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. 

 

 

Cucumber Raita

1/2 lb cucumber
     cut in half, seeds removed.
1 cup plain yogurt (try Sidehill
     Farm from the farm shop)
1/8 teaspoon cayenne
     (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala
     (more to taste)
1 small chile, minced
     (optional)

Grate cucumber on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve. Serve with any kind of curried stew, with meat and rice, or just plain!

Recipe from The New York Times

Cabbage & Carrot Slaw

1/3 cup white wine vinegar
1 tablespoon sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green cabbage
2 cups shredded carrots
1 cup thinly sliced scallions
1/2 teaspoon salt
Ground black pepper, to taste

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

This one comes from our friends (and former manager) Kerry & Max at Provider Farm - they love cabbage (among other veggies) and this is delicious!! 

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

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. 

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.

Sage and Walnut Corn Cakes

 

Ingredients:

1 cup milk

1 egg

5 tablespoons olive oil

1 cup ground cornmeal

1 cup all purpose white or whole wheat pastry flour

2 1/2 tablespoons baking powder

1 1/2 tablespoons honey or sugar

1 tsp salt

20-30 fresh sage leaves (try other herbs for fun!)

1/3 cup chopped walnuts or pecans

Directions:

Mix milk, egg and 3 tablespoons olive oil well.

In a separate bowl, mix flours, baking powder, salt, and honey or sugar. Pour wet ingredients over dry and mix just until combined.

Heat a griddle over medium heat and add olive oil. Swirl to coat. When oil begins to shine, scatter half the sage leaves and half the walnuts on top. Quickly pour on half of the batter and spread to no more than 1/2 inch thick. 

Cook until bubbles begin to form and bottom begins to brown. Carefully flip. I use 2 spatulas and if it breaks in two, don't sweat it, it will still taste good! Cook on the second side for 4-6 minutes. Complete the process with the second half of the batter and serve warm alongside a salad. YUM!

We love Four Star Farms grains! They are grown, sustainably, right here in Western Massachusetts.  Their flours are ground in small batches to retain nutrients and flavor. Learn more about their farm and growing practices at http://fourstarfarms.com

Radish and Pesto Crostini

INGREDIENTS

1 baquette, thinly sliced

2 tablespoons of olive oil

1/2 cup of garlic scape, basil or cilantro pesto (see basic pesto recipe)

1 bunch or radishes (or turnips), thinly sliced

Coarse sea salt

DIRECTIONS

Preheat oven to 400. Brush baquette slices on both sides with olive oil. Bake on cookie sheet until golden brown, approximately 3-5 minutes per side.

Slather a bit of pesto on each slice of baguette, arrange a few slices of radish or turnip. Sprinkle with sea salt. Yum, perfect appetizer or side dish.

 

Braised Hakurei Turnips

 

 

6 Hakurei turnips, tops removed (save and throw in a stir fry)
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

 

 

Trim turnips and peel with a vegetable peeler. 
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.

Braised Radishes

INGREDIENTS

1 bunch of radishes or turnips, tops trimmed to 1 inch above roots

1 1/2 tablespoons unsalted butter or olive oil

1 tablespoon sugar or honey

1/4 teaspoon coarse salt

 ground black pepper to taste

DIRECTIONS

Place the radishes in a large skillet and add just enough cold water to cover, about 1 to 1 1/4 cup.  Add the butter or oil, sweetener, salt, and pepper and bring to a boil.

Reduce heat to simmer until the radishes are tender when pricked and the liquid has reduced to a glaze, about 5 - 12 minutes.

If the radishes are tender, but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

 

 

Sauteed Kohlrabi

Ingredients:

2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

 

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.