Wednesday, July 26, 2017

Good Eats Weekly Newsletter - July 26, 2017



Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag contains:

Spinach, Basil (inside your bag of spinach!), Bell Pepper, Kale, Cauliflower or Zucchini/ Squash, Chioggia Beet Bunch, Green Garlic, Red Onions,

Out of the Bag:
Tomatoes



Half Veggie Only Members
take a YELLOW BAG
containing:

Spinach, Basil (inside your bag of spinach!), Chard, Chioggia Beet Bunch, Green Garlic, and

Out of the Bag:
Tomatoes



Localvore Offerings Include:


Slowfire Bakery Bread
Barn First Creamery Giguere
North Derby Farm Raspberries


Around the Farm

I was cleaning at home this weekend and came across a stack of old Edible Green Mountains and Local Banquets, magazines that chronicle Vermont's food system, food producers, and culinary world. I flipped through a 2014 issue and found a familiar face. Reading about the role of Pete's Greens in our region brought about a wash of pride and excitement at what our farm does. Sure, we have tentacles all over the place (a year-round CSA, wholesale customers in VT, NY, and MA, a farmstand, a year-round store, and more), but at our root, we're a part of the Craftsbury/ Hardwick community paving the way for a statewide resurgence of our agricultural vitality.

Lately, we've had a few disturbing incidents of theft at our Craftsbury farmstand. It's not new - self-serve farmstands with cash on the counter and an "honor system" checkout service - are prone to theft; these are not the first two incidents we've had nor will they be the last. Putting a message out on Facebook elicited a strong reaction from the community, our local community and our social media community - a bit of comfort to know so much of the community is behind us.

If you're a shopper at our farmstand, please always make sure to put your cash or check payment into the locked slot, and if you need to make change with large bills, please stick those into the slot, too. It's a brazen act to rob a neighborhood store on a Monday morning; Eloise ran to the farm to re-stock, and by the time she came back, the money was gone, but it's also a troubling sign. And a sign we have more community work to do together.

Thanks again for being a part of our community.

~ Taylar


Right - Pete with green garlic
Pete's Musings

We had a great harvest morning today. Baby greens were in perfect condition and we cut over 1400 pounds. Hardly a weed to be found anywhere. The washhouse crew was a well oiled machine and washed and bagged them in record time. It's fun to see so much food flowing from the field to delivery trucks and then on into your bellies. 
Last Sat. I had a cultural experience without leaving the farm. I recently learned about a Czech Republic company that makes tillage tools (equipment that turns soil). They are just starting to distribute to the US so I got in touch with the US rep to see if I could try one out. He's a Czech guy that lives in NY and the closest tools he had were in PA. On Sat., the PA dealer drove 10 hours to drop off a tool for me to try. I spent a couple hours with the Mennonite dealer who helped me set it up and try it. I'm always curious about Amish and Mennonite folks so asked him lots of questions. His group is quite modern (use cell phones and the internet) but no physical contact during courtship. I asked him about some other groups I'd heard about that don't allow bicycles, he said "oh they're are just trying to be extra fancy". He told me about huge volleyball events they have in PA where hundreds of Mennonite and Amish come and play volleyball all day. But the Amish play together and the Mennonites play together and they don't play each other because each group is afraid they'll lose to the other group. 
Later the Czech fellow showed up. Total city slicker - Italian leather shoes; he did not look like a farm equipment salesman. Turns out he knows a lot about farm equipment and we spent some time discussing and demoing the tool. He travels to the Czech Republic every 6 weeks to get his hair cut: "I have a girl who's very good at cutting hair". The tool was just what we are looking for, a very fast disc harrow used for incorporating cover crops and in the end we made a deal to buy it.
~ Pete

Storage and Use Tips 

Spinach: This week's greens is a bag of pre-washed, field harvested baby spinach.
Basil: All shares will receive a bunch of basil! Basil is packed INSIDE YOUR BAG OF SPINACH. Please look for it there! Basil is sensitive to cold temperatures, so try not to let it get too cold. 
Green Garlic: Green garlic is garlic that is still fresh, and not cured. Keep this in your fridge and use as you regularly would use garlic.
Beets: An Italian variety, chioggias have alternating white and pink rings of color on the inside. The outside is lighter and more pinkish than traditional red beets. They are smooth and mild tasting. To prevent chioggias from bleeding their color, roast them whole then slice crosswise to show off the beautiful rings. Roasted this way, they make a stunning addition to a salad.  Roast and store cooked chioggia beets separately from your red beets to prevent the chioggias from being dyed red; you may find a red beet or two in your bunch.
Peppers (full shares): Bell peppers are rolling in, slowly but surely! These peppers are a mix of colors. They're not quite sweet yet as they haven't changed their color. 
Cauliflower or Squash/ Zucchini (full shares): Our cauliflower crop has been hit or miss so far this week, so some folks may find zucchini or summer squash in their shares. If you receive cauli, you'll find a full head of cauliflower or a couple of smaller heads of the white variety. You can eat the whole head - any of the small leaves attached to the vegetable are delicate and cook quickly, and the stalk can be thinly sliced and served raw with a dish of sea salt for an appetizer. Cauliflower can be enjoyed steamed, sauteed, roasted, or raw. I prefer it drizzled with olive oil and roasted - tossed with blue cheese is even better!
Kale: Curly green kale this week. Use as you would use garlic - when sauteeing eggs or veggies, as a garnish, as a pesto, coated in olive oil and thrown on the grill, or chop up and freeze in a plastic bag. They're great come winter!
Tomatoes (full shares only): Tomatoes are out of your veggie bags and in a separate paper bag. Please, only take 1 bag of tomatoes! Your tomatoes are a mix of red, pink, and yellow. Each bag is about 1 pound. Store tomatoes at room temperature - never in the fridge. 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?

If you will be away some upcoming week and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Sorry, we cannot make changes to the week's delivery after 8 am on Monday.
Localvore Lore
Bread this week comes from Slowfire Bakery in Jeffersonville. This lighter variation of their country bread is made from durum, corn, and spelt flours, as well as smoked barley, wheat, and rye malts, which result in a golden crumb and mellow flavor, with an earthy, spicy, and grassy aroma.​ The wheat, barley, and rye are all VT grown. When not baking bread for our CSA, you can find Slowfire at the Saturday Burlington Farmers Market and tempting us tasty treats on Instagram.
At 9:30 this morning I heard from the Smiths at North Derby Farm that they were out picking raspberries for us! The rain made us nervous for a minute but we'll have pints of raspberries this week. Greg and Sharon Smith run this eleven acre berry farm with about five acres under cultivation. Two thirds of their production is in Prelude raspberries, which produce twice a year, and one third is in blueberries. They farm organically, using no pesticides and weeding by hand, but are not certified, finding the process of certification too cumbersome for their small scale farm.  Store these treats in the refrigerator. 
Barn First Creamery describes themselves as a "farmstead goat microdairy". Located in Westfield, VT, these two humans make a variety of goat cheese from their herd of 23 does. I first heard about this cheese from Martin at our Waterbury Farm Market - it's his favorite cheese! Giguere is a raw milk, Alpine-style tomme - closest to a Gruyere. Barn First milks their goats and makes cheese seasonally, so when we planned out this order, it was many months ago as the cheese had just been made and was starting to age. I recommend following Barn First's Facebook page as you'll see some ridiculously cute goat pictures that will make your day.

Recipes

Find more recipes by searching our website or looking through past newsletters here.

Seared Cauliflower with Garlic and Tamari
The tamari caramelizes the cauliflower, giving it a wonderful robustness.  This makes a great side dish!

cauliflower, cut into florets
2 tbsp tamari
3-4 tbsp water
3 cloves garlic, minced
2 tbsp minced parsley

Over medium-high heat, sauté the cauliflower, slowly stirring it until it just browns. Then add the tamari. When the tamari starts to stick to the pan, add 3 to 4 tablespoons of water and the garlic; allow the sauce to reduce until it just coats the cauliflower. Remove the cauliflower from the heat and immediately toss it with the parsley.

Options: Toss the cauliflower with the garlic, parsley, and tamari (no water) and bake it in a covered baking dish at 375 degrees F for 15 minutes.

Italian Cauliflower
This is best when the cauliflower is just tender, not mushy.  Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.

1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley

Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.

Glenn's Roasted Beet Salad
This recipe comes to you from a CSA member who loves beets!  If you have a great recipe or unique way that you enjoy your veggies please let us know.  I love hearing from our members!

2 medium beets, peeled and cubed
4oz goat or feta cheese
1/2 med red onion, chopped
1 handful  dried cranberries or raisins
1 handful toasted walnuts or pecans
3-4 cups Lettuce (mixed lettuces or spinach works too)

Dressing:
1/2 cup Olive Oil
1/4 cup cider vinegar
2 tbsp Mayonnaise
2 tbsp Honey
1tsp crushed garlic

Toss the beet cubes in olive oil, salt and pepper and roast at 350 for 30 mins - 1 hour.  Stir them every 15 mins until they are roasted and a little crispy on the edges.  Cool.

Combine dressing ingredients.  Combine salad ingredients with the beets except the nuts in a separate bowl.

Right before serving, add the nuts and dressing and toss.   Add dressing and toss to taste, reserving some in case it is too wet to your liking...add more for more wetness.

You can make a meal out of it by adding cubed chicken, bacon and/or hard-boiled egg.

Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.

1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
Coarse salt

In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.

Tomato, Cucumbers, Sweet Onion Salad
I never get enough of this salad in summer when tomatoes are so fantastic and cukes abundant. I often add feta or goat cheese if I have it. It's like eating dessert. Good balsamic is an important pantry ingredient. I have a couple that are just fantastic and I save them for recipes where their flavor makes a dish special, and I save the lesser grades for cooking with.

2 Tomatoes chopped
1 Cucumber, peeled, seeded and chopped
1-2 sweet onions peeled and sliced thinly
a small handful of basil leaves
drizzle of olive oil
drizzle of good balsamic vinegar

Pasta with Chard and Garlic Chips
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (kale, whatever you have left in the fridge). 

1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.  Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Sesame Ginger Beet Greens or Kale

A simple side dish recipe for your beet greens or kale.
1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil

In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.

Trim stems from small young beet greens or remove centre rib from larger mature beet greens.

In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt. Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.

Chioggia Beet Salad with Ricotta Salata and Hazelnuts

1/4 cup Meyer lemon juice
1/4 cup hazelnut or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 small Chioggia beets, peeled and sliced very thin
1/2 cup crumbled ricotta salata cheese
1/4 cup torn mint leaves
1/2 cup roughly chopped toasted hazelnuts

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.

Beet Caprese

beets
tomatoes
fresh mozzarella
fresh basil
olive oil
salt & pepper

Preheat the oven to 400. Wash the beets, trim the ends and wrap them individually in foil. Bake for about an hour, or until the beets are tender (a knife should face no resistance).

Cool, peel and slice the beets.

Slice the fresh mozzarella.

Combine beets with mozzarella, basil, olive oil, salt & pepper.
   

Wednesday, July 19, 2017

Good Eats Weekly Newsletter - July 19, 2017


MUGS ARE HERE!! For the Summer CSA sign-up, we ran a special - sign up for one of our veggie shares, pay by June 9, and get a free Pete's Greens coffee mug. At most of the sites, mugs were delivered last week. The rest of the sites will be delivered this week. Please check the mugs to see if your name is on one! Mugs are individually labeled.



Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag contains:

Mesclun, Red Leaf Lettuce, Scallions, Garlic Scapes, Parsley, Rainbow Carrots, Zucchini (or Summer Squash), New Potatoes, and

Out of the Bag:
Tomatoes



Half Veggie Only Members
take a YELLOW BAG
containing:

Mesclun, Parsley, Garlic Scapes, European Cucumber, Mixed Radishes, Broccoli, Rainbow Carrots, and New Potatoes




Localvore Offerings Include:


Les Ailiments Massawippi Tamari
Morningstar Farm Jacob's Cattle Beans
Adam's Berry Farm Raspberries

KINGDOM FARM AND FOOD DAYS - AUGUST 19

Join us for an Open Farm Day, Saturday, August 19
11 am - 2 pm

As part of Kingdom Farm and Food Days, and Vermont's Open Farm Week, we're opening our doors to YOU!

Come visit us for food, wagon rides, tours, and fun! We'll have a smorgasboard from NECI of food produced with our veggies plus a local cheese buffet and meats from VT99. Eden Iced Cider will be here with drink tastings. 

This is all a part of a free  weekend full of celebration and good eating around the Northeast Kingdom. Check out the full schedule of events here.

See you at the farm!

Around the Farm

It isn't always easy to run a farm. The regulatory environment continues to have a stronghold over what much of agricultural producers are doing. This morning, we had a GAP audit to certify our farm uses Good Agricultural Practices. These audits happen annually. It involves crew training, cleaning, and a lot of reminders about what we're already doing to keep your food healthy and clean. GAP is an audit based program run by the USDA and the FDA to address food safety concerns. The audits ensure we observe practices leading to a minimized possibility of microbial contamination.

Earlier this summer, VOF (Vermont Organic Farmers) conducted a surprise organic test, meaning they showed up one day and tested our soil. We passed with flying colors (as expected!) and no issues were found with our soil, our seeds, our crops, or our facility; our farm continues to be certified organic according to the principles laid out by VOF. This certification ensures our farm is following the standards regulated by the USDA's National Organic Program.

All organic farms have to apply for organic certification on an annual basis, and have an annual inspection by the certifying organization, but the organization also has the ability to conduct unannounced visits. The inspectors are third-parties hired to conduct independent verifications of farms and processing facilities. 

It's all complex and a web of rules and standards, but it's worth it for us because of the inherent practices our farm uses. And it's exciting to share with our members that our organic certification is never in doubt!

~ Taylar


Storage and Use Tips 

Mesclun: This week's greens are a mix of lettuces, baby kale, baby mustard, and baby beet greens. The greens are pre-washed and ready to eat. Keep greens in your fridge and use within a week. 
Potatoes: New potatoes are here! These days, every week we continue to have a new veggie ready to send out. This week it's potatoes. New potatoes are different from our winter storage potatoes. They're going to be tender with a soft, thin skin. The potatoes are coming to you handwashed (yep, that's a lot of potatoes to hand wash!). They're not scrubbed, so they may be a little dirtier than we would normally send, but we're also making sure the skin is on them. You may want to give them a nice clean before cooking. They don't take a lot of cooking to be delicious. You should store them in the fridge if you don't intend to eat right away. Because they're not storage potatoes, they haven't been cured and don't have a long shelf life.
Broccoli (half shares): There's not a whole lot to say about this powerhouse veggie!  Try blanching the broccoli for a scant 1 to 2 minutes in boiling water or steam for about 2 minutes. Raw broccoli requires circulation so wrap it loosely in a damp paper towel and refrigerate. Try to use within 2 - 3 days. The stems are full of rich nutrients so you can eat the whole thing. 
Carrots: They are bunched and a rainbow of colors - yellow, orange, and purple.   Every time I eat one of Pete's carrots I am blown away at how great they taste - so much better than your standard carrot.  My new favorite way to cook these is to cut them into roughly 2" pieces, coat in oil, and enfold into a foil packet and throw on the grill until soft. And, the greens are edible! As I have been packing these up, I've been thinking about what to do with the plentiful carrot tops. A pesto is always nice with them, which I freeze and use on pizzas throughout the winter. You can also saute them or eat them raw.
Parsley: Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli (I felt compelled to add the recipe below). Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens. Some of you will receive flat leaf parsley while others will receive curly parsley.
Half shares will get either French Breakfast or Easter Egg Radishes this week.  They're both gorgeous radishes that look great as-is on a crudite plate, and their beautiful color makes for artistic tartines, just with bread, butter, and salt.  Chop and top tacos with them for added crunch and zing.  Roasting will bring out their sweetness.  Toss both radishes and their greens into stir-fries and salads for a nice burst of flavor.
Zucchini or Summer Squash (full shares): This time of year, tender zukes and summer squash are a great treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!
Tomatoes (full shares only): Tomatoes are out of your veggie bags and in a separate paper bag. Please, only take 1 bag of tomatoes! You'll receive either a bag of red tomatoes or pink tomatoes, and a few of you will have red tomatoes with a couple small pink ones. Each bag is about 1 pound. Store tomatoes at room temperature - never in the fridge. 
Garlic Scapes: Use as you would use garlic - when sauteeing eggs or veggies, as a garnish, as a pesto, coated in olive oil and thrown on the grill, or chop up and freeze in a plastic bag. They're great come winter!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?

If you will be away some upcoming week and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Sorry, we cannot make changes to the week's delivery after 9 am on Monday.
Localvore Lore
A little bit of a hodge-podge localvore week... we're doing some insulation of our coolers and needed to empty out the one that stores this tamari. That, plus the seasonal treat of raspberries meant some shuffling of localvore items. Enjoy this assortment! 
The tamari comes from North Hatley, Canada, from Suzanne and Gilbert, owners of Les Aliments Massawippi.  They make very fine, semi precious miso and miso-damari (aka tamari). Tamari literally means liquid pressed from soybeans, and for centuries it meant the thick brown liquid that pooled in casks of fermenting soybean miso. This tamari was a rare delicacy reserved for special occasions. The tamari in the share today was made by this slow natural process. It is an unpredictable process in terms of flavor and yield.
Eventually producers learned to brew tamari-like liquid soy sauce that had similar characteristics as the original by-product of miso. Most high end tamari is brewed from whole soybeans, sea salt, water, and koji (Aspergillus hacho) rather than pressed from naturally fermented miso. The newer method is a fast way to turn out a fairly consistent product that is similar to but not nearly the quality of the real thing. Commercial soy sauces (even some labeled as shoyu or tamari) are another step down and are usually made from soybeans that have been defatted with hexane, a petroleum derivative, and even added wheat.  Other common shortcuts are artificial fermentation methods including genetically engineered enzymes.  Most soy sauce is actually caramel colored water with lots of salt, hydrochloric acid treated soy isolate, and sugar added.

This Soy Oats/Barley Tamari is pretty special and rare. It is a live food and has never been pasteurized, with a fuller richer flavor than soy sauce. One of our vegetarian share members, who received the tamari in a prior share, commented that she hoarded it, only using it a teaspoonful at a time. It really is that much better than soy sauce. You can use it to flavor stir fries, sauces, salad dressings, soups, grains and more.  Please transfer to a small glass jar for best quality and store in your fridge. It will last a very long time. 
It is important to note that like miso, sauerkraut, kimchi and other fermented foods, tamari is alive with lactobacilli. These microscopic bacteria are good for your digestive system, but can be easily killed with too much heat. If at all possible, try to use your tamari at the end of the cooking process, stirring it in at the very end, once the pan has come off of the heat.
​The Jacob's Cattle beans come from Morningstar Farm in Glover. Seth Johnson and family run this organic farm and grow many varieties of common and heirloom beans. Jacob's Cattle bean is also called a Trout bean or an Appaloosa bean. Because these beans are fresh, they do not need to be soaked as long as store-bought dry beans. Before cooking, rinse the beans and put them in a bowl with fresh cold water, cover, and soak for 3 - 4 hours or overnight. Drain and rinse well. Or, put them in a sauce pan with salt and cover with water, bring to a boil, remove from heat, soak for 1 hour, drain, and rinse well. To cook, put them in a pan with 2" of water, simmering 1 - 2 hours or until tender.
Adam's Berry Farm in Charlotte, VT is bringing you farm-fresh organic Raspberriesthis week!  Adam grows all sorts of organic berries. These raspberries will be best enjoyed in the next several days. Store them unwashed in your fridge- they'll keep longer if laid out in a single layer. These will be perfect on your morning granola, in salads or dressings, or baked in your favorite dessert. Enjoy this seasonal treat!

Recipes

Find more recipes by searching our website or looking through past newsletters here.

Roasted Broccoli and Potatoes
There are many takes on this basic recipe.  You can gussy it up with a milk/cheese gratin with a breaded parm topping.  You can skip all of that altogether.  Or you can go partway by roasting the veggies and then topping with bread crumb/parm or just parm as I have offered up here.  

1 medium head broccoli or bunch broccoli crowns
3 small potatoes, cut into 1-inch chunks
3 large cloves garlic, minced
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400° F. Clean the broccoli. Remove the tough stem ends and cut the remainder into medium florets and small stem pieces. Place broccoli and potatoes in a 13x9x2-inch baking dish. Add the next 4 ingredients and toss or stir to combine. Cover tightly with foil. Bake until the vegetables are tender, about 1 hour. (If you prefer crispier broccoli, check it after 45 minutes.) Remove the foil and sprinkle with the Parmesan cheese. Return to oven just until the cheese melts slightly. Serve hot, warm or room temperature.

Cucumber Salad
Here's a great cucumber salad recipe.

1 large cucumber
1 teaspoon salt
Pinch of sugar
1/4 cup white vinegar
Dash of garlic powder
1/2 cup water
Sweet paprika
Black pepper
Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.

Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.

Easy Pickled Radishes
A mandoline would be helpful in slicing these radishes very thin, but not necessary.  These would make an excellent addition to a salad!

1 bunch radishes, very thinly sliced
2 tablespoons of sugar
2 teaspoons of sea salt

Dressing:
1 tablespoon of tamari or shoyu
1 tablespoon of agave syrup or brown sugar
½ teaspoon of dark (toasted/roasted) sesame oil
A good pinch of chilli powder

Toss the radish slices with the sugar and salt and leave to marinate for 30 minutes.

Whisk the dressing ingredients together in a small bowl. Drain and gently squeeze the radishes, draining away the pickling mixture, then drizzle with the dressing.

Glazed Radishes

1 bunch radishes
1 tbsp butter
1 tbsp sugar
1/2 tbsp white vinegar
Coarse salt and ground pepper

Cut radishes in half.  Combine all ingredients in a saucepan heated over medium-high heat.  Cook until the liquid evaporates and radishes are tender.

Vegetable Tian
A tian is a casserole of sorts featuring various vegetables arranged in a specific arrangement.

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs, or 1 tsp dried thyme
2 ounces Gruyere cheese, grated, or other cheese
Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Curried Zucchini & Couscous
This quick, easy side dish is a great accompaniment to grilled meats.  For a little sweetness throw in a handful of raisins with the carrots. From Eating Well, August 2013.

2 tbsp extra virgin olive oil
2 medium zucchini, diced
1/4 cup finely chopped onion
1 cup water
1 tbsp lime juice
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup whole-wheat couscous
1 cup grated carrot
1/4 cup slivered almonds, toasted

Heat oil in a large saucepan over medium heat.  Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes.  Transfer to a large bowl.

Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil.  Stir in couscous.  Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork.

Add the couscous and carrot to the bowl with the zucchini; stir to combine.  Serve topped with almonds.

Roasted Carrots With Carrot-Top Pesto
This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself. Recipe from Bon Appetit. Note, this recipe calls for adding basil to your carrot tops. I think that's optional! A pesto is generally your herb/ greens plus oil, salt, garlic, and if you like, cheese and nuts. Experiment with your carrot top pesto!

3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil

Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.

Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purse forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.


Tamari Marinated Tofu-Cucumber Salad
This is a delightful Asian inspired tofu dish.  No cooking required!
3 tbsp tamari
2 tbsps rice vinegar
1 heaping tsp minced chile (jalapeno or Serrano)
4 tbsp extra virgin olive oil
1 red onion, halved, sliced into long pieces
1 block firm tofu, cut into 1/2-inch slices width wise
1 English cucumber, mandoline thin slices
Kosher salt and freshly ground black pepper to taste
Drain the tofu and wrap in a clean towel to remove the excess water.  In a bowl, whisk together the tamari, rice vinegar, chile and extra virgin olive oil.  Season.  In a dish, spread out the onion and place tofu on top.  Cover with vinaigrette and marinate in fridge for 1 hour.  Remove tofu slices and transfer to a platter.  Toss cucumbers with the marinated onions.  Place on top of tofu and serve.