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Greetings from Heavens Harvest Farm
Try
some of these yummy recipes below using your produce this week!
Blessings
-Ashley
& Ethel
Onion,
Red Long Plain Farm
CV MA
Cabbage,
Green Enterprise
Farm OG MA
Kale,
Dino Somerset
Farm OG FL
Baby
Arugula Equinox Farm OG
MA
Baby
Spinach Equinox Farm OG
MA
Salad
Mix Equinox Farm
OG MA
Grapefruit Spooners Organic OG FL
Avocado Homestead
Organic Farm OG FL
Apples Pine Hill Orchard
IPM MA
Rutabaga Deep Root Organics OG VT
Sweet
Potatoes, Ruby ECO OG NC
Potato,
Russet Mark Farm OG P.E.I.
Beets Winter Moon Farm OG
MA
Avocado
Smoothie
Ingredients
·
1 ripe avocado, halved and pitted
·
1 cup milk
·
1/2 cup vanilla yogurt
·
3 tablespoons honey
·
8 ice cubes
Directions
1.
Combine the avocado, milk, yogurt, honey,
and ice cubes in a blender; blend until smooth.
Greek Style
Avocado Dip
Ingredients
·
1 avocado - peeled, pitted and diced
·
1 clove garlic, minced
·
2 tablespoons lime juice
·
1 roma (plum) tomato, seeded and diced
·
1/4 cup crumbled feta cheese
Directions
1.
Mash together the avocado, garlic, and
lime juice in a bowl until nearly smooth. Fold in the diced tomato and feta
cheese.
Rutabaga
Casserole
Ingredients
·
4 rutabagas
·
4 carrots
·
2 tablespoons white sugar
·
2 tablespoons butter
·
1/8 cup milk
Directions
1.
Peel rutabagas and cut into large cubes.
Place in cold salted water, and bring to a boil. When fork tender, drain.
2.
Mash rutabagas with grated carrots, sugar,
and butter.
3.
Place in oven at low temperature to keep
warm. Cover so that the dish will not dry out. If it does, stir in a little
milk.
Mashed
Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions
Ingredients
·
7 cups low-sodium chicken broth
·
3 pounds baking potatoes, peeled and cubed
·
1 1/2 pounds rutabagas, peeled and cubed
·
1 1/4 pounds parsnips, peeled and cubed
·
8 cloves garlic
·
1 bay leaf
·
1 teaspoon dried thyme
·
3/4 cup butter, softened
·
3 onions, thinly sliced
·
salt and ground black pepper to taste
Directions
1.
Combine chicken broth, potatoes,
rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a
boil. Reduce heat, and cover partially. Simmer until vegetables are very
tender, about 30 minutes. Drain.
2.
Transfer vegetables to large bowl. Add 1/2
cup butter or margarine . Use an electric mixer, beat mixture until mashed
but still chunky. Season with salt and pepper. Transfer mashed vegetables to
a buttered 13 x 9 x 2 inch baking dish.
3.
Melt remaining 1/4 cup butter or margarine
in a heavy large skillet over medium-high heat. Add sliced onions. Saute
until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute
until onions are tender and golden brown, about 15 minutes. Season with salt
and pepper. Spread onions evenly over mashed vegetables. Casserole can be
prepared up to 1 day ahead. Cover and refrigerate.
4.
Preheat oven to 375 degrees F (190 degrees
C). Bake, uncovered, for 25 minutes, or until heated through and top begins
to crisp.
Sweet Sweet
Potato Casserole
Ingredients
·
5 large sweet potatoes, peeled and
quartered
·
3/4 cup packed brown sugar
·
2/3 cup whole milk
·
2 tablespoons butter, melted
·
1/4 cup all-purpose flour
·
1 1/3 cups pecans
·
1 cup flaked coconut
Directions
1.
Preheat oven to 375 degrees F (190 degrees
C). Lightly grease a medium baking dish.
2.
Boil the sweet potatoes in a large
saucepan approximately 10 minutes, or until tender.
3.
In a large bowl, mix together the sweet
potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the
baking dish. Sprinkle with pecans and coconut.
4.
Bake 30 minutes in the preheated oven.
Fried Cabbage
with Bacon, Onion, and Garlic
Ingredients
·
6 slices bacon, chopped
·
1 large onion, diced
·
2 cloves garlic, minced
·
1 large head cabbage, cored and sliced
·
1 tablespoon salt, or to taste
·
1 teaspoon ground black pepper
·
1/2 teaspoon onion powder
·
1/2 teaspoon garlic powder
·
1/8 teaspoon paprika
Directions
1.
Place the bacon in a large stockpot and
cook over medium-high heat until crispy, about 10 minutes. Add the onion and
garlic; cook and stir until the onion caramelizes; about 10 minutes.
Immediately stir in the cabbage and continue to cook and stir another 10
minutes. Season with salt, pepper, onion powder, garlic powder, and paprika.
Reduce heat to low, cover, and simmer, stirring occasionally, about 30
minutes more.
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