courtesy Dr. David Healy. "I don't like spinach, and I'm glad I don't, because if I liked it I'd eat it, and I just hate it." Clarence Darrow
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Sauteed Beans with Carrots and Honey Glaze
Source unknown 1/2–1 pound green beans or sugar snap peas 2 medium carrots, peeled 2 tablespoons butter 1 tablespoon honey freshly ground black pepper 1. If using peas, remove the strings from both edges of the pea pods (start by gently pulling from the stem). 2. Cut each carrot into thirds. Slice each third, lengthwise, … Continue reading Sauteed Beans with Carrots and Honey Glaze
Bean/Pea and Cucumber Salad
Source unknown 1 pound green beans or sugar snap peas 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced 1 tablespoon walnut oil or peanut oil 2 tablespoons chopped walnuts 1 1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon) 1 tablespoon water 1 tablespoon fresh dill or 1 teaspoon dried dill 1/8 teaspoon … Continue reading Bean/Pea and Cucumber Salad
Kohlrabi Curry
From CSA member Barb Green 1 Tbsp. oil ¼ tsp. ground turmeric ¼ tsp. ground coriander ¼ tsp. ground cumin 1 or 2 cayenne or Thai chilies (split open, seeds remaining) 1 large onion, chopped (1 ½ cups) 2 medium kohlrabis (1 pound), peeled and cut into ½ inch cubes Kohlrabi leaves, rib removed and … Continue reading Kohlrabi Curry
Succotash
by Chef Michel Nischan, on PBS.org Ingredients 1 large onion, diced 2 tablespoons olive oil 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving) 2 cups Italian black coco beans (or any other fresh shell bean) 4 cups trimmed snap beans, any color 1 cup fresh Native American grinding corn (regular … Continue reading Succotash
Corn Salad
From the staff of Pioneer Ridge Middle School, Chaska MN 2 ears sweet corn, schucked 1 cup mayo 1/2 red pepper 1/2 green pepper 1/2 red onion 1/2 bag crushed chili cheese Fritos Directions 1. Finely chop all peppers and onions. 2. Mix all ingredients in a large bowl
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Week 17, 2010
Broccoli or Cabbage or Cauliflower Celeriac or Kohlrabi Kale (Winterbor) Hot pepper Leeks Lettuce or Spinach Mizuna Parsnips Sweet Pepper Potatoes, Red Pontiac Pie pumpkin or Winter Squash It’s hard to tell by the weather outside, but this is indeed Fall and the end of our season. We have had frosts on three mornings … Continue reading Week 17, 2010
Pumpkin Perfection Pancakes
From A Book of Pancakes, by Nina Kirkman On a crisp, fall morning…. The early riser (1) is responsible for cooking the pumpkin. Note: Any other winter squash should work just as well! Cut it in half, scoop out innards and seeds, and place face-down in a small casserole dish or cookie sheet. Add a … Continue reading Pumpkin Perfection Pancakes
Rich Root Soup
Simple Recipes for Brunch, Lunch, and DinnerFrom Easy Vegetarian 1 TB olive oil 2 onions, chopped 1 garlic clove, chopped 3 celery stalks or 2 celeriac, chopped 1 ½ c. chopped parsnips, 1 lb. 2 ½ c. cubed rutabagas or turnip, 1 lb. 1 ½ c. chopped carrots, 1 lb. 1 TB vegetable bouillon powder … Continue reading Rich Root Soup
Fox & Fawn Farm 