by sarayas | Jun 21, 2015 | Recipes
adapted from Suzie Middleton Ingredients 1 lb. small or medium red or-yellow beets, scrubbed but-not peeled 2 Tbs. extra-virgin olive-oil 1/2 tsp. kosher salt 1 tsp. fresh thyme leaves Directions 1. Heat the oven to 450°F. Cover two large rimmed baking sheets...
by sarayas | Dec 16, 2014 | Recipes
Adapted from Eating Well CRUST 1 1/4 cups all-purpose flour 1 cup whole-wheat pastry flour, (see Ingredient note) 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup water 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted Kalamata olives...
by sarayas | Jul 10, 2014 | Recipes
Submitted by Lisa Shaftel Clean glass Mason jars. 1 quart wide mouth size is good for this. Ingredients: 3 quarts fresh beets, trimmed and scrubbed Brine: 3 ½ cups apple cider vinegar (or half apple cider vinegar and half rice vinegar for milder brine) 2 cinnamon...
by sarayas | Jul 6, 2014 | Recipes
Adapted Martha Stewart Living 2 pounds small beets, scrubbed well 1/2 cup rice-wine vinegar 2 tablespoons firmly packed light-brown sugar 1 tablespoon caraway seeds Coarse salt and freshly ground pepper Preheat oven to 350 degrees. Wrap beets in aluminum foil,...
by nsofer | Sep 16, 2013 | Recipes
Here’s a recipe sharer Frann Basche found that uses a wide range of herbs grown in our culinary herb garden. Frann reports that she added lovage to the vinaigrette with great results. Edible nasturtiums are available at Stearns Farm for much of the year. Look...
