My favorite type of food is Indian food. Unfortunately, in our area it is difficult to find. The good news is that it is very easy to make at home. All you need is time!
*One note is that the combination of veggies that I use are based on my personal preference, but you could add anything you want and it will mostly likely taste just fine!*
1 head of cauliflower
1 bunch of carrots
1-2 onions (large)
3 red potatoes
1 can of saucing tomatoes
1 cup of coconut milk (they sell baking coconut milk which works very well)
The key to a great curry is low and slow. Cook everything at a low heat and let it sit for a while. First thing to do is to chop up your veggies. Add them to a pan on medium low heat with some olive oil. Start with the onions, potatoes, carrots, cauliflower, and then the pear. Add salt, pepper, and curry powder. Not too much curry powder, but remember that the longer we let this sit the more the flavors are going to combine and you will start to get the color your use to with a curry.
After twenty minutes or so add your canned saucing tomatoes. After you add them, crush them and start to get some moisture going cover the pan. Stir the contents every ten minutes or so, but let it cook don’t rush the process. Because you are cooking at such low heats it is going to be almost impossible to burn it. This is one of those dishes that can be even better if you forget about it for a while then come back to it.
Add the cilantro and start tasting the check the flavor and add more spices. If you were reading from a cook book you would see a whole number of other spices that are usually in a curry. If you have them I say throw them in, but their not necessary to get a great product.
After the contents has been cooking for about an hour and your stomach is beginning to demand that we get a move on; add the coconut milk. This will start to thicken the curry and after we add this leave it uncovered so the moisture can cook off. At this point you are pretty much ready to go.
One piece of advice I want to give is that early on in the process it may seem like there is no way these ingredients and your curry is going to come out terrific. I feel this way every time I make it, but trust me give it time, be patient, and forget about perfection!
To some, kohlrabi looks like an alien. To me, it looks like a delicious funky vegetable. My favorite thing to do with kohlrabi is to make a simple coleslaw.
2 grated kohlrabi
1 handful of chopped kohlrabi greens
1 handful of grated carrot
1 drizzle of apple cider vinegar
1 drizzle of maple syrup
1 pinch of sea salt
1 pinch of black pepper
- Grate the kohlrabi and the carrots and chop a handful of kohlrabi greens.
- Place those three ingredients in a bowl
- Add a drizzle of apple cider vinegar, a drizzle of maple syrup, and a pinch each of sea salt and black pepper.
- Enjoy as a side dish or salad.
Barley & vegetable casserole
This dish is delicious fresh or frozen
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
1 onion, diced
1 small parsnip, diced
1 medium carrot, diced
1 small celeriac, diced
1/2 cup (50g) pot barley
2 cups (570 fl oz) salt-free vegetable stock
Heat the oil in a thick-bottomed pan. Cook the garlic gently in the oil for a few minutes.
Add the vegetables and stir for two minutes, then add the barley and stock.
Bring to a boil, reduce the heat, and simmer gently for 40 minutes
Mash lightly if required and serve
Garbanzo bean & vegetable casserole: Replace the pot barley with garbanzo beans which, if dried, need soaking for 24 hours before using.
This recipe was pulled from “A Slice of Organic Life” by Sheherazade Goldsmith
Spanakopita (Spinach Triangles or Pie)
60 triangles or 1 (9 by 13inch)
1/3 cup olive oil
2 pounds of tatsoi, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Heat 1 tablespoon of the oil in a large pan, add half of the tatsoi and saute until tatsoi wilts, tossing with tongs, about 2 minutes. Remove tatsoi and squeeze out excess liquid, then chop roughly. Repeat with remaining tatsoi, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the tatsoi to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and as much beaten egg to moisten the cooled tatsoi mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of tatsoi filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the tatsoi filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
Claire’s Pumpkin Seed Pesto Spaghetti Squash
What I love most about squash season is that I can replace a lot of the carbs I would usually eat with squash because it’s so hearty and filling. One of the best ways to do so is replace pasta with spaghetti squash! Click here for my recipe for Pumpkin Seed Pesto Spaghetti Squash.
1 spaghetti squash
2 cup of chopped parsley
1/4 cup pumpkin seeds (plus a handful for garnish)
2 garlic cloves
1/2 Parmesan cheese
2/3 cup olive oil
Salt and pepper to taste
1. Preheat oven to 350. Cut spaghetti squash in half longways, hollow out seeds, drizzle with olive oil, salt and pepper and place hollowed out side down on a sheet tray and put in oven for 35-40 minutes.
2. Place all ingredients for pesto (except olive oil) in food processor and slowly add in olive oil while the machine is running.
3. When squash is cooked completely, let cool, and then scrap out flesh of the squash with a fork until you have long yellow strands. If the squash does not come apart easily, let it cook a little longer in the oven.
4. Mix in the parsley-pumpkin seed pesto drizzle the extra pumpkin seeds on top and enjoy!
Jake’s Baked Cheese & Jam Puff Pastry
This last week I was inclined to make something very special for someone very special. Edgwick Creamery Funny Child Ale-washed hard goat cheese baked in puff pastry with Fig Jam. I had no idea how to go about this, so I found a recipe with some great visual aids, and improvised a bit with their design. Here is that recipe (http://bakedbree.com/gouda-in-puff-pastry). I suggest looking at it if you are a visual learner like I am!
1 sheet Puff Pastry (remember these are usually frozen so thaw hours before prep)
1 block of Funny Child
Fig Jam (or any type of jam that you think will go well)
Pear (or apple)
1. Preheat the oven to 350 degrees
2. Lay out your thawed puff pastry sheet on a baking sheet lined with parchment paper. You will see that the pastry is separated into thirds. Cut tabs in the outer thirds about an inch apart (look at the recipe I added above if you are confused). What you are doing is preparing for when we fold up the pastry.
3. Take your jam and start spreading it down the middle of the center third. You can decide how much jam you want, but I suggest being friendly because when your cheese melts inside it spreads and the more jam the better!
4. Take your block of Funny Child and cut it up into triangles and lay them in the jam across the center. Again, I suggest looking at the recipe I posted above, as you can see they used a lot of cheese.
5. Now we are going to fold the pastry. This may seem intimidating, but trust me my mom didn’t keep a single art or craft I made in my childhood, yet I still made a beautiful pastry. The way is to fold one side over the other and just keep going until you get to the end. I found that I had cut my tabs uneven and had an extra on one side. All I did was gently rip it off, and it didn’t make much of a difference at all. Pastry is very forgiving as well as delicious.
6. Now you have a beautiful folded pastry. The recipe above suggests whipping an egg and then brushing it on top. I didn’t have eggs so I used olive oil, very little, and then drizzled honey on top. I emphasize here that as long as you don’t use to much of anything on top you really can’t go wrong. As I am writing now I’m wondering if some cinnamon would have been nice.
7. Now throw it in the oven for 20 to 25 minutes. Make sure to watch it at the end, because the difference between two long and not enough gets very close. Once you take it out of the oven you are all set to dig in. I cut up a pear with it, but any fruit would be good!
An ode to Julia Child and Lowland Farm’s Brisket
For 6 to 8 servings:
Roasted Tomato Soup
Trisha’s Butternut Squash Soup
I love the smells and flavors of fall and butternut squash is one of my favorite of the season! This is the best roasted butternut squash soup I have ever had! You need about an hour from start to finish and this recipe yields roughly 6 cups, or 4 bowls! Enjoy!
1 large butternut squash, halved vertically and seeded
3 Tbsp olive oil
1 large shallot bulb, chopped (roughly 1/2 cup)
4 cloves garlic, minced
1 tsp maple syrup
1/8 tsp ground nutmeg
4 cups (32 ounces) vegetable or chicken broth depending on your preference
1-2 TBSP butter
Salt & pepper to taste
1. Preheat oven to 425F. Line a baking not sheet with parchment paper. Drizzle inside of butternut squash with olive oil, sprinkle with salt & pepper and then place on cookie sheet, inside face down. Bake for 40-50 minutes, let cool for 10 minutes and then scoop the inside into a bowl.
2. While squash is in the oven warm 1 Tbsp olive oil in a large pot over medium heat. Once heated add the shallots and 1 tsp salt. Cook until softened, roughly 4-5 minutes. Add the garlic until fragrant, roughly 1 minute, stirring frequently.
3. Add all ingredients to the pot on low heat and emulsify. Salt and pepper to your liking and serve.
** throw a french baguette in the oven to warm and make toasty and use to dip into the soup!
Jake’s Lemon Garlic Chicken
Here is my favorite recipe! It was originally taught to me by my sister. It is an easy recipe and takes very little cooking experience to make.
2 heads of Garlic
A whole chicken
Chicken broth (or veggie broth, or water)
A quarter of a stick of butter
1. Preheat the oven to 350 degrees. Get a baking dish. Take your chicken out of the wrapping and wash it with cold water. Then put it breast side up in the baking dish.
2. Get your chicken broth and lemons. Pour enough chicken stock in the baking dish to where it is about halfway up the sides. Cut up both lemons in half. Squeeze them on top of the chicken letting the juice get all over the chicken and into the broth. Then place the halves in the baking dish. I put one of the halves inside the chicken as well as a couple garlic cloves, but you don’t have to.
3. Take the garlic and cut them in half from side to side. Then put those halves face down in the broth around the chicken. Cut the butter into squares the size you would put on toast, and put them under the skin on the breast. You can also put some garlic cloves under the skin on top of the breast as well.
4. Put salt and pepper on the top of the chicken and put it on the center rack in the oven. Every half and hour baste the chicken with the broth. Depending on the size of the chicken it should be done between the third and forth basting, so ninety to one-hundred and twenty minutes. You know its done when the meat thermometer reads 165 or above, or if you don’t have one when you cut into the space between the body and the legs, the liquid that comes out should be clear.
5. The garlic cloves at this point will be soft like butter, which is why I suggest getting a baguette to dip in the broth and/or spread the garlic on.
When I have a bunch of veggies and some leftover bread, I always try to make Ribollita– an Italian soup originally created by farmers making use of stale bread. Now that the evenings are cooling down again, Ribollita is perfect for a cozy night at home.
From the Green Onion-
Recipe from Chef Grazia Acanfora, our teacher in Florence.
Candelieri Family Tomato Sauce
Here’s a recipe we learned while we were in Florence, Italy and adapted to an old time family recipe: The Candelieri Family Tomato Sauce. While our farmers are stocking tens of thousands of pounds of tomatoes in our shared cooling barn, I’m inspired to get some of them roasting for a new batch of our famously fresh ragu!
Italian Soffritto (“fried slowly”): diced carrots, celery, onions
Roasted red peppers
EVO (extra virgin olive oil)
S&P (salt and pepper)
Splash of red wine
Let the soffritto sweat in a pan with EVO and minced garlic. While that’s happening, roast some tomatoes in EVO and S&P in the oven at 350˚F. Separate the seeds and skin when it all starts to fall off and add to the pan. Purée the roasted red peppers and add them in too. Throw in a splash of red wine because you should be drinking it while cooking anyway. Then add in some whole basil leaves and let the sauce slowly simmer. In our option, it goes best with spaghetti and meatballs!
Jake’s Sautéed Kale & Cheese
Trisha’s Veggie Lasagna
Vegetable Lasagna like you’ve never had it before.
This is one of my favorite recipes, a staple in the regular rotation for sure and it utilizes so many of the seasonal produce we are selling at our market.
Homemade pasta sauce using our heirloom tomatoes or Rao’s marinara sauce as it’s the closest jarred sauce to the real thing
1 baby eggplant (sliced thin and pre salted ahead of time.. See tip from 7/27 email)
2 squash/zucchini or both sliced thin by hand or mandolin
Edgewick Farms goat cheese
Shredded mozzarella (optional)
Salt & pepper
Serves: 3-4 people depending on appetites
Layer all ingredients (sauce, goat cheese, eggplant, spinach, and squash/zucchini in a 9×13 glass baking dish. Really squash it down in the pan as it will reduce in size once baked. Top with either goat cheese or mozzarella or both! Salt and pepper to taste.
Bake for 25 minutes at 350 degrees and let sit for 5-10 minutes before serving. The raw sliced vegetables act as a substitute for lasagna noodles. This offers such a healthier option to traditional lasagna but with so much more flavor and nutrition packed into every bite. Have it with some homemade garlic bread, a side salad and you are in for an extremely delicious dinner that is easy to make and healthy without the sacrifice of flavor!
Hillary’s Zucchini Muffins
3lb of grated zucchini from the Green Onion
2 beaten eggs from the Green Onion
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 teaspoons cinnamon
3 teaspoons all spice
3 teaspoons vanilla
1 teaspoon nutmeg
1 1/2 cup sugar
1 pinch of salt
3 cups flour
1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
2. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, all spice, and salt. Stir these dry ingredients into the zucchini mixture.
3. Coat each muffin cup in your muffin pan with a little butter. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe thanks to: http://www.simplyrecipes.com
Claire’s “First of the Season Bruschetta”
Green Onion Shopping List:
Dottie Audrey’s Baguette
2 Boxes of Sun Sprout Farm Cherry and Sungold Tomatoes
1 Bunch of Verdant Common Grower’s Fresh Mint
3 Verdant Common Grower Spring Onions
4 Sun Sprout Farm Cucumbers
Salt & Pepper
Red Wine Vinegar
- Slice baguette into crostini slices, arrange on a baking sheet. Drizzle olive oil and sprinkle with salt and pepper. Toast in 350 oven—5 minutes on each side.
- Chop spring onions into half-inch pieces and soak in bowl of red wine vinegar and salt—this will cut some of the bitterness of the raw onion and also serve to dress the other produce in the bruschetta.
- Slice each tomato in half, cut cucumbers into bite-size pieces, and pick a good handful of mint leaves, set aside a few (1 leaf per crostini slice). Combine in bowl.
- Strain spring onions and add to bruschetta. Sprinkle with salt and pepper. Mix to combine.
- Spoon a portion of the bruschetta on each toasted crostini slice and top with another mint leaf. Enjoy!