Turnips Puffs

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 Simone!)

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 into triangles.


These two come from Rebecca Brenner from Park City Holistic Health.

Arugula/Salad Mix

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)
Sea salt
Fresh ground pepper
Edible flowers

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 and Enjoy!

Spanish Calzone


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 chedder optional

1. In a large sauté pan, sauté the chives until soft.
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 sides.
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 along.

Christi’s breakfast spinach:
2 cloves minced garlic
Olive oil
Couple handfuls of spinach
Feta cheese
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.

Grilled Radishes
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.


This 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

1 large bok choy                                         1 tbsp thinly sliced 1” long slivers of ginger
1 or 2 slices of thinly-sliced ham                  Canola oil
1 tsp salt                                                           few drops toasted sesame oil
Cornstarch                                           ¼-1/2 cup chicken broth
2 tsp soy, fish or oyster sauce             pinch sugar

Chop bok choy diagonally into ¼ by ½ inch pieces.  Cut leaves in half and then into ¼ inch ribbons.
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 bowl.

Dissolve 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.


This 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 Raisins

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

In 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.

Using 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.

Place 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 Eco-Agriculture.

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 ocean minerals)
Sea salt to taste

Pop it all in the blender and let the blender do its job.

This cilantro concoction will help your body detoxify, especially increasing the urinary disposal of mercury and lead.

*This 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 year. 

Fresh Pesto
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 the classic)
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.



· 4 tablespoons unsalted butter
· 3 large white onions (about 2 1/2 pounds), thinly sliced
· 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 more.
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 of Madeira.
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 and serve.
MAKE AHEAD The onion soup recipe can be prepared through Step 2 and refrigerated for up to 2 days.


Greens Sautéed with Garlic, Raisins, and Pine Nuts
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 set aside.
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 Cook Book.

Frittata with Zucchini & Goat Cheese
10 eggs
1 tsp. salt
1 1/2 Tsp. unsalted butter
2-3 small zucchini, sliced
1/8" thick
2 Tbs. fresh oregano
2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled
Arugula salad for serving

In bowl, whisk together eggs and 1/2 tsp. salt

In 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.


Creamed Radishes
1# radishes, preferably with tops 1/8 tsp black or white pepper
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.

Melt 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.

Serves 6

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 2#)
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

Preheat broiler

Heat 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 crisp-tender.

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 dried
3 medium leeks, white part only, thinly sliced 1 small bay leaf
½ small onion, finely chopped 1 tbsp chopped fresh parsley
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 (optional)
1/8 tsp mace (optional)

Heat 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, and serve.


These recipes come out of a great cookbook of Alayne’s called Gardeners’ Community Cookbook.

Chocolate-Zucchini Cake Frosted with Chocolate Chips

Butter 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 right away.)
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 pan.
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 refrigerator.

Zucchini Blondies

Oil, for greasing the baking pan ½ cup coarsely chopped
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 baking pan.

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 and Hazelnuts


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
· Water
· 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 chopped
· 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.


Penelope Lehman-Kinsey
Blind Dog Restaurant & Sushi

Thai Chicken Wraps with Basil

3 (6-ounce) chicken breasts for lean, thighs for more flavor
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

Preheat 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 and herbs.
Pile chicken and veggies in large basil leaves and drizzle liberally with spicy peanut sauce.


Heather’s Turnip Chips
· Peel turnips
· Slice thinly
· Toss with a little olive oil, salt and pepper
· Bake in oven until crispy
· Eat ‘um up!

Gavin’s 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 also)

Jolie’s Roasted Beets and Turnips
· Peel turnips (are you noticing a trend here)
· Cube beets and turnips
· Toss with olive oil, garlic, salt, pepper, and rosemary
· 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.

Alayne’s Greens Quiche
Ok, so the crust comes from Martha Steward Living, but the rest is from Alayne

The crust:
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 pies
· 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
· Pesto
· 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
minutes, Enjoy!



Heirloom Tomato Risotto

Here is another great recipe from Gavin Baker Chef/Owner of the soon-to-be Salt Restaurant.

For the Tomatoes:

1 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 oil

1 teaspoon (t) local salt

1 t fresh ground white pepper


Preheat the oven to 190 degrees.

Rinse 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.

Spread 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

½ c mascarpone cheese, softened

¼ c freshly grated parmigiano-regiano

¼ c high quality butter, unsalted, softened

1-2 c heirloom tomato puree, from above

Roasted tomato pieces from above, skin removed and sliced

Pinch of smoked paprika

Pinch of nutmeg


Bring 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.

To 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.


At 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 research....

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
Dash salt
Black pepper

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

Cabbage Salad

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 Sushi.

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 Gratin

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 strips
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

Preheat 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.

Blind Dog Restaurant & Sushi

Turnip, 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 oil

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 and serve.

Serve with tacos or under seared fish. It is great on a hot day.



Another recipe from Gavin:

Basil-Citrus Lassi


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.
Serves 4.


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

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 cattle
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 ready.

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.

Serves 4-6

Copyright 2007 | Copper Moose Farm Inc.