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Arugula:

Simple Arugula Salad                                                                                Peel off arugula leaves from stems and place in a bowl. Drizzle fresh lemon juice and good olive oil over leaves. Add a sprinkling of good kosher type salt. That’s it! For a bit of sweetness you can also drizzle a bit of good balsamic vinegar. I highly recommend Williams-Sonoma’s 25 year Barrel-Aged vinegar. Beware! It is so sweet and good I could drink that stuff! I also like to sprinkle on a bit of Reggiano cheese when I have it.

Arugula Pesto   (Makes 1 heaping cup)
  2 cups of packed arugula leaves, stems removed
  1/2 cup of shelled walnuts
  1/2 cup fresh Parmesan cheese
  1/2 cup extra virgin olive oil
  6 garlic cloves, unpeeled
  1/2 garlic clove peeled and minced
 1/2 teaspoon salt

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Pasta with Arugula (submitted by Elizabeth Steininger, shareholder)

1/4 # of bacon, finely chopped
1 T olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
1 c plain yogurt (I use the lowfat)
1/2 c drained oil-packed sun-dried tomatoes, finely chopped
8 c arugula, coarsely chopped
1 # campanelle pasta
1/2 c grated parmesan and additional for serving
1 T basil pesto or 1/4 cup fresh basil

Cook bacon iin oil in a heavy skillet over medium low heat, stirring occasionally, until browned and crisp (6-10minutes).  Transfer bacon to paper towls to drain.  Add onion, garlic and 1/4 t each of salt and pepper andcook, stirring occasionally until onion is softened and lightly browned (about 8 minutes).  Stir in yogurt, tomatoes and bacon and simmer until slightly thickened (2-3 minutes.  Add arugula and cook until just wilted (2-4 minutes)

Meanwhile, cook pasta in a pot of well salted boiling water until al dente.  Reserve 1 c cooking water , then drain pasta.

Add pasta and cheese to skillet and toss with sauce.  Thin sauce with some of reserved cooking water, then stir in pesto or basil.  Yummy!

Asparagus:

Simple Asparagus Salad

1 lb. asparagus

2 zucchini, about 6”

4 T. extra-virgin olive oil

2 T. fresh lemon juice

1 clove garlic, minced

1 t. honey

Salt and pepper, to taste

¼ C. parmesan cheese, shaved

2 T. toasted pine nuts (opt.)

1.  Boil a large pot of water and blanch the asparagus.  When cool, slice the asparagus on the diagonal into 1 to 1 ½ inch pieces.

2.  Shave the zucchini into long strips with a vegetable peeler.  Place the asparagus and zucchini in a large salad bowl.

3.  In a separate bowl, whisk together the olive oil, lemon uice, garlic, honey, salt & pepper.  Pour over the vegetables and toss.

4.  Garnish with the Parmesan shavings and pine nuts, if desired.

Serves 6 as a side salad.

Asparagus with a Fried Farm Egg and Truffle Salt

 1 ½ lbs. asparagus of any thickness

2 large eggs (from the farm if possible!)

2 T. unsalted butter

Black truffle salt (try Valley Cheese & Wine or Williams- Sonoma or just use the best salt you have)

Freshly ground pepper

1. To trim the asparagus, hold each spear horizontally between both hands and bend it. It will snap naturally at the point at which the spear becomes tough. Discard the tough end.

2. Crack each egg into a small custard cup or bowl.

3. Bring a large pot of salted water to a boil. Add the asparagus and boil until crisp tender, about 3 minutes. Lift the spears out with tongs and drain. Working quickly so the spears stay hot pat them dry and divide them between 2 salad plates. Put 1 teaspoon of butter on each portion and toss with your hands until the butter melts and glosses the spears. Season with truffle salt.

4. Heat a large nonstick skillet over moderate heat. Add the remaining 4 teaspoons butter. When it begins to sizzle and foam, carefully slide the eggs, one at a time, into the skillet, and reduce the heat to moderately low. Cook until the whites are set but the yolks remain runny, about 2 minutes. Adjust the heat so the butter browns lightly but does not burn.

5. With a nonstick offset spatula, flip the eggs over, browned side up, onto the asparagus. Spoon any butter from the skillet over the eggs. Season the eggs with truffle salt and several grinds of pepper. Serve immediately.

Basil:

Classic Basil Pesto (makes 1 cup)

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. 

Beans, Green and Yellow Wax:

Pickled Yellow Wax Beans with Fresh Dill

1 pound yellow wax beans, as straight as possible

1 cluster fresh dill flower heads

1 large garlic clove, halved lengthwise

1 small dried red chile

1 ½ cups white wine vinegar (I used plain distilled vinegar)

1 ½ cups water

1 tablespoon kosher or sea salt

  Fill a canning kettle with enough water to cover a 1 qt. canning jar.  (I use pint jars).  Bring water to a boil.  Put a new canning lid in bowl and pour boiling water over to cover.

  Wash beans, remove the tips, cut to fit the jars if needed.  Fill the jar with the beans, dill garlic, and chile, packing the beans in tightly but neatly. 

Put the vinegar, water, and salt in a small saucepan and bring just to a boil, stirring to dissolve the salt.  Ladle the hot liquid into the jar, leaving ½ inch of headspace.  Wipe the jar lid clean, top the jar with warm lid and screw band.  Close tightly.

  Place jar in canning kettle making sure that the boiling water covers the jar.  Return the water to a boil and boil for 10 minutes.  Remove the jar from the water to cool.  As the jar cools you should hear a “pop” which indicates that the lid has sealed.  For best flavor store sealed, unopened jar for 1 month.  Refrigerate after opening. 

Taken from Eating Local by Janet Fletcher

Beets:

Beet & Swiss Chard Salad

Collard Greens:                                                                    Kennedy's Collards                                                                          Saute onions and tomatoes in good quality oil of your choice.  Add a bit of Worcestershire sauce and mustard.  Once onions and tomatoes are cooked down a bit, add a small can of tomato sauce and continue simmering.  While simmering, add the collards.  (Strip the center vein either by hand or with a knife.  Roll the leaves and slice into strips.)  Put the greens on top of tomato base and once they've wilted down mix them in.    Sandy Rom 

Eggplant:

Baked Eggplant Italiano

4 to 6 small, or 2 large eggplants

3 T. olive oil

6 cloves garlic, thinly sliced

1 C. fresh basil leaves

2 C. marinara sauce  (spaghetti sauce will do)

1 C. grated mozzarella

1/4 grated Parmesan

freshly ground black pepper

1.  Preheat broiler.  Slice eggplant thinly.  Place on a baking sheet and brush both sides lightly with oil.  Broil until light brown, turning once, about 7 minutes per side.

2.  Preheat oven to 350 degrees.  Coat a 9 x 13" pan with oil.  Alternate layers of eggplant, garlic, basil, several spoonfuls of marinara, mozzarella, and pepper to taste.  Repeat until all ingredients have been used. Top with Parmesan cheese.

3.  Bake for about 30 minutes, until bubbly and light browned.

Eggplant and Roasted Red Pepper Stack

1 T. olive oil, plus more for frying

1 clove garlic, minced

1 large handful kale, Swiss chard or spinach

1 eggplant, sliced into discs about 1/2 inch thick

fresh lemon juice

2 c. cooked rice, couscous or quinoa

1 egg

1 small handful of basil, finely chopped

1 roasted red pepper, cut into quarters

1.  Heat olive oil in a large skillet and add garlic, cooking until just golden.  Add kale and cook until tender, about 10 min.  Place cooked kale in a bowl and set aside.

2.  Heat enough olive oil to just cover the bottom of the skillet and add eggplant discs.  Cook until golden brown, about 10 min., then turn them over to cook the other side, adding more olive oil if necessary.  Remove eggplant to a plate, sprinkle it with lemon juice, salt and pepper to taste, and set aside.

3.  Mix cooked rice, kale, basil, salt and pepper and egg together.  Form into four cakes and add to the skillet, cooking until they are crispy and golden on the outside and heated through. 

4.  If you like, briefly reheat the eggplant in the skillet, and also the red pepper.  Place a rice cake in the center of the plate and top with eggplant slices, then red peppers and then basil for garnish.  Serve immediately.

Herbs:
Stevia/Mint Cooler
Place a good sprig of fresh stevia and mint in a 1/2 gallon pitcher of water.  Add the juice of a fresh lime.  Chill and enjoy!

Garlic:

RoastGarlic                                                                                  Cut off the top of the garlic bulb just enough to expose most of the garlic cloves.  Place garlic bulbs on a tray or pan (I use a small cast iron skillet), drizzle olive oil over the top and sprinkle on kosher salt.  Roast in a hot 400 degree oven for 30 to 40 minutes or until the cloves caramelize to a beautiful brown and start to pop out of their skins.

Greens:   Spinach, Beet Greens, Swiss Chard, Arugula, Kale, Mizuna, Tatsoi, etc.      

All of these greens can be eaten fresh in salads, mixed or on their own.   My favorite way to cook them is to wash them, cut out any large stems, cut into large pieces and still wet with water, wilt them in a warm skillet.  If the pan is too dry add a little water.  Cook until just barely wilted.  Serve warm with butter and salt & pepper, or good olive oil, balsamic vinegar, or lemon.  Delicious!

Kale:

Kale Chips

1 bunch of kale, broken into small, uniform pieces

Olive oil, salt, spices, apple cider vinegar or lemon juice

 

Put pieces of kale in big container with a lid. Add about 1-2 tbsp of olive oil, a few dashes of salt and any other spices you enjoy. Add ~1-2 tsp of apple cider vinegar or lemon juice. Put on the lid and shake the container so the kale pieces are coated evenly.

Set kale pieces on a baking sheet, evenly distributed. Bake at 350-400 degrees F for 8 – 12 minutes. Don’t leave the oven. Watch these closely. When they are crisp, they are done.

(Kale Soup)  Zuppa Toscana Soup

 1 lb. spicy Italian sausage – crumbled

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes – scrubbed clean, cubed

2 garlic cloves – peeled, crushed

1 med. onion – peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper – to taste

Brown sausage in a pan over medium-high heat, breaking up into small pieces as it cooks.  Drain sausage and set to the side.  Place broth, water, garlic, potatoes, and onion in a pot.  Simmer over medium heat until potatoes are tender.  Add sausage to the soup.  Simmer for 10 minutes.  Add kale and cream to pot.  Season with salt and pepper.  Heat thoroughly.

Tuscan Kale Salad

4-6 cups Tuscan kale, loosely packed, mid ribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
1/2 cup freshly made bread crumbs from lightly toasted bread

1.  Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. (I love to use our dried Bulgarian carrot peppers  dried from our fall season.  Watch out!  A little goes a long way!)

2.  Pour over kale in serving bowl and toss well.

3.  Add 2/3 of the cheese and toss again.

4.  Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Leeks:                                                                                                  Vichyssoise  -  Cold Leek and Potato Soup                    (serves 8)
                                The proper French pronunciation is "vee shee swahzz”

3 or 4 leeks, peeled, cleaned and chopped
2 T. butter
2 T. extra virgin olive oil
4 potatoes, peeled and chopped
6 C. chicken stock
Several sprigs of thyme tied together
1 C. heavy cream
Sea salt and pepper
Finely chopped chives and sour cream for garnish.

Sauté leeks until soft in butter and olive oil. Add potatoes and s tock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Remove thyme. Puree soup with a handheld blender. Chill well. Blend with cream until frothy. Season to taste. Serve in chilled soup bowls and garnish with chives and sour cream if desired.
Adapted from Nourishing Traditions by Sally Fallon

Mizuna:
Mizuna
Elegant, deep green, feathery leaves have a mild yet tangy flavor. This tender green leaf lettuce makes an excellent mix for salads and soups.  Mizuna is generally mixed with other lettuces to enhance the appearance, flavor, and nutritional value of salad.  The leaves can be added to soups, add the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently.  Mizuna is also excellent added to stratas and quiche.  I think we will stir-fry our mizuna with the bok choy this week.  I will add some sesame or peanut oil, soy sauce, ginger, garlic and a bit of dried chile peppers that we dried from our fall season.  Remember those small orange Bulgarian Carrot hot peppers last year?  We have been enjoying them in many of our soups and sauces this winter!

Muskmelon:  (Cantaloupe, Charentai, etc.)                             Musk Melon Milkshake

1 medium sized Musk Melon
2 cups Chilled Milk
8 tbsp Sugar (I would use honey)
4 Scoops of Vanilla Ice Cream (Optional)

Peel, deseed and chop the melon. Blend the pieces with Sugar in the food processor. Now add the other ingredients and blend until smooth. Pour into glasses and serve.

Mustard Greens:                                                                                 Spaghetti with Mustard Greens, Garlic and Bread Crumbs

Serves 2
1/3 pound spaghetti
1/4 cup extra virgin olive oil, more as needed
1 large clove garlic, minced
1/2 cup bread crumbs, preferably homemade
a couple of shakes of red pepper flakes, or to taste
wild mustard greens, a couple of large handfuls, or about 1/2 pound
salt, freshly ground black pepper
freshly grated parmesan cheese
1. Put 1/8 cup of olive oil into a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden. This will take about five minutes or so. Remove and set aside.
2. Boil the pasta in salted water in another pot.
3. Meanwhile, add the remaining 1/8 cup of olive oil to a skillet over medium-low heat. Add the mustard greens and toss well. Sprinkle with salt and pepper. Add the garlic and bread crumb mixture and mix well.
4. When the pasta is cooked, drain, reserving a little of the water. Toss pasta in the skillet with the mustard greens. If necessary, add a little of the pasta water. Adjust seasonings and serve with freshly grated parmesan cheese. http://ciaochowlinda.blogspot.com/2009/04/foraging-for-wild-greens.html

MustardGreensStir-Fry                                                            1/2 C. thinly sliced onions                                                                                          2 cloves garlic, minced                                                                                               1 T. olive oil                                                                                                                A good bunch of mustard greens, washed and torn into largpieces                             2 to 3 T. chicken broth or vegetable broth (optional)                                             Salt & Pepper                                                                                                              1/4 t. dark sesame oil                                                                                               In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.  Add the minced garlic and cook a minute more, until fragrant.  Add the mustard greens and broth and cook until the mustard greens are just barely wilted.  Toss with sesame oil.  Season with salt and pepper. 

Cooked Wild Mustard Greens

 Coarsely cut up wild mustard greens and place in pot of salted boiling water.  Boil for 10 to 15 minutes depending on how tender the greens are.  While boiling add some fresh grated nutmeg.  Drain.  Drizzle with good olive oil and season with salt and pepper.  You could use lemon juice and sautéed garlic.

Okra:

Roasted Okra

1/2 lb. small, whole okra per person

Salt & Pepper to taste

Olive oil

Preheat the oven to 450 F. Coat a shallow baking dish with olive oil, add okra, and season to taste.  Give the okra one quick toss with olive oil, and put them into the oven.  Bake, stirring every 5 minutes.  Serve hot out of the oven.  (These can also be placed on the barbeque grill.  Yum!!)

Onions:

French Onion Soup

6 large red or yellow onions, peeled & thinly sliced.

Olive oil

1/4 teaspoon of sugar

2 cloves garlic, minced

8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

1/2 cup of dry vermouth or dry white wine  (I don't use it)

1 bay leaf

1/4 teaspoon of dry thyme

Salt and pepper

8 slices of toasted French bread

1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese.

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Yield: Serves 4-6.

Peppers:
Roast Peppers
To roast peppers simply place whole peppers under the broiler for several minutes until bubbly and black, turn to roast on all sides.  Place charred peppers in a brown paper bag to cool.  Peel off the charred skin.

Anaheim Chili Casserole
8 large Anaheim Chiles (or more if small), roasted and peeled
1/2 lb. Monterey Jack cheese
1 1/2 C. Cheddar cheese, grated
3 eggs
1/4 t. salt
1/4 C. flour
3/4 C. milk
Preheat oven to 350 degrees.  Take each pepper and carefully cut a lit down the side.  Remove seeds (wear gloves as the seeds will burn!)  Take the Monterey jack cheese and cut it into strips.  Gently insert cheese ito the peppers.  Spread the greated cheddar cheese evenly over peppers.  Combine the eggs and flour together in a small bowl and beat until smooth. Add the milk and salt.  Pour the egg and flour mixture carefully oer the peppers.  Bake uncovered for 35 minutes until lightly browned.  (Stab knife into casserole, it should come out clean.)  Cool before serving.

Potatoes:

Radishes:

Watermelon Radish Salad with Avocado Vinaigrette

1 shallot, finely diced

1 ½ T. fresh lemon juice, more if needed

1 ½ T. white wine vinegar

Salt

1 avocado, diced

¼ C. extra-virgin olive oil

2 heads romaine lettuce, dark outer leaves cut into ½ inch pieces

1 watermelon radish, thinly sliced

¼ C. fresh cilantro

In a small bowl, stir together the shallot, lemon juice, vinegar, and a pinch of alt.  Gently stir in the avocado, season with salt, and let stand for 10 minutes, stirring occasionally.  Whisk in the olive oil to make a vinaigrette. 

In a large bowl, combine the romaine, radish, and cilantro.  Stir in the vinaigrette and drizzle over the salad.  Toss gently and season with salt and additional lemon juice.  Transfer to individual plates.  Serve right away. 

Cooking from the Farmers Market (Williams Sonoma)

Butter Glazed Radishes (Molly Stevens All About Braising)

2 bunches small radishes (about 1lb)

2 T unsalted butter

1/3 c chicken stock

pinch sugar

s/p

Trim roots and greens off radishes. Soak radishes in cold water for 15 minutes, drain, and scrub. Cut any large ones (> 1" in diameter) in half. Put the radishes in large skillet over medium heat, add butter, stock, sugar, salt, pepper; bring to a simmer. Cover, lower heat, braise about 20-25 min until you can pierce easily with skewer. Remove lid, shake pan to move radishes around, simmer 5 min or so until liquid glazes radishes.

Sweet Pickled Daikon Radish                                                                                         1 C. rice vinegar                                                                                                                                       1 C. water                                                                                                                                                                         1C.sugar                                                                                                                                                      1/4 t. turmeric                                                                                                                                          1 lb. daikon radish                                                                                                                              1/4 C. kosher salt                                                                                                                                  In a small saucepan over medium heat add the vinegar, water, sutar, and turmeric.  Bring to a boil stirring to dissolve the sugar.  Remove from heat and allow it to cool.  Meanwhile, peel the daikon radish and slice into 1/4 inch thick rounds.  (If your daikon is very large, slice the rounds into semicircles.)  Place in a colander with salt and mix well.  Place the colander over a bowl and let drain for 1 hour.  Rinse the salt off with a couple of changes of water and dry the daikon well.  Put into a sterilized glass jar.  Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer)  into the jar to cover the radish slices.  Refrigerate at least 4 hours, preferably overnight.  Will keep for about 2 weeks. 

Salad Dressings:

Bob's Bleu Cheese Salad Dressing                                                                                          6 ounces good Bleu Cheese, chopped

½ C. sour cream

½ C. heavy cream

1 T. fresh squeezed lemon juice

½ t. kosher salt

½ t. freshly ground black pepper

3 to 4 dashes of Worcestershire sauce

Mash ½ of the bleu cheese and stir with the rest of the ingredients until smooth, then crumble in the remaining blue cheese.  (I added a bit of our silky goats milk to thin it out a bit.)  Superb!! 

Contributed by Bob Howald of Valley Cheese & Wine

Ceasar Salad Dressing                                                                  1 large garlic clove, chopped

¼ cup or more excellent olive oil

Salt  (Kosher)

 1 large egg (if using raw eggs be sure to use a reputable  source!  I never hesitate to use our fresh eggs raw.)

Freshly ground black pepper

Juice from 1 lemon

Worcestershire sauce (a dash or two)

2 or 3 Anchovy fillets, minced

2 T. freshly grated Parmigiano Reggiano cheese

Mix well together.  (I use my cuisanart.)  I use mostly the hearts of the romaine lettuce torn to bite sized pieces.  I put a generous handful of additional grated reggiano over the leaves and toss the dressing in.  Top with homemade crisp croutons and watch this salad disappear!    (Taken from Cooking at Home with Julia Child & Jacques Pepin)

Sorrel:
Olga's Sheep Sorrel Russian Soup
3 - 4 Potatoes
1 Carrot
1 medium Onion
Sheep Sorrel
Chicken Broth
Bay Leaf
Salt & Pepper
Sour Cream
Saute the carrot and onion in a bit of olive oil.  Bring broth or water and bay leaf to a boil, add potatoes.  Cook for 5 minutes.  Add sauteed carrots and onions, continue to cook for 2 to 3 minutes.  Add sorrel and cook for an additional 3 to 4 minutes.  Add salt, pepper and any other spices you prefer. 
Before serving, chop one boiled egg into your soup bowl.  Add soup.  Top with a dollop of sour cream if desired. 

Sorrel Mashed Potatoes
1 ½ pounds baking potatoes, peeled and sliced
4 T. unsalted butter
A bunch of sorrel, tough ends trimmed, leaves torn
¾ C. milk
¾ t. salt
In a medium saucepan, combine the potatoes with salted water to cover. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork tender. Drain and return them to the pan. Meanwhile, in a medium skillet, melt 2 T. of the butter over low heat. Add the sorrel and cook, stirring occasionally, until it’s very tender and soft, about 4 min. With a potato masher, mash the potatoes with the milk, salt, and remaining 2 T. butter. Stir in the melted sorrel and serve.                                    The Beekman 1802 Heirloom Cookbook, pg. 30
 
Sprouts:
Alfalfa Sprout Sandwich                                                                          Try a good whole grain bread with a great sandwich spread, heaps of alfalfa sprouts, avocado slices, fresh cucumbers, sliced peppers and if you are carnivorous like me some great bacon.

Tatsoi:
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)

10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)

Dressing:
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)

While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.

Tomatoes:                                                                                                 Tricolor Gazpacho ( a simple recipe, perfect for our beautiful heirloom tomatoes and this warm time of year)

Allow 1 medium-size 3 to 4 oz tomato per person for each of the 3 soups.  Core and quarter the tomatoes and place them, one type at a time, in an electric mixer fitted with a paddle.  Add a little salt and turn the mixer to moderately low speed.  Allow it to turn until the tomatoes are thoroughly broken and reduced to a pulpy slush.  (Do not use a blender or food processor to puree the tomatoes.  Doing so introduces air and you will end up with foam as rigid as cotton candy.)  Transfer the mixer’s contents directly to a food mill fitted with a plate that is sized smaller than the tomato seeds, and set it over a bowl.  Do the same with each tomato.  When all three types are pureed, check their consistency.  Tomatoes of different types will inevitably produce thicker or thinner purees relative to one another.  In order that the soups greet, rather than invade, each other in the bowl, you may need to adjust them with a little cold water so as to achieve a liquid that is easily pourable without being runny.   To start, season each soup with salt only.  If you find the flavor of the soups to be satisfying as is, refrigerate them until fully chilled, at least 4 hours.  If you would like to augment their flavor and texture, welcome additions include a small amount of finely diced pepper; or green herbs such as tarragon, basil, chervil, parsley, or chive.  Add this garnish before you chill the soups so that their flavors have a chance to harmonize.  To serve, use two ladles and scoop up about 1/3 cup of two of the purees.  Pour the soups simultaneously into the backside of the bowl and allow them to flow forward toward you.  Ladle an equal amount of the third soup to the front of the bowl and at the line where the first two meet.                                      Cooking by Hand by Paul Bertolli         

           (Thank you Bob for the loan of this great book!)

Sicilian Pesto  (Raw pasta sauce!)

Using a food processor or blender, pulverize 1 ripe tomato, add equal part of olive oil as tomato puree.  To this blend in a handful of fresh mint leaves, a handful of fresh basil, a half handful of fresh parsley, a couple cloves of garlic, ¼ C. parmesan cheese (a cheese blend works nicely here, 70% pecorino, 30% parmesan), some toasted almonds and salt and pepper to taste.   A variation to this pesto:  replace almonds with pistachios, no herbs other than a little mint and basil and a little goats milk.  Toss pesto over warm pasta and serve.  

Giovanni Mauro (chef & shareholder)

Nora & Giovanni Mauro’s Pasta Trapanese

Using the water called for on the package of really good pasta, add 3 T. salt per gallon of water.  Bring to a boil.  Place plenty of ripe heirloom tomatoes in boiling water and boil for 5 minutes.  Remove tomatoes and cool in a bowl.  Cook the pasta in the tomato water.  As the pasta is cooking, squish down tomatoes so you get all the juice and meat.  (Gio says that you don’t want to simply skin the tomatoes as the best flavor of the tomato is in the meat right under the skin, so press the tomato juice and meat out of the skin.)  Discard the skins.  To the tomatoes add fine garlic to taste, an abundant amount of olive oil (like dressing a salad), and lots of fresh basil.  When pasta is cooked, drain the water reserving enough water in the pot so that  “the pastas “feet are wet”, (maybe a ¼ of the pasta volume).  To this add the seasoned tomato pulp and bring all to a nice lively boil.  Remove pasta and sauce to a serving bowl and add grated pecorino (70%) and parmesan (30%) cheese to your liking.


Monte's Fried Green Tomatoes
Slice firm tomatoes about 3/8th's of an inch thick.  Dip tomatoes in buttermilk or milk and egg mixture.  Shake in a plastic bag full of corn masa or corn meal.  Fry in olive oil until golden brown.  Drain, salt & pepper to taste.  Serve with dipping sauce of your choice.  (Monte prefers bleu cheese dressing.)

Turnips:
Buttered Turnips
 "Turnips have quite a bit of internal moisture and can be cooked without any water at  all.  This recipe works well with large or small turnips.  Peal the turnips if they need it and cut them into medium pieces.  Smaller turnips can be left whole or just cut in half.  Put them in a heavy pan with a big pinch of salt and a large pat of butter.  Cover and cook the turnips until tender over medium heat, stirring every now ant then.  If the pan starts to brown, turn down the heat.  Serve them as is, or mash them with a touch of fresh butter.  Turnips can also be sliced and cooked uncovered over higher heat to brown them on purpose; they are delicious caramelized like this.  Keep an eye on them to make sure that they don;t brown so much that the flavor becomes bitter.
                                                    Taken from Alice Waters' The Art of Simple Food

Winter Squash:

Winter Squash (Basics)   Acorn, Banana, Butternut, Delicata, Moapa, Spaghetti, Pumpkins, etc.                                                                                          Cut off the stem and slice squash in half.  Scoop out seeds (roast for a snack).  Place squash halves cut side down in a casserole dish with a bit of water added for steam.  Cook anywhere from 300 to 400 degrees just adjusting time for lower temperatures.  This allows you to cook the squash along with other dishes.  I generally roast my winter squash at 350 for 45 to 60 minutes depending on how dense the squash is.  Serve warm with melted butter and salt and pepper.  Some people like to sweeten it up with brown sugar. 

Roasted Squash                                                                                                1 orange-fleshed winter squash, such as butternut, or baking pumpkin              3-4 cloves garlic, coarsely chopped                                                                        2 T. olive oil                                                                                                              1 t. balsamic vinegar, or to taste                                                                         1/2 t. sugar                                                                                                             1/4 t. mild chili powder                                                                                        1/4 t. dried thyme, or 1 t. fresh thyme                                                                    salt and freshly ground pepper                                                                      Preheat oven to 350 degrees.  Quarter and deseed squash.  Arrange the squash quarters cut side up in a baking pan arge enough to accommodate the pieces without touchig.  In a small bow, mix together the garlic, oil, vinegar, sugar, chili powder, and thyme.  Brush the mixture on the squash and season to taste with salt and pepper.  Cover the pan tightly with aluminum foil.  Bake the squash until it is tender when pierced but not at all mushy, 30 to 40 minutes.  Uncover raise the oven temperature to 400 degrees, and return to the oven.  Continue to roast until the squash is lightly caramelized, 10 - 15 minutes longer. 

Homemade Pumpkin Pie                                                                                 2 eggs slightly beated                                                                                                 1 sugar pie pumpkin  (baked according to Winter Squash recipe above, l, puree the pumpkin meat reserving 1 1/2  C. puree for pie)                                                         3/4 C. sugar                                                                                                            1/2 t. salt                                                                                                                   1 1/2 t. cinnamon                                                                                                   3/4 t. ginger                                                                                                               1/2 t. cloves                                                                                                               1 2/3 C. evaporated milk                                                                                            1 9" unbaked pie shell with high fluted edge                                                             Mix filling in order given.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350 degrees anc continue baking for 45 minutes.  (You'll never go back to store bought again!)

Pumpkin Soup                                                                                                                                       2 lbs. of pumpkin, skinned, seeded, cut into chunks                                                         1 small onion diced                                                                                                       3 garlic cloves                                                                                                               Peppercorns (we used red peppercorns)                                                                        1 t. curry, or more to taste                                                                                   Ginger root, approx. 1 inch, peeled, chopped finely                                                          Sorrel, or Lemon Grass, a good bunch Salt & Pepper to taste                                             1 ½ C. of cream or coconut milk                                                                                  Mix everything except the milk in a pot with water to fill half of the vegetables. Cook until tender. If it has too much liquid when cooked you can pour some off. Puree with a hand blender, blender or processor (we like a bit of pumpkin chunks left in the soup.) Just before serving add the coconut milk or cream and some added red peppercorns and sorrel leaves for color if desired.                                   Valerie Kuhn (my sister-in-law from Paris) 

Francis Chauvin’s Cushaw Pie                                                                        1 (Moapa squash), deseeded, cut into pieces                                                         ¾ C. turbinado                                                                                                         ¼ t. sea salt                                                                                                              1 T. butter, melted                                                                                                  1 T. pumpkin pie spice (or a mixture of ground nutmeg, cloves, and cinnamon)     3 eggs from free-ranging chickens                                                                            1 ½ C. heavy whipping cream                                                                                   1 unbaked deep-dish 10-inch pie crust                                                               Bake the boatlike pieces of the cushaw on a metal pan in an oven set at 350 degrees F. for 1 ½ hours or until tender when tested with a fork. Let cool for a few minutes and then peel off the thick skin and dispose of it. Next, mash the baked squash into a pulp, using either a food processor or a wooden bowl and mallet. In a mixing bowl, combine 1 heaping cupful of the cushaw pulp with the sugar, salt, melted butter, and pumpkin pie spices. Stir thoroughly until pureed. Add the eggs to the bowl and, with an electric mixer, beat the eggs into the puree. Do the same with the cream, until the consistency of this filling is smooth. Pour the pureed filling into an unbaked pie crust and then place the pie into an oven that has been preheated to 350 degrees F. Bake for an hour to an hour and a half or until the filling has set up well enough that a toothpick inserted into it comes out clean.                                                                     Recipe from Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods, pages 152-153 

Toasted Pumpkin Seeds                                                Preheat oven to 400 degrees.  Cut open the pumpkin and use a strong metal spoon to scoop out the insides.  Separate the seeds from the stringy core.  Rinse the seeds.  In a small saucepan, add the seeds to water about 2 cups of water to every half cup of seeds.  Add 1 T. of salt for every cup of water.  Bring to a boil.   Let simmer for 10 minutes.  Remove from heat and drain.  Spread about a T. of olive oil over he bottom of a roasting pan.  Spread the seeds out over the roasting pan, all in one layer.  Bake on the top rack for 10 - 20 minutes or until the seeds begin to brown.  Let the seeds cool completely before eating them. 

Rabbit:                                                                                Stuffed, Roasted Rabbit    From Diana Mullin (Shareholder)

I removed the legs of the rabbit to save for frying later.

Remove the Ribs and back bone from the rabbit, doing your best to keep the meat in one piece.

Once the bones are removed, butterfly the loins and then cover the rabbit with plastic wrap.

Pound the meat out so it is an even thickness.

Set aside in refrigerator until ready to stuff.

STUFFING:

1 small leek, diced

3 minced garlic cloves

2 tsp fresh thyme, chopped

2 tbs brandy

1 rabbit liver

1 rabbit heart

3 tbs plain bread crumbs*

1.5 tsp garlic salt

¼ tsp ground black pepper

1 tbs Mrs. Dash table blend spice

3oz pancetta chopped (bacon would work fine as well)

Heat a medium sauté pan

Cook raw pancetta till crisp, remove pancetta from pan, leaving as much of the fat in the pan as possible.

Add 2 tbs of olive oil to the pan

Add in the liver and heart to the pan, seasoning with some of the salt and pepper.

After about 2 min, flip liver and heart over

Add in leeks, garlic and thyme

Sautees till leeks wilt a little

Turn off the heat and add in the brandy.

Stir mixture around.

Let cool for a few minutes.

Pour mixture onto a cutting board and chop everything together to a fine chop. Place mixture in a bowl.

Add in any remaining salt, pepper and Mrs. Dash you may have left. Stir in the bread crumbs and pancetta.

Mix till combined. Taste for seasoning. Adjust if you’d like.

Preheat oven to 425 degrees

Remove the deboned rabbit from the refrigerator.

Place the rabbit on your work surface.

Spread desired amount of stuffing mixture over the rabbit and roll tightly.

Lay out thin slices of pancetta in an overlapping pattern large enough to wrap around the rabbit roll. (I was able to use 8 pieces of thin sliced pancetta)

Place the rabbit, seam side up, on top of the pancetta. Fold end pieces of pancetta over the ends of the rabbit roll. (Think of wrapping a present)

When you are done rolling, the seam of the rabbit roll and the pancetta should be facing the bottom.

Place entire roll on a greased sheet pan (make sure there are edges so the grease won’t drip in your oven!)

Bake till rabbit reaches 140 degrees.

Remove from oven, let rest of 5 – 10 min.

Carve and serve!

*If you use seasoned bread crumbs, you do not have to use the Mrs. Dash seasoning.

*pancetta can be replaced with any bacon that someone prefers.

Turkey Brine

2 C. Kosher salt

1 C. sugar

2 gallons of water (orange juice or apple cider can be substituted for some water)

Dissolve salt and sugar in liquid, pour cool liquid over turkey (make enough brine to completely submerge the turkey.)  Brine turkey overnight.

(I always cook a large turkey and so I make several batches of this recipe to cover.)

Bob Howald of Valley Cheese and Wine