Recipes
Curried Sweet Potato and Carrot Soup
From Dishing Up Vermont by Tracey Medeiros
2 Tbsp olive oil
3 - 4 carrots, cut into pieces
2 sweet potatoes, peeled and cut into 1inch cubes
1 onion, chopped and peeled
1 garlic clove, minced
2 Tbsp curry powder
1 1/2 c. broth or water, or more as needed
1/4 c. orange juice
salt & pepper
Heat olive oil over medium heat in large stockpot. Add onions and cook until translucent, stirring frequently. Add carrots, potatoes, and garlic. Saute until soft, about 10 minutes. Add curry powder and cook 1 minute.
Add broth until veggies are covered and cook until boiling. Reduce heat, cover, and simmer until carrots and potatoes are fork tender, about 15 minutes.
Remove from heat. Puree the mixture with a handheld blender or food processor. If the mixture is too thick, add more water or broth.
Transfer back into stockpot if necessary. Whisk in orange juice. Heat through and adjust seasoning with salt & pepper. You may choose to serve it cold, topped with yogurt or creme fraiche.
Simple Roasted Kohlrabi
2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper
Preheat oven to 450. Toss kohlrabi with olive oild, salt & pepper on a baking sheet. Bake until browned 15-20 mins. Works just as well tossed with oil and placed in tin foil and placed on grill.
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Sweet Potato Waffles ~Taken from foodnetwork.com
I thought this was such a cool twist on vegetables for breakfast. A great way to get your kid to eat something orange!
1 1/2 c sweet potatoes, peeled and cubed
2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
6 egg whites, at room temperature
1 c milk
1/4 c light brown sugar, firmly packed
1/4 c butter, melted
1 Tbs grated orange rind
Vegetable spray, for waffle iron
Special equipment: waffle iron
Boil sweet potatoes until soft. Mash cooked potatoes and set aside. In a large bowl, whisk together flour, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Place an appropriate scoop of batter onto oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.
Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back. It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.
2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey
Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.
Curried Goat
1 pounds goat meat (or lamb) without bones
1 lime, juiced
.5 tablespoon salt
.5 teaspoon freshly ground black pepper
.5 Scotch bonnet pepper (any color), seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
2 tablespoons curry powder
2 onions, sliced
2 cloves garlic, minced
1/4 cup vegetable oil
1-2 tomatoes, diced
1/2 cup coconut milk (optional)
3-4 cups water, more if needed.
Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender. In the last hour you could add diced potatoes and carrots and chick peas for a stew that is a complete meal.
Goat Stew with Chili Sauce
2 pounds goat meat, cubes or left-over pieces from butchering
4 guajillo chilies (red dried Mexican chilies)
3 poblano chilies, seeded and chopped
1⁄2 cup hot water
3 garlic cloves, minced
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
2 tablespoons vegetable oil
Salt
Potatoes, sliced 1⁄2-inch thick with peel left on
Tear up the dried guajillo chilies, and soak them in 1⁄4 cup hot water for 30 minutes.
Add garlic and spices, and process in a food processor or blender until smooth.
Using a large skillet, add the oil and cook the meat until it is evenly browned.
Layer the sliced potatoes and poblanos over the meat, and cook for 15 minutes, covered.
Pour the chili mixture over the top; add salt to taste. Continue to cook, 45 to 50 minutes more over medium heat, until the potatoes are tender.
Serve with rice and corn bread.
Vermont Red Wine and Goat Stew
2 strips thick-cut bacon, coarsely chopped (try using pork belly!)
2 pounds boneless goat meat, cut into 1-inch pieces (note: your shares include 1 pound; reduce all ingredients if only using 1 pound of meat or keep as is if you are unfamiliar with goat)
⅓ cup all-purpose flour, or as needed
3 tablespoons olive oil, or as needed
½ tablespoon smoked sweet paprika*
½ tablespoon salt
½ tablespoon fresh-ground black pepper
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
3 medium cloves garlic, minced
2½ cups dry Vermont red wine, such Boyden Valley’s Riverbend Red (28-ounce) can whole tomatoes in juice
¾ cup low-sodium beef stock, plus more if needed
1 tablespoon tomato paste
½ tablespoon brown sugar, or to taste
⅛ teaspoon ground cinnamon
⅛ teaspoon dried red pepper flakes, or to taste
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves
1 bay leaf
1 pound carrots, peeled and sliced diagonally into 1-inch pieces
1 pound new potatoes, unpeeled, cut into ½-inch-wide wedges
1 tablespoon unsalted butter
1 tablespoon fresh chopped parsley, plus extra for garnish
Crusty bread
Preheat the oven to 300°.
Cook bacon in a heavy pot or Dutch oven over medium heat until crisp and browned, about 10 minutes.
Using a slotted spoon, remove the bacon and drain on paper towels. Reserve bacon fat in pot.
Pat the goat meat dry with paper towels. In a medium bowl, dredge the meat in flour and season with paprika, salt and pepper.
In the same pot used to cook the bacon, heat the reserved bacon fat and 2 tablespoons olive oil over medium-high heat until hot but not smoking. Working in batches, cook the meat until browned on all sides, adding additional oil if needed, about 6 minutes. Remove meat from the pot and set aside. Add the remaining 1 tablespoon oil and onion and sauté, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
In the same pot, stir in the wine, tomatoes and juice (breaking up the tomatoes with a fork), beef stock, tomato paste, cinnamon, pepper flakes, Worcestershire sauce, thyme and bay leaf.
Bring to a boil over medium-high heat. Return the meat to the pot and cook in the oven, stirring occasionally, until meat is tender, about 3 hours for chevon meat. After 2 hours of cooking add the carrots, potatoes and reserved bacon.
Whisk in butter until melted. Stir in the parsley. Discard bay leaf and adjust seasonings with salt and pepper to taste. Garnish with parsley and serve with crusty bread, if desired.
*Note: You can turn up the heat by substituting smoked hot paprika.
Momofuku Pork Belly
David Chang is well known for his Momofuku restaurants and in particular, his use of pork belly. This is a little time intensive but worth it.
1 pound skinless pork belly
2 teaspoons fine salt
2 teaspoons sugar
a few grinds of black pepper
Instructions
Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
Preheat oven to 450°F.
Roast pork belly for 30 minutes, fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days.
Once chilled, slice into thick pieces and brown in a small amount of oil or warm in stock or water if you're making ramen or...??
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