– 2 cups fresh or frozen blueberries
– 3 eggs
– 1/2 cup granulated sugar
– 1 tbsp melted butter, cooled
– 1/2 cup all-purpose flour
– 1/8 tsp salt
– 1 cup milk
– 1 tsp icing sugar
– 1 cup whipped cream
1) Grease bottom and side of 9-inch quiche dish, deep pie plate, or cake pan. Spread blueberries in dish. Set aside.
2) Combine eggs, sugar, and butter in medium bowl; whisk until blended. Add flour and salt; whisk until blended and smooth. Batter will be thin. Pour batter over blueberries.
3) Bake in preheated 375F oven until set and golden brown, about 35 minutes.
4) Remove from oven and let cool for 20 minutes. Sprinkle with icing sugar. Cut into wedges. Serve with a dollop of whipped cream.
Week 12 Caponata (thanks to Bel Pennick)
Caponata – elainemccardel
2 pounds of eggplant, cubed (about 3 medium eggplant)
2 tablespoons kosher or sea salt
1/4 cup plus 2 tablespoons extra virgin olive oil
1 large onion, chopped
1-1/2 cups crushed San Marzano tomatoes (I use Cento Passata)
1/2 cup green Italian olives (I use Cento nocellara olives), sliced *
1/2 cup chopped celery
3 tablespoons capers packed in salt, rinsed
1/4 cup red wine vinegar (or to taste)
2 tablespoons sugar (or to taste)
freshly ground black pepper
chopped fresh basil
2 hard boiled eggs, quartered for garnish
Place the cubed eggplant in a colander and toss well with the salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 degrees F.
Place the eggplant on a rimmed baking sheet (I line mine with foil for easy cleanup). Toss with 2 tablespoons of the olive oil and roast for 25 minutes.
Meanwhile, in a large fry pan, saute the chopped onions in 1/4 cup of olive oil, gently, for about 5 minutes. Add the crushed tomatoes and simmer for about 5 minutes. Add the olives, celery, capers, vinegar and sugar and gently simmer for about 15 minutes. Add the roasted eggplant and stir until blended. Add pepper to taste.
To serve, add chopped fresh basil and serve with hard boiled eggs and some crusty bread. Or use as a side dish for fish or chicken. You can serve this hot or at room temperature. It lasts several days in the fridge.
* to slice whole olives, remove the pit by smashing the olive
with the flat part of a knife. The pit will then be easy to remove and
you can slice the olives.
The Italian Dish
Week 5: Creamy Beet Tahini Dip and Spinach, Yam, and Lentil Soup
Creamy Beet Tahini Dip from Ahu Eats
- 4 beets (medium cooked, or 1 15-ounce can of beets)
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 lemon (juiced)
- 1 clove garlic
- Cut your beets into rough chunks and add to your food processor or blender.
- Add in the tahini, olive oil, lemon juice and garlic.
- Start by seasoning with a ½ a teaspoon of salt and a dash of pepper (you can adjust this later).
- Blend or pulse for 30 seconds – use a spoon to scrape down the sides if necessary.
- Very carefully get a taste with a spoon and adjust salt and pepper seasonings if necessary.
- Continue to blend until reaching your desired consistency – I like mine not completely smooth but free of big chunks.
- Serve immediately with your favorite dip-vessel like pita chips, chips, crackers or carrot sticks!
Spinach, Yam, and Lentil Soup from Ahu Eats
- 4 cups vegetable stock
- 2 yams, washed and cut to a large dice
- 1 medium white onion, diced
- 1 can red kidney beans, rinsed
- 1 can crushed tomatoes
- 1 bunch Abundant Acres spinach
- ⅓ cup of lentils, rinsed
- 1 bunch curley parsley, washed and chopped
- 2 limes
- 1 clove of garlic, minced
- 1 teaspoon turmeric
- 2 tablespoons butter
- salt and pepper to taste
- In a large stockpot, melt the butter and toss in the diced onions, minced garlic, turmeric and a ½ teaspoon each of salt and pepper.
- Saute for 2-3 minutes on medium-high until the onions are translucent.
- Turn off the heat and toss in the chopped yams and rinsed lentils. Pour the stock over and cook over medium-low for 20 minutes.
- Add in the spinach (just throw it straight in), beans, tomatoes and juice of 2 limes and cook for another 20 minutes.
- You’re almost done! Toss in the parsley and give it a big stir. Taste your soup and add in more salt and pepper as needed.
- Simmer another 5 minutes, then enjoy!
When the farm share starts in June, we will start to post recipes weekly. Until then, we have a collection of recipes from previous years below, as well as an article on cooking with what you have from Katherine Deumling:
Getting Hooked On Cooking With CSA
by Katherine Deumling of Cook With What You Have
A CSA share offers a plethora of produce every week and with it varieties we may have never seen before, let alone cooked—a delight and a bit of a challenge, for sure.
Fresh, delicious vegetables chosen for me week after week is my idea of heaven. It hasn’t always been but I get more hooked every year. I’m hooked on the deliciousness, on not having to make any decisions about what vegetables to purchase, and on the creativity it inspires.
So, how does one get hooked?
Stock your Pantry, Two Ways:
Shop mostly to restock rather than for specific dishes. You’ll spend less time (and money) running to the store for last minute items and can instead spend your time cooking, eating, and creatively using what you already have.
This is a basic list but you certainly don’t need everything listed to cook many dishes. And, your pantry will reflect your particular taste. This is just a loose guide.
Purchased Goods for Pantry, Fridge and Freezer:
- Lentils; French green, red, brown
- Beans: black, pinto, white, chickpeas
- Grains: brown and white rice, barley, farro, cornmeal/polenta, quinoa, pasta, couscous, bulgur
- Seeds & nuts: sunflower, pumpkin, hazelnuts, walnuts, peanuts, almonds, etc.
- Spices: cumin, coriander, mustard seeds, dried chilies, turmeric, caraway, paprika, cardamom
- Herbs: thyme, oregano
- Vinegars: cider, rice and red wine
- Oils: olive, sunflower, coconut, sesame
- Hot sauce, soy sauce, fish sauce
- Dairy products
- Lemons and limes
- Meat and fish in freezer: sausages, bacon, chicken, etc.
When you have a little spare time you can add semi-prepared items to your fridge/ pantry that will make life much easier and tastier when you don’t have those extra few minutes to get a meal on the table.
- Make a jar of vinaigrette and keep it in the fridge. Dress lettuces and greens as well as roasted vegetables or plain chickpeas/beans with the same vinaigrette, adding some chopped herbs and toasted seeds. Be creative!
- Cook a good quantity of beans. Put beans out to soak before you go to work in the morning. Cook them that evening while you’re in the kitchen cooking something else for dinner anyway and have them ready for the next day or freeze half.
- Cook twice as much rice, barley or farro as you need for any given meal and freeze half of it to make fried rice, rice and beans or a soup the following week on a particularly busy night when you need the head start.
- Toast a cup of sunflower or pumpkin seeds and keep in a jar. Your salads will be better for them; your soups will have added crunch; your snacks will be cheaper and more nutritious!
- Use a whole bunch of parsley or cilantro to make a quick, savory sauce with garlic, olive oil, lemon juice or vinegar. Stir in some thick yogurt for a creamy version. Having a flavorful component like this on hand means a plain bowl of rice or beans or a fried egg turns into a meal in no time.
- Make chicken or any other meat, fish or vegetable stock and freeze.
Free Yourself from Strictly Following a Recipe & Learn to Improvise and Substitute.
The more you cook—and you will be cooking (!)—the easier and more fun it is to substitute and adapt as you go. Families of vegetables such as brassicas and alliums have certain common characteristics that in many cases let you substitute one for another. However, there is no real shortcut to learning how to do this so experiment as much as you can—you’ll have plenty of opportunity. Here are a few general guidelines to get you started.
Root vegetables love to be roasted as do brassicas like kohlrabi, cauliflower, romanesco, Brussels sprouts and broccoli. Cut up, tossed with a little oil and salt and roasted in a single layer, they are delicious as is or can serve as the foundation for soups, mashes, salads, etc.
Onions, like their allium compatriots, shallots, scallions, leeks and garlic, are pungent raw and quite sweet cooked. If you don’t have an onion by all means use a leek, though leeks are sweeter and you might add a little acidity to balance it out and leeks are not so good raw. Scallions (green onions) and shallots can be substituted for onions and vice versa in many recipes, raw or cooked.
Sweet potatoes, potatoes, celery root, rutabagas and turnips and sometimes winter squash can often stand in for one another in mashes, gratins, soups and stews.
Broccoli, Brussels sprouts, cauliflower, spring rabe and romanesco, all brassicas, have similar flavors and behave similarly in many dishes, though certainly not all. Mashed cauliflower is delicious but I would not mash Brussel sprouts.
Leafy greens are eminently substitutable. Chards, beet greens, kale and collards, are all good raw (very thinly sliced) when young and tender. They behave quite similarly when cooked and can be mixed and substituted for each other at will. Turnip, radish, and mustard greens are all tender and often interchangeable, though radish tops are a bit fuzzy raw. Make sure to blanch those.
Get Good at a Handful of Dishes that Showcase most any Vegetable.
It’s not so hard to keep up when you have a handful of recipes that can accommodate most any vegetable and in a variety of combinations.
A simple frittata elevates most vegetables, from leafy greens to peppers, peas, herbs, potatoes and both summer and winter squash.
Pan-fried vegetable fritters/savory pancakes/patties transform mounds of vegetables of all kinds into savory nuggets. Broccoli with parmesan, leftover mashed potatoes, leeks and plenty of parsley, rutabaga and carrot latkes, Japanese-inspired cabbage pancakes with scallions, sesame oil and soy sauce. . .
Fried rice with loads of finely chopped vegetables; simple Thai-style coconut milk curries; and soups and stir-fries, of course, are all good vehicles for delicious CSA produce.
A quick, stove top version of mac ‘n cheese with whatever vegetables you have, chopped finely, never fails to be devoured.
Finally, recipes can often accommodate way more vegetables than they call for. Perhaps a recipe calls for 1 lb of pasta and 3 cups of vegetables. Invert that ratio and use ½ lb of pasta and 6 cups of vegetables or just add more vegetables and have plenty of leftovers. You’ll figure out how to make such changes and have recipes and tips work for your particular selection of produce.
Get comfortable making a few of these dishes and make them your own, with different spices, herbs, cheeses.
And then. . .
Cooking (with a CSA) can in fact simplify one’s life—a way through the general madness and a treat for the senses and body. Yes, this is work and it takes time and organization but the deliciousness of that regular infusion of produce is well worth it!
Cook With What You Have offers subscriptions for both CSA Farms and individuals to an online Seasonal Recipe Collection, organized by vegetable. It includes not only 600+ recipes but posts such as Lettuce Management and the Dressing Jar and recipe categories such as CSA Heavy Hitters and Meals that Make Great Leftovers and Pantry Stocking Guides. Katherine Deumling, owner of Cook With What You Have, wrote custom weekly recipe packets for CSA Farms in the Willamette Valley in Oregon for years before expanding her cook-with-what-you-have approach to cooking to this more accessible platform for farmers and eaters everywhere. The Seasonal Recipe Collection covers 80 vegetables, herbs and some fruits. Katherine’s enthusiasm for vegetables, any time of year, never wanes and the site is regularly updated and expanded with tips, recipes and lots of reasons to love produce!
Recipe: Parsnip and Parsley Hash with Lemon and a Fried Egg
This is one of my favorite ways to eat parsnips. It takes about 10 minutes—start to finish! Scale up as needed.
3 tablespoons olive oil
½ an onion, sliced or chopped
5-6 small or several larger parsnips, trimmed and scrubbed, peeled if the skin seems fibrous
½ small bunch parsley, chopped
Salt and pepper
Grated the parsnips on the large holes of a box grater (or in food processor). Add olive oil to the largest skillet you heat over medium-high heat. Add the onion and sauté for just a minute or two. Add the grated parsnips and a few generous pinches of salt and sauté, stirring frequently until browned and almost tender about 7 minutes on fairly high heat. You may want to cover the pan and you may need to add a bit more oil and/or turn the heat down a bit so they don’t burn. When the veggies are almost tender add the chopped parsley and mix well. Now scoot the parsnip mixture to one side of the pan. Add a bit more oil to the open side and fry your eggs there. Drizzle the parsnips mixture with a little lemon juice. When the eggs are cooked to your liking, serve the hash topped with the eggs, which you generously peppered and salted and drizzled with more olive oil.
Beets and Blueberries
RECIPE for PICKLED BEET SALAD with FRESH BLUEBERRIES & MINT
Time to table: 5 minutes
Makes about 2 cups
JUST THREE INGREDIENTS
Pickled Beets (a small batch Refrigerator Pickled Beets or a jar of pickled beets)
Fresh mint, cut in ribbons
Drain the beets. If needed, cut into bite-size pieces. Just before serving, toss with blueberries and mint. Enjoy!
ALANNA’s TIPS & KITCHEN NOTES
For a party for 35 with lots (lots …) of other food choices, I made the “large batch” of Refrigerator Pickled Beets and added two or three cups of blueberries. Just the right amount!
Want to carry this salad to a party? I’d drain the beets, dump the beets on top (but not combine) and carry the mint separately. Then at the party, stir the three together. Cabbage
RECIPE for CRAZY-GOOD COOKED CABBAGE
Time to table: 90 minutes
Makes 3 cups
1/2 half head green cabbage
Soaking water with 1 tablespoon table salt
1 inch salted water
1/2 teaspoon ground or whole caraway
1 tablespoon butter
1/2 onion, chopped small
1 teaspoon good mustard
Salt & pepper to taste
1 tablespoon lemon juice
1 tablespoon sour cream
SOAK CABBAGE IN SALTED WATER 30 MINUTES Remove the outer leaves, then slice the core out of the center in a large V cut. Cut the half into four sections, then soak for 30 minutes in salted water. Drain water and with a knife, cut into thin-as-possible ribbons.
COOK CABBAGE IN SEASONED WATER Fill a large pot with 1″ of water, add the caraway. Add the cabbage ribbons and bring to a boil, cover and let cook until just soft, about 5 minutes. Drain water away, setting cabbage aside.
MAKE SAUCE In the same pot, melt the butter and onion, saute just until soft. Add the cabbage, mustard, salt and pepper and cook just until soft, another 5 minutes. Stir in lemon juice and sour cream. Adjust seasoning and serve.
TO SERVE I found the cabbage good hot from the stove, at room temperature and even leftover, the next day, plain cold from the fridge.
ALANNA’s TIPS & KITCHEN NOTES
BE GENTLE ON THE DISHWASHER If you like, use the same pot for soaking and cooking the cabbage.
IS SOAKING THE CABBAGE NECESSARY? Funny story. Chances are, this is an old recipe because I once had a reader who reported that the reason cabbage is soaked in salted water is this: to “clean it of any critters that might have set up housekeeping in there”. Ha! Want to know more? Dear Anonymous: This Is Why We Blog. In this case, the cabbage is also hydrated in salted water so there’s some seasoning too. But next time, I’ll skip the soaking step and just put the cabbage straight into boiling (but salted) water with caraway.
RECIPE for SMITTEN KITCHEN’S AVOCADO-CUCUMBER SALAD
Time to table: 10 minutes
1 English cucumber, quartered lengthwise then cut in half-inch chunks
1 green onion, chopped
1 avocado, cubed
2 tablespoons 0% Greek yogurt
2 tablespoons mayonnaise
1 tablespoon buttermilk to thin the dressing, optional
Zest & juice of a lemon or lime
Sriracha or another hot sauce to taste
Pepper & salt to taste
PLAYING AROUND (match one:one in volume)
Wet & Crisp Additions – jicama, bell pepper, radish, corn kernels
Wet & Soft Additions – hard-cooked egg, mango, feta, roasted pepper
Hot Sauce Substitutes – soy sauce, hoisin sauce
Prep the vegetables, then mix the dressing, then combine. That’s it! Serve immediately. Best right away, doesn’t really keep.
ALANNA’s TIPS & KITCHEN NOTES
An English cucumber works best here, those are the long thin ones you find in the grocery stores year-round. The skins are thinner, the seeds are fewer if any. Once the garden begins to spit out summer cucumbers in a couple of months, I’ll give a garden cucumber a try, “striping” the skins to remove some of the toughness and scraping out the burp-y center seeds.
If you toss the vegetables in the dressing, any extra color is from, say red bell pepper or radish or mango, are washed out. And besides, there’s something quite elegant about a simple green ‘n’ white salad.
I usually leave the lemon/lime juice out of the dressing and instead use it to briefly toss with the avocado chunks: it doesn’t prevent browning but does mean you’ve got maybe an hour before the color change starts.
RECIPE for AFGHAN EGGPLANT & TOMATO CASSEROLE (Borani Banjan)
Time to table: 90 minutes
1 large clove garlic
1/4 teaspoon table salt
1/2 cup (120g) 0% Greek yogurt (oh I love Fage yogurt!)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons fresh mint (don’t skip this!)
1 1-pound globe eggplant
Salt & pepper
SMOKY TOMATO SAUCE
1/2 tablespoon olive oil
2 large cloves minced garlic
2 tablespoons smoked paprika
2 teaspoons curry
1 teaspoon turmeric
1 15-ounce can tomatoes, run through mini food processor
3 tablespoons tomato paste
1-1/2 cups vegetable broth
Salt, to taste
Smoky Tomato Sauce
Broiled Eggplant Slices
2 large tomatoes, sliced about 1/3-inch thick
1/2 cup chopped fresh cilantro
Additional cilantro, for garnish
Yogurt-Mint Sauce, for top
YOGURT-MINT SAUCE A few hours or even 24 hours ahead of time, make the Yogurt-Mint Sauce. In a mini food processor, chop the garlic and the salt until fine. (You’ll need another couple of garlic cloves for the tomato sauce, I always do all three cloves at once.) Add the remaining ingredients and pulse a few times until the mint is in tiny bits. Transfer to a ziplock bag and refrigerate until ready to use. Makes 1/2 cup.
EGGPLANT Place a rack right below the broiler and set the oven to broil. Cut the eggplant into rounds about 1/3-inch thick. Arrange the slices on a baking sheet, sprinkle generously with salt and pepper. Broil for 3 or 4 minutes on one side, then flip and broil for another 3 or 4 minutes on the other side – the eggplant should be light brown on both sides. Let cool.
SMOKY TOMATO SAUCE In a large, shallow skillet, heat the olive oil until shimmery, add the garlic and let cook until golden. Add the spices and let cook for one minute until aromatic. Stir in the tomatoes and tomato paste and let cook for two to three minutes, it should be quite bubbly. Add the vegetable broth and bring back to a boil. Reduce the heat and let the sauce simmer happily away until it reduces by about a quarter. Taste and adjust the salt.
ASSEMBLY & BAKING Set oven to 375F/190C. In a large, deep oven-safe dish layer the ingredients in this order:
1/3 Smoky Tomato Sauce
1/2 Broiled Eggplant Slices
1/2 Tomato Slices
1/4 cup fresh cilantro
Repeat the first four layers
Finish with 1/3 Smoky Tomato Sauce
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake uncovered for 5 minutes.
Sprinkle the dish with cilantro, then “snip” the corner of the ziplock bag holding the Yogurt Mint Sauce and drizzle over top. Serve hot or slightly warm, either one.
ALANNA’s TIPS & KITCHEN NOTES
YOGURT SAUCE Okay so it’s “best” to make the yogurt sauce ahead of time because the flavors really meld beautifully. But if you don’t? Don’t sweat it, really. This stuff is g-o-o-d after even the time it takes to make the rest of the eggplant. You might consider making extra, it’s excellent with smoked salmon, as a spread with sandwiches, even a vegetable dip.
EGGPLANT So I tried the eggplant three ways. (1) Not broiling at all, not recommended. (2) Brushing with oil on both sides, then broiling, good (and I did like the crispy exterior texture of the eggplant) but the extra calories just aren’t necessary. (3) Broiling the eggplant with just salt and pepper, that where I settled quite happily.
Do pay attention to the thickness of the eggplant slices. Too thin, they kind of melt into nothing. Too thick, they don’t cook.
TOMATO SAUCE Do let the garlic turn golden before adding the spices, then let the spices really warm in the oil and garlic.
Why add the stock (that is, more liquid) and then cook the sauce down? Couldn’t you skip the extra liquid and just be done with it? Well, no, actually. The tomatoes really need to cook. Adding extra liquid gives them time to simmer away, soaking up the garlic and spices, even while the liquid evaporates.
BAKING DISH I actually use the same baking dish for making this to serve six and when doubling it to serve twelve. For six, I collect the layers in the center; for twelve, I fill the dish right to the edges. You really don’t want to overlap the eggplant or tomatoes, at least not too much.
VEGAN DONE REAL To adapt this to a vegan dish, I’d substitute a cashew cream for the yogurt. After that, it’d be the same, sweet!
MAKE-AHEAD TIPS This is a great make-ahead dish! Two ways to do this. (1) Assemble the dish and refrigerate until an hour or so before baking. Bring it out and let warm to room temperature on the counter. Bake for 45 – 60 minutes, then carry on as directed. (2) Bake the dish right away, you can even drizzle on the Yogurt-Mint Sauce, it’ll hold up and won’t “melt” into the tomatoes and eggplant. Let it rest at room temperature for up to a couple of hours, then re-warm at 200F/100C for about half an hour.
RECIPE for ROASTED EGGPLANT “HUMMUS”
(Eggplant-Chickpea Dip & Spread)
Time to table: 12 – 24 hours
Makes 3 cups
1 small eggplant, 16 ounces or a little bigger
1 small garlic clove
A generous 3/4 teaspoon kosher salt
1/4 teaspoon white pepper
271 grams cooked dried chickpeas, cooked especially for hummus
10 tablespoons (140g) 0% Greek yogurt (we’re Fage fans!)
4 tablespoons extra-virgin olive oil
ROASTED EGGPLANT Set oven to 400F/200C. Prick the whole eggplant with the tip of a knife, set on top of a baking sheet and roast for an 60 – 90 minutes, until interior flesh turns soft and creamy, the best clue is that the skin gets soft and the eggplant begins to deflate. Let cool, cut in half lengthwise. If there are obvious strips of seeds which will roughly separate, great, pull them off and discard; otherwise, scrape the flesh off the skin and discard the skin. Let cool a bit.
HUMMUS In a food processor, process the garlic, salt and white pepper by themselves, just to get the garlic chopped up. Add the chickpeas and process until very smooth, scraping down the sides as needed; take a little time here, you want to get the chickpeas as smooth as you can on their own. Now add the Roasted Eggplant and process, again until very smooth. Really work these two together, from here on, it won’t really be possible to really get into the meat of the chickpeas. Add the yogurt and process until smooth. While the food processor is running, drizzle the oil down into the feeding tube, adding just a little at a time. The mixture will expand in volume like mayonnaise. Taste and adjust the salt and pepper, knowing the flavors will continue to develop and sharpen.
REFRIGERATE Transfer to a glass container (better than plastic) and refrigerate for a few hours before serving.
ALANNA’s TIPS & KITCHEN NOTES
CANNED CHICKPEAS? I’m going to say, um, no. Some measure of the creamy texture here comes from dried chickpeas whose skins have been tenderized with baking soda. To achieve that, you have cook your own chickpeas like this, How to Cook Dried Chickpeas Especially for Hummus aka “Jerusalem Chickpeas”. You won’t regret it … but you will need to plan a little ahead. My own rhythm is to do the chickpeas and the eggplant on one day, then mix this Roasted Eggplant Hummus and my Crazy-Good, Crazy-Smooth Hummus the next.
EGGPLANT If your eggplant weighs two pounds, say, which is more typical at least in my grocery stores, just plan to use half the roasted interior flesh.
THOSE PESKY EGGPLANT SEEDS The fewer the seeds, the prettier the color will be. But I’ve come to accept a sort of grayness and appreciate the slight texture the seeds add.
GARLIC It’s easy to get carried away with the garlic here, a little goes a long way. I’ve settled on a small clove, maybe a half teaspoon if it were minced. And when you first mix it, you’ll wonder if you should’ve used more, know that the garlic flavor develops after a few hours in the fridge.
OIL-FREE? In my last batch, I tasted the mixture before adding the oil and realized that I might be happy with some less olive oil, perhaps none at all. So give it a taste beforehand, see what you think. My tastebuds have been spoiled, I’m not fooling with something I love so much. 🙂
Young ginger– and Local too!!
There just is nothing quite as rewarding as seeing customers’ faces light up when they see our ginger. We harvest it at a young stage, making it more tender than what is typically found in stores, with less inner fibers and no tough skin. There is no need to peel it! It is a bit more perishable than the mature ginger but freezes exceptionally well, making it a usable product all year long.
Since we harvest the ginger at an early stage due to our climate (not quite Hawaii), it is more perishable then what you may be used to using. Here are some tips and recipes to help you discover this lovely root. Enjoy!
Storage, Perishability and Use
Young ginger root can be stored in the refrigerator for 10 days in a waxed paper bag or sealed container. Any part of the root that will not be used within 10 days should be frozen in a zipper bag, and can be used from the freezer for many months.
PREPARING FOR FREEZING: Clean the ginger by running it under water and gently rubbing off any soil, then refrigerate or freeze it.
USING FROZEN GINGER: When using the frozen ginger, take it out and grate it frozen, do not allow to thaw and put any unused portions back into the freezer. (Repeated thawing and freezing will damage the storability of the root.) Grating the ginger just before it is needed in your cooking, enables you to brush the frozen gratings off your cutting board and none is wasted!
TO JUICE YOUR FROZEN GINGER: Juicing fresh ginger root works well and easily, and it is also possible to get the juice from your frozen ginger.
Using the young root
Young ginger root can be used in lots of ways:
* grated on salad greens
* salad dressing
* grated with grated carrots
* home-brewed ginger ale
* ginger glaze for meat
* morning breakfast drink
* in baked goods like gingerbread
Winter Sore Throat “Tea”
In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a “jelly”. To serve, spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.
Crooked Carrot Farm’s Pickled Ginger
1 lb. (about 2 c.) fresh ginger, thinly sliced
1 c. honey
1 c. plus 2 tbs. white wine vinegar
3/4 c. plus 2 tbs. water
2 1/2 tsp. salt
– Clean and thinly slice the ginger.
– You can very the thickness based on your preference. Thinner slices will be more like traditional sushi ginger (gari), but thicker slices (1/8 – 1/4 in.) will hold more of the lovely crunch of the fresh ginger.
– Toss ginger with salt and 1/4 c. of the honey and let stand for 15 minutes.
– Combine water, vinegar, and remaining 3/4 c. of honey in a pot and begin to heat the mixture over medium heat (using a pot with a thick bottom will help prevent scorching).
– Add the ginger to the heating liquid and bring the mixture to about 185 degrees (that’s gently simmering if you don’t have a thermometer) and then remove from heat. Try not to keep the mixture at a high temperature for too long, as it will start to soften the ginger.
– If you are planning to use your pickles soon, all you need to do is put them is a sealed container and keep them refrigerated. They should keep for many weeks in the fridge.
– If you want to can your pickles, just keep them at or above 185 degrees when you put them into your jars, and follow safe canning practices. If properly canned they should last at least a year, unopened.
– This recipe makes about 1 to 1 1/2 quarts of pickles.
Have fun pickling!
Old Friends Farm Pickled Ginger
Pickled Fresh Ginger – thanks to our friend Susan for this recipe Toss together in a non-reactive bowl: 1 mounded cup Old Friends ginger (Clean the ginger first, and slice as thinly as possible) 1 teaspoon organic cane sugar 1 1/2 teaspoon kosher sea salt Let stand for one hour, stirring a couple of times during that hour. A good bit of liquid will collect in the bottom of the bowl. Meantime, mix together, in a non-reactive pan or microwave safe 4- cup measuring bowl: 5/8 cup distilled white vinegar (from grain) 1/2 cup water 1/4 cup organic cane sugar Procedure: Dump the ginger into a big metal strainer, and rinse it well under running cool water (you want to wash off the salt/sugar mix); also rinse the nonreactive bowl it was in. Let the ginger drain for a minute or so. Using a clean cotton tea towel, dry the bowl, and pat the rinsed ginger to remove excess water. Dump the ginger slices back into the bowl. Heat the vinegar-water-sugar mix to boiling, making sure the sugar is dissolved. You can do this on the stove or in the microwave. Pour the boiling vinegar-water-sugar mix over the ginger slices, and stir gently to free up the slices that are stuck together. Let sit for one hour. Then put it in a scalded jar with an airtight lid. Refrigerate. Alternately, pour the just-mixed, still-really-hot proto-pickles and vinegar into a scalded jar and screw down the lid. Let this cool, and as it does you will get a basic vacuum seal, though not a true canning seal. Store in fridge. ENJOY! Remember to use any gingery vinegar brine leftovers for salad dressing! Delicious!
Carrot and Beet Salad with Ginger
(thanks to Denison Farm, NY)
1/4 cup minced shallot (onions will work as well)
2 tablespoons minced peeled fresh ginger (ginger root from Abundant Acres does not need to be peeled)
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach or lettuce leaves, washed thoroughly, for garnish if desired
In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, and sesame oil. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 4 plates and garnish with spinach or lettuce leaves.
Ginger Dill Dip
(Old Friends Farm)
Ingredients: 1/2 cup sour cream 1/2 cup mayonnaise 1 minced or crushed garlic clove 1 tablespoon minced fresh dill 1 tablespoon finely chopped onion 1 (1-inch) piece fresh ginger, minced
Combine sour cream, mayonnaise, garlic and dill together in a bowl, using a whisk. Add ginger to sour cream mixture and blend until smooth. Chill. Serve with fresh vegetables. Note: You can substitute light mayonnaise, light sour cream, or strained yogurt for the ‘creamy’ ingredients
THE BEST GINGER COOKIES EVER
(Old Friends Farm)
Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons grated fresh ginger 3/4 cup butter, softened 1 cup sugar 1/4 cup molasses 1 egg 1 cup sugar (sugar in the raw works really well for this)
Directions 1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour. 2. Preheat oven to 350 degrees F. 3. Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets. 4. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely
We hope to re-do the recipe page soon. In the meantime, here are some recipes chosen by our interns…
Szechwan carrot soup recipe.
Suzanne, my neighbour, said she usually doubles the recipe to use the full can of coconut milk.
1 medium onion, chopped
1 rib celery, chopped
1 garlic clove, minced
1 tsp vegetable oil
1 lb carrots, cut into 1-inch pieces
3/4 inch piece fresh ginger root, peeled and thinly sliced
1/8 tsp dried red pepper flakes
3 cups chicken broth
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp smooth peanut butter
1 tsp sugar
1 tsp sesame oil
1/2 can coconut milk (leftover can be frozen)
In a large, heavy saucepan, cook onion, celery and garlic in oil over med-low heat. Stir until onion softens.
Add carrots, ginger, pepper flakes and broth. Simmer 45 minutes until carrots are very tender.
Stir in remaining ingredients and cool slightly. Blend in food processor in small batches. Return soup to pan and heat over low heat. Do not boil. Makes approx. 6 cups.
Beet and Carrot Salad
Raw grated beets
Raw grated carrots
Toasted pumpkin seeds
Chopped kale massaged with olive oil
Salt & pepper
Toss ingredients together and enjoy.
Thanks to Ailís Walker for this recipe.
Cilantro Chutney (www.doctorblossom.com)
Bunch fresh cilantro/ coriander
¼ cup fresh lemon juice
¼ cup water
¼ cup grated coconut
2 tablespoons chopped fresh root ginger
1 teaspoon barely malt or raw honey
I teaspoon sea salt
Blend fresh cilantro/ coriander, lemon juice and water until cilantro is chopped. Add remaining ingredients and blend to a paste consistency. Store in refrigerator for one week. For silkier texture use only the leaves and tops of stalks.
Thanks to Ailís Walker for this recipe.
Week 13: Basil Pesto
Basil Pesto Recipe
1/2 cup pine nuts (I use roasted sunflower seeds)
8 cloves garlic
4 cups basil leaves, packed
1 cup olive oil
1 cup grated parmesan cheese
salt to taste
Place all ingredients, except olive oil, in a food processor. Chop. With the appliance running, stream in the
olive oil until a smooth paste forms. Use immediately or refrigerate up to 3 days. In the recipe, it suggests
you don’t add garlic or cheese if you plan to freeze it. But I do and it seems ok
Week Ten: Zucchini, Cilantro, Lime Soup
1 1/2 Tbsps oil
1 yellow onion, chopped
4 cloves garlic, smashed
1tsp black pepper, ground
1tsp cardamom, ground
1tsp, coriander, ground
1tsp cumin, seeds
2 beefsteak tomatoes, diced
5 cups stock (chicken or veggie)
4 small limes squeezed
one small zucchini, sliced, then quartered
5 Tsps smooth peanut butter
one handful cilantro, torn
• Warm oil and sauté onions over a medium heat until soft
• Add garlic and sauté for 2 mins
• Add spices and sauté for 1 min
• Add tomatoes and simmer 5 mins (until lightly softened)
• Add stock and lime juice and warm through
• stir in peanut butter one teaspoon at a time (so it doesn’t just clump)
• Remove from heat and stir in zucchini
• Serve with a generous amount of cilantro sprinkled on top.
Thanks to former farmer and former customer Rowena Power for this recipe!
Cucumber peeled, cut in half lengthwise , seeded then cut in half vertically to make 4 big ‘boats’.
In each boat, place basil, a spreading of quark cheese ( you could also use dried yogurt- yogurt that has had the water taken out either through a cheesecloth or with paper towels, or maybe ricotta?) then top with olives, and a drizzle of olive oil. I buy Turkish olives from superstore in a sealed pkg , rinse them and store in oil, it’s cheap and they keep forever.
Anyway, it turned out to be delicious and fast.
Thanks to Liz Craig
No-Crust Beet Greens, Feta, Mushroom Quiche
1 (12 ounce) bag Beet Greens
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/4 cup chopped onion (or 1 shallot, chopped)
1 garlic clove, finely minced
3 eggs, beaten
1/2 cup whole milk
1/4 pound feta cheese, crumbled
1/4 cup toasted pine nuts
1/8 teaspoon ground nutmeg
5 tablespoons freshly grated Parmesan cheese
Heat oven to 350 degrees. Mist a 9- or 10-inch (better) pie dish with nonstick spray and set aside.
Heat oil in 12-inch nonstick skillet and sauté mushrooms and onions for about 5 minutes, stirring frequently. Add garlic during the last minute, so it doesn’t burn. Remove vegetables from pan into a small bowl and set aside.
In same pan (no need to wash), sauté beet greens until limp but still bright green, about 3 minutes. Remove pan from heat.
In a mixing bowl, stir together eggs, milk and feta. Stir in pine nuts, ground nutmeg, and vegetables. Pour into prepared pie dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.
Remove from oven, allow to cool for 5 or so minutes, and cut.
This works as a meatless dinner, as a light lunch or a brunch entrée. A green salad and fruit salad work well alongside.
If you’re avoiding carbohydrates, this recipe is right up your alley.
How to toast pine nuts: In a dry skillet over low-medium heat, gently toast the nuts for a couple of minutes until they turn light brown, stirring frequently. Do not walk away or they will scorch. You may do this in the skillet before you begin sautéing the mushrooms and onions in this recipe.
Thanks to Michele Merrick
Baked Shrimp with Fennel & Feta
This (almost) one-pan dish is simple yet loaded with flavor. You’ll need a few fresh ingredients like the fennel and parsley, but you’ve likely got a handful—or more—of the ingredients in your pantry or refrigerator right now.
- 4 Tbs. extra-virgin olive oil
- 1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 14-1/2-oz. can diced tomatoes, with their juices
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh breadcrumbs
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 lb. feta, crumbled (about 3/4 to 1 cup)
- 1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined
Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant, 1 minute. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.
In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbs. olive oil, and salt (about 1/2 tsp., depending on the saltiness of the feta) and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12 to 15 minutes.
Thanks to Michele Merrick
HEARTY GREENS, CANNELLINI BEANS AND TOMATO STEW
My mom gave me this recipe, it’s positively scrumptious. Originally it is made with swiss chard, but I got my hands on some local, organic beet greens and spinach so I substituted. So good!!!!
This recipe is awesome because it basically is vegan and gluten free, I chose to make it with butter and chicken stock because FLAVOUR –and I am also none of those things.
- 1 large bunch swiss chard/spinach/beet greens – feel free to combine, I don’t think kale would compliment the textures, so maybe stick to these amazing leafy greens.
- 1 can cannellini beans, or 1 cup dry and cooked.
- 1 can diced tomatoes
- 1/2 white onion, chopped
- 4 cloves of garlic, minced
- salt and pepper
- 1 chicken bouillon cube – I use McCormic because it has no MSG and even though it is technically chicken flavour, it has no animal products. BONUS for you vegans out there.
- Chilli flakes to taste – I used some chipotle seeds I saved from a batch of pickled chipotles I made earlier.
- Sautee the onion in butter and olive oil until slightly golden then add the chopped swiss chard/spinach/beet greens and some salt. Once the greens start to wilt a little, add the minced garlic and chilli flakes and keep stirring.
- Add the rinsed and drained beans and stir, follow with the tomatoes. Add the cube of bouillon and some pepper and let the veggies work their magic for about 15 minutes at low-ish temperature, just a modest simmer. Once the tomatoes are cooked and all of the flavours have mingled and married, try it for seasoning and adjust accordingly.
I’m not sure who sent this recipe, but she has an awesome blog (http://thefoodeats.wordpress.com/2014/06/07/hearty-greens-cannellini-beans-and-tomato-stew/)
Apple & Fennel Salad with Blue Cheese
Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
- 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
- 6 cups torn butterhead lettuce
- 1/3 cup crumbled blue cheese
- Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop 1/4 cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.
Thanks to Sue Corser
Fish en Papillote
Preheat oven to 450F (or BBQ)
Thin slices of the following veggies (slice thinly as fish cooks quickly):
Fennel, Carrot, Gai Lon, Green Onions
Fish cut in serving sizes. I used Cod, but would also work with Salmon and Halibut.
Fold large piece of parchment paper in half (foil if using BBQ). Open parchment like a book. Place vegs on bottom piece of parchment paper, sprinkle lightly with fennel seeds (crushed lightly), salt and pepper. Sprinkle vegs with olive oil, or butter or coconut oil. Place fish on top and season fish. Spritz fish lightly with lemon juice, or orange juice, or white wine, or Pernod, or sambuca. Place sprig of fennel fronds on top of fish.
Place top sheet of parchment over fish and pinch and crimp edges of parchment all around so that the package is sealed on all sides. Place pack on baking tray and bake for 10-12 minutes. Place pack directly on plate and serve.
Thanks to Betty Ann Pothier
Week 1 and 2
Fresh Coriander Chutney (Dhaniya Chatni)
Makes 1 cup
1 tsp cumin seeds
3 tbsp sesame seeds
1/4 cup freshly grated coconut, or 1/4 chopped almonds (I use unsweetened, dried, grated coconut)
1 cup trimmed, fresh coriander, slightly packed
1-2 hot green chilies, seeded
1/2-inch piece of peeled fresh ginger root, chopped
2 tbsp water
1/4 cup sour cream or yogurt (optional)
1 tablespoon raw sugar or coconut sugar
1 teaspoon salt
1. Combine the cumin seeds, sesame seeds and coconut or nuts in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut or nuts darken a few shades.
2. Combine the coconut mixture and the remaining ingredients in a food processor or blender and process until smooth (the texture should resemble runny applesauce; you may need more water to reach this consistency).
Transfer to a bowl and serve, or cover well and keep refrigerated for up to 2 days.
(From The Best of Lord Krishna’s Cuisine: Favourite Recipes from The Art of Indian Vegetarian Cooking by Yamuna Devi)
Thanks to Benjamin and Andrea Lee
Carrot Pancakes with Salted Yogurt
With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)
4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
1/4 cup chickpea flour
Kosher salt, freshly ground pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, turnip tops, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2″ thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
Thanks to Lorraine Brenton and Epicurious
Gina’s Turnip Greens
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted
Heat olive oil in Dutch oven over medium heat.
Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves (thinly sliced)
- 8 ozs baby arugula (rinsed and drained well)
- 1 tbsp balsamic vinegar
- 1/4 tsp coarse salt
- freshly ground pepper
Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
From Martha Stewart
Pasta Shells with Chickpeas and Arugula
- 1/4 cup balsamic vinegar
- 1 garlic cloves (minced)
- 3/4 tsp kosher salt (plus more for the pasta water)
- black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup olive oil
- 15 ozs chickpeas (drained and rinsed)
- 1/2 lb fresh mozzarella (chopped into 1/4-inch pieces)
- 1/2 lb pasta shells
- 1/4 cup grated parmesan cheese
- 2 cups arugula (chopped)
- 1 In a large bowl, whisk together the vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil. Add the chickpeas and the mozzarella. Toss well. Cover the bowl with plastic wrap and set aside at room temperature for at least 30 minutes.
- 2 Bring a large pot of water to a boil. Add a tablespoon of salt and the pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander.
3 Toss the pasta in the large bowl with the mozzarella and chickpeas. Add a handful of the arugula a sprinkling of parmesan and stir. Continue this process until all of the arugula and most of the parmesan has been added. The arugula will wilt slightly due to the warm pasta. Season to taste with more salt and pepper, if needed. Divide the pasta between four large bowls, and sprinkle with the remaining grated Parmesan. This pasta is great warm, but also works at room temperature.
Adapted from Mollie Katzen’s Get Cooking
Mushroom Arugula Pizza
- 1 pizza doughs ( ball store-bought)
- 1/2 lb fresh mozzarella (thinly sliced)
- 1 cup mushrooms (sliced)
- 2 cups arugula (fresh, washed and dried)
1. Preheat the oven to 450F.
2. Roll out the pizza dough to fit a pizza stone or large rimmed baking sheet. Brush the olive oil over the dough and bake it for about 10 minutes, or until it is lightly browned.
3. Remove the crust from the oven and top with the mozzarella, mushrooms, and arugula. Return the oven to bake for another 12 to 15 minutes or until cheese is browned and bubbly and the crust is crisp and golden. Remove from the oven, allow to cool, and serve!
From the Naptime Chef
- 11/2 lbs gai lan (gai lan or regular broccoli, see notes)
- 2 tbsps soy sauce
- 1 tsp toasted sesame oil (Asian)
- 1. Rinse broccoli. Cut stalks, including leaves and florets, into 2- to 3-inch lengths.
- 2. In a 5- to 6-quart covered pan over high heat, bring about 2 quarts water to a boil. Add broccoli and cook, uncovered, just until barely tender to bite, 3 to 5 minutes. Drain. Pour onto a platter.
3. In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.
From My Recipes
Red Kale and Cheese Omelet for Two
5 eggs, beaten well
1/2 tsp. Spike Seasoning (Optional, but Spike is really good in eggs. Use other seasonings as desired if you don’t have Spike.)
2 T chopped onion or red onion
1-2 tsp. olive oil (or more, depending on your pan)
3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella, Provolone, Romano, and Parmesan cheese)
Beat eggs with Spike seasoning in small bowl.
Heat olive oil medium high in non-stick 10″ frying pan. Add onions and saute about 2 minutes, until soft but not browned. Add kale all at once (it will be above the top of the pan.) Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under. Cook about 10 minutes, until eggs are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the other half. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
Serve topped with fresh parsley if you have parsley in your garden that’s begging to be used. This is great served with sour cream on top.
1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
1 1/3 cup (265 grams) granulated sugar, divided
1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon finely grated lemon zest
2 large eggs
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup (80 grams) sour cream
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) light brown sugar
1/8 teaspoon table salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted
Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).
Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.
Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. Cut into 2-inch squares and go ahead and eat the first one standing up. (If it’s written into the recipe, it’s not “sneaking” a piece but, in fact, following orders, right?) Share the rest with friends. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.
From Smitten Kitchen
(Saag is an intense greens dish. We love it!)
1 tsp cumin seeds, toasted and ground
2 large onions, diced
Thumb-sized piece of ginger, peeled and chopped
4 large cloves of garlic, peeled and chopped
½ to 1 hot chili, seeded and sliced
Ghee or other neutral-tasting fat
Large bunch of mustard greens, washed and roughly chopped
Large bunch of spinach, washed and roughly chopped
1/4 cup tomato purée
½ tsp garam masala
In a large pot over medium heat, fry onions, ginger, garlic and chili in ghee or butter until onions are soft and translucent, about 5 minutes. Add greens, cumin and ½ tsp salt, and stir until just beginning to wilt. Incorporate tomato paste, cover, and cook over medium-low heat for about 8-10 minutes. Once greens are very soft, blend everything to a purée. Add garam masala, and season to taste with sea salt, and serve. Traditionally served garnished with paneer (but cheese curds will do in a pinch!).
Thanks to Benjamin Lee
Bacon-Balsamic Turnip Greens
1 handful of bacon, cut into small strips
1 large onion, finely diced
1 clove garlic, sliced
Bunch of turnip greens, washed and cut into 1-inch lengths
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
turnip, sliced paper-thin (optional garnish)
In a frying pan over medium heat, fry bacon until it’s crispy and rendered. Remove bacon and set aside, leaving the fat in pan. Turn up heat to medium-high, add onion, garlic, and ½ tsp of sea salt, and cook for 1 minute, stirring a few times. Turn down heat to medium low, cover pan, and cook for 5 minutes. Uncover pan, turn up heat to medium, add balsamic and cook for 1 minute. Add greens, cover and cook for 2-3 minutes, stirring occasionally. The greens should be wilted, but still vibrant. Adjust salt to taste, grind over some fresh black pepper, and garnish with crispy bacon and turnip slices. Serve immediately.
Thanks to Benjamin Lee
Baharat Quinoa and Black Lentil Eggy Breakfast (Lunch or Supper!)
- Servings: 2
- Time: 15-20 minutes
- Difficulty: easy
- Keep this easy by using pre-cooked lentils and quinoa – either leftovers or from a quality packet, such as Merchant Gourmet. I’ve added the vegetables that I had to hand, but use anything you like to add even more nutrients and taste to your morning.
This is one of those bash it together dishes that doesn’t rely on precision, so although I’ve included measurements just use my measurements as a rough guide. As for the egg, although this is non-negotiable for us, there is plenty of protein even without.
250g cooked black beluga lentils or other firm lentils
250g cooked quinoa
4 tbsp Greek yogurt or non-dairy yogurt
Squirt of lemon
2 tsp olive oil or rapeseed oil
4 spring/green onions, trimmed and sliced
8 chestnut/brown mushrooms, sliced
1 deseeded chili, thinly sliced
1 tsp baharat spice mix (here’s my recipe, but bought is fine of course) or other Lebanese/Middle Eastern spice mix (these are aromatic; not at all hot), divided use (keep more to hand in case you think it needs more)
1 tsp fennel seeds, pan-toasted until fragrant (about one minute) then crushed in pestle and mortar
200g baby spinach or other soft greens
2 organic eggs – optional
Extra toasted fennel seeds for garnish
Salt and pepper, to taste
1. Mix the lentils and quinoa together and heat gently by your preferred method, adding a little water if you are doing it on the hob/stovetop. Set aside, covered.
2. In a small bowl, mix ¼ tsp of baharat mix, a pinch of salt (if the spices aren’t seasoned) and a dash of lemon juice. Stir and taste, adjusting as needed. Set aside.
3. Add the oil to a sauté pan and over a low-medium flame sauté the spring onions, mushrooms and chilli, just until the mushrooms release their liquid. Stir in the remaining ¾ tsp of the spice mix, as well as the fennel seeds and stir fry for a couple of minutes to cook the spices. Lightly mix this into the quinoa and lentils (or the other way around). Cover and set aside.
4. Rinse the spinach or other greens you are using and with the water that clings, heat in a covered pan on a low heat until the spinach wilts. Pop the spinach into a sieve and drain, pressing the spinach with a large spoon or spatula to get rid of the water. You could also use raw but well-rinsed spinach.
5. Cook your eggs as you like. We like poached eggs, but of course have a fried egg if you like. Even scrambled.
6. To eat, dollop half of the spinach onto each plate, followed by half of the lentil and quinoa mix, top with the egg and spoon some yogurt on the side. Enjoy x
Thanks to Trudy Watts and Food to Glow
Cooking with Arugula
Arugula is a really important green!! It is called a ‘bitter’ and has a healing effect on our digestive processes. It stimulates the gall bladder to release bile for proper digestion. It is very popular in Europe, and now it is becoming more popular in North America. Our modern american diet tends to emphasize sweet and salty tastes, at the expense of bitter and sour tastes, which are more traditional. The bitters, like arugula, italian dandelion, chicory, watercress, and radiccio will help us break down, digest, and eliminate our food really well. They are considered to be ‘spring tonics’.
I love to create dishes with arugula. It can be used as part of a salad, as a garnish, and can be made into a delicious pesto — and in countless other delicious ways. I often make a slightly sweet salad dressing (oil, lemon juice, honey, garlic, mustard, salt and pepper) with arugula salad. My favourite combination is arugula and sungold cherry tomatoes. But that comes a little later in the season! It is also great combined with bacon. It can be eaten raw, marinated with salad dressing, or part of a cooked dish.
Spring Turnip (and Gai Lon) Frittata
I modified this recipe slightly to use Gai Lon instead of broccolini. They are very similar.
- 8 ounces broccoli rabe (about 1/2 bunch) or broccolini, trimmed or gai lon (Asian broccoli)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3 1/2 cups shredded peeled turnips (about 2 medium; see Tip)
- 1/2 cup chopped onion
- 8 large eggs
- 2 large egg whites
- 1/4 cup milk
1/2 cup shredded fontina or Cheddar cheese
- Preheat oven to 425°F.
- Bring a large pot of water to a boil. Add broccoli rabe (or broccolini or gai lon) and cook until very tender, about 5 minutes for broccoli rabe (or 6 to 7 minutes for broccolini). Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside.
- Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan.
- Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli rabe (or broccolini).
- Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.
TIPS & NOTES
Tip: To prevent nicking your fingers on the sharp holes of a box grater while shredding round root vegetables, such as turnips or beets, shred about half the vegetable, then use a clean dish towel to grip the remaining half (and protect your fingers) as you shred. Or, use the shredding blade on your food processor and let the machine do the work for you.
Thanks to Sue Corser and eatingwell.com
Wilted Spinach Salad
cheese to crumble
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.
Thanks to Brookfield Farm, MA
One Dish Spanikopita
The nice thing is you can make it in a large 9×13″ pan, so there’s no fiddly bits, and it’s terrific heated or cold for lunches, if you’re lucky enough to have leftovers!
6 Tbsp chopped fresh dill
large bunch chopped parsley
8–10 scallions, sliced (or I use diced onions too)
2 pounds fresh/frozen spinach
1/2 c olive oil
1 1/2 pounds crumbled feta cheese
½ cup currants or a few tbsp of pine nuts (optional)
package phyllo pastry
1/4 c melted butter
1. In a large bowl, mix olive oil, dill, parsley, scallions.
2. Cook spinach and squeeze out excess water (if using already frozen, thaw in a sieve so water drains out), then chop and add to the bowl mixture
3. Beat eggs and feta together and add to spinach mixture
4. Add currants or pine nuts (if using) to spinach mixture
4. Layer phyllo sheets in a 9*13” pan, adding butter brushed on layers. Spoon mixture on top of the layers of phyllo, then cover with 3-4 more layers of pastry, brushing the top with the melted butter/oil mixture.
5. Bake at 325 degF until golden brown (30-40 minutes).
Thanks to Nature’s Route Farm, NB