Recipes

Tomato and goat cheese galette

Submitted by Maryellen
Adapted from Chez Panisse Vegetables
Tomato and goat cheese galette

Ingredients:

  • 1 small galette crust (basically like a pie crust)
  • 6 halves slow roasted tomatoes
  • 1 large yellow onion
  • some pesto or basil leaves
  • olive oil, salt and pepper
  • 8 ounces goat cheese (thank you Lisa!!)
  • 1 egg yolk
  • 2 tablespoons heavy cream

Make It:

Finely slice the onions into half circles and saute in olive oil on low heat for 45 minutes until they caramelize.  Let them cool.  Mix in some pesto, if using.

Preheat the oven to 375. 

Roll out the pastry dough to a circle about 12 inches in diameter.  Put it on a parchment sheet on a cookie sheet. 

Put 3/4 the goat cheese on the pastry.  Put the onions.  If you're using basil leaves, put them on next.  Them put the tomatoes on top of that.  Season with salt and pepper, and drizzle with olive oil.  Sprinkle the rest of the cheese on top.

Fold an inch or so of the edge of the dough up and over all the way around.  Brush the dough with egg yolk and cream, whisked together with fork.

Bake for 50 minutes to an hour on the bottom rack of the oven.  As soon as you take the tart out of the oven, slide it onto a cooling rack so it doesn't get soggy. 

I originally intended to make a tomato tarte tatin like this one, but I had bought phyllo dough instead of puff pastry, and didn't realize my error until too close to dinner to correct it.  So I changed course to this galette. 

I had the roasted tomatoes in the freezer from late August and September when we had tomatoes coming out our ears.  And I still have some pesto too from summer.  This was a good way to use both those in midwinter in a way that really let us enjoy the good flavors of summer.  The onions were OSF and the goat cheese was from Lisa in our CSA (yummy!!!), so it was a pretty local, though not very seasonal, dish.

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Roasted beets

Submitted by Maryellen
Adapted from Martha Rose Shulman, New York Times
Roasted beets

Ingredients:

  • Beets

Make It:

Preheat the oven to 425 degrees.

Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast for about 40 minutes.  They’re done when they’re easily penetrated with the tip of a knife.

Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins.

Enjoy as is, dress them with a vinaigrette, or serve warm with butter.  I did them this way (with butter) for Thanksgiving, and they were awesome.

Read the original article.

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Fabulous Fall Roots Soup

Submitted by Kathleen Haines
Adapted from The Splendid Table
Fabulous Fall Roots Soup

Ingredients:

  • 3-5 leeks or 2-3 large onions
  • about 1.5 lbs. carrots
  • 2 turnips or large potatoes
  • olive oil
  • 6-8 cups stock, chicken or veggie
  • 1-2 cups creme fraiche

Make It:

I made this with leeks, carrots, and turnips, since those were what I had on hand, but it would adapt very easily to almost any combination of root veggies, white and/or sweet potatoes, and some type of onion.

Wash, peel, and cut the veggies into pieces that are somewhat uniform in size.  Toss with some olive oil and roast in a large roasting pan at 425 degrees, until they start to soften and caramelize.  Turn the veggies about every 10 minutes.  The leeks/onions will take about 20-30 minutes, the turnips/potatoes about 40 minutes, and the carrots about 45-60 minutes.  (All the measurements are approximate.  My roasting pan was filled, with about 2/3 carrots and 1/3 each leeks and turnips.)

As the veggies finish roasting take them out and put them in a soup pot.  When they are all in the pot, cover with stock and bring to a simmer, then simmer for about 30 minutes or until the veggies are all tender.  Puree with an immersion blender or in a blender or food processor.  Whisk in about 3/4 cup creme fraiche.  Season with salt and pepper.

To serve the soup, ladle into individual bowls, and put a spoonful of the remaining creme fraiche on top.  

I think Vermont Butter and Cheese makes creme fraiche, or you can make your own with Butterworks Farm heavy cream and cultured buttermilk:  Heat 2 cups heavy cream and 1-2 tablespoons cultured buttermilk to 85 degrees, pour into a glass jar, partially cover and leave at room temperature for 8-24 hours, until thickened.  Stir and refrigerate for another 24 hours before using.  It will keep for about 2 weeks in the refrigerator.

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Greens of the beloved salad turnip tart

Submitted by Maryellen
Adapted from Marth Rose Shulman's recipe in the NY Times
Greens of the beloved salad turnip tart

Ingredients:

  • 1 bunch salad turnips -- greens only
  • 2 tablespoons extra virgin olive oil
  • 1 leek, quartered lengthwise and then chopped roughly
  • 2 cloves garlic
  • 4 eggs
  • 3/4 cup milk
  • 3/4 gruyere cheese
  • 1 yeasted olive oil crust

Make It:

Here's the link to the olive oil crust.  In this recipe, divide it into two equal pieces.  Freeze one piece.  You could use a regular pie crust here if you prefer.  It's a pretty quiche-y tart. 

Put on water to boil.  Trim about the bottom four inches (mostly stem) off the turnip greens.  When the water boils, put the greens in.  Boil about 1 minute.  Drain and run under cold water until cool.  Squeeze out as much water as you can,  Chop roughly.  (You can do this part ahead.  Greens freeze really well at this stage, too.)

Preheat the oven to 375. 

Wash the chopped leeks to get out all the dirt.  Heat the olive oil in a cast iron skillet over medium heat.  Add the leeks.  Saute for about 5 minutes, until they start to get brown in places.  Add the garlic.  Cook for one minute.  Then turn off the heat, and stir in the greens.

Beat the eggs in a large bowl.  Roll out the crust, put it in the pie plate, brush with egg, bake (empty) for five minutes.

Whisk the milk into the eggs, add pinch of slate, ground pepper, a cooked vegetables and cheese.  Pour into the crust. 

Bake 35-40 minutes until set and the top is lightly browned.  Let sit ten minutes before serving.  Serve hot or warm.

Read the original recipe.

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"Fancy Beets" Sandwich

Submitted by Kathleen Haines

Ingredients:

  • chewy whole-grain bread
  • almond butter
  • soft goat cheese
  • marinated snacking beets

Make It:

This is a spin-off of Tamara's Fancy Beets.  The ingredients in her salad go so well together I decided to try putting them in a sandwich.  I usually eat it open-faced, but if I'm taking it on a picnic I put another slice of bread on top.

Toast a slice of bread, spread it with some almond butter, then spread/crumble some soft goat cheese over that.  Top with a big spoonful of marinated snacking beets.  Eat!

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Beets for snacking

Submitted by Kathleen Haines  |  1 comment

Ingredients:

  • Beets
  • Balsamic vinegar

Make It:

Wash and trim the beets, but don't peel.  Put in a pan, cover with water, and simmer on the stove until fork tender. 

Run them under cold water until cool enough to handle (or let them cool on their own).  Slip off the skins by rubbing with your fingers (this is nice to do under cool running water to avoid staining). 

Cut into snack size pieces.  Toss with balsamic vinegar.  Put in a clear container in a prominent place in your fridge.  Add to salad or allow your family to eat for snacks or turn into Tamara's Fancy Beets.

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Everything in the CSA basket borscht

Submitted by Jenny Land Mackenzie

Ingredients:

  • Three pounds beets
  • 4-5 medium potatoes
  • 4-5 large carrots, chopped
  • 4-5 leeks, chopped
  • 8 cups water
  • salt and pepper
  • 4 tablespoon butter
  • 1-2 onions, chopped
  • 2 bell peppers or 2 hot peppers (with seeds taken out), chopped
  • 4-5 garlic cloves, chopped
  • 28 ounces diced tomatoes (can)
  • 1 pound brussel sprouts, cored so that leaves are free, like cabbage leaves
  • Two 14 ounce cans kidney beans, well rinsed
  • 2 tablespoons red or white wine vinegar
  • 2 tablespoons brown sugar

Make It:

Place beets, potatoes, carrots in a large saucepan with the water, and add salt and pepper.  Bring to a boil. Then reduce to a simmer and cook till veggies are tender. 

Meanwhile, melt the butter in a pan and add onions, leeks and peppers, and cook till soft.  Add garlic and cook till tender.  Add to soup along with diced tomatoes in their broth from the can.  Return to a simmer.  Add brussel sprout leaves and kidney beans and cook about five more minutes.  Add the vinegar and sugar.

This is a hearty version of this soup and can be served hot or cold (we like it hot!)  It's nutritionally complete with the addition of the beants.  It tastes really good with cornbread.  John likes his soup served with a dollop of sour cream.  The soup freezes well.  Serves about twelve.

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Moroccan Carrot Slaw

Submitted by Maryellen
Adapted from Lorna Sass' Short Cut Vegetarian
Moroccan Carrot Slaw

Ingredients:

  • 2 tablespoons olive oil
  • 1-2 small cloves garlic
  • 3 tablespoons lemon juice
  • 15 leafy sprigs cilantro, stems removed
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 4-5 large carrots, scrubbed
  • 1/4 cup currants

Make It:

Chop garlic fine in food processor bowl. Add oil, lemon juice, cilantro (I like to save out a sprig for garnish), cumin, blend. Pour dressing into a large bowl.

Shred the carrots finely, Toss carrots and currants in the dressing until all mixed. Serve and enjoy.

This is one of our family all time favorites. It’s really great for pot lucks. Last year, I got specifically asked to bring it again to Town Meeting. You can substitute parsley for the cilantro or raisins for the currants, but we like it the regular way best.

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Simple Carrot Salad

Submitted by Maryellen
Adapted from Alice Waters, the Art of Simple Food

Ingredients:

  • 1 pound carrots
  • 1 teaspoon red wine vinegar
  • 2 teaspoons lemon juice
  • salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoons chopped parsley

Make It:

This time of year I'm often still too disorganized to get together the ingredients for the Moroccan carrot slaw, which I totally adore.  These ingredients I'm more likely to have on hand.  So it's definitely more simple, but this time of year the frost kissed carrots are so sweet that simple is good.  One other note is that I think it's worth dirtying the food processor for this recipe because I can grate the carrots, whirl the dressing, and chop the parsley in it.

Grate the carrots.  I like them fine, but its a matter of taste.  Whisk together the dressing and toss with the carrots.  Chop the parsley and toss into the dressed carrots.  Let stand for 10 minutes.  Taste and add more lemon, salt, or oil, as needed. 

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Chicken & Bok Choy Soup

Submitted by Tracy Zschau
Adapted from adapted from a recipe found on RecipeZaar.com

Ingredients:

  • 1 onion
  • 2 garlic cloves
  • 1 tablespoons oil
  • 14 ounces Hillside Chicks pastured chicken or other chicken (breast meat or other parts)
  • 4 cups vegetable or chicken stock
  • salt
  • pepper
  • 1 tablespoon soy sauce
  • 16 ounces bok choy

Make It:

Chop the onion and garlic in the food processor.
Fry the onion and garlic in the oil.
Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken.
Add to the onion and stir to brown the chicken.
Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
Separate the Bok Choy leaves from the ribs
Rinse any dirt off the ribs and chop coarsely. Add to the soup.
Simmer for 10 minutes.
Roughly chop the leaves and add to the soup.
Simmer for another 2 minutes, then serve!

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Grilled baby bok choy

Submitted by Maryellen
Adapted from epicurious and a few food blogs

Ingredients:

  • 2 heads of baby bok choy
  • 2 Tablespoons lemon, lime or orange juice
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons sesame oil
  • options: chopped fresh ginger,chopped garlic, hot pepper flakes, herbs

Make It:

Slice the bok choy lengthwise and wash well.

In a small bowl, whisk together the juice, soy sauce, sesame oil, and any add ins you choose.  Brush the mixture onto the baby bok choy, and place them cut side down on the grill.  Grill until soft and lightly charred, about five minutes.

Read the epicurious version, one food blog, another food blog.

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Braised baby bok choy

Submitted by Maryellen
Adapted from epicurious and oswegotea.com

Ingredients:

  • 1 cup chicken broth
  • 1-3 tablespoons unsalted butter
  • 2 baby bok choy, trimmed and sliced in half, lengthwise
  • 1/2 teaspoon Asian sesame oil

Make It:

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer until tender 3-4 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Read the epicurious version or a food blog (with beautiful photo!)

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Zoe's Carrot Souffle

Submitted by Zoe
Zoe's Carrot Souffle

Ingredients:

  • 1.5 lbs** Old Shaw Farm carrots, sliced
  • 1-2 tbl. butter
  • 3 Second Chance Farm eggs (if available)
  • 1/4 cup Butterworks Farm flour (I use white, but you could probably use whole wheat pastry flour or whatever you've got)
  • 1/2 tsp. baking powder
  • 1/4 cup of sugar
  • 1/2 tbl. vanilla

Make It:

Steam carrots until tender. Drain and process in food processor or blender with all the other ingredients until smooth. Spoon into a lightly greased baking dish (or soufflé dishes or other casserole)

Bake at 350 for one hour or until set and lightly browned. Serve immediately. Makes great leftovers for breakfast or lunch the next day.

** Zoe’s recipe calls for 3 pounds carrots. Since there are a pound and a half of carrots in this week’s basket, I halved the recipe to fit. You may need to also cut down on the cooking time.

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Garlicky Roasted Garbanzo Beans with Swiss Chard

Submitted by Michelle Fay
Adapted from adapted from Michael Psilakis, Epicurious.com

Ingredients:

  • 2 15.5 oz cans garbanzo beans (chickpeas), drained
  • 10 garlic cloves, peeled
  • 2 large shallots, chopped
  • 3 bay leaves (fresh recommended, but I used dried)
  • ½ cup extra-virgin olive oil
  • 1 tsp fennel seeds (I don’t like fennel, so I used mustard seed)
  • 2 T olive oil
  • 6 garlic cloves, crushed
  • 3 bay leaves
  • 2 shallots, sliced
  • large bunch swiss chard, center stems cut out (or not – I didn’t), leaves coarsely torn
  • ½ cup chicken or vegetable broth
  • pasta and parmesan cheese

Make It:

Beans: preheat oven to 350°. Combine first 5 ingredients in a glass baking dish (8x8 or similar). Sprinkle with salt and pepper, then pour oil over (original recipe called for 1 ½ cups of oil – I used A LOT less, ½ - 2/3 cup). Cover with foil and roast until garlic is tender, about 45 mins.

Chard: Heat oil in large pot over medium-high heat. Add garlic, bay leaves and shallots, cook until shallots are tender, about 2 mins. Add chard in a couple batches if necessary, allowing first batch to wilt and make room for the rest. Add broth and cook until chard is tender and most of liquid has evaporated (7-10 mins). Season with salt and pepper. Combine beans and chard, season if necessary.

Serve over pasta (or barley?) with grated parmesan cheese.

Michelle writes: I came across this recipe when searching for something different to do with our chard. I was skeptical, but it was so good - a huge hit with everyone! Thought I'd share - great with your chard and garlic :)

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Soft Polenta with Leeks

Submitted by Mariquita Farm
Adapted from Bon Appétit February 1999

Ingredients:

  • 3 tablespoons butter
  • 3 large leeks (white and pale green parts only), thinly sliced
  • 2 1/4 cups (or more) water
  • 2 cups canned chicken broth
  • 1 bay leaf
  • 1 cup polenta (you can substitute 1 cup regular yellow cornmeal, and cook leek-cornmeal mixture for about 15 minutes rather than 35 minutes)
  • 1/3 cup freshly grated Parmesan cheese

Make It:

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf.

Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.

Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper.

Divide polenta among plates. Serves 4.

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