Wednesday, March 23, 2011

Braised Rutabaga with Beets and Spinach

My friend walked me through how she prepared Rutabaga a couple of weeks ago when her house smelled so good. I took her basic method and created this recipe.

Meatless Monday Menu - Braised Rutabaga, Rice Pilaf
Farm Share Produce – Beets, Rutabaga

Braised Rutabaga with Beets and Spinach

2 T olive oil
1 t cumin seeds
6 cardamom pods
½ t cayenne
1 t dried thyme
1 cinnamon stick
2 bay leaves
1 T garlic minced
1 T ginger minced
1 6oz. can tomato paste
1 cup broth (vegetable, chicken)
2-3 small beets, peeled and shredded
2 cups rutabaga, 1 inch cubes
1 cup spinach (any green, the bitter the better with rutabaga)
½ cup cream
Water, as needed

Heat the olive oil in a Dutch oven over medium-high heat. Crack open the cardamom pods with a mortar and pestle or under a knife.
When the oil is hot add the cumin, cardamom, cayenne, thyme, cinnamon, and bay leaves. Cook 1-2 minutes until cumin seeds begin to pop. Add garlic and ginger, cook 1 more minute. Add tomato paste and cook until the seasoned paste begins to stick to the bottom of the pan, 5-7 minutes.
Add the broth, and deglaze the pan. Add the beets and rutabaga, stir to combine and bring to a boil. When boiling turn down to simmer and cover. Check every 20 minutes. Add water if the mixture is becoming too thick. You want it to coat the rutabaga like thick gravy. Cook a total of 50-60 minutes.
Add spinach and cream. Cook a few minutes more until spinach wilts and cream heats through.
Serve with rice or flat bread.

Monday, March 21, 2011

Purple Plan Week of March 20

Regular Preparation (in about an hour)

Japanese Noodles with Cabbage and Edamame
Local Food: Cabbage

Extended Preparation

Braised Rutabaga, Rice Pilaf
Local Food: Beets, Rutabaga
Rice Pilaf

Wednesday, March 16, 2011

Some reading for fans of the CSA

When I looked back over the Purple Plan for this week I realized I wouldn’t have any recipes to blog about because everything has already been posted. Mid-week and I missed posting, so I thought I’d tell you a couple of things I’ve been reading.

First…a Great Article from the Huffington Post Food Section

A Conservative’s Case for Farmer’s Markets

I really enjoyed this article. Ms. Crittenden’s description of how excited she was to get her weekly vegetables and how her family watches her with amusement is the exact scene that happens in our house every week of CSA season. The author also talks about getting home cooked meals onto the table in the midst of our busy lives. I do hope my blog helps with this challenge. I believe in the CSA model and I hope that by providing recipes using CSA and local foods I can make it easier for others to get home cooked meals with local flavors to the table.

Second….a Great Book

“The Dirty Life: A Memoir of Farming, Food, and Love” by Kristin Kimball

This book was so much fun to read. Ms. Kimball and her husband operate Essex Farm in upstate New York. They started farming with the concept that their farm members would rely on the farm for all their food needs. They provide members with meat, dairy, vegetables, beans, grains, and so on. Ms. Kimball is an excellent writer. She describes the atmosphere at their member pick up on the farm like a cocktail party in the third world. I want to go to that party. Ms. Kimball was a tried and true New Yorker who met and fell in love with a farmer who had a vision. This is the story of their first year of farming together on Essex Farm.

Sunday, March 13, 2011

Purple Plan Week of Mar. 13

Quick and Easy Preparation

Spinach and Corn Stir Fry
Local Food: Spinach
Here is the recipe. Last time I made it I had kale around, I’ll just be substituting in spinach.

Regular Preparation (in about an hour)

Tuna, Curried Potatoes with Tomatoes and Peas
Local Food: Potatoes
Curried Potato Recipe

Spinach Linguine with Artichokes, Simple Roasted Carrots, Dutch Oven Bread
Local Food: Carrots
Simple Roasted Carrots
Leprechauns always leave us green spaghetti (spinach linguine) and we have this pasta dish every St. Patrick’s Day. This year we are going to have it with carrots and bread, then it will look like the Irish flag.

Hamburgers, Sweet Potato Fries
Local Food: Sweet Potatoes
Sweet Potato Fries
I’ve blogged about this recipe, but I messed it up that night. I’ve made this several times since then and just loved these fries.

Extended Preparation

One Pot Chicken with Brown Rice with Rutabaga
Local Food: Rutabaga, Carrots
One Pot Chicken
I put this under extended preparation because it takes more than an hour, but it is a one pot meal that needs about 45 minutes to cook – so you can put it on the stove and leave it alone while it cooks.

Friday, March 11, 2011

A Study of Beets – Part Two

In the late spring I plan to have a poll on the blog. I’m going to ask you to pick one of three books to be featured each of the 25 weeks of the regular CSA season. Since beets seem to be the “uhhh” vegetable of Vegetable Box #2, I thought I’d use them to sample each of the books I’d like to feature in the upcoming season.

Book #2 is “From Asparagus to Zucchini” presented by the Madison Area Community Supported Agriculture Coalition
This is a cook book for CSA members. I thought it would be fun to highlight this book weekly on the blog by sharing one of the recipes for a vegetable we got that week. Likely something hard, kooky, or a technique I’ve not tried. I’d let you know the reviews, good or bad.

Thursday Menu – Adobo Tuna, Vegetable Biryani, Warm Beet Salad
Farm Share Produce – Beets
Other Local Produce- Spinach

Two-Way Street Beets (the Warm Beet Salad)
from From Asparagus to Zucchini” presented by the Madison Area Community Supported Agriculture Coalition

NOTE: The following is the recipe as written. The vegetable box beets did not come with their greens. I had spinach from the Farmer’s Market, so I used that instead. I also didn’t have any hot chile oil – so I used Thai Chile Garlic Sauce.

2 bunches small beets
Juice of 1 orange (approx. 2 T)
1 T butter, softened
1 t peanut oil
1 t sesame oil
1 t hot chile oil
1-2 T soy sauce

Cut beets off stems. Gently scrub beets. Steam beets until tender 20-30 minutes. Cool briefly, peel off skins, and cut into wedges. Toss with orange juice, butter, and pepper; cover and keep warm.

While beets steam – wash the greens. Cut the stems into 3 inch pieces and coarsely chop the greens; set aside the stems and green in separate piles.

Close to serving time, heat heavy skillet over medium and heat the oils. Add stem; sauté 2-3 minutes. Add greens; cook tossing often until limp. Toss in the soy sauce. Put the greens on a platter and top with warm beet wedges.

I choose this recipe to share because I had never steamed beets. I liked it. I thought they peeled really easily. My beets were large and took about 45 – 50 minutes to steam.

Vegetable Biryani

Thursday, March 10, 2011

Vegetable Biryani

I’ve been looking for a basic biryani recipe. I was satisfied with the result of this. It’s a great side dish for using up lots of vegetables. Almost any vegetable could go into the biryani. I had local carrots, potatoes, and rutabaga. In the freezer were some peas, okra and cauliflower that needed to be used. Those are the veggies that went into this version, but anything goes.

Tuesday Menu – Grilled Chicken, Vegetable Biryani, Broccoli
Farm Share Produce- Carrot, Rutabaga
Other Local Produce – Red Onion, Potato

Vegetable Biryani
Based on

This recipe makes a lot. We will use it as a side with 2 or 3 dinners this week.

7 peppercorns
6 cardamom pods
2 T olive oil
1 red onion, diced
½ t cumin seeds
1 cinnamon stick, 2-3 inch
1 T garlic ginger paste
1 can diced tomatoes, 15 oz (or one fresh diced)
½ cup water
½ cup peas, frozen
½ cup cauliflower, frozen
½ cup okra, frozen
½ cup carrot, diced
½ cup potato, diced
½ cup rutabaga, diced
Salt and pepper, to taste
½ t red curry paste
¼ t cayenne pepper, heaping
½ t garam masala
¼ t ground turmeric
4 cups water
2 cups basmati rice

Place peppercorns and cardamom pods in a mortar and pestle. Crush a few times, until pods are broken open. Set aside. You could also crush the cardamom pods with the side of a large knife and add the peppercorns whole.

Heat oil in a Dutch Oven over medium heat. Add onion and cook until softened, 3 minutes. Stir in cumin seeds, cinnamon stick, peppercorns and cardamom pods. Cook until spices are fragrant and cumin seeds begin to pop, 3 minutes.

Stir in garlic ginger paste, tomatoes, and ½ cup water. Bring to a simmer and cook until water has evaporated, 5 minutes. Stir in vegetables – peas, cauliflower, okra, carrot, potato, and rutabaga. Season with salt and pepper, curry pasta, cayenne, garam masala, and turmeric. Stir well, cover and cook 3 minutes.

Add 4 cups water and bring to a boil. When the mixture has reached a boil add the basmati rice. Reduce heat to medium and cover, and cook 10 minutes. Check the rice for doneness, cook until rice is done anywhere from 5 – 15 additional minutes.

NOTE: I did see ginger garlic paste in the grocery. I think I would buy that. You can make ginger garlic paste in a blender or with an immersion blender. Take equal amounts of garlic and ginger and puree together. You can keep it in the fridge for a couple of weeks.

Tuesday, March 8, 2011

Japanese Noodles with Cabbage and Edamame

Sunday’s dinner was meatless and I needed the easy meatless dinner for Wednesday’s crazy schedule, so Monday wasn’t meatless. Believe me, my 6 year old commented on how could we possibly have meat on Monday??!!??
Aside from all that, this was DELICIOUS!

Monday Menu – Japanese Noodles with Cabbage and Edamame
Farm Share Produce – Cabbage
Other Local Produce – Red Onion, Garlic

Japanese Noodles with Cabbage and Edamame
Based on
They have a very pretty picture. The battery in my camera ran out – check it out.

8 oz. linguine
2 boneless chicken breast, cut into thin strips
Salt and pepper, to taste
1 T cornstarch
2 T olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, minced
1 ½ cups thinly shredded cabbage
2 cups shelled edamame
2 T rice vinegar
2 T soy sauce
¼ t crushed red pepper

Cook pasta according to package directions. Drain and set aside.

In a medium bowl season chicken with salt and pepper and stir with cornstarch. Heat 1 T of oil in skillet or wok, add chicken and cook until beginning to brown on the outside. May need to do this in two batches. Remove chicken from skillet and set aside.

In skillet heat remaining 1 T of oil. Add onion and garlic and cook until softened, 2-3 minutes. Add cabbage and ¼ - ½ cup of water. Cover and allow cabbage to steam. Remove cover and stir frequently until cabbage is soft, 8-10 minutes total cooking time for cabbage.

To skillet add edamame, vinegar, soy sauce, chicken and noodles. Season with additional salt and crushed red pepper. Toss and keep on heat until warmed through.

Monday, March 7, 2011

Purple Plan Week of Mar. 6

Regular Preparation (in about an hour)

Marrakesh Stew (Moroccan Vegetable Stew), Naan
Local Produce: Carrots, Potatoes, Squash
Marrakesh Stew

Grilled Chicken, Vegetable Biryani, Broccoli
Local Produce: Carrot, Potatoes, Rutabaga (???)
Vegetable Biryani

Chicken, Edamame, and Noodle Stir Fry
Local Produce: Red Onion, Cabbage
Stir Fry

Adobo Tuna, Saffron Rice, Beet Salad
Local Produce: Beets, Salad Greens

Wednesday, March 2, 2011

Simple Roasted…

…beets and carrots.

I think simply roasting a vegetable is a great idea I sometimes ignore. BUT…all those beets! I’ve been meaning to mention that I have been roasting 5-6 beets and then just keeping them in the fridge. They are great for chopping up and adding to salads. We also have A LOT of carrots, but that seems like more fun than lots of beets. This recipe for simply roasted carrots was yummy and gobbled up by my 6 year old.

Tuesday Menu – Adobo Tuna, Carrot Rice, Simply Roasted Carrots
Farm Share Produce – Carrots

Simply Roasted Carrots
A part of this recipe

4 Carrots, peeled and sliced on a diagonal
1 T olive oil
Salt and Pepper
Preheat the oven to 375°. On a baking sheet, toss the carrots with olive oil and season with salt
and pepper. Roast until tender, 25 to 30 minutes.

Carrot Rice