- 1 Tbs unsalted butter
- 6 spring onions or shallots, halved
- 6 or more small turnips, scrubbed and quartered
- 2 or 3 small kohlrabi, about golf ball size, peeled and quartered
- 1 thyme or lemon thyme sprig
- sea salt and freshly ground pepper
- 1 pound pod peas, shelled
- a few handfuls of baby spinach
- dollop crème fraiche
- 4 large basil leaves, slivered
- Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon or salt. Simmer while you shuck the peas.
- As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil. Taste for salt and season with pepper. Serve this as a side dish or a course by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.
From: Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison
Looking for yummy new recipes for eggplant this summer? Try this one! It was recommended to me by Ken, who works with me at Full Basket Farm. It made a great addition to our quick meal of Trader Joe’s Mandarin chicken and dumplings the other night.
• 1 red onion
• 1 tbsp olive oil
• 2-4 cloves garlic, crushed
• 1 fresh red chile, seeded and sliced
• 1 eggplant cut into small chunks
• 1 small piece gingerroot, peeled and grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1-2 cinnamon sticks
• ½-1 butternut squash, peeled, seeded and cut in small chunks
• 8 oz sweet potatoes, cut in small chunks
• ½ cup no-soak prunes
• 2-2 ½ cups vegetables stock
• 4 tomatoes, chopped
• 14 oz can chickpeas, drained and rinsed
• cilantro to garnish
Finely chop onion. Heat in the oil in a large, heavy-bottom pan with a tight fitting lid, and cook the onion, garlic, chili, and eggplant, stirring frequently, for 5-8 minutes, or until softened.
Add the ginger, cumin, ground coriander, turmeric and cook, stirring constantly, for 2 minutes. Bruise the cinnamon stick.
Add the cinnamon, squash, sweet potatoes, prunes, stock, and tomatoes to the pan and bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to the pan and cook for an additional 10 minutes. Discard the cinnamon and serve garnished with the fresh cilantro.
from an Idlywilde Farms’ handout
- 1 pound garlic scapes
- 1 cup grated parmesan chesse
- Olive oil (1/2 – 1 cup)
- 2 Tbs lemon juice (optional)
- 1/2 cup walnuts (optional)
Chop the garlic scapes into 3-inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice, then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks (or freeze).
Pesto is wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish.
from peashoots.com with my “American” translation
- 2 oz or so of pea shoots, carefully washed and dried
- 3 oz shelled weight of fresh or frozen peas or petits pois, cooked
- 2.8 oz little wallop goats cheese or similar, at room temperature
- a few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing
For the dressing
- 2 tbsp good quality cider vinegar
- 1 tsp Tewksbury or Dijon mustard
- 6 tbsp extra virgin rapeseed oil
- 2 tbsp vegetable or corn oil
- 1 tsp caster sugar (granulated – I’m sure honey is a fine substitute for a dressing)
- 6-8 large mint leaves (see above)
First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.
Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.
- 1/3 cup distilled white vinegar
- 1/3 cup white sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 pounds cucumbers – halved, seeded, and sliced
- 1/2 cup finely chopped red onion
- 2 roma (plum) tomatoes, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup chopped roasted peanuts
- fresh mint sprigs (optional)
- Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
- Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
Amount Per Serving Calories: 169 | Total Fat: 5g | Cholesterol: 0mg
- 3 cups diced peeled turnips
- 1/4 cup water
- 1 cube chicken bouillon
- 1 tablespoon butter, or more as needed
- 2 tablespoons white sugar
Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 5-10 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
Here’s a fun swiss chard recipe for you! (Thank you, Deb, for this great suggestion.) The recipe does not mention using the stems of the swiss chard, as I usually do, so I assumed that the stems are removed before cutting.
- 3 cups packed fresh Swiss Chard, rinsed and cut into thin strips
- 1/2 cup chopped white onion
- 2 garlic cloves, crushed and minced
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheese (jalapeno soy suggested)
- pinch cumin/pinch salt
- 4 corn tortillas (I used my whole can of beans and 7-8, 6 inch tortillas)
- 2/3 cup salsa verde
Wilt chard in hot skillet. Remove. Spray skillet with Pam (or use a little olive oil). Cook onion and garlic just to soften. Remove from heat. Stir in beans, half the cheese, the cumin and salt. Top each tortilla with 1/4 of the chard and 1/4 of the bean mixture – roll up tortillas. Bring salsa to a simmer in a skillet over med/high heat. Add enchiladas and spoon salsa over top. Sprinkle with remaining cheese. Simmer, covered, until filling is hot and cheese melts. Let stand 5 min. before serving.
We enjoyed Tomatillo Salsa Verde on enchilladas. It is a good place to start when cooking with tomatillos.
Makes 4 servings.
1 tbsp vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tbsp minced ginger root
2 cloves garlic, minced
1 tbsp curry paste
1/2 tsp each salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced Washington Granny Smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
1) In deep skillet, heat oil over medium high heat. Add onion, carrot and celery;
cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in
ginger root, garlic, curry paste, salt and pepper and cook one minute.
2) Pour in coconut milk and chicken stock and bring to a boil. Add squash and
reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until
apples are tender but still hold their shape, about 10 minutes more.
3) Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Chef’s Tip: Replace 1/2 cup (125 mL) of the chicken stock with your favorite dry
white wine for an ideal entertaining meal.