Recipes

Bountiful Kale Stir Fry

Kale is a leafy green vegetable that is hearty enough to grow in hoophouses all winter long. Inf fact, light frosts make kale leaves even sweeter. It is considered one of the world's healthiest foods, with more nutrients packed in each calorie than almost any other food. (EAT MORE KALE!) It is rich in calcium for your bones (9.4% daily value), potassium (1327.6% daily value), Vitamin A (192.4% daily value) , Vitamin C (88.8% daily value), Manganese (27% daily value)

3 tbsp. olive oil

1 onion, chopped

4 cloves garlic, minced

1 cup breadcrumbs (make 'em from your  stale bread instead of throwing it away!)

3 bunches of KALE washed, dried and shredded

Heat oil over medium-high in large frying pan. Add onion and garlic and cook until onion soften and brown. Stir in breadcrumbs, cooking until toasted. Add kale and cook until wilted. Garnish with grated parmesan, lemon juice, whatever you fancy. Enjoy!

 

Simple, Fresh Pesto

Pesto, made from the herb basil, is a fragrant sauce that originated in the Ligurian hillsides. Basil is in season during the summer months, and the early fall, so get to it!! It can be frozen and used all winter.

4 cups basil leaves, well packed 4 cloves garlic, lightly crushed and peeled
1 cup sunflower seeds, to keep it local
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (optional)
1-1/2 cups extra-virgin olive oil salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add seeds and process until finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

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 Roasted Beets, Garlic and Shallots

Beets are a delightful root veggie that are in season between the months of June and December. Although this recipe makes use of the beet root, the part that grows in the soil, don’t forget about the leafy and tender beet greens as well! They are high in folic acid, potassium, calcium and the antioxidant betacyanin, which is what gives beets their distinct, deep red color.

2 pounds fresh beets, washed and trimmed
1/2 pound shallots, peeled
1 tablespoon vinegar

4 garlic cloves
1 tablespoon olive oil

1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400ºF. Place the beets, garlic and shallots on a large sheet of aluminum foil and fold the edges together to seal tightly. Bake for 1 hour or until the beets are tender; remove from oven and allow to cool long enough to handle. Combine remaining ingredients and set aside. Remove skins from beets, then cut into chunks or wedges. Drizzle vinegar mixture over all and toss well. Serves 6.

 

 Sweet Potato Biscuits (Vegan!)
North Carolina is the number one produce of sweet potatoes. More than 40% of the national sweet potato supply is grown right here. It's the official veggie of North Carolina!

2/3 cup soymilk

2 tsp. lemon juice

1 cup whole wheat flour + 1 cup all purpose flour

1/4 cup honey

1 tbsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt

1 tsp. nutmeg, 1 tbsp. cinnamon

1/4 cup canola oil

i cup cooked, mashed sweet potatoes

Preheat oven to 450 degrees. In small bowl, combine milk with lemon juice and set aside until it thickens (buttermilk substitute). In medium bowl combine flours, baking powder, baking soda, salt and spices. In large bowl combine oil, honey, and sweet potatoes. Alternately add soy buttermilk and dry ingredients into large bowl to form a soft dough. Turn out onto a lightly floured work surface and knead briefly. Don't overwork it! Shape dough into 12 x 9 inch rectangle,a bout 1/2 inch thick. Cut dough with floured round biscuit cutter. Place biscuits on baking sheet 1/2 inch apart and bake 8-10 minutes until golden.

Slow Cooked Apple Butter

Apples are in season from September up until March around these parts. In fact, Hendersonville North Carolina is the site of the annual apple festival. North Carolina is the seventh largest apple-producing state in the nation. So say no to Washington apples, will ya?

12 c. chopped, unpeeled apples
1 c. honey
1 tsp. cinnamon
3/4 c. apple cider
1/2 tsp. ground cloves

Combine apples and cider in slow cooker. Cover and cook on low 8 hours or until apples are soft. Puree in food sieve or food mill. Return mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours long. For a thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally. Store on refrigerator or pour hot apple butter into hot canning jars, leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.