DOWN on the FARM
with Tom Willey
Chocolate Beet Brownies
From Marion Owen www.plantea.com
1/2 cup butter
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked Beets, mashed
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. [Read more…]
Sweet-and-Sour Cabbage & Chard
Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers
1 Tbls. butter
1 1/2 cup sliced Leeks
5 cups shredded Cabbage
1 cup water
1/3 cup raisins
1 bunch Chard leaves, chopped
1 apple, peeled, cored and sliced
2 tsp. apple cider vinegar
2 tsp. maple syrup or honey
salt
Wash chard leaves in a deep basin of water. Strip leaves from center stalk. Use stalk and leaves separately. In a large skillet, melt butter over medium heat. Add leek and [Read more…]
Lanttulaatikko
Finnish Rutabaga Casserole
courtesy of Paula Smeds
1 large Rutabaga
1/2 cup heavy cream
3 Tbls. breadcrumbs
2 eggs
3 Tbls. maple syrup pinch of grated nutmeg
Remove the thick peel from Rutabaga, cut into cubes and cook in salted water to cover until soft. Drain and mash, or put through a food processor. Let breadcrumbs swell in the cream and add to the mashed rutabaga. In a separate bowl, beat eggs, add syrup and nutmeg. Combine all the ingredients and pour into a greased oven-proof casserole. Bake at 350° F for about 1 hour until firm.
Caraway – Sour Cream Cabbage
Adapted from cooks.com
6 cups shredded Cabbage
2 cups sliced Leeks
1-cup dairy sour cream
2 Tbls. all-purpose flour paprika
1 tsp. prepared mustard
1 tsp. caraway seed
1/2 tsp. salt
1/8 tsp. pepper
In a saucepan, bring 1/2 cup water and 1/2 tsp. salt to boiling. Add cabbage and leeks; cook, covered, till crisp-tender, 7 to 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup. In same saucepan blend [Read more…]
Roasted Turnips with Parsley Vinaigrette
Adapted from Food & Wine, Sept. 2010 Reserve Turnip greens for another use.
1 Tbls. white wine vinegar
1 1/2 Tbls. chopped Parsley
1 1/2 tsp. whole-grain mustard
1/4 cup extra-virgin olive oil
1/4 cup minced Leeks or scallions
1 bunch Asian Turnips trimmed, and quartered
Preheat oven to 425 degrees F. Whisk together vinegar, mustard, leek or scallion, parsley, and 1/4 cup olive oil in a small bowl. Season to taste with salt and freshly ground black pepper. Toss turnips with a splash of olive oil and sprinkle with salt and pepper. Spread turnips on a baking sheet and roast for about 18 minutes, until tender. Drizzle with vinaigrette and serve.