I need to cook fast and furious if I am going to eat in the summer. There really is no recipe I just kind of scout the farm and see what’s ready. Sooo, keeping that in mind, I made this dish in the morning so it was ready for lunch and about 10 farmers and I enjoyed this dish as a side with our other food.
I grabbed about 8 or 10 small to medium squashes, 2 large onions, a handful of snap beans, about a fist of fava beans, 2 heads of garlic and some parsley. The only thing I peeled was the garlic and onions and of course the favas. I roughly cut up into bite size pieces the squashes, onions and beans. No peeling just rinse under cold running water, cut into desired pieces and toss into a roasting pan with about 2 inch sides. Snip off the stem end on the beans rinse, again cut into bite size pieces add to roasting pan. Peel onions roughly chop toss into roasting pan. You can leave the garlic cloves whole or chop them I did both one head was whole cloves and one I chopped up. Add to veggies in pan. There were some ripe favas so I peeled them and add them to the mix. I pulled two containers of tomatoes that were frozen from last years harvest out of the freezer and added that to the pan. A bit of salt and pepper for seasoning. Add some chopped parsley. Toss to mix well. Covered it with foil put in hot oven about 350 degrees and forgot about it for close to two hours. It doesn’t need that long to cook but once I leave the kitchen and get into the fields I kind of forget about the stove. Luckily this is a very forgiving style of cooking. I pulled it out of the oven. Spooned it into large bowls topped it with dollops of goat cheese and YUM. The farmers handed back empty bowls so you know it was good if it passed their taste test!!!!
The beauty of this is the simplicity and you can use whatever is in the garden, farm or your CSA box. You can make bigger or smaller portion sizes. Basil or rosemary would make a nice addition. Our tomatoes aren’t ripe yet and we still had some of last years in the freezer so I used that. New potatoes would work also. And you can always add a nice leafy green. Radishes or cucumbers will work also I know sounds weird right? But radishes sweeten and cucumbers add a nice texture to a dish like this. I used no oil in this but you could always use olive oil or drizzle it with a nice high quality oil that suits your palate and flavor notes in the veggies you chose for this incredibly wonderful farmers supper.
2 pounds of green beans – I also like to use the purple or yellow ones and will mix them just be forewarned that the purple ones usually lose their color when cooked.
2 Tablespoons of olive oil
2 large cloves of garlic – slice them thinly
1/3 cup of nuts I like to use walnuts but some prefer pine nuts for this dish. If you’re using walnuts either use the pieces or if you have whole nuts, roughly chop them.
Salt and Pepper to taste
Bring a large pot of salted water to a boil. While the water is coming to temp clean the beans. Rinse them and snip off the stem end where the bean was connected to the plant. Once the pot of water boils add the beans and cook until tender or al dente like your pasta! Cooking time takes about 3 to 5 minutes.
While beans are cooking heat olive oil in skillet once that is hot add the sliced garlic and cook for about one minute – keep stirring!!! Add the nuts and cook till a golden brown color about 3 minutes. Keep a close eye on this garlic and nuts can burn very quickly!
Beans should be done by now – drain them and carefully transfer to the skillet. Add salt and pepper to taste. Toss gently pour into a pretty serving bowl and enjoy!!!
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.