Author: steelwheelfarm

CSA members, Newsletters, Recipe

Roasted carrots with carrot top pesto

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Roasted carrots with carrot top pesto
  • Servings: 1-2
  • Difficulty: medium
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Ingredients:

  • 1 bunch carrots
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 garlic clove
  • 3 TBSP pine nuts, walnuts or pecans
  • 2 cups carrot tops
  • 1/2 cup (packed) fresh parsley or basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra-virgin olive oil

Directions:

Prepare the pesto:

  1. Pulse garlic, nuts until coarse paste forms.
  2. Add parsley (or basil), cheese and carrot tops until until blended.
  3. Add olive oil and pulse until combined and a good “pesto” consistency.

Prepare the carrots:

  1. Preheat oven to 400°.
  2. Trim carrot tops, leaving some stem attached.
  3. Measure out 2 cups carrot tops and set aside
  4. Toss carrots and oil on a rimmed baking sheet; season with salt and pepper.
  5. Roast, tossing occasionally, 25–35 minutes.
  6. Coat with pesto and serve!
CSA members, Newsletters, Recipe

Oven-baked celeriac and fingerling fries

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Oven-baked celeriac and fingerling fries
  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 TBSP coconut oil
  • 1 TBSP honey
  • 1 large celeriac
  • 5-7 fingerling potatoes
  • (Optional: Chop up your turnips and add them to the mix!)
  • Herb of your choice (we recommend thyme!)

Directions

  1. Preheat the oven to 400
  2. Remove the skin from the celeriac with a small knife or vegetable peeler.
  3. Cut the celeriac and potatoes into coins or “fry” shape.
  4. Combine the oil, honey and thyme in a small saucepan and melt over a low heat.
  5. Toss veggies in oil mixture and salt.
  6. Bake until browned, 25-35 minutes.
CSA members, Newsletters, Recipe

Sweet Grilled Magenta Melons

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Ingredients:

  • 1 large cantaloupe, peeled, halved, and seeded, cut into 1⁄2-inch-thick slices
  • 1⁄4 cup olive oil
  • 1/4 cup basil, minced
  • 1/4 fresh lime juice
  • 2 TBSP honey
  • Salt to taste

Directions:

  1. Heat honey, lime juice over low heat until honey is dissolved. Mix in minced basil. Reduce until you get a thick, syrupy consistency
  2. Build a :
    • medium-heat fire in a charcoal grill
    • or, heat a gas grill to medium
    • or heat a cast-iron grill pan over medium.
  3. Toss cantaloupe with oil and grill, turning once, until charred all over, 10–12 minutes
  4. Transfer to a serving platter and drizzle with syrup.
  5. Grab napkins (you’ll need them!) and eat!
News, Recipe

Roasted tomatillo cornbread

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Roasted tomatillo cornbread
  • Servings: 2-4
  • Difficulty: easy
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Tomatillo cornbread

Ingredients:

  • 2 jalapeño peppers, de-stemmed and seeded
  • ½ half of a medium white onion
  • 4 tomatillos, husked and sliced in half
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon ground cumin
  • ½ cup buttermilk
  • 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • 1 egg, lightly beaten
  • 1 cup (4 ounces) grated Monterey Jack cheese

Directions:

  1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil and roast the peppers, tomatillos and onions until evenly blistered and blackened in some spots, 10 to 12 minutes.
  2. Allow to cool completely, then stem, peel, seed and roughly chop. Set aside.
  3. Lower the oven to 350º and grease an 8-inch square baking dish.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, purée the the buttermilk, butter and egg until smooth.
  6. Mix dry ingredients, wet ingredients, roasted veggies and cheese torgether.
  7. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  8. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes.
  9. Let cool completely before cutting into squares and serving.
CSA members, Newsletters, Recipe

Watermelon salsa

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Ingredients

  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)

Directions

  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!