What We Grow:  Recipes

Shareholder Patty Adams writes, "If our members don't know, there is a great recipe resource on the web at www.epicurious.com. You can search by ingredient, by reviews, by category, etc., and the recipes are really fantastic!!!"  Shareholder Michelle Carr recommends foodnetwork.com.

Shareholder Rachael Crary noticed a CSA on the web that requires new members to purchase a $16 cookbook called Recipes from America's Small Farms. She says, "It's a good idea for someone who may not have been used to working with so many varietites of veggies." She also recommends Farmer John's cookbook.

Thanks so much to all the subsribers who have contributed to this page. Please let us know if any links get broken. Recipes are listed in alphabetical order by item.

Cabbage

Cabbage Recipes - 1
Cabbage Recipes - 2

Corn

POTATO, TOMATO, CORN & BASIL SALAD
Shareholder Michelle Carr sent this one in. She says, "I made this one with some of the corn, potatoes and basil and took it to a picnic at the concert Saturday night. I was a big hit and you don't have to be exact with the quantities at all."
Recipe from FoodNetwork.com

SUMMER CORN SOUP with CILANTRO and Yogurt
Sent in by Shareholder Sarah Lemire

Ingredients:
1 Tbsp canola oil
1 cup chopped sweet onions
2 large cloves of chopped garlic
1/2 cup celery
4 cups corn off the cob (5-6 ears) slice off
uncooked cob
3 cups chicken stock
1 cup Plain yogurt
1 cup diced red pepper (could be roasted before
dicing)
2 Tbsp chopped fresh cilantro
1 tsp hot sauce

Directions:
1. Heat oil in a soup pot. Add onions, garlic and
celery and saute 3-4 minutes. Add corn and chicken
stock, bring to a boil. Reduce heat and simmer 15-20
minutes.
2. Puree soup in a blender or food processor (best
when left crunchy not smooth). Transfer to bowl and
stir in yogurt, red pepper, cilantro and hot sauce.
Adjust seasoning and serve.

Would be great with lump crab or a crab and avacado
salad.

Greens

BRAISED GREENS with ITALIAN SAUSAGE & CANNELLONI BEANS
Sent in from shareholder Lisa Peck from Tollgate Canyon

You can use this really simple process for almost any greens, (Lisa loves the add-in w/escarole) - just adjust cooking time/h2o accordingly.

Heat @ 2 TBS olive oil in sauté pan w/chopped garlic to just smoking.
Rinse greens (discard stems) and straight from sink, still dripping h2o, drop in hot pan – cover immediately. Braise greens for about 3 mins., then add @ ½ to 1 c. h2o (depending on how many greens) and flaked red pepper to taste. Continue to braise/steam for about 10-15 mins for kale, mustard greens – stir occasionally.

Add-ins: 1 can cannelloni (white beans) w/juice, crumbled spicy Italian sausage (brown sausage first in pan w/oil, garlic – then add greens when browned, and cook for remaining time), and 1/2 c. white wine, reduce h2o accordingly.

GREENS with CURRENTS, PINE NUTS & BROWN BUTTER
(Adapted from Fields of Greens by Annie Somerville)

This recipe uses Chard, Kale, Bok Choy and/or Spinach.
Sent in from shareholder Natasha Lloyd of Tollgate Canyon

2-3 T. brown butter (see below)
1 T. dried currants, plumped in 1/4 c. hot water
18 cups greens, sorted, tough stems removed, washed & chopped into thick ribbons (suggest a combination of kale, chard, spinach, and/or bok choy, but keep separate).
3/4 c. chard stems, sliced on the diagonal
1 T. olive oil
1 garlic clove, minced
1/4 c. water
salt & pepper to taste
1 T. pine nuts, toasted

Prepare all ingredients before beginning. Heat olive oil in a large saute pan. Add chard stems, garlic, water, and a pinch each of salt and pepper. Saute over medium heat for about 1 minute. Add kale, saute for 1 minute more. Add chard and bok choy, 1/4 t. salt, more pepper, toss over medium-high heat for 2-3 minutes, cooking until greens are just tender. Lower the heat and add the brown butter, spinach currants, and pine nuts, cook until spinach is just wilted. Season with salt and pepper to taste. Serve immediately.

To make about 3/4 c. brown butter:
Melt 1/2 lb butter in a small saucepan over low heat. As the butter simmers, the milk solids will settle to the bottom of the pan. When it turns a rich amber color, in about 8 to 10 minutes, remove from heat. Line a fine-mesh strainer wtih a paper towel or cheesecloth and pour the butter through it, straining out the solids .

Kohlrabi

Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing.

If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

But if you don't fancy it raw, steam, boil or bake. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. Excerpted from Care2.com.

Here's a recipe for Kohlrabi Soup

Quail Eggs

There are lots of fun thing to do with quail eggs. You can hot boil, scramble, fried, pickle, raw on sushi or the best thing you can do with quail eggs is have you kids seat on it for 15 days and it may hatch 1/2 human 1/2 quail hahahahahahah - Jen Chen

Rhubarb

100 Rhubarb Recipes

Rutabaga & Turnip

I made a really delicious cold soup with my rutabaga and turnip. It was super easy too. I chopped them into small cubes, cooked them in my pressure cooker with some stock, then pureed them in my blender with my favorite spices & chilled. Voila. Top with fresh herbs.

Here are some other Rutabaga & Turnip recipes:
Quick Turnip Soup - try chilled too
Raw Ravioli
Tasty Turnips
Vegan Hearty Root Soup

GOLDEN POTATO-RUTABAGA WHIP (from shareholder Natasha Lloyd)
adapted from Vegetarian Times Complete Cookbook:

1 1/2 lbs baking potatoes, scrubbed
1 1/2 lbs rutabaga
1/2 c. evaporated milk
cooking water
2 T butter
1 t. salt, or to taste
1/4 t. pepper, or to taste
pinch of ground nutmeg

Peel the rutabata (*Note: If the skin on the rutabaga is tough, a peeler may not work well--quarter it and peel each section with a paring knife). Chop potatoes and rutabagas into 2-inch chunks, cover with water, and simmer with a pinch of salt for 10-15 minutes until fork-tender. Drain, reserving the cooking water. Mash veggies using a potato masher, hand mixer, or food processor until smooth. Vigorously whip in the evaporated milk and butter. Add cooking water by tiny dribbles, whipping constantly, until the puree is light and fluffy, but still holds stiff peaks. Season to taste with salt and pepper, and sprikle lightly with nutmeg. Serve hot.

Natasha sent in a note about this recipe: "I tried recipe, and it was VERY good. I scooped the whole thing into a casserole dish, browned the top in the oven and sprinkled on some parmesean cheese. However, the rutabaga takes longer to cook than the potatoes, so I recommend cutting them much smaller, or adding the rutabagas to the cooking water 10-15 minutes before the potatoes, or just cooking them separately."