Mixed Roots Gratin

5 tbsp olive oil
1 med onion, chopped
8 oz chantrelles, oyster, or shiitake mushrooms, sliced
4 cloves garlic, minced
salt & pepper
1c dry white wine
1 1/2 lb roots (incl potatoes, rutabagas, parsnips, turnips), peeled and thinly sliced
6 oz grated cheddar or gruyere cheese

 Lightly oil a deep-sided baking dish. Heat oven to 400F. Heat 4 tbsp olive oil in skillet; add onions and mushrooms and saute over high heat 5-6 minutes. Season to taste with salt and pepper. Add half the wine and boil it off, stirring it well. Spoon a thin layer of the mixture into baking dish. Arrange root slices over mushroom layer, alternating and overlapping them slightly. Sprinkle with a little garlic, moisten with wine and a few drops of olive oil and top with grated cheese. Season lightly. Repeat the process, reserving some cheese to finish. Bake 35 min or until soft and golden. Four servings.

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.

Hmong-Style Daikon and Beef

1 tbsp veg oil
1/2 c chopped leek
2 cloves garlic
1/2 lb round steak
1 c sliced daikon
3 tbsp chopped cilantro or basil or mint
soy sauce
pepper
hot cooked rice
Hmong Hot Dipping Sauce

 Heat a wok or skillet over high heat for several minutes. Add oil and leeks, stir-fry for 2 min. Add steak and garlic and stir-fry until mostly brown - 2-3 min. Add 1/2 c water. When it comes to a boil, stir in the daikon. Simmer until tender - 3-5 min. Stir in herbs. Season to taste with soy sauce and pepper. Serve with rice and dipping sauce. 2 servings.

Couscous with Kohlrabi and Chermoula Dressing

2 tsp minced garlic
2 tbsp minced cilantro
2 tbsp minced fresh parsley
1 tsp paprika
1/2 tsp grond cumin
salt
3 tbsp fresh lemon juice
3 tbsp olive oil
2-3 c cooked couscous, cooled to warm temp
2 c peeled kohlrabi
1/2 c diced radish
16 kalamata black olives (optional)
1/2 c crumbled feta (optional)
 Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings

Sweet Melon Salsa

1 1/2 c finely chopped cantaloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt 

Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.

White Bean Salad with Fresh Fennel and Capers

4 1/2 c water
1 1/2 c dried white beans
5" strip kelp or kombu
1 fennel bulb
1 1/2 c sliced red or green pepper
1 c coarsely chopped zucchini
1/2 c coarsely chopped red radishes
1/4 c capers
1/2 c orange juice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tspn grated orange zest
1 tspn ground cumin
1 tspn white wine vinegar (opt)

 Bring the water, beans, and kombu to boil in a 2-qt stockpot. Reduce the heat to med low and simmer covered or 1.5 hrs or until beans are tender. Drain and set aside to cool.
Discard fronds and stalk from fennel, peel away touch outer leaves. Cut the bulb in half, then slice the halves into thin strips.
Combine the beans, fennel, pepper, zucchini, radishes, and capers in a large bowl.
In a small bowl whisk together the orange juice, oil, balsamic, zest, cumin, and vinegar until well combined. Drizzle over the salad ingredients and toss.
Serve immediately

This is from Going Wild in the Kitchen from our shareholder Leslie Cerier - available in the Farm Shop.

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.

Madagascar Pink Rice with Cashews and Scallions

1 tbsp ghee or extra-virgin coconut oil
1 tspn cumin seeds
1 c Madagascar pink rice
(if you can't find this delicacy, basmati or brown rice will also work well, but it will take 40 minutes)
1/2 c raw cashews
2 c boiling water
1 tspn grated fresh ginger
1/2 tspn sea salt

Heat the ghee in a medium-sized saucepan over medium heat. Add the cumin and cook, stirring, for 1-2 min, until the seeds smell fragrant. Add the rice and cashews and saute for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15-20 minutes, until all of the water is absorbed. Garnish with the scallions before serving

From our shareholder and organic gourmet Leslie Cerier.

Radish Top Soup

2 tablespoons butter
1 large onion, diced
4 med. red potatoes, diced
4 cups raw radish greens
4 cups chicken broth
1/4 cup milk
5 radishes, sliced 

Melt butter in a large saucepan over medium heat. Stir in onion, and saute until tender. Mix in potatoes and radish greens, coating them with butter.Pour in chicken broth.Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the milk. Cook and stir until well blended. Serve with radish slices.

Zucchini Tomatillo Bisque

2 Tbsp. vegetable or olive oil
2 Tbsp. butter
2 cloves garlic, chopped
2 onions, chopped
6 medium zucchini, chopped or grated
2 anaheim chilies, roasted, peeled, seeded, and chopped
1 jalapeno chile, de-stemmed, seeded, and chopped
6 tomatillos, husked and chopped
6 cups stock
5 corn tortillas
1-2 Tbsp. lime juice
1/3 cup chopped cilantro leaves
salt and pepper

Optional Garnishes:
sour cream
crumbled tortilla chips
cilantro leaves

In a large saucepan, heat oil and butter, add garlic and onions and saute until softened. Add zucchini, chiles, and tomatillos, stirring until coated and heated through. Add chicken stock; bring to a boil, then cover and simmer for about 20 minutes or until zucchini is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until smooth. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream adn a few crumbled tortilla chips and cilantro leaves. This is a very thick soup; if you prefer it thinner, stir in a little more stock before serving. Makes about 10 cups.

From: More Recipes from a Kitchen Garden

Zucchini Salad

3 small zucchinis

3 scallions, finely chopped
2 tbs fresh dill
1 tbsp parsley
4 tsp oregano
1 cup yogurt
1 tbsp lemon juice
1 tsp honey

Wash and dice zucchini. Put in a bowl with scallions, dill, parsley, and oregano. Combine yogurt, lemon juice, and honey. Pour over zuke/scallion mix. Toss. Refrigerate at least 1/2 hour.

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.

Zucchini Bread

1 cup veg oil
1 cup brown sugar
3 eggs
1 tbsp vanilla
2 cups grated zucchini
1 1/2 cup wheat flour
1 1/2 cup white flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup chopped walnuts
1 cup raisins

Mix wet ingredients and dry ingredients in separate bowls and then add together. Put in bread pans and bake at 325 F for 1 hour. Freeze loaves and use all winter long.

Zucchini Ankara

1/4 cup olive oil
1 tbsp ground cumin
2 cup chopped onions
6 tbsp lemon juice
3 to 4 garlic cloves, minced
salt and pepper
pinch of cayenne
3 zucchini and/or yellow squash cut into half moons, 1/2 inch thick
1 cup grated feta cheese
1 tsp dried marjoram
1 cup cooked, drained garbanzo beans
1/2 cup sliced, pitted black olives

Sauté onions and garlic until onion is translucent. Add squash and marjoram and cook on medium heat until squash is just tender. Add the garbanzo beans, olives, cumin, lemon juice, seasonings. Cook until everything is well heated. Adjust lemon and herbs to taste, and serve over rice or couscous. Top with feta cheese. This should be a juicy dish.
 

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

Wilted Spinach Salad

This dish is more an idea than a recipe, and it holds countless variations. All amounts are "to taste."

spinach
brown rice
cheese to crumble
salad dressing
sesame seeds

Half fill large soup bowls with cleaned, stemmed, torn spinach. Make a hollow in the spinach to receive the rice. Sprinkle crumbled cheese onto the spinach bed. Sharp tasting cheeses like cheddar, feta, or roquette work well. Meanwhile cook enough brown rice to satisfy the people being served. Put the hot rice into the spinach hollow, top with more cheese and your favorite tangy, vinegary salad dressing. Sprinkle with toasted sesame seeds. The hot rice melts the cheese, wilts the spinach and creates a steamy melange.

For a bacon lover's version, cook a few slices of bacon until crisp. Crumble onto the rice. Make a dressing by adding vinegar, a little dry mustard,a little honey, salt, and pepper to the hot bacon grease. Whisk with a fork and drizzle over the salad.

From: Ibby Gemmill

Warm Beet Salad

2 lbs beets, cooked and sliced
1/4 lb bacon, cut crosswise into 1/4" strips
1 med onion halved and sliced
6 tsp vinegar
1 - 1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped parsley

Fry bacon and onion in a heavy pan, blot off fat, add other dressing ingredients and simmer about 2 minutes. Add beets and serve to 4. Also good with green beans

Tomato Sauce

Sauce now, smile later. Buy some tomatoes in bulk. Put them in a big pot and add just a little bit of water. Bring them to a boil and then turn the heat down to simmer (don't let them burn - that's the trick!). After they've cooked for a lot of hours (like, all day) put the whole thing through the Foley Food Mill (to take out the skins, etc). Don't add any onions, peppers, garlic or nothing. Just tomatoes. Put this brew in yogurt containers (leave an inch of head room) and into the freezer. Defrost this winter when you want to be happy.

Tomato Garlic Soup with Escarole and Tortellini

8 cups vegetable stock (or 8 cups water and 2 bouillon cubes)
3 Tbsp minced garlic
2 Tbsp olive oil
sage, thyme, parsley, salt, and pepper to taste
2 cups undrained canned tomatoes (or 4 medium fresh tomatoes)
9 ounces fresh or frozen cheese-filled tortellini
1 cup chopped escarole
grated Parmesan cheese

In a sauce pan, saute garlic in olive oil. When garlic is tender and golden, add it to the veggie stock. Add seasonings to taste. Bring garlic broth to a simmer. While the broth heats, chop the tomatoes. Add the tomatoes to the broth, return it to a boil, and simmer for 10-15 minutes.

In a separate pot, cook the tortellini in boiling water until al dente--about 4 minutes. Drain.

Add chopped greens to broth and simer for 2-3 minutes, until wilted.

When ready to serve, place tortellini in individual serving bowls and ladle the soup over them. Serve topped with grated cheese and chopped parsley. Serves 6-8

From: Moosewood Restaurant Cooks at Home

Tomato Corn Chowder

3 scallions
1 tsp oregano and thyme
4 paste tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley

Fresh Brookfield sweet corn and paste tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!