White Bean Stew with Greens and Tomatoes

I am sorry to say that I have no idea where I got this recipe. The combination of white beans with greens is a classic though, and the addition of Parmesan adds a jolt of umami that makes the combination so satisfying. You could use every green in the box in this stew – mustard, kohlrabi, collard and turnip. And substitute that jar of canned tomato sauce if you don’t have fresh tomatoes left from previous weeks.

South American Butternut Squash Stew

Thanks to Andrea B. who picks up her Riverview box in Grant Park for sending in this recipe from the February 2010 issue of Cuisine magazine. he recipe headnote says it’s an iconic South American stew called locro, and a perfect winter meal when served with crusty bread. This would be a great use for that jar of tomato sauce in this week’s box.

Pasta with Roasted Red Pepper Sauce

Lots of ideas here for hearty fall and winter food. First – we’ve got two recipe suggestions from members this week. Very exciting!

Joy Carter sent us a recipe for Pasta with Roasted Red Pepper Sauce. She doesn’t remember the website she found this on, although it might have been Pioneer Woman. Joy said she’s had lots of peppers in her garden this year so she’s been seeking new ways to use them. Our green peppers that came in today’s box will ultimately turn red, if you don’t already have roasted red peppers stashed away in your freezer.

LeRoy’s Kohlrabi and Apple Slaw

The last recipe for today is from Julia LeRoy who just closed her restaurant, LeRoy’s Fried Chicken. I’m taking liberties with her recipe which was originally for turnips. It’s similar to a recipe Suzanne posted 2 weeks ago for kohlrabi slaw. I made this slaw, adding a little homemade horseradish mustard. Yum! I may never eat kohlrabi any other way. Of course if you have any turnips lurking in the refrigerator, add them to the kohlrabi here.

Murphy’s Butternut Squash Soup with Candied Ginger

African squash is a Kubota-type squash that looks something like a butternut. It’s a uniquely local product as the seed was brought back from Zaire by Bobby Burns, a gardener at Koinonia Farm in Americus back in the 1990s. It’s become a favorite of local chefs and Murphy’s Restaurant serves this soup made with African squash. The recipe works just as well with our butternut squash. I like the interesting combination of seasonings.

Lynne Sawicki’s Collards with Maple Bacon Vinaigrette

This next recipe amuses me. It’s from Lynne Sawicki of Sawicki’s Meat Seafood & More in Decatur and it calls for 1 part bacon to 3 parts raw collard greens. Now we all know that both bacon and collards cook down – but the proportion seems to favor the bacon, and I guess that’s appropriate for the owner of a meat shop.

Ma Ethel’s Mixed Bread

I thought this week I’d share a batch of recipes I’ve been collecting from Atlanta chefs and various chef demos at farmers markets this year. Just extending the “eating local” theme.

Our first “chef” is Annie Peterle. Annie does a wonderful thing – she bakes every week and brings her treats to the Riverview pickup spot on a Grant Park porch. Pick up your box and sample one of Annie’s home baked surprises. This recipe uses the grits you got in last week’s box.

One of the great things about grits is that they’re good freshly cooked, but any leftovers can be used in many different ways. Of course you can just reheat them, but you can add eggs and bake them. Voila – spoonbread! Or take your leftover grits and try them in this recipe. This is the recipe as it appears in “101 Things To Do With Grits” by Harris Cottingham. Annie said it makes a pretty wet batter so she’s been known to add more flour to make the dough kneadable.