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SUMMER VEGETABLE RECIPES & TIPS FROM JULIE
Basil (Ocimum basilicum) Basil is considered a holy plant in its native India. It is traditionally used in Ayurvedic medicine as a brain tonic to help increase mental clarity and reduce ‘brain fog.’ It is useful for Seasonal Affective Disorder (SAD) and is recognized to have general antidepressant activity. Basil can also help digestive activity—it can calm mild stomach upsets and dispel gas. Basil can build milk supply in nursing mothers, with an added bonus of dispelling infant gas/colic as well. I would not recommend medicinal quantities of basil during pregnancy, however, as it has some activity stimulating uterine blood flow. Basil also has both antibacterial and antiviral activity. So bring on the pesto, basil soup and basil tea when you feel a cold coming on! Please note that there are many similarities between the properties of basil and rosemary—many true ‘spice’ herbs have some overlap in properties.
Hang basil upside-down to dry. To make basil tea, freshly dried leaves are preferable to fresh. Place 1 teaspoon of crushed leaves into 8 ounces of hot water. Steep the tea covered (place a saucer on top of your tea cup) for 15-20 minutes to receive the optimum medicinal benefit. It can also be consumed as an extract (alcohol and water or vegetable glycerin) or more tastefully in food! Extra basil can also be frozen for future use. Be sure, though to squeeze all the air out of the storage bag and close it tightly, as you would when storing the dried leaves for tea. By Rebecca Pine, Herbalist and Shareholder
Roasted Peppers Filled with Eggplant, Summer Squash, and Basil From Fields of Greens - Annie Somerville
Freshly roasted peppers permeate this summer dish, balancing the eggplant and zucchini filling with their rich, sweet flavor. The preparation of the peppers makes all the difference here-choose peppers that are firm and large enough to make 2 servings each. They’re pre-roasted until their shape softens and relaxes. The skins will blister slightly, but don’t peel them; the peppers need their skins to support the weight of the filling.
The peppers
3 medium-size red bell peppers
1 tablespoon extra virgin olive oil
Salt and pepper
Preheat the oven to 400° F. Cut the peppers in half lengthwise and remove the stem, seeds, and membrane. Brush the inside lightly with olive oil and sprinkle with salt and pepper. Place cut side down on a lightly oiled baking sheet. Bake until the flesh of the peppers is soft but still supports itself, about 10 minutes.
The Filling
1 tablespoon extra virgin olive oil
_ medium-size yellow onion, chopped, about 1 cup
Salt and pepper
5 garlic cloves, finely chopped
3 medium-size Japanese eggplant, diced, about 2 cups
3 medium-size zucchini, diced, about 2 cups
8 Gaeta olives, pitted and coarsely chopped
2 ounces Fontina cheese, grated, about _ cup
1 ounce Parmesan cheese, grated about 1/3 cup
3 tablespoons chopped fresh basil
Preheat the oven to 375° F. Heat the olive oil in a medium-size skillet; add the onion, _ teaspoon salt, and a few pinches of pepper. Sauté over medium heat until soft, about 5 minutes. Add the garlic and eggplant and sauté for about 5 minutes, until the eggplant is just tender. Add the zucchini/ _ teaspoon salt, and a pinch of pepper and cook for 7 to 8 minutes, until the zucchini is tender. Transfer the vegetables to a bowl.
Add the olives and Fontina to the filling. Set aside 2 tablespoons Parmesan to sprinkle on top and add the rest to the filling. Set aside half the basil and combine the rest with the filling. Season to taste with salt & pepper.
Lightly oil a baking dish. Fill the roasted pepper halves with a generous _ cup filling. Place them in the baking dish, cover, and bake for 25 to 30 minutes. Sprinkle with the reserved Parmesan cheese and bake, uncovered, for 5 minutes to melt the cheese. Sprinkle with the reserved basil and serve. Variation: For added crunch and texture, sprinkle Garlic Bread Crumbs over the filled peppers along with the last of the Parmesan after baking for 25 to 30 minutes. Return the peppers to the oven and bake for 5 minutes more, until the cheese is melted.
I'm going to chat about 3 vegetables today. I’ll start with my favorite.
Fennel! A true summer treat! Words cannot describe my love for this magical vegetable. Its strong licorice flavor is transformed by long cooking into an indescribable delicacy- and it's oh so simple to achieve! For maximum enjoyment, I feel fennel should be braised. It's so easy! Put a bit of butter in a thick bottom pot, melt, then add the quartered fennel bulbs, stir in a generous sprinkle of salt, give it a stir and then pour in enough water to cover the bottom of the pan. The fennel should now sit covered, simmering gently until they are thoroughly softened- it may take about 20 min. --it's sooo worth the wait!! I know you'll never leave this unassuming vegetable behind again!!
Another way I really love it, is in brown lentil soup. Prepared Mediterranean style, I'll give you a rough idea of how I would go about crafting this cauldron of magic potion. Cook up about 2 cups brown or French lentils ‘till thoroughly soft. Gather: lots of onions, green garlic or garlic curls, fennel, and celery if you've got it. Roughly chop the veggies. Throw into a big pot by handfuls, sautéing with plenty of olive oil, salt and pepper. When they get soft, pour in the plain lentils. Bring to a boil and let simmer for about ten minutes. Now season with a good bit of fresh chopped parsley and don't hold back on adding a healthy dose of sea salt and extra virgin olive oil to bring it up to flavor!! Yumm!!
And yes, you can also add fennel raw to your favorite bean, rice and vegetable salads. A little goes a long way, finely diced or super thinly sliced. And don't throw away the fronds on the top of this plant; these are the fennels' leaves and are equally flavorful and useful, just chop them up too!!
Smadar likes to steam rinsed fennel bulbs for 10 minutes or so (depending on size), then cut them into 2 or 3 flat pieces, sprinkle each piece with chopped walla walla onions, grated cheddar (Stonycroft) cheese, and a little paprika on top. Broil until slightly browned and bubbly. Tastes good warm or at room temperature.
Cabbage. It's already here! I can't believe we are already in mid summer!!! This sweet vegetable is always fantastic when sautéed ‘till soft with some good fruity olive oil, salt, pepper, caraway seeds, lots of onion, even a bit of fresh chopped dill and or/basil, then served on pasta or heartily eaten with some good crusty bread and a glass of red wine!... I'm getting hungry writing about it!
Have you got a favorite, simple coleslaw recipe? Here's a change of pace for you. Make it a spicy, southwestern style side dish with the addition of some smoky chipotle peppers. Here's a really basic one that I threw together the other day. Take about 5 cups finely sliced cabbage, a handful of grated carrot, 1/4 c yogurt, 1/2 t salt, 1t vinegar, 1t oil, a bit of fresh minced parsley for it's bright green color, and about 2t chipotle "paste." There is a tiny Hispanic grocer on Spring Street in Newton where I buy a 7 oz can of "La Morena" chipotle in adobo sauce. It's handy to take the whole can and roughly process it, put the paste in a sealed glass container and keep it in the fridge for when you want to add its smoky heat to marinades and sauces. I got this tasty coleslaw idea from a cute little eat-in/take-out Mexican joint, called the "Laughing Burrito" in Caldwell, NJ. Definitely try it next time you barbeque!!
Collard greens? You can never go wrong by finely slicing this handsome green and sautéing it so it's swimming in garlic. Or use it as a pouch like you would a stuffed cabbage leaf. The trick is to wilt it down first in boiling water then fill it with a savory rice or bread based stuffing. Judy rolls whole boiled carrots in the steamed wilted collard leaves, and slices the rolled carrots into half inch round pieces that she dips in wasabi mustard. The orange wrapped in green makes an attractive and healthy appetizer or side dish. Happy eating! Enjoy! Enjoy! Enjoy! See you at the garden! Julie
SPRING VEGETABLE RECIPES & TIPS
The term “Rosemary for Remembrance” is certainly more than an old wives’ tale. This wonderful native of the Mediterranean region actually stimulates blood flow—particularly to the brain. This can help improve memory and mental fog. Although less well-known, rosemary can be useful for so much more! It is extremely rich in antioxidants and is highly nutritive. Studies beginning in 1995 have proven that rosemary has valuable anti-cancer properties. Taken regularly, rosemary helps to elevate the mood. It has even been shown to help alleviate mild depression. Both antibacterial and antiviral, it can be valuable to help ward off or shorten a cold or flu. Its leaves can be soothing to the digestive tract, calming mild stomach upsets or nausea and easing gas. Topically it makes a nice astringent wash for the skin. Be sure to welcome fresh or freshly dried rosemary into regular meals! To make rosemary tea, use 1 teaspoon of dried or 1 tablespoon of fresh rosemary. Add eight ounces of hot water and steep covered (with a saucer on top) for 15-20 minutes. Medicinal quantities of rosemary are not recommended during pregnancy because of its action as a circulatory stimulant. It is safe, however, for children and grownups alike. By Rebecca Pine, Herbalist and Shareholder
Radicchio - what a beautiful color! Add it to salads, or use cooked (color changes to brown, but a sweet mellow flavor and supple texture develops). Here’s some info from From Amaranth To Zucchini: Sauté slivered leaves briefly in olive oil then fold into pasta or beans or sautéed vegetables. Cut solid radicchio heads into wedges, coat with seasoned olive oil and grill ‘till soft but not limp. (I sear it in a hot pan; a little cheese melted on top is good too.) Stirred into thick stews and soups it imparts a depth, earthiness and rich dark color. Blanch large leaves and make packets for fish fillets, then steam. Or enclose cheese or highly seasoned foods in blanched leaves, oil lightly then grill. Most recipes for escarole or curly endive are suitable for radicchio. Walla walla onions are here, they are the sweetest, enjoy! Fennel is around the corner. Look it up in your recipe books, more info in next newsletter…..Smadar
Just What Are Garlic Curls? Garlic curls are also known as garlic shoots, umbrels, tops, spears and flowers. These flavorful flower-like buds are the top of the garlic stalk and may be used in anything calling for garlic. Use the top bud and the stem just below it (the rest may be woody). Chop and use in everything from pasta dishes to stirfrys or to liven up a sauce. They add a great crunch and distinctive flavor. They’re particularly good sautéed with fresh greens.
CHEESEY VEGETABLE PIE
from shareholder Sharon Sullivan
The best thing about this recipe is its versatility! Chard, spinach, amaranth, kale, orach can all be used. The original recipe calls for low fat cottage cheese but I have always used ricotta. The breadcrumb topping can be flavored or not. Those watching their carbs can eliminate it. I have added thin sliced tomatoes and mozzarella cheese to the topping and frequently add 1/2 to 1 cup of shredded cheese to the vegetable mixture eliminating the lemon juice. (Try shredded cheddar with the spinach or shredded Swiss with the chard.)
6 Cups drained spinach, chard, amaranth
or similar leaf vegetable
2 Cups Ricotta Cheese
2 whisked eggs
1 Tbsp Lemon Juice
Breadcrumbs
Seasoning to taste
Preheat oven to 350 degrees. Beat together eggs, ricotta, lemon, salt, pepper, Italian seasoning or your choice. Stir 1 1/2 cup of this mixture into the cooked and drained vegetables and press into an 8" square pan. Pour the rest of the cheese mixture over the vegetables and cover with breadcrumbs. Bake for 30-40 minutes. Allow to stand for 5-10 minutes before serving. Enjoy!
PEA SALAD WITH LEMON AND MUSTARD DRESSING
Adapted from Fresh From the Garden by Perla Meyers
1 lb snap or snow peas
Juice of 1 lemon
4 Tbsp olive oil
2 tsp Dijon mustard
1 tsp granulated sugar
3 Tbsp scallions, minced
Salt & Freshly ground white pepper
Bring salted water to a boil in a vegetable steamer. Add peas and steam, covered, for 5 minutes or until crisp-tender. Drain and run under cold water to stop further cooking. Place in a serving bowl and set aside. In a small jar, combine the lemon juice, oil, mustard, and sugar. Cover tightly; shake until well blended. Add the scallions, season with salt and pepper, and pour over peas. Cover and chill at least 2 hours before serving.
FAVA BEANS WITH GARLIC AND SAGE
adapted from the Gourmet Connection magazine
3 pounds fava beans
3 Tbsp olive oil
3 Tbsp butter
Chopped garlic curls
Salt/pepper
1 Tbsp chopped fresh sage
Boil or steam the shelled beans until tender and then remove the outer skins. Drain. Heat the oil and butter in a large skillet. Add the garlic curls and sage and stir over medium heat until the garlic is tender. Add the fava beans and stir to coat. Season to taste with salt and freshly ground pepper and serve hot.
SPRING VEGETABLE RECIPES & TIPS FROM JULIE
For those of you who don't know me yet, let me introduce myself. I'm Julie - shareholder, veggie lover, cook, and friend of the garden. You'll see that once in a while I write a little piece about the wonderful food that our dedicated group of farmers grows for us. So here it goes.
Kohlrabi- For those of you folks who are new to this vegetable, you’re in for a treat, and for those of you who are familiar with it like me, celebrate! I love this unusual looking vegetable and am always eager for this time of year when it makes it's way into my kitchen. It is a no fuss friend. Just peel back its tough little hide to reveal its crisp juicy interior. The flesh is so sweet that I like to eat it raw. Slice and dice it, dip it if you'd like, its really fantastic just plain. Of course you can also cook it for results much like a broccoli stem, but I prefer it raw, and consider it a treat.
Daikon- Another oddity for those of you unfamiliar with this large white radish. I say cook it into a simple vegetable soup. Slice it up and simmer along with the rest of the pot. It will add a depth and meat-like flavor to your stock, and hold the texture of a cooked turnip. Once you get the hang of using this gargantuan radish you will look forward to it in your share. Also, it always finds a happy home in a basic vegetable stir-fry. Add generous splashes of soy sauce and a sprinkle of toasted sesame oil at the end of cooking, and you'll have trouble not eating the whole dish.
Flat leaf Escarole/ curly endive- Soup! Soup! Soup's the word! I can't say enough about how wonderful this leafy green is in a soup. It cooks to a silky succulence that is incomparable to any other green. Here is my own recipe that I find to be a staple in my kitchen. I've put this one in the newsletter in the past, but it’s worth repeating. You may find that it's a bit revised and updated. I've got another famous sautéed escarole dish that you can pull up on the website (www.csgatgenesisfarm.com/recipes.html).
WHITE BEAN AND ESCAROLE SOUP
2 cups white beans (soaked overnight)
2 whole cloves
2 bay leaves
1 t fennel seeds
1/4 t anise seeds
oil for sautéing
4 cloves garlic (mashed) or _ - _ cup chopped green garlic
1 cup diced onion
1 stalk of celery -diced (or _ cup cubed celeriac)
1 cup fresh fennel chopped (not in season from our garden yet, it’s a great addition but can be left out)
1 head escarole or endive- cleaned and chopped
1/2 t hot pepper flakes
2 T chopped parsley
2 t salt, or more to taste
up to a 1/4 cup extra virgin olive oil
Drain beans. Rinse once. Cover with fresh water, at least 3 inches. Bring beans to a boil, skimming off foam. Add herbs and spices to pot, simmer till beans are soft. When beans are cooked through add 1 t salt to pot. In a separate pot sauté garlic and diced vegetables until soft. Then add about 1/2 the pot of cooked beans, and puree. Then add the chopped escarole to this pot and cook till tender. Next, season with an additional teaspoon of salt and the hot pepper flakes. Simmer for at least 20 minutes. When ready to serve, stir in parsley and oil. It will be even better the next day and freezes really well. Enjoy!
Garlic greens, a.k.a. garlic scallions, are immature garlic harvested in the spring before the individual cloves are formed. Spring garlic greens may be chopped raw into green or pasta salads or sautéed in place of bulb garlic. Use them in place of garlic cloves in recipes or anytime you want to add a light garlic flavor to your dishes, dressings, etc.
The Bok Choy growing season is limited to the cooler weather of spring and fall. It is an excellent source of vitamins A, B, and C as well as some minerals. Bok Choy, like other leafy greens, can simply be steamed. It can be used in place of cabbage or even celery in some dishes. For a stir-fry, alone or with other vegetables, separate the leaf from the thick stem and chop into 2” wide diagonal chuncks. Try sautéing onions until they begin to soften. Add the bok choy stems, tofu chunks, soy sauce, and grated ginger root. Leaves should be added to the stir-fry several minutes after the stem pieces. When finished, drizzle with a little toasted sesame oil for flavor. To store bok choy for up to a week, wrap it in a damp towel, or put in a plastic bag and place in the hydrator drawer of the refrigerator.
Turnips (and especially the turnip greens) are a rich source of vitamins and minerals. There is no need to peel turnips, just wash, using a vegetable brush. Turnips can be eaten raw, either alone or with your favorite dip. They can also be boiled, baked or steamed until soft. Turnip greens can be cooked like other greens such as kale or collard. Turnips can be stored, unwashed, in a plastic bag in the refrigerator for 1-2 weeks. Store the greens separately, wrapped in a damp towel or plastic bag in the hydrator drawer. Use greens as soon as possible.
TURNIPS WITH PARSLEY AND BREADCRUMBS Gourmet Vegetarian Feasts by Martha Rose Shulman
2 lbs turnips
1 tbsp olive oil
1 clove garlic (or scallions)
4 tbsp whole wheat bread crumbs
3 tbsp fresh parsley
sea salt and pepper to taste
Steam small, young turnips for 10 minutes. Drain, refresh with cold water, and cut into quarters. Heat olive oil in a frying pan and sauté garlic until golden – about 1 minute. Add turnips and turn heat to low. Cover and cook about 10 minutes, shaking the pan occasionally to make sure that they don’t stick. Add breadcrumbs and parsley and continue to cook until oil is absorbed and breadcrumbs are crisp. Season with salt and pepper.
GRATED TURNIP AND APPLE SALAD From Asparagus to Zucchini cookbook
1 cup peeled and grated raw turnips or rutabaga
1 cup peeled and grated tart green apples
_ cup chopped fresh parsley
juice of one large lemon
1 tablespoon vegetable oil
salt and pepper to taste
Combine everything, toss, cover, and chill.
GREEN JADE SOUP From Asparagus to Zucchini cookbook
4 dried shiitake mushrooms
6 cups vegetable stock
1 _ tbsp grated ginger root
1 _ cups thinly sliced carrot rounds
2 cups chopped bok choy, Chinese cabbage, or kale
1 _ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu cut into _ “ cubes
chopped green onions
several drops dark sesame oil (optional)
Soak mushrooms in 1 cup boiling water for 10 minutes. Bring stock to a boil in a large soup pot. Add ginger, leeks or onions, bok choy, and carrots. Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu; cook 5 minutes. Add salt to taste, sprinkle with green onions and add optional sesame oil.
ROOT VEGETABLE RECIPES
Here are three simple recipes, the first two from Gourmet Magazine and the last from Better Homes and Gardens.
Balsamic Roasted Carrots
2 lbs. Carrots, cut into 3 _ by _ inch sticks
2 tablespoons olive oil
_ - _ teaspoon salt
2 tablespoons balsamic vinegar
Preheat oven to 425¼ F. Toss carrots with oil and salt in a shallow roasting pan (1” deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 45 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more. Sprinkle with a dash of cinnamon. Serves 4.
Celery Root Bisque with Shitakes
2 lb. Celery root (sometimes called celeriac, peeled with a knife and cut into _ “ cubes)
3 celery ribs, chopped
_ lb. Shallots, chopped
1 stick (_ cup) unsalted butter
8 cups water
2 teaspoons salt, or to taste
_ teaspoon black pepper, or to taste
_ cup heavy cream
1 tablespoon fresh lemon juice, or to taste
6 oz. Fresh shitakes, stems discarded and caps sliced _ “ thick
Cook celery root, chopped celery, and shallots in _ stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot. Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
While bisque is reheating, melt 2 tablespoons butter in a 12” heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons of butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl. Serve bisque topped with mushrooms and drizzled with brown butter. Serves 8 to 10
Cooks’ note: Bisque can be made (without lemon juice, mushrooms, and brown butter) 2 days ahead and chilled, covered. Reheat over moderate heat, stirring occasionally, then add lemon juice and proceed with recipe.
Mediterranean Parsnips
3 _ lb. Parsnips
3 tablespoons olive oil
_ teaspoon salt
_ teaspoon pepper
1 cup pitted Kalamata olives (drained and coarse chopped)
_ cup capers
Peel and slice parsnips lengthwise into _-inch slices. In a large saucepan cook parsnips, covered, in a small amount of boiling lightly salted water for 7 to 9 minutes or until tender; drain. Gently toss parsnips with olive oil, salt, and pepper; transfer to a serving dish. Top with olives and capers. Serve immediately. Makes 8 side dish servings.
Cooks Note: For an alternative, prepare parsnips as above, omitting the olive oil. Toss parsnips with _ cup raspberry mustard, and then drizzle with about 2 tablespoons of honey. Or, omit olives and capers and use 1 cup of caramelized onions. You can also try cooked carrots or quartered baby red potatoes in place of the parsnips.
Adam has been helping us over the winter months on Thursdays with root distribution and other garden work. Besides his good energy and positive outlook, he's also very creative and enthusiastic with the winter veggies. Here's one of his recipes: Cut sweet potatoes and parsnips in half and roast in 450o oven cut side down, till soft. Mash with butter and almond butter to taste. Add a bit of sea salt. "It's almost like desert,” he says. I think I'll try it tonight!……..Smadar
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I know you're still wondering what to do with your sauerkraut, right? A very tasty way to serve it is paired with pasta-yes! First sauté a generous amount of sliced onions in olive oil-add some extra caraway seeds if you have them, a good splash of cooking wine and at least a teaspoon of paprika (if you have the patience to caramelize the onions great!). When they are done, remove pan from heat and stir in the kraut with its juices. Just toss this mixture with a shell type pasta and enough extra virgin olive oil to make it shine. This is such a tasty treat even the kids will like it! This dish is extra yummy, and a meal in itself if you've got something smoky and salty to add like chunks of veggie dogs, sausage or fakin' bacon…..Julie T
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"Oden" (Asian Root Vegetable Stew) adapted form a recipe by Leslie Mceachern from "The Angelica Home Kitchen"
2 c diced onions
1 c turnips or celeriac-cut into 1 inch pieces
2 t olive oil
6 c water
1 c carrots- 1" pieces
1 c winter radishes- 1" pieces
1 c rutabagas- 1" pieces
1 c parsnips- 1" pieces
4-6 dry shitake mushrooms
1 3-inch piece kombu (optional seaweed)
5 slices ginger, each the size of a quarter
2 T mirin (rice wine)
1/2 c soy sauce or tamari
1/4 c kuzu or cornstarch (thickener)
1 T toasted sesame oil (for flavor)
2 T sliced scallions for garnish (optional)
In a heavy, 3-quart saucepan, sauté the onions and turnips or celeriac in the olive oil over medium heat for 10 min. Add the water and bring to a boil over high heat. Add all the rest of the ingredients, except last 3. Lower flame and simmer, covered, for 30-40 minutes, or until the vegetables are tender. Remove and discard ginger. Remove seaweed and shitakes, slice into bite size pieces, and return to pot. Dissolve thickener in 1/4 c cold water then stir it into the stew and simmer for 1-2 minutes longer. Stir in the sesame oil and garnish with scallions. Serve with rice or noodles.
Vegetable Toad In a Hole adapted from a recipe prepared in Delia Quigley’s December cooking class
1 tbsp. extra virgin olive oil
1 tbsp. Ghee or butter
2 garlic cloves, minced
1 onion, cut into half moons
2 carrots, julienned
1 large turnip, julienned
1 cup kale, stripped from the stem and chopped
1 red pepper, cut into strips
1 pkg. Tempeh, crumbled.
Batter: 3/4 cup spelt flour * 1/2 tsp. salt *2 egg, beaten *3/4 cup soy/rice milk * 2 tbsp. Dijon mustard * 2 tbsp. vegetable oil
To make the batter: Combine the spelt flour and sea salt in a bowl, mixing well. Beat in the egg and milk to make a batter. Stir in mustard and allow to stand. Meanwhile, pour the oil into a casserole dish and place in a preheated 400 oven to heat for 10 minutes.
To make the filling: Cook the carrots, turnip and kale in a pan of water until just tender and drain well. Melt the ghee and oil in a skillet and sauté the onion and garlic, stirring well, for two minutes. Add the red pepper and Tempeh and continue to cook another 2 minutes. Add the carrots, turnip and kale, season to taste, and remove from the heat.
Remove the casserole pan from the oven and immediately pour in the batter. Spoon the vegetables into the center, return to the oven, and cook another 30-35 minutes, until the batter has risen and set. Serve immediately while still hot.
Recipe from The Angelica Home Kitchen - Leslie McEachern
Potage is the traditional French term for a pureed soup that’s often enriched with cream or eggs. In this case, the starch flesh of the squash blended or processed yields a mouth-watering velvety consistency. Squash is technically a fruit since, like tomatoes and other fruits that are thought of as vegetables, it has its seeds on the inside. This recipe features another fruit flavor, apple cider, to create a hearty fall or winter dish. Any hard-skinned winter squash such as buttercup, butternut Hokkaido, kuri, turban, or hubbard works equally well in this recipe. Try this: For an even smoother, more elegant soup, strain it through a fine sieve.
2 tablespoons olive oil
1 large onion, coarsely chopped (to yield about 2 cups)
1 teaspoon sea salt plus additional for seasoning
1 tablespoon fresh ginger, peeled and minced
1 cinnamon stick
3 cloves garlic
6 leaves fresh sage (to yield 1 teaspoon minced)
_ cup apple cider or more to taste
3 pounds winter squash, peeled, seeded and chopped (to yield about 2 quarts)
_ cup peeled, sliced carrots
4 cups water or vegetable stock
Sea salt and freshly ground black pepper
Warm the oil over medium heat in a heavy-bottomed 3-quart saucepan. Add the onions along with 1 teaspoon salt and sweat, covered, uncovering to stir occasionally, for about 10 minutes. Add the ginger, cinnamon, garlic and sage and continue to cook for 5 minutes. Stir in the apple cider and bring to a boil. Add the squash, carrots, and 4 cups of water. Bring to a boil, then lower the heat, cover, and cook for 20 minutes or until the squash is falling apart. Remove the cinnamon stick and puree with a handheld mixer until the mixture is creamy. Add additional cider and salt and some freshly ground black pepper to taste. Serve piping hot. Yield: 6-8 servings Cooking Time: 45 minutes
BOC CHOY STEMS STIR - FRIED WITH ALMONDS
2 lbs white stemmed bok choy
1 t cornstarch
1/2 t sugar (or other sweetener)
1/2 t salt
2 t water
2 t lemon juice
1/3 c roasted salted almonds
1 T cooking oil
2 t minced ginger
1 t minced garlic
Cut apart choy stems at base. Slice leaves from stems (reserve for another use). Rinse well and slice lengthwise into wide strips. On an angle, cut thick strips into wide chunks (bite sized pieces- you should have about 6 cups). Blend cornstarch, sugar, salt, water and lemon juice; set aside. Chop almonds medium fine. Have other ing. ready. Set wok (or sauté pan) over moderately high heat. Pour oil into pan around edge. add stems and toss until lightly softened but still crunchy, about 2 min. Add ginger and garlic and toss 30 sec. Reduce heat slightly, cover and cook until stems are almost tender throughout, about 2 min. Uncover, stir in cornstarch mixture and toss. Continue tossing a minute or so until surface of choy is slicked and stalks are cooked through. Add nuts, toss and serve.
SWEET & SOUR WILTED RADICCHIO WITH RED ONION
1 Large red onion (white varieties are fine should you not have enough reds)
2 Garlic cloves
1-3 Small fresh red chili peppers
About 3/4 lb radicchio
1/4 Cup cider vinegar
1/2 Tsp sea salt
1 Tbsp honey
3 Tbsp oil
Thinly slice onion. Mince garlic. Seed and thin-slice chilies. Trim base of radicchio and cut into thin strips (you should have 5-6 cups). Combine vinegar, salt, and honey, stir well and add 2 tbsp oil. In a sauté pan, heat 1 tbsp oil over high heat, and add onion, toss and brown slightly about 3 min. Add garlic and chili toss another min. Add vinegar mixture, then radicchio and toss to coat- do not wilt or cook down (the leaves will cook off the heat). Remove from
heat, continue tossing and serve.
Last issue, Julie asked for raita recipes. Margaret Malagon sent these suggestions taken from The Curry Club Indian Restaurant Cookbook, Pat Chapman 1984:
1 Cup plain yogurt
salt and pepper
Spices (Optional):
1/2 teaspoon chili powder
1/2 teaspoon garam masala
Garnish:
Fresh chopped cilantro
Pinch of nutmeg
Drain any excess liquid off the yogurt, then beat with a whisk or for, rotary or electric beater until smooth. There should be no "grains". Add salt and pepper plus the spices if used. Add the other ingredients listed below at this stage to make any of the variations. Serve chilled within the hour. Garnish prior to serving with fresh cilantro and nutmeg.
MIXED RAITA- Chop coarsely 1 inch cucumber, small onion, tomato. Add 1 tablespoon chopped fresh cilantro and 1 teaspoon finely chopped fresh ginger.
MINT RAITA- Add 1 teaspoon finely chopped fresh mint.
CUCUMBER RAITA- Peel 2 inches cucumber, halve it then cut into matchsticks.
HORSERADISH RAITA- Grate 2 inches fresh horseradish or use 2 teaspoons bottled.
POTATO RAITA- Wash, peel and boil 1 medium potato. Dice in _ inch cubes.
ANOTHER CUCUMBER RAITA- Source: Classic Indian Cuisine, Rosemary Moon, 1995
1 small cucumber
1 teaspoon cumin seeds
2/3 cup thick plain yogurt
1/4 teaspoon salt
1/4 teaspoon paprika pepper
Peel the cumber and cut lengthwise into two halves. Slice each half finely. Heat a small pan over low heat and dry roast the cumin seeds until they turn a shade darker. Let the seeds cook, then crush them with a rolling pin or in a mortar and pestle.
Beat the yogurt until smooth, the stir in the cumin with the salt. Reserve a few slices of the cucumber for garnish and add the rest to the yogurt. Mix thoroughly. Place the raita in a service dish and arrange the serves cucumber on top. Sprinkle the paprika evenly over the sliced cucumber. Variation: Add 3 tablespoons finely chopped onion or scallion, more or less to taste.
Enjoy…….Margaret
RECIPES & TIPS from JULIE’S KITCHEN
ANY - MANY SUMMER SQUASH “GUACAMOLE”
3 Lbs summer squash
About _ head fairly large garlic cloves
1 Large onion (a walla is good)
1 Tsp salt
2 Tbsp cooking oil
_ Cup tightly packed basil or mint leaves
_ Cup tightly packed parsley leaves
About 2 tsp lemon juice
_ - _ Cup heavy cream
Salt and pepper
Turn oven to 375. Cut squashes into uniform pieces. Spread in a single layer on a oiled roasting pan. Separate but do not peel garlic and distribute among squash. Quarter and peel onion and add to pan. Sprinkle with salt then drizzle with oil.
Bake squashes until very soft, 1-1 1/2 hrs. Basting with juices while cooking. Remove from oven. When garlic is cool enough to handle, remove skins. Place fresh herbs in food processor. Add the warm vegetables and garlic and whiz to a smooth puree, scraping down the side. With motor running add lemon juice, and then slowly drizzle in cream. Add salt pepper and more lemon juice as needed. Note: I found this really tasty looking recipe for summer squash in Vegetables from Amaranth to Zucchini by Elizabeth Schneider - a winning cookbook in my opinion…….Julie
RED ONION AND BEET MARMALADE
This is a versatile “picnicky” kind of relish that, with its maple syrup, vinegar, and onions, is sweet, sour, and savory. It is an absolutely gorgeous, dazzling deep bright red and adds a brilliant dash of color to liven up any presentation. It can keep about five to seven days properly covered and refrigerated. Serving suggestions: Try it on a croquette or with a marinated tofu sandwich. It also goes well with pan-fried seitan or tempeh or as a topping for a salad of leafy and/or bitter greens such as dandelion, arugula, watercress, or chicory. The sweet-and -sour flavor helps counter bitterness in those fresh greens. Recipe from The Angelica Home Kitchen by Leslie McEachern
2 Tablespoons olive oil
2 Cups finely chopped red onion
2 Tablespoons maple syrup
1 Tablespoon rice vinegar
_ Cup freshly squeezed orange juice, strained
2 Tablespoons freshly squeezed lemon juice, strained
_ Teaspoon cayenne pepper (optional)
1 Pound beets
Sea salt and freshly ground black pepper
Place the oil in an 8-inch skillet over medium heat. Sweat the onions for 5 to 7 minutes, stirring. (Do not let them brown.) Add maple syrup, rice vinegar, orange juice, lemon juice, and cayenne pepper, bring to a boil, lower heat, and cook gently for 10 to 15 minutes more. While the onions cook, pressure-cook the beets for 10 minutes. (Alternately, start cooking the beets earlier in boiling water, and let them cook for 40 to 50 minutes or until tender.) Cool the beets in cold water and peel. Cube the beets and combine them with the onion mixture in a food processor. Pulse several times to blend. Season with salt and pepper to taste.
HOT AND SPICY ESCAROLE SAUTÉ
Yum, yum, yum! One of my favorites. You may have seen this recipe before. You can use the flat leaf escarole or the curly endive for this recipe. If the bitterness of these greens is too much for you when prepared just by sautéing raw, wilt down the greens in a pot of boiling water first, then, drain, roughly chop, and then add to the sauté, simmering till tender.
1 Head escarole
3 Tbsp extra virgin olive oil
2 Large cloves garlic, thinly sliced
1/3 Cup raisins
1 Tsp finely chopped hot chili peppers (no seeds) or, should you have on hand, 2-tsp hot chili paste
1 Tsp salt
1/2 Cup pecans (my pick) or walnuts-toasted
Wash escarole and tear into bit size pieces. Let it drip drain in a colander (we want to keep some of the water on those leaves). On medium heat, sauté garlic in 2 Tbsp olive oil --just till fragrant, don't burn it or it will become bitter! Add the "hot stuff" and the raisins to the pan and sauté for a minute more.
In big handfuls, take the escarole and quickly "smother" the pan - loud crackling should be heard. Sprinkle with salt and cover. Let the steam work its magic ‘till all the greens are wilted - this may take the help of a stir or two to get the job done. Uncover and continue cooking and stirring ‘till tender- about 5 minutes- the sauté should look juicy. Transfer to a serving dish- or heck, live dangerously, serve from the pan- sprinkle with the toasted nuts and a generous tablespoon or two of olive oil. Enjoy with some good crusty bread- and don't forget about all the yummy juices in the bottom of the pan!
P.s. Some like it hot, but if you can't take the heat just omit it, the sauté will still be quite good. Remember always adjust recipes to your tastes! And caution when handling the hot chilies - its best to wear gloves when handling to avoid getting their volatile oils on your fingertips and eventually into your eyes or any part of your face--ahhhh!
WHITE BEAN AND ESCAROLE SOUP
It’s thick and creamy! A really delicious way to use the curly endive we get ("curly endive" is a variety of escarole). This recipe tames the assertive bitterness of this green, mellows and sweetens its flavor, and cooks down to a melting silkiness that I find truly satisfying and succulent. You can also use the flat leaf escarole for this recipe - both are excellent in any soup (paired with brown lentils is another favorite of mine.)
2 C dry beans- soaked overnight in at least 6 cups water- find a cool place to put this; the fridge is great if you’ve got space.
2 Whole cloves
_Tsp fennel seeds*
_Tsp anise seeds*
2 bay leaves
2 Tbs cooking oil of choice
4 Garlic curls- chopped medium fine
3 Celery stalks- chopped into medium sized dice
1 Tsp salt
1 Large head escarole- washed and roughly chopped (wet leaves from washing is fine)
_ Tsp hot pepper flakes
2 Cups water or unsalted stock of your choice
1 Tsp salt or to your taste
Extra virgin olive oil- for drizzling on individual servings.
Drain beans of soaking water. Rinse beans and add new water to cooking-pot water should be about 2 inches above the surface of the beans. Bring pot to a boil and skim the foamy stuff that floats to the surface. Lower the pot to a simmer and add the cloves, bay leaves, fennel and anise seeds (all these steps reduce the gaseous quality of the beans). Cover pot and simmer till beans are very tender, this usually takes about an hour. When cooked through, let cool slightly, fish out the bay leaves and the whole cloves then puree half of the cooked beans (this will give the soup its thick creamy body).
In another large pot sauté the garlic and celery in oil, with 1 t salt, till soft. Then add the escarole and wilt down, cooking it about 5 minutes. Add the hot pepper and both pureed and whole cooked beans with all the juices. Add the water stock here too. Bring to a boil, lower to a simmer and let cook uncovered for about a half an hour. Season with another teaspoon salt. Serve with a healthy drizzle of olive oil and some good bread, enjoy!
*Both Nature’s Harvest (Michele’s) in Blairstown and the co-op in Newton carry these spices, they’re nice to have on hand. You’ll see how good they make this soup.
DAIKON TIPS AND AN EASY PICKLING RECIPE
What on earth is that big white carrot-looking vegetable? And what in the world am I going to do with it! It's daikon folks, otherwise known as "Asian radish" and believe it or not it's quite a versatile root. I’ve done a little experimenting in the kitchen and have a recipe that I’m sure you, and even the kids, will like. It is a simple uncooked "pickle" that is crunchy and sooo tasty, retaining a little of the heat of the radish- it's a great and addictive snack. In general daikon makes a wonderful addition to a miso soup, cooking up like a baby turnip and adding depth to the broth. Daikon simply makes an amazing addition to any of your favorite stirfrys. Pretty soon you'll be welcoming what may have been a strange and foreign vegetable onto your table and into your stomach.
Scrub and lightly peel 1/4 lb of daikon radish. Slice into 1/4 inch slices and pour on 2 tablespoons of soy sauce. Toss and refrigerate overnight. Stir them up once, to get them evenly marinated - if you get a chance. Enjoy. Don't throw away the juice that comes from this pickling process; use it in a soup or to marinate something else.
BUCKWHEAT NOODLES , SHIITAKE, BOK CHOY, GINGER, & GREEN OINIONS_ Lb fresh shiitake mushrooms
_ large head or 2 small heads bok choy
6 Oz thin dried buckwheat or sobe noodles
2 Tbsp vegetable or peanut oil
3 Garlic clove, finely chopped
1 – 2 Jalapeno peppers, halved lengthwise & thinly sliced
1 Tbsp grated fresh ginger
1 Green onion, thinly sliced
1 Tbsp sesame oil
2 Tbsp mirin (sweet cooking sake)
2 Tbsp soy sauce
2 Tbsp chopped cilantro
1 Tsp toasted sesame seeds
Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into _ in slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems _ in thick; slice leaves into 2 in wide ribbons. When water boils, add 1 tsp salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in a large skillet, add mushrooms and _ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in a dry skillet or hot oven for several minutes, tossing often and sprinkle them on the dish. Makes 2 – 4 servings. Fields of Greens
ASIAN STYLE SAUTƒ
2 Tbsp sesame oil
3 – 4 Cloves garlic, chopped
_ Lb mixed greens, coarsely chopped
1 Tbsp vinegar
2 Tbsp tamari (or soy sauce)
Freshly ground pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Now sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper and garlic. Serve immediately. Great with a side dish or with rice. Makes 2 – 4 servings. Harmony Valley Farms
Note: Garlic scallions are immature garlic harvested in the spring before the individual cloves are formed. Use them in place of garlic cloves in the above recipes or anytime you want to add a light garlic flavor to your dishes, dressings, etc.
QUICK POTATO, KALE, & MUSHROOM SAUTÉ
The following recipe appears in VEGAN MEALS FOR ONE OR TWO by Chef Nancy Berkoff, RD.
2 medium red potatoes (any small boiling potato will do)
Vegetable oil spray
1/2 cup sliced fresh mushrooms
1 teaspoon black pepper
2 cups (packed) kale or mustard greens
Steam or microwave potatoes until soft (here's another good place to use your leftover cooked potatoes). Heat a large frying pan and spray with oil. Quarter potatoes and add with mushrooms to pan. Season with pepper. Cook and stir until potatoes are hot and mushrooms are soft, approximately 5 minutes. Add greens and cook and stir until wilted, approximately 2 minutes. Serve Immediately. (Makes 2 servings)
Total Calories Per Serving using mustard greens: 88, Protein: 4 gm, Fat: 1 gm, Carbohydrates: 18 gm, Calcium: 69 mg, Iron: 2 mg, Sodium: 20 mg, Dietary Fiber 4 gm.
HOT AND SOUR EGG DROP SOUP
An easy recipe from Julie's kitchen (serves about 4)
3 Cups water
1 Small carrot, made into shavings with a vegetable peeler
2 Eggs, beaten
2 1/2 Tbs arrowroot powder, dissolved in 3Tbsp of cold water (cornstarch could be substituted if you donÕt have arrowroot)
1Tbs maple syrup
1Tbs soy sauce
_ Tsp toasted sesame seed oil
1/8 Tsp cayenne pepper (or more if desired)
3 Tbs miso, dissolved/diluted in _ c water
1 Cup sauerkraut, with juices (the one without the juniper berries and caraway if you've got it- otherwise just pull out the berries)
Bring water to a boil in a 2 quart pot. Add carrot shavings while still boiling, slowly stream in beaten eggs (DO NOT stir). When eggs strands float to top, lower to a very gentle simmer. Then whisk in arrowroot paste to thicken soup. Stir till thickened. Then add next 4 ingredients. Stir in miso paste and sauerkraut. Heat through and serve.
Note--you can omit the eggs if you don't eat them; it turns out just as good but a little more intense. Dark seaweed, like hijiki or arame, add a beautiful garnish to this soup- a couple of strands soaked for a few hours and put into the boiling water will also boost this soups nutrition. I figured this was a nice way to use up any underappreciated homemade sauerkraut from our garden if you had any lurking in forgotten spaces in your fridge. It will heat you up! Enjoy! ÉÉÉÉÉ.Julie
CHOCOLATE BEET CAKE With COCONUT WHIPPED CREAM
CAKE:
2 Cups organic sugar
2 Cups white spelt flour
2 Tsp baking powder
2 Tsp baking soda
_ Tsp sea salt
_ Cup oil of your choice
4 Oz. Unsweetened bakersÕ chocolate (melted over a low flame or double boiler)
3 Large eggs, slightly beaten
3 Cups shredded beets
4 Cups semi-sweet chocolate chips
CREAM:
1 Can coconut milk
1 Cup dried coconut (blended to v. fine powder )
Raw honey to taste
Berries for garnish
Preheat oven to 325¼. Grease and flour two 8" x 8" pans. Mix the first four dry ingredients in a bowl and whisk to combine. In a separate bowl combine the next 5 ingredients and whisk until uniform. Combine the content of the two bowls and immediately transfer to baking pans, dividing the batter equally between the two. Bake for 35 to 45 minutes or until a toothpick dipped into the cake comes out clean. While still hot, sprinkle the chips on top of the cakes and let them melt into the cakes. In the meantime prepare cream by blending together the three ingredients until smooth and creamy. This recipe was prepared in Roberta AttiÕs cooking class at the farmhouse on January 25th .
PARSNIPS & YAMS - BAKED FRENCH FRIES With
GARLIC & ROSEMARY
2 Lbs each of parsnips and yams, peeled & parboiled
A few cloves of garlic, minced
Fresh or dried rosemary
Sea salt and pepper to taste
Extra virgin olive oil as needed to coat veggies
Preheat oven to 350 degrees. Cut the roots in large matchsticks and simmer them in salted water for about 8 minutes, or until soft but not crumbly. Drain and transfer to a bowl. Toss with the rest of the ingredients. Spread on a cookie sheet so that they form one layer. Bake until golden, flipping once during baking.
SASHAÕS DIP With SEASONAL CRUDITEES
1 Cup Tahini
2 to 3 Tbsp unpasteurized miso
1 or 2 Cloves of garlic, minced or pressed
1 Tsp balsamic vinegar, or slightly more, to taste
Freshly chopped parsley
Radishes, celeriac, etc. peeled and cut into large matchsticks
Combine first four ingredients in a glass or ceramic bowl and mix until uniform. Sprinkle parsley to garnish dip. Serve dip with raw vegetables, arranged nicely on a platter. You can use just
about any raw vegetable except starchy ones like yucca, squash, potatoes, pumpkin, etc. A small amount of water can be added to give the desired consistency.
BEET SALAD With PRUNES In ORANGE ESSENCE
4 Cups beets, grated or shredded
Juice of one large orange
_ Cup raw honey
1 Tsp orange extract
2 Cups prunes
A pinch of cayenne (optional)
Fresh or dried tarragon, to taste (optional)
Sea salt and black pepper to taste
Extra virgin olive oil as needed
Soak prunes in hot water for a few minutes and chop. Grate beets and combine with rest of ingredients. Toss and serve. The above are three of the six yummy recipes prepared in Roberta Atti's cooking class at the farmhouse on January 25th.
Timely recipes from THREE BOWLS by Seppo Ed Farrey with Myochi Nancy OÕHara:
BUTTERNUT - SWEET POTATO SOUP
1 Large butternut squash (2-2 _ lbs), halved lengthwise and seeded
1 Lb large sweet potatoes, pierced a few times with a fork
1 Tbs sesame oil
1 Medium onion, chopped
1 Tsp sea salt
1 1-inch piece of ginger, peeled and grated
Cup fresh orange juice
2 Tbs maple syrup
Freshly milled black pepper
Sour cream (optional)
Chopped fresh chives or parsley (optional)
Preheat oven to 350¼. Bring 4 cups of water to a boil in a medium saucepan. Place the squash cut side down in a baking dish. Pour about _ inch boiling water into the pan. Bake for 1 to 1 _ hrs, until it can be easily pierced with a fork. Reserve any leftover cooking liquid and set squash aside to cool. Meanwhile bake the sweet potatoes directly on the oven rack alongside the squash for 45 to 60 minutes, or until easily pierced. Set aside to cool. Scrape the flesh out of the squash into a large bowl. Skin the sweet potatoes. Heat the sesame oil in a large pot over medium heat. Add the onion and salt and sautŽ, stirring occasionally, until the onion is almost translucent. Add the ginger and sautŽ, stirring constantly until the onion is translucent, about 2 more minutes Add enough water to the squash-cooking liquid to equal 4 cups. Add this liquid and the orange juice to the pot and remove from heat. Add the squash and sweet potato to the onion mixture and mix well. Puree in a blender or food processor until smooth and creamy, in batches if necessary. Return the puree to the pot and reheat over low heat, whisking occasionally. Stir in the maple syrup and pepper. Taste and adjust the seasonings. Ladle into bowls and optionally garnish with sour cream by swirling it through the soup, or sprinkle with chives or parsley.
RASPBERRY - GLAZED BEETS _ Cup plus 2 Tbs mirin
2 Tbs raspberry vinegar
1 Tbs extra-virgin olive oil
1 _ Pounds beets, peeled, halved vertically, and thinly sliced
Whisk the mirin and vinegar in a small bowl and set aside. Heat the oil in a large skillet over medium-high heat. Add the beets and toss gently to coat the beets with the oil. Cover and cook for 3 minutes more; stir again. Continue until the beets are cooked to the desired doneness, 15 to 20 minutes. Cooking time will depend on how thinly the beets are sliced. Increase the heat to high, add the mirin mixture, and cook, stirring frequently, until the liquid becomes a glossy glaze, about 2 minutes. Serve hot, cold, or at room temperature.
CREAMY ROOT VEGETABLE SOUP WITH OATS
_ Cup old-fashioned rolled oats
_ Tsp dried rosemary, crumbled
3 Small parsnips, peeled and cut into _" cubes
3 Large carrots, peeled and cut into _" cubes
2 Medium turnips or potatoes, peeled and cut into 1" cubes
_ Medium rutabaga, peeled and cut into _" cubes
2 Tsp sea salt
Bring 1_ cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from heat and cool. Puree in a food processor or blender with rosemary until smooth and creamy, about 30 seconds. Set aside. Place 4 _ cups cold water, the parsnips, carrots, turnips, and rutabaga in a large pot and bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes. Stir in the pureed oatmeal and salt. Makes 6 Ð 8 servings.
PUMPKINS PUMPKINS PUMPKINS
Those of you who are unfamiliar with cheese pumpkins should feel free to use them as you do any winter squashes. They are called cheese pumpkins because the shape resembles a wheel of cheese, so any vegans need not worry. Use in your favorite pie recipe, add to pancake, waffle, or cookie batter or make into squash soup. You can also steam or roast with various roots if you wish. Freeze any leftover pulp for future use. Be creative! Smadar
Tips from Gina M. Prepare winter squash,& cheese pumpkins by baking whole or halves in a hot oven (450F) for about an hour depending on the size of the squash or pumpkin. The skins will get browned and peel away easily and the squash/pumpkin will be very soft when a knife is inserted. The squash can be eaten as is or with butter & cinnamon or salt or other spices you may enjoy. For use in baking, if the cooked pumpkin seems very wet, you may want to mash or puree the pumpkins or squash and let it drain for a while or overnight in a colander in the fridge, line with cheese cloth if needed and place colander in a bowl. This is not necessary, but sometimes the pumpkins or squash can be quite wet & may make a recipe more wet than you want. I have had good results with pies when using the cheese pumpkins & pumpkins drained. Squash & pumpkins can also be cooked cut into chunks and boiled until very soft, peel skin with a knife when cool, serve in chunks or mashed or drain and use in recipes or freeze in small containers. The first two pumpkin recipes and the sweet potato recipe are from Recipes for a Small Planet.
Pumpkin Bread.
This recipe can be made with any cooked winter squash or pumpkin.
1/3 C oil
2/3 C honey or molasses
2/3 C cooked, pureed pumpkin or squash
2 eggs beaten
1/2 tsp each of cinnamon, nutmeg, mace, cloves, ginger, & salt
1/4 C milk powder
2 C whole wheat flour
1 TBS baking powder
Blend oil, honey or molasses, pumpkin or squash, eggs & spices (adjust to your tastes) in a large bowl, stir remaining ingredients together & add to first mixture. Bake in well-oiled loaf pan at 325F for about an hour. If the loaf gets too brown before the end of the baking time, lower heat to 300F. This recipe could also be used for muffins, bake at 375F for about 25 minutes or until a toothpick comes out clean.
Pumpkin Bars or Cookies.
1 1/4 C whole wheat flour
5 TBS soy flour
1 tsp baking soda
1/2 tsp salt
cinnamon
nutmeg, cloves
1/3 C oil or 1/2 C butter
2/3 C honey
1 egg
1 C cooked pureed pumpkin or squash
Optional:
1 C chopped walnuts
1/2 C chopped raisins
1/2 C chopped dates
Stir together dry ingredients & spices (adjust to your tastes). In another bowl cream oil or butter with honey, beat in egg until smooth, stir in pumpkin or squash & don't worry if the mixture is strange; add dry ingredients & blend, (stir in nuts & fruit). Drop by heaping TBS onto oiled cookie sheet, bake 325F for 15 minutes until golden. For BARS: smooth batter into an oiled 8x8" pan & bake at 350F for 25 minutes. Cool & cut into squares.
Pumpkin Pie from The Natural Gourmet by Annemarie Colbin
Use your own crust or make a crust by combining
1_ C rolled oats
_ C brown rice flour
and _ C chopped almonds in a large bowl.
In a small bowl, whisk together
1/3 C vegetable oil
3 Tbs maple syrup
_ C water
and a pinch of sea salt.
Pour the wet ingredients into the dry, stirring well to mix. With wet hands, press the crust evenly into an oiled 9’ deep-dish pie plate, starting from the center outward and going up the sides.
Bake in a 400F oven for 5-7 minutes, or until the crust is set. Do not let it brown.
Filling
3 lbs winter squash (cheese pumpkin, butternut, New England pie pumpkin, etc)
3 eggs (organic or free-range)
_ Cup maple syrup
Pinch of sea salt
_ tsp each of ground ginger, cloves, and nutmeg
Preheat oven to 400F. Cut squash in half, place cut side down on a cookie sheet (seeds intact) and bake for 45-50 minutes, or until soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard; scoop the pulp out of the skins. You should have 3 cups.
Place the squash and the eggs, maple syrup, salt, and spices in a food processor and process until smooth. Pour the filling into the prebaked crust and bake at 400F for 15 minutes. Reduce heat to 375F and bake for 30 minutes more, or until set. Let the pie cool to room temperature; chill thoroughly before serving.
Fresh Beets in Lime Butter
1_ Lbs beets, trimmed, peeled, and quartered
3 Tbs unsalted butter, softened
_ tsp freshly grated lime zest, or more to taste
1_ Tbs freshly squeezed lime juice, or more to taste
Salt and pepper to taste
_ Cup scallion greens
In a food processor fitted with a shredding disk, grate the beets. In a saucepan or skillet melt 2 Tbs of the butter over moderately high heat. When the foam subsides, cook the beets and lime zest, stirring frequently, for 4-5 minutes, or until the beets are crisp-tender. Reduce heat to low, stir in the remaining butter and lime juice, salt and pepper. Remove from heat and stir in half the scallion greens. Transfer to a serving bowl and sprinkle with the remaining greens.
Spicey Sweet Potatoes
2 C cooked
mashed sweet potatoes
1 C warm milk (soy or rice can be used)
3 eggs beaten
11/4 C toasted sunflower seeds (raw can be used if you prefer)
1/2 C ricotta cheese
1/2 tsp each of cinnamon, nutmeg, allspice, & cloves
2 tbs honey (optional).
Beat milk & eggs together, stir into mashed potatoes & blend, mash up ricotta cheese & mix in seeds & spices (adjust spices to your tastes); blend well, (stir in honey). Turn mixture into oiled casserole dish & bake at 350F for about 25 minutes. This recipe could be used with cooked winter squash also, but you may want to let the mashed squash drain in a colander to remove some of the liquid.
BOK CHOY
Bok choy, which may be written as bok choi, bak choy, or pac choi, is a traditional stir-fry vegetable from China. In eastern Asia, hundreds of plants in the brassica family are cultivated, many of them bok choy types. Only a few of these crops have transferred to use in the western world and did not appear at all until the 1800's. As with many other Asian vegetables, bok choy is still a specialty crop in this country but it is gaining popularity in the East-meets-West cooking style.
The bok choy growing season is limited to the cooler weather of spring and fall. Like many brassicas, it does especially well in the fall. Well loved by the tiny garden pest the flea beetle during its early spring feeding frenzy, successful spring crops must be covered well to survive. Fall crops withstand light frost very well, actually increasing in sweetness.
Bok choy is a great nutritional gift and often touted as the garden vegetable highest in calcium. Whether this is the truth or not you can be confident that bok choy is an excellent source of vitamins A, B complex, C, and some minerals. All of this for only 24 calories per one cup serving!
Cooking Tips. For stir-fry, separate leaf from the thick, white stem and chop both into 2" wide diagonal chunks. The stem pieces should be added to the stir-fry several minutes before leaves, as they need a longer cooking time. Bok choy can complement a stir-fry with other vegetables, or can be the stir-fry. Try sautéing onions until they begin to soften. Add the bok choy stems, tofu chunks, soy sauce, and grated ginger root. Add the bok choy leaves last. Serve with rice or noodles.
Bok choy, like other leafy greens, can be simply steamed. (Again, start stems cooking first.) Toss with a favorite marinade. Try an Asian flavor by tossing bok choy with a light coating of toasted sesame oil, soy sauce and rice vinegar.
Storage Tips. Wrap bok choy in a damp towel, or put in a plastic bag and place in the hydrator drawer of the refrigerator. Store for up to one week. Leaves will lose integrity and wilt if allowed to dry out.
Grab Bag Green Salad with Poppy seed Dressing - A. Doncsecz, Vegetarian Gourmet, Spring ‘93
1 Tablespoon poppy seeds
2 Cups fresh apple cider
2 Tablespoons red wine vinegar
1 Small onion, minced
1Teaspoon celery seed
_ Teaspoon salt
Pinch of fresh black pepper
2 pounds bok choy, coarsely shredded
1 Cup chopped celery
2 Unpeeled Red Delicious apples, cored & chopped
1 Yellow bell pepper, slivered
2 Bananas
1/2 Cup shredded coconut
Toast poppy seeds in dry skillet over very low heat for 5 minutes, stirring constantly to prevent burning. Whisk together cider, vinegar, onion, celery seed, salt, and pepper. Add poppy seeds. Chill at least 2 hours. Combine bok choy, celery, apples, and bell pepper. Toss with poppy seed dressing. Slice bananas, roll in coconut, add to salad, and toss again. Serve immediately. Six servings.
Broccoli and Bok Choy Stir-Fry - A. Doncsecz, Vegetarian Gourmet, Spring ‘93
1 Tablespoon peanut oil
1 Red bell pepper, julienned (matchsticks)
1 Green bell pepper, julienned
1 Bunch of green onions, chopped
1 Cup broccoli florets
1 Two-inch piece of ginger, grated
Pinch of salt & pepper
1 pound bok choy, shredded
2 Tablespoons sherry
I Tablespoon soy sauce
Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve immediately. Two servings.
Bok Choy Soup – The Good-For-You Garlic Cookbook
1 Teaspoon butter
1/2 Cup minced leek or onion
4 Garlic cloves, minced
4 Baby bok choy, thinly sliced
8 Cups chicken broth or vegetable stock
2 Large potatoes, peeled & diced
2 Teaspoons dried chervil (optional)
2 Teaspoons dried marjoram
1 Carrot, peeled and grated
3 Ounces dry vermicelli
Salt & pepper
Place butter and _ cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. Eight servings.
SWEET AND SPICY ESCAROLE SAUTÉ
1 Head escarole (flat leaf is preferable to the curly variety-if using curly, blanch it first, squeeze out some of the juices, give it a rough chop, THEN sauté )
3 Tbsp extra virgin olive oil
2 Large cloves garlic, thinly sliced
1/3 Cup raisins
1 tsp finely chopped hot chili peppers (no seeds) or, should you have on hand, 2-tsp hot chili paste
1 tsp salt
1/2 Cup pecans (my pick) or walnuts-toasted
Wash escarole and tear into bit size pieces. Let it drip drain in a colander (we want to keep some of the water on those leaves). On medium heat, sauté garlic in 2 Tbsp olive oil --just till fragrant, don't burn it or it will become bitter! Add the "hot stuff" and the raisins to the pan and sauté for a minute more - enjoy the wonderful aroma's coming from your stovetop - amazing huhh? - But be careful the hot chilies could be intense enough to start you coughing.
In big handfuls, take the escarole and quickly "smother" the pan - loud crackling should be heard. Sprinkle with salt and cover. Let the steam work its magic ‘till all the greens are wilted - this may take the help of a stir or two to get the job done. Uncover and continue cooking and stirring ‘till tender- about 5 minutes- the sauté should look juicy. Transfer to a serving dish- or heck, live dangerously, serve from the pan- sprinkle with the toasted nuts and a generous tablespoon of olive oil. Enjoy with some good crusty bread- and don't forget about all the yummy juices in the bottom of the pan!
P.s. Some like it hot, but if you can't take the heat just omit it, the sauté will still be quite good. Remember always adjust recipes to your tastes! And caution when handling the hot chilies - its best to wear gloves when handling to avoid getting their volatile oils on your fingertips and eventually into your eyes or any part of your face--ahhhh! As for the other sauté greens we've been getting, like the mustards, raab, mizuna, turnip and radish tops, try this recipe for them too……….Julie
BASIL HINTS AND SUGGESTIONS
Cooking Tips: Remove basil leaves from stem before using. Wash these gently to remove any garden grit. Chop basil with stems into soups and stews. Toss fresh whole basil leaves into green salads and chopped into pasta or rice salads. Top slices of tomato with chopped fresh basil leaves, olive oil, and a little salt and pepper. Layer basil leaves in a sandwich along with slices of garlic, tomatoes, and cheese if you wish. Basil is famous in salad dressings, tomato sauces, and pesto, but donÕt forget to throw it into egg or cheese dishes, sautŽs, stir-fries, pureed vegetable soups, dips and sauces.
Storage tips: Fresh basil deteriorates rapidly. Use as soon as possible. For short-term storage wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration. Freeze leaves in a plastic zip-lock bag. Remove air, seal, and freeze. Do not thaw before use. Basil can also be easily dried. Pesto freezes well an airtight container. It can also be frozen in an ice cube tray and the ÔcubesÕ stored in a zip-lock bag to be used in the quantity needed.
PESTO - Fields of Greens and Herbal Pantry
_ Cup extra virgin olive oil 2 Garlic cloves
1/3 Cup pine nuts or walnut pieces
_ Teaspoon salt
_ Cup freshly grated Parmesan
3 Cups fresh basil leaves
Place all ingredients except basil in a blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all of the basil is incorporated and pesto is smooth.
MISO PESTO (VEGAN) - Luna Circle Farm
3 Cups basil leaves
3-4 Garlic cloves
_ Cup chopped walnuts, pine nuts or sunflower seeds
_ - _ Cup olive oil
2-3 Tbsp miso (mellow variety is best)
Salt to taste
Puree everything in blender or food processor until a thick paste forms.
STUFFED HERBED ZUCCHINI
6 or 7 Medium zucchini
3 Tbsp butter
1 Small onion, chopped
1 Large clove garlic, chopped
1 Cup seasoned breadcrumbs
_ Cup freshly grated Parmesan cheese
4 tsp Fresh sweet marjoram
_ Cup fresh parsley
Salt and pepper to taste
2 Eggs, beaten
Preheat oven to 375°. Wash zucchini, cut off and discard ends and steam until just tender. Cool. Split lengthwise, scoop out pulp (reserve), turn upside down and let drain. Mash pulp. Heat butter in skillet, add onion and garlic, and sautŽ until softened. Add squash pulp, breadcrumbs, _ cup of the cheese, herbs and seasonings. Add eggs and cook until mixture thickens. Stuff into zucchini shells, top with remaining cheese and place in a buttered casserole. Bake until browned, 20-25 minutes. Serve hot or at room temperature. Makes 6-8 servings.
The above were excerpted from the From Asparagus to Zucchini cookbook
FENNEL AND RADICCHIO SUGGESTIONS
I like to steam clean fennel bulbs for 10 minutes or so (depending on size). Then cut into 2 or 3 flat pieces, sprinkle each piece with chopped walla walla onions, grated cheddar (Stonycroft) cheese, and a little paprika on top. Broil Ôtill slightly browned and bubbly. Tastes good warm or at room tempÉ.Smadar
Other fennel suggestions from the Wholefoods.com websiteÉÉÉÉ.
Bake: Cut small fennel bulbs in half lengthwise, quarter larger bulbs. SautŽ in a small amount of olive oil in an ovenproof skillet for five minutes. Add enough cooking liquid to moisten. Cover tightly and bake in a 350¼F oven until just tender and beginning to brown. If desired, uncover the baking dish toward the end of the cooking time, to allow any excess liquid to evaporate, then sprinkle the fennel with breadcrumbs and grated Parmesan, and brown under the broiler before serving. Cooking time: about 35 minutes. If you prefer, cut bulbs as suggested above. Place on a sheet of aluminum foil large enough to overwrap the fennel. Add 2 sliced cloves garlic, 1/4 teaspoon dried rosemary, and 2 teaspoons olive oil. Wrap tightly and place on a jellyroll pan. Cooking time: about 35 minutes.
Braise: Place fennel slices, or halved or quartered small fennel bulbs, in a saucepan and add just enough boiling liquid to barely cover the vegetable. You can use a variety of braising liquids: broth, tomato sauce, or wine (diluted in a one-to-one ratio with water); add lemon zest, garlic, or onion for extra flavor. Simmer uncovered, turning occasionally, until the fennel is tender, adding more liquid if necessary. Braised fennel is delicious hot, warm, or chilled. Cooking time: 15 to 20 minutes.
SautŽ: Cut fennel into slivers and sautŽ in a small amount of olive oil until crisp-tender. Add a small amount of stock, tossing and stirring the fennel frequently until tender. For extra flavor, cook chopped onion and garlic along with fennel. A sprinkling of lemon juice and zest makes a nice finishing touch. Cooking time: 10 to 15 minutes.
Steam: Fennel steamed until crisp-tender can be covered with your favorite sauce or marinated in a vinaigrette, chilled, and served as a salad. To steam it, place sliced or cubed fennel in a vegetable steamer and cook over boiling water until just tender. Cooking time: 15 minutes.
Raw: To use fennel in salads, thinly slice and toss with a sprightly lemon dressing or the dressing of your choice. If you like, serve with a sprinkling of grated Parmesan cheese. SautŽed Radicchio, Mushrooms and Fennel 5 Large oriental mushrooms (shitake or forest - mushrooms may be omitted or substituted with fresh) 2 Tbsp olive oil 1 lb Fennel (weighed without stalks) _ lb Radicchio rosso (the round kind) 2 Tbsp Butter Salt and pepper to taste Pour 1 cup hot water over dried mushrooms, add 1 tbsp olive oil, and soak 30 minutes or more. Lift out, dry and cut caps into strips; reserve stems for another use. If necessary, remove heavy strings from fennel. Cut crosswise into slices about _ inch wide and 2 inches long. Rinse and core radicchio. Quarter lengthwise, then cut across in thin slivers. Heat butter and remaining tbsp oil in a large skillet. Add fennel and toss over moderately high heat until tender, about 5 minutes. Add radicchio, mushrooms, and salt and pepper, and toss until wilted and tender, about 3 minutes.
Radicchio Risotto (from the Essential Vegetarian Cookbook)
4 Cups vegetable broth
1 Tbsp unsalted butter
2 shallots, minced
2 Cups shredded radicchio
1 Cup Arborio or carnaroli rice
1/4 Cup dry white wine
_ Cup grated Parmesan cheese
Salt and pepper to taste
Pour the vegetable broth into a large saucepan and bring to a simmer over medium heat. Meanwhile, in a medium, heavy saucepan, melt the butter over medium heat. Add the shallots and sautŽ until soft, about 7 minutes. Add the radicchio and stir until it darkens and goes limp, about 4 minutes. Add the rice and stir to coat the vegetables, about 1 minute. Pour in the wine, raise the heat to medium-high, and stir until most of it has evaporated, about 3 minutes. Using the ladle, add about 1 cup of hot both. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring until this has also been absorbed. Continue the process, adding broth about _ cup at a time and stirring until the rice kernels are plump and no longer chalk-white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy. This should take 25 Ð 30 minutes altogether. Finally stir in the last ladleful of broth and the grated Parmesan. Continue stirring until there is no liquid left on the surface and the cheese is well distributed throughout. Season with salt and pepper. Cooked radicchio has the flavor of light red wine, and unlike most lettuces, which go limp, radicchio melts nicely into soups, pasta, sauces, and, of course, risotto.
DAIKON RADISH AND SWISS CHARD SUGGESTIONS
SautŽed Oriental Radish (Daikon) Slices:
All bite disappears when radish is cooked, and taste is somewhere between broccoli stems and baby turnips. Tossed over moderately high heat, the slices keep their white translucence.
2 servings
_ lb firm slender daikon
1 Tbsp vegetable oil
_ tsp sugar
About 1/8 tsp salt
1 Tbsp minced parsley
2 tsp minced fresh chives or dill
Scrub daikon and remove any rootlets. Cut across into thin slices (if the radish is very fat, slice lengthwise first). Heat wok and pour oil around the edge. Add daikon and toss to coat all slices. Add sugar and salt to taste. Toss over moderately high heat until daikon has lost its raw crunch, about 5 minutes. Scoop into a heated dish, toss with parsley and chives. Serve hot.
Swiss Chard Gratin:
This is a member of the beet family. It is rich in calcium, iron, phosphorus, and vitamins A and C. Swiss chard has a less pronounced flavor than spinach but can be prepared in the same ways. One pound raw serves 2. It can be substituted for other greens such as kale or turnip and collard greens. Always blanch before using in a recipe. To blanch separate the leaves from the stems. Peel and julienne the stems to matchstick size. Soak and wash the leaves thoroughly. Plunge the chard in boiling salted water for 6 to 8 minutes. Cool under cold water, press to drain well, and coarsely chop.
2 lbs cleaned Swiss chard leaves
1 cup onions
2 Tbsp butter
_ Tbsp minced garlic
_ tsp minced rosemary
_ lb cleaned white mushrooms minced in food processor
2 beaten eggs
_ cup heavy cream
_ cup grated Swiss cheese
Blanch chard leaves. SautŽ onions in butter for three minutes in a large pan over medium heat. Add garlic and rosemary and cook for 2 more minutes. Add mushrooms minced mushrooms and blanched Swiss chard. Mix well and cook for about 20 minutes until all of the moisture has evaporated. When done add eggs and heavy cream. Mix well, pour into a shallow baking dish, and sprinkle with Swiss cheese. Bake in the oven at 325 degrees for 30 to 45 minutes. If needed, finish cooking under the broiler to brown the cheese.
Notes from Julie TÉÉÉÉÉHello folks! I had a successful experience with daikon by making it into a salad. I grated it up and added some fresh minced mint leaves, some miso, a drizzle of honey, or some kind of sweetener, and toasted sunflower seeds. -- It works shaved into a miso vegetable soup or any tossed salad, and also shaved /grated and sautŽed with fresh ginger then sprinkled with toasted sesame seed oil and some good soy sauce. As for Swiss chard you can roll a couple of the raw leaves (without the rib) into a hummus tortilla wrap with some grated beets and carrots for a colorful and nutritiously packed lunch or easy dinner. Chard is also always nice chopped up and thrown into soups for its silky texture. And when in doubt, sautŽ it with the rest of all those beautiful greens we get- the garlic, olive oil and soy sauce combination always seems to work for me. Have fun in the kitchen and happy eating!
ITALIAN ESCAROLE AND LENTIL SOUP RECIPE
3 T olive oil
1 large onion, chopped
1 stalk celery, chopped
2 medium carrots, chopped
2 garlic cloves, chopped
3 large tomatoes, chopped
2 bay leaves, torn in half
1 head escarole lettuce (about 1 lb), washed and cut into 1 inch strips.
1/2 lb lentils (if using Italian lentils, soak overnight as they do not cook as rapidly as lentils found here in supermarkets.)
Pecorino or Parmesan cheese as shavings
6 cups water
Salt and freshly ground black pepper
In a large saucepan, heat oil over medium heat. Add onions, carrots and celery. SautŽ, stirring frequently for about 10 minutes or till soft, do not allow vegetables brown. Add 5 cups of water to start. Add the lentils and the bay leaf. Cook for 20 minutes. Add 2/3 of tomatoes. Add more water if necessary. Cook for another 10 minutes. When lentils done to taste, add the escarole. Cook till escarole turns limp, 3- 4 minutes. Ladle soup into bowls. Sprinkle surface with remainder of the freshly chopped tomatoes and slivers of pecorino or parmesan cheese. Serves 4. Recipe from Pasta Plus!! http://pasta.e-rcps.com
SPRING GREENS AND POLENTA PIE
2 Tbs olive oil
_ Cup chopped leeks, scallions, or spring onions
2 Cloves minced garlic or garlic scallions
8-12 Cups mixed spring greens such as spinach, dandelion,
mustard, turnip, Swiss chard, boc choi, kale, etc.
_ tsp salt
_ Cup water
1 Tbs minced fresh chervil or 1 tsp dried tarragon
1 Tbsp chopped fresh parsley
4 Cups water
1 tsp salt
1 tsp finely grated lemon rind, yellow part only
1 Cup finely ground cornmeal
1 tsp olive oil
Freshly ground black pepper
Heat olive oil in a large pot over medium heat. Add leeks or onions and sauté for 5 minutes, or until softened. Stir in the garlic, cook until fragrant, then add the greens and salt. Sauté, stirring constantly until the greens begin to wilt. Add the water and cook, stirring frequently, until the greens are greatly reduced in volume and the water is evaporated, about 10 minutes. Add the chervil or tarragon and parsley. Cook for another minute and turn off the heat.
Bring the water and salt to a gentle boil in a medium saucepan. Add the lemon peel and, stirring constantly, add the cornmeal gradually by letting it trickle through your fingers in a slow, steady stream. Stir vigorously, making sure to scrape the bottom of the pan. Break apart any lumps that form. The polenta is done when it is the consistency of thick porridge and begins to pull away from the side of the pan, about 5 to 10 minutes.
Mix the polenta with the greens and immediately pour the mixture into a greased 10" pie plate. Allow the pie to set for about 10 minutes until it firms up. Meanwhile preheat the broiler. Drizzle the olive oil over the pie, season with pepper, and broil until the top is lightly crusted, about three minutes. From the Genesis Farm Cookbook, serves 6
Note from Julie…I use 3 cups of water to cook the polenta, omit the lemon rind, and do not add water to the sautéing part. The water from the washed greens is enough. Broiling some cheese on top is a nice touch.
RECIPES FOR ROOT VEGETABLES
CURRIED ROOT SOUP…………from Janet
1 large rutabaga - peeled/chopped
5-6 parsnips - peeled/chopped
5-6 yams (or sweet potatoes)- peeled/chopped
5-8 carrots - peeled/chopped
6-8 medium sized turnips - peeled/chopped
5 white potatoes - peeled/chopped
2 tbs soy oil
2 onions - course chopped
1 tbs salt
2-3 tbs curry powder
3 quarts vegetable stock
1 quart water
Peel all vegetables and chop into 1/2 inch by 3 inch rounds. Chops onions in large chunks. Note: you don’t need to be too exact, as we are only interested in having all the vegetables to cook evenly together. Heat a soup pot on the stove and the oil. Add onions, salt and curry powder, stir and reduce heat to caramelize onions 10 minutes. Next add the chopped vegetables, vegetable stock and water. Bring this to a boil, reduce heat and simmer until all the root vegetables are soft. Blend contents with an inversion blender (or take portions out and do in food processor being careful because soup contents will be hot)
Serve immediately or refrigerate for future use. Will freeze well for future use. (16-20 portions)
GLAZED BABY TURNIPS AND CARROTS………. (Gourmet Magazine)
1 pound baby turnips (about 2 pounds with greens attached)
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Salt and pepper
Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes. Yield: 6 servings, Prep Time: 5 minutes, Cook Time: 30 minutes
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