Recipe: Spicy Green Beans

From Leanne Brown's Good & Cheap
Throw a fried egg on top, serve with rice, and you have a delicious meal. You can substitute the soy sauce and sambal oelek for a big tablespoon of Harissa if you prefer that flavor. Prepare as directed, just substituting sauces.

1 tsp vegetable oil

½ lb green beans, ends trimmed, chopped into bite-size pieces

2 cloves garlic, finely chopped

1 tsp soy sauce

1 tsp sambal oelek or harissa (or 2 tsp chili flakes)

1 tsp ginger, grated (optional)

1 tsp lemon juice (optional)
 

Add the vegetable oil to a frying pan on medium heat. Once it’s hot, add the green beans. Let them cook undisturbed for about 1 minute. Mix the garlic, soy sauce, and sambal oelek in a bowl (and the ginger and lemon juice, if using). The beans should have turned bright green.

Add about ¼ cup of water to the pan. Cook another 2 minutes, until the water is mostly gone. Pour the sauce into the pan and toss gently to coat. Cook another 2 minutes, until everything is fragrant and most of the liquid is gone. Poke the beans with a fork: if it goes through easily, they’re done. They should take about 5 minutes. Taste and add more chili sauce or soy sauce if you want the beans hotter or saltier.

Recipe: Zuni Cafe Zucchini Pickles

Recipe & Pic from NYT Cooking

1 pound zucchini

1 small yellow onion

2 tablespoons salt, a little more if using kosher

2 cups cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed yellow and/or brown mustard seeds

1 teaspoon ground turmeric

Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.

Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They'll last for a week in the fridge.

Recipe: Ultimate Zucchini Bread

from Smitten Kitchen

As the recipe says, don't skimp on the turbinado sugar topping, it is key to creating a delectably crunchy top!

2 cups grated, packed zucchini, not wrung out, grated on the large holes of a box grater

2 large eggs

2/3 cup  of a neutral oil (I use safflower), olive oil, or melted unsalted butter

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon fine sea or table salt

1 1/4 teaspoons ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all-purpose flour

2 tablespoons raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Recipe: Za'atar Roasted Cauliflower Bowls With Sumac Tahini

From Dishing Up The Dirt
This is one of Rae's favorite ways of eating Cauliflower. She subs in cilantro for the parsley and adds a few crumbles of salty feta cheese to kick the flavor up even more.

Veggie Bowl
3 tablespoons olive oil
1 large head of cauliflower, broken into florets
2 1/2 tablespoons za'atar
2 cups cooked green lentils
2 cups cooked quinoa
1/4 cup almonds
1/2 cup minced parsley

Sumac Tahini Sauce
1/4 cup tahini
1 clove of garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon sumac
pinch of salt
1/2 cup water

• Preheat the oven to 425F. Toss the cauliflower with the olive oil and za'atar and place in a single layer on a rimmed baking sheet. Roast in the oven until the cauliflower is tender and browned on all sides, about 30 minutes. Toss the cauliflower halfway through cooking.

• Divide the lentils and quinoa between four bowls and set aside.

• In a small dry skillet toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan a few times while toasting. Remove from the heat and when cool enough to handle roughly chop.

• Prepare the sauce by whisking together all the ingredients until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.

• Divide the cauliflower between the prepped veggie bowls and drizzle with the sauce. Sprinkle with the toasted almonds and minced parsley and serve warm or at room temperature.

Recipe: Ginger Awesome Sauce

From Sarah Fit
This is a recreation of the famous Ginger Nama Shoyu Sauce from Life Alive in Cambridge, MA (one of Rae's favorite foodie spots during the time she lived in Boston!). Thin it out with a bit of water to make a salad dressing or keep it thick and drizzle over roasted veggies and grain bowls.

2 garlic cloves, chopped
2 inches of fresh peeled ginger, chopped
1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce)
2 tablespoons of lemon juice (about 1/2 of a lemon)
2 tablespoons of Tahini
1 tablespoon of olive oil (or flax oil)
2 tablespoons of water

Recipe: Kohlrabi Fritters With Cashew Cream Sauce

One of our favorite ways to use kohlrabi, from Dishing Up The Dirt!

Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tablespoons minced dill
2 1/2 tablespoons minced parsley
salt and pepper to taste

Fritters
1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
1 medium-sized potato, peeled
1 small yellow onion, diced
1 1/2 tablespoons minced dill
1 1/2 tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil (or another high heat oil)

Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.

Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.

Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
Serve with the sauce and enjoy.

Recipe: Braised Escarole with White Beans

1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
1/4 cup good extra-virgin olive oil
1 or 2 cloves garlic, thinly sliced
1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water (recipe follows)
Salt and pepper

Basic Cooked Dried Beans
2 cups dried beans, unsoaked or soaked for 4 hours or overnight
1 or 2 cloves garlic
1 branch fresh thyme, optional
2 bay leaves
Salt

For the beans: Drain the beans and put them into a medium, heavy-bottomed pot. Cover them with cold water by 2 inches or so. Add the garlic, thyme, if using, and bay leaves. Bring the beans just to a simmer over medium heat, stirring occasionally. Reduce the heat to low and very gently simmer them until they are swollen and tender, 30–90 minutes (or more), depending on the freshness of the dried beans. Remove the pot from the heat. Stir in a generous pinch of salt. Let the beans cool to just warm or to room temperature in the cooking liquid. (The beans will keep in the refrigerator for up to 4 days.)

For the escarole: Wash the escarole leaves well and shake off some of the water. Put the olive oil and garlic into a large nonreactive skillet and warm over medium heat until fragrant, about 1 minute. Add the escarole and cook briefly, turning the leaves as they begin to wilt. Add the beans and their cooking liquid or water, season with salt and pepper, and braise just until the beans are warmed through and the escarole is still bright and colorful, 3–5 minutes.

Recipe: Parsley & White Bean Salad

For those of you who have trouble using up parsley, you'll find a good home for your entire bunch in this recipe. Eat it by itself, or put atop salad mix or frisee, or any of your favorite greens.

1 bunch finely chopped parsley
4 cups cooked white or cannellini beans
Juice of one lemon
2 tbs champagne vinegar
1/4 cup olive oil
1-2 Tbs minced shallot (or green onion!)
salt and pepper to taste (very important)

In a jar, combine the oil, vinegar, lemon juice, and shallow tor green onions. (It should be 2 parts oil, 1 part lemon juice, and 1 part vinegar) Cap tightly and shake to combine. Mix the beans and parsley together and top with desired amount of dressing. Add salt and pepper to taste.

Recipe: Eggs In A Nest

From writer Barbara Kingsolver's book "Animal, Vegetable, Miracle"

(This recipe makes dinner for a family of four, but can easily be cut in half.)

Two cups uncooked brown rice— Cook rice with four cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp; 1 medium onion, chopped; garlic to taste—-- Saute onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped; ½ cup dried tomatoes—- Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.

One really large bunch of chard, coarsely chopped — Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

Eight eggs — Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for three to five minutes. Remove from heat and serve over rice.

Recipe: Anything Goes Green Sauce

A Farm Favorite

Think of this pesto-like sauce as a way to use up carrot tops, fennel fronds, radish greens, hearty greens, extra garlic, and other things lurking in your crisper. Your palate is the only limit!

1 cup packed greens and/or herbs
1/2 cup olive oil
1/4 cup pine nuts, pumpkin seeds, walnuts, or sunflower seeds
1 large clove of garlic
2 tbs lemon juice

Add all ingredients to a food processor or blender and blend until the oil is emulsified and the sauce looks uniform.

Toss with pasta or roasted veggies, mix into mayo for sandwiches, stir a dollop into scrambled eggs, add a couple tsp to salad dressings, or incorporate into hummus to sneak some greens into the picky eaters in your family. Make in large batches and freeze!

Recipe: Miso Turnips

From Dishing Up The Dirt

Try adding in some leafy greens for extra deliciousness!

1 bunch, Japanese turnips (about 1 pound) small ones left whole and larger ones sliced in half

olive oil

salt

1 tablespoon unsalted butter

1 tablespoon white miso paste

1 tablespoon pure maple syrup

2 tablespoons toasted sesame seeds (optional)

Preheat the oven to 425F.

Toss the turnips with olive oil and salt on a rimmed baking sheet and roast for about 15-20 minutes.

Meanwhile, in a small saucepan, melt together the butter, miso and maple syrup over medium heat. Coat the turnips with the miso mixture and broil until beginning to brown, 3-5 minutes.

Garnish with toasted sesame seeds, if desired.

Recipe: Any Greens Instant Pot Saag

This is a go-to recipe for us and several of our long-time members when there are a lot of greens that need to be used up at once!  You can incorporate your turnip greens, radish greens, komatsuna, curly kale, and just about any other leafy green veggie!

2 tablespoons ghee

2 onions, diced

4 teaspoons minced garlic

2 teaspoons minced ginger

Spices

2 teaspoons salt

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon black pepper

½ teaspoon cayenne, adjust to taste

½ teaspoon turmeric

2 pounds greens (spinach, mustard, turnip and radish greens, collards, kale, etc)

Pinch of kasoori methi (dried fenugreek leaves)

Ghee or butter, for serving

Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.

Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. Naturally release pressure. Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Stir in the dried fenugreek leaves. Serve with ghee.

Recipe: Classic Frisee Salad With Poached Egg & Bacon

A Farm Favorite!

1 head frisee

4 slices thick cut bacon, cut into small squares

4 fresh farm eggs

Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.)  Drain and dry the leaves, and place in a salad bowl.  Meanwhile, fry the bacon cubes in a hot skillet until crispy and drain on paper towels.  Poach the eggs in very gently simmering boiling water until set but still liquid, about 4-5 minutes.  It helps to break each egg into a tea cup and gently slide it in. It also helps to add a shot of vinegar to the water to help them stay cohesive.

Mustard Vinaigrette dressing

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 Tbsp finely sliced shallot (optional)

Salt & pepper to taste

¼ cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms. Toss the frisee, bacon, and dressing together until well-coated, and serve garnished with a poached egg and a sprinkle of fresh pepper.  

Recipe: Garlic Scape Pesto

A Farm Favorite!

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes*

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half cilantro (cilantro is AMAZING in pesto!)

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Recipe: Collard Greens Mineira

From Serious Eats
Serve these delicious greens as a side or spoon them over cheesy grits with a fried egg to create a full meal!

1 bunch collard greens
3 slices center-cut bacon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Wash collard greens. Carefully strip or cut leaves from stems and discard stems. Stack leaves one on top of the next. Roll leaves from stem end to tip into a cigar shape. Cut cigar crosswise into strips 1/8- to 1/4-inch thick (as you would to chiffonade herbs, but thicker).

Cut bacon crosswise into 1/4-inch batons. Place a 12-inch skillet over medium-high heat and cook bacon until crisp, stirring occasionally. Add collard greens to pan and cook, stirring constantly until just wilted and bright green, about 1 minute. Add lemon juice and salt and pepper to taste. Serve hot.

Recipe: Rand's No-Fuss Fava Beans

A favorite famous fava recipe from Rand of One Leaf Farm!

"Often people stay away from Fava beans because they've been told that the beans must be shelled out of the pods, and then each bean peeled out of it's skin in order to make it edible, but its just not true! The whole thing is edible, a lot of the bean's flavor is in the pod and peel. These beans can then be served as a side, added to a salad, or mixed with rice or pasta to make a meal!"

-Shell beans from pods and rinse. No need to peel the beans, their outer membrane is where the flavor is.

-In a non-stick pan heat equal parts olive oil and butter on medium-high heat, just enough oil to coat the beans and not fry them.

-Toss loose beans in the oil, occasionally stirring. Add a pinch of salt to the sautéing beans, cover with a lid and turn the heat on low. Let it simmer in it's own juices for 5-10 minutes until beans are tender.

-Transfer the beans to a bowl and toss with minced dill, lemon juice, lemon zest, salt and pepper to taste.

Recipe: Lemon Tahini Sauce

One of our favorite recipes from farmer-foodie Andrea Bemis' blog. Mindblowingly tasty on roasted veggies, drizzled on top of veggie soups, or used as a thick and creamy salad dressing!

• 1 clove of garlic, minced

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne pepper (tiny tiny pinch here)

• 1/4 cup tahini

• 3-4 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• 2 tablespoons water + additional to thin as needed

• freshly ground black pepper to taste

Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.