Nov
08
    
Posted (Lori) in News

POTATO LEEK SOUP WITH CELERIAC

FROM HELENE:  I just made a great soup with the celeriac and potatoes we just got!

Hopefully it’s useful! Tastes delish!

Ingredients:

2-3 medium leeks, chopped

1 sweet/vidalia onion, chopped

1 medium bulb of celeriac, peeled and diced into 1/4 in cubes

1 tbsp olive oil

8 tbsp butter, cut into 1 tbsp pieces

3 medium potatoes or 6-8 small potatoes, peeled & cut into chunks

6 cups chicken stock

4 sage leaves

salt & pepper

1/2 tsp dried thyme

1/2 tsp paprika (don’t add too much!)

1/2 cup heavy cream or half and half

Method:

1. Prep all ingredients.

2. Heat 1 tbsp of olive oil and 4 tbsp butter in a dutch oven/soup pot over medium heat.  Add celeriac, onions and leeks and sauté until the vegetables are soft and onion is translucent, about 5-10 minutes.

3. Add potatoes, chicken stock, sages and spices and bring to a boil.  Turn heat slightly down and simmer until potatoes can be easily pierced with a fork, about 20-25 minutes.

4. Turn off heat, let soup cool slightly and blend with a hand blender until smooth (alternatively transfer to a blender).  Return blended soup to the pot, add cream, rest of the butter and adjust season.  Simmer over low heat for another 10 minutes, garnish with chives, sour cream and olive oil, and serve hot.

DREAMY ROASTED BUTTER SQUASH AND CARROT SOUP

FROM ANJALI: My husband and kids claimed this to be the best soup they have ever had! So thought I would share :-)

Ingredients

1 butternut squash, peeled and cut into 1/2 inch cubes

1 lb carrots, cut into 1/2 inch circles

2 medium potatoes, cut into 1/2 inch cubes

2 tbs olive oil

1 large onion, cut into small dice

3 stalks celery cut into small pieces

3 cups vegetable stock

1 1/2 inch piece ginger cut into coins

5-7 sprigs thyme

2 tbs olive oil

Roasted sunflower seeds

1. Preheat oven to 400f.

2. Mix squash, carrots and potatoes with 2 tablespoons oil, 1 teaspoon salt and pepper to taste

3. Roast in oven for 30-40 mins until soft and starting to brown

4. Meanwhile heat another 2 tablespoons oil in a medium sized saucepan

5. Sauté onion for a few mins.

6. Then add celery and sauté for a few more mins

7. Add stock, ginger and thyme and bring to a boil. Simmer for 10 mins.

8. Add veggies to onion/celery/stock mixture when roasted

9. Remove thyme sprigs.

10. Purée in blender and add water as necessary.

11. Add roasted sunflower seeds as a garnish

THANKSGIVING RECIPES

BUTTERNUT SQUASH AND CIDER BISQUE:

from Recipes from America’s Small Farms, p. 160. I always feel like I’m a better cook when I make this soup. It has a hint of curry, which adds more flavor than most squash soups. It can be made in advance and is a good way to start the Thanksgiving meal.

ROASTED GARLIC

Not a real recipe, but I don’t think I’ve used this great tip because we didn’t get garlic until this week. Just slice off the top of a whole, unpeeled garlic bulb, exposing the tops of the cloves. Wrap the whole thing loosely in aluminum foil and place on a  pan in a 400 degree oven. Roast for about 45 minutes, checking every 5 minutes after 30 minutes. You’ll know when it’s ready by poking the tops of the cloves with a toothpick; they will become totally soft. Take the garlic out and allow to cool completely. Garlic becomes stronger and easier to use when roasted. When cool, you can separate the cloves and squirt out the garlic like toothpaste, no need to mash or mince. I sometimes spread the garlic on toast, and add a slice of cheese.

BEETS WITH HORSERADISH CREME FRAICHE

From Christian Shaffer. Los Angeles Times

About 1 pound of beets, red, gold, or Chioggia, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.

MASHED POTATOES WITH FRIZZLED LEEKS

I don’t think we need a recipe for mashed potatoes, but in case some of you don’t know—one of the best ways to achieve fluffy mashed potatoes is with a ricer; they cost about $10 and it takes just a few minutes to turn boiled potatoes into the fluffiest, softest mashed potatoes ever.

I like my mashed potatoes plain, with just a bit of butter/cream/milk. But you can also add roasted garlic, olive oil, herbs and spices, or other vegetables. I sometimes boil peeled carrots, beets, sweet potatoes, turnips, winter squash, &/or parsnips (especially parnsips) with potatoes  and then rice them all together.

The frizzled leeks make this a little fancier, and they take just five minutes to make. Slice off the hairy top of the leek and then cut thin horizontal slices—just until after the leek turns from white to pale green. Divide the leek slices into rings Mix 2 tablespoons of flour with 1/4 tsp salt and a pinch of pepper in a shallow bowl or plate; add 1 tablespoon of flour. Mix and add more water,  a little at a time, until you get a thin paste.  Toss the leek rings in the flour paste. Pour a neutral oil into your smallest pot until it comes about 2 inches up the sides. Prepare a slotted spoon and a plate lined with paper towels. Put one leek ring in the pot over medium heat; when it begins to sizzle, toss in the rest of the leek rings. In less than 30 seconds, they will brown and frizzle. Remove the frizzled leeks with the slotted spoon immediately—or they will burn—and drain on the paper towels. Serve over mashed potatoes.

I usually do this right before I serve them, but it can also be done in advance.

CHEF JOHN’S COLCANNON (submitted by Lee’at)

3 large russet potatoes, peeled and quartered

2 tablespoons butter at room temperature

4 ounces kale, trimmed and chopped

1 leek, light parts only, rinsed and chopped

1 bunch green onions, chopped, white and green parts separated

2 tablespoons butter at room temperature

salt and ground black pepper to taste

1/4 cup heavy whipping cream

2 tablespoons butter, for serving

1/4 cup green onions to garnish

Boil potatoes in a large pot of salted water until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.

Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.

Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Chef’s Note: You can substitute kale with other leafy greens such as Swiss chard or cabbage.

PILAF WITH KALE

Adapted from ZAHAV, A World of Israeli Cooking, Michael Solomonov

2 cups jasmine rice

Kosher salt

¼ cup olive oil

½ cup sliced onion

2 garlic cloves, chopped

2 cups (packed) finely minced kale

½ tsp. ground pepper

pinch ancho, urfa, or another smokey pepper

2 cups rich chicken stock

1 tbs finely ground lemon zest

Cover the rice by several inches in a bowl and add a pinch of salt. Let soak for at least one hour and up to overnight. Drain well.

Preheat oven to 350 degrees. War the oil in a large ovenproof pot with a tight fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and peppers and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring until the rice is evenly cooked and begins to lightly toast, about 3 minute more.

Add the chicken stock and lemon zest, raise the heat to high and bring to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven, Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered for 20 minutes before fluffing the rice with a fork.

PATCHWORK PIE

This one-crust, bottomless pie is great after a big meal; you won’t miss the bottom crust, especially if you’re using sweet local apples. Marc Bittman used stone fuit when he published this recipe in the NYT a few years ago, but I find it makes a great apple pie. I sometimes add cranberries or raisins to the fruit.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish

1 1/2 cups all-purpose flour, more for rolling

1/2 teaspoon salt

1/2 cup plus 2 tablespoons sugar

3 cups sliced apples and pears,about  1/4” thick

1 teaspoon cinnamon

1/4 cup brown sugar

1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

NOTE: I find that this is enough for two pie crusts. I divide the dough into two discs, and if I’m not making two pies, I freeze one).

2. Meanwhile, in a large bowl toss fruit with remaining flour, white and brown sugar, cinnamon. and lemon juice; place in baking dish.

3. Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.

Yield: 6 to 8 servings.

I was looking for new recipes and realized I haven’t used two of my very favorites this year. Both of  these are perfect anytime, but I usually make them on Thanksgiving Day and we snack on them as we work on the big meal.

BAGNA CAUDA

The name means “hot bath” and the only challenging part of this incredibly flavorful recipe is keeping it warm. I sometimes serve it right off the stovetop; it’s a great snack for the cooks or for guests who hang around the kitchen. For later in the meal, I put a small oven-safe bowl on a tiny hotplate that’s used to keep coffee cups warm.

1 tbs butter

1/4 cup olive oil

4-5 cloves garlic, finely minced or crushed

2-3 anchovy filets, mashed or more to tate

splash of cream (optional)

vegetables and/or bread for dipping

Put the butter and oil in a very small saucepan over low heat. When the butter is melted add the garlic and let it cook, stirring occasionally and watching to make sure it doesn’t burn.It should simmer, but not come to a full boil It will be very fragrant and in about 5 minutes the garlic will be soft. Add the anchovies and keep stirring until they all but disappear. If you wish, add a bit a cream and stir again to combine. Serve hot, with crudités such as asparagus, celery sticks, carrots, turnips, and cauliflower, or bread (usually, people ignore the vegetables and go for the bread).

FOCACCIA

This is one of those Eureka recipes. Simple, fast, versatile, delicious. There’s no salt in the dough, which is why it rises so quickly. It’s finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.

It’s fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; after spreading the topping, you can put it back into a warm oven for a few minutes.  I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.

I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.

1 tsp white sugar

1 pkg (.25 ounce, 2 ¼ tsp) active dry yeast

1/3 cup warm water

2 cups flour

2 tbs. olive oil

1/2 tsp coarse salt

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

4. Preheat oven to 475 degrees F (245 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.


 
Nov
01
    
Posted (Lori) in News

DIWALI

This Indian/Hindu holiday is as important to many who celebrate it as Christmas and Rosh Hashana are to their observers. You’ll find more information about it on these sites:

http://www.diwalifestival.org

kids.nationalgeographic.com/explore/diwali/

https://www.timeanddate.com/holidays/us/diwali

Food is a major element of the holiday, particularly desserts and snacks (many of which are made from vegetables). You’ll find many Diwali dishes here:

http://www.vegrecipesofindia.com/diwali-recipes-diwali-snacks-sweets/

and here:

http://www.sharmispassions.com/2014/10/diwali-recipes-diwali-sweets-recipes-2014.html

Dick Sandhaus sent this wonderful pumpkin curry and instructions on how to make your own curry powder–perfect Diwali dish. It’s from his fantastic blog, Better, Cheaper, Slower; if you haven’t checked it out yet, you should—great info on recipes, health, exercise and many other topics.

http://bettercheaperslower.com

Pumpkin Curry

Whether you carve it or curry it, your pumpkin’ll be ready for Halloween and Diwali. You know, the Hindu harvest celebration also known as the Festival of Lights. The Jack-O-Lantern’s not the traditional Diwali lantern, but it’s certainly festive. And yours could be ready for tomorrow’s celebration and Halloween.

Pumpkins and squashes of every size, shape, and color are abundant and cheap in Farmers Markets everywhere. They’re in markets all over northern India and Nepal right now, too. Hiking in Nepal, we saw squash vines climbing across rooftops in every village. Where they go into curries of all types. Be like them: make your own shockingly great curry powder in a fraction of the time it takes to carve your pumpkin.

Ingredients

4 cups of pumpkin and/or butternut squash, peeled, seeds removed and cubed

1 onion, chopped

2 tablespoons of grape seed or other neutral oil

2 cloves of garlic, chopped

Fresh ginger, equivalent to 2 garlic cloves, peeled and chopped

1 heaping tablespoon of curry powder

1 cup of water, milk or coconut milk

Anticipating torture by carving, your pumpkin will be surprised to learn it’s about to be curried. I used a baby pumpkin and a butternut squash. On the inside, they look and taste pretty much the same. Peel them; cut them in half; scoop out the fibers and seeds; chop into small bite-sized cubes.

Cook the onion in a big, high-sided pan over medium heat in the oil. When the onion’s soft but not brown, add the garlic, ginger and curry powder, homemade or store-bought. Stir for two minutes.

Now add the cooking liquid. I used coconut milk because I love the combination of curry and coconut. Vegetable stock, milk or water will work fine. Give it all a good stir, then add the pumpkin and/or squash. Stir for a minute, then put the lid on the pan.

Fifteen minutes later, remove the lid and inhale deeply. Good, huh? Now taste. If the pumpkin’s too firm for you, cover again and let it cook for five minutes more. Whenever it’s right for you, it’s ready. It’s sweet, it’s spicy. It’s mouth- and nose-filling. It tickles every taste bud you have. Serve as a thick stew or on a bed of couscous or farro. Yum.

HOME-MADE CURRY POWDER

Halloween Curry, Manhattan Style

Curry is a blend of spices. Which spices depends on which village you’re in. Or which household you’re in. Turmeric is always in the recipe; it gives curry its color.

In my household, I use whatever’s in the pantry. Right now, that means peppercorns, cloves, powdered ginger, powdered turmeric, fennel and cumin seeds. And a dried chile and coriander seeds from the garden. If you make your own, use whatever you have and like. If you want something a little more sweet-spicy and pumpkin pie-like, try cinnamon, nutmeg and cardamom. If you want to keep it mild, avoid the chili pepper and peppercorns. Make as little or as much as you like – it’ll keep for months in a sealed container. And still be Way fresher than any jar of curry powder you can buy at the market.

After you settle on your ingredients, toast the whole ones in a pan over medium heat for a few minutes. When your entire home begins to smell like an exotic spice market, add the powdered ingredients and toast for two minutes more. No oil – just keep shaking the pan gently to keep it all moving. This is a little like roasting coffee beans; you can go for lighter or darker. Personally, I keep it light to avoid bitterness.

After toasting and a few minutes of cooling, grind it all. You can use a spice grinder if you have one. Or a coffee grinder – if you’d like your next cappuccino lightly curried. Or you can use a mortar and pestle like I did. As a last resort, you can use a hammer and a cutting board. It took about three minutes to grind eight tablespoons of coarse curry powder with my old-fashion mortar and pestle.

CELERIAC

I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.

I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade. And there’s a batch of interesting celeriac recipes here:

http://www.hellawella.com/9-mouthwatering-recipes-will-change-your-mind-about-celery-root-celeriac

CELERY REMOULADE (CÉLERI RÉMOULADE)

About six servings

Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.

To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.

1 cup (240 g) mayonnaise, homemade or store-bought

2 1/2 tablespoons Dijon mustard

1 teaspoon of sea salt, plus more, to taste

2 tablespoons freshly squeezed lemon juice

freshly ground black pepper

2 1/4 pounds (1 kg) celery root

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.

Storage: The salad will keep for one to two days in the refrigerator.

SOME NOTES ON CELERIAC REMOULADE FROM NIGEL SLATER

The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.

THE RECIPE

Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.

THE TRICK

Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.

THE TWIST

Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.

CELERY ROOT POTATO MASH

3/4 lb russet potato, peeled, cut into 2-inch pieces

1 1/4 lbs celery root, peeled, cut into 1-inch pieces

1 medium onion, peeled, chopped

1 tablespoon apple cider vinegar

1 tablespoon brandy (optional)

1/4 cup sour cream (use lite if you wish)

1 tablespoon fresh dill, chopped (oruse another fresh herb)

salt & pepper

Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).

Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.

Stir in the sour cream & dill. Season with salt & pepper.

CELERIAC, CHICORY AND ORANGE SALAD WITH TOASTED CASHEWS

I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.

3 oz. cashew nuts

2 tbsp olive oil

½ tsp English mustard

2 tsp cider vinegar

Sea salt and freshly ground black pepper

12 oz/ celeriac

1 head chicory

1 large orange

Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.

Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.

Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.

TURNIP QUICKIES—from RealSimple.com

Sautéed Turnips and Greens

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

And here are some slightly more complicated turnip recipes from TheKitchn.com

http://www.thekitchn.com/in-season-turnips-and-interest-67615

CAULIFLOWER RECIPES FROM THE NEW YORK TIMES

http://cooking.nytimes.com/68861692-nyt-cooking/3450320-our-20-most-popular-cauliflower-recipes


 
Oct
31
    
Posted (Lori) in News

WEEK 22

Dear CSA Member,

A cold and blustery day today after we have had our first snow fall of the season. (4 inches)  Enough to water the garden.  New this week is celeriac.  Many members might remember it from past seasons.  But if you don’t Celeriac is a close relative to celery except it is grown for its roots rather then its stalk.  Celeriac is ready for harvest after a few light frost in early fall.  Celeriac can be used in soups, stews or even eaten raw as a salad.  Below is a link with some Farm Favorite Celeriac recipes.

Celeriac Recipes- https://www.stoneledge.farm/csa-program/recipes/celeriac

This week on the Online Marketplace there are Apples, Kale, Collards, Shallots and Carrots available in bulk if you are interested.  We only have 2 more deliveries after this week.  These items are great for freezing during the winter months!  The Online Marketplace also offers local honey and maple syrup along with other items such as, organic coffee and chocolate.  These items sell out quick this time of year.  Order soon to ensure you can get the products you would like.

We have taken our yearly photo.  It is bitter sweet as we near the end of the season.  I have posted a photo of our 2016 Farm Crew on the farm Facebook page and Farm website Farm News page:  https://www.stoneledge.farm/on-the-farm/farm-blog.  Take a look.

Enjoy the bountiful harvest.

Candice for everyone at Stoneledge Farm

This week is a coffee share week.

Don’t get rid of those Turnip Greens!  Try this recipe http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-turnip-greens-recipe.html

Winter Squash-1

Lettuce-will send update

Red Onions- 4

Celeriac- 2

Lacinato Kale- 1 bunch

Carrots- 1 lb.

Yellow Potatos- 2 lbs.

Turnips & Greens- 1 bunch

Cauliflower- 1

Will send update tomorrow

Fruit Share

Fuji Apples, Bosc Pears

all grown by Fix Brothers Orchard

Mushroom Share

Crimini

grown by Bulich Mushroom Company

Stoneledge Farm LLC

info@stoneledge.farm

www.stoneledge.farm


 
Oct
25
    
Posted (Lori) in News
Week #21
Dear CSA Member,
The weather has been going from one extreme to the next.  We had frost last week and this week we broke a record high of 85 degrees.  Today we getting some much needed rain and the plants are soaking it all up!  This week your share will be full of Beautiful greens Red and Green Leaf Lettuces, Mustard Greens and Boc Choi.   Along with, heavy root crops Carrots, Potatoes, Beets and Radishes.  The radish greens are beautiful with a peppery taste.  The Radish Greens can be added to a salad or cooked as a side dish.  They can even made into Radish Pesto!  Click below for a Radish Leaf Pesto recipe.
http://www.food.com/recipe/radish-leaf-radish-top-pesto-435728
This week the PS-11 third graders came and visited the farm.  We have posted pictures on the Stoneledge Farm Blog on our website. https://www.stoneledge.farm/on-the-farm/farm-blog  It was a great day and, the third graders had a great time helping harvest the carrots!
As we near the end of the season please place your orders for honey, maple, coffee and chocolate if you are interested.  (stock is limited this time of year)  The products are all from small family farms, farmers that we know and help support with the Marketplace.  They make great holiday gifts and you might want to stock up for the long cold days ahead as well.  There are many bulk amounts of vegetables and fruit available as well.
Enjoy the bounty of the harvest.
Candice for everyone at Stoneledge Farm
Winter Squash-1
Green Leaf Lettuce-1 head
Shunkoy Specialty Radish- 1 bunch
Shallots- 4
Mustard Greens- 1 bunch
Boc Choi- 1
Carrots- 1lb.
Potatoes- 2lbs.
Mixed Chioggia & Red Ace Beets- 1lb.
Cauliflower- 1 head
Red Leaf Lettuce- 1 head
Fruit Share:
1 bag- Jonagold Apples & 1 bag- Bartlett Pears grown by Fix Brothers Orchard
Mushroom Share:
White Buttons grown by Bulich Mushroom Company
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm
Week #21
Dear CSA Member,
The weather has been going from one extreme to the next.  We had frost last week and this week we broke a record high of 85 degrees.  Today we getting some much needed rain and the plants are soaking it all up!  This week your share will be full of Beautiful greens Red and Green Leaf Lettuces, Mustard Greens and Boc Choi.   Along with, heavy root crops Carrots, Potatoes, Beets and Radishes.  The radish greens are beautiful with a peppery taste.  The Radish Greens can be added to a salad or cooked as a side dish.  They can even made into Radish Pesto!  Click below for a Radish Leaf Pesto recipe.
This week the PS-11 third graders came and visited the farm.  We have posted pictures on the Stoneledge Farm Blog on our website. https://www.stoneledge.farm/on-the-farm/farm-blog It was a great day and, the third graders had a great time helping harvest the carrots!
As we near the end of the season please place your orders for honey, maple, coffee and chocolate if you are interested.  (stock is limited this time of year)  The products are all from small family farms, farmers that we know and help support with the Marketplace.  They make great holiday gifts and you might want to stock up for the long cold days ahead as well.  There are many bulk amounts of vegetables and fruit available as well.
Enjoy the bounty of the harvest.
Candice for everyone at Stoneledge Farm

Winter Squash-1
Green Leaf Lettuce-1 head
Shunkoy Specialty Radish- 1 bunch
Shallots- 4
Mustard Greens- 1 bunch
Boc Choi- 1
Carrots- 1lb.
Potatoes- 2lbs.
Mixed Chioggia & Red Ace Beets- 1lb.
Cauliflower- 1 head
Red Leaf Lettuce- 1 head

Fruit Share:
1 bag- Jonagold Apples & 1 bag- Bartlett Pears grown by Fix Brothers Orchard
Mushroom Share:
White Buttons grown by Bulich Mushroom Company



 
Oct
25
    
Posted (Lori) in News

DOM’S SQUASH SOUP IN COCONUT MILK

(a Filipino dish)

2-3 pounds butternut squash, peeled and cut into 1-inch cubes.

1 small piece ginger, chopped finely

3-4 cups chicken broth Just enough chicken broth to cover the squash pieces (since I use the whole squash, this volume can vary).

1 tbsp vegetable oil

2 cloves garlic, crushed and minced

1 small onion, chopped finely

1 boneless chicken breast, boiled and shredded

1/4 pound shrimp, shelled and deveined

salt and freshly ground black pepper to taste

1 13.5-ounce can coconut milk

–In a pot, mix half of the squash pieces, ginger and enough chicken broth to cover the squash.

–Bring to a boil, then simmer with the lid on, over low to medium heat until squash is tender for about 10-15 minutes.

–Mash the squash with a ladle or fork. This will be the “mashed” portion of the soup that also makes the soup thicker.

–Add the rest of the squash pieces, add more chicken broth if necessary and simmer for 5-10 min, until soft. This will be the chunky squash pieces.

While the squash is softening, heat vegetable oil in another pan. Add garlic and fry until lightly browned.

–Add onions and stir fry until fragrant and soft.

–Add shrimp and stir fry until just cooked.

–Add chicken and stir fry until well-combined.

–Mix the stir-fried components into the pot of softened squash.

–Add coconut milk and simmer for 5 min. Just add enough coconut milk to make the soup creamy and not dilute the soup. Usually, I use the whole can.

–Add fish sauce, salt and pepper to taste.

Recipe modified from: http://blog.junbelen.com/2013/12/11/how-to-make-ginataang-kalabasa-at-sitaw-butternut-squash-and-yard-long-beans-in-c

SHRUTI AND VIRAJ’S CURRIED GREEN SOUP

Use any leafy greens like spinach, kale, chard, arugula, turnip stems, celery etc.

Ingredients

2 finely chopped onions

3 cloves of garlic

2 cloves

3 whole peppercorns

1 small cinnamon stick

1 bay leaf

2 Tbsp butter

1 Tbsp olive oi

1 apple

6 cups greens

salt, pepper and cayenne to taste

2 tsp cumin

4-6 cups liquid (water, stock)

–Saute onions and garlic with cloves, peppercorns, cinnamon stick, and bay leaf in mix of butter and oil.

–Stir occasionally until onions are translucent and starting to brown at the edges and then add the peeled, cored and chopped apple.

–After the apple is softened and incorporated add the greens.

–When the chopped greens are wilted add salt, pepper, cumin, cayenne and stock/liquid. You may substitute some of the liquid with white wine.

–Cover and let simmer for 10-15 minutes so flavors incorporate

–Take off the heat.

–Remove cinnamon stick and bay leaf. Blend.

–Add more warm stock/liquid to adjust consistency.

–Finish with some cream, sour cream, milk or yogurt if desired

–Serve with toast points or toasted pita chips.

MISSY’S BEEF AND BUTTERNUT SQUASH STEW

Missy writes: This recipe uses the butternut, carrots and potatoes from the CSA this week! It is adapted from a recipe on the blog eat, live, run (http://www.eatliverun.com/crock-pot-beef-and-butternut-squash-stew/)

Ingredients:

1.5 lbs beef stew meat

3-4 pieces thick cut bacon, cut into 1/2 inch slices (if you don’t eat bacon, you can saute in avocado oil or another oil with a high smoke point, but the bacon really adds to the flavor of the stew and is the best adaptation I made to this recipe)

3 large or 6 small carrots, sliced in thick slices

8-10 small red potatoes, quartered (or 2 large white potatoes cut in small pieces)

1 large onion, chopped

10 oz. baby bella mushrooms, quartered

1 butternut squash cut into 1 inch cubes

2 cups beef broth

1/2 – 1 cup full-bodied red wine (if you don’t like to cook with wine, add more broth, but I think the wine gives it a richer flavor).

1 T. worcestershire sauce

1 T. soy sauce

1-2 t. paprika

2 bay leaves

1/4 t. pepper

1/4 – 1/2 cup flour

salt to taste (you may not need any because of the salt in the beef broth and soy sauce)

Cook the bacon in a skillet until crispy. Remove the bacon with a slotted spoon and put into the crockpot.

Saute the onion in the bacon fat for about 5 minutes. Toss the beef stew meat in the flour until it’s lightly coated. Add the garlic and stew meat to the skillet until the beef is browned. Then, put everything from the skillet into the crockpot. (Don’t skip this step! I usually prefer crockpot recipes where I can just throw everything in, but this step really adds to the flavor and prevents the meat from completely falling apart).

Add the remaining vegetables to the crockpot, then the spices and sauces, followed by the wine and beef broth.

Cook in the crockpot for 4-6 hours on high or 8-10 hours on low.

Enjoy!!