This week we have a little challenge for you. A cooking challenge. Check out the crazy beet pancake recipe below. The first member to send us a photo of their beet pancakes (perhaps of a brave child eating them) and a short review of them will win a pint of maple syrup! We will also post the photo and review on our blog the following week with your permission. So get cooking and get back to us. We can’t wait to share the photos with Linda and Joe Hostetler!
We have made a change to the survey. Each week we will will ask you to review the contents of the previous week’s box.
We very much appreciate your taking this short survey as it helps us in a number of ways!
If you are on the Asparagus route please click here. Zucchini members can click here.
THIS WEEK’S HARVEST
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 medium beets, roasted & pureed (about 3/4 cups)
- 1 1/4 cup milk
- 1/3 cup plain greek yogurt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Sift the first 5 ingredients into a bowl.
- Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
- Add the dry ingredients into the wet and stir until just combined (you don’t want to over stir the batter — some lumps are good).
- Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
- Serve with desired accompaniments.
- * To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
Accompaniments: honey, maple syrup, butter, raspberry sauce
½ head of a medium sized Savoy cabbage
1 tbsp black mustard seeds
1 tbsp cumin seeds
1 branch curry leaves
2 green chile peppers, sliced fine
2 red chile peppers, sliced fine
1 tsp ural dal (hulled & split black mung beans)
1 tsp chana dal (hulled & split chickpeas)
½ tsp turmeric powder
3 tbsp olive oil
Rinse and shred Savoy cabbage, add to a saucepan with half cup of water, sprinkle turmeric over, cover pan. Cook on high temperature until cabbage has wilted and reduced in volume by a third. You want it to be parboiled, al dente but not squishy soft and wimpy. Reserve ¼ cup liquid and drain the rest.
Put oil, mustard seeds and cumin in a skillet on high heat and cook until mustard seeds start to pop. Add chile peppers, urad and chana dals. Continue cooking for another minute just to soften the pepper and toast the dals. Sprinkle with salt. Add curry leaf branch and immediately remove from heat. Toss cabbage in pan, transfer to a serving platter and drizzle with some of the reserved cooking juices.
Serve as a side dish.
Green Beans with Almond Pesto
1/2 pound green beans, trimmed
1 large clove garlic
1 cup lightly packed fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/3 cup blanched almonds, toasted and coarsely chopped
Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.
In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.
Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.
Serve with a poached egg, if desired.