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1 lb. Brussels sprouts
2 tbsp butter/oil
½ lb. mushrooms, sliced
1 can (16 oz) water chestnuts, drained
½ cup pine nuts (optional)
1 tsp thyme
½ tsp ginger
salt & pepper to taste
Steam Brussels sprouts until tender. Sauté mushrooms, water chestnuts, optional pine nuts, and seasonings in butter or oil until mushrooms are tender. Dish sprouts onto plate; top with mushroom mixture. 4 servings.
From: Earth Water Fire Air
1/2 lb daikon radish -finely shredded or peelings
1 sm carrot - shredded
Handful of shredded cabbage
2tbs white vinegar
1tsp sugar
1tsp sesame seed - dry roasted
Salt to taste
Dry roast sesame until fragrant and set aside. Put the grated vegetables and salt in a bowl and let sit for 10 minutes. Squeeze out any water and transfer to a bowl. Combine the vinegar and sugar in a cup and stir till the sugar dissolves. Pour over the daikon, carrot and cabbage mix.
A refreshing winter salad from Lindl Taylor which is quick to make and goes great with savory or fried foods.
2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
5 cloves garlic, thickly sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste
Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables
By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!
1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter
1/3 cup white flour
3/4 cup cream
thyme to taste
1/2 t. ginger
1 T tamari
pepper
Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.
You can tell this one is old - from an unknown source on our old website - as this one is full of dairy, gluten, and fat. Beware - it's delicious!!
2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg
Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.
from Nourishing Traditions, by Sally Fallon.
2-3 qt beef or veg broth
Olive oil
2 onions, diced
2.5 cups shredded beets
1 carrot, sliced
1 celeriac, cubed small
1 Tbsp dill seeds (ground)
1 bay leaf
Salt & pepper to taste
1 tsp vinegar
Sautee onions in olive oil in lg soup pot, add carrots, celeriac and dill. Mix to incorporate and let cook for about two minutes. Add shredded beet, bay leaf and broth. Simmer for 20 mins or until celeriac and carrots are soft. Serve hot with a dollop of sour cream on top.
For a meatier meal, you can add stew beef. Cut into small cubes and sear it at the beginning of the recipe, and then cook it with the soup.
Recipe from winter shareholder Abby Getman, who says "I was excited by the challenge of using one of the monster sized beets, so I took one more than twice the size of a softball and dreamed up this borscht recipe!"
3 T. butter or olive oil
2 lg. onions
1-2 T. curry powder
1 tsp. chili powder
5 c. vegetable or chicken stock
1 butternut squash, peeled, seeded and chopped
1 other winter squash (delicata, carnival, kabocha), peeled seeded and chopped
3 firm, tart apples, peeled, cored and diced
salt and pepper to taste
Melt butter in a large skillet. Add onion and saute until translucent, approx. 5 minutes. Add half the stock and bring to a boil. Add squash and apples and season with salt and pepper. Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender. Stir occasionally to prevent sticking. Strain soup and reserve liquid. Puree. Place puree in soup pot with reserved liquid and the remaining stock. Return to heat and warm to serving temperature.
Recipe from Atkins Farms
4 cups Brussels' Sprouts
3 tbspn Olive Oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dijon mustard
1/2 c water
Preheat oven to 400F. Soak the Brussels in a large bowl of water for 10 minutes. Drain. Spread the Brussels in a large baking dish and drizzle them with the olive oil. In a large bowl, combine the balsamic vinegar, maple syrup, red wine vinegar, garlic, and mustard. Mix well. Pour the mixture over the sporuts. Add the water tothe bottom of the baking dish. Bake until the Brussels are tender-firm, 30 - 45 minutes.
This is from The Farmer John Cookbook - a great resource for seasonal eating
Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Preheat the oven to 450 F. In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.
This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!
2 med. onions chunked and sliced
2/3 lb ground beef
Olive oil
3 c. chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c. uncooked brown rice
2/3 c. raisins
2 tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 tbsp vinegar
2 garlic cloves, minced
2 tsp ground ginger
Salt and pepper
Saute chunked and sliced onions in olive oil til slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to add some water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.
This one came from our deep recipe archives and is attributed to super-farm shareholder Rosie Pearson!
3 cups chopped broccoli/cauliflower
1 large egg
1/2 cup flour
1/3 cup grated parmesan
1 clove garlic, minced
1/2 tsp salt
pinch red pepper flakes
oil for frying
Steam broccoli/cauliflower til tender but not mushy. In bottom of large bowl, beat egg. Add flour, cheese, garlic, salt, pepper. Add (somewhat cooled) broc/cauli, and mash til somewhat combined. Heat heavy skillet over moderate heat. Add a good slick of oil - 2 to 3 Tbsp. Once the oil is hot, scoop 2 Tbsp batter into pan, flatten slightly with spatula. Repeat, leaving an inch between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side 1 - 2 min. Transfer to paper towels to drain, then to serving plate if you’ll be eating them shortly or baking sheet in 200 degree oven if you’d like to keep them warm for a while until needed.
This recipe is from www.smittenkitchen.com
A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration
Steam 12-18 large green leaves
(for carnivores)
Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.
Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking.
A dash of oyster sauce adds a nice flavor. Salt and pepper to taste.
Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors.
(for vegans and vegetarians)
Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great).
Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors.
Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great).
2 med acorn squash
1/2 c olive oil
1/3 c fresh cilantro
6 tbsp orange juice
3 tbsp maple syrup
2 tbsp minced candied ginger
1/2 tsp salt
1/8 tsp cayenne pepper
salad greens (one handful per serving, washed, dried, lightly dressed in extra virgin olive oil).
1 3/4 c whole milk
Preheat oven to 375 F. Cut the squash in half and scoop out the seeds. Place the squash cut-sides down on a baking sheet. Bake until tender (30-45min). Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside. Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender. Blend well. Pour the dressing over the squash and toss gently. Chill for a tleast 1 hr to allow the flavors to combine. Serve on a bed of lightly dressed greens
from the "Farmer John's Cookbook" a great seasonal eating guide
1/2 c walnut pieces
1/4 c golden raisins
1 tbsp white wine vinegar
1 tbsp water
1/4 c coarse breadcrumbs
1 clove garlic, minced
Coarse or kosher salt
3 tbsp olive oil
1 bunch tuscano kale, washed and patted dry
2 oz pecorino cheese, grated
Juice of half a lemon
Freshly ground black or redpepper flakes, to taste
Prep walnuts: Heat oven to 350. Toast nuts on baking sheet for 10 min, tossing once. Let cool and coarsely chop. Prep raisins: In small saucepan w low heat, simmer white wine vinegar, water and raisins for 5 min, until plump and soft. Set aside in liquid.Prep crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside. Prep kale: Trim heavy stems off kale and remove ribs. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise. Assemble salad: Put kale in a lg bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tbsp olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 min before serving, to help the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.
This recipe is from From "Smitten Kitchen). (and our friends at Provider Farm)
2 red peppers
4 tbsp olive oil
2 leeks (washed thoroughly and diced
8 cups potatoes (peeled and chopped)
5 cups chicken broth
1 sprig thyme
1 cup heavy cream
Salt and pepper
Chives
Roast red pepper under broiler until skin is blackened. Place in bowl and cover tightly with plastic wrap. Wait ten minutes then peel off skin. Remove seeds. Chop up. Add peppers leeks and sauté w olive oil for 5-10 minutes, til soft. Add potatoes, broth and thyme. Cover and simmer for 30 minutes. Cool 10 min, then puree. Place over medium-low heat. Heat heavy cream on low til steaming. Add warm cream to soup and stir. Season with salt and pepper, sprinkle w/ chives.
This recipe is from the book "Vegetables" by the Culinary Institute of America.
Ingredients:
2 tsp minced garlic
2 tbsp minced cilantro
2 tbsp minced fresh parsley
1 tsp paprika
1/2 tsp ground cumin
salt
3 tbsp fresh lemon juice
3 tbsp olive oil
2-3 c cooked couscous, cooled to warm temp
2 c peeled kohlrabi
1/2 c diced radish
16 kalamata black olives (optional)
1/2 c crumbled feta (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings
1 1/2 c finely chopped canteloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt
Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.
From some unknown source in our deep archives.......sweet, slightly weird, and delicious!
1 1/2 c finely chopped cantaloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt
Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.
From some unknown source in our deep archives.......sweet, slightly weird, and delicious!
1 Tbsp. extra-virgin olive oil or vegetable oil
1 tsp. cider vinegar or white wine vinegar
1/4 tsp. salt
1 small red onion
3 ears sweet corn
3 medium tomatoes
2 sprigs basil
In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside. Husk corn and cut off kernels. Core, seed, and chop tomatoes. Cut basil into thin strips. Toss corn and tomatoes with dressing. Sprinkle with basil and serve.
This recipe uses everything we have now in a simple-to-make, easy to enjoy salad - delicious!
1 bunch kale
4 sm blood oranges, segmented, juice reserved
Zest of 1 Meyer lemon
1 lg shallot, finely chopped (or cippolini onion)
1/4 c extra-virgin olive oil
Kosher salt
freshly ground black pepper
Wash kale and pat off excess water. If center stems are tender enough to eat, trim the bottom inch or two. If the center stems are thick, cut or tear them and discard. Slice leaves crosswise into ¼"-wide ribbons. In a large bowl, whisk together the orange juice, lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and using your hands massage the dressing into the leaves. Add the orange segments and toss to combine. Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.
From our shareholder Pam Ledoux, who says this is her "favorite kale salad recipe." -
