Mashed turnips are combined with egg white and other
ingredients to make this turnip casserole.
Cook Time: 40 minutes
· 2 cups cooked, mashed turnips, cooled
· 1 cup bread crumbs
· 1/2 cup melted butter or margarine
· 1 teaspoon sugar
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 2 eggs, separated
Combine turnips, bread crumbs, margarine, sugar, salt,
pepper, and beaten egg yolks. Beat egg whites until
stiff peaks form; fold into turnip mixture. Spoon turnip
mixture into a buttered 1-quart casserole. Bake turnip
puff at 350° for 40 minutes.
Turnip recipe serves 4 to 6.
Radish or Turnip Greens with Miso Sauce
(Taken from Farmer John’s Cookbook – Thanks
1 bunch radish or turnip greens or both
1 tbsp miso paste
1 tbsp peanut oil
1 tsp toasted sesame oil
2 cups hot cooked rice
Bing 2 cups water to a boil in medium pot. Add the
greens and boil for 1 minute.
Drain the greens in a colander and run cool water
over them to stop the cooking. Let drain again, then
gently squeeze out an excess water with your hands.
Transfer the greens to a cutting board. Chop finely
and set aside.
Put the miso paste in a small bowl. Stir in 2 tbsp
water; then add a little more water so that the miso
is thinned just enough to stir into other ingredients.
Heat the peanut oil in a large skillet over medium
heat. Add the chopped greens; cook, stirring until
they are tender and heated through. Add the thinned
miso paste. Add sugar to taste; stir the ingredients
until thoroughly combined. Remove from heat; stir in
the toasted sesame oil. Serve over rice.
And another……also from Farmer John’s
Young Turnip Galette with Cardamom
Try with grilled lamb chops or a roasted chicken
1 tbsp cornstarch
1 tbsp powdered sugar
½ tsp freshly ground cardamom
2 tbsp cold water
3 young turnips, preferably of similar size, sliced
into very thin rounds.
6 tbsp butter
Whisk the cornstarch, powdered sugar, and cardamom
in a medium bowl. Whisk in the water until it forms
a thin paste. Stir in the turnips and coat evenly.
Melt the butter in a large skillet over medium heat,
them remove the skillet from heat.
Place one of the turnip rounds in the center of the
skillet. Then add 4 more, slightly overlapping the
first round, so that you end up with a four-petaled
flower shape in the center of the skillet. Add the
rest of the slices, overlapping them in concentric
circles, until you have used them all to form a large
single circle that fills the bottom of the skillet.
Place the skillet over medium heat; cook until slices
are golden brown on the bottom, about 10 minutes.
Carefully flip the Galette with a large spatula. Continue
to cook the Galette until it is golden brown on the
second side, about 10 minutes. Remove the skillet from
heat, season the Galette with salt to taste, and slice
These two come from Rebecca Brenner from Park City
3 small bunches of arugula torn into bite-sized pieces
½ salad mix
1 carrot shredded
1 tomato diced
3 fresh scallions
Roasted pumpkin seeds (optional)
Fresh ground pepper
¼ cup light soy sauce
2 ½ to 3 tablespoons fresh lemon juice
1 ½ tablespoons minced garlic
1 ½ tablespoons each of fresh chopped basil
and cilantro leaves
1. In a large bow, toss together arugula, salad mix,
carrot, tomato, scallions, pumpkin seeds.
2. Combine dressing ingredients, and drizzle over salad.
Add sea salt and pepper to taste. Toss well.
3. Decorate edges of salad with edible flowers. Serve
1 ½ teaspoons active dry yeast
6 tablespoons warm (110 F) water
¼ cup cold water
2 tablespoons olive oil
¾ cup whole-wheat flour
½ teaspoon salt
1 cup unbleached white flour
1. Dissolve the yeast in warm water and set aside
for 3 to 4 minutes. Combine the cold water and oil
in large bowl. Add the yeast mixture, then the whole-wheat
flour, and salt. Gradually add the white flour to make
a workable dough.
2. Turn the dough onto a lightly floured board and
knead for about 5 minutes, sprinkling a bit more white
flour to keep it from sticking.
3. Put dough in oiled bowl and turn it once so that
its surface is coated with oil. Cover the bowl with
a kitchen towel and let rise in warm place for an hour – you
want the dough to double in size.
While dough is rising…
2 tablespoons of Extra Virgin Olive Oil
1 bunch chives, chopped
1-2 Eggplant, unpeeled, chopped
2-4 ripe tomatoes
3 cloves of fresh garlic
2 handfuls of chopped spinach
3 tablespoons of Spanish olives, chopped (optional)
2 tablespoons of fresh chopped cilantro
¼ jalapeno pepper
Light sprinkle of fresh, shredded mozzarella or jalapeno
1. In a large sauté pan, sauté the chives
2. Add the eggplant and cook until the eggplants is
soften (10 minutes)..
3. Add jalapeno, tomatoes, garlic, spinach, and olives
and sauté for 3 – 5 minutes.
4. Pre-heat oven to 325.
5. Form dough into 2, 6 inch flat rounds. Roll it out
on a floured surface, turning it regularly to keep
a round shape. It should be about 1/8 inch thick, and
slightly thicker around the edges.
6. Place the dough on a lightly oiled pan and cover
half of circle with ¾ cup vegetable mixture.
Fold circle in half, and wet fingers to pinch together
7. Bake in lower half of oven until the crust is golden
brown - 12 – 15 minutes.
8. Serve warm with side salad – may also serve
with organic salsa, sour cream, and guacamole.
I had some friends in town this weekend. Christi
cooked breakfast Monday morning, and her spinach was
soooo good and so simple I thought I would pass it
Christi’s breakfast spinach:
2 cloves minced garlic
Couple handfuls of spinach
Salt and pepper
Sauté garlic in oil for a few minutes. Throw
in a couple handfuls of spinach. Sauté until
it just starts to wilt. Serve on plates;
sprinkle a little feta cheese on top. Salt and
pepper to taste.
1 bunch radish – sliced
2 cloves garlic – minced
2 tbsp butter – cut into small pieces
1 cub ice
Salt and pepper to taste
Pre-heat grill on high. Place all ingredients
on a double layer of aluminum foil and season with
S & P. Tightly seal the foil package. Place
on grill for 20 minutes or until the radishes are tender.
Simple recipes this week, but I find that most of
the time that’s all I have time for in my kitchen – I
imagine many of you are in the same boat.
comes from Debbie Leung from 9th Heaven Farm in Olympia,
WA. She specializes in Asian greens. Although
this is now a dish fashionable in restaurants, it is
a typical way to prepare pac choi in rural Asia.
Bok Choy with Ham and Ginger
large bok choy 1
tbsp thinly sliced 1” long slivers of ginger
1 or 2 slices of thinly-sliced ham Canola
1 tsp salt few
drops toasted sesame oil
cup chicken broth
2 tsp soy, fish or oyster sauce pinch
bok choy diagonally into ¼ by ½ inch
pieces. Cut leaves in half and then into ¼ inch
Make thin, one inch long slivers of the ham.
Heat a wok or skillet and coat with canola oil. Sprinkle
in a few drops of toasted sesame oil and the salt. Throw
in the ginger, coat it with oil for a few seconds,
then add the bok choy and toss. When the bok
choy begins to wilt, throw in the ham. Toss quickly
and when the ham is hot, put it all into a plate or
cornstarch into cold water to make a thin paste. Put
about ¼ to ½ cup of unsalted chicken broth
into the unwashed wok. Season to taste with soy,
fish or oyster sauce and a pinch of sugar. When
the broth simmers, thicken it by slowly drizzling in
the cornstarch liquid while stirring the broth until
it reaches the desired consistency. Let it summer
another minute. Throw the vegetables back in, toss,
and season with white pepper to taste. Serve
over hot rice.
comes from the New York Times - thanks to Pam Herskovitz
of Pam’s Healthy Kitchen for finding
it. She is a new CSA member and we are so excited
to have her share tidbits of her knowledge whenever
she feels like it!
Garlicky Spinach Salad with Pine Nuts and
¼ cup pine nuts 1
garlic clove, finely chopped
1 anchovy fillet chopped kosher
salt to taste
Pinch red pepper flakes 2
1/2 tsp red wine vinegar
3 tbsp extra virgin olive oil 6
oz spinach leaves (about 1 cup)
¼ cup golden or black raisins
a small skillet over medium heat, toast pine nuts,
shaking pan and stirring often, until they are barely
golden and fragrant, about 3 min. Pour onto a
plate to cool.
a mortar and pestle, mash garlic, anchovy, a pinch
of slat and red pepper flakes into a paste. Transfer
to a small bowl. Whisk in vinegar, then slowly
whisk in oil.
spinach in a large bowl; add vinaigrette and toss
well to combine. Add pine nuts and raisins. Toss
once more and serve.
Makes 2 to 4 servings
From the New York Times
Now one that I found in ACRES USA, The Voice of
Cilantro Chelation Pesto
4 cloves garlic
1/3 cup Brazil nuts (for selenium)
1/3 cup sunflower seeds (for cystine)
1/3 cup pumpkin seeds (for zinc and magnesium)
2 cups freshly picked cilantro
2/3 cup flax seed oil
4 tbsp fresh lemon juice
2 tbsp of dulse powder or sea kelp (for iodine and
Sea salt to taste
Pop it all in the blender and let the blender do its
This cilantro concoction will help your body detoxify,
especially increasing the urinary disposal of mercury
came from researcher Yoshiaki Omura. Omura
analyzed the Vietnamese diet and took note of the fact
that it was high in cilantro. He also found
that the incidence of Alzheimer’s disease there
was the lowest in the Eastern Bloc. For more
information find the article (Aluminum: Valued
Servant, Dangerous Master) in the June 2008 issue
of ACRES U.S.A.
It’s a simple one this week, and it’s
coming from me. You will get lots of basil this
year, and it’s great to know how to make pesto. It’s
sooooo easy, and in my house we like to freeze it in
single serving sizes for easy use throughout the whole
2 cups fresh basil leaves, packed (any kind will work,
but if you are making it with the Lemon basil, I
would use ½ Lemon basil and ½ Sweet
or Lettuce Leaf)
¼ cup grated Parmesan cheese
½ cup olive oil
3 tbsp nuts (any kind will work, but Pine Nuts are
3 garlic cloves
Place basil leaves in small batches in food processor
and whip until well chopped (do about 3/4 cup at a time).
Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of
the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients
are used, mix all batches together well.
FRENCH ONION SOUP SERVES: 6
· 4 tablespoons unsalted butter
· 3 large white onions (about 2 1/2 pounds),
· 1/2 cup plus 2 tablespoons Madeira
· 4 cups chicken stock or canned low-sodium broth
· 4 cups beef stock or canned low-sodium broth
· Salt and freshly ground pepper
· 2 tablespoons balsamic vinegar (optional)
· Six thick slices stale sourdough bread
· 2 cups grated Gruyère cheese (about
6 1/2 ounces)
· 2 scallions, chopped
1. Melt the butter in a large saucepan. Add the onions
and cook over moderately high heat, stirring frequently,
until softened and starting to brown, about 15 minutes.
Add 2 tablespoons of the Madeira, reduce the heat to
moderate and cook until evaporated. Continue adding
a total of 1/2 cup of the Madeira, 2 tablespoons at
a time, stirring often and cooking until evaporated
before adding more, about 15 minutes. Continue cooking
the onions, stirring, until deep brown, about 10 minutes
2. Add the chicken and beef stocks to the saucepan and
bring to a rolling boil. Reduce the heat to low and
simmer until the soup is flavorful and the onions are
tender, about 1 hour. Season with salt and pepper and
stir in the balsamic vinegar and remaining 2 tablespoons
3. Preheat the broiler. Arrange 6 ovenproof bowls on
a baking sheet. Divide the soup among the bowls, top
each with a bread slice and cover the bread with the
cheese. Broil for 1 to 2 minutes, until the cheese is
golden and bubbling. Garnish the soup with the scallions
MAKE AHEAD The onion soup recipe can be prepared through
Step 2 and refrigerated for up to 2 days.
Sautéed with Garlic, Raisins, and Pine
2 large bunches hearty greens (about 1.5#) – the
Brassica mix will be perfect for this
¼ cup packed raisins
3 tbsp olive oil
7 large cloves garlic – minced
½ cup pine nuts, lightly toasted
1 small red onion, very thinly sliced
¼ tsp salt
3 tbsp balsamic vinegar
Bring ½ cup
water to a boil in a large nonreactive pot over medium-high
heat. Gradually add the greens, stirring them down
with each addition. When all the greens have been
added and are well wilted, add the raisins, partially
cover the pot, and reduce the heat to medium. Cook,
stirring occasionally and adding more water if necessary,
until the greens are very tender, about 20 minutes.
Meanwhile, combine the oil and garlic in a skillet and
cook over medium heat until the garlic is soft, 3 to
4 minutes. Stir in the pine nuts, remove from the heat,
and set aside.
In a small bowl, toss together the onion and salt and
When the greens are cooked, pour off any liquid remaining
in the pot without draining thoroughly so the greens
remain moist. Stir in the vinegar and garlic oil. Transfer
to a serving dish, arrange the wilted onions over the
top and serve right away.
This one comes from Kristi, out of her Williams Sonoma
with Zucchini & Goat Cheese
1 tsp. salt
1 1/2 Tsp. unsalted butter
2-3 small zucchini, sliced
2 Tbs. fresh oregano
2 tsp. chopped fresh flat-leaf parsley, plus more for
4 oz. goat cheese, crumbled
Arugula salad for serving
In bowl, whisk together eggs and 1/2 tsp. salt
deep half of frittata pan over medium heat, melt
1 Tbs. butter. When it foams, add zucchini; sprinkle
with 1/2 tsp. salt. Sauté 30 seconds. Add
oregano and 2 tsp. parsley; cook 30 seconds. Add
eggs; using rubber spatula, quickly and lightly stir
eggs in small circular motion. Lift cooked edges
to allow uncooked eggs to flow underneath. Sprinkle
cheese on frittata; do not stir. Reduce heat to low;
cook 4-5 minutes more.
Meanwhile, in shallow half of frittata pan over medium
heat, melt 1/2 Tbs. butter. Place shallow pan upside
down on top of deep pan; flip frittata into shallow
pan. Reduce heat to low; cook, covered for 3 minutes.
Remove top pan; cook until eggs are set, about 5 minutes
more. Using spatula, loosen edges of frittata; gently
slide onto plate. Garnish frittata with parsley. Serve
with arugula salad. Serves 8-10
*Frittata pan is just 2 pans of approx. the same size.
1# radishes, preferably with tops 1/8 tsp black or white
2 tbsp butter ½ cup heavy whipping cream
2 tbsp all-purpose flour radish leaves
½ tsp salt
Trim the tops off the radishes, leaving a little of
the green stem attached. Cut the radishes length wise
in half and place in a medium pot with 1 cup of water.
Bring to a boil and simmer over medium heat until pierceable
but still firm, about 5 minutes. Drain, reserving the
water, and set aside.
the butter in a pot or sauté pan over medium
heat. Add the flour and whisk to smooth. Stir in
the salt, pepper, and served water. Bring to a boil
and cook until thickened, about 1 minute. Whisk in
the cream and continue cooking until thick again,
about 1 minute more.
Stir in the radishes and reheat. Serve warm, garnish
with the radish leaves.
Sauteed Zucchini with Red Onion, Dill and Aged Gouda
1 cup olive oil
1 large or 2 medium red onions, thinly sliced (1#)
1 tbsp sliced garlic
6 medium zucchini, sliced ¼” thick (about
1 tbsp chopped fresh dill
½ tsp salt
½ tsp black pepper
3 tbsp grated Parmesan cheese
1 ½ cups coarsely grated aged Gouda cheese
the oil in a large cast-iron skillet. Add the onions
and garlic and sauté until slightly wilted,
about 3 minutes. Add the zucchini and sauté until
Stir in the dill, salt, pepper, and Parmesan. Sprinkle
the Gouda over the top and place the pan under the broiler
until the cheese melts and turns slightly golden, about
4 minutes. Serve right away.
Serves 4 to 6
Potato Leek Soup
2 tbsp olive oil ¼ tsp fresh thyme or 1/8 tsp
3 medium leeks, white part only, thinly sliced 1 small
½ small onion, finely chopped 1 tbsp chopped
4 medium cloves garlic, minced 1 tsp salt
6 cups chicken broth 1 tsp black pepper
2 lbs potatoes, peeled and coarsely chopped 1 cup milk
1/8 tsp mace (optional)
the oil in a heavy pot. Stir in the leeks, onion,
and garlic and sauté over medium heat until
the leeks are tender, about 10 minutes.
Add the broth, potatoes, thyme, bay leaf, parsley,
salt and pepper and bring to a boil. Reduce the heat,
cover the pot, and simmer until the potatoes are tender,
25 minutes. Cool enough to handle, remove the bay leaf,
then puree in a food processor or through a food mill.
Return the soup to a clean pot and stir in the milk,
if using. Gently reheat, sprinkle with mace, if using,
recipes come out of a great cookbook of Alayne’s
called Gardeners’ Community Cookbook.
Chocolate-Zucchini Cake Frosted with Chocolate Chips
for the pan ¼ cup unsweetened cocoa powder
8 tbsp butter (1 stick) ½ tsp ground cinnamon
½ cup veggie oil ½ tsp ground cloves
1 ¾ cups sugar 2 cups finely copped zucchini
2 large eggs ¼ cup chocolate chips
1 tsp vanilla extract
½ cup clabbered milk (combine 1 tbsp of white
vinegar and 1 cup of milk and allow to sit at room temp
for 5 minutes or until it begins to curdle – use
2 ½ cups all purpose flour 1 cup sour cream
whisked with 2 tbsp
½ tsp baking powder powdered sugar
1 tsp baking soda edible flowers for garnish
½ tsp salt
Preheat oven to 325. Lightly butter a 13X9 inch baking
Cream the butter, oil, and sugar in a large bowl. Add
the eggs, vanilla, and clabbered milk and beat well.
Combine the flour, baking powder, baking soda, salt,
cocoa, cinnamon, and cloves. Stir into the batter, then
add the zucchini, mixing well each time. Pour into the
baking pan and sprinkle the chocolate chips over the
top. Bake for 40 to 45 minutes, or until a knife inserted
in the center comes out clean.
Remove from oven, cool slightly, then slice and serve.
If using the sour cream, place a dollop on each plate
and prop and edible flower or two, if using, in the
center. Will keep, covered, for up to 5 days in the
for greasing the baking pan ½ cup coarsely
5 tbsp butter, melted with 1 tbsp water walnuts or pecans
1 cup (packed) brown sugar 1/3 cup chocolate or
1 large egg butterscotch chips
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
½ tsp salt
1 medium zucchini, peeled and chopped into ¼
inch pieces (6 ounces)
Preheat the oven to 350. Lightly grease a 9 inch square
Pour the melted butter into a large mixing bowl. Add
the brown sugar and mix well. Crack the egg into the
bowl, add the vanilla, and beat until blended.
Sift the flour, baking soda and salt into the bowl
and stir to mix. Add the zucchini and nits and stir
to mix into a stiff batter.
Spread the batter in the baking pan and sprinkle the
chips over the top. Bake for 30 minutes, or until a
knife inserted in the center comes out almost clean
but still a little batter coated.
Remove, cool enough to handle, and slice into squares.
Serve warm or at room temp. Will keep, covered, for
3 days at room temp. Or wrap individually and freeze
for longer storage.
Alayne and I found the recipe this week.
Chopped Salad with Beets, Beans, Goat Cheese
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR
Hugo Matheson suggests reserving the beet greens and
using them as a bed for whole grilled fish: Clean the
greens, then wilt them in a saucepan with a bit of water,
olive oil and salt.
· 1 large beet (6 ounces), quartered
· 1/4 cup skinned hazelnuts
· 1/4 pound green beans
· 2 tablespoons plain low-fat yogurt
· 1 1/2 tablespoons fresh lemon juice
· 1 teaspoon honey
· 2 tablespoons extra-virgin olive oil
· Salt and freshly ground pepper
· 1/2 pound mixed salad greens, such as baby
romaine, butter lettuce, radicchio and endives, coarsely
· 1 carrot, finely diced
· 1 celery rib, finely diced
· 1 plum tomato, seeded and chopped
· 1 tablespoon chopped mint leaves
· 2 1/2 ounces soft, fresh goat cheese, crumbled
1. Preheat the oven to 375°. Place the beet in
a small baking dish with 1/4 cup of water. Cover
with foil and roast the beet for 45 minutes, until
tender. Let cool slightly, then peel and finely dice.
2. Meanwhile, spread the hazelnuts in a pie plate and
toast them for about 10 minutes, until they are golden.
Let cool, then coarsely chop the nuts.
3. In a small saucepan of boiling salted water, blanch
the green beans until crisp-tender, about 5 minutes.
Drain and cool under running water. Pat the beans dry
and cut them into 1/4-inch pieces.
4. In a large bowl, whisk the yogurt with the lemon
juice, honey and olive oil and season the dressing with
salt and pepper. Add the diced beet, hazelnuts, green
beans, salad greens, carrot, celery, tomato, mint and
goat cheese and toss gently. Serve the salad right away.
MAKE AHEAD The recipe can be prepared through Step 3
and refrigerated overnight. Store the toasted hazelnuts
in an airtight container.
NOTES One Serving 138 Calories, 10 gm Total Fat, 2.6
gm Saturated Fat, 9 gm Carbohydrate, 3 gm Fiber.
Blind Dog Restaurant & Sushi
Thai Chicken Wraps with Basil
3 (6-ounce) chicken breasts for lean, thighs for more
1 tablespoon soy sauce
1 tablespoon vegetable oil
Sea Salt & Pepper to taste
1/2 seedless cucumber, peeled, halved lengthwise and
thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Spicy peanut sauce: ( you can substitute
cashews or almonds if you have a peanut allergy)
1/4 cup room temperature chunky peanut butter, soften
in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
grill to 400 degrees. . Toss chicken with soy, salt & pepper
and oil and grill 6 minutes on each side. Combine
cucumber, sprouts, carrots, scallions, basil, mint
and sesame with a generous sprinkle of sugar and
vinegar. Season with sea salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne
pepper together. While whisking stream in vegetable
oil. Slice cooked chicken on an angle. Toss with veggies
Pile chicken and veggies in large basil leaves and drizzle
liberally with spicy peanut sauce.
· Peel turnips
· Slice thinly
· Toss with a little olive oil, salt and pepper
· Bake in oven until crispy
· Eat ‘um up!
Mashed Turnips and Potatoes
· Peel turnips
· Boil turnips and potatoes separately
· Drain water from both
· Combine in pot and mash with butter, salt,
pepper, and milk
· ( I would steam some garlic and mash that in
Roasted Beets and Turnips
· Peel turnips (are you noticing a trend here)
· Cube beets and turnips
· Toss with olive oil, garlic, salt, pepper,
· Bake in oven until easily punctured by fork
· Serve as side dish or do as Pete does and put
this concoction into a tortilla with beans, cheese,
etc for a little burrito action.
Ok, so the crust comes from Martha Steward Living, but
the rest is from Alayne
Pate Brisee (Pie Dough)
Pate brisee is the French version of classic pie or
tart pastry. Pressing the dough into a disc rather than
shaping it into a ball allows it to chill faster. This
will also make the dough easier to roll out, and if
you freeze it, it will thaw more quickly.
Makes 1 double-crust or 2 single-crust 9- to 10-inch
· 2 1/2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup (2 sticks) unsalted butter, chilled and
cut into small pieces
· 1/4 to 1/2 cup ice water
1. In the bowl of a food processor, combine flour, salt,
and sugar. Add butter, and process until the mixture
resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady
stream through feed tube. Pulse until dough holds together
without being wet or sticky; be careful not to process
more than 30 seconds. To test, squeeze a small amount
together: If it is crumbly, add more ice water, 1 tablespoon
at a time.
3. Divide dough into two equal balls. Flatten each ball
into a disc and wrap in plastic. Transfer to the refrigerator
and chill at least 1 hour. Dough may be stored, frozen,
up to 1 month.
A few handfuls of fresh Copper Moose greens (spinach,
chard, beet greens
etc.) sauté with 2 minced garlic cloves and
a small onion until wilted,
drain liquid and cool. When cool chop finely.
· 5 or 6 eggs beaten
· 1 cup of milk
· fresh basil chopped
· Fresh Copper Moose tomatoes
· Fresh Goats cheese, or Feta
Bake pie crust. When cool, spread pesto over bottom.
Mix eggs- milk- spinach
mixture and cheese together with salt pepper basil and
any other herbs that
you have on hand. Poor in prepared pie shell. Place
sliced tomatoes on top
and maybe sprinkle with a bit more cheese. Bake at 350
for about 40
Heirloom Tomato Risotto
Here is another great recipe from Gavin Baker Chef/Owner
of the soon-to-be Salt Restaurant.
For the Tomatoes:
pound (#) assorted Copper Moose Farms heirloom tomatoes
such as Cherokee purple, purple Russian, Chadwick
Cherry or Aunt ruby’s German green
2 Tablespoons (T) of high quality, cold-pressed olive
1 teaspoon (t) local salt
1 t fresh ground white pepper
Preheat the oven to 190 degrees.
tomatoes and remove stem. Cut all tomatoes
until they are roughly the same size as the smallest
one, then toss together with the oil, salt and pepper.
tomatoes in a single layer on a sheet pan and place
uncovered in the oven. Slowly roast for 45
minutes. When tender and “melting”,
gently strain off the juice from the pan into a blender. Remove
approximately 25% of the best looking tomato pieces
and reserve for the garnish. Add the remaining
tomatoes to the blender and puree. Pass through
mixture through a fine strainer and taste. You
don’t want to adjust the seasoning at this point;
you simply need to know “where you are at”. Chill
the mixture immediately over an ice bath to retain as
much color and flavor as possible. Reserve.
For the Risotto:
1 ½ cups
(c) carnaroli rice (you can use aborio, but carnaroli
is the best).
3 quarts (qts) filtered water
Local salt and fresh ground white pepper
mascarpone cheese, softened
freshly grated parmigiano-regiano
high quality butter, unsalted, softened
1-2 c heirloom tomato puree, from above
Roasted tomato pieces from above, skin removed and
Pinch of smoked paprika
Pinch of nutmeg
2 qts of the water to a rolling boil and season lightly. Add the rice, stir once, reduce heat slightly
and allow to blanch for 7 minutes. At the end of
this time frame, strain, discard the liquid and spread
the rice onto a sheet pan in a single layer. Cool
by fanning and gently folding rice with a rubber spatula. Care
should be taken to not break the grains. This is
also why you should reduce the heat slightly when adding
the rice. A rolling boil will batter the rice around. This
same rule applies to pasta, potatoes and anything else
you can think of for that matter.
finish the risotto: Combine about half of the
rice with enough filtered water to cover by a ½
inch in a heavy-bottomed pot. You can use a light
veg stock, but I find that pure water is the best choice
as it doesn’t mask any of the delicate heirloom
flavors. I would definitely avoid chicken stock
or any wines as these will certainly overpower the tomato
essence that we are after. Using a heat resistant
rubber spatula and medium heat, stir continuously until
the mixture begins to simmer and the water is absorbed. Add
a bit more water and cook until creamy. Add a bit
more water, then a spoon of mascarpone and a spoon of
butter; stirring all the while. When creamy, add
the some of the tomato puree and some of the parmesan. Stir
to combine, then taste. At this point, you must
make your own decisions. I prefer a super creamy,
loose mixture that is vibrant in color and taste. For
this, I would continue to add the remaining cheeses,
butter, and tomato puree, thinning with water as needed. When
you reached the desired consistency, season with salt,
fresh ground white pepper, the smoked paprika and a
pinch of nutmeg. When satisfied, fold in the diced
tomato pieces and serve at once. Don’t be
afraid to thin the risotto with water. A thick
risotto is heavy on the stomach and palate.
this point, you can go in several directions. To
keep it as vegetarian main course, pair it with sautéed
beet or mustard greens that have been flavored with
young garlic. To make it more elegant, fold in
some lightly sautéed lobster pieces and a few
sprigs of tarragon. The possibilities are endless.
Recipes from Daisy, with the help of a little computer
Drunken Leeks Recipe
6 to 8 small leeks, trimmed and washed
1 clove garlic, crushed
1/2 cup red wine
1 tsp red wine vinegar
2 Tbsp parsley, chopped
Melt the butter and cook the leeks and garlic for 3
minutes over medium heat.
Add the red wine and some salt and mix well. Cover and
cook for 15 more minutes or until leeks are tender.
Place the leeks on a serving dish and reduce the liquid
left in the pan for 2 minutes.
Add the vinegar and pepper to taste. Pour over the
leeks and garnish with parsley.
Yield: 3 to 4 servings
4 cups shredded or thinly sliced cabbage
1/4 cup grated or finely sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon dill or basil or parsley
1/2 cup mayonnaise, light or low-fat
1/2 cup yogurt, plain nonfat
1 teaspoon mustard
1/2 teaspoon lemon juice
1/2 teaspoon sugar
Wash and prepare vegetables for chopping. Use a cheese
grater or slice all vegetables thinly with a sharp knife.
Put in a large bowl. Add herbs to taste.
Mix mayonnaise, yogurt, mustard, lemon juice, and sugar
in a small bowl. Blend well. Add to vegetables.
Mix well. Keep in refrigerator until ready to eat.
More from Penny Kinsey at Blind Dog Restaurant and
Note: This was the only way my Grandmother could
get me to eat them when I was younger - In the guise
of potatoes. But they do add a lot of body to the dish.
Turnip & Proscuitto
4 tablespoons unsalted butter, sliced thinly
2 pounds turnips, peeled and sliced 1/8-inch thick
2 pounds potatoes, peeled and sliced 1/8-inch thick
1 large yellow onion, peeled and thinly sliced
½ pound thinly slice Proscuitto, cut into thin
Freshly ground black pepper
1 1/2 cups grated Fontina
3 cups heavy cream
1 cup chicken stock
1 teaspoon chopped fresh thyme
1/4 cup grated Parmesan
the oven to 400 degrees F. If at all possible, set
the oven on convection in this altitude. I cook everything
on convection but soufflés. But a
turnip soufflé just doesn’t sound appetizing
to me. While waiting for the oven to heat, in a medium
sauté pan over med high heat, melt 1 tablespoon
butter; add the Proscuitto and then the onions. Cook
until the onions are transparent and start to brown.
Butter a 13 by 9-inch casserole dish with 1 teaspoon
of the butter. Start with the Turnips, layer 1/3 of
the turnips, then a 1/3 of the potatoes and then a third
of the onion and Proscuitto mixture in the prepared
dish, very lightly season with salt and pepper and dot
with butter between each. Top with a layer of Fontina.
Repeat the layering, seasoning, and cheese, ending with
cheese on top.
In a saucepan, bring the cream, chicken stock, and thyme
to a boil. Remove from the heat and pour over the vegetables.
Bake in the oven, covered, for 30 minutes. Uncover and
continue baking until nearly all the cream is absorbed,
about 30 to 40 minutes. Un cover and sprinkle with the
Parmesan and bake until golden, all the liquid is absorbed,
and the vegetables are fork tender, about 15 minutes.
As you can tell this is a meal and not for the faint
of heart in terms of richness. Serve with just a nice
salad of mixed greens.
This recipe comes from Penny Kinsey of Blind Dog Sushi
and Deep Blue Seafood.
Dog Restaurant & Sushi
Green Apple & Jicama Slaw
Note: Try to grate the veggies and apples with a hand
grater to get the longest strips possible. But go ahead
and use the food processor if plate presentation is
not the main goal.
1 pound of turnips, cleaned and shredded on a grater
or food processor
1 pound of apples, peeled and shredded
1 – 2 jicama, peeled and grated
Juice of one Lemon
(put the lemon in the microwave for 20 seconds on high
to release more juice)
2 Tablespoons extra virgin olive oil or grape seed
Sea Salt (I use this or kosher. I beg you not to use
iodized salt. We get enough Iodine in the food we eat)
Cracked Black Pepper
1/8 teaspoon cayenne pepper
2 cloves of garlic, smashed and minced
1 bunch flat leaf parsley; stems removed and washed
Grate the veggies and the fruit into a medium non reactive
bowl. Add all of the other ingredients. Toss, chill
Serve with tacos or under seared fish. It is great
on a hot day.
Another recipe from Gavin:
4 oz Copper Moose Farm Basil, any variety, sliced
2 cup thick plain yogurt
2 cup cold milk (skim or whole)
3 tablespoons of local honey
1 cup fresh squeezed orange juice
1 tablespoon of yuzu juice
16 ice cubes
Blanch the basil in boiling, very lightly salted water
for 45 seconds. Remove and immediately plunge into ice
water for another 45 seconds. Remove from the ice water
and press or squeeze out any excess water.Reserve.
Combine the remaining ingredients in a blender and puree
until well combined. Taste and adjust flavors. Strain
through a sieve and reserve.Serve immediately in tall
glasses with something spicy.
NOTE:You could, of course, substitute soy milk and
yogurt to make this refreshing summer smoothie vegan.
Yuzu juice can be purchased at Deep Blue Seafood here
in Park City or at most Asian stores in Salt Lake City
. Fresh lemon juice can be substituted if necessary.
This week’s recipe comes from Gavin Baker –
some of you may have met him on Sunday. Gavin is the
Chef of the soon-to-be opened Salt Restaurant. Salt
Park City is committed to sustainability and reducing
our carbon footprint. For more information contact
Gavin at email@example.com.
Roast Potatoes with Garlic Scapes
1 lb small Yukon gold potatoes
4 ea Copper Moose Farm garlic scapes
3 tablespoons of high-quality olive oil
Fresh ground local salt and black peppercorns, to-taste
1 tablespoon of butter, locally produced from organic
8 basil leaves
Wash, but do not peel the potatoes. Slice in half lengthwise,
then into ½” semi-circles.
Wipe the garlic scapes with a damp paper towel, and
then slice into pieces approximately 2” (inches)
in length. Toss together with the potatoes, olive oil
and as many turns of the salt and pepper mill as you
see fit. Potatoes love to be seasoned.
Turn into a 9” x 13” baking pan and cover
with tinfoil. Bake at 350 degrees for 30-40 minutes,
or until almost done. Remove from the oven and turn
up the heat to 400 degrees.
Uncover the potatoes, top with the butter and return
to the oven to brown slightly.
When lightly broiled, remove from the oven and top with
the basil leaves, tearing as you go. Keep warm until
Goes great with grilled tri-tip, a salad made from the
young greens from the farm, and ice-cold mineral water.
Or a French White.