Congratulations to our Winners!
Well, once again, our Customer Cooking Contest proved to be quite a success! We had ten delicious dishes lined up and a panel of three experienced judges: Jeff from Fava Restaurant, Dave from Sweet Basil, and Hugues from Not Your Average Joe’s!
Congratulations to our winners!
First place: Sandra Dejong made a “Warm Roasted Beet Salad with Gorgonzola and Toasted Walnuts” which blew the judges away! This was a colorful dish with lots of beet varieties included. She went home with over $100 worth of gift cards from Volante Farms, Fava, Sweet Basil, Not Your Average Joe’s, and Wasik’s Cheese Shop! Congratulations Sandra!
Second place: Michaela Gold made a delicious fruit tart called “Vanilla Cream Dream” which impressed the judges. She went home with a Volante Farms gift card and a Not Your Average Joe’s gift card, too!
Pictures and an article in the Boston Globe food section will follow! Keep your eyes peeled!
Thank you to all who participated in our cooking contest and our field tours! We had a great time and hope to see you here next weekend for our famous Corn Festival. That’s right, free corn! Come stop by between 10-4 on Saturday 8/15!
And here is the recipe for the winning dish!
Warm Roasted Beet Salad with Gorgonzola and Toasted Walnuts
2009 First Place Cooking Contest Winner!!!
By: Sandra DeJong
8 medium sized Volante Farms beets (the more different kinds the better!)
Salt and pepper
4-6oz blue cheese, preferably a soft gorgonzola (for good quality, go to Wasik’s in Wellesley, MA)
One cup walnut halves or pieces
Chopped Volante Farms Scallions
Salad Greens (mache, arugula, baby spinach, etc)
2/3 cup olive oil
1/3 cup lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Preheat oven to 400. Cut off ends of beets. Place on a roasting pan lightly coated with olive oil (can cover with foil first) and brush the beets well with olive oil and sprinkle with salt and pepper. Roast at 400 degrees for approximately 40 minutes (should still be firm but easily pierced by a fork, Cooking time varies depending on size of beet).
While beets are cooking, mix salad dressing ingredients together with a whisk, and toast walnuts lightly in the toaster oven, lightly coated in olive oil.
Arrange greens in a thin bed on a plate. Remove beets from oven and let cool enough to hold them. Peel beets by slipping skin off (should occur easily, wear plastic gloves to avoid beet staining.) Slice beets in 1/8-1/4 inch slices and arrange over bed of greens. Crumble cheese evenly over the beets. Sprinkle walnuts and chives on top. Drizzle salad dressing over (you probably won’t use all of it). Serve immediately.