- 1 tbsp butter
- 4 cups chopped peeled turnips
- 2 tbsp minced fresh parsley
- 1 tbsp lemon juice
- 1/8 tsp freshly milled black pepper
- Salt to taste
- 1 cup coarsely chopped onions
- 2 cups chicken or veggie stock
- 1 tbsp sugar
- 1 bay leaf
- 1 cup milk
Melt the butter in a Dutch oven over low heat. Add the onions and cook stirring occasionally until tender, about 8 mins. Stir the turnips into the onions, then add the stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer for 45 mins or until the turnips are very tender. Remove the bay leaf and puree the turnip mixture in a blender or food processor. Return the puree to the pan; add the milk and salt to taste. Heat the soup to a boil, divide into six warm soup bowls and serve.
from Recipes from America’s Small Farms
Gold Turnip & Onion Casserole
adapted from Pete’s Greens
2 lbs. Gold turnips, scrubbed and thinly sliced
1 lb. Onions, thinly sliced
2 tbsp. Vermont organic white flour
1 cup apple cider
1 tbsp. fresh oregano, chopped roughly (or 1 ½ teas dried)
1 cup milk
1/2 cup chicken or vegetable stock
2 cups Vermont cheddar cheese, shredded
Salt and pepper, sprinkle through each layer gently
Heat oven to 425 degrees F. Put oven rack in center position. Grease a 8 x 10 rectangular baking dish. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider & stock. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Mix cheese with oregano.
Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Spread onions atop the turnips Sprinkle the cheese on half of the turnips and onions. Arrange another layer of turnip and onions on top of cheese. Pour cider mixture over turnips. Continue to do so until all onions and turnips are layered. Season with salt and pepper as you go along. Reserve 1/2 cup of cheese for finishing.
Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press down on the turnips. Sprinkle with remaining cheese and return to oven. Bake until turnips are fork-tender and the top is crusted and lightly browned to about 20 minutes more. Let stand 20 minutes before serving.
Overrun with tomatoes? This homemade condiment is the catsup’s meow! One of our members got it from a friend with a huge garden years ago.
4 quarts peeled, cored, chopped tomatoes (dunk in boiling water for 30 seconds to remove skins easily)
1 cup chopped onions
½ cup chopped sweet red peppers
1½ teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon whole allspice
1 stick cinnamon
1 cup sugar
¼-½ teaspoon ascorbic acid
1 tablespoon salt
1½ cups vinegar
1 tablespoon paprika
Cook tomatoes, onions and peppers in a heavy pot until soft. Press through a food mill or sieve. Cook strained liquid rapidly until volume is reduced by half, about 1 hour.
Tie whole spices in a cheese cloth bag, add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, continue cooking until catsup-thick. As mixture thickens, stir frequently to keep it from sticking to the bottom of the pot.
Pour boiling hot into hot canning jars, leaving an 1/8 inch head space. Adjust caps. Process 10 minutes. Yield: about 3 pints.
2 cups fresh or frozen peaches, diced
1/2 cup chopped sweet or mild onion
3 tablespoons tequila or rum
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 serrano chile peppers, seeded and finely minced (2 tablespoons)
2 teaspoons grated lime peel
1/4 teaspoon ground cumin (optional)
4 medium sweet potatoes
In a small bowl, combine peaches, onion, tequila or rum, lime juice, cilantro, peppers, lime and cumin; mix well. Refrigerate several hours or overnight to allow flavors to blend.
Wash sweet potatoes and place in microwave. Cook on high 3 minutes. Turn and cook on high for 8 more minutes, if large cook longer. — OR — Bake in oven 40 minutes. — OR — Grill: Rub outside of skins with butter or vegetable oil. Grill over medium hot coals until fork tender, about 8-10 minutes, turning frequently so skins won’t burn.
Make an incision into middle of potato, generously spoon Peach Cilantro Salsa into center.
Spaghetti Squash is easy to fix. You can have an Italian dinner in an hour. Grab a stick of French bread the next time you are shopping or if you have time to bake your own, all the better.
1 large spaghetti squash
1 chopped onion
1 cored and chopped pepper
2 medium zucchini or other summer squashes
Herbs – season with your favorite to taste
Spaghetti Sauce – use your favorite
Bread – your favorite crusty loaf
Begin by roasting your unpeeled squash in the oven. Rub hands with olive oil and then rub squash skin, place on a foil covered sheet, until it is lightly browned and the kitchen is fragrant about 40-50 minutes – xl sizes can take an hour). While it is cooking you can prepare the rest of the meal.
Slice your bread and then reassemble the slices back into the loaf shape, wrap the loaf shape in foil and leave the top seam open an inch down the length of the loaf.
Chop all your vegetables. The size you chop your vegetables depends on your taste. If you like to taste each flavor then leave them in large chunks, but if you have small children (especially those who like to pick individual veggies out, then chop them all fine and they will all blend together into the sauce).
Now you are ready to assemble. Sauté onions, peppers, and zucchini in a hot skillet on the stove top with a little garlic and olive oil. When the onions turn clear, add a handful of cored and diced tomatoes (again, choose the size you like). Cook it for another ten minutes stirring often until the tomatoes lose their shape. Turn it off and cover and let sit. If you are hiding the veggies, now is a good time to add an optional jar of your favorite spaghetti sauce.
Remove the spaghetti squash from the oven when cooked (it will dent nicely with the handle of a wooden spoon.). Put previously prepared bread wrapped in foil into oven. Place squash onto a platter. Let it sit for a few minutes. Slice down the center and discard the seeds and “goo”. Scrape a fork along the walls to remove the spaghetti shaped squash and place in your largest pasta dish or platter.
Serve your veggies and sauce over your spaghetti squash for a wonderful meal for the whole family. Don’t forget the bread to sop up all those delicious juices and flavors.
1 Tbsp olive oil
6 ounces kielbasa sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cups chicken broth
1/2 large bunch kale, stems cut away, leaves thinly sliced
1 can small white beans, drained
3/4 cup dry white wine. (Sauvignon Blanc highly recommended)
Heat oil in heavy large saucepan over medium heat. Add sausage and onion, sauté until onion is tender, about 6 minutes. Add broth and kale; bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper.
Makes 2 servings, can be doubled.
Ever try cooked lettuce?
Wilted lettuce salad is fast and fun when you have a lot of greens to eat-up and empty the fridge for more. The soft, cool lettuce, hot crisp bacon and tangy-sweet dressing all come together in a veritable explosion of different but complementary textures and flavors. Making wilted lettuce salad is simple and takes very little time.
Too Much Kale left over?
Add it to the recipe below when cooking the bacon and then toss it with the salad after it cooks for a few minutes and drain well on paper towels with the bacon.
Wilted Greens Salad
adapted from Taste of Home, Alberta McKay, Bartlesville , OK
- 4 cups lettuce, washed, dried and torn
- (optional – 1 cup kale leaves removed from rib)
- 4 to 6 green onions, sliced
- Cracked pepper
- Coarse salt
- 4 bacon slices
- 1 1/2 tsp. vinegar
- 1 tsp. lemon juice
- ¼ tsp. sugar
- 1 hardboiled egg – chopped
Put lettuce and chopped onion into a large bowl and toss them well. Sprinkle a generous amount of cracked pepper and a smaller amount of coarse salt over the lettuce and green onions and toss them again. Add chopped hard boiled egg.
Place 4 bacon slices into a frying pan and fry them over medium heat until they are crisp and completely cooked through. Put the cooked bacon onto a paper-towel-lined plate to drain. (Now is the time to add and cook kale and drain it too on paper towels)
Turn the heat up under the bacon drippings until they start to sizzle. Add the vinegar, lemon juice and sugar and stir with a wooden spoon until all of the sugar is dissolved.
Crumble the bacon into the frying pan and stir, this is your hot dressing; then pour the hot dressing over the cool lettuce, onions, eggs (and optional slightly cooled fried kale), toss well, and serve.
- 1 fresh Serrano or jalapeno pepper, finely chopped
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped white onion
- 2 TB finely chopped fresh cilantro
- 1/2 tsp fresh lime juice
- 1/4 tsp salt
- 1/2 tsp sugar (if desired)
- 6 5-inch corn tortillas (or bagged chips if desired)
- vegetable oil for frying
- 2 firm-ripe avocados
Wearing rubber gloves, remove stems, seeds, and ribs from pepper and chop fine. (Be sure to wash hands well after working with hot peppers.)
In a bowl, stir together pepper, strawberries, onion, cilantro, lime juice, salt and sugar. Set aside.
Stack tortilla and cut in half. Cut stacks crosswise into 1/4 inch strips and in heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados, removing pits, and peel. Slice each half length-wise into 6 wedges and fan onto 4 salad plates.
Spoon about 1/3 Cup salsa over avocados and mound crispy tortillas strips along the side.
from Gourmet June 1997
Make this recipe a day ahead so beans can absorb the flavor of the marinade
3 lbs of green beans ( also great using all three colors in your basket this week!)
¼ Cup coarsely chopped fresh dill
2-3 cloves of garlic, finely chopped
1 ½ teas salt
½ teas ground black pepper
¼ cup extra virgin olive oil
3 large tomatoes (peeled cored, seeded and cut into ½ inch pieces)
½ small red onion, thinly sliced
2-3 TBL fresh lemon juice
Cook beans, covered in a large pot of lightly salted boiling water over high heat until crisp tender. Quickly rinse beans in cold water (to enhance the deep green color) drain beans well.
Place dill garlic, salt and pepper in a large glass bowl and add beans to this dill mixture. Add olive oil and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hrs.
Remove beans from refrigerator and let stand, covered at room temperature 1 hour. Add 2 TBL lemon juice and toss gently. Taste for seasoning and add remaining lemon juice, if desired.
Thank you, Susie May from Underhill