3 tablespoons finely chopped feathery greens from carrot tops, main stem removed
1 garlic clove, minced
1 tsp lemon zest
Juice from one lemon
1 tsp sherry vinegar
1 tsp extra virgin olive oil
Kosher salt to taste
Combine all the ingredients in a small bowl. Stir well to combine, tasting to adjust seasonings. Great to toss roasted veggies in. or the base for a fresh salad dressing.
2 tablespoons olive oil
2-3 big carrots, peeled, thinly sliced
1 large onion, finely chopped
4-6 garlic cloves, peeled and smashed
1-2 tablespoon finely chopped or grated ginger
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
Sesame oil
2 scallions, very thinly sliced
Heat oil in a heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in a blender, or all at once with an immersion blender. In a small bowl, whisk together the miso and a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper, or additional miso to taste. Finish with sliced scallions and a drizzle of sesame oil.
1 cup all-purpose flour, more as needed
1 teaspoon baking powder
1 teaspoon coriander
¾ teaspoon kosher salt, more for serving
1 cup milk, more as needed
1 large egg
¼ teaspoon grated lemon zest
¼ teaspoon pepper
2-3 medium carrots, grated (about 1 cup)
1 zucchini, grated (about 2 cups)
2 scallions or a quarter onion, finely chopped
1 garlic clove, finely chopped
½ cup plain yogurt
1 tablespoon chopped basil
1 tablespoon extra-virgin olive oil
Olive oil, for frying
To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions/onion. Allow to rest for 30 minutes.
Mash together the garlic and 1/4 teaspoon salt with the flat of a knife and then mince. In a small bowl, whisk together the garlic paste, yogurt, basil and 1 tablespoon extra-virgin oil. Cover and refrigerate until ready to use.
Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.
2 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
2 cups red onion sliced
Kosher salt and freshly ground black pepper
1.5 lbs New Potatoes sliced thin
1-1/2 tsp. chopped fresh thyme
4 oz. grated Parmesan cheese (about 1-1/2 cups)
2 cups whole milk
Pinch freshly grated nutmeg
Position a rack in the center of the oven and heat the oven to 350°F.
Heat 1 Tbsp. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbsp. water at a time if the onions begin to stick to the skillet. Set aside to cool.
Slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.
In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbsp. butter into small pieces and scatter on top.
Bake until the potatoes are tender when pierced with a knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.
1 small butternut squash peeled and seeded
1 medium rutabaga peeled
1 onion sliced thin
Kale or collards if you have them available (optional)
2 teaspoons fresh thyme minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups vegetable broth
1 cup Gruyere cheese grated
Preheat oven to 400 degrees.
Lightly spray a large shallow baking dish.
Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.
Slice the squash and rutabaga into very thin rounds. If using Greens, slice very thin and add to the mixture as you are layering in the next step.
Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash and rutabaga in an overlapping layer. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining onions and cheese.
Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.
1 small butternut squash peeled and seeded
1-2 onion sliced thin
1 bunch kale
2 teaspoons fresh thyme minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups vegetable broth
1 cup Gruyere cheese grated
Preheat oven to 400 degrees.
Lightly spray a large shallow baking dish.
Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.
Slice the squash into very thin rounds. Thinly slice kale and add to the mixture as you are layering in the next step.
Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash in an overlapping layer then add some kale. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top with another layer of squash and kale, followed by the remaining onions and cheese.
Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.
½# Carrots, peeled, cut into matchstick-size strips
Green Beans cut into 1” diagonal strips
1 medium Onion sliced thin
2 Tbsp Chopped Parsley (Optional)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Blanch beans in pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a sauté pan over medium-high heat. Add sliced onions and cook until aromatic 1-2 Minutes. Add carrots and beans and toss until hot, about 2 minutes. Season to taste with salt and pepper. Add parsley.
A British Style Comfort Food
1-2lbs potatoes diced
3 tbsp butter
1/2 bunch of scallions, sliced thin
2 cups cabbage rough chopped
2 cup Gold Zucchini grated
1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)
Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)
Salt and freshly ground pepper to taste
Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.
Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.
4 tomatoes, cut into wedges of similar thickness
1 Onion sliced thin
¼ cup olive oil
1 tsp kosher salt
1 tsp black pepper
3 cloves garlic minced
3 tbsp. minced Basil
½ cup fresh grated parmesan
Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray or cooking oil.
Arrange tomato wedges in a single layer on the prepared baking sheet. Spread onions out evenly amongst the tomatoes and drizzle lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, and basil. Sprinkle Parmesan cheese over the top.
Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.
Best served on a toasted piece of bread. A little mayo doesn’t hurt either.
1 Head Broccoli, cut into florets. Stem, peeled then sliced thin
½ White onion
1 zucchini, cut into thin half moons
2 Tbsp miso
1 Tbsp fresh ginger, grated
1 tsp honey
1 teaspoon sesame oil
½ tsp soy sauce
½ tsp rice vinegar
½ tsp ground black pepper
2 Tbsp canola or other frying oil
3 Tbsp water
Whisk miso, ginger, honey, sesame oil, soy sauce, vinegar and pepper in a small bowl. Place near the stove.
Heat oil in a large skillet over high heat. Add broccoli florets, stems and zucchini to the pan. Stir occasionally, until the veggies start to brown, about 2 minutes. Add onions and water then cover. Cook until the broccoli is tender, 2 to 3 minutes. Add the miso mixture and toss to coat the broccoli.
Serve with rice.
1 head of Broccoli cut into small florets
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Parsley Chopped
3 Cloves Garlic
2 ears of Corn, shucked and separated from cob
1/2 teaspoon chili powder
Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher or sea salt
Fresh Cracked Pepper to Taste
Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.
Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn, parsley and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.
In a bowl, whisk together the vinaigrette ingredients.
After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.
½-1 head of Red Cabbage, Chopped
1 Head Broccoli, Chopped
2 Tablespoons oil
2 Teaspoon mustard seeds
1 Teaspoon turmeric Powder
2 Teaspoon Ground pepper
4 Cloves Garlic
1 tsp Curry Powder
1/2 Onion chopped
To Taste salt
Heat oil in a pan and add mustard seeds and wait for it to crackle. Now add crushed garlic and chopped onions along with curry powder. When the onions become soft, add turmeric powder, salt and pepper.
Now add broccoli and keep the pan covered for 5 mins. When the broccoli is cooked, add cabbage and stir fry it. Try to avoid over cooking the cabbage.
Serve hot with rice.
2 tablespoons olive oil
½ small shallot, chopped
Kosher salt
1 clove garlic, smashed
1 tablespoon grated ginger
Freshly ground black pepper
1 bunch Turnip Greens, cleaned and chopped into bite size pieces (the skin is edible on these)
1 Delicata Squash, seeds removed and largely diced
2 tablespoons unsalted butter
Fresh lemon juice or hot sauce, optional
Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
Lower the heat to medium-low, cover and cook until the collards are tender, about 5-8 minutes. Add the squash, cover and cook until tender, about 7 minutes.
Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice.
1 bunch of Chard or other quick cooking green, rough chopped
1 kohlrabi peeled and then medium diced
Turnips cut into half and then sliced into half moons
Turnip greens, Rough chopped
½lb bacon, diced
Salt and pepper to taste
Tapatio hot sauce (aka agua de vida)
Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve.
This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).
2 ears of sweet corn kernels removed from cob
15oz can black beans drained then rinsed
4-5 tomatoes small diced
½ bunch cilantro chopped
½ onion small diced
1 sweet pepper small diced
1 tbsp. garlic minced
Juice from one lime
1 avocado diced
1 tbsp. olive oil, or to taste
Salt and Pepper to taste
Stir together sweet corn, black beans, diced tomatoes, onion, garlic, and pepper.
Once mixed gently fold in lime juice avocado, cilantro, and olive oil.
Salt and pepper to taste
1 bunch of collard greens (3 leaves), stems removed and chopped
1 bunch beets, washed well and tops removed and chopped (and wrap in foil)
1 entire bulb of garlic, minced
1-2 cups cooked white beans
olive oil
sea salt to taste
black pepper to taste
Wrap the beets in foil, place them on a cookie sheet and put them into a preheated 400 degree oven for about 45 minutes to an hour or so (or until they are tender). If you are in a hurry, you can boil the beets until fork tender and then run cold water until able to handle and peel skin.
In the meantime, coat a large sauté pan with olive oil and gently heat. Over a low heat, toss in minced garlic and stir. Next, add in chopped collard greens and beet greens and sauté until tender. Once the beets are cooked, remove from oven and let cool for about 30 minutes or so. Open the beets and remove the skin with your fingers (it should come off easily). Cut the roasted beets into bite sized chunks and add to the collard green sauté mixture and stir. Lastly, add cooked beans and warm sauté mixture and season to taste with sea salt and black pepper.
1-2 Cucumbers
½ bunch Scallions
3 Tbsp. Rice Wine Vinegar
2 Tbsp. pickled Ginger sliced very thin
1 Tbsp. Sesame Oil
1 Tbsp. Sesame Seeds
½ tsp Sugar
1/4tsp dried Chili Flakes
1 Tbsp. Canola Oil
Pinch of Salt and Pepper
Cut Cucumbers in half lengthwise and toss with scallions in canola oil. Add a pinch of salt and grill over medium-high heat until you start to see some charring to occur. Then pull from the grill and slice thin crosswise.
Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Mix thoroughly then toss in sliced cucumber and scallions, 2 tablespoons sliced pickled ginger, ¼ tsp Chili flakes and 1 tablespoon sesame seeds. Mix well and serve. You may want to chop up some of the crispy head lettuce to bulk up the salad and add a little more crunch.
⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon minced fresh ginger root
¼ teaspoon salt
1 head Bok Choy or Cabbage, thinly sliced
2-3 carrots peeled and grated
4 scallions, thinly sliced
¼ cup toasted sesame seeds
Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
Add choy/cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.
1 bunch Komatsuna or Kale
1 Bunch Radishes with tops, cut into wedges and rough chop the greens
1 stalk Green Garlic, sliced into thin strips
¼ cup tamari (soy sauce)
1 tbsp. canola oil
2 tbsp. sesame oil
1 tbsp. corn starch (optional)
1 tbsp. minced ginger
Serve with rice
Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate)
Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter)
Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.
Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.
1-pound Adirondack Red potatoes cut into 1/4-inch slices
2 tablespoons plus 1 teaspoon vegetable oil, divided
½ red onion, thinly sliced (about 1/2 cup)
1 bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces
1 tsp red pepper flakes
Kosher salt and freshly ground black pepper
2 eggs
Fill a pot with just enough water to cover the potatoes and boil until just fork tender then strain and run cold water over the potatoes until the heat is removed. Set aside on a paper towel
Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over med-high heat. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes.
Add sliced onion and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add red pepper flakes and season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm
Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish. If you like spicy.
Steadfast Acres is a Certified Organic vegetable farm serving CSA, retail, farmers market, and wholesale customers in Southwest Wisconsin.
