Produce we Grow at Gravity Hill Farm

Recipe of the Week

Tomatoes

Root Vegetables

Kale & Other Leafy Greens

Mushrooms

Eggplants & Peppers

Garlic, Onions and Leeks

Cucumbers and Squash

Beans & Legumes

Broccoli & Caulifower

Miscellaneous Fruits & Veggies

Dressings and Sauces




Roasted Seasonal Vegetables

INGREDIENTS
1/2 lb. kohlrabi, peeled and cut into 1" cubes
1/2 lb. watermelon radish, washed and cut into 1" cubes
1 medium cauliflower washed and cut into 1-2" florets
1/2 lb. turnips, washed and cut into 1" cubes
1/2 lb. sunchokes, cut into 1" pieces
3 Tbls. Good olive oil
1 Tbls. Fresh Rosemary, chopped finely
1 Tbl. Parsley, coarsely chopped
1 Tbls. Salt

DIRECTIONS
Preheat oven to 375 degrees. Mix all ingredients in a large bowl and mix until all veggies are coated with the oil and herb.

Spread in a baking dish and place on the lower rack of your oven. Bake for 15 minutes and then using a spatula, turn and mix the veggies. Bake for another 10-15 minutes until all veggies are fork tender.

Remove from oven and add the parsley, gently stirring in using the spatula. Serve warm as a side dish or over brown rice. Most Fall veggies can be substituted or added into this recipe. Serves 4 - 6


Roasted Jerusalem Artichokes
from Linda Jacobs, Soup-to-Nuts Caterers

INGREDIENTS
2 pounds Jerusalem Artichokes, well scrubbed, whole
Olive oil to coat the pan
2 teaspoons olive oil
1 teaspoon lemon juice
Salt and Pepper to taste
1/4 C chopped parsley

DIRECTIONS
Toss Jerusalem Artichokes in olive oil and lemon juice and place in a large enough pan to bake in a single layer. Bake about 40 minutes or until golden brown, soft but not mushy. Toss in salt and pepper and parsley and serve.


Sauteed Turnips with Greens

INGREDIENTS
2 bunches turnips
butter (approx. 2 tablespoons)
salt & pepper

DIRECTIONS
Wash turnips. Cut off tops, but save the greens for later use! Slice the turnips thinly. In a frying pan on medium heat, melt the butter. When it starts to bubble, add turnips. Saute, turning them to cook evenly. (Can be lightly cooked or let them turn golden brown.) Add salt & pepper.

When satisfied, take turnips out of pan. Add more butter (if it looks like there is none left in the pan) and saute greens briefly until they wilt. Add salt & pepper. Serve turnips alongside greens.

OPTIONS: Use olive oil instead of butter - enough to coat the bottom of the pan. Add garlic.


Roasted Watermelon Radishes

INGREDIENTS
1 bunch Watermelon Radishes (serves 2 as a side-dish)
Olive oil
2 cloves garlic (can substitute garlic powder)
Salt, pepper to taste


DIRECTIONS
Quarter radishes, add splash or two of olive oil, garlic, salt & pepper in a bowl. Mix to coat well. Place in shallow roasting pan and roast in 400 degree oven for about 30 minutes until fork tender, stirring occasionally.


Penne Pasta with Sauteed Swiss Chard

INGREDIENTS
1 pound of Penne Pasta
1 large bunch of Swiss Chard
3 cloves of Garlic Chopped
3 tablespoons olive oil
Salt/ Pepper to taste

DIRECTIONS
Boil water for pasta; Add Penne at boil. Chop Swiss Chard ends separate from leaves. Add olive oil to large saute pan at medium heat.

Add chopped garlic. Saute for 2-3 minutes.

Add chopped Swiss Chard ENDS; Saute for 3-4 minutes. Add Chopped Swiss Chard LEAVES; saute additional 4-5 minutes/ Salt and Pepper to taste. Drain Penne; Add to saute pan with more olive oil to taste. Stir and Serve immediately

VARIATIONS
You can also try adding: pine nuts, sunflower seeds, sundried tomatoes.


Wilted Arugula and Seared Mushroom Salad
Adapted from Vegetable Literacy by Deborah Madison

INGREDIENTS
4 large handfuls of Arugula
1 box Shibumi Farm Shiitake Mushrooms
olive oil
sea salt & freshly ground pepper
1 large shallot, finely diced
4 teaspoon aged red wine vinegar, preferably one with a slightly sweet edge
chunk of goat cheese

DIRECTIONS
Cut off the mushroom stems with a knife or scissor, and quarter the mushroom caps. Use a saute pan large enough to hold the mushroom pieces in a single layer. Pour in enough oil to cover the pan generously, and warm over medium-high heat. When oil is hot, add mushrooms and cook, turning occasionally, until browned and appealing... about 6 minutes. Season with salt and pepper and arrange on plate.

While mushrooms cooking, make the vinaigrette. Combine shallot, vinegar and 1/4 tsp. salt in bowl, let stand 10 minutes, and then whisk in the oil.

Using the same saute pan and its residual heat, add the vinaigrette, which should sizzle immediately. Add the arugula and toss with the warm dressing until slightly wilted. (Remember object is to wilt the arugula, not cook it.)

Pile arugula on plate of mushrooms. Crumble goat cheese onto arugula and serve.


Mustard Greens Pesto

INGREDIENTS
1 bunch Mustard Greens, rinsed thoroughly and rough stalks removed (about 4 cups packed)
1 cup of Marcona almonds
1 large clove of garlic, roughly chopped
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
Extra virgin olive oil, about 1 cup
2 tablespoons of grated Parmesan cheese, more for garnish
Your favorite curly shaped pasta

DIRECTIONS
Bring a pot of salted water to boil. Add the greens and blanch for 30 seconds. Remove to a strainer and cool under cold water. Gently squeeze the water into a cup and reserve. Roughly chop them. You should have about 3/4 cup of greens.

Bring the water back to a boil and add the pasta, cooking to al dente. (Using the blanching water will impart some of the flavor of the greens into your pasta.)

Place the almonds, garlic, salt and pepper in a food processor and run for 30 seconds to break everything up. Add the greens and process for 1 minute more.

With the processor running slowly drizzle in the olive oil and let it run until the pesto comes together. If the pesto is too thick add a little of the reserved water to thin it out.

At this point you can freeze the pesto for future use.

If using right away, add the Parmesan and combine. Taste for seasoning.

When the pasta is al dente, drain it, reserving a cup of the hot liquid. Place pasta in a bowl and add enough pesto to thoroughly coat the pasta. Use the pasta liquid to loosen up the pesto and make it creamy. Garnish with grated Parmesan and serve!


Bok Choy with Shiitake Mushrooms

INGREDIENTS
2 pounds Gravity Hill Bok Choy
1 box Shibumi Farm Shiitake mushrooms
1 small onion, halved then sliced
3 cloves garlic minced
1 tablespoon soy sauce
1/4 cup chicken or vegetable broth
Grape seed or coconut oil
Salt and pepper to taste
2 tablespoons Aji Mirin (sweet rice wine) optional

DIRECTIONS
Chop off about an inch or two from the bottom of the head of bok choy to remove the stem end. Wash and dry the leaves and stalks.

Cut stalks away from the leaves and keep separate from the leaves. Slice the stalks crosswise into bite-size pieces. Cut the leaves in half lengthwise then stack them on the cutting board. Slice the leaves into about 1/2-inch crosswise strips. You may need to do this in 2 or 3 batches. You might want to roll up the stack into a big "cigar" to make it easier to slice.

Remove stems from the shiiitake mushrooms and cut the caps into 1/4" slices.

Heat the oil in a wok or very large skillet over medium-high heat. Add mushrooms and onions. Stir-fry until the onions are transparent and the mushrooms begin to crisp around the edges, about five minutes.

Add garlic, cooking until fragrant, about 1 minute.

Add soy sauce, bok choy stalks, aji mirin (optional) and broth. Continue stirring until most of the broth has evaporated and the bok choy is tender, but still crisp, about three minutes.

Add bok choy leaves and stir-fry another minute or so. Adjust the seasoning with a little sea salt and pepper, if needed.

Cook for 2-3 minutes, then add salt and pepper, garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.


Sauteed Green Peppers and Mushrooms

INGREDIENTS
1 cup chopped green peppers
8 oz sliced Shibumi mushrooms (Maitake, Shiitake or Pioppino)
2 cloves garlic
1 tsp. dried thyme or 1 Tbsp. fresh thyme
2 Tbsp dry white wine or chicken stock
Small amount of olive oil to coat pan

DIRECTIONS
Heat oil in pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers.

Cook for 2-3 minutes, then add salt and pepper, garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.

MEAT LOVERS: We will also be cooking a version with Beechtree Farm's sausage for you to sample.


Aunt Sue's Pickled Green Tomatoes

INGREDIENTS
2 lbs green tomatoes (4-5 medium tomatoes - with no hint of red)
Kosher Salt
White Vinegar
4-5 large Garlic cloves (more or less to taste)-- chopped
Olive Oil

DIRECTIONS
Slice tomatoes 1/8 inch to max. three-quarter inch thick (remove tops and ends). Place in a shallow bowl, salt liberally and let stand overnight in refrigerator

Next day, rinse tomatoes well and drain; add garlic, mix to ensure even distribution of garlic. Cover tomato/garlic mix completely with white vinegar; let stand overnight in refrigerator.

Next day, drain vinegar; pack in glass or plastic containers with liberal amounts of olive oil.

Store in refrigerator. Let desired portion come to room temperature before using.


Leek, Cremini Mushroom and Goat Cheese Crostata

INGREDIENTS
For the pastry (makes 2 crusts):
2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold butter, diced
6 tablespoons ice water
1 egg

For the filling (makes 1 not-nearly-full-enough crostata):
1 tablespoon butter
1 leek, chopped
4 ounces quartered cremini mushrooms from Shibumi Farm
Kosher salt
1 teaspoon fresh thyme*
2 ounces goat cheese*

*I'd suggest doubling the amount of mushrooms, thyme, and cheese to properly fill out the crust.

DIRECTIONS
Place the flour and 1/2 teaspoon kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.

Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use.

Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they're slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme.

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

*Crust recipe adapted from Ina Garten


Jimmy Nardello Sweet Frying Peppers with Onion

INGREDIENTS
1 lb Jimmy Nardello peppers
2 tbsp. olive oil
1 small red onion, quartered and thinly sliced crosswise
2 cloves garlic, thinly sliced
1 tbsp. tomato paste
2 tbsp. slivered basil leaves
Sea salt and pepper
1 tbsp. red wine vinegar

DIRECTIONS
Cut peppers lengthwise into strips a scant 1/2 inch wide, discarding seeds and veins. Heat oil in wide skillet over med. heat. Add onion and garlic and cook, stirring often, until translucent, about 4 min. Add peppers, raise heat to med-high and saute for 5 min. stirring every so often. Add tomato paste, basil and 1/4 cup water, over pan and lower heat to med. Cook until peppers soft, another 5 min. but not so long that skins begin to separate. Season with salt and pepper, add vinegar and raise heat to glaze peppers. Serve warm or cold.

*From Vegetable Literacy by Deborah Madison


Summer Tomato Sauce

INGREDIENTS
1 lb variety of tomatoes chopped
1/4 cup ex.virgin olive oil
2 tbsp. lemon juice
1 tbsp. balsamic vinegar
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
2 tbsp. minced fresh basil
salt and pepper to taste

4 Cups Hot Cooked Pasta

DIRECTIONS
Briefly puree tomatoes in food processor or blender. Transfer to bowl & stir in other ingredients (except pasta). Let sit at room temperature for at least 30 minutes before serving over (hot) pasta. Fusilli Pasta works best at holding the sauce and have bread on hand to soak up the rest!


Fingerling Potatoes Browned in Sage & Rosemary-infused Ghee
from Deborah Madison's Vegetable Literacy

INGREDIENTS
1 pound fingerling potatoes, scrubbed and halved lengthwise
4 tablespoons ghee (clarified butter) - olive oil or butter can be substituted
1 tablespoon finely minced rosemary
10 sage leaves, coarsely chopped
Maldon sea salt and freshly ground pepper

DIRECTIONS
Put potatoes on a steaming rack over simmering water, cover and cook until tender, about 20 minutes. Check to make sure by piercing one with a paring knife.

Melt ghee with rosemary and sage in 10-inch cast iron skillet (large enough to hold potatoes in single layer) over low heat.

When potatoes done, tip them into skillet with the ghee, shuffle the pan to even them out, and raise heat just a tad and cook, turning the potatoes every several minutes, until the cut surfaces are browned and crisp, about 20 minutes in all. Season with salt & pepper and serve.


Marinated Eggplant
cooked by Chef Linda Jacobs from Soup to Nuts Caterers

INGREDIENTS
2 pounds eggplant
3 to 4 garlic cloves
1 to 2 small onions
5 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 cup coarsely chopped fresh basil
Salt and Pepper to taste

DIRECTIONS
Slice eggplant thin, less than quarter of an inch. Dice onions and saute. Add eggplant and saute lightly. Mix together garlic, vinegar and olive oil. Toss eggplant and onions with garlic mixture. Finish with basil, salt and pepper to taste. Refrigerate until serving.


Ground Cherry Gazpacho

INGREDIENTS
1 and 1/2 lbs husked ground cherries (about 3 pints)
1 small white onion
2 medium cucumbers
3/4 tsp. green peppercorns
1 small bunch cilantro, stems removed
1/4 cup basil leaves, lightly packed
2 tbsp. lime juice
1 tsp. salt
Cherry tomatoes, halved for garnish

DIRECTIONS
Place cleaned ground cherries in saucepan. Cover with water and bring to boil. Reduce heat and simmer until tender, about 10 min. Cool ground cherries.

Peel and quarter the onion. Peel, seed and chunk the cucumbers.

Combine onion, cucumber, green peppercorns, cilantro and basil in blender or food processor. Puree until almost smooth. Add ground cherries with the liquid and the lime juice and salt. Puree. Chill until ready to serve. Adjust seasonings and garnish with basil leaves and halved cherry tomatoes.


Basil & Fresh Garlic Pesto

INGREDIENTS
2 cups fresh Italian 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 fresh garlic cloves, minced
Salt and freshly ground black pepper to taste

DIRECTIONS
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.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Note: Our fresh garlic hasn't been cured and should store in fridge for up to 3 weeks.


Grated Raw Beet Salad
Chef Pam Flory swears it will make you a beet lover -- even her kids eat it!

INGREDIENTS
1/2 pound beets
3 tbsp. freshly squeezed orange juice
1 tbsp. freshly squeezed lemon juice
1 tbsp extra virgin olive oil
3 tbsp. finely chopped scallions
2 tbsp. mint or parsley (or a combination)
Salt to taste

DIRECTIONS
Peel beets with veg peeler and grate in food processor fitted with shredding blade. Combine OJ, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt.

Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

* Recipe from Martha Rose Shulman


Simple Summer Vinaigrette Potato Salad
From guest chef, Linda Jacobs of Soup to Nuts Caterers

INGREDIENTS
1 pound new potatoes
1/4 cup scallions (chopped)
2 cloves garlic (fine diced)
1/4 apple cider vinegar
1/4 cup olive oil
Salt & Pepper to taste

DIRECTIONS
Cook potatoes until tender. Cool and quarter. Add remaining ingredients. Serve chilled or room temp.


Summer Squash and Basil Salad

A recipe from one of our favorite cookbooks, SIMPLY IN SEASON.

INGREDIENTS
3-4 medium summer squash, washed and juliened
2-3 tablespoons fresh basil, chopped
3-4 tablespoons freshly grated Parmesan cheese
1-2 tablespoons chopped garlic scapes or fresh garlic.

Toss all above together in a glass bowl.

Then add in separate bowl:
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

Combine and pour over the Summer Squash salad. Mix, chill 1 hour, and serve. May be served with lettuce and chopped scallions.


Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs
from Deborah Madison's "Vegetable Literacy"

INGREDIENTS
1 head Radicchio
1 egg, hard cooked
Walnut-Shallot Vinaigrette (see below)
2 tablespoons chopped parsley
Sea Salt
Fresh bread crumbs and/or chopped toasted walnuts

DIRECTIONS
Quarter the Radicchio head through the stem end, then slice the quarters very thinly crosswise. Peel the egg and chop the white and yolk. Toss the radicchio with the vinaigrette and parsley. Salt to taste. Strew the chopped egg and bread crumbs/walnuts over the top.

For Walnut-Shallot Vinaigrette (makes 1/3 cup)
1 large shallot, finely diced
Sea salt
1 tbsp. red wine vinegar
1 and half tsp. prepared mustard
3 tbsp. walnut oil or more as needed

Combine shallot, 1/4 tsp. salt, vinegar in a bowl and let sit 10 minutes. Whisk in the mustard and 3 tbsp. oil.


Garlic Scape and Walnut Pesto
from Deborah Madison's "Vegetable Literacy"

INGREDIENTS
12 garlic scapes, thinly sliced (about 1 cup)
1/4 cup walnuts
1/4 cup walnut or olive oil
1/4 cup olive oil, or as needed
Sea Salt
Parmesan cheese for grating Freshly ground pepper

DIRECTIONS
Put the scapes and walnuts in a food processor and pulse to break them up. With the motor running, gradually pour in the walnut and olive oils until the mixture is smooth, adding more olive oil if needed for a good consistency. Add 1/2 teaspoon salt, then the cheese, and pepper to taste. Use immediately or cover and refrigerate for up to a week. Spread the pesto on crostini, stir into soups, use for dipping, or toss with pasta or potatoes.


Wilted Swiss Chard & Garlic Scapes
from Linda Jacobs, Soup to Nuts Caterers

INGREDIENTS
1 bunch Swiss Chard (4 cups)
1 cup Garlic Scapes
1/4 cup olive oil
2 tbsp. Dijon
1/4 cup Apple Cider Vinegar
1 tbsp. honey
Salt & pepper to taste

DIRECTIONS
Heat olive oil and add chopped garlic scapes. Stir about 2 minutes. Add Swiss Chard. Cover about 5 minutes and stir until wilted. Add seasonings.


Simple & Crunchy Spring Salad
From farm co-manager, Amy

INGREDIENTS
1 medium fennel bulb and stalk chopped
1 medium apple chopped
1/2 lb peas (sugar snap or snow) chopped

For dressing:
1/2 cup plain yogurt
1 tbs. maple syrup (or to taste)

DIRECTIONS
Remove feathery fronds from fennel stalks and save for garnish or to use in smoothie or with your favorite fish!

Chop fennel bulb and stalks into 1/2 inch to 1 inch pieces. Do the same with apple and peas. Combine all together in bowl.

Mix dressing ingredients together and add to bowl, coating thoroughly. Take a few of the fennel fronds, chop finely and sprinkle on top of salad.


Broccoli Bites with Curried Mayonnaise
From the book Vegetable Literacy by Deborah Madison, Serves 6

INGREDIENTS
1 pound broccoli
2 teaspoons mild curry paste, or more to taste
1/2 cup mayonnaise
1/4 cup thick yogurt
2 tsps. minced cilantro
Few pinches of curry powder to finish

DIRECTIONS
Cut the broccoli into florets, leaving a few inches of stem attached to each floret for a "handle".

Steam them over boiling water, covered, until bright green and just tender when pierced with a paring knife, 5-6 minutes. They can be a little undercooked. When done, turn them onto a kitchen towel to cool. Stir the curry paste into the mayonnaise and yogurt. Taste and add more curry paste if you like.

Stir in half of the cilantro. Scrape the sauce into a clean serving bowl and finish with remaining cilantro and the curry powder.

Heap the broccoli on a platter and serve with the dipping sauce.


Kickin' Collard Greens
from allrecipes.com

INGREDIENTS
1 tbsp. olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt and 1 tsp pepper
3 cups chicken broth
1 pinch red pepper flakes
1 lb fresh collard greens, cut into 2-inch pieces

DIRECTIONS
Heat olive oil in large pot over med-high heat. Add bacon and cook til crisp. Remove bacon from pan, crumble and return to pan. Add onion and cook until tender, about 5 minutes. Add garlic and cook until just fragrant. Add collard greens and fry until they start to wilt.

Pour in chicken broth and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover and simmer for 45 minutes or until greens are tender.


Roasted Rhubarb Honey Dressing

INGREDIENTS
1/4 cup pureed fresh rhubarb
1 clove fresh garlic
1 medium size shallot
1/4 cup red wine or rice vinegar
1 Tablespoon fresh squeezed lemon juice
2 tablespoons honey
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 cup olive oil

DIRECTIONS
Place rhubarb, garlic and shallots in pan and roast at 350 until lightly browned. (About 15 minutes) Add all other ingredients but olive oil. Place mixture in food processor and puree. Slowly drizzle olive oil into mixture until all is incorporated. Makes about 2 cups. Enjoy!


Stir Fried Bok Choy with Shibumi Mushrooms

INGREDIENTS
1 and a half pounds bok choy
1 cup chopped Shitake and Mitake mushrooms
1 and a half tbsp. canola, veg, or peanut oil
1-2 cloves garlic, finely minced
1 tsp. grated fresh ginger
3 tbsp. broth or water salt to taste
1/2 tsp. sesame oil

DIRECTIONS
Start by trimming the stems off - just the end, not too much. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers (no need with baby ginger but we won't have that til Sept.)

Place wok or frying pan on your stove and pour in the cooking oil. Add MUSHROOMS.

Next, add garlic and ginger. Turn the heat to med-high. Let ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlic-ginger oil for 15 seconds. Pour in broth or water (or wine). Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.


Roasted Rhubarb Honey Dressing

INGREDIENTS
1/4 cup pureed fresh rhubarb
1 clove fresh garlic
1 medium size shallot
1/4 cup red wine or rice vinegar
1 Tablespoon fresh squeezed lemon juice
2 tablespoons honey
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 cup olive oil

DIRECTIONS
Place rhubarb, garlic and shallots in pan and roast at 350 until lightly browned. (About 15 minutes) Add all other ingredients but olive oil. Place mixture in food processor and puree. Slowly drizzle olive oil into mixture until all is incorporated. Makes about 2 cups. Enjoy!


Lemon Herb French Dressing

INGREDIENTS
2/3 cup olive oil
1/3 cup lemon juice
1/4 teaspoon honey
1 teaspoon black pepper
1 garlic clove
1 tablespoon dill
1 tablespoon chives
1 teaspoon dry mustard
1 teaspoon salt

DIRECTIONS
Place all ingredients in a screw top jar and shake until well blended. Makes 1 cup.


Gladys's Rhubarb Roll-up

INGREDIENTS
Biscuit Dough:
2 1/4 cups all-purpose or whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter
1 cup milk

Simple Syrup:
2 cups water
1 1/2 cups sugar

Filling:
2 cups (1 bunch) rhubarb, chopped
Cinnamon

DIRECTIONS
1. Preheat oven to 400 F.

2. To make biscuit dough, combine dry ingredients in a large mixing bowl. Cut butter into dry ingredients with a pastry cutter or two knives till the mixture resembles a coarse meal. Add milk and stir till dry ingredients are evenly moistened. Turn dough onto a lightly floured counter and knead just enough to bring together. Pat or roll dough into a rectangle about 1/2 inch thick.

3. While preparing biscuit dough, bring 2 cups water to a boil. Add 1 1/2 cups sugar, turn heat down to low and stir till sugar is fully dissolved. Remove from heat and set aside.

4. Spread the rhubarb across 3/4 of the biscuit dough, leaving a couple inches bare on the end. Sprinkle cinnamon generously over rhubarb. Now it's time to roll it up! Starting at the end that's covered in rhubarb, gently roll into a log (the bare inches at the end will allow you to seal it without rhubarb getting in the way). Using a sharp knife, slice the log into rounds 3/4 inch thick. Place the rounds into a 9x13" baking dish (at least 2" deep).

5. Gently pour the simple syrup over the top of the roll-ups - it will cover, or nearly cover them.

6. Put in the pre-heated oven and bake for 35 to 40 minutes or until the top is a golden brown. Serve immediately.


Herb Roasted Blue Potatoes
(Serves 4 as a side)

INGREDIENTS
1/2 lb. blue potatoes
2 Tbls. fresh green herbs, minced (rosemary, thyme, oregano, dill)
2 cloves garlic, minced
1/4 cup olive oil
2 Tablespoons kosher salt
2 teaspoons freshly cracked black pepper

DIRECTIONS
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside. Wash potatoes and cut into even sized wedges, about 1-1 1/2 inches. Place in large bowl and add minced herbs, minced garlic, olive oil, salt and pepper. Toss to thoroughly coat all wedges. Place on prepared baking sheet. Bake for a total of about 1 hour, stirring them once about 1/2 way through. They are done when edges are brown and crispy on the edges.


Arugula Frittata with Potatoes, Mushrooms and Fontina

INGREDIENTS
1 garlic clove, minced
1 1/2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 medium or 4 small potatoes, 1/2 inch cubed (skin can be left on)
1 cup chopped mushroom of your choice
5 oz. coursely chopped arugula (7 cups packed)
8 large eggs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2" cubes

DIRECTIONS
Preheat broiler.

Parboil diced potatoes in salted water for 6-10 minutes, until a fork or knife pierces flesh easily.

Cook onions, potatoes and mushrooms in oil in a 12-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, for 20 minutes. Add garlic and cook another 2 minutes. Add arugula, then cook, stirring occasionally, until wilted, 1 to 2 minutes.

Whisk together eggs, parsley, salt, and pepper until combined, then pour over mixture in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.


Stir Fried Bok Choy

INGREDIENTS
1 and a half pounds bok choy
1 and a half tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
one-half teaspoon sesame oil

DIRECTIONS
1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (no need to peel with fresh baby ginger)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

*This Recipe would be delicious with beef or mushrooms. The beef and mushroom would be cooked in the same pan before adding the garlic and ginger, using about 1 tablespoon of the oil.


Sauteed Sweet Turnips & Greens

INGREDIENTS
2 bunches Sweet White Turnips (Hakurei) with greens
1 tablespoon butter
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

DIRECTIONS
Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.


Creamy Leek and Potato Soup with Toscano Kale

INGREDIENTS
2 Tbsp olive oil
1 bunch leeks, sliced
1 small carrot, sliced
2 large potatoes, quartered and sliced
1 clove garlic, minced
1 tsp turmeric
1 Tbsp flour
4 cups vegetable broth
4 cups kale,chopped (about 1 bunch)
1 cup whole milk
1/8 tsp nutmeg
salt and pepper to taste

DIRECTIONS
Heat the olive oil in a big soup pan over medium heat. Add the leeks, carrot, potatoes, garlic and turmeric. Stir-fry for 5 minutes over medium heat. Sprinkle the flour into the pan and stir until the vegetables are coated in flour.

Continue to stir while you add the vegetable broth and bring to a boil. Simmer for 10 minutes.

Add the kale and simmer, covered for 20 minutes. Add milk, nutmeg, salt and pepper and simmer, covered, 5 more minutes.

This soup is a wonderful, comforting soup with just the right amount of creaminess.


Sauteed Mustard Greens with Leeks

INGREDIENTS
1/2 cup thinly sliced leeks
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil


DIRECTIONS
In a large sauté pan, sauté leeks in olive oil over medium heat until the leeks 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.


Peanut Butter & Raspberry Rhubarb Jelly Bars

INGREDIENTS
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry rhubarb jam
2/3 cups salted peanuts, coarsely chopped

For Jam:
1 pint raspberries
1 bunch rhubarb, cut into 1/4" pieces
1 cup sugar
3 Tbls. cornstarch

DIRECTIONS
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

For the Jam: put all ingredients into a pan and cook on the stovetop over medium heat until the rhubarb has softened and the mixture has thickened, stirring frequently. This will take 10-15 minutes. Remove from heat and proceed with bars, allowing mixture to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Adapted from Ina Garten's Barefoot Contessa


Red Pepper Jam

INGREDIENTS
12-15 large, sweet red peppers, rinsed and with the stems, ribs and seeds removed
2 cups apple cider or white vinegar (I used apple cider)
3 cups sugar
2 Tbsps salt


DIRECTIONS
1. Chop or blend the peppers in a Cuisinart or blender. Remove to a bowl, sprinkle the chopped peppers with the salt and let stand for 30-60 minutes.
2. Place the peppers in a pot, add the sugar and vinegar and simmer gently until thick and jammy, about 40 minutes to one hour.
3. If you plan on canning, use this time while the jam is simmering to sterilize your canning jars and lids and get your canner pot ready to go.
4. Once the jam has reached the desired consistency (it should thicken a little when it cools), if you're canning, ladle the jam into the sterilized jars, wipe the rims clean of any drips, apply the sterilized lids and bands and process in a boiling water bath for 15 minutes. Let cool in a draft-free place then test the seals. If good, you can store for up to a year. Any that have not sealed properly should go into the fridge and get used within a week or two. If you're not canning it, let it cool a bit, then pour it into an airtight container and store in the fridge for up to two weeks.
Makes roughly 2 pints (or 4 half-pints)


Quinoa Salad with Sweet Peppers

INGREDIENTS
1 cup quinoa, cooked as directed and cooled
1 1/2 cups diced sweet peppers
1 medium red onion, diced
3 medium tomatoes, diced
1/4 cup finely chopped mint
1/4 cup finely chopped parsley
2 tsps. Salt, or to taste
1 tsp. pepper, or to taste


DIRECTIONS
Add vegetables and herbs to cooled quinoa and mix well. Add salt and pepper to taste. Serve cold as a side dish or over salad greens.


Potato Leek Gratin with Maitake Mushrooms

INGREDIENTS
2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds potatoes
1 box maitake mushrooms
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyére, grated

DIRECTIONS
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish. Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks and mushrooms, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks and mushrooms over the potatoes. Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg. Pour the cream over the leeks and potatoes and top with the Gruyére. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving. Yield: 6 servings.


Mediterranean Pepper Salad
Adapted from the Smitten Kitchen: www.smittenkitchen.com.

INGREDIENTS
one-quarter cup red wine vinegar
one-quarter cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
half a red onion, cut into a half inch dice
1 quart cherry tomatoes (mixed colors are great for this recipe)
3-8 bell peppers, depending on size and mix up the colors (3-4 orange yummy snackers would equal 1 regular size bell)
one quarter pound snap beans (green, yellow, purple or a mix)
one-quarter pound firm feta cheese
one-quarter to one-half cup pitted kalamata olives
one-quarter cup olive oil
salt and pepper to taste

DIRECTIONS
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set aside.

Cut the cherry tomatoes in 1/2 and put in a fine strainer and let extra juices drain out. This just helps to keep salad from getting overly wet. Reserve any juice and add to the vinegar mixture before dressing the salad.

Core and seed the peppers and chop into 1/2 inch pieces. Snap or cut the beans into ½ inch pieces and cube the feta to match the pepper and bean pieces. Put the peppers, beans, tomatoes, feta and olives in a large bowl.

By now the onions will have slightly pickled, both sweetening and softening any sharpness. Drain them and add them to the other vegetables in the bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let it sit in fridge until ready to serve.


Pesto Potato Salad with Green Beans
Recipe from the Smitten Kitchen www.smittenkitchen.com. Serves 5

INGREDIENTS
2 pounds small Yukon gold or red-skinned potatoes, quartered
1/2 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled
1 bunch of basil
1/4 to 1/2 cup olive oil
3 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/8 cup chopped green onions (scallions)
1/4 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper

DIRECTIONS
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]

Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature. Enjoy!


Green Beans with Garlic Basil Flavor Bomb

INGREDIENTS
Olive oil or preferred fat to coat the soup pot bottom
1 lb green beans, cleaned and ends trimmed
2 tomatoes, diced
Water
Salt & pepper to taste

Flavor Bomb:
2-3 cloves garlic, chopped
1/2 cup almonds or cashews
Leaves from 2 branches any kind of basil
1 tbs nutritional yeast
1/2 tsp salt

DIRECTIONS
Heat the olive oil and add green beans. Toss and stir fry for 3 - 4 minutes. Add tomatoes, stir and heat another few minutes. Add a little water, (2-4 tbs), and steam until beans are tender.

Separately, pulse the flavor bomb ingredients in the food processor.

Serve the beans with a dollop of the flavor bomb, according to individual preferences for pizzazz.


Fresh Ground Cherry Salsa

INGREDIENTS
1 lb of ripe ground cherries, halved (about 2 cups)
1/2 lb of ripe Roma or cherry tomatoes, diced (about 1 cup)
1 large jalapeno chili, seeded, with the flesh finely minced
1/2 cup minced red onion
1 small clove garlic, minced
1/4 cup chopped fresh cilantro leaves
1/2 tsp salt
Pinch ground pepper
2-6 tsp lime juice (1-2 limes)
Sugar to taste (up to 1 tsp)

DIRECTIONS
Place tomatoes in colander and let drain 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess juice. Discard juice. Transfer to large bowl and add salt, pepper and 2 tsp lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar and lime juice to taste.

Note: This salsa can be made 2-3 hours in advance, but hold off adding the salt, lime juice and sugar until just before serving (makes 4 cups). Adapted from Cook's Illustrated.


Zucchini Brownies (from the Simply in Season Cookbook)

INGREDIENTS
1-3/4 cup flour
1/3 cup baking cocoa
1/2tsp baking soda
1/2 tsp salt
combine in large bowl

2-3 cups Zucchini shredded
Stir this into above

1 egg
3/4 cup sugar
3/4 cup br sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp vanilla

Combine in separate bowl and beat with a fork. Stir into zucchini mixture. Spread evenly into greased 9x13 pan

1/2-1 cup semisweet choc chips
1/2 cup nuts chopped (optional)
sprinkle on top of batter.

Bake in preheated oven at 350 until toothpick inserted in center comes out clean 35-40 min


Salt Potatoes

INGREDIENTS
4 pounds similar size small to medium potatoes
2 1/4 cups kosher salt
1 stick unsalted butter
Chopped parsley (optional)

Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes. Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes. Put potatoes into a serving bowl and cut butter into small pieces and add to potatoes. Garnish with chopped parsley if desired.

Ideas for Leftovers:
Potato salad with mayo, onions and spicy mustard. Potato salad with bacon, vinegar, green onion. Smashed potatoes with rosemary and blue cheese. Homefries.


Cucumber Dill Salad

INGREDIENTS
3 cups thinly sliced cucumbers
1/2 cup thinly sliced onions
3/4 cup plain yogurt
1 tablespoon fresh dill

Place cucumbers and onion in a large bowl and sprinkle with 1 teaspoon salt. Let stand 1 hour. Drain. Add yogurt and dill (chopped) to cucumbers and onions.


Creamy Basil Dressing and Rhubarb Vinaigrette Dressing
Yield: servies 2-4

CREAMY BASIL INGREDIENTS
6 tbsps lemon juice, 3 tbsps fresh basil (chopped)
1 tsp dry mustard, 2 garlic clove (minced)
6 tbsps olive oil (safflower)
1 and a half cups low-fat greek yogurt (for vegan - use three quarters cup soft tofu crumbled)
garlic salt (taste)

DIRECTIONS
In a food processor or blender, combine the lemon juice, basil, mustard, and garlic. Process until smooth. Then, with machine running, gradually add oil. When oil has been completely blended in, add tofu (if making nondairy option). If using yogurt, remove the dressing from the food processor and place in small bowl and gently stir in yogurt. Season to taste with salt. Cover and refrigerate. Stir well before each serving.

Tofu version will especially thicken when chilled. Thin with a teaspoon or so of water if needed. Serves 2.

RHUBARB VINAIGRETTE INGREDIENTS
1/4 cup honey
1/2 cup water
4 stalks rhubarb (about 2 loosely packed cups), cut into thin slices
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Pinch coarse sea salt
Several twists freshly ground pepper

DIRECTIONS
Heat water and honey over medium heat. When mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by half. Remove from heat, let cool slightly. Whisk olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens. Yields about 2 cups.


Chinese Cabbage and Fennel Salad
Yield: servies 2-4

INGREDIENTS
1 fennel bulb
1 Chinese cabbage
2 garlic scapes
1 apple (pink lady, honey crisp, winesap, granny smith)
1 lime
1 teaspoon mustard
2 tablespoon olive oil
some leaves of the fennel
salt to taste
3 tablespoons raw pine nuts (optional)

DIRECTIONS
Finely chop the Chinese cabbage, the fennel bulb, some of the fennel leaves and the apple. Juice the lime and mix with olive oil, mustard and salt. In a bowl mix the salad, pour in the dressing and top with pine nuts. You could add other Spring veggies and herbs to this salad like peas, carrots and cilantro. Be creative!

Adapted from the Veggie Wedgie website


Kohlrabi 2 ways — Sauteed & Raw
Yield: servies 4 as a side dish

SAUTEED INGREDIENTS
2 or 3 kohlrabi
4 tablespoons butter or light oil
1 medium onion, diced
1 tablespoon fresh herbs
(thyme, chives, sage, etc)
1 teaspoon salt

SAUTEED DIRECTIONS
Grate Kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium heat, add onions, and saute a few minutes. Stir in Kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Makes 2 - 4 servings.

RAW DIRECTIONS
For South of the Border Raw Kohlrabi Snack: Slice Kohlrabi into rounds (not too thick). Dip the lower third of each round into lime juice, then into chili powder!

Recipes from one of our favorite cookbooks — From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce


Stir Fry Bok Choy in Thai Garlic Sauce
Yield: servies 4 as a side dish

INGREDIENTS
4-5 heads baby Bok Choy OR 2 heads large Bok Choy
1 Tbsp. coconut oil or other vegetable oil

STIR-FRY SAUCE:
2 Tbsp. oyster-flavored sauce
2 Tbsp. soy sauce
2 Tbsp. fish sauce
2 Tbsp. sweet Thai chili sauce
2 Tbsp. brown sugar
2 teaspoons fresh lime juice
7-8 cloves garlic, minced

DIRECTIONS
Rinse Bok Choy and cut off bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, slice them in half lengthwise, or into thirds.

Tip: If stir-frying larger Bok Choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end. (These will cook very fast.)

Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around. Now add Bok Choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes or until pan/wok starts to be dry. Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the Bok Choy is bright green and the white stems are softened but still crunchy.

Taste-test the Bok Choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.

To serve, lift out the Bok Choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice.

Credit: http://thaifood.about.com/od/thairecipes/r/stirfrybokchoy.htm.


Scallion and Cheese-Drop Biscuits

INGREDIENTS
1 and a quarter cups all-purpose flour
1 cup whole wheat flour
2 and a half teaspoons baking powder
2 teaspoons sugar
three-quarter teaspoon baking soda
1 teaspoon salt
6 tablespoons (3 quarters stick or 3 ounces) cold unsalted butter, cut into half-inch cubes
1 and a half cups crumbled/grated blue, cheddar or parmesan cheese
1 bunch scallions (4-6), finely chopped using white and light green part
1 cup well-shaken buttermilk (You can make buttermilk by adding 1 tablespoon vinegar to 1 cup milk. Stir and let sit for 5 minutes.)

DIRECTIONS
Preheat oven to 450 F. Whisk together flour, baking powder, sugar, baking soda, & salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. You can also use a food processor for this step. Stir in cheese and scallions. Add buttermilk and stir until just combined.

Using a medium ice cream scoop or 2 spoons, drop 12 equal balls of dough onto a buttered large baking sheet, or one lined with parchment paper or silpat. Bake in middle of oven until golden, 16 to 20 minutes.


Curly Kale salad

This kale works best using red or green curly kale. This recipe was adapted from Gary Giberson, founder of Sustainable Fare. This recipe will yield about 4 4oz. portions

INGREDIENTS
1 bunch curly kale, stemmed and chopped into bite size pieces
1/4 red onion thinly sliced
1/4 cup Feta cheese
Juice from 1 lemon
2 Tbls olive oil
1 tsp. salt
2 medium oranges, peeled and diced

*Addition: Try adding goji berries & sunflower seeds with all of the above. See below for more ideas.

DIRECTIONS
Wash, stem and chop Kale and put in large bowl. Add onion, feta cheese, lemon juice, olive oil, salt and oranges. Mix really well. I use tongs but have seen folks "massage" the kale with their hands. Salad is best if you give it some time to rest before serving.

*There are lots of options for this salad. Substitute sundried tomatoes and apricots for oranges, add toasted walnuts or pinenuts, or for grapefruit lovers, substitute grapefruit for oranges.


Pasta with Swiss Chard, Onions and Goat Cheese

INGREDIENTS
12 ounces pasta of your choice
2 tablespoons olive oil
1 small red onion, thinly sliced
4 cloves garlic, sliced
2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper
4 ounces fresh goat cheese, crumbled
1/4 cup coarsely chopped toasted walnuts or pine nuts, optional


DIRECTIONS
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard and 1/4 teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

Add the chard mixture, 3 ounces of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of goat cheese.


Candied Ginger

INGREDIENTS
1 pound fresh ginger root, thinly sliced (1/8 inch)
3 cups water
3 cups sugar

DIRECTIONS
Add sugar to water and bring to boil. Add ginger and boil for 30 minutes. Drain liquid (can be saved and used as simple syrup to flavor tea and other baked goods.) Dry ginger on a drying rack, such as a cookie rack. Coat the ginger with more cane sugar. You can do this by dipping each individual piece in the sugar or by putting several pieces of ginger in a sifter/strainer and coating with sugar by tossing the ginger gently. Do this over a bowl and continue to reuse the sugar that is sifted through. If tossed in sugar, the pieces can be stored at room temperature for a few months.


REAL Gingerbread

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, well softened 2/3 cup molasses (not blackstrap)
2/3 cup packed dark brown sugar
2 large eggs
3 tablespoons finely grated (with a rasp) Fresh Ginger
2/3 cup hot water

DIRECTIONS
Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan. Whisk together flour, baking soda, spices & salt in bowl. Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, add hot water and mix til combined (batter may appear curdled). Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

Optional Cream Cheese Glaze
4 ounces cream cheese, room temperature
1/2 cup powdered sugar , sifted
1/8 cup unsalted butter, room temperature
1/4 teaspoon vanilla extract
Combine all ingredients and mix thoroughly. Spread over warm gingerbread


Ginger Carrot Soup

INGREDIENTS
2 tbsp. sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, sliced
2 tbsp. grated fresh ginger
1 cup whipping cream
salt/pepper, sour cream and garnish

DIRECTIONS
In 6-quart pan over med high heat, add butter and onions, stirring often until onions limp. Add broth, carrots, ginger. Cover and bring to boil. Reduce heat and simmer until carrots tender. Remove from heat and transfer to blender. (Don't fill more than half-way.) Cover the blender and hold kitchen towel over top. *Be careful when blending hot liquids as the mixture can spurt out of blender. Pulse the blender to start and then puree until smooth. Return to pan and add cream, stir over high heat until hot. For smoother flavor, bring soup to boil. Add salt and pepper. Garnish with dollop sour cream and parsley sprigs.


Cabbage Salad
From the cookbook Pleasures from the Good Earth - Pilates Inspired Recipes for the Mind, Body and Spirit

INGREDIENTS
1 Cabbage (shredded)
1 Sweet Red Pepper (chopped)
1 Onion finely chopped
1 Carrot finely chopped
1 Tbls Celery Seed
1 1/2 tsp Dry Mustard

Dressing:
1/2 cup Raw Sugar
1 cup Vinegar
1/2 cup grape seed oil
1/4 cup water

DIRECTIONS
Heat to boil: 1/2 cup sugar, 1 cup vinegar, 1/2 cup oil, 1/4 cup water. Cool and pour over cabbage


Bok Choy & Ginger

INGREDIENTS
1 head bok choy
8 slices fresh ginger
4 to 5 cloves garlic
Extra virgin olive oil
Tamari sauce
Adamami beans or beans of choice

DIRECTIONS
Garlic can be sliced or course dice. Sauté in frying pan with olive oil making sure not to burn. Add chopped bok choy, and sliced or diced ginger. Cover and cook over medium high heat approx. 5 minutes. Add tamari and steamed adamami beans or canned beans of choice (pinto, navy, cannelini, black) for 10 minutes. Adjust liquidity by adding water if more broth is desired. Adjust salt and pepper. Serve in a bowl or over rice. For heat, add cayenne or flaked red pepper!!


ARUGULA PESTO SAUCE

INGREDIENTS
3 cups packed arugula (about 3/4 pound), washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 tsp. salt
1 lg. clove garlic, chopped
3 tbsp. olive oil
1/4 cup hot water plus additional if desired

DIRECTIONS
In food processor pulse together all ingredients except oil & water until arugula is chopped fine. With motor running, add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead & chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in one-fourth cup hot water plus additional for thinner consistency if desired. Serve sauce over pasta, potatoes or as a spread for bread or a dip for carrots.


Eggplant with Tamarind and Coconut Milk
Adapted from Madhur Jaffrey's "Maharishtrian Prawns" ("Kolumbi Tse Kalvan"). This dish is tangy and hot, but bathed in a cooling coconut-milk sauce. Don't worry about spices from the marinade remaining in the bowl after you remove the eggplant to fry it; this has been taken into account in the amounts given. Serves 4 as a side dish

INGREDIENTS
350g (12 oz weight) eggplant
1 clove garlic, finely crushed
1 tsp finely grated fresh ginger
3 Tbsp tamarind paste
1 Tbsp brown sugar
1/8 tsp ground turmeric
1/2 tsp salt
3 cloves garlic
1 tsp vegetable oil (don't use less, but no need to use more)
100ml (3.5 fl oz) unsweetened coconut milk
1 Tbsp finely-chopped fresh coriander (cilantro)
1-2 fresh hot green chillies, very finely chopped

DIRECTIONS
To prepare the eggplant, for large round, slice it into rounds about 1 cm (1/2 inch) thick. Stack a few slices on top of each other, and slice again into 1 cm (1/2 inch) thick "matchsticks". If using Asian eggplants, thin round, slice into rounds approx. 1/4-1/2" thick.

Put the eggplant pieces into a bowl. Add the crushed garlic, ginger, tamarind paste, brown sugar, turmeric and salt. Mix well and set aside for at least 15 minutes to marinade. Pour off any liquid that has accumulated in the bottom of the bowl just before you are ready to make the dish.

Peel the whole garlic cloves and mash lightly but leave whole. Heat the oil in a frying pan over medium-high flame, then add the mashed cloves and stir until they brown lightly. Add the eggplant pieces and continue to stirfry until they are cooked to the consistency you like. Remove from heat briefly and stir in the coconut milk, cilantro and chopped green chillies. Return to the heat and stir just until it starts to simmer, then serve.

Will keep very well in the fridge for at least a day or two.


Kale & Ginger Stir Fry
This recipe will serve 4. It can easily be cut in half or doubled.

INGREDIENTS
4 tablespoon minced fresh gingerroot
4 tablespoon safflower oil
1 lb kale, chopped coarsely
4 teaspoon soy sauce
1 cup water
4 teaspoon toasted sesame seeds (optional)

DIRECTIONS
In med skillet, cook ginger in oil, stirring over med heat for 1 min. Add kale and raise heat to med. high. Add soy sauce and water and stir fry til kale wilted but still slightly crunchy, approx. 3 min. Sprinkle with sesame seeds. Serve warm or cold.


Quick Southern-style Collards & Bacon

INGREDIENTS
3 bacon strips
one-quarter lbs. collard greens
(6-7 cups chopped)
2 cups water
1 tablespoon bacon drippings
1 cup thinly sliced leeks or onions
Pinch of salt to taste

DIRECTIONS
Heat a 10 inch cast iron skillet and fry bacon until golden and fat is rendered. Remove bacon from fat to paper towel to train. Pour off rendered fat to a metal container to reserve. Wipe out pan. Wash collards, remove stalks & stack 4-5 leaves. Roll like a cigar and slice into thin strips, approx. one-quarter inch wide. In a large skillet with lid bring water to boil. Add the greens and cook on high heat, covered, for 8-10 min. for tough older greens; 4-6 min for tender baby greens. Cooked greens should be tender but still bright greens. Remove greens from cooking liquid to a bowl, using a slotted spoon. Save "pot likker" to drink. In a large skillet, heat 1 teaspoon of bacon drippings over medium heat. Add leeks and sauté for 5-8 min, until softened. Stir in collards to coat with leeks & drippings. Season with salt & crumble cooled bacon over hot greens.


Mashed Potatoes with Celery

INGREDIENTS
3 lbs. fingerling potatoes, cut into 1-inch pieces
4 large celery stalks with leaves-very thinly diced
3 garlic cloves
2 small bay leaves
one quarter cup whipping cream
3 tablespoons butter
Chopped celery leaves

DIRECTIONS
Cook potatoes, sliced celery, garlic, and bay leaves in pot of boiling salted water until potatoes are tender, about 6-10 minutes. Drain potatoes. Return to same pot, being sure to remove bay leaves. Add cream and butter and mash well. Season with salt and pepper. Rewarm over low heat, stirring occasionally. Transfer potato mixture to serving bowl. Sprinkle with chopped celery leaves. Enjoy!


Curried Potatoes with Kale*

INGREDIENTS
2 pounds fingerling potatoes cut into three-quarter inch cubes
1 tablespoon Canola Oil
2 teaspoons Curry powder
1 and a half cups chopped onions
Salt to taste
1 and a half cups water
6 cups chopped kale
1 lime cut into wedge

DIRECTIONS
Heat a 10-12 inch skillet over medium heat. Add oil and swirl in pan. Add curry powder and cook for 1 min. taking care not to burn. Add onions and sauté over medium heat for 5 mins or until softens.Add potato cubes and toss to coat with the curry and oil. Season lightly with salt, add the water, and bring to a boil. Reduce heat, cover, simmer for 15-20 minutes, until potatoes are tender.Meanwhile, wash kale and strip leaves off the stalks. Discard stalks and chop kale into bite-sized pieces. Bring 2 cups water to a boil in a 10-12 inch skillet that has a tight fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain, saving the cooking liquid to drink. Stir cooked kale with potatoes. Heat thru and season to taste with freshly ground black pepper and additional salt if necessary. Serve hot with a squeeze of fresh lime juice.

*From "Greens Glorious Greens"


Leek Potato Soup
From Alton Brown. Cook time.....1 hour and 25 minutes. Serves 6.

INGREDIENTS
1 pound leeks, cleaned and dark green sections removed (approx. 4-5 medium leeks)
3 Tablespoons unsalted butter
Heavy pinch of kosher salt, plus additional for seasoning
1 quart fingerling potatoes, diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
½ tsp. white pepper
1 Tablespoon snipped chives

DIRECTIONS
Chop leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease heat to medium-low and cook until leeks are tender, approx. 25 minutes, stirring occasionally. Add potatoes and vegetable broth, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and gently simmer until potatoes soft, approx. 45 minutes. Turn off the heat and puree mixture with an immersion blender or stand blender (only filling half way until all is blended) until smooth. Combine heavy cream and buttermilk and stir into the blended mixture. Add white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately or chill and serve cold.....Enjoy!


Hot & Sour Eggplant and Sweet Peppers

INGREDIENTS
1 lb eggplant -cut into cubes or coin shapes
half lb sweet peppers. Seeded and sliced
into half inch strips
2 Tbls. soy sauce
1 and half Tbls. rice wine vinegar
1 and half Tbls. Sugar
1 chile pepper, chopped (seeded for a milder flavor)
1 and half tsp. cornstarch
one half chili oil, or to taste
2 tsps. Salt
3 Tbls. Vegetable oil

DIRECTIONS
Place the chopped eggplant into a large bowl and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well and drain on paper towel. In a small bowl, stir together the soy sauce, vinegar, sugar, chili pepper, cornstarch and chili oil. Set the sauce aside. Heat the vegetable oil in a large skillet or wok over medium-high heat. Sautee the eggplant and peppers until they are tender and begin to brown, 5 to 10 minutes. Pour in the sauce and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately. Will serve 3-4. If you like lots of delicious sauce, double this one up. You can also add other veggies.


Herb Roasted Fingerling Potatoes
From Simply in Season

INGREDIENTS
1/2 cup olive oil
1 large shallot (coarsely chopped)
1 large clove garlic (minced)
1 bay leaf (crumbled)
t tbsp. fresh thyme (chopped)
1 tbsp. fresh sage (chopped)
1 tbsp. fresh oregano (chopped)
three-quarter tsp. salt
one-half tsp. pepper

1 quart red or white Fingerling Potatoes (scrubbed and patted dry)
DIRECTIONS
Blend herbs with olive oil in a food processor or blender. Add and blend until shallot is finely chopped. Transfer one-third cup of herb mixture to a large bowl. Add potatoes to bowl with the herb mixture. Toss potatoes to cat well. Transfer potatoes to a large oiled backing sheet. Bake in pre-heated oven at 375F, turning occasionally for even browning until tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.


Cherry Tomato Salad

INGREDIENTS
1 pint sungold cherry tomatoes, cut in half
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped parsley
1 teaspoon fresh thyme
salt and pepper to taste

DIRECTIONS
Combine all in a bowl and gently mix. Best if you let it sit for 30 minutes but can be eaten immediately. We recommend serving this with quinoa or other whole grain to absorb all the delicious flavors! (To cook grains, follow instructions on package, or if buying bulk, look up best recipe for your grain.) Serves 2-4 people. Simple and delicious!


Summer Tomato Sauce

INGREDIENTS
1 lb heirloom tomatoes chopped
1/4 cup ex.virgin olive oil
2 tbsp. lemon juice
1 tbsp. balsamic vinegar
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
2 tbsp. minced fresh basil
salt and pepper to taste

4 Cups Hot Cooked Pasta

DIRECTIONS
Briefly puree tomatoes in food processor or blender. Transfer to bowl & stir in other ingredients (except pasta). Let sit at room temperature for at least 30 minutes before serving over (hot) pasta. Fusilli Pasta works best at holding the sauce and have bread on hand to soak up the rest!


Rhubarb Sorrel Crisp

INGREDIENTS
4 cups rhubarb, finely chopped
2 cups sorrel, or any other seasonal fruit, finely chopped
1 cup sugar
1 tbls. grated orange peel, or lemon peel if not using sorrel
1 tsp. vanilla
*Great addition is 1 teaspoon grated ginger

DIRECTIONS
Combine in saucepan and bring to boil. Reduce heat to medium and cook for 4-5 minutes, stirring frequently

1/4 cup water
3 tbls. cornstarch
Dissolve cornstarch in water, add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.

1 1/2 cups all purpose flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp. salt
1/2 tsp. Ground cinnamon
1/2 cup walnuts or other nuts, chopped (optional)


Mix together until crumbly. Place about 3 ½ cups of crumb mixture into greased 9x13 baking pan and press to make an even layer. Pour in the rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb over top. Bake in preheated oven at 350F for 30-40 minutes. Cut into squares.


Simple Cucumber Salads

From one of our favorite cookbooks, SIMPLY IN SEASON.

INGREDIENTS
3 cups thinly sliced Cucumbers
1/2 cup thinly sliced Onion

DIRECTIONS
Place cucumbers and onion in a large bowl and sprinkle with 1 teaspoon salt. Let stand 1 hour. Drain.

Option #1: MIX TOGETHER
1/3 cup sugar
1/4 cup vinegar
1/2 teaspoon celery seed
Mix and bring to a boil. Cook and Stir until sugar is dissolved. Pour over cucumbers. Cover and marinate in fridge for several hours or overnight.
Keeps several days.

Option #2: ADD
3/4 cup plain yogurt
1 tablespoon fresh mint
Add to the cucumbers and onions.


Raw Beet Salad
Easy to prepare , delicious and beautiful!

INGREDIENTS
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup good olive oil
2 bunches beets (an assortment is nice for color variation)
3 tablespoons chives
1 bunch flat leaf parsley, roughly chopped
1 bunch mint, roughly chopped
Salt and pepper to taste
Optional.....goat cheese and toasted walnuts.

DIRECTIONS
Mix juices and olive oil in a large bowl. Trim off beet greens & save for another dish! Shred beets using a food processor with shredder attachment, a mandolin or make very fine matchsticks. Dice the chives and chop the parsley and mint. Add beets, chives, parsley and mint to the dressing and toss to coat. Do this several times before serving. Add salt and pepper to taste.

Beautiful when displayed on bed of leaf lettuce.

AND EAT YOUR BEET GREENS!


Sugar Snap Peas with Garlic Scapes

INGREDIENTS
1 pound sugar snap peas, stems and strings removed
4 garlic scapes, tops removed, cut into 2" pieces
1 Tablespoon good olive oil
Salt and pepper to taste
1 Tbls. Lemon (optional)

DIRECTIONS
In a non-stick fry pan, heat olive oil over medium-high heat. Add snow peas and cook for about 2-3 minutes, stirring frequently. You will see browning on the peapods. Add scapes and cook for another 1-2 minutes, stirring frequently. Add Salt and pepper and plate them up. Will serve four. This recipe is so easy and delicious you should plan to double it! Enjoy this one while you can!!


Broccoli Salad

INGREDIENTS
3 cups broccoli florets
1 cup raisins
10 slices bacon cooked and crumbled, or 1/2 cup bacon bits
1/2 cup diced red onion
1/2 cup toasted or raw sunflower seeds
Options...1/2 cup shredded cheese
(Mix first together in a large bowl. Set aside)

Dressing
2 tablespoons sugar or agave nectar
1 tablespoon apple cider vinegar
3/4 cup plain yogurt or mayonnaise

DIRECTIONS
Combine sugar and vinegar and stir to dissolve if using raw sugar. Stir in yogurt or mayo until well blended. Pour over the broccoli mixture and stir together.


Chinese Cabbage with Lemon and Ginger

INGREDIENTS
1 small head of Chinese cabbage (about 4 cups sliced)
1 jalapeno chili, seeded and thinly sliced (or substitute hot chili flakes)
1 scallion, white and green parts, thinly sliced on the diagonal
1 tablespoon coarsely chopped cilantro
2 tablespoons fresh lemon juice
1/2 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
2 tablespoons light olive oil or peanut oil
Salt and pepper to taste

DIRECTIONS
Trim base of cabbage, cut in half lengthwise, and remove core. Cut cabbage crosswise into 1/2 inch thick slices. Toss with the chili, scallion and cilantro. Wisk together the remaining ingredients. Toss cabbage with dressing. Serves 4-6

From the A to Z Cookbook - Asparagus to Zucchini


Crunchy Bok Choy Ginger Salad

INGREDIENTS
1 medium bunch Bok Choy
1 cup shredded daikon or other radish
1 Tbls. Salt
1/2 cup slivered sweet orange, red or yellow pepper
1/4 cup finely chopped green onions
1-inch knob of gingerroot, grated
2 Tbls. Each chopped mint and cilantro
3 Tbls. Rice vinegar
2 tsps. Honey
Pepper to taste

DIRECTIONS
Thinly slice the Bok Choy leaves. Thinly slice the stems on the diagonal. Toss Bok Choy leaves and stems, and the shredded radish, with salt in a colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings

From the A to Z Cookbook - Asparagus to Zucchini


Strawberry Spinach Salad
Lots of variations and options. The only givens are the Spinach and Strawberries

Topping Options:
4 cups Spinach, washed and stems removed and leaves torn if they are large
1 cup strawberries, sliced
Topping options
2 scallions, chopped
1 small red onion cut into rings
1 clove garlic, minced
1/2 cup of asparagus, blanched and chopped
2 Tbls. Sunflower seeds toasted
1/2 cup of bacon pieces, cooked and crumbled
1/2 cup slivered almonds or chopped walnuts, toasted
1/2 cup crumbled feta cheese, or cheese of your choice
1 tsp. lemon or orange peel, grated
1 cup cooked chicken or turkey chopped

Two seed Dressing
1/4 cup sugar or honey
2 Tbls. Sesame seeds
1 Tbls. Poppy seeds
1/4 cup balsamic vinegar
1/4 cup olive oil
1/8 tsp. Worcestershire sauce
Salt and pepper to taste
Combine above in jar and shake well. Pour over salad and toss

From the cookbook Simply in Season


Spinach and Basil Butter

This is delicious on bread or pasta. Of course the fresh, seasonal ingredients will make this extra special!

1/2 cup softened butter
2 Tbls. Finely chopped fresh basil
2 Tbls. Finely chopped fresh spinach
Pinch of black pepper and salt
1/2 clove garlic finely minced
Mix above ingredients together.

Can be used immediately and flavors will intensify after a few hours


ROOT ROAST....assorted roasted vegetables

Heat oven to 350 degrees.
Cube veggies of choice (beets, celeriac, potatoes, carrots, turnips, rutabagas, parsnips) into 1/2" pieces.
Toss in a bowl with olive oil--just enough to coat veggies--then add salt and pepper to taste. Spread veggies on baking tray or dish and place in oven.
Roast for 20-40 minutes until veggies are tender


Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing
from the cookbook "From Asparagus to Zucchini"

INGREDIENTS
1 large or 2 medium rutabagas (about 1 lb)
1 large carrot (about 1/4 lb)
6-8 tablespoons Buttermilk Garlic dressing (see recipe)
*4 tablespoons chopped fresh parsley
salt and pepper to taste

DIRECTIONS

Directions for Buttermilk Garlic Dressing:
1-2 med. garlic cloves
4 tbsp. minced green onion
3 tbsp. white wine vinegar
1/2 cup buttermilk
1/3 cup sour cream
large pinch sugar
1/2 cup olive oil
Mince Garlic. Mash to a paste with fork or back of knife.
Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl.
Gradually whisk in the olive oil.
Season generously with salt and pepper to taste.
Makes almost 1 1/2 cups.


Directions for slaw:
Peel rutabagas and carrot.
Cut into large chunks and shred in food processor or on very large grate holes of hand-held grater.
Toss with remaining ingredients and chill 1 hour. Makes 4 servings.


Hot Cabbage Slaw
from Farm Manager Jennifer's favorite cook book, "From Asparagus to Zucchini"

INGREDIENTS
2 bacon strips or 1 tbsp. veg oil
1/4 cup chopped onion
6 cups shredded cabbage
chopped dill fresh to taste
pinch of sugar
salt and pepper to taste
1 tbsp. vinegar

DIRECTIONS
Chop the bacon, fry in skillet, remove and drain on paper towel.(Alternatively, heat oil.) Add onion and saute until soft, about 5 minutes. Add 2 tbsp. water, the cabbage, dill, sugar, salt and pepper. Cover and simmer until wilted but still crunchy. Add bacon or oil and vinegar and toss. Makes 3-4 servings.


Chicken Stew with Radish Dumplings
from "Your Organic Kitchen"

INGREDIENTS

Stew Ingredients:
1 tbsp. olive oil
1 fennel bulb, sliced
*1 onion sliced
4 boneless skinless chicken breasts, sliced into bite-size pieces
1/2 lb. potatoes, peeled and cubed
*2 carrots,sliced
*2 tbsp. chopped fresh oregano
1/2 cup Madeira wine
6 cups chicken broth

Dumpling Ingredients:
1 cup unbleached all-purpose flour
1/2 tsp. salt
3 tbsp. vegetable oil
3 tbsp. milk
1 egg, beaten
*1/2 cup minced radishes
2 1/2 tbsp. cornstarch
1/2 cup water

DIRECTIONS
TO MAKE THE STEW: Heat the oil in a Dutch oven over med. heat. Add the fennel, onion and chicken and cook for 8 min. or until lightly browned. Add the potatoes, carrots, oregano, wine, and broth to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 min. or until tender. TO MAKE THE DUMPLINGS: In a med. bowl, combine flour and salt. In a small bowl, combine oil, milk, egg and radishes. Gradually add to the flour mixture to form a soft dough. In a small bowl, dissolve the cornstarch in the water. Add to the simmering stew and cook for 2 min. or until thickened. Using 2 teaspoons, drop the dumpling batter into the simmering stew. Cover and cook for 10 min. or until the dumplings are cooked through. Makes 6 servings.


Roasted Turnips with Parsley-Mustard Vinaigrette


INGREDIENTS
1 tbsp white wine vinegar
1 1/2 tsp. whole grain mustard
1 scallion, minced
1 1/2 tbsp. chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
salt
freshly ground pepper
2 lb. turnips

DIRECTIONS
Pre-heat oven to 425 degrees. In a bowl, whisk the vinegar with the mustard, scallion, parsley, and 1/4 cup olive oil. Season the vinaigrette with salt and pepper. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems, quarter them if large. In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the pre-heated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.


Kale

Most simple and healthy preparation for any GREENS (inc. Swiss Chard, Collards, Beet Greens) from Dorothy Mullen, Creator of The Suppers Programs, who says: "Greens taste best and retain more of their nutrients if you cook them quickly and briefly and serve them bright emerald green."

INGREDIENTS
olive oil or unrefined coconut oil
1 bunch per 2 people kale (or any Green)
1 large clove garlic per person, crushed
salt to taste

DIRECTIONS
Wash the Greens and remove any tough stems. "Cigar Roll" the Greens so you can quickly slice them into very thin ribbons. Heat the oil and add the garlic and Greens and flash fry them, just 2 or 3 minutes. Add a very small amount of water to steam them for the last minute/s if they are older or cut into larger, tougher pieces.


Celery Root and Apple Slaw

INGREDIENTS
1 celery root trimmed, peeled, and cut into matchsticks (2 cups)
1 or 2 tart apple, cut into matchsticks (2 cups)
1/4 cup fresh cider
1 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley

DIRECTIONS
Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.


Daiv's Pickled Peppers

Pickled peppers -- My wife loves these pickled peppers! She puts them on chili, cheeseburgers, tacos, sandwiches, salads, pizza and just about anything else you could put a pepper on. Also great right out of the jar!

We use sweet peppers and mix them with hot peppers and medium hot peppers. If you don't like it spicy, skip the hot and use sweet only.

This is a pickled pepper refrigerator recipe that lasts in your fridge for quite a few months -- if my wife doesn't find them first.

INGREDIENTS
2 cups of white vinegar
1 cup of water
1/2 cup of sugar
4 tbs of pickling salt
1 tsp celery seed
1/2 tsp mustard seed
1/2 tsp of pickling spice
2-3 cloves of garlic split into chunks
3 dashes of turmeric
3 packed cups of sliced Gravity Hill sweet, hot and medium peppers, seeded

DIRECTIONS
Bring the first 7 ingredients to a boil and then simmer on low for 30 min. Pack the pepper rings and a few chunks of garlic in each jar. Pour the hot vinegar solution into filled jars.

Allow to cool and place in the refrigerator. Let stand for about a week or 10 days before opening. Makes about 1 1/2 quarts.


Tomato-Lemon Sauce

INGREDIENTS (* indicates available from Gravity Hill Farm)

*1 lb GREAT! tomatoes
1/4 cup virgin olive oil
2 tbsp. lemon juice
1 tbsp. balsamic vinegar
*2 tbsp. minced parsley
*2 tbsp. minced chives
2 tbsp. minced basil
salt and pepper to taste

DIRECTIONS
Puree tomatoes lightly/briefly. Stir in other ingredients. Let sit at room temperature for at least 30 minutes before serving over (hot) pasta. Fusilli Pasta works best at holding the sauce but you'll want to use a spoon (or bread) to get every last drop. It's that good!


LEEK SOUP from Alice Waters Chez Panisse, Vegetables

INGREDIENTS (* indicates available from Gravity Hill Farm)

*10 medium leeks
Olive oil
Salt/pepper
8 cups chicken stock
*1 stalk celery
*A few sprigs thyme
1 bay leaf
*1 small branch of rosemary
*2 cloves garlic
Champagne vinegar or white wine vinegar
*Few sprigs parsley

DIRECTIONS
Cut off roots and most of the green course leaves of the leeks, peel off an outside layer or two. Quarter stalks and chop into 1/4 inch dice. Wash and drain. Heat 4 tablespoons of olive oil in a heavy bottomed stock-pot, add the leeks and cook until tender,on medium high about 5 minutes (keep a slight crunch). Salt to taste. Add chicken stock and a bouquet garnish made of the celery, thyme, bay leaf and rosemary. Bring to a low simmer. Add garlic (crushed, peeled and sliced) and simmer about 20 minutes. Season to taste with vinegar and more salt if necessary. Serve hot with chopped parsley and a bit of fresh pepper. Add some grilled or toasted bread and enjoy!


Earling's Own Caponata

INGREDIENTS
4 medium size shallots, finely chopped
4 long Asian eggplants
1 small [round] eggplant
3 medium sweet peppers
Red wine
Olive oil
Salt/Pepper

DIRECTIONS
In a heavy bottomed pan, saute shallots in 2 tablespoons of olive oil until soft. Meanwhile, chop eggplants and peppers and pulse in a food processor until vegetables are about the consistency of ground meat. Add eggplant and peppers to shallots along with another 4-5 tablespoons of olive oil. Saute over medium heat for 20-25 minutes, turning and stirring regularly. Every 5-7 minutes, add a quarter cup or so of red wine to deglaze the pan (scrape the bottom of the pan and let the wine boil away). Mixture should deepen in color. Add salt and pepper to taste. Great spread on toasted bread or on pasta. Add pinenuts for some texture.


Fresh Heirloom Tomato Soup

INGREDIENTS
6 large heirloom tomatoes (any variety - use several for more taste & color variety)
4 cloves garlic
olive oil
leaves from 3 sprigs of basil
1 heaping tsp chicken soup base or 1 cup strong broth

DIRECTIONS
Wash, core and chop heirloom tomatoes. Mince 4 cloves garlic. Coat soup pot bottom with olive oil and sauteed garlic. Add tomatoes, basil leaves, soup base (or broth). Simmer about half-hour. May not need salt! Taste first. Less salt is always healthier....


Ranch Chicken and Hot Pepper Kabobs

From brother-in-law Daiv B.

INGREDIENTS
1/2 cup of olive oil
1/2 cup of ranch dressing
1 tablespoon of minced fresh rosemary
3 tablespoons of Worcestershire sauce
2 teaspoons of salt
1 teaspoon of lemon juice
1 teaspoon of white vinegar
1/4 teaspoon white sugar
5 skinless boneless chicken breast halves - cut into one inch cubes
6-8 Gravity Hill Hot Peppers -- medium hot -- Hungarian Hot Wax Peppers (deseeded and cut into pieces for skewers)
2 sweet onions - cut into pieces for skewers
1/2 pint of Sun Gold Cherry Tomatoes
Wood skewers - soaked for at least an hour in water

DIRECTIONS
1. In a small bowl mix together the first 8 ingredients to make a marinade.

2. Place the chicken cubes and marinade in a plastic zip-lock bag and refrigerate for at least 30 minutes.

3. Skewer chicken then pepper, sun gold tomato, onion and repeat until the skewer is filled.

4. Lightly oil a medium-high heat grill and grill kabobs for 8 - 10 minutes, or until the chicken is no longer pink, and the juices run clear


Eggplant Towers

Daiv B. says: This is by far my favorite Eggplant Parmesan recipe ever!! It is just THE best. Also leftovers refrigerate well (most recipes turn to mush in the refrigerator over night). But in my house usually there are no leftovers or there's a fight the next day for the remaining towers.

INGREDIENTS
2 or 3 medium Gravity Hill Eggplants
sea salt or kosher salt
1/2 cup of flour
1/4 teaspoon of fresh ground pepper
3 eggs
1/2 cup of Panko (Japanese breadcrumbs)
1/4 cup of grated Parmesan cheese
Canola oil for frying
1 cup of your favorite tomato sauce
1 ball of fresh Mozzarella cheese

DIRECTIONS
Cut the eggplant into 1/4 inch slices either cross-ways for round slices or length-ways for long slices. Sprinkle slices with a little sea salt and stack on a paper towel in a glass casserole dish. Try to keep your stacks the same height. Cover them with another paper towel and place another (same size) casserole dish nesting on top of the eggplant towers. Place something heavy on top of that casserole dish. I use a big pot of water. This step will compress the eggplant slightly and squeeze out some water that the paper towels will absorb. Allow about 30 minute to press.

Season the flour with fresh ground pepper, then dredge the eggplant slices in the flour, then the egg wash, then the Panko. In a heavy-bottom pan, heat 1/2 inch of oil to about 340 degrees. Fry the slices in batches until golden brown, about 3 minutes per side. Remove to a cake rack on a sheet pan and hold in a warm (250 degree) oven until all slices are ready. Meanwhile, heat the tomato sauce. Then pull the slices out of the oven and crank up the heat to 375 degrees.

Then it is time to build your towers...
In a glass casserole dish place a slice of eggplant and top with a small amount of tomato sauce, then top that with a small slice of fresh Mozzarella, and repeat for two more layers, finishing with a slice of eggplant. Continue to build towers until all the eggplant has been used. Sprinkle the top of each tower with Parmesan cheese and bake until the cheese melts.

To serve, place some tomato sauce on the plate and place hot "towers" in it! The best ever!! Also try cooking your towers in small individual baking dishes and serve them directly from the oven.


Cherry Tomato Pasta

This recipe was given to Co-Owner David by his visiting cousin from Rome. Measures are approximate but certainly more specific than what was given to him....

INGREDIENTS
2 pints Cherry Tomatoes (best to use a colorful mix of orange, yellow and red like Matt's Wild Cherry and Sungolds
1 or 2 cloves garlic, minced
15-20 big basil leaves - roughly chopped
2 tablespoons fresh oregano
4-5 tablespoons Olive oil
Salt and pepper to taste
1 pound pasta (fusilli or pencil points best)

DIRECTIONS
Pre-heat oven to 375 degrees. Start water to boil for pasta. Cook pasta to taste.

Add olive oil to heavy bottomed roasting pan. Add garlic and tomatoes and stir to coat (feel free to cut some of them in half). Put in pre-heated oven for about 10 minutes. Add basil and oregano, salt, pepper, stir again and return to oven for 8-10 minutes until tomatoes are soft and very juicy (take out before they brown!) Add tomatoes to pasta, stir well, taste, think good thoughts about Gravity Hill Farm....


Grilled Balsamic Onion Wheels

Daiv says: This is my favorite way to have onions. You can use almost any onion -- Tropea, cippolini, torpedo red bottle, or candy. The way they stay together makes them easy to flip and the sugars in the onion and the balsamic vinegar create a wonderful carmelization. I eat these onions almost every time I grill. They are great with any meat or vegetable entree and fantastic in a grilled chicken salad. Make sure you make a lot! They go really fast!

INGREDIENTS
3 or 4 medium sized onions (Tropea and cippolini are my favorites)
3 or 4 TBS of olive oil
2 or 3 TBS of balsamic vinegar
sea salt to taste
fresh ground black pepper to taste
box of toothpicks (non-flexible kind work best)

DIRECTIONS
Peel onions

While holding the onion sideways, insert 3 toothpicks in a pinwheel fashion approximately 1/3 of the way around the onion, about 1/4 inch away from the edge. Then slice your onion so the toothpicks get sliced from the onion. The result should be a slice of onion about 1/4 inch thick with toothpicks holding it together. Then insert three more toothpicks and repeat the process until you run out of onions.

Place onion wheels in a shallow bowl or dish and drizzle with olive oil and salt and pepper.

Then drizzle the balsamic vinegar on each onion slice.

Let sit for 15 minutes to infuse flavors.

On a medium to hot grill, grill onion wheels until they caramelize (about 5 minutes per side)

Return the onion wheels to the same dish of balsamic vinegar and oil marinade.

Dish can be kept warm in oven or served immediately!


Cucumber and Fennel Salad

Sean says: This salad is great freshly prepared, but better when preparing a whole lot of it to eat fresh, then savor as it marinates and the flavors marry over the course of several days. I eat it for lunch & dinner both when I have it made up, then sometimes even drink the juice which remains after the salad is all eaten, so proportion accordingly!

INGREDIENTS
3 Gravity Hill Farm cucumbers of any sort
2 small or 1 medium Gravity Hill Farm fennel bulb, depending on your taste for fennel
2 Gravity Hill Farm tropea rossa tonda onions, or other fresh sweet onions (torpedo, cippolini, candy, etc)
3 T really nice organic olive oil
1/4 to 1/2 cup nice vinegar (I prefer unseasoned rice vinegar, red wine vinegar is good too-NOT balsamic-too brown, too strong!)
sea salt to taste
fresh ground black pepper to taste

(A nice option is sungold tomatoes, sliced in half, or other tasty tomato- Coming Soon from GHF!)

DIRECTIONS
Peel cukes or not, depending on preference (I "half peel" strips of skin, leaving the rest intact.) Cut in half lengthwise, then slice into 1/4 inch thick half-moons Core fennel, then slice thinly, using all of the bulb and the more tender part of stalk (1-2 inches above the white of the bulb, including some of the fine inner leaves) Cut onions in half, then slice thin. Combine all in a bowl which leaves plenty of room for tossing. Add olive oil, half of the vinegar, salt, pepper. Stir, stir, stir - and taste along the way, adding more vinegar and salt to taste as you go.

Serve immediately, or better, let sit in refrigerator several hours. The salt will draw the water from the veg. as it sits, which might necessitate adjustment of salt, but which brings out the sweetness of the vegetables. Embrace this, and serve with a slotted spoon to prevent an overly runny plate! Light and refreshing, best enjoyed (with modifications according to your creativity), all through the summer!


Spicy Green Beans

Too hot for the intense heat of a true stir-fry? Intimidated by the process? Don't have a wok? This recipe allows for the rich flavor of garlicky, spicy, quasi-szechuan green beans without the stir-fry.

INGREDIENTS
1 pound GHF green beans(Jades preferred)
2 or 3 cloves GHF garlic
dried crushed chiles (preferrably NOT pizza topping kind)
toasted sesame oil
soy sauce
brown sugar
toasted sesame seeds

DIRECTIONS
In sauce pan or small skillet, several tbs. sesame oil on medium heat. Saute minced garlic until just beginning to brown, then add 4-5 tbs soy sauce, 2 tsp. sugar, and chiles (as desired). Reduce until half the volume, or starts to get thicker. As sauce is reducing, boil or steam green beans until bright green but still slightly crisp (6 min boiled Jades, longer for steaming).

Drain beans, toss with sauce, add toasted sesame seeds, toss again, and serve!

If you don't want the spice, Sean recommends boiling the green beans in salted water (jades 6-7 min, providers 8-9) until al dente. Then drain and serve immediately with lots of organic butter and sea salt. (Sean says: I can eat a whole pound of beans like this!)


Summer Squash Fritti

Nephew Ryan Butcavage's favorite! His mom says he can't get enough.

INGREDIENTS
4-5 medium summer squash
1 cup flour
1 tablespoon (or more to taste) Paul Prudhomme's Vegetable Magic Seasoning Blend
Frying oil (canola or vegetable if using deep fryer, olive if using pan)
salt

DIRECTIONS
Wash the summer squash and cut into 2-inch matchsticks. Combine Flour and seasoning mix. Dredge squash sticks in flour mixture. Working in batches, add the summer squash sticks to the deep fryer or roto-fryer (wonderful fryer that rotates the food in and out of the oil so less fat is absorbed) and cook until golden brown, about 5 minutes. Remove to a wire rack to drain. Sprinkle immediately with salt to taste. Repeat the process until all the zucchini are fried. If no fryer is available, coat the bottom of an 8 to 10-inch frying pan with 3/4-inch extra-virgin olive oil. Heat oil to 360 to 365 degrees F and fry as above, turning once.


Balsamic & Parmesan Roasted Cauliflower

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. 4 servings, about 1 cup each

INGREDIENTS
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

DIRECTIONS
Preheat oven to 450F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

And for a Low Carb stand-in for Mashed Potatoes: Creamy Mashed Cauliflower

INGREDIENTS
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

DIRECTIONS
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Then, place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.


Amish Broccoli Salad

INGREDIENTS
1 large head of Gravity Hill's best-ever broccoli, broken into small florets
1 medium onion or about 1/2 cup of chopped onion
8 to 10 slices of bacon
1 cup of mayonnaise
1/4 to 1/2 cup of sugar
2 to 3 tablespoons of vinegar
1/2 cup of raisins
1/2 cup of nuts (David likes cashews or try sunflower seeds)

DIRECTIONS
Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.


Avocado Chicken Salad

INGREDIENTS
1 1/2 C diced cooked chicken
1C thinly sliced celery
1 Tbsp fresh lemon juice
1/2 tsp grated lemon rind
2 green onions finely chopped
1/8 tsp paprika
Pinch sea salt
1/4 c Chenin Blanc or other white wine
1 med ripe avocado
1/2 c coarsely chopped cashews
1/3 c mayonnaise
Bib or Butter Head Lettuce

DIRECTIONS
Combine chicken, celery, lemon juice + rind, onion, salt, paprika and wine. Let stand in refrigerator for several hours. When ready to serve, cut avocado into small chunks. Add cashews, avocado and mayo to chicken mixture. Toss lightly to blend ingredients. Fill Lettuce Leaf with chicken salad and enjoy! (Serves 3-4)


BRAISED CHINESE LEAVES
This is a very traditional recipe. Great complement to rice and a skewered, grilled shrimp or a stir-fry beef.

INGREDIENTS
1 lb Chinese cabbage leaves
3 TBS vegetable oil
5 small dried chilies seeded and chopped
half tsp salt
1 TBS sugar
1 TBS soy sauce
1 TBS rice vinegar
a few drops of sesame oil (optional)

DIRECTIONS
Shred the cabbage crossways into thin pieces. If there is a tough core, cut it out before shredding. Heat oil in pre-heated wok. Add dry chilies and stir fry for a few seconds. Add cabbage to chilies. Stir-fry for about a minute. Add salt. Stir fry for 1 more minute. Add sugar, soy sauce and vinegar. Blend well and stir fry for 1 more minute. Sprinkle with sesame oil.


GARLIC BOK CHOY

INGREDIENTS
1 Gravity Hill Farm-sized Bok Choy
1 Bunch of Gravity Hill Farm Spring Garlic
2 Tbsp. Toasted Sesame Oil (or 1 Tbsp. Canola & 1Tbsp. Sesame)
2 Tbsp. Soy Sauce (Shoyu preferred)
Crushed Chillies and/or Toasted Sesame Seeds for Garnish

DIRECTIONS
Clean and separate Bok Choy leaves with heart intact. Chop stem portion of Bok Choy with leaf portion intact. Cut heart lengthwise into 2 parts.

Chop about half bunch of Spring Garlic (lower half, the whiter half).

Use a big cast iron skillet or wok and heat oil medium high. Immediately add chopped garlic and chopped stem portions of Bok Choy. Stir Fry (vigorous sizzling) for 2 or more minutes, then add the heart and leaf sections of the Bok Choy.

Add soy sauce and toss/stir, cooking another 2-3 minutes until desired tenderness. Garnish with sesame seeds and/or chillies and serve with additional soy.


Browned Butter Pasta with Tatsoi

INGREDIENTS
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan

DIRECTIONS
Cook pasta to al dente in salted water.

When the pasta is almost done, melt butter in a skillet.

Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.)

When butter begins to brown, toss in pasta and mix to coat with butter.

Salt and pepper to taste.

Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan.


Braised Swiss Chard With Cranberries And Feta

This sweet and savory dish is in honor of our daughter (who is pretty sweet herself) whose 4th grade class at TollGate is visiting a Cranberry Bog on a field trip (which I am chaperoning). What a great NJ fall experience!

INGREDIENTS
1 bunch Swiss Chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
3 tablespoons dried or fresh cranberries
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

DIRECTIONS
Cut stems and center ribs from chard and chop crosswise into 3/4 inch thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over med-low heat, stirring occasionally until pale golden, 1 to 2 minutes. Add swiss chard stems, salt, and pepper and cook, stirring occasionally, 4 minutes. Add cranberries and cook, stirring until plump, about 1 minute. Add chard leaves and water and increase heat to medium, then cook covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

Variations- use currants or golden raisins instead of cranberries, or gorgonzola in place of feta. You can also replace the water with broth or add a zing with vinegar. Serve as a side dish or over pasta or couscous as a main dish.


Rutabaga Mash

A recipe discovered by Farm Owner David Earling: "My wife's family hates veggies (even ones with great names like Rutabaga) so this is a wonderful disguise recipe. I made it for Thanksgiving last year and they polished it off; only then did I tell them what was in it."

INGREDIENTS
3 good size rutabagas, peeled, cut into 3/4 inch chunks
3 pears - peeled, cored, cut into 1/2 inch chunks
About 1 tablespoon olive oil
1 tablespoon powdered ginger
2 teaspoons sugar
Juice from 1/2 lemon
1/2 stick butter
1/3 cup milk or cream
Salt/Pepper to taste

DIRECTIONS
Boil rutabagas about 30-40 minutes until soft
Combine pear chunks, olive oil, ginger, sugar and lemon juice in a bowl.
Toss and roast in a 400 degree oven for about 20 minutes, until tender; toss occasionally.
Drain rutabagas, mash, add butter and milk or cream, stir in well.
Add roasted pears - stir but don't mash.
Salt/pepper to taste.


Roasted Kabocha Squash Soup

Another recipe that has us fighting over the leftovers. I made a big batch of this soup last Sunday and had a few bowls left over. My wife took the entire container with her to work on Monday and proceeded to eat it all. When I complained all she said was that it was REALLY good! At least I got the compliment, right?

This recipe can also be made with just about any winter squash. I prefer the richer, more nutty squash like, Kabocha, Buttercup, Kuri, Butternut, or Hubbard for this soup.

INGREDIENTS
2-3 Kabocha squash - split in half and seeded
1 bunch of Swiss chard stems - washed and sliced into 1/4 inch pieces
1 large red onion - diced into 1/4 inch pieces
4-5 shallots - diced into 1/4 inch pieces
4-5 cloves of garlic cut into 1/2 inch pieces
3-4 tablespoons of honey
5-6 tablespoons of butter
1 or 2 (14.5 oz.) cans of chicken broth or vegetable broth
3 teaspoons of garlic powder
2 teaspoons of veggie magic
Salt and pepper to taste

DIRECTIONS
Preheat oven to 400 degrees.
Cut Kabocha squash in half and remove all seeds. Place squash flesh side up on a sheet pan or roasting dish and sprinkle with garlic powder and veggie magic. Drizzle with honey and add 1-2 tablespoon of butter and 2-3 pieces of garlic clove into each piece of squash.
Cook for 40-45 minutes until the squash becomes fork tender.
Next (when cool enough to handle) scoop out the fleshy part of the squash and puree in a food processor.
In a heavy soup pot saute Swiss chard and red onion until soft then add the shallots and the garlic and again cook until soft
Add half a can of chicken stock and simmer.
Add the pureed squash to pot, stir and simmer for 15 minutes (add more chicken stock if soup gets too thick or dry)
Season to taste.

Serving suggestions: Serve as a starter or side dish with crusty bread and dippin' oil.

HIDE THE LEFTOVERS!!


Kuri Squash with Creme Fraiche and Honey

Daiv's dish of the week: "I found this on the internet and it looks delicious!"

INGREDIENTS
4 cups of cut up chunks of Kuri squash
1 cup of creme fraiche
3 tbs of honey
1/4 tsp of cinnamon
1/4 tsp of cayenne or to taste
1 tsp of salt

DIRECTIONS
Put the cut-up squash into a pan and cover with water. Bring to a boil and simmer until the squash is fork tender, about 15-20 minutes.

Drain the water and put the squash back in the pan.

Add the creme fraiche, honey and salt.

Stir gently and simmer for another 5 minutes.

Add the cinnamon and cayenne; mix well. (It will disintegrate somewhat, don't worry about it.)

Serve while hot. This also re-heats in the microwave very well, and leaving it in the fridge for a day deepens the flavors.


Watermelon Fruit Bowl

For a festive way to serve your favorite fruits, we like this dual use of the watermelon from "The Joy of Cooking"

DIRECTIONS
With a long, sharp serrated knife, cut a thin, flat slice off one long side of the watermelon to keep it from wobbling. Slice the melon lengthwise in two, cutting about 1 inch above the center. Lift off the top and remove the flesh with a melon baller or teaspoon.

Scoop out the rest of the flesh, leaving about 1/2 in. of red flesh lining the shell. Stand the shell in cool place to drain.

Pour into large mixing bowl:
2 cups fresh orange juice
About 10 cups of fresh fruit

Cut up the fruits and toss with the orange juice to keep them from darkening. Cover and refrigerate.

Before serving, add the watermelon to the other fruit along with 3 tablespoons of chopped fresh mint


A good dressing from Simply in Season:


INGREDIENTS
1/3 cup / 75ml oil
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon lemon juice
salt to taste


DIRECTIONS
Shake together in jar with a tight lid.


Roasted Fingerling Potatoes

From Farm Owner, David Earling

INGREDIENTS
2 pounds of fingerling potatoes (other potatoes can be substituted but try the fingerlings if you can)
4-6 big cloves of fresh Gravity Hill garlic - smashed and chopped
4-5 sprigs of fresh rosemary (1.5 tablespoons of dried can be substituted if necessary) - remove and chop leaves (discard stems)
Olive oil (don't be stingy, use enough oil to ensure a nice crispy texture)
Salt and fresh ground black pepper

DIRECTIONS
Cut the bigger fingerlings in half but otherwise can be roasted whole. Put potatoes into a large mixing bowl and coat generously with olive oil. Add garlic, rosemary, salt, pepper (to taste)

Transfer to a heavy roasting pan (large enough so no more than two layers of potatoes). Roast at 375 degrees for 45-60 minutes. Turn with a spatula every 15 minutes.

Roast until browned and crispy -- be brave, let them really cook and then watch your family battle over the crunchy bits on the bottom of the pan.


Nonna's Tomato Sauce

(Full disclosure: quantities are estimates and can vary to taste)

INGREDIENTS
About 5 cups Gravity Hill Heirloom Tomato puree
(use very ripe tomatoes, run through a food mill, you might want to let puree settle in fridge for a couple hours then carefully pour off some of the water on the top -- might be necessary if using the larger heirlooms)

About 1/2 cup carrots - chopped fine (adds the sweetness)
About 1/2 cup celery - chopped fine
About 3/4 cup onion - chopped fine
7-8 basil leaves - torn
4 tablespoons extra virgin olive oil

DIRECTIONS
Add olive oil to heavy-bottomed pot. Saute onions, celery and carrots for about 10 minutes over low/medium heat. Veggies should be soft.

Add tomato puree, stir. Leave on low heat (you'll want to see a little bit of bubbling) for about 30-40 minutes. Add basil after 25 minutes. Salt/pepper to taste.

Serve over preferred pasta.


Caponata

(Italian Eggplant Salad) From brother-in-law David Butcavage who married Italian

INGREDIENTS
1 large Rosa Bianca eggplant (peeling optional), cut into 1-inch cubes
1/4 cup of olive oil
1 medium sized Tropea onion, finely chopped
2 or 3 cloves of Gravity Hill Farm garlic, minced
1/2 teaspoon of salt (or more to taste)
3 tablespoons of tomato paste
1/4 cup of red wine vinegar
1 cup of small pitted black olives
1 small jar of artichoke hearts (6 oz. jar) cut into 2 or 3 pieces each
pinch of dried tarragon,basil and oregano

DIRECTIONS
Heat the olive oil in a large skillet. Add the onion, garlic, and salt and saute over medium heat until onions are soft.

Add the eggplant cubes, stir, and cover. cook until the eggplant is very well done ( about 15 min.) stirring occasionally. Add a little more oil if needed to prevent sticking.

Stir in tomato paste and vinegar, and heat to a boil. Add the olives and remove from heat. Stir in artichokes, then cool to room temperature.

Taste to adjust seasoning to your own taste. Serve cold or at room temp.


Baked Fennel with Parmesan

From Gravity Hill Farm intern Malaika Spencer who loves fennel!

INGREDIENTS
2 fennel bulbs
2 T butter
3/4 C half and half
3/4 C sour cream
1/2 C parmesan cheese

DIRECTIONS
Clip off the tops and slice the bulb into small pieces. You can core the bulb if you want to, the middle core is a little tougher than the rest.

Preheat the oven to 400. Melt the butter on the stove and fry the fennel pieces for just a few minutes. Stir in the half and half and sour cream until blended.

Lay out fennel on a baking sheet and sprinkle the parmesan on top. Bake for 30 minutes. The top of the fennel should be golden brown and tender enough to poke through with a fork.

You can keep the tops for flavoring other dishes. I use it in place of dill in salads and on grilled meat and things.


Blue Potato Chips

From brother-in-law David Butcavage who says you'll never go back to store-bought chips!

INGREDIENTS
Gravity Hill Farm blue potatoes
canola oil
salt

DIRECTIONS FOR FRIED
Wash and dry two or three blue potatoes. Place the drain basket of a salad spinner in it's base and fill half way with cold water.

Heat the oil to 360 degrees (we use our roto-fryer for this or you can use a deep fryer or a large frying pan with an inch of oil).

Use a vegetable peeler to carefully carve long strips off of the potato and let the strips fall into the water in the salad spinner.When you have about 15 or 20 strips pull the salad spinner out of the water and drain the water. replace basket into the spinner and spin to dry the strips.

Carefully put the strips into the oil so the strips fall in separately (this may splatter for a few seconds). When the strips start to dry flip them to make sure they are cooked evenly. When they are browned to your liking remove to a wire rack on a sheet pan for draining. Immediately salt to taste (or season to taste)

DIRECTIONS FOR BAKED
Preheat the oven to 375-degrees. Spray two sheet pans lightly with canola oil

Slice the potatoes thinly (about 1/8 of an inch) using a mandoline and arrange the slices in a single layer on the sheet pans. Spray the slices with oil and bake for about 20 - 25 minutes. Keep an eye on these and remove when they are golden brown.

Immediately salt or season to taste.

Options for both recipes: Try different toppings: Paprika, garlic powder or salt, cracked black pepper, vegetable magic, use your imagination. Or try arranging chips on a sheet pan and sprinkle some cheddar cheese crumbs over the chips. Then bake at 180 degrees for 2 minutes, YUM!


Nonna's Italian Green Bean Salad

Now a recipe from Co-Owner David E's Grandmother

INGREDIENTS
3-4 large handfuls of green or yellow string beans
2-4 cloves garlic (to taste)
3 tablespoons chopped Italian flat leaf parsley
1/4 cup extra-virgin olive oil
1/8 cup red wine vinegar
salt and pepper to taste

DIRECTIONS
Trim beans and steam for 3-4 minutes -- Not too much. Keep in a little crunch.
Crush and chop garlic
Plunge beans into cold water after steaming and drain
Add garlic, parsley, olive oil, vinegar, salt, pepper
Mix well
Best if left in the fridge at least an hour or two for flavors to blend.


Sauteed Spinach

Brother-in-law David B. says: My favorite way to have fresh spinach is a simple saute. Sauteed spinach with garlic and a squeeze of lemon juice (or a splash of balsamic vinegar) is a simple formula that really lets the spinach flavor stand out.

INGREDIENTS
2 tablesopons of extra virgin olive oil
3 or 4 cloves of garlic, thinly sliced or crushed or minced
20 ounces or about 10 cups of raw fresh Gravity Hill spinach
1 tablespoon of lemon juice
a pinch of salt

DIRECTIONS
Soak spinach in cold water to clean out dirt or sand from leaves and drain well or oil will splatter during cooking.
Heat oil in a Dutch oven or large saute pan over medium heat. Add garlic until slightly browned. (about a minute).
Add the spinach and toss to coat. Cover and cook for 3-5 minutes until wilted stirring occasionally.
Remove from heat and add the lemon juice and salt and toss to coat.
Serve immediately.

NOTE:
Keep in mind that spinach really cooks down -- 10 cups raw = about 3 cups cooked.

VARIATIONS
Add 1 tablespoon of pine nuts with the garlic
Add golden raisins with the garlic
Finish with shaved parmesan
Finish with crushed red pepper
Use sesame oil in place of olive oil and toast some sesame seeds
Use balsamic vinegar in place of lemon juice.


Kale Chips

INGREDIENTS
1 tablespoon apple cider vinegar
1 tablespoon salt
3 tablespoons olive oil
2 bunches *Kale rinsed with stems removed
*Gravity Hill sells 2 varieties - Russian and Tuscan. Either can be used.

DIRECTIONS
Cut Kale into 2 to 3 inch pieces
Mix vinegar, oil, and salt in a large bowl, then add Kale
Mix by hand and try to coat all the leaves.
Place on baking sheets and bake at 350 F until they are crispy.
Baking time depends on the size of your chips and how crispy you like them
Check in 3-5 minutes and mix/turn
Continue to monitor until reaches desired crispness

VARIATIONS
You can also try sesame oil instead of olive oil and toast some sesame seeds
Try balsamic vinegar in place of lemon juice
Use garlic or parmesan cheese


Penne Pasta with Sauteed Swiss Chard and Garlic Scapes

INGREDIENTS
1 pound of Penne Pasta
1 large bunch of Swiss Chard
6-8 Garlic Scapes Chopped OR 3 cloves of Garlic Chopped
3 tablespoons olive oil
Salt/ Pepper to taste

DIRECTIONS
Boil water for pasta; Add Penne at boil
Chop Swiss Chard ends separate from leaves
Add olive oil to large saute pan at medium heat
Add chopped garlic scapes or chopped garlic
Saute for 2 - 3 minutes
Add chopped Swiss Chard ENDS; Saute for 3 - 4 minutes
Add Chopped Swiss Chard LEAVES; saute additional 4 - 5 minutes
Salt and Pepper to taste
Drain Penne; Add to saute pan with more olive oil to taste
Stir and Serve immediately

VARIATIONS
You can also try adding:
pine nuts
sunflower seeds
sundried tomatoes


Sauteed Turnips

Emma says, "This is, without a doubt, my favorite turnip dish."

INGREDIENTS
2 bunches hakurei turnips
butter (approx. 2 tablespoons.)
salt
pepper

DIRECTIONS
Wash turnips. Cut off tops, but save the greens for later use! Slice the turnips thinly. In a frying pan on medium heat, melt the butter. When it starts to bubble, add the turnips! Let them sauté, turning them so they are cooked evenly. Add a little salt and pepper. I like them golden brown, but they are also nice lightly cooked.

When satisfied, take turnips out of pan. Add more butter (if it looks like there is none left in the pan) and sauté the greens until they wilt. Add salt and pepper. Serve turnips alongside greens.

Variations:
Use olive oil instead of butter: enough to coat the bottom of the pan. Add garlic scapes! Slice 2-3 scapes and add to turnips and/or greens while cooking.

Enjoy! This dish makes me feel happy. -- Emma


Cold Beet Soup

Maria's 92 year old grandmother sent her own recipe. She says Lithuanian's know how to make beets a lot of ways and they always make them cold in soup for Lithuania Day because the annual celebration is in August and it is always hot.

INGREDIENTS
3 - 4 red beets cooked, peeled and cut in julienne strips
1 quart buttermilk or milk if prefer
fresh dill
1 cucumber, pared and cut into small squares
1 small onion or scallions, minced with tops
salt to taste
1 teaspoon vinegar or lemon juice

DIRECTIONS
In a large bowl or pitcher, mix in beets, cucumbers, onion and dill. Mix slowly and add cold buttermilk. Salt and vinegar to taste. Refrigerate until cold. Serve chilled. *

*Grandmom says you can add icecubes to keep it cold at picnics.



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