Topic: Recipes

BR202

Cabbage Salad with Thai-Style Fresh Herb Dressing

Recipes

  4-5 cups finely sliced or shredded cabbage 4-5 cups finely sliced or shredded chinese cabbage 1/2 cup slivered green onions Dressing: 2 teaspoons minced garlic, pressed to a paste 1 hot chile, seeded and minced (optional) 3 Tablespoons rice vinegar 1 Tablespoon soy sauce 1 Tablespoon tahini (sesame seed paste) or peanut butter or… Read more »


Velouté de topinambours

Recipes

1 cuillère à soupe d’huile végétale 15 g de beurre 1 poireau haché 1 gousse d’ail hachée 300 g de pommes de terre, épluchées et coupées en dés 200 g de topinambours lavés et coupés en morceaux 1 litre de bouillon de légumes ou de volaille Sel et poivre du moulin Un peu de noix… Read more »


Crop Beets

Farmer John’s Chocolate Beet Cake

Recipes

1.    Preheat the oven to 375F.  You will need a 8×8” pyrex pan. 2.    If you have a double boiler, use it to melt 4 oz of unsweetened chocolate and 1/4 cup of sunflower oil. (if you don’t have a double-boiler, use another combination of pots and pans you have) 3.    Combine 3 eggs and… Read more »


BR301.jpg

Stir-fried bok choy with ginger and sesame

Recipes

  1 bunch bok choy 2 slices ginger 2 tablespoons soy sauce 1 teaspoon sugar, or to taste 1/4 teaspoon salt, or to taste 1/4 cup water A few drops sesame oil 1 1/2 tablespoons vegetable oil for stir-frying Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and… Read more »


BR206

Raw Tuscan Kale Salad

Recipes

  1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice… Read more »


Garlic Scape Pesto

Recipes

  Ingredients ½ cup chopped garlic scapes ½ cup grated parmesan cheese ⅓ cup lightly toasted pine nuts (or pumpkin seeds) ½ cup fresh basil, packed tightly – then roughly chopped juice of ½ lemon kosher salt & fresh ground pepper to taste ⅓ cup good quality olive oil Instructions 1. Add everything but the… Read more »


BR206

Kale Tanzanienne

Recipes

▪    1 botte de kale lavée et grossièrement tranchée ▪    1 petit oignon hâché ▪    1/2 à 1 tasse de lait de coco, au goût ▪    1/2 tasse d’arachides (de préférence non-salées: ça ferait beaucoup de sel!) ▪    Un curry (cari) commercial, au goût ▪    Un corps gras: huile d’olive, de canola, beurre, etc. (les… Read more »


Crop Beets

Roasted Beet salad with feta and pumpkin seeds

Recipes

  Two bunches beets (about 4 lbs) ¾ cup extra-virgin olive oil, divided ½ tsp kosher salt Six tablespoons of balsamic vinegar Two tablespoons local honey ½ small onion, thinly sliced 4 oz feta cheese, crumbled ½ cup packed arugula leaves or mesclun salad ¼ cup toasted pumpkin seeds Salt and freshly cracked black pepper… Read more »


CH206

Stuffed chard leaves

Recipes

  12 chard leaves 1 cup onions, finely chopped 3 Tbsp butter 1 Tbsp sugar 1 Tbsp salt 1 Tbsp pepper 1.5 cups rice 0.5 cups chopped fresh herbs (such as dill and parsley) lemon juice 1.5-2 cups chicken broth olive oil In a bowl, put large, perfect chard leaves from which you have trimmed… Read more »


Crop Beets

Pickled Beets

Recipes

2 kg (4 lb) whole beets, scrubbed (leave root and bit of stem on to help prevent “bleeding”) 500 ml (2 cups) white vinegar 500 ml (2 cups) sugar 15 ml (1 Tbsp) mustard seeds (optional) 5 ml (1 tsp) salt In a large pot, boil beets, covered just until tender, about 1 hour. Drain… Read more »