Lemon and Herb Roasted Jerusalem Artichokes

This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.

1 lb Sunchokes (Jerusalem Artichokes)
1.5 TB olive oil
1 garlic clove
a light sprinkling of basil
zest of a 1/4 lemon
coarse or kosher salt

Preheat the oven to 500F and lightly grease a shallow roasting pan with oil.

Scrub the sunchokes well or peel them. Cut off the irregular knobs to make reasonably regular shapes. Cut the sunchokes into 1-inch pieces. Combine sunchokes with the oil in a large bowl and toss to coat. Arrange in a single layer in the prepared pan.

Roast for about 15 minutes, shaking the pan occasionally for even cooking. While the sunchokes roast, combine the basil, garlic, and lemon zest in a mini food processor or on your cutting board and finely chop.

Sprinkle the lemon-herb mixture over the sunchokes and continue to roast for about 5 more minutes. The sunchokes should be well browned and tender, and the garlic should be fragrant but not burned.

Transfer the chokes to a serving bowl or platter. Sprinkle with salt and serve at once.

VT Pasta Linguine Three Ways

Of course there are endless ways to dress up your VT Pasta linguine. The sauce will likely take you longer to make than the pasta itself, so with this lovely fresh pasta have everything else ready before dropping the pasta in the pot. To cook the pasta, bring a large pot of salted water to a boil, then put in the thawed or frozen pasta. Bring the water back to a boil for 1-2 minutes. Then immediately drain the pasta, transfer back to the cooking pot, stir in your chosen additions, and serve.
1. Butter and Parmesan - For simplicity, to let the pasta flavor shine through, this is the way to go. After draining the pasta, simply transfer to a bowl and add a knob of butter and some shaved parmesan.

2. Sundried Tomato, Olive and Garlic
Put a TB or so of olive oil in a pan and add 10 -20 chopped kalamata olives, a few chopped sundried tomatoes and 2-3 cloves of minced garlic (and a sprinkling of crushed red pepper if you want some spice). Heat gently til fragrant. Remove from heat and add to pasta coating the pasta well (add a bit more olive oil if necessary). Finish off with some grated parmesan and serve.

3. Butternut Squash Sauce and Braising Greens over Linguine
1-2 TB butter or oil
half a small onion, sliced thin
pinch of sugar
1-2 cloves of garlic
a few leaves of sage
2 cups of squash puree
1/4 cup braising greens

For this one, saute a small onion in the pan in a TB or two of butter or olive oil with a pinch of sugar til very soft. Add in 3 cloves of minced garlic and a few leaves of sage if you have them in the last several minutes, and do not let the garlic brown. Add 2-3 cups of squash puree plus 1/4 bag of braising greens and heat through. Finally, add 1/2 cup of parmesan to the sauce. Taste to adjust seasonings and then combine with your pasta. Add more grated parm t finish the dish if you like.

Shoot Salad with Honey Miso Dressing

I just had a delicious salad for lunch...

several large handfuls of shoots mix
2 valentine radishes sliced thin
about 1/4 green cabbage, sliced in thin ribbons in food processor
2 carrots grated in food processor

Honey Miso Dressing
2 1/2 tablespoons red miso
2 tablespoons honey
2 teaspoons dijon mustard
3 tablespoons water or vegetable stock
1 tablespoon tamari
1 tablespoon cider vinegar
1/2 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced

Mix the miso, honey, and mustard together. Add the remaining ingredients, mix until smooth. Let sit 15 minutes before using.

Apple, Parsnip and Potato Puree

A perfect recipe for this share, this one is from EatingWell September/October 1996. Sweet apples and earthy parsnips add depth to potato puree. Serves 4.

2 sweet fragrant apples, peeled, cored and sliced
2 parsnips, peeled and thinly sliced
1 1/2 pounds potatoes, peeled and cut into chunks (about 4 potatoes)
2 large cloves garlic, peeled and cut in half
1 teaspoon salt
1/3 cup reduced-fat sour cream
Freshly ground white pepper, to taste

Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Cream of Parsnip Soup

This recipe came to me by way of long time member Margi Swett who said it was wonderful. This one has been modified from a Canyon Ranch recipe created for Epicurious. Serves 8.

2 teaspoons unsalted butter
3/4 cup minced onion, plus 1-2 cloves garlic
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half (or half milk, half Creme Fraiche)

In wide saucepan over medium-low heat, melt butter. Add onion and garlic and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half (or milk/creme fraiche). Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

Winter Squash Sage Pasta Sauce

One of the farm team, Steve Schimoler, has been toying with this sauce for pasta using the winter squash puree. The amounts in the recipe below are a best guess sort of guideline. He's made this a few times and has not exactly been measuring. But when in doubt - taste!

1 Qt winter squash puree (thawed)
1 small onion, minced
1/4 - 1/2 stick butter
1 clove garlic
1 tablespoon finely chopped fresh sage (or 1 tsp dried)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 cup Cream, or Craime Fraiche
(and/or 2 oz finely grated Parmigiano-Reggiano (1 cup))

plus additional Parmigiano-Reggiano for serving

Bring a large pot of water to boil to cook your pasta in and cook your pasta according to directions.

Meanwhile, in a second large sauce pot over medium high heat melt the butter, and cook the onions and garlic until they are soft. Then add the sage and stir for about 15 seconds until fragrant. Then add squash, salt and pepper and heat through. Add cream or craime fraiche or the cheese at the very end. Mix the drained cooked pasta with the sauce, stirring gently to coat the pasta with the sauce. Serve topped with additional Parmigiano-Reggiano.

We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:

Honey Miso Dressing

Honestly, if you have the ingredients on hand, you might as well make a double or triple batch. It's really yummy.

2.5 TB miso
w TB honey
2 tsp dijon
3 TB water
1 TB tamari
1 TB cider vinegar
1 tsp fresh ginger, grated or minced fine
1/2 tsp sunflower or sesame oil
1 clove garlic minced

Mix all ingredients together. Best to let sit 15 minutes to let flavors meld.

Cheddar Polenta with Braising Greens, Mushrooms and Bacon

Serves 4

1/2 lb. fresh mushrooms, cleaned and sliced
4 tbsp. olive oil
2 cloves garlic
1/4 lb. bacon or pancetta, sliced
4 cups water
1-7/8 tbsp. salt
1 cup coarse cornmeal
3/4 cups grated white Cheddar cheese
1/4 cup butter
approx 1/2 bag frozen braising greens (qty to your liking)
Salt and pepper, to taste
1/4 cup freshly grated Parmiggiano-Reggiano cheese

Bring water and salt to boil. Slowly whisk in polenta and reduce heat. Cook , stirring often, until polenta thickens about 25 minutes.Stir in the grated Cheddar and the butter. Cover and set aside.

In a large pan, heat the olive oil and sauté the garlic and bacon until lightly browned.Add the mushrooms and cook for 5-6 minutes.Add the thawed braising greens. Stir together, turn heat to down to low, cover, and heat through.

Serve the greens over the polenta, garnished with ground pepper and olive oil.

Layered Mashed Potatoes and Mushroom Casserole

Layers of sauteed braising greens and mushroom duxelle are sandwiched between layers of mashed potatoes. Yum.
12 servings, about 3/4 cup each | Active Time: 1 hour 20 minutes | Total Time: 2 hours

Ingredients
1.25 pounds potatoes,
8 oz cremini or white mushrooms, halved
1/2 tablespoon butter
1/4 cup nonfat buttermilk
1 large egg plus 1 large egg white, beaten
1/2 teaspoons salt, divided
1/2 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cloves garlic, finely chopped
1/4 lb braising greens, thawed
1/3 cup mushroom broth or reduced-sodium beef broth
2/3 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
1/3 cup freshly grated Parmesan cheese, divided

Preparation

Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

One of our members, Susan Stock, emailed me this recipe that she came across on epicurious this past week. It makes use of so many vegetables we have sent out lately, and mushrooms too! Loads of room for substitutions here if you don't have each of the veggies the recipe calls for. The parlsey could be skipped. Reading reviews, many suggested doubling the garlic and rosemary for more flavor. Recipe by Jeanne Thiel Kelley for Bon Appetit March 2009.

6 cups water
2 tablespoons vegetarian bouillon base
2 large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large celeriac, peeled, cut into 1/2-inch pieces
2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large rutabaga, peeled, cut into 1/2-inch cubes
1 turnip, peeled, cut into 1/2-inch cubes
1 ounce dried porcini mushrooms (or 8 oz fresh shiitakes or oysters)
3 tablespoons butter
3 cups chopped onions
4 large garlic cloves, chopped
1/2 teaspoon minced fresh rosemary
1/2 cup all purpose flour
1/4 cup heavy whipping cream
2 tablespoons imported dry Sherry
1/4 cup chopped fresh Italian parsley

Biscuits:
2 1/4 cups unbleached all purpose flour
1 tablespoon baking powder
2 teaspoons minced fresh rosemary
1 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk

For filling:
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes.

Meanwhile, prepare biscuits.
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping