POTATO SALAD WITH SHALLOT VINAIGRETTE

Posted on by October 13, 2017

1 1/2 lb. potatoes, cut into bite-size pieces
2 shallots, finely chopped or 4 scallions
2 Tbs. red wine vinegar
1/4 c. extra virgin olive oil
salt & black pepper

Bring potato pieces to a boil in a large pot. Simmer gently until tender, 10-15 minutes. Drain. While the potatoes are cooking, mix shallots, vinegar, and oil until combined. Add the hot potatoes to the vinaigrette with “mix-ins” (see below), if using. Toss gently to coat each potato piece. Add salt and pepper to taste. Serve warm or at room temperature. Serves 4.

“Potato Salad Mix-ins“: Vary the flavor and texture by adding 2 Tbs. finely chopped fresh herbs, such as dill, parsley, or chives, 1 Tbs. grainy Dijon mustard or 2 celery stalks, finely chopped.

(The Organic Cookbook by Renée Elliot & Eric Treuillé)

ORECCHIETTE WITH PUMPKIN, PECANS, AND SHALLOT SAGE BROWN BUTTER

Posted on by October 13, 2017

5-6 oz. orecchiette (“little ears”) pasta
6-8 Tbs. butter
3 Tbs. finely chopped shallots
2 tsp. minced garlic
2 tsp. minced fresh sage
3 c. cubed, cooked pumpkin or winter squash
salt and pepper to taste
1/2 c. chopped, toasted pecans (or walnuts)
freshly grated Parmesan cheese

Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan. Serves 4-6.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

SUMMER SQUASH AND CORN SOUP

Posted on by October 13, 2017

1 lb. summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.

Cut summer squash crosswise into 1/2″ thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.

(Capay Organic Farm CSA “Farm Fresh To You” website)

GARLIC STIR-FRIED SNAP PEAS

Posted on by October 13, 2017

3 c. sugar snap peas or snow peas
1 Tbs. oil (any mild one)
2 large garlic cloves, minced
2 tsp. fresh lemon juice
salt & pepper to taste
cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired. Makes 3-4 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

MUSHROOM, SNOW PEA, AND SPINACH SALAD

Posted on by October 13, 2017

1/4 c. olive oil
1/4 c. vegetable oil
1/4 c. tarragon vinegar
1 tsp. minced fresh tarragon (1/2 tsp. dried)
1/2 tsp. Dijon mustard
salt & pepper
1 1/4 lb. snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oils, vinegar, tarragon, and mustard in small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil. Add snow peas; cook 45 seconds. Drain, run peas under cold water and drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately. Makes 6 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

LOVAGE SAUCE

Posted on by October 13, 2017

2 tablespoons butter
12 lovage leaves, minced
2 tablespoons dry white wine
1 tsp. Dijon mustard
salt and black pepper

Melt the butter in a pan and sauté the lovage leaves for about 3 minutes. Add the wine and simmer for a minute. Stir in the mustard and season. This sauce is nice served over boneless pork or pork chops.

(by Brenda Hyde)

BRAISED DAIKON

Posted on by October 13, 2017

1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. soy sauce

Put Daikon in saucepan, cover with water, and boil 5 minutes. Drain well. Heat skillet, add oil, and stir-fry Daikon for 2 minutes. Add sugar and soy sauce; stir fry another minute. Add 1/4 cup water, cover, and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes. Serve hot. Serves 4.

(from Winter Harvest Cookbook)

RADISH AND CARROT BHARTA

Posted on by October 13, 2017

1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnips
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste) 2 small tomatoes, chopped

Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and sauté ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES: This makes up incredibly quickly using a food processor. It also freezes well. If it seems too “radishy” reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings

*GARAM MASALA RECIPE (Indian Vegetarian Cooking)
1/2 tsp. ground black pepper
1 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 tsp. turmeric

Measure and mix. Store in airtight container can easily be increased.

(Contributed by Lisa Putman–CSA member)

STIR-FRIED DAIKON

Posted on by October 13, 2017

1 Daikon radish
1 Tbsp. peanut oil
1 tsp. sweetener of your choice
1/8 tsp. salt
2 Tbsp. finely chopped parsley

Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender—about 5 minutes. Remove from heat. Toss in parsley. Serve immediately. Serves 3.

(from Rolling Prairie Cookbook by Nancy O’Connor)

BASIL GRAIN SALAD

Posted on by October 13, 2017

3 c. cooked grains
1 lb. small summer squash, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste

Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Serves 4 to 6.

Variation: Substitute fresh dill or cilantro for the basil.

(Complete Vegetarian Kitchen by Lorna Sass)