Tex-Mex Casserole

4 ears fresh corn
1/4 cup butter
3 medium onions, thinly sliced
6 medium zucchinis, thinly sliced
1 large tomato, seeded and chopped
1 cup fresh tomatillos, diced
2 Anaheim chiles, seeded and chopped
1 1/2 tsp. fresh oregano
salt and pepper to taste
1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 350 degrees. Using a very sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon of the butter and saute the tomato and tomatillos for 3-5 minutes. Lightly grease a large casserole. Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.

Bake the casserole, covered with a lid or foil, for 30 minutes. Then run it briefly under the broiler to brwn the top. Serves 4-6

 From: Recipes from a Kitchen Garden

Sweet Potato Pie

1 partially baked pie crust
1/2 lb. or ~ 2 cups mashed sweet potato
3 Tbsp. melted butter
1/4 cup maple syrup & 1/2 cup sugar
(though when Farmer Karen makes this recipe, she just uses 1/2 cup maple syrup and it tastes great...either way you like...)
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
3 eggs
3/4 - 1 cup milk

Mix all ingredients and bake at 350 degrees for about 1 hour or until pie is set.

This recipe comes to us from shareholder Lisa Lesure. It's a true family favorite!!

Sweet and Sour Celery

1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices
1 tbsp sugar
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup cider vinegar
1 tbsp finely chopped sweet red pepper

Pour enough water into a large skillet to fill about 1/4 inch deep. Add celery, sugar, salt, and cayenne pepper. Cover and bring to boil. Uncover and cook until celery is tender and liquid is evaporated, about 5 minutes. Remove from heat, stir in vinegar. Transfer to a serving dish and scatter red pepper on top. Serve immediately. Serves 4 as a side dish.

 Fresh Ways with Vegetables

Sundried Cherry Tomatoes

2 to 3 cups cherry tomatoes
knife
medium sized framed screen
warm, dry space (green house, roof, oven)

The most important ingredients are the framed screen to place the cut tomatoes on, and the warm, dry space for them to dry in. Pick ripe tomatoes, de-stem, and wash. Cut in half and put on framed screen. Set in dry space for three to five days

Suey's Roasted Miso 'Snips

Parsnips
Olive oil
your favorite flavor of miso (i tend towards the darker kinds)

Wash and cut parsnips into french fry size. In a separate bowl, combine miso and olive oil until tomato sauce consistency.
Dump the parsnips in the bowl and get them good and coated.
Spread the snips out on a cookie sheet and put on the middle rack of a 350 degree oven until they're tender (about 25 min.)

Stuffed Squash

Split 2 butternut squash lengthwise down the middle. Remove seeds and bake at 350 for 30 minutes. You can fill the squash with a variety vegetables or fruit. Saute onion and chopped apples and combine with cottage cheese and cinnamon. Or saute onions and mushrooms and combine with cottage cheese, rice, and some herbs of your choosing. Stuff the squash and continue cooking covered for 20 minutes.

Stuffed Chard Leaves

1 onion, chopped
1 tbsp oil
2 1/2 cups cooked brown rice
1 1/2 cups cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp dill
3/4 tsp salt
5 -10 large swiss chard leaves

Preheat oven to 350 F. Sauté onion. Mix all ingredients except chard. Wash and dry chard and remove stems. Place 2 tbsp of filling on the underside of the leaf, a third of the way from the bottom. Fold over the sides of the leaf and roll up into a square packet. Place seam-side down in a greased casserole. Cover and bake for about 30 minutes. Bake any extra filling and serve with stuffed leaves.

Squash Pie

1/4 c. brown sugar
2 c. squash puree
1/2 teaspoon salt
3 eggs
1 1/2 tsp cinnamon
1 1/2 c. evaporated milk
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice

Preheat the oven to 450 F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy duty foil directly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside.
In a large bowl, beat together the squash 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 inserted slighlty off-center will come out almost clean, with traces of the custard on it. The center of the pie should not be completely firm. It is best served slightly warm or at room temperature, with whipped cream or a small scoop of vanilla ice cream, if you wish.

Spicy Pumpkin Soup

1 small pumpkin
3 carrots
1/2 onion (or leek)
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup powdered milk
2 tsp honey

Peel and chop pumpkin and carrots and simmer in water till tender. Sauté onion till soft and add spices. Allow to cook for a few minutes then add mixture to the pumpkin pot. Puree the pumpkin in its water then add the milk and honey. Another option is to take leftover cooked pumpkin and fresh milk. Warm and puree them together instead of using cooking broth.

Spicy Greens

1 large onion, diced
1 tbsp olive oil
1 bunch greens
2 tsp vinegar
1/4 tbsp crushed red pepper flakes

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until transluscent. While the onion sautees, thoroughly rinse the greens. Remove and discard any large stem ends and coarsely chop the leaves. Add the moist greens to the onions and cook, covered for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste and serve immediately or at room temperature.

Spicy Collards

1 large onion, diced
1 Tbsp olive oil
1 bunch collards (about 2 pounds)
2 tsp vinegar (or to taste)
1/4 tsp. crushed red pepper flakes
salt and pepper

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.

Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately. Serves 4.

Variations:
--Add a cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
--Add 2 cups of cooked field peas or lima beans
--Top with chopped black olives and chopped hard-boiled eggs
 

From: Moosewood Restaurant Cooks at Home

Spicy and Sweet Chinese Cabbage

1 cabbage, sliced
2 tsp ginger root, grated
1/4 c raisins, soaked in warm water, then drained
1 tbsp honey
1 tbsp cider vinegar
1/2 tsp salt
hot pepper flakes, crushed
1 tbsp peanut oil

Heat oil in deep skillet or wok over medium-high heat. Add Chinese cabbage, ginger, and hot pepper flakes. Stir-fry for 2 min, stirring constantly. Reduce heat to medium. Mix sweetener and vinegar. Pour over cabbage mixture. Toss in raisins, season with salt. Cook for approx. 3 min, stirring often. Cabbage should be wilted but still slightly crunchy. Serve immediately. Serves 4.

Spaghetti Squash Casserole

1 squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb sliced mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzarella
1/4 cup chopped parsley
1 tsp basil
1 tsp thyme
1 cup bread crumbs ,1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives

Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated Parmesan. Bake at 375, uncovered, for about 40 minutes.

From: the Moosewood Cookbook

Soba with Shitake Mushrooms, Bok Choy, Ginger, and Green Onions

¼ lb. Fresh shitake mushrooms
½ large head or 2 small heads bok choy
salt
6 oz. thin dried soba noodles
2 tbsp. vegetable or peanut oil
3 garlic cloves, finely chopped
1-2 jalapeno peppers, halved lengthwise & thinly sliced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 tbsp dark sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp toasted sesame seeds

Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ inch thick; slice leaves into 2 inch wide ribbons. When water boils, add 1 tsp. salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and ¼ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish. Makes 2-4 servings.

From: Field of Greens

Smut Soup

Here's a funny one. The main ingredient is a fungus particular to corn which has earned the dubious name of 'smut.' It can be used as you would any other mushroom-y fungus. This recipe was developed by our brave and imaginative shareholder/chef Barbara Hanson:

2 Tbsp. olive oil
1 cup chopped onion
3 cloves minced garlic
2 minced jalapeno peppers
1 cup chopped smut
1 tsp. dry epazote
5-6 cup chicken broth
1 cup whole milk
salt and pepper to taste.

Saute first 5 ingredients until liquid has cooked off. Add broth and simmer for 15 minutes. Puree in food processor. Return to pot and add milk, salt & pepper. Heat and serve.

Slaw with Apples and Raisins

4 c grated cabbage
2 med. grated carrots
1 apple, diced
1/2 c raisins
1/2 c salad dressing *
1 tsp salt

Toss all ingredients together until dressing is evenly distributed. Chill before serving. Serves 6.

*Use your favorite reduced-fat mayonaise or salad dressing. Try "Nayonaise" made from tofu rather than eggs and oil. No cholesterol & just 3g of fat per serving.

From: the Rolling Prairie Cookbook, by Nancy O'Connor.

Sichuan Green Beans

2-3 tbsp sesame oil
2 lbs trimmed green beans
8 garlic cloves, minced
½ tsp salt
Crushed red pepper to taste (optional)

Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute, add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature. Makes 6-8 servings.
 

from: Still Life with Menu

Sesame-Glazed Parsnips

1 ½ cups parsnips, peeled and cut in ¾" chunks
1 ½ cups carrots, cut similarly
1 Tbsp sesame seeds
2 tsp butter or oil
2 Tbsp maple syrup
½ tsp salt
juice of 1 orange (1/2 cup)

Steam parsnips and carrots together until barely done.
Toast sesame seeds in a medium sized skillet over medium flame. When they begin to turn color slightly, add oil or butter, maple syrup, salt, and orange juice. Stir in carrots and parsnips. Turn heat up to medium high and cook, stirring with increasing frequency, until liquid is reduced to a glaze. Makes 4 servings (about 2 cups)

Savory Scallion Biscuits

1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

From Moosewood Restaurant Cooks at Home

Savory Chard Pancakes

2 cups chard leaves, steamed
1 cup buttermilk or soy milk
1 tsp chives
2 eggs, beaten
1 cup all-purpose flour
1 tsp baking powder
10-12 tbsp butter, melted
salt and pepper

Squeeze out excess liquid from chard. Transfer to a food processor together with buttermilk and chop finely. Add the onion and eggs and pulse on and off to combine. Mix flour, baking powder, and 4 tbsp butter. Let rest 1 hour. In medium skillet heat 2 tbsp butter over medium heat. Cook pancakes until bottom is lightly browned, turn with spatula, and cook other side until slightly browned. Serve warm, sprinkled with black pepper, top with smoked fish, or drizzle with melted butter. Nice with sour cream as well.