Berry, Beet, Mint, Lime, and Chia Seed Smoothie

Ingredients:

¾ cup almond milk
¾ cup frozen blackberries and/or blueberries
¼ cup grated beet (from about 1 small)
¼ cup mint leaves
2 tablespoons fresh lime juice
1 tablespoon ground chia seeds
1 tablespoon honey
Pinch of kosher salt

Directions:

Using smoothie or ice crush setting, purée almond milk, blackberries, beet, mint, lime juice, chia seeds, honey, salt, and ½ cup ice in a blender until smooth.

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Sautéed Japanese Turnips With Turnip Greens Recipe

Ingredients:

Kosher salt
1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper

Directions:

1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

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Nigel Slater’s spiced tomatoes with summer vegetables recipe

The Recipe:

Put a tablespoon of olive oil in a shallow-sided pan. Fry a peeled, crushed clove of garlic for a minute or so till fragrant, then stir in a teaspoon of cumin seed. Chop 500g of fresh tomatoes and add them to the pan. As the tomato simmers, stir in a teaspoon of mild or hot chilli powder, a half-teaspoon of ground turmeric and a generous seasoning of salt.

Pod 500g of broad beans, then cook them briefly in boiling water. If they are large, squeeze them from their thin, papery skins. Let the tomatoes and spices cook for 15-20 minutes or so, until you have a soft, sauce-like texture and much spicy juice. Roughly chop about 350g of summer squash or courgettes and add them to the pan. As the squash starts to soften, slice 150g sugar snaps and stir them in, together with the skinned, cooked broad beans. Add a couple of handfuls of peas (frozen are fine). Continue cooking till the peas are approaching tenderness.

Five minutes before serving, add 150g of cherry tomatoes, halved, and let them soften but not lose their shape. Check the seasoning – it should be quite spicy – and serve. Enough for 2.

The trick:

Once the tomato and garlic sauce is simmering, take care not to cook the green vegetables for too long. They should be crisp and bright to contrast with the softness of the tomato sauce. At this point in the season, broad beans tend to be toughening up a little, so unless they are very small, boil them for a good 4 or 5 minutes, then pop them from their skins while the tomato sauce simmers.

The twist:

The contrast of crisp, fresh green vegetables and soft, spicy tomatoes is the point of this dish, so avoid the temptation to add spinach or leafy greens. Fennel, finely sliced, and broccoli or artichoke hearts will work neatly instead of or as well as the peas and beans. This is a good recipe for using up your squash, not just the green summer variety but butternut and pumpkin, too. Use what you have around. Some suggestions from this week share: try Eggplant!

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Harvest on Henry 2016 Bake Sale and Pie Contest

The Bake Sale Bring your family’s best dessert to Harvest on Henry this year and participate in our Bake Sale! This fundraiser is our favorite and most delicious part of Harvest on Henry. We'll sell your homemade treat — pies, cakes, brownies and cookies are all accepted — at the festival alongside the students' homemade ice cream. It's free to register, but please RSVP in advance! The Pie Contest Do you know your pie is the best, and want everyone else to know it, too? Our panel of local celebrity judges will select a winner in two categories: Fruit (apple, cherry, etc.) and Other (pecan, custard, chocolate, etc.). For one pie, the entrance fee is $5. To enter both categories, or two varieties in one category, the fee is $8. Saul students may enter for FREE! Payment is required on or before the day of the event. Credit card payments are accepted here. Cash or checks (made out to Weavers Way Farms) can be dropped off at the farm Tuesdays and Fridays between 2 and 6 p.m., in an envelope marked “Pie Contest,” or you can pay when you drop off your pies on Oct. 15. The Pie Contest is open to all. Please register here. Saul students compete for free and can register here. Judging Awards will be presented at 3 p.m. Prizes include gift certificates to local businesses and goodie baskets. In addition, the best student pie will win a grand prize. What Do I Do? • Pies for the Bake Sale and Pie Contest must be dropped off by noon on Saturday, Oct. 15. They may be brought in the day before, Friday, Oct. 14, during the Henry Got Crops CSA pickup, 2-6 p.m. (Drop-off location: 7095 Henry Ave.) • Please make sure all pie pans are recyclable, as we cannot be responsible for returning them. • No frozen or warm pies, please. Pies must be ready for cutting and distribution. • If you would like to pre-package your pie for the Bake Sale, you can pick up containers at the farm prior to the festival. This would be greatly appreciated! • For the Pie Contest: o The pie should be sliced into eight equal pieces for judging. o Standard-sized, round pies only. o Pies that arrive after noon on Oct. 15 will not be judged.