This week's "Well Vittled" is our top 10 of 2020. Although 2020 was different and tough, there were lots of wonderful aspects of the farm and our lives that should be celebrated! Here is the link to our CSA companion
By being a member of a Community Supported Agriculture (CSA) program among other things you are choosing to cook at home and to eat seasonally. Being a CSA member is a commitment! It can be a chore to cook beets every week or to try and get through that big cabbage. Your family might be saying things like "no more carrots" or "potatoes again?" We understand!
This can be the time of year where we may begin to feel like it would be nice to have something other than roasted root vegetables or another cabbage soup. To help you stay creative through the last half of the Winter CSA we invite you to share a recipe of your latest CSA box creation - There are no rules except recipes or dish ideas must have at least 1 CSA ingredient. Please send them via email or share on social media - tag us or use hashtag #sleepygcsa. We will share them here in the customization email and the ones that we prepare, we will share a pic on our social media!
If your holiday is anything like ours, the rhythm of your day is set by meal preparation and enjoying the food. Here are a couple of recipes we have enjoyed lately:
Beet and Potato Roesti
INGREDIENTS
4 Tbsp Butter
1 lb beets, peeled and shredded
1 lb high-starch potatoes such as russets or yellows, peeled, shredded and patted dry
3 tablespoons minced fresh chives or minced scallions
¾ teaspoon table salt
¼ teaspoon ground black pepper
You can substitute olive oil for the butter in this recipe. You may also use an equal amount of chives instead of scallions, if desired. If necessary, move the pan around on the burner to make sure the crust browns evenly. The roesti is best served immediately, but it can be kept on a cooling rack. loosely covered in a warm oven. Mix some horseradish in with sour cream for a nice garnish.
INSTRUCTIONS
Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.
Mix shredded potatoes and beets together and season with salt and pepper. Stir in chives or scallions.
Spread potatoes evenly; press with spatula to form compact cake. Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.
Shake skillet or use spatula to loosen roesti.
Place large plate or platter over skillet and carefully invert.
Slide roesti back into skillet and cook until bottom is golden brown, 10 to 15 minutes longer.
Serve immediately.
Honey-Glazed Carrots with Lemon and Thyme
INGREDIENTS1 lb carrots (about 3 lg), peeled and sliced 1/4-inch thick on the bias
½ teaspoon table salt3 tablespoons honey½ cuplow-sodium chicken broth or vegetable broth
1 tablespoon butter cut into 4 pieces½ teaspoon minced thyme leaves½ teaspoon grated lemon zest
2 teaspoons lemon juiceGround black pepper
INSTRUCTIONS
Bring carrots, salt, honey, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter, fresh thyme and lemon zest to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
Thank you for choosing us! By choosing Sleepy G you are eating locally and organically-grown produce - all hand-harvested, washed and minimally packaged by us.
