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     

Roasted Brussels' Sprouts with Maple Mustard Vinaigrette

4 cups Brussels' Sprouts
3 tbspn Olive Oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dijon mustard
1/2 c water

Preheat oven to 400F. Soak the Brussels in a large bowl of water for 10 minutes. Drain. Spread the Brussels in a large baking dish and drizzle them with the olive oil. In a large bowl, combine the balsamic vinegar, maple syrup, red wine vinegar, garlic, and mustard. Mix well. Pour the mixture over the sporuts. Add the water tothe bottom of the baking dish. Bake until the Brussels are tender-firm, 30 - 45 minutes.

This is from The Farmer John Cookbook - a great resource for seasonal eating available at the Farm Shop. 

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!

Escarole 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......

Kabocha Squash Tempura

1 kabocha squash
3/4 c wheat flour
1 tsp corn starch
3/4 c cold water

Mix 3/4 of a cup of wheat flour and a teaspoon of corn starch with 3/4 of a cup of cold water (refrigerate the water beforehand or add ice cubes to room temperature water). Mix roughly. Place a deep-fry dish with roughly 1 1/2" of vegetable oil on a medium heat so that the oil reaches 320F. If you drop a little batter into the oil, it should sink to the bottom of the dish and then quickly float up to the surface. Put the sliced squash into the batter cover both sides. Deep fry each piece of squash for 1 – 2 minutes. Prod each piece of squash with chopsticks to check the batter feels crispy. Turn each piece over so that both sides are cooked evenly. Remove the squash from the oil and place on a draining tray. Sprinkle 2 – 3 pinches of the salt over the tempura and serve immediately!!

This is from the Japan Eats website

Rustic Radish Soup

This recipe is from Food52.com (with only very slight modifications and notes). You can use any type of radish. Currently both the meat radish bulbs and greens are beautiful and are delicious in this soup. Great with crusty bread. If you prefer a totally smooth soup, just throw all ingredients together and cook until soft and then puree.

Ingredients:

  • 2 meat radishes including their greens or 1 bunch regular radishes(your choice to peel or not-peel for a milder, smoother soup)
  • 2tablespoons butter
  • 1large red onion, chopped
  • 1large leek, sliced
  • 4 small potatoes, cut into eighths (your choice to peel or not-peel for a smoother soup)
  • 1small achovy, packed in oil and chopped (optional for flavor)
  • 1/4cup flat leaf parsley
  • Pinch of sea salt to taste
  • Pink or black fresh milled peppercorns, to taste
  • 3/4cup light cream or half and half
  • water
  • Flat leaf parsley and fresh radish rosettes for optional garnish

Directions:

  1. As soon as you get home, remove the leafy greens from your radishes. Wash them thoroughly and use them in this recipe well before they begin to turn ugly and useless. Saute the chopped onion and leek in butter.
  2. Add the potatoes (peeled or not) and optional chopped anchovy. Cover with water (@1 inch above contents); add salt and pepper to taste. Bring to a simmer and cook until potatoes are completely soft (@30-35 minutes).
  3. Add the fresh radish greens and chopped parsley. Simmer about 5 minutes. Let cool a bit and puree using an immersion blender or transfer to a blender/food processor.
  4. Return to pot, if you have transferred to process. Bring back to a simmer. Finely chop about 1/2-3/4 cup of the fresh radishes and sprinkle with salt. Add these to the pot and cook until tender. Cut some additional raw radishes as rosettes and place in ice water in fridge for an optional garnish later if you like, either in the soup or alongside in a salad. 
  5. Stir the cream in to the pot, warm, but do not boil. Serve with an optional garnish of chopped parsley with a radish rosette, finishing salt and pepper to taste, and a toasted and buttered slice of artisan bread.

Roasted Delicata Squash and Pears (with or without bacon)

This recipe comes from EatingWell.com. Delicata is perfect roasted plain, but this dish is great for a change of pace.

Ingredients:

1 large delicata (or approx 1 pound)

2 firm, but ripe, pears, sliced

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 slices bacon (optional)

1 T maple syrup or brown sugar

1 tsp chili powder

2 T water

Directions:

Halve delicate and scoop out seeds. Cut into 1/4 inch slices (skin stays on!). Toss with pears, olive oil, salt and pepper in a bowl and roast in 425 degree oven for 20-25 minutes, or until soft.

Meanwhile, cook bacon. Drain on paper towels. Leave 2 tsp bacon fat in pan and add remaining ingredients, except cooked bacon. (Just add the other ingredients to the pan if not using bacon). Once warm and slightly thickened, stir into squash and pears and crumble bacon on top. 

 

 

Acorn Squash Stuffed with Apples

There are many fabulous ways to stuff a squash - here's our first recipe of the season, which includes celery and apples, in abundance at the farm at present. 

Ingredients:

2 acorn squash (about 1 pound each), halved lengthwise and seeded                                               3 tablespoons extra-virgin olive oil, plus more for brushing                                                             salt and freshly ground pepper                                                                                                              3/4 cups diced celery                                                                                                                                    1 leek, halved lengthwise and sliced crosswise 1/4 inch thick                                                                1 apple, peeled and diced                                                                                                                                  1 teaspoon finely chopped thyme                                                                                                   approximately 3 cups 10 old sourdough or heavy bread—crusts removed, bread cut into 1/2-inch dice                                                                                                                                               4 ounces vacuum-packed cooked chestnuts or raw pecans or walnuts                                                         1/4 cup chopped parsley                                                                                                                                     1/8 - 1/4 cup heavy cream or milk                                                                                                                      1/3 cup vegetable stock or broth

 

Directions:

  1. Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on baking sheet and roast for about 30 minutes, until just tender. 
  2. Meanwhile, in a large skillet, heat olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and enough stock to moisten and toss well. Season with salt and pepper. 
  3. Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.