from Williams-Sonoma.com 2 Tbs. unsalted butter 1 turnip, peeled and cut into 1/4-inch cubes 1 carrot, peeled and cut into 1/4-inch cubes 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide 3/4 cup low-sodium chicken stock Coarse salt and freshly ground pepper, to taste 1 Tbs. chopped … Continue reading Savoy Cabbage and Turnips
Acorn Squash Soup
from LiveEatLearn.com 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup
Eggplant Parmesan
from ASimplePalate.com Ingredients EGGPLANT 2 large eggplants1/2 cup all-purpose flour (see notes)3 eggs1/4 cup olive oil (for fried eggplant method) HOMEMADE BREADCRUMBS 6 bread slices (about 1 1/2 cups – see notes)1/2 cup parmesan cheese shredded2 teaspoons Italian herb blend1 teaspoon garlic powder1/2 teaspoon (each) salt & black pepper TOPPINGS 1 1/2 cups marinara1 lb mozzarella cheese1/3 cup parmesan cheese shredded1-2 Tablespoons fresh basil chopped1 teaspoon fresh oregano chopped Instructions Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.Sweat eggplant: arrange slices on … Continue reading Eggplant Parmesan
Week 5 Newsletter
In your box: Cucumber or scallionsHead lettuceKohlrabiRed CurrantsSalad mixSnap PeasSummer squashTurnips Farm News It’s the middle of July, so I suppose I can’t really gripe too much about heat and humidity. The good news is that we’ve been picking up enough rain lately to keep the gardens green and healthy, so we should be able … Continue reading Week 5 Newsletter
Kohlrabi Turnip Slaw
from MarthaStewart.com Ingredients 1 pound kohlrabi (about 1 large head, leaves included)1 medium turnip (about 8 ounces), peeled and quartered3 tablespoons lime juice1 tablespoon peanut oil2 teaspoons honey1 teaspoon toasted sesame oilCoarse salt and ground pepper2 scallions, thinly sliced Directions Instructions Checklist Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half … Continue reading Kohlrabi Turnip Slaw
Zucchini Fritters
1 lb. zucchini or summer squash, coarsely grated to yield 4 cups1 teaspoon kosher salt1 egg4–6 scallions, thinly sliced1/4 cup flourgrapeseed oil or olive oil for fryinglemonsea salt INSTRUCTIONS Place the grated zucchini in a colander. Spread the gratings out to allow for maximum surface area exposure and sprinkle all over with 1 teaspoon kosher salt. Toss lightly. Let sit … Continue reading Zucchini Fritters
10 Minute Baby Bok Choy
1 tablespoon vegetable oil5 cloves garlic or bunch garlic scapes - minced2 large shallots - minced2 pounds baby bok choy - halved or quartered2 tablespoon soy sauce1 teaspoon sesame oil1 teaspoon crushed red pepper - optional Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of … Continue reading 10 Minute Baby Bok Choy
Roasted Acorn Squash and Leek Soup
from Skinnytaste.com INGREDIENTS 2 small or 1 large acorn squash1 tbsp butter, vegans use olive oil1 about 1 cup large leek, light green and white part only4 cups fat free, low sodium chicken broth or vegetable stock2 tbsp pepitas (raw pumpkin seeds)2 tbsp chopped chives INSTRUCTIONS Preheat oven to 350°.Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.Meanwhile, discard … Continue reading Roasted Acorn Squash and Leek Soup
Sauteed Swiss Chard with Turnips
from SweetLoveAndGinger.com Ingredients 1 tablespoon olive oil1 shallot or onion, diced1 bunch fresh turnips, peeled & chopped1 bunch Swiss Chard, ribs separated from leaves & chopped, leaves choppedsalt & pepper to taste Instructions Heat oil in a medium-sized saute pan over medium-high heat.Add shallot /onion and saute for 1 minute.Add turnip and saute for 3 … Continue reading Sauteed Swiss Chard with Turnips
Potatoes and Green Beans
from eatsomethingvegan.com Ingredients 1 ½ lbs. potatoes1 ½ tbsp. olive oil½ tsp. salt⅓ tsp. pepper½ tbsp. taco seasoning½ tbsp. oregano For Green Beans 1 lb. green beans½ tbsp. olive oil4 garlic cloves, minced¼ tsp. salt Instructions Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.Transfer the potatoes to a large baking sheet and … Continue reading Potatoes and Green Beans
Fox & Fawn Farm 