Brussel Up Some Grub

Hello members, welcome to week 17! This week’s share gave us a stalk of Brussels sprouts and parsley root, and if you haven’t cooked with these vegetables very much, we have recipes for frying and roasting them.  We have a potato salad recipe, now that potatoes, celery, and onions are all in season together, and roasted breakfast potatoes that also call for bell peppers. If you used celery to make stock and still have some leftover, try the Blue Cheese and Pecan Stuffed Celery. Enjoy!

Pan Fried Brussels Sprouts

brusselsfry1 brusselsfry2brusselsfry3  Clockwise from top left: 1. freshly cut brussels sprouts placed face down in a hot pan with oil.  2.  the sprouts flipped once. 3. Maple syrup and mustard drizzled in a spiral fashion, ready to be stirred in and served.

Serves 2

  • 1 stalk of Brussels Sprouts
  • 2-3 Tbsp of cooking oil or bacon grease (or a mixture of the two)
  • 2 Tbsp Dijon mustard
  • 3 Tbsp maple syrup
  1. Pop the Brussels sprouts off the stalk and rinse in a colander.  You may spin them in a salad spinner to dry them if you wish.  Slice the sprouts in half.
  2. Heat oil or bacon grease over medium-high heat in a large cast iron skillet or frying pan.  When drops of water sizzle in the oil, add the sprouts.  If you have mad spatula flipping skills, flip all the sprouts so they are cut side down (but don’t burn your fingers! Safety first!).
  3. Let the sprouts fry for approximately 10 minutes then flip and stir with a spatula. Stirring the sprouts too often will cause the pan to lose heat, so I try to flip them only once while cooking.
  4. Fry them another 5-7 minutes, turn the stove off and add mustard and syrup, stir to mix, spoon onto plates, and devour.  Then count the days until the next CSA pickup or farmer’s market where you can buy more brussels sprouts and make this dish again.

Classic Mustard Potato Salad

We doubled this recipe when we made it, that way there is leftovers for lunch. We boiled the potatoes about 8-10 minutes which gave them a good texture, not too hard or too mushy.  We also didn’t wait the full 3 hours to chill it, it was too good!

septemberpotatosalad

  • 2 cups of potatoes, cooked, peeled, and diced into one inch cubes
  • 2 eggs, hard boiled, and finely diced
  • 1/2 cup sweet onions, finely diced
  • 1/4 cup celery, finely diced, about 2 stalks
  • 1/4 cup dill pickles, finely diced
  • 1/2 cup of mayo or vegan mayo
  • 1 Tbsp yellow mustard
  • 1 Tbsp pickle juice
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 Tbsp sugar
  1. In a large bowl, combine the onion, celery, pickles, mayo, mustard, pickle juice, salt, pepper, sugar. Stir well to combine.
  2. Add in potatoes and eggs. Stir gently until well coated.  Cover and chill at least 3 hours.

Blue Cheese and Pecan Stuffed Celery or Dip

  • 4 oz softened cream cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped, toasted pecans
  • 2 Tbsp dried cranberries, chopped
  • Celery stalks
  • Cracked black pepper (optional)
  1. Combine cheese, pecans, and cranberries.
  2. Spread on celery stalks, top with black pepper.
  3. If your celery stalks are on the narrow side, use them as dipping tools.  That’s right, homo sapiens uses food to scoop up other food. Human ingenuity at its finest.

Parsley Root Fries

Serves 2-3

  • 3 large parsley roots (or about 1.5 lbs.)
  • 2 Tbsp olive or canola oil
  • salt and pepper
  • rosemary (optional)
  1. Preheat oven to 400 degrees.
  2. Peel the parsley roots (or wash them very well) and chop into french fry-sized sticks.  The thinner the sticks, the crispier they will get.  Toss with oil, a dash of salt and pepper, and rosemary if desired.
  3. Roast on a baking tray for 20 minutes, toss, and place back in the oven for another 5-10 minutes until golden on the edges with crispy edges and a tender center.

Breakfast Potatoes

Serves 5

  • 2.5 lbs. potatoes, cut into chunks
  • 2 cloves of garlic, minced
  • 1/2 an onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, copped
  • 2 Tbsp olive oil
  • 2 Tbsp melted butter
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss together all ingredients.
  3. Pour potatoes onto a rimmed baking sheet.  Bake for 20-25 minutes, tossing twice.
  4. Raise the heat to 500 degrees, bake until crisp and brown, 10-15 more minutes, tossing twice.

Week 19: Roots, Squash and More Greens!

 
Squash Soup
An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart! 
 
1 1/2 pounds tart apples, peeled, cored, and quartered 
5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties from Groundswell and had success with all!) 
1 large onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
teaspoon salt
1/2 teaspoon ground pepper
10-12 cups vegetable broth or chicken broth
1-1 1/2 cup cream, optional (your could also use plain yogurt here)
Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two baking pans and drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
In food processor or blender at low speed, blend one-third of roasted vegetable mixture with 1 -2 cups broth until pureed. Pour pureed mixture into a dutch oven. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Stir in cream (or yogurt) and adjust seasoning as desired.  
 
 
Beet Cake
This is my favorite beet cake recipe! 
for the cake
95g dark chocolate
3 medium eggs
300g sugar
240ml safflower oil
300g diced cooked beets (takes about 45 minutes in simmering water, just cover beets w/water) puree in blender w/a little water
1 teaspoon vanilla extract
10g cocoa powder
200g flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250g dark chocolate, broken into pieces
250ml heavy cream
Pre heat oven to 350 f.
Melt  chocolate (for the cake) over double boiler. Cool slightly. In a bowl, whisk eggs, sugar & oil. Slowly add cooked beet puree, melted chocolate & vanilla to egg mixture. Beat just untill combined.
Sift cocoa, flour, baking soda and salt. Add to beet batter. Fold just til combined.
Grease (oil, butter, flour mix) 10 inch spring form cake pan.  Pour the cake batter into the prepared cake tin (lined with foil if not a good seal on spring-form pan). Bake for about 30-40 minutes.
While the cake is baking, work on the ganache. Melt chocolate in double boiler. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. 
When the cake is done, cool for a few minutes on a wire rack. Take out of spring form pan and  pour the chocolate ganache over while the ganache and cake are still slightly warm.  Let the ganache topping cool and set before serving (place in fridge to cool quickly). 
 
Ants on a Log
I couldn’t resist adding this. Who doesn’t love ants on a log?
Try dried cherries in place of the raisins and add chocolate chips for a change! 
Peanut Butter
Raisins, Dried Cherries, Dried Cranberries 
Chocolate Chips, optional
Celery, washed and cut into 4-5 in pieces
 
Spread peanut butter on celery stick and top with desired dried fruit and/or chocolate
 
 
Parsnip Apple Soup
Another easy pureed soup, I love the parsnip and curry flavor in this soup! 
Recipe Adapted from Cooking Light
 
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled apple 
1-2  tablespoon curry powder
1 tsp crushed coriander 
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom, optional
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (or parsley root, root part only)
4 cups stock (I used vegetable, chicken would work as well)
1 cup apple cider
salt, pepper to taste 
1/2-1 cup cream 
 
Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, stock and apple cider; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until parsnip is tender. Either use an immersion blender to puree the soup or follow the directions below. 
 
Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Place the mixture back into the dutch oven and bring to a soft simmer. Stir in the cream and adjust seasoning as desired. 
 
 
Spaghetti Squash with Meatballs
 
1 large or 2 medium sized Spaghetti Squash
 
Your favorite meatballs and marinara sauce (see this recipe if you don’t have a favorite Old Fashioned Meatballs in Red Sauce)
 
Mozzarella and Parmesan cheese, optional
 
 
 
Preheat oven to 375. Cut the squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Bake squash for about 40 minutes or until fork tender. Using a fork or large spoon, gently scoop out the squash while keeping the long ‘spaghetti-like’ strands in tack. 
 
 
Serve with meatballs and sauce over the squash. Top with cheese, if desired. 
 
 
 
Braised Collards
When I don’t have time to let them cook for hours with ham hocks, I make this much quicker dish with bacon fat. 
 
1 tablespoon bacon fat (I always save the bacon fat after making bacon, store in the fridge.) OR olive oil
1 onion, thin sliced
1 large garlic clove, chopped
15 leaves  collard greens, cleaned, trimmed & chopped
1 cup chicken broth (or vegetable stock)
1 tablespoon balsamic vinegar (apple cider would work here if you don’t have any balsamic, just increase the sugar a bit)
1 teaspoon sugar
Salt to taste
Red pepper flakes to taste
Heat the fat in a large skillet. Add the onion and cook for about 10 minutes, stirring occasionally over moderate heat. They should be turning very light golden. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 40 minutes, stirring occasionally. Taste and adjust seasonings.
 
Bell Pepper Coleslaw
recipe adapted from food network
got any of those peppers still hanging out in the fridge? Pop them in a freezer bag and freeze them soon or try this salad! 
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain dijon mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped OR 1 celeraic, shredded
1 kohlrabi, peeled and shredded, optional
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped 
1/4 cup chopped cilantro, optional
 
 
 
 
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Whisk in mayo and mustard until combined and forms creamy dressing.  Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
 
 
 

 

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 One Five:Chop and Drop One Pot Wonders and More!

This week we have a fabulous recipe from a special guest blogger:
 
Theresa Z master of letting necessity, intuition, and blind faith take the meal by the spatula.
The scenario: Didn’t have time to take in this week’s share and about 1/2 peck of tomatoes ended up in the fridge (which really diminished their flavor) with a banana pepper, 4 carrots, 1 cup broccoli, a red onion and one wilty bok choy. OY!
 
Step 1: Make Rice! This is always a good starting place with cooking. It gives you a little time to brainstorm and guarantees you won’t  go hungry, even if everything else goes up in flames.*
*Note: if your other dishes do go up in flames, this may affect cooking times. 
 
Step 2: Decide that it’s ok to make two completely distinct meals, and share some for lunches! 
 
Today’s recipes are for: Long Shot Tomato Restoration and Lentil Soup for Later. 
 
Step 3: Bring 2 cups lentils to a boil in 8-10 cups of water or broth. If water, add 2 Tbsp soup base (vegan or chicken stock) when the water is hot, reduce to a simmer and let it be for 30 minutes. 
 
Step 4: This is your opportunity to chop everything up (If you really want to stretch the recipe with soo many vegetables–feel free to add another cup or two of water)
1/2 cup chopped broccoli
1/2 cup variety of pole beans
4 carrots, sliced
1 large heirloom tomato– big pieces
1 large red onion (any onion will do)- chopped as you like
 
Step 5: Saute the onion in a pan with olive oil (on medium heat) till golden.
 
Step 6: Once the lentils are fairly tender (at about 20 min) add broccoli, carrots, beans and cook for a bit til tender as well.
 
Step 7: Turn off the heat and add tomatoes, 1/2 bok choy, and 1/2 of your onion
 
Step 8: Now that you’ve got your lentil soup together–let the tomatoes and bok choy get into the mix and turn your attention to the beautiful chaos that is the “stirfry”
 
Step 9: Forget about Step 8
 
Step 10: To saute onions, ad broccoli, boy choy, and anything else that did not make it into your lentil soup. Chop Up banana pepper/red peppers- toss ’em in. Add as many tomatoes as you can. 
 
Step 11: Add more olive oil to coat veggies and 2 Tbsp balsamic vinegar and a dollop of anything fun you can find in the fridge (1 found caramelized onion and cherry chutney! Wow! 2 Tbsp teriyaki (or two shakes ) will do )
You can stop right there, or add all of those  groundswell tomatoes and bring back their amazing Groundswell flavor. 
That’s right, just dump them all in and heat ’em up.
 
Step 12: Don’t forget about the rice! It should be just about perfect for your stovetop masterpiece. 
 
x0x0 ,
the “Chef”
 
I tried the lentil stew and stir fry…AMAZING! Thanks Theresa Z. ! 
 
 
 
 
 
 
 
 
 
 
Katie’s kale with peanut sauce
Katie brought this to the weed & feed this year. It’s lick-the-pan delicious!
recipe from Simply in Season
 
1 medium onion
2-3 cloves garlic minced
In a large soup pot saute in 1 Tbsp oil
 
1 medium tomato (diced; optional)
Add and simmer 2-4 minutes
 
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt or to taste
1/8 tsp ground cloves
Add, cook and stir 2 minutes.
 
Kale, 8 cups chopped
1/2 cup water
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.
 
2-3 Tbsp chunky peanut butter
1-2 tsp hot water
Combine and add to greens at end of cooking time.
 
Tuscan Style Poached Eggs with Chickpeas
2 Tbs. olive oil
1 clove garlic, minced
5 large heirloom tomates, large diced (you can blanch to remove skins if you want) As you can see below I used yellow tomatoes.
1 1/2 cup chickpeas, cooked
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
4 large farm fresh eggs
1 Tbs. chopped fresh chives 
1 Tbsp chopped basil
Lots of freshly grated Parmesan Cheese
Toasted Pita, for mopping up the tomatoes with 
 
 Heat a 10-inch ovenproof skillet over medium heat. Add the oil and garlic. Cook the garlic, stirring often, until it begins to turn light golden brown, about 30 seconds. Add the tomatoes and thyme and simmer, stirring occasionally, until the tomatoes cook down and the sauce thickens slightly, about 12 minutes. Discard the thyme sprigs and season the mixture liberally with salt and pepper. Stir in the chickpeas and simmer until they are heated through. Reserve about one-third of the sauce in a bowl and spread the remaining sauce evenly around the skillet. Reduce the heat to medium low, crack the eggs into the tomato sauce, and lightly spoon the reserved tomato sauce over the whites of the eggs (not on the yolks). Cover the pan and cook for 3 minutes so the eggs set slightly. Uncover the skillet and set it under the broiler until the yolks firm up slightly but are still soft to the touch, about 2 minutes. 
 
Broccoli Salad
recipe adapted from Simply in Season
 
1 head broccoli florets (about 1.5 cups)
handful dried cherries (or cranberries or raisins, but cherries is the best by far)
5 slices Bacon, cooked and crumbled
2 scallions diced or (1/4 cup red onion, chopped)
1/4 cup sunflower seeds (or chopped pecans or both!)
Toss in a bowl
 
Dressing: Whisk together 1/2 cup plain yogurt (or mayo), 1 tbsp sugar, a good drizzle of honey (about 1 tbsp) and  1 tbsp cider vinegar (or red wine vinegar).
 
Pour dressing over salad. Toss to coat. Serve.
 
 
Freezing basil with oil
Tom told me about this method of freezing basil. It’s super quick and easy and eliminates the need to make the whole pesto recipe now…
Per plastic lined muffin tin (see picture):  in a food processor add 4 cups basil, pulse to combine. Drizzle in 1/2 cup olive oil with motor running. Place the pesto in the muffin tin cup and cover with plastic wrap. Repeat with remaining basil. Pop this in the freezer. When frozen, unwrap and place in a zip lock bag.
Now you just have to take out one and add the remaining pesto ingredients as you want through the winter!
This can also be done in ice cube trays without the plastic wrap, but I couldn’t find mine.
 
Minestrone
recipe adapted from The New Moosewood Cookbook
 
 
2 tbsp olive oil
1 large onion, chopped
splash of dry white wine (about 1/4 cup), optinal
3 cloves garlic, minced
salt and pepper
1 stalk celery, minced
2 carrots, diced
1 summer squash or zucchini, diced
1 medium sized eggplant, diced
2 tsp fresh oregano, minced
1 tbsp basil, stacked rolled and thin sliced
1 red bell pepper, diced
8 oz mushrooms, sliced
handful green beans, ends trimmed, chopped
5 cups water (more if desired)
30 oz tomato sauce (or puree) about 4 cups
1.5 cups cooked beans   such as chickpeas, kidney beans, adzuki beans…
1 cup dry small pasta  such as shell
minced parsley
 
Heat olive oil in a dutch oven. Add onion, garlic, celery, and carrot salt and saute over medium heat for ab0ut 10 minutes. Splash in some white wine, if desired. Add eggplant, bell pepper, zucchini, mushrooms, oregano and basil. Saute a few more minutes. Add water and tomato sauce. Cover and simmer 5 minutes. Add green beans and cooked beans. Simmer another 5 minutes. Bring soup to a boil, add pasta, stir and cook until pasta is tender. Sprinkle with parsley and parmesan cheese.
You can freeze this as well.
 
Parsley Root Lentil Stew
So, parsley root is parsley on top and parsnip root on bottom (basically, in a cooking sense anyway). It’s best to remove the parsley from the top when you get home to maintain freshness.
recipe adapted from Mariquita Farm
 
1 lb  Dried lentils, -washed and drained
2 tbsp bacon drippings, -or oil
1 medium onion, chopped
2 parsley root or parnsip, chopped
3 md Carrots, sliced
1 c  Sliced fennel or  celery
2 medium potatoes, cubed
1 lb smoked -sausage, chopped
8 c  Broth (or Water)
1 t Salt to or to taste
Several whole black pepper-corns
2  Whole cloves
2  Bay leaves
In a large pot, heat fat and add carrots, root vegetable, onions and celery. Saute until onions are golden. Add potatoes and sausage. Saute until sausage begins to brown. Add lentils, water, and seasonings. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves.  Serve with a crusty bread and salad. 
This is great frozen and pulled out in the dead of winter!
 
Caponata
This Sicilian Dish is one of my all time favorite late summer dishes: sweet, salty, sour, and a hint of bitterness, what’s not to love. All parts of your palette are touched upon each bite. Great over grilled bread, on crackers, served with polenta and my favorite way is tossed with pasta and topped with cheese.
 
2 tablespoons olive oi
3 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 green pepper, seeded and diced
1 hot pepper, seeded and chopped
1 large sweet onion, peeled and chopped
1 rib celery, chopped
1 medium firm eggplant, diced
1/2 cup large green olives, pitted and chopped
1/2 cup Kalamata black olives, pitted and chopped
1 3 oz  jar capers, drained
3/4 cup golden raisins
Salt, Pepper
1 quart dice tomatoes (or 4 cups fresh tomatoes, skinned, blanched and chopped)
2 large fresh tomatoes, chopped
1 handful flat-leaf parsley, chopped
Place your cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil. As you chop vegetables (peppers, onion, and celery), add them to the pot. Add eggplant and garlic last. Once vegetables are in there, increase heat a bit. Stir in olives, capers, and raisins. Add tomatoes to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
 
 
If you are making Caponata Pasta Bake: while cooking veg, cook pasta (I like Rigatoni or Penne). When Caponata and Pasta are cooked, stir together and place in a 9x13pan. Top with slices of provolone cheese (8oz). Place in a preheated oven until the cheese melts. YUM
 
Polenta Bake
I do so love making fresh creamy polenta (recipe coming soon), but during the busy weeknights, I admit to sometimes buying the premade tubed polenta.This is a great hearty quick weeknight dish!
1 16oz tube refrigerated prepared polenta, cut into 1/4 inch thick slices
1 package Italian Sausage, Casings removed
1 tsp fennel seeds
1 green bell pepper
1 red bell pepper
1 red or white onion
8oz sliced mushrooms, optional
2 large garlic cloves
Fresh chopped oregano
1 quart diced tomatoes (or 4 cups fresh tomatoes, blanched, peeled and chopped)
2 Tbsp tomato paste
8oz shredded mozzarella
Preheat Oven to 450 degrees
Arrange polenta slices in the bottom of a 9×13 pan coated with cooking spray (or oil). Bake the polenta slices 4 minutes, flip and bake another 4 minutes.
Coat a large skillet with a little oil over medium high heat. Add the sausage and fennel seeds. Cook for a few minutes until sausage is just beginning to brown. Add the peppers and onion, cook until beginning to soften. Add mushrooms and cook. Add garlic and saute 1 minute. Add oregano, tomatoes and tomato paste. Cook until sauce is heated through and beginning to thicken.
Pour sauce over polenta and top with cheese. Place in the oven until cheese is melted.
 
Stella’s Polish Sauerkraut
1 lb bacon, sliced into strips
1 onion, sliced thin
1 large head of cabbage, shredded thin
1 quart sauerkraut (recipe coming soon)
2 cups chicken broth
1 lb kielbasa, sliced into bite sized chunks
Cook the bacon and onions in a large pot until cooked through. Start adding the cabbage.  Let cook for awhile until all is cooked down. Add the kielbasa and allow to brown a bit. Now add the sauerkraut and chicken broth. Let simmer at least 30 minutes. Season with salt and pepper to taste.
This can be frozen after cooked and cooled.
 
Slow Roasted Tomatoes
 
Preheat oven to 300 degrees. Halve 10 medium sized tomatoes (plum sized). Arrange tomatoes cut side up, in a single layer on a rimmed baking sheet. Sprinkle with 1 tsp sugar.  Roast 1 hour 30 minutes. At the end turn on the broiler and cook until just starting to char a very little.
 
Serving Suggestion: cook 1/2 lb gemelli pasta. In a fry pan coated with oil add 1 small diced onion, 1 minced garlic clove, and 2 oz chopped dry cured meat (such as salami) optional cook until onion is translucent and salami is crisp. Toss the slow roasted tomatoes into the pan and let simmer a few minutes. Toss this with the pasta and top with a generous heap of parmesan cheese. If basil is available, this is great on top as well with a squeeze of fresh lemon.
 
Oven Dried Tomatoes
Cut small tomatoes in half. Place halves on a rack over a baking sheet, make sure it doesn’t overlap. Sprinkle with a little kosher salt. Place in a 140 degree oven that has a dehydration mode (or in a dehydrator tray). 
Now the time will vary. I’ve had it take 9 hours once and up to 12 hours. I like to put them in before going to bed. The tomatoes will be dry, wrinkly and shriveled.
Store in a tighly sealed bag or in oil. Store the oil in the fridge. 
 
*Often while I am drying tomatoes, I’ll throw in a few herbs. Herbs only take and hour or two in. Remove the leaves from the stems, crumble, and place in a spice jar. 
 
Freezing Greens
It’s super easy to freeze greens. Simply remove thick stems. Bring a pot of water to a boil. Drop the greens in the pot. Simmer 2 minutes. Cool quickly (I run cold water over the greens). Dry (I place them in a strainer and then in a clean kitchen towel). Place in a freezer bag. Label. Lie the bag flat in the freezer. 
 
 
 

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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.

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.