Seasonal RecipesRoasted Tiny Eggplant with Muhammara and Feta
Burst tomato galette
Beet, arugula and goat cheese grilled cheese sandwich
Bell Pepper Recipes
Summer’s Last Hurrah Panzanella
Braised Green Beans and Roasted Red Peppers
Zucchini, Basil, and Pine Nut Stuffed Peppers
|Okra RecipesAs the summer progresses, the okra plants grow larger and gradually produce more pods. Right now all of our okra plants are taller than me and producing a good amount. Soon, with the shorter days and cooler nights, they will stop producing, so here are some recipes for you to try while we still have some available.
The Okra Accident – contains some recipe suggestions and a link to an okra fritter recipe
|Hakurei Turnip RecipesHakurei turnips are a white turnip with a sweet, mild taste and juicy, crisp texture. They are great raw or cooked. Plus you can eat their leaves as well.
Below are some recipe ideas.
To store, remove the tops from the roots and store separately in plastic bags in the refrigerator. (If left on, the tops will pull moisture from the roots causing them to soften at a more rapid pace.)
Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)
1 bunch hakurei turnips with fresh-looking greens
Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sauté until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
Simple Skillet Turnips and Apples
from the Rolling Prairie Cookbook
1 tbsp. canola oil
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
Our mesclun is a mix of spicy red and green mustard greens and milder flavored Asian greens, mizuna and tatsoi. They are great raw in salad or cooked in a simple sauté, soups, frittata, gratin, and more. Here is a recipe for cooked greens:
Mustard Greens Recipe
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
This recipe incorporates goat cheese, pecans, dried cranberries-all dressed with balsamic vinaigrette.
1 heaping cup 1″ cubes sourdough bread
1. Heat oven to 350°. Toss bread cubes with 1/2 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12-14 minutes. Let cool.
2. Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.
3. Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
SERVES 4 – 6
|There is a lot you can do with sweet corn besides eat it as corn-on-the-cob. Here are three recipes I’ve tried which I highly recommend.|
So, we know that sometimes your CSA share can be a little daunting. (How do I store green garlic? How will I use all of these vegetables? What on earth am I supposed to do with the mutant-looking kohlrabi?) And, we know that your lives are busy enough that this isn’t always enough time to spend hours scouring recipe books and cooking blogs for the perfect thing to do with fresh spring peas. So, we’ve decided to take the challenge for you.
Starting this week: The Vegetable Spotlight Challenge. For Chefs. One week. One ingredient. Fame, glory, and four very full farmer bellies.
That’s right. Each week, the farmer’s over here are choosing one ingredient to highlight. Check in here on Mondays (I know, I know, I’m already running behind schedule this week) to find storage tips, cooking discussions, and recipes (with pictures!) from what we eat here in the farmhouse! Hopefully, this will give you some ideas as you plan out how to use your vegetables for the week.
First up, ahem, drum-roll please….. Garlic scapes! Those alluringly curly but potentially perplexing green rods. Maybe you’ve tried them, maybe you love them, maybe you’ve never been bold enough to choose a unit of them over a unit of spinach. Regardless, it’s time to give them a second look.
As we posted about earlier, garlic scapes are the reproductive part of the garlic plant. They grow out of the top of the bulb and begin forming little heads of cloves. Their taste is a little milder than a garlic bulb, but they can still pack a punch, and while you’re still waiting for the cured bulbs, scapes have a lot of the same health benefits as the other parts of the garlic plant. Plus, they’re more versatile than you think: you can eat them sauteed, grilled, chopped up like regular garlic, or pureed into soups of pestos. This week, our recipes feature oven-roasted crispy scapes, pasta and garlic scape pesto, and peanut and sesame noodles with vegetables and scapes.
On Monday, I roasted garlic scapes, which is insanely easy, but I somehow still managed to botch. Ideally, you want to follow one of two methods: 1) preheat the oven to 500 degrees Fahrenheit and roast for 8-15 minutes until the scapes are starting to brown on the edges (this is where I want wrong, by the way: I walked away from the oven, and they got quite crispy. They were still a hit at the farmhouse, though, where we’re always looking for potato chip alternatives.) or 2) Preheat the oven to 350 degrees and roast for 25-25 minutes, until tender. Either way, roasting the scapes makes them mild and delectable enough to stand alone as a vegetable side dist with dinner. Plus, they look fancy enough to serve to company.
On Wednesday, Kayla broke out the Cuisinart and served up a garlic scape pesto with whole wheat pasta. She felt that the pesto was too pungent in its raw state and sauteed it briefly before tossing it with the pasta. Whatever, she did, I have to tell you, it was freaking delicious. You can find a basic recipe here, but if you want to cook the pesto at all, I recommend cooking it before adding in the Parmesan and lemon. Whichever culinary path you decide to take, the end result is pretty versatile and could conceivably go well on any meal that you have often and would like to change up a bit: steak, grilled fish, pastas, roasted vegetables, omelets, sandwiches, or even just crackers.
And, finally, on one very hungry Thursday night, Theresa sauteed up all of the veggies below with an 8 oz package of soba noodles and this peanut sauce (though she used chunky peanut butter instead of smooth). The garlic scapes played well off of the creaminess of the peanut and sesame sauce. And, I’d bet that the rich creamy peanut sauce might be able to convince some of the pickier eaters you may know to have a few extra vegetables at dinner. On an only slightly related side-note, this is how many vegetables three of us can eat for one dinner alone.
Cooks out there, did you have any scapes this week? We’d love to know what you tried, what worked, what didn’t work. Post your own recipes in the comment section below!
Stay tuned for next week’s installment. At this very moment, our talented cooking farmers are hard at work trying to concoct as many pea recipes as they possibly can to give your dinners next week a little inspiration.