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Fresh Turnip Salad

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Recipe of the week, July 19: Fresh Turnip Salad

Ingredients

  • 4 turnips, peeled and chopped
  • 1 bunch green onions, chopped
  • 2 Granny Smith apples – peeled, cored and chopped
  • 4 slices canned pineapple, chopped
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
  3. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.
CSA members, Recipe

Romanesco and Broccoli Bake

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Romanesco and Broccoli Bake

Recipe of the week, July 5: Romanesco and Broccoli Bake

Ingredients

  • 1 head of Romanesco and 1 broccoli , separated into florets
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/2 cup crushed corn flakes
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • paprika (optional)

Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
    2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
    3. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
    4. Bake uncovered until heated through, 30 to 35 minutes.
CSA members, Recipe

Roasted Kohlrabi

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Roasted Kohlrabi

Recipe of the week, July 5: Roasted Kohlrabi

What is Kohlrabi anyway? Kohlrabi (also known as a German turnip) is a relative of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Kohlrabi can be eaten raw as well as cooked.

Ingredients

  • 1 or 2 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
CSA members, Recipe

Parsnip Cake with Lemon Cream Cheese Icing (From A to Z Cooking)

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Parsnip Cake with Lemon Cream Cheese Icing

Ingredients:

  • 1 2/3 cup Whole wheat pastry flour
  • 1 cup sugar
  • 1 1/2 teas cinnamon
  • 1 teas baking powder
  • 1 teas baking soda
  • 1/2 teas salt
  • 3 eggs, beaten
  • 1/2 cup canola oil or apple sauce
  • 2 cups grated parsnips (can use carrots too)
  • 1 cup apple grated
  • 1/2 cup walnuts
Frosting: 1 package cream cheese, 3tb butter, 1 1/2 cup powder sugar, lemon zest, 1 1/2 teas. lemon juice, and vanilla.   Cream all together.
Directions:
  • Heat oven 350.  Grease 9-by-13 cake pan.
  • Whisk dry ingredients.
  • Combine eggs, oil, parsnips, and apples in a second bowl.  Stir the wet into the dry until barely combined. add nuts.
  • Bake for 25 – 30 min until middle is cooked.
  • Let cool and add the lemon frosting.  Then Eat
CSA members, Recipe

Rainbow Chard and Onion Quiche

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Rainbow Chard and Onion Quiche

Ingredients
The Crust: The easiest option is just to buy a pie crust in the store. But, if you’re feeling adventurous, there are tons of crust recipes online. We have a great one, but it’s top secret 😉

The filling:

  • 2 cups milk
  • 3 eggs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup of grated cheese
  • Rough chopped rainbow chard
  • 3 cloves garlic chopped
  • 1 diced onion
  • Option herbs: A sprinkling of chopped dill, basil or oregano

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix eggs, salt, milk and pepper together
  3. Add chopped vegetables and cheese. Save a little cheese to sprinkle on the top.
  4. Pour mixture onto the pie crust
  5. Bake for 35- 40 minutes or until top is golden brown.