Chocolate Beet Cake from Erica Linden

Chocolate Beet Cake from Erica Linden

For those of you that make faces at beets, here is a delicious and unusual recipe from one of our members, Erica Linden. I hope it inspires you to give beets another try! And I'm sure it will be wonderful for all of us that already love beets too. :) Earlier this month we shared a blogpost that Erica published about her CSA share. It was a lot of fun for everyone on the farm to read an account from the CSA members perspective. You can check it out at thebeetbunch.com.

2 cups cooked, peeled & chopped beets 1 cup applesauce 1 cup sugar 1/2 cup vanilla yogurt 2 eggs 1 1/2 tsp vanilla

1 cup all purpose flour 1 cup whole wheat flour 1/2 cup cocoa 1 1/2 tsp baking soda 1/2 tsp salt 1/2 cup chocolate chips

Combine beets with 1/2 c applesauce in a blender, puree and set aside.  Combine dry ingredients in a separate bowl.  Beat sugar, 1/2 c applesauce, yogurt, eggs, and vanilla for 3 minutes.  Add the dry ingredients and the beet mixture.  Blend.  Grease and flour a bundt pan (for cake, or use muffin tins).  Pour 1/2 the batter, sprinkle chocolate chips and cover with remaining batter.

Bake at 350 degrees for 60 minutes.  Cool 10 minutes, remove from pan.  Cool completely.  Top with powdered sugar.  (This cake is very moist, refrigeration is best to keep it from spoiling.)

Variation: Mini muffin tins, bake for 10-15 min.  Let the kids poke a few chocolate chips down into the batter.

Baked Apples

At our first CSA picnic, CSA member Deborah Fister brought this recipe. Simple and pretty healthy for a dessert, it was also delicious!

½ cup packed brown sugar
½ cup flour
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
3 Tbsp frozen unsalted butter
6-8 cored apples
½ cup chopped pecans
½ cup raisins
½ cup cider

Whisk dry ingredients and cut the butter into flour (a food processor or grater works). Add nuts and raisins. Spoon into apples. Add ½ cup cider to bottom of pan.

Bake at 350 for 40-45 minutes.

Simple Baked Squash

THIS IS ONE OF THE SIMPLEST RECIPES FOR SQUASH. YOU CAN USE ANY TYPE OF WINTER SQUASH, JUST ADJUST THE COOKING TIME IF YOU HAVE A SMALLER VARIETY. THIS BASIC MASHED VEGETABLE CAN BE SWEETENED WITH HONEY, MAPLE SYRUP OR BROWN SUGAR AND EATEN AS A SIDE, OR ADDED TO SOUPS, BREADS, CAKES, AND CASSEROLES FOR A BOOST OF BETA CAROTENE. BUTTERNUT CAN ALSO BE PEELED, CUBED, AND THEN STEAMED, BAKED OR BOILED. IT'S VERY POPULAR IN SOUP.

 1. Preheat oven to 350.

2. Cut squash in half, scoop out seeds (save these to bake later if you'd like). Place on a cookie sheet cut side up. Put cookie sheet in preheated oven. Add ½ cup water to pan. Bake for 30-60 minutes, until fork-tender.

3. Allow squash to cool, then scoop into a large bowl. Mash to desired consistency. Season with salt and pepper, butter, brown sugar, maple syrup, or honey. Ground ginger, cinnamon, and nutmeg are popular additions too.

Raw Apple Cake

The Kirby family has enjoyed this apple cake for generations. Growing up, I thought there was only way to make apple cake, and this was it! It's delicious, and an important taste of fall.

1. Cream Together:

• ¾ cup shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2. Mix together:
• 2 ½ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp soda

For the topping, mix: 

• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup margarine
• ⅓ cup flour
• ½ cup chopped nuts
• Preheat oven to 300 degrees.

3. Add the dry mixture alternatively with 1 cup of buttermilk to the creamed mixture.

4. Stir in 2 cups of peeled, chopped apples and 1 tsp vanilla to the batter.

5. Pour batter into a greased and floured 9x13 pan. Mix all topping ingredients and sprinkle on top.

6. Bake for one hour, or until a toothpick inserted into the center comes out clean.

Broccoli Soup

This broccoli soup is another Kirby family favorite. We pull it out for Christmas, birthday parties, or just a chilly fall day. It's especially delicious topped with grated cheddar!

• 1 lg head broccoli
• 1 med onion
• 3 cups chick broth 24 oz
• 1/8 tsp curry
• 1/8 tsp dry mustard
• ¼ tsp pepper
• 1cup half & half
• 4 tbsp flour
• 4 tbsp butter

1. In a large pot, cook broccoli and onion in broth until tender.

2. Add curry, dry mustard, and pepper.

3. Add flour to milk and stir until smooth, then add to broccoli mixture.

4. Add butter, and enjoy!

Butternut Squash Soup With Coconut Milk and Curry

 from the Kitchen of Jaime Brennan

• 1 small onion, diced (1/2 cup)
• 1 clove garlic, minced
• olive oil
• 1 1/2 cups water or 1 1/2 cups vegetable broth
• 2 cups butternut squash, baked until soft and scooped out of the skin
• 1 teaspoon curry powder
• 1/2 teaspoon powdered ginger
• 1 dash cinnamon
• 1/2 cup coconut milk (or more to taste)
• salt and pepper

Directions:

1. In a medium sized pot over medium heat, add a glug of olive oil.

2. Add the onions and garlic andcook, stirring every so often until they are translucent.

3. Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.

4. Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.

5. Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

Fresh and Easy Applesauce

APPLESAUCE IS A MAJOR COMMODITY IN ANY KIRBY HOUSEHOLD. THERE'S ALWAYS A BIG BOWL OF FRESH, HOT APPLESAUCE ON EVERY HOLIDAY TABLE, AND WE OFTEN HAVE IT IN THE FRIDGE WHERE IT'S READY FOR BREAKFAST, LUNCH OR DINNER. A POPULAR APPLESAUCE DESSERT WITH OUR FAMILY IS KNOWN AS APPLEJACK. IT INVOLVES BAKING ONE LARGE BISCUIT, COVERING IT WITH PLENTY OF APPLESAUCE AND A GENEROUS LAYER OF BROWN SUGAR AND CINNAMON, THEN STICKING IT IN THE OVEN TO BAKE UNTIL THE SUGAR IS CRISPY.

Applesauce is incredibly easy to make, and very good for you. We think it's best to use several different apple varieties. This gives the end product more flavor and better texture. Our favorite combination is Cortland, Jonagold and Ida Red or 20 oz. Over the years we've found that applesauce is just as delicious without sugar. The apples are usually sweet enough on their own (this year they're especially sweet!), and you can taste the flavor of each variety more when they aren't overpowered by sweetness.

While the traditional recipe is what you'll usually find on our table, some of us like to experiment! We hope you enjoy the variations. Let us know your favorite, and if you have one or two of your own!

KIRBY'S TRADITIONAL APPLESAUCE

• 8 cups Apples, peeled, cored, and cut into chunks
• ¼ cup Brown Sugar (optional)
• ¼ tsp Cinnamon
• 2/3 cups Apple Cider

In a saucepan, bring apples and cider to a boil. Cover, reduce heat to medium and simmer for 20-25 minutes, stirring occasionally.  Add cinnamon and sugar if desired. Simmer five minutes. Makes about eight cups.

Warming Spiced Applesauce

• 10 Apples from Kirby's Applesauce Mix
• 2/3 Cup Cider (or water in a pinch)
• 2 inch piece Fresh Ginger
• 1 Cinnamon Stick
• 3 whole Cloves
• Brown Sugar or Maple Syrup to taste

 Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove spices, add sugar to taste and serve hot!

SWEET AND MELLOW APPLESAUCE

• 10 Apples from Kirby's Applesauce Mix
• 2/3 Cup Cider (or water in a pinch)
• ½ tsp ground Cardamom or 5 green Cardamom pods
• 1 tsp Vanilla
• ½ cup Honey, Brown Sugar or Maple Syrup

 Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add cardamom, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. If applesauce appears dry, add a little more cider. Remove spices, stir in vanilla and add sugar to taste. Serve hot or cold.

HOLIDAY APPLESAUCE

• 10 Apples from Kirby's Applesauce Mix
• 2/3 Cup Cider (or water in a pinch)
• 1 Orange
• 1 Cinnamon Stick
• 3 whole Cloves
• 5 whole Allspice Berries
• Brown Sugar or Maple Syrup to taste

 Peel and core the apples, and cut them into large chunks. Use a vegetable peeler to remove a long strip of zest from the orange, being careful to avoid the white pith. Combine the apples, juice from the orange, and the cider in a large pot. Bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove the spices, add sugar to taste and serve hot or cold.

 Tip: To make removing whole spices easier, try putting them in a metal tea infuser, wrapping them in a bit of cheesecloth or a coffee filter and tying with cotton string before adding to the pot. If you don't have whole spices, substitute ½ tsp ground cinnamon, a good pinch of ground cloves, ½ tsp ground allspice, and add closer to the end of cooking.

 Other Options: Try adding other fruit, such as raspberries, cranberries, peaches, pears, or plums. Add a cup or two in with the spices and continue with the recipe. Experiment with different combinations and different ratios to find your favorite!

Adding a liquor such as rum, brandy, or whiskey mid way through cooking allows the alcohol to cook off, leaving behind a sophisticated level of flavor.

Roasted Cauliflower

Roasted Cauliflower with Berbere Spices

We love to roast cauliflower – the high heat brings out the sweetness of this vegetable and the flavor is just so rich. Spices help add a little variety to the rotation, and Berbere really kicks it up! This spice blend has some heat to it, so go light if you don't like spicy food.

• 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
• 2 tablespoons extra-virgin olive oil 
• 1-2 tsps Berbere Spices (available from Tranquility Herbals. alternatively, use chili powder or curry powder)
• 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

In a large bowl, combine oil, salt, and spices. Toss cauliflower in oil mixture to coat. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Refrigerator Pickles

With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, Melanie Cullingworth

• 6 Cups thinly sliced pickling cucumbers (about 2 lbs)
• 2 Cups thinly sliced onion
• 1  1/2 Cups white vinegar
• 3/4 Cup sugar
• 3/4 tsp. salt
• 1/2 tsp. mustard seeds
• 1/2 tsp celery seeds
• 1/2 tsp. ground tumeric
• 1/2 tsp. red pepper flakes
• 1/4 tsp. ground black pepper
• 4 garlic cloves thinly sliced

Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.

Shaved Brussel Sprouts with Craisins and Walnuts

The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.   

Ingredients

• 1 small Onion, minced
• 2 Tbsp Olive Oil
• 2 lbs Brussel Sprouts, thinnly sliced
• 1/4 cup dried cranberries, chopped
• 1/4 cup walnuts, chopped
• Salt and Pepper to taste
• Balsamic Vinegar (optional)

Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.

Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.

Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.