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)

THREE SISTERS STEW

Posted on by October 13, 2017

1 c. dried lima beans (or kidney, pinto, black, or Swedish brown beans), soaked
3 c. water
2 cloves garlic
2 Tbsp. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbsp. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes
1 Tbsp. chili powder
1 1/2 c. fresh or frozen corn

Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 c. water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

(Feeding the Whole Family by Cynthia Lair)

CORN RELISH

Posted on by October 13, 2017

8 c. fresh corn kernels (about 18 ears of corn)
2 c. diced green bell pepper
2 c. diced red bell pepper
2 c. chopped onions
1/4 c. chopped garlic
1 Tbs. pickling salt
2 Tbs. yellow mustard seeds
1 qt. cider vinegar
1 c. water
2/3 c. brown sugar

Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2 inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place.

(The Joy of Cooking)

SPICY CORN KERNEL “PAN” CAKE

Posted on by October 13, 2017

2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Serves 4.

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

MINT SAUCE

Posted on by October 13, 2017

1 bunch fresh mint
½ tsp. coarse salt
1 tsp. sugar
¼ cup fresh lemon juice

In a blender add the squeezed lemon juice, salt, sugar, and mint leaves. Blend and stir occasionally until all mint leaves are pureed. Serve with sliced lamb or vegetables. Enjoy!

RADISHES AND GREEN ONIONS WITH FETA CHEESE

Posted on by October 13, 2017

2 c. thinly sliced radishes
3 or 4 green onions, chopped
4 oz. Feta Cheese, crumbled
10 to 12 Kalamata olives, pitted, and chopped coarsely
1 Tbsp. chopped fresh mint
¼ tsp. salt
Freshly ground pepper
1 ½ Tbsp. olive oil
1 Tbsp. freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing. Serves 6 to 8.

(from Rolling Prairie Cookbook by Nancy O’Connor)

TURKEY SOUP WITH MINT

Posted on by October 13, 2017

2 tablespoons olive oil
2 onions chopped (about 2 cups)
8 cups turkey stock or chicken stock
1/4 cup white rice (not cooked)
4-6 carrots, sliced (to make 1 cup)
2 tablespoons chopped ginger
1 1/2 cups diced cooked turkey or chicken
3 tablespoons lemon juice
2 teaspoons hot pepper flakes
1-2 tablespoons finely shredded mint leaves
salt and fresh ground pepper

Heat a large pot over a low flame. Add olive oil and onions, and lightly sweat the onions, about 7 minutes. Add stock, carrots, and rice. Bring to a boil, reduce the heat, and cover. Simmer for 10minutes then add the ginger, turkey, lemon juice, and hot pepper flakes. Continue to simmer until rice is cooked and vegetables are tender. Salt and pepper to taste and add mint. Serve.