Just wanted to share some recipes from Sara at the Tucson CSA
Moroccan Slaw
Sara Jones, Tucson CSA
Consider using any combination of mixed grated root vegetables-
preferably beets, carrots and turnips or kohlrabi.
Mix:
1 cup beets, peeled and grated
1 cup carrots, scrubbed and grated
1 orange or grapefruit, peeled and cut crosswise in thin slices
Dress with:
1 pinch ground cumin
1 pinch ground coriander
¼ cup yogurt
cashews, chopped
fresh cilantro, chopped
salt and pepper
You can replace the yogurt with oil and apple cider vinegar.
Refrigerate before serving.
Roasted Winter Vegetables
Sara Jones, Tucson CSA
Baby carrots, beets and turnips are
delicious roasted together. Serve over
cooked grains as a side dish.
Cut off your beet and turnip greens and cook them
together to eat in the same meal, or save
them in a plastic bag in the refrigerator for
another time.
1 bunch baby carrots, scrubbed clean
1 bunch beets, scrubbed clean and quartered
1 bunch turnips, scrubbed clean and quartered
1 tablespoon oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Toss vegetables together with oil and vinegar and place in
a baking pan.
Sprinkle with salt and pepper.
Roast vegetables in a 375 degree oven for about 30 minutes until they are all tender. (Test one of each vegetable, as they have slightly different cooking times.)
Beet and Carrot Cake
Sara Jones, Tucson CSA
2 cups grated carrots and beets, mixed
1/3 cup granulated sugar
2/3 cup packed dark brown sugar
2/3 cup vegetable oil
2 large eggs
¼ cup yogurt
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
Streusel topping:
2/3 cup oats
2/3 cups walnuts
¼ cup butter
½ cup brown sugar
Preheat oven to 350 degrees. Make topping by mixing
streusel ingredients together in blender, pulsing, until
well mixed.
Combine the granulated sugar, brown sugar,
oil, eggs and yogurt in a large bowl; beat with a mixer
on medium speed until well blended.
Add beets and carrots; beat well. Combine flour and spices in a large bowl. Add to wet mixture and mix well.
Pour batter into a greased and floured 9×13″ cake pan.
Sprinkle evenly with streusel mixture. Bake at 350° for
30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes on wire rack;
remove from pan.
Cottage Pie
Sarah Martin, Tucson CSA
This recipe can be easily altered to accommodate a changing
variety of produce. Try adding or substituting green beans,
turnips or other seasonal vegetables.
1 1/2 pounds red skinned potatoes, cubed
2-3 ounces shredded farm house cheddar cheese
1/4 cup yogurt
1 tablespoon olive oil
1 pound ground beef*
1/2 cup carrots, diced
1/2 cup onion, diced
1/2 cup peas
2 cups vegetable stock
1 tablespoon bay leaf
worcestershire sauce
2 tablespoons all purpose flour
salt and pepper to taste
Preheat your oven to 350 degrees Fahrenheit. Combine the
potatoes and 1 cup of the vegetable stock in a saucepan. Bring
to a boil, reduce heat and cover. Simmer 10 minutes or until
the potatoes are tender. Set aside. Do not drain.
Heat olive oil in a skillet. Add ground beef. Break the beef into chucks as it
cooks. When you don’t see any more pink, poor off any extra
fat and add the carrots, onion and peas. Cook 5 minutes more.
Add the Worcestershire sauce, bay leaf and salt and pepper to
taste. Stir the flour into the beef mixture making sure to coat
all of the ingredients. Cook 2-3 minutes more.
Slowly poor the remaining vegetable stock into the beef and bring to a boil.
Pour mixture into an 8 or 9-inch casserole. Mash the potatoes
in their cooking liquid and stir in the shredded cheese and
yogurt. Spread the potatoes over the beef and vegetables. You
can sprinkle extra cheese on top of the potatoes if you like
things extra cheesy. Bake 30-45 minutes or until bubbly along
the edges.
*Substitute ground lamb and you have a shepherd’s pie, or
cooked lentils for a vegetarian option.
