Here are some recipes and suggestions for what to make with all that produce. I will try to keep adding recipes occasionally. Please shoot me an email with any questions about how to prepare them. Also, check my blog for more recipes, or find me on Twitter @VTfarmerjoe.
Good, Simple, Balsamic Vinaigrette
1/3 cup of good olive oil
2/3 cup of vegetable, sunflower, or canola oil
1/3 cup of your favorite vinegar
1 Tbs Dijon mustard
1 tsp salt
1/2 tsp pepper
1 finely chopped clove of garlic
Put all the ingredients together in a jar or bottle and shake vigorously. Once the ingredients emulsify (mix together thoroughly; the oils and vinegar should no longer be separated), it is ready. You can also add fresh herbs of your choice. I often use balsamic or seasoned rice wine vinegars.
Sauteed Greens
Chop an onion or purple scallion very finely. Add one clove of finely chopped garlic to the mix. Separately chop up greens into slightly larger than bite-size pieces. Kale, spinach, and stir fry mixes all work well.
Melt about a tablespoon of butter in a hot sautee pan. Add the onions and garlic. Sautee them for about two minutes, then add the chopped greens. Stir them occasionally until they wilt (so they are just barely not crispy anymore), then season with salt, pepper, and either a touch of rice wine vinegar or lemon juice.
Because greens are very tender, they cook quickly. If you decide to add lemon juice, it will balance out any bitter flavor the greens might have.
Oven Roasted Cabbage
This is quick and simple and tastes great!
Cut the cabbage into wedges and set the oven at 350 degrees. Place the cabbage wedges in a baking pan. Place a pat of butter on top of each wedge. (You can substitute olive oil for the butter.) Sprinkle each half with salt and pepper. Finally, sprinkle on some lemon juice, then pour about a 1/2 cup of white wine in the bottom of the pan. Slide the pan into the oven and let the cabbage roast until tender. (They should be able to be easily pierced with a knife.) The cabbage can be served with steamed rice to make a great, well-rounded meal.
Asparagus with Chardonnay Sabyon
Easier than it sounds and delicious! Give it a try.
Salt
24 fat spears of green asparagus (trim the tough part off the bottom, and peel the skin off the remaining bottom third of each stalk)
7 Tbs unsalted butter
2/3 cup chardonnay
1 medium shallot, finely chopped
4 large egg yolks
1 Tbs fresh lemon juice
Freshly ground white pepper
Asparagus: In a large pot of boiling salted water, cook asparagus until just tender, about 5 minutes. Drain well and pat dry.
Sabayon: In a small saucepan, melt butter. In another small saucepan, simmer wine with shallot until the liquid is reduced by half (about 3 minutes). Let cool. In a stainless steel bowl, with a mixer at medium speed or by hand, whisk egg yolks with wine mixture and with 1 Tbs water until foamy. Set bowl over a saucepan of barely simmering water and continue whisking until mixture thickens, about 5 minutes. Remove bowl from heat and continue whisking to cool mixture slightly, about 2 minutes. Gradually whisk in melted butter one tablespoon at a time, then whisk in lemon juice. Season with salt and pepper.
Combine: Divide asparagus equally onto four dinner plates. Spoon sabayon across asparagus. Pour remaining sabayon in a sauceboat and set on table.
Here is a link to some more great asparagus recipes and websites. The article also includes an interesting discussion of fat versus skinny asparagus.
Curried Turnips
Use Hakurei Turnips, or Japanese salad turnips. (I also like to eat them raw, sliced thinly and seasoned with rice wine vinegar, salt, and pepper.)
1 onion, chopped
2 Tbs canola oil
3 turnips, peeled and sliced thinly
1 tart apple (I use Granny Smith), cored and chopped
2 tsp curry powder (try a classic sweet curry; can be found at the Co-op or Shaw's)
1 tsp salt
1 lemon wedge (about 1 tsp lemon juice); you can also serve the dish with lemon wedges so it can be seasoned to taste
Caramelize the onion: cook in oil, stirring frequently for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze lemon over dish before serving. Serve hot with additional lemon wedges, if desired.
Garlic Scape White Bean Dip
1/3 cup sliced garlic scapes (3 to 4)
1 Tbs freshly squeezed lemon juice (can add more to taste)
1/2 tsp coarse sea salt, more to taste
Ground black pepper (add to taste)
1 can (15 oz) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil (more for drizzling over top)
1. In a food processor, finely chop garlic scapes, adding lemon juice, salt, and pepper. Add cannellini beans and process until roughly pureed.
2. Leaving the processor running, slowly drizzle the olive oil through the feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons of water, or add water until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread dip on a plate, drizzle it with olive oil, and sprinkle with more salt.
Green Garlic and Chive Souffle with Gruyere
5 Tbs butter, more for lubricating pan
1 Tbs grated parmesan
1/4 cup garlic scapes, washed and chopped finely
1/4 cup flour
2 cups milk
2 sprigs thyme
3/4 tsp + 1 pinch kosher salt
1/4 tsp ground black pepper
1/8 tsp grated nutmeg
4 egg yolks and 6 egg whites
2/3 cup grated Gruyere cheese
1/4 cup chopped chives
1. Preheat the oven to 400 degrees. Butter a 2-quart casserole dish and sprinkle bottom and sides with parmesan. Using a sharp knife or food processor, mince the garlic.
2. Melt the butter in a saucepan and let it cook for 1 minute. Add flour and cook, whisking, until the mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
3. Turn off heat and whisk in the salt, pepper, and nutmeg. Transfer everything to a large bowl and whisk in the egg yolks, one at a time. Whisk in the minced garlic, cheese, and chives.
4. In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in the remaining whites, taking care not to over-mix. As you fold, pluck out and discard the thyme sprigs.
5. Spread the mixture in the prepared pan and smooth the top. Bake until golden brown and puffed, 20 to 25 minutes.
Follow this link for some more great garlic recipes and websites.
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