Recipes of the Week - September 26th

On-Farm Pickup Member Marcia submitted a few seasonal recipes for all to try:

Oven-Roasted Green Tomatoes: By now, everybody's heard of oven-roasted tomatoes, but have you ever tried oven-roasted green tomatoes? Prepare same as you would for ripe tomatoes, add ¼ cup water to roasting pan (green tomatoes don't have much juice). I use a stronger, hardier herb - oregano or marjoram. Place in 400 degree oven til soft, about a hour. Can be used at this point, or canned. Great in green chicken chili!! Or add to sautéed corn with a little queso fresco and cilantro and toss with pasta. It is nice to use something that would otherwise be a throw-away.

Billie's Jalapeno Relish (in my house we like it HOT, so we use much hotter peppers): Seed and core about 2 cups of peppers (I like to keep them all the same color, for looks). Rough chop. Add about same, or maybe a little less green (or red if you are using red peppers) tomato. Grind it all up in food processor with about ¼ cup vinegar and some salt. Dump it all in a pan, and bring to a boil. Done. Ready to can at this point. This relish is great on eggs, grits, in corn muffins, enchiladas (well, you get the picture).

Also, you can use your green tomatoes same as tomatillos in salsa…just roast them whole a bit on the grill, then proceed as usual.

Cooking with Beets serve raw or cooked, greens can be used in salads or as a side dish

Storage Tips : · Beets Greens - remove greens by cutting stem about one inch from base. Wrap in a damp paper towel, place in a plastic bag, and use within 3-4 days. · Beet Roots - store bulbs loosely in a plastic bag in the refrigerator and use within 2 weeks. Usage Tips: · Wash just before using. · To prevent flavor loss and keep some of the red beet color when cooking, leave stem and outer skin intact. Remove both before serving. · If the water turns red during boiling, reduce and use as an all-natural food coloring. · After cooking, remove the skins of baby beets by rubbing with a dry paper towel. · When preparing red beets cover all surfaces, protect clothing, and wear gloves to prevent staining.

Cooking with Kale: serve in salad or steamed with garlic & onions!

Storage Tips- Refrigerate in an opened plastic bag. While it will remain fresh for several days, flavor intensifies with age and may become bitter. It freezes well. Usage Tips • Remove the tough ribs from older, large-leafed kale. • Wash thoroughly just before preparing. • Boil, blanch, or steam and then sauté with garlic and onions. Use as a bed for rice, or pasta, and chicken. • Kale leaves hold their shape throughout cooking without losing volume. • Steam, rather than boil, to retain nutrients.

Beets AuGratin from:www.bigoven.com

2 c Sliced beets ½ c Thinly-sliced onions 1 c Seasoned bread crumbs Salt; to taste 1 ½ tb Butter Freshly-ground white pepper; Parmesan cheese; Olive oil; for drizzling

Preheat oven to 375˚F. In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, and salt and pepper, to taste. Finish with bread crumb layer on top. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish.

Austrian Kale from: www.bigoven.com

1 large bunch Kale, washed 1 1/2 c Chicken stock or bouillon 1 Clove garlic, minced 4 md Potatoes, quartered 1/2 md Onion, coarsely chopped 1 Stalk celery, chopped 2 tb Oil Sour cream (garnish)

Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.