Beet, Carrot, and Apple Slaw

A delicious, light taste of warmer weather with seasonal fruits and vegetables.  Serve it plain or over greens.

Ingredients:

1 golden or chiogga beet (red beets will die the whole slaw red); peeled and julienned
1 large carrot, peeled and julienned
1/2 apple (such as gala), julienned
juice of 1 lemon
2 Tbsp white wine vinegar
1/4 cup sugar
salt and pepper to taste
spinach or similar green, washed and torn into pieces (optional)
1/4 cup extra virgin olive oil (optional)

Method:

1. Combine lemon juice, vinegar, sugar, salt and pepper in a non reactive bowl.  Whisk to dissolve sugar.

2.  Add julienned vegetables to dressing and allow to sit at room temperature (the longer they marinate, the tastier, but they absorb plenty of flavor in 20 minutes or so).

3.  Serve as is, or, if you prefer as a salad, drain and reserve the extra dressing.  Slowly whisk in olive oil to form an emulsified vinaigrette.  Season greens with salt and pepper and dress in the dressing.  Serve topped with slaw.  

Dana Mead's Turnip Recipes

I have two recipes with turnips and other root veggies to share. My family has enjoyed both of these and we hope other members will too.

Sincerely,

Dana Mead

Cheesy turnips and carrots (from allrecipes.com)
Prep time 10 minutes; cook time 20 minutes
4+ main dish servings for vegetarians, 8+ side dish servings.

3 cups diced peeled turnips
2 cups sliced carrots
¼ tsp ground ginger
¾ c water
1 tsp salt, divided
½ cup chopped onion
½ cup diced celery
3 Tbs butter or margarine
3 Tbs all purpose flour
¼ tsp pepper
1 ½ cups milk
1 cup shredded cheddar cheese

1. Combine turnips, carrots, ginger, water and ½ tsp salt in a sauce pan, cover and cook on med. high heat until tender ~(10-15 minutes). Drain and reserve liquid.
2. In a skillet sauté onion and celery in butter until tender; stir in flour, pepper and remaining salt.
3. Add milk and vegetable liquid; bring to a boil. Stir until thickened and bubbly.
4. Stir in cheese until melted; stir in the vegetables and heat through.


Vegetable Cornish Pastries (from allrecipes.com; I’ve included my adaptations )
Prep time 30 minutes; cook time 45 minutes; great entrée to serve with a salad or soup.

1 recipe whole wheat pastry dough for a double crust pie (I use packaged refrigerated pie crust)
¼ cup butter (I use olive oil)
1 sliced onion thinly
1 carrot, thinly sliced
1 turnip, peeled and diced small
1 large potato, peeled and diced small
¼ lb mushrooms, chopped
2 Tbs water
1 tsp yeast extract spread (hard to find outside the UK, but home beer brewers might have some on hand; I omit this one)
¼ cup milk
1 egg
¼ lb shredded cheddar cheese
Salt and pepper to taste
1 egg, beaten

1. Preheat oven to 400 degrees F.
2. Divide pastry dough into four equal portions and form into squares.
3. Melt butter in large skillet and sauté onion until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Cook for 10 minutes, stirring occasionally.
4. In a small bowl whisk on egg in milk. Stir into cooked vegetables. Stir until mixture thickens. Add cheese and season to taste. Set aside to cool.
5. Place ¼ of filling on one half of each pastry square. Fold pastry over and seal edges. Brish tops of pastry with beaten egg.
6. Place pasties on a baking sheet and bake for 30 minutes until pastry is golden brown.

Yummy Tatsoi Recipe

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

Ingredients
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

Directions
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.

Summer Corn Chowder

From Corey, LFFC CSA Shareholder...

Don't know what to do with all the corn that is so bountiful right now? This is a delicious recipe that will not disappoint. It is creamy, a little spicy, and chock full of delicious summer vegetables. You can check out more photos and recipe ideas on my blog, IntheOrganicKitchen.com.

Summer Corn Chowder

3 ears fresh corn, kernels cut off
2 small potatoes, chopped
2 carrots, peeled and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes -- or to taste
1 handful fresh herbs -- oregano, parsley, chives
2 cloves garlic, minced
3 cups chicken broth
1/4 cup heavy cream
pepper -- to taste
salt -- to taste

Place onion, carrot, green pepper, in bottom of soup pot with a little bit of olive oil or butter. Cook until onion is translucent. Add garlic and red pepper flakes. Cook about 1 minute more. Add potatoes and corn and cook for about 5 minutes, stirring and making sure mixture does not burn. Add chicken stock and chopped herbs.

Cover and cook for about 1 hour, until vegetables are very soft. Blend half the mixture in blender or by using immersion blender. Add cream and salt and pepper to taste. Enjoy!

Raw Slaw

Another variation on slaw from Raw Food Nation. Enjoy!

Raw Slaw
Ingredients
5 to 6 cups shredded cabbage
½ cup of shredded carrots
½ cucumber, chopped
¼ cup or 1 handful sliced raw almonds
1 tablespoon raw agave nectar
1 tablespoon olive oil
2 to 3 tablespoon raw tahini (if you are not 100% raw, use a spicy hummus of choice)
seasonings: salt, pepper, ground cayenne pepper, and fresh chopped cilantro

Directions
1. Chop up cabbage into small long pieces and place into a bowl. Add shredded carrots, agave nectar, and olive. Stir to coat ingredients.
2. Add raw tahini or spicy hummus, and a pinch of salt, a dash of pepper, cilantro and cayenne to taste. Mix ingredients well.
3. Slice up your cucumbers and lay them out on your plate in a half circle. Pour mixed ingredients onto your plate, slightly overlapping the cucumbers. Top with sliced raw almonds.

Caramelized Carrots

The following recipe is adapted from The Organic Foodie blog.

Caramelized Carrots
Serves 4

Ingredients
1 bunch carrots, scrubbed but not peeled (if any are very fat- half 'em)
1½ teaspoon butter
2 teaspoons olive oil
¼ teaspoon sea salt
1 teaspoon fresh or 1/2 tsp dried tarragon (or more, to taste)
1 tablespoon honey
⅓ cup water
fresh pepper, to taste

Directions
Heat a fry pan on medium high add in your butter and olive oil. When hot, add carrots. Brown (not burn) on all sides. When all sides are browned, add salt, honey, and tarragon. Stir to coat carrots (the honey will caramelize quickly). Add water and cover for 3 to 5minutes, or less if you like your carrots crisper. Remove the lid, stir once more and season with pepper. Enjoy immediately.

Warm Root Salad in Horseradish Vinaigrette

This is another kohlrabi recipe that I'd like to try soon, as the new red potatoes will be in our share for the first time this week! This recipe is adapted from A Veggie Venture blog. The author writes that this is a "concept" recipe, so be creative and adapt based upon what you find in your share.

Warm Root Salad in Horseradish Vinaigrette
"Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish."

Salad Ingredients
2 medium purple-top turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about ⅓-inch thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 small potatoes, skins on, cut cross-wise about ⅓-inch thick, then diced
½ celeriac, peeled with a paring knife, cut cross-wise about ⅓-inch, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
1 onion (or 2 to 3 fresh onions), peeled and roughly chopped
1 ounce pancetta, diced small (optional)
2 tablespoons olive oil
salt and pepper, to taste

Vinaigrette Ingredients
4 tablespoons olive oil
6 to 8 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons horseradish, or more, to taste
salt and pepper, to taste

Directions
1. Preheat the oven to 400 degrees. Prep vegetables and toss in a bowl with olive oil. Place in a single layer on a baking sheet (you may need two, depending on the amount of vegetables used) and season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, and stirring well and adding pancetta after 45 minutes.
2. While the vegetables are roasting, whisk together the vinaigrette ingredients in a large bowl.
3. Mix the roasted vegetables with the vinaigrette and taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

Confetti Pancakes

Thank you to Maryland CSA shareholder Julie, who shared this recipe from a friend's blog, Bitchin' Dietitian. She tells her twins that these pancakes are "confetti pancakes" and adds a teaspoon of agave to cut the bitterness of the collard greens.

Confetti Pancakes
Serves 4

Ingredients
2 cups whole wheat flour
2 cups unsweetened almond milk
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon sweetener (agave nectar, sugar, etc.)
2 tablespoons vegetable oil
½ cup shredded zucchini
¼ cup finely diced collard greens
¼ cup shredded carrot
dark chocolate chips, optional (“Chocolate chip pancakes for breakfast, anyone?!”)

Directions
Mix all ingredients together, and add more almond milk as needed for thinner pancakes. Cook in a large skillet with a touch of oil. Add fruit sauce, maple syrup, agave, or nothing at all.

Moroccan Raw Carrot Salad

This recipe is adapted from Epicurious (http://www.epicurious.com), which credits author Gil Marks of Olive Trees and Honey, published in November of 2004.

Moroccan Raw Carrot Salad
Serves 5 to 6

Ingredients
1 pound carrots, coarsely chopped or grated (about 4 cups)
¼ cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, finely minced
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon sweet paprika
pinch of salt
¼ to ½ teaspoon cayenne (optional)

Directions
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

Carrot Dill Soup

This is great soup recipe that Evan, our CSA manager, found on Allrecipes.com (http://allrecipes.com/). Thanks, Evan!

Carrot Dill Soup
Ingredients
1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3½ cups chicken stock
¾ cup milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Directions
1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Mulligatawny

This recipe comes from Diet for a Small Planet by Frances Moore Lappé, originally published in 1971. Lappé writes that this dish is “delicious and easy to make—the longer it cooks, the better it tastes.”

Mulligatawny
Makes 2 quarts

Ingredients
3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves garlic, minced
1 carrot, chopped 2 stalks celery, chopped
1 green pepper, chopped
1 small- to medium-sized turnip or parsnip, grated
2 apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzo beans
salt or vegetable seasoning powder to taste

Directions
Heat margarine in a large pot and sauté onions and garlic until the onions are translucent. Add carrot, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. Heat through and serve or continue to simmer, the longer the better.

Arugula and Carrot with Pumpkin Dressing

I think the stars of this show are the amazing baby arugula that we got last week and, yum, puree of pumpkin. One of the fun things, ahem challenges, of a CSA are working with things that stretch you. This salad came about when I realized that I needed to use up a large bag of arugula and several root vegetables. My wife had a can of pumpkin puree open to make some cupcakes. After going back and forth a bit I ended up with this perfect salad for a crisp autumn day.

Dressing
2 tablespoons pumpkin puree
1 teaspoon balsamic vinegar
1 tablespoon water
1/2 teaspoon salt

Salad
1 large handful of fresh young peppery arugula
1 medium sized carrot (about 4 inches)
Optional: 1/4 small apple and 1/4 red bell pepper
Pumpkin seeds for crunch. Can substitute home made croutons.

Toss the salad with the dressing and serve immediately. The carrots we had happened to be purple carrots so I had a wonderful and unexpected contrast of colors. Other contrast are the sweetness of the dressing with the pepperiness of the arugula and the textures of velvet pumpkin and crisp arugula and crunch of carrots.

Carrot Soup

This is one of my family’s fall favorites. It comes from The Moosewood Cookbook by Mollie Katzen, published in 1977.

Carrot Soup
Serves 4

Ingredients
2 pounds carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ teaspoon salt
1 medium potato, chopped, optional (for a heartier soup)
1 cup chopped onion
1 to 2 small cloves crushed garlic
⅓ cup chopped cashews or almonds
3 to 4 tablespoons butter
1 cup milk OR 1 cup yogurt OR 1 cup buttermilk plus a little honey OR ½ pint heavy cream OR ¾ cup sour cream
grated apple OR toasted nuts, for garnish

Seasoning Combinations (Choose 1)
1) 2 pinches nutmeg, ½ dried mint, and a dash of cinnamon, 2) ½-1 teaspoon each thyme, marjoram, and basil, 3) 1 teaspoon fresh-grated ginger root, sautéed in butter, plus a dash of sherry (add just before serving)

Directions
Bring carrots, stock or water, salt, and potatoes (if desired) to a boil. Cover and simmer for 12 to 15 minutes. Let cool to room temperature. Sauté onion, garlic, and cashews or almonds in butter with a little salt, until the onions are clear. Purée everything together in a blender until smooth. Return the purée to a kettle or double-boiler and whisk in your choice or milk, yogurt, buttermilk, heavy cream, or sour cream. Heat very slowly. Add seasons and garnish. Serve hot.

Braised Carrots with Crisp Sage

This recipe comes from the 2006 April edition of Gourmet, adapted from Lynne Rossetto Kasper, author of The Splendid Table, The Italian Country Table, and The Splendid Table's How to Eat Supper. She writes, "Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor."

Braised Carrots with Crisp Sage
Serves 6

Ingredients
3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 pounds carrots, cut diagonally into 1 ½-inch-long pieces
1 cup chicken stock or reduce chicken broth
1 cup water
¼ cup minced onion
¾ teaspoon salt ¼ teaspoon black pepper

Directions
Heat oil in a skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add carrots to oil and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.