1 What's On The Menu from This Week s Produce Share Includes: Butternut Squash from Spring Valley Produce Sweet Potatoes from Pine View Farm Heirloom Popcorn on the cob from Hidden Spring Farm and Spring Valley Produce Yellow Cippolini Onions from Scenic Ridge Carrots from Tipi Produce Portobello Mushrooms from Hidden Valley Mushrooms Daikon Radishes from Jacob Mishler Farm Red Cabbage from Windy Ridge Farm Garlic from Echo Valley Farm This Week s Basic Four Share includes: Sweet Potatoes from Pine View Farm Carrots from Tipi Produce Heirloom Popcorn on the cob from Hidden Spring Farm Portobello Mushrooms from Hidden Valley Mushrooms This week s Cheese Share includes 1/2# of 5-Year Cheddar from Hook s Cheese Meat Share members will receive 1# grass-fed ground beef from Wisconsin Meadows, 1# organic bacon from Black Earth Meats, 1 package (4 pack) natural pork chops from Black Earth Meats, 2 packages natural beef short ribs from Black Earth Meats. This week s preserve share includes the following items from Pristine View Farm: 1 pint Garlic Dill Pickles, 1/2 Pint Tame Raspberry Jam, 1 Pint Sweet and Sour or Bread and Butter Pickles, 1/2 Pint Wild Cherry/Wild Blueberry Jam, 1 package each of Toasted Sesame and Hazlenut Graham Crackers from Potter s Crackers. CSA Winter Newsletter Week of January 11, 2011 What now? To someone unfamiliar with a CSA, one may assume there isn t much going on behind the scenes at farms across the Midwest. Not so! In order to provide the tasty produce and other items grown by family farms, there is nary a minute of idle time on the farm. True, although farmers may not be growing fresh produce this time of year, they are busy planning the upcoming season. Organic farmers plan their fields and crops with all the care of an architect designing a building, ensuring that all soil amendments and crop rotations are done strategically to give the soil the best nutrition for the crop grown in that particular area. Seeds are ordered from many different seed companies, and in the case of our Hillsboro community farmers, seeds that have been saved or grown specifically for seed are distributed based on the farmer s needs for the upcoming season. Supplies are ordered, and in the case of our farmers, meetings begin in January to determine what will be grown, in what quantities, and who will grow which items. Most of the farmers who work with Simply Wisconsin order their seed for this season in January, so timing is of the essence in determining the size of the CSA, the volume of restaurant business, etc., to ensure our produce needs are covered for the season. Although the calendar and weather may make the offseason seem longer, there is much work that is concentrated in a very short time between seasons! WHY POPCORN? Popcorn is a very popular, high-fiber snack for many families, and our popcorn farmers asked that we share the wealth with our produce share members! This week you receive heirloom organic Ladyfinger popcorn on the cob. This variety produces small, but very flavorful kernels that need little seasoning to enjoy. To de-kernel the cobs, simply push the edge of the cob against a sturdy bowl rim to get it started, then push forward with your thumbs to clean the rest of the cob. I like to pop this variety the old fashioned way in a kettle over the stove. I use a little less than 1/4 cup oil (canola is what many people use, however, I have also used olive oil, safflower oil, and coconut oil find your favorite) and 1/3 cup-1/2 cup of kernels. Cover and cook over medium high heat, shaking the pot throughout until popping slows to once every second or so. Because each stove is different, it may take once or twice to find what works best for you! Follow us on Join us on Facebook: Simply Wisconsin, LLC Items to keep on hand this season: Pine nuts or walnuts Veggie or seed oil Wine or sherry vinegar White vinegar Chicken or veggie stock Lemon juice Honey Olive oil Balsamic vinegar Baking supplies flour, sugar, corn starch, baking soda, baking powder, salt, vanilla Butter or your favorite substitute Shopping List for this week: Butternut Squash and Carrot Soup: Butter Reduced-sodium broth White pepper Nutmeg Half-and-half or light cream Crème fraiche or dairy sour cream Toasted pumpkin seeds Fresh tarragon Nikki s Sweet Potatoes: Coconut milk Fresh ginger Maple syrup sea salt Unsweetened grated coconut Macadamia nuts Carrot Casserole: Green bell pepper Evaporated milk Dried savory Jalapeno pepper Parsley flakes Dry bread crumbs Risotto with Fresh Carrots: Chicken or vegetable stock Parmesan Arborio rice Butternut Squash Butter: Apple cider Brown sugar Honey or maple syrup Nutmeg and cinnamon Almond extract Spinach-Stuffed Portobello Mushrooms: Reduced fat Italian dressing Red bell pepper Fresh spinach Parmesan
2 STORAGE TIPS Winter Squash Butternut Butternut is a hearty storage squash and should do well in cool, dark storage or the refrigerator. I would recommend using the Butternut within 30 days. Portobello Mushrooms transfer from the retail pack container into a zippered plastic bag. Release air and store in the fridge until ready to rinse and use use within 5 days. DO NOT WASH MUSH- ROOMS PRIOR TO STORAGE or they will turn soft and mushy! Cipollini Onions store in cool, dry storage, and watch for sprouting. Carrots store loose in your crisper drawer. Use within 14 days. Butternut Squash and Carrot Soup 3 cups peeled, diced butternut squash (about 1 small squash) 2 cups thinly sliced carrot (4 medium) 3/4 cup thinly sliced leek or chopped onion 1 tablespoon butter or margarine 2 14-ounce cans reduced-sodium chicken broth 1/4 teaspoon ground white pepper 1/4 teaspoon ground nutmeg 1/4 cup half-and-half or light cream Crème fraiche or dairy sour cream (optional) Toasted pumpkin seeds (optional) Fresh tarragon sprigs (optional) In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly. Place one -third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème fraiche, pumpkin seeds, and/or fresh tarragon. Makes 6 servings (6 cups) Sweet Potatoes because these potatoes have been in cold storage, they should be stored in your crisper drawer in the fridge rather than cool, dry storage. Use within 14 days. Daikon Radish store loose in your crisper drawer in the fridge. Use within 14 days. Red Cabbage store in your crisper drawer in the fridge. Use within days. Garlic since this garlic has been kept in a cooler, it should be stored in the refrigerator. Use within 30 days. Butternut Squash Butter 1 medium butternut squash (about 2.5 pounds) 2 cups unsweetened apple cider 2 tablespoons brown sugar 1 tablespoon honey or maple syrup ¼ teaspoon freshly ground nutmeg ½ teaspoon cinnamon ½ teaspoon almond extract pinch of salt Peel the butternut squash, making sure to peel until you reach the orange flesh. Scoop out the seeds, and chop the flesh into 1-inch pieces. In a saucepan with a lid, simmer the squash, covered, in 2 cups of apple cider over medium low heat until it's very, very tender, about 45 minutes, stirring more frequently as the squash breaks down and gets sticky. Purée with an immersion blender or in a standard blender until smooth. If the mixture is very loose or liquid (as happens sometimes if you get less flesh from the squash than you expect), return it to the saucepan and reduce it over medium heat, stirring continuously until it's thickened, and then remove from the heat. It will thicken slightly as it cools. Similarly, you can thin with more apple cider or water if it's thicker than you'd like. Add the other ingredients and adjust the seasonings. You may need more sweetener depending on the sweetness of the squash and cider you started with. You may also prefer more cinnamon. (I like the cinnamon to be very subtle.) Spoon into a glass jar or bowl and let it cool thoroughly before using. It will keep in the refrigerator for about three weeks.
3 CSA Winter Newsletter Week of January 11, 2011 Page 3 Cooked and diced sweet potatoes, 3 cups full. Butter, 2 tablespoons. Warm milk, ½ a cup. Salt, ½ a teaspoon. Marshmallows of the miniature variety. Peanuts, ½ cup full and chopped. Crunchy Sweet Potato Casserole Take a pan and melt the butter in it, to this add warm milk and salt. Blend the potatoes and beat the mixture till it is light and fluffy. Keep adding more milk as per needed. Pile these potatoes into a casserole dish that has been buttered. Preheat the oven to 375 degrees and bake the casserole for 20 minutes. Remove the bake and garnish with marshmallows and the chopped peanuts. Then put the dish back into the oven and let the marshmallows become a nice golden brown. This casserole is sufficient for 8 people. Boneless country style pork ribs - 2 pounds. Large sweet potatoes, peeled and cut in pieces - 3. Apple cider - 2 cups. Cider vinegar - ¼ cups. Worcestershire sauce - ¼ cup. Brown sugar - ¼ packed cup. Bold and spicy mustard - 2 tablespoons. Apples, cored and cut in chunks - 2. Cornstarch - 1 tablespoon. Sweet and Sour Country Ribs This is a traditional southern style recipe. Take a 6-quart kettle and heat a tablespoon oil in it on high heat. Cook the ribs in it for 10 minutes till they are well-browned from all sides. Drain all the fat. Add the sweet potatoes to the ribs. Then add the apple juice, cider vinegar, Worcestershire sauce, sugar and mustard to in a mixing bowl and blend well. Add this mixture over the ribs and mix it up well. Bring it to a boil and then reduce the heat to low. Cover the dish and let it simmer for 45 minutes or till the ribs are tender. Then add the apples and let them cook completely. Transfer the ribs, potatoes and apples to a platter and keep them warm by covering in an aluminum foil. Now for the liquid that s there in the dish. Add 2 tablespoons of cornstarch to water and add to the liquid. Bring it to a boil while stirring continuously and let it thicken. Then add this liquid to the platter of ribs, sweet potatoes and apples.
4 Page 4 Sweet Potato Muffins 1 cup butter, softened 1 cup Sugar 6 Eggs 2 cups Buttermilk 1 teaspoon Vanilla 1-1/2 cups All-Purpose Flour 2 tablespoons Baking Powder 1 pound Sweet Potatoes, peeled, cooked and mashed Preheat oven to 350 F. In medium mixing bowl combine butter and sugar. Blend in eggs, buttermilk, flour, baking powder and cooked sweet potatoes. Use wooden spoon to blend all ingredients well. Spoon muffin batter into greased muffin tins. Fill 2/3 s full. Bake 25 minutes. Nikki's Sweet Potato Recipe If you'd like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. Also, you can make these vegan by using olive oil and not butter. 2 1/2 pounds orange-fleshed sweet potatoes 1/3 cup coconut milk 1 tablespoon fresh ginger, grated 1 tablespoon maple syrup 1/2 teaspoon fine-grain sea salt 1/3 cup raw, unsweetened grated coconut 2 tablespoons olive oil or melted butter 1/3 cup toasted macadamia nuts, chopped Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single mediumsized casserole dish. Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven. Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly minutes. Remove and sprinkle with the toasted macadamia nuts. Serves about 6.
5 Page 5 1 sweet potato 2 eggs Butter 1 tsp. of cream ¼ tbs. of ginger 4 tbs. of brown sugar ¼ tbs. of nutmeg ¼ tbs. of kosher salt Sweet Potato Pones By jamesbankston, ehow Member Melt 1 tbs. of butter and grate the sweet potato. Beat the eggs to a fluffy consistency, then introduce the butter, salt, nutmeg, cream, ginger and sugar, all the while continuing to beat the mixture. Fold in the sweet potato. Smear the inside of a baking pan with butter and spoon the mixture into that. Bake for 25 minutes at 400 degrees F. Cut the pone into ovals after it had time to cool off. Ingredients Gina's BBQ Cabbage 3 slices bacon, chopped 1 red onion, sliced 2 Granny Smith apples, peeled, cored and sliced Salt and freshly ground black pepper 1 small head red cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups chicken broth 1/3 cup apple cider vinegar 1/4 cup Neely's BBQ sauce 1 tablespoons butter Directions Cook the bacon in a large saucepan over medium-low heat until the fat has started to render but the bacon is not yet crisp. Add the red onions, apples, salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the chicken broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender. Once cabbage is cooked, remove the lid and add the Neely's BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Transfer to a serving bowl and top with pat of butter. Serve hot.
6 Page 6 2 tablespoons extra-virgin olive oil 1 small onion, sliced 1/2 red cabbage, shredded 1/3 cup white or apple cider vinegar, eyeball it 2 rounded tablespoons sugar 1 teaspoon mustard seed Salt and pepper Sauteed Red Cabbage Recipe courtesy Rachael Ray Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally. Red Sauerkraut This simplified version requires little of the labor of traditional kraut. For a more robust result, cut cored cabbage into quarters and slice crosswise into thin strips instead of shredding it. Yield: 9 servings (serving size: about 1/2 cup drained sauerkraut) 7 cups shredded red cabbage (about 1 [2-pound] cabbage) 1 cup shredded carrot 2 1/2 tablespoons kosher salt 1 3/4 cups white vinegar 2 teaspoons caraway seeds 1 1/2 teaspoons mustard seeds 1 1/2 teaspoons black peppercorns 1/2 teaspoon whole allspice 1 cup water 1 teaspoon sugar 1. Combine first 3 ingredients in a large bowl. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature 24 hours, tossing occasionally. 2. Bring vinegar and next 4 ingredients (through allspice) to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Cover and let stand at room temperature 24 hours. 3. Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl. 4. Strain vinegar mixture through a colander over a bowl; discard solids. Stir 1 cup water and sugar into vinegar; pour over cabbage mixture, pressing down to immerse. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 1 week.
7 CSA Winter Newsletter Week of January 11, 2011 Page 7 Fresh Carrot Pasta Dough Martha Stewart Settings on pasta makers vary; we used a KitchenAid pasta sheet roller attachment, but you can use any machine as long as you change the settings incrementally. Makes about 1 pound 6 ounces carrots (3 to 4 medium), peeled and cut into 1-inch pieces 2 large eggs 1 large egg yolk 2 1/2 cups all-purpose flour, plus more for dusting Coarse salt Semolina flour, for storage Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover, and steam until softened, about 10 minutes. Puree carrots in a food processor (you should have about 1/2 cup puree). Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds. Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours. Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity. Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking. For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
8 Page 8 Risotto with Fresh Carrots about 3/4 cup Chicken or Vegetable stock 1/2 teaspoon olive oil 1 1/2 tablespoons diced onions 1/4 cup Arborio rice 1 1/2 tablespoons freshly grated Parmesan cheese salt to taste freshly ground black pepper 3 tablespoons thinly sliced, fresh carrots 1. Heat the stock in a saucepan and keep hot over low heat. 2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent. 3. Add the rice to the onion mixture and stir. 4. Turn the heat to low, add about 1/4 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. 5. Continue to add the stock 1/4 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. 6. While the risotto is cooking, steam the carrot slices in boiling water for 4 minutes. Drain. 7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the carrot slices. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. 8. Divide the risotto into serving dishes and sprinkle with Parmesan cheese. Serving Size: about 1/2 cup 4 medium carrots, sliced 1/3 cup finely chopped green pepper 1 tablespoon finely chopped onion 2 tablespoons plus 2 teaspoons butter, divided 4 teaspoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (5-1/2 ounces) evaporated milk 1 teaspoon minced jalapeno pepper, optional 1 teaspoon dried parsley flakes 1/4 teaspoon dried savory 2 tablespoons dry bread crumbs Carrot Casserole Recipe Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and set aside. In a small skillet, saute green pepper and onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in jalapeno if desired, parsley, savory and carrots. Transfer to a 2-cup baking dish coated with cooking spray. In a small skillet, melt remaining butter. Add bread crumbs; cook and stir until toasted and browned. Sprinkle over casserole. Bake, uncovered, at 350 for minutes or until bubbly. Yield: 3 servings. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
9 CSA Winter Newsletter Week of January 11, 2011 Spinach-Stuffed Portobello Mushrooms From Kraft Foods 4 large portobello mushrooms (about 1 lb.), cleaned 1/4 cup Italian reduced fat dressing, divided 1/4 cup chopped red pepper 2 cloves garlic, minced 2 bags (10 oz. each) fresh spinach 1/4 cup grated parmesan cheese Preheat oven to 375 F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan. Heat remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese. Bake 18 to 20 min. or until mushrooms are tender. Serves 4. Poblano and Cheddar Stuffed Portobello Mushrooms 2 poblano chiles 4 jumbo portobello mushrooms (about 6 ounces each), stemmed 3 tablespoons plus 1 teaspoon extra-virgin olive oil Salt and freshly ground black pepper 1/3 cup finely chopped onion 1 cup baby spinach 1/2 cup cooked rice 1/4 cup shredded sharp cheddar cheese 2 tablespoons coarsely chopped cilantro Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, 3 to 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel, core and seed the poblanos then finely chop them. Brush the portobello mushrooms with 3 tablespoons of the olive oil and season with salt and pepper. Grill or broil the mushrooms over high heat, turning, until softened, 10 to 12 minutes. Transfer to a plate, stem side down; let drain and cool. Meanwhile, in a medium skillet, heat the remaining 1 teaspoon of olive oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the baby spinach and cook until wilted, about 1 minute. Transfer the spinach to a sieve and press out the liquid. In a bowl, mix the spinach with the rice, cheese, cilantro and poblanos. Season with salt and pepper. Preheat the oven to 325. Season the mushroom caps with salt and pepper. Spoon the rice mixture into the mushrooms, mounding it slightly. Transfer the mushrooms to a baking dish and bake for about 20 minutes, or until the cheese is melted and the top is lightly browned. Serve warm or at room temperature. Make Ahead The cooked stuffed mushrooms can be refrigerated overnight. Bring to room temperature, cover and bake in a 325 oven for about 20 minutes, or until they are heated through. Page 9
10 Roasted Tomatoes with Cipollini Onions PO Box 6171 Madison, WI Phone: Fax: We re On The Web: Your next box (week of January 18) will likely include: Full winter share: Winter Squash Mix Celeriac Carrots Mixed Potatoes Onions Beauty Heart Radish Basic 4 winter share: Mixed Winter Squash Onions Mixed Potatoes This recipe serves: 6 12 plum tomatoes, cored 3-4 large cipollini onions, skin on and root end trimmed 1 tablespoon olive oil, plus a little extra kosher salt to taste 1 bay leaf 1 to 2 sprigs fresh oregano freshly ground black pepper 1 tablespoon balsamic vinegar 1. Preheat the oven to 300 F. 2. Toss the whole tomatoes and onions with 1 tablespoon of olive oil and a pinch or two of salt and spread them out on a baking sheet. 3. Roast them on the top rack of the oven until they are very soft and their juices are bubbling, about an hour. Remove from the oven, cool and turn the oven up to 350 F. 4. When the tomatoes and shallots are cool enough to handle, remove and discard their skins. 5. Roughly chop the tomatoes and onions and place them in a shallow baking dish with the bay leaf and oregano. Season with salt and pepper and sprinkle with olive oil and balsamic vinegar. 6. Bake, uncovered, stirring occasionally to prevent the edges from browning. Cook until the juices have evaporated, about 30 minutes. This can be made in advance and stored in the refrigerator for up to 1 week. Serve this as an accompaniment to grilled meats and fish. Serving Size: 1 cup Beauty Heart Radish