7095 GA Hwy 155 N
Ellenwood, GA 30294

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2 Hill Farm CSA Shares

Wednesday, March 25, 2009

Georgia Organics Farm Tour

On Friday March 20th, Farmer Neil hosted the Georgia Organics Conference participants at his farm. He shared his knowledge and ideas about the future of farming and how to operate a CSA program.

Roasted Beet and Orange Salad with Arugula

1/2 lb of red beets
2 oranges, peeled and cut into segments

1 bunch of arugula, sliced crosswise

2 Tbsp chopped fresh chives

Orange Sherry Vinaigrette:
1/4 c. freshly squeezed orange juice
1 medium shallot, minced
2 tablespoons sherry vinegar 1/4 cup extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place the beets on a sheet of Aluminum foil. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 45-60 minutes until the beets are tender when pierced with a knife. Allow the beets to cool and then peel.

To make the vinaigrette, whisk the orange juice, minced shallots, and sherry vinegar together. Slowly whisk in the olive oil. Season with salt and pepper to taste.

Arrange the arugula on a platter, top with the beets and orange segments, drizzle the vinaigrette over the salad and garnish with fresh chives. Serves 4.

Radish Tops/Radish Greens
Radish tops have a slightly peppery flavor. They're great raw in salads and sandwiches, or you can cook them as you would other leafy greens.

Radish Greens Soup
This delicious soup is very easy to make and is great way to use radish greens. I like to garnish it with thinly sliced radishes, chopped chives, and sour cream or creme fraiche.

1 Tbsp butter or olive oil
3/4 cup chopped onions (or white leek portions)

3-4 cups loosely packed radish top green leaves
1 cup diced peeled potatoes
4 cups vegetable or chicken broth
Salt, pepper, and fresh lemon juice to taste

Thinly sliced radishes, chopped chives, and creme fraiche or sour cream for garnish

Melt butter in large saucepan, add onions and cook until golden brown, about 5 minutes. Stir in radish tops, potatoes, and broth; cover and cook over low heat until the potatoes are tender, ~30 minutes. Puree the soup in a food processor or blender. Return to the saucepan and season to taste with salt, pepper, and fresh lemon juice. Garnish with thinly sliced radishes, chives, and creme fraiche or sour cream. Makes 4 servings.

Spicy Stir-Fried Radish Greens

Click here for this recipe from Kalyn's Kitchen blog for Spicy Stir-Fried Radish Greens.