Week Four – Trying new vegetables

The first couple of years we were members of Groundswell, I felt like there was always a new vegetable to conquer.  When most of us purchase vegetables at the store or farmers market or even pick them out for our backyard garden, we tend to choose our tried and true favorites.  For that reason, joining Groundswell was great for our family.  There were always new things to try and hopefully to like.  Swiss chard was one that was out of our repertoire and I needed to learn what to do with.  I usually go to epicurious.com when I am looking for a new recipe.  I like this site for its reviews and most recipes aren’t ridiculously crazy with ingredients.  Here is the recipe that both conquered Swiss Chard for us and even made me like garbanzo beans (previously I thought they were those cold, not so tasty things you only saw on salad bars. )  The garlic probably helped our family love this.  The garlic in this dish is particularly tasty on fresh bread.

Roasted Garbanzo Beans with Garlic and Swiss Chard – from Bon Appetit  (Sometimes I amend this by throwing in a cup and a half of cooked barley if I want this to be a main dish)

Garbanzo Beans:
3 cups soaked and prepared dried garbanzo beans or 2 15.5-ounce cans garbanzo beans (chickpeas), drained
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Preparation:  Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

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Another vegetable we weren’t all that familiar with is Bok Choy.  I quickly learned that cooking things with Asian flavoring was a big hit with both of my kids.  A quick and easy Bok Choy recipe that we enjoy is

Bok Choy with Ginger and Garlic
1 large bunch of Bok Choy, stems removed and discarded
1 teaspoon grated ginger
1 garlic clove thinly sliced
½ Tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce

Cook the bok choy leaves in a large pot of boiling water for 5 minutes.  Drain in a colander.  Make sure you press any excess water out or the sauce gets too runny.
Meanwhile pour the sesame oil in a skillet and turn the heat to medium low.  Add the garlic and ginger and cook for 8 minutes.  Pour in the oyster sauce and cook for another 30 seconds.  Pour the sauce over the bok choy and serve.


One of my current favorite recipes for many of the spring vegetables that we get at Groundswell and you find at the market right now is below.  I like to serve it over brown rice.  You can make it a meal by adding a protein of choice.

Asian Greens and Spring Vegetables – from the Moosewood Restaurant New Classics
6 ounces snow or sugar snap peas or 8 asparagus spears
4 cups sliced bok choy or 6 cups rinsed and stemmed fresh spinach
1 cup carrot matchsticks
½ cup daikon matchsticks

Dressing:
3 tablespoons dark sesame oil
3 tablespoons soy sauce
1.5 teaspoons sugar
2 teaspoons grated ginger

½ cup scallions, sliced on the diagonal
1 tablespoon toasted sesame seeds

Bring 1 quart water to a boil.  Remove the strings from the snow or snap peas if using and blanch for 1-2 minutes.  Or is using asparagus, snap off the tough end, cut in half on the diagonal and simmer about 7 minutes or until tender.  Remove with a slotted spoon and set aside.  Blanch the bok choy in the same water for 2-3 minutes(spinach would be 1 minute), then drain and set aside.
Meanwhile, whisk sesame oil, soy sauce, sugar and ginger.
Toss the bok choy or spinach with half of the dressing on a serving platter.  Toss the rest of the vegetable with the remaining dressing and arrange them on top of the greens.  Sprinkle with scallions and sesame seeds.

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An absolute favorite salmon recipe of ours I got years ago from D&W when they were giving away free samples.  It is absolutely delicious.  It isn’t a last minute dish since there are a lot of steps but if I prep ahead of time, it throws together fairly quickly when you are ready to eat and it is worth the effort.

Seared Salmon with Thai vegetables
Salmon
1 tsp chili pwdr
1 tsp curry pwdr
1 tsp ground coriander
1 tsp cumin
1 tsp mustard pwdr
1 tsp salt
1 tsp sugar
4 6 to 7 oz salmon fillets with skin

Dressing
6 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp oriental sesame oil
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped peeled fresh ginger
1 tsp sugar

Rice
1 Tbsp butter
1 C basmati rice
1 C water
2/3 C canned unsweetened coconut milk
2 Tbsp veg. oil

Thai Vegetables (See recipe below)
For salmon: Mix first 7 ingredients in small bowl.  Place salmon fillets skin side down on baking sheet.  Sprinkle 1.5 tsp spice mixture over fillets.  Cover with plastic and refrigerate 3+ hrs.(You can do this the night before)
For dressing: Whisk vinegar and next 5 ingredients in small bowl.
For rice:  Melt butter in lg saucepan over med.  Add rice and saute until rice turns opaque ~2 min.  Stir in 1 cup water and coconut milk and bring to boil.  Cover and reduce heat to low.  Cook until rice is cooked through and liquid is absorbed ~18 min.  Season with S&P.
Meanwhile heat oil in skillet over med-high.  Add salmon flesh side down to skillet.  Sear until brown and crisp ~3 min.  Turn and sear skin side until just cooked trough ~3 min.
Spoon rice on plates.  Top with seared salmon, thai veggies and drizzle with dressing.  Pass extra dressing.

 Thai Veggies
1 Tbsp sesame oil
2 Tsp minced fresh ginger
1 lg garlic clove minced
1 red pepper cut into thin strips
6 oz shittakes stemmed an thinly sliced
3 lg green onions thinly sliced on diag.
3 C thinly sliced bok choy (green tops only)

Heat oil in skillet over high.  Add ginger and garlic, saute 20 sec.  Add pepper and mushrooms and saute till crisp tender ~3 min.  Add green onions and bok choy and saute til wilted ~2 min.  Season with S&P.
Something that I had never heard of before we joined Groundswell but that I now look forward to every year are garlic scapes.  Garlic scapes are the curling tops of garlic plants.  My son loves to saute them and then scramble some eggs in the pan along with.  My husband and I also love the garlic scapes made into a pesto.  It is delicious on crackers or tossed with pasta.  If you aren’t planning to use it within a week or two, you can freeze it.

Garlic Scape Pesto
10 large garlic scapes
1/3 cup unsalted almonds, pistachios or walnuts (your choice)
1/4 cup finely grated parmigiano
1/3 cup olive oil
salt and pepper
Process the scapes, nuts and parmigiano in a food processor until finely chopped.  Slowly add olive oil and continue to process.  Season with salt and pepper.

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. 
 

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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.

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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 © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.