News and Updates

May 25th, 2017



Chopped cabbage and barbecue shrimp fried rice recipe

Serves 4

Ingredients:

  • 6 cups white rice, cooked
  • 4 tablespoons canola oil
  • 1/2 cup chopped onion
  • 1/2 cup soy sauce
  • 4 garlic cloves, chopped
  • 2 cup frozen peas and carrots, thawed 
  • 1 head chopped Napa cabbage
  • 2 egg, beaten
  • 24 large shrimp, peeled, deveined, tails on
  • 4 tablespoon barbecue sauce

Directions:

  1. Heat a large skillet or wok on medium heat. Add the canola oil.
  2. Add the rice and onion. Continuously stir.
  3. Add the soy sauce, and continue to stir for about 4 minutes.
  4. Add the cabbage, garlic and the peas and carrots. Stir.
  5. Continue to cook and stir.
  6. Move the ingredients to the outside edges of the pan to make an empty space in the middle of the pan.
  7. Add the egg to the middle of the pan, and stir just the egg as it cooks.
  8. Once the egg is cooked, stir together all the ingredients in the pan.
  9. Remove the fried rice from the pan, and place it on a large plate or in a bowl.
  10. Put the pan back on the heat, and add the shrimp and the barbecue sauce.
  11. Stir together so that the shrimp are coated with the barbecue sauce.
  12. Continue to stir until the shrimp are fully cooked (about 4 minutes).
  13. Serve the shrimp on top of the rice.




May 18th, 2017

                                                                        Fresh Broccoli Slaw


Ingredients:

1/3 cup currants

                                                                                                        2 pounds broccoli (about 1 large head)

1/4 pound onion (1/2 small onion), finely chopped
3/4 cup almonds, slivered or roughly chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Freshly ground pepper

Directions:

Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain off the water.

Shred the broccoli in a food processor. In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.


Hudson Farms Internship

Hudson Farms is a one acre organic sustainable farm located about 20 minutes outside of Charleston, WV.  Part of our mission is to educate our community about what we do and to help consumers make informed choices about their health.   We are seeking a hardworking individual able to work on their own and within a team to carry out current growing practices and projects, as well as, contribute ideas for new or innovative practices and projects.

 Details:

  • March - October
  • 4 days a week
  • $1000 monthly stipend
  • Housing provided - no pets, no smoking
  • Access to fresh vegatables
  • Growing Experience - helpful, but not necessary 

Duties/responsibilities:

  • High tunnel production and construction
  • Field production
  • Tend and care for small animals
  • CSA - Community Supported Agriculture (Thursdays)
  • Agri-tourism  
  • Farm to Table Dinners (May-October)
  • Mobile Markets
  • Educational farm tours
  • Administrative work
    • Maintain website
    • Create and distribute PR and other marketing
    • Email correspondence with CSA members and other partners

To apply: please send a resume and cover letter to hudsonfarmscsa@gmail.com by February 17th.

 

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October 27th, 2016
Acorn Squash
Beets
Bread
Green Onions
Lettuce
Peppers
Radishes






Acorn Squash and Beet Bake

INGREDIENTS

  • 1 acorn squash
  • 2 beets
  • 1 Tbsp coconut butter
  • Pinch sea salt
  • Pinch black pepper
  • Sprinkle walnuts (optional)
  • Sprinkle Raisins (optional)

DIRECTIONS

Preheat oven 425. Simply cut acorn squash in half, scoop out seeds. Put a small dollop of coconut oil or coconut butter in squash. Wash and cut beets in half and place inside squash. Sprinkle sea salt and black pepper. Bake 70-90 min. With 10 min left sprinkle with walnuts and raisins if you wish, or eat plain.


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October 20th, 2016
Eggs
Garlic
Green Onions
Peppers
Pumpkins
Swiss Chard
Sunchokes






Roasted Sunchoke Soup

INGREDIENTS

  • 2 sunchokes (# Fresh, scrubbed and cut into large pieces)
  • 1 shallots (Large, cut in half, leave skin on)
  • 2 cloves garlic (skin on)
  • 1 teaspoon herbes de provence (Dried, crushed in a mortar and pestle)
  • extra-virgin olive oil (for roasting)
  • kosher salt
  • cracked black pepper (Freshly)
  • 2 gold potatoes (Medium, scrubbed and cut in half)
  • 3 cups vegetable stock
  • heavy cream (dash)


DIRECTIONS

  • Preheat oven to 350.
  • Toss sunchokes, garlic,and shallot in olive oil, salt and pepper.
  • Place on a sheet pan and roast in the oven, about 25 minutes-- until tender, stirring occaisionally.
  • Boil potatoes in salted water until fork tender, about 20-25 minutes. Drain.
  • When everything is cooked, place back into pot that potatoes cooked in.
  • Add vegetable stock, puree with an immersion "hand" blender until desired consistency.
  • Heat blended soup through over medium-low heat, stirring. Don't scorch!
  • Add a dash of cream if desired.


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October 13th, 2016

Bread
Jam
Onions
Peppers
Potatoes
Pumpkins
Radishes



Here's hoping you have stayed dry on this wet and dreary day - no need to fear, CSA delivery is sure to brighten up your day and spice up your dinner!



Potato Salad With Bacon, Olives, and Radishes

INGREDIENTS

  • 5 potatoes
  • 1 pound bacon 
  • 2 stalks celery 
  • 4 small green onions 
  • 12 stuffed green olives 
  • 3 radishes 
  • 1/4 cup mayonnaise 
  • 1 tablespoon lemon juice
DIRECTIONS

  • Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
  • Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
  • Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

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October 6th,2016
Beans
Broccoli
Corn
Eggs
Peppers
Pumpkin
Sweet Potatoes

Corn is just about out of season, but we wanted to give you one last taste of summer.  The corn in your CSA this week is best suited for a chowder or vegetable soup - perfect to throw in your crockpot  for a nice and easy dinner.

 

Sweet Potato and Corn Soup

INGREDIENTS

  • 1 large yellow onion, chopped
  • 1½ T butter or olive oil
  • salt
  • 2 pounds sweet potatoes
  • 2 c water
  • 4 c vegetable stock
  • 3 c corn
  • 1 red bell pepper, minced
  • 1 fresh jalapeño, minced
  • 1 c milk
  • ½ lemon, juiced
  • cayenne
  • 2-3 T cream or sour cream
DIRECTIONSMelt butter, add onion and a dash of salt, and sauté, stirring often, until golden brown.

Meanwhile, peel and dice sweet potatoes, place in pot with water and stock, and simmer until tender, about 20 minutes.

Add onions to potatoes. Pour a bit of broth into the onion pan and then pour back into the soup, to get all the juices from the onion pan. Purée the soup with hand mixer or in batches in a blender. Return to pot.

Add corn, peppers, and milk, and simmer until tender. Add lemon juice and cayenne, taste and adjust seasoning, then stir in cream.

Serve hot, garnished with cilantro or parsley


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September 29th, 2016

Appalachian Buckwheat Sourdough Bread

Cabbage

Eggplant

Fruit (Grapes & Peaches)

Peppers

Potatoes

Tomatoes


Time for crock-pots and soups! We would love for you to share with us some of your delicious creations you have made from your CSA bags - please share your picture with us over email or facebook!


Potato & Cabbage Soup

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 head Savoy cabbage, shredded
scallions, trimmed and chopped
garlic cloves, peeled and halved
1/2 teaspoon kosher salt
4 cups chicken broth
2 cups boiled Idaho potatoes, cut in 1/2-inch slices

PREPARATION

Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.



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September 22nd, 2016

Acorn Squash

Apples

Candy Apple Jam

Eggs

Honey

Summer Squash

Tomatoes

White Sweet Potatoes


Happy first day of fall! We hope you are enjoying the change of scenery with your veggies - we are surely enjoying the upcoming cool weather.


Sweet Potato Apple Hash Browns

INGREDIENTS

2 large sweet potatoes

2 apples

1 tsp garlic, minced

⅓ cup potato starch

3 Tbsp olive oil, separated

salt & pepper, to taste


INSTRUCTIONS

Peel and grate sweet potatoes, place in a bowl.

Peel, core and grate apples, place in a bowl with sweet potatoes.

Cover sweet potatoes and apples with water and let soak 20-30 minutes (optional but helps to pull excess starch making them achieve a crispier end product).

Squeeze the grated apple and sweet potato with your hands to release excess moisture or use a potato ricer.

Place in a separate bowl and add garlic, potato starch, 1 tbsp olive oil and salt & Pepper. Mix well.

Place in a ziplock bag or bowl and store in the refrigerator until use.

To cook, heat a large skillet over medium heat.

Add additional coconut oil, olive oil or butter.

Once hot, add ¼ cup of the mixture and flatten with a spatula.

Cook 2-3 minutes on one side and flip to the other. Cook for an additional 2 minutes.

Remove, season with salt and enjoy.


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September 15th
, 2016

Butternut Squash

Rolls

Cucumbers

Eggplant

Potatoes

Okra

Onions

 


Do you have an over abundance of peppers and tomatoes left over from previous CSA weeks?  Well, put them to use with the eggplant in this weeks share and make Ratatouille!  This simple and delicious dish will be a hit at dinner and allow you to enjoy the end of summer harvest and gear you up for fall.

Ratatouille

INGREDIENTS

1.      tablespoons olive oil

2.      onion, thinly sliced

3.      garlic cloves, peeled and sliced

4.      small bay leaf

5.      small eggplant, cut into 1/2-inch pieces (about 3 cups)

6.      small zucchini, halved lengthwise and cut into thin slices

7.      red bell pepper, cut into slivers 

8.      plum tomatoes, coarsely chopped (about 1 1/4 cups)

9.      teaspoon kosher salt

10.     1/2 cup shredded fresh basil leaves

11.     freshly ground black pepper

DIRECTIONS

1.      - Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

2.     -  Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the             vegetables are tender. Stir in the basil and few grinds of pepper to taste.

       

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September 8th, 2016

Acorn Squash

Apples

Cucumber

Eggs

Eggplant

Onion

Cherry Tomatoes


Its that time of the season for winter squash, I know with the heat it is hard to believe that cooler weather is around the corner, but bare with us and try out this delicious dessert (recipe below).  If you have other plans for your apples, then I would suggest simply roasting your acorn squash by halving it, then roasting it in the oven with some butter and brown sugar.for a sweet treat!


Baked Acorn Squash and Apples

Ingredients:

1 acorn squash

2 apples, cored and sliced thin

canola oil

maple syrup

pumpkin pie spice


Directions:

  1. Preheat oven to 350.
  2. Cut the acorn squash and scoop out the seeds and strings.
  3. Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
  4. Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
  5. Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
  6. Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
  7. Recipe borrowed from food.com


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September 1
st, 2016

Potatoes

Tomatoes

Bell Peppers & Hot Peppers

Okra

Butternut Squash

Bread

Jam

 

This week you will receive OKRA in your shares!! Okra is a strange and slimy vegetable and if you don’t know what to do with it, good chance you’ve avoided it all together. This week’s recipe is for okra and tomatoes, it would pair wonderfully with some basmati rice, or whatever rice you have in your pantry.

I highly recommend that you discover other fun and adventurous ways of enjoying okra, like gumbo and stews! Additionally, it has some wonderful health benefits on the digestive system, healthy skin and so on. If you are interest in knowing more of the health benefits, do a little goggling! I’m no scientist, I just love the stuff!

 

Okra and Tomatoes

Ingredients:

1 pound okra

1 tbs olive oil

1 ½ cup chopped red onion

1 ½ tsp salt

1 tbs minced garlic

2 cups peeled and chopped tomato

1 tbs minced fresh ginger

1 tsp freshly ground black pepper

½ tsp cardamom


Directions:

Cut okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them crosswise and lengthwise. Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste, adjust the seasoning as desired. Serve immediately.

Recipe borrowed from good ol’ Alton Brown from the foodnetwork.com site.





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August 25th, 2016

Onions 

Spaghetti Squash

Peaches

Sweet Peppers

Cherry Tomatoes

Green Beans

Eggs 


Warm Peaches and Cream

3 ripe peaches

3 Tablespoons unsalted butter

¼ cup sugar

½ cup heavy cream

½ teaspoon vanilla extract

Honey, optional 

Place a metal mixing bowl in your freezer to make the whipped cream in after preparing your peaches. Cut each peach into 8 slices. Peeling on or off, your choice.

Melt the butter in a large skillet over medium heat. Reduce heat to medium-low, sprinkle the sugar over the butter, and stir until dissolved, about 1 minute. Add the peaches, increase heat to medium-high. Cook about 3 minutes stirring frequently or until the peaches are soft and coated with a thin sauce. Remove from heat and let stand a few minutes.

Remove your mixing bowl from the freezer. Combine the cream and vanilla in the chilled bowl. Whip the cream until soft peaks form.

Spoon the peaches and sauce into bowls, plop a dollop of whipped cream on top, and drizzle with honey for extra sweetness. Almost heaven!



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August 19th, 2016

Green beans

Eggplant

Acorn Squash

Tomatoes

Onion

Peppers

Raisin Cinnamon Bread

Basil









This week on the recipe page is... STUFFED PEPPERS! We will be enjoying them here at the farm today for lunch and hope that you get inspired to stuff yours as well. 


Do you still have an abundance of peppers from previous CSA days? Peppers are perfect to freeze! I like to wash, core and cut them into strips. Give them a good vacuum seal (if you have one) and store in the freezer until needed. One of my favorite ways to use them is to oil and salt them, then place under a broiler on low for about 45 minutes, flipping every 10 minutes. They make a great addition to homemade hummus, tacos, spaghetti or eggs! Additionally, when it becomes cold and dark and winter is hovering over our lives, being able to pull out a frozen summer vegetable, with all of its summer sunshine flavor, is truly a treat. 


Stuffed Peppers

Ingredients:

1 cup cooked rice

3 small tomatoes, chopped

1 cup corn

1 small onion

¾ cup mozzarella cheese (or cheese to your liking)

1/3 cup olives, chopped

½ can black beans

4 fresh basil leaves, thinly sliced
1 tsp chili powder

1/4 tsp cumin

1 tsp salt

½ tsp pepper

6 peppers

¾ cup marinara sauce

 

Directions:

Set the oven to 350F.

Heat the olive oil over medium heat. Add onion, stir until transparent for about 6 minutes.

Mis together rice, black beans, tomatoes, onion, cheese and olives. Gently fold in chili powder, cumin, garlic, pepper and marinara sauce.

Spoon the misture into the peppers and arrange in a 9x9 baking dish.

Bake for about 30 minutes. Enjoy!

 

Recipe borrowed from 12tomatoes.com


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August 11, 2016

Corn

Tomatoes

Potatoes

Sweet and Hot Peppers

Squash

Onion

Tomato Jam

Eggs



The squash in the shares this week are either acorn, patty pan or butternut. The picture shown above is of an acorn squash, for those who may be unfamiliar with it.

The recipe for the week is a roasted potato and corn dish with caramelized onions! This dish requires 3 different things going on at once and will take a bit of muti-tasking to complete.  To keep it simply I’ve broken down the ingredients into 3 separate parts. The potatoes will take the longest so get them going first! Then do the corn and lastly the onions. You will need to pull out the corn before the onions are done to begin cooling, but I have faith that you can do it!

Roasted Potato and Corn with Caramelized Onions

Ingredients

For the potatoes:

1 pound new potatoes
3 Tbsp olive oil
salt and pepper to taste 

For the corn:

3-4 ears of corn, shucked and cut off of the cob

2 Tbsp olive oil
1 Tsp crushed red pepper
1 Tsp cumin powder
Salt and pepper to taste

For the onions:

1 large yellow onion, peeled, thinly sliced
3 tablespoons butter

Pinch of Sugar
Salt and pepper to taste

2 Tbsp freshly grated parmesan cheese (optional)

Method

Preheat oven to 410°F.

Put potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper on them. Spread the potatoes out so they are in a single layer in the pan.

Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.

Place the corn hulls in a bowl and pour olive oil over them and toss well to coat. Adding spices, salt and pepper. Mix well and spread out on an oven safe pan. Cook for 15 minutes, tossing them twice while roasting.

Melt butter in a large skillet over medium heat. Add onions and toss well to coast with butter. Cover and slowly cook the onions, stirring occasionally. Cook for 10 minutes or until a golden color is reached. Turn the heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Salt and pepper to taste.

In a large serving bowl mix potatoes, corn and onions together. Sprinkle with parmesan cheese (optional), server and enjoy.




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August 4th
, 2016

Carmen Sweet Stuffing Peppers

Banana Peppers

Cucumbers

Yellow Squash

Bread

Sweet Corn

Eggplant

Mixed Heirloom Tomatoes

 

We have made it to the middle of the season. This week marks the first share of the Fall / Harvest Season for our CSA. That means that we have 12 more weeks of delicious local, sustainably grown veggies coming your way. Soon we will have the hearty winter squashes and the crisp lettuces that grace us in the Autumn months to bring to you. But what makes this week's share so special is that it just screams summer time. Tomatoes! Peppers! Eggplants! These are my three favorite vegetables to mix and match with different cooking styles and just happen to be what we have in abundance this time of year. I hope you take the time to savor and enjoy cooking up all these fresh veggies with your family this week. But for those of us (namely me!) that don't have much time to devote to cooking in the summer, here's a simple, fast, and delicious recipe. Did I mention it's made with goat cheese?! Yum!


Goat Cheese Stuffed Red Peppers

1 cup fresh bread crumbs

1.5-2 oz goat cheese

2 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium red peppers 

 

Slice peppers in half lengthwise. Remove seeds and ribs.

Mix the rest of the ingredients in a small bowl.

Stuff each pepper not too tightly, but not too loosely (I usually heap the stuffing a bit).

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown. 


 

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July 28th , 2016

Eggplant

Tomatoes

Hot and Bell Peppers

Potatoes

Green Beans

Eggs

Zucchini and/or Squash

Traffic JAM




We’ve got tomatoes coming out of the wazoo!! Therefore, in your CSA share you’ve got a nice assortment of the juicy little things again this week! 

Please be sure to take your potatoes out of the bag and keep them in a cool, dark and most importantly dry place. The potatoes were dug just a couple of days ago, so they will need to continue to dry until you are able to cook them.

The jam this week is called TRAFFIC JAM! It is a combination of three berries all running together in a tasteful little dish!

The recipe for the week is simple and easy. When preparing high quality ingredients, it is sometimes best to let the original flavors of the produce shine through, without heavy sauces, spices, or cooking methods.


Tomato and Eggplant Tian

Ingredients

2 to 3 tablespoons extra-virgin olive oil

1 small eggplant, sliced 1/4-inch thick

Kosher salt

2 small onions, sliced into 1/4-inch thick rounds

1 clove garlic

2 small tomatoes, sliced into 1/4-inch thick rounds

1/4 cup shredded Parmesan


Directions:

Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices. Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.


Recipe borrowed from www.foodnetwork.com






July 21, 2017

Sweet Corn

Wax peppers (both sweet and hot)

Tomatoes

Potatoes

Cucumbers

Squash

Bread

 

The tomatoes are a delightful array of roma, heirloom, cherries and your ‘regular ol’ vine ripe’ tomato. All of them have distinct flavor that sets them apart from the others. Chopped and mixed together, they would make a delightful salsa or salad. The wax peppers are both sweet and hot, the hot ones are marked on the bags in your CSA share! So, please do watch out for that and lets hope the sticker hasn’t fallen off in the shipping process. ;)

Summer corn, oh summer corn! What better way to recall farm fresh memories, than to bite into that first piece of corn of the year! Honestly, I may be just a little food spoiled (not snobby), but there are certain fruits and vegetables that I absolutely will not buy out of season and corn in top of that list. The flavors and softness are so delightfully enjoyable when they are eaten as close to picking as possible.

So, for this week’s recipe I am going to challenge your brain, and pattered ways of cooking, for a raw creamed corn recipe.

! It’s cold, sweet and creamy. I made this recipe when I was living on a farm in Virginia. 

Enjoy!

 

Creamed Corn

Ingredients:

3 ears of corn

Salt to taste

A few springs of fresh basil

1 avocado

Directions:

Shuck the corn and remove any of the hairs. Using a cheese grater, grate the corn. With a wide bowl placed under the corn, take the flat side of a butter knife and run down the cob. This will remove any access ‘cream’ from the cob. Combine the grated corn and the cream together, salt to taste. Thinly slice the avocado.  Plop the creamed corn into a serving bowl and lay the sliced avocado on top. Chop the fresh basil and sprinkle in some slivers of it. Eat and enjoy! 





July 14, 2015

Garlic


Potatoes


Tomatoes


Peppers (hot and sweet)


Eggplant


Zucchini and Squash


Blueberries


In this week’s share we have new potatoes. The skins of them are soft and are beginning to flake off. This is normal for potatoes that have just been dug. Usually potatoes are left for the skins to dry and cure, which helps the potatoes to cure for storage. Therefor, don't’ be alarmed by their flaky young tender skins. We hope that you’ll find their fresh flavor to be a delight.


The blueberries this week are heavenly. They are from our partnering-farm friends, the Satterfields, of Oak Grove Farm. These little sweet treats were just picked yesterday and are best eaten all by themselves.


As hot as it has been this week, I wanted to pair a recipe for the week that is cold yet full of roasted flavor. This week’s recipe uses the garlic, tomatoes, peppers and eggplant that are in the share. It’s a roasted mashed eggplant dip to use with crackers, bread or pita. It can be made ahead and even froze for later use if desired. It’s nightshade season, so get ready to enjoy an abundance of peppers, tomatoes and eggplant for the weeks to come.

Moroccan Zaalouk

Ingredients:

1 large eggplant (or 2 medium)

2 green bell peppers

3 large tomatoes

1 or 2 chili pepper (optional)

4 to 6 cloves of garlic, finely chopped or pressed

1/3 cup chopped fresh cilantro and/or parsley

2 teaspoons paprika

1 tablespoon cumin

1 1/2 teaspoons salt

1/3 cup olive oil

1/3 cup water

2 tablespoons lemon juice, or to taste (optional)


Roast the Vegetables

1, Preheat your broiler to its highest setting. Line a large baking sheet with aluminum foil.

2. Trim the stem from the eggplant and slice it in half lengthwise. Place it on the baking sheet, skin side up.

3. Trim the stems from the green peppers, slice them in half lengthwise and remove the seeds. Place the pepper halves skin side up on the baking sheet, flattening them with your hand (or breaking them into pieces if necessary) so that they lay flat.

4. Roast the vegetables under the broiler for 10 to 20 minutes, or until the skins on the peppers are dark and blistered and the eggplant is soft and yields to the touch. If the peppers finish roasting before the eggplant, remove them to a plate while the eggplant finishes.

Make the Zaalouk

1. While the eggplant and peppers are roasting, prep the remaining ingredients. Peel, seed and chop the tomatoes. Transfer them to a deep skillet and add the garlic, cilantro, olive oil, water and spices.

2. Remove and discard the skin from the roasted bell peppers; coarsely chop them and add them to the skillet. With a spoon, scoop out the flesh of roasted eggplant, discarding large clumps of seeds. Chop or mash the eggplant then add it to skillet. Discard the skin.

3. Stir to combine the ingredients, cover the skillet and simmer over medium heat for about 20 minutes, stirring occasionally.

4. Use a spoon or vegetable masher to crush and puree the cooked tomatoes and eggplant, add the lemon juice, and continue cooking, uncovered, to reduce the liquids. Stir occasionally and keep an eye on the heat, adjusting it if necessary to avoid scorching the zaalouk.

5. Taste and adjust seasoning. Continue cooking until the zaalouk has reduced to a paste-like consistency (you should be able to stir it into a smooth mass in the center of the pot).

6. Serve warm or cold with crusty bread. A little fresh parsley or a drizzle of olive oil may be used as garnish. Minced roasted chili pepper may be offered on the side as a condiment for the salad.


Recipe borrowed from about.com/food




July 7, 2016

Onions

Cucumbers

Squash

Kale

Swiss Chard

Jam

Bread

 

 When summer hits, I can't help but think about tacos! Tacos are versatility, easy and can accommodate vegetarians, vegans, or gluten-sensitive folks effortlessly.  

No matter what is in your fridge, or ready in your garden, it can probably be made into a taco! 

So, this weeks recipe is... you guessed it, TACOS! 

Caramelized Onion and Kale Tacos with Quinoa

Serves: 1

Ingredients:

¼ cup quinoa (soaked if possible – read about that here…24- Hour Quinoa Soak)

1 tbsp olive oil

½ onion

3 cups loosely packed kale of swiss chard

½ tsp red pepper flakes

3 tsp minced garlic

2 tbsp cheese

2 corn tortillas

1 tsp agave syrup (or natural sugar)

1 tsp red wine vinegar

 

Directions:

Thinly slice onion. In a medium skillet, heat oil over medium-high heat until glistening. Add onion and sauté until tender, about 7 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally. Continue to caramelize, about 15 more minutes.  

Preheat oven to 400 degrees F.

Prepare quinoa according to package directions (or per post-soaking directions)

Drape corn tortillas across two wires of an oven rack and bake until crispy. About 8 minutes.

When onion is soft and browned, add garlic and stir 1 minute. Add kale (or chard), cover and cook 3 minutes.

Stir in cooked quinoa, agave, vinegar and red pepper flakes. Remove tortillas from the oven and fill them with mixture and cheese.


Thanks yummly.com for the recipe! ;) 



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June 30
th, 2016

Tomatoes

Squash or Zucchini

Cucumbers

Kale or Collards

Beets

Eggs

Stringless Green Beans

 

Today for lunch at the farm, a member of our lovely farm family whipped us up a tasty treat. It was so incredibly tasty that the recipe for the week was influenced by her creation. 

It’s summery, light, crisp, full of nutritional colors (…like we touched upon in last week’s post, scroll down for a refresher) and best of all easy-peasy.


Additionally, while you are  here, check out the Farm to Table tab at the top of the screen to keep updated with our Farm to Table events and more,  throughout 2016. Additions coming soon, check in often!

 

Summer Salad 

Ingredients:

1 Medium Cucumber

2 Medium Squash or Zucchini

2 Medium Tomatoes

Dressing:

¼ Cup Olive Oil

3 TBSP Fresh Basil or Cilantro

2 TSBP Lemon Juice

2 TBSP Apple Cider Vinegar

1 Teaspoon Sugar or Honey

¼ Teaspoon salt


Directions:

Cut up all of the vegetables into ½ inch pieces. Combine into a bowl and stir around. Mix the dressing ingredients into a jar with a tight lid and shake well. Drizzle the dressing over the salad and serve. 



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June 23, 2016

Green Beans
Purple Carrots
Lettuce
Potatoes
Beet Greens (with some baby beets)
Tomatoes
Cheese & Herb Focaccia Bread


Eating an assortment of colorful vegetables is not only a delight on the eyes, but also an indicator for a vast array of vitamins and minerals.

In this week’s share you will receive an abundantly healthy dose of color!

What do the colors mean?

The colors of each vegetable can tell you a little about the vitamin and mineral content that will soon aid in your bodies natural function. Red vegetables contain lycopene, a known source for increasing prostate and urinary tract health, fighting some cancers and even helping to prevent sunburn when eaten daily. Yellow and orange vegetables offer vitamin c and carotene which help with vision and heart health protection. Blues and purples are high in antioxidants which help our memory function and offer anti-aging properties. Green produce is rich in chlorophyll which can help the body fight off infection, help heal wounds and keep the immune system strong. Chlorophyll also promotes digestive and circulatory health by balancing the acidic and alkaline pH in your body.

If you want to know more about the colors you are consuming, do a little research! It can be fun and fascinating to discover more about the foods we consume and what they can do for us.

We’ve got beet greens in the week’s share and a recipe to go along with them! Why just the greens? Well, you'll notice when you receive your share that the greens have little baby beets on them. When planting beets, and many other crops, it is important once they start getting bigger to 'thin them out'. Sometimes crops can be planted too thick and will be crowded. If this happens they will compete for space which can result in a deformed shape or loss of crop. Thinning them out helps to create space for them to reach maturity and look just like the variety should! 

So, for this weeks recipe we've got a spicy beet green sauté, served on focaccia. It is a simple and easy snack, appetizer or meal on the go and can be ready in just 10 minutes.

RECIPE

Spicy Beet Greens on Focaccia

3 TBSP Extra Virgin Olive Oil, plus more for drizzling

½ tsp red pepper flakes

2 large cloves of garlic, chopped finely

12 ounces of beet greens, trimmed and cut into ¼ in strips

¼ tsp sea salt

Freshly ground black pepper to taste

6-8 slices of focaccia ¼ inch thick

DIRECTIONS

Heat a large, heavy bottomed skillet over high heat (cast iron is best). Add the oil, red pepper flakes and garlic. Sauté for 1 minute. Add the beet greens and sauté for 4-5 minutes until all the juices have evaporated and the greens turn dark green, tossing from time to time. Add the salt and fresh ground black pepper. Toss well and remove from heat.

Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Serve warm.

Recipe sourced from thedailymeal.com, vegetable color information sourced from healthalkaline.com.













June 16th, 2016

Merlin Beets

Tomatoes

Potatoes

Mustard Greens

Purple Kale

Onion Jelly





In the share this is week are Merlin beets. If they sound magical, that’s because they are! Merlin beets have a sugar scale of about 13%, where a regular beet has around 5-6%. So, it is safe to say that these little sweeties are a delightful treat for your share this week.

The recipe for the week is a sandwich! Although you aren’t getting bread or eggs this week, if you have bread and eggs, making this sandwich will not disappoint. My secret to sandwich making is that I put an egg on itI  A fried egg to be exact. Most people are either an egg yolk lover or not, and this recipe is definitely for the ooey-gooey yolk lovers. It will be a delicious mess, so please have a napkin, or two, handy. The recipe is written for one, but is ultra easy to multiply. Enjoy and I hope that you do end up with egg on your face! ;)

 

Tomato, Kale, Bacon & Egg Sammy

2 Slices of bread to your liking

2 strips of bacon (local if possible)

1 ½ cup kale, chopped

1 garlic clove, minced

1 tbsp mayonnaise

Onion Jelly to taste

Salt to taste


Cook the bacon in a sauté pan until crispy. Drain on a paper towel, but save the bacon grease in the pan. 

Remove 1 tablespoon grease and add to another sauté pan for later. Add the garlic to the pan stirring constantly until a nice aroma fills the air, about 1 ½ minutes. 

Add the kale and stir to get it coated with the grease. 

Salt the kale to taste and set aside. In the other pan, heat to medium heat. Crack the egg into the skillet and begin to fry. 

While the egg cooks, pop the toast in the toaster. Flip the egg once, being careful not to overcook the yoke. 

Cut the bacon into four pieces. Spread mayo on the toast. Slice up a tomato and put one big slice on the mayo. On the bottom slice of toast spread a thin layer of onion jam, add the kale, egg and bacon.

Close it all up and enjoy!


See you next week!

-Lindsey 




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June 9,
 2016


Lettuce

Purple Kale

Broccoli

Tomatoes

Garlic Scapes

Squash

Cabbage

Green Onions


As some of you may know, the farm will be hosting 'farm to table' brunches and dinners this summer and fall. Terry recently built a beautiful deck for these events and it really is something to see! The past two weeks we rented out our commercial kitchen and newly constructed deck for a West Virginia Food & Farm Coalition lunch meeting and to The American Heart Association for a recipe taste-off. Both events were beautiful, filled with wonderful folks and ultra fresh dishes. We are greatly excited to see where this event adventure will take the farm and we hope to host you out here someday soon.

Here are 3 ways to wash your produce.

1.      Vinegar and lemon juice spray. Add 1 tablespoon of organic lemon juice with 2 tablespoons apple cider vinegar to a spray bottle. Fill the rest of the bottle with water and sprits your fruit and veggies! Give them a quick rinse and enjoy. Both the lemon juice and the vinegar have antifungal and antibacterial properties to them and will smell pleasant when using!

2.      Simply soak. This method good for leafy greens such as kale, collards, chard, etc. These veggies tend to have dirt at the bottom of the stems, but the dirt is usually pretty loose. When soaking them for 5-7 minutes the dirt will fall to the bottom of the sink or whatever container the soaking took place in.

3.      Vegetable brushes. These can be found at most stores that sell produce and are faily inexpensive. Most commonly used on root veggies like beets, potatoes, carrots, etc.

 

All members should be receiving our emails. If you are not, please email us about it and we will get it sorted.

 

Thanks a bundle!

Lindsey

Hudson Farm Crew

 

RECIPIES RECIPIES RECIPIES!

Tomato Vinaigrette

2 medium tomatoes

1 clove of garlic

1 teaspoon of fresh chives, basil or parsley. Whatever suits your taste buds.

1 tablespoon red wine vinegar

1 tablespoon of olive oil

Salt to taste

Core and deseed the tomatoes. Put all ingredients into a blender of food processor. Blend until incorporated. Stir it all together right before serving and enjoy.

 

Garlic Scape & Broccoli Stir Fry

2 tablespoons sesame oil (olive oil works just fine too)

1 head of broccoli

¼ cup soy sauce, tamari or amino acids

¼-1/2 head of cabbage

2 green onion stalks

1 tablespoon brown sugar

1 ½ tablespoons fresh ginger

3-4 garlic scapes

1-2 tablespoons chopped garlic

1 teaspoon red pepper flakes

Salt and pepper to taste

 

Chop up the garlic scapes  and green onion into ¼ inch pieces Chop the broccoli into florettes, and thinly slice up or shred  the cabbage.

Mix together the soy sauce, green onion, brown sugar, ginger and red pepper and set aside.

Heat a large sauté pan or wok to medium heat. Add the oil. Add the garlic scapes and fresh garlic for 2 minutes, stirring continuously. Add the broccoli and cabbage and cook until halfway tender.

Add the soy mixture and cook 4-5 minutes.

Additionally, adding chicken, fish sauce or a loosely-set scrambled egg  to the recipe would give it extra taste and texture! 




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June 2, 2016

Lettuce
Collard Greens
Mustard Greens
Kale 
Cabbage
Sweet Potatoes
Green Onions
Mint & Edible Flower Bunch


Hello sunshine! This week in recipes’ we’ve got a cold one for you…and no it’s not beer. It was borrowed from simplyrecipes.com with a few changes. It's crunchy, cold and everything you could want on a super hot 90 degree day.

The edible flowers this week can be tossed into a salad or into this weeks recipe. The stocks on the flowers are edible, but wont be real tasty more than 2 inches down. The little green pods are edible too, so eat them up! They came from some mustard greens and radishes so expect them to have a little bit of a bite.

Do you like the recipes we provide? If so, please post photos to our Facebook page of your plates. Have a recipe to share? We’d love to feature one of your recipes on our blog! Shoot us an email with the creation and we’ll post it, giving you full credit of course, when the ingredients line up with what’s in the share for the week.

 Check your email for further news and updates.

And remember….ALWAYS WASH YOUR PRODUCE!

 

Cabbage and Kale Slaw with Caraway Ranch Dressing

Serves 4-6

Ingredents:

Dressing

1 TBSP Green onion

2 Tsp Dijon Mustard

2 Tbsp White or Red wine vinegar

6 Tbsp Buttermilk (or plain Greek yogurt)

2/3 Cup Olive Oil

1 Tsp Caraway seeds

½ Tsp Salt

Pepper to taste

Salad

4 Cups thinly sliced cabbage

1 Cup thinly sliced red onion

1 Cup packed thinly sliced kale (spines removed before slicing leaves)

Method

Heat a sauté pan on high heat. Add the caraway seeds to the pan. Stir the seeds in the pan and heat them until they are warm and fragrant, remove from pan. **Do not brown them.

Grind seeds with a mortar and pestle or mince them up finely with a sharp knife.

Add the shallots, Dijon mustard and vinegar to a bowl, whisk to combine. Whisk in the buttermilk. Slowly dribble in the olive oil, whisking continuously to create an emulsion. Whisk in caraway seeds, salt and pepper.

Place cabbage, red onion and kale into a large serving bowl. Sprinkle with dressing and toss to combine.

Let marinate 20-30 minutes before serving. 





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May 26, 2016

Lettuce

Green Onions

String Beans

Storage Potatoes

Swiss Chard

Oregano & Thyme

Eggs

Bread

 

We’ve got two great and simple recipes this week. 

Recipe one is a green onion butter that you can put on basically anything and would taste especially scrumptious on this week’s fresh baked bread from Starlings. The second recipe is sauteed green beans and potatoes. If you’re feeling real adventurous you could even put recipe one on top of recipe two! Please be sure to string your beans for whatever recipe you choose to use.

We've bundled the herbs together this week. Just in case you are unfamiliar with what oregano and thyme look like fresh, please refer to the photo to the left. The herb on the left is oregano and the herb on the right is thyme.

Check your emails for further updates, news and additional information from the farm!

Green Onion & Garlic Butter
Ingredients:
½ cup of softened butter (vegan butter is acceptable too)
1-2 green onion, white and green parts, chopped
1 clove of garlic
Pinch of salt

What to do:
Place all ingredients in a food processor or blender.
Pulse until combined
Store in an airtight container in the refrigerator. Use within 4 days!
This recipe is easy to make and easy to multiple serving sizes.

Potato and Green Bean Sauté

Ingredients:

1lb potatoes, halved
1lb green beans, trimmed and stringed
1 ½ Tablespoon Olive Oil
1 glove of garlic
Salt, to taste
Black pepper, to taste
2 tablespoons fresh thyme

Bring a large pot of salted water to a boil.
Add potatoes and cook until almost tender. About 15 minutes.
Add green beans and cook until almost tender. About 3 minutes. Drain well!
In a large skillet, heat oil over medium heat.
Add garlic and stir for about 30 seconds to 1 minute.
Add potatoes, beans, salt and pepper. Cook about 2 minutes or so, tossing the coat with the oil.
Add thyme and toss again.


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May 19th, 2016

Broccoli
Kale
Lettuce
Dandelion
 Jam
Mustard Greens
Radishes
Scallions 

Guess what day it is?...... It's CSA day, if that's what you guessed! ;) 
So, this week we have some important information about our CSA, please check your email for that info!

It's hot, it's cold, it's hot, it's cold and most of all it's wet. Luckily the sun just started shinning here at the farm and we certainly hope it started shinning on you too! 
This week we are going to do another hot and cold recipe to go right along with this undecided spring weather. We hope you love it, for it is a farm family favorite. 

Egg Sandwich with Mustard Greens and Advacado
2 tablespoons oil
1 pound mustard greens, thick stems discarded and leaves coarsely chopped
Sea salt
large avocado, chopped
1 tablespoon fresh lemon juice
large eggs
8 slices whole-grain bread, toasted and buttered
Hot sauce

Preparation

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.

In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.

Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.

Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.


Side note: If you are a meet eater, adding bacon to the sammy would only enhance it's savory goodness!


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May 12, 2016

Broccoli

Cucumbers

Kale

Storage Sweet Potatoes

Lettuce

Green Onions

Spearmint or Peppermint

Bread **Be sure that you have your bread, when picking up your share, before you leave.





Welcome to week two of our CSA season!

This week we are going to give you three recipes with one being a blast from the past from our lovely contributor, April Hamilton! April’s yummy Cucumber Yogurt Dip was a favorite last year and will pair perfectly drizzled over the Zesty Potato Salad. The third recipe is an easy-peasy, crisp and refreshing cucumber water that is a delightful way to jazz up your daily intake of H2O.

**Its always good practice to wash all of your vegetables! From us, from the store or even your own garden… wash your produce. This week our lettuce has not been washed due to its delicacy and is best washed immediately before preparing and eating.

We’d love to know what you are doing with your shares! Snap a photo and tag us with the recipe on your social media sites! 

Happy crunching,

Hudson Farms



ZESTY SWEET POTATO SALAD
Ingredients
2 sweet potatoes
1/2 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
3 scallions
1 large (2 medium) red peppers
Large handful fresh mint leaves
Juice of one orange
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 large cucumber

Cut sweet potatoes into small, bite-sized cubes. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake at 400 degrees for about 30 minutes.
While the sweet potatoes are cooking, chop the scallions, cucumber, red pepper, and mint. In a small bowl, whisk together the orange juice, lemon juice, and olive oil.
Once the sweet potatoes are finished, place them in a bowl and, while warm, toss them with the chopped vegetables and vinaigrette until evenly combined.
Serve warm or cold – it tastes great the next day after the potato has had time to absorb all the flavors!


CUCUMBER MINT WATER
Ingredents
4 fresh mint leaves
15 super thin slices of cucumber
1 gallon water

Stir everything together in a glass pitcher. Add some ice or put it in the fridge. Let the flavors mingle for a time. If you crush your mint leaves in the water, you can drink it as soon as the Cucumber Mint Water cools. If you want to keep them whole for presentation’s sake, you can drink the water after a few hours.


Cucumber Yogurt Dip
Creamy yogurt dances with fresh herbs and cooling cucumber for a great in between snack. Many cultures serve up a version of this popular dip--in Morocco they top meatballs with it, and it’s known as Raita in Indian cuisine, a cooling side to tame their spicy dishes. In Turkey and Greece it’s called Tzatziki. No matter the name, keep this on hand as a regular go-to with grainy crackers or crisp carrot, radish and cucumber slices. It’s a great addition to a lunch box--be sure to pack it with an ice pack (my personal favorite is the pop-it-in-the-freezer smiley face)
If you prefer a thicker consistency, you can use low-fat Greek yogurt, or strain your plain yogurt in a clean coffee filter for a couple of hours. The liquid will drip through to the bowl below and you have a nice thick yogurt for dipping!

Ingredents
1 medium cucumber
1 cup plain yogurt
1 tablespoon minced fresh herbs--a combination of dill, mint, and basil is nice
1 green onion, finely minced
1/4 teaspoon JQ Dickinson salt
pinch of cayenne pepper

PEEL cucumber and cut in half lengthwise. Scrape out the seeds using a spoon.
CHOP the cucumber into tiny dice, or shred it on the large holes of a box grater.
COMBINE the yogurt with the cucumber in a medium bowl.
ADD the minced herbs and green onion, and season with salt and cayenne pepper if desired, and stir well to combine.
CHILL until ready to serve. Keeps for up to 5 days in the refrigerator.

Makes about 1 1/2 cups

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May 5th, 2016

This week's harvest: 
    • Radishes
    • Green Onion
    • Eggs
    • Lettuce
    • Kale
    • Storage Potatoes
    • Green Beans

Hi 2016 CSA Members! After months of planning, weeks of sowing and days of anticipation, our first csa week is finally here and now! 
We certainly hope that you are as excited as we are for you to receive your first share and get to cooking and most importantly....eating it!
Speaking of cooking, check out our first recipe of the season! 
Just like Spring.... it's not too hot or too cold. 


Oh and as a friendly reminder: Please wash your vegetables before eating them! 
We wash them once, twice and even more than that at times, but it's good practice just in case. Bugs love the stuff just as much as we do.

Spring Salad with Potatoes and Pickled Onions

 

2 pounds small potatoes 

½ pound string beans
4 small-to-medium radishes, thinly sliced

5 tablespoons olive oil

Salt and pepper to taste

Garlic salt to taste

Garlic powder to taste

 

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1/2 tablespoon kosher salt
1 1/2 teaspoons sugar


Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and ground black pepper to taste

 

Preheat oven to 450 degree F and place a baking pan on rack in lower third.

Wash potatoes and quarter them. Toss potatoes with 3 tablespoons of oil and season with salt and pepper. Spread potatoes in a single layer on baking sheet and roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Heat 2 tablespoons of oil in a sauté pan or wok over medium high heat. Reduce heat to medium, and place beans in. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, and pepper. Continue cooking 5 minutes, until heated through.

Slice the cooked green beans and place them in a bowl with the potatoes (serve beans and potatoes on salad warm). Cut the radishes as thinly as possible, with a mandoline if you have one. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, to taste. Eat and enjoy!

Do ahead: Pickles can be started in the day or days before. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of beans.




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CSA Membership Application

posted Feb 25, 2013, 7:34 AM by Katie Hayes   [ updated Feb 15, 2015, 7:07 AM by Terry Hudson ]




Hudson Farms CSA is now accepting membership application!!!

If you would like to sign up to receive weekly CSA shares for the 2015 season, please complete the online application found here

Want to learn more about our CSA? Click here

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