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SALADS

Arugula Salad
  • Fresh Arugula and/or Fresh Spinach
  • Olive Oil
  • Salt & Pepper
  • Shaved Padano Cheese

Toss arugula with olive oil, salt and pepper,  Top with shaved Padano
You can substitute spinach or mix arugula & spinach

Grand Green Bean Salad
  • 1 pound green beans, trimmed and halved
  • 2 ounces baked ham or Canadian bacon (optional; toasted sunflower seeds is a good vegetarian option)

Dressing:

  • ¼ cup plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon (or more, to taste) grated horseradish
  • ½ teaspoon Dijon-style mustard
  • ¼ teaspoon freshly ground black pepper, to taste
  • ¼ teaspoon salt
In a covered pot, steam the beans over boiling water for 5-7 minutes, or until the beans are tender-crisp. Rinse them immediately under cold water, then chill them.

  1. Finely dice the meat, and sauté over low heat until lightly browned. Drain on a paper towel.
  2. In a small bowl, combine the dressing ingredients, and refrigerate the dressing for 1 hour or longer. Just before serving, place the beans and meat in a salad bowl and toss them with the dressing.
Recipe From: Jane Brodys Good Food Gourmet
Russian Vinaigrette Recipe with Beets and Sauerkraut
  • 3 medium beets (or 2 cans of beets, drained)
  • 3 medium potatoes
  • 3 medium carrots
  • 1/2 cup sauerkraut, drained
  • 3 medium pickles
  • 2 Tbsp Sunflower or Olive Oil
  • 1 Tbsp Vinegar
  • 1 small onion, finely chopped (about 1/2 cup)

1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don’t require any cooking. I peeled beets before cooking, much easier than peeling them boiled.

2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
4. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. The Vidalia Chop Wizard is the secret to make the process much faster :). Place diced beets in a separate bowl.

5. Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.

6. Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

Recipe From: www.natashaskitchen.com

 

Cantaloupe-Basil Salad
Jeremy was working with melons and basil and enjoying the wonderful perfume of each. He then thought that they might just play well together in a sweet-savory salad. We just enjoyed this salad, along with a simple tomato-cucumber salad, bread, hummus, cheese and olives, for a light and fancy-feeling lunch. Or perhaps it is just the fact that our boys (who are charming but lack gracious manners) are off for the week with grandparents that makes our everyday lives and meals feel like we’re on a big fancy date.

 

  • 1 medium cantaloupe, cubed (or use a melon baller, if you have one)
  • 10 basil leaves, sliced into thin strips
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or simple syrup
  • A dash each of ground white pepper and salt
  • Optional: ½ cup feta cheese, in small cubes
  • Optional garnish: a few blueberries
Combine all ingredients in an attractive bowl, and serve.
Optional: garnish with a few blueberries.

 

 

Carrot Raisin Salad
  • 1 pound carrots
  • 2 tablespoons white-wine vinegar
  • Coarse salt and black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red-pepper flakes
  • 1/3 cup raisins
  • 1 tablespoon olive oil

Peel and coarsely grate 1 pound carrots (to yield 4 to 5 cups).

In a large skillet over high heat, bring 1 cup water, 2 tablespoons white-wine vinegar, 1 teaspoon coarse salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground pepper, and 1/8 teaspoon red-pepper flakes to a boi

Add carrots and 1/3 cup raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.

Mix in 1 tablespoon olive oil. Transfer to a covered container; chill until ready to serve.

 

Roasted Sweet Potato Salad with Red Pepper Vinaigrette
  • 4 large sweet potatoes
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • ¼ cup red wine vinegar or sherry vinegar (or …)
  • 1 medium red bell pepper, cored, seeded, and quartered
  • 2 tsp ground cumin
  • 1 Tbsp grated orange zest (optional)
  • ½ cup sliced scallion
  • ½ cup minced fresh mint or parsley leaves
  • 1 or 2 fresh minced chiles (jalapeño, Thai, Serrano, …) (optional)
  • ¼ cup raisins (optional)

(can add, mix, or substitute other winter vegetables that you would roast)

1. Preheat oven to 400°. Peel sweet potatoes, cut into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

2. Make the dressing while the potatoes cook. Put the remaining 6 Tbsp oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.

3. Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add ½ cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

Added notes: 4 big servings or 8+ smaller. Can serve warm or at room temperature. For me, there was twice too much of the (delicious!) dressing, so the next evening I made it with mixed roasted vegetables, also excellent.

Recipe From: Mark Bittman, How to Cook Everything Vegetarian (2007)

 

Grated Beet Salad
People who swear they hate beets love this salad. It’s a North African-inspired mixture of
grated, uncooked beets dressed with orange and lemon juices and a small amount of olive
oil. It makes a great starter when you’re serving something robust as a main course, like a
couscous.

  • 1/2 pound beets
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon minced chives, mint or parsley (or a combination)
  • Salt to taste
  • Leaves of 1 romaine heart
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the
shredding blade.2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season
to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the
grated beets and serve.

Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator,
covered well, for a couple of days. They become more tender but don’t lose their texture, and
the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again
before serving.

Recipe From: Martha Rose Shulman, NY Times
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl.

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan.

Return frying pan to medium heat; add oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.

Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon and eggs over spinach and serve immediately.

Recipe From: Adapted from www.whatscookingamerica.net

 

Orzo With Wilted Salad Greens
  • mixed salad greens – baby bok choy, baby kale, and mizuna are particularly good
  • olive oil
  • fresh lemon
  • orzo pasta
  • salt and pepper
  • parmeasan cheese

1. Fill a big bowl with greens

2. Add 2 cups drained, cooked orzo or other small pasta – still hot

3. Drizzle with olive oil and juice of 1/2 a lemon

4. Grate some hard cheese on top (parmeasan or the like). If you are feeling fancy, add a handful of toasted pine nuts.

5. Sprinkle with salt and pepper to taste

6. Toss all together and enjoy!

Recipe From: Laurie Chiasson

 

 

Tuscan Kale Salad
  • 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
  • juice of 1 lemon
  • 3-4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, mashed
  • salt & pepper, to taste
  • hot red pepper flakes, to taste
  • 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
  • 1/2 cup freshly made bread crumbs from lightly toasted bread
Recipe From: www.drweil.com

 

 

 

Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
 

  • 1/4 cup coarsely chopped walnuts
  • 1 pound green beans, trimmed
  • salt and pepper
  • 1 1/2 tablespoons freshly squeezed lemon juice (about half a lemon)
  • 3 tablespoons extra virgin olive oil
  • 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

1. Toast the walnuts in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant — but be careful, as they go from brown to burned fast! Immediately transfer the nuts to a dish to cool.

2. Bring a large pot of water to a boil. Add the beans and 1 teaspoon salt; cook until tender but still firm, 3-5 minutes (alternately, you can steam the beans).

3. Transfer the beans to a colander in the sink and run cold water over them.

4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.

5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Gently scatter the Parmesan shavings on top, and serve.

Recipe From: From “Farmer John’s Cookbook: The Real Dirt on Vegetables” (Gibbs Smith Pub., 2006)

 

 

Arnie's Cucumber Salad
 

Arnie Voehringer was the tractor man at our old farm site in Belchertown. He had quite the collection of old tractors, particularly John Deeres, and several of them actually ran. He passed away a couple of years ago and we still miss him.  In addition to his extensive knowledge of tractor history and repair, he was a great cook, renowned for his okra scrambled eggs. Here’s his recipe for cucumber salad.

  • 3 cucumbers, sliced as thinly as possible
  • 1 onion, sliced as thinly as possible
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon sugar
  • Salt and pepper to taste

Combine the vinegar, oil, sugar, salt and pepper in a large bowl, then add the vegetables and combine well. Let marinade in the refrigerator for at least 2-4 hours before serving.

 

 

Tomato and Bread Salad
 

  • 3 lbs. ripe, ripe tomatoes.  It is best to use a mix of different colors of heirlooms
  • 1 clove garlic, minced
  • 1/4 cup basil, chopped
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 stale baguette, cut into 1-inch cubes.  Toast the cubes if it’s not stale enough
  • Salt and pepper to taste

Optional additions:

  • 1/4 cup capers
  • 1/2 cup chopped olives
  • 1/2 pound fresh mozzarella cheese, cubed

 

 

Toss ingredients together.

Let sit for 10 minutes or more.  Best served at room temperature the same day that it is made.

 

 

Salade Nicoise
 

First, prepare a lovely vinaigrette. Combine in a jar and shake vigorously to combine:

  • 1/4 cup vinegar (cider, wine or herbed; or use fresh-squeezed lemon juice)
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, pressed
  • salt and freshly ground pepper
  • 2 tablespoons minced fresh dill, parsley or basil

You’ll also need:

  • 1 pint new potatoes, cut into large bite-size pieces
  • 1 1/2 pounds green beans (or a mix of yellow and green), trimmed
  • 3-4 tomatoes, cut into small wedges
  • 1 head lettuce
  • 6 hard-boiled eggs, peeled and halved lengthwise
  • 2 cans good canned tuna
  • 1/2 cup Nicoise-type olives
  • 3 tablespoons capers
  • Sprigs of dill, parsley or basil
 Bring a large pot of salted water to a rolling boil. Cook the potatoes until tender (sometimes I successfully hard-boil the eggs at the same time – but use your favorite hard-boiling technique). When tender, remove the potatoes with a slotted spoon. Once the potatoes have drained, toss them gently with some of the vinaigrette.

When the water returns to a boil, blanch the green beans for 4 minutes, and then refresh them under cold water.

Take a few moments to compose the salad: line a roomy platter or large salad bowl with lettuce leaves. Toss the beans with some of the vinaigrette. Place the potatoes in the center of the platter or bowl; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna. Ring the salad with the eggs. Spoon the vinaigrette over all; scatter on the olives, capers and herbs. Serve as soon as possible, at room temperature.

Recipe From: Modified from The Way to Cook/Sundays at Moosewood

 

 

Asian Slaw Salad
 

  • For the Dressing
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha sauce (optional)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced (about 1 1/2 teaspoons)
  • For the Slaw
  • 1 small head shredded green or white cabbage (about 1 quart)
  • 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
  • 1 red bell pepper, thinly sliced
  • 2 medium scallions, finely sliced on a sharp bias
  • 1/2 cup chopped or whole salted peanuts
  • 1/2 cup loosely packed chopped fresh cilantro
1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.
Recipe From: seriouseats.com

 

 

APPETIZERS

Swiss Chard and Tahini Dip
  • 2 tablespoons pine nuts or slivered almonds
  • About 20 Swiss chard stems
  • Salt to taste
  • 4-6 garlic cloves, peeled
  • ½ cup tahini
  • ½ teaspoon dried mint
  • Extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • Fresh mint sprigs for garnish
  • Olives, vegetable sticks and pita bread for serving
This recipe was printed in the 20 July Amherst Bulletin in Claire Hopley’s “Table Talk” column. She says, “This recipe is closely based on one in Clifford Wright’s Mediterranean Vegetables (Harvard Common Press). The author notes that this way of using up Swiss chard stems is typical of the cooking of Lebanon and Syria. The stems of red Swiss chard taste very strongly of beets; paler colored stalks are much milder. Prefer them for this if you don’t like beets. On the other hand, if you are cooking for beet junkies, go for the red ones.”

To toast the nuts, put them in a single layer in a ceramic microwavable dish. Toast for one minute then check. Depending on the power and your oven they might be ready. If not add more time in small increments so you don’t overcook them. (Alternately, put the nuts in a single layer in an oven-proof dish. Put them in a 275 degree-oven. Toast for about 5 minutes or until they are golden-brown and aromatic. Check frequently to prevent burning.)

Cut the chard stems into 3-4 inch pieces and drop them into a pan of boiling salted water. Cook for about 15 minutes or until tender. Drain and put them in the bowl of a food processor. Chop the garlic and add it, along with the tahini (which should be stirred to reconstitute it if the oil has separated). Also add the mint, a tablespoon of olive oil, half the lemon juice and a little salt. Process; scrape down the sides of the bowl; add the rest of the lemon juice; process again and taste. Season with more salt if necessary. Turn into a shallow bowl for serving. Drizzle more olive oil on top. Garnish with mint sprigs (or chopped mint) and serve with olives plus vegetable sticks and torn pita for dipping.

Recipe From: Claire Hopley’s ‘Table Talk’ column.
Tomato Crostini
  • Thick slices of good, crusty bread, halved
  • Olive oil
  • Garlic, minced
  • Tomato
  • Optional: basil leaves, thyme or oregano
Mix something like 1-2 minced garlic cloves in ~1/4 cup olive oil. Brush this on the bread slices, then place the bread on a baking sheet in a 350 degree (F) oven for ~20 minutes, until the bread is crisp and dry, but not browned. Then either:

Roughly chop the tomatoes and lightly squeeze them over the bread to release their juices. Closely pack the tomatoes on top of the bread. OR

Place a thick slice of tomato on each bread piece, and return to the oven for ~5 minutes.

Sprinkle the crostini lightly with the fresh herbs and little drizzle of olive oil and serve. Yum!

Recipe From: Modified from the lovely section on Italy in Sundays at Moosewood Restaurant.

 

SOUPS

Carrot Fennel Soup
  • Bunch of carrots
  • One onion
  • Fennel bulb
  • Olive oil
  • Carton of low sodium broth (chicken or vegetable)
  • Fennel tops (optional)
Chop up onions, fennel bulb, and carrots into smallish pieces.
Put about 1-2 T of olive oil in a soup pot and heat up, then fry vegetables until they start getting tender.
Add broth and bring to a boil, then reduce heat and simmer until vegetables are fully cooked and soft.
Put all of the contents into a food processor (or use a hand emulsifer in the pot), and pulse until fully blended.
Serve hot, and add sprigs of fennel top as garnish.This soup is excellent with hot bread and a Simple Gifts spring mix salad!
Recipe From: Rachel Bolus
Dianne's Tumbleweed Tomato Soup
This freezes well for a taste of summer in the middle of winter andI love this soup’s poetic name.

  • 3 lbs garden ripe tomatoes, in chunks
  • 4 cloves of garlic, chopped
  • fresh basil leaves
  • 2 Tbl turbinado sugar
  • 1 tsp sea salt
  • fresh ground black pepper to taste\
1. Place tomatoes, garlic, and basil in kettle. Cover and cook over medium heat 1015
minutes or until tomatoes
are mostly liquified.
2. Remove from heat. Cool slightly. Puree tomato mixture until quite smooth.
3. Strain through a medium fine strainer back into the kettle. Season with sugar, salt & fresh black pepper.
Serve with a spoonful of Sidehill Farm Plain Yogurt on top.

 

Recipe From: Thanks to CSA member Susan Biggs for this easy and delicious recipe.

 

Traditional French Turnip and Pumpkin Soup
  • 3 white turnips
  • 1 medium baking potato
  • 2 leeks
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • 2 cups roasted and pureed winter squash (buttercup, kabocha, buttercup, pie pumpkin all good)
  • 1/3 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

(I also like to add a bit of miso – maybe 1 tablespoon)

 Remove the darkest green part of the leeks and thinly slice the remainder. Peel and cube the turnips and potato. Sauté the leeks in butter for 8 minutes, stirring often. Add the potatoes and turnip cubes and sauté for a further 4 minutes.

Stir in the chicken stock and pumpkin puree. Add salt and pepper to taste. Bring the mixture to a boil, reduce the heat and simmer for 25-30 minutes until the vegetables are soft. Puree soup in a food processor or blender. Return soup to saucepan, stir in the cream (and miso if you are using it) and heat through.

Serve in hot bowls.

Note: I think this soup is swoony-worthy, and lovely especially if you’re not a fan of turnips. I served this to a big crew of my work colleagues, who loved it!

Recipe From: www.turniprecipes.co.uk/traditional-french-turnip-and-pumpkin-soup

 

 

Root Vegetable Soup
 

Here’s a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it’s an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

  • 6 tablespoons unsalted butter
  • 1 large onion or 2 leeks (white and light green part only), chopped
  • 2 to 3 celery stalks, diced
  • 3 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 3 ½ pounds mixed root vegetables(carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
  • 2 teaspoons fine sea salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • Juice of 1/2 lemon, more for serving
  • Extra-virgin olive oil
  • Flaky sea salt
  • Crushed Aleppo, Urfa or other chile flakes, optional
  • Grated Parmesan or pecorino, optional
  1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  2. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Recipe From: The New York Times

 

 

STEWS

Ground Nut Stew
  • 2 cups chopped onions
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon dried ground chiles
  • 1 teaspoon minced garlic
  • 2 cups chopped cabbage
  • 3 cups cubed sweet potatoes and/or winter squash
  • 3 cups tomato juice
  • 1 cup apple cider, coconut milk or stock
  • 1 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon chopped cilantro
  • 2 chopped tomatoes
  • 1/2 cup natural peanut butter
  • Optional additions: chopped okra, eggplant, sweet peppers

Saute the onions in the oil until translucent. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes/squash (and eggplant and/or peppers, if you are using) and saute, covered, for a few minutes. Mix in the liquids, salt, ginger, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the vegetables are tender. Add the okra (if using) and simmer for 5 minutes more. Stir in the peanut butter and simmer gently until ready to serve. Add more juice, stock or water if the stew is too thick.

Recipe From: Sundays at the Moosewood Restaurant

Winter Root Beef Stew
  • 2 lbs Simple Gifts Farm Stew Beef
  • ½ c. flour
  • ½ T salt
  • 1 t freshly ground black pepper
  • 1 T olive oil
  • 2 t thyme, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 T Worcestershire sauce
  • 1 large yellow onion, chopped
  • 3 medium potatoes, cubed
  • 1 medium purple top turnip, cubed
  • 2 parsnips, chopped
  • 3 carrots, chopped
  • 3 c beef broth
  • 1 c red wine (or substitute with beef broth)
  • salt and pepper to taste
 1)  Combine ½ c flour, with ½ T salt, and 1 t freshly ground black pepper.

2) Dredge the stew beef in the flour mixture.

3) Heat olive oil in a pan over medium high heat and sear beef until brown but not cooked through.

4) Once beef is seared toss it in the slow cooker and add the rest of the ingredients.

5) Set slow cooker on low and let cook for at least 6 hours.

***Note: Once stew in done, if the gravy isn’t as thick as you would like it to be put a ladle of the gravy into a bowl and add a tablespoon of cornstarch. Stir the cornstarch until smooth. Add the mixture to the stew and let cook for 10 minutes.

 

VEGGIE DISHES

Secretly Delicious Spinach Pie
  • 7 large eggs
  • 2 tablespoons milk
  • 3 roasted garlic cloves, crushed
  • 1/4 teaspoon lemon pepper
  • 1 dash salt
  • 3 slices cooked bacon, chopped (optional)
  • 1 large flour tortilla
  • 1 1/2 cups any blend shredded cheese
  • 3 cups fresh spinach, coarsely chopped

1.Preheat the oven to 375 degrees F.

2.Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.

3.Lay the flour tortilla in a glass pie dish, press gently – does not need to lay perfectly flat against dish. Sprinkle only 1/2 cup cheese on tortilla.

4.Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently.

5.Pour egg mixture evenly over spinach. Take care not to pour any outside of tortilla as this causes it to stick to pan.

6.Bake in oven for 35 to 45 minutes. Insert fork in center and it should come out clean.

Recipe From: www.food.com

Oven Roasted Parsnip Fries
  • 1 1/2 lbs parsnips, peeled and julienned
  • 3 tablespoons olive oil
  • 2 pinches cayenne (to taste)
  • 1/4 teaspoon sea salt (or more, to taste)
  • 2 cloves garlic, peeled and minced
Preheat oven to 450-degrees.
Layer parsnips on baking sheet in single layer.
Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
Roast 15 minutes on bottom rack, stirring occasionally.
Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
Let cool slightly, adjust salt if necessary and serve
Honey-Glazed Carrots
  • 1 tablespoon vegetable oil, such as safflower
  • 2 pounds carrots, cut into 1-inch lengths, halved if thick
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.

Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).

Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

 

Asian Carrot Slaw
  • 3/4 pound carrots, peeled and shaved with a vegetable peeler
  • 4 scallions, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame seeds, toasted if desired
  • 1/2 teaspoon lime zest, plus 1 tablespoon fresh lime juice
  • Coarse salt and ground pepper
In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper, and toss to combine.

 

Sweet Potato Enchiladas
  • 3 medium sweet potatoes (about 1 pound)
  • 3 tablespoons butter
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
    2 teaspoons fresh oregano (or 1 teaspoon dried)
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 cups enchilada sauce (find recipe under enchilada sauce, or search under tomato!)
    12 corn tortillas
  • 1 cup grated sharp cheddar cheese
  • Optional: ½ pound chorizo, cooked and crumbled
Preheat the oven to 350o F. Lightly grease a 9 x 13 inch baking dish.
Bake the sweet potatoes on a baking sheet until soft, 40-50 minutes. Let cool, then peel and mash.
Melt the butter in a medium skillet over medium heat. Add the onions; sauté until translucent, 5-7 minutes. Stir in the garlic and cook for 1 more minute.
Stir in the cumin, oregano, coriander and salt; cook, stirring constantly, for 2 minutes. Add the mashed sweet potatoes and chorizo (if using) and cook for 2 minutes longer. Remove from heat.
Wrap the tortillas in a dish towel and place in a steamer basket over boiling water for about 10 minutes.
Fill each tortillas with about 1/3 cup of the sweet potato filling and roll up. Place the filled tortillas in the prepared baking dish. Pour the sauce over the top and sprinkle with the cheese. Bake until the sauce is bubbling and the cheese is melted, 20-25 minutes.
Recipe From: Farmer John’s Cookbook (Gibbs Smith, 2006)

 

Enchilada Sauce
  • 1 tablespoon vegetable oil
  • 1 medium onion, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons fresh oregano, or 1 tsp dried
  • 1 tablespoon minced garlic
  • 4 cups pureed tomatoes
  • salt
1. Heat the oil in a medium skillet over medium heat. Add the onion, chili powder, cumin, and oregano; cook, stirring, for 5 minutes. Stir in the garlic and continue to saute until the onion is soft, 2-3 more minutes.

2. Add the tomatoes and a pinch of salt. Cook over low heat until the flavors are fully developed, 30-45 minutes. Season with more salt to taste.

Recipe From: Farmer John’s Cookbook (Gibbs Smith, 2006)

 

Green Tomato Relish
There is still time to can some of this zesty relish! It is especially good with our farm hot dogs. The recipe comes from our standby for good American food, The Fannie Farmer Cookbook.

This makes approximately 4 pint jars or 8, 8-oz jars.

  • 4 pounds green tomatoes, chopped (about 8 cups)
  • ¼ cup salt
  • 1 teaspoon freshly ground pepper
  • 1 ½teaspoons dry mustard
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • 1 ½ teaspoons ground cloves
  • ¼ cup mustard seed
  • 1 quart cider vinegar
  • 1 cup light-brown sugar
  • 2 sweet peppers (green or red)
  • 1 onion, chopped
Mix the tomatoes with the salt
Cover, and let stand overnight or for 24 hours
Rinse in cold water and drain.
Mix the remaining ingredients in a pot
Add the tomatoes, and bring to a boil
Cook gently for about 15 minutes
Spoon into hot, clean jars, leaving 1/8-inch headspace, and seal
Store in the refrigerator or process in a boiling-water bath for 10 minutes.
Recipe From: Fannie Farmer Cookbook. SGF Newsletter Week 19 of 2012

 

Plum-Crazy Carrots
In honor of Emily’s favorite vegetable to harvest, here is a creative recipe from Bert Greene’s “Greene on Greens” (Workman Publishing, 1984).

  • 1 lb. carrots, peeled
  • 2 ½ tablespoons butter
  • 2 teaspoons sugar
  • ½ cup chopped, pitted plums
  • 1 teaspoon finely slivered orange peel
  • 1 ½ teaspoons brandy
  • Salt & pepper to taste
  • Chopped fresh parsley

1. Cut the carrots into strips 3 inches long and about ¼ inch thick. Cook in boiling salted water until just barely tender, about 4 minutes. Rinse under cold running water; drain.

2. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the carrots; sprinkle with the sugar. Cook, tossing gently, until the carrots begin to caramelize.

3. Add the plums & orange peel to the carrots. Cook over medium-low heat until the plums give off their juice and are almost tender. Stir in the brandy & remaining ½ tablespoon butter. Raise the heat slightly and cook, tossing gently,  until most of the liquid has evaporated. Season with salt and pepper to taste. Serve sprinkled with chopped parsley.

Recipe From: Bert Greenes Greene on Greens . SGF Newsletter Week 15 of 2012

 

Garlic Scape Pesto
Blend together garlic scapes, olive oil and salt in a food processor or blender.  Experiment with the proportions until it looks and tastes right to you; 1 pound of scapes to 1 cup of olive oil works well.  This pesto is a lovely fresh green color with a very zippy taste.  You can also substitute up to half fennel tops for scapes for a zesty variation.  Garlic scape pesto is great mixed into pasta dishes, used as a spread for garlic bread or on pizza, and mixed into soup.

 

Bok Choy With Gingery Butter
  • 2 medium bok choy (tot soi or other Asian greens work just as well), sliced crosswise into 1-inch strips
  • 6 tablespoons butter
  • 2 tablespoons soy sauce or tamari\
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced or pressed
  • Salt and freshly ground pepper
1. Blanch or steam the greens 2-4 minutes, under tender but still crisp. Drain and rinse with cold water.
2. Melt the butter in a skillet over medium heat. Add the soy sauce, ginger, garlic and greens; cook, stirring constantly, until the greens are well coated and heated through
3. Remove from heat. Season with salt and pepper to taste, then serve immediately.
Serves 4-6.
Recipe From: Farmer Johns Cookbook: The Real Dirt on Vegetables (2006, Gibbs Smith Publisher).

 

Chilled Kohlrabi
  •  2 Kohlrabi, peeled (about 300g )
  • 1 1/2 tsp salt
  • 2 tsp White vinegar
  • 1 tsp Lemon juice
  • 1 1/2 tsp Sugar about
  • 1 small spoon minced hot pepper
  • 5 garlic cloves, minced
  • 1/2 tsp Herb (basil or parsley or marjoram, or what ever you like), minced\
 1. Slice Kohlrabi into small pieces, place in a large bowl, add salt, mix well, put aside about 10 minutes.

2. Cover with cold water, mix well, then drain Kohlrabi.

3. Add suger, vinegar, lemon juice, chopped hot pepper, and chopped garlic, then mix well.

4. Before eating, frigerate for 1 hour.

Cook’s note: the recipe can also apply to beets, daikon, radish, or cucumbers and so on.

 

Sweet and Sour Eggplant
31/2 lbs. eggplant 1/2 c. red wine vinegar
1T. coarse salt 11/2 T tomato puree
1 C. olive oil 1/3 C. capers with juice
2 large onions, diced 1/2 C. brown sugar
2T. pureed garlic salt and hot pepper sauce to taste
Trim eggplant ends. Peel and cut into 1/4 in. slices. Place in collander and sprinke with
coarse salt and let sweat for 30 min.
Heat oil in large skillet over med. heat Saute eggplant in batches until lightly brown and
set aside on paper towels to drain.
In same pan, saute onions until browned, then add garlic and saute very briefly.Add
tomato paste and cook 3 minutes. Stir in remaining ingredients and cook another 23
minutes until heated through.
Great over rice.
Recipe From: Originally from Great Food without Fuss

 

Caramelized Onions
If you cook onions over low heat so that they wilt without browning, they are said to be sweated. At this stage, their taste is gentle but not sweet. If you continue cooking, the onions will caramelize, or turn brown and quite sweet. The onions cook down to about half their volume and can be refrigerated for a few days or frozen. Caramelized onions are used as the basis for stews and sauces in many cuisines, from Spanish to Burmese.

Heat in a very large skillet until the butter is melted (note: I avoid cast iron, as it can turn the onions an unappealing gray-black color!):

  • 2 tablespoons butter
  • 2 tablespoons olive oilAdd:
  • 3 lbs. onions, thinly sliced
  • Sprinkle with 1 tsp. salt

Cook over the lowest possible heat for 1 hour, turning the onions several times. Do not be tempted to increase the heat – the onions need to be thoroughly soft before they begin to brown. Once they are soft, increase the heat to medium and cook, stirring constantly, until well browned, or caramelized, about 25 minutes more. If the residue from the juices has built up in the pan, add:
½ cup dry white wine or water.
Scrape the pan to dissolve the browned bits. They will immediately mix into the onions, darkening them further. Remove from the heat and season well with:
Salt and plenty of ground black pepper to taste.

Recipe From: From the inimitable Joy of Cooking.

 

Garlicky Beet Delight
  • 6 medium beets
Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.
Recipe From: allrecipes.com

 

Mashed Rutabaga with Sour Cream and Dill
  • 2 to 3 pounds of rutabagas, peeled and chopped into 1 inch chunks
  • Salt and black pepper
  • 2 teaspoons butter
  • 1/4 cup to 1/2 cup full-fat sour cream (more or less to taste)
  • 2 Tbsp chopped fresh dill or chives
Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.

Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.  Add the butter, sour cream, and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.

Recipe From: simplyrecipes.com

 

Butter-Maple Roasted Carrots With Garden Thyme
The slow roasting results in a deep, rich flavor. Carrots at our house usually are consumed raw, and whole, right from the refrigerator, but this recipe is worth the extra steps. Try to prepare this dish when you are using the oven to cook other dishes, too, to make the most of the oven’s energy. Serves 4-6.

  • 3 tablespoons butter
  • ¼ cup water
  • 2 tsp. salt
  • 2 tsp. pepper (or less, to taste)
  • 1 clove garlic, minced
  • ¼ tsp. cayenne pepper (optional)
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 sprigs fresh thyme (in the front row by the road in the you-pick garden)
  • 2 lbs. carrots, cut into large chunks
1. Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan (or microwave)
2. Place carrots and thyme in a greased baking dish. Evenly coat carrots with the maple mixture.
3. Cover with foil and bake at 350 degrees F for 1 hour, 15 minutes. Remove foil and bake for another 25 minutes, until slightly browned and caramelized.
Recipe From: I found this recipe in the current issue of Yoga Journal

 

—————-

Sauteed Mustard Greens with Maple and Mustard
  • ½ cup chopped onion
  • 1 or 2 cloves garlic, minced
  • 1 good-sized bunch mustard greens (chopped, stems and leaves separated)
  • 1 tsp. salt
  • 2 teaspoons prepared mustard (we like stone-ground)
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil or butter

 

Saute the onion in the oil or butter over medium heat until translucent.  Add the salt, garlic and the stems of the green if they are stemmy.  Saute for 5 minutes, and then add the leafy portion of the greens along with the mustard and maple syrup.  Mix and sauté on medium-high heat for a couple minutes, just until the greens begin to wilt.  Remove from heat and let sit for a few minutes to allow the greens to finish cooking in the residual heat.

Potato and Turnip Latkes
  • 1 pound potatoes (about 2 medium)
  • 1/2 pound  turnips or rutabaga (about 1 large) 
  • 1/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper

Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.

Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

Thanks to Martha Stewart!

 

Savory Sweet Potato Pie
  • 2 cups mashed sweet potatoes
  • 1 cup plain yogurt
  • 2 eggs
  • 1/2 tablespoon butter
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1 tablespoon fresh sage leaves, plus 5-6 pretty sage leaves
  • 1 teaspoon salt
  • a few grinds of black pepper
  • 1 9″ pie crust (I like to add some finely chopped pecans to the pie crust)

 

Preheat the oven to 375 F.
Peel and chop the sweet potatoes, and steam until tender.
Meanwhile, saute the onion in the butter until translucent, then add the garlic and saute for a couple more minutes.
Puree the sweet potatoes (a food processor or blender works well) and make sure you have 2 cups.
Add the yogurt, eggs, onion/garlic, salt, pepper and sage. Puree until smooth.
Pour the sweet potato mixture into the pie crust. Decorate the top with the reserved sage leaves.
Bake for 40-50 minutes.
Recipe From: Audrey Barker Plotkin

 

Greek Potatoes
  • 6 medium potatoes, cubed (about 3 pounds)
  • ½ cup fresh lemon juice (about 2½ lemons)
  • 1/3 cup vegetable oil
  • 1 tablespoon olive oil
  • 2 tsp. salt
  • ½ tsp. black pepper
  • 1½ tsp. dried oregano
  • 2 garlic cloves, minced or pressed
  • 3 cups hot water
  • chopped fresh parsley
Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan, about 8×12 inches.  Add the water.  Bake uncovered for about 1½ hours at 475 degrees.  Stir every 20 minutes, adding more water if needed to prevent sticking.  Be very careful not to burn the potatoes during the last 30 minutes.  During the final 15-20 minutes, allow the water to evaporate until only the oil is left.  Garnish with fresh parsley and serve.
Recipe From: New Recipes from Moosewood Restaurant

 

Crispy Potato Skins
  • 4 medium russet potatoes (about 2 pounds)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste

Adjust oven racks to highest and middle positions. Preheat oven to 450 degrees. Pierce each potato 8 times with a fork. Place directly on middle oven rack, and bake until tender when pierced with a fork, about 40 minutes. Let stand until cool enough to handle, about 5 minutes.

Cut each potato in half lengthwise, and use a small spoon to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for salmon cakes with sorrel sauce. Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet.

Combine oil, salt, and pepper in a small bowl, and brush on all sides of potato wedges. Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt.

 

Thanks to Martha Stewart for this one!

 

Turnip Gratin
Caro loves the lovely Scarlet Queen turnips we’ve been harvesting lately. They have a mild radish taste and are a great addition to salads (try sliced turnips and apples together). Or, pick some thyme in the herb garden and try this lower-fat gratin from Martha Rose Shulman of the New York Times.

  • Butter or olive oil for the baking dish
  • 1 garlic clove, cut in half
  • 2 pounds turnips, peeled and sliced in thin rounds
  • Salt and freshly ground pepper
  • 4 ounces Gruyère cheese, grated (about 1 cup tightly packed)
  • 2 1/2 cups low-fat milk (1 percent or 2 percent)
  • 1 teaspoon fresh thyme leaves, roughly chopped
Preheat the oven to 400 degrees
Butter or oil a 2-quart baking dish or gratin dish.
Rub the sides and bottom with the cut clove of garlic
Place the sliced turnips in a bowl and season generously with salt and pepper
Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips
Place in the oven and bake 30 minutes\
Push the turnips down into the milk with the back of a large spoon
Sprinkle the remaining cheese over the top and return to the oven
Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges
Let it sit  for 20 to 30 minutes after baking, so the turnips will reabsorb the moisture from using lower-fat milk. You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake.
Recipe From: Martha Rose Shulman – New York Times, SGF Newsletter Week 18 of 2012

 

 

Turnip Slaw
  • 4 cups pared and shredded turnips (Hakurei, Gold Ball or Scarlet Queen work best)
  • 2 diced red apples
  • 2 tablespoons parsley
  • 2 tablespoons minced onion
  • ½ cup sour cream
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • Salt and Pepper to taste
Mix turnips, apples, parsley,
and onion
In another bowl, stir together
sour cream, vinegar, honey,
salt and pepper
Pour dressing over turnip
mixture and mix well
Recipe From: Nanny Robin’s Kitchen

 

 

 

Garlicky Summer Squash
  • 1 pound summer squash (yellow squash, pattypan, zucchini, or a mix)
  • 2 large cloves garlic
  • 4 tablespoons canola or untoasted sesame oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1 large tomato, cut in eighths
  • Salt
  • Pinch of sugar
  • 3 tablespoons minced fresh cilantro
 1. Cut the squash into quarters.

2. Peel the garlic, then smash it with the side of your knife to release its flavor.

3. Heat the oil in a wok over high heat until it just begins to smoke. Working quickly, add the mustard seeds and cover. When the seeds stop popping, add the turmeric, cayenne, and tomato. Stir until the tomato breaks up just a little; than add the squash, salt, and sugar. Toss lightly with a wooden spoon, cover, and steam for a couple of minutes.

4. Turn down the heat to medium, toss in the smashed garlic, cover, and cook until the squash is crisp but tender. Stir in the minced cilantro; serve hot.

Recipe From: Quick Fix Indian, by Ruta Kahate (2012, Andrews McMeel Pub)

 

 

 

 

Zesty Coleslaw
There are many, many variations on coleslaw. Here is one we recently developed with tasting help from friends. The original inspiration was a week ago, when we were too tired to cook and got a Friday fish fry that came with one of those little cups of super-mayonnaisey coleslaw.  Hmm. . . we looked at it and decided to mix it half and half with some ginger carrot pickles we had in the fridge, and voila! Something tasty happened.

  • ½ head cabbage, shredded
  • ¾ cup pickled red cabbage and/or ginger carrots (from Real Pickles, available at the farm)
  • 1 teaspoon – 1 tablespoon garlic scape pesto
  • ¼ cup olive oil
  • 1 tablespoon mayonnaise or yogurt
  • Optional: 1 teaspoon sugar
Combine the cabbage and pickle in a large bowl. Mix the pesto with the oil, mayonnaise or yogurt,  and sugar if you’re using it, then combine well with the vegetables.  Keep refrigerated – it tastes even better the next day, after the flavors have a chance to meld.

 

 

 

 

 

Zapple Bars
 Filling:

  • 5 1/2 cups summer squash and/or zucchini, peeled and diced
  • 1/2 cup fresh lemon juice
  • 2/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cut into pieces (or vegan butter substitute)
  • 1 teaspoon vanilla extract
 In a nonreactive saucepan, combine the squash/zucchini and the lemon juice. Bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 10 minutes. Add the brown sugar, cinnamon, and nutmeg. Simmer, stirring, for 1-2 minutes, until slightly thickened.

Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking pan.

For the crust, combine in a food processor the flour, sugar, and salt. Add the butter and vanilla. Process until the mixture resembles coarse crumbs. Press half of the crust mixture into the buttered pan. Bake for 10 minutes.

Spread the squash/zucchini mixture evenly over the crust. Crumble the remaining mixture evenly on top of the squash/zucchini. Bake for 35 to 40 minutes, until golden brown.

So — let us know if your tasters are fooled and think this is made with apples!

Recipe From: Classic Zucchini Cookbook (Ralston, Jordan & Chesman)
eld.

 

 

 

 

 

Arugula Pesto
  • 1 bunch or ½ bag of arugula
  • olive oil (start with ¼ cup)
  • 2 cloves garlic
  • 1 tsp. salt
  • ½ cup toasted nuts: pecans would complement arugula’s nuttiness well
  • ¼ cup parmesan or asagio cheese (optional)
Put everything in a blender or food processor. Process until smooth, adding olive oil if you think it needs more. Enjoy! Who needs basil, anyhow?

Zip up some pasta, potatoes or a sandwich with this spread! As usual, proportions are pretty loose.

eld.

 

 

 

 

 

Roasted Brown Butter Honey Garlic Carrots
Roasted to tender perfection in the most incredible brown butter honey garlic sauce, these will become a new favorite!

    • 2 pounds large carrots, cut into 2 inch pieces (baby carrots will also work)
    • ½ cup butter
    • 3 Tablespoons honey
    • 2 garlic cloves, chopped
    • salt and pepper
    • parsley, chopped for garnish
  1. Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
  2. In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
  3. Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
Recipe From: www.therecipecritic.com
eld.

 

 

 

 

 

PORK DISHES

Locavores Bahn Mi Sandwiches
Vietnamese Pickled Daikon and Carrot

  • ½ lb. carrots -shredded in food processor, sliced in thin rounds or thin match-like strips.
  • ½ lb. daikon radish – cut same as carrots.
  • 3 cups warm water
  • 3 tablespoons distilled or rice vinegar
  • 2-3 tablespoons sugar

1. Mix warm water, vinegar, sugar and salt until everything is dissolved. Choose a pitcher or bowl with a lip that can be used for pouring mixture.
2. Peel, wash and cut daikon & carrots to desired size. Combine both together in bowl and blot dry with paper towel.
3. Fill carrot & daikon mixture into a tight lid jar, bowl or similar container.
4. Pour liquid salt mixture into carrot & daikon container till full. Close lid and let it pickle for about 3-5 days, or till desired sourness. For immediate use, let marinade for about 1 hour.

Black Pepper Pork Banh Mi

  • 1 pound pork chops, shoulder or loin, sliced thinly
  • 2 cloves crushed garlic
  • 2 tablespoons of fish sauce
  • 2 teaspoons sugar
  • 1-2 tablespoons fresh ground black pepper.
  • 2 tablespoons of finely chopped shallots or onion
  • ¼ cup vegetable or grapeseed oil
  • 1 teaspoon of sesame seed oil

1. Mix all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinade for at least 1 hour.
2. Heat up frying pan, lay slices of pork, one layer at a time. When one side is cooked, flip to other side to finish cooking.

Recipe From: www.battleofthebanhmi.com/how-to-make-banh-mi/banh-mi-make-your-own

 

Ginger Scallion Pork Meatballs
Sauce
1/2 cup dark brown sugar
1/2 cup water
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar
1/4 cup peeled, chopped ginger (I used half and it tasted like plenty to me; adjust to your preference)
1 teaspoon ground coriander
4 whole black peppercorns (no, I did not count how many I put in there)

Meatballs
1 pound ground pork
4 large or 6 small scallions, finely chopped
Half bunch cilantro, finely chopped (about 1/2 cup) (the cilantro-averse can use flat-leaf parsley)
1 large egg
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil

Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.

Make meatballs: Mix pork, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.

Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve. I’m storing mine in the fridge overnight and crossing my fingers they’ll taste fresh tomorrow.

Recipe From: jamie elkin via internet

 

Chorizo and Cornbread stuffing
  • 8 cups Cornbread, cubed and toasted golden brown
  • one pound Simple Gifts Farm Chorizo
  • 4 to 8 tablespoons butter
  • 2 cups chopped onion (2 large or 3 medium onions)
  • 2 cloves garlic, minced
  • 1 pound frozen Simple Gifts Farm peppers, chopped
  • 1 teaspoon dried thyme
  • 1 teasoon dried oregano
  • 2 tablespoons smoked paprika
  • Black or red pepper to taste
  • 1/3 to 1 cup chicken stock
  • 1 to 2 large eggs , beaten (optional)
  • 1 bunch Simple Gifts Farm parsley, chopped
  • 1 bag baby kale, spinach, or arugula
Sautee chorizo with a small amount of butter until well browned.  Cut to desired size, then brown a little more.

Remove chorizo from pan and add butter and onions.  Sautee onions until translucent, then add garlic, peppers, and spices, and sautee a few minutes more.

Put cornbread into a large bowl, breaking up chunks if a crumbly texture is desired.

Mix chorizo, parsley, greens, and onion-pepper mixture into cornbread.  Mix in stock and eggs unitl stuffing is lightly moist, but not packed together.  Start with smaller amount of stock and continue adding until desired texture is reached.

Reheat before stuffing into your bird, or bake at 350 degrees in a shallow buttered baking dish until the top has formed a crust, 25 to 40 minutes.

Recipe From: adapted from the Joy of Cooking

 

PASTA DISHES

BLT Pasta
  • 1 Pint Sungold cherry tomatoes
  • 1/2 pound Bacon
  • 1-2 heads Garlic, chopped fine
  • 1/2 pound Arugula
  • Olive Oil
  • Salt and Pepper
  • 1 pound pasta
Drizzle tomatoes with olive oil, and add garlic.  Roast the mixture in the oven for about 1 hour at 275 degrees.  Cook bacon until crispy, then drain and cut into 1-inch lengths.  Cook pasta according to package instructions.  Just before serving, mix bacon, tomatoes, and arugula in pan and heat until arugula is just wilted.  Serve sauce over the pasta.
Recipe From: Audrey invented this version based on a description of a recipe her mom told her about

 

LAMB DISHES

BEEF DISHES

BAKED GOODS

Strawberry Muffins
Farm Kid Jesse made some of these fabulous muffins today – they’re his favorite.

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup sugar
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1 egg white
  • 2 eggs
  • 1 cup apple cider or apple juice
  • 1/2 cup vegetable oil
  • 2 cups sliced strawberries (reserve 24 slices)
1. Preheat oven to 400 oF.
2. In a large bowl, combine the flours, sugar, baking powder, cinnamon and salt
3. In a medium bowl, lightly beat the egg white and eggs.
4. Beat in the apple cider/juice and the oil. Add this to the flour mixture, stirring until just moist.
5. Gently stir in all but 24 slices of the strawberries.
6. Divide the batter among 24 greased muffin cups.
7. Top each muffin with a reserved strawberry slice.
8. Place the muffin tins in the hot oven, and bake the muffins for about 25 minutes.
Recipe From: Jane Brodys Good Food Gourmet (Bantam Books, 1990)

 

Carrot-Apple Muffins
Delicious and full of healthy foods – my kids love these in their lunchbox. Modified from The Joy of Cooking (Rombauer et al., 1997).

Whisk together thoroughly:

  • 1 cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Whisk together in a large bowl:

  • 2 large eggs
  • ¾ cup sugar
  • Stir in and let stand for 10 minutes
  • ¾ cup grated carrots
  • ¾ cup grated, peeled apples (with the juice)

Stir in:

  • 5 tablespoons warm melted butter
  • ½ cup coarsely chopped walnuts or pecans
  • ½ cup raisins
  1. Preheat the oven to 400 degrees.
  2. 2.Grease a standard 12-muffin pan or line with paper cups.
  3. Add the flour mixture and fold just until the dry ingredients are moistened.
  4. Do not overmix; the batter should not be smooth.
  5. Divide the batter among the muffin cups.
  6. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15-17 minutes.
  7. Let cool for 2-3 minutes
Recipe From: SGF Newsletter Week 20 of 2012

 

Carrot Muffins
I brought these to the Harvest Festival bake sale last year, with cream cheese frosting on top. Needless to say, I brought none back home with me! The recipe is from The Joy of Cooking (Rombauer et al. 1997, Scribner).

Whisk together in a medium bowl:

  • 1 1/2 cups all-purpose flour (I use half whole-wheat)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Whisk together in a large bowl:

  • 2 large eggs
  • 3/4 cup sugar

Stir in and let stand for 10 minutes:

  • 1 1/2 cups packed, finely shredded carrots

Stir in:

  • 1/4 cup orange juice
  • 5 tablespoons warm melted butter or vegetable oil
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins
Position a rack in the center of the oven.
Preheat the oven to 400o F.
Grease a standard 12-muffin pan or line with paper cups.
Add the flour mixture and fold just until the dry ingredients are moistened.
Do not overmix; the batter should not be smooth.
Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15 to 18 minutes.
Let cool for 2 to 3 minutes before removing from the pan.
If not serving hot, let cool on a rack.
Serve on the same day, or freeze and defrost to store up to 1 month.
Recipe From: Joy of Cooking (Rombauer et al. 1997, Scribner). SGF Newsletter Week 16 of 2012

 

DESSERTS

Chocolate Beet Cupcakes with Superpink Frosting

 

For the cupcakes:

  •  4 ounces unsweetened chocolate
  • 1/2 cup mild flavored vegetable oil
  • 1/2 cup (1 stick) butter, softened
  • 3 eggs
  • 1 3/4 cups sugar
  • 2 cups cooked pureed beets (about 3 medium beets; boil them in just enough water to cover, and save the cooking liquid for the icing)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

For the icing:

  • Beet cooking liquid
  • 1 teaspoon vanilla
  • 1/2 pound powdered sugar
  • 4 tablespoons butter, softened
 1. Preheat oven to 375F degrees. Grease 24 muffin cups or use paper cupcake cups.

2. Put the chocolate and oil in a small microwave safe bowl. Heat until just the chocolate melts; remove from the heat and stir until well combined.

3. Combine the butter, eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the chocolate mixture, beets, and vanilla.

4. Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the muffin tins.

5. Bake until a toothpick inserted near the center comes out clean, about 20-25 minutes.

6. Carefully remove cupcakes from the pan and let cool on a rack. When completely cool, frost with the icing.

To make the icing: Place the sugar, butter, vanilla and 1 tablespoon of the beet liquid in a mixer bowl and combine. Add small amounts of beet liquid until the frosting is the right texture, then beat at high speed until light and fluffy.

Recipe From: modified from Farmer John’s Cookbook

 

Fresh Strawberry Pie

 

  • 9-inch crumb crust (my favorite is made with ginger snaps)
  • 6 cups strawberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter, cut into small pieces
Rinse, dry, and hull the strawberries, and slice any large ones in half. Set aside the nicest 4 cups of strawberries.
Puree the remaining 2 cups of strawberries in a blender or food processor.
Whisk together the sugar, cornstarch and salt in a medium saucepan. Then, whisk in the 1/2 cup water, strawberry puree, lemon juice and butter.
Bring this mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.
Place the 4 cups reserved berries into the pie crust, then pour the hot filling over the top. Gently shake the pie pan to coat the berries evenly.
Refrigerate the pie for at least 4 hours to set. This pie is best served on the day it is made.
If desired, serve with whipped cream.
Recipe From: The Joy of Cooking, 1997 edition

 

 

Apple Cake

 

We get regular delivery of fresh apples from Cold Spring Orchards, so we cleared out the older apples in the walk-in cooler and I made a batch of applesauce and a batch of apple butter. Our apartment smelled awesome. This recipe is from our sister-in-law Cris Mathews’ grandma. It is easy and quick to make, and is a good way to use apples that aren’t quite up to fresh eating quality. The batter looks very dry when you put it in the pan, but the apples release lots of juice as it bakes, resulting in a nice, moist cake. Sometimes I make a little streusel topping with nuts, butter, brown sugar and flour for the top, for extra excitement.

  • 4 cups peeled & chopped apples (about 4 medium)
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 cups flour (part whole-wheat works well)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. each of cinnamon and nutmeg
Preheat oven to 350 degrees. Combine apples, egg and oil in a large bowl. Mix together the sugar, flour, soda, baking powder and spices in a separate bowl, then mix the dry ingredients into the apple mixture. Mix until dry ingredients are incorporated and damp, then press into an 8×8 inch baking pan. Bake for 1 hour.
Recipe From: This recipe is from our sister-in-law Cris Mathews grandma.

 

 

 

DRINKS

Strawberry Mojitos
(Per glass)

  • Juice of one lime
  • 3-4 Strawberries
  • 2 sprigs mint
  • 1 tbsp. superfine sugar
  • 2 oz. rum (optional–if omitted, it’s a Faux-jito)
  • Club soda to fill glass
Muddle one sprig of mint, lime juuice, strawberries and sugar in the bottom of glass until sugar is dissolved.  Add rum, ice and club soda.  Garnish with second sprig of mint.