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Beets
We roasted some whole for
60 minutes (or until tender, you can test with a fork like a baked potato)
at 450 degrees, then peeled the skin off . We then sliced it thinly and it
was good alone or in a walnut salad very similar to the BEETS WITH WALNUTS
recipe below.
SIMPLE BEET SALAD WITH ONIONS - from
http://www.mariquita.com/recipes/beets.html
Grate raw scrubbed beets or cut into julienne; toss with chopped green
onions and a vinaigrette you make or from a bottle in your fridge. Add
toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or
with lettuce.
BEETS WITH WALNUTS - from Gourmet Magazine February 1993
6 beets (each 1 1/2 to 2 inches in diameter), scrubbed and trimmed,
leaving about 1 inch of the stems attached
3/4 cup water
2 cloves garlic, unpeeled
1 tbsp.olive oil
1 tbsp. minced fresh cilantro
1 1/2 tsp. red-wine vinegar, or to taste
1 tsp. minced white part of scallion (or green onion)
5 walnut halves, toasted and chopped (about 2 teaspoons)
In a 2-quart microwave-safe round glass casserole with a lid, microwave
the beets with the water and the garlic, covered, on high power(100%),
stirring every 2 minutes, for 6-9 minutes, or until they are tender when
pierced with a fork, transferring them to a cutting board as they are
cooked and reserving the garlic, and let them cool. Peel the beets, halve
them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to
a paste with the flat side of a heavy knife, and in a serving bowl stir it
together with the oil, the coriander, the vinegar, the scallion, and salt
and pepper to taste. Stir in the sliced beets and sprinkle the mixture
with the walnuts.
Beet Soup With Potatoes and Beet Greens
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Kale
BEAN SOUP FROM TUSCANY - La
Ribollita from Wendy Akin, Akin Farm
Preparation - Needs time
Serves 4 - 6
Ribollita means 're-cooked' in Italy, and
slow cooking is the secret of this hearty winter vegetable soup designed
for wood stoves or back burners. There are many different recipes, but
most Tuscan recipes call for cavolo nero - black leaf kale - and cannelini
- tuscan white beans - the closest substitute being Great Northern beans.
Good quality olive oil is also important.
1 cup (dried) cannellini or Great
Northern beans
1 head of cavolo nero (black-leaf kale shredded (sliced very thinly)
2 onions- chopped fine
1 large carrot - chopped fine
1 large celery stalk including leaves - chopped fine
2 peeled plum tomatoes, ripe or canned - diced
2 cloves garlic, chopped fine (optional)
2 potatoes (optional) - diced
2 - 3 T extra virgin olive oil (use more if you like)
1/2 tsp dried rosemary, or leaves from one fresh sprig, chopped fine
1/2 tsp dried or fresh oregano
salt and pepper
Italian or French bread one or two days old (optional variation)
Water - enough to cover and add - remember that the taste of the water
can also affect the way your 'ribollito' will taste.
SOAK the beans in plenty of water for 8 hours or over night. Drain
and rinse.
IN A large casserole or heavy stock pot, heat the olive on a bit
more than medium heat - you want to sautee the ingredients slowly until
the onion is transparent or lightly golden NOT browned - add the chopped
onion, carrot, celery, and optional garlic stirring often until the onion
has turned color (about ten minutes, depending on the heat)
ADD the tomatoes and the beans, more olive oil if you wish, and
stir well to mix the ingredients.
ADD the rosemary/oregano, a pinch of salt and ground black pepper
to taste and mix again.
ADD enough water to cover the ingredients by about 1/4 inch.
BRING to a very slow simmer and cook, covered, for about 1 hours or
until the beans start to soften. Add the shredded kale.
ADD water as necessary to keep the ingredients just covered. (for a
'soupier' soup, keep the water level a bit higher).
ADD the optional diced potatoes (you can also do this on the
following day if there is soup left over, to give it a new taste) - cook
for another hour, until potatoes are cooked. Longer cooking softens the
ingredients and blends them more.
THE soup can stand for a few hours in a cool kitchen and be
re-heated for the meal. The longer it lingers, the better it gets, and
some recipes call for refrigerating the soup, covered, over night and
serving it re-heated the next day.
VARIATION: Lightly toast the French or Italian bread and put a
slice at the bottom of each soup bowl before ladling in the soup.
VARIATION: A Tablespoon of good olive oil on top of each serving.
VARIATION: Prepare a 'soffrito' - sautee some onion, carrot, celery
a minced clove of garlic in olive oil in a separate pan and stir in to the
soup at about a half hour before serving. After adding the 'soffrito' some
recipes call for thinly slicing a red onion on top of the soup, then
putting the cooking vessel, uncovered, in the oven at 350 degrees F. for
about a half hour before serving.
VARIATION: Spoon out up to half the soup and puree it by running
through a 'mouli' or food mill, a food processor (a few bursts) or forcing
it through a coarse sieve with the back of a wooden spoon; return the
puree to the soup - makes for a much thicker version.
CHEESE is not served with this soup in Tuscany, but suit yourself
And a few recipes from other
websites:
Braised Kale with Pinto Beans and Pancetta
Dijon Chicken Stew with Potatoes and Kale
Kale-Cabbage Saute
Kale with Garlic and Peppers
Another
Ribollita (a traditional Italian soup - best the next day!)
Mariquita
Farm Kale Recipes |
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Turnips
Turnips
are good winter storage vegetable, yet many folks don't know what to do
with them! Here are some tips and recipes to get you started.
Cooking Tips
- Try turnips raw. Slice or create turnip sticks and add to a veggie
platter with favorite dip.
- Grate raw into salads or slaws
- Boil ˝ to 1 inch thick turnip slices or cubes 8-10 minutes; boil
small whole turnips 15-20 minutes.
- Steam ˝ to 1 inch slices or cubes 12-15 minutes; steam small whole
turnips 20-25 minutes.
- Bake turnips alone for 30-45 minutes at 350 degrees, basted along
with butter or oil or bake along with other seasonal roots.
- Place turnips alongside roasting meats.
- Dice or cube turnips into hearty soups or stews, and thinly slice
into stir-fries.
- Mash or scallop turnips, just as you would potatoes.
“Turnips are a good source of vitamin C (particularly raw), potassium and
calcium.”
Excerpted from Asparagus to Zucchini: A Guide to Cooking Farm-Fresh
Seasonal Produce” by Madison Area Community Supported Agriculture
Coalition, 3rd Edition.
OLD-FASHIONED SCALLOPED TURNIPS –
from Wendy Akin
The
old-fashioned way of fixing scalloped potatoes is simply to layer with
butter, flour, and milk. Here that dish has been translated to turnips
for an equally satisfying dish.
4 tablespoons butter
˝ cup thinly sliced onions
4 cups peeled sliced turnips
2 tablespoons flour
1 teaspoon salt
freshly ground pepper
1 cup milk
˝ cup light cream
Butter
a 1-quart casserole dish. Melt 1 tablespoon butter and lightly sauté
onions until just wilted. Layer a third of the sliced turnips in
casserole dish, top with a third of the onion, sprinkle with 2 teaspoons
flour and 1/3 teaspoon salt, and grind on some pepper; pat with 1
tablespoon butter. Repeat this layering twice. Mix milk and cream
together and pour over turnips. Cover and bake at 350 degrees for 30
minutes, then remove cover and bake for another 30-45 minutes, or until
tender and bubbly. Serves 4.
Oven-Fried Turnips
4 turnips, trimmed & peeled (about 1 1/4 pounds)
2 T olive oil
1 tsp kosher salt
˝ tsp chili powder
Heat
oven to 425 degrees F. Cut turnips into 2-inch-by-1/2 inch sticks. Place
turnips in a Ziploc bag, pour in oil, salt & chili powder. Seal bag & toss
to coat turnips. Spread out turnips in a single layer on a foil-lined
cookie sheet. Cook for 30 minutes, turning halfway through. You can
substitute other spices as desired for the chili powder.
Other websites with turnip recipes:
Mariquita Farm
Below are highly rated turnip recipes from CookingLight.com - there are
many more recipes available, just search for 'turnips' in the upper left
search box 'Find Recipes'
Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
Spicy-Sweet Turnips
Down-Home Chicken Stew
Apple Orchard Pot Roast |
