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Category Recipes

Brussels Sprouts

Posted on by Tim Livingstone

Brussels Sprouts often get a bad rap and unfortunately many people have bad memories of being forced to eat them as a kid.  The good news is that if they are allowed to freeze in the field, Brussels Sprouts can actually be very good.  We have had the required freeze so we are sending them in the boxes this week.

Even if you still don't like them too much as an adult, it is well worth trying them along with something else.  This picture shows a delicious meal made with Brussels Sprouts and sausage along with rice.

Kirsten likes to chop up bacon and cook/stir fry it with the Brussels for about 20 minutes or until tender.  You can add a little water to the pan if you would like.

 

We send the Brussels on the stalks so you simply have to pop them off and into the pan.  This helps to keep the sprouts fresher and prevents the cut ends from turning brown.



Rutabaga/Turnip

Posted on by Tim Livingstone

Rutabaga or Summer Turnips as they are also known, are another great addition to soups and stews potato latkes or hash browns.  Of all the veggies I can think of, Rutabaga is the most social!  It enhances almost any other vegetable bringing out the sweetness and flavor in an incredible way.  By itself, on the other hand, it can be rather unpleasant with a strong flavor. 

So don't be bashful to chop it up and add it to boiled carrots or grate a little to put in your hash browns or even to throw into a stir fry.  The cold weather increases its sweetness too.

We have trimmed them up quite well, but there is a particular fly that loves the roots while in its young life stage.  Most rutabagas are grown with pretty heavy chemicals in the soil to control these.  Since we do not use chemicals we instead trim them up to remove as much damage as possible.  



Fennel

Posted on by Tim Livingstone

Fennel is one of the best food for promoting good digestion. It can be eaten raw or cooked - flavor mellows in cooking.   Wash it, trim the stems off and slice it crosswise thin or thick - whichever you like.  You can fry it with onion and celery if you like and add it to ham and boiled potatoes.  Add it to any pasta sauce or pasta dish, and it is also great fried with onions and served on fish.  Some people slice it really thin and add it to a carrot or apple salad.

Upside Down Pizza

1 lb hamburger or sausage
1 medium onion, chopped
1 medium sweet pepper, chopped
1 medium fennel bulb, cut in strips
 

Fry above ingredients in a little oil in pan until meat is cooked and onion is soft. Stir in

2 TB flour
1 tsp dried Basil or 1 TB fresh or frozen
1/4 tsp granulated garlic 
1 - 14 oz can tomato sauce
 
Heat and cook until thickened, approx 3 minutes.
Spread in ungreased 9 X 13 baking pan.  Sprinkle 2 cups grated mozzarella or other cheese of your choice on top.
Whisk the following together and pour over cheese layer. 
 
1 cup flour
2 eggs
1 cup milk
1 TB oil
1/2 tsp salt
 
Bake at 425F uncovered for approx 25 minutes until lightly browned.

 

 



Leeks

Posted on by Tim Livingstone

Leeks are a mild form of onions with a slightly different flavor.  To prepare them, cut them in half lengthwise down the whole leek and remove root end.  Carefully, rinse between each layer to remove soil accumulated during their growth. Proceed to cut or chop them however you will use them.  Use them in cooking like onions or raw in salads.  Here is a really great way to use them as well.  This soup is thick and creamy - very filling and nourishing.

Potato Leek Soup

Bring to a boil and simmer together in large pot until potatoes are very soft.

1 med - large Leek, cut into approx 1" lengths                                                                                                                                 3 med  Potatoes, peeled and cubed                                                                                                                                               2 cups Water or chicken broth                                                                                                                                                       1 tsp  Salt

Blend together in a blender until smooth, adding 1 cup almond milk, soy milk, or light cream.  You may need to add more to make it blendable.  Pour back in pot and add

1 tsp  Mustard powder                                                                                                                                                                     pinch of Granulated garlic                                                                                                                                                               1/4 tsp  Pepper                                                                                                                                                                                 1/4 cup  Margarine                                                                                                                                                                            

Heat on low heat until butter is melted and soup is hot.  Approx 4 servings.                                                

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



One more corn shipment after all!

Posted on by Tim Livingstone

I did not think our last planting of corn was going to be any good so we told you all that last week was it for corn.  Well I was wrong...  We do have one more shipment and it is good corn but not quite a tasty as the last two shipments.  I would suggest you steam or boil it for a few minutes and then cut the kernels off as you see in the picture.  You can then eat it as a side dish or mix it in with something else.  If you are "corned" out, simply cut it off and freeze it after a light steaming or boiling.  You will certainly be able to find many uses for it later in the season.