Pork Recipes

Ham Roasts and Shoulders

Our ham roasts are a smaller size than most hams intended for large holiday meals.  We recommend cooking slow, low and long for juicy, fall-off-the-bone meat.  These recipes will work well for both the ham roasts and the shoulders in the March 9th CSA+ Pork Bundle.

A Cuban-style Citrus-y Take from Tasting Table

A Savory Take with Herbs, Tasting Table

Osso Bucco for Pork, from the Reluctant Gourmet

 

 

Using our Crystallized Organic Ginger...

Boter Koek (Dutch for Butter Cake)

2 sticks butter

1 C sugar

2 C flour

1 tsp baking powder

1 egg

1/2 C chopped candied ginger or more to taste

Preheat oven to 325 F. Cream together butter, sugar and eggs. Stir in baking powder and flour by hand. Add candied ginger.

Gently pat into a 9" x 9" pan. Bake 30-40 minutes until light golden brown. Do not over bake!

Let cool in pan before slicing into small squares.

Apples to Apples!

It's a bumper year!  Suggestions for using apples in all your culinary endeavors...

from our partners at Early Morning Farm!

Salads

Kale, Apple, Celery Salad adapted from Food Republic

6 kale leaves, stems removed, sliced thinly
3 stalks celery, sliced on an angle
handful of celery leaves – optional
1 apple, cored and sliced
1/2 a lemon
4 oz crumbled goat cheese
1/3 cup chopped walnuts
8 dried and pitted dates, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
pinch of kosher salt

Dressing
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon dijon mustard
salt and pepper

Squeeze the lemon over the apples and toss to coat them in lemon juice and prevent browning. 

Massage the kale. Place the kale leaves in a large bowl with the apple cider vinegar, tablespoon of olive oil, and pinch of kosher salt. Squeeze the kale with your hands, and massage for 1 minute. Add the celery and celery leaves to the salad, toss with the dressing.

Make the dressing. Combine the dressing ingredients in a jar and whisk or shake to combine. Taste and add salt and pepper to your liking.

Make the salad. Toss the greens with the dressing, arrange the apples, dates, and cheese on top.

*can be made in advance, the salad will be fine pre-dressed, since kale is much sturdier than lettuce. Keep the toppings separate.


Entrees

Pasta with Sausage, Brussels Sprouts, & Apple

8 oz flat curly pasta
1 apple, cored and diced
1 lb Brussels sprouts, stems removed, sliced into shreds
1 lb sausage (T-burg Grillers recommended)
1/2 cup fresh grated Parmesan
juice from 1/2 a lemon
1-2 tablespoons olive oil
salt and pepper

Boil the pasta to al dente according to package directions. When the pasta is ready scoop about a cup of water out of the pot, then drain the pasta. Set aside the pasta and water.

Heat a large pot (dutch oven or sauté pan) over medium heat. Add a splash of olive oil, then squeeze the sausage from the casings right into the pan. Use a spatula to break the sausage into crumbles. Cook, stirring frequently until the sausage is cooked through. Remove from the pan with a slotted spoon and reserve.

Add a splash more oil to the pan, keep the heat on mediumthen add the Brussels sprouts and a pinch of salt. Cook for about 3 minutes, stirring frequently then add the apple and cook 2-3 minutes more until the sprouts are bright green, but starting to soften. The apple should still hold its shape. (If you want the apple to be softer, just add it in at the beginning) Add the pasta and sausage into the pan, stir, and pour in about 1/4 cup of the pasta water with the cheese. Stir to combine, and add more pasta water if necessary. Turn off the heat and add the lemon juice, with salt and pepper to taste. Serve the pasta warm with fresh grated cheese over the top.

Vegetarian Variation: Omit sausage or sub vegetarian sausage, walnuts, or chickpeas. Add minced garlic and olive oil.


Dessert!

Apple-Cranberry Winter Squash Galette

Galette Dough
1 1/4 cup flour
1 stick butter, very cold
1 tablespoon sugar
1/2 teaspoon salt
4 – 6 tablespoons ice cold water

Filling
2 apples
1 small butternut squash
1/2 cup fresh cranberry
zest and juice from 1/2 lemon

Crumble
1/2 stick butter
1/4 cup flour
1/4 cup brown sugar

Glaze
1 egg yolk + 1 tablespoon, milk, cream, or half/half

Make the galette dough: Mix the flour, salt, and sugar together in a medium-sized bowl. Cut the butter into cubes, then use 2 butter knives, a pastry cutter, or 2 forks to “cut” the butter into the flour. The butter and flour together should resemble crumbly peas. Use your fingers to work it in if necessary, just work quickly so the butter stays cold. Stir the water in a tablespoon at a time with a spatula. When the dough comes together into a shaggy ball, shape it into a disc, wrap in plastic wrap, and refrigerate for one hour.

Make the filling: Peel, core, and thinly slice the apples. Toss the apples with the lemon zest and juice. Slice the neck off of the butternut squash, reserve the cup for another recipe. Peel the neck of the squash and thinly slice. You’ll want about 1 cup of slices (just stack them up in a measuring cup).

Make the crumble: Cut the butter into small cubes, combine the sugar, flour and butter in a small bowl. Use your fingers to work the butter into the flour and sugar. You should have a crumbly mixture.

Preheat the oven to 400°F

Assemble the galette: Unwrap the chilled dough and sprinkle flour over a clean countertop and rolling pin. Roll the dough into a large, round shape with jagged edges. Transfer the dough to a parchment lined baking sheet. Alternate the apples and winter squash around the center in a ring, leave a 2 inch border all the way around. Layer any remaining apple and squash slices in the center. Scatter the cranberries over the top, then the crumble. Fold the edges of the dough over the filling, creasing and folding as necessary. Whisk the egg yolk and milk together and brush all over the crust. Bake for 40 – 45 minutes until the crust and crumble are golden.

Cinnamon Ice Cream

2 cups half and half
1 cup cream
1/2 cup honey
2 cinnamon sticks
1 teaspoon vanilla
1 tsp ground cinnamon

Use a rolling pin to crush the cinnamon sticks into pieces, then place the honey, half and half, cream, vanilla, and cinnamon sticks in a saucepan. Bring to a simmer, then turn off the heat and cover. Let sit for 1 hour. Chill completely – preferably overnight.

Pour the mixture through a mesh strainer, then whisk in the teaspoon of ground cinnamon. Churn in an ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze to harden.

Makes about 1 quart.

Coconut Butternut Squash Soup

from our partners at Early Morning Farm

Coconut Butternut Squash Soup

2 medium size butternut squash
1/2 cup apple cider or dry white wine
4 garlic cloves, peeled (or more if you like!)
1 inch ginger, cut into 4 slices (or more if you like!)
4 whole dried chilies
14 oz can coconut milk, 1/4 cup reserved for garnish
2 – 4 cups chicken or vegetable stock
1 onion
juice and zest from 1/2 a lime

Optional:
1 tablespoon curry paste
1 hot pepper
dried coconut for garnish

Preheat oven to 425°F

Slice each butternut squash in half lengthwise, and scoop out the seeds. Score the flesh of the neck, and prick the skin with a fork all over. Stuff a garlic clove, slice of ginger, and dried chile in the cup of each squash half. Flip the squash skin side down onto an oiled or parchment lined baking sheet. Bake for 30 – 40 minutes until soft and collapsing.

Dice the onion. If using the pepper, slice in half and remove the seeds and membranes. Mince the pepper. Heat a tablespoon of olive oil in a stock pot over medium heat. Add the onion and pepper, sauté, stirring occasionally until the onion starts to turn translucent. Add the wine or cider and simmer until reduced by half, turn off the heat.

Scoop the squash from the skin or peel the skin from the squash. Add the squash, curry paste, coconut milk, and 2 cups of the stock to the pot. Purée the soup with an immersion blender or in a blender until smooth and creamy. Add more stock if necessary to desired consistency.

Return the soup to the stove and bring to a simmer, simmer for about 10 minutes. Stir in the juice and zest from half a lime, then taste and adjust salt or lime if necessary.

Serve soup with a drizzle of coconut milk, dried coconut flakes, and a pinch of lime zest if desired.

Ginger Preservation Recipes

Getting to know Good Life's young, fresh Ginger Root

Available all October for delivery!  Order here...

Good Life ginger is harvested fresh and delivered the same day.  As a tropical plant grown in the much shorter season of the Northeast, it is a perishable product and is different than the cured ginger we generally find in the store.  Young ginger lends a flavor and freshness to dishes that surpasses cured ginger, as well as opening up more opportunities for culinary experimentation.  Consider trying it raw- grated into greens and root salads- cooked into vegetable dishes or in tea, ginger beer, glazes, sauces etc. 

Storage and perishability considerations

  • Young ginger can be stored in the refrigerator for 10-14 days in a sealed container.
  • Any part of the root not used within 14 days should be frozen in a sealed plastic bag, and can be used for months afterwards.  GLF will deliver ginger well washed, but please double check and remove all dirt before freezing.
  • Use pre-frozen ginger still frozen and return unused portions to the freezer.  Repeated thawing and freezing will damage the storability of the root.

Candied Ginger

From Mary Bouchard, Trumansburg

  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar

Directions
Set a cooling rack over a sheet pan.

Peel the ginger root and slice into 1/8-inch thick slices. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.  Save the cooking water in a container in the refrigerator, and use it to make your own ginger ale by adding seltzer water -- adjust the ratio to taste, but start with maybe one part ginger water to 5 parts seltzer.  It's very gingery but not too sweet.  You can sweeten it if you prefer.



Summer Lamb Burger!

Early Morning Farm is at it again!  Their amazing recipe planning program aims to serve their CSA members with a full meal plan each week, and focuses on CSA+ Share Options as part of a full diet of options! 

Here's a Summer Lamb Burger for the grill..

Lamb Burgers with Pickled Beets & Dill Aioli
1 lb lamb
1 tablespoon minced fresh dill or 1 teaspoon dried
2 cloves garlic, minced
2 tablespoons sliced green onion tops or scallions
1/2 teaspoon salt
fresh ground pepper
4 rolls or hamburger buns
lettuce, escarole, or other green

Dill Aioli
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup minced fresh dill or 2 tablespoons dried
salt to taste

Pickled Beets
Enough thinly sliced beets to fill a 1 quart jar
1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
6 Tablespoons sugar
2 ¼ teaspoons salt

Make the beets at least 1 day in advance.

Dissolve sugar and salt in the warm water, add vinegar, and pour over beets. Can be eaten the next day or “cured” for up to a week in the fridge before serving.

Preheat grill to medium high heat if grilling. 

Use your hands to mix together the lamb, dill, onion tops or scallions, salt, pepper, and garlic. Divide into four patties, about 1 inch thick. Grill over medium high heat 3 – 4 minutes per side for medium rare. If using a cast iron skillet, cook burgers in canola oil over medium high heat for the same amount of time.

Whisk together aioli ingredients, taste and season with salt.

Assemble burgers, with aioli, beets, and greens on a toasted bun and serve.

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Recipes for May 28th Shares...

Asparagus Soup, Grilling any Vegetable and Meat!

Asparagus Soup and Base from Krys Cail

BASE: Boil tough stump ends of asparagus thoroughly in water-- time may vary depending on the thickness of the stalks, but they should be beginning to fall apart when you take them out of the water with tongs and/or a slotted spoon.  Put directly into a food processor or blender, and blend until it is all one goopy green mass.  Take out of blender and put into a Foley food mill, a Victorio strainer, or a fine sieve.  Force the good stuff through the mill or sieve, leaving the fibrous parts behind to compost.  This will yield a thick, pea-soup-like substance that might double as baby food if you have a baby in the house.

You can turn this base into soup a number of ways, and you can freeze it now and decide how to make it soup later, too.

SOUP: For one gallon of soup base, make a roux of 1/4 cup butter and 1/2 cup flour.  Add a quart or more of stock to the roux, and cook, stirring regularly with a whisk, until it boils and thickens.  Adjust thickness to your preference by adding additional stock or milk.  Add the gallon of asparagus soup base, along with about a half pound each of blanched asparagus tips and shredded meat-- I used slow-boiled corned venison, but any mild-flavored boiled meat would be fine. Bring to a boil and cook until asparagus pieces are tender-- will not take long. Season with salt and pepper to taste.  Freezes well for later use, too.

 

Grilling Any Vegetable From Early Morning Farm

Armed with olive oil, salt, pepper, and a set of tongs you can grill just about any vegetable that comes in your CSA share. I’ve never had a grilled vegetable I didn’t like, but there are a few tips for success. Some vegetables taste great with just a bit of char and not much time on the grill – like the pictured Hakurei turnips above – but for firmer roots and winter squash you’ll want tender vegetables with charred edges for the best flavor. I like to use a gas grill, the flavor of a charcoal grill is unbeatable, but I love the convenience of gas. I also find it a little easier to control.

For gas grills, I get the best results when I crank up the grill and preheat at least 15 minutes. Let it get really hot. Quick cooking vegetables will take just a minute or two per side. For longer cooking vegetables, char each side, then turn the middle burner to off or low. Move everything to the middle and let it cook through before removing from the grill.

For charcoal grills, use direct heat for quick cooking vegetables, and indirect heat to finish longer cooking vegetables. Because I typically use gas, here are some great charcoal grilling tips.

Don’t have a grill? You can fake grill marks with a cast iron griddle, and finish off in a pan or the oven. I love my Lodge cast iron griddle, and the flat side is also great for pancakes and fritters.

Grilling Meat: Pork Chops

from Fine Cooking.com...

  • 1/4 cup fresh lime juice (from 1 to 2 limes)
  • 1/4 cup Asian sesame oil
  • 1/4 cup less-sodium soy sauce
  • 3 Tbs. grated fresh ginger (from a 5-inch knob)
  • 2 Tbs. fresh orange juice
  • 2 Tbs. rice vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. dark brown sugar
  • 1/2 tsp. finely grated orange zest
  • Six 3/4-inch-thick boneless center-cut pork loin chops (about 6 oz. each), trimmed of excess fat
  • 1 ripe golden pineapple, peeled, cut into 1/2-inch-thick rings, and cored
  • 1 bunch scallions, trimmed and cleaned
  • Vegetable oil for the grill
  • Kosher salt and freshly ground black pepper

In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest. Arrange the pork in a 9x13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally.

Meanwhile, prepare a medium charcoal or gas grill fire. Brush the grill grate clean.

Remove the pork, pineapple, and scallions from their marinades. Season the pork lightly on both sides with salt and pepper. Grill, covered, until the pork is just barely cooked through, 3 to 4 minutes per side, and the pineapple and scallions are warmed through and grill-marked, 2 to 3 minutes per side for the pineapple and 1 to 2 minutes per side for the scallions. As each item finishes cooking, transfer it to a serving platter. If your grill isn't big enough to fit everything at once, grill the scallions last.

Recipes for May 14 Shares

For All Those Veggies...

...whether you have Green and Fresh or Spring Roots, and Eggs, and Cheese, and Shiitakes, Oh My!

Easy Frittata for all Pantries, from Early Morning Farm

Start with vegetables.  Onions and/or garlic make a great flavor base.  Frittata often has potatoes tucked into it, but it doesn’t have to.  Last night’s leftover roasted potatoes work well here.  If using root vegetables, start by roasting them in a cast iron skillet that you’ll later add the eggs too.  Either way preheat your oven to 400F while you prep the ingredients.  When the roots are just about done switch to stove top (be careful of that hot handle!) and add softer veggies.  If using only softer veggies like mushrooms, greens, peppers, etc. start them out on the stove top and cook until soft.  Some good combinations:

  • Potato, onion, and spinach with white cheddar.
  • Asparagus and mushroom with gruyere.
  • Arugula and garlic with cheddar.
  • Tomato and spinach with feta.
  • Butternut squash and onion with gouda.
  • Peppers and onions with mozzarella.
  • Broccoli and potato with goat cheese.

Greens work well in frittata like kale, turnip greens, mustard greens, spinach, and swiss chard.  Fresh tomatoes are perfect and can be added raw.  Onions and garlic will pair well with almost any frittata.  I can’t think of a cheese that won’t work except maybe a triple cream like brie, try blue cheese, goat, feta, extra sharp cheddar, parmesan, gruyere, ricotta, or a combination.  I usually serve meat on the side, but feel free to add cooked bacon, sausage, or ham.

While the veggies are cooking add the eggs.  Preferably local, seek out organic and free range.  You will taste the difference!  A good rule of thumb is 2 eggs per person, so for four people crack 8 (I recommend using at least 6 eggs and up to 10 in a 12 inch cast iron pan) eggs into a mixing bowl or stand mixer.  Add about 1/4 cup of milk or cream a dash of salt and pepper, then beat the eggs and add to pan with the veggies.

Cook the frittata over medium heat until the bottom starts to set then finish in the oven (preheat the oven while cooking the veggies) or under the broiler.  Serve right out of the pan for a quick and easy dinner.


Cooking a Whole Chicken: 20 WAys and a Recipe

We send you whole, frozen chickens, right from the farm.  This opens up options galore for using all parts making your own stock and leaves you with mulitple meals' worth!

To start, Early Morning has a list of Chicken Ideas that pair perfectly with our Vegetable Shares.  We recommend in particular:

And for more browing fun, here are 20 Ways to Cook a Whole Chicken from Saveur... www.saveur.com/article/Kitchen/Ways-to-Cook-a-Whole-Chicken


Recipes for April 30th Shares!

Thank you to our partners at Early Morning Farm for all the great recipes!  Looking forward to this summer!

For Green and Fresh... the KALE (and Chard)

2 tablespoons vegetable oil
salt
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons minced fresh ginger
2 jalapeño peppers, minced
2 bunches of Swiss chard – rinsed, stems cut into ½ inch pieces, leaves cut into 1 inch ribbons
1 teaspoon cumin seeds

In a large, deep skillet, heat the oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapeños and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes. Add the lemon juice, season the chard with salt and serve.


For Spring Roots... the turnips et al!

Shaved Root Vegetable Salad
2 turnips and 1-2 other root vegetables of your choice
1/2 teaspoon salt

Dressing
1/4 cup mayonnaise
1 1/2 tablespoons dijon mustard
1 tablespoon apple cider vinegar or lemon juice

Peel root vegetables. Use a vegetable peeler or mandoline to shave the roots into bite size pieces. You’ll probably have a few pieces leftover at the the end. Toss the shaved roots with 1/2 teaspoon of salt and let sit for 15 minutes. Rinse with water and then spin dry with a salad spinner, or squeeze the shreds dry with a towel.

Mix the dressing ingredients together. Toss the dressing and roots together, then season with salt and pepper to taste. I like a lot of black pepper. Serve immediately.


Grill Master's Chops Suggestions...

For 2 servings:

2 lamb chops
1/2 bunch swiss chard, washed and cut crosswise into 1 inch pieces
3 tablespoons olive oil
½ teaspoon salt
fresh-ground black pepper
1 ½ tablespoons fresh grated parmesan
½ cup grated fontina cheese

Heat the oven to 400F degrees and oil a baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, half of the salt, and black pepper pepper. Put the chard in the baking dish.

Heat a sauté pan to high heat. Rub the lamb chops with 1 tablespoon of the oil, the remaining salt, and fresh ground black pepper. Sear the lamb chops about two minutes per side until golden.

Put the lamb chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the lamb chops. Sprinkle the Parmesan and fontina over the chard, around but not on top of the chops. Bake until the chops are just done, about 10 – 12 minutes. Let stand 5 minutes before serving.

Recipes for April 16 shares!

Kale!  We're giving a lot this week... and just recommend keeping it raw and bountiful!  So, we're reposting a standby favorite:

With Baby Kale, like in our shares this week 4/16, I like to chop the leaves into medium size bits, dress with my favorite dressing, and serve, or let sit a bit.  No massaging necessary for this young stuff.

Basic Vinaigrette from Early Morning Farm (our Summer partner!)

Whisk together in a small bowl or blender:

1 – 2 small cloves of garlic, minced
2 – 3 pinches of salt & a few grinds of fresh black pepper
1/3 –  1/2 cup vinegar (red wine, white wine, or balsamic work well)
1 teaspoon Dijon mustard or dry mustard powder
1 tablespoon honey (optional)

While continuing to blend, add slowly in a steady stream: 1 cup extra-virgin olive oil, grapeseed oil, or canola oil. Taste and adjust seasoning as necessary. It may take a few tries to find the ratio you like best.

Irish Lamb and Turnip Stew... first posted by Early Morning Farm as part of our ongoing partnership...

2 tablespoons extra-virgin olive oil, plus more for the roux
1 lb lamb stew meat
1 onion, quartered
4 garlic cloves, smashed with the side of your knife
3 tablespoons all-purpose flour (gluten free if necessary)
1/2 cup dry white wine
2 cups chicken stock
1 large purple top turnip, cut into 2 inch chunks
2 big carrots, cut into 2-inch pieces
4 small new potatoes, cut into 2 inch chunks
2 tablespoons heavy cream or whole milk
Chopped parsley for garnish
salt & pepper

In a dutch oven or cast iron pan with a lid, heat the 2 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Brown the meat in 2 batches over medium-high heat, being careful not to crowd the pan. Transfer the lamb to a plate, then add the onions and cook over medium heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until 2 more minutes, transfer the garlic and onions to the plate with the lamb.

Turn off the heat and add enough oil to make 3 tablespoons of fat (the stew meat I used did not have a lot of fat, so I added 3 tablespoons of oil). Bring the heat to medium and add the flour to the oil. Stir until the flour and oil make a golden paste. Add the wine and bring to a simmer, scraping the bottom of the casserole. Combine 2 cups of chicken stock with 2 cups of water and whisk a cup at a time into the roux. Whisk until the sauce is smooth and shiny, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 1/2 hours.

Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Garnish stew with parsley.

Kohlrabi Fritters from Early Morning Farm

Yum!  Thanks Tracy (and for more of her amazing recipes... here)

1 medium to large size kohlrabi
1 red or yellow onion
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs, lightly beaten
olive oil for frying

Using a food processor with a grating disk, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients.

Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with desired sauce or Lemon Dill Yogurt Sauce.

Lemon Dill Yogurt Sauce
1/2 cup greek yogurt
1 small garlic clove, minced or grated
1 tablespoon lemon juice
1/4 cup chopped fresh dill
salt and pepper to taste

Combine yogurt, garlic, lemon juice, and dill in a small bowl. Mix to combine, then season with salt and pepper to taste.

Perfect Winter Roots Recipe: Sushi Salad with Carrots and Watermelon Radishes

....from our collaborators at Early Morning Farm

Sushi Salad

  • 2 cups brown rice, cooked
  • 2 sheets toasted nori
  • 1 watermelon radish julienned
  • 1 carrot julienned
  • 1 avocado thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons tamari (look for gluten-free if necessary)
  • 1 tablespoon rice vinegar
  • Wasabi Mayo
  • 2 tablespoons mayonnaise mixed with 1 tablespoon wasabi (or to taste)
  • pickled ginger to garnish

Mix dressing with rice.  Add shredded nori in small batches so it doesn’t stick together. Divide rice among four bowls.  Top with vegetables.  Garnish with avocado, pickled ginger, and wasabi mayo.

Variations: Veganize by subbing vegenaise.  Add different proteins, like tofu, edamame, grilled shrimp, smoked salmon, or seared tuna.

Simple Kale Salad

...To make that green fiber last as long as possible!

With Mature Green Kale (like in our shares this week 2/19/2015), I like to chop the leaves into tiny bits, dress with my favorite dressing, and massage a bit.  This tastes great that day, stores well (covered) in the fridge and tastes even better the next day!

Dressing Ideas I love...

Basic Vinaigrette from Early Morning Farm (our Summer partner!)

Whisk together in a small bowl or blender:

1 – 2 small cloves of garlic, minced
2 – 3 pinches of salt & a few grinds of fresh black pepper
1/3 –  1/2 cup vinegar (red wine, white wine, or balsamic work well)
1 teaspoon Dijon mustard or dry mustard powder
1 tablespoon honey (optional)

While continuing to blend, add slowly in a steady stream: 1 cup extra-virgin olive oil, grapeseed oil, or canola oil. Taste and adjust seasoning as necessary. It may take a few tries to find the ratio you like best.

Creamy Miso Dressing from Ripe Cuisine
makes 2 cups

1/2 cup water
1/2 cup extra virgin olive oil
1 tablespoon sesame oil
1/4 cup lemon juice
1/4 cup white miso
1 teaspoon umeboshi paste
2 tablespoons tamari
6 whole pitted dates
3 tablespoons garlic, roughly chopped
3 tablespoons ginger, roughly chopped
1 jalapeno, seeded and chopped

Combine all ingredients in a blender and puree until all ingredients are broken down and dressing is creamy.

 

Turkey Recipe Options- For Defrosting, Brining, Rubbing and Roasting

Brine Recipe, shared by Shelterbelt Farm

Brining is more art than science – you may replace the sugar with honey or maple syrup, add apple cider, broth, beer, or coffee in place of some of the water, and add whatever spices or herbs you prefer. For best results, allow the turkey to soak in the brine for 18-24 hours before cooking – so make sure you have on hand a pot, cooler, tub, or other vessel for chilling and soaking the whole bird!

Here’s the very basic recipe. (Use these amounts as a ratio. You will likely need more than 1 gal. of water to fully cover the turkey, so adjust the other amounts accordingly):

  • 1          cup kosher salt or sea salt
  • 1/4       cup table sugar or brown sugar
  • 1          gallon water (or other liquid)
  • 5          cloves garlic, crushed or whole
  • 2-3       Tbs. dried oregano, parsley, thyme, rosemary

1.      Combine water, salt, sugar, garlic, and herbs in a large pot and heat just until salt and sugar are dissolved.

2.      Let come back to room temperature (add ice cubes to cool faster if desired)

3.      Place turkey in a pot, tub, large plastic bag, or other vessel.

4.      Pour brine over it and cover. Refrigerate for 18-24 hrs. (this time of year, you can leave it outside overnight, but be sure to bring it in during the day if it gets warmer than 35-40 degrees outside)

5.      Remove turkey from brine and rinse well (otherwise you will have very salty gravy later!)

6.      Prepare turkey using your favorite cooking method. Stuffed turkeys weighing between 13 and 22 lbs will take 3.5-5 hrs to cook at 325 F. The safest way to ensure that it’s properly cooked is to use a meat thermometer. It should register 170-175 F in the thigh when done.

Roast Turkey With Butter Rub, from America's Test Kitchen

If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 11⁄2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving.

If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions below for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.

If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe.

Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy (if making), tailpiece removed

Herb Paste
1-1/4 cups roughly chopped fresh parsley leaves
4 teaspoons minced fresh thyme leaves
2 teaspoons roughly chopped fresh sage leaves
1-1/2 teaspoons minced fresh rosemary leaves
1 medium shallot, minced (about 3 tablespoons)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated zest from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil

1. For the Turkey and Brine: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.

2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).

3. For the Herb Paste: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.

4. To Prepare the Turkey: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet.

5. Using hands, carefully loosen skin from meat of breasts, thigh, and drumsticks. Using fingers or spoon, slip 1-1⁄2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.

6. Using sharp paring knife, cut 1-1⁄2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.

7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.

8. To Roast the Turkey: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.

9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.

from The Cook's Illustrated Cookbook