Tantré Farm Recipes

ROSEMARY ROASTED BLUE POTATOES

2010-10-26T05:50:00.000-07:00

1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
1/4 cup olive oil
2 tablespoons dried rosemary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed

Preheat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them. Serves 4.

BLUE POTATOES MASHED WITH ROASTED GARLIC

2010-10-26T05:49:00.000-07:00

3 pounds (about 6 cups) blue potatoes
2 1/2 ounces (about 2 to 4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp. butter
2 Tbsp. Parmesan, grated
Salt and pepper

Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.

(www.foodnetwork.com)

RED, WHITE & BLUE POTATO SALAD RECIPE

2010-10-26T05:45:00.000-07:00

1/2 pound baby red rose potatoes (new potatoes)
1/2 pound baby white rose potatoes
1/2 pound small blue (or purple) potatoes
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tablespoon champagne vinegar (or white vinegar)
1/4 teaspoon dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions(scallions),tops included
Salt and freshly ground black pepper to taste
Grape tomatoes for garnish

Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.

*Notes: Waxy potatoes such as red rose, white rose, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions. Makes 6 servings.

(from www.homecooking.com)

CELERIAC POTATO GREEN CHILI SOUP

2010-10-26T05:40:00.000-07:00

1 large onion, sliced
2 Tbsp. butter or vegetable oil
1 medium bulb celeriac, peeled and sliced 1/4-inch thick
1 1/2 tsp. chopped fresh thyme
3 large potatoes, peeled and sliced 1/4-inch thick
4 1/2 cups whole milk
1/2 cup roasted, peeled, seeded, and chopped Poblano peppers
2 tsp. salt
1/2 tsp. black pepper
2 tsp. sugar
1 Tbsp. rice wine vinegar

Sauté onions in butter or oil until completely cooked, about 15 minutes. Add celeriac and thyme; cook stirring frequently, 5 to 10 minutes. Add potatoes, milk, and peppers, simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Serves 4.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

CELERIAC AND SWEET POTATO SOUP

2010-10-26T05:36:00.000-07:00

2 Tbsp. butter or vegetable oil
1 large leek, washed thoroughly & sliced thin (or 1 large onion, chopped)
1 large or 2 medium celeriac, peeled & cut into 1-inch cubes
1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper to taste
1/4 cup toasted pecans or almonds, chopped coarsely

Heat the butter or oil in large pan over medium-low heat. Sauté the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30 or 40 minutes, until very tender. Cool to lukewarm, & purée in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts. Serves 6.

(from The Genesis Farm Cookbook)

GREEN TOMATO CHUTNEY

2010-10-04T19:42:00.000-07:00

1 lb. green tomatoes, chopped
1/2 lb. onions, chopped
1/2 lb. honey
1/2 lb. raisins
1 pint cider vinegar
1 Tbsp. sea salt

Simmer all together until thickish. Bottle hot in sterilized jars.

(from "Simple Food for the Good Life" by Helen Nearing)

FIRST-FROST FRIED GREEN TOMATOES

2010-10-04T19:41:00.000-07:00

1 lg. green tomato per person
eggs & milk (2Tbs. milk per egg)
oil for frying
breading (cornmeal, bread crumbs or flour)
salt and pepper or other seasonings (See recipe.)
Parmesan cheese
Slice tomatoes 1/2 inch thick. Combine milk and eggs in one bowl and breading and seasonings in another. (Alternate seasonings include: basil, oregano, curry powder, sesame seed, or chili powder.) Dip tomato slices first into egg mixture, then into breading/seasoning mixture, and fry until golden brown on both sides.

(from "What Do You Do With This Stuff?")

FIRST-FROST GREEN TOMATO SAUCE

2010-10-04T19:35:00.000-07:00

1 onion, diced
1 garlic clove, minced
1 jalapeño pepper to taste, minced
6 green tomatoes, chunked
1/4 c. parsley
a few basil leaves
1 tsp. salt
Combine all ingredients in a food processor or blender. Mixture should be evenly mixed but still chunky. Transfer to a pot and bring to a quick boil. Use as a topping for tacos, steamed vegetables, beans or rice. Freeze unused portion.

(from "What Do You Do With This Stuff?")

CARROT TOP SOUP

2010-06-28T17:06:00.000-07:00

1 bunch (6 small to medium) carrots,the green tops, and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or green onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.

Serves 4.

(from Local Flavors by Deborah Madison)

GREEN HERB SOUP WITH SORREL AND LOVAGE

2010-02-10T08:58:00.001-08:00

1 Tbs. butter
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream

Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.

(from Local Flavors by Deborah Madison)

SORREL POTATO BAKE

2010-02-10T08:57:00.000-08:00

1 bunch sorrel
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste

Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

(from What Do You Do With This Stuff?)

SORREL SOUP

2010-02-10T08:56:00.000-08:00

1/4 lb. (1 good-sized bunch) sorrel leaves, chopped
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs

Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm--just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.

(Cuisine Minceur by Michel Guerard)

SPINACH SQUARES/BAKE

2010-02-10T08:54:00.000-08:00

3 eggs
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp. baking powder
2-2 ½ cups shredded cheese
1/2 lb. fresh spinach or sorrel (chopped)

Mix together eggs, milk, flour, baking powder. Then add cheese and spinach or sorrel and press into greased baking pan. Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.

(from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)

SALSIFY SOUP

2010-02-10T08:51:00.000-08:00

1 bunch salsify
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour

Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.

(What Do You Do With This Stuff?)

MAPLE SAGE DRESSING

2010-02-10T08:50:00.000-08:00

2 large shallots
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste

Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.

(contributed by Sandy Michon, CSA member)

ROSEMARY LEMONADE

2010-02-10T08:49:00.000-08:00

4 cups water
6 sprigs (each about 5 inches long) fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)

Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. Serves 2 to 4.

For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson)

ITALIAN POTATOES WITH ONION AND ROSEMARY

2010-02-10T08:44:00.000-08:00

2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste

Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.

(from www.gardenguides.com)

LEMON BALM APPETIZERS

2010-02-10T08:43:00.000-08:00

1 cup chicken, cooked
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced

Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.

RASPBERRY MOLD WITH LEMON BALM

2010-02-10T08:40:00.000-08:00

12 oz. fresh raspberries
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves

Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings

LEMON BALM PUNCH

2010-02-10T08:38:00.000-08:00

1 bunch lemon balm leaves
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice

Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.

(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)

HERBAL ACRES' LEMON-BALMED FISH BROIL

2010-02-10T08:37:00.000-08:00

4 c. fresh lemon balm leaves, washed & drained
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)

Place fresh lemon balm in a buttered 8x12" baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.

(The Pleasure of Herbs by Phyllis Shaudys)

YOGURT SAUCE WITH CAYENNE AND DILL

2010-02-10T08:35:00.000-08:00

1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika

Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.

(Vegetarian Cooking for Everyone by Deborah Madison)

ROAST BEEF SEASONING

2010-02-10T08:30:00.000-08:00

3 Tbs. parsley
2 Tbs. rosemary & chives
1 Tbs. EACH thyme, summer savory, & minced garlic

Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking.

(The Pleasure of Herbs by Phyllis Shaudys)

HONEYDEW MINT COOLER

2010-02-10T08:27:00.000-08:00

3 lb. honeydew (or muskmelon) melon
1 ½ cup granulated sugar
1 ¾ cup fresh lime juice (or mixture of lime and lemon)
3 Tbs. chopped fresh mint leaves
3 cups cold water
1 cup cold ice cubes

Remove rind from melon, discarding it, and cut enough fruit into 1-inch chunks to measure 6 cups. In a blender puree melon in batches with sugar, lime juice, and mint until completely smooth. Pour into a pitcher with the water and ice. Add the lime juice just before serving and garnish with fresh mint leaves. Makes about 9 cups.

LEMON-DILL MAYONNAISE

2010-02-10T08:22:00.000-08:00

1 cup good-quality prepared mayonnaise
¼ cup lemon juice
1 tsp. grated lemon rind
1 tsp. capers
2 Tbsp. chopped fresh dill, plus a little more for garnish

Whisk all ingredients. Serve garnished with fresh dill.

(from Savoring the Seasons from the Heartland by Beth Dooley and Lucia Watson)

TAT SOI STIR FRY

2010-02-05T05:58:00.000-08:00

Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tat soi
salt and pepper to taste

Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tat soi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tat soi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary. Serve hot.

MIXED FRESH GREENS WITH CURRIED DRESSING

2010-02-05T05:56:00.000-08:00

2 quarts fresh assorted greens
2 Tbsp. white wine vinegar
1 Tbsp. vermouth
1 scant Tbsp. Dijon mustard
1/4 tsp. soy sauce
1/4 tsp. ground cumin
1/2 tsp. curry powder
1 tsp. sugar
1/4 tsp. freshly ground pepper
1/3 c. vegetable oil

Optional: 1 diced apple, 4 chopped scallions, 1/3 c. dry roasted peanuts, 1 Tbsp. toasted sesame seeds, 1/4 c. raisins

Wash, dry, and tear greens into bite-sized pieces. Combine remaining ingredients in a jar and shake well. Pour into salad bowl. Place greens in salad bowl on top of dressing, but do not toss. Cover bowl tightly with plastic wrap; refrigerate an hour or so. Just before serving, add any or all of the optional ingredients and toss. 6 servings.

(Recipes from a Kitchen Garden)

SALAD GREENS WITH CHINESE SALAD DRESSING

2010-02-05T05:55:00.000-08:00

1/3 c. sesame or olive oil
1 tsp. minced garlic, pressed to a paste
1-2 tsp. grated fresh gingerroot or 1/4 tsp. powdered ginger
dash of cayenne
2 Tbsp. fresh lemon juice
1 tsp. sesame seeds
1 Tbsp. chopped scallion
salad greens (any of the greens in your box)

Mix all ingredients; toss with salad greens (also good with bok choy, snow peas, or cucumbers). Makes about 1/2 cup dressing.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

FRESH SORREL DRESSING

2010-02-05T05:52:00.000-08:00

1 large bunch sorrel, stems removed
5 sprigs basil leaves
1/2 c. fresh parsley leaves
1/2 c. olive oil
1 clove garlic
fresh juice from 2 oranges
salt and pepper to taste

Combine all ingredients and mix until liquefied in a blender. Add salt and pepper to taste and toss with any fresh salad greens.

(Mad Mares Cookbook)

WILTED DANDELION SALAD WITH SWEET AND SOUR BACON DRESSING

2010-02-05T05:49:00.000-08:00

1 bunch dandelion greens (or mustard/turnip greens or spinach)
3 strips of bacon, cooked (reserve 3 Tbs. of the bacon grease)
1/3 cup of white vinegar
2 Tbs. sugar
2 Tbs. honey
Pinch of salt

To a pan, add bacon drippings, vinegar, sugar, honey and salt and heat gently until sugar is melted and desired balance of sweet and sour is achieved. You can increase the amount of sugar or honey to balance the vinegar. Pour the dressing over your greens and toss to coat. Allow the warm dressing to wilt the greens for about a minute. Serve with crumbled bacon over the top if you like.

(from www.houndstoothgourmet.com by Ramona)

DANDELION AND FAVA PUREE RECIPE

2010-02-05T05:47:00.000-08:00

8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper

Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.

(from www.epicurean.com)

ZITI WITH FAVA BEANS AND DANDELION GREENS

2010-02-05T05:44:00.000-08:00

8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta

Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.

(from www.fooddownunder.com)

RASPBERRY ROSE SAUCE

2010-02-05T05:43:00.000-08:00

1 pint raspberries
4 Tbsp. powdered sugar
3-4 Tbsp. chopped rose petals

Puree raspberries; strain out seeds. Whisk in powdered sugar until dissolved. Stir in chopped rose petals. Serve over frozen vanilla custard, on cake pieces, etc. Makes ½ to ¾ cup.

(From Asparagus to Zucchini by MACSAC)

FRESH STRAWBERRY DRESSING

2010-02-05T05:42:00.000-08:00

1 cup strawberries, rinsed, hulled and sliced
1 tablespoon balsamic vinegar
¾ teaspoon freshly ground pepper
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons almond oil or canola oil

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth. Makes about 3/4 cup. Stored in a covered container for up to 2 days.

(from www.eatingwell.com)

SPINACH STRAWBERRY SALAD

2010-02-05T05:39:00.000-08:00

Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried

Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Serves 4.

(From Asparagus to Zucchini by MACSAC)

ZUCCHINI-CILANTRO DIP

2010-02-02T06:13:00.000-08:00

2 medium zucchini or summer squash, trimmed, grated
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted cruditis
Pita bread, cut into triangles

Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread. Makes about 2 1/2 cups.

(from Bon Apetit March 1996)

SALAD OF GRILLED SUMMER AND ZUCCHINI SQUASH WITH WARM OLIVE AND TOMATO VINAIGRETTE

2010-02-02T06:10:00.000-08:00

4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese

Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!

(From Chef Todd English)

ZUCCHINI AND TOMATOES WITH PASTA

2010-02-02T06:08:00.000-08:00

16 oz. medium-sized pasta
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste

Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.

(Farm-Fresh Recipes by Janet Majure)

ZUCCHINI SALAD

2010-02-02T06:07:00.000-08:00

1-2 zucchini, sliced
4-6 Tbs. olive oil
2-3 Tbs. lemon juice
2 cloves garlic, crushed
1 tsp. caraway seeds, crushed
salt and pepper to taste
pinch of paprika

Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving, either hot or cold. Serves 4.

(The World in Your Kitchen)

TOMATILLO SOUP

2010-02-02T06:06:00.000-08:00

2 skinless, boneless chicken breast halves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb chopped tomatillos
2 jalapenos, seeded and minced
4 c chicken broth
Cayenne pepper & salt to taste
2 Tbsp chopped fresh cilantro

Pound chicken thin, and brown in hot oil over high heat about 2 minutes per side. Remove chicken. Add onions and garlic; sauté until golden. Stir in tomatillos, jalapenos, and broth. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Puree vegetables. Return to pot, and reheat. Add cayenne pepper. Shred chicken. Add to soup. Season with salt and pepper. Stir in cilantro just before serving. Makes about 4 cups.

(from Janet Majure’s Farm Fresh Recipes)

TOMATILLO SALSA

2010-02-02T06:04:00.000-08:00

1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed

Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.

(from Janet Majure’s Farm Fresh Recipes)

ROASTED TOMATILLO SAUCE

2010-02-02T06:03:00.000-08:00

2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream

Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.

(from Janet Majure’s Farm Fresh Recipes)

LIME SALSA

2010-02-02T05:58:00.000-08:00

1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice

Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.

CREAM OF LETTUCE SOUP

2010-02-02T05:55:00.000-08:00

4 Tbs. butter
2 cloves garlic, minced (3-4 garlic scapes, chopped)
2 Tbs. minced fresh parsley
1 Tbs. minced fresh tarragon
1 medium onion, chopped
1 lb. romaine lettuce, finely shredded
1 bunch watercress (or Komatsuna), minced
1 qt. beef or vegetable stock
2 egg yolks
2 c. half and half
salt and pepper to taste

Heat butter in saucepan over medium-high heat; add garlick parsley, tarragon, and onion. Cook until onion is translucent. Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the stock and simmer uncovered 30 minutes. When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Stir in salt and pepper and serve. Serves 6.

(Farm-Fresh Recipes by Janet Majure)

RUTABAGA PUFF

2010-02-02T05:54:00.001-08:00

2 cups mashed, cooked rutabaga
1 cup soft bread crumbs
1 Tbsp. sugar
¼ tsp. ground mace
1/8 tsp. ground ginger
¼ tsp. salt
½ cup milk
1 egg
1 Tbsp. butter, in small pieces

Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serves 2-3.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition)

SAVORY-SWEET RUTABAGA PUDDING

2010-02-02T05:52:00.000-08:00

1 large rutabaga (about 2 pounds), peeled, diced into 2-inch pieces
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter

Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.) Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg. Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine. Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot. Serves 6 to 8.

(from Farmer John’s Cookbook by John Peterson)

APPLE-SAUCED RUTABAGA

2010-02-02T05:50:00.000-08:00

2 1/2 lb. rutabagas, peeled, cut into 1/2 inch cubes
2 Tbs. butter, softened
1/2 c. heavy or whipping cream
3/4 c. Lemon-Rum Applesauce (recipe follows)
salt and freshly ground pepper

Cook the rutabagas in boiling salted water until very tender, about 30 minutes. Drain. Preheat the oven to 350 degrees. Mash rutabagas in the butter and cream until smooth. Beat in the applesauce. Add salt and pepper to taste. Transfer the mixture to a baking dish. Bake for 15 minutes before serving.

Lemon-Rum Applesauce
2 large green apples, peeled, cored, sliced
1/2 tsp. finely slivered lemon peel
1/4 c. packed brown sugar
1/8 tsp. ground cinnamon
1 Tbs. dark rum

Cook apple slices, lemon, sugar, and cinnamon in a medium saucepan, covered, over low heat. Stir occasionally, until tender about 30 minutes. Mash until smooth. Stir in the rum and butter.

(Greene on Greens by Bert Green)

MASHED RUTABAGA AND POTATOES

2010-02-02T05:47:00.000-08:00

3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional

Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8.

(from www.southernfood.about.com)

PERSIMMON PUDDING

2010-02-02T05:46:00.001-08:00

Ripe persimmons (enough to make 2 cups of persimmon pulp)
3 cups milk
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Dash of cinnamon
1/2 cup chopped nuts (optional)
Whipped cream

Heat the oven to 350 degrees. Remove the skin and seeds from the persimmons and puree the pulp in a blender or food processor. In a large bowl, combine the pulp, milk, sugar, eggs, flour, baking soda, baking powder, vanilla extract, and cinnamon until well mixed. Stir in the chopped nuts, if desired. Pour the mixture into an ungreased 9- by 13-inch baking pan and bake for 70 minutes or until a knife inserted into the center comes out clean. Serve warm with whipped cream. (Serves 8)

PERSIMMON COOKIES

2010-02-02T05:44:00.000-08:00

1 c. sugar
3/4 c. butter
2 eggs
1 c. persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1/2 c. raisins
1/2 c. nuts

Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.

ROASTED BUTTERNUT SQUASH AND PEAR SOUP

2010-02-02T05:41:00.000-08:00

1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme
1/4 cup heavy cream

Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm. Makes 9 Cups.

(October 2000 ed., Country Living magazine)

HONEYDEW AND CUCUMBER SALAD WITH SESAME

2010-02-02T05:40:00.000-08:00

1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled

In a bowl whisk together the vinegar, the ginger root, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.

(Gourmet, June 1993)

HONEYDEW IN ROSEMARY SYRUP

2010-02-02T05:38:00.000-08:00

1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled

In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.

(Gourmet, June 1993)

MELON WITH FETA, RED ONION, AND PINE NUTS

2010-02-02T05:37:00.000-08:00

1 tablespoon vegetable oil
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh line juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted

In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

(Gourmet, June 1995)

SWEET ONION AND WATERMELON SALSA

2010-02-02T05:36:00.000-08:00

2 c. chopped watermelon, seeded
3/4 c. sweet onion
3/4 c. black beans, rinsed and drained
1/4 c. chopped seeded jalapeño chilies
1/4 c. chopped fresh cilantro
1 Tbs. brown sugar
1/2 tsp. salt

Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate, covered, 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.

(Farm-Fresh Recipes by Janet Majure)

CHILLED HONEYDEW SOUP

2010-02-02T05:33:00.000-08:00

1 medium-sized honeydew melon (or try our Sun Jewel melon), perfectly ripe, cut into chunks--about 6-8 cups
1/4 c. fresh lime juice
2 Tbs. minced fresh mint
a few blueberries for garnish (optional)

Purée all ingredients, except blueberries, until smooth. Do a little at a time. Chill until cold, and serve in glasses or bowls with blueberries, if desired. Serves 5-6.

(Molly Katzen’s Vegetable Heaven)

EARLY SPRING MEDLEY

2010-02-02T05:29:00.001-08:00

4 Tbs. oil or butter
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes

Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.

(from Simple Food for the Good Life by Helen Nearing)

FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES

2010-02-02T05:27:00.000-08:00

For the sauce:
1 pints cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.

For the rolls:
10 to 12 large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion

In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375°F oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through.

(Adapted from Gourmet, www.epicurious.com)

SWISS CHARD SOUP

2010-02-02T05:24:00.000-08:00

1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste

Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.

(contributed by CSA member, Carrie Sercel)

GREENS AND VEGGIES POTAJE

2010-02-02T05:22:00.000-08:00

1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste

In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.

(from Capay Organic Farm CSA "Farm Fresh To You" website)

SQUASH RINGS WITH CHARD AND WALNUT PASTA

2010-02-02T05:20:00.000-08:00

3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips

Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.

(from Capay Organic Farm CSA "Farm Fresh To You" website)

SWISS CHARD ENCHILADAS

2010-02-02T05:18:00.000-08:00

2 T. butter
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
8 tortillas
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)

Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.

Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.

(The Cooks Garden)

CHARD, TOMATO, AND CHEESE CASSEROLE

2010-02-02T05:16:00.000-08:00

2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top

Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.

(Mad Mares Cookbook)

CHARD CASSEROLE

2010-02-02T05:10:00.000-08:00

2 c. brown rice, cooked
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese

Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted--about 20 minutes.

*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.

NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman--CSA member)

(from Master Cook)

ANISE HYSSOP CARROTS

2010-02-02T05:09:00.000-08:00

1-2 Tbs. butter
2 Tbs. water
1 lb. carrots, very thinly sliced
3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped
1 Tbs. lemon juice

In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for 6 to 10 minutes, just until tender, but still crisp. Salt to taste. Serve warm.

(Mad Mares Cookbook)

INDIAN STYLE TURNIPS OR RADISH

2010-01-31T08:16:00.000-08:00

1 bunch turnips & greens or 1 bunch radishes & greens (well washed and chopped)
1 tsp. turmeric
½ tsp. mustard seeds
1-2 Tbs. oil
chili powder to taste
salt to taste
1 tsp. coriander powder
2-3 garlic scapes chopped

In sauté pan, heat oil on high heat. Add turmeric, mustard seeds, chili powder, coriander powder, salt. Stir over med-high heat for 2-3 min. Add turnips (root) and coat well with oil/spice mixture. Cook over med-high heat for a couple of minutes. Add garlic scapes and greens. Continue to cook on med-high heat for a couple of minutes. Turn heat down to low and cover for 5 min. Cook until desired consistency for turnips is achieved (some like crunch, some like soft). Serve as side dish or main meal for one person.

(contributed by CSA member, Anu Whitelocke)

CANDIED ROOT VEGETABLES

2010-01-31T08:14:00.000-08:00

1-1/2 pounds turnips, peeled, cut into 3/4-inch cubes
6 tablespoons butter
1-1/2 pounds EACH parsnips & carrots, peeled, cut into 1-inch lengths
1/3 cup golden brown sugar
1-3/4 cups broth

Melt butter in skillet over medium-high heat. Add turnips, carrots & parsnips. Saute 5 minutes, stir often. Stir in broth & sugar. Cover, bring to a boil. Uncover; reduce heat to medium & simmer until vegetables are tender & liquid is reduced to syrup, stir often, about 30 minutes. Season with salt & pepper to taste. Serves 12.

(Capay Organic Farm CSA "Farm Fresh To You" website)

TURNIP SOUP WITH TURNIP GREENS

2010-01-31T08:11:00.000-08:00

1-1/2 pounds small turnips (1-2 inches across) weighed without greens
3 tsp. salt
pepper to taste
5 Tbs. butter (or light oil)
2 to 3 leeks, white parts only, sliced (about 8 oz.)
6 sprigs of thyme or 1/4 tsp. dried thyme
4 cups milk (can substitute 2 cups soy milk or 2 cups vegetable stock)
2-3 cups chopped turnip greens
fresh chopped thyme for garnish (optional)

Peel the turnips (thickly if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 2-3 quarts of water to a boil; add 2 tsp. salt and the turnips. Cover the pot and cook for 1 minute, then drain. Melt 3 Tbs. of butter in a soup pot with 1/2 cup of water. Add sliced leeks, blanched turnips, thyme, and 1 tsp. salt. Stew them, covered, over medium-low heat for 5 minutes. Then add milk. Slowly heat it without bringing it to a boil. Cook, stirring occasionally, until turnips are completely tender (about 10 minutes or less). Cool the soup. Puree it in a blender or food processor. Sort the turnip greens and pick out the freshest ones; rinse them well. Chop them roughly or fine, as you prefer. Melt the remaining 2 Tbs. butter in a pan, add turnip greens and cook over medium heat until tender, about 5-10 minutes. Season lightly with salt and pepper. Then add to soup and stir in well. Garnish with fresh chopped thyme (optional). Serves 4-6.

(The Greens Cookbook)

TURNIP GREENS-BANANA/CARROTS STIR-FRY

2010-01-31T08:09:00.000-08:00

bunch of turnip greens
1 onion, chopped or 5-7 scallions
1 sliced carrot or 2 sliced bananas
olive oil
salt and pepper
1 Tbs. toasted sesame seed

Wash and cut up greens. Stir-fry onion until translucent. Add the greens and cook 4-5 minutes. Add salt and pepper to taste, then add bananas. Cover and wait just long enough for bananas to heat through. Sprinkle with toasted sesame seed and serve. (An alternative is to stir-fry sliced turnips and carrots 4 minutes. Add greens and stir-fry 5 minutes. Sprinkle with grated cheese.)

(What Do You Do with This Stuff? An Alphabetized Cookbook for the Less Familiar Vegetables)

HONEY THYME VEGETABLES

2010-01-31T08:07:00.000-08:00

4-5 cups fresh vegetables (broccoli, beets, green beans, etc.
2 Tbsp. melted butter
2 Tbsp. honey
1-2 Tbsp. minced fresh thyme or ½ to 1 tsp. dried thyme
Salt and pepper

Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately. Makes 3-4 servings.

(From Asparagus to Zucchini by MACSAC)

BROWNED BUTTER PASTA WITH TATSOI

2010-01-31T08:05:00.000-08:00

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water. When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Serve immediately with grated parmesan and lemon wedges on the side. Serves 2.

(from www.backyardfarming.blogspot.com)

WINTER VEGETABLE CHOWDER

2010-01-31T08:02:00.000-08:00

1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.

(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.

SWEET POTATO FRIES

2010-01-31T08:01:00.000-08:00

2 lb. sweet potatoes, peeled
vegetable oil for frying
coarse salt

Slice into 1/4-inch sticks. Put the sweet potatoes in a saucepan, cover with cold water by a least an inch, and bring to a boil. Reduce the heat to medium and simmer until crisp-tender, about 3 minutes. Drain and dry thoroughly on towels. Heat at least 3-inches of oil in a deep pot to 360 to 365 degrees, and heat slotted spoon or skimmer with it. Drop the sweet potatoes by large handfuls into the oil. Cook, stirring a few times, until the sweet potatoes are deeply golden, about 4 minutes. Lift the fries out with a slotted spoon and drain on paper towels. Sprinkle with salt (or try cayenne pepper) and serve immediately.

(One Potato, Two Potato by Roy Finamore with Molly Stevens)

GYPSY SOUP

2010-01-31T07:57:00.000-08:00

1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.

*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.

(from Moosewood Cookbook by Molly Katzen)

POTATO SALAD WITH SHALLOT VINAIGRETTE

2010-01-31T07:54:00.000-08:00

1 1/2 lb. potatoes, cut into bite-size pieces
2 shallots, finely chopped or 4 scallions
2 Tbs. red wine vinegar
1/4 c. extra virgin olive oil
salt & black pepper

Bring potato pieces to a boil in a large pot. Simmer gently until tender, 10-15 minutes. Drain. While the potatoes are cooking, mix shallots, vinegar, and oil until combined. Add the hot potatoes to the vinaigrette with “mix-ins” (see below), if using. Toss gently to coat each potato piece. Add salt and pepper to taste. Serve warm or at room temperature. Serves 4.

“Potato Salad Mix-ins“: Vary the flavor and texture by adding 2 Tbs. finely chopped fresh herbs, such as dill, parsley, or chives, 1 Tbs. grainy Dijon mustard or 2 celery stalks, finely chopped.

(The Organic Cookbook by Renée Elliot & Eric Treuillé)

ORECCHIETTE WITH PUMPKIN, PECANS, AND SHALLOT SAGE BROWN BUTTER

2010-01-31T07:52:00.000-08:00

5-6 oz. orecchiette ("little ears") pasta
6-8 Tbs. butter
3 Tbs. finely chopped shallots
2 tsp. minced garlic
2 tsp. minced fresh sage
3 c. cubed, cooked pumpkin or winter squash
salt and pepper to taste
1/2 c. chopped, toasted pecans (or walnuts)
freshly grated Parmesan cheese

Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan. Serves 4-6.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

SUMMER SQUASH AND CORN SOUP

2010-01-31T07:46:00.000-08:00

1 lb. summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.

Cut summer squash crosswise into 1/2" thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.

(Capay Organic Farm CSA "Farm Fresh To You" website)

GARLIC STIR-FRIED SNAP PEAS

2010-01-31T07:44:00.000-08:00

3 c. sugar snap peas or snow peas
1 Tbs. oil (any mild one)
2 large garlic cloves, minced
2 tsp. fresh lemon juice
salt & pepper to taste
cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired. Makes 3-4 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

MUSHROOM, SNOW PEA, AND SPINACH SALAD

2010-01-31T07:37:00.000-08:00

1/4 c. olive oil
1/4 c. vegetable oil
1/4 c. tarragon vinegar
1 tsp. minced fresh tarragon (1/2 tsp. dried)
1/2 tsp. Dijon mustard
salt & pepper
1 1/4 lb. snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oils, vinegar, tarragon, and mustard in small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil. Add snow peas; cook 45 seconds. Drain, run peas under cold water and drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately. Makes 6 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

LOVAGE SAUCE

2010-01-22T05:34:00.000-08:00

2 tablespoons butter
12 lovage leaves, minced
2 tablespoons dry white wine
1 tsp. Dijon mustard
salt and black pepper

Melt the butter in a pan and sauté the lovage leaves for about 3 minutes. Add the wine and simmer for a minute. Stir in the mustard and season. This sauce is nice served over boneless pork or pork chops.

(by Brenda Hyde)

BRAISED DAIKON

2010-01-22T05:33:00.000-08:00

1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. soy sauce

Put Daikon in saucepan, cover with water, and boil 5 minutes. Drain well. Heat skillet, add oil, and stir-fry Daikon for 2 minutes. Add sugar and soy sauce; stir fry another minute. Add 1/4 cup water, cover, and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes. Serve hot. Serves 4.

(from Winter Harvest Cookbook)

RADISH AND CARROT BHARTA

2010-01-22T05:27:00.000-08:00

1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnips
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste) 2 small tomatoes, chopped

Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and sauté ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES: This makes up incredibly quickly using a food processor. It also freezes well. If it seems too "radishy" reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings

*GARAM MASALA RECIPE (Indian Vegetarian Cooking)
1/2 tsp. ground black pepper
1 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 tsp. turmeric

Measure and mix. Store in airtight container can easily be increased.

(Contributed by Lisa Putman--CSA member)

STIR-FRIED DAIKON

2010-01-22T05:25:00.000-08:00

1 Daikon radish
1 Tbsp. peanut oil
1 tsp. sweetener of your choice
1/8 tsp. salt
2 Tbsp. finely chopped parsley

Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender—about 5 minutes. Remove from heat. Toss in parsley. Serve immediately. Serves 3.

(from Rolling Prairie Cookbook by Nancy O’Connor)

BASIL GRAIN SALAD

2010-01-22T05:15:00.000-08:00

3 c. cooked grains
1 lb. small summer squash, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste

Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Serves 4 to 6.

Variation: Substitute fresh dill or cilantro for the basil.

(Complete Vegetarian Kitchen by Lorna Sass)

THREE SISTERS STEW

2010-01-22T05:11:00.000-08:00

1 c. dried lima beans (or kidney, pinto, black, or Swedish brown beans), soaked
3 c. water
2 cloves garlic
2 Tbsp. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbsp. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes
1 Tbsp. chili powder
1 1/2 c. fresh or frozen corn

Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 c. water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

(Feeding the Whole Family by Cynthia Lair)

CORN RELISH

2010-01-22T05:07:00.000-08:00

8 c. fresh corn kernels (about 18 ears of corn)
2 c. diced green bell pepper
2 c. diced red bell pepper
2 c. chopped onions
1/4 c. chopped garlic
1 Tbs. pickling salt
2 Tbs. yellow mustard seeds
1 qt. cider vinegar
1 c. water
2/3 c. brown sugar

Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2 inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place.

(The Joy of Cooking)

SPICY CORN KERNEL “PAN” CAKE

2010-01-22T04:53:00.000-08:00

2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Serves 4.

(From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC)

MINT SAUCE

2010-01-19T07:28:00.000-08:00

1 bunch fresh mint
½ tsp. coarse salt
1 tsp. sugar
¼ cup fresh lemon juice

In a blender add the squeezed lemon juice, salt, sugar, and mint leaves. Blend and stir occasionally until all mint leaves are pureed. Serve with sliced lamb or vegetables. Enjoy!

RADISHES AND GREEN ONIONS WITH FETA CHEESE

2010-01-19T07:19:00.000-08:00

2 c. thinly sliced radishes
3 or 4 green onions, chopped
4 oz. Feta Cheese, crumbled
10 to 12 Kalamata olives, pitted, and chopped coarsely
1 Tbsp. chopped fresh mint
¼ tsp. salt
Freshly ground pepper
1 ½ Tbsp. olive oil
1 Tbsp. freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing. Serves 6 to 8.

(from Rolling Prairie Cookbook by Nancy O’Connor)

TURKEY SOUP WITH MINT

2010-01-19T07:12:00.000-08:00

2 tablespoons olive oil
2 onions chopped (about 2 cups)
8 cups turkey stock or chicken stock
1/4 cup white rice (not cooked)
4-6 carrots, sliced (to make 1 cup)
2 tablespoons chopped ginger
1 1/2 cups diced cooked turkey or chicken
3 tablespoons lemon juice
2 teaspoons hot pepper flakes
1-2 tablespoons finely shredded mint leaves
salt and fresh ground pepper

Heat a large pot over a low flame. Add olive oil and onions, and lightly sweat the onions, about 7 minutes. Add stock, carrots, and rice. Bring to a boil, reduce the heat, and cover. Simmer for 10minutes then add the ginger, turkey, lemon juice, and hot pepper flakes. Continue to simmer until rice is cooked and vegetables are tender. Salt and pepper to taste and add mint. Serve.

LEEK SALAD

2009-07-22T15:15:00.000-07:00

Juice of 1 lemon
3 Tbs. extra virgin olive oil
salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 c. chopped parsley or cilantro for garnish

Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Serves 4.

(Contributed by CSA member, Robin Little)

GREEK-STYLE PASTA WITH LEEKS

2009-07-22T15:09:00.000-07:00

12 ounces uncooked spinach pasta, any shape
6 cloves garlic, minced
2 large leeks, cleaned, trimmed, & thinly sliced
2 tsp. fennel seed or chopped fennel
1 Tbs. olive oil
1 can (28 oz.) crushed tomatoes or fresh tomatoes
1/2 c. Kalamata olives, chopped
1 tsp. dried oregano
salt & black pepper to taste
2 ounces feta cheese, crumbled

Cook pasta and set aside. Sauté garlic, leeks, and fennel seed in oil in large skillet until leeks are soft, about 20 minutes. (If mixture sticks to the pan, add a little water.) Stir in tomatoes, olives, oregano, and salt. Simmer uncovered until sauce is reduced, about 20 minutes. Remove from heat; add black pepper and feta cheese. Combine sauce with pasta and serve. Makes 4 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

SESAME SEED DRESSING FOR STEAMED/BOILED VEGETABLES

2009-07-22T14:59:00.000-07:00

Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

SAUSAGE AND BROCCOLI RABE

2009-06-25T04:59:00.001-07:00

1 lb. sweet or hot Italian sausage
1 bunch broccoli rabe

Cut sausage into 1" pieces and put at the bottom of a 9"x13" baking pan. Cut stems off broccoli rabe. Place rabe over sausage and cover pan with aluminum foil. Bake at 350 degrees for 1 hour. Mix sausage and broccoli rabe with the juice at the bottom of pan. Easy and delicious.

(from COOKS.COM)

BROCCOLI AND BROCCOLI RABE ON BRUSCHETTA

2009-06-25T04:55:00.000-07:00

1 pound broccoli florets
1 large bunch broccoli rabe (1 lb. or more)
sea salt
2 Tbs. olive oil
2 large garlic cloves (1 minced and 1 cut in half crosswise)
several pinches red pepper flakes
2 Tbs. chopped oregano
aged red wine vinegar
4 large slices of hearty country bread
1/4 to 1/2 pound fresh mozzarella, thinly sliced

Thickly peel the broccoli stems. If longer than a few inches, coarsely chop them. Peel the larger of the broccoli rabe stalks, then chop them along with the thinner stems. Coarsely chop the greens. Bring a large pot of water to a boil. Add salt, then the vegetables. Cook until tender, about 5 minutes, then scoop them into a colander to drain. Reserve 2 cups of the cooking water. Warm the 2 tablespoons oil in a skillet. Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano. Turn with tongs to mix in the garlic, then lower the heat. Make sure there's ample liquid in the pan. The greens shouldn't fry, plus you'll want extra liquid to spoon over them. Taste for salt, then season with a few drops of good strong vinegar. Preheat the broiler. Toast the bread, then rub it with the halved garlic clove. Immediately lay the cheese over the top, then broil just until it begins to droop or bubble a little. Transfer the toasts to plates, then cover them with greens and their juices. Add a few drops of olive oil to each, as well as any remaining pan juices. Serves 4.

(from Local Flavors by Deborah Madison)

BROCCOLI RABE WITH LEMON & GARLIC

2009-06-25T04:51:00.000-07:00

1 1/2 lb. broccoli rabe (rapini), discard coarse stem ends
2 tsp. minced garlic clove or garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind

In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4.

(from www.cooks.com)

CHICKEN WITH LEMON BALM

2009-06-23T05:09:00.000-07:00

4 boneless, skinless chicken breast halves
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 Tbsp. Worcestershire sauce
Juice of 2 lemons
1 Tbsp. olive oil
1 Tbsp. butter

Marinate the chicken breasts in the lemon juice for 1-2 hours, set aside. Heat the butter, or margarine, and oil in a large skillet. Sauté the mushrooms and red onion just until tender, then set aside. Add the chicken and lemon juice to the pan, cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm. And the wine, mustard and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens. Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over a hot bed of rice.

LEMON BALM VINAIGRETTE

2009-06-23T05:06:00.002-07:00

1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil

Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.

CHEESECAKE WITH LEMON BALM

2009-06-23T05:06:00.001-07:00

Pastry:
1 cup flour
4 Tbsp. butter or margarine
Pinch of salt

Filling:
4 Tbsp. butter or margarine
2 Tbsp. honey
12 oz. cream cheese
2 eggs, beaten
6 Tbsp. lemon balm, minced

Preheat oven to 400 degrees. First, make pastry. Sift flour and salt into medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. For filling: beat margarine, honey, and cream cheese together in a bowl until soft and creamy. Beat in eggs and fold in lemon balm. Reduce oven temperature to 350 degrees. Pour filling into baked pastry shell. Bake for 45 minutes or until filling is golden and set, but not cracked. Serve with whipped cream, or cover chilled cake with a thin layer of sour cream. Makes 6 servings.

LEMON BALM CAKE WITH BLUEBERRIES

2009-06-23T05:04:00.000-07:00

3/4 cup milk
1 or 2 Tbsp. lemon balm
1 Tbsp. lemongrass
1 Tbsp. lemon thyme
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup sugar
6 Tbsp. margarine or butter, softened
1 Tbsp. grated lemon zest
2 cups fresh blueberries
Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.