Beet Storage

To store beets, cut the leaves from the root, leaving an inch or two of the stems attached, place in a plastic bag, and keep in the refrigerator 1-3 weeks. You don't need to peel or clean the root because the skin will slip off easily during cooking. The beet greens will keep a few days in a plastic bag put in the crisper section of the refrigerator, but remove any damaged leaves first.

Cream-less Cream of Celeraic Soup

1 head celery, washed, trimmed of strings, and coarsely chopped (include some leaves)
1 celeriac, peeled and diced
3 medium onions, peeled and diced
1 quart chicken stock
3/4 teaspoons celery salt
1/2 teaspoon celery seed
Freshly ground pepper
Fresh parsley, finely chopped

Simmer the vegetables, covered, in the chicken stock in a large saucepan until tender, about 15 minutes. Drain and reserve cooking liquid. Puree vegetables, adding a little liquid as needed. Stir the puree into the reserved cooking liquid and add the seasonings. Serve hot or cold. Freezes well.

Black Bean and Bok Choy Salad

1 small head bok choy, chopped
2 15-ounce cans black beans, drained
4 celery stalks, diced
2 bunches green onions, white parts only, chopped
3 to 4 tablespoons red wine vinegar
1/2 cup olive oil
2 to 3 tablespoons whole-seed mustard
Salt, to taste
Freshly-ground black pepper, to taste

Combine the bok choy, beans, celery, and onions. Whisk together the vinegar, oil and mustard. Drizzle the dressing over the cabbage and bean mixture and toss. Add salt and pepper to taste. Refrigerate at least 1 hour before serving.

Carrot and Cabbage Gratin

In a skillet coated with cooking spray, sauté until crisp tender:
2 cups shredded cabbage
1/2 cup shredded carrots
1/3 cup chopped green onions

Transfer to greased 1-quart baking dish.

In a bowl, combine:
1/2 cup milk
1 egg
3 tablespoons shredded cheese

Pour over vegetables. Garnish with chopped fresh parsley (or any herb that you like) and grated Parmesan cheese.

Carrot, Beet & Bok Choy Salad

Steam separately until barely tender, about 5 Minutes:
1 medium shredded beet
2 shredded carrots
1 cup shredded bok choy

Let steamed vegetables cool to room temperature and then toss together along with:
chopped fresh parsley, to taste

Toss with a favorite salad dressing and sprinkle with sesame seeds.

(If you steam together it will all turn pink)

Beet and Chipolte Soup

(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups vegetable stock
1 cup full-bodied red wine
6 cups water
1/2 stick unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (canned)
Fresh chives or other herb, chopped for garnish

Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.

Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.

Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s

Parsnip "Fries"

Wash, clean and cut parsnips into "fry" shapes. Drizzle with olive oil. Bake at 375 till golden brown.
Sprinkle liberally with salt, pepper and chopped parsley.

Share List for October 15, 2008

Pasta, 10 oz,
biodynamic whole wheat flour
1 watermelon
5 corn
1 lb dates
14 oz Asian Greens and/or salad mix
1 tat soi
1 squash, small
1 celeriac (celery root)
2 peppers
little dill and/or habanera peppers (we'll do our best to distribute among all members)
The weather is warm and we're getting warm weather food! The watermelons and corn come from a surplus end-of-season harvest from our organic farmers friends in Pennsylvania. So have the watermelon soon. Supposed to go down to 60's this weekend. Celeriac, celery root, is a lovely, aromatic vegetable which can be a wonderful addition to soup, steamed sliced and added to salad or julienned or grated and had raw in salad or with vinaigrette. Please pass around your recipes. We have this every year so please make friends with it! Even if it looks weird to you at first. Tat soi is a type of Chinese cabbage. Hurray for greens again!Asian Greens are delicious and nutritious raw combined in a salad. Can also stir fry Asian Greens or add to a casserole or... over pasta with olive oil. but, really, they're so good raw!

Butternut Squash-Sweet Potato Ginger Bisque

INGREDIENTS
1 (about 2 pounds) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or veggie stock, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste

DIRECTIONS
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.

Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

Parsnip Information

It is parsnip season again and for all of you wondeing what to do with them, how to store them and the best way to cook them, Cooking Light magazine has a helpful guide:
http://www.cookinglight.com/cooking/cs/allabout/package/0,14343,1843353,00.html

DANDELION GREEN FETTUCCINI

No pasta machine needed! adpated from: The Cook's Garden catalog - Spring/Summer 1989
2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour 1/2 teaspoon Salt
1.) Whirl dandelion greens and eggs in a blender until smooth.
2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes).
4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner.
5.) Allow to stand and dry 1 hour, then cut into strips.
6.) Drop into boiling water and cook 1-2 minutes.

Thanks to Marielle Arsac for this recipe

QUINOA VEGETABLE SOUP

This is for a pressure cooker, but you could just throw it in a pot and cook it for longer.

Ingredients:
2 teaspoons canola oil
2 teaspoons finely minced garlic
2 cups coarsely chopped onions
5 cups boiling vegetable stock
2 Tablespoons tomato paste
1/2 cup sliced dried mushrooms, soaked if necessary
3 large carrots, halved and cut into 1/4 inch slices
3 large celery ribs, diced
1/2 cup dried split peas, picked over and rinsed
1/2 cup quinoa, thoroughly washed and drained
2 large bay leaves
1 Tablespoon dried dill
Salt and pepper to taste

Instructions:
Heat oil in pressure cooker. Cook garlic and onion over medium-high heat, stirring frequently for 3 minutes. Stir in the stock, tomato paste, mushrooms, carrots, celery, split peas, quinoa, bay leaves, and dill. Lock lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Reduce pressure with quick release method. Remove lid, tilting it away from you to allow excess steam to escape. Remove the bay leaves, add salt and pepper. Stir well when serving to distribute the quinoa, which tends to sink to the bottom.

Millet Burgers

From Lorna Sass' Complete Vegetarian Kitchen

Ingredients:

2 cups tightly packed moist-cooked millet

1/3 cup grated carrots or beets

3 tablespoons whole wheat flour

3/4 teaspoon ground cumin seeds

1/2 teaspoon ground coriander seeds

1 tablespoon oil plus oil for shallow frying

2 to 3 tablespoons minced fresh herbs, such as parsley or dill, or 1/2 t-3/4 teaspoon oregano

3 tablespoons toasted sunflower seeds

salt and lots of freshly ground black pepper to taste


Instructions:

Blend everything together except the oil for frying.

Taste and adjustseasonings. The mixture should be assertively flavored.With moistened hands, shape the mixture into patties about 3 inches aroundby 1/2 inch thick. Brush a large cast iron skillet or griddle lightly with oil and fry thepatties until browned on both sides, pressing down with a spatula to flattenthem. Alternatively, the burgers can be baked on an oiled baking sheet at 425 until heated through and lightly browned (about 8 to 12 minutes).

Serve warm or at room temperature.

Carrot and Jerusalem artichoke salad

INGREDIENTS:
1 pound Jerusalem artichokes, peeled or well scrubbed
1 pound carrots, peeled or well scrubbed and trimmed
1/4 cup chopped chives
2 tablespoons chopped dill
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons capers

INSTRUCTIONS:
Use the slicing attachment of a food processor to thinly slice the chokes. Then stack the halves and cut julienne. Put the shredding attachment on the food processor and grate the carrots. (An alternative is to slice the chokes by hand and use a hand grater for the carrots.) Put vegetables into a mixing bowl with chives and dill. Mix remaining ingredients in a cup. Add to vegetables and toss. Let sit 30 minutes before serving.

Quinoa Pilaf with Jerusalem Artichokes

INGREDIENTS:
1/2 cup quinoa
2 Tbsp oil
1/2 cup chopped onion
1-1/4 cup vegetable broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped Jerusalem Artichokes
1/2 cup peas, fresh or frozen
1/4 tsp pepper

INSTRUCTIONS:
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more (this removes the bitter shell). Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, artichokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Jerusalem Artichokes Quick Bread

INGREDIENTS:
2 medium Jerusalem artichokes
2 cups spelt or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Herbs: basil, coriander, thyme, sage, dill (whatever you like best)
1/2 teaspoon salt
1 carrot
1/2 of a turnip
1/2 of a parsnip
1 stalk celery
1/2 cup soy milk
1/2 to 1 cup water
2 Tablespoons maple syrup

INSTRUCTIONS:
Preheat oven to 350 degrees F. Finely chop the chokes into very small pieces. Place in a bowl with the spelt or flour, baking soda, baking powder, herbs, and salt Grate carrot, turnip, and parsnip into the mixture. Finely slice celery, and add to the mixture. Add soy milk, maple syrup, and enough water to moisten the entire mixture. Pour into a greased baking pan, or bread pan, and bake for 30 to 35 minutes, or until a skewer pierced through the middle of the bread comes out clean. Remove from the pan, and place on rack to cool.

Lentil, Carrot, and Jerusalem Artichoke Soup

Ingredients:
1 cup dry french green lentils
3-4 cups broth
1 onion, chopped
2-3 carrots sliced (more if you like carrots
2-3 Jerusalem artichokes, sliced
Pinch of saffron
1/2 bunch greens
2 tablespoons yogurt

Instructions:
Chop up your onion in medium-thin pieces. Sauté in oil. Add carrots. When onions are soft, add a pinch of saffron and stir. Add your lentils and Jerusalem artichokes, and broth. Cook covered until lentils are very soft. Salt to taste. Turn the heat very low and use a stick blender for a few five second intervals in the soup to thicken the broth by blending a bit of the lentils and vegetables. Chop the mustard greens and add them, turning the heat off. Stir in a few tablespoons of cream. Salt and pepper as desired.

Jerusalem Artichokes

STORAGE: Keep the tubers wrapped in plastic and refrigerate for up to 2 weeks.

PREPARATION: Scrub the sunchokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Once cut, sunchokes discolor quickly, so it's best to cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.

RAW: Slice sunchokes and enjoy the crunch they add to your salad. Slice and serve them along with crudites and dips. Shred them into a slaw. Dice them into a chopped salad. Slice, dice, or shred and marinate in a little extra virgin olive oil and lemon juice or rice vinegar Coarsely chop sunchokes and add to the blender when preparing raw soups.

STIR FRY: Slice, dice, or shred and stir fry along with other fresh vegetables in a little extra virgin olive oil. They will become softened in about 4 to 6 minutes. For a tender crisp texture, stir fry about 2 to 4 minutes.

BAKED: Sunchokes can be baked whole or sliced. Toss them in a bowl with a little extra virgin olive oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.

STEAMED: Coarsely chop the Jerusalem artichokes and put them into a steamer basket. Cover and bring to a boil over high heat. Continue at high heat and steam for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.

BOILED: Sunchokes can be boiled whole or cut as desired. Bring a covered saucepan of water to a boil over high heat. Add sunchokes and boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.

Moroccan Millet Lentil Stew

This Moroccan-inspired recipe is easy and inexpensive to make, using primarily staple ingredients, dried spices and root vegetables, but it lacks in neither presentation nor taste.

Ingredients:
2 dried chili peppers, covered in boiling water and soaked for 30 minutes
1 T. oil
½ medium-sized onion, finely chopped
1 celery stalk, chopped
1 red bell pepper, finely chopped
6 cups vegetable stock
2/3 cups millet
1 cup dried lentils, rinsed
3 T. tomato paste
½ t. cayenne pepper
½ t. coriander
1 t. cumin
½ cup chopped dried prunes
½ cup chopped dried apricots
1 15-oz. can chickpeas, drained and rinsed
Salt, to taste

Instructions:
Finely chop the softened dried chili peppers, removing the stems and seeds. Set aside.
Heat the oil in a 3-quart stockpot or saucepan over medium heat. Cook, stirring often, until the onion is fragrant and translucent, about 6 minutes. Add the broth, millet and lentils. Bring the mixture to a boil. Add the remaining ingredients except for the chickpeas and salt, turn down the heat, cover and let simmer for about 35-45 minutes, or until lentils and millet are tender.
Add in the chickpeas and simmer for 10 minutes more.
Salt to taste and serve hot.

Corck pot Millet Stew

from http://www.ellenskitchen.com/recipebox/graincrock.html


Ingredients:
1 cup millet
4 cups water
2 onions, wedged
2 potatoes, chunked
2 carrots, chunked
1 cup celery with leaves, chunked
1/2 lb mushrooms, chopped
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme or marjoram

Instructions:
Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Put millet in crock pot, sauté vegetables if you have the time and inclination.
Add all ingredients to a slow cooker and cook for 4 hours on high or 6-7 hours on low.

Share List March 28, 2008

Biodynamic:
Sesame French bread
yogurt, plain
mixed salad greens - Lettuces, spinach, Asian greens, around 1 lb
kale or chard, around 1 lb
1/2 doz eggs
3 lb oranges -- maybe temple oranges!

Organic:
Mini bok choy
3 lbs red potatoes5
5 oz Jerusalem artichokes
1 LB of Parsnips

Stuffed Cabbage Rolls

I like to make these in large batches and then freeze in mini-loaf pans. They fit about three rolls in each. They can go in the oven frozen or thawed. This is a great way to use up some of your CSA veggies and store them if you just have too many for the week. I also add whatever kind of greens I have laying around to the filling.

Ingredients:
1 lg. head cabbage

FILLING:
2 tbsp. minced onion
1 tbsp. oil
1 c. raw brown rice
1 1/2 c. vegetable stock
2 tbsp. raisins
1/4 c. toasted almonds, slivered, or sunflower seeds
1/2 tsp. cinnamon
1/2 tsp. salt

SAUCE:
2 tbsp. oil
1 onion, thinly sliced
1 tbsp. whole wheat flour
2 c. fresh or canned tomatoes, chopped
1 cup tomato juice or 3 c. vegetable stock
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. powdered cloves (optional)

GARNISH:1/4 c. lemon juice2 tbsp. raisins

Instructions:
To make filling, saute onion in oil, then stir in rice and saute a few minutes longer. Add stock, nuts, raisins, and seasonings. (Nuts may be replaced with any crunchy vegetable, like carrots or celery, chopped.) Bring to a boil, cover, lower heat, and cook for 45 minutes.

To make sauce, saute onion in oil until soft. Stir in flour and cook 2 or 3 minutes. Gradually add tomatoes or stock and seasonings, stirring constantly. Simmer 30 minutes.Remove core from the cabbage and steam for 5 minutes over boiling water. Carefully peel off 18 or so of the outer leaves. Preheat oven to 350 degrees, if you wish to bake the rolls.

Place 2 tablespoons filling on each leaf, tuck in sides, and roll up. Lightly grease a baking dish or a large pot with a lid. Spread the sauce in the bottom and place the stuffed leaves seam-side down over the sauce, in several layers if necessary. Cover and bake for 45 minutes or simmer gently on top of the stove for 45 minutes. Halfway through the cooking time, pour lemon juice and raisins over the rolls.

I squirt a little lemon juice on them right before serving.

Green Beans with Mushrooms and Olives

Ingredients:
1 T. olive oil
3 cloves garlic, minced
¾ C. sliced mushrooms
½ C. onion, chopped
1 lb green beans, ends trimmed
1/3 C. water
¾ C. ripe olives, wedged
Fresh ground Pepper

Instructions:
Add garlic to hot oil in frying pan. Cook, stirring, until garlic toasted but not burnt. Remove from pan with slotted spoon and set aside. Add mushrooms and onion, saute for a couple of min. Carefully, add beans and water to the pan. Cover and cook until beans are just tender to bite, about 5 min. Stir in olives. Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, 3 to 4 min.

Sprinkle the finished product with the garlic, salt and pepper.

Colcannon

This is a little late for St. Patrick's Day, but for those of you who have potatoes left this is a wonderful way to use your cabbage.

Ingredients:
1 ½ pounds medium potatoes, cut into 1-inch chunks
2 tsp salt, and extra to taste
1 medium head of cabbage, ( You can also use kale, or chard or whatever green you got from the share) chopped
1 cup chopped scallions (or onions if you don't have scallions)
1 cup milk
½ cup butter
Freshly ground black pepper to taste

Instructions:
Toss the potatoes and cabbage into a large pot, cover with water and 2 tsp of salt. Bring to a boil and cook until the potatoes are very tender, about 15 – 20 minutes.

While the potatoes are cooking, put the scallions in a small pot with the milk. Cook over very low heat until they get really soft, about 15 minutes or so. Basically, when your potatoes are done, so will your scallions.

Drain the potatoes and cabbage well, and return them to the pot. Pour in the milk and scallion mixture, add the butter, more salt to taste, and a few good grinds of black pepper. Mash it all together until the liquid and butter are mixed in and the potatoes are fluffy. Don't over mash or you end up with glue.

Scorzonera

Scorzonera is a black-skinned roots resembling a long muddy brown stick that may be somewhat slimy with a creamy-colored interior that is closely related to salsify. The name comes from the Spanish for a venomous toad or lizard, and it was also known as viper’s grass for its supposed ability to fight venom.

To prepare the root. Scrub it very well under water with a brush. If you feel it, put the peeled roots into a bowl of lemony water to prevent it from changing colors.

If your hands get discolored from working with the roots, clean with vinegar and salt. This mixture should also help with the sticky ooze (like dandelions) that come out of the vegetable, or make it simple and wear gloves while preparing.

You can steam, boil or baked the root and mash it up just like potatoes. If you choose to boil the root, watch it careful and do so for a very short time as it goes quickly from raw to mush. You can also eat it raw in a salad.

To roast it, clean and cut into pieces and then toss with olive oil and fresh herbs in a 400°F oven for about 20 minutes, or until somewhat shriveled but tender.

Another great way to serve them is to boil or steam them and serve with brown butter and herbs.

Substitute this in any vegetable medley where you would use carrots or parsnip.

The root goes well with mushrooms, bay leaves and cream.

Store the roots wrapped in plastic in the refrigerator for about 2 weeks.

March 21 Share List

Biodynamic:
1/2 doz eggs
1 1/4 lb rice
3 lb citrus

Organic:
1 lb fresh dates
2 lb onions, red and/or yellow
1 bunch collard greens
1 small green cabbage
3/4 lb crimini mushrooms
1/2 lb green beans
1/2 lb scorzonera

Orange Rutabaga and Carrots

Ingredients:

4 medium carrots, cut into 3 inch julienne strips
1-1/2 cups and 2 tablespoons rutabaga, peeled and cut into 3 inch julienne strips
1/3 cup and 1 tablespoon water
1 1/2 tablespoon butter
2-1/2 teaspoons brown sugar
2-1/2 teaspoons orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon dill weed

Instructions:

In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Share List March 14, 2008

Biodynamic:
1 loaf Walnut Raisin bread
1 qt maple yogurt
1 bag salad mix including Asian greens
lots of kale and/or chard
1/2 doz eggs
3 lb oranges
3 lb processing apples: for cooking or juicing

Organic:
3 oz baby spinach
1 lb carrots
1/2 lb green beans
1 1/4 lb rutabaga

Kale "Bruschetta"

Ingredients:
1 bunch Lacinata kale
Crostini
Garlic
Olive oil
Salt and pepper to taste

Instructions:
Remove the kale leaves from the stalk and wash well. Then boil it in lightly salted water just until done, as soon as the leaves are tender. Drain the kale, reserving the cooking liquid. Coarsely chop the Kale. Take your crostini and toast or warm if it is already toasted. Peel a clove of garlic and rub it on the bread. Top the bread with a layer of kale and drizzle with some of the cooking liquid and good extra virgin olive oil. Season with salt and pepper.

Lacinato Kale Salad With Pecorino

Ingredients:
1 bunch lacinato kale
1 slice of bread, or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.

Instructions:
Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings.

This is adapted from the NY Times.

Share List for March 7, 2008

Biodynamic:
3 lb oranges
1/2 lb dried persimmons
3 lb apples, mostly Jonagolds
1/2 doz eggs

Organic:
3 lb rolled oats / oatmeal
1/4 lb baby mizuna or arugula
1.25 lb parsnips
1 bunch lacinato kale
3/4 lb white mushrooms
2 1/4 lb white potatoes

Parsnip and Apple Soup

Parsnip and apple is a classic combination that is grate mashed together, or made into soup. Below are several soup versions, but if you prefer choose the herb you like with parsnip best and use that to flavor your own creation.

Parsnip and Apple Soup - Spicy

2 tbsp oil
1 medium onion
1¾ lb parsnip
1 apple
2 tsp mild curry powder
700 ml vegetable stock

Instructions:
Heat the oil in a pan. Chop the onion and fry until soft. Peel and chop the parsnip and apple, and add to the pan with the curry powder, and cook for 30 seconds. Then cover with the stock, bring to the boil and then simmer for 10 minutes until the parsnips are soft. Whizz in a blender. If it is too thick add water or more stock.

Cream of Parsnip and Apple Soup

2 tablespoons butter
1 lb parsnips, thinly sliced
1 lb apples, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seeds
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups vegetable stock
1/2-1 cup cream
salt and pepper
parsley

Instructions:
Melt the butter, add the parsnips, apples, onions and sugar. Sauté till soft. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for 20 minutes, until the parsnips are tender. Taste for seasoning. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil. Garnish with parsley.


Parsnip and Apple Soup - Irish

1-1/2 pounds parsnips
1 large apple, 2 tablespoons butter
4 cups vegetable stock
4 fresh sage leaves, or 1/2 teaspoon dried
3 cloves garlic
1/2 cup light cream
1/4 cup parsley, chopped


Instructions:
Cut parsnips in 1 inch lengths. Core apple and cut in 1 inch pieces. Set aside.
Melt butter in large stockpot or Dutch oven. When melted, put in parsnip and apples.
Cover and cook over medium-low heat until apple just begins to soften, about 10 to 12 minutes.

Add the stock, sage and clove. Simmer over medium-low heat until parsnips soften. The apple will be very soft by now. Remove from heat and let cool slightly. Remove and discard cloves and sage leaves if using fresh sage. Pour into a food processor or use hand blender and process until smooth. Return to pot, and bring back to full heat. When ready to serve, stir in the cream enrichment and garnish with chopped parsley.

Share List January 25, 2008

Biodynamic:
3 lb Jonagold apples
3 lb citrus, expecting tangelos
1.3 lb rice, white
10 oz dried peaches

organic,
3 lb gold potatoes
1 lb parsnips
1.5 lb celeriac
2 lb onions
1 small head cabbage

Honey-Roasted Beets (and Carrots) with Orange and Thyme

4 large beets, peeled, cut into 3/4-inch cubes
1 cup orange juice
1 tsp dried thyme leaf (use more if you are lucky enough to have fresh)
2-3 Tbsp honey or agave nectar, to taste
salt and pepper

Instructions:
Preheat oven to 375°F. Place beets in a nonstick roasting pan, and stir in remaining ingredients. Cover with aluminum foil and bake, stirring occasionally to keep beets from sticking, for 45 minutes, or until beets pierced with a sharp knife are tender all the way through.

(You can add carrots to this as well if you like, use only 2 beets instead of 4. Chop enough carrotts - leaving pieces large - so that you have an equal amount of beets and carrotts and put them all in the roasting pan )

Steamed Salsify, Parsnips, and Potatoes with Curry Sauce

1 cup salsify, sliced
1 cup parsnips, sliced
1 cup potatoes, sliced
3 Tbsp lemon juice
2 Tbsp all-purpose flour
1 Tbsp butter
2 Tbsp green onion, minced
½ cup milk, fat free
1 tsp curry powder
¼ tsp salt
¼ tsp black pepper

Instructions:
Trim and peel salsify; slice thinly into a bowl of water with lemon or lime juice added. This prevents discoloration of salsify. Drain; place slices of salsify, parsnips, and potatoes in saucepan with water to cover. Bring to boiling; reduce heat and simmer 8 to 10 minutes or till tender. Drain; transfer to serving platter. In same pan, melt butter and sauté onion for 1 minute. Stir in flour; add milk all at once. Cook until thickened and bubbly. Stir in curry, salt and pepper; cook 2 minutes more. Spoon sauce over salsify, parsnips, and potatoes; serve.

Salsify and Apple Sauté

1 lemon, halved
6 salsify roots
1 tablespoon olive oil
salt and pepper to taste
2 apples, peeled, cored, sliced 1/4" thick

Instructions:
Cut the lemon in half and place in a bowl of water large enough to hold all the salsify. Peel the salsify and cut it into sticks. Quickly submerge them in the lemon water. Heat the olive oil in a skillet over medium heat. Meanwhile, drain the salsify sticks and blot them dry. Add the salsify to the skillet and sauté for 8 minutes. Season lightly with salt and pepper. Add the apple slices and cook until they are golden and until the salsify is tender, about 5 minutes. Adjust seasoning and serve warm.

Notes on Salsify

Store the salsify for up to one week wrapped in plastic and placed in the refrigerator. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.

Salsify contains no cholesterol or fat and is low in sodium. It also provides an excellent source of dietary fiber.

Share List - January 18th, 2008

Biodynamic:
1 loaf Oatmeal bread
1 bag Salad greens
little chard or kale
1/2 doz eggs
3 lb apples
3 (or 2.5) lb citrus

Organic:
1.5 lb red beets
2 lb carrots
1/2 lb salsify, a unique root
2.oz arugula

Biodynamic Apples are back ! Will be either Jonagolds or Idareds.

Tangelos are waning and the citrus after this will be juice oranges with some grapefruit hopefully.

Spicy Sweet Potato Pancakes with Holiday Guacamole

(Not healthy but so wonderful as a special treat)

2/3 cup oil, for frying
1 large potato, peeled and shredded
2 medium sweet potatoes, peeled and shredded
1 small onion, peeled
1 egg, beaten
3 tablespoons flour
1 tablespoons chili powder
2 teaspoons smoked sweet paprika
2 teaspoons ground cumin
2 teaspoons coriander
Pinch salt

2 avocados
1 lemon, juiced
1/2 medium red onion, finely chopped
1 small glove garlic, pasted up with some salt
2 jalapenos, seeded and finely chopped
3/4 cup pomegranate juice

Instructions:
Heat 1/3 cup of oil over medium to medium-high heat. Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side. You will get about 16 pancakes.

Drain cooked cakes on paper towels.

Scoop out the avocado into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency. Reduce the pomegranate juice to a syrup.

Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole. Drizzle pomegranate syrup over the guacamole and serve.

Adapted from a Rachel Ray recipe.

Avocado Goddess Dressing

The ingredient sizes are just recommendations adjust the amounts according to your taste.

1 ripe avocado, seeded
1 garlic clove, minced
1 tsp coarse salt
2 tsp lemon juice
1/4 cup olive oil
dash of cayenne pepper

Instructions:
Scoop the avocado out and add it and everything else - blend to desired consistancy. Or, if you like it chunky - simply mash up with a fork.

Au Gratin Turnips and Potatoes

4 cups turnips & potatoes (any combination,) peeled and thinly sliced
1 medium Onion peeled and finely sliced
2 tb Melted butter
1/2 c Milk
1/8 ts Grated nutmeg
1/4 ts Ground pepper
1/2 ts Salt
1/2 cup Grated cheese

Instructions:
Preheat the oven to 375 degrees. Mix the turnips, potatoes, onion and melted melted butter together and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove the cover from the baking dish and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. When the gratin is golden brown, it's ready to serve. You can also put it under the broiler for a few minutes if you feel that the vegetables are soft enough but the gratin is not brown enough.

What is a Scarlet Turnip?

These Turnips have magenta or red colored skin. The outer part of the turnip tastes a bit like a red radish while the inside is sweet like an early turnip.

Eat the turnip raw in a salad or crudités, or cook them like you would a young turnip. You can also bake them like a potato and use your favorite baked potato topping. Or for a special treat, thinly slice them, season with salt and pepper and sauté in butter until they start to browns and get crispy.

They should be put in a brown bag and stored in the refrigerator.

Black Radish Omelet

1 black radish
½: tsp salt
3 sprigs spring onions
1 tbsp oil
3 eggs
salt & pepper
cilantro

Instructions:

Slice the radish thinly, then cut the slices into strips. Sprinkle with salt and let stand for half an hour. Whip the eggs lightly and season with salt and pepper. Slice the spring onions thinly and mix into the eggs.

Heat the oil in a medium-sized nonstick pan. Squeeze out as much liquid from the radishes as you can and stir fry in the pan for a few minutes. Pour in the eggs and fry on medium-low for a few minutes. When the omelet's solidified and taken some color at the bottom, flip it over and fry on the other side for a minute or so. Sprinkle with more pepper and chopped cilantro.

Black Radish Pasta Salad

2 cups black radish - chopped

1 lb pasta
1 Package frozen peas
2 Avocados (one of the giant ones that arrived this week)
1/3 cup Onion - chopped
8 oz Feta cheese - crumbled
1 cup green pepper

Instructions:

Peel, clean, and dice two cups black radish. Boil rapidly for two hours. Cook the pasta and frozen peas in the same pot. Drain. Put the pasta and peas back in the pot. Add two chopped avocados, 8 ounces crumbled feta cheese, 1/3 cup onion chopped fine, 1 cup chopped green pepper, and the black radish. Add pepper and salt to taste. Toss well and serve warm.

Black Radish Slaw

2-3 black radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon agave nectar or sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb and salt and pepper to taste.

Black Radish

The taste and texture of the black radish are very similar to that of horseradish. It is not really a radish for eating like the red ones, but it is great for use in making salad dressings, dips, and condiments. The black radish promotes a healthy respiratory system; activates the liver cells; maintains a healthy gallbladder; stimulates bile flow; helps clear up acne and eczema; suppresses coughing .
Storing:
Refrigerate whole in a plastic bag for up to one month. Freezing is not recommended.
Quick dish: For a great side dish chop up black radish and mix with other vegetables to grill or sauté. Or mash with turnips.

Share List January 11, 2008

2 huge avocados

1/2 lb raw milk cheese, Edamer variety (soft)

1 lb fresh dates

1/2 doz eggs

3 or 4 lbs sweet potatoes

2 lb scarlet turnips, with some rutabagas and some purple top turnips thrown in

1/2 lb Black Radish

1 small head cabbage, red or green

and...

3 lb tangelos -- yes they're back!