Recipes
Search for Recipes
Recipe Tags
Deborah's Fried Potatoes and Fennel
Deborah's Fried Potatoes and Fennel
While working together in the farmstand the other day, Deborah told Heather about her favorite fennel and potato dish. Heather just knew she had to share it with you-all. Serves 6.
2# Potatoes
2 bulbs fennel
2-3 Tbsp oil
2 garlic scapes
salt & pepper
Slice potatoes into thin rounds. Trim the ends and the stems from fennel; cut the bulb into thin julienne. Heat oil in a large skillet and sauté the potatoes with fennel, garlic, salt & pepper until golden brown.
Thai CSA Noodles
Thai CSA Noodles
This is Nancy's favorite go to recipe for a spring and summer CSA share. Although, this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. The adults in our family like to add an extra hot chili, the kids prefer just the mild kick one chili provides. Serves 6.
1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced
Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.
Refrigerator Pickles
Refrigerator Pickles
Looking through Andrea Chesman's book, Pickles & Relishes, From apples to zucchini, 150 recipes for preserving the harvest, it was difficult to decide which recipe to include in today's newsletter. I chose to adapt this one, as it required no sterilizing or hot water baths. If you would like to preserve pickles for the winter, you should check out her entire book. This recipe yields 1 pint, but is easily doubled.
3 cups thinly sliced cucumbers
1 cup thinly sliced onion
1 garlic scape, cut into 1 pieces
3/4 cup honey
3/4 cup cider vinegar
1/4 tsp pickling salt
1/4 tsp celery seeds
1/4 tsp mustard seeds
1/4 tsp turmeric
In a glass or crockery bowl, alternately layer the cucumbers, onions and scape. In a medium-sized saucepan, combine the honey, vinegar, salt and spices. Bring to a boil, and stir to combine. Pour the syrup over the vegetables. Cool. Cover tightly and refrigerate for at least 24 hours before serving.
Braised Kohlrabi
Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
Fruited Grain Salad with Grilled Tofu Fajitas
Fruited Grain Salad
6 servings.
2 cups wheat berries
3 TB vinegar
1 TB lemon juice
1/4 cup oil
1 TB honey
1/2 cup minced sweet onion
7 large fresh mint leaves, minced
5 ripe plums, sliced into little wedges
Soak wheat berries for 30 minutes. Drain and place in a saucepan with about 5 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer. Cook until tender, about an hour. Drain as needed and toss in a large bowl with the rest of the ingredients, except for the plums. Cover and chill. Toss with plums just Grilled Tofu Fajitas
Serves 4.
Marinade:
juice of 3 limes
3 tbsp sunflower oil
1/4 cup chopped cilantro
red pepper flakes to taste
2 garlic scapes, chopped
1/2 tsp cumin
1/2 tsp salt
2 cakes tofu
2 summer squash
1 onion
4 flour tortillas
salsa
sour cream
Combine marinade ingredients in small food processor bowl. Process until pureed. Cut the tofu into strips, place in a large bowl and gently coat with marinade. Marinate at least 15 minutes. Preheat the grill.
Cut the squash into diagonal half-moons and the onion into wedges. Place the tofu on the grill and toss the vegetables with the remaining marinade in the bowl and grill. You may need to do this in batches and a grill tray works great so the vegetables don't fall through. When the tofu and vegetables are brown and tender, remove to a platter and keep warm. Quickly grill the tortillas to warm them, then serve promptly with salsa and sour cream.
White Bean and Escarole Soup
White Bean and Escarole Soup
Paired with some fresh sliced bread and a side salad, it's the perfect light supper. Adapted from Epicurious.com. Serves 4.
1 tablespoons sunflower oil
1 cup chopped sweet onion
1 purple pepper, cut into small dice
1 green pepper, cut into small dice
2 garlic scapes (or cloves), minced
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) vegetable or chicken broth
3 1/4 cups cooked white beans, such as Soldier or Jacob's Cattle
1 lb tomatoes, cut crosswise, seeds removed, then diced
2 tablespoons freshly grated local, sharp, hard cheese, or Parmesan
Heat oil in heavy large Dutch over medium-low heat. Add onion, pepper and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladel soup into bowls. Sprinkle with Parmesan cheese and serve.
Chilaquile Casserole
Chilaquile Casserole
Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!
12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper
3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk
Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.
Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!
Panzanella
Panzanella
The fastest and most delicious salad you can make out of day old bread and summer tomatoes! 6 servings.
6 cups bread cubes from a day old crusty, chewy loaf
1 lb. tomatoes cut into small chunks
3 little cucs, cut into 1/2 inch quarter rounds
1/2 cup thin slices sweet onion
1/2 cup chopped bell pepper
1/2 cup oil
3 TB vinegar
1 minced clove garlic
salt and pepper
2/3 cup fresh basil, cut into thin ribbons
Combine bread with vegetables in a serving bowl. Whisk together the dressing and add to the bread mixture along with the basil. Let stand at room temp, stirring occasionally, for at least 20 minutes before serving.
Roasted Potatoes with Scapes and Parsley
Roasted Potatoes with Scapes and Parsley
These potatoes make a delicious side for grilled meats with a helping of grilled radicchio. Save the leftovers to use in the Roasted Potato Salad below. Makes enough for 3-4 servings, plus reserves for the potato salad.
2.5 lbs. potatoes, scrubbed and cut into 1 - 1.5 chunks
3 TB sunflower or olive oil
3 garlic scapes, sliced very thin
Generous sprinkling of Maine sea or kosher salt to taste
1/4 cup chopped flat leaf parsley
salt and pepper to taste
Preheat oven to 375F. Toss potatoes with oil, scapes and salt. Spread out on a large cookie sheet or sheet pan. Roast, tossing every 10-15 minutes, until potatoes are nicely browned on the outside and soft on the inside, about 45 minutes. Remove from oven toss with parsley and season with salt and pepper to taste.
Kale Quesadillas
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
