Recipes
Scalloped Celeriac and Potatoes
Here’s a variation on a classic that just might be better than the original. Traditionally, scalloped potatoes are cooked in milk or cream; here, however, we cook them in stock, and the result is a more flavorful and delightfully lighter dish. The celeriac adds a brightness that assertively sets the dish apart from its classic cousin. Friend of the Farm.
Serves 6
butter for greasing the baking dish
1 pound celeriac, peeled, halved, sliced about 1/8 inch thick
1 pound baking potatoes, peeled, sliced about 1/8 inch thick
salt
freshly ground black pepper
1 cup grated Gruyère or domestic Swiss cheese, divided
1/2 teaspoon dried thyme
2 cups chicken, beef, or vegetable stock
2 tablespoons butter
Preheat the oven to 350° F. Grease a 2-quart baking dish with butter.
Place the celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper. At about the halfway point, add 1/3 cup cheese in an even layer; sprinkle with the thyme. Continue with the celeriac and potatoes, until you have used all of your slices (don’t go all the way to the top edge; leave a little room to allow the liquid to boil).
Pour the stock over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more. Sprinkle the remaining 2/3 cup cheese over the top layer, add several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes.
Let stand for 10 minutes before serving.
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison. It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes. This recipe caught my eye as it's so simple yet so delicious. You should be able to find coconut butter at a co-op or you can make your very own. Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth. If it doesn't come together try adding some coconut oil to make it gel. Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.
1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime
In a pot, bring 4 or more cups of water to a boil. Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes. Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat. Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots. Taste for salt and add more if needed.
Beet and Barley Risotto
I know… risotto takes FOREVER to cook. It is not a dish for the impatient to make! But it’s so good and with barley, it makes a lot! If you don’t have barley, try using rice (Arborio is the traditional risotto rice), freekah, or any other kind of grain. I made this last night using both Chioggia and red beets – such a vibrant color if you use red beets! Maybe a perfect Valentine’s Day dish?
I did find a recipe for making risotto in a crockpot; follow the steps but instead of adding your liquid in slowly, add it at once and let sit for four hours. Then stir in your butter, cheese, and S&P.
3 medium beets, stems removed
6 cups vegetable broth
4 tablespoons butter
1 small onion, finely chopped
2 cups pearl barley
½ cup dry white wine
1 teaspoon salt
½ teaspoon black pepper
½ cup finely grated Parmigiano-Reggiano
Directions
Preheat the oven to 425°F.
Tightly wrap beets in foil and roast on a baking sheet until very tender, about 90 minutes. Remove from the oven and allow to cool, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into ½-inch cubes.
Bring the broth to a simmer. Keep at a low simmer, covered (it's important that the broth is hot when making risotto).
Melt 2 tablespoons of the butter in a large pan or pot over medium heat. Add the onions and cook, stirring occasionally, until softened but not burnt, about 5 minutes. Add the barley and cook, stirring constantly, 1 minute. Add the wine and simmer briskly, stirring constantly, until absorbed, about 1 minute.
Stir in ½ cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until barley is just tender and creamy-looking, 25 to 30 minutes.
Stir in the beets and season with salt, and pepper (yes, it will turn hot pink!) and cook, stirring, until heated through.
Remove from the heat and stir in the remaining 2 tablespoons butter, then the cheese. Taste and season with additional salt and pepper as needed, and serve.
Ginger-Braised Red Cabbage
This is a great way to enjoy your cabbage!
2 tablespoons olive oil
1 shallot, thinly sliced
1 3-inch piece fresh ginger, peeled and sliced
1/4 cup white wine vinegar
3 teaspoons brown sugar
2 cups low-sodium chicken stock
2 cups water
1 bay leaf
Coarse salt and freshly ground black pepper
1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact
Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.
Fast Tomato Sauce
This recipe comes from Mark Bittman's great book. The recipe calls for canned tomatoes but you can use the frozen ones in your share. Just run each frozen tomato under hot water and the skins will slip from them. Core the tomatoes as needed and then follow the recipe below.
3 Tbs olive oil or butter
1 med onion, chopped
1 24-32 oz can tomatoes drained and chopped
salt and fresh ground pepper
Freshly grated parmesan or other cheese
Heat olive oil in 12" skillet over med-high heat. Add onions and stir 2-3 minutes or until soft. Add tomatoes and salt and pepper to taste.
Cook, stirring occasionally, until tomatoes break up and the mixture comes together, thickening about 10-15 minutes. Taste and adjust the seasoning. Immediately toss with your hot just cooked pasta, garnish with cheese as you desire.
Red Cabbage and Beet Salad
1 red cabbage
2 small red onion, diced
2 red apple, cored and diced
½ lb beets, finely diced
50g walnut piece, roughly chopped
2 large orange
5 tbsp red wine vinegar
3 tbsp redcurrant jelly
2 tbsp clear honey
2 tbsp olive oil
Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beets and walnuts. Finely grate over the zest from the oranges.
Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
| 
Comments