FEATURED RECIPES
White Bean and Escarole Soup
(from the Genesis Farms Community Supported Garden)
This recipe tames the assertive bitterness of this green, mellows and sweetens its flavor, and cooks down to thick and creamy soup. For a timesaver, I’ve used 2 15oz. cans of white beans, just skip the soaking step, add the water, and reduce cooking time since the beans are already tender.
2 C dry beans- soaked overnight in at least 6 cups water- find a cool place to put this.
2 Whole cloves
½ tsp fennel seeds
½ tsp anise seeds
2 bay leaves
2 Tbs cooking oil of choice
4 Garlic scapes - chopped medium fine
3 Celery stalks - chopped into medium sized dice
1 tsp salt
1 Large head escarole - washed and roughly chopped (wet leaves from washing is fine)
½ tsp hot pepper flakes
2 Cups water or unsalted stock of your choice
1 tsp salt or to your taste
Extra virgin olive oil- for drizzling on individual servings.
Drain beans of soaking water. Rinse beans and add new water to cooking-pot water should be about 2 inches above the surface of the beans. Bring pot to a boil and skim the foamy stuff that floats to the surface. Lower the pot to a simmer and add the cloves, bay leaves, fennel and anise seeds (all these steps reduce the gaseous quality of the beans). Cover pot and simmer till beans are very tender, this usually takes about an hour. When cooked through, let cool slightly, fish out the bay leaves and the whole cloves then puree half of the cooked beans (this will give the soup its thick creamy body).
In another large pot sauté the garlic and celery in oil, with 1 t salt, till soft. Then add the escarole and wilt down, cooking it about 5 minutes. Add the hot pepper and both pureed and whole cooked beans with all the juices. Add the water stock here too. Bring to a boil, lower to a simmer and let cook uncovered for about a half an hour. Season with another teaspoon salt. Serve with a healthy drizzle of olive oil and some good bread.
Sweet and Spicy Escarole Sauté
1 Head escarole 3 Tbsp extra virgin olive oil
2 Large cloves garlic, thinly sliced
1/3 Cup raisins
1 tsp finely chopped hot chili peppers (no seeds) or, should you have on hand, 2-tsp hot chili paste
1 tsp salt
1/2 Cup pecans or walnuts - toasted
Wash escarole and tear into bit size pieces. Let it drip drain in a colander (we want to keep some of the water on those leaves). On medium heat, sauté garlic in 2 Tbsp olive oil - just till fragrant, don't burn it or it will become bitter! Add the "hot stuff" and the raisins to the pan and sauté for a minute more. In big handfuls, take the escarole and quickly "smother" the pan - loud crackling should be heard. Sprinkle with salt and cover. Let the steam work its magic ‘till all the greens are wilted - this may take the help of a stir or two to get the job done. Uncover and continue cooking and stirring until tender - about 5 minutes - the sauté should look juicy. Transfer to a serving dish and sprinkle with the toasted nuts and a generous tablespoon of olive oil. Caution when handling the hot chilies - its best to wear gloves when handling to avoid getting their volatile oils on your fingertips and eventually into your eyes or any part of your face. You can try this recipe for other greens like the mustards, raab, mizuna, turnip and radish tops.
Fresh Pea Soup with Mint
(submitted by Core Member Meg Largey from Food Network—Sara Moulton—Gourmet Magazine)
Serves: 4
I did not have buttermilk, and later added some yogurt when serving.
Since we don’t usually get this many peas in one week, you may want to consider cutting this recipe in half.
1 1/2 cups onions chopped
1 tablespoon unsalted butter
6 cups shelled peas fresh or frozen
5 cups low-salt chicken broth
1 tablespoon chopped fresh mint leaves
Ground white pepper
2/3 cup well-shaken buttermilk
Toasted French bread, as an accompaniment
In a saucepan, cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes or until tender. Add peas and broth and smmer, uncovered, 5 minutes, or until peas are tender. Stir in mint.
In a blender, puree soup until smooth and pout through a coarse sieve back into the pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 4 teaspoons buttermilk.
Divide soup into 4 bowls and gently spoon remaining buttermilk onto each serving.
Broccoli and Bok Choy Stir Fry
(from A. Doncsecz, Vegetarian Gourmet, Spring ‘93)
1 Tablespoon peanut oil
1 Red bell pepper, julienned (matchsticks)
1 Green bell pepper, julienned
1 Bunch of green onions, chopped
1 Cup broccoli florets
1 Two-inch piece of ginger, grated
Pinch of salt & pepper
1 pound bok choy, shredded
2 Tablespoons sherry
I Tablespoon soy sauce
Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve immediately. Two servings.
Grab Bag Green Salad with Poppy seed Dressing
(from A. Doncsecz, Vegetarian Gourmet, Spring ‘93)
1 Tablespoon poppy seeds
2 Cups fresh apple cider
2 Tablespoons red wine vinegar
1 Small onion, minced
1Teaspoon celery seed
1/2 Teaspoon salt
Pinch of fresh black pepper
2 pounds bok choy, coarsely shredded
1 Cup chopped celery
2 Unpeeled Red Delicious apples, cored & chopped
1 Yellow bell pepper, slivered
2 Bananas
1/2 Cup shredded coconut
Toast poppy seeds in dry skillet over very low heat for 5 minutes, stirring constantly to prevent burning. Whisk together cider, vinegar, onion, celery seed, salt, and pepper. Add poppy seeds. Chill at least 2 hours. Combine bok choy, celery, apples, and bell pepper. Toss with poppy seed dressing. Slice bananas, roll in coconut, add to salad, and toss again. Serve immediately. Six servings.
(from The Good-For-You Garlic Cookbook)
1 Teaspoon butter
1/2 Cup minced leek or onion
4 Garlic cloves, minced
4 Baby bok choy, thinly sliced
8 Cups chicken broth or vegetable stock
2 Large potatoes, peeled & diced
2 Teaspoons dried chervil (optional)
2 Teaspoons dried marjoram
1 Carrot, peeled and grated
3 Ounces dry vermicelli
Salt & pepper
Place butter and _ cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. Eight servings.
Fusilli with Lentil and Arugula Sauce
(from the Vegetarian Times, April 2000, submitted by Core Member Cynthia Chovan-Dalton)
1 Tbs. olive oil
1 medium onion, chopped
1 medium carrot, diced
4 medium cloves garlic, minced
1 Tbs. chopped fresh thyme or 1 tsp. dried
1/8 tsp. red pepper flakes
1/2 cup uncooked brown or green lentils, rinsed and picked over
1 3/4 cups low-sodium vegetable broth
14.5-oz. can diced tomatoes
1/2 tsp. salt
3 bunches arugula, trimmed and leaves torn into bite-size pieces (4 cups)
1 Tbs. fresh lemon juice
1/4 tsp. freshly ground pepper
12 oz. dried fusilli pasta or rotini
Bring large pot of lightly salted water to a boil. Meanwhile, in Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, 3 to 5 minutes. Add garlic, thyme and pepper flakes and cook, stirring, 30 to 60 seconds.
Add lentils and mix well. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until lentils are almost tender, about 25 minutes.
Stir in tomatoes and salt. Cover and simmer until lentils are tender and flavors have blended, about 20 minutes. Stir in arugula and simmer, uncovered, until wilted, about 1 minute. Stir in lemon juice and pepper.
Shortly before sauce is ready, add fusilli to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add lentil mixture and toss.
Sugar Snap Peas or Snow Peas with Toasted Sesame Seeds
(from the Just Food Veggie Tip Sheet Book, www.justfood.org, submitted by Core Member Cynthia Chovan-Dalton)
1 Tbsp. peanut or canola oil
3 (about ½ cup) small mushrooms, any type
2 cups sugar snap peas of snow peas
1 tsp. soy sauce
1 to 2 Tbsp. toasted sesame seeds
Wash and string peas, slice mushrooms and set aside. In a large skillet (or wok) heat oil. Add mushrooms and sitr until lightly browned. Add peas and cook, while stirring, about 2 minutes. Stir in soy sauce. Cover and cook 1 minute longer. Sprinkle with sesame seeds and serve.
Gratin of Celery Root
(From Vegetable Love by Barbara Kafka, submitted by Core Member Jeanne Coffey and sampled at the 2007 Wine Tasting)
3 cups basic or roasted chicken stock, or commercial chicken broth
1½ teaspoons kosher salt, or to taste
2½ pounds celery root, peeled and trimmed, quartered lengthwise,
each wedge cut in ¼-inch slices (about 8 cups)
1½ cups heavy cream
Freshly ground black pepper to taste
½ cup dried bread crumbs
½ cup finely grated Gruyère cheese
¼ cup freshly grated Parmesan cheese
Place a rack in the center of the oven. Preheat the oven to 400 F.
Heat the chicken stock to boiling in a medium saucepan. Add the salt. Add half the celery root and boil until tender but still firm, about 6 minutes. Remove with a slotted spoon. repeat with the remaining celery root. Spread evenly in a 12-inch oval gratin dish.
Pour the cream into the chicken stock. boil until reduced to 1 cup. Taste; season with pepper and with additional salt, if desired. Pour the cream mixture over the celery root.
Stir together the bread crumbs, Gruyère and Parmesan. Sprinkle evenly over the celery root.
Bake until golden brown and bubbling, about 25 minutes. Allow to cool slightly before serving.
Red Cabbage German Style
(by Core Member Conni Blank as sampled at the 2007 Wine Tasting)1 head red cabbage
1 apple medium size (you can also use pear, very yummy too)
2 ounces bacon (about 3 slices)
Salt
2 whole pepper corns
Bay leaf
Lemon juice or balsamic vinegar
Sugar
2 gloves
Flour
Water
Shred cabbage in pieces about 2 inches long and very fine, add apple cut in little cubes,
add water and spices and let it cook until cabbage is soft, but not mushy, about 25-30 minutes, don’t use too much water, maybe just a ¾ cup.
In between cut the bacon in little bits and sauté it in a pan, add 1 or 1 ½ tablespoons of flour and make a roux, don’t let it burn, the flour-bacon fat-mix should have a nice golden color. Then add the roux to the cabbage, so the cabbage gets a nice shine and bring it to boil again for a minute, while stirring constantly add vinegar or lemon juice and taste it.
The cabbage tastes best when made 1 day in advance and reheated at the day of use. You might have to add a bit of water when reheating. You can also freeze the cabbage and use it later.
Traditional red cabbage is “the side dish” for the German Christmas Goose with potato dumplings. There is no Christmas without it. You could compared it to the American Thanksgiving Turkey meal. This red cabbage recipe goes also very well with all kind of poultry or pork roast. I also “tested” it at my American friends and they loved it. So don’t be afraid to try something new. Enjoy! -Conni
Tomatillo Salsa Verde
(by Core Member Bruce Jones as sampled at the 2007 Wine Tasting)
1½ lb tomatillos
½ cup cilantro leaves
1 Tbsp fresh lime juice
½ cup chopped white onion¼ teaspoon sugar
1 head garlic (or more, in this recipe there's no such thing as too much garlic)
1 bunch scallions *
1 bunch chives *
2 Jalapeño peppers, stemmed, seeded and chopped *
Salt to taste
* Optional. Lots of favorite ingredients can be added. If serving guests who like hot (or just myself!) I'd add green chiles with skins blackened and removed.
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet.
Place under a broiler for about 5-7 minutes to lightly blacken the skin. Place all ingredients in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.Pumpkin Bolognese Sauce
(from George Germon and Johanna Killeen, owners of the restaurant Al Forno in Providence - brought to you by Cynthia and Michael)* Note from Cynthia: "I made this recipe for about 10 years before I went vegetarian - now I substitute Gimme Lean "sausage" for the pork and veal to make a vegetarian version."
1 pound fresh pumpkin, seeded
Oil for baking sheet
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1½ teaspoons minced fresh ginger
3 tablespoons olive oil
8 ounces lean pork, ground or finely chopped
8 ounces veal, ground or finely chopped
½ cup dry white wine
½ cup chicken stock
½ cup heavy cream
1 28 oz. can plum tomatoes
Salt and fresh black pepper
Freshly grated nutmeg
Preheat over to 375 degrees.
Place the pumpkin, cut side down, on an oiled baking sheet. Cover with foil and bake for 1 hour, or until tender. Meanwhile, chop the vegetables and ginger. Heat the oil in a large, heavy saucepan over low heat. Add the vegetables and ginger, and cook for 10 minutes, or until the vegetables are soft but not browned. Add the pork and veal and increase the heat to high. Cook the meat, stirring steadily, until all trace of pink disappears. Add the wine and stock and boil until reduced by half. Add the cream and boil until about 3/4 cup liquid remains. Add the tomatoes with the juices, the salt, pepper and nutmeg and gently simmer the sauce for 30 minutes, stirring occasionally. Peel the skin off the pumpkin, coarsely chop the flesh, and add it to the sauce. Simmer for 30 minutes. Correct the seasoning with salt, pepper and nutmeg. Serve the pumpkin Bolognese sauce over spaghetti with a sprinkling of cracked pepper, freshly grated nutmeg and grated Parmesan cheese. A Barolo or amarone, red wines from norther Italy, would make a splendid beverage. Makes 4 to 5 cups sauce, enough to serve six to eight.Garlic Scape Pesto
(from maryjanesfarm.com/SimplyMJ)
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
¼ lb. scapes
½ cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.
Serve on bread, crackers or pasta.
Cabbage Salsa
(A home recipe from Farmer John)Cabbage
Tomatoes
Onions
Cilantro
Lemon Juice
Garlic
Salt& pepper to taste
Shred cabbage and mix in bowl with all other ingredients. The lemon juice will act as a marinade. Let it chill for at least 1 hour. Serve.
Fettuccine with Fresh Fava Beans and Pancetta
(adapted from FoodTV.com - Emeril Lagassi) (Found, tried and loved by core member, Meg Largey)2 pounds fresh fava beans, in their shells
1 pound dried fettuccine
¼ cup extra-virgin olive oil
1 medium onion, chopped
¼ pound thinly sliced pancetta, chopped
3 cloves garlic, minced
½ head escarole, torn into bite-size pieces
2 tablespoons heavy cream
Salt and freshly ground black pepper
½ cup finely grated Pecorino Romano, plus more for passing if desiredShell the fava beans and blanch in boiling salted water for 2 minutes. Drain and, when cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side. Heat a large pot of salted water to a boil and cook the fettuccine, stirring often, until al dente. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and pancetta and cook until the onion is soft and the pancetta begins to crisp, about 7 minutes. Add the garlic and cook for 1 minute. Add the favas and escarole to the pancetta and cook until the beans are tender, about 5 minutes. When the pasta is al dente, drain, reserving 3/4 cup of the cooking liquid. Add the pasta, reserved cooking liquid, and heavy cream to the fava mixture and cook, tossing to mix thoroughly, until everything is heated through. Season to taste with salt and freshly ground black pepper. Garnish with 2 tablespoons grated Pecorino Romano and serve immediately. Pass the extra grated cheese at the table.
Episode#: EE2E11 Copyright © 2006 Television Food Network, G.P., All Rights ReservedKohlrabi Puree
(adapted from The New Basics Cookbook by J. Rosso & S. Lukins)
4 kohlrabi bulbs with leaves
1 Tbsp olive oil
1 small onion -chopped
2 cloves garlic minced
1 cup quartered cultivated mushrooms
3 Tbsp chicken stock
1 Tbsp lemon juice
Salt & pepper to tasteFennel Slaw
(found by Core Member Meg Largey c/o Epicurious.com - sampled at the Wine Tasting)
For slaw
2 medium fennel bulbs (sometimes called anise; 1 to 1½ lb total), stalks cut off and discarded but fronds reserved
1 tablespoon fresh lemon juice
1 small green cabbage (2 to 2 ½ lb, preferably Savoy), any tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup)
¼ cup finely chopped fresh flat-leaf parsleySpecial equipment: an electric coffee/spice grinder
Make dressing: Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
Make slaw: Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure ¼ cup and add to sliced fennel. Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.
Slaw can be chilled up to 8 hours. Makes 10 to 12 servings.
Makes 3 cups.Garlic-Potato Parsnip Puree
(found by Core Member Michele Nicholson c/o Foodtv.com - sampled at the Wine Tasting)1 head garlic, top 1/3 removed to expose the tops of the cloves
2 teaspoons extra virgin olive oil
2 pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces
1½ pounds parsnips, peeled and cut into 1-inch pieces
1 stick butter, softened
1 teaspoon salt
½ teaspoon white pepper (* I used plain black pepper)
¾ cup heavy cream (* I used light cream)
Preheat the oven to 400 degrees F. Place the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly in the foil and bake until soft, about 30 to 40 minutes. Unwrap the garlic and cool. Gently press the cloves between your thumb and forefinger to release the softened garlic into a small bowl. Set aside.
Bring a large pot of salted water to the boil. Add the potatoes and parsnips and simmer until they are tender, about 20 minutes. Drain the vegetables and force through the medium disk of a food mill or ricer into a bowl, or alternately mash with a potato masher in a large mixing bowl. Add the garlic cloves, butter, salt and pepper and mix well, and stir in the cream a bit at a time to achieve the desired consistency.
Serve immediately, or chill, covered in the refrigerator for up to 2 days, reheating before serving. Makes about 4-6 servings.Potato Parsnip Latkes
(found by Core Member Michele Nicholson c/o Epicurious.com - sampled at the Wine Tasting)
1 large russet (baking) potato (8 to 10 oz)
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
¼ cup all-purpose flour (* I used whole wheat flour)
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives
3/4 teaspoon salt
¼ teaspoon black pepper
3/4 cup vegetable oil (* I used olive oil)Accompaniment: applesauce and/or sour cream
Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on paper towels to blot out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a ¼-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 ½ minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture. Makes about 16 latkes.Rice Vermicelli with Bok Choy and Cilantro
(by Core Member Cornelia Blank)
8 ounces dried rice vermicelli
4 large dried shitaki mushrooms
1 tablespoon vegetable oil
4 large cloves garlic, peeled and minced
8 cups unsalted chicken or vegetable stock
5 green onions, white parts only; 3 crushed, 2 thinly sliced on the diagonal
2 thin slices of peeled fresh ginger
Salt
1 skinless, boneless chicken breast, thinly sliced on the diagonal
2 heads small bok choy, trimmed and ribboned to ¼-inch
½ cup fresh cilantro leavesSoak the noodles and shitakes in two separate bowls of hot water until soft. After about 20 minutes, drain the shitakes. Trim and discard stems, and julienne the caps. Heat the oil in a small saucepan over medium heat. Add the garlic and fry until golden. Remove from heat and set aside. Place the shitakes, stock, crushed green onions, and ginger in a large pot. Season with salt.
Bring to a boil over high heat, then reduce heat to medium-low and simmer. Bring a pot of water to a boil over high heat. Drain the vermicelli, add to the boiling water and cook for 5 seconds; remove with a sieve and divide between 4 large soup bowls. Add the chicken to the boiling water, cook for 10 seconds, remove with sieve, and divide between the bowls. Add the bok choy to the pot; blanch until just tender, 1-2 minutes. Remove with sieve, arrange on chicken and ladle about 2 cups of broth into each bowl. Garnish with sliced scallions, cilantro and the garlic.
Serves 4.Printer friendly version
Need more recipes?
* African Sweet Potato Stew
* Roasted Red Pepper Yogurt Dip
* Creamy Pumpkin Soup.
These are just three of the over 300 recipes in One United Harvest - a beautiful book of recipes collected from CSA farms all over the country. Go to www.farmcookbook.com to learn more about the book, see the table of contents, sample recipes and to purchase online.
