Sweet potatoes & brussels sprouts

I think this is the first time we've ever gotten brussels sprouts.  I'm all for it.

I'm not sure I know the difference between "braising mix" and "mesclun mix".  The "spicy lettuce mix" we've been getting has been better braised tan in salads, so maybe that's what the braising mix is.

Next week is going to be our last week for vegetables this season.

• Arugula
• Braising mix
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Daikon
• Mesclun Mix
• Parsley
• Peppers
• Rutabaga
• Turnips
• Sweet potatoes (5½ lbs.)

More greens and root vegetables

The carrots are getting bigger every week.  The turnips might be, too.

• Arugula
• Broccoli
• Cabbage
• Carrots
• Celery
• Cilantro
• Fennel
• Spicy lettuce mix
• Peppers
• Radicchio
• Scallions
• Turnips

Sauteed Hakurei Turnips & Braised Greens

 What to do with tender little turnips?  Try this:

Sauteed Hakurei Turnips & Braised Greens

1 bunch Hakurei turnips with greens
1 lb greens such as chard, mizuna or spicy lettuce mix
2 tsp oil, divided
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautée the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
In the same pan, heat the remaining oil over medium heat.
Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
Add the wine or other liquid and cook until it is mostly evaporated.
Plate greens and arrange the warm turnips on top

Culinary School of the Rockies

Greens & cabbage

The weather is cooling off.  I wonder if these are our last tomatoes.

• Arugula
• Baby bok choy
• Broccoli
• Cabbage
• Carrots
• Cilantro
• Kohlrabi
• Lettuce
• Spicy lettuce mix
• Peppers
• Radishes
• Tomatoes
• White Hakurei turnips

Steel cut oats

Now that the weather's getting cooler, I'm starting to make steel cut oats for breakfast again.  They take a long time to cook, but you can make a big batch to keep in the fridge and microwave portions.  I really like the texture compared with rolled oats.

I haven't tried cooking with them yet, but the recipe for Scottish buttermilk oat scones on the package sounds good.

Winter/summer veggies

We're still getting tomatoes while we get our second batch of winter squash.  the greens are nice, too.  We need to use the beets!

• Baby bok choy
• Beets
• Carrots
• Cabbage
• Cauliflower
• Cilantro
• Lettuce
• Spicy lettuce mix
• Peppers
• Radicchio
• Tomatoes
• Winter squash

Free-Form Apple Onion Tart

Pastry:
1½ cups flour
1 tsp. sugar
½ tsp. salt
8 T. butter
1 T. white vinegar
4-5 T. ice water

Onions:
1 lg. red onion, peeled, root intact
2 lg. spanish onions, peeled with root intact
2 T. olive oil
2 T. dijon mustard
3 T. thyme
salt/pepper
3 T. balsamic vinegar

Apple Filling:
4 golden delicious apples
2 T. butter
2 T. sugar
pinch of nutmeg

Pastry: In the bowl of a food processor, combine the flour, sugar, and salt, and pulse to sift together. Add the butter, pulsing to mix until the mixture resembles sand. Mix together the vinegar and 4 T. water. Mix vinegar mixture into the flour, enough that the dough comes together. Turn dough out onto a lightly floured board, and knead until smooth. Shape into a flat, round, cake. Wrap in foil and refrigerate 20 minutes.

Onions: Preheat the oven to 400° F. Cut each onion into 6-8 wedges, keeping some root on each piece to hold together. Mix olive oil, mustard, thyme, salt and pepper in a bowl. Add the onions, and toss gently to coat. Arrange onions in a baking dish, rounded sides down. Sprinkle with vinegar. Cover with foil, roast for 45 minutes. Remove foil, roast for 30 minutes more, until very tender.

Apples: Peel, core, and quarter apples. Cut each quarter into 3 pieces. In a large skillet, melt butter, add apples, and sprinkle with sugar and nutmeg. Cook over medium heat for about 10 minutes.

Set oven at 400° F. Roll out dough on a floured surface to about 9x11 inches. Transfer to floured baking sheet. Place apples on dough, and onions on top of apples. Curl up edge of dough around filling. Bake for approximately 35 minutes, or until pastry browns.

From the Boston Globe, probably 15 years ago but I don't have the original recipe--Jay sent me a copy.

Asian Eggplant

From Bon Appetit, via Epicurious.

1/2 bunch fresh cilantro, stems trimmed
5 tablespoons canned low-salt chicken broth
2 green onions, chopped
2 large garlic cloves
1 small jalapeño chili, chopped
1 tablespoon minced peeled fresh ginger

4 tablespoons peanut oil
1 1 1/4-pound eggplant, cut lengthwise into 3/4-inch-wide slices and slices cut crosswise into 3/4-inch-wide-strips

1 tablespoon soy sauce

Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.

Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.

Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper.

Serves 4.

Cabbage and Carrot Stir-Fry with Toasted Cumin & Lime

Serves 6

1 1/2 tsp. cumin seeds
2 T. canola oil
3/4 tsp. ground coriander
1/2 tsp. freshly cracked black peppercorns
1/2 jalapeno, seeded, ribbed, and finely chopped
6 cups thinly sliced green cabbage (about 2/3 medium cabbage)
2 cups julienned or grated carrots (about 3/4 lb.)
2 1/2 tsp. kosher salt; more to taste
1 1/2 tsp. granulated sugar
1/2 cup loosely packed fresh cilantro sprigs, finely chopped
2-3 T. fresh lime juice

Toast 1 tsp. of the cumin seeds in a small skillet over medium-high heat, stirring frequently, until deeply browned and beginning to smoke, 3 to 5 minutes. Transfer to a bowl to cool. Grind to a fine powder in a spice grinder.

Heat the oil with the remaining 1/2 tsp. cumin seeds, the coriander, and peppercorns in a large wok, and cook until the cumin is browned. Add the jalapeno and cook until sizzling and just starting to soften, 30 to 60 seconds, and then add the cabbage and carrots. Cook, stirring occasionally, until the cabbage has wilted yet is still al dente, 3 to 4 minutes. Stir in the freshly ground cumin, salt, and sugar and cook for 30 seconds.

Remove from the heat. Stir in the cilantro and lime juice and taste for seasoning. Serve warm, at room temperature, or cold. From Fine Cooking.

Perfect veggie storm

From the weekly newletter from the farm, "We’re in the middle of the perfect veggie storm!  We are still able to enjoy summer tomatoes while fall radicchio, arugula, chard and other greens are ripening."  Good stuff.

• Arugula
• Broccoli
• Carrots
• Cilantro
• Chard
• Collards
• Parsley
• Peppers
• Radicchio
• Radishes
• Scallions
• Spinach
• Winter squash
• Grape tomatoes
• Slicing tomatoes