Sweet Potatoes Anna

Sweet Potatoes Anna

3 lbs Sweet Potatoes

3/4 lb butter
6 cardamom pods
2 cinnamon sticks
1 tsp whole coriander seeds
½ tsp powdered turmeric
½ tsp fenugreek seeds
½ tsp cumin seeds

  1. Heat oven to 400 F.
  2. Peel sweet potatoes and slice 1/8-inch thick using a mandolin/sharp knife. Measure (and melt, if needed) 3/4 cup spiced ghee (see recipe below). Brush 10-inch cast iron skillet with ghee. Arrange slices of sweet potato in circles in single layer on bottom of skillet. Brush with melted ghee, continue layering sweet potatoes in circles, with ghee. Drizzle the remaining ghee over the sweet potatoes.
  3. Cover sweet potatoes with parchment paper just large enough to overlap the edges of the skillet by about 1 inch. Place another cast iron skillet or heavy, oven-proof dish on the parchment paper to press down sweet potatoes and promote even cooking. Bake for 40 minutes, then remove weight and parchment paper, and bake 5 minutes or til sweet potatoes become tender and yield completely when pierced by a fork. Cut into wedges and serve warm.

Preparing the Spiced Ghee

  1. Begin by placing butter in a wide stainless steel skillet over low heat. Toss in the spices. As the butter melts, it will release a fine foam. Skim off the foam and discard it. Continue melting the butter until it releases all its foam, about 30 minutes, and the remaining milk solids settle to the bottom of the pan.
  2. Place a fine mesh strainer over a bowl, and line the strainer with butter muslin or a fine sieve pour melted butter through. Transfer spiced ghee to jars and store at room temperature in a dark cupboard for up to 1 year.

Recipe is from Nourished Kitchen, and a favorite of our friends at Stone Soup Farm. 

Butternut Squash and Apple Soup

Butternut Squash Soup

3 T. butter or olive oil
2 lg. onions
1-2 T. curry powder
1 tsp. chili powder
5 c. vegetable or chicken stock
1 butternut squash, peeled, seeded and chopped
1 other winter squash (delicata, carnival, kabocha), peeled seeded and chopped
3 firm, tart apples, peeled, cored and diced
salt and pepper to taste

Melt butter in a large skillet.  Add onion and saute until translucent, approx. 5 minutes.  Add half the stock and bring to a boil.  Add squash and apples and season with salt and pepper.  Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender.  Stir occasionally to prevent sticking.  Strain soup and reserve liquid.  Puree.  Place puree in soup pot with reserved liquid and the remaining stock.  Return to heat and warm to serving temperature.

Recipe from Atkins Farms

The BEST Roast Sweet Potatoes

3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
6 Tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh parsley leaves
1 Tbsp honey, maple syrup, or agave nectar
   

 

Par-cooking in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful + sweet. Place sweet potatoes in large saucepan. Cover w/ water. Heat to 160°F as registered on instant read thermometer. Remove from heat, cover, set aside 1 hr. Preheat oven to 400°F. Drain sweet potatoes + transfer to large bowl. Toss w/ 3 Tbsp olive oil + season w/ salt + pepper. Spread sweet potatoes baking sheets + roast til bottom side is browned, 30 minutes. Carefully flip potatoes w/ spatula + roast until second side is browned + potatoes tender, about 20 minutes.Transfer to a large bowl. Toss with remaining 3 Tbsp olive oil, parsley, and honey (or substitute). Enjoy immediately!

 

Root Vegetable Gratin


4 Tbsp unsalted butter
1½ cups coarse breadcrumbs
1½ cups grated Parmesan
6 sprigs thyme + 1 Tbsp leaves
Kosher salt + black pepper
3 cups heavy cream
1 cup chicken or veg broth
1½ lb celeriac    
3 lb total - mix of: rutabaga, turnips, sweet potato (all sliced 1/16" thick).   
2 garlic cloves, thinly sliced

Preheat oven to 400°. Butter shallow 2-qt. baking dish. Melt 2 Tbsp. butter in skillet. Add breadcrumbs; cook until golden, 5–7 min. Transfer to bowl + toss w/ ½ C Parmesan and 1 Tbsp. thyme leaves; season w/ salt + pepper. Bring cream, broth, thyme sprigs, remaining 2 Tbsp. butter to simmer in saucepan, season w/ salt + pepper. Cover, and let sit 10 minutes; discard thyme. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place piece of parchment paper on top. Bake til vegetables are crisp-tender + cream thickened, 50–60 min. Uncover, top w/ breadcrumb mixture, bake til gratin is bubbling and breadcrumbs brown, 15–20 min. Let sit 10 min before serving.

This recipe is from Bon Appetit magazine.

check out our entire recipe collection for more great ideas......

Pumpkin Pie

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

Ecarole and Beans

1 head escarole    
1 bulb garlic, minced    
1 onion, diced    
1/4 c olive oil    
3 c navy beans, cooked

Saute onions and garlic in oil. When well cooked, add escarole and cover until all leaves are very wilted. Add beans and stir. Serve with rice or pasta.

- We put this in every year - we can't help it we like it so much....This meal is delicious, nutritious, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......

Stuffed Whole Delicata Squash

4 delicata squash
    Olive oil
    4 Tbsp butter
    2onions, diced
    1 lb kale or collards
    6 oz whole-grain bread, cut into 3/4-inch cubes (about 3 cups)
    ½ c blue cheese
    ½ c dried cranberries
    ½ c pecans, chopped
    2 Tbsp maple syrup
    2 Tbsp chopped parsley, for garnish


Cut 1 inch off top + bottom of each squash. Scrape out seeds. Sprinkle inside w/ salt + pepper, stand upright on oiled baking sheet. Heat oven to 425. Sautee onions in 2 Tbsp butter, til soft. Add chopped kale to pan and cook, tossing, til kale begins to wilt. Place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, 7 to 9 min. Add bread cubes to vegetables, then add blue cheese + cranberries.  Toast pecans over med heat til fragrant, add syrup and cook 1 min, then scrape into mixture. Add salt + pepper. Lower oven to 400. Divide stuffing between squash. Top each squash with 1/2 Tbsp butter. Roast squash til easily pierced with fork, approx 45 min. If squash is browning too quickly, lay aluminum foil over top to prevent burning. Sprinkle parsley over the squash. Serve!

This is recipe is from the New York Times. I usually roast delicata cut in half lengthwise ("boats") so this was a fun change-up.

check out our entire recipe collection for more great ideas......

Broccoli/Cauliflower Fritters

3 cups chopped broccoli/cauliflower
1 large egg
1/2 cup flour
1/3 cup grated parmesan
1 clove garlic, minced
1/2 tsp salt
pinch red pepper flakes
oil for frying

Steam broccoli/cauliflower til tender but not mushy. In bottom of large bowl, beat egg. Add flour, cheese, garlic, salt, pepper. Add (somewhat cooled) broc/cauli, and mash til somewhat combined. Heat heavy skillet over moderate heat. Add a good slick of oil - 2 to 3 Tbsp. Once the oil is hot, scoop 2 Tbsp batter into pan, flatten slightly with spatula. Repeat, leaving an inch between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side 1 - 2 min. Transfer to paper towels to drain, then to serving plate if you’ll be eating them shortly or baking sheet in 200 degree oven if you’d like to keep them warm for a while until needed.

This recipe is from www.smittenkitchen.com

Miso Stewed Acorn Squash with Sweet Red Peppers

1 acorn squash, seeded and cut into 1/2-inch thick wedges
2 leeks, sliced.
2 tablespoon extra-virgin olive oil
2 tablespoons miso paste
2 cups chicken/veg stock
2 sweet peppers, seeded and sliced

Heat large saucepan over medium-high heat. Add oil, soften leeks slowly. Remove leeks from pan. Add oil, then layer in acorn squash slices and sear each side for about 30 seconds, or until lightly browned. Add miso and stock, gently stir to incorporate the miso paste. Add leeks back to pan. Bring up to gentle boil, and then reduce heat to simmer. Simmer for 10 minutes, stir in sweet peppers, then continue simmering for and additional 10 minutes or until tender. Salt to taste.

This recipe is from foodandwine.com, and incorporates our abundant summer red pepper crop with the fall acorn squash - a true equinox recipe. Also - miso and winter squash is always a recipe for success!

Brown Butter, Sage and Walnut Spaghetti Squash


1 spaghetti squash
5 Tbsp unsalted butter
15 sage leaves, divided
Kosher salt and black pepper, to taste
½ cup walnuts, chopped
1 tablespoon grated Parmesan cheese
Half a lemon

Preheat oven to 400º. Cut squash in half lengthwise, scoop out and discard seeds. Transfer squash to baking sheet, cut-sides up. Place 1 Tbsp butter and 2 sage leaves in each half, season with salt and pepper. Bake til flesh is tender, 45 min to 1 hr. Using a fork, scoop out meat of the squash from the skins into bowl. Reserve skins for plating. In a large pan, melt 3 Tbsp butter. Add walnuts and cook til toasted - 2 min. Add remaining sage leaves and toast until they become fragrant but not burnt, 1 min. Mix in the roast squash and cook until fully warmed through, 2 to 3 minutes. Season with salt and pepper, and transfer to reserved squash skins. Garnish with Parmesan. Squeeze lemon on top + serve.

This recipe is from tastingtable.com

Red Pepper, Leek and Potato Soup

2 red peppers
2 tbsp butter
2 tbsp olive oil
3 cups leeks (washed thoroughly and diced
8 cups potatoes (peeled and chopped)
6 cups chicken broth
1 sprig thyme
1 cup heavy cream
Salt and pepper
Chives

Roast red pepper under the broiler until the skin is blackened. Place in a bowl and cover tightly with plastic wrap. Wait ten minutes then peel off the skin. Remove seeds, ribs and stems. Chop up.

Melt butter and olive oil in a big pot over medium heat. Add red peppers and leeks and sauté for 5-10 minutes, until leeks are softened.

Add potatoes, broth and thyme. Cover and simmer for 30 minutes. Remove from heat and allow to cool for 10 minutes. Puree with a handheld blender and strain thru a medium sieve. Puree solids in a blender or food processor. Keep collecting the liquids and blending the solids. Transfer the solids from the blender into a clean pot and do this until all the solids have been blended. Add as much of the liquids as necessary to get to the desired soup thickness. Place over medium-low heat.

Heat heavy cream in the microwave for 1 minute on half power. Add warm cream to the soup and stir until no white streaks remain. Season with salt and pepper, sprinkle a bowl full of soup with chives.

Recipe from from the book "Vegetables" by the Culinary Institute of America.

Muhammara Dip

2 red Italia peppers
1/2 cup walnuts, toasted
1/3 cup breadcrumbs, toasted
1 tspn molasses (pomegranate, if possible)
1 garlic cloves
1/2 tspn red pepper flakes
1 tbsp lemon juice
1/2 tspn paprika
½ tspn cumin (optional)
½ tspn salt
¼ tspn pepper
2 tbsp olive oil

Cut core from peppers and broil for 7 – 10 minutes, until skin is charred. Peel skin. Blend the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go. Serve the muhammara in a small bowl, chilled or room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Broccoli, Pepper and Rosemary Quiche

1 pie crust
6-8 oz broccoli florets
1 1/2 c grated extra sharp cheddar
1/4 tsp dried rosemary
8 strips cooked sweet peppers
salt and pepper to taste

Preheat oven to 400F. Prick the base of the pie shell, cover with aluminum foil, and weigh it down with small coins. Bake for 20 min (until the surface is dry). Meanwhile, drop broccoli into boiling salted water for 2 min. Remove and cool under running water. Pat dry. Preheat oven to 425F. Scatter the cheese over the pie crust. Arrange the broccoli on top and sprinkle with rosemary. Place strips of pepper in spoke pattern (to later mark 8 pieces of the quiche). Whisk the eggs and milk together, add pepper and salt and pour into the crust. Bake for 10 min, reduce to 350F and then bake for 10-15 min longer (until a knife blade comes out clean). Cool and serve at room temp.

From "Valley Vegetables" a great fresh-vegetable cookbook. Available at the Farm Shop.

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.