3cupsliquid, you can use broth or water or milk. I used 1/2 milk and 1/2 water
2cups peeled and cubed squash or pumpkin
1/3 to 1/2grated Parmesan or Romano cheese
squeeze of lemon and some chili powder, optional but delicious.
Sauté onion and garlic until softened. Add pumpkin and rice, cook until rice is translucent. Stir in salt and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add the liquid and mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual if you are using an Instant Pot, if you have a Pressure Cooker cook on high for 6 minutes.
When cooking is complete, press Cancel and use quick release.
Stir risotto about 3 minutes or until it gets creamy. Stir in 1/2 cup cheese.
Replace the lid and let it rest for at least 20 minutes or even longer. It gets creamier while it is resting. Don’t skip this step.
This is what it looks like after pressure cooking for 6 minutes. It isn’t cohesive yet, it needs some time to rest and get creamy. Stir it really well and add the parmesan cheese and lemon and chili powder if you are using it. Put the lid back on and walk away for 20-30 minutes.
I can’t believe I haven’t posted a roasted chili sauce before. This is a super delicious and easy sauce you can make with any of the roasted chilies you get in your CSA share. Ue your hot, mild or even sweet if you use roasted Carmen.
You can eat the sauce with just chips or put it inside a burrito or make enchiladas or huevos rancheros or just eat a bowl of it. It makes everything better, just beans and rice and chile sauce is so good.
You can make this vegetarian/vegan by using vegetable broth. To make this you’ll need;
1 pound of roasted chilies, any kind. Peel and seed them.
1/2 cup of broth, again any kind you like, or even just water.
1/2 cup each chopped tomatoes and onions
a few cloves of garlic and some spices like cumin and oregano about 1 teaspoon if the spices.
Hot sauce is optional, I didn’t use it this time. My chilies were plenty hot enough.
1 Tablespoon each oil and flour (I forgot to put those in the picture) any flour will do, gluten free, whole wheat or masa flour. I used plain all purpose flour.
Heat a pan with the oil and add the onions and cook until the onions are soft. Add the garlic and flour and stir until the flour is absorbed.
Add the spices you are using and slowly add the broth and everything else.
Let that simmer until the tomatoes have totally collapsed and the sauce is thickened to your liking, about a half an hour.
You can change the mood of this chili by using a different thickener than flour. If you use masa flour or even crushed corn chips instead of flour and you get a deep rich flavor that is more New Mexican cuisine tasting.
Only 3 more weeks of CSA left. Start freezing some chilies so you can make this for winter.
Radish pickles make any dish a little more tasty and fun and add a really nice crunch to everyday food. They are super quick and easy to make and dress up anything. Try radish pickles on a simple bowl of rice, a taco or a sandwich or top a salad with it.
I had watermelon radishes today, but you could use a daikon or a black winter radish if that is what you have. Look at the tap root on that big radish! You’ll have to scroll waaaaayyy down to see the whole thing. Way to grow Team Red Wagon Farm!
To make this you’ll need;
A winter radish
1/4 cup vinegar-any type will do. I used cider vinegar, rice vinegar is good or white wine vinegar is good too.
2 tablespoons of a sweetener-agave, sugar, honey. I used maple syrup
Black sesame seeds are optional, but fun with watermelon radishes, they look like watermelon seeds :-).
Slice the radish very thin. You can use a knife or a mandolin or even a spiralizer if you have one and toss in the vinegar and sweeter…that’s it, you made a radish pickle.
This will keep in a jar in the refrigerator for a week to 10 days. I hope you try this. It makes me happy to have a jar and try it on different things.
Have a great week. See you at pickup.
Posted in2020, Radish, Recipes|Comments Off on Super Simple Pickled Watermelon Radish
Here is what we *hope* to bring you for Week 20 of our CSA:
Herb CHOICE (Possibly Garlic OR Sorrel OR Parsley OR Edible Flowers)
Leafy Greens CHOICE (Possibly Kale OR Arugula OR Spinach)
Pepper CHOICE (Possibly Shishito Pepperss OR Bell Peppers OR Spicy Pepper Mix OR Roasted Chiles OR Jimmy Nardello Peppers)
CHOICE: Winter Squash OR Carrots
LARGE SHARE ADDITIONS
Winter Squash AND Carrots
Two Extra Items
Here’s another small loss due to COVID. We will not have a pumpkin patch at Red Wagon Farm in 2020.
pumpkin totem pole
Everything at a farm requires a lot of planning. We have to plant pumpkin seeds around June 1st. Remember what everything looked like on June 1st?? The whole world felt upside down. We did not know how long social distancing would be in place and it seemed like a good chance that we would be looking at another Stay-at-Home order in the fall. Wyatt and I decided it was too risky to put the investment (both time investment and financial investment) into growing pumpkins for a pumpkin patch that we might not get to open 4 months in the future.
I still think that was a good decision for us. There are currently a rising number of COVID cases in Boulder County. It has been a tremendous amount of pressure for me to try to keep our farm and CSA pickups as safe as possible this year and it’s taken a toll on me. It feels like a lot more pressure to try to keep our farm safe for hundreds of families visiting our pumpkin patch. I realize that a pumpkin patch is an outdoor activity and relatively low-risk, but I’m just not up to the challenge.
October 2021 is a very long way away. Hopefully we will be in a much better place in terms of dealing with the pandemic then and will be able to welcome you back to our farm and pumpkin patch then. Thank you for your understanding!
I like to pull all my vegetables out of the refrigerator every week or two to weed out what needs to be used up and decide what is old and should go to the chickens. This is usually when I decide what to blog on for the week. Today I had some potatoes, poblanos and some corn that really needed to be used. I was going to make a potato poblano soup. Basically using this recipe and adding the poblanos and some corn.
As I was cutting up the potatoes, they looked so good I decided I wanted the potatoes to be the star and not get lost in a cream soup. There is nothing like freshly dug potatoes. See how buttery they look. I changed my mind and decided I wanted roasted potatoes instead.
So I made Breakfast Poblano Potatoes
Preheat the oven to 425F.
Dice about 1 pound of potatoes, an onion and 2 or 3 peppers, I had poblanos but Carmen or bell peppers would work too. Put the chopped vegetables in a sheet pan.
Coat everything with oil and toss it all together with salt and pepper and a little cumin, paprika, garlic powder, and/or dry chili powder if you like. Roast it in the oven for 30-40 minutes, stir it when it is about 1/2 cooked. I’ll add the corn 1/2 way.
This is what it looks like 1/2 way cooked with the corn added.
These would be great in a breakfast burrito or made into a frittata.
Only a few weeks left of CSA. Hope you are enjoying your shares. I’ll see you at pickup.
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