Tuesday, April 24, 2012

Earth Day Potluck, April 22

Thanks to all who made it to the first CSA potluck of the season.  No surprise that we enjoyed a wonderful spread of fresh fare.  While the adults enjoyed their food and drink, the biggest hit with the kids was the straw covering the ground.  It's good to be reminded that thrills can be found anywhere!  We all sampled some delicious dishes that we'd like to try again- please post your recipes on this page as a comment.  We look forward to seeing you all again soon!


Plateful Farmers
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3 comments:

  1. Plateful CSAApril 26, 2012 at 12:28 PM

    Puzzle Peace Radish Recipes:

    Roasted Radishes

    Slice 2-4 lbs radishes into thin disks and place in roasting pan. Distribute 5-9 cloves of minced garlic, 2-4 tbsp butter, generous salt and pepper. Cover with foil and bake 375 for 35 minutes. Radishes should be tender but not mushy.

    Radish Slaw

    Shred 2-4 lbs of assorted radishes, 1 head chopped pac choi, 1/2 onion thinly sliced, 4-6 shredded salad turnips. Lightly salt vegetables for 1 hour and then drain off excess water. Mix with 1/2 cup mayonnaise, 1 tbsp hot chili sesame oil, 2 tbsp sesame seeds, 4 tbsp mustard. Mix and refrigerate a few hours before serving. Season to taste.

    Radishes are coming, hold on to these recipes!

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  2. TinaApril 26, 2012 at 1:23 PM

    From Pot Luck: Curried Chicken Salad

    Heat 3 TBL olive oil in a large ovenproof skillet over medium heat.

    Sprinkle 4 chicken breasts with salt and pepper and brown them 2 minutes per side. Put skillet in oven and roast in 400 degree oven until cooked through (15-20 minutes). Remove and cool.

    Chop the cooled chicken and put in a large bowl. Add 1/2 cup mayo, 1 tsp curry powder, 1/2 lemon juiced, 1/4 cup chopped almonds, toasted, 1/4 cup raisins or other dried fruit, a handful of torn fresh basil.

    Tina Phelps, Good Enough Place

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  3. Plateful CSAApril 26, 2012 at 7:03 PM

    Underwood Family Farm recipe for BarBQ Butt

    In your slow cooker (or dutch oven at 225) dice a whole onion and place in bottom of pan with enough water to cover the bed of onion. Place your pork butt or shoulder on top of onions and cook for 8-10 hours on low (3-4 hours in dutch oven). Take out of pan and mix up sauce and add some of the pan juices to sauce. Fork apart meat, removing the bone, and pour sauce over and mix. Enjoy!

    Basic BarBQ Sauce
    1/2 cup tomato sauce 1 tsp paprika
    1/2 cup pan juices 1 tsp chili pwd
    2 Tbl apple cider vinegar 1/2 tsp freshly ground pepper
    2 Tbl worcesterchire sauce 1/2 tsp salt
    1/4 to 1/2 tsp ground red pepper

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