Tuesday, 20 March 2012 16:27

Roasting Root Medley


Each week on the farm we create seconds vegetables as we wash and sort vegetables for the weeks CSA shares and wholesale orders.  These seconds go to the food shelf in great numbers, but we are always striving to find uses for them.  This year we are trying to make a perfect roasting root vegetable medley, making it easier for our members to prepare a quick dinner.  Our roasting root medley contains various potato varieties, carrots, beets, turnips, parsnips, and kohlrabi.  These come to you raw, ready to be tossed into your roasting pan. Store in your fridge for up to three days. 

To use, simply preheat oven to 400°F.  Place vegetables on a cookie sheet or roasting pan, and then drizzle with sunflower oil, olive oil, or canola.  You can sprinkle with rosemary, thyme or another herb that compliments the rest of your meal menu or just leave them plain.  You can salt and pepper now, or later to taste.  Roast for 30 minutes, stirring occasionally.  You can add chopped garlic to the pan now if you wish, or just continue roasting.  Veggies are done when they are browned on edges, and easily pierced with a fork.

Published in Chopped Vegetables
Tuesday, 30 November 1999 00:00

Vichyssoise (Cream of Leek Soup)

Vichyssoise (Cream of Leek Soup)

I am including this recipe not just because we have the potatoes and leeks but because this recipe uses miso too. From the cookbook Miso More than Food:Life by Suzanne Dionne, maker of your miso, this is a nice adaptation of the French classic. For a carrot soup, you can substitute 2 cups of grated carrots for the leeks.

2 TB butter
4 medium leeks, chopped
1 medium onion, chopped
2 cloves garlic, chopped
4 medium potatoes peeled and cubed
2 stalks of celery, cut into strips
1/2 tsp chervil
1/2 tsp marjoram
2 cups water

1 cup milk
3 TB miso diluted in 1/4 cup hot water
2 TB chives or green onions, finely chopped
a few garlic croutons

In a pot, melt the butter and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and half the water. Cover and let simmer for 25 minutes or until the vegetables are tender. Let cool for 15 minutes.

Place the mixture in a food processor and puree. Before serving, pour the mixture back into the cooking pan and add the milk and the remaining water. Bring to a boil, stirring frequently. Remove from the heat and add the miso.

Pour into bowls and top with a few croutons and the chives or green onions, and serve hot.

Published in Soups and Stews

Celeriac, Carrot and Yoghurt Smoothness with Salt-Crusted Potatoes

I thought this would combine well with the salad theme for a simple but yummy veggie meal. In this recipe, potatoes are topped with a smooth veggie yogurt cream sauce for a healthy delicious treat. It calls for large baking potatoes, but you could roast potatoes, or make mashed potatoes or use any kind of potato you want and they would be delicious with this topping. From the website www.luculliandelights.com.

6 oz celeriac peeled
3 oz carrots, peeled
1/2 cup creamy natural yoghurt
1/2 cup fresh cream
1 abundant tsp parsley, finely chopped
5-6 potatoes, big ones good baking and all about the same size
extra-virgin olive oil

Clean but do not peel the potatoes. Boil them until half-cooked, about 10-15 minutes depending on the size.

Drain the potatoes before brushing them with olive oil and then roll them in salt. Put them in a oven-proof form and bake in a pre-heated oven 400°F for about 20 minutes.

While the potatoes are in the oven, dice the vegetables and steam until soft.
Blend until smooth with a hand blender or mixer and let it cool down a bit before adding yoghurt, cream and parsley to it, mix well and check salt.

Cut the baked potatoes open and top with the cream. Serve warm or cold.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Kohlrabi Slaw

Kohlrabi Slaw

As the weather gets warmer, it's nice to use all these fantastic vegetables in their raw form. This is a very simple, healthy slaw.

2 lbs. kohlrabi, trimmed, sliced thinly
1 lb. cabbage, sliced thinly
1 onion, julienne cut
2 carrots, sliced and then cut into strips (or use of a mandolin)
4 radishes, sliced thinly
1/2 cup olive oil
Juice of 2 lemons
3 sprigs mint, rough chop
Salt and Pepper, to taste

Toss all ingredients in a bowl. Season with salt and pepper. Any other vegetables, apples or pears, can be added to this. Makes a wonderful side dish for any ribs or lamb.

Published in Salads
Tuesday, 30 November 1999 00:00

Carrot & Apple Muffins

Carrot & Apple Muffins

1.25 cups whole wheat flour
1/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup carrots, peeled and grated
2 apples, peeled, cored and finely chopped
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola oil
1 tsp. vanilla extract

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside.

In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, apples, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Spring Vegetables with Pasta

Spring Vegetables with Pasta

I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.

3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
1/2 pint cherry tomatoes, split in half
1/2 cup freshly grated Reggiano

Preheat the oven to 450 degrees.

In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Published in Pastas
Tuesday, 30 November 1999 00:00

Curried Tofu Spread

Curried Tofu Spread


1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste

After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.

Tuesday, 30 November 1999 00:00



1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk (or 1/2 cup milk with 1 tsp lemon juice)

For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.

For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.

Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

4 garlic cloves thinly sliced
1 medium onion, diced
4 small potatoes*
3 medium carrots*
1 medium turnip*
3 small to medium beets*
1 tsp crumbled dry thyme leaves or rosemary
1 tsp kosher salt
black pepper to taste
2 TB sunflower or olive oil, plus more for drizzling
8 oz chevre or blue cheese

For the crust, combine all of the dry ingredients in a food processor. Pulse to combine. In a large measuring cup, stir together 1 cup warm water, honey and oil. With the food processor running, slowly pour the liquids through the chute. If needed, add the rest of the water a bit at a time, until the dough all holds together nicely. It should be slightly sticky. Process for a total of 2 minutes. Form the dough into two tight balls, rub with oil and cover with plastic wrap or a dish towels. Leave in a warm place to rise 1 to 1 1/2 hours. Don't be worried if the dough doesn't double.

Preheat oven to 500F.

While the dough is rising, cut all of your root vegetables into a 1/2 dice. Combine the roots with the garlic, onion, herbs, oil, salt and pepper on a large baking sheet. Toss to coat. Roast in a 500 degree oven for 15-25 minutes, stirring occasionally, until the vegetables begin to soften and the edges begin to brown. Remove from the oven, cool slightly and toss with the cheese.

Published in Dinner
Tuesday, 30 November 1999 00:00

Buttermilk Dressing

Buttermilk Dressing

1/2 cup well-shaken buttermilk
1 TB sour cream
2 TB mayonnaise
1/4 tsp dried tarragon, crumbled
1/2 tsp minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper

In a large bowl, place mesclun, carrot, beet, turnips and cucumber. In a measuring cup or small bowl whisk together all dressing ingredients. Just before serving, pour dressing over salad mixture. Toss. Add salt and pepper to taste.

Tuesday, 30 November 1999 00:00

Fresh Spring Salad with Buttermilk Dressing

Fresh Spring Salad with Buttermilk Dressing

The shredded carrot and beet add lovely color to this salad otherwise composed of all new spring growth. I'm guessing that you may have a carrot or two left from earlier weeks.....Serves 4.

5 cups mesclun
1 medium carrot, shredded
1 medium beet, preferably chioggia, shredded
4-6 salad turnips, sliced
1/2 European cucumber, sliced thin
salt and pepper to taste

Published in Salads
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