Man, this vegetable looks scary, but we love it! But no one I know seems to know what it is or what to do with it. The simple explanation I use: it has the consistency and color of a parsnip, and can replace celery in any soup. But it’s hardier and not stringy like celery. [...]
Since we're getting celeriac, green cabbage, carrots and daikon you might want to try this:Shred/grate equal parts of all four or adjust to preference.Add 1/4 cup lemon juice, 1/4 cup oil ( I use light olive oil) caraway seeds to taste some salt, pepper to taste if you like, per pound of vegatables. Mix and [...]
Crimson Coleslaw 4 tablespoons olive oil3 tablespoons balsamic vinegar2 tablespoons prepared white horseradish1 cup (packed) coarsley grated, peeled, raw fresh beets (2 medium)1 cup paper thin slices red onion8 cups very thinly sliced red cabbage (about 1 1/4 pounds) Whisk 4 tablespoons oil, vinegar and horseradish in large bowl to blend. Add beets, onion, and [...]
Try this with spaghetti squashIngredients:1 spaghetti squash cooked about 4 cups1/2 cup oil cured olives1/2 cup sundried tomato1 large clove elephant garlic ( any garlic to taste)1/4 cup olive oil1/2 cup shreded parmesan or romano or asagio cheese (or more) Method:Bake squash halved 45minutesAdd olive oil to pan and saute garlic Break cooked squash apart [...]
Fennel and Apple Salad 1 fennel bulb sliced thinly1 apple, cored, quartered, sliced thinly into crescents1t. honey1T. cider vinegar1/3c. vegetable oil, or canola salt and freshly ground pepper to taste1/2c. dried apricots, sliced into long strips1/4c. pistachios shelled coarsley chopped3oz. goat cheese, crumbled Whisk vinaigrette ingredients (honey, vinegar, oil, s&p) together.Combine fennel, apple, apricots and [...]
I made a great slaw out of chinese cabbage, inspired from Vegetarian cooking for everyone. It's really simple. Chop an onion finely and add rice vinegar. Let sit while you thinly chop a medium sized chinese cabbage. Add this to your onion and vinegar. Add olive oil and salt to taste. Let sit for 10 [...]
Try trimming the turnips and tossing with olive oil, salt and pepper and roasting in a 425 degree oven until golden and carmelized. They're great on their own or I like them tossed right on top of my salads.
Chinese Chicken Noodle Soup (Serves 2-3) 1 boneless skinless chicken breast, cubed1 – 2 inch piece ginger, cut into relatively thick slices4 green onions1 or 2 hot peppers (Thai Bird works well), cut in half lengthwise3 cups chicken broth (preferablly homemade – not highly seasoned/herbed)2 tablespoons soy sauce2 tablespoons mirin1 package chinese egg noodles (chuka [...]
MAC AND CHEESE WITH SQUASH1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1 inch cubes (about 3 cups)1 cup chicken stock1 1/2 cup milkpinch of nutmegpinch of cayenne pepper1 pound elbow macaroni4 oz. extra sharp cheddar cheese, finely grated1/2 cup ricotta cheese4 Tbs. Parmesan cheese, finely grated2 Tbs. fine bread crumbs1 [...]
Dawn, our distribution manager, sent this recipe with a four stars rating! SPICY PUMPKIN BURRITOSSix large flour or whole wheat tortillas1 Tbs. garlic flavored oil1 cup zucchini1/2 cup frozen corn kernels1/4 cup chopped onion2 Tbs. chopped roasted jalapeno peppersone 15 oz. can solid pack pumpkin (USE YOUR COOKED SQUASH HERE!- Dawn used hubbard squash)one 15 [...]
I love all the cabbage that comes in the shares, and I thought I'd share some the ways I use it. One of the simplest, fastest, and best, is the following. GARLIC CABBAGE Take one head green cabbage.(savoy is especially tasty)4 cloves garlic, peeledtwo tbs buttertwo tbs cooking oil Remove core of cabbage, and quarter. [...]