Squash and “Oc-tuber” Delights

Hello members, welcome to week 20! The ides of October are more auspicious than the ides of March. We have a tutorial on making your own pumpkin puree. We found six good recipes, all in pairs, and we couldn’t “pare” them down, so here are the pairs: a pair of pumpkin recipes, a pair of delicata squash recipes, and a pair of root vegetable mashes (parsnips and celeriac).  Pairs all around!

Homemade Pumpkin Puree Tutorial (works for other squash that you want to puree as well)

  1. Wash pumpkin, snap off the stem.
  2. Use a sharp knife to cut pumpkin in half horizontally.
  3. Scrape out guts with a large metal serving spoon.
  4. Separate the seeds from the guts to make a batch of roasted pumpkin seeds.  Discard the guts (compost if you can).
  5. Cut pumpkin halves into 1-2 inch cubes.
  6. In a large pot, place 1 inch of water on the stove over medium heat.  Lightly salt and add pumpkin cubes.  Bring to a simmer and reduce to medium low. Put the lid slightly ajar and allow pumpkin to steam for about 15 minutes or until tender.
  7. Remove pot from heat, drain using a colander, let pumpkin cool.  Remove the rind from each pumpkin cube using a fork. Discard the rind.
  8. Puree the pumpkin meat in a food processor until smooth.  Return the puree to the same pot and simmer on medium low until liquid has cooked off, stirring occasionally to prevent burning.
  9. May be frozen if not using immediately.

Pumpkin Maple Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 medium clove of garlic, minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup EVOO
  • 1 Tbsp water
  • 1 1/2 Tbsp fresh thyme leaves coarsely chopped
  1. Combine pumpkin puree, cider vinegar, maple syrup, mustard, garlic, salt and pepper in a medium bowl or a glass jar. Whisk well to combine.
  2. Add olive oil slowly in a thin stream, whisking continually.
  3. Add fresh thyme and stir well.  Stored in a sealed container in the refrigerator for up to 5 days.

Pumpkin Honey Cornbread

  • 1/4 cup melted butter
  • 1/3 cup of sugar
  • 1 Tbsp honey
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 pumpkin puree
  • 1/4 tsp salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir butter, sugar, and honey together.  Whisk in the egg.  Whisk in the baking soda, buttermilk, and pumpkin puree.  Add salt, cornmeal and flour.  Do not overmix.
  3. Add batter to a greased 8 inch baking dish.  Bake for 25 minutes or until top is golden brown.  Serve with additional honey and butter if desired.

 

Kale Stuffed Delicata Squash

kalestuffeddelicata

Serves 4

  • 2 medium apples, peeled, cored, finely chopped
  • 2 delicata squashes, medium to large, cut in half lengthwise and seeds removed
  • 2 medium cloves of garlic, minced
  • 1 bunch of kale, rinsed, thick stems removed, and shredded
  • 2 leeks, medium to large (or onions), white and light green parts only, split in half lengthwise, sliced into 1/4 inch half moons
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 2 eggs
  • salt and pepper
  • 4 Tbsp EVOO
  • 3/4 cup breadcrumbs
  • 1 Tbsp unsalted butter, cut into 8 small cubes
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  1. Adjust oven rack to middle position and preheat 375 degrees. Rub squash with 1 Tbsp oil and lightly season with salt and pepper.  Then lay on a baking dish. If squash halved do not sit flat, use a vegetable peeler to peel a strip or two away from the bottom so that squash lays flat. Bake until flesh is tender, about 25 minutes.
  2. Meanwhile, prepare the stuffing.  Heat remaining olive oil in a large skillet over medium high heat until shimmering.  Add apples and leeks, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic, raisins, and thyme, cook another 1-2 minutes.  Reduce heat to medium, add kale, cover the pan and cook, stirring occasionally, 5-7 minutes until kale is mostly wilted. Transfer mixture to a large bowl and let cool slightly.  Season to taste with salt and pepper.
  3. Add cottage cheese, eggs, bread crumbs and parmesan. Mix well.  Remove squash from oven, divide filling equally among four halves.  Sprinkle squash with additional bread crumbs and parmesan, and dot each squash half with 2 cubes of butter.  Any leftover stuffing can be baked in a grease baking dish alongside. Bake until squash is tender, and stuffing is lightly browned.

Delicata Squash and Tofu Curry

Serves 4

  • 1 delicata squash, halved, seeded, and cut into 1 inch cubes
  • 2 tsp fresh ginger
  • 8 cups of kale or chard, tough stems removed
  • 1 medium onion, halved and sliced
  • 14 oz package of extra firm tofu
  • 14 oz can light coconut milk
  • 1 Tbsp lime juice
  • 1 tsp light brown sugar
  • 2 Tbsp curry powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 4 tsp canola oil

*Delicata squash skin is thin and tender when cooked, so no need to peel it.

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with paper towel, cut into 1 inch cubes. Toss tofu in a medium bowl with 1 tsp of the spice mixture.
  2. Heat 2 tsp of oil in a large skillet over medium high heat. Add tofu and cook, stirring every 2 minutes until browned, 6-8 minutes total. Transfer to a plate.
  3. Heat remaining 2 tsp of oil over medium high heat. Add squash, onion, ginger, and remaining spice mixture.  Cook until vegetables are lightly browned, 4-5 minutes.  Add coconut milk and brown sugar, bring to a boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the greens and cook another minute.  Return tofu to the pan, cover and cook, stirring once or twice, until squash and greens are tender, 3-5 minutes.  Remove from heat and stir in lime juice. Recommended: serve with quinoa or brown rice.

Garlic Mashed Parsnips

  • 1 lb. parsnips
  • 1/3-1/2 cup canned coconut milk (or dairy milk if you have that on hand)
  • 1 tsp garlic powder (or fresh garlic)
  • 1 tsp dried parsley (or fresh)
  • 1 Tbsp coconut oil or olive oil
  • salt and pepper to taste
  1. Peel and chop the parsnip like you would a carrot.
  2. Boil the parsnips until tender, then drain.  Add in the other ingredients and mash, using an immersion blender, hand masher, processor, or your favorite method of pulverization.
  3. Serve with butter or olive oil.

Celeriac and Parsnip Mash

  • 1 medium celeriac, peeled and cut into 1 inch cubes
  • 3 medium parsnips, peeled and cut into 1 inch slices
  • 1 large russet potato, peeled and quartered
  • 1/4 cup vegetable or chicken broth (see the previous posts about how to make your own vegetable broth/stock!)
  • 2 Tbsp EVOO
  • 3 Tbsp chopped fresh chives
  • 2 Tbsp low-fat or non-fat yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup grated parmesan
  1. Place celeriac and parsnips in a large sauce pan and cover with lightly salted water.  Place potato in a medium sauce pan and cover with lightly salted water.  Bring both sauce pans to a boil over medium high heat.  Reduce heat to low, cover, and simmer gently, about 20 minutes for the potato and 30-40 for the celeriac and parsnips.
  2. When potato is tender, drain and transfer to a large bowl.  Mash with a masher and covered with foil. When the celeriac and parsnips are tender, drain and transfer to a food processor, blend until smooth.  Add the puree to the mashed potato.
  3. Meanwhile, combine broth and oil in a sauce pan.  Heat on the stove until steaming.  Stir in the puree along with 2 Tbsp chives, yogurt, mustard, salt and pepper.  Stir in parmesan, garnish with remaining 1 Tbsp of chives.

Waitin’ For A “Soup-er”man

Hello members, welcome to week 15!  This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to find a vegetable stock recipe, and two simple soups that you can then use the stock with.  We also found an Autumn themed salad that calls for Michigan pears, and some mini omelettes that are great for using up leftover veggies.

 

Vegetable Stock

This recipe comes from a cooking class I took on soups and stocks.  Chef Jim LaPerriere was the teacher, and his recipe credits the CIA Professional Chef Book.  There are many variations you can make on vegetable stock, and because veggies yield their flavor sooner than meat bones, you can make vegetable stock in about an hour. That means you can try several stocks in an afternoon and freeze them for winter soup later.

Yield: 1 quart veggie stock, consider double or triple the recipe if making stock to freeze.

  • 2 fl. oz. vegetable oil
  • 4 oz. sliced onions
  • 4 oz. chopped leeks
  • 2 oz. celery
  • 2 oz. green cabbage
  • 2 oz chopped carrots
  • 2 oz. chopped tomato
  • 3 garlic cloves, crushed
  • 1 1/2 qt. cold water
  • Herb sachet: place 2-3 parsley stems, 1/2 tsp thyme, 1/2 tsp black pepper, 1 bay leaf, 1 garlic clove, 1 tsp fennel seeds in a section of cheesecloth, wrap into a pouch and tie with baker’s twine
  1. Heat oil in a soup pot, and add vegetables.
  2. Cover and sweat the vegetables 3-5 minutes.
  3. Add the water and sachet; simmer for 30-40 minutes.
  4. Strain the stock.  It is ready for soup-making now, or you may cool it and freeze for later use.
  5. Try variations: use parsnips in place of carrots, try more or less celery, add fennel fronds or ginger to herbs.  Also try roasting veggies first before simmering with water for a roasted flavor.

Autumn Chopped Salad

Serves 4-6

  • 6-8 cups chopped romaine lettuce (or whatever is on hand from the share)
  • 2 medium pears chopped (look for Michigan pears at the farmer’s market soon)
  • 1 cup dried cranberries
  • 1 cupped chopped pecans
  • 8 slices of bacon, crisped and crumbled
  • 4-6 oz feta cheese
  • For the dressing: try a combination of 2/3 cup poppyseed and 1/3 cup balsamic vinaigrette.
  1. In  a large bowl, combine lettuce, pears, cranberries, pecans, bacon, and feta.
  2. Drizzle generously with dressing.
  3. Serve in fancy salad bowls if you’re feeling fancy, or regular bowls work fine too.

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

  • 6 eggs
  • 1 green pepper, diced
  • 1/2 sweet or yellow onion, diced
  • 1/2 cup spinach, chopped (or greens you have on hand)
  • 1 Tbsp olive oil
  • add other veggies of your choice: diced tomatoes, potatoes, summer squash/zucchini, broccoli
  • shredded or crumbled cheese, optional
  1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.
  2. Chop all vegetables, saute in a skillet with the olive oil, about 3-5 minutes.
  3. Whisk eggs together in a mixing bowl.
  4. Pour vegetables into egg mixture (and cheese if using).
  5. Pour mixture into muffin tin cells.
  6. Bake 20-30 minutes, or until liquid is cooked off the eggs.
  7.  Enjoy warm or put into freezer bag for convenient meals later.  If freezing, microwave omelettes for 2 minutes to reheat.

Classic Creamy Carrot Soup

This recipe calls for 2 lbs. of carrots, which is about 2 bunches from CSA pickup.  If you are short, consider halving the recipe. Or head on down to Holland or Fulton St Market and get some more Groundswell carrots.  Each rainbow bunch is lovingly crafted by a hardworking Groundswell employee.

  • 2 lbs. of carrots, peeled and cut into 1 inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 Tbsp minced garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 32 oz. chicken broth (or veggie broth)
  • 2 strips precooked bacon (optional)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp hot sauce (optional)
  1. Place oil in a large pot over medium heat.
  2. Add carrots, onion, garlic, thyme, and rosemary.
  3. Cook for 15 minutes until carrots are fork tender.
  4. Remove herb sprigs, transfer vegetables to a blender or use an immersion blender to puree.
  5. Add broth, continue to puree.
  6. Transfer to large saucepan over medium heat, add bacon strips.
  7. Season with salt, pepper, and hot sauce.  Simmer until ready to serve. Serves 6.

Creamy Thai Carrot Soup

  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 lb. carrots, peeled and chopped, about 4 cups
  • salt and pepper
  • 2 cups veggie stock plus 2 cups water
  • 1/2 cup creamy or crunchy natural peanut butter
  • 2 tsp chili garlic sauce
  • For toppings: fresh basil, cilantro, or mint, coconut milk, brown sugar or agave. And Sriracha hot sauce for an extra kick.
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic, add to pot with 1 Tbsp coconut or olive oil. Add carrots and cook for 5 minutes.
  3. Season with salt and pepper, add veggie stock and water, stir.
  4. Bring to a low boil, reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Transfer to blender or use an immersion blender, blend until smooth and creamy.
  6. Add peanut butter and chili garlic sauce, blend.
  7. Taste and adjust seasonings as needed. You may add brown sugar or agave for sweetness.
  8. Serve with fresh basil or herbs of your choice. Drizzle with coconut milk, or add Sriracha sauce for extra heat.

1 Potato, 2 potato

Greetings members, did you enjoy the bag of potatoes in the share last week?  We included 2 potato recipes this week.  Did you enjoy all the bell peppers in the share last week?  We’ve included a stuffed bell pepper recipe.  Also, a tomatillo salsa recipe that calls for sweet corn, and a kale salad variation that uses tomatoes.

Baked Potato And Greens Soup (From Veganomicon by Moskowitz/Romero)

Serves 6

  • 6 baking potatoes (or any kind of Groundswell potato), about 2 lbs. worth
  • 2 Tbsp olive oil
  • 1 large onion (or scallions) chopped into thin, long strips
  • 3 cloves garlic, minced
  • 1/2 tsp fennel seeds, crushed
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • black pepper
  • 1/4 cup dry white wine (or more broth if you prefer)
  • 4 cups vegetable broth
  • 4 cups of kale, torn into bite size pieces
  • 1/4 cup plain, unsweetened soy or almond milk
  1. Bake the potatoes, preferably the night before: preheat oven to 350 degrees, poke potatoes with a fork a few times, wrap in tinfoil and bake for one hour or until easily pierced with a fork. Let cool, place in fridge.  The day of soup making get them out and slice into 3/4 inch chunks.
  2. Heat the olive oil in a pan over medium-high heat, add the onions and cook until brown.  Then add garlic, fennel, thyme, sage, salt and pepper.  Cook for 2 more minutes, then add wine to deglaze the pan.
  3. Add the potatoes and broth, cover, and lower the heat.  Bring to a low boil.  Mix in the kale, cook 15 to 20 more minutes.
  4. Use a potato masher to mush up half the soup, but do not use an immersion blender.  Add the soy milk and stir.  Ladle into bowls and enjoy.

Oven Fries

Lately I have found that preheating the baking sheets helps give a crispy texture to the potatoes while also preventing them from sticking to the pan.  I learned about this at a cooking class from Jim LaPierre, a chef from the Saugatuck area.

Makes a decent serving for 2 people and 2 servings for lunch

  • 2-3 lbs. of potatoes
  • 2 Tbsp grapeseed or olive oil
  • salt and pepper to taste
  • 1/2 tsp dried herbs: rosemary, thyme, sage, your choice
  1. Wash and slic the potatoes into wedge/fry shapes.  Soak in a mixing bowl with water for 10-15 minutes.  While soaking the potatoes, put 2 baking sheets into the oven and preheat to 400 degrees.
  2. When the potatoes have soaked, pour them out and spin dry in a salad spinner or pat dry with a towel.  Toss them in a new mixing bowl (or dry the other one and re use it) with olive or grapeseed oil, 1/2 tsp salt, 1/4 tsp pepper, and crumble 1/2-1 tsp of dried herbs over them.
  3. When the oven has preheated, put your oven mitts on like you are Muhammad Ali  getting ready for a fight.  Quickly take the heated baking sheets out and place on the stovetop.  Transfer the potatoes, half to each sheet.  They will sizzle! That’s ok.  Put them back in the oven as fast as you can.
  4. Roast them for about 20 minutes.  In our oven the tray in the middle is usually done, and I put the top tray on the middle rack and roast it another 5 minutes.
  5. Divide one tray’s potatoes between two plates, add ketchup in the preferred method (pool on the side or Jackson Pollock painting) and enjoy.
  6. Put the second tray’s potatoes into leftover containers, eat them the next day while thanking our ancestors for finding starchy root vegetables.

Quinoa-Stuffed Peppers

This recipe has some ingredients you can leave out (celery and greens) or substitute, or make again when Groundswell celery comes in! Also consider substituting Groundswell tomatoes for canned.

  • 1 cup of chopped onion
  • 2 Tbsp olive oil
  • 2 ribs of celery chopped
  • 1 Tbsp Cumin (or less, depending on your feelings about cumin)
  • 2 cloves garlic, minced
  • 2 cups of spinach or salad greens, chopped
  • 2 15 oz cans of diced tomatoes, liquid reserved
  • 1 15 oz can of black beans, drained and rinsed
  • 3/4 cup of quinoa
  • 4 large red bell peppers, or their equivalent in small, medium, purple, green, etc. Cut in half with seeds removed.
  1. Heat olive oil over medium high heat in pan.  Add the onion and celery, cook 5 minutes. Add cumin and garlic, cook 1 minute. Add greens and tomatoes, cook 5 minutes or until most of the liquid has evaporated.
  2. Add black beans, quinoa, and 2 cups of water. Cover, bring to a boil, and reduce heat to medium low.  Simmer for 20 minutes or until quinoa is cooked. Optional: add 1 cup of cheese.
  3. Heat oven to 350 degrees.  Pour liquid from tomato cans into a baking dish.  Scoop about 3/4 cup of quinoa into each pepper and place in baking dish.  Cover with foil and bake 1 hour.  Remove foil, sprinkle 1 tbsp of cheese on each pepper if desired.  Bake 15 minutes or until pepper tops look browned.  Remove peppers, let stand 5 minutes, and serve.

Warm Kale Salad With Honey and Lemon

  • 8-10 cups of kale, washed and dried
  • 4 Tbsp olive oil
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced
  • juice of one lemon
  • zest of 1/2 lemon
  • 1-2 tsp honey
  • 1 cup cherry or grape tomatoes
  • 1/2 large sweet bell pepper, julienned
  • 1/4 cup crumbled feta cheese
  1.  Saute onion and garlic in the olive oil over medium heat until soft.
  2. Add lemon juice, zest, honey, and salt and pepper to taste.
  3. Add the bell pepper, cook for 1-2 minutes to reduce the lemon juice slightly.
  4. Add the tomatoes and cook only until they are warm (keep them from bursting)
  5. Add the kale, toss in the pan, remove from heat after 1 minute or when kale has begun wilting.  Serve with crumbled feta.

 Fresh Corn and Tomatillo Salsa

  • 1 1/2 cups husked and chopped tomatillos
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 6 Tbsp chopped cilantro
  • 1 chopped Jalapeno chile, seeds removed (or seeds in for more spice)
  • 1 Tbsp lime juice
  1. Place tomatillos in microwavable bowl, microwave on high for 2 minutes.  Put in freezer 10 minutes to cool.
  2. Coat non-stick skillet with cooking spray, cook corn over medium high heat for 2 minutes.  Transfer to bowl, put in freezer 10 minutes to cool.
  3. Combine cilantro, Jalapeno, and lime juice in a bowl.  Add tomatillos and corn, mix well.  Salt and pepper to taste, serve with tortilla chips.

 

Tio Tommy and the Tomatillos!

Indie bands take note: This blog title can be used for a band name, exclamation point included.  Tomatillos are new-er to the share, and may be new vegetables to some members.  This week we’ve included 2 tomatillo recipes, a vegan beet dessert (double the recipe to use more beets!), and variations on summer salads that would be great at upcoming Labor Day picnics.

 

Carrot Salad With Pineapple

Serves 6-8

  • 2/3 cup of mayonnaise
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 4 cups grated carrots
  • 1 20-oz can of crushed pineapple, well drained
  • 1 cup of raisins
  • 1 cup of pecans, coarsely chopped
  1. In a small mixing bowl add mayo, lemon juice, salt and sugar.  Whisk until well combined.
  2. In a medium serving bowl add the carrots, pineapple, raisins, and pecans.  Pour dressing mixture over and toss until well combine.

Orange-Teriyaki Spinach Pasta Salad

  • 1 lb. bow tie pasta, cooked al dente (usually one minute less than suggested time on box).
  • 8 oz of Spinach, or salad greens, chinese cabbage, bok choy, etc.
  • 1 can (11 oz) mandarin oranges, drained but save the liquid
  • 1 can (4 oz) water chestnuts, drained (optional)
  • 1/2 cup honey-roasted peanuts (or raw, or walnuts, or pecans)
  • Options to add from the share, try one cup of: grated carrots,  grated radishes, chopped scallions, etc.

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 clove of garlic, diced
  • dash of salt and pepper
  • 1/3 cup teriyaki sauce
  • 3 Tbsp sugar (or 1/4 cup honey)
  • 1/4 cup of liquid reserved from mandarin oranges
  1. Combine dressing ingredients in a blender or processor until thoroughly mixed.  Pour over just finished pasta, cover and allow to rest a few minutes.  The dressing will stick to warm pasta better than cold.
  2. Add spinach (or other chopped greens) to mixture and let sit a few minutes.  The warm pasta and dressing will lightly wilt the spinach, soaking in the flavor.
  3. Add the mandarin oranges, nuts, chestnuts, carrots or radishes and toss.
  4. Serve warm or chilled.

Creamy Tomatillo Dip

tomatillodip

  • 8 oz of tomatillos, husks removed
  • 2 serrano peppers, seeds removed (or hot pepper of your choice, or bell pepper if you’re feeling mild)
  • 3 garlic cloves peeled
  • 2 Tbsp olive oil
  • salt
  • 1/4 chopped cilantro
  • 4 oz goat cheese
  • dipping ingredients: tortilla chips, pretzels, sliced carrots, cucumber, bell pepper, etc.
  1. Heat oven to 375 degrees.  Line a baking pan with aluminum foil.
  2. Toss tomatillos, peppers, and garlic in the olive oil with 1 tsp of salt.  Transfer to foil pan, roast for 20 minutes or until the skin of tomatillos and peppers begins to blister. Remove from oven and let cool for a few minutes.
  3. Transfer the roasted veggies to a blender or processor, or a large mixing bowl with an immersion blender.  Blend/pulse until pureed.
  4. Add cilantro and goat cheese, blend/pulse to incorporate.
  5. season with salt and pepper if needed, serve with dipping media.

Tomatillo Pico de Gallo

Makes 2 cups

  • 2 cups of tomatillos, husked, seeded and diced
  • 1/4 cup onion, chopped
  • 1 garlic clove, diced
  • 1 jalapeno pepper, seeded and diced
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/4 tsp cumin
  • salt and pepper to taste
  1. Combine all ingredients in a small mixing bowl, serve with tortilla chips.

Note: We recommend you taste a tomatillo raw before starting this recipe.  Some people find un-roasted tomatillos to be very tart.  If this is the case, you can roast your tomatillos, which will change their texture but decrease their tartness.  Also, if you’re low  on tomatillos you can supplement with salad tomatoes.

Fudgy Beet Cupcakes (vegan!)

Makes 10 cupcakes

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or cider vinegar
  • 3/4 cup sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  1. Preheat oven to 375 degrees.  Remove the stem and tail from the beets, wash until clean.
  2. Wrap beets in aluminum foil, drizzle a little oil over them, wrap tightly and roast for 1 hour or until tender when prodded with a knife.  Set in bowl in refrigerator to cool.
  3. Once cooled, either finely grate or puree beets in a blender (add water or orange juice to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together almond milk and vinegar, set aside for several minutes to curdle. Add sugar, oil, and 1/2 cup beets and beat until foamy.
  6. Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter.  Slowly sift into wet ingredients while mixing with a hand-held or standing mixer. Beat until no large clumps remain.
  7. Pour batter into liners, filling to 3/4 full. Bake 22 to 25 minutes, until a toothpick inserted in the center of a cupcake come out clean. Transfer to a cooling rack and let cool completely.  Do not try to unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

 

The Bibimbap is oh, so Bibimgood!

This dish is my favorite recipe this summer, hands down. Bibimbap is a signature Korean dish. The word literally means “mixed rice”. Traditionally it is served as a bowl of white rice topped with sautéed vegetables, chili paste and sometimes beef or another meat. The whole dish is then topped with a runny fried egg. It is a creative way to use your “leftover” veggies and meat of the week in a most tasty dish! This recipe is a vegan version, but you can be as creative as you wish (using brown rice instead of white, or adding tofu, cooked meat and/or a fried egg on top).

IMG_5554

Vegan Bibimbap with Spicy Greens and Zucchini
adapted from Food and Wine
(serves 4)

quick-pickled cucumbers (can be done the night before)
2 Tbs rice vinegar
2 tsp sugar
2 small/medium cucumbers, peeled and thinly sliced
2 tsp peeled and grated fresh ginger, divided
1/2 tsp salt

1-1/2 cups basmati rice
4 Tbs peanut oil
2 garlic cloves, minced
 2 large Portobello mushroom caps, chopped into 1/2″ pieces (you can also shiitakes)
1 Tbs toasted sesame oil
25 kale leaves, stems removed and chopped fine (use any spicy green or combination of whatever cooking greens you have on hand)
2 small/medium size zucchini, cut into matchstick pieces
2 Tbs of soy sauce
1 tsp of molasses
4 scallions, thinly sliced, for serving
 Sriracha, for serving

  • In a small bowl, combine the vinegar with the sugar, salt and 1tsp ginger, toss with cucumbers and set aside in fridge to marinate.
  • In a medium saucepan, cook the basmati rice per the instructions, until tender. Remove from heat and let stand for 5 minutes, fluff with a fork.
  • In an iron skillet or nonstick skillet, heat 2 Tbs of the peanut oil. Add the garlic, and portabellos, season with salt and cook over high heat, stirring, until browned, about 6 minutes. Scrape onto a large plate.
  • Heat 1 Tbs of the peanut oil and add the remaining 1 tsp of grated ginger and stir-fry for 30 seconds. Add the sesame oil and the spicy greens, season with salt and cook until the greens are wilted and just tender, about 4 minutes. Scrape the greens out onto the plate with the mushrooms, keeping them separated.
  • Heat the remaining 1 Tbs of oil in the skillet, add the zucchini and cook over high heat until softened, about 3 minutes. Add the mixture of soy and molasses and cook until the zucchini is glazed, 2 minutes. Scrape the zucchini onto the platter.
  • Mound the rice into individual bowls, and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the scallions and a couple squirts of Sriracha. Serve and enjoy!!

Another fantastic dish that plays with sweet and savory! This is a great way to use up your red cabbage and it is easy to prep beforehand. The dressing can be made the night before as well as the toasted nuts.  You can also add fresh apples or pears, cut into bite size pieces, to get a seasonal fruit into your diet!

IMG_5691

Red Cabbage Slaw
adapted from The Cleaner Plate Club, by Beth Bader & Ali Benjamin
(serves 4-6)

Dressing
1/3 cup walnut oil
1/4 cup balsamic vinegar
1 Tablespoon honey
1 Tablespoon orange marmalade ( I used apricot, any citrusy jam will work)
salt and freshly ground black pepper

1 medium head of red cabbage, cored and thinly sliced (I do it by knife, even though the food processor shreds it doesn’t cut the cabbage into small enough manageable pieces for a toddler/young child)
3/4 cup of dried fruit: raisins, cranberries, blueberries, cherries, apricots; whatever you have on hand
3/4 cup of pecans, walnuts or almonds, toasted
scallions, finely chopped, for garnish

  • To make the dressing, whisk together the walnut oil, vinegar, honey and marmalade in a small bowl and season with salt and pepper.
  • Place the cabbage, dried fruit and nuts in a large bowl, pour the dressing over, and toss to coat. Cover and refrigerate for at least a few hours, or for as long as overnight.
  • Keep in mind that the dried fruit will hydrate a bit so it will be softer and less hard and chewy. I have a funny “texture thing” about partially rehydrated fruit so I always wait until I am ready to serve the dish before adding the dried fruit. That way it remains texturally as I enjoy it most.

IMG_5781

Green Beans, Bacon and Blue Cheese w/Apple Cider Dijon Dressing
adapted from Vegetable Magic
(serves 4 as a side dish)

1 lb fresh green beans, washed, destemmed and left whole
water bath: medium size bowl filled with water and ice
4 strips thick-sliced bacon
4 oz. blue cheese or Roquefort cheese, crumbled

Dressing
2 Tbs apple cider vinegar
1 tsp honey
salt and pepper
1-1/2 tsp Dijon mustard
1/3 cup grapeseed oil (you can use olive oil if you prefer)
1 Tbs finely chopped shallots

  • Place all dressing ingredients into small bowl and whisk until well emulsified.
  • Heat an iron skillet to medium and add the bacon slices. Cook over medium heat until well cooked. Remove the bacon with a slotted spoon and place on a wood cutting board. Set aside till cool enough to chop up into small pieces.
  • Bring a saucepan of water to a boil, and add the beans. Simmer for about 3 minutes or until crisp-tender. Do not overcook! Drain and immediately submerge in the water bath to stop the cooking process. Drain and set aside in a large bowl.
  • Toss the beans with the dressing. Sprinkle the bacon and blue cheese crumbles on the beans, toss and serve.

Who doesn’t love the comfort of a warm, cheesy serving of lasagna? This lasagna dish is sooooo delicious, gluten-free and much lower in calories than the typical pasta recipe. It only takes 30 minutes to bake and the cabbage, sauce and cheese can all be prepped the day before to make assembly a cinch. This recipe is an absolute winner!

IMG_5832

Cabbage Lasagna Casserole
adapted from Weight Watchers
(serves 6)

1 large head of green cabbage, sliced thinly to 3/4″
4 Tbs butter
salt and pepper

2 quarts of your favorite tomato sauce, (a sauce that is thick and meaty is particularly good!)
1 large block of mozzarella cheese, grated
 fresh basil leaves, washed and spun dry
1 pint of cherry tomatoes washed and sliced in halves
Parmesan cheese, grated

  • Preheat oven to 350 degrees.
  • Heat the butter until melted in a large iron skillet. Add the cabbage and stir to coat with the butter. Cover, lower the heat and cook gently for 5-6 minutes, stirring occasionally until tender. Season lightly with the salt and pepper. Pour into a large rectangular 9″ x 13″ pyrex and spread evenly.
  • Pour the sauce over top and then sprinkle with the mozzarella. Place in preheated oven and back for 25 minutes.
  • Sprinkle with chopped cherry tomatoes and grated parmesan cheese, bake for another 5 minutes just to heat the cherry tomatoes and melt the parmesan. Remove from oven and toss the basil leaves on top. Serve immediately and enjoy

In our house, we call this next one “Cheesy Soup in a Mug” because it looks cheesy and we make it fun by serving it in big mugs! The catch is…no cheese in the recipe and the secret is the carrots. The best part is that one full mug contains your quota of veggies for any given meal and serving veggies as “cheese soup” is a total winner with the kids! Yes, moms around the world, you can now relax knowing that you have gotten veggies down the hatch!  (my photo is of the soup in a bowl, forgot to take it in the mugs…we ate it too fast!)

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Sunshine Soup (known in our house as Cheesy Soup in a Mug!)
by Deanna Robbins
(serves 5)

1 Tbs coconut oil
1 Tbs dried tarragon
1 medium size head of cauliflower, coarsely chopped
2-3 large carrots, chopped (try to use the orange ones, they tend to be sweeter when cooked like this whereas the purple and yellow ones tend to work better roasted in the oven)
1/2+ tsp chipotle adobe pepper, finely chopped (found at Meijer in the International Foods aisle)
1/2+ tsp curry powder
cashews for topping, lightly toasted (optional
sour cream for topping (optional)
tortilla chips for serving (optional)

  • In a large saucepan over low heat, melt the coconut oil, add the tarragon and allow to cook for a minute.
  • Add the chopped carrots, cauliflower, curry and pepper, fill with water just until covered. Raise the heat to medium/high and bring to a boil. Lower the heat and simmer 15 minutes, until vegetables are just tender.
  • Turn off the heat and set aside for a couple of minutes to release some heat. VERY CAREFULLY puree in blender until creamy. Serve with toasted cashews or a dollop of sour cream and tortillas on the side to dip!

Hope you enjoy your veggies this week!

Lisa McLean

Week 22: Last Week of our 2011 CSA

Thanks to Katie, Tom and the most amazing farm crew for the wonderful season of fresh produce! 
 
Best Breakfast Hash Ever (aka Hippie Hash) 
Bacon fat or olive oil
1/2 lb potatoes, diced and par boiled for 8 minutes in separate pan
1/2 lb beets, diced and par boiled for 9-10 minutes in separate pan
2 large leeks, green part removed, sliced thin
2 large carrots, diced
1/2 celeriac, diced
1 green pepper, chopped
1 cup broccoli
1 8 oz package mushrooms 
fried eggs, optional
wild rice and onion bread, optional
hot sauce, optional
 
 Now you can go crazy and add or take away any vegetables you’d like with this…parsnips would be good or par boiled squash even…
 
So Here is what we did. Fry a pound of bacon in a cast iron skillet. Remove bacon and 1/2 the bacon fat. Add the leeks, carrots, celeriac and saute for about 5-7 minutes. Add green pepper and broccoli, saute another 2-3 minutes. Add in the par boiled potatoes and beets. Continue cooking and adding oil as needed. Add mushrooms and cook. 
Fry some eggs in a separate pan. Serve the eggs, with runny yolks over the hash. Serve with your favorite toast and a side of bacon! YUM! 
 
 
 
Brussels Sprouts with Cranberries and Walnuts
1 stalk brussels, sprouts removed and cut into fine shreds (chiffonade cut)
1 cup cranberries, sliced 
1/2 cup walnuts, chopped and toasted
salt, pepper
1/2-1 tbsp red wine vinegar
1-2 tbsp sugar 
In a frying pan coated with olive oil (about 1 Tbsp) add the brussels sprouts and saute over medium high heat a couple minutes. Add the cranberries and continue to cooke a few more minutes. Add the vinegar and stir to combine. Taste for seasonings needed. Add desired amount of sugar (depending on how sour or sweet you’d like this dish, I added 1 tbsp sugar).  Toss in the walnuts. Stir. Serve. 
 
Creamy Potato and Wild Rice Soup
Recipe adapted from Cooking Light
 
I have added cooked chicken to this with great results. 
1 cup uncooked wild rice, cooked according to package directions
olive oil
1 cup chopped onion 
2 garlic cloves, minced
3 cups chicken stock
3-4 cups cubed baking potato (I don’t peel the potato, but you certainly can) 
3 cups milk
1/3 cup all-purpose flour 
10 ounce cheese, cubed or shredded (a good melting cheese is best here)
salt, pepper
 
 
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, 1-2 cups diced chicken if using, pepper, and salt.
 
 
Celeriac and Red Lentil Burgers
Recipe adapted from Veggie Burgers Every Which Way
1 1/2 cups red lentils
Cook lentils in at least 3 cups water. Bring to a boil. Cover and simmer 20-25 minutes, drain. 
1 celeriac, peeled ad cut into 1/2 inch dice
Place celeriac in a saute pan covered with water. Bring to a boil, simmer 15-20 minutes until very tender. Drain.
Place the celeriac and 1/2 the lentils in a blender or food processor and puree.
In a bowl place the remaining lentils and the pureed mixture
 
1 medium onion, diced
Olive Oil
1 tbsp fresh sage
1 tsp fresh thyme 
1 tsp fresh rosemary 
(OR you can use poultry seasoning if you don’t have the fresh herbs)
1/4 cup red wine
salt and pepper
1-2 cups fresh bread crumbs
Preheat oven to 375. 
In the saute pan, heat olive oil and add diced onion. Saute until just turning brown, about 10 minutes. Add the herbs, salt and pepper. Pour in the red wine and stir until 1/2 has evaporated. Pour this mixture over the lentil celeriac mixture in the bowl. Now add bread crumbs, as many as you need to form a patty. I used 1 1/2 cups. 
 
In the saute pan add a tbsp olive oil. Place the patties in the pan and cook a few minutes on each side to brown. Place on an oiled baking sheet. Place the sheet in the oven for 15 minutes, turning once during cooking. 
Serve on a bun with your favorite condiments. 
 
Chicken Taco Fajitas with Cabbage Cilantro Slaw
2 Chicken Breasts
olive oil
2 green peppers, thin sliced
1 hot pepper, optional, minced
1 large onion, thin sliced
southwestern seasoning, or fajita seasoning, or any combination of cumin, chipotle chili powder, cayenne desired
1 fresh lime juiced
Queso fresco, optional
Avocado, optional
Flour Tortilla Shells or Corn Tortillas
In a frying pan, coat with olive oil (1-1 1/2 Tbsp)
Add chicken breasts and cook over medium heat until cooked through. Remove Chicken from the pan and shred. Add the peppers and onions to the pan. Saute until cooked through, but still have a slight bite to them (about 10 minutes). Add seasonings and lime juice and return chicken to the pan, adding more olive oil if needed. 
 
For the Cabbage Slaw
1/2 head red cabbage, cored and sliced thin
1/2 cup sour cream
1-2 fresh limes, juiced
salt, pepper
1 small bunch cilantro, minced 
1 tbsp olive oil
Mix all ingredients in a bowl and let sit for at least 30 minutes while making the chicken and pepper filling. 
 
Arrange chicken mixture on a warmed tortilla. Top with Cabbage slaw, cheese and avocado. 
 

Week 21: Cool weather comforts

Pumpkin Puree
Great for storing in the freezer. Think pumpkin bread, pumpkin bars, pumpkin pie, pumpkin waffles (see recipe below)…1 large pumpkin makes about 2 cups puree. 
Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center.
Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.
Peel off the skin. If you have a food processor use it to puree the pumpkin until smooth. You could also use a food mill or blender. 
Note: this method also works for squash. 
 
Pumpkin Waffles
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp ground cinnamon (or pumpkin pie spice!)
1/4 teaspoon salt
dash of ground cloves
2 cups milk
1 cup pumpkin puree
1/2 cup packed dark brown sugar
3 Tbsp vegetable oil
2 large eggs, lightly beaten
Combine flour, baking powder, cinnamon, salt, and allspice in a large bowl. In another bowl combine milk, pumpkin, sugar, oil and eggs in a bowl. Add to flour mixture. Stir just until moist.
Coat a preheated waffle iron with cooking spray. Spoon about 1/4 cup of batter per waffle onto hot iron. Cook 5 to 7 minutes or until green light goes on (as my iron does anyway). Repeat procedure with remaining batter.
Suggested additions: I LOVE adding Chocolate Chips to this recipe! Also pureed squash may be substituted. 
 
Egg Roll and/or Pot Stickers
not a meat eater? No worries, sub more vegetables for the pork! 
1 cup chopped Chinese cabbage
1 cup chopped Asian Greens
1/4 cup minced green onions
1 Tbsp tamari or soy sauce
1 tsp minced fresh ginger
2 tsp dark sesame oil
1 large garlic clove, minced
3/4 lb ground pork
24 round wonton wrappers or 12 egg roll wrappers
1 tablespoon  oil, divided
2 cups  chicken  or vegetable broth, divided
Preheat oven to 400 degrees if using egg roll wrappers
Combine cabbage through pork in a bowl. Working with 1 wonton wrapper or egg roll wrapper at a time , spoon about 1 heaping teaspoon filling into the center of each won ton wrapper or about 2heaping teaspoons into center of egg roll wrapper. Follow directions on back of package for folding directions. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers.
Heat 2 tsp oil in a large nonstick skillet.
If making egg rolls: In a large saute pan cook filling mixture until meat is cooked through and vegetables have softened a bit but still have a bite.  Place egg rolls on a baking sheet brushed with peanut oil. Brush tops of egg rolls with oil also. Bake 12-14 minuted or until golden brown and center is cooked through. 
Arrange 12 pot stickers, seam sides up, in pan, and cook until browned. Add 1 cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates. Remove the pot stickers from pan; cover and keep warm. Repeat procedure with the remaining  oil, pot stickers, and broth. 
 
Pickled Daikon and Carrot
2 large daikon, peeled julienne fine
2 large carrots, peeled and julienned
1 tsp salt
place the vegetables in a bowl and sprinkle with the salt.  let sit for 30 minutes. Strain in a sieve and rinse with cold water. 
In a half pint mason jar, pack the vegetables and pour 1/4 cup water and 1/4 cup vinegar with 1 tsp-2 tsp sugar. Let stand 1 hour in the fridge. Serve with the pot stickers. 
 
Stock Making 101:
There are many ways to make home made stock! Here is my go-to no fail recipe:
 
2 chicken carcasses (if making chicken stock) OR 1 package white mushrooms (if making vegetable)
about 1 large onion, chopped (I leave the peel on)
about 3 large carrots, chopped (I lave the peel on)
about 3 stalks celery, chopped
bay leaf, 2 cloves, 1 garlic clove, about 6 peppercorns
sprig of thyme
small handful parsley
4 oz white wine or squirt of lemon juice 
8-12 cups cold water
 
Place all in a stock pot. Bring to a simmer (not a rolling boil!). Skim off scum that floats to the top. Simmer 4 hours or until flavors deepen. Strain vegetables and seasonings. Cool. Skim Fat from top. Freeze or use within a few days. 
 
Roasted Fall Vegetables over Cheesy Polenta
For the Vegetables:
1 head cauliflower, floret part cut into large chunks
2 red peppers, cut into large chunks
1 onion, diced
2 garlic cloves, minced
1 butternut squash, peeled seeded and chopped into small cubes
2 potatoes, diced
Olive oil
salt and pepper
1 Tbsp rosemary, chopped
Heat oven to 450 degrees. Place vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and rosemary. Cook 45-60 minutes or until vegetables are tender and cooked through. 
 
For the polenta
4 cups broth or water
3/4 cup course cornmeal
salt, pepper
1/2 cup cheese diced (optional)
Bring the water to a boil. Slowly rain in the cornmeal, whisking constantly. Simmer over very low heat for 40 minutes, whisking occasionally.  When the texture is creamy and the polenta has thickened slightly, stir in cheese and remove from heat. 
 
Serve roasted vegetables over the polenta.
 
Portobello Kale Onion Saute
Great as a side dish or main dish. Great on a toasted bun with a little cream cheese. Also great over or under grilled pork or chicken. 
 
2 large portobellos or 4 baby bellas, sliced 1/2 inch slices
1 large onion, sliced thin
10 leaves kale (or more if desired), thick stems removed and course chopped
dash worcestershire sauce
dash soy sauce
sprinkle of brown sugar (about 1 tsp)
Heat a tbsp of olive oil in a saute pan. Add the onions and cook until light golden brown over moderate heat for about 15 minutes. Add the mushrooms and cook until they start to release their juice (about 4-5 minutes). Add the kale and saute another 5 minutes or until the wilted. Sprinkle in sauces and brown sugar and salt. Stir and adjust seasoning. 
 
 
 
 

Week 18 Autumn

Enjoy this post from our Groundswell Community Farm Cookbook. The pictures were taken last year in October.
Autumn
The harvest, the beauty, the frost
 
Celeriac
Celeriac, or celery root, has a nice, mild celery flavor with a typical root texture.
Cut in matchsticks for a French cuisine inspired coleslaw!  Celeriac is often used baked and pureed in soups or mashed with potatoes.  I also enjoy celeriac stir-fried and grated raw in salads.
Chop the tops off ½ to one inch above the root and store in a sealed bag in the
fridge.  These also keep for months in a root cellar.
 
Celeriac Au Gratin
From Asparagus to Zucchini. 
I’ve heard this dish is also excellent with kohlrabi.
 
1 pound celeriac bulbs, peeled and sliced into 1/8 inch
2 T butter
1 T flour
1 cup chicken broth or vegetable broth
salt & pepper to taste
1 cup grated Swiss or cheddar cheese
Simmer celeriac in water over medium heat until tender, 15-20 minutes.  Drain.  In medium saucepan, melt butter, add flour, and cook until golden.  Slowly, whisk is stock; cook until thickened.  Add salt and pepper.  Place drained celeriac in shallow baking dish; top with sauce, sprinkle with cheese, and bake at 375 degrees until golden, about 15 minutes.  Makes 4 – 6 servings
 
Mashed Celeriac and Potatoes
From Nourishing Traditions 
 
6 Baked potatoes
3  celeriac, peeled and cut up
2 cloves Garlic, peeled and mashed
A pinch nutmeg
Sea salt
Black pepper
½ cup butter
½-1 cup cream or crème fraiche
 
1. This beats plain old mashed potatoes any day.  Cover the celery root pieces with cold water, bring to a boil and cook until very tender, about 30 minutes.
2. Cut up the butter and place in the bottom of a large bowl.  Scoop out potato flesh or put whole potatoes in the bowl.  Add the celery root and garlic, and mash all together.  Add cream to get desired consistency.  If you want your puree really smooth, you may mix with a handheld blender.  Season to taste.
3. Serve immediately or transfer to a buttered ovenproof dish and keep warm in the oven.
 
Wild Rice Celeriac Pilaf
From Asparagus to Zucchini 
 
1 T. olive oil                                                    1-cup chicken stock
¾ C. finely diced celeriac                               1 cup beef stock (or 2 cups any stock)
¼ cup finely diced onion                                 salt and pepper
1 C. wild rice, rinsed and drained                    2 T. dried cranberries
2 tsp. dried thyme
 
1. Heat olive oil in a skillet.  Add celeriac and onion; sauté until tender, about 5-7
minutes.  Stir in wild rice, thyme and stocks.  Season with salt and pepper.  Bring
to a boil, cover, and lower to a simmer.  Cook until rice is nearly tender, 30-60
minutes (time depends on the kind and age of the rice).
2. Stir in dried cranberries; cook until rice is tender, 5-15 minutes longer.  Makes 4 servings.
 
Celery
Celery with peanut butter is classic with kids.  Celery is also known for its place
in soup stocks,  and potato salads.  Celery has also found popularity with those who juice and with those who diet.  I toss it in with stir-fries or make a batch of cream of celery soup that I can’t stop eating.  Celery leaves add a lot of flavor to soup and stock and can be used in moderation in salads.
To store celery, cut off leaves and keep in a sealed bag in the refrigerator.  To
store the leaves, dry in a food dehydrator, in a warm oven or on a clean window screen in the sun.  Then store in a Ziploc baggie.  If you ever have problems with grain moths, store all your dehydrated foods in glass jars, as they will cut right through plastic bags. 
 
Nutrients:  Raw, 1 cup diced, 15 calories, 1.09 g Protein, 7 g Fiber, 3.15 g
Carbohydrates,  304 IU Vitamin A, 11 mg Vitamin C, 50 mg Calcium, 22.8 mg
Magnesium, 125 mg Sodium, 340 mg Potassium
 
Fourteen Stuffing Ideas for Celery
From  From Asparagus to Zucchini  
 
• Soft goat cheese blended with chopped arugula
• Soft goat choose blended with chopped fresh dill
• Finely chopped sorrel leaves mixed with a little mayonnaise
• Egg salad
• Tuna salad
• Chicken salad
• Caponata
• Softened cream cheese mashed with smoked fish and lemon juice
• Softened cream cheese mixed with crumbled blue cheese
• Softened cream cheese mixed with chopped green olives and chopped walnuts
• Softened cream cheese mixed with chutney
• Pureed cottage cheese mixed with pesto
• Pureed cottage cheese mixed with tpenade
• Crunchy style peanut butter, topped with dried cherries or cranberries
 
Leeks
The leek has a unique subtle onion flavor and texture.  It makes an excellent
potato soup, pot pie or shepherds pie.  Leeks are also good in sautés and non-potato soups.  To use, remove all dark green leaf layers from the tops and outside.  Rinse off the whole leek, then slit lengthwise and rinse out all layers that show indications of soil.  You can use some of the light green leaf sheathes, but bite into a few to be sure they are not tough.
To store, chop off excess green tops and seal in a bag in the fridge.  Leeks will
keep for weeks without a problem.  For long-term storage and for easier use in the winter, steam or simmer leaks until tender then cool and freeze in a freezer bag.
 
Parsnips
Ahh parsnips… We hope you enjoy this delicately sweet root as much as we do!  Bake them, boil them, fry them, grill them or eat them raw; delicious every time.
Nutrients:  Cooked, 1 cup diced, 95 calories, 2.15 g protein, 3.9 g Fiber, 22 g Carbs. 50 IU Vitamin A, 1.55 Vitamin E, 16 mg Vitamin C, 70 mg Calcium, 20 mg Magnesium, 19 mg Sodium, 588 mg Potassium
 
Roasted Parsnip Chips
From The Roasted Vegetable
 
2 lb. parsnips
2 T olive oil
1 T fresh rosemary leaves (or 1 t dried)
Salt
Pepper
 
1. Preheat the oven to 425 F.  Lightly oil a 9X13-inch baking dish.
2. In a large bowl, combine the parsnips, oil, rosemary and salt and pepper to taste. Toss to coat.  Arrange in a single layer in the baking dish.
3. Roast for about 30 minutes, until the parsnips are well browned and tender,
turning once.
4. Serve hot.
 
Rutabaga
Believed to be a hybrid of the turnip and cabbage, the rutabaga was one of the first vegetables grown by colonists in the Americas- the large root helped break up the untilled soil. Not very popular here now but it is such a versatile vegetable with high nutrient value.
 
Information found in From Asparagus to Zucchini 
Nutrients:  Cooked, cubed or sliced, 1 cup–  60 calories, 1.5 g protein, 4.8 g fiber, 13.g Carbs., 940 IU Vitamin A, 36 mg Vitamin C, 90 mg Calcium, 11.9 mg Magnesium, 8 mg Sodium, 284 mg Potassium
 
“You Won’t Believe These” Brown Roasted Rutabaga Wedges
MACSAC
4 medium rutabagas                   3 T. high quality balsamic vinegar
2 T. Olive oil                             Sea salt
 
Heat oven to 500F.  Cut ends off rutabagas and peel them Use a heavy sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges.  Place wedges in very large baking pan and toss with olive oil to coat them well.  Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes.  Use tongs to turn each wedge over. Roast another 15-20 minutes.  Remove from oven and toss with balsamic vinegar and salt to taste.  Serve hot. This “hot-oven” approach to roasting is credited to cookbook author Barbara Kafka.  Makes 6-8 servings.
 
Sweet Potato
Yum! Baked with butter, in soups, in breads, marinated in salads- all good!
Nutrients:  Baked in skin and then peeled, 5” x2”, 160 calories, 2.4 g protein, 4.1 g fiber, 37 g Carbs, 9230 IU Vitamin A,  6 mg Vitamin E, 25 mg Vitamin C, 46 mg Calcium, 13.7 mg Magnesium, 17 mg Sodium, 342 mg Potassium
 
Tamari-Glazed Sweet Potatoes
From Local Flavors
 
3 large sweet potatoes
1 T roasted sesame oil
2 T brown sugar
2 T mirin or sweet sherry
1 T minced garlic
3 T tamari, shoyu or soy sauce
¼ cup water
1 T toasted sesame seeds
 
1. Preheat the oven to 400 F.  Scrub the sweet potatoes and cut them lengthwise into quarters or halves.  Place them in a baking dish roomy enough to hold them in a single layer.
2. Combine the rest of the ingredients except the sesame seeds.  Brush all of the
resulting sauce over the sweet potatoes, then cover the dish tightly with foil.  Bake until nearly tender, 50 minutes to an hour.  Remove the foil, baste the sweet
potatoes with their juices and return to the oven until the liquid has reduced to a
glaze and the potatoes are fully tender, 15 – 20 minutes longer.  Sprinkle with the
sesame seeds and serve.
 
Sweet Potato Crescent Rolls
From Simply in Season Anna:  “I made these for Christmas dinner – a real hit!  They are healthy AND delicious.”
 
1½ cups whole wheat bread flour
¼ cup sugar
1 T. active dry yeast
1 tsp. salt
1 tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground allspice or
pumpkin pie spice mix
1 cup sweet potatoes, cooked & mashed
(or 1 cup mashed squash or pumpkin)
1 cup milk
¼ cup butter
1 large egg, beaten
2 – 2½ cups bread flour
2 T. butter, melted
 
1. Combine flour, sugar, yeast, salt and spices in a large bowl.
2. Combine sweet potatoes, milk and butter in large saucepan and cook over
medium heat, stirring until butter is melted and mixture is warm.  Add to flour
mixture.  Beat with mixer set on low speed, scraping bowl often, until mixture is
all moistened, 1-2 minutes.
3. Add egg to mixture and beat at medium speed for 3 minutes.
4. Stir in enough flour by hand to make dough easy to handle.  Turn onto floured
surface and knead until smooth and elastic, about 7-9 minutes.  Place in greased
bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk.  Punch down dough and divide it in half.  Roll each half of dough on lightly floured surface into a 12-inch circle.
5. Brush each circle with 1 T. butter. Cut into 12 wedges and tightly roll up each
wedge from wide end to point. Place crescent rolls point-side down on greased
baking sheet. Cover and let rise until doubled.
6. Bake in preheated oven at 375 F until golden brown, 10-12 minu
 
Spaghetti Squash
What a delightful substitute for pasta in spaghetti.  Also great as a side dish with butter, salt and pepper.
1 large spaghetti squash
butter or olive oil
garlic powder or fresh garlic
sea salt, to taste
black pepper, to taste
 
1. Cut squash in half, scoop out just the seeds in the center with a large spoon, place it flesh side up in a cookie sheet.  Liberally spread with butter or olive oil,
sprinkle with garlic powder, salt, and fresh ground black pepper.
2. Let it bake at 400 degrees for 25 minutes (more or less depending on the size of your squash).
3. When you take it out of the oven, scoop out the wonderful, soft, nutty flesh.  It
can be used as a side dish or as the meal with French bread garlic toast!
Recipe Note:  Add Italian seasoning and Parmesan cheese, when serving it with Italian foods.  Other combinations: add curry powder and cumin or fresh garlic and fresh basil.
 
Spaghetti Squash Casserole
From Nourishing Traditions
 
1 large spaghetti squash, cooked as above
2 medium onions, chopped
4 T olive oil
2 tomatoes, chopped (peel/seed if desire)
2 cloves garlic, peeled and chopped
½ t dried thyme
2 T fresh basil leaves, cut up
sea salt
Black pepper
¼ cup parsley
1 cup whole grain bread crumbs
½ cup freshly grated Parmesan cheese
2 T melted butter
 
1. Prep your spaghetti squash and then set oven to 350 F.
2. Sauté onion in olive oil until soft.  Add tomato, garlic, thyme and basil and cook gently until most of the liquid is absorbed.
3. Mix with spaghetti squash, season to taste and pour into a well buttered Pyrex
dish.
4. Mix parsley, bread crumbs and Parmesan cheese and spread on top.  Drizzle with melted butter.
5. Bake at 350 F for ~ ½ hour or until most of the liquid is absorbed.
 
Winter Squash
I never knew what a versatile vegetable squash was until I found myself with a closet full of all kinds last winter- I had to be creative!  Squash can be found to take on sweet, spicy, or buttery characteristics in recipes.  I remember eating squash as a kid, hoping to get some of the brown sugar and butter floating in the middle.  Now I usually puree it for soups, casseroles, and pies.
 
Nutrients: Squash (winter, all varieties), baked, 1 cup mashed, 130 calories, 3.7 g protein, 9.1g Fiber, 31g Carbs, 8610 IU Vitamin A,  1.35 mg Vitamin E, 27 mg Vitamin C, 57 mg Calcium, 34.8 mg Magnesium, 1.43 mg Iron, 2mg Sodium, 945 mg Potassium
 
Butternut Tostada
From the New Moosewood Cookbook
 
1 butternut squash (or any winter squash with ~2 cups cooked pulp)
4 tortillas
1 t oil
1 t chili powder
½ t ground cumin
1 clove garlic
1 t oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or other greens
salsa
toasted pumpkin seeds, optional
 
1. Cut and quarter the butternut and steam for 20 minutes, or use pulp from leftover baked squash.  Meanwhile, toast the tortillas over a gas burner or on a griddle till softly crisp.  Remove the squash pulp from the skins.
2. Heat oil in a heavy pan and sprinkle with chili powder, cumin, and garlic.  Stir
and fry until the spices are fragrant.  Add squash and oregano, stirring while
mixture heats through.
3. Place squash on tortillas, sprinkle with shredded cheese and place under broiler or in oven until cheese melts.  Remove, cover with lettuce and dot with salsa.  A handful of toasted pumpkin seeds make a delicious final touch.
 
Arabian Squash Casserole
From The New Moosewood Cookbook
“You will think you died and went to heaven! I could not stop eating this delicious dish.” -Anna
 
4 C. cooked winter squash (not spaghetti) pureed        
4 to 5 cloves garlic, minced
1 T. olive oil                                                                   
black pepper and cayenne, to taste
1 ½ C. chopped onion                                                     ½ C. firm yogurt
1 tsp salt                                                                          1 C. crumbled feta cheese
2 small bell peppers of different colors      
sunflower seeds for the top
 
preheat oven to 375F
1. Place mashed or pureed squash on a large bowl.
2. Heat the olive oil in a medium sized skillet.  Add onion, and sauté over medium
heat for about 5 minutes.  Add salt and bell peppers.  Sauté about five more minutes, or until the peppers begin to get soft.
3. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
4. Add the sauté, along with yogurt and feta, to the squash, and mix well.  Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with
sunflower seeds.
5. Bake uncovered for 25 to 30 minutes, or until bubbly.
 
Stuffed Acorn Squash
From The New Laurel’s Kitchen
 
Use acorn squash, delicata, Lady Godiva, or any other small variety of squash.  A handsome colorful presentation. 
Serves 4 to 6 depending on size of squash.
3 small winter squashes                 
1 bunch spinach, or a handful of any dark leafy green
3 green onions, chopped              
 ½ to 1 cup whole wheat bread crumbs.
2 T. oil                                             ½ tsp. salt
1 C. diced celery
 
1. Preheat oven to 350 F.  Halve and clean squash.  Place cavity facedown in a
greased baking dish and bake for 25 to 45 min. until tender with a fork.  The time
will depend on which squash you choose.
2. Meantime, sauté onions in oil until soft.  Add chopped celery.  Cover and simmer on medium heat until just tender.  Add spinach; stir to wilt.  (if using kale add just before celery and chop small to avoid chewiness).
3. Stuff squashes with vegetable mixture.  Sprinkle with salted bread crumbs.
Return to oven for 10 to 15 minutes.
 
Squash Lasagna
From Katie
 
2 Pkg. Lasagna Noodles
5 large tomatoes or 2 qt canned tomatoes
2 cloves garlic, minced
1 medium onion
1 T olive oil
¼ cup fresh basil or 1 T dried basil
1 t oregano
Black pepper
3 cups cooked, mashed winter squash
1 Pkg. ricotta cheese
1 lb. mozzarella cheese, grated
¼ lb. fresh parmesan or Romano cheese,
grated
 
1. Preheat oven to 350 F.
2. In a large sauce pan, sauté onions and garlic for 2 minutes in olive oil.  Add
tomatoes and cook down with the lid off until your sauce is not too runny, ~20
minutes.  Add basil, oregano and pepper when you turn off the heat.
3. Meanwhile, start boiling water for the lasagna.  Cook noodles until they bend but not until they are fully cooked.  Be sure to use plenty of water and stir the noodles so they don’t stick together.
4. Get a large, deep Pyrex pan or metal cake pan and spread a ½ cup of liquid from the tomato sauce in the bottom.  Lay out all of the remaining ingredients.
5. Over the liquid on the bottom of the pan, spread a layer of noodles so the entire pan is covered.  Next spread 2 cups of winter squash and ½ of your ricotta cheese. Add another layer of noodles, the remainder of your squash and ricotta, 1/3 of your tomato sauce and 1/3 of your mozzarella.  Add another layer of noodles, 1/3 of your tomatoes and 1/3 of your mozzarella.  Add a final layer of noodles, the remainder of your tomatoes and mozzarella, then all of your Romano cheese.
6. Bake for ~50 minutes or until the cheese is golden brown.
 
Squash Soup
Great for leftover baked squash!
5 cups cubed raw winter squash or
pumpkin or 3 cups cooked
2½ cups water
1 cup chopped onion
1 T oil or butter
½ cup chopped parsley
2 t salt
2-4 cups tender greens
 
1. If you use raw squash or pumpkin, simmer in water until tender.  Puree the
cooked squash.
2. Sauté the onion in the oil.  When the onion is golden, add the parsley.  Cook just long enough to soften the parsley; then combine with squash and add salt.  Bring the soup to a simmer—don’t boil or it will stick.
3. Near the end of the cooking time, add spinach, chard or other tender greens,
chopped bite-size.  Makes about 7 cups.
 
Apple-Flavored Winter Squash Cake
From Gardeners’ Community Cookbook
 
Butter and flour for the pan
8 T (1 stick) butter, at room temperature
1½ cups sugar
2 large eggs
1½ cups cooked, mashed winter squash
½ cup apple cider
1 ¾ cups all purpose flour
1 t baking soda
½ t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
¼ t ground ginger or 1 t fresh ginger
Apple cider glaze, if desired
1½ cups confectioner’s sugar
¼ cup apple cider
 
1. Preheat the oven to 350 F.  Butter and flour a 9 to 10-inch tube or bundt pan
2. In a large bowl, beat the butter until fluffy.  Slowly beat in the sugar until mixed. Add the eggs, one at a time, beating after each addition.  Add the squash and apple cider and beat until well mixed.
3. Sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the creamed mixture in 3 batches, beating well after each addition.
4. Pour into the pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.  Remove and cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.
5. If making the glaze, sift together the confectioners sugar into a small bowl.  Add the cider and whisk until smooth.  Use right away, while still pourable and not yet crystallized
[slideshow]
 
Everything of Autumn
Russian Vegetable Bread
From New Recipes from Moosewood Restaurant:  “A rather solid, interesting bread . . . a natural for serving with soups and stews.”
1 T dry yeast
½ cup warm water
1½ cups hot water
3 T molasses
3 T vegetable oil
1 T salt
3 T chopped fresh dill
2 t caraway seeds
2 cups grated raw vegetables (beets, potatoes, carrots, parsnips, etc.)
2 cups whole wheat flour
3 – 4 cups unbleached white flour
2 cups rye flour
 
1. Oil two 5×9-inch bread pans.
2. Proof the yeast by sprinkling it over ½ cup of warm water and adding a teaspoon of molasses.  Stir and let sit about five minutes or until yeast begins to foam.
3. In a large bowl, combine 1½ cups of hot water with the molasses, oil, salt, dill, caraway seeds and grated vegetables.  Cool to lukewarm.
4. Add the yeast to the bowl along with the whole wheat flour and 1 cup of the white flour.  Beat the batter for 300 strokes.  Add the rye flour and enough of the
remaining white flour to make a stiff dough.  Turn the dough onto a floured surface and knead it for 10 to 15 minutes.
5. Place the dough in an oiled bowl, turn it to coat all sides with oil, cover it with a cloth and allow it to rise for about 1½ hours. Punch down the dough and let it rise again for about 1 hour.  Shape the dough into two loaves and place them in oiled bread pans.  Cover the loaves and allow them to rise for about 45 minutes.
6. Bake in a preheated oven at 375 F for 35 to 40 minutes.
 
Summer in Winter Salad
From Katie:  “This is one of my favorites—a fresh, local salad is really a treat in midwinter.”
Grated Veggies:  Carrots with any combination Celeriac, Beets, Kohlrabi, Cabbage, etc.
Dressing:  Your choice or
Easy Dressing:
Mix to taste:
Lemon or lime juice and/or vinegar
Oil, tahini, coconut milk, pureed avocado or a combination
Tamari, salt or soy sauce (optional)
Your choice of spices
If too intense, tone it down with water, more oil or tahini or add finely chopped
nuts.   Walnuts are great for this.
 
Winter Stew
From the New Laurel’s Kitchen 
 
cups of kale, chopped
3 large or 5 small parsnips
1 rutabaga or ¾ cup cabbage
1 smallish turnip or beet
Sauce
1 onion, chopped                  3T. shoyu
2 whole cloves garlic            1-2 T. molasses
2 stalks celery                       2 T. lemon juice
2 T. olive oil                          2 tsp. dried basil
2-4 C. stock
1. Steam kale until nearly tender.  It may take more or less time than the rest of the recipe ingredients, depending on whether it is tender or tough; if it cooks quickly, take it off earlier. You should have about 2 cups.  Drain well.  While kale is cooking, peel roots and dice in ½ inch cubes.
2. Sauté onion, garlic, and celery in olive oil.  Mash the garlic cloves with a fork and add the remaining sauce ingredients, as well as the parsnips, rutabaga, and turnip or beet.  Simmer 10 minutes. (Adjust the amount of stock to suit the way you will be serving the stew.)  Simmer until parsnips etc. are nearly tender, about 20 minutes.  Add kale and cook briefly, until everything is tender.  Serve with grain, potatoes or hot rolls.
 
2 medium beets, cut to ½ inch dice
1 small butternut squash (~1 lb.) peeled,
seeded, and cut into ½ inch dice
1 small rutabaga, peeled, cut ½ inch dice
1 medium onion, halved and slivered
6 garlic cloves, thinly sliced
3 T olive oil
1 t fresh rosemary leaves or ½ t dried
Salt
Black pepper
1 lb. penne, ziti or other tubular pasta
4 oz. mild fresh goat cheese
¼ cup dry white wine
1. Preheat oven to 425 F.  Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the beets, squash, rutabaga, onion and garlic.  Add the
oil, rosemary and salt and pepper to taste.  Toss to coat well.  Arrange in a single
layer in the pan.
3. Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned,
stirring or shaking the pan occasionally for even cooking.  Remove from the oven
and keep warm.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente.  Drain
well, reserving ½ cup of the cooking water.  Transfer the pasta to a large serving
bowl and keep warm.
5. In a small bowl, mash the cheese with a fork.  Add the pasta cooking water and
wine.  Stir with the fork until creamy.
6. Toss the pasta with the cheese mixture.  Top with the roasted vegetables and toss
to mix.  Season generously with salt and pepper.  Serve at once.
 
Vegetable Puree Pancakes
From Nourishing Traditions 
 
1 cup leftover vegetable puree or mashed vegetables, such as winter squash, potatoes, etc.
1 small onion, peeled and finely chopped
1 egg, slightly beaten
¼ cup flour
Sea salt
Black pepper
2 T butter
2 T olive oil
Grated cheese, optional
 
1. Puree leftovers if they are not already mashed or pureed.  Mix with chopped
onion, egg and flour and season to taste.
2. Melt butter and olive oil in a heavy skillet.  Drop puree mixture in by spoonfuls
and sauté pancakes until golden.  Turn and sauté other side until golden.
3. Eat immediately or remove to a heated platter or warm oven until ready to serve.
Sprinkle grated cheese on top if desired.
 
Winter-Vegetable Shepherd’s Pie
From Vegetable Main Dishes “You have considerable leeway in assembling the ingredients for this English-inspired meal in a dish, but there should always be carrots, onions, and at least three other vegetables, one of them green.  Leftover mashed potatoes work fine to top the vegetable stew, which can be browned under the broiler or in a hot oven. Serves 4.
2 pounds baking potatoes (about 4), peeled or scrubbed and cut into large pieces.
1- ½  tsp. salt
¾ tsp. fresh ground black pepper
1 cup heavy cream
1 clove garlic, minced
6 T. butter
2 large onions, sliced
4 cups sliced mixed winter vegetables, such as celery, turnips, parsnips, cabbage,
celeriac, beets, Swiss chard or kale
2 carrots, sliced
3 cups canned low-sodium chicken broth or homemade stock
½ tsp. dried thyme
 
1. Put potatoes in a medium saucepan of salted water.  Bring to a boil, reduce the
heat, and simmer until the potatoes are tender, about 15 minutes.  Drain the
potatoes and put them back into the saucepan along with 1 tsp. of the salt and ¼
tsp. of the pepper. Mash the potatoes over a very low heat, gradually
incorporating the cream and 4 T. of the butter. Cover and set aside.
2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over
moderately low heat.  Add the onions and cook, stirring occasionally, until golden
brown, about 10 minutes.  Add the garlic and cook, stirring, until fragrant, about 1
minute.  Stir in the sliced mixed vegetables, carrots, thyme, and the remaining ½
tsp. each of salt and pepper.  Mix well.
3. Stir in the broth and bring to a simmer.  Cook over moderate heat, covered, until
the vegetables start to soften, 5 to 10 minutes.  Uncover, increase the heat to
moderately high and cook until the vegetables are tender and almost no liquid
remains in the pan, about 10 minutes longer.
4. Heat the broiler.  Transfer the vegetables to a 9-inch pie plate, spread the potatoes
over the top, and cook until lightly browned, about 5 minutes.

Week 17 Comfort Food

Root Vegetable Pot Pie
5 cups total peeled and chopped root vegetables: sweet potato, potato, celeriac, carrot, parsnip any combination you desire, I like equal amounts
1 large onion, chopped
Olive Oil
1 quart broth (I used lamb, but chicken or vegetable would work great as well)
1 1/2 cups frozen peas
1 Tbsp chopped rosemary
1 1/2 lbs chopped raw chicken
2/3 cup flour
2 cups milk
salt and pepper
chopped parsley
1 sheet frozen puff pastry, thawed
 
Preheat oven to 400 degrees. Coat a large pot or dutch oven with olive oil. Add chopped vegetables and cook 5 minutes. Pour in broth and bring to a simmer. Cook until the vegetables are beginning to soften. Add the peas, rosemary and chicken. Cook until the chicken is cooked through. You may stop now and remove 1/2 as soup or keep going and make 2 pot pies. Slowly whisk the milk into the flour in a separate bowl until well incorporated. Pour this mixture into the pot slowly, stirring as you pour. The sauce will thicken quickly. Remove from heat. Pour into 2 11×7 dishes. Roll out puff pastry until thin enough to cover inside of both pans. Place puff pastry over the pans and tuck in. Slash the puff pastry with a sharp knife to vent. Cook for 20 minutes or until pastry is golden brown. 
 
 
Pan Glazed Celeraic and Carrots
1 Celeriac, peeled and cut into large matchstick (batons)
1 large carrot, peeled and cut into large matchstick
1 Tbsp butter
1-2 tsp sugar
salt 
pepper
chopped parsley, optinal
Place all ingredients in a fry pan. Pour enough water in to 1/2 way up the matchsticks. Heat over medium low heat, swirling the pan occasionally until all water is absorbed and the vegetables are tender and glazed in the butter and sugar (about 10-15 minutes). 
 
 
 
 
Celeraic and Apple Salad
2 Celeraic, peeled and cut into matchstick pieces. 
1 small onion, sliced thin
1/2 cup apple cider vinegar
1 large tart apple, cored and chopped
3 tbsp fresh chives, chopped
Place the Celeraic and onion in a medium sized bowl. Add the apple cider vinegar and let sit about 10 minutes (or up to 2 hours). Add the apple and chives. Stir. 
Whisk the olive oil and mustard in a small bowl until emulsified. Stir into the salad until all is incorporated. 
Great right away, even better the next day. My new favorite way to eat celeraic! 
 
Philly Cheese Steak Sandwiches
1 lb round steak, slice very very thin
3 green and 2 sweet peppers, sliced
4 Tbsp Caramelized onion or 1 onion sliced
3 portobello mushrooms, sliced
salt and pepper
Hoagie Rolls
Cheese Sauce (see below)
Saute the peppers in a pan with olive oil, salt and pepper. Add in the mushrooms and cook until to desired of doneness on the peppers. 
Heat a grill or grill pan over high heat. Add the steak in batches and cook 2-4 minutes for mid rare. 
Slather the bun with caramelized onion and place under broiler for a minutes to toast (watch carefully!). Pile on the peppers and steak. Pour on the cheese sauce. No knife and fork allowed! You must eat this by picking the whole darn thing up and letting it slop all over your plate! 
 
For the cheese sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cup milk
4 oz provolone cheese, sliced
1 oz parmesan cheese, sliced
Melt the butter in a sauce pan. Add the flour and stir for about 2 minutes to cook the flour a bit. Slowly whisk in the milk and bring to a simmer. Let the sauce thicken  (will take about 5 minutes). Add the cheese and stir until it is melted. 
 
 
Slow Cooker Root Vegetable Beef Stew
1lb beef stew meat (or roast or steak chopped into cubes)
1 bunch radish, leaves removed, quartered
2 lbs potatoes, cubed
1 bunch carrots, large diced (I left the skin on)
3 large parsnips, large diced
1 small onion, diced
2 cloves garlic, diced
16 oz sliced mushrooms
1 quart diced tomatoes
4 oz tomato paste
1/4 cup flour
1 cup beef broth
1/2-1 cup full bodied red wine
salt and pepper
herbs of choice: I used rosemary and thyme
Place all ingredients in a Slow Cooker (aka Crock Pot) on Low setting for 7 hours. Done! Serve over bread, mashed potatoes, egg noodles, polenta….
Admittedly, this fell just a little flat on flavor. We agreed next time, browning the meat before placing in the crock pot and some cooked bacon would be a good addition along with a dollop of homemade ketchup (see previous post). 
 
Caramelized Onion and Fennel Potato Au Gratin
1 large fennel bulb, bulb only cored and thin sliced
1 large onion, thin sliced
1 tbsp olive oil
1 tbsp butter
1.5 lbs potatoes, sliced thin
1/2 lb grated cheese (I used Cowslip Creamery Phocas cheese, you could use gruyere, swiss or other mountain cheese variety)
More cheese for grating on top
1.5 cups whole milk or cream or combination of both
salt & pepper
In a large fry pan melt butter and add olive oil. Add fennel and onion and cook over medium low heat stirring occasionally until nice golden brown (about 20 minutes). In a bowl toss the potatoes with the cream and cheese. Add in caramelized veg and salt/pepper to taste. Place the potatoes in a 9×13 pan. Grate more cheese on top if desired. Cover top with foil.
Bake in a 400 degree oven until tender when pierced with a fork. Remove foil and let the cheese brown on the top.
Enjoy! This is one of my favorite fall recipes. Great served with a holiday meal! 
 
Warm and Cold Root Veg Salad
Mix and Match your veg in this salad. Use celeraic if you have it or daikon. 
 
For Warm Veg
1 small bunch carrots, cut in half lenghwise
3 radishes, cubed
3 beets, cooked and cubed
1/2 turnip, cubed
1 tbsp honey
3 cups vegetable broth
1 clove garlic
sprig thyme
Place all ingredients in a pan (except beet which should already be cooked). Bring to a boil and simmer stirring occasionally until a syrup forms and vegetables are tender. 
 
For the dressing:
1 cup plain yogurt
1/4 cup chopped parsley (or top of parsley root)
2 tbsp walnut oil
2 tbsp olive oil
1/4 cup toasted walnuts
1/2 lemon, juiced
Whisk all ingredients together
 
For the raw veg:
2 radishes, sliced very thin
1/2 turnip, sliced very thin
 
Strain cooked vegetables and arrange on a platter with the beets. Drizzle with most of the dressing. Sprinkle with raw veg. Serve. 
 
Roasted Brussels w/leeks and garlic
 
 
 
1 Brussels Sprout stalk, brussels removed and cut in halp
1 or 2 large leeks, white and a few inches of the green part sliced thin
2 garlic cloves, minced
olive oil
salt and pepper
Toss the brussel sprouts, leeks and garlic cloves in a bowl with enough olive oil to coat (about 2 Tbsp). Sprinkle with salt and pepper. 
Place in a single layer on a baking pan. Place pan in a 450 degree oven. About 15 minute total cooking time…Now, you need to check these frequently because the top layers of the brussels will turn from golden to burnt in a matter of minutes at the end (and the garlic will go fast at the end as well). I like to enjoy the first crunchy layer of leaves from the brussels myself then place the pan back in the oven to cook them a little longer. 
 

Week 16: Summer meets Fall

Thanks to Tom, Katie and the farm crew for all the lovely produce this week! 
 
Homemade Tomato Ketchup
2.5-3 lbs ripe red tomatoes, quartered
1 medium red onion, finely chopped
1 red bell pepper, cored, seeded and chopped
1 garlic clove, thinly sliced
1 T black peppercorns
1 T mustard seeds
1 T allspice berries
1 tsp whole cloves
2 tsp celery seeds
1 thin slice fresh ginger
cinnamon stick
2 bay leaves
2 tbsp packed dark brown sugar
1/2 tsp sweet paprika
1/3 cup apple cider vinegar
1 tsp coarse salt
Large pinch cayenne
Quarter the tomatoes, place in strainer and allow to drain for a few hours to release excess water.  Place tomatoes, onions, bell pepper and garlic in a large pot.  Bring to boil over high heat.  Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft about 30 minutes.  Pass through a food mill 2 or 3 times starting with a course blade and working to the finest blade until you have a very smooth puree. Alternatively, puree in a blender until smooth and pass through a fine strainer into a large bowl.  Place peppercorns through bay leaves on a piece of cheesecloth and tie it up to form a bag.  Add to tomato mixture along with brown sugar, paprika, vinegar, salt and cayenne.  Simmer slowly stirring frequently until ketchup is very thick, at least 2 hours.  Remove cheesecloth bag.
 
Fajita Burritos
1 large green bell pepper, sliced
2 large red bell peppers, sliced
1 large onion, sliced
1-2 hot peppers, minced, optinal
fajita seasoning (I use Moctezuma’s, from their food store on lexington ave in GR)
salt and pepper
2 steaks, sliced, optinal
juice of 2-3 limes
8 oz package mushrooms, optinal
Black Beans
Flour Tortillas, the burrito sized
Cooked Rice
Pico de Gallo (see recipe below)
other additional topping suggestions: guacamole, cheese, sour cream, salsa verde (with tomatillos)
In a large frying pan coated with oil, add the peppers and onion. Cook over medium high heat until nearing the desired degree of doneness. Add the limes and fajitas seasoning, stir. Add the steak and mushrooms and more seasoning if desired. Saute until the meat is cooked to the desired degree of doneness. 
Take a warmed flour tortilla and load it up with rice, beans, pepper and steak filling, toppings and roll it up like a Burritos (good luck with not filling it entirely too full!). 
 
Pico de gallo
 
 
 
4 large tomatoes, diced
1 large red onion, diced
2 small hot peppers, diced
1 bunch cilantro, chopped
pinch of salt
juice of one lime
Combine all ingredients in a bowl. 
 
 
 
 
 
 
 
 
Boiled Greens over Polenta w/Braised Lamb Shanks
For the lamb shanks:
4 (12-ounce) lamb shanks, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
3/4 cup dry red wine
1 quart diced tomatoes
oregano, chopped
1/4 cup chopped parsley (from top of parsley root if you have it)
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Sprinkle lamb with salt and pepper. Add lamb to pan, and cook on each side or until browned (about 5 minutes per side). Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Add butter and sugar as desired and bring sauce to a boil,  cook 10 minutes or until thickened. If you want a smooth sauce, use an immersion blender or pour the sauce into a blender and puree (be careful for the steam and only put small amounts in the blender at a time). Return lamb to pan; cook until lamb is thoroughly heated. Stir in parsley. Serve over polenta with boiled greens.
 
For the polenta: 
While the lamb is simmering, start your polenta. 
5 cups water
1 cup coarse cornmeal
Bring water to a boil and slowly rain in the polenta, whisking constantly. As the sauce starts to thicken, switch to a wooden spoon. Simmer on a very gentle heat for 30 minutes (I turn the burner on low and move the pan to the side of the burner so part of it is off), stir occasionally. Start a double boiler with about 1.5 inches of simmering water. Transfer the polenta to the double boiler, place a piece of parchment paper directly on the surface (to stop the formation of a crust). Leave over simmering water for 45 min-1 hour.
 
For the greens:
I like to use a bunch of mustard greens, thick stems removed and large sliced. you could also sub kale or collard greens.
1/2 cup onions, chopped
1 garlic clove
1/2 tsp mustard seeds, optional
salt and pepper
olive oil
Coat a medium sized sauce pan with olive oil. Add onion and saute for 5 minutes or until cooked. Add garlic and mustard seeds. Saute 2 minutes. Add greens and saute until just beginning to wilt. No add about 1 cup water or until just barely covering the greens. Cover and simmer 30 minutes. Use a slotted spoon or tongs to remove the greens from any remaining liquid.
Sometimes I like to make boiled greens, mix them with a little stone ground mustard and serve them over grilled brats. 

 
Open Range Vegetable Kebabs 
1 eggplant, cut into large cubes
1 large onion, cut into large bite sized pieces
2 bell peppers, cut into large squares
1 cup cherry tomatoes
5 potatoes, cut into chunks
mushrooms, if desired
garlic cloves, if desired
Olive Oil
Salt, Pepper 
Fresh herbs, chopped (any that you want)
Skewers (I recommend metal if you are cooking them outside over a fire. If you are cooking over a grill and using wood skewer, remember to soak them for at least 30 minutes before using)
Par boil the potatoes. Place in boiling water for 5 minutes (so they are not cooked through but begining to soften).
 
 
 
 
 
Start your fire and get it nice and hot. Alternate the ingredients on a skewer. Place skewer over a grill grate placed on the fire pit. Cooke until desired degree of doneness, flipping the skewer a few times during cooking for even heat. 
Serve with homemade ketchup from above. Also good with beef, cubed and marinated in a little red wine and olive oil. I usually place the meat on a separate skewer as the cooking time is different from the vegetables. 
 
 
 
 
 
Bulgar Pilaf with cherry tomatoes and raisins
2 cups beef broth
1 cup bulgar
1/2 cup raisins
1 cup grape tomatoes, quartered
salt, pepper
chopped parsley for garnish
 
 
 
Combine broth, bulgar, raisins, tomatoes in a medium saucepan. Bring to a boil. Cover and simmer 15-20 minutes until liquid is absorbed. Remove from heat. Serve warm or cold.
 
 
 
 
Roasted Broccoli with Tahini Sauce
I always have a jar of tahini sauce hanging out in the fridge. This is a great use for it! 
2-3 cups broccoli florets, trimmed and cut
2 Tbsp olive oil, divided
salt, pepper
2 garlic cloves, slivered
2 Tbsp tahini
1 lemon, juice
Preheat oven to 450 degreed.
Toss broccoli w/ 1 tbsp olive oil, salt, and pepper. Spread on baking sheet, roast 15-20 minutes until florets start to brown.
Heat remaining tbsp oil in sautee pan over medium heat. Add garlic and sautee 1 minute. Stir in tahini and 1/3 cup water. Simmer 1 minute until starts to thicken. Remove from heat, stir in lemon juice. Toss with hot broccoli.


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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.