DOWN on the FARM
with Tom Willey
ENSALADA DE MARCELO
Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.
2 cups cooked rice, at room temperature
2 cups assorted diced vegetables:
kohlrabi, leftover cooked green beans, diced sweet peppers or cucumbers
1/4 cup raisins
1/4 cup chopped olives
1/2 cup cubed provolone or other cheese
3 hard-cooked eggs, chopped
1/2 lb. summer sausage, diced (optional)
olive oil
salt and pepper
washed salad greens
Mix rice, vegetables, raisins, olives, cheese, eggs, and sausage (if using). Dress with olive oil and salt and pepper to taste. Serve to room temperature on a bed of salad greens. This recipe comes from an agronomy intern from Uruguay who worked at Scotch Hill CSA in Wisconsin.
ROASTED VEGETABLE SOUP
from Barefoot Contessa
1 Carrot, scrubbed (optional)
2 Parsnips, peeled
1 large Turnip (optional)
1 leek, well washed, white part only
1 Sweet Dumpling or 1/2 Golden Nugget squash, peeled and seeded
3 to 4 cups chicken or vegetable stock, preferably homemade
1 1/2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 Tbls. Parsley, chopped
Preheat the oven to 425 degrees F. Cut into 1- to 1 1/4-inch cubes: parsnips, potatoes, leek, squash and carrot and turnips, if using. All the vegetables will shrink while baking, so don’t cut them too small. Place all the cut vegetables [Read more…]
APPLE AND PEAR CRISP
Adapted from The Barefoot Contessa, foodnetwork.com
2 cups ripe but firm Pears, cut into large chunks
2 cups Jonagold Apples, cut into large chunks
1/2 tsp. grated orange zest
1/2 tsp. grated lemon zest
1 Tbls. freshly squeezed orange juice
1 Tbls. freshly squeezed lemon juice
1/4 cup granulated sugar
2 Tbls. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
FOR THE TOPPING:
3/4 all-purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/4 tsp. kosher salt
1/2 cup old-fashioned oatmeal
1/4 pound (1 stick) cold unsalted butter, diced [Read more…]
SAUTEED COLLARD GREENS II
Adapted from epicurious.com
1 bunch Collard Greens
1 Tbls. olive oil
4 Tbls. water or vegetable broth
1/2 onion, slivered
1 Sweet Red Pepper, cut into thin strips
Fold each collard leaf in half lengthwise and cut out the center rib. Stack leaf halves and roll up tightly into a cigar shape. Cut crosswise into 1/4-inch slices,. Roll and slice remaining leaves in same manner. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, add onions and peppers. Toss pan to avoid scorching vegetables. Add collards, tossing with tongs, sauté until bright green, about 1 minute. Add broth and continue cooking and stirring until all liquid is absorbed and collards are tender. Season with salt and pepper.
ARUGULA SALAD WITH PAN ROASTED PEARS
Adapted from food.com
1 bunch Arugula
2 to 3 firm Bartlett Pears
2 Tbls. butter
3 Tbls. brown sugar
1 cup walnuts, chopped
2 Tbls. extra virgin olive oil
2 tsp. cider vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
3 oz. Parmesan cheese
Wash arugula in a basin of cold of water, pinch off coarse stems. Dry in a salad spinner or on kitchen towels. Chop or tear into bite-size pieces, place in a salad bowl Cut each pear lengthwise, remove the core, then set cut side down [Read more…]
KOHLRABI HASH BROWNS
Adapted from Angelic Organics’ Farmer John’s Cookbook
Kohlrabi bulbs and Potatoes to make 1 lb.
2 eggs, lightly beaten
1/3 cup minced Onion
2 Tbls. dried bread crumbs
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
2 Tbls. olive oil
2 Tbls. Butter
plain yogurt or sour cream
Peel kohlrabi and grate onto a dish towel, squeeze out excess moisture. Grate potatoes and add to kohlrabi, you [Read more…]
WINTER SQUASH & BARLEY PILAF
Adapted From EatingWell.com
2 tsp. extra-virgin olive oil
1 cup Leeks, washed and chopped
1 3/4 cup vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups Winter Squash, peeled, cut in 3/4-inch cubes
1/3 cup chopped Parsley
1 tsp. freshly grated lemon zest
1 Tbls. lemon juice
1 clove garlic, minced
salt and freshly ground pepper, to taste
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently. Try adding some toasted nuts and a bit of goat cheese for more complex flavors.
SOUTHWESTERN BUTTERNUT SQUASH SOUP
Adapted from Epicurious.com
1 small Winter Squash, peeled, seeded, and cut into 1 1/2-inch chunks
1/2 Onion, peeled and quartered
1/4 cup vegetable oil
Salt and pepper
2 cups vegetable stock
1 Tbls. honey
1 tsp. lime juice
1/2 tsp. ground cumin
1/4 cup half ‘n’ half
1 Tbls. finely chopped fresh cilantro
1 Tbls. minced chipotle chiles in adobo sauce
Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, onion, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until [Read more…]
ROASTED SQUASH SOUP
Adapted from asweetpeachef.com
1 Acorn Squash, sliced in half and seeds removed
2 Tbsp. olive oil
1 large Carrot, chopped
1 Pink Lady Apple, cored and chopped
1 clove garlic, chopped
1 white onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger (or 1 tsp. fresh)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
4 cups vegetable stock
Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and ground black pepper. Roast in oven for 45-50 [Read more…]
SQUASH WITH ROSEMARY AND BROWN SUGAR
adapted from Fine Cooking Sept. 2010
One 2-lb. Buttercup squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 Tbls. unsalted butter
1 Tbls. extra-virgin olive oil
1/2 cup dry white wine
3 Tbls. packed dark brown sugar
1 Tbls. chopped fresh Rosemary
1 Tbls. fresh lemon juice
Kosher salt and freshly ground black pepper
minced Parsley for garnish
Heat butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes. Carefully pour wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over squash. Cover, reduce heat to low, and simmer until squash is almost tender, about 10 more minutes. Uncover pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to a platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, Garnish with chopped parsley and serve.
DELICATA SQUASH WITH ROSEMARY
Adapted from epicurious.com
1 Delicata Squash
2 Tbls. unsalted butter
1 Tbls. coarsely chopped fresh Rosemary
3/4 cup unfiltered apple cider or juice
1/2 cup water
2 tsp. sherry vinegar
1/2 tsp. salt
Freshly ground black pepper
Peel squash with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Melt butter in a large (12-inch) skillet over low heat. Add rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Add squash to the skillet, then apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.
CARMELIZED WINTER SQUASH PIZZA
Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman
1/2 recipe Basic Pizza Dough
1 medium Winter Squash
1 Leek, white part only, well washed
2 Tbls. olive oil
1 tsp. crumbled dried rosemary or thyme
salt and freshly ground black pepper
6 oz. fresh goat cheese, crumbled
2 Tbls. pine nuts
Peel, seed and dice winter squash. Cut the leek in quarter’s lengthwise, slice into a coarse (1/2-inch) dice. While the pizza dough is rising, preheat oven to 425 degrees. Lightly grease a large sheet pan. Combine squash and leeks on the prepared pan. Drizzle with olive oil, toss to coat. Arrange in a single layer, sprinkle with dried herb, season generously with salt and pepper. Roast about 30 minutes, stirring or shaking pan occasionally, until vegetables are well browned and tender. Remove veggies from oven and increase heat to 500 degrees. With the pizza dough stretched over pizza pan or baking sheet, scatter half of cheese over the dough. Scatter the vegetables on top of the cheese. Top with the remaining goat cheese and pine nuts. Bake on the bottom shelf of oven for 10 to 12 minutes until the crust is golden brown. Serves 4.
BASIC PIZZA DOUGH
(above recipe requires one-half of these amounts)
SQUASH TEA BREAD
Adapted from eatingwell.com
1 medium Winter Squash
1 1/3 cup all-purpose flour
1 cup whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
3 large eggs
Preheat oven to 350°F. halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake until soft, about 50 minutes. Cool, scrape out the flesh and set aside 1 1/2 cups for this recipe. Lightly oil and flour a 9-by-5-inch loaf pan. Whisk together flours, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined. In a mixing bowl, cream butter and sugars together. Add eggs one at a time, beating well between each addition. Beat in squash puree. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
DELICATA SQUASH WITH SWEET & SAVORY GREENS
From getwellgrounded.com
1 Delicata Squash
1 cup Leeks or onions, coarsely chopped
3 cloves garlic, minced
2 Tbls.+ 1 tsp. olive oil
1 bunch chard, washed
2 tsp. maple syrup
1 to 2 Tbls. tamari sauce
salt and pepper to taste
Preheat oven to 425 degrees F. Wash squash well, cut in half lengthwise and scrape out seeds. Cut each half into strips that are about 1-inch wide, then chop these into ½-inch “wedges”. In a bowl, mix together squash, leek or [Read more…]
STUFFED SQUASH WITH HERBED GOAT CHEESE
Adapted from foodnetwork.com
1 cup chicken or vegetable stock
1/2 cup quick cooking barley
1 Acorn Squash, halved & seeded
2 tsp. olive oil
1 cup canned chickpeas (garbanzos)
1/2 cup chopped Leek
1 cup chard stems, diced
1 tsp. dried sage
Salt and pepper
2 oz. herbed goat cheese, crumbled
Preheat oven to 425 degrees F. Heat chicken or veg stock in a small saucepan over medium-high heat. Add barley and simmer until tender, about 8 to 10 minutes. Place seeded squash, cut sides up, in a microwave-safe baking dish. [Read more…]
ITALIAN STUFFED CROOKNECK
Adapted from Guy Fieri’s stuffed jalapenos, foodnetwork.com
For vegetarians: use cubed eggplant that has been sautéed in olive oil with garlic, in place of sausage.
2 large Crookneck Squash
1 Tbls. canola oil
1/4 cup minced Onion
1 minced chile pepper
1 clove minced garlic
1 pound mild Italian sausage, casings removed
1 cup mascarpone or cream cheese
2 Tbls. grated Parmesan, plus more for garnish
1/4 cup shredded mozzarella cheese
Basil, minced
Cut crookneck squash in half lengthwise. Use a melon baller, or grapefruit spoon to remove entire seed cavity. Preheat oven to 300 degrees F. Place squash on a sheet tray (trim a little flat spot on the bottom so they sit straight) and roast for 15 minutes. Remove from the oven and let cool. Heat the oil in a medium sauté pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Divide stuffing mixture evenly among the four squash cavities, top each with 1 Tbls. of mozzarella cheese. Place the sheet tray of stuffed squashes in oven and bake for 15 minutes or until squash is completely tender. Garnish with minced basil and Parmesan.
ROASTED PARMESAN ACORN SQUASH
adapted from www.doitdelicious.com
1 Acorn Squash
2 Tbls. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup grated Parmesan Cheese (1 oz.)
Heat oven (with oven rack in middle) to 425 degrees F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to stabilize the squash on your cutting board. Trim ends of the squash and cut it in half lengthwise. Scoop out seeds and membrane. Slice into half-moons, 3/4-inch thick. In a large bowl, toss together with olive oil, salt and pepper. Spread into a single layer on rimmed baking sheet and sprinkle with Parmesan. Roast without turning, until squash are golden brown and tender, 35 to 40 minutes.
“WORLD’S BEST” APPLE CAKE
Adapted from thecookieshopinenglish.wordpress.com
Have all ingredients at room temperature. You may use all oil and no butter if you prefer. If you use a whole grain flour, add 1 tsp. baking powder to dry mix.
1 cup unsalted butter
1/3 cups canola oil
3 cups all-purpose flour
1 Tbls. ground cinnamon
1 tsp freshly grated nutmeg
3 to 4 Apples, cored and cut into 1/2-inch pieces to make 3 cups
1 tsp. baking soda
1 tsp. salt
1 2/3 cups sugar
3 large eggs
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. In a large bowl, sift together [Read more…]
CHICKPEA, KALE & TOMATO SALAD
Adapted from Country Living
1 bunch Kale, wash, stemmed & chopped
3 Tbls. olive oil, divided
1 garlic clove, smashed
salt
1/2 tsp. fresh-ground black pepper
1-15 oz can chickpeas, drained and rinsed
3 to 4 Roma Tomatoes, chopped
3 Tbls. lemon juice
Heat 1 Tbls. olive oil in a medium skillet over medium-high heat. Add garlic and cook until fragrant, remove when browned. Add kale, 1/4 tsp. salt and black pepper, cook and stir until kale is wilted and tender, about 10 minutes. Pour onto kitchen towels to drain and cool. Toss drained chickpeas, room temperature kale, tomatoes, lemon juice and remaining olive oil together in a medium bowl. Taste and correct seasoning with salt and pepper. Serve at room temperature.
SQUASH AND CHICKPEA FRITTERS
Adapted From Sunset Magazine, Oct. 2010
1/2 lb. Delicata Squash, peeled, seeded and cubed
2 slices whole-wheat bread
1 can (14 oz.) chickpeas (garbanzos), drained
1 large egg
2 Tbls. flour
1 tsp. chopped fresh sage leaves
1/2 tsp. each kosher salt & pepper
1/4 tsp. red chile flakes
3 Tbls. olive oil
Put squash in a microwave-safe container with 1/4 cup water and cover. Cook on high until squash is tender when pierced, about 3 minutes. Drain. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended. Heat oil in a large frying pan over high heat. Drop 1/4-cup portions of squash mixture into oil, making a few fritters at a time, and cook, turning once, until golden brown, about 3 minutes on each side. Transfer to a platter. Serve on a mixed green salad, use as a sandwich patty, pair with tabouleh and pita bread for a Mediterranean lunch.
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