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     

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.

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.

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.

Calabacitas

This recipe was contributed by shareholder, Erika Zeros. She said it is a recipes she modified from The Moosewood cookbook. Tastes great with Mi Tierra corn tortillas or homemade tortillas made with Four Star Farm corn or wheat flour! I Added a few notes, for flexibility if we are short on a crop. Thanks Erika!

A vegetable melange influenced by Pueblo cuisine.

Yield: 4 servings

1 T olive oil
1 C minced onion (or scallions)
1 c miniced anaheim and/or poblano chilis (or other hot pepper)
1/2 t salt
1 - 2 t pure ground chile powder (optional)
2 C diced zucchini (about 10 oz, or 2 6-inch zukes) - may use yellow squash
2 C corn kernels (cut from 2 ears, or defrosted frozen corn)
2 t minced garlic
1 C cooked pinto beans
Grated jack,  cheddar cheese or chipotle cheddar (optional)
Freshly ground black pepper
Squeezable wedges of lime
Grilled flour or corn tortillas

1. Place a medium-sized skillet over medium heat for a minute or 2. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chile powder, and cook, stirring frequently for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. (Don't overcook the zucchini.) Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (an possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime and a tortilla for each serving.

(modified from Moosewood)

Cilantro Dipping Sauce

2 hot jalapenos, seeds removed(or other hot pepper to taste)

2 cups loosely packed cilantro

1/2 cup sour cream (or mix of 1/2 sour cream and 1/2 yogurt)

2 cloves garlic

2 Tablespoons lime juice

1 Tablespoon apple cider vinegar

salt to taste

1/4 - 1/2 cup olive oil

Put all ingredients in food processor and process until smooth. Use as sauce for fish, meat or tofu or as dip for bread, french fries or veggies.

Tomato Bruschetta

Ingredients:

4 medium tomatoes

1 T minced garlic

1/4 cup chopped basil (or to taste)

chopped parsley to taste

1 tsp olive oil

1 tsp lemon juice

salt to taste

hot pepper flakes (optional)

crusty bread

To Make:

For best results, I like to chop tomatoes, lightly salt and let them drain for 1/2-1 hour. I put the strainer over the bowl and use the juice to throw into soup or stew. Add all remaining ingredients, except bread, and it is ready! It is great refrigerated too. If I am in a rush, it is also great with freshly chopped tomatoes. Delicious served on sliced sourdough or french bread that has been drizzled with oil and crisped in the oven AND with a slice of fresh mozzarella. 

 

Stuffed Cucumbers

I first remember a recipe similar to this from a Mollie Katzen cookbook, but could not find it in any of my current books.  This is adapted from a recipe I found this at food.com. I used almonds instead of walnuts, but otherwise followed the recipe. It it great as an appetizer or side dish. I preferred it within a few hours of making it, as the cukes start to release some of their water after about four hours and lose a bit of their crunch. I highly encourage experimenting with this recipe - dill, yogurt, sour cream, fennel fronds, olives, smoked paprika, hot peppers......

1/2 cup nuts - walnuts were in original recipe, I loved raw almonds

1/4 cup parsley

1/2 cup feta

1/4 cup milk

1 garlic clove

1/2 tsp paprika

1/8 tsp cayenne

4 medium cukes

Halve cukes and cut out seed to make a cuke boat. Throw everything else together in a food processor and process until well mixed, with little bits of nut. Fill your boats and serve as an appetizer or side dish.

Beet Burgers

This is a crew favorite which comes from Recipes from America's Small Farms, by Joanne Lamb Hayes and Lori Stein, that I have adapted. It is a flexible recipe, you can use any root vegetables to equal 4 cups and use any leftover grain (I have used quinoa, spelt, millet,oats and barley - all great). I have made the recipe with rice flour to make it gluten free. 

Ingredients:

2 cups grated beets

2 cups grated carrots

1 cup cooked brown rice (or other cooked grain)

1 cup grated cheddar cheese

1 cup sunflower seeds, best toasted

2 large eggs, beaten

1/2 cup sesame seeds, best toasted

1/2 cup grated onion or 3 scallions chopped finely

3 T whole wheat flour

3 T chopped parsley

2-4 garlic cloves, finely chopped or minced

2 T soy sauce

Optional - add a dash of cayenne or some finely chopped hot pepper to spice it up

Preheat oven to 350. Generously oil a baking sheet. Combine all ingredients in a bowl. Form into patties and place on baking sheet. Bake approximately 25 minutes, or until browning on bottom and easily flippable without falling apart. Flip and back until just beginning to brown on the other side. The flipping is not necessary, but makes for a nice burger.

Zucchini Pizza Crust

I have tried many zucchini pizza crusts and this one was the most like crust, rather than casserole. It is quite easy to make and if you go into production mode, you can freeze some for a quick, easy meal later. Because it has cheese in the crust, I have been enjoying loading it with sautéed vegetables and olives. A nice layer or pesto spread on top or veggies with goat cheese are also great!

Ingredients:

8 cups shredded zucchini

1 cup cheddar cheese, grated

2/3 cup whole wheat pastry flour (try 4 stars from the farm shop!)

1 egg, beaten

1-2 cloves garlic, minced or pressed

basil and oregano (fresh is best) chopped fine, to taste

salt

Heat oven to 450. If you have a pizza stone, heat it. Line pizza stone, pizza pan or baking sheet with parchment paper, or oil well and sprinkle with coarse corn meal. Combine all ingredients until well integrated. Press dough out to desired thickness. Bake in preheated oven until crisp on bottom and beginning to brown on top. Remove from oven, put toppings on and return until toppings are done, approximately 10-15 minutes. You may also freeze or refrigerate the crust at this point for later use. 

Currant Bread

This recipe comes via our daughter Anna, via "Kitchen Heals Soul." Former farm apprentice, Will Caulkins, was a huge fan. It is a very easy recipe, but unusual and sure to surprise and please others. Despite using whole grain flour in most everything, Anna says white flour is a must here.

Ingredients:

2 c flour

1 ¼ c sugar

2 t baking powder

½ t salt

½ c milk

2 eggs

1 t vanilla

½ c oil

2 c currants

sliced almonds/walnuts

turbinado sugar

Directions:

1.     preheat oven to 350

2.     mix all ingredients

3.     either makes 1 loaf or 12 muffins

4.     bake about 25 mins

Cumin Slaw

Ingredients:

1/2 small head of cabbage (any type)

1 carrot

1 tsp toasted cumin seeds

1/4 cup cider vinegar

1 tsp salt

1/2 tsp ground cumin

1 tsp prepared mustard

2 Tablespoons olive oil

Whisk together all ingredients, except cabbage and carrots. Slice cabbage very thin and grate carrot. Mix altogether and refrigerate until ready to serve. Best if made at least 30 minutes before serving. 

Cilantro Mayonnaise (or sour cream or yogurt)

This is great on any sandwich and particularly good on black bean or beef or turkey burgers. 

Ingredients:

1/3 cup mayonnaise (or sour cream or yogurt)

1/4 cup fresh cilantro

zest of one lime

pepper to taste

Whisk all ingredients together and refrigerate until ready to serve. 

Black Bean Burgers with Cilantro Mayonnaise

This recipe comes from a beloved cookbook, Whole Grains for a New Generation, by Liana Krissoff. I have made a few small changes. The original recipe calls for frying the patties in a pan. I oil a baking sheet and bake in the oven, but both methods are good. I have also put these on foil on the grill with great results. If you do not have smoked paprika, I believe it is worth the trip to the store. Once hot peppers come in, sub the cayenne with finely chopped hot peppers from the farm. Be sure to check out the cookbook for more great whole grain recipes. 

Ingredients:

1 1/2 cups black beans

1 medium carrot, grated 

1/4 cup fresh cilantro

2 Tablespoons lime juice

4 Tablespoons olive oil

1/2 tsp salt (or to taste)

1/2 tsp cumin

1/4 tsp cayenne

1/2 tsp smoked paprika

1 1/2 cup cooked fine or medium grind bulgur wheat

2/3 cup whole wheat bread crumbs (optional)

Preheat oven to 375.

In a food processor, puree the beans, carrots, cilantro, lime juice, 2 T of oil, salt, cumin, cayenne and smoked paprika. Add 1/2 the bulgur and puree until combined, then transfer to big bowl and add remaining bulgur and stir together by hand. Shape into 6 patties and coat each side with bread crumbs, if desired. 

Oil a baking sheet or line with parchment paper. Place patties on baking sheet and bake for approximately 15 minutes, or until bottoms are beginning to brown. Flip and bake an additional 10-15 minutes or until brown. 

Can be served as a typical burger, bun, etc, or on top of a salad. Great with cilantro mayonnaise and cumin slaw (search cilantro and cabbage in recipe section for those recipes).

Fresh Red or White Currant and Poppy Seed Bread

Ingredients:

3/4 cup butter, room temp

1  cup sugar

zest from one orange or lemon (I love orange here)

 1/2 tsp orange or lemon extract

1 tsp vanilla

2 eggs

3/4 cup buttermilk or yogurt

1 1/2 cups whole wheat pastry or white flour

1 tsp baking powder

1/2 tsp salt

1 cup fresh red or white currants

2 - 4 Tablespoons poppy seeds

1/2 cup chopped pecans or walnuts (optional)

Instructions:

Preheat oven to 350. Grease 9 x 5 loaf pan.

Cream butter, sugar, and orange or lemon zest and extract until fluffy. Add eggs and buttermilk and mix well. Pour flour, baking powder, and salt on top. Stir just until combined and then fold poppyseeds and currants in gently. Pour into loaf pan. Bake 50-60 minutes or until light brown and a toothpick comes out clean. 

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice. 

Blueberry Orange Juice Bread

This recipe originally came from Just a Taste. I changed it from white flour to whole wheat pastry for the health benefits and loved it. Every loaf has received rave reviews.

Ingredients:

1 egg

1 cup sugar

2 Tablespoons canola or olive oil

2/3 cup orange juice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups whole wheat pastry flour

1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 350. Grease a loaf pan.

If using frozen berries, keep them frozen until it comes time to add them (right at the end). Combine wet ingredients and sugar and mix well. Add dry ingredients and stir until just combined. Fold in the blueberries gently. 

ake for 50 min - 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and allow to cool before slicing. This recipe makes great muffins, if preferred.  Just follow same recipe and bake for 20-30 minutes.