|strawberry jam||salad with cilantro dressing||Bratwurst with lemony pasta with broccoli, red onions, & parsley||pickled beets with garlic and onion||beet green and red onion omelette|
onions, red bunching
|1/2 bunch, about 2 onions||1/2 bunch, about 2 onions|
red head lettuce
|1 Tbsp||2 cups|
|2 Tbsp||2 Tbsp|
|2 cloves||1 clove|
Cut up all of the strawberries. Mash them leaving as many chunks as desired. Mix with 1 cup sugar and two Tbsp lemon juice. Bring to a simmer on the stovetop and cook until it reaches 220 degrees. Let cool, put in a jar and keep in the fridge or hot water bath can.
Strawberries are in abundance right now we recommend buying as many as you can and scaling this recipe up to make more jam. a natural sugar like honey would have been better to use but we don't have a good recipe for that yet.
salad with cilantro dressing
Combine ½ cup sour cream. 1 Tbsp white vinegar. 1 Tbsp minced fresh cilantro, 1 tsp honey, ½ tsp salt, and ¼ tsp garlic powder. Stir until combined.
Serve on a salad of red lettuce
Bratwurst with lemony pasta with broccoli, red onions, & parsley
Cook 1/2lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water. Chop broccoli greens and florets into 1/4 inch segments, then chop greens into 1/2 inch ribbons. Finely chop 2 oz parsley. Finely chop 2 red bunching onions, including half of greens.
In a large skillet, cook 1/2 lb of Bratwurst, or another sausage, until cooked through, then remove sausage from pan and set aside. Add 2 Tbsp olive oil to the skillet. Add 2 cloves minced garlic, and 2 finely chopped bunching red onions. Saute until fragrant, about 1 minute. Add broccoli, then cook for another few minutes until tender.
Remove skillet from heat and toss in pasta, parsley, pasta water, the juice of 1/2 lemon (2 Tbsp), 1/4 cup parmesan, and salt and pepper to taste.
pickled beets with garlic and onion
Rinse beets, cut off the tops and save. Boil beets until tender. Drain, reserving 1/2 cup beet water. Peel the beets, cut in half, then cut into half inch pieces, set aside.
Chop 1 whole white onion, and all of the garlic
To make brine combine 2 cups white vinegar, 1/2 cup beet water, 1/2 cup maple syrup, and 1 tsp salt.
Place beets, onion, and garlic in a 1 quart glass jar. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying.
beet green and red onion omelette
Roughly chop beet greens. Dice 1/2 the red onions and mince 1 clove garlic. In a large skillet add 2 tbsp cooking oil over medium high heat. Add diced onion and beet and saute for about 5 minutes. Add garlic and beet greens, one handful at a time, and saute for another 3 minutes, stirring frequently. Add 2 tsp salt, and 1/2 tsp ground black pepper.
Once mixture is sauteed, remove from pan, set aside. Mix 2 eggs with about 1/2 cup of the mixture, then add the egg mixture to a 6-inch skillet, preheated with oil. Stir as the eggs set, then once set allow to cook until bottom is firm. Flip omelette, then cook for another few minutes until firm. Fold omelette in half, and serve topped with goat cheese and additional chopped green onion.