2016 CSA – Week 16: Root Cellar Farm Style

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CSA Newsletter – Week 16


Root Cellar Farm Style

It’s also that time of year that our coolers start to fill up with bins (25 to 60 ft2 ) of cabbage, carrots, potatoes, and beets. Soon, they will be joined by bins of parsnips, sunchokes, salsify, scorzanera, burdock, celeriac, and parsley root.

We have two walk-in coolers on the farm that we do store some of these root crops in, however, these coolers also hold all of the refrigerated produce that we send to market, all of the restaurant orders before they are delivered, and some CSA boxes too! Needless to say, it starts to get cozy in the coolers around this time of year.

We also have a shipping container that is modified to be a cold storage unit. It has a refrigeration system hooked up to it, and it is insulated with straw bales on the top and sides. We are able to store up to 36 bins of storage crops in this space but it is still not enough! As a result, throughout the season we store up to 60 bins of various crops every season at a cold storage facility nearby.

Root crops that are stored at their optimum temperature can last through the winter; on a small scale you would use a root cellar. We wash or clean one bin at a time and with so much variety, it is very important that we are able to keep the additional harvest fresh until it is ready to be washed and enjoyed.

Thanks in part to cold storage techniques, we are able to have a larger variety of produce in the winter months for folks like you and me to enjoy!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25) – Try them sautéed with kale, see recipe.

☐  1 Buttercup Squash ($4.00) – Buttercup squash has a smooth, dry texture and a lightly nutty flavor. It is delicious any way you cook it. Halved and baked, cubed or sliced and roasted, or in pie!

☐  2 Colored Peppers ($2.00)

☐  Bunch Radishes ($2.50) – Radishes are delicious raw in salads but they are equally delicious cooked. Try the recipe for braised radishes with shallots.

  Lacinato Kale ($3.00) – Fall kale is a bit bitter before the frost so I prefer to sauté or blanch it before eating.

  2 Dried Yellow Onions ($1.25)

  1 Dried Shallot ($1.00) – Shallots taste somewhere between garlic and onion and are delicious raw in salads as well as caramelized with just about anything.

☐  Broccoli ($3.50)

☐  4 Ears Corn ($4.00) – If you don’t eat the corn straight off the cob, try making grilled corn guacamole. See recipe.

☐   ̴ 1 lb Big Beef Tomatoes ($3.00)

 Box Market Value: $28.50
Recipes

Grilled Corn Guacamole

  • 3 ears Corn, Shucked
  • 6 whole Avocados, Diced
  • 1 whole Large Tomato, Diced
  • 1/3 cup Onion, Finely Diced
  • 2 cloves Garlic, Finely Minced
  • 2 Tablespoons Diced Fresh Jalapeno
  • 1 whole Lime, Juiced
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro Leaves

Preparation

  1. Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
  2. Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
  3. In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

Read More: The Pioneer Woman

 

Radishes Braised with Shallots and Vinegar

Ingredients

  • 1 tablespoon butter
  • 2 slices bacon, diced
  • 2 large shallots, finely sliced
  • 1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
  • 2 tablespoons balsamic vinegar
  • 1/2 cup water
  • 2/3 cup finely chopped Italian parsley
  • Salt and freshly ground black pepper

 Preparation

  1. Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
  2. Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
  3. Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
  4. Season with salt and pepper and serve.

Read More: The Kitchn

 

Sautéed Potatoes with Black Kale and Nigella

Ingredients

  • 1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water
  • Salt
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • 1 ½ pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about ½ inch)
  • 1 teaspoon nigella seeds
  • Freshly ground pepper
  • 2 shallots, minced

Preparation

  1. Bring a large pot of water to a boil. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Cut squeezed bunches of kale into slivers and set aside.
  2. Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

2016 CSA – Week 15: CSA Box Assembly

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CSA Newsletter – Week 15


CSA Box Assembly

This week I gained a greater appreciation for our CSA box assembly system. For no good reason other than its September and I just plain forgot (and the boxes had so many delicious veggies this week!), I didn’t to pull that last pallet of veggies out for the CSA line. I only realized that chard was missing from the box half way through the process! Adding chard to each box after they were assembled was certainly not as fun or easy as rolling the boxes down the assembly line.

Each week, we assemble the CSA boxes on Monday for midweek pickups and Friday for weekend pickups. After a morning of washing, lettuce, greens, salad mix, and filling orders, the barn is cleared to setup the CSA assembly line. The veggies are pulled out of the cooler, one pallet at a time, and are arranged in stations on either side of a rolling assembly line.  Potatoes are always first in the box followed by heavier things such as squash, melons, and cabbage. Root veggies and greens are next with onions, peppers and herbs to follow. Lettuce is always the last ingredient in the box.

This week, there were two people stationed at the potatoes, one at the acorn squash-melon station, one at the carrots-turnips-broccoli station, one at the Anaheim-poblano-dill station, one at the onions station, and one at the lettuce station. I’m at the end of the line; lidding boxes, checking to make sure that they have all of the ingredients, adding salad mix to salad lover and addict’s boxes, and making sure the right number are placed on each pallet. Once the line gets going, it’s a whirlwind of action until the last pallet is assembled.

 

Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25) – Make your own hash browns for breakfast or breakfast for dinner! See recipe.

☐  1 Honey Orange Melon ($5.00)

☐  1 Poblano Pepper ($1.00)

☐  2 Red Anaheim Peppers ($2.00)

☐  1 Bunch Hakurei Turnips ($3.50) – While these sweet turnips are delicious in salads or stir-fry’s, I typically end up snacking on them like an apple. The greens are delicious sautéed or in soup.

☐  1 Bunch Carrots ($3.50)

☐  Acorn Squash ($2.50) – Cut in half, remove the seeds (save for roasting), and bake face down in the oven until tender. Serve plain or with a little butter and maple syrup.

  Swiss Chard ($3.00)

  2 Dried Yellow Onions ($1.25)

☐  1 Dried Red Onion ($.50)

☐  Broccoli ($3.50) – Roast, sauté, grill, or make broccoli salad with garlic and sesame. See recipe.

☐  Dill ($2.00) – Use in potato salad, soups, or dips and dry the rest for later use. Dill can also be infused in vinegar, oil for, or butter for later use.

☐  2 lbs Big Beef Tomatoes ($6.00)

 Box Market Value: $41.00

 

Recipes

Homemade Hash Browns

After a weekend of hiking in the rain, I made a hearty breakfast complete with fried eggs and homemade hash browns. Homemade hash browns are delicious and easy to make.

  1. Shred potatoes and immediately put them into a bowl of cold water. Let soak for a few minutes.
  2. Place the potatoes on a (clean) dish towel, wrap them up and squeeze out any excess water.
  3. Heat a large skillet over high heat. Add a few tablespoons of butter or oil. Once it’s melted, add the potatoes in a thin layer and turn the heat down to medium-high.
  4. Season with salt and pepper.
  5. Cook until very crispy and brown on the bottom, then flip and cook on the other side.

Read More: The Pioneer Woman

 

Broccoli Salad with Garlic and Sesame

Technically, this is a raw salad but the vinegar and oil in the dressing tenderize the salad as it marinated in the dressing.

Ingredients

  • 1 ½ teaspoons red wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 2 heads broccoli, 1 pound each, cut into bite-size florets
  • ¾ cup extra virgin olive oil
  • 4 fat garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 2 teaspoons roasted (Asian) sesame oil
  • Large pinch crushed red pepper flakes.

Preparation

  1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
  2. In a large skillet, heat olive oil until hot, but not smoking.
  3. Add garlic and cumin and cook until fragrant, about 1 minute.
  4. Stir in sesame oil and pepper flakes.
  5. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Read More: NYT Cooking

Pan Seared Carrots with Lemon and Dill

Ingredients

  • 1 bunch (about 1 pound) carrots, scrubbed and patted dry
  • 2 teaspoons oil
  • 1/2 teaspoon salt, divided
  • 1 tablespoon dill, minced
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper 

Preparation

  1. Cut carrots crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. In a bowl, toss with the oil and 1/4 teaspoon salt.
  2. Preheat pan over medium-high heat. Place carrots cut-side down on the pan and cover. Cook for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and cook for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
  3. Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.

Read More: TheKitchn

2016 CSA – Week 14: Tomatoes Aplenty

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CSA Newsletter – Week 14


Tomatoes Aplenty

Put plainly, this has been a bountiful year for tomatoes. We planted the same amount of row feet in tomatoes as we did last year but this year we have so many more! The variables that contribute to the success of a crop are numerous, including location, fertility, plant variety, and even weather.

Grafting has been an ongoing project in which we improve our process each year. The grafted root stock can improve disease resistance and vigor over the course of the season resulting in healthier, higher producing plants. Additionally, the scion (vegetative, fruiting part of the plant) variety selection plays a large role in disease resistance and ultimately yield. This year, we grafted varieties that are bred for improved disease resistance in greenhouse conditions and we are certainly seeing some great results!

Even with 9 markets a week, restaurant orders, and the CSA, and our own tomato roasting efforts, we still have tomatoes galore!

A few folks have asked about ordering additional produce for canning and preservation. I am extending the invitation to all CSA members that we are taking bulk orders for tomatoes and some additional produce. Email Chris at gtf@gatheringtogetherfarm.com to place an order.


Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25)

☐  1 Red Watermelon ($6.00)

☐  2 Colored Bell Peppers ($4.00) – Delicious sautéed with onions and garlic and served with eggs. Also, try adding them to cornbread, see recipe.  

☐  1 Bunch Carrots ($3.50)

  Green Kale ($3.00) – Sauté with onions and garlic, use in soup, or make a kale and cabbage salad, see recipe.

2 Dried Sweet Onions ($2.25)

☐  Red Cabbage ($6.00) – Try making coleslaw with fresh mint and golden raisins or make kale and cabbage salad, see recipe.

☐  Italian Parsley ($2.00) – This bold, hearty herb is delicious in salads and dressings and it also makes a nice pesto, see recipe.

☐  2 lbs Big Beef Tomatoes ($6.00)

Box Market Value: $37.00

 

Recipes

Loaded Cornbread

I made cornbread for the first time in a long time last week and I forgot how delicious it is! I adapted the recipe by adding grated cheese, fresh corn cut off the cob (raw), scallions, and chipotle powder. I don’t often cook with buttermilk but it is worth getting for this recipe. Incorporate chopped peppers, onions, herbs, dried spices or other flavors. The possibilities are endless!

Ingredients

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk

Preparation

  1. Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
    In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
  2. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
  3. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

I prefer to bake cornbread in a cast iron skillet. Leave it in the oven as it preheats and pour the batter in when the skillet is hot out of the oven.

Read More: FoodNetwork

 

Kale and Red Cabbage Slaw with Turmeric Tahini Dressing

Ingredients

  • 1 Red cabbage
  • 1 bunch Fresh kale
  • 1/2 cup Toasted hazelnuts
  • 1 tablespoon Poppy seeds
  • 2 tablespoons Tahini
  • 1 tablespoon Organic raw honey
  • 1/2 cup Fresh lemon juice
  • 1 tablespoon Extra virgin olive oil
  • 1/2 teaspoon Sea salt
  • 1 teaspoon Turmeric powder

Preparation

  1. Chop the red cabbage in the food processor and use a knife to roughly chop the kale (do not remove the stems, as they’re also loaded with nutrients). Place both in a big bowl. Serve garnished with toasted hazelnuts.
  2. Place the dressing ingredients in a blender and process to obtain a smooth paste.
  3. Pour it over the veggies, add the poppy seeds and stir to combine.

Read More: Food52

 

Parsley Thyme Pesto

Ingredients

  • 1 1/2 cups Italian flat-leaf parsley
  • 1/2 cup thyme leaves
  • 1/2 cup Parmesan cheese, grated
  • 1 lemon, zested
  • 1/2 cup toasted walnuts
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • Salt

Preparation

Combine parsley, thyme leaves, lemon zest, Parmesan, walnuts, and garlic in a food processor. When finely chopped, add olive oil in a steady stream until pesto is smooth. Season to taste with salt.

Read More: Food52

2016 CSA – Week 13: Making Compost

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CSA Newsletter  – Week 13


Making Compost: Recycling Nutrients on the Farm

Three times a week, our barn crew dumps accumulated organic material from the barn and kitchen. This organic material includes kitchen scraps and things like over ripe tomatoes, cabbage leaves, leek tops, wormy potatoes and beets, limp carrots, to name a few. While not a glamorous job, the compost is a very vital part to our soil fertility.

Recycled plant material is only a portion of the composition of our compost. We haul rabbit, cow, and hoarse manure from neighboring farms as well, leaf matter from the city of Corvallis in the fall and weathered hay bales.  The vegetative material from cover crops, picked through corn rows, etc is also incorporated into the compost.

The compost is tended in long rows that are turned with a tractor powered implement. The rows are turned 2-3 times a week for 4 weeks until they are cooked. Another 4-6 months of curing is optimal but doesn’t always occur. Because of the wet conditions during the winter months, compost must be stockpiled in the fall to carry the farm through the wet season.

The finished compost is used in our propagation house soil mix and is spread on fields in preparation for planting.

Making compost, a dirty job that helps us grow beautiful produce!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Purple Potatoes ($2.25)

☐  3 Colored Peppers ($4.00)

☐  1 Jalapeno Pepper ($0.50) – Some folks on the farm prefer a few hot peppers in the morning rather than a cup of coffee. For the rest of us, incorporate this pepper into any dip, sauté, or salsa for a bit of heat.

  1 lb Green Beans ($4.00) – Sauté with caramelized onions and garlic or blanch and freeze for the winter!

☐  1 Cucumber ($1.00)

☐  1 Honey Orange Melon ($3.00) – Delicious sliced and eaten right off the rind, wrapped in prosciutto, in salad, or blended in a cocktail.

☐  2 Leeks ($4.00)

☐  2 Dried Sweet Onions ($1.50) – Serve fresh in salads, on sandwiches, or caramelize and serve with sautéed veggies.

  Bunch Carrots ($3.50)

☐  1 Eggplant ($3.50)

☐  3 Big Beef Tomatoes ($7.00) – Slice, cook in herbed butter, and serve with fried eggs or make a savory galette. See recipe!

Box Market Value: $36.25


RECIPE

Tomato, Corn and Cheese Galette with Fresh Basil

I’ve dedicated the whole recipe section to this recipe because it sounds so delicious! Sweet galettes are often my go to desert because of their versatility. I don’t often think to make savory galettes although I think I’ll make my own rendition of this recipe soon. Galettes are perfect for fall because there is still an abundance of produce and it is cool enough to bake in the oven! If you’re feeling adventurous, try adding other fillings using the same method. Enjoy!

Cornmeal Galette Dough

1-1/4 cups (5 oz.) all-purpose flour
1/3 cup (1-1/2 oz.) fine yellow cornmeal
1 tsp. sugar
1-1/4 tsp. salt
6 T. (3 oz.) unsalted butter, cut into 1/2-inch pieces and chilled
3 T. olive oil
1/4 cup ice water

In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.

Finishing the tart:

  • 2 Tbs. olive oil
  • 1 large white onion (or leek), thinly sliced
  • Salt and freshly ground black pepper
  • 2 cloves garlic, chopped finely
  • 1/2 bunch basil or tarragon, coarsely chopped, (to yield about 1/2 cup); plus 10 whole leaves
  • Kernels from 1 ear of corn (about 1 cup)
  • Cornmeal Galette Dough (see above)
  • 1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels
  • 3 oz. Gruyère cheese, shredded
  1. Heat the olive oil in a sauté pan, over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 min. Season with salt and pepper. Add the garlic, chopped basil, and corn and cook for 30 seconds. Transfer the mixture to a bowl and set aside to cool.
  2. Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet with kitchen parchment.
  3. Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.
  4. Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Sprinkle the cheese over the onions and corn. Arrange the tomatoes in a single layer over the cheese and season them with salt and pepper. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.
  5. Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 min. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.

Read more: Alexandra Cooks

 

2016 CSA – Week 12: Picked by Hand, Ripe off the Vine

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CSA Newsletter week 12


Picked by Hand, Ripe off the Vine

Harvest time is in full swing and it sure is lovely to see the bounty of delicious food all over
the farm, and beyond! With such a volume of produce all around us, it is easy to forget that
everything is harvested by hand, when it is ripe. That means that each ear of corn is touched to check for
maturity and a full ear before it is picked. Each watermelon is tapped for the telltale thud of
ripeness. Each pepper is evaluated for the perfect coloration. Each green bean is selected for crispness
and maturity. Wow, that is a lot of work and a lot of hands!

Many hands are the nature of our organic agriculture system. Careful, skilled hands work hard
to pick, plant, and grow the best produce for recipients such as you, every day. The quality of the
produce that results from all of our hard work is the ultimate reward.

Here’s to savoring each and every bite. Enjoy!

-Lily, CSA Coordinator

Table of Box Contents
☐  Lettuce ($2.00)
☐  1½ lbs Yellow Potatoes ($2.25)
☐  2 Pimento Peppers ($2.25) – A thick walled, deep red sweet pepper that is often found canned in the grocery store. Delicious as pimento cheese or in any recipe calling for red pepper.
☐  2 Italian Peppers ($1.25) – Grill or broil and use in soups, sandwiches, dips, or salad.
☐  1 Bunch Basil ($3.00) – Delicious with tomatoes, as pesto, or as basil butter. See recipe!
☐  1 Golden Crown Watermelon ($6.00)
☐  1 Dried Red Onion ($0.50)
☐  2 Dried Sweet Onions ($1.75) – Serve fresh in salads, on sandwiches, or caramelize and serve with sautéed veggies.
☐  Bunch Carrots ($3.50)
☐  1 Head Napa Cabbage ($3.00) – Make an Asian slaw, stir-fry, spring rolls, or try making homemade kimchi
☐ 3 Big Beef Tomatoes ($6.00)
☐ 4 Ears of Corn ($4.00) – Delicious raw, grilled, or steamed. Try with basil butter! (See recipe)

Box Market Value: $35.50

 

The Lee Brothers Pimento Cheese

I was introduced to Pimento Cheese while living in North Carolina during
college. It is delicious on just about anything but is traditionally served
between to pieces of bread. Like many southern classics, there are many
regional variations so feel free to modify the recipe to your liking!
Ingredients

  • 8 ounces extra-sharp cheddar cheese, grated
  • ¼ cup softened cream cheese (2 ounces), pulled into several pieces
  • ½ cup roasted pimento peppers finely diced
  • 3 tablespoons Duke’s,store-bought mayonnaise (or make your own)
  • ½ teaspoon dried red chileflakes
  • Salt and freshly ground black pepper to taste

Preparation

  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Pimento cheese keeps in the refrigerator for 1 week.Read More: NYT Cooking

 

Basil Butter

Butter is delicious on just about everything and herbed butter is really delicious on just  about everything! Put this butter on grilled corn, toast, and just about anything else. This butter will keep for about a week or two.

Ingredients

  • 2 sticks unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt

Preparation

  1. Add the butter, basil, and salt to a food processer and blend.
  2. You may need to scrape down the sides once or twice.
  3. When the basil is finely chopped and the butter has a light green tint, it’s done.Read More: Food52

 

Napa Cabbage Salad with Sweet Tamari-Sesame Dressing

Napa Cabbage Salad Ingredients

  • 1 large head napa cabbage, washed and finelychopped
  • 4 scallions, trimmed and thinly sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 red pepper, seeded and cut into matchsticks
  • ½ to ¾ cup fresh cilantro leaves, roughly chopped
  • 2 to 3 tablespoons sunflower seeds (optional)
  • 1 to 2 tablespoons sesame seeds

Tamari-Sesame Dressing Ingredients

  • ¼ cup rice vinegar
  • 3½ tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari (soy sauce)
  • 1 tablespoon pure maple syrup or honey

Preparation

  1. In a large serving bowl, combine the cabbage, scallions, carrots, red pepper, and cilantro.
  2. In a small bowl, whisk together the rice vinegar, olive oil, sesame oil, tamari, and maple syrup
    or honey until emulsified.
  3. Pour the dressing over the salad, thoroughly toss to coat, and sprinkle with the seeds.Read More: Blissful Basil