Recipes from the Farm Kitchen
Warm Beet Salad
6 medium beets with tops (about 2 pounds)
2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 tablespoon chopped fresh dill
1/2 cup thinly sliced scallion
Fresh goat cheese (optional)
Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature with a sprinkle of goat cheese on top. Serves 4.
Sour Cherry Chocolate Scones - I've had multiple requests for this recipe, so I thought I'd post again -- enjoy!
3 cups all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, frozen
1/2 pound frozen sour cherries
6 ounces chocolate chunks or chips or morsels
1 cup buttermilk, plus about 2 tablespoons more for topping
1 tablespoon turbinado sugar, as topping
Line a baking sheet with parchment and set aside. In a large mixing bowl, mix together the flour, sugar, baking soda and salt. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas. Add the frozen cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown. Yields 8 scones.
(adapted from PBS food)