beets to 1/2" dice.  After the 10 minutes, add beets and beet greens to top of quinoa; cover and cook another 5 minutes or until all the liquid is absorbed.  Remove from heat and allow to steam another 5 minutes.  If desired, sprinkle with a 1-2 Tbsp Feta cheese.  Makes 4 servings.

*CSA ingredients

An "Executive Decision" Yields Beets!!!!!

We started to put together our order this week and found that not only was there not anything new (you would think that vegetables would be added as they become available), but also things had been removed, we placed a call to Trevor.  We really thought it would be better to be able to choose half of our share, but the choices left a lot to be desired.  AND we were not able to get a lot of the items that came in the large share (beets, for instance).  After talking it over with Trevor, we made the decision to switch our share to the large share.  We will still have a credit to either spend or get refunded.  I am thinking we will continue to take a look at what is available week to week.  Especially since we are both looking forward to having strawberry rhubarb pies next week!

So, when I got the share home and started unpacking, I found that the bunch of beets had 5 very small red beets, however, it also had the most beautiful bunch of beet greens I have seen in a long time.  My husband's family loves beet greens in their borscht and despite the fact that there wouldn't be a lot of beets in it, the greens will more than make up for it.  I know that I have posted this recipe before, but I will post what I did with this particular bunch:

Simple Borscht with Greens

• 1 bunch small beets with greens*
• 6 cups water
• 3 mushroom soup cubes

Cut the greens off the beets about 1 inch above the beet.  Wash greens; set aside.  Carefully wash the beets; place in large Dutch oven with water.  Bring to a simmer and then simmer for 20 minutes.  Remove beets to ice water; reserve cooking water.  When cool enough, peel with a paper towel and dice into 1/2" pieces.  Slice the beet greens and stems; chop leaves to bite-size pieces.  Add beets and greens to water in Dutch oven.  Break mushroom soup cubes up into the water and stir well.  Return to simmer and cook until stems are cooked.  Serve with a tablespoon of plain yogurt or sour cream.

*CSA ingredients

Monday Nov 22 dinner

Today had only one element from the CSA package, but it was the big one.  I roasted the chicken in my crockpot today and it tasted so good!  Although, I could have used a bit more salt.  I obviously don't have fresh from the farm chickens very often!  LOL!  The rest of dinner consisted of plain brown rice and a roasted butternut squash.  And of course, a bowl of borscht!

 

Slow Roasted Chicken

• 1 5-lb fresh chicken*
• 1/2 stick butter*
• mixed herbs (I used a garlic and herb mix)
• sea salt (please remember this, I forgot)

 

Remove chicken from the packaging and rinse inside and out.  Dry chicken thoroughly and place into the crock of a large crockpot that has been prepared with cooking spray.  Bring butter to room temperature and mix your herbs into the butter.  I do this to taste and based on what herbs I am using.  Some herbs are stronger than others and need smaller quantities.  Rub the butter all over the chicken and then sprinkle with salt.  Cover and cook 8 hours on LOW.

 

 

Brown Rice (in a rice cooker)

• 2 scoops brown rice (approx. 3/4 cup per scoop)
• 6 cups water

 

Place water and rice in bowl of rice cooker.  Choose brown rice setting and press start.

 

Note: this is easily done on top of the stove as well.  You will want to use a 3 qt saucepan.  Put the rice and water in the saucepan.  Bring to a boil; reduce heat and cover.  Cook until all water is absorbed.  Fluff rice as soon as it is done to prevent sticking.

 

 

Roasted Butternut Squash

• 1 medium butternut squash*
• 1/4 stick butter*
• mixed herbs (I used garlic and herb mix)

 

Preheat oven to 400.  Remove stem and then with a sturdy knife, cut squash in half lengthwise.  Cover a baking sheet with aluminum foil.  Place squash halves cut side up on the sheet.  Cut butter into pats and place them on the squash halves.  Sprinkle with your herbs.  Cover squash with foil and cook for 20 minutes.  Remove foil and cook for another 20 minutes.  Squash is done when it is fork tender.

 

Note: this recipe should work with any type of winter squash.  I prefer butternut squash, but acorn and buttercup squash are good too.

 

 

For Thanksgiving, my brother is cooking dinner.  This is always a treat because cooking is a passion of his.  And the food is always great!  For the first time, he said we could bring an appetizer.  I had some beets left over, so I decided to make pickled beets for the first time.  They turned out great!  Here's the recipe:

 

Cider-Vinegar Pickled Beets
From Food & Wine Magazine

 

• 1 cup cider vinegar with 1 cup water
• 1/2 cup sugar
• 1 small red onion, thinly sliced*
• 4 cloves garlic, quartered
• 1 Tsp yellow mustard seeds
• 2 bay leaves
• 2 whole cloves
• 1 1/2 tsp black peppercorns
• 1 tsp dried oregano
• 2 tsp dried thyme (would be better with fresh - 2 tbsp)
• 2 lbs medium red beets, peeled and cut into 2-by-1/2-inch sticks*

 

In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard, bay leaves, cloves, peppercorns, thyme and oregano to a boil.  In a large pot of boiling salted water, cook the beets until crisp tender, about 10 minutes.  Drain and transfer to a heatproof bowl.  Pour hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight.  Drain the beets, transfer to a bowl and serve.

 

If I find anymore time before we leave (I am thinking this is unlikely), I also have a Crispy Garbonzo Bean recipe I would love to try.  Busy day tomorrow, so not sure I will have the time.

 

Enjoy!  Tomorrow is pickup #2!!!

*CSA ingredients

Borscht

I am sad to say that I didn't manage to get to the beets in time to use those beautiful leaves.  But I made the borscht anyway for consumption now.  Maybe we will get beets again so I can make another batch of borscht (with the leaves) before Christmas.  Here's tonight's version:

 

Simple Borscht

• 2 lg bunches beets
• 8 cups water
• 4 Tbsp chicken base
• sour cream

 Trim the stems of the beets to 3 inches above the beet.  Wash beet thoroughly so that the cooking water may be used as the stock.  Place whole beets and water in a large Dutch oven.  Bring to a boil, reduce heat and simmer for 20 minutes.  Transfer beets to ice cold water.  Peel by rubbing with a paper towel (skins should fall off).  Dice the beets to 1/2 inch dice.  Return beets to cooking water, add chicken base and bring to a boil.  Reduce heat and simmer another 5 minutes.  To serve, place 1 cup soup on a bowl.  Add 1 Tbsp sour cream and stir.

 

 

I think my husband prefers beef base to chicken, but I don't have that right now.  So, chicken it is.  The difference for Christmas is that the soup must be vegetarian, so I usually use a mushroom base for that version. 

A guest recipe today!

I didn't manage to get anything done last night because I decided I needed to go swimming and then had to go to the grocery store.  However, I did get a recipe from my collegue and fellow CSA member and he told me I could post it on my blog.  It sounds really good and fresh and I can't wait to try it out!

 

 

Leland’s Beet Soup

By Leland Metheny, M.D.

• 3 medium beets
• 4 stalks of celery, chopped
• 2 carrots, chopped
• 3 tomatoes, chopped
• 1-2 Tbsp olive oil
• 2 Tbsp butter
• salt
• pepper
• 3-4 sprigs fresh thyme
• 2 bay leaves
• 6 cups chicken or vegatable broth
• sour cream
• cilantro

 

1. Preheat oven to 450 F

2. Wash beets thoroughly, rub with olive oil and wrap in foil.

3. Roast in oven for 30-40 minutes until cooked through

4. Place in ice water and remove the skins with a paper towel (skins should peel off)

5. In the meantime, chop up the celery, carrots and tomatoes

6. Add olive oil and butter to a large cooking pot and heat to medium

7. Add celery and carrots and saute until they are soft

8. Chop peeled beets

9. Add beets and tomatoes and cook for 5 more minutes

10. Add broth.

11. Wrap thyme and any other herbs with twine and place in stew

12. Add 2 bay leaves to pot,

13. Add salt and pepper to taste

14. Cover pot and let simmer for 30 minutes

15. Remove bay leaves and herbs

16. Puree vegetables until smooth

17. Add sour cream and or cilantro on top of puree for extra flavor

 

 

When I was sprucing the recipe up, he mentioned that the herbs he used are his preference, but you could certainly use any fresh herbs that you like: for instance, rosemary, basil, oregano.  Enjoy!!!