Vegetables Archives - Page 47 of 60

Pickled Peppers and Okra

Published at 07/30/2014September 14, 2017 In Category jalapenos, Okra, peppers, Recipes, Vegetables Tags: jalepenos, okra, pickles Leave a comment

It seems that many people in the Riverview CSA are into canning and pickling. I found this recipe idea from the Food Network’s “Big Daddy’s House” an intriguing way to use jalapenos and okra in one fell swoop. The original directions were a little confusing, so I’ve modified them here. The idea seemed worth sharing, especially if you’re a household that uses pickled jalapenos.The quantities of jalapenos and okra called for here may not match what you got in your box, but I think you could add in some of the green peppers as well to make a total of 1 1/2 pounds of vegetables (in addition to the carrots and onion).

Nut-stuffed Delicata Squash

Published at 07/30/2014September 23, 2016 In Category Delicata Squash, Recipes, Vegetables Tags: delicata, winter squash Leave a comment

Here’s another idea for a vegetarian-friendly delicata squash entrée. It comes from Sunset magazine. Are you familiar with Sunset? I grew up reading it in California. It’s part of the family of magazines that includes Southern Living and Cooking Light, but Sunset has a distinctly western sensibility. The combination of onions, sage and nuts is going to give this dish a distinctly sausage-like flavor. You certainly don’t have to use all the nuts listed – just use what you have to make 1 1/3 cups of nuts total.

Harissa

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

Here’s a recipe I found for harissa. If you still have your cayennes from several weeks ago, you might give this a try. It’s generally made from dried peppers (true confession: I have dried cayenne peppers in my refrigerator from LAST YEAR!!!) but I’m going to mix dried peppers with fresh peppers from this week’s box and see how it turns out.

Tomato, Goat Cheese and Basil Cornbread

Published at 07/30/2014December 6, 2016 In Category Cornmeal, Recipes, Tomatoes, Vegetables Tags: basil, bread, cornmeal, tomatoes Leave a comment

And finally, how about baking up some of those tomatoes? This recipe comes from the “Green Market Baking Book” by Laura Martin. Once you’ve enjoyed it fresh from the oven, you could vary the experience by toasting slices until golden brown.

notes about popcorn

Published at 07/30/2014November 18, 2016 In Category corn, Popcorn, Recipes, Vegetables Tags: popcorn Leave a comment

Winter Greens with Olives and Capers

Published at 07/30/2014September 24, 2016 In Category Blog, Greens, Kale, Recipes, Vegetables Tags: collards, greens, kale, mustard greens, turnip greens Leave a comment

And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.

Homemade Caramelized Applesauce

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

One more idea for apples is this lovely recipe for applesauce.I found this recipe through the website for NPR’s Splendid Table. Here are their testing notes: A heavy-bottomed saucepan and long, slow cooking are necessary here to prevent scorching of the caramelization that is the essence of this delicious sauce. Keep a close eye on the mixture while it is cooking on high heat; again, to make sure it isn’t scorching. Go by the progress of the caramelization rather than a specific number of minutes. We also made a double batch; it works, but the caramelization takes longer because of the increased volume. Either way, we think it’s worth the time because the sauce is so very good. From the “Clinton St. Baking Company Cookbook” by DeDe Lahman and Neil Kleinberg (Little, Brown and Company). Granny Smiths are fine here, but you could really use whatever’s in the box. The cookbook says “peeled”, but I wouldn’t do it – if I didn’t want the bits of peel, I’d just use my immersion blender to make a smooth puree when everything is cooked. Up to you.

Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda

Published at 07/30/2014September 23, 2016 In Category Apples, Blog, Meat, Recipes, Vegetables Tags: apples, chicken Leave a comment

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.

Steamed Tokyo Turnips Nested in Their Greens

Published at 07/30/2014September 24, 2016 In Category Blog, Greens, Recipes, Turnips, Vegetables Tags: hakurei, turnips Leave a comment

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.

Butternut Crab Cake

Published at 07/30/2014September 23, 2016 In Category Butternut Squash, Meat, Recipes, Vegetables Tags: butternut, crab, winter squash Leave a comment

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.