Monday, June 29, 2015

Beets + Goat Cheese + Craisins


bull's blood and chioggia beets

This is a very warm and hearty beet side dish that was quite the hit at my birthday party so I'll share it with you.  I am on a constant search for ways to love eating beets as much as I love growing them. Right around my birthday I found myself craving them...odd! So I once had a roommate who always said eat what your body craves...

So at my party I served up some sauteed beets with a little added flair.

beets ready for cooking

Sauteed Beets

1 bunch of beets (can be red, chioggia or golden)
1 hand full of walnuts
1 hand full of goat cheese
1 small hand full of cranberry raisins

(please excuse my very scientific measurements above...just do what feels right as far as amounts)

Remove the beet tops leaving 1 inch of the top attached to the beet, to prevent too much "bleeding" of the color. Boil until tender and easily pierced with a knife.

After the beets cool to the point you can handle them remove the skin.  Chop the beets and add to a pan with a little olive oil.  When beets start getting browned add the walnuts, goat cheese, and raisins.  Give it a good stir to combine all ingredients.  And then you're ready to dig in!

Saturday, June 27, 2015

Un-Done Cabbage Rolls



caraflex mini cone cabbage


I enjoy cabbage rolls but I'm not always a big fan of the rolling. And rolling. And rolling.  When it comes to cooking sometimes I just want to utilize the chop and throw into a pan method (I get that from my Grandma Joan).

Un-done cabbage rolls are one of my go-to's now which was inspired by a food gift from our neighbor. Food gifts, are at the top of the list when it comes to the most thoughtful gifts....I think.


Un-Done Cabbage Rolls 

1 medium cabbage or 1/2 of a large cabbage
1 pound ground beef
olive oil
1 medium onion
1-2 cloves garlic
1 large can diced tomatoes
1 can tomato paste
1 tsp yellow mustard seed
1 tsp chili powder
salt and pepper

In a large pan saute onions with a little olive oil until tender.
While that's going on brown ground beef in a separate pan.
Once meat is cooked drain and set to the side.
Add minced garlic cloves, diced tomatoes, tomato paste, and cabbage to the onions.
Cook on medium high heat until cabbage starts to become soften. Add meat, yellow mustard, chili powder, salt and pepper.
Continue to cook until cabbage is completely tender.

Monday, June 22, 2015

PawPaws, America's Largest Native Fruit

baby pawpaw tree

Pawpaws, are a fruit that the vast majority of people have never heard of let along eaten.

They were mentioned to me 3 years ago, randomly.

At the time I thought little of it and went right on.

However, they crept back onto my radar here and there so I thought it was good idea to put in a PawPaw orchard....I mean why not, right?

Now, I did my research...and talked to anyone I possibly could that had experience growing them. After a lot of really wonderful information and I purchased 90 trees, 8 different varieties. Baby steps to start!

one of our new trees
So what on earth is a PawPaw?

Check out this video:



I am growing several of Neal's varieties and he was very helpful in answering my questions when I was sorting out the logistics for my orchard. Thanks Neal! 

Nutrition according to Kentucky State University: "Pawpaws are very nutritious fruits. They are high in vitamin C, magnesium, iron, copper, and manganese. They are a good source of potassium and several essential amino acids, and they also contain significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc. Pawpaws contain these nutrients in amounts that are generally about the same as or greater than those found in bananas, apples, or oranges."

PawPaw season is from August through early October.  And while eating them raw (like most fruit) is the number one choice for consumption you can also make breads, jam, various desserts and....beer! Yep, Jackie O's in Ohio is brewing up some PawPaw adult beverages as well as, Marietta Brewing Company.  Not to mention you can attend the Ohio PawPaw Festival.

I'm so excited for this new addition to our farm and can't wait to share them with you!
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