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CHOP AND STEAM OR ROAST: 3 medium beets
MIX:
3 Tablespoons olive, butternut seed, walnut or flax oil
1 teaspoon orange peel zest
2 Tablespoons orange juice
! Tablespoon cider or white vinegar
Sprinkle of salt and pepper
POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.
1/2 c mayonaise
1 tbsp lemon juice
1 c shredded cabbage
1 c peeled, diced apple
1/2 c coarsely grated peeled rutabaga
1/4 c raisins
1/4 c toasted peanuts
salt
freshly ground black pepper
Put mayo in a small bowl. Add the lemon juice, a little at a time, stirring until smooth. In a large bowl, combine the cabbage, apple, rutabaga, raisins, and peanuts. Add the mayo mixture and toss to coat well. Season with salt and pepper to taste. Chill before serving.
here's a clever take on the classic Waldorf Salad. Bring it to your next picnic instead of the same old coleslaw or potato salad. If you like, grapes and walnuts are more traditional than raisings and peanuts. From the Farmer John Cookbook - a great season-eating resource!!
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!
1 3/4 lbs sweets, peel & cut in lg pcs
2 tsp. butter or coconut oil
1 onion, halved and thinly sliced
2 tsp. tamari or soy sauce
1 clove garlic, minced
3/4 tsp. salt
pinch of red pepper flakes
1/2 c unbleached all purpose flour
1 egg, well whisked
yogurt sauce
1/2 cup greek yogurt
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
3 Tbsp. chopped cilantro or basil
pinch of salt and pepper
Steam the potatoes until tender. Cool. Warm the butter and saute the onion ~ 4 min. Cool. Blend the yogurt sauce ingredients in a food processor. Set aside. Transfer potatoes to a bowl and mix them with the tamari, garlic, salt, red pepper flakes and flour to combine. Add the onion and egg and mix. Add butter to a pan and warm over med high heat. Make small, two tbsn patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes. Remove to a paper toweled lined plate. Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top.
adapted from Yotam Ottelenghi's Plenty
1 head escarole
1 bulb garlic, minced
1 onion, diced
1/4 c olive oil
3 c navy beans, cooked
Saute onions and garlic in oil. When well cooked, add escarole and cover until all leaves are very wilted. Add beans and stir. Serve with rice or pasta.
- We put this in every year - we can't help it we like it so much....This meal is delicious, nutritious, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......
2 delicata squash
1 tbsp olive oil
1 leek, chopped
1 sm apple, finely chopped
2 stalks celery, chopped
2-3 cups 1/2" bread cubes
1/2 c veg broth
3/4 tsp salt
pepper
2 tbsp chopped parsley
Cut squash, remove seeds, and bake at 350 for 40 min. Allow to cool slightly. Heat olive oil in a large skillet over medium heat. Add the leek, celery, and apple. Saute until tender ~ 10 min. Add bread cubes. Pour veg broth over the mixture, stirring to evenly distribute. Stir in the salt, pepper, and parsley. Mix well. Remove stuffing from the heat. Heap the filling into the squash shells. Cover and return to the oven for another 20 minutes or so. Serves 4.
This recipe comes from the Rolling Prairie Cookbook, by Nancy O'Connor
3 tsp butter
2 onions or leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk,
1 bunch of arugula
1/8 tsp ginger
1/8 tsp nutmeg
Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.
Not sure where this old standby came from, but it's a great variation on a familiar theme.
2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
Water
2 teaspoons fine grain sea salt (or to taste)
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast an hour or until the squash is tender throughout. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, continue adding to taste). Serves six.
Recipe from 101cookbooks.com
6 cups thinly sliced cabbage (napa, green or red or mix of all is good)
6 scallions, thinly sliced (or one red onion)
1/2 cup olive oil
2 tablespoons sesame oil
1/4 cup rice vinegar
1 1/2 tablespoons peeled, minced fresh ginger
2 tsp soy sauce
1/2 cup roasted peanuts
salt and pepper to taste
Optional: grated carrots or daikon, sliced red pepper, garlic
Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill.
6 cups water
5 potatoes
4 tsp butter
2 leeks
fresh thyme
basil (to taste)
1 cup cream
1/4 cup parsley.
Melt butter in a stock pot. Slice leeks and sauté 5 minutes, add potatoes and sauté for another 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock and cook further (25 min.) until potatoes are tender. Puree, then return to stockpot and add the rest of stock, cream and herbs. Cover and simmer 15-20 minutes.
This recipe is adapted from the Washington Post. It is delicious and versatile. Serve it over any cooked grain (try the barley, wheat berries or triticale from the farm), over potatoes, pasta, fish or chicken for an easy meal. Add a hot pepper for some heat or some fennel or fennel seeds for a change of pace.
2 cups thinly sliced cleaned leeks (white and light-green parts)
2 cloves garlic, minced
2 sprigs thyme
4 medium tomatoes, coarsely chopped, plus their juices
1/3 cup sauvignon blanc or other dry white wine
Coarse or flaky sea salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.
Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce.
Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.
a little oil
1 cloves garlic, minced
1 onion, chopped
1.5 c raw brown rice
3 c water or stock
1/4 tspn allspice
1/4 c almonds, chopped
1/2 c chopped tomatoes
1/3 lb cheddar, grated
salt and pepper
4 large peppers, tops cut off, seeds removed
Heat oil in lg skillet. Saute garlic & onions. Add rice and brown ~ 5min. Add desired liquid and allspice. Cover and cook until rice is done ~ 40min. Toast almonds in dry skillet or hot oven ~ 3 min, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water for 2 min. Drain and stuff peppers with rice mixture. Bake at 350F for ~30 min.
This is from Lizzie Breuer, Zephyr Community Farm member - published in "From Asparagas to Zucchini" from Madison Area Community Supported Ag coalition.
shishito peppers
2 tsp olive or avo oil
lemon wedge
salt
Wash and pat the peppers dry before starting to avoid any splatters when you frying. Toss the peppers in oil before cooking, rather than heating oil in the skillet. Warm your skillet over medium heat until it’s so hot that a drop of water sizzles and quickly evaporates. Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take ~10 min. Transfer to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Eat them all (except the stems!)
There are tons of recipes for Blistered Shishito Peppers - here's one from "https://cookieandkate.com/blistered-shishito-peppers-recipe"
1 cantaloupe, halved and deseeded
1 large cucumber, halved
2 ounces crumbly feta cheese
2 tablespoons olive oil
juice of one lemon
pinch of salt
10 basil leaves, coarsely chopped
Using a melon baller, create as many balls from the cantaloupe as possible. Add them to a large bowl. If cucumber has large seeds, use the melon baller or a spoon to scrape them out. Cut the cucumber into thin half moons and add to the melons. Combine the olive oil, lemon juice, and salt in a small bowl and whisk. Add the vinaigrette to the fruit and toss to combine. Then top with the crumbled feta and basil leaves. immediately.
From "This Healthy Table" - https://thishealthytable.com/blog/cantaloupe-cucumber-salad/ - makes 2 large salad servings and keeps well in the fridge so you can make it a few hours in advance of eating.
I have long made baba ghanoush, but only this year was I so inspired to cook the eggplant outside to keep the kitchen as cool as possible. This is a flexible recipe and you may cook the eggplant in your oven, but I tried it outside and loved staying cool and loved the taste. The recipe may be cut in half. Experiment with how much of each ingredient you like.
2 pounds eggplant (about 4 medium)
2 T tahini
4 T lemon juice
1 clove garlic (roasted garlic is also delicious in this recipe)
parsley
salt to taste
olive oil to taste
Place eggplant on medium hot grill and bake approximately 25-35 minutes, or until outside is charred and center is super soft. If the juice drips out, that's great. Let cool slightly and scoop eggplant out into colander or salad spinner. Let drip in colander for 1/2 hour or spin to get some of the water out (it will be creamier and thicker if you do this step). Add additional ingredients, except parsley and olive oil, and puree in food processor or blender until smooth and creamy. Add olive oil, if desired, to make in creamier. Add a little cayenne or zatar to spice it up. Serve with pita, flatbread, veggies or crackers. Great in a pita sandwich stuffed with fresh tomatoes and cucumbers.
kernels cut from 2 ears of corn
3 tbsp tequilla
1-2 tbsp finely minced hot peppers
2 tbsp finely minced fresh onions
1 finely diced tomato
1 tbsp minced cilantro
salt and pepper to taste
Heat a dry skillet over high heat, add corn kernels, and pan-roast them until they brown in spots - ~3-5min. Stir in tequilla, scrape up browned bits in bottom of pan, and boil until liquid evaporates. Remove from heat and stir in remaining ingredients. Serve as a snack with chips or a s a topping for grilled meats or fish. Makes 2-4 servings.
4 eggs (you can find these in the farm shop)
3/4 cup polenta
3 cups of water
1 cup diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan or pecorino
Olive oil, salt and pepper
Preheat the oven to 375. In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Top with the rest of the cheese. Bake for 7 minutes.
Recipe from Spork Me (sporkme.tumblr.com)
4 cucumbers, peeled, seeded and chopped
1 - 2 c water
2 c plain yogurt (or half sour cream)
1 clove garlic, peeled
several mint leaves
2 tbsp fresh dill
1-2 tsp salt
1 tbsp honey
2 scallions, finely chopped
Combine the chopped cucumber, 1 c water, yogurt, garlic, mint, dill, honey, and 1 tsp salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.
This one comes is from the Farmer John Cookbook (available at our Farm Shop), and Karen made it on Tuesday - she says its the same as every other cucumber soup - really delicious and great on hot days. I won't say that the kids LOVED it, but they definitely ate it without too many grimaces.
1 head radicchio, torn
1/8 cup olive oil
1 1/2 T cider or red wine vinegar
3/4 tsp sugar or honey
salt and pepper to taste
1/2 cup (2 ounces) goat cheese (plain or flavored both work great - pepper goat cheese is one of my favorites to add to salads)
1/4 cup walnuts, pecans or almonds (toasted and coarsely chopped)
Mix olive oil, vinegar, and sweetener. Place radicchio in a bowl and mix with dressing. Crumble goat cheese and sprinkle on top with the nuts. Toss lightly. May serve immediately or refrigerate for serving later in the day, I reserve the goat cheese and nuts and add them just before serving.
This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite!
1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste
Chop the cabbage, mix the dressing, combine and enjoy!!
