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1 C.mayonnaise
1 nub of chopped ginger
1/4 cup rice wine vinegar
1 tbs. miso
salt to tast
Washed salad greens
Chopped spring radishes
Combine ingredients all ingredients except lettuce and radishes and blend well with an immersion blender and adjust ingredients to taste. Toss greens and radishes with dressing and enjoy!
3 lbs corned beef
10 whole cloves
1/4 c hot honey sweet mustard
2 tbsp brown sugar
Olive oil
1 med. yellow onion, chopped
1 clove garlic, minced
1 head of cabbage, sliced 1/2"
Heat 2 tbsp oil on med high in a large sauté pan. Add chopped onions and garlic. Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir. Spread out over the bottom of the pan and let it brown - then use a metal spatula to lift it up and flip it. Add another third of the cabbage to the pan and repeat above steps. Then the same with the remaining third. Can be made ahead and reheated. Preheat oven to 350°F. Lay corned beef, fat side up, on aluminum foil and insert the cloves into the meat. Coat the top with mustard and then sprinkle brown sugar. Wrap (loosely) the corned beef with foil and place in a roasting pan and bake for 2 hours. Open the foil, spread a little more mustard on, and broil for 2-3 min. Let rest for 5-10 min, then cut, into 1/2" thick slices. Serve immediately with the cabbage and boiled potatoes. Serves 5.
Seeing how our last week of distribution coincides with St Patty's Day and there's lots of cabbage.....
6 slices bacon
1 lg onion
1 st celery
1 lg carrot
1 med parsnip
1 med turnip
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
4 c chicken broth
1 med swt potato, peeled & diced
1 med potato, diced
1 bay leaf
1 1/2 tsp Worcestershire sauce
2 c milk
Cheddar Cheese, shredded (opt)
In a large pan, or Dutch oven, cook bacon until crisp. Remove and drain on paper towels. reserve bacon to add later. Keep 2 tbsp bacon drippings in pan.
Peel and dice onion, carrots, celery, parsnip, and turnip. cook in reserved bacon drippings in pan, ~ 6-8min until fragrant
Sprinkle veggies with flour, salt, and pepper. Stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 min until thickened. Stir in the sweet potato, potato, bay leave and worcesterrshire sauce.
Reduce heat. Cover and simmer ~ 15-20 min or until potatoes are tender. Stir in milk and reserved bacon. Heath through. Discard bay leaves. Garnish soup with shredded cheese. Makes 6 servings.
1 lb carrots, sliced
1 Lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste
Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.
From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff. According to Renee and Fran, this is the recipe for those who usually don't like turnips...
1 lg onion, chopped coarsely
2" of ginger root, minced
1 clove garlic
8 c veg stock
2 med sweet potatoes (~1lb) 3/4" cubed
1 can of tomatoes (28 oz)
8 large collard (or kale) leaves, chopped up
1/3 c natural peanut butter
2 c. whole or chopped peanuts
pinch cayenne pepper
Saute onion in canola oil, then add garlic and half the ginger and stir. Add stock, heat, and add sweet potatoes. Season with salt, pepper, cayenne. Simmer ~5 mins, add chicken cubes (optional), cook ~ 2 mins), add tomatoes, greens, remaining ginger, peanut butter. When sweet potatoes are just tender (~3 min), take off heat. Be careful not to overcook or sweets will fall apart. Adjust seasoning, and serve topped with a handful of chopped peanuts.
from our shareholder Brian Yellen who got it from Mark Bittman. He says "super easy & perennial crowd pleaser."
1 lb carrots
1 lb rutabaga
1/2 lb turnips
2 large potatoes
3 large sw potatoes
1/3 c olive oil
2 tsp curry powder
1 tsp hot paprika
1/4 c maple syrup
3 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1 tsp black pepper
Pre-heat oven to 375F. Set out 2 large roasting pans. Cut vegetables into lengths that are approx. the same size and thickness (preferably 3" x 3/4"). Place in a large bowl (you should have about 12 cups of veggies). In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won't roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking taking care not to break up the vegetables.
This recipe was given to us by our shareholders Jean & John MacKimmie who say it's their favorite way to use all of the root vegetables from the farm.
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.
