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Recipes

Tips and recipes to help you make the best use of your fresh ingredients.

This page is will be added to throughout the season.  We hope to add more content soon.

Beets

Nutrients & Health Benefits:  74 calories.  Very high in nutrients...  Vitamin A & C, folate, potassium, fiber, magnesium, iron, antioxidants, and 2 carotenes.   Believed to lessen tumor growth.  Good for eyes especially as aging.

Storage: Cut off stems & greens and store separately.  Beets in a plastic will last several weeks in the refrigerator.  Greens also in plastic will store a few days to a week.

Basic Preparation: Roots

  1. Can Grate and eat raw over a salad or soup.
  2. Steam for 15 minutes or until you can pierce with a fork.  Cool beets in cold water and then peel by rubbing off the skin with your thumbs.  Use gloves if you are worried about pink hands that night.
  3. Bake 45 minutes – 1 hour at 350.  Let cool and peel as described above.

Basic Preparation:  Greens

  1. Add fresh to a salad
  2. Steam 1-2 minutes

Soybeans (Edamame)

Nutrients:  297 calories, Vitamin, K, B2, All 9 essential amino acids, molybdenum, protein, potassium, Iron, manganese, Omega 3, fiber, copper,&  phosphorus.  They reportedly can lower cholesterol, blood pressure, help your intestines, prevent diabetes & prostate cancer, reduce fat production, & can stimulate bone production in menopausal women.

Storage: Store as you would green beans in plastic in the crisper drawer, be sure to eat them within a week or blanch and freeze them.

Basic Preparation:  Steaming – Best way to prepare soybeans is to simply steam them for five minutes and eat as a snack or a side dish at dinner.  The kids love to pop them out of their shells and the flavor is appealing to them.

Black Beans

Nutrients:   227 Calories, vitamin B1, Protein, Manganese, molybdenum, folate, fiber, and Iron.

Storage:  Dried beans will store in an air tight container for 12 months.

Basic Preparation:

  1. Wash and remove any small stones.
  2. Presoak 1 cup to 3 cups of water. 
  3. Boil for 2 minutes and let sit for 2 hours. 
  4. Or soak overnight, in the fridge.  Drain the excess water.  On the stove top simmer 3 cups water:1 cup beans for 1-2 hours.  Season after beans have been cooked.