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RECIPES
We now post Member recipes on our blog. Please send your recipes to Farmer Mike by e-mail and we'll include them in our blog. Our recipes come from a wonderful recipe book entitled “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Third Edition)” compiled by the Madison Area Community Supported Agriculture Coalition (“MACSAC”). MACSAC allows the dissemination of its recipes so long as the source and contributor of recipes is referenced. Unless otherwise indicated by an asterisk (*), all of the recipes provided on this page come from MACSAC’s From Asparagus to Zucchini book. Contributors other than MACSAC are identified next to the recipe name. For more information on MACSAC, feel free to visit their website at www.macsac.org. We have also provided some of our favorite recipes from various sources. Please feel free to send us any recipes that you would like to share that utilize One Acre Farm's delicious produce! Judy’s Napa Cabbage Salad, Judy Protas* 1/2 cup lite soy sauce 1/3 cup oil 1/3 cup (or less) sugar 1/4 cup rice wine vinegar 1 medium head of Napa Cabbage, sliced 1 large green pepper, chopped 4-6 scallions, sliced (include stem also) 1/2 cup sliced almonds 1/4 cup sesame seeds 1 package ramen noodles (crushed up); discard flavor packet Red, White and Spring Green Crunch Salad, MACSAC 1 small bunch radishes (stems, leaves and ends trimmed off) 1 medium turnip or 4-5 salad turnips (scrubbed) 1 small cucumber 4 Tablespoons rice wine vinegar 1 Tablespoon sugar 4 Tablespoons chopped fresh mint Salt and Pepper to taste Finely dice radishes, turnip and cucumber. Combine with remaining ingredients and 4-6 Tablespoons water in a bowl. Chill ½ to 1 hour before serving. Makes 6 servings. Beet and Daikon Slaw, MACSAC:
Bill Maddex, Member of Drumlin Community Farm Several beets, peeled and cut into 1/8-inch julienne strips 1 6-inch daikon radish, peeled and cut into 1/8-inch julienne strips 1 teaspoon toasted sesame oil 2 teaspoons canola oil 1 teaspoon rice vinegar 1 teaspoon sea salt Chinese Cabbage Salad , MACSAC: Dog Hollow Farm ¾ cup sliced or shredded Daikon radish 1 ½ cup crunchy chow mein noodles 1 cup crushed peanuts ¼ cup sesame seeds 2 tablespoons rice wine vinegar 4 tablespoons sesame oil 3 tablespoons soy sauce 1 tablespoon honey ½ to 1 teaspoon dry mustard Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage. Makes 6-8 servings. Cabbage Salad, Judy Protas* Slice one medium cabbage into thin strips Handful of bean sprouts, washed and drained For dressing (make in blender or food processor): ½ large or 1 medium onion 1 tablespoon lemon juice ½ teaspoon pepper 1 teaspoon salt 1 tablespoon sugar ¼ cup vinegar ½ cup oil Mix well. Pour dressing on to cabbage and sprouts ¾ hour before serving and toss. Kristin’s Stir-Fry, Kristin Protas* Medium onion, sliced Few cloves of garlic, sliced Bok choy (I used the whole head – stems and all), chopped Sugar Snap Peas ½ daikon radish (or other radish), grated or shredded Any other vegetables you want to throw in! Sliced chicken breast tenders, tofu, or “fake chicken strips” located in vegetarian refrigerator section in the grocery store. Heat oil in wok (or large pan) over medium heat. Season chicken (or protein that you chose) and cook in wok until done. Remove from heat. Add additional oil to coat the pan (only if necessary). Sauté onion and garlic until onions are clear. Add bok choy, peas, radish (and other veggies) and cook until bok choy becomes wilted (like spinach) and peas are cooked to your liking. Add in cooked chicken. Toss in the sauce until well-coated (start with little sauce and add more to your desired flavor). Serve with rice. Sesame Soy Braised Bok Choy, MACSAC 1 head bok choy 2 tablespoons peanut oil 1 tablespoon grated ginger ½ cup chicken stock 1 tablespoon sesame oil 2 tablespoons soy sauce 2 teaspoons rice vinegar 1 teaspoon sugar Salt and pepper 2 tablespoons sesame seeds. Trim the root end off the bok choy head. Slice the leafy portions of the plants from the stalks. Cut both the leaves and the stalks into large julienne pieces, keeping the two piles separate. Heat heavy skillet or wok for 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, stock, sesame oil, soy sauce, rice vinegar, sugar and salt and pepper. Cover, reduce heat to medium-low and cook until bok choy is tender and glazed with sauce, about 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings. Flank Steak and Bok Choy in Oyster Sauce, MACSAC 12 ounces flank steak 4 tablespoons bottled oyster sauce 2 tablespoons rice wine or white wine, divided 1 teaspoon honey, divided 2 teaspoons cornstarch 1 pound bok choy Pinch salt 3 tablespoons peanut oil, divided Hot
cooked rice or Soba noodles Slice flank steak across the grain into very thin slices
(it’s easier to do this if you partially freeze the meat first).
Mix oyster sauce, 1 T rice wine, ½ teaspoon of honey and cornstarch in
small bowl; set aside. Slice bok
choy diagonally into 1-inch pieces. Heat
a wok or large, heavy skillet over highest flame for several minutes.
Add 1 ½ tablespoons of peanut oil, swirl the pan, add bok choy and
stir-fry for 2 minutes. Add pinch of
salt, remaining T rice wine, remaining ½ teaspoon of honey and 2 T of water.
Continue to cook, stirring constantly, until bok choy is tender, 1-2
minutes. Transfer bok choy to a
serving platter and keep warm. Wipe pan clean and heat it again over highest flame. Add remaining 1 ½ T of peanut oil, swirl the pan and add flank steak. Stir-fry until beef loses much of its redness, 2-3 minutes. Stir in reserved sauce mixture, bring to boil and cook briefly until thickened. Pour flank steak over bok choy. Serve immediately with hot rice or noodles. Adapted from a recipe learned in a Cinese cooking class in the early 1980s. Makes 4 servings. Crunchy Bok Choy Ginger Salad, MACSAC 1 medium bunch bok choy 1 cup shredded Daikon radish 1 tablespoon salt ½ cup slivered bell pepper (any colors) ¼ cup finely chopped green onions 1-inch knob of gingerroot, grated 2 tablespoons of chopped mint 2 tablespoons of chopped cilantro 3 tablespoons rice vinegar 2 teaspoons honey Pepper to taste Thin-slice bok choy leaves. Thinly slice stems on diagonal. Toss bok choy leaves and stems, and shredded radish with salt in colander. Let stand to wilt vegetables, about ½ hour. Rinse, drain and squeeze out excess liquid from mixture. Place in paper towel and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Garlic Stir-Fried Snap Peas, MACSAC: Oak Ridge Farm 3 cups sugar snap peas 1 tablespoon oil 2 large garlic cloves, minced 2 teaspoons fresh lemon juice Salt and pepper to taste Heat oil in skillet. Stir in garlic. Add peas, cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice, salt and pepper. Makes 3-4 servings. Herbed New Potatoes, Onions and Peas, MACSAC ½ pound spring onions 1 pound small new potatoes 2/3 pound sugar snap peas 1-3 tablespoons chopped fresh mint, dill or cilantro Butter Salt and pepper Trim stems from onions, leaving a little of root end on. Combine with potatoes in pot with water to cover. Bring to low boil. Cook until nearly tender, 10-12 minutes. Add peas, boil until just tender. Drain and toss with herbs, butter and salt and pepper. Makes 4-6 servings. Turnip and Pea Potage, MACSAC: Elisabeth Atwell, Member of Dog Hollow Farm 1 lb turnips, peeled and diced 1 cup chopped onions 3 cups stock 1 cup instant dried milk 2 tablespoons butter 2 cups peas Salt and pepper to taste Boil turnips in water until tender. Drain. Combine with onion and stock in soup pot. Puree dried milk, butter and peas in blender or food processor. Add to soup pot. Season with salt and pepper to taste. Heat and serve. Makes 4 servings. Mashed Turnips with Cream and Crispy Shallots, MACSAC: Molly Bartlett, Member of Silver Creek Farm 1 ½ to 2 lbs turnips, peeled and coarsely chopped 3 tablespoons butter, divided 1 cup thinly sliced shallots ½ cup heavy cream 1/8 teaspoon heavy nutmeg Salt and pepper 1-3 teaspoons minced parsley Place turnips in large pot of cold water. Bring to boil and cook until tender, about 15 minutes. Drain well and puree turnips in food processor. Heat 2 T of the butter in small skillet over medium flame, add shallots and cook, stirring often, until shallots are tender and golden brown, about 15 minutes. Remove shallots from skillet and drain on paper towels. Combine the cream and remaining 1 T butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg; add salt and pepper to taste. Place in a serving dish, garnish with shallots and parsley and serve immediately. This recipe is adapted from one by a chef at Union Square Café in Manhattan. Makes 6-8 servings. Beets with Orange Juice and Sherry Vinegar, MACSAC 1 pound beets 2 tablespoons sherry vinegar 2 tablespoons orange juice concentrate (undiluted) Salt and pepper Roast, steam or boil beets until tender. Cool, peel and slice them. Toss with sherry vinegar and orange juice concentrate. Season to taste with salt and pepper. Makes 4 servings. Roasted Beet Salad, MACSAC: Jenny Bonde and Rink DaVee, Members of Shooting Star Farm 6-8 small beets, scrubbed, tops trimmed to 1 inch Olive oil Salt and pepper to taste ¼ cup pecans 1 tablespoon Dijon mustard 4 tablespoons white wine vinegar ½ cup extra virgin olive oil 4 cups baby salad greens 1 small onion, thinly sliced ¼ cup crumbled blue cheese Heat indoor or outdoor grill. Place beets on heavy foil;
drizzle with olive oil and sprinkle with salt and pepper.
Wrap tightly; grill until beets can be easily pierced with a fork, about
30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing
frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems and tails. Cut beets into quarters. Combine the mustard and vinegar in a bowl. Whisk in ½ cup of olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens on 2-4 plates. Top with beets, onions, blue cheese and pecans. Drizzle with as much more dressing as you like. Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest. Feta and walnuts may be substituted; dried cranberries may be added. Makes 2-4 servings. Beet Chocolate Cake, MACSAC: Zephyr Community Farm 2 cups sugar 2 cups flour ½ teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 3-4 ounces unsweetened chocolate 4 eggs ¼ cup oil 3
cups shredded beets Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double-boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork comes clean – 40 to 50 minutes. Makes 10 servings.
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