Ingredients:
1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips ( rutabagas or purple top turnips), about 4 pounds total Kosher salt 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper
Preperation:
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
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Tuesday, November 4, 2014
Mashed Turnips with Crispy Shallots
Creamed Spinach and Parsnips
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Ingredients and Preparation
4 tablespoons unsalted butter 2 tablespoons vegetable oil 2 pounds small parsnips, cut into 3/4-inch pieces 2 large shallots, thinly sliced 1 cup turkey stock or canned low-sodium broth 1 teaspoon chopped thyme Salt and freshly ground pepper 1 1/4 pounds baby spinach (20 cups) 2 tablespoons all-purpose flour 2 cups half-and-half or whole milk 1/2 teaspoon freshly grated nutmeg
In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve
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MAKE AHEAD The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick. |
Oven Roasted Root Vegetables
Ingredients:
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed 1 medium red onion 2 large parsnips (about 8 ounces) 1 head garlic, cloves separated, and peeled (about 16) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons kosher salt Freshly ground black pepper
Preparation:
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Cook's Note: Some very large parsnips have a pithy core, which should be trimmed before cooking.
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Ginger Scallion Noodles
Mushroom and Tat Soi Soup
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Ingredients and Preparation
This recipe serves one, but can easily be multiplied for more servings.
1 Tbsp olive oil
Heat in a soup pan over medium heat 1 tsp minced garlic Saute for about 2 minutes until fragrant 1 cup mushrooms- sliced in half, then into thin pieces Stems of tatsoi leaves (whatever is left from cutting one cup of tatsoi leaves) 1 tsp oregano Salt and pepper
Add mushrooms, tatsoi stems, oregano and S&P to the pan stir to coat in olive oil. The mushrooms will soak up the oil, so stir them frequently to prevent burning. Saute until the mushrooms have a nice golden brown color.
9 cubes homemade veggie stock (see previous post) or about 2 cups of non frozen stock 1 Tbsp balsamic vinegar Add stock and vinegar, and bring to a simmer. Cover and simmer for about 5 minutes. 1 cup tatsoi leaves, sliced into strips Add the tatsoi leaves, recover and simmer for a few more minutes, until the leaves have wilted. Your soup is ready to enjoy! |
Roasted Fennel with Parmesean
Ingredients:
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/3 cup freshly shredded Parmesan
Preparation:
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Winter Greens Lasagna
Ingredients:
2 tablespoons olive oil
1 medium white onion, medium dice 3 medium garlic cloves, finely chopped 2 cups heavy cream 1 pound red kale, washed, tough stems removed, and coarsely chopped (about 10 cups) 1 pound Swiss chard (or mustard greens), washed, tough stems removed, and coarsely chopped (about 8 cups) 1 1/2 cups crème fraîche 1 (9-ounce) box no-boil lasagna noodles 1 pound fresh ricotta 2 cups finely grated Parmesan cheese (about 5 ounces)
Preperation:
Heat the oven to 400ºF and arrange a rack in the middle. Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes.
Add the cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted. Continue adding greens a little at a time until they all are slightly wilted. Cook, stirring occasionally, until the greens are tender, completely wilted, and coated in cream, about 10 minutes. Season with additional salt and freshly ground black pepper and remove from heat.
Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly. Using a slotted spoon, scoop a third of the greens mixture from the cream and evenly spread it over the noodles, then cover with a third of the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and end with a final layer of noodles on top. Evenly pour 1/4 cup of the warm cream over the noodles. Mix together the remaining crème fraîche and Parmesan and spread it evenly over top.
Cover the lasagna with foil and bake until bubbling and starting to brown, about 45 minutes. Remove the foil and bake until the top is browned completely and the sauce is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving.
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Roasted Balsamic Radicchio
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Ingredients:
2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil 1 tablespoon chopped fresh thyme Balsamic vinegar (for drizzling)
Instructions:
Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
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Maple-Bacon Roasted Apples & Celeriac
Ingredients:
1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 apples, cut into 1-inch pieces 2 slices bacon, chopped 1/4 cup pure maple syrup 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried
Preparation:
Preheat oven to 450°F.
Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more. |
Daikon Radish Cakes
Ingredients:
1.5 cups grated daikon
3/4 cup water 1 cup rice flour 1 tbsp corn starch 1/2 tsp kosher salt 1/4 tsp sugar a dash or two of white pepper (can substitute ground black pepper if you can't find white pepper) 1 tbsp chopped fresh cilantro
Preperation:
Place grated daikon and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Remove from heat and let cool.
Meanwhile, mix the remaining ingredients together in a large bowl. Add the radish and cooking water and stir to form a dough.
Transfer dough to a greased 8x8 pan and press down with a spatula to smooth the top (the dough should be about ½ inch high and will only fill about two-thirds of the pan).
Place the baking pan in a steamer and steam for 35-45 minutes. Remove the dough from the pan and slice into squares.
Heat about 1-2 tsp vegetable oil in a large skillet over medium heat. Transfer squares to the skillet and sauté for about 3-4 minutes per side, until they are lightly browned.
Serve immediately.
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Turnip Homefries
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Ingredients:
1 lb of turnips, washed, peeled and grated in a food processor or on a mandoline.
1 tsp of black onion (nigella aka kalonji ) seed. 1/2 tsp of brown mustard seed 1 tsp of ground coriander 1/4 tsp of garam masala 1 tsp of salt or to taste 1/2 tsp of kashmiri chili ( or 1/4 tsp cayenne mixed with 1/4 tsp of paprika) 3 Tbs of vegetable oil 2 Tbs of flour ( I made these with sorghum flour so they are also Gluten Free) 1 egg 1 tsp of turmeric 1 onion peeled and grated 1 shallot peeled and grated
Instructions:
Squeeze the turnips after you grate them to get excess water out of them, they should be as dry as possible.
In a large bowl mix together the grated dry turnip, flour, onion shallot chili powder, salt pepper to taste and egg. Set it aside. In a heavy skillet heat the vegetable oil. When the oil is hot toss, in the black onion seed and the mustard seeds When the seeds start to pop, add in the coriander and turmeric,
Cook the spices together for about 2 minutes
Add in the grated turnip mixture. Stir it around in the hot oil mixing it well with the spices and cook it until it starts to get crispy and lightly brown, just as you would cook hash browns. This takes about 8 to 10 minutes depending on how hot the pan is, When they look about done, stir in 1/4 tsp of garam masala and serve. |
Hummus with Mustard Greens
Ingredients:
Olive oil for sautéing
• 3 cloves garlic, smashed • A large pinch crushed red pepper flakes • 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed • 1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons • Kosher salt to taste • 1 (15oz) can organic Chickpeas, drained, well rinsed and drained again • 1/2 cup of any stock you have (I used homemade vegetable stock) • 2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped • 1 raw large garlic clove, chopped • 1 cup of Lebni or drained Greek yogurt • A small bunch of cilantro or parsley, coarsely chopped • Zest and juice of a medium lemon • Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle
Preparation:
Coat a large sauté pan with olive oil and put on medium heat. Toss in the garlic cloves, crushed red pepper and spices. Cook the garlic until it becomes golden brown and fragrant. Remove the garlic and set aside. Add the mustard greens and season with salt, to taste. Cover and cook the greens until they start soften, for about 5 minutes; then add chickpeas and the stock and cook uncovered until the greens are wilted and the liquid has evaporated. This step will allow the chickpeas to take in the taste and fragrance from the garlic and spices. Add and mix in the peppers, the browned and raw garlic, and herbs. Taste for seasoning and add salt, if needed. Turn on the food processor; add half of each: the humus mixture, Lebni and lemon juice to the food processor and process, until it is coarsely pureed. Using a rubber spatula, scoop out the mixture to a mixing bowl. Repeat the same process with the rest of the ingredients; then mix in lemon zest, taste for seasoning and add whatever you feel is needed. Serve chilled or at room temperature, garnished with Sesame seeds and a few drops of good olive oil.
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Green Tomato Frittata
Ingredients:
1-1/2 green tomatoes, sliced about 1/4″-1/2″ inch thick, lightly sprinkled with salt and pepper
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray
Preperation:
Preheat oven to 400-degrees.
Dredge tomato slices in cornmeal. Coat a large oven-safe skillet (cast iron works great) with cooking spray and fry each tomato slice for 2 minutes. Spray tomato again, and flip, frying again for 2-3 minutes. Set slices aside, and wipe pan clean. Spray skillet again with cooking spray, add onion, and cook until translucent and soft, about 3 minutes. Add pinch or two of salt and garlic and mix well. Stir in the chopped tomatoes and peppers, and mix until combined well. Season to taste with salt and pepper, and cook, stirring often, until all veggies are softened, about 10 minutes. Stir in fresh herbs.
Meanwhile, beat eggs and season with salt and pepper.
Add egg mixture to skillet, turn heat up to medium-high, and lightly combine the ingredients, allowing the egg to distribute evenly throughout the filling, and making sure there is an egg coating on the bottom of the pan. Place the fried sliced green tomatoes on the top of the frittata. Turn heat down to medium, and cook until edges begin to set, about 3-4 minutes. Place frittata in oven and cook until the center is firmly set, about 12 minutes.
Finish frittata under the broiler until it’s lightly browned, about 3 minutes. Remove from the heat, and allow to cool and set for 10-15 minutes. Loosen the edges with spatula and slice for serving.
Chilled and Wilted Tat Soi Salad with Sesame Ginger Dressing
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Ingredients:
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)
Dressing Ingredients:
2 T soy sauce (I used Tamari) 1 T rice vinegar (not seasoned) 1 tsp. grated ginger root 1 tsp. sugar 1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work) fresh ground black pepper to taste
Instructions:
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
I ate half of this and kept the other half in the fridge for a day. It was still okay the second day, but much better freshly made.
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Baked Parsnip Fries
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Tuesday, September 30, 2014
Hot Pepper Relish
Ingredients:
1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish 1/2 pound yellow onions, roughly chopped 1 tablespoon kosher salt 1/2 cup cider vinegar 1/4 cup white sugar
Preperation:
Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.
Transfer pepper mixture to a fine mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.
In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add in pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.
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Fried Green Tomatoes!
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Ingredients:
6 hard green tomatoes, sliced 1/4 inch thick
Kosher salt Freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup well-shaken buttermilk Dash hot sauce 3/4 cup yellow cornmeal 1 1/2 cups Japanese panko bread crumbs Vegetable oil, for frying 1 recipe Basil Mayonnaise (recipe follows)
Instructions:
Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
Preheat the oven to 200°F. Line a second baking sheet with paper towels.
Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
Basil Mayonnaise
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.
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Sweet Pickled Daikon Radish
Still not sure what to do with that Daikon radish from last week? Try this Daikon Radish recipe from shareholder Tanya (available for taste testing during the pick-up)
Ingredients:
1 cup rice vinegar
1 cup water 1 cup sugar 1/4 teaspoon turmeric 1 pound daikon radish 1/4 cup kosher salt
Preparation:
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
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The Fall Equinox
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With the arrival of fall, the Jewish New Year, and equal hours of night and day, much is in transition. I look forward to a restful time ahead, but know there is still so much left in the season to unfold. I think of sweaters and foliage in Vermont, where I grew up, and sometimes wish I could be back there this time of year…but then I remember that in Vermont September means frost and the end of the growing season, and I am grateful we still have sweet parsnips and beautiful radicchio yet to come, here in Philadephia!
And now…some poetry!
Autumn wins you best by this, its mute
Appeal to sympathy for its decay.
~Robert Browning
Appeal to sympathy for its decay.
~Robert Browning
Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.
~John Keats
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.
~John Keats
Autumn's earliest frost had given
To the woods below
Hues of beauty, such as heaven
Lendeth to its bow;
And the soft breeze from the west
Scarcely broke their dreamy rest.
~John Greenleaf Whittier
To the woods below
Hues of beauty, such as heaven
Lendeth to its bow;
And the soft breeze from the west
Scarcely broke their dreamy rest.
~John Greenleaf Whittier
Mustard Green Chimichurri Sauce
Whisk together thoroughly in a small bowl:
1⁄2 cup olive oil 1⁄4 cup red wine vinegar Stir in: 3/4 cup finely chopped mustard greens 3 green onions, finely chopped 3 garlic cloves, finely chopped (1-3 serrano chiles, seeded and minced) (1 tablespoon finely chopped thyme) Salt to taste 1⁄4 teaspoon red pepper flakes, or to taste 1⁄4 teaspoon freshly-ground black pepper, or to taste Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days. |
Vegetarian Borscht
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Ingredients:
2 medium-size beets, peeled and grated
1 large carrot, peeled and grated 1 tbsp olive oil 1 tomato, diced 2 tbsp of water juice of ½ lemon 2 L of water/vegetable broth 1 tbsp of salt 5 medium-size potatoes, diced ½ cabbage 1 small onion, diced 1 tsp olive oil 5-7 whole black peppers 3-4 bay leaves 1 tbsp dried parsley 2-3 garlic cloves, halved
Instructions:
Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
Add 2 tbsp of water and lemon juice to the vegetables and stir. Reduce the heat to low, cover the pot and simmer for 20 min. Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min. Bring to a boil and add 1 tbsp of salt. Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden. Add the onions to the pot and give it a good stir. Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes. Remove borscht from the heat. It is now ready to be served. When serving borscht, add sour cream and fresh herbs to individual bowls. |
Ramen Noodle-- Daikon Slaw
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Field Update
This time of year, I tell people there is a light at the end of the tunnel. Not that farming is a dark, depressing state of being, but the idea of having a reprieve at the end of the season is indeed uplifting. With the cooler weather setting in and the sun setting earlier (first day of Autumn is Tuesday), we farmers start to think of preparing for the winter. A few beds in the field are finished for the year, meaning we will not plant or harvest any more from them. When this is the case, we put cover crop seed in these beds- a form of green manure, which will not be harvested, but tilled back into the soil to improve its health. Cover crop seed usually includes oats, rye, peas, or vetch. There are a few plants and seeds that are still going into the ground, which we will plan on harvesting for our late season farmers market at Head House (last market is the Sunday before Christmas). These vegetables have to be cold-hearty and fast growing to go in the ground this time of year (lettuce, scallions, bok choi, salad greens, radishes, etc). We are also in the process of transforming our hoop houses as well- which means pulling out the summer crops that love the heat, and putting in late season crops that will be protected by the plastic cover of the hoop houses and be able to produce for longer into the winter (in fact throughout the winter), than most vegetables in the open field.
Mashed Potatoes and Leeks with Thyme
Ingredients:
3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drained 6 tablespoons unsalted butter 1 tablespoon fresh thyme leaves, minced 1 cup milk 1/2 cup heavy cream
Directions:
In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
Preheat oven to 350° F.
Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.
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Black Eyed Pea Curry With Collards & Potatoes
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White Bean and Collard Chili
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic 3/4 cup diced onion 1 pound skinless, boneless chicken breasts, finely chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 1/2 teaspoon ground white pepper Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 pound collard greens, stemmed and roughly chopped (about 5 cups) 1 1/2 cups chopped green chiles (fresh or canned) 1 quart low-sodium chicken broth 2 15 -ounce cans navy beans, drained and rinsed 1/2 bunch fresh cilantro, chopped Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Preparation:
In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.
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Who is Eating your Tomatoes?
On Friday two shareholders stopped me with questions about our tomatoes. One person noticed a giant green caterpillar in the cherry tomatoes, and the folks were having some trouble with theirs
in their yard and wanted to compare notes. I mentioned that it seemed a fairly average year so far for tomatoes….which these days, means it’s not stellar. What I mean by that is it seems as
though it is nearly impossible to avoid some sort of devastating tomato disease in this region.
Our tomatoes at the farm this summer started very strong with individual harvests yielding approximately 800 lbs. After a few weeks though, they have quickly reached a plateau and now
we are yielding closer to 100 lbs per harvest. In addition to the onslaught of typical tomato diseases (which shoes up as brown and yellow leaves and some sunken, soft spots on the tomatoes themselves), we are also under siege from some hungry caterpillars!
Yellow Striped Army Worm (photo, below left)- this critter eats both the leaves and the fruit of tomatoes. It has become more of a problem in this are in the last few years, as it has been able to overwinter and survive the warmer winter months.
Tomato Horn Worm (photo, below right)- Hornworms strip leaves from plants. If a heavy infestation develops, caterpillars also feed on fruit. They feed on the surface leaving large, open scars. Hornworm
damage usually begins to occur in midsummer and continues throughout the remainder of the growing season. Hornworms are often controlled by parasitic wasps (Brachonid wasps). These parasitoids lay eggs into the hornworms where their larvae feed inside, and then pupate on the backs of the hornworms. These pupal cases are seen as white projections on the back of the hornworm. If parasitized hornworms are found on the crop, we leave the larva for the next generation of beneficial wasps to emerge. |
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