- 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
by Rebecca Wood
Quinoa tabbouleh affords more flavor nutrition and vitality because it’s a whole – rather than a refined – grain. Pecans heighten quinoa’s nutty flavor and their crunch nicely complements the juicy beans. Light and refreshing – yet substantial – tabbouleh is an ideal summer salad.
- 1 1/2 cup green beans, trimmed and chopped into 1/4″ pieces
- 2 cups Quinoa
- 1/2 cup chopped toasted pecans
- 1/2 cup chopped parsley
- 2 scallions, chopped
- 2 TB fresh mint, chopped
- 3 TB extra virgin olive oil
- 1 1/2 TB lemon juice
- 1 clove garlic, minced
- Sea salt and freshly ground black pepper to taste
- 4 red lettuce leaves
Add green beans to a quart of rapidly boiling, salted water and boil for 2 minutes or just until they’re tender but still crunchy and their color is still bright. Rise under cold water, drain and pat dry. Combine the beans, quinoa, pecans, parsley, scallions and mint. Whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the salad and toss to blend. Let stand for 10 minutes. Serve on individual salad plates on a lettuce leaf at room temperature. Serves 2 to 3 as a main dish.
(adapted from dakotagarlic.com)
3 TB Olive Oil
1 cup (1/2 lb) chopped raw spinach
1/2 cup grated Parmesan cheese
1 TB chopped parsley or basil
1/2 cup finely chopped garlic scapes
Salt and Pepper to taste
Pre -heat oven to 350degrees F. In a large bowl, mix all ingredients except oil and scapes. Heat oil in a 10-inch oven proof skillet on the3 stove. Add the scapes and saute until tender on medium heat for about five minutes. Pout egg mixture in skillet with scapes and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Make this a day ahead and serve as a side dish with any grilled or other summer dinner.
2 medium fennel bulbs
1 cup large olives, green or black, sliced
1/3 cup chopped parsley
1/2 cup olive oil
3 tablespoons red wine vinegar
4 cloves crushed or minced garlic
1/4 teaspoon crushed red pepper
Discard green stems and cut fennel lengthwise into thin strips. Combine all ingredients in a large bowl. Cover and chill overnight.
CSA member Karen Carter