Recipes

Hooray for the start of the CSA! I can finally start eating my vegetables again. Of course we have all been anxiously waiting for the familiar stand-bys, but one of my favorite things about getting vegetables from the CSA share is the variety of new vegetables that it exposes me to.

This week, we’ve got two veggies you might not be familiar with cooking: Tatsoi and Hakurei Turnips.

Tatsoi is an Asian cooking green closely related to bok choy. Its nickname is “spinach mustard,” which is appropriate since it has a spinach-like texture, and a mild mustardy flavor. It can be eaten raw in a salad, steamed, stir-fried, or thrown in a soup.

Hakurei (pronounced hawk-ur-eye) turnips are also Asian in origin. Sweet and tender, they are nothing like a big purple-top turnip you may be familiar with. No need to peel or cook, they can be eaten raw if you want. They do have a mild spiciness reminiscent of their cousin the radish. The greens can also be sauteed, but they tend to be on the bitter side.

Spring Stir-fry with Tatsoi and Turnips

To prepare hakurei turnips, trim the greens and the little roots from the bulbs of one bunch of turnips. Slice the turnips thinly.

In a very hot wok or large frying pan, melt one tablespoon coconut oil (or other vegetable oil). Add prepped hakruei turnips and one bunch of spring onions (including the green parts, roughly chopped). Stir-fry until turnips are tender, about 4 minutes.

While turnips and spring onions are cooking, roughly chop leaves and stems of one bunch of tatsoi. Add to hot pan and cook until stems are tender and greens are just wilted, about 2 minutes. Remove from heat.

Toss vegetables in 2 tablespoons peanut butter, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 teaspoons light vinegar (such as rice wine vinegar, apple cider, or white wine vinegar). For the spice lovers out there, try adding a sprinkle of red pepper flakes. Serve over quick-cooking rice noodles or hearty brown rice. For more protein as a main dish, add stir-fried chicken or tofu.

Serves 2 as a main dish, 4 as side dish

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, Colorado native, and food lover.

Radishes are one of the first crops to pop up in the spring—a sign that warm days are coming and heavy winter eating is coming to an end. They’ve got a crisp crunch and bright spice, but somehow still have a root-crop earthiness about them.

Crudités is just a fancy way of saying raw, bite-sized vegetables served with a dipping sauce. In this recipe, that slightly spicy bite of the French breakfast radish pairs perfectly with creamy and salty feta. 

Radish Crudités with Creamy Feta Dip

– Wash and cut the greens off 1 bunch French Breakfast Radishes. (Reserve greens for another use.)

– In a food processor, combine:
1 cup crumbled feta cheese
1/2 cup plain yogurt
juice of 1 lemon
2 minced garlic cloves (or two stalks green garlic)
a handful of chopped chives (or scallions)
pepper (to taste)

– Pulse ingredients into a creamy consistency.  Serve as a dip for radishes and other raw veggies.

Alternatively, you can make a thicker spread with a pop of color by mixing a ½ bunch of grated radishes into the feta dip. Serve on top of a piece of crusty bread or (in my case) some gluten-free crackers.

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, Colorado native, and food lover.

Friends gather weekly to cook and share the farm bounty. I hope you are inspired as I was by this creative idea from CSA member Judie Much, as well as her wonderful recipe for Roasted Fennel with Parmesan.

When my husband, Dave, and I began thinking about investing in a share at the CSA, we realized that the two of us could not eat all of the food ourselves.  Luckily, we have surrounded ourselves with self-proclaimed “foodie” friends.  At least weekly, this group (can be anywhere from 6-13) gathers for food and fun at one of our houses.  The host usually decides and provides the main part of the entree and the rest of those who attend contribute sides, salad, appetizers, or dessert.  We wondered- would anyone be interested in splitting a CSA share?  Two couples voiced an interest, allowing the share to be divided into thirds. 

In our first year of CSA membership, we divided the share into thirds and our group met as usual on a weekly basis with each of the three of us who had acquired veggies contributing as we saw fit.  But alas, separating our food in this manner really restricted what we could provide for a larger group.  So this past year, the suggestion was made that whoever picked up the share, would plan and create a “CSA Dinner”, generally attended solely by the three couples who owned the share. What a wonderful experience this has been. The food amount is easily sufficient for six, and the items not used are divided between the three couples for the rest of the week (and there was ALWAYS a lot left!).

So what kind of meals did we create?  Space does not permit, nor can I remember all of the wonderful meals we had, but one of our most memorable was early in the season and was hosted and prepared by our friend, Dave.  In our share we found cantaloupe, turnips, zucchini, summer squash, beets, fennel, herbs, and spring onions.

First Course: Dave started the meal with cantaloupe, yogurt, and blueberries. 

Second Course: Grilled chicken, grilled turnips and beets (who knew you could grill slices of raw turnips and beets and have them cook in a few minutes?).  Dave also made a potato salad which included grilled summer squash and zucchini, as well as the potato!  And did you know that if you slice fennel very thin and roast it with olive oil, kosher salt and parmesan cheese, that people eat it like candy?  It’s true!

Dessert course: Grilled cantaloupe in a hot caramel sauce served with Owowcow vanilla ice cream.   What more could you ask for?  Perhaps a recipe?  Needless to say, we will continue this fine tradition this year.

Roasted Fennel with Parmesan

Recipe courtesy Giada De Laurentiis
Prep Time: 10 min
Cook Time: 45 min
Level: Easy
Serves: 4 to 6

Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.

Take 4 fennel bulbs, and cut horizontally into 1/3-inch thick slices, fronds reserved. Arrange the fennel in the dish. Sprinkle with salt and freshly ground black pepper, then with 1/3 cup freshly shredded Parmesan.  Drizzle with 4 tablespoons olive oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Written by Judie Much, a happily retired Oncology Nurse Practitioner who lives in Ferndale, Pa with her husband David. She and David are members of a group of neighbors who love to cook, laughingly called “The Ottsville Eight.”

To make this low-tech lacto-fermented sauerkraut, no special equipment is necessary, just a couple of jars with lids. For the veggies in this recipe, visit Blooming Glen Farm this weekend at the Wrightstown Mini-Market on Saturday, January 14th from 10-11am. They will have available their super sweet greenhouse grown carrots, field cabbage and more!

Shredded Cabbage

Chop fine 1 medium-large green cabbage (or equivalent).
Shred one carrot (optional) and mix in with the cabbage in a big bowl.
Sprinkle 1-2 tablespoons of natural, non-iodized sea salt over the veggies and stir it in. Taste a piece of cabbage– it should taste good and salty, like the ocean. If not add more salt.
Add 1/4 teaspoon caraway seeds and a few juniper berries (optional).

With a mallet or potato masher, pound your cabbage in the bowl for several minutes until it is nice and bruised to help water escape. Let rest for a few minutes with a plate and weight on top, go back and pound for a few minutes, and so on. When the mixture is too watery to pound well, you’re ready to jar it.

In 2 or 3 wide-mouth quart jars (or whatever size jars you have), pack in your kraut mixture as firmly as you can. You can do this with clean hands or handy kitchen utensils. Pour the remaining liquid equally into the jars. There should be enough liquid to cover your cabbage– if not, make a little more salty water and pour it in. Be sure to leave a couple of inches of head space at the top of each jar because kraut needs room to expand– otherwise it will fizz cabbage juice all over your counter top or even worse, your jar will explode. When everything is packed in and submerged, screw on your lids. 

Leave the kraut to ferment on your countertop for 3-5 days (or more depending on taste). It will ferment faster in warmer weather. Check on the contents every day or so and mash the cabbage back under the liquid with a spoon. It should smell cabbagy but sweet– an offensive rotting odor means your ferment has gone awry and you’ll need to start over– try more salt or liquid next time, which helps favor the beneficial lactobacilli bacteria that do the fermentation magic.

When the kraut is to your liking store it in the fridge where it can last several months.

Recipe submitted by Grace Rollins.
Grace Rollins, M.S., L.Ac. is a licensed acupuncturist and a candidate for certification as a Nutritional Therapist. She is the owner of Bridge Acupuncture and Natural Health in Doylestown, PA (www.bridgeacupuncture.com), leader of the Bucks County Chapter of the Weston A. Price Foundation (www.westonaprice.org), and an avid cook, athlete and martial artist. She joined her first CSA in 2002.

Roasted Potatoes, Sweet Potatoes & Turnips with ShallotsRoot vegetables are known for their comforting taste and grounding qualities. Nothing quite satisfies like the smell and warmth of home-roasted carrots or mashed potatoes for dinner, right? In addition to being tasty comfort food, root vegetables also have a unique nutrition profile.

Of course, exact nutritional values depend on the variety (you can visit www.nutritiondata.com for specific information), but here is some general nutrition info:

  • One cup of cooked celeriac, radish or turnip has 25-42 calories, while beets, burdock, parsnip or rutabaga has 66-110 calories.
  • All of the common varieties (carrots, potatoes, beets, celeriac, daikon radish, parsnip, rutabaga, and turnip) are all very low in saturated fat and cholesterol.
  • All are a good or very good source of dietary fiber.
  • Beets, radish, rutabaga and turnip have higher sugar contents.

Because root vegetables function as the energy storage organ in a plant, they are nutrient dense. Common nutrients include folate, magnesium, manganese, phosphorus, potassium and vitamins B6 and C.

The recipe below calls for roasting potatoes, sweet potatoes and turnips — simply because I wanted to warm up the house. Root vegetables are also great in soup and as a mash. Try adding diced celeriac to minestrone soup or turnips to potatoes for a mash. Also, most root vegetables are interchangeable, just keep in mind that sweet potatoes cook faster than the others.

Roasted Potatoes, Sweet Potatoes & Turnips with ShallotsRoasted Potatoes, Sweet Potatoes & Turnips with Shallots

Preheat oven to 400-degrees, and line a cookie sheet with foil. Cut into chunks 1 cup potatoes and 1 cup turnips and toss in a bowl with 1 tablespoon grapeseed oil and then spread onto the cookie sheet. Sprinkle with salt and pepper and roast for 15 minutes.

Add to the bowl 1 cup sweet potatoes, cut into chunks, and toss to coat with remaining oil. Mix the sweet potatoes with the other veggies and roast for an additional 15 minutes, until all vegetables are tender and begin to brown.

Meanwhile, lightly oil a small skillet over medium heat. Add 1/2 cup shallots, sliced very thin, and fry lightly, until they’re translucent and start to crisp. Set aside.

Top veggies with shallots and serve hot.

Post and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

A half pound bag of pea shoots is quite a lot. You can easily enjoy the tender shoots in a delicious raw salad with lettuce and arugula. Looking for more ideas? Garnish your favorite fall soup with the sprouts or partner with fish. With a wonderful vibrant pea flavor, the tiny shoots make a fantastic topping for a homemade white pizza, or a crisp whole wheat flatbread. I love flatbreads because they are endlessly versatile and a cinch to whip up. This one combines the hearty fall flavor of roasted butternut squash with the refreshing pop of the pea shoots–a little taste of spring as we head in to winter.  

 

Crispy Whole Wheat Flatbread with Butternut Squash, Goat Cheese and Pea Shoots

In a medium sized bowl, mix 1/2 cup warm water with 1 teaspoon active dry yeast. Let sit for 5 minutes.

Stir in 1 1/4 cups whole wheat flour and 1/2 teaspoon salt. Knead until the dough is soft and elastic, about five minutes, adding small amounts of flour if the dough is too sticky. Let rise for about 45 minutes in a warm spot.

While dough is rising, preheat the oven to 425 degrees. Peel and dice 1 butternut squash, coat in 1 tablespoon olive oil, and roast on a baking sheet for about 15 minutes, until squash is tender and starting to caramelize on the edges. Set aside the roasted squash and reuse the baking sheet for the dough. 

When the dough has nearly doubled in size, increase the oven heat to 475 degrees. Sprinkle a cutting board or countertop with additional flour and roll the dough into a 10-12 inch circle. Sprinkle baking sheet with a bit of cornmeal, then place the dough on the sheet. Bake for about 10 minutes, until cooked through and golden brown. 

Top warm flatbread with roasted butternut squash, crumbled goat cheese, a handful of pea shoots, a pinch of salt and pepper, and a sprinkle of balsamic vinegar. Cut into wedges or strips and serve as a light lunch or stunning appetizer. **Not a fan of goat cheese? This recipe can easily be modified to compliment your family’s palette. Try roasted walnuts or pine nuts paired with butternut and a sharp cheese or crumbled tofu.

Recipe contributed by Kate Darlington – Blooming Glen Farm intern, Colorado native, and food lover.

I love putting things in my pancakes! Nuts, chocolate and bananas are some classic add-ins. Things like blueberries, strawberries, peaches are great because you can integrate seasonal fruits. However, you can even take it a step further during fall season by mixing in some veggies like sweet potatoes or winter squash into your morning breakfast regiment. A butternut and cinnamon combo is one of my favorites drizzled with real maple syrup. You can also sub in sweet potatoes for a similar flavor.

Butternut Squash Buttermilk Pancakes

-Prep your squash by peeling 1 small butternut and dice into cubes (about 1 1/2-2 cups. ) Boil in water until tender. Drain and mash with a fork. You want at least 1 cup of mashed squash. I used about 1 1/2.

In a large bowl, mix the dry ingredients:
1 1/2 cups of flour (3/4 cups of each white and wheat flour is nice)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 tablespoons of brown sugar
1 teaspoon of cinnamon

-Separate 2 eggs and beat the yolks in a bowl with 1 and 3/4 cups of buttermilk
**If you don’t have buttermilk on-hand you can perform a quick substitution by adding 1 tablespoon of lemon juice to milk or by mixing 1 cup yogurt with 3/4 cup milk.

-Pour egg and buttermilk into the dry ingredients and mix until combined. Pour in 6 tablespoons of melted butter. Mix again.

-Fold in butternut squash mash.

-Heat griddle and brown pancakes on each side. Make sure you don’t rush it and cook the cakes through because they tend to take a little longer than regular pancakes.

-Keep warm in the oven and serve with butter and maple syrup!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients.

Orangey Sweet & Sour CabbageCabbage is probably one of the most abused vegetables in town. On St. Patrick’s Day, it’s appearance is first upstaged by the potato, and then its nutrition is slow-cooked to near depletion. In picnic season, it’s coated with fatty oils, dressings and cream sauces. Probably worst of all, it’s reputation seems to be forever tarnished, thanks to the tiresome cabbage soup fad diet.

But, the cabbage deserves so much more than this! It’s anti-inflammatory properties are stellar, thanks to the high content of an amino acid called glutamine. In addition to promoting the digestive process and intestinal health, glutamine has been shown to be useful in all sorts of treatments including burns and peptic ulcers. Because cabbage is a member of the cruciferous family, it’s also a great cancer-fighting food. Cruciferous veggies are high in indole-3-carbinol, a chemical shown to block the growth of cancer cells, as well as stimulate DNA repair in cells. Finally, a look at cabbage’s nutritional profile shows it as an excellent source of vitamins K and C, a very good source of fiber, manganese, folate, vitamin B6 potassium and omega-3 fatty acids, and a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein.

Clearly, cabbage deserves to shine in all of our diets.  To get the most nutrition, be sure to eat it raw or fast-cooked. Cabbage is delicious steamed and splashed with balsamic vinegar, fits well into just about any stirfry, and makes a perfect wrap:

Orangey Sweet & Sour CabbageOrange Sweet & Sour Cabbage Wraps

Steam 12-15 large cabbage leaves until just tender, about 4 minutes, and set aside.

Combine sauce ingredients and set aside:
2/3 cup white vinegar
1/3 cup tamari
1/2 cup ketchup
1/4 cup agave
4 tablespoons fresh orange juice
2 tablespoons arrowroot powder or cornstarch
1 teaspoon ground ginger
1/4 tsp cayenne
zest from 1/2 orange

Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add 2 cups seitan*, chopped small, and cook until crispy (about 10 minutes), stirring occasionally. *Use crumbled tempeh for a gluten-free version, or if seitan is not available.

Reduce heat to low-medium, stir in 1 1/2 cup bell peppers, chopped small, 1 1/2 cup onion, chopped small and 4 cups cabbage, thinly shredded and cook until tender, but still crisp (about 5 minutes), stirring occasionally; if mixture is sticking to pan, add a little water.

Reduce heat to low, stir in 3 cups cooked brown rice and half of the sauce, mix well and allow to thicken. Add sauce until the filling reaches your desired consistency. Remove filling from heat, scoop onto cabbage leaves and wrap ’em up!

Serve these immediately, two to three as a main dish or one as a side.  Options: Substitute peppers and rice for any veggies that are in season and grains that are on-hand.  Increase cayenne if you want to turn up the heat.  Substitute pineapple juice for orange juice and eliminate the orange zest if you want a more neutral sweet-and-sour flavor.

Post and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

Butternut squash, a type of winter squash, has a sweet nutty flavor, and a rich, orange colored interior. It can be used interchangeably with recipes that call for pumpkin, and roasting the squash will deepen the flavor.  This recipe is a simple but delicious side dish that can be personalized by using your favorite fresh herbs, or adding other diced vegetables, like turnips and potatoes. This recipe makes quite a lot- for two adults I would adjust the quantities by only using half a butternut for this recipe, and reserving the rest for another use.

Roasted Butternut Squash with Shallots and Sage

– Preheat your oven to 450 degrees.

– Take one medium butternut squash (about 2 pounds) and peel, seed and cut into 1-inch chunks.

– Peel two shallots (about 1/4 pound) and quarter lengthwise.

– Toss in a bowl: shallots, diced butternut squash, 1 1/2 tablespoons olive oil, and 1/4 cup fresh sage leaves, roughly chopped. (Thyme could be substituted for the sage, or add a dash or two of cinnamon to tempt the younger set). Season with coarse salt and ground pepper. Spread on a rimmed baking sheet.

– Roast until butternut is lightly browned and tender, about 30 minutes.

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

At the Fall Fest on October 8th, over 80 CSA members and friends cast their vote for their favorite pie. Out of 10 delicious creative choices the voting was very close. The recipes for the top three pies are listed below, but other favorite entries included Rosemary Scented Caramel Apple Pie, Cinnamon Pumpkin Walnut Pie, Ginger Pecan Snap Pie, Buttermilk Pie and Peach Creme Fraiche.

Brian Smyth wins the 2011 Pie Bake-off Trophy

Almond, Walnut and Cashew Pie, 1st place, Brian Smyth, modified version of Joy of Cooking’s Pecan Pie.

Preheat the oven to 375F. Spread on a baking sheet:
2 cups mixed almonds, walnuts, cashews, coarsely chopped.
Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes.

Whisk until blended:
3 eggs
1 cup dark brown sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
Stir in the toasted nuts.

Warm the pie crust in the oven until it is hot to the the touch, then pour in the filling. (The crust recipe: Pat-in-the-pan butter crust, Joy of Cooking.) Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 36 to 45 minutes. Let cool on a rack for at least 1 1/2 hours. Serve warm or at room temperature.

 

Orange Mascarpone Pumpkin Pie, 2nd place, Michelle Guerriero.

Preheat oven to 325 degrees. In a 10-in pie pan, stir together 2 cups finely crushed gingersnap crumbs (about 32-40 gingersnaps) with 6 tablespoons unsalted butter, melted and press into a crust. Bake until set, about 6 minutes. Set aside. Increase heat to 350 degrees.

Beat 4 oz. room temperature cream cheese, 8 oz. mascarpone cheese and 2/3 cup sugar in a large bowl until smooth.
Add 3 eggs one at a time, beating for 30 seconds after each egg.

Add the following and mix until smooth:
1 can pumpkin puree (15 oz)
1 teaspoon Grand Marnier or other orange-flavored liquer
1 1/2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45-50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.

When ready to serve, beat 1 cup heavy whipping cream, 1/2 cup creme fraiche, remaining 2 teaspoon sugar, and 1 teaspoon freshly grated orange zest* in a large bowl until soft peaks form. Spread whipped cream on pie.
*Could also use 1 teaspoon Grand Marnier instead of orange zest in whipped cream.
Top with any extra gingersnap crumbs and/or freshly grated orange zest for garnish.

Tasting the pies!


Hickory Chickory Pie
, 3rd place, Cindy Myers-Long, modified recipe from Fine Cooking, 9/1/11.

Use your favorite pie dough recipe.
Make the pie dough. Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling:
-Combine 1/4 cup Dandy Blend Instant Herbal Beverage with Dandelion purchased at Queen’s Health Food store (or other brand ground chickory coffee) and 1/2 cup plus 2 tablespoons heavy cream in a 1-quart saucepan and heat over medium heat just until small bubbles form at the edge of the cream, 3 minutes.
-Stir, remove from the heat, and steep for 10 minutes. Strain and reserve.
-Put 8 large egg yolks in a medium heatproof bowl set on a kitchen towel and add 1 teaspoon pure vanilla extract.
-Combine 2/3 cup packed light brown sugar, 4 oz. (1/2 cup) unsalted butter, cut into 4 pieces, 1/2 cup light corn syrup, coffee and cream mixture, and 1 teaspoon kosher salt in a 1-quart saucepan.
-Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes.
-Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks.
-Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie:
-Spread 1 1/2 cups hickory nuts (or pecans) evenly in the piecrust. Slowly pour the filling over the pecans. Tip: Pour the filling over the nuts in a slow, spiral motion; if you go too fast, the nuts may move, leaving gaps in the finished pie.
-Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes.
-Let cool for at least 1 hour before serving. Serve with chickory (or coffee) flavored whipped cream.