Raab & White Bean Soup

Eliza, produce manager of our farm store, shows off a bunch of tender cabbage raab, perfect for this soup.

2 tablespoons extra virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cup veggie or chicken broth
2 cup water
1 cup white wine
3 potatoes, diced
1 turnip or parsnip, peeled and diced
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 16-ounce can cannellini beans, rinsed and drained
2 cup finely chopped raab
1 small red chili pepper, seeded and chopped
Ground black pepper to taste

Heat the olive oil in a large pot over medium heat; cook and stir in the onion until soft, about 5 minutes. Stir in the carrot and garlic and cook 5 minutes more.

Pour in the broth, water & wine; stir in the potatoes and parsnip, rosemary, sage and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add the beans, raab, chili pepper and black pepper and simmer, covered for 30 minutes more.

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Posted on February 19, 2014

Stuffed Delicata Squash

Delicata squash are delicate squash, and quite tasty when stuffed with these nuts and herbs.

Serves 4

3 tablespoons butter
2 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 tablespoon chopped fresh sage
1/3 cup chopped walnuts
1/3 cup chopped pistachios
1/3 cup chopped almonds
1/3 cup chopped pine nuts
1/3 cup plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded parmesan cheese
2 delicata squash (about 2 pounds total), halved lengthwise and seeded

Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

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Posted on February 18, 2014

Sweet Orange Slaw

This isn’t your typical kohl slaw — add some orange and sweeten it up!

1 cup green shredded cabbage
2 apples, chopped small
1 cup shredded red kale
1/3 cup walnut pieces
1/3 cup raisins
2 teaspoons finely grated orange peel
Juice of 1 orange
2 tablespoons honey
1/2 cup yogurt
1/2 teaspoon salt
1 teaspoon fennel seeds (optional)

Combine cabbage, apples and red kale in bowl. Add raisins, walnuts and fennel seeds. Squeeze orange juice on top and mix. Let sit for a few minutes while you combine honey, yogurt, orange peel and salt in separate bowl. Mix until blended, pour over vegetable mix, and stir well. Serve chilled.

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Posted on February 18, 2014

Kids’ Favorite Kale Chips

Lacinato is also called dinosaur kale because of its bumpy texture — so tell your kids they’re eating dinosaur skin!

12 large Lacinato kale (or other kale) leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 350°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 15 minutes for flat leaves and up to 20 minutes for wrinkled leaves. Transfer leaves to bowl to cool. Enjoy!

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Posted on February 18, 2014

Celery Root and Leek Bisque

Don’t let its bizarre appearance fool you: celeriac (celery root) is super-tasty in soups and bisques.

2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
2 garlic cloves, peeled and thinly sliced
1 large celery root (celeriac), peeled and cubed
3 cups chicken stock or broth
2 cups water
1 teaspoon white pepper
1/8 teaspoon chile powder
Sea salt

In a large pot, melt the butter with the olive oil.

Add the leeks and cook for about five minutes, stirring frequently.

Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the vegetables begin to brown too much, add more olive oil (sparingly).

Add the celery root and stock.

Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar, until the celery root pieces are soft and easily pierced with a paring knife, about forty-five minutes.

When done cooking, remove from heat and add white pepper and chile powder.

Using a hand mixer at medium speed, puree the soup in its pot until thick and smooth. If necessary, add water or stock to thin.

We thank Annie McHale for this recipe.

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Posted on February 18, 2014

Poached Eggs with Garlicky Kale

Garlic up your kale and eggs, mmmmm!

2 tablespoons olive oil
3-4 cloves garlic, chopped roughly
1/2 onion, sliced
2 bunches kale, stems removed, leaves finely sliced
1/2 pound pancetta
1/4 teaspoon salt and pepper
6 eggs, poached

Heat oil in a large frying pan over medium heat. Add pancetta, onions, and garlic and cook for 3-5 minutes, stirring occasionally, until very fragrant. (Note: this is a good time to begin your egg poaching).

Add kale, stir well to combine with onion mixture, and cook for 8-10 minutes, or until the kale wilts and onions soften. Remove from heat. Divide the kale between 4 bowls and top each with a poached egg.

We thank Annie McHale for this recipe.

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Posted on February 18, 2014

Traditional Potato and Leek Soup

It’s winter — eat your soup!

1 large leek, cut lengthwise, cleaned, chopped. Use most of the leek, except
very top part.
1 tablespoon butter
1 cup water
1 cup chicken broth (or vegetable broth for vegetarian option)
1 pound potatoes, peeled, diced into 1/2 inch pieces
Dash marjoram
1/8 cup chopped fresh parsley
1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt and pepper to taste

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan.

Add marjoram, parsley, and thyme, plus a few dashes of chili sauce to taste. Add some freshly ground pepper, 1/2 teaspoon salt or more to taste.

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Posted on February 18, 2014

Creamy Potato and Leek Soup

Leeks and potatoes go together like soup goes with cold winter days.

1/4 cup olive oil
1 whole leek, trimmed and chopped
2 cloves garlic, minced
3-4 medium potatoes, peeled and roughly chopped
4 cups chicken broth
1/2 cup heavy cream
Sea salt
Freshly ground black pepper

Heat oil in a large, heavy-bottomed pot over medium-high heat and sweat the leeks, stirring, for about 2 minutes. Add garlic and cook 2 minutes more. Add potatoes, chicken broth and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 15 minutes. Transfer the soup to a blender and puree. Season with salt and pepper.

We thank Annie McHale for this recipe.

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Posted on February 18, 2014

Roasted Beet and Brussels Sprout Salad

Brussels and beets and bacon, oh my!

6-8 beets, cubed
1 pound Brussels sprouts, root end removed
1 medium white onion, thinly sliced
6 cloves garlic, left whole
1/2 to 1 pound bacon (optional)
3 teaspoons thyme
Sea salt and ground pepper to taste
1/2 cup almonds, chopped (substitute your favorite)
1-2 cups mixed greens
2-3 tablespoons olive oil

Cook bacon to your personal preference and set aside.

To a large roasting pan, add beets, Brussels sprouts, onion, garlic, thyme, and salt and pepper, and toss with 1-2 tablespoons olive oil, coating evenly.

Roast (uncovered) in oven at 400, until softened and browned; approximately 30 minutes.

Remove vegetables from oven and stir in bacon.

Arrange mixed greens on serving plate and top with vegetables.

Sprinkle almonds over vegetables and finish by drizzling remaining olive oil over entire dish.

We thank Annie McHale for this recipe.

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Posted on February 18, 2014

Honey Roasted Pumpkin Salad

1 pie pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2″ chunks
5 tablespoons olive or coconut oil
6 cloves garlic, unpeeled
1/4 to 1/2 teaspoons red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons plus 1 teaspoon raw honey
3 tablespoons lime juice, fresh
1 tablespoon Dijon mustard
1 1/2 pounds arugula, stems removed
6 ounces feta cheese

Preheat oven to 450 F. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons olive oil, garlic, red pepper flakes, salt, and pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from pan; set aside to cool. Drizzle pumpkin with 2 tablespoons honey and toss to coat evenly. Return to oven and continue roasting until pumpkin is glazed, 5 to 10 minutes more.

Meanwhile, cut one end of each garlic clove and squeeze garlic into a mixing bowl. Mash into a paste with the side of a knife. Add lime juice, mustard, 1 tsp honey, salt, and pepper. Stirring constantly, add remaining olive oil (3 tablespoons) in a steady stream; set aside.

Add arugula and pumpkin, and toss to combine. Serve salad sprinkled with crumbled feta.

We thank Annie McHale for this recipe.

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Posted on February 18, 2014