Charred Romaine

This recipe comes from Dishing Up The Dirt by Andrea Bemis

2 large head of romaine lettuce, halved lengthwise, rinsed and patted dry

2 tablespoons olive oil

3-4 radishes, thinly sliced

4 ounces blue cheese, crumbled

2-3 tablespoons minced parsley

Smoky Seed Clusters
1/4 cup raw sunflower seeds

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon fine sea salt

1 1/2 tablespoons pure cane sugar

Balsamic Vinaigrette
2 Tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon dijon mustard

1/4 cup extra virgin olive oil

coarse salt and ground pepper to taste

  1. Preheat an outdoor grill to medium-high heat.
  2. In a medium sized skillet toast the sunflower and pumpkin seeds over medium heat, shaking the pan often, until the seeds are golden brown. About 3 minutes. Pour the seeds out onto a plate and toss with the paprika, cayenne and salt.
  3. Place the pan that previously toasted the seeds back on the stove over medium-high heat. Add the sugar and once the sugar has liquified (this wont take long!) add the seeds, tossing to coat them in the melted sugar. Do this quickly as you don’t want the sugar to burn. Remove from the heat and transfer the seeds to a plate to cool. Once cool enough to handle break the seeds apart into small clusters.
  4. Whisk together all the ingredients for the salad dressing and set aside.
  5. Toss the sliced romaine wedges with the 2 tablespoons olive oil. Place cut side down on the preheated grill and cook until lightly charred on the underside. About 3-5 minutes. Flip and cook for about 3-5 minutes longer on the opposite side or until lightly charred.
  6. Dived the romaine wedges between plates and top with the thinly sliced radishes, blue cheese, minced parsley. Drizzle with the dressing and top the wedges with the smokey seed clusters.

Tomato and Rice Soup

A Moose Meadow Farm original

1/4 cup olive oil
1# onions, diced
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of dried thyme and dried oregano or marjoram
2 cups chopped fresh or 1/2 cup chopped dried mushrooms (we use dried morels - thanks Laura!)
2 cups uncooked brown rice
1 quart canned or about 3# frozen whole tomatoes
About 1/2 gallon water or stock
4 cups roughly chopped greens, like radish or turnip greens, kale, chard or bok choi

1.  In a large soup pot, heat the olive oil over medium-high heat.  Add the onion, garlic and herbs.  If using fresh mushrooms, add them here.  Saute until the onions start releasing their liquid, about 5 minutes.
2.  Add the rice and the dried mushrooms if using dried, and stir to coat in oil.  
3.  Add the tomatoes and broth or water, cover and bring to a gentle boil.  Turn heat down to medium and simmer until the rice is cooked.  
4.  Stir in greens just before the rice is done.  Serve hot with crusty bread or homemade croutons!

MMF Fried Rice

A more grown up version of our staple, rice and vegetables

1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste

1.  Heat oil in large, flat bottom skillet.  Add onion, carrot and leek, salt and pepper.  Stir fry until onions begin to release some liquid.
2.  Add bok choi, scallion and  radish with greens if using, and stir fry for a minute or so. 
3.  Add rice and curry paste, mix well.  Crack egg into skillet if using, and stir until well cooked.  Turn off heat and serve hot.

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.