Recipes Archives - Page 112 of 120

Rutabaga Home Fries

Published at 07/30/2014 In Category Recipes, Vegetables Tags: rutabagas Leave a comment

I found this recipe In Sheri Castle’s book “”The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA Farm Boxes” (University of North Carolina Press, $35). This is a recipe she wrote for sweet potatoes – but could be adapted for parsnips, carrots, pumpkin or winter squash as well as for rutabagas. Rosemary is winter hardy and your rutabagas will keep, wrapped in plastic, in the refrigerator for a couple of weeks, so you can enjoy this dish later this month or perhaps even in January.

Collard Green-Olive Pesto

Published at 07/30/2014September 24, 2016 In Category Collards, Greens, Recipes, Vegetables Tags: collards, greens Leave a comment

One of the ways many of us preserve a bounty of basil is by making pesto. How about adapting that idea for the collard greens in this week’s box so you can enjoy them for another few weeks? Stir it into pasta, add some to a batch of field peas, serve it as bruschetta at your next party.

It seems this is an idea that’s been around for a while. Here’s one version I found adapted from a recipe originally in Gourmet magazine in 2004. Now you can adapt it to suit your taste.

Macerated Collard Greens with Ham

Published at 07/30/2014March 25, 2024 In Category Collards, Greens, Pork, Recipes, Vegetables Tags: collards, greens Leave a comment

One more idea from Jason Paolini. You see raw kale salad recipes by the dozens. Why not something similar with collards? You could make this with ham, speck or prosciutto, or just serve the salad without any pork at all.

Kohlrabi and Rutabaga Gratin

Published at 07/30/2014May 19, 2016 In Category Kohlrabi, Recipes, Vegetables Tags: kohlrabi, rutabagas Leave a comment

This is another recipe from Jason Paolini, a variation on classic scalloped potatoes. Jason prepared this with kohlrabi and potatoes. I think kohlrabi and rutabaga would be a lovely combination.

Savory Sweet Potatoes

Published at 07/30/2014January 30, 2020 In Category Recipes, Sweet Potatoes, Vegetables Tags: sweet potatoes Leave a comment

This idea for sweet potatoes comes from closer to home. Lisa Rochon is a New Orleans-born chef and caterer who has a booth at the Peachtree Road Farmers Market. This recipe is one she demonstrated in November as an alternative to the traditional “sweet” sweet potato side dish. Lisa sells her fine herbes mixture at the market. You can find similar mixes at the store, or you can substitute something else. Fine herbes are traditionally a mixture of parsley, chives, chervil and tarragon.

Kohlrabi and Turnip Slaw

Published at 07/30/2014September 23, 2016 In Category Kohlrabi, Recipes, Turnips, Vegetables Tags: kohlrabi, turnips Leave a comment

I mentioned before that I’ve become a big fan of kohlrabi in slaw. Here’s a recipe demonstrated at the Peachtree Road Farmers Market by Jason Paolini of Restaurant Eugene and Holeman & Finch. No crème fraiche? You could use sour cream or yogurt or, yes, even mayonnaise. No turnips? Just leave them out, maybe adding another carrot.

Sweet Potato Soup with Ginger, Leek and Apple

Published at 07/30/2014September 23, 2016 In Category Apples, Recipes, Vegetables Tags: apples, leeks, sweet potoates Leave a comment

For one idea I’ve gone to my favorite source, the New York Times. Just today Martha Rose Shulman presented this recipe for Sweet Potato Soup With Ginger, Leek and Apple. Because I’m not a fan of leeks (too expensive to just have lying around waiting for a recipe), I’ll substitute an onion. Stronger/different flavor, I know … but that’s ok with me. Everything else is something I have on hand. My preferred kind of recipe.

Sautéed Broccoli and Bok Choy

Published at 07/25/2014May 25, 2016 In Category Bok Choy, broccoli, Recipes, Vegetables Tags: bok choy, broccoli Leave a comment

The trick to cooking bok choy is understanding that the thick stems need different treatment from the thin leaves. This recipe takes all that into account.

notes about beet greens

Published at 07/25/2014September 24, 2016 In Category Greens, Recipes, Vegetables Tags: beet greens, greens Leave a comment

Garlic Scape Pesto

Published at 07/25/2014May 25, 2016 In Category garlic, Recipes, Vegetables Tags: garlic, pesto, scapes Leave a comment

If you’re wondering how to use the wonderful late spring surprise of garlic scapes in today’s box, you’ll find that these long curling stalks are soft and juicy, and just right for adding garlic flavor without overwhelming a dish. Cut them into thin slices and add them to anything that could use a little garlic but without the drama. Chop them up and add them to eggs or stir them while you’re cooking rice or bulgur. Add chopped scapes to cream cheese, stir in a little sour cream, and you’ve got the CSA version of French onion dip.

If you want a recipe, here’s one for Garlic Scape Pesto from the Washington Post.