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about 6 firm, ripe tomatoes
1 small onion, minced
some sweet basil, some dill, a little parsley
salt & pepper
4 Tbs. Olive oil
4 Tbs. wine vinegar
Thickly slice the tomatoes. Put them in a bowl with the onion, herbs, and salt & pepper. Toss until slices are evenly coated with herbs. Now add oil & vinegar, and toss again. Serve well-chilled. (Excellent with hot, creamed dishes, with quiche, or with omelettes.)
From 'The Vegetarian Epicure, Anna Thomas, 1972, Vintage Books)
1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
From Food Network
1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup butter, room temp.
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
Glaze:
1 cup sifted confectioners' sugar
2 tsps. grated orange zest
3-4 Tbsp orange juice
Preheat oven to 350 degrees. Grease a 10x15" baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside.
In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan.
Combine confectioners sugar with orange zest. Add orange juice gradually to confectioners sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.
From: More Recipes from the Kitchen Garden
Dressing:
2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste
1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded
In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.
From: More Recipes from a Kitchen Garden
2 lbs of Napa Cabbage
salt
6 scallions, white and green parts thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp Korean chili powder, or cayenne pepper mixed with paprika
1 tsp sugar
1. Quarter the cabbage lengthways, then cut each quarter widthways into approximately 2-inch pieces.
2. Pour 6 1/4 cups water into a large bowl and stir in 3 tbsp salt until dissolved. Add the cabbage and weight down with a plate to keep the pieces submerged.
3. Cover and leave for 12 hours, stirring the cabbage occasionally. Using a slotted spoon, remove the cabbage from the bowl, and reserve the salted water.
4. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack into clean, dry 2-quart jars. Pour in enough of the reserved salted water to cover the cabbage. Leave a space of 1 inch at the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in a cold, dark place. Iot will keep in these conditions for up to 1 year.
1 1/2 pounds green beans, trimmed
1 Tbsp. olive oil
2 Tbsp butter
1/4 cup chopped scallions or shallots
1/4 cup pecan pieces, toasted
salt and pepper to taste
optional: i-2 tsp. chopped fresh summer savory
Cook the beans until just tender. Meanwhile, heat oil and butter in a pan and saute the scallions or shallots until softened. Stir in the parsley (and savory if used) and blend. Add the beans and pecans, season with salt and pepper--toss and serve. Serves 6.
from: Recipes from a Kitchen Garden
2 cups sugar snap peas
1 tsp oil
2 large garlic cloves, minced
1 tsp fresh lemon juice
salt and pepper to taste
cooked rice, optional
Heat oil in skillet. Stir in garlic. Ad peas, stir-fry for 2-4 minutes. Remove, sprinkle on lemon juice, salt and pepper. Serve over rice, if desired. 3-4 servings.
From: Oak Ridge Farm cookbook
1 onion, finely chopped
6 tbsp oil
1 large tomato, sliced
1/2 tsp salt
1/2 tsp curry powder
8 cups collard greens, finely shredded
2 carrots, shredded
1 green bell pepper, chopped
Sauté onion in oil until lightly browned. Add sliced tomato, salt, and curry powder; stir over medium heat 2-3 minutes. Mix in collard, carrots, and chopped pepper. Pour in 1/2 cup of water. Cover, reduce heat, and simmer until liquid is absorbed. For a variation, add cooked, diced potatoes. Serves six.
From: Africa News Cookbook
1 lb carrots, peeled, halved, and 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...
6 medium onions
Brine:
1 cup white vinegar
2 quarts water
1 Tbsp. sat
Pickling Mixture:
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder
Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight.
In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refridgerator for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints.
From: Recipes From A Kitchen Garden
6 Hakurei turnips, tops removed
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.
1 bunch of beets, diced into large pieces
2 tbsp butter
2 tbsp horseradish
1 tbsp cider vinegar
1 tbsp chopped dill
Steam beets in a covered medium-size saucepan for 30 minutes, or until tender. Drain, peel skins, and place in a serving dish. Keep warm. Melt butter in a small saucepan, then stir in remaining ingredients. Pour mixture over beets and toss well.
from: The Cook's Garden
1 1/2 lbs uncooked winter squash peeled and cut into cubes
1/2 lb fresh cranberries
2-3 apples, chopped
1/4 cup raisins
juice and grated peel of 1 small orange
1 1/4 tbsp maple syrup
dash of salt & cinnamon
Preheat oven to 350F. Combine squash, cranberries, apples, and raisins in a small buttered casserole dish. MIx juice, orange peel, maple syrup, and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approx. 30 - 45 minutes. Serves 4
1 lb. Brussels sprouts
2 tbsp butter/oil
½ lb. mushrooms, sliced
1 can (16 oz) water chestnuts, drained
½ cup pine nuts (optional)
1 tsp thyme
½ tsp ginger
salt & pepper to taste
Steam Brussels sprouts until tender. Sauté mushrooms, water chestnuts, optional pine nuts, and seasonings in butter or oil until mushrooms are tender. Dish sprouts onto plate; top with mushroom mixture. 4 servings.
From: Earth Water Fire Air
2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
5 cloves garlic, thickly sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste
Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables
By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!
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
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!!
PREHEAT oven to 400F.
PEEL and CHOP into large chunks: 3 large sweet potatoes
GREASE a baking dish, place sweet potatoes in dish, cover and bakd 35 - 45 minutes or until just starting to get soft.
MIX:
1/4 cup water, 2 Tablespoons brown or maple sugar, 3 Tablespoons tamari/soy sauce, 2 Tablespoons mirin, 1 Tablespoon tasted sesame oil, 1 Tablespoon minced garlic and POUR on top of precooked sweet potatoes.
PLACE sweet potatoes back in oven and cook for 10 - 15 minutes more.
ROAST or TOAST 1 Tablespoon sesame seeds. Sprinkle on top when potatoes are cooked.
1 onion, cut into half-circles
3 lg sweet potato
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
(reg is ok 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 potatoes into thin, long fries. Toss them 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
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1 cup julienne cut yellow beets
1 cut julienne cut watermelon radishes
1 cup coarsely chopped parsley leaves
½ cup organic hemp seeds
5 tbsp grated ginger
2 tbsp + 1 teaspoon maple syrup
2 tbsp + 1 teaspoon tamari
2 tbsp rice vinegar
2 tbsp hemp oil 1/4 tspn ground cloves
1/4 tspn ground allspice
Put all the ingredients in a large mixing bowl. Stir until well combined. Taste and adjust the seasonings, if desired. Serve immediately at room temperature or chilled, if you prefer
This one is from our shareholder (and super chef) Leslie Cerier - She's awesome - check out her website: http://www.lesliecerier.com
