- Winter share membership information still coming, sorry for the delay!
- This is a weekly share only.
Farm news from Jane
Happy Labor Day! What a change in weather from what had come to be the norm… I’m not complaining; the cool nights are great for sleeping. But the shorter daylength of sunlight and the cooler temperatures have slowed the ripening of tomatoes and peppers. The cool down did allow us to finish picking the last of the Dragon tongue beans however. The corn is come to the end of the harvest this season and the tomatoes will only continue for another week perhaps two. The high tunnels are looking empty and although autumn is officially still two weeks away the veggies know better. However, the share box will be quite full and heavy this week with all variety of veggies available. I hope that it will all fit in the box!
The leaves have already started to show color. I was in Warsaw yesterday and saw a sugar maple already half orange. The daily lows are more than a few degrees cooler out in the valley. Our maples began showing color last week also. The color is a reflection of the amount of sugar trapped in the leaves. The trees produce more sugar during a hot sunny summer. So, we should be in for lots of color this fall! Hopefully we will have an extended warm spell coming into fall. The birds have begun to gather in large flocks and do their “practice” routines. I haven’t noticed many robins around, perhaps some of them have already left. After wondering I did some research and found that they don’t all migrate at once and some don’t leave at all. I wonder what the opposite of a “snow bird” is??? A “homey”?
So, the last of the vegetable seeds for this year were planted on Saturday; just the cover crop seedings remain. Ben is working tirelessly to get vegetable fields renovated and reseeded so that the fields are not left open/uncovered through the winter. He spends countless hours seeding, mowing, tilling and renovating all the fields so that they can be “rotated” for the following year’s crops. It takes lots of time and planning and also flexibility because the crops and weather do not always fit into the time table planned out. But Ben is patient and manages it all very well. One has to realize that you cannot control everything as you would like. A very real lesson in our journey… Well that’s enough philosophizing; on to recipes and cooking! Enjoy this week’s tremendous bounty, Jane
Produce: Spicy salad mix Plum tomatoes Large tomatoes green Napa cabbage
Sweet corn Bell pepper Keuka Gold potatoes Garlic Dragon Tongue Beans
Collard Greens Radishes
Fruit Share: Bartlett pears Simcoe blue plums Peaches
– Spicy salad mix is a filed green mix composed of pac choi, red mustard, mizuna, and leaf broccoli. Tame it down if you like with a sweet dressing like poppy seed.
– Beans are the last of summer; try them in a fresh salad or stir fry.
– Sweet corn finale; enjoy!!!
– Plum tomatoes have finally made a debut in our share boxes after many years of trying… Enjoy then oven roasted or make some fresh sauce; ooh they’re SO good! The tomatoes are winding down and there will probably be one more week of large tomatoes.
– Collard greens are a hearty more fibrous green that needs more cooking time, Store wrapped in plastic. Remove stems before chopping. Smaller slices (chiffonade) will decrease cooking time. A bit of bacon or pork makes them even tastier! They also freeze well after blanching for winter soups.
COLLARDS WITH POTATOES
2 bunches collard greens or a mixture of collards and kale; sea salt and freshly ground pepper; 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced; 3 or 4 strips bacon, cut into small pieces, optional; 2 tablespoons peanut or olive oil; 1/2 onion, finely diced; 2 plump garlic cloves, finely chopped; good pinch red pepper flakes; hot pepper sauce or vinegar for the table
Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It’s messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.
WILL’S COLLARD GREENS
1 bunch collard greens, stems cut out and discarded, ¼ cup olive oil, ½ t. salt, ¼ t. pepper, 1t. sugar, 1 t. minced garlic, optional
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, and then slice thinly so you have a chiffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar, and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings.
LENTIL AND GREEN COLLARD SOUP
1 tablespoon olive oil, 1 bunch collard greens – rinsed, stemmed and thinly sliced, 1 large onion, chopped, 1 tablespoon salt, 1 cup dry red lentils, rinsed and drained, 6 cups water, 2 tablespoons minced garlic, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. Prep 15 min; Cook 30 min; Ready in 45 min
2 tablespoons canola oil, 1/2 medium onion, coarsely chopped, 1 bunch collard greens, rinsed, stems removed, and finely chopped, 1/2 teaspoon kosher salt, 1/4 cup Reduced Sodium Chicken Broth or Vegetable Broth, 1 teaspoon Worcestershire sauce, Freshly ground black pepper
Heat oil over medium heat in a 12-inch skillet. Add onions, collards, salt, broth, and Worcestershire sauce; mix well. Cook, uncovered, stirring occasionally for 15-20 minutes, or until tender. Season to taste with additional salt and pepper as desired. Goes with Pulled BBQ Chicken Sandwiches
Source: Quick & Kosher Meals in Minutes; 15 min cook time; 10min prep time; 4 servings
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings. MACSAC
SPICY POTATO SAUSAGE AND GREENS SOUP
1-pound bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
2 tablespoons sesame oil; 3-4 cloves garlic, chopped; 1/2 lb. mixed greens, coarsely chopped; 1 tablespoon vinegar; 2 tablespoons tamari; freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Recipe from Harmony Valley Farm; Serves 2-4
1/2 lb. radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
RED AND WHITE RADISH RELISH
1 cup red and white radishes, grated; 1/4 cup yogurt; 1/4 tsp salt; 1/8 tsp pepper; 1/2 tbsp sharp, prepared mustard
Combine all ingredients and chill thoroughly before serving. Yield: 1 generous cup
SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED
1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper; 1 tbsp. fresh lime or lemon juice
In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
ROASTED RADISHES WITH GREEN GODDESS DRESSING
1 # radishes, cut in half, 2 tsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper
Green Goddess Dressing: ½ C Greek yogurt, 1T lemon juice, 1 tsp. olive oil, ¼ C chopped green onion, ¼ tsp. minced fresh garlic (about ½ clove garlic), ¼ C roughly chopped fresh parsley, 1T fresh dill (or 1 tsp. dried), ¼ tsp. salt
Preheat the oven to 4000. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment lined baking sheet and roast until tender, about twenty minutes. (no need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.) Serve the radishes warm or room temperature with about half of the sauce – either drizzled on top, or served in a small bowl.
Radishes, olive oil, salt and freshly ground pepper, lemon juice
Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom
LATE SUMMER BRUSCHETTA
2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan (optional)
Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture. This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin. Makes 4 servings.
TEX-MEX BEEF PIE WITH CORNMEAL BISCUIT TOPPING
1 lb. ground beef; 1 large onion, chopped; 1 pepper, seeded and chopped; 3 garlic cloves, finely chopped; 1 Tbsp chili powder; 2 tsp cumin; 2 tsp dried oregano; 1 lb. tomatoes, diced; 1 cup corn kernels; 3/4 cup flour; 1 Tbsp cornmeal; 3/4 tsp baking powder; 1/4 baking soda; 1/4 tsp salt; 1 1/2 Tbsp vegetable shortening; 1/2 cup buttermilk
In a large skillet, cook the beef with the onion, pepper and garlic over medium heat, stirring to break the meat into smaller pieces, until it is browned. Spoon off any excess fat. Add the chili powder, cumin, oregano and cook, stirring, for 1minute. Add the tomatoes, breaking them into smaller chunks with the side of a spoon if necessary, along with the corn and % cup of water. Bring to a boil, reduce heat to medium and simmer for about 10 minutes until slightly reduced and thickened. Transfer to a 9- inch baking dish. (The recipe can be made one day ahead at this point and refrigerated. Return to room temperature before adding the topping.) Preheat oven to 375 degrees. For the topping, combine the flour, cornmeal, baking powder and soda and salt in a medium sized bowl. Add the shortening and rub with your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk to make a soft dough. On a lightly floured surface, roll or pat the dough into an 8-inch square and place it over the prepared beef mixture. Use a small knife to cut several slashes so steam can escape. Bake the pie uncovered in the oven until it is hot, filling bubbles around the edges, and the biscuit topping is golden brown, about 20 minutes. 4 main servings
FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2 pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.
6 medium-size tomatoes; 1 cup cooked rice; 4 Tbsp butter; 1/2 cup diced Mozzarella cheese; 3 Tbsp grated Parmesan cheese; 1/2 cup diced artichoke bottoms (cooked); 1 Tbsp finely chopped parsley; salt and pepper to taste
Cut a slice from the top of each tomato, remove pulp and seeds, then invert to drain. Melt butter and mix with the rice, Mozzarella, 2 Tbsp of the grated Parmesan, artichoke bottoms, parsley, salt and pepper. Season the insides of the tomatoes lightly. Stuff tomatoes with the rice mixture and sprinkle the remaining grated Parmesan on the tops. Place in a 350-degree oven and bake for about 25 minutes.
1T. olive oil; 3 cloves garlic, minced or pressed; 1 medium onion, finely chopped; 2 lbs. fresh tomatoes or 2 cans (28 oz. each) Italian plum tomatoes, chopped and mashed; 1/2 tsp. dried oregano; 2 tbs. chopped fresh basil; 1/4 tsp. freshly ground pepper; ½ tsp. salt
Heat olive oil in a medium saucepan over medium heat. Add garlic and onion and sauté for 5 to 7 minutes, or until onions are soft. Add tomatoes. Stir in oregano, basil, pepper and salt. Partially cover saucepan. Reduce heat and simmer for 11/2 hours. Stir occasionally. Servings: 4 Recipe from The Best 50 Garlic Recipes.
SLOW-ROASTED TOMATO SALAD WITH OPAL BASIL
6 ripe tomatoes, halved; 1 tablespoon olive oil; 12 oz. mozzarella cheese; a few sprigs opal basil; 1 cup basil oil (or olive oil); balsamic vinegar; baby salad leaves; salt and freshly ground black pepper
Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 300’F (150’C) for 3 hours until shrunken and glossy. Let cool. Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the opal basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with salad leaves. Serves 4 Recipe from a handful of herbs.
THE BEST FRESH TOMATO SALSA
3 cups chopped tomatoes, 1/2 cup chopped green bell pepper, 1 cup onion, diced, 1/4 cup minced fresh cilantro, 2 tablespoons fresh lime juice, 4 teaspoons chopped fresh jalapeno pepper (including seeds), ½ tsp. salt, ½ tsp. cumin, ½ tsp. black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. Recipe form Allrecipes.com
ROASTED PLUM TOMATOES
plum tomatoes (about 1 1/2 pounds), halved lengthwise
1 T olive oil, ¼ tsp. dried thyme, ½ tsp. coarse salt, ¼ tsp. ground pepper
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes. Toss with the olive oil, garlic, basil, salt and pepper, and serve. Recipe from fruitguys.com
ITALIAN GREEN BEANS SESAME
12 oz Italian green beans; 3/4 tbsp salad oil; 3/4 tbsp lemon juice; 3/4 tbsp soy sauce; 3 tsp sugar; 3/4 tbsp Toasted Sesame Seeds
Cook green beans as you would prefer; drain. In a small saucepan, combine remaining ingredients; heat to boiling. Pour sauce over hot green beans and serve at once. Makes 5 to 6 servings. Toasted Sesame Seeds: Spread sesame seeds in shallow pan and place in moderate oven (350°). Remove pan when seeds are a pale brown. It will take about 20 minutes, but watch them to prevent over browning, which destroys the seeds’ finest flavors.
ITALIAN BEANS WITH PESTO
1 pounds fresh green beans; 1/8 cup olive oil; 1/8 teaspoon salt; 1/2 large clove garlic, mashed; 1/2 cup packed basil leaves; 1/8 cup parsley leaves; 1 tablespoon pine nuts; 1/8 cup Parmesan cheese, grated
Parboil the beans and drain. Make a pesto sauce by putting oil, salt, garlic, basil, parsley, and nuts in a blender and pureeing them. Add cheese and blend again. Dilute as needed with more oil or a little hot water. Toss sauce with the beans and serve at room temperature. Serves 4-6.
CHINESE CABBAGE SALAD
5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6
DUTCH CORN AND CABBAGE
5 slices bacon; 1/2 cup water; 2 1/2 cups corn, cut from the cob; 2 cups shredded Chinese cabbage; 1/2 tsp salt; 1/8 tsp pepper; 1 tsp sugar
Fry bacon until crisp in skillet. Remove bacon; drain, crumble. Reserve 2 tbsp drippings in skillet. Add water, corn and cabbage to bacon drippings. Cook, covered, until cabbage is tender, about 5 minutes. Add salt, pepper, sugar and bacon. Mix lightly and serve. Makes 6 servings.
PORK & NAPA CABBAGE SOUP
1 teaspoon ghee or fat of choice, 1 small onion, diced, Kosher salt, 1 pound ground pork (ground chicken thighs, beef, and turkey also work), 6 large fresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted ’shrooms work, too), 2 garlic cloves, minced, 6 cups bone broth or stock, 1 head Napa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives), 2 large carrots, peeled and sliced into coins, 1 large russet potato, peeled and cut into 1-inch cubes, Freshly ground black pepper, 3 scallions, thinly sliced
Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes). Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the broth and crank up the heat to high. Bring everything to a boil. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down! Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed. If you want to make this soup in a pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions. If you’ve got leftovers, you can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again!
Recipe form NomNomPaleo.com
CHILLED COCONUT CORN SOUP
2 T virgin coconut oil, 1 medium onion, finely chopped, 1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 tsp), 1/4 tsp ground turmeric, 1 tsp kosher salt, divided, plus more to taste, 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved, 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes, 1 (14-ounce) can coconut milk, 2 (2″) strips lime zest, 1/2 C unsweetened coconut flakes, 2 T fresh lime juice, Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Melt coconut oil over medium heat in a large pot. Add onion, ginger, turmeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes. Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours. Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside. Do Ahead: Soup can be made 4 days ahead. Cover and chill. Recipe from Anna Stockwell; Epicurious August 2015
FRESH SWEET CORN SALSA
4 ears corn, 4 tomatoes medium sized; seeded and diced, 1 medium onion; diced, 3 jalapenos, seeded and diced fine, 1 lime juiced, ½ tsp. garlic powder (or 1 fresh clove), 2 tsp. salt, ¼ cup cilantro
Corn may be used raw or cooked. Cut from cob and place in mixing bowl. Dice the tomato, onion and jalapenos. Mix with the corn and add in lime juice, salt, and garlic. Chop cilantro and mix in. Can be served fresh or refrigerate until ready to serve. 15 servings.
FRESH CORN CAKES
2 tablespoons butter, plus additional for brushing pan 3/4 cup kernels cut from one large ear sweet fresh corn, 1/8 teaspoon salt plus additional for seasoning com 1 large egg, 1 1/4 cups buttermilk 1/4 teaspoon vanilla extract, 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 cup cornmeal, any kind 1 teaspoon baking powder, 1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add com and sauté for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, com, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or sauté pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup. Makes about 9 to 10 4-inch pancakes
VEGETABLE CHICKEN SALAD
2 lbs potatoes, scrubbed; 1 lb fresh green beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 servings
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4 pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2 pound blue cheese, crumbled; 1/4 pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.