Puttanesca sauce is normally cooked, but this is a quick and easy version that doesn’t require cooking. Makes 4 main-course servings
1 lb tomatoes (any type of heirloom or plum), finely chopped
1/2 cup olives (suggest kalamata), pitted and chopped
1 tablespoon capers, chopped
1/3 cup chopped basil
1/2 cup chopped flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb pasta, whatever type you prefer
1. Stir together all above ingredients except pasta in a large bowl.
2. Cook pasta until al dente. Reserve 1 cup cooking water and drain pasta well.
3. Add hot pasta and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper, and crushed red pepper to taste.
This is a great foundation recipe.
2 bunches parsley – I prefer the flat Italian but you can use the curly too
1 bunch kale – I like the white or red russian and of course the lacinato kale is also a good choice, and the scotch kale will hold up the longest
1 small red onion
6 garlic cloves
1/2 cup olives
1/4 cup dry oregano or 1/2 cup fresh
3 tablespoons olive oil
Juice from one lemon
sea salt and ground pepper
Directions Get a large bowl and set on the side I like to chop my greens in bite sized pieces so you don’t have to fight with a giant forkful of greens with that in mind chop the parsley, kale, and olives place in the large bowl you have set aside. Next the cucumber – if the skin is thin leave it on otherwise peel it Remove the seeds and chop. Toss the chopped cucumber into the bowl with the chopped greens. Mince the onion and garlic. and fresh oregano if using that. Add to the other ingredients in the large bowl. Drizzle on the oil and lemon juice. Take your impeccably clean hands and rub the oil and acid into your greens. Not only does this help to mix everything well, massaging the leaves helps the marinade to break down the leaves and makes everything softer. Season to taste with pepper and salt. This tastes better as it sits. Will keep in your fridge for up to a week. NOTES: You can use more or less onion and garlic to taste. I like to use red, white and yellow onions, shallots and scallions are a nice combination as well. You can add dried fruit, sundried or fresh tomaotes (add these at the end or they got soggy fast) fresh peppers, seeds, nuts the possibilities are endless. For greens collards are a good choice also.
The bite of the peppergrass is complimented by the lemony tang of the sorrel. This is a great dressing for beets, beet greens or new potatoes.
1 clove garlic or 1/8 cup scapes (more or less to yourpreference)
2 Tbs walnuts
1 cup peppergrass
1/4 cup sorrel
1/2 tsp salt
1/4 cup grated parmesan
1/3 cup olive oil
In a hot skillet toast the walnuts – keep a close eye on them as it doesn’t take much to burn them!!! In a food processor finely chop the garlic and nuts. Add the peppergrass, sorrel and salt. Pulse until it becomes a fine paste. Add the parmesan pulsing to blend in the cheese. Slowly add the olive oil while the machine is running until pesto becomes a smooth paste.
I use a fair amount of garlic in my pesto but I like that flavor.
Try this basic, quick-cooking beet greens and stems recipe Serve sautéed greens with warm grains like quinoa or couscous. I like kasha or buckwheat also. Toss with some sunflower seeds or toasted walnuts for some crunchy texture. And one of my favorite ways to enjoy greens of most any kind is with a poached egg on top. If you really want to take it to another level, drizzle a bit of truffle oil over the eggs and greens. Finish with a dusting of shaved parmesan and WOW!!!
4 to 6 servings as a side dish
Preparation time: 15 min
What you need:
- 2 medium bunches beet greens (about 1 ½ pound)
- 2 garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper flakes (or 1 small dried red chili pepper)
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons red wine vinegar, or juice of ½ lemon
- Salt and pepper to taste
What to do:
- Rinse leaves and stems thoroughly, but do not dry. Remove the stems and midribs from the greens. Chop the leaves coarsely set aside. Cut the stems and ribs into ½-inch pieces keep them separate from the chopped leaves.
- Heat olive oil in a large skillet, adding garlic and red pepper flakes, until the oil is fragrant and the garlic just beginning to color, for about 1 minute.
- Add the chopped stems and ribs, season with salt and pepper. Cook stirring occasionally until nearly tender, about 2-3 minutes. Add chopped beet leaves and cook partially covered, 3 to 5 minutes to desired tenderness. Remove from heat and season with vinegar or lemon juice.
Toss with toasted nuts or sunflower seeds.
Pour over warm grains
Top with poached egg
Drizzle with truffle oil or a good high quality extra virgin olive oil
Top with freshly shaved parmesan cheese
I asked our chef for a suggestion for a recipe that would bolster us and her immediate response was Thai chicken soup. I found this simple recipe on about.com it has that distinctive Thai flavor – a balance of spicy, salty, sweet and sour. Tom Ka Kai can either be served as an appetizer or as the star player (noodles can be added if you’re planning to make this soup as a main entree). For hot sauce of course I recommend our own farm made hot and smokey sauce and you can toss in any veggies of your choosing.
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
- 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
- 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
- 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
- 4 kaffir limes leaves (fresh or frozen)
- 1 cup shiitake mushrooms, sliced
- 1 thumb-size piece galangal or ginger, grated
- 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
- 1/2 to 1 can good-quality coconut milk
- 2 Tbsp. lime juice
- 2+ Tbsp. fish sauce
- 1 tsp. brown sugar (optional, according to taste)
- handful fresh coriander leaves aka cilantro
- handful fresh basil leaves
- 3 spring (green) onions, sliced
- optional: other vegetables, like sliced bell pepper or cherry tomatoes
- optional: *wheat or rice noodles, if serving as the main course (see tip below)
- Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
- Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
- Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
- Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
- Turn heat down to minimum. Add lime juice and stir.
- Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you’d like it creamier, add more coconut milk. If not spicy enough, add more chili.
- Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or our own farm made smoky hot sauce available at the farm store.
Spaghetti Squash is a terrific fall treat, however tends to have a shorter shelf life than some of the sturdier types like Kabocha – so don’t leave it on the counter too long. You may already have your favorite way of preparing Spaghetti Squash. If not, it’s time to experiment! There are two schools of thought when it comes to prepping the Squash itself. (we prefer method 1 as you can use the seeds to make Roasted Pumpkin Seeds!)
Method 1) Cut the squash in half and scoop out seeds. Rub inside of squash with olive oil, salt and pepper. Bake cut side down in a baking dish for 20 minutes at 400-450 until squash is easily pierced with a fork. Remove from oven and cool.
Method 2) Alternate cooking method: Pierce squash with a ice pick or small knife in many places so the squash does not explode in your oven. Bake whole squash in a baking dish for one hour at 375, until easily pierced with a fork. Allow to cool, cut in half, discard seeds. Gently move flesh away from the shell, creating the spaghetti-like strands.
Spaghetti Squash can be served up in a variety of ways …
1) With a topping of melted butter and a variety of chopped fresh herbs.
2) With a topping of Fresh Tomato Sauce, with or without meatballs (try Turkey meatballs)
3) With a topping of sauteed veggies of your choice – try tomatoes and zucchini sauteed with onions, or mixed mushrooms sauteed with garlic and finished with a dash of cognac.
Jicama (HEE-kah-ma) is an edible root that’s mild and crisp with a hint of sweetness. It can be peeled, cubed and roasted in the oven like a potato. We prefer to eat it raw as a kind of chip to scoop up a favorite dip – just peel and make thin slices. Or eat it raw with just a sprinkle of lime juice and chili powder.
For a quick salsa combine all of the following in a bowl and chill before serving:
Tomato – 1 cup, diced small
Jicama – 1 cup, peeled and diced small
Scallion – one large, minced (or a small onion)
Lime Juice from half a lime
Ground Cumin – 1/2 teaspoon, or to taste
Cayenne Pepper – a dash, or to taste
Salt to taste
Radishes – 1/2 cup diced
Cucumber – 1/2 cup, peeled and diced
Mint – 2 tablespoons chopped
Cilantro – 2 tablespoons chopped
Jalapeno – 1 small minced (remove seeds for less heat)