I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.
You may have seen a comment on Riverview’s Facebook page about a recipe in the AJC a few weeks ago for hareuki turnips. That’s from my In Season column, and here it is for you. Couldn’t be easier. I noted in my column that all over Atlanta farmers markets, these turnips are called hakurei, but it seems that for much of the rest of the world they go by the name of Tokyo-type.
Makes: 1 1/4 cups (serving size: 1 tablespoon)
This recipe is from Park Café in Duluth. They use it to dress the spinach that accompanies their fried green tomatoes. We’ll be running the full recipe in the AJC on October 27.
Finally, that bounty of butternut squash may be getting a little daunting. This recipe is sort of out there, but David Larkworthy of Five Seasons Brewing Company is an amazingly talented chef, and this is one of his recipes. Worth considering, even if 2 pounds of jumbo lump crab meat will be quite an indulgence. Butternut squash in place of cracker crumbs, bread crumbs and other fillers … it’s the kind of thing only a chef would dream up.
Our final pepper recipe also features greens. Now you have an amazing assortment of greens in this week’s box. My box had a few collard leaves, a bunch of mustard greens, all the tops from those hareuki turnips and the greens from the kohlrabi. I have to say that the kohlrabi bulbs are so small (believe me, they’ll get bigger as the season goes on) that I just cleaned them and sliced them up to eat raw with the hareuki turnips. Then the greens went into the sink with all the others. I’ll be making the gumbo z’herbes we featured last year. I can’t find the recipe in the archive, so I’ll make a note to include it next week.
Anyway, here’s a recipe from chef Eddie Hernandez of Taqueria del Sol, also demonstrated last year at the Peachtree Road Farmers Market. It uses greens and peppers. Hernandez’ version was all collards, but this mixture of greens in the box would work just fine. You cook the greens separately, then add them as an ingredient. Just steam the greens unless you have some leftover from another meal. Love that this will use up some of your jalapenos and tomatoes as well.
For our next pepper trick …. stuffed peppers. But not your grandmother’s stuffed peppers. I cannot remember where this came from – but I love the tuna filling. This is a great way to cook tuna even if you’re not going to use it to stuff peppers. Any leftover stuffing would make a fabulous tuna salad sandwich.
Pepper recipes one and two come from Linton Hopkins of Restaurant Eugene and a demo he did last summer at the Peachtree Road Farmers Market. The two colors of cheddar make for a pretty spread, but of course you can just use one kind of cheese if that’s what you have on hand. Hopkins opts for homemade mayonnaise in this recipe, but he says it’s ok for you to use store-bought, as long as the brand you buy contains no sugar. He roasts his pepper for the pimento cheese which adds a wonderful smoky quality.
Interestingly, when he makes his pepper jelly he cooks the peppers and then strains off the juice for the jelly. I’ve always made my pepper jelly by just cooking the chunks until very very tender. Love this idea even though it’s a bit more work. You could try the pepper jelly in some cornmeal pepper jelly cookies we featured last December. Search our archives for that, and for pepper roasting directions.
www.cooks.com
A search on “kohlrabi” on this site netted three pages containing 27 recipes, including this traditional creamy slaw suggestion. It’s not particularly seasonable for Georgia, and uses other ingredients that I don’t typically have in the kitchen, however you can easily amend this to work in your kitchen based on what you have on hand: substitute a mixture of ketchup and mayonaise for the French dressing, honey for the sugar, cabbage for the carrots, or add thinly sliced red or green bell pepper.
Another resource, allrecipes.com suggests this easy recipe.