Eight Mile Creek FarmWeek of August 12, 2018
Produce for this Third Week of August, 2018
Arugula, Beets, Swiss Chard, String Beans, Summer Squash, Tomatoes, Radicchio, Sacred Basil
Arugula Beet Salad
1/4 cup balsamic vinegar
3 Tbsp baby onions, thinly sliced
1 Tbsp honey
1/3 cup extra virgin olive oil
sea salt and freshly ground pepper
1 bunch beets, bottoms cooked and quartered, greens reserved
1 bunch arugula
1/2 cup chopped walnuts, toasted
1/4 cup dried cranberries or cherries
1/2 avocado, cubed
3 oz. goat cheese, coarsely crumbled
Line a baking sheet with foal. Preheat oven to 450. Whisk vinegar, onions, and honey in a medium bowl to blend. Whisk in oil. Season with salt and pepper. Toss beets in a small bowl with enough dressing to coat. Place beets on prepared baking sheet and roast until caramelized, stirring occasionally, about 12 minutes. Set aside to cool. Toss washed arugula, reserved beet greens, walnuts and cranberries in a large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Divide salad among plates and arrange beets around salad. Sprinkle with avocado and goat cheese. Serve.
adapted from foodnetwork.com
Lemony Ricotta Summer Squash Galette
2 1/2 cups summer squash, thinly sliced
unbaked, refrigerated pie crust (or make your own)
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, minced
1 Tbsp olive oil
2 tsp finely shredded lemon peel
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 egg yolk
sea salt
fresh dill (optional)
Sprinkle squash with sea salt. Transfer to colander and drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400. Meanwhile, roll pie dough out into a 12 inch circle. Transfer to large baking sheet. For filling, in a medium bowl, whisk ricotta, Parmesan, mozzarella, garlic, 1 tsp of the olive oil, lemon peel, lemon juice, salt and pepper. Spread over dough, leaving a 1 1/2 inch border. Top with squash. Drizzle with remaining olive oil. Gently fold dough over, pleating as necessary. In a small bowl, whisk egg yolk, and 1 tsp water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35-40 min. or until edges are golden brown. Sprinkle with freshly chopped dill. Serve warm or at room temperature.
adapted from betterhomesandgardens.com
Homemade Pie Crust
Making your own pie crust is easy! This pie crust can be used for anything, including quiche Stromboli and fruit pies!
2 1/4 cups all-purpose flour
1 tsp salt
1/2 cup cooking oil
6 Tbsp milk
In a mixing bowl, stir together flour and salt. Pour oil and milk into a measuring cup and add all at once to flour mixture. Stir with a fork. Form into a ball and flatten slightly with hands. Cut waxed paper and place ball between 2 squares of paper. Roll out into a circle. Dampen work space with a little water to prevent paper from slipping. Peel off top paper and fit dough, paper side up on baking sheet or pie plate. Remove paper.
Holy Basil
Holy basil, or Tulsi, smells strongly of cinnamon or clove, which is probably due to the high amount of eugenol, rosmarinic acid, and linalool it contains. It is often used in religious ceremonies, hence the name holy basil. It has been used for many years in Ayurvedic cooking and is believed to promote long life and good health. Some of its health benefits include helping your body deal with stress, help promote weight loss, antibacterial properties, antiviral properties, antidepressant, improves digestion, helps clear the mind and improves memory, help balance hormone levels and helps relieve menopause symptoms, and is a natural insect repellant.
Holy Basil Tea
Wash leaves and place in a tea cup. With the back of a spoon, press the leaves against the side of the cup to help release the essential oils. Pour hot, not boiling water over leaves. Place saucer over the top of the teacup. Place a few ice cubes on the top of the saucer. This helps trap the essential oils and makes “rain” inside the cup, collecting more of the essential oils. Wait 5 minutes. Remove saucer and strain leaves. Drink warm or iced.
Chicken with Holy Basil
10 garlic cloves, minced
6 fresh Thai chiles, thinly sliced
1/4 cup plus 2 Tbsp vegetable oil
2 lbs boneless chicken breasts, cut into 1 inch pieces
1 Tbsp plus 1 tsp Asian fish sauce
2 tsp soy sauce
4 1/2 tsp sugar
freshly ground pepper
3 cups loosely packed fresh holy basil leaves plus more for garnish
sticky or jasmine rice
Mash together garlic and chiles using a mortar and pestle or the flat side of a knife. Heat oil in wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, about 20 seconds. Add chicken. Cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and 1 1/2 tsp pepper. Add basil. Cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with sacred basil leaves.
from marthastewart.com
