Tuesday, November 22, 2011

Saag Sauce

Here's a recipe I have been meaning to share. I use it whenever I have a selection of miscellaneous greens. Saag sauce is traditionally made with spinach, but I have been making it with Tatsoi, bok choy, beet, turnip, and radish greens, all of which come out delicious. My husband is not a huge fan of greens, but he'll eat anything I put in this recipe!

Saag sauce:

-6 cups miscellaneous tender greens, washed and chopped
-1 medium onion, diced
-2 cloves garlic, diced
-1 tsp. of fresh ginger, peeled and minced
-1 cup canned diced tomatoes or 1 fresh tomato, seeded and diced.
-2 Tbsp Garam Masala (an Indian spice mix, available in most grocery stores)
-1 Tbsp tumeric
-1 Tbsp ground coriander
-1/4 c heavy cream -brown sugar and cayenne pepper to taste

Directions: In a large dutch oven, saute the onion in a little olive oil until translucent and soft. Season to taste with salt. Add the garlic and ginger and saute until fragrant, about a minute. Add the ground spices and continue to cook until they release a toasted aroma, again about one minute. Stir in the greens. Cook, stirring to mix the heat through the greens until greens are wilted and becoming tender. Add the tomatoes and about 2 cups of water. Simmer until the liquid is nearly gone, the greens are softened, and the tomatoes have been incorporated. Season to taste with additional salt, cayenne, and brown sugar if necessary to take the bitter edge off of the greens (depends on which kind of greens you use). Remove from the heat and stir in the cream.

This sauce would be great with any protein in it. I tend to add canned chickpeas to keep it vegetarian. Serve over brown or white basmati rice.

Becca Burnett

Julia's Plain Mashed Sweet Potatoes

This second holiday recipe comes from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin, originally published in 1999. Enjoy!

Julia's Plain Mashed Sweet Potatoes
Serves 6

2 lbs. sweet potatoes
1 teaspoon or more salt
freshly ground white pepper
2 tablespoons or more room temperature butter
half-and-half or heavy cream or milk
a few gratings of fresh ginger, to taste (optional)

1. Preheat the oven to 425 degrees. Meanwhile, scrub the potatoes under running hot water, remove any blemishes, and plunge a small sharp knife down about an inch into each potato in 5 or 6 places, to let out baking steam.
2. Arrange the potatoes a prepared baking pan, in 1 layer. Bake in the lower middle level of the preheated oven for about an hour, or until they are thoroughly tender when squeezed and a knife pierces through them easily. Cut each potato in half lengthwise and then open up to cool.
3. Scrape the flesh into a heavy-bottomed saucepan, and mash with a mixing fork or potato masher. Or put them in your heavy-duty mixer to break out at slow speed with the paddle attachment--careful not to go too fast and turn them gluey. Blend in salt and pepper, and the butter and/or cream or milk. Taste very carefully and correct seasoning, folding in the optional fresh ginger to taste.

Roasted Brussels Sprouts with Mushrooms and Cream

Happy Thanksgiving from Lancaster Farm Fresh Cooperative! A few holiday favorites for some of our share items this week. This first recipe is another favorite adapted from Fine Cooking.

Roasted Brussels Sprouts with Mushrooms and Cream
Serves 6

5 cups Brussels sprouts, trimmed and halved lengthwise (5 cups)
olive oil
Kosher salt
3 tablespoons unsalted butter
¾ lb. mushrooms, halved if small or cut into 1-inch wedges
1 large shallot or 1 small onion, thinly sliced (½ cup)
¼ cup dry white wine
1 cup heavy cream
freshly ground black pepper

1. Position a rack in the center of the oven and heat the oven to 450 degrees.
2. Put the Brussels sprouts on a rimmed baking sheet, and drizzle with olive oil and toss to coat. Spread in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
3. Heat a skillet over high heat. When the pan is hot, add a tablespoon of olive oil and 2 tablespoons of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, about 5 to 8 minutes. Season to taste with salt and transfer to a plate.
4. Set the skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted, add the shallot or onion, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, about 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, about 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Friday, November 18, 2011

Yummy Tatsoi Recipe

(E-mailed to us from Laura, CSA Shareholder.)


6 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped 5 tablespoons peanut butter
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Egg noodles


Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues. Add tatsoi and sauté till tender. In a bowl, mix together peanut butter, white wine vinegar, and soy sauce. Poor over vegetables and fry for a few minutes. Serve over egg noodles.

Friday, November 11, 2011

Easy Broccoli-Cauliflower Stir Fry

This is one of my favorite ways to prepare broccoli and cauliflower when I don't have much time to cook. It's simple yet delicious.

Easy Broccoli-Cauliflower Stir Fry
1 head broccoli, broken into florets
1 head cauliflower, broken into florets
2 to 3 cloves garlic, minced
1 to 2 onions, finely diced
butter or olive oil, depending on preference
soy sauce

In a large saucepan, heat butter or olive oil over medium heat. When the butter/olive oil is hot, add onions and garlic and sauté until onions are translucent. Add broccoli and cauliflower and cook until lightly browned. Add a few dashes of soy sauce for flavor and serve hot.

Thursday, November 10, 2011

Curried Cauliflower with Chickpeas

This recipe comes an NPR article titled "Cauliflower: A Love Story", by Nicole Spiridakis, published on April 9, 2008. Read the article here. Nicole notes that if you have the time, this dish is even more delicious if the cauliflower is pre-roasted with garlic.

Curried Cauliflower with Chickpeas
Serves 4

4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
½ teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
¼ cup water
1 8-ounce can of chickpeas, drained and rinsed
rice or couscous

1. In a large frying pan, cook the garlic, ginger, and spices in olive oil over medium heat for 1 minute to form a paste.
2. Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
3. Add the cauliflower and ¼ cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
4. Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
5. Serve over brown or white rice, or couscous.

Raspberry Angel Food Dessert

LFFC Red Raspberries

This recipe comes from LFFC member farm Maple Valley Organics, one of the Co-op's raspberry growers.

Raspberry Angel Food Dessert
Makes 3 desserts (9"x13"x2" pans)

1st layer: broken pieces of angel food cake
2nd layer: vanilla pudding with cream cheese
3rd layer: raspberry mush

Angel Food Cake Ingredients
2½ cups egg whites (approximately 12 eggs, separated)
¾ teaspoon salt
1½ teaspoons cream of tarter
1¼ cups evaporated cane juice organic sugar
1 teaspoon vanilla
1 cup flour

Angel Food Cake Directions
Preheat oven to 375 degrees. Beat egg whites with salt until foamy. Add cream of tarter and continue to beat until very stiff. Fold in ¾ cup of sugar, a little at a time and add vanilla. Mix together the remaining ½ cup of sugar and flour and sift 3 times. Fold into egg whites, 2 to 3 tablespoons at a time. Pour into greased cake pan and bake for 40 minutes or until golden on top.

Vanilla Pudding Ingredients
9¼ cups milk
¾ cup evaporated cane juice organic sugar
½ teaspoon salt
⅓ cup brown sugar
4 eggs, well beaten
½ cup flour
½ cup cornstarch
1 teaspoon vanilla
2 tablespoons butter

Vanilla Pudding Directions
Pour 9 cups milk into large saucepan and add sugar and salt. Heat, stirring until hot but not boiling. Meanwhile, mix brown sugar, eggs, flour, and ¼ cup milk. Beat until well mixed. Pour this into hot milk and bring to a boil, stirring constantly. Remove from heat, then add 1 teaspoon vanilla and 2 tablespoons butter. Properly cool the pudding by setting in cold water and stirring every 5 minutes. This will prevent a "skin" from forming on the top. If you feel the pudding is too thick or make it more creamy, add some cold water after it has cooled completely and beat well.

Raspberry Mush Ingredients
2 quart raspberry juice (unsweetened)
1½ evaporated cane juice organic sugar (or more or less, to suit your taste)
1 cup thermflo or clear jel

Raspberry Mush Directions
Heat juice until hot, but not boiling. Meanwhile, mix sugar and thermflo or clear jel. Slowly add water until it is free-flowing. Pour into hot juice, stirring constantly until it boils and thickens. Cool.

Tuesday, November 8, 2011

Roasted Turnips with Maple and Cardamom

This recipe is adapted from one of my favorite resources, Fine Cooking. (Originally created by Susie Middleton.)

Roasted Turnips with Maple and Cardamon
Serves 4

1 bunch/bag of purple top turnips, peeled and cut into ¾-inch cubes (about 4 to 5 cups)
1 to 2 tablespoons olive oil
1 tablespoons butter
1 to 2 tablespoons maple syrup
¼ teaspoon vanilla extract
a generous pinch of crushed red pepper flakes
¼ teaspoon ground coriander
⅛ teaspoon ground cardamom
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh cilantro (or a mix of parsley and mint) (optional)
salt, to taste

1. Preheat oven to 350 degrees. Coat turnips with olive oil and spread out evenly on a baking pan. Sprinkle with salt bake until tender and nicely browned.

2. Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, about 30 seconds. Remove the pan from the heat.

3. Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. Toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

Turnip and Potato Mash

This recipe comes from a December of 2010 issue of Martha Stewart's Everyday Food. A simple and delicious way to enjoy two fall favorites!

Turnip and Potato Mash
Serves 4

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon butter

In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in a salted water over high and cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter and mash until mostly smooth. Season to taste with salt and pepper.