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Parsnip Puree
Parsnip Puree
This makes a great stand-in for mashed potatoes. It's lighter, sweeter and would go perfectly paired with the Grilled Chicken and Braised Greens below. Serves 4.
2 lbs. parsnips, peeled and cut into 1 pieces
1 TB salt
1/2 cup milk or cream
3 TB butter
1 tsp vanilla extract
salt & pepper to taste
chopped fresh parsley
Place parsnips in a large pot of cold, salted water. Bring to boil over high-heat. Partially cover, reduce heat and simmer for 12-15 minutes, or until parsnips are very tender but not yet mushy. While parsnips are cooking, heat milk and butter together until butter melts. Add vanilla and keep warm. Drain parsnips, return to pan, and add heated milk mixture, salt and pepper. Mash until smooth. Taste and season with additional salt and pepper if necessary. Remove puree to bowl and garnish with chopped parsley.
Spring Radish Salad
Spring Radish Salad
Serves 2.
radishes from one bunch, thinly sliced
1 parsnip, shredded
1 bunch greens (or lettuce)
salt & pepper
2Tbsp sunflower oil
1 Tbsp vinegar or lemon juice
some “crumbles†of chevre
Cut a bunch of greens, such as the mizuna, into bite sized pieces. Arrange greens on 2 plates, sprinkling with grated parsnips and sliced radishes. Season with salt, pepper, oil, lemon, and sprinkle with the chevre.
Cabbage and Beet Slaw
Cabbage and Beet Slaw
This makes a beautiful presentation, something that can't be said for every slaw out there. Adapted from Epicurious.com. Serves 4.
4-6 small beets, trimmed
4 cups thinly sliced Napa cabbage
2 scallions, thinly sliced on the diagonal
3 shredded salad turnips, optional
2 TB + 1 tsp cider vinegar
3 tsp Dijon mustard
3 tsp grated orange peel
1 tsp honey
6 TB sunflower oil
Chopped fresh parsley
Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 hour. Cool. Peel if necessary. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.
Toss together cabbage, scallions and turnips (if using), in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
Arrange cabbage around edge of platter. Mound beets in center. Garnish with parsley and serve.
Quick Pizza Dough
Quick Pizza Dough
1 tbsp yeast
1 C warm water
3 C flour (whole wheat and or unbleached as you prefer)
1 tbsp oil
1 tsp salt
Blend four, yeast and salt in a mixing bowl or food processor. Mix in water and oil to make kneadable dough. Use a bit more water or flour to get the right consistency. Knead 10 minutes by mixer or hand, one minute by processor. Set aside to rise one hour.
Potato and Arugula Pizza
Potato and Arugula Pizza
1 recipe of pizza dough (below)
1 recipe fried potatoes and fennel (above)
1/4 cup arugula pesto
1 tomato, cut into thin wedges or small chunks
grated cheese of your choice
Divide the dough into 2 portions and form into pizzas. Par-bake briefly to set, then spread with arugula pesto. Top with potatoes, fennel, tomatoes and grated cheese. Grill or bake until toasty, bubbly and melted.
Simple Fennel Salad
Simple Fennel Salad
Serves 4.
2 c thinly sliced fennel bulb
2 c mesclun
1 handful of thinly sliced radishes
2 tbsp vinegar
3 tbsp oil
salt & pepper to taste
Toss it all together in a salad bowl. Really. That's it!
Garnished Tomato Rounds
Garnished Tomato Rounds
Nothing could be simpler to make or such a fresh, summer treat to enjoy. Serves 2.
2 ripe tomatoes
fromage blanc
arugula pesto
sunflower oil, for drizzling
Slice tomatoes into 1/3 thick rounds. Spread about 1 1/2 teaspoons of fromage blanc on each round. Spread about 1/2 teaspoon of pesto on top of the cheese. Drizzle with sunflower oil and enjoy.
Pasta with Swiss Chard, Garlic and Tomatoes
Pasta with Swiss Chard, Garlic and Tomatoes
Serves 2.
1 pound Swiss chard
1/8 teaspoon dried hot red pepper flakes, or to taste
3 garlic scapes, thinly sliced
2 tablespoons sunflower oil
1/2 cup water
2 tomatoes, seeded and chopped
1/2 pound fusilli
1/4 cup freshly grated hard, sharp cheese, such as Crawford Family Farms Picante
Separate the leaves of the swiss chard from the stems and chop. Heat the oil in a large heavy skillet over medium heat. Add the scapes and red pepper, saute for 2-3 minutes. Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 2 minutes. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
While the chard is cooking, in a kettle of salted boiling water boil the fusilli until it is al dente and drain it in a colander. In a large bowl toss the pasta with the chard mixture and the grated cheese. Garnish with additional grated cheese, if desired.
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.
Italian Cauliflower
Italian Cauliflower
Here's Heather's favorite quick Italian cauliflower dish. This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
