Sweet Potato Cakes


1 3/4 lbs sweets, peel & cut in lg pcs
2 tsp. butter or coconut oil
1 onion, halved and thinly sliced
2 tsp. tamari or soy sauce
1 clove garlic, minced
3/4 tsp. salt
pinch of red pepper flakes
1/2 c unbleached all purpose flour
1 egg, well whisked
yogurt sauce
1/2 cup greek yogurt
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
3 Tbsp. chopped cilantro or basil
pinch of salt and pepper

Steam the potatoes until tender. Cool. Warm the butter and saute the onion ~ 4 min. Cool. Blend the yogurt sauce ingredients in a food processor. Set aside. Transfer potatoes to a bowl and mix them with the tamari, garlic, salt, red pepper flakes and flour to combine. Add the onion and egg and mix. Add butter to a pan and warm over med high heat. Make small, two tbsn patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes. Remove to a paper toweled lined plate. Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top.

adapted from Yotam Ottelenghi's Plenty

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

Savory Stuffed Winter Squash


2 med. winter squash
1/3 c chopped walnuts
1 tbsp olive oil
1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese
 

Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook'  a great seasonal cookbook from our shareholder Leslie Cerier.

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. 

 

 

Cold Cucumber, Barley, Yogurt and Dill Soup

Ingredients:

1 1/2 cups cooked and cooled barley or spelt berries (cook 3/4 cups of barley in 1 3/4 cup water by bringing to boil, turning down to simmer with lid on and cooking until done - approx. 40 minutes)

1 cucumber, roughly chopped (remove seeds if you do not like them)

1 clove garlic

1 Tablespoon fresh dill, chopped fine

1 cup plain yogurt

3/4 cup water or cold vegetable stock

hot pepper (optional)

salt and pepper to taste

Instructions:

Puree cucumber, dill, hot pepper (if desired), yogurt and water or stock until smooth. Add salt and pepper to taste. Stir in barley and chill for at least an hour for best flavor (though you can serve right away). Place a few slices of cucumber and a sprinkling of dill on just before serving. 

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.

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/

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......

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)

Hot Weather Baba Ghanoush

I have long made baba ghanoush, but only this year was I so inspired to cook the eggplant outside to keep the kitchen as cool as possible. This is a flexible recipe and you may cook the eggplant in your oven, but I tried it outside and loved staying cool and loved the taste. The recipe may be cut in half. Experiment with how much of each ingredient you like. 

2 pounds eggplant (about 4 medium)

2 T tahini

4 T lemon juice

1 clove garlic (roasted garlic is also delicious in this recipe)

parsley

salt to taste

olive oil to taste

Place eggplant on medium hot grill and bake approximately 25-35 minutes, or until outside is charred and center is super soft. If the juice drips out, that's great. Let cool slightly and scoop eggplant out into colander or salad spinner. Let drip in colander for 1/2 hour or spin to get some of the water out (it will be creamier and thicker if you do this step). Add additional ingredients, except parsley and olive oil, and puree in food processor or blender until smooth and creamy. Add olive oil, if desired, to make in creamier. Add a little cayenne or zatar to spice it up. Serve with pita, flatbread, veggies or crackers. Great in a pita sandwich stuffed with fresh tomatoes and cucumbers. 

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. 

 

 

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).

 

 

 

 

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. 

Zucchini Goat Cheese Tart

Ingredients

Crust: 

2 cups almond meal

1/3 cup olive oil

2 TBSP water

Filling:

4 eggs - beaten

3-4 oz goat cheese

1 cup kale - chopped

3 cloves garlic

1 red onion - diced

1 large zucchini - sliced thinly

1 TBSP olive oil

salt and pepper to taste

 

Directions

Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown. 

 

Optional

Top with chives and serve with steamed beets, salad, and baguette!

 

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great).