Leek and Potato Soup

Serves 6This recipe is adapted from seriouseats.com.

 

2 T unsalted butter or olive oil

2 large leeks, rinsed and roughly chopped

1 quart stock

1 pint fingerling potatoes, cut into ½” cubes

1 bay leaf

Salt and pepper to taste

1 cup buttermilk (or dairy alternative plus a tablespoon of vinegar)

½ cup heavy cream (or full fat coconut milk)

½ teaspoon freshly grated nutmeg

½ bunch scallions, roughly chopped for serving

1.    Melt butter over medium heat in a large saucepan, add leeks, reduce heat to very low, and cook until soft but not brown, 10-15 minutes.

2.    Add stock, potatoes and bay leaf.  Season lightly with salt and pepper.  Bring to a boil, reduce to a simmer, cover and cook until potatoes are tender, 15 minutes.

3.    Remove the bay leaf.  Add buttermilk and cream, stir to combine and pour all into a blender.  Blend until smooth.

4.    Add soup back to saucepan, heat slowly on medium-low heat, then whisk in nutmeg and more salt and pepper to taste. 

5.    Ladle into serving bowls and garnish with scallions.

Braised and Glazed Salad Turnips

This is hands down THE best way to eat these!

 3 tablespoons butter or extra virgin olive oil

1 bunch white salad turnips, tops removed and sliced in half lengthwise

½ cup or more vegetable stock, white wine, water, or more as needed

Salt and freshly ground pepper to taste

1.     Combine the butter (or oil), turnips and stock in a deep skillet with a tight fitting lid.  Placing the turnips cut side down gives better browing.  Sprinkle with salt and pepper and bring to a boil.  Cover and adjust the heat so the mixture simmers; cook until the turnips are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.

2.     Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned.  Resist the urge to stir them frequently; just let them sizzle until golden, then shake the pan and loosed them to roll over.  It’s okay if some sides are more well done than others.  Taste and adjust the seasoning, then serve hot or at room temperature.

Simple Roasted Sweet Potatoes

This is hands down our favorite way to eat sweet potatoes.  It's also a good time of year to turn the oven on and warm up the house without having a fire!
 

1# sweet potatoes (or a combination of beets, sweet potatoes, fingerlings, broccoli)
1 head garlic
1 tablespoon olive oil
salt and pepper

1.  Preheat oven to 400F.  Chop sweet potatoes into 1/2" square cubes.  NO NEED TO PEEL!
2.  Toss vegetables with olive oil, salt and pepper in a large bowl.  Spread evenly on a rimmed baking tray and back for about 30 minutes.  Cool slightly and serve.
 

Peperonata

This recipe comes from Mark Bittman.  It is good enough to be served as a side dish, or it is delightful as a sauce for pasta or potatoes.  It couldn’t be any easier!  Serves 4.
 

1 yellow or purple onion, halved and sliced
1 tablespoon olive oil
4-6 colored sweet peppers, halved, seeded, and sliced
1 cup chopped fresh tomatoes with seeds and juices
2 sprigs fresh basil, leaves only
Salt to taste
 

  1. Saute onion in olive oil in a wide, deep skillet until soft.  Add peppers and cook until wilted.  Add tomatoes and basil leaves.
  2. Bring to a boil, then simmer until thick, about 15 minutes. 
  3. Remove from heat and serve.

Stuffed Peppers

Serves 3 as a main dish, 6 as a side dish.

6 colored sweet peppers

1 bunch chard, chopped

1 lb cooked chorizo

2 cups cooked rice

1 bunch chard, shredded

1 cup shredded sharp cheddar

Cilantro

1.      Preheat oven to 450F.  Cut the top off of each pepper and remove the seeds.  Combine chard, chorizo, rice and cheese in a large bowl and toss a few times to combine.

2.      Spoon some of the mixture into each pepper, lay onto a baking sheet or casserole dish, coat the outside of the peppers with olive oil, and bake for 30-40 minutes, until soft and blackened in places.

3.      Remove from oven, sprinkle with chopped fresh cilantro, and serve.

How To Freeze Peppers

6 lbs colored sweet peppers

2 cookie sheets

2 one-gallon freezer bags

1.      Cut peppers into the size and shape that you like to use.

2.      Lay them on a cookie sheet.

3.      Freeze for about 2 hours.  Remove from cookie sheet, place in freezer bags, squeeze the air out, label the bag and replace in the freezer.  They will then be good for use in any cooked dish or even good enough to eat raw when thawed.

Classic Kimchi

1 head Chinese cabbage, cut into 1” wide strips

2 carrots, cut on the diagonal into 1/8” slices

1 bunch scallions

1 hot chile pepper or dried red chile flakes

1 tablespoon salt

1” knob fresh ginger

1.      Place all the ingredients in a large bowl.  Gently massage the mixture with your clean hands until the vegetables start to release some water.  Keep massaging until you see significant liquid.

2.      Place a clean plate over the mixture so that it covers everything right to the edge of the bowl.  Let sit on your counter for 3-5 days, and taste every day to test tanginess.

3.      Once kimchi has reached your desired tanginess, it should all fit into a quart-sized mason jar and can be kept in the fridge to halt fermentation for up to a few weeks. 

Lacto-Fermented Radishes

This recipe comes from Serious Eats.  The same method can be used for turnips and carrots.

2 cups water

1 ½ tablespoons sea salt

3 bunches radishes, trimmed and cut into ½ to ¼” thick slices

1.     Wash one wide mouth quart mason jar and a quarter pint jar.

2.     Bring water and salt to boil in a small saucepan, stirring until salt dissolves.  Let cool to room temperature.

3.     Pack radish slices into the quart jar and cover with cooled brine, leaving about ½” headspace.

4.     Fit the quarter pint jar into the mouth of the quart jar and pour the rest of the brine into it.  Press the small jar down until brine reaches the brim of the big jar, so that the radishes are completely submerged.

5.     Let radishes sit on your counter for 5-7 days until the brine goes slightly cloudy and the radishes taste tart and crunchy.  When they’ve reached the level of tang that you like, remove the small jar, place a lid on the quart jar, and refrigerate.

Moose Meadow Farm Chili

This recipe is a Moose Meadow Farm original.  Add ground beef if you like a richer chili.

2 cups dry red kidney beans, soaked overnight (or about 5 cups cooked)

2 tablespoons olive oil

2-3 cloves garlic, smashed and roughly chopped

2 medium onions, diced

4-5 colored sweet peppers, cored and chopped

2 lbs tomatoes of any variety, cored and roughly chopped

1 fresh jalapeno or cayenne pepper, or dried chiles to taste

Salt to taste

Cilantro and yogurt or sour cream for garnish

 

1.     Cook the beans if using dried.  Drain the soaking water, add fresh water to cover by several inches, and turn onto high heat with the lid on until the water starts to boil.  Turn heat to medium-low and continue to cook with the lid cocked until beans are almost tender, about 1 hour.

2.     Meanwhile, sauté the garlic, onions, peppers and chiles in olive oil over medium heat until the onion is translucent.  Salt to taste.

3.     If using cooked beans, at this stage drain them and add them to a large soup pot with a little fresh water, then add the sauté mixture.  Add the sauté mixture to your cooking beans if using dried.

4.     Add all the chopped tomatoes and stir.  Taste and adjust seasoning.  Continue to cook until the beans are fully tender and the tomatoes have dissolved into the beans, 20-30 minutes more.  Garnish with chopped fresh cilantro and yogurt or sour cream and serve.

Zucchini Butter

PREP TIME: 15 MINUTES    COOK TIME: 20 MINUTES    SERVES: 2 CUPS
This recipe comes  from the cookbok Dishing Up The Dirt by Andrea Bemis

  • 2 pounds zucchini or assorted summer squash
  • 1/4 cup unsalted butter
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoons sumac (optional but adds a bright note)
  • salt and pepper to taste

Preparation

  1. Coarsely grate the zucchini with a box grater or with the grating attachment on your food processor.
  2. Ring out most of the liquid from the zucchini with a dish towel.
  3. In a medium sized deep skillet over medium-high heat add the butter. Once the butter is starting to melt add the garlic, thyme, sumac (if using) and grated zucchini. Cook, stirring often, until the zucchini reaches a spreadable consistency, about 15-18 minutes.  The mixture will still have plenty of texture but will be more "jam like" after cooking. If you scorch the bottom of the mixture turn the flame down but don't stress! Just stir those crispy burnt bits into the butter for added flavor! If need be add a touch of water or white wine to deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
  4. Use this "butter"on everything from spreading on toast to pizza or stirring into your morning oatmeal (for a savory version) or stirred into pasta for a lovely sauce.
  5. Store the butter in a glass jar in the fridge for up to 2 weeks.

Tomato Jam/Chutney, or the Best Ketchup Replacement Ever

Katherine has been waiting all summer to share this recipe with you!  It is her favorite thing to make with tomatoes.

4# red slicing tomatoes

2 cups sugar

1 tablespoon salt

2 large knobs ginger, roughly chopped

juice of 2 whole limes

2 whole cinnamon sticks

1 teaspoon cloves

1 teaspoon ground or whole cumin

1 teaspoon ground or whole coriander

1 whole jalapeno, finely chopped

 

1.     Roughly chop the tomatoes.  Add to your biggest, widest sauce pan.  Turn the heat on medium high.

2.     Add all of the remaining ingredients on top of the tomatoes, stir carefully then bring to a boil.

3.     Turn heat down so the mixture simmers enthusiastically.  Continue cooking, stirring occasionally, until it has thickened to a jam-like consistency.  This may take 2-4 hours, but the heating process can be stopped and restarted if needed.

4.     Once the mixture is thick enough to spread, you may either freeze it in quart sized ziplock bags, or store it in a sealed container in your fridge where it will keep for a few weeks or more.

5.     Use as a pizza topping, on crostini, pasta sauce, sauce for grilled vegetables, or anywhere you might use ketchup and want to impress your guests!

Easy Sun Dried Tomatoes

Follow this method if you do not have a food dehydrator.  If you want to safely store dried tomatoes long term, you should probably use a dehydrator. 

3-4 pints cherry tomatoes

Large baking tray

Highly porous cloth like nylons or window screening

Fan

Very warm, sunny location

1.     Chop all the cherry tomatoes in half and place on baking tray with cut side up.

2.     When tray is full, place in a sunny location like a sun room or south facing window.  We use our prop house as it keeps the dew off.

3.     Cover the tray with porous fabric to keep flies and yellow jackets off.  We use an agricultural fabric called Proteknet that we also use in our fields!

4.     Place an oscillating fan directly over the trays, so it blows over them.  Depending on temperatures and ambient humidity, the tomatoes should be dry enough to use within 3-4 days.

Easy Roasted Tomato Sauce with Garlic and Basil

This recipe is adapted from thekitchn.com

Makes about 2 cups (double or triple the recipe and freeze some!)

Olive oil

2 pounds fresh tomatoes

8 cloves garlic, peeled and minced

4 tablespoons unsalted butter

6 sprigs fresh basil

Salt and freshly ground black pepper

1.     Heat oven to 350 and lightly grease a 9x13 inch baking dish with olive oil.

2.     Chop the tomatoes roughly but evenly.  Spread them in the baking dish.  Stir in the garlic, drizzle on olive oil to taste, and about 1 teaspoon salt and pepper.  Cut the butter into small cubes and scatter evenly over the tomatoes.

3.     Bake the tomatoes for up to 3 hours.  You can bake them until the tomatoes begin to break down and release juices, or you can continue to bake them until their edges blacken and the juices are reduced significantly.  ALTERNATIVELY: grill or broil the tomatoes until they are black in places and have released some juices. 

4.     Use immediately, or cool and store for up to a week in the fridge.

How to Freeze Tomatoes Whole

This method comes from thekitchn.com, a trusted source for simple recipes and kitchen tips.  No work and buys you time to process or use later in the fall or winter!

1.     Wash, dry and core whole tomatoes.  Ripe, medium to large tomatoes are the best for freezing.

2.     Clear space in your freezer where the tomatoes can sit flat while they freeze.  Fill a zip-top freezer bag or other freezer safe container with tomatoes, without squishing them together.  Place the container flat in the freezer.

3.     Once frozen, tomatoes can be stored for up to six months as long as they are in airtight containers.  Thaw at room temperature for 30 minutes, at which point the skins will peel off with ease! 

4.     Frozen tomatoes can be grated for instant pasta sauce or thawed completely, chopped, and added to soups, stews, sauces etc.  They will not be enjoyable raw after freezing.

Creamy Summer Squash Soup

1 Large Onion,  minced

4 tablespoons olive oil

3 Cloves Garlic, minced

3-6 summer squash, cubed  (or zucchini or a combination of both)

1/4 cup rolled oats or a potato

3 tablespoons sweet white miso or salt to taste

1.  Saute garlic and onion in olive oil until translucent, add squash and continue to saute for approximately 3 minutes.  

2.  Add enough water or light vegetable stock to just cover vegetables.  Sprinkle oats into soup or a chopped potato and let it simmer until the squash is soft, about a 1/2 hour.

3.  Add Miso and process soup in food processor or use immersion blender until it is smooth and creamy.  Serve plain or with a dollop of pesto on top.

This same recipe (minus the pesto condiment) works very well with carrots (add some fresh ginger at the end for gingered carrot soup), broccoli or cauliflower.

Greek Style Grilled Eggplant Halves

1lb eggplant, each one cut in half
1/4 cup minced or pureed olives or tapenade
1/4 cup minced onion
1/4 cup chopped parsley
1/3 cup olive oil
feta and olives

1.  Make shallow cuts on the flesh side of each eggplant half.  Combine olives, onion, parsley and olive oil; brush all over eggplant, pushing into slits.
2.  Grill over indirect heat, covered and turning as needed, until the flesh is soft and the skin is crisp, 20-30 minutes.  Garnish with crumbled feta and more olives.

Baba Ghanouj

1lb eggplant
1/2 cup toasted pine nuts
1/3 cup tahini or yogurt
1/3 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced

1.  Grill the eggplant whole over high heat, directly over the flame.  Grill until blackened and collapsed, 20-30 minutes.  
2.  Cool, peel or scoop, and mash the flesh.  Then combine with other ingredients in a food processor or with a fork, depending on how smooth you want it.
3.  Serve with pita or crudites.

Greens Gazpacho

Can’t wait for tomatoes?  Try this recipe for the classic tomato-based cold soup called gazpacho that uses greens instead!  This recipe comes from Mark Bittman.

2 bunches kale, chopped

¼ cup plus 1 tablespoon olive oil

2 cucumbers

¼ cup green olives, pitted

2 slices crusty bread

2 tablespoons red wine vinegar

2 cups water

pinch red hot chile flakes

salt and pepper

Parmesan

 

1.     Saute kale in 1 tablespoon olive oil until soft.  Cool.  Combine with cucumbers, remaining olive oil, bread, vinegar, water, chile flakes, salt and pepper in a blender or food processor.

2.     Blend until it’s reached your desired consistency, then serve cold with parmesan for garnish.