— Adapted from a recipe in “Farming, Friends, & Fried Bologna Sandwiches” by Renea Winchester (Mercer University Press, $21).
Vegetables
Swiss Chard Minestrone
The next two recipes are adapted from the archives of the New York Times.
Spicy Ginger Pork Noodles
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
Pasta with Spicy Cabbage
I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.
Daikon Radish Fries
Let’s talk about what we can do with those daikon radishes. You can grate them and add a little rice vinegar and sugar and make a quick pickle that will brighten up any sandwich. Or you can slice them and put them into a salad. You can add a little to your next juicing project. Or you can make fries. I had never thought of this, but the recipe comes from The Little Farm in Gray, Georgia.
Here’s their recipe:
Classic Collards
Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)
Slow Cooker Beef and Butternut Squash
I think this recipe originally came from Better Homes and Gardens magazine. Substitute your fresh tomatoes for the canned ones if you like.
Stuffed Tomatoes 2
What? You’re weary of tomato sandwiches and tomato salads and ……
Ok. Try this recipe from Prevention magazine’s “The Healthy Cook.”
Smashed Cucumbers
I never get tired of just eating cucumbers like an apple but maybe you’re ready for a new cucumber salad idea. Smashed cucumbers are quite the thing. This recipe’s adapted from one in the New York Times which adapted it from a recipe from Superiority Burger, a vegan burger restaurant in Manhattan.
Fall Squash and Pepper Soup
And fall boxes always include a variety of winter squash. Use your butternut or delicatas in this recipe adapted from a recipe by Steven Satterfield of Miller Union as demonstrated at the Peachtree Road Farmers Market. You can use all the different peppers from this week’s box as well, but you’ll have to find your own hot pepper.