This recipe will help use up an abundant carrot harvest. It is a great way to use warm season carrots that aren’t particularly sweet and may be tough. You can use beets as well. The trick is to slowly caramelize the carrots with the onions. You will be amazed with the results! This is great… Read more »
The greens in this recipe are great for helping our systems adjust to the changing season. This brothy soup is light and refreshing, but you can make it more substantial by adding a can of white beans, and sour cream or yogurt. Ingredients 1 large carrot, diced small 1/4 cup white rice 3 cloves garlic… Read more »
Ingredients 1 cup uncooked wheat berries 1/2 orange juice and zest 1 tablespoon lemon juice 1 tablespoon flax seed oil 1 beet, turnip or daikon, grated 1 carrot, grated 1 celery stalk, grated 1/8 cup each chopped dates, raisins, dried cranberries, walnuts, dried coconut Directions Soak wheat berries covered in water in a large bowl… Read more »
This is a lovely hot soup but you could serve it chilled for warmer days. Garnish with a drizzle of cream if you like. Ingredients 2 tablespoons olive oil 1/2 onion, chopped fine 1 shallot, chopped fine 2-3 cloves garlic or 1-2 bulbs and stems of green garlic, minced 1 tablespoon ginger, grated fine 1… Read more »
This is a great way to treat your root vegetables. Even beets and turnips are delicious raw, and have a much more delicate flavor than you might expect. If you want to ensure a particularly mild flavor, soak shredded veggies in well-salted water for about 15 minutes, drain, and then proceed with the recipe. Add… Read more »
www.westonaprice.org Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane. The ancient Greeks made a bread flour from purslane seeds and pickled its fleshy stems; Greek country cooks now serve purslane as a salad herb, either alone or… Read more »
Peel the fibrous skin from the kohlrabi before shredding. You can use large daikon radish or turnips for this recipe too! Use your favorite dressing or dip for these fritters or use the lemony drizzle with chevre suggested here. Ingredients 3 medium kohlrabi bulbs (I have substituted many different root vegetables such as carrot, beet,… Read more »
This is a great dip for all of our fresh spring vegetables. Serve it with thin slices of raw carrot, beet, turnip or kohlrabi. You can vary the flavors to your taste, adding more dill or salt and pepper as you desire. If you are in a hurry, just try adding chopped dill to a… Read more »
You can use any type of kale, or collards in this recipe. Salting and bruising the greens is a technique that will give the raw greens a “cooked’ taste and texture. The greens should be finely sliced for best results. To do this, trim the thick stems off of the leaves, lay several leaves on top of each other… Read more »
Greens can dominate our winter CSA shares. We also get beets, turnips and radishes with their greens attached. If this sea of green is leaving you feeling overwhelmed already, don’t despair!! Cooking greens are used in all types of cuisine and you should have no trouble incorporating them into almost any dish, once you get… Read more »