Thai Cucumber Salad

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small red onion, thinly sliced

• 1/4 cup fresh mint, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optional)

Directions:

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Scallion pancakes

Ingredients:

• 2 1/2 cups white flour

• 1 cup warm water

• Oil for the pancakes, such as vegetable, sesame, or shortening

• Coarse kosher salt

• 1 bunch scallions

• High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

• 2 cups (454g) light soy sauce

• 1 cup (227g) rice wine vinegar

• 1/2 cup (113g) mirin or simple syrup

• 1 tablespoon sesame oil

• 1/2 cup (57g) grated fresh ginger

• 1/4 cup (57g) minced garlic

• 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

• 2 teaspoons chili garlic paste, optional

• 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Garlic Scape Pesto

Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼- inch slices
1/3 cup walnuts (or your choice of nuts or seeds - pistachios are great)
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Add a squeeze of lemon or a few drops of vinegar to brighten it if you like. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Mix with pasta, spread on pizza crust, dabble on fish, combine with quinoa, great with most anything!  ....Yum.

Ginger Miso dressing on spring greens

1 C.mayonnaise

1 nub of chopped ginger

1/4 cup rice wine vinegar

1 tbs. miso

salt to tast

Washed salad greens

Chopped spring radishes

Combine ingredients all ingredients except lettuce and radishes and blend well with an immersion blender and adjust ingredients to taste. Toss greens and radishes with dressing and enjoy!

Corned Beef & Cabbage

3 lbs corned beef
10 whole cloves
1/4 c hot honey sweet mustard
2 tbsp brown sugar
Olive oil
1 med. yellow onion, chopped
1 clove garlic, minced
1 head of cabbage, sliced 1/2"

Heat 2 tbsp oil on med high in a large sauté pan. Add chopped onions and garlic. Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir. Spread out over the bottom of the pan and let it brown - then use a metal spatula to lift it up and flip it. Add another third of the cabbage to the pan and repeat above steps. Then the same with the remaining third. Can be made ahead and reheated. Preheat oven to 350°F. Lay corned beef, fat side up, on aluminum foil and insert the cloves into the meat. Coat the top with mustard and then sprinkle brown sugar. Wrap (loosely) the corned beef with foil and place in a roasting pan and bake for 2 hours. Open the foil, spread a little more mustard on, and broil for 2-3 min. Let rest for 5-10 min, then cut, into 1/2" thick slices. Serve immediately with the cabbage and boiled potatoes. Serves 5.

Seeing how our last week of distribution coincides with St Patty's Day and there's lots of cabbage.....

Market Creamy Veggie Chowder

6 slices bacon
1 lg onion
1 st celery
1 lg carrot
1 med parsnip
1 med turnip
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
4 c chicken broth
1 med swt potato, peeled & diced
1 med potato, diced
1 bay leaf
1 1/2 tsp Worcestershire sauce
2 c milk
Cheddar Cheese, shredded (opt)

In a large pan, or Dutch oven, cook bacon until crisp. Remove and drain on paper towels. reserve bacon to add later. Keep 2 tbsp bacon drippings in pan.

Peel and dice onion, carrots, celery, parsnip, and turnip. cook in reserved bacon drippings in pan, ~ 6-8min until fragrant

Sprinkle veggies with flour, salt, and pepper. Stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 min until thickened. Stir in the sweet potato, potato, bay leave and worcesterrshire sauce.

Reduce heat. Cover and simmer ~ 15-20 min or until potatoes are tender. Stir in milk and reserved bacon. Heath through. Discard bay leaves. Garnish soup with shredded cheese. Makes 6 servings.

French Braised Carrots and Turnips

1 lb carrots, 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...

Spicy Sweet Potato Peanut Soup

1 lg onion, chopped coarsely
2" of ginger root, minced
1 clove garlic
8 c veg stock
2 med sweet potatoes (~1lb) 3/4" cubed
1 can of tomatoes (28 oz)
8 large collard (or kale) leaves, chopped up
1/3 c natural peanut butter
2 c. whole or chopped peanuts
pinch cayenne pepper

Saute onion in canola oil, then add garlic and half the ginger and stir. Add stock, heat, and add sweet potatoes. Season with salt, pepper, cayenne. Simmer ~5 mins, add chicken cubes (optional), cook ~ 2 mins), add tomatoes, greens, remaining ginger, peanut butter. When sweet potatoes are just tender (~3 min), take off heat. Be careful not to overcook or sweets will fall apart. Adjust seasoning, and serve topped with a handful of chopped peanuts.

from our shareholder Brian Yellen who got it from Mark Bittman. He says "super easy & perennial crowd pleaser."

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.

Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets

MIX:

3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.

Rutabaga Waldorf Salad

1/2 c mayonaise
1 tbsp lemon juice
1 c shredded cabbage
1 c peeled, diced apple
1/2 c coarsely grated peeled rutabaga
1/4 c raisins
1/4 c toasted peanuts
salt
freshly ground black pepper

Put mayo in a small bowl. Add the lemon juice, a little at a time, stirring until smooth. In a large bowl, combine the cabbage, apple, rutabaga, raisins, and peanuts. Add the mayo mixture and toss to coat well. Season with salt and pepper to taste. Chill before serving.

here's a clever take on the classic Waldorf Salad. Bring it to your next picnic instead of the same old coleslaw or potato salad. If you like, grapes and walnuts are more traditional than raisings and peanuts. From the Farmer John Cookbook - a great season-eating resource!!

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

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

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......

Baked Squash with Herbed Stuffing

2 delicata squash
1 tbsp olive oil
1 leek, chopped
1 sm apple, finely chopped
2 stalks celery, chopped
2-3 cups 1/2" bread cubes
1/2 c veg broth
3/4 tsp salt
pepper
2 tbsp chopped parsley

Cut squash, remove seeds, and bake at 350 for 40 min. Allow to cool slightly. Heat olive oil in a large skillet over medium heat. Add the leek, celery, and apple. Saute until tender ~ 10 min. Add bread cubes. Pour veg broth over the mixture, stirring to evenly distribute. Stir in the salt, pepper, and parsley. Mix well. Remove stuffing from the heat. Heap the filling into the squash shells. Cover and return to the oven for another 20 minutes or so. Serves 4.

This recipe comes from the Rolling Prairie Cookbook, by Nancy O'Connor

Arugula Potato Soup

3 tsp butter
2 onions or leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk,
1 bunch of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Not sure where this old standby came from, but it's a great variation on a familiar theme.

Squash Soup with Thai Spices

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
Water
2 teaspoons fine grain sea salt (or to taste)
 

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast an hour or until the squash is tender throughout. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, continue adding to taste). Serves six.

Recipe from 101cookbooks.com

Cabbage Slaw with Peanuts

Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Potato Leek Soup

6 cups water
5 potatoes
4 tsp butter
2 leeks
fresh thyme
basil (to taste)
1 cup cream
1/4 cup parsley.

Melt butter in a stock pot. Slice leeks and sauté 5 minutes, add potatoes and sauté for another 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock and cook further (25 min.) until potatoes are tender. Puree, then return to stockpot and add the rest of stock, cream and herbs. Cover and simmer 15-20 minutes.

Tomato Leek Sauce

This recipe is adapted from the Washington Post. It is delicious and versatile. Serve it over any cooked grain (try the barley, wheat berries or triticale from the farm), over potatoes, pasta, fish or chicken for an easy meal. Add a hot pepper for some heat or some fennel or fennel seeds for a change of pace. 

Ingredients:     

2 tablespoons extra-virgin olive oil

2 cups thinly sliced cleaned leeks (white and light-green parts)

2 cloves garlic, minced

2 sprigs thyme

4 medium tomatoes, coarsely chopped, plus their juices

1/3 cup sauvignon blanc or other dry white wine

Coarse or flaky sea salt

Freshly ground black pepper

DIRECTIONS:

Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.

Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce. 

Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.