Steak fries

  • ¼ cup olive oil

  • 2 teaspoons paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons chili powder

  • 2 teaspoons onion powder

  • 4 large russet potatoes (peeled and cut into thin wedges)

    Preheat the oven to 450 degrees.

    In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder.

    Add potato wedges to olive oil mixture and toss until evenly coated.

    Cover a baking sheet in parchment paper and spread coated potato wedges onto it.

    Bake for 40-45 minutes or until golden and cooked through.

Creamed leeks

1 tablespoon unsalted butter

2 large leeks, washed, and thinly slice

1/4 cup water

Kosher salt

Freshly ground black pepper

1/2 cup heavy cream

1 tablespoon finely grated Parmesan

In a nonstick skillet, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes. Stir in the cream and Parmesan, and serve.

Rutabaga and caramelized onions


8 tablespoons (1 stick) butter

1 3/4 pounds onions, halved, thinly sliced

2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces

2 tablespoons honey

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Brazillion style collard greens

For the Sauce

  • 3 tablespoon fresh squeezed lemon juice

  • 1 small jalapeño, finely chopped

  • ¼ white onion, finely chopped

  • 1 tablespoon cilantro leaves, chopped

  • Kosher salt

For the Greens

  • 2 pounds collard greens, rinsed and well-dried

  • 8 - 10 garlic cloves, thinly sliced

  • 2 tablespoons olive oil

  • 2 tablespoons water

  • ½ teaspoon kosher salt, plus more to taste

  • 1 small dried red chile (optional)

  • Fresh cracked black pepper, to taste

Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.

  1. Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.

  2. Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.

  3. Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.

Really good roasted broccoli

  • 2 pounds broccoli 

  • 2 garlic cloves peeled and sliced *See the notes section before starting

  • Good olive oil 

  • 3/4 teaspoons kosher salt

  • couple grinds black pepper

  • 1 teaspoon grated lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • ⅓ cup freshly grated Parmesan cheese

  • Preheat the oven to 400°F/200°C.

  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

  • Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

  • Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

  • Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

The Best Crispy Roast Potatoes

Well…these are really good…

  • Kosher salt

  • 1/2 teaspoon baking soda

  • 4 pounds potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

  • 5 tablespoons (75ml) extra-virgin olive oil

  • Small handful picked fresh rosemary leaves, finely chopped

  • 3 medium cloves garlic, minced

  • Freshly ground black pepper

  • Small handful fresh parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Pour into bowl and toss with rosemary mixture and parsley and serve.

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.

Kohlrabi with Apples and Creamy Mustard Dressing

1/2 cup heavy cream
2 tbsp lemon juice
1 tbsp coarse grained mustard
3 tbsp finely chopped parsley
1/2 tsp sugar
1 Granny Smith apple
2 lb kohlrabi, peeled and cut into strips


 In a bowl, whisk the cream until it holds soft peaks, and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

From our friends at Riverland Farm

Tomato Vinaigrette

10 plum tomatoes  Quartered and seeds removed (You can also use fewer slicers.)
Quarter cup salt
1 shallot
1 clove garlic.
half teaspoon pepper
1 cup red wine vinegar
2 cups olive oil


 Place tomatoes and salt in a colander and let sit a few hours or overnight to draw out moisture and acidity. Rinse excess salt from tomatoes. tomatoes. Puree in the blender with remaining ingredients. (We also added basil to the blender, and a very small amount of onion & maybe one slice of onion. You can also add a small amount of garlic.) Strain and chill.

From Colchester Farm CSA Newsletter

Turnip Puff

2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter (try Cabot Creamery from the farm shop)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated

 Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Recipe from our friend Anna at Old Friends Farm

Roasted Cabbage

This simple recipe might change the way you think about cabbage.

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
1 Tbsp South River White Miso, dissolved in 1 Tbsp water (from the farm shop)
1 Tbsp soy sauce or Tamari
 Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and massage lightly with oil, miso, soy sauce. Sprinkle generously with salt and pepper. Roast for 20 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste, put them back in for five-minute increments until they are. Serve immediately.

Recipe from thekitchn.com

Simple Salad with Hard-Cooked Eggs and Horseradish Dressing

2 large eggs
2 tablespoons prepared horseradish (if you use the root, puree it with a few Tbsp water, add 1 Tbsp white vinegar, and pulse to combine)
2 tablespoons champagne vinegar or white-wine vinegar
2 teaspoons honey (Try Warm Color Apiaries at the farm shop)
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 large heads lettuce, torn into 1 1/2-inch pieces
 To hard-cook the eggs: Cover eggs with water by 1.5 inches and bring to a boil, then remove from the heat. Cover the pot and let stand for 12 minutes. Rinse with cold water, peel and chop.

The dressing: Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

Recipe from Martha Stewart.

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.

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......

Zucchini Ginger Jam

1 1/4 lb. zucchini (4 medium size)
1 1/4 lb sugar (3 cups)
1 tsp strained lemon juice
1/2" peeled ginger

Peel zucchini, put all of the ingredients in a food processor and zizz until there are no big lumps left. Heat the mixture gently in a large saucepan until all the sugar has dissolved. Then boil until setting point or until a temperature of 220 F has been reached. Put into warmed jam jars.

Sweet and Sour Celery

1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices
1 tbsp sugar
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup cider vinegar
1 tbsp finely chopped sweet red pepper

Pour enough water into a large skillet to fill about 1/4 inch deep. Add celery, sugar, salt, and cayenne pepper. Cover and bring to boil. Uncover and cook until celery is tender and liquid is evaporated, about 5 minutes. Remove from heat, stir in vinegar. Transfer to a serving dish and scatter red pepper on top. Serve immediately. Serves 4 as a side dish.

 Fresh Ways with Vegetables

Suey's Roasted Miso 'Snips

Parsnips
Olive oil
your favorite flavor of miso (i tend towards the darker kinds)

Wash and cut parsnips into french fry size. In a separate bowl, combine miso and olive oil until tomato sauce consistency.
Dump the parsnips in the bowl and get them good and coated.
Spread the snips out on a cookie sheet and put on the middle rack of a 350 degree oven until they're tender (about 25 min.)

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.

Spicy Greens

1 large onion, diced
1 tbsp olive oil
1 bunch greens
2 tsp vinegar
1/4 tbsp crushed red pepper flakes

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until transluscent. While the onion sautees, thoroughly rinse the greens. Remove and discard any large stem ends and coarsely chop the leaves. Add the moist greens to the onions and cook, covered for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste and serve immediately or at room temperature.

Spicy Collards

1 large onion, diced
1 Tbsp olive oil
1 bunch collards (about 2 pounds)
2 tsp vinegar (or to taste)
1/4 tsp. crushed red pepper flakes
salt and pepper

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.

Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately. Serves 4.

Variations:
--Add a cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
--Add 2 cups of cooked field peas or lima beans
--Top with chopped black olives and chopped hard-boiled eggs
 

From: Moosewood Restaurant Cooks at Home