From Greens Cookbook
1 bunch Turnips, save the greens you are using them in the soup
Salt for the Turnip water
5 TB Butter, in all
1 Onion on the larger size, cut in half then thinly sliced
1 to 2 tsp Salt
4 Sprigs of Thyme Salt
4 cups Milk
White or Black Pepper
Peel the turnips and slice them into rounds about 1/4 inch thick. Bring 3 qts of water to a boil; then add 2 tsp salt and the turnips. Cover the pot and cook for 1 minute; then drain, saving 1/2 cup of the water for soup. Melt 3 TB of the butter in a soup pot with 1/2 cup turnip water. Add the onion, the turnips, and thyme. Stew them, covered, over medium low heat for 5 minutes, then add the milk. Slowly heat it without bringing to a boil and cook, stirring occasionally, until the turnips are completely tender. Sort through the turnip greens picking out any that are not green, and wash them. Sauté the turnip greens in the remaining 2 TB butter. Cook over medium heat until they are tender about 5 to 10 minutes. You can allow them cool, then chop and add to the soup, but we pureed them right in with the rest of the ingredients. Season with salt and pepper to taste.
Archive for the ‘Eatwell Recipes’ Category
From Greens Cookbook
Recipe from Eatwell Farm Member Dina G
I am planning on making this for dinner tonight. Sounds delicious and I must admit I am really lazy when it comes to making a salad, like cocktails, I prefer them made FOR me:)
1 TB Butter or Olive Oil
2 Green Garlic, diced
1 medium Potato, peeled and diced
4 cups Eatwell Farm Chicken Stock or homemade Veg Stock
2 cups Water
2 cups Lettuce
1 bunch Arugula
1/2 bag Spinach
1/4 cup Cilantro or use the Chives or 1/2 bunch Parsley from this week’s share
Dina said she made this with the Tarragon she had from her share
1 1/2 tsp Salt
1 tsp Pepper
1/2 cup Cream, Milk or Yogurt (optional)
Goat Cheese Garnish (optional)
Heat butter in a large pot. Brown the green garlic and or shallots. Add the diced potato and stir. Add the broth and water; bring to a boil, then simmer about 20 minutes, till the potatoes are soft. Add all the greens and simmer another 3-5 minutes. Turn off heat and stir in the cream, salt and pepper. With an immersion blender, blend the soup – or blend in small batches in the blender, and be careful that the lid doesn’t fly off from the vacuum effect created by blending hot soup! Serve in small bowls while piping hot. Top with Fresh Goat Cheese.
Roasted Sweet Potato & Kale Salad
Inspired by a recipe by Georgeanne Brennan from Salad of the Day Serves 3-4
1 lb. Sweet Potatoes
1 1/2 TB Extra Virgin Olive Oil
1/2 tsp Sumac – not in the original recipe but I used it because I didn’t have limes for the dressing
1/2 tsp Salt – I used Eatwell Farm Tomato Salt
1/4 cup Pecans – coarsely chopped
1/4 cup fresh Lime juice – No limes in the house so I used 3 TB Apple Cider Vinegar
1 1/2 TB Maple Syrup
1/4 cup minced Green Onion, including tender green portions
1/2 bunch Red Russian Kale, stemmed and leaves torn
Freshly ground Pepper, to taste
Preheat oven to 450 F. Peel the sweet potatoes and cut them into 1” chunks. Put them in a large baking pan, drizzle with 1 TB olive oil, sprinkle with the salt and sumac, stir to coat. Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced, 25 to 30 minutes. Meanwhile, in a dry fry pan over medium low heat, toast the pecans, stirring until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool. In a large bowl, stir together the lime juice or apple cider vinegar, maple syrup and the remaining olive oil. Add hot roasted sweet potatoes, the pecans, green onion and kale. Stir well and season with salt and pepper. Serve immediately, or let cool to room temp and stir again before serving. I did not serve it immediately, but instead put the salad into a bowl while the sweet potatoes were still hot and covered it with a plate, the heat cooked the kale just a bit making it a little more tender. We ate this with the Lettuce and Arugula Soup
From Rick Rodgers Make Ahead – William Sonoma. Serves 4
1 lb. fresh Chinese Egg Noodles – I used 1/2 pack of spaghetti the full lb. seemed too much
1 TB Roasted Sesame Oil
2 TB Peanut Oil – or another oil that is appropriate for high temps
1-2 Green Garlic, minced
1 TB freshly grated Ginger
1/4 tsp Red Pepper Flakes – next time I will use more
1 bunch Bok Choy, washed well and cut into 3 inch chunks
1 Carrot, peeled and cut into thin matchsticks
1 – 2 Green Onions, cut into 1- inch slices use all that is tender
1/2 cup Eatwell Farm Chicken Stock or make your own with the bones from your roasted chicken
3 TB Oyster Sauce
(I do not have Oyster Sauce so I mixed: 2 TB Soy Sauce, 1 tsp light Vinegar 1 tsp Fish Sauce 1 tsp Red Miso Paste)
2 cups shredded Chicken
Bring a large pot of salted water to boil and cook the pasta according to the directions. When the pasta is done, drain, rinse under cold water and drain again. Toss the noodles with the sesame oil, and set aside. While you are waiting for the water to boil, wash and chop the bok choy, green garlic, green onions, carrots, and grate the ginger. In a small bowl, stir together the broth and oyster sauce and set aside. Heat the oil in a large wok over high heat. Add the ginger, stir, then add the garlic and the red pepper flakes, quickly tossing them around the wok, following with the vegetables. Stir fry until the bok choy wilts, about 2 minutes. Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Serve
All important decisions here at Eatwell are made sitting around our kitchen table, and if it involves me, then they are made when I am not here! We’ve been talking a lot about how we can improve your experience with your Eatwell Share and one big concern has been waste. So we are working on a new system for recipes and menu suggestions to help you work with what is in the box, striving for zero waste. This means mostly a change in how I do the recipes, working with Nigel and Jose in the planning of what goes into the box. We are still working on logistics, but I thought I would give it a little practice this week. Between suggestions and recipes, if you cook everything mentioned here you will have used everything in this week’s box. So here are a few suggestions for a couple of the items, followed by some recipes for everything else.
Raisins: We keep a bowl full out on the counter to snack on during the day. Raisins are delicious in oatmeal and even better and healthier if you soak your oats with the raisins over night.
Cabbage: Make a simple slaw with the cabbage. Just shred your cabbage and add your own favorite style of slaw dressing, i.e. sour cream or yogurt with salt and pepper work if you want to keep it really simple, and add some raisins to give it a bit of sweetness. You will be happy to have a ready to grab fresh and crunchy veg dish just waiting for you in the fridge.
One of this week’s recipes is Shanghai Noodles with Bock Choy and Chicken. I used leftover roast chicken, so I would recommend either roasting your own chicken or if you are pressed for time pick up a roasted Rocky Chicken from the grocery store. Enjoy a Roasted Chicken with Sweet Potato/Kale Salad (Below) or with Slaw one night and with your leftovers make the noodle dish.
Even though we had the Sweet Potato/Kale Salad with the Lettuce/Arugula/Spinach Soup (Below), I would have loved it (probably even more) with some really good fresh, crunchy bread and loads
From the BBC website Serves 4
10 1/2 oz Butter
4 TB White Wine Vinegar
4 Shallots, chopped
3 TB chopped fresh Tarragon, plus 2 TB whole Tarragon leaves
Salt and freshly ground Black Pepper
4 Eatwell Farm Egg Yolks
1 tsp Lemon Juice
Clarify the butter by melting it in a small, heavy-based saucepan over low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids. Pour the vinegar into a non-reactive saucepan. Add the shallots chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled. Lightly beat egg yolks with one tsp of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.
From One Good Dish David Tanis Serves 4
1/2 lb Red Radishes or Daikon
1/4 cup Creme Fraiche, or a little more
A few drops of Milk (optional)
With a mandoline or a sharp knife, slice the radishes as thin as possible. Arrange the slices on a platter. Sprinkle lightly with salt. If the creme fraiches is quite thick, beat it with a spoon for a minute to lighten it up or thin with a few drops of milk or water. Spoon it generously over the sliced radishes. Finish with as much freshly ground pepper as you like. Optional: A drizzle of fruity olive oil, about 1 TB is a delicious indulgence spooned over the creme friache as the last minute
You can also serve the radish salad on thinly slice rye bread for great little open-faced sandwiches.
Eatwell Farm House Kitchen
Serves 3 Adults and 2 Hungry Teenage Boys!
2 cups Brown Rice
16 cups Water
To cook rice, first rinse with cold water. Bring large pot of salted water to boil, then add rinsed rice. Cook for 30 minutes on medium heat, covered but not tightly so it doesn’t boil over. After 30 minutes drain and put back into the pot, cover and allow to steam 20 minutes longer. I found this method on line from Saveur magazine and it worked really well.
1 1/2 cups (200 gm) diced Carrots
2 Leeks, washed well and cut whites and tender green
1 bunch of Greens, I used Red Russian Kale, but you can use Spinach, Tatsoi or Cabbage
Wash greens, chop fairly small
2 cups (200 gm) Broccoli/Romanesco, bottom of stems removed, stems and florets chopped small
3 cloves Garlic, minced
1 tsp fresh Ginger, minced
4 TB Soy Sauce
4-5 TB Oil
Using a wok or good fry pan, heat enough oil over high heat to cook eggs. Scramble eggs and cook quickly, remove from pan. Heat 2 TB oil add the carrots and cook just until they begin to soften, add the leeks. Adjust your heat if it is too hot or not enough; you want everything to cook quickly without burning. Toss and cook another 2 minutes, add the broccoli, toss and cook. Add the garlic and ginger and repeat. It should smell amazing now, throw in the greens and 2 TB Soy Sauce, cook until everything is done to your preference of doneness. Remove the veg from the pan. Heat the remaining oil. When it is hot add the cooked rice, toss around so it is all nice and loose, add all of the cooked egg, and veg one large spoonful at a time. Mix well in between each spoonful. Taste and add more soy sauce if desired.
Eatwell Farm House Kitchen Serves 6
We were in the mood for something rich and cheesy to go with leftover soup, but also wanted a way to use a good amount of veg, thought this was an excellent way to really pack it all in. Green Cheese Sauce doesn’t necessarily sound good and the color when it is all baked is not the most beautiful but it was really delicious and even better when we ate it warmed up the next day with lunch. The sauce would also make a great macaroni and cheese, or poured over steamed broccoli.
1 Bunch Red Russian Kale – bottom stems removed, leaves chopped fine
1 bunch Parsley
1 Butternut Squash – peeled, seeded and sliced to about 1/2” thickness
1 Celeriac – peeled and sliced to about 1/2” thickness
4 TB Butter
3 TB Flour
1/2 cup Milk
4 to 6 oz of grated Cheddar Cheese
Pot of well Salted Water
Preheat oven to 375 F. Bring the pot of water to a boil and add the kale and cook for about 4 minutes. Saving the cooking water, strain out the kale and allow to cool a bit. In the meantime peel and slice the butternut and celeriac and layer in a baking dish, preferably one with a lid, alternating layers of veg. When the kale has cooled put it into a blender or food processor with the bunch of parsley. Add 1 cup of the cooking water, and blend until well pureed. Do not discard the kale water as you will need more later. In a heavy sauce pan melt the butter until foaming then add the flour. Mix well and cook on medium heat, stirring often, until it begins to turn golden. Slowly add the milk mixing well with each addition of milk. Once the milk is incorporated turn the heat down a bit, add the grated cheese and stir until cheese is mostly melted. Add the kale/parsley puree. Stir until the cheese and is completely melted and you have a nice pourable sauce. If it is too thick add a bit more of the kale cooking water. Taste then add salt and pepper to your own preference. Pour sauce over the butternut and celeriac, cover and bake at 375 F for 40 minutes. Uncover and sprinkle on breadcrumbs and parmesan cheese and bake (uncovered) for 7 minutes longer until breadcrumbs are toasty brown.
A few weeks ago one of our wonderful hosts posted on FB to her group a question, why weren’t more people supportive of CSA’s? Some people responded they do much of their shopping at their local farmers market thereby supporting several of their local farmers and not just one, a very legitimate and excellent reason. Most thought is was not convenient and they were afraid of getting too many items they weren’t familiar with or didn’t like or want and would repeat too much throughout the season. In today’s world those are all, by normal standards, good reasons, but is the norm really working for us? I look around our “neighborhood” and see field after field converting to walnut orchard. I love walnuts and certainly consider them an excellent food source, but they are pretty long term and can we live on walnuts alone – certainly not. Land prices are going up because of it and it is impossible to get even if you can afford it. The walnuts are sold all over the world. Much of California’s farm land has been developed over, lost to us forever. So I wonder if this keeps up, where will our food come from? Already so much is imported from all over the world, but how safe are those foods, and as fuel prices go up how affordable will they be in the next 10 years? In the meantime we are losing farmers, farms and land. Your commitment to our farm, or any other true, local CSA people is really so much more than just your desire for quality fresh food. You are playing an extremely important role in maintaining a farm in your local food-shed, really contributing to food security. As crazy and drastic as this may sound it is vital, particularly now with extreme drought conditions. This comes after we had extreme cold conditions, and you know there will be something else, because there always is. But you stick with it, because that is what it is all about when you eat real food, that comes from your area and you have your own farm. And that my friends is the true spirit of CSA – community supporting agriculture! Cheers – Lorraine