Pasta E Fagioli

2 tablespoons olive oil plus more for drizzling

1 medium yellow onion, diced

1 small celeraic, peeled and finely chopped

2 medium carrots, finely chopped

1 teaspoon salt, plus more to taste

fresh ground pepper

3 garlic cloves grated

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 14-ounce can diced tomatoes

3 cups cooked cannellini beans, drained and rinsed

4 cups broth

Parmesan rind, optional

1 cup ditalini pasta, or other small pasta

2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.

Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Curtido

1/2 head cabbage , finely shredded

1/2 red onion , very thinly sliced

2 carrots , finely shredded

1 fresh jalapeño pepper , sliced (optional)

hot boiling water

1/2 teaspoon oregano

salt, to taste

1/2 cup white vinegar (or apple cider vinegar)

Boil 4 cups of water. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.

Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.

Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. 

Store curtido in a covered container or mason jar for up to 1 week in the fridge.

Bok Choy Salad

A crunchy tasty salad. Dress just before serving to keep everything crisp.

• 1 pound baby bok choy, washed and thinly sliced (pull leaves apart, soil can get lodged in the base)

• 1 carrot, thinly sliced on the diagonal

• 2 stalks of celery, thinly sliced

• 1 red bell pepper, seeded and thinly sliced, 1 shredded beet, chopped radishes or whatever else you have on hand

• 2 1/2 tablespoons extra virgin olive oil

• 1 tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 package ramen noodles (toss the seasoning package, you don’t need it)

• salt & pepper to taste

• toasted sesame seeds for garnish

• sliced almonds for garnish

Combine all the vegetables in a large bowl.

1. Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

2. Pour the dressing over the salad ingredients and toss well until combined.

3. Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds. Crunch up the ramen noodles and sprinkle over top just prior to serving so they stay crunchy.

Market Creamy Veggie Chowder

6 slices bacon
1 lg onion
1 st celery
1 lg carrot
1 med parsnip
1 med turnip
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
4 c chicken broth
1 med swt potato, peeled & diced
1 med potato, diced
1 bay leaf
1 1/2 tsp Worcestershire sauce
2 c milk
Cheddar Cheese, shredded (opt)

In a large pan, or Dutch oven, cook bacon until crisp. Remove and drain on paper towels. reserve bacon to add later. Keep 2 tbsp bacon drippings in pan.

Peel and dice onion, carrots, celery, parsnip, and turnip. cook in reserved bacon drippings in pan, ~ 6-8min until fragrant

Sprinkle veggies with flour, salt, and pepper. Stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 min until thickened. Stir in the sweet potato, potato, bay leave and worcesterrshire sauce.

Reduce heat. Cover and simmer ~ 15-20 min or until potatoes are tender. Stir in milk and reserved bacon. Heath through. Discard bay leaves. Garnish soup with shredded cheese. Makes 6 servings.

French Braised Carrots and Turnips

1 lb carrots, sliced
1 Lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.

From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.  According to Renee and Fran, this is the recipe for those who usually don't like turnips...

Mustard-Glazed Roasted Root Vegetables

1 lb carrots
1 lb rutabaga
1/2 lb turnips
2 large potatoes
3 large sw potatoes
1/3 c olive oil
2 tsp curry powder
1 tsp hot paprika
1/4 c maple syrup
3 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1 tsp black pepper

Pre-heat oven to 375F. Set out 2 large roasting pans. Cut vegetables into lengths that are approx. the same size and thickness (preferably 3" x 3/4"). Place in a large bowl (you should have about 12 cups of veggies). In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won't roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking taking care not to break up the vegetables.

This recipe was given to us by our shareholders Jean & John MacKimmie who say it's their favorite way to use all of the root vegetables from the farm.

Cabbage Slaw with Peanuts

Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Polenta Baked Breakfast

4 eggs (you can find these in the farm shop)
3/4 cup polenta
3 cups of water
1 cup diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan or pecorino
Olive oil, salt and pepper

 Preheat the oven to 375. In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Top with the rest of the cheese. Bake for 7 minutes.

Recipe from Spork Me (sporkme.tumblr.com)

Grilled Halibut with Tatsoi and Spicy Thai Chiles

5 tablespoons sugar
5 tablespoons fish sauce
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 onion, thinly sliced
3/4 pound tatsoi(about 12 cups packed) 

Mix first 7 ingredients in medium glass bowl.

Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat).

Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

Spicy Cooked Carrot Salad

2 pounds carrots
1/3 cup olive oil, plus extra to finish
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 chile, finely chopped (and seeded, if you want less heat)
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
Salt
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup yogurt, chilled (try Sidehill Farm yogurt in the farm shop)

 Peel the carrots and cut them, into cylinders one-half-inch thick. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.Remove from the heat. Season liberally with salt, stir well and leave to cool. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Jodi's Roasted Chicken and Veggie Casserole

Carrots
Celeriac
Onions
Garlic
Olive oil
Balsamic vinegar (optional)
Chicken pieces (we like chicken thighs with bone in)
Stewed tomatoes

 In a casserole spread thin layer of olive oil with paper towel. Layer the vegetables (if you use other vegetables , hard root veggies on the bottom and progressively add softer veggies toward the top) Then a layer of Olive oil, with some salt & pepper. Layer the chicken, then stewed tomatoes to cover the chicken. Than another layer of oil, salt & pepper. Cook uncovered at 250-300 for a long time (couple of hours?) It will get that roasted look on top  I think it is impossible to overcook at this temp.

From our shareholder Jen Hyde who says it's a delicious recipe from my friend, Jodi Narahara.

Dilled Cole Slaw

1 head of cabbage
2 lg. carrots, shredded
1 tsp. dill weed
1 tbsp. salad oil
1 tsp. vinegar
1/2 tsp. sugar
Mayonnaise
Salt & pepper
 Chop cabbage. Add carrots and mix well. Add dill, oil, vinegar and sugar and mix. Add enough mayonnaise to desired consistency. Salt and pepper to taste.

Winter Stew With Daikon

8 dried shiitake mushrooms
1/3 lb. udon noodles
2 scallions, chopped
1 carrot, chopped
5 cabbage leaves, chopped
4 fresh water chestnuts, halved
5 ounces mudium tofu, cubed
4 cups stock
salt
1 tsp. soy sauce
1 tsp. mirin
8 pieces peeled daikon, 1/2 " thick

Soak mushrooms in hot water for half an hour. Drain; cut off hard stems, cut in half.
Cook udon according to package. Drain immediately. Put in bowl of cold water.
Combine the stock, salt, soy sauce and mirin in a pot. Heat the stock. Add veggies. Cook until tender. Add noodles and tofu and cook until they're just heated through. Serves 4.

From: Madhur Jaffrey's World of the East Vegetarian Cooking

Spicy Pumpkin Soup

1 small pumpkin
3 carrots
1/2 onion (or leek)
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup powdered milk
2 tsp honey

Peel and chop pumpkin and carrots and simmer in water till tender. Sauté onion till soft and add spices. Allow to cook for a few minutes then add mixture to the pumpkin pot. Puree the pumpkin in its water then add the milk and honey. Another option is to take leftover cooked pumpkin and fresh milk. Warm and puree them together instead of using cooking broth.

Slaw with Apples and Raisins

4 c grated cabbage
2 med. grated carrots
1 apple, diced
1/2 c raisins
1/2 c salad dressing *
1 tsp salt

Toss all ingredients together until dressing is evenly distributed. Chill before serving. Serves 6.

*Use your favorite reduced-fat mayonaise or salad dressing. Try "Nayonaise" made from tofu rather than eggs and oil. No cholesterol & just 3g of fat per serving.

From: the Rolling Prairie Cookbook, by Nancy O'Connor.

Sesame-Glazed Parsnips

1 ½ cups parsnips, peeled and cut in ¾" chunks
1 ½ cups carrots, cut similarly
1 Tbsp sesame seeds
2 tsp butter or oil
2 Tbsp maple syrup
½ tsp salt
juice of 1 orange (1/2 cup)

Steam parsnips and carrots together until barely done.
Toast sesame seeds in a medium sized skillet over medium flame. When they begin to turn color slightly, add oil or butter, maple syrup, salt, and orange juice. Stir in carrots and parsnips. Turn heat up to medium high and cook, stirring with increasing frequency, until liquid is reduced to a glaze. Makes 4 servings (about 2 cups)

Sauerkraut with Carrots and Onions

1 gn. cabbage, sliced thin
4 Carrots, sliced
1 lg onion, sliced
3tbsp sea salt

Put vegetables and salt in a large mixing bowl and mix with your hands. Transfer the salted vegetables to a clean crock. Use a small plate that fits inside the crock. Place a heavy rock on top. Cover the crock with a clean dish towel. Put the crock in the pantry, dry basement, or a dark, cool corner counter of the kitchen.

Check the next day to make sure that the cabbage is covered by its own juice - if not, add more weight. Check again the next day, and if the cabbage is not covered, add more salt. Check the sauerkraut daily. Skim off any mold that forms on top. After 10 days, taste. If the cabbage is sufficiently fermented, refrigerate it in clean jars for up to a year. If not, taste again the next day. Sauerkraut is ready in 10-14 days. If it is too salty, rinse or soak in cool water for a day
 

From: the Quick and Easy Organic Gourmet, by shareholder Leslie Cerier

Salsa

3 lbs of tomatoes - any variety
2 jalapeno peppers
1 bell pepper
1 onion (or scallions, leeks, chives, etc.)
1 carrot
1/3 cup cilantro
1/4 cup parsley
1 tbsp lime juice
1/8 tsp salt
1/4 cup vinegar

Cut peppers in half lengthwise, remove and discard stems, seeds and membranes(handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.) Peel and quarter onions
Use food processor to chop peppers, carrots, cilantro, parsley. Add salt, lime juice, and vinegar.
Add tomatoes and onions and chop until coarsely mixed.
Use this as a dip for tortilla chips or as a sauce for other mexican dishes.

Root Soup

2 turnips
2 potatoes
2 carrots
2 parsnips
2 onions
1/2 cup parsley
1/2 cup barley or rice 4 cups broth
1 tbsp basil
2 dashes of cayenne
1/8 tsp curry powder
salt to taste
1 tbsp of dill

Grate the roots by hand or in a food processor. Put the grated vegetables in a a large saucepan. Add the parsley, barley, broth, and basil and bring the soup to a boil. Reduce the heat, cover and simmer for about 1 hour. Check periodically and add water if needed.Stir in the seasonings to taste. Sprinkle with dill before serving.