Beet Green Chips

Ingredients:
Serves two as a snack
2 bunches beet greens
2 tbsp olive oil
½ tsp sea salt
6-8 turns of a pepper grinder
Directions:
• Preheat oven to 425. Line two rimmed sheet pans with parchment paper
• Trim beet greens into individual stalks. Wash and dry well
• Spead clean, dry greens in a single layer across the two baking sheets. Drizzle with olive oil, salt and pepper.
• Roast oen pan at a time for 5-7 minutes, until leaves are crisp, but not burnt. Serve immediately.

Source: Grid, Nov. 2011

Jasmine Rice with Basil

Ingredients:
2 cups jasmine rice
4 cups water
¼ cup basil leaves, chopped
Directions:
1-Wash the rice, changing the water until it is no longer cloudy
2-Pour rice into a sturdy pot and add water. Place pot over medium-high heat and bring to a boil. Once boiling, reduce the temperature and simmer until rice is tender and water is gone. This should take about 20 minutes for white rice and 45 for brown.
3-Stir in the chopped basil. The heat will release the fragrance of the basil and make for incredibly aromatic rice.
Source: Grid, October 2011

Pickled Chard Stems

Makes one pint
Stems from 2 bunches of rainbow chard
Ingredients:
½ cup apple cider vinegar
1 tsp sea salt
2 cloves peeled garlic
½ tsp brown mustard seeds
¼ tsp black peppercorns
Directions:
1-Wash stems well. Trim ends and cut into two inch long pieces. Set aside
2-Combine vinegar with sea salt and ½ cup water in a small saucepan. Bring to a boil
3-Put garlic cloves, mustard seeds and peppercorns in the jar. Pack chard stems into jar
4-Pour brine over top. Gently tap the bottom of the far to loosen any air bubbles and add more brine if there’s room. Place lid on far.
5-Let chard stems sit on counter until cool. Once the far has returned to room temperature, place in the refrigerator. Let stems marinate in brine for at least 48 hours before eating
6-Serve with cheese or chopped and stirred into tuna salad.
Source: Grid, Nov. 2011

Yellow Springs Goat Cheese Partners with HGC for Another Year

Feel a little left out when the chalkboard says, “It’s a cheese week”? No need to feel that way any longer! Yellow Springs Goat Cheese CSA will be partnering with Henry Got Crops for the third year, in 2012. Check out their brochure on our sign-in table to get the details about how new and returning members can sign up for 2012. To tempt you further Al and Catherine, the farmers at Yellow Springs, will be offering a taste testing during our pick-up! Be sure not to miss their delicious samples. They will be present on October 25th, and November 11th from 2-7pm.
A great article was written about one of their best cheeses in this month’s Grid magazine. Here it is copied:
Red Leaf
Fall is a great time to explore the cheeses of Chester County. The area is home to eight fabulous cheesemakers, including one of my favorites, Yellow Springs Farm. Al and Catherine Renzi are passionate about Nubian goats and native plants, and these two things come together in the form of beautiful, subtle cheeses that are inspired by the landscape where they are created. If you visit their dairy, you’ll find wheels of Fieldstone, Yellow Brick Road and walnut-speckled Nutcracker.
Ted Leaf is a tribute to the looming sycamores that shade Yellow Springs Farm. The leaves are gathered, washed, soaked in red wine, then wrapped around wheels of goat cheese. After 45 days in the aging cave, the wheels are sweet and earthy, with an incredibly clean taste. The rind, wild as it looks, is edible.
This October, Yellow Springs welcomes new members to its goat cheese CSA. Members receive handmade cheeses from the farm twice a month. This is a great way to taste a spectrum of goat cheeses, from fresh to aged, and to observe the seasonal changes from May through November. From more information visit the Renzi website. Farm visits can be arranged by appointment

Tenaya Darlington, madamefromage.blogspot.com