Tomato Corn Chowder

Tomato Corn Chowder

3 scallions
1 tsp oregano and thyme
4 tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley

Fresh Brookfield sweet corn and tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!

This recipe was found in the Brookfield Archives and is great even when you might think it too hot for soup. Original source unknown!

Summer Gazpacho

This recipes was contributed by shareholder, Erika Zeros. Especially great when made in advance and chilled well! I added a few notes for variation.
 

Perfect for high summer when the tomatoes are going crazy and it's too hot to cook! If multi-colored tomatoes are available be sure to include a few and chop them for beautiful contrast.

Makes about 10 cups

1 medium-sized cucumber
5 pounds vine-ripened tomatoes
1 medium-sized red onion, diced, about 1 C (white onion or scallions will work)
1 or 2 jalapeno or serrano chilies, seeded and minced.
1/4 C chopped fresh basil (can go with cilantro for a different flavor)
Salt and pepper
2 or 3 T Champagne or white wine vinegar

minced garlic (if desired)

A few basil leaves for garnish.


1. Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Dice and set aside.
2. Peel the tomatoes. (Boiling water method: Score the bottom of each tomato with an X. Drop into boiling water for about 10 seconds, just long enough to loosen their skins. Rinse under cold water to cool them, then slip off the skins.) Cut tomatoes in half and take out the core. Place a mesh strainer over a bowl. Over the strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds.
3. Puree half of the tomatoes in a blender or food processor and coarsely chop the rest. Combine all of the tomatoes, tomato juice, onion, cucumber, chilies, and basil in a large bowl. Scoop out about 3 cups of the combined soup and return to the blender to puree. Return puree to the large bowl.
4. Season with 2 teaspoons salt, 1/4 teaspoon pepper, 2 tablespoons vinegar and stir well.
5. Refrigerate and let sit for at least 1 hour before serving, to allow flavors to develop. Add salt, pepper, and more vinegar if needed. Serve chilled. Garnish with fresh basil leaves.

Tip: if the soup is too acidic, add a few pinches of sugar to balance the flavors before serving.

Just Like Chipotle's Corn Salsa

12 oz sweet corn kernels (2-3 ears?)
2 medium-sized hot peppers, seeded and chopped (leave in some seeds for more heat if desired)
6 scallions, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

This recipe is from http://www.howsweeteats.com/2012/04/just-like-chipotles-corn-salsa/

Basil Pesto (with Carrot Tops?)

Basil Pesto (with Carrot Tops?)

1 cup carrot tops (optional)

1 cup basil leaves (can also replace some basil with more carrot tops or parsley)

1/4 cup olive oil

1/3 cashews or other nuts

garlic and cheese (if desired)
 

Puree all ingredients together until smooth. Serve over pasta or whole grains, spread on bread or drizzle over steamed veggies.

With all the herbs right now, you can make pestos and chimichurris galore! This one is from Intervale Community Farm via Anna Kaplan. It's creative, flexible and delicious.

Cucumber Salsa


2 cups finely diced peeled cucumber
    1/4 cup finely chopped scallion
    1/4 cup chopped fresh cilantro
    1 jalapeño (with or w/out seeds - your choice!), diced
    3 tablespoons fresh lime juice
    1 tablespoon vegetable oil
    Kosher salt and freshly ground black pepper

Optional mix-ins: chopped mint, chopped parsley, a little garlic, even a few blueberries!

Mix first fouringredients in a medium bowl. Add any optional mix-ins. Stir in lime juice and oil. Season to taste with salt, freshly ground black pepper, and more lime juice, if desired. This is refreshing straight out of the bowl, or with chips or tortillas.

This recipe is adapted from Bon Appetit.

Charred-Carrot Tacos with Spicy Snap Peas

Charred-Carrot Tacos With Spicy Snap Peas, Ruby-Red Sauerkraut, and Fresh Greens
Makes: 6 servings

1 bunch carrots (7 to 8 medium carrots), peeled if necessary, scrubbed clean, and cut into spears about 4 inches long by 1⁄2-inch thick
2 to 4 tablespoons neutral vegetable oil
Salt and pepper to taste
1/2 teaspoon each of cumin, coriander, paprika, and garlic powder, mixed
Pinch of cayenne
1 to 2 tablespoons maple syrup
2 cups sugar-snap peas, deveined and sliced on a bias
2 to 3 teaspoons hot sauce (e.g., sriracha, Cholula, or homemade)
2 to 3 teaspoons fresh lime juice
Extra-virgin olive oil
Lacto-fermented red-cabbage sauerkraut (store-bought or homemade)
Mixed baby greens
12 fresh corn tortillas

1. First and foremost, turn on your vent fan. Charred carrots do produce a bit of smoke.

2. In a large cast-iron skillet, heat 1 to 2 tablespoons of the vegetable oil over high heat. Add a handful of the carrots, sprinkle with salt and pepper, and sauté until slightly charred on all sides, 6 to 7 minutes, shaking the pan once in a while so carrots don’t burn. Carrots should be tender, but with a little bite left to them. Remove the hot carrots to a sheet pan or bowl, toss with a few pinches of spices, a drizzle of maple syrup, and a pinch more salt, and keep warm in a 200-degree oven. Repeat in batches, adding more oil if needed, until all the carrots are charred.

3. In a small bowl, toss the sliced peas with hot sauce and lime juice. Drizzle with a little olive oil. Season with salt, to taste.

4. Heat tortillas in a dry cast-iron or stainless-steel pan over medium heat. Toast them for about 15 to 20 seconds on each side, or until softened. Keep warm in a slightly damp, clean kitchen towel.

5. To assemble the tacos, divide the charred carrots among the tortillas. Top with the mixed greens, the snap peas, and a smattering of ruby-red sauerkraut. Enjoy.

This Recipe is from Mark Bittman's article on Grub Street this week, "I Am Obsessed With These Charred Carrot Tacos."

Check it out and you might notice something familiar.
   
That's right, the carrot tacos he is obsessed with are from Wheelhouse, the food-truck-now-catering business started by former Brookfield apprentices. Jake and Will (and their awesome crew) are cooking up a storm in their third year of business. They have an ambitious events schedule so won't see them at CSA pickup, but they are planning an event on the farm for the fall - stay tuned! In the meantime, you can cook up your own carrot tacos, Wheelhouse style, with these first small sweet carrots!

Summer Salad with Herbed Dressing

Summer Salad with Herbed Dressing

1 big head of lettuce - any variety
Toppings: Your choice of thinly sliced vegetables - for example: radish, turnip, cucumber or snap peas.
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic scape
1/4 cup extra-virgin olive oil

Whisk vinegar and salt til salt dissolves. Add dill, mustard and garlic scape and whisk to combine. Slowly drizzle in olive oil, whisking slowly, 'til emulsified. Shred lettuce and add other vegetables. Pour dressing over salad and toss til coated.

This dressing comes from Kitchn.com - it's delicious and also inspiring as an example because there are lots of dressing recipes out there, and a new dressing flavor can change the salad game completely.

Beet Dip

4 medium beets (1lb), trimmed
2 sm garlic cloves, minced
1 sm red chile, seeded and minced
2/3 c strained yogurt
2 tbsp extra-virgin olive oil
1 tbsp pure maple syrup
1 tbsp za’atar (mideast spice mix)
2 tbsp goat cheese
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving

Preheat the oven to 350F. Put ¼ cup of water in a roasting pan, add beets and cover with foil. Roast for 1 hour, til tender. Let cool, at least slightly. Peel the beets and transfer to a food processor. Add garlic, chile, and yogurt and pulse til blended. (To make strained yogurt: put in cheesecloth and squeeze gently.) Add olive oil, maple syrup, za’atar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem. 

Garlic Scape Pesto

Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼- inch slices
1/3 cup walnuts (or your choice of nuts or seeds - pistachios are great)
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Mix with pasta, spread on pizza crust, dabble on fish, combine with quinoa, great with most anything!  ....Yum.

Eat Your Greens with Miso Tahini Dressing

This is a super simple, versatile, comfort -food recipe that we hope will make easy use of the ample supply of early greens. The dressing can be made in advance and stored in the refrigerator for at least a week. The greens and sauce, on top of any cooked grain (rice, barley, farro, etc) or noodles, make a complete meal.

Dressing

3 parts miso (sweet white or sweet tasting brown is my preferred, but for a fuller taste, try any of the other varieties)

3 parts tahini

2 parts warm water

1 part olive or sesame oil (optional)

Optional additional flavorings (hot pepper flakes or cayenne powder, garlic, ginger, etc)

Recipe

Steam or saute kale, bok choy, swiss chard, komatsuna or other farm greens. Blend dressing ingredients and season to your liking (or add more or less miso to your taste). Serve over grain or noodles.  Roasted sesame or sunflower seeds or chopped radishes add flavor and appeal on top! 

Green Gratin

Green Gratin

Dressing
2 1/2 cups leftover/pre-cooked brown rice
1 cup chopped spinach
4 ounces firm organic tofu, crumbled
10 olives (optional)
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F. Rack in the top third. In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into an oiled 10 inch baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Garnish with onion, olives.

Carrot Soup with Miso

Carrot Soup with Miso

2 Tbsp olive oil
2 lbs Carrots, thinly sliced
1 large onion, finely chopped
4 garlic cloves, smashed
2 Tbsp grated ginger
4 cups vegetable broth
1/4 cup miso paste

Drizzle of toasted sesame oil
2 scallions, thinly sliced

Heat oil in saucepan over medium heat. Add carrots, onion, garlic and saute until onion is translucent, about 10 min. Add broth and ginger. Cover and simmer until carrots are tender when pierced, about 30 minutes. Puree soup (either in batches in a blender or with an immersion blender). In a small bowl, whisk together the miso and 1/2 cup of soup. Stir mixture back into the pot of soup, once soup has stopped boiling.

Recipe and photo from Smitten Kitchen blog.
 

Root Vegetable Gratin

Root Vegetable Gratin

1 onion, sliced
2 cups fennel,
3 cloves garlic, minced
3 lbs mix of sweet potato, potato, celeriac
1 cup heavy cream
2 cups chicken or veg stock
2 cups grated gruyere cheese
2 tsp thyme
2 1/2 cups breadcrumbs
2 to 3 Tbsp melted butter

Peel and slice veggies 1/4" thick. Heat oven to 350°F. Butter a deep baking dish. Heat 2 Tbsp olive oil over medium heat and add the onions and fennel. Sautee about 5 minutes. Add the garlic and cook one more minute. Combine mixture with remaining vegetables, cream, stock, cheese, thyme, 1 Tbsp kosher salt and 1 1/2 tsp black pepper. Pour into baking dish. Mix breadcrumbs and butter and distribute over top of dish. Bake 1 1/2 hours uncovered, til very tender when tested with a knife. Let set 15 min and serve!

I made this for a meal train for friends who recently had a baby, and it was a big hit. Recipe and photo from Smitten Kitchen blog.

Big Beet Borscht

2-3 qt beef or veg broth
Olive oil
2 onions, diced
2.5 cups shredded beets
1 carrot, sliced
1 celeriac, cubed small
1 Tbsp dill seeds (ground)
1 bay leaf
Salt & pepper to taste
1 tsp vinegar

Sautee onions in olive oil in lg soup pot, add carrots, celeriac and dill. Mix to incorporate and let cook for about two minutes. Add shredded beet, bay leaf and broth. Simmer for 20 mins or until celeriac and carrots are soft. Serve hot with a dollop of sour cream on top.

Recipe from winter shareholder Abby Getman, who says "I was excited by the challenge of using one of the monster sized beets, so I took one more than twice the size of a softball and dreamed up this borscht recipe!"

* Online exclusive: In the print version, we didn't include have space to include one optional detail about this soup: for a meatier meal, you can add stew beef. Cut into small cubes and sear it at the beginning of the recipe, and then cook it with the soup.

Harvest Dinner Stuffed Winter Squash

Preheat the oven to 375. Halve butternuts and scoop out the seeds. Eye the squash to decide the amount of stuffing you will need. Place in a baking dish, skin side down, and cover with foil. Bake for 20-30 minutes until still firm, but starting to soften. Meanwhile….

Either use leftover whole grains or cook some up fresh. My preference is a mix of wild  or purple rice and brown rice, but I have used barley, whole grain wheat, rye and millet. 

Sauté leeks or onions, garlic and a mix of vegetables (all cut up fine) in olive oil. My preference is carrots, sweet potatoes and kale with a smaller amount of rutabaga, celeriac and turnip. Mix in a cheese of choice. Feta is delicious; soft, flavored goat cheese great. Mix in the grains. Add a smattering of unusual goodies like capers, dried cranberries, golden raisins or cherries. Add curry powder, salt and pepper to taste. Sprinkle some pumpkin seeds or sunflower seeds on top.

Fill the squash and cover with foil. I have loaded the entire top of the baking dish when I’ve made too much filling and it has worked just fine. Cook until the squash is soft. Take the cover off and cook for 3-5 minutes more. 

This is from our own Karen Romanowski. It's the recipe she used to make the stuffed squash at our harvest dinner in November. (Karen Levine loved this one!!)  She says " it's a non-recipe recipe. The ingredients are very flexible, as are the amounts. Stuff any winter squash. Butternuts are great, but it’s been delicious in all varieties. It can be more grain-y or more vegetable-y, use whatever you have, just don’t forget a little curry powder."

Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Black Radish shredded raw with apples, carrots, lemon and mint

1 black radish
1 carrot
1 apple
lemon juice
olive oil
mint

Black radishes are a bit spicier and tougher than most types, but combined with the sweetness of carrots and tartness of fresh apples, they’re a pleasant complement. I used lots of fresh lemon juice and let it soak in for a while, along with good olive oil, and finished it with a few mint sprigs for extra refreshment

From the Huffington Post - one of many recipes on a great page - Three Ways to Cook One Tough Radish - http://www.huffingtonpost.com/cathy-erway/black-radish-recipes_b_2617652.html - with everything you need to know about a black radish, including recipes, pictures, and some history. Thanks to our shareholder Barbara Martin who shared this with us! 
We'll put a great recipe here in the newsletter each month - plus there are many more on our website  http://www.brookfieldfarm.org/recipe-index/

Curry Root Fries

1 onion, cut into half-circles
2 med or 1 lg parsnip
1 sweet potato
1 turnip
1 rutabaga
3 garlic cloves, minced
4 tbsp warm coconut oil
2 tspn lemon juice
4 tspn apple cider vinegar
fresh cilantro, chopped

Spice Mix
1 tbsp cumin
1 tspn garlic powder
1/2 tspn smoked paprika
     (regular paprika is fine too)
1/2 tspn hot cayenne
1/2 tspn ginger
1/2 tspn salt

 

Preheat oven to 400°F. Grease 2 baking dishes with coconut oil. Chop the roots into thin, long fries.  Toss the veggies together with garlic and onion.  Evenly distribute on both dishes. Whisk together coconut oil, lemon juice, and apple cider vinegar.  Pour on the fries. Distribute the spice mixture over the fries.  Use your hands to mix in the seasoning. Bake for 25-30 min.  Toss the fries halfway through with spatula. Garnish with cilantro. Makes about 12 servings

From Archerfriendly - http://www.archerfriendly.com/2010/02/curry-root-fries

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/

Cauliflower Soup with Blue Cheese

1 medium cauliflower
1 tablespoon unsalted butter
2 leeks, peeled and sliced
4 thyme sprigs
2 bay leaves
sea salt
freshly ground pepper
4 c chicken or veg stock
1/2 c Blue Cheese cheese
1/3 c creme fraiche
parsley for garnish

Break cauliflower into small florets and set aside. Melt the butter in a large pot over med heat. Add leeks and sautee until translucent. Add cauliflower, thyme and bay. Season with salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 min, until cauli is very soft. Crumble in the Blue Cheese and stir over a low heat until it has melted. Add the creme fraiche and stir to combine. Pick out the bay and thyme stalks, then blend until really smooth. Return to the pot and reheat gently. Add more salt and pepper as necessary. Serve topped with chopped parsley. Serves four.

From 101cookbooks.com