We’re always asking shareholders for their favorite recipes, especially ones which prominently feature vegetables grown on the Farm. Here’s an evolving collection of recipes we’ve gathered to make use of the seasonal harvest at the Farm. Of course, not all ingredients are in season throughout the year, but that just means you always get to try something new!
To send us one of your favorite farm-friendly recipes, just put it in an email with your name and contact info (we’ll only publish your name, of course).
Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Adapted from David Chang
2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)
1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red cayenne peppers, rehydrated & thinly sliced, seeds intact
Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
Options for cooking sprouts:
- To roast the brussels sprouts: Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don’t have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
- To fry the brussels sprouts: Heat 11/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan — be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.
Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing (below) to taste and cilantro leaves, and toss once or twice to coat.
Dressing: Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.
From new shareholders Amy and Bob, a tasty, beautifully simple use of two veggies in this week’s share. A great idea for a quick weekday dinner. Thanks, guys!
Gnocchi with Mushroom sauté and Garlic Whistles and Green Garlic
- First, put a big pot of water on to boil as you start the mushroom sauté.
- Sauté your mushrooms in olive oil (as we like to do with a variety of shrooms for texture and taste), and then add chopped whistles and green garlic, sautéing them in to the mix.
- While you are sautéing, add gnocchi to the pot of boiling water (we get it fresh at Pastaworks on SE Hawthorne ~ mmmm!) and let the gnocchi rise to the top – that means they are ready! Skim them off with a slotted spoon, and add them to your mushroom sauté.
- Heat it all up for a moment, and add some freshly ground pepper and lemon peel – or any lemon pepper blend you have. Serve with freshly grated Pastaworks parmesan on the table.
OoooOOH WHEE ~ it’s YUMMY great! Bon appétit!
This is a rare opportunity to learn from one of Portland’s best cooking teachers and Slow Food national board chair Katherine Deumling. She is only teaching one public cooking class this fall and it is this coming Saturday Nov 10th from 2-4pm at Luscher Farm in Lake Oswego. The focus of the class is cooking with all the beautiful local winter veggies that we grow here. Learn how to make a variety of dishes illustrating simple and inspiring ways to enjoy the winter season produce. The class offers opportunities for participation, interaction and lots of tasting, so bring your questions about winter produce and come cook with us!!
Get more info and sign up for the class HERE.
From Katherine Deumling at Cook With What You Have
This makes at least 3 pints of sauce and at least 2 or more meals worth of enchiladas.
2.5 lbs green tomatoes, diced
1 large or 2 smaller onions, diced
4 cloves garlic, chopped
2 teaspoons ground cumin
2 teaspoons dried (or fresh) oregano, crumbled or finely chopped
3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped
1-2 serrano chilies (or jalapenos), finely chopped (leave seeds in for some heat or remove for mild sauce)
3 1/2-4 cups water or broth
1/2 bunch cilantro, leaves and stems, well washed and chopped
In a large pot or skillet, saute the onions in some olive oil until translucent and soft. Add the cumin, garlic, serrano or jalapeno and oregano and cook, stirring occasionally for a few more minutes. Then add the tomatoes, roasted peppers and water or broth and some salt (probably close to a teaspoon if you’re not using broth or the broth isn’t salty) and bring to a simmer and cook for about 20 minutes until the tomatoes are mostly broken down. Add the cilantro and blend or process in the food processor until fairly smooth. Taste and adjust seasoning.
My favorite way to use this sauce is with enchiladas. I fill small corn tortillas with most any combination of home-cooked pinto or black beans, sometimes sauteed with winter squash and lots of onions and garlic, or leftover chicken cut up and sauteed with some onions and whatever other veggies you have sitting around. Then warm tacos in oven in foil until pliable and fill with filling and a bit of grated sharp cheddar or other cheese and a little bit of the sauce.
Spread some sauce in the bottom of a baking dish. Roll up tortillas and place seam-side down in the dish and top generously with sauce and more cheese. Bake until the sauce is bubbling and the cheese is melted.
This recipe was sent to me with rave reviews from Steve Bilow, shareholder at Luscher Farm. Thanks Steve for passing it along!!
6 medium Kohlrabi
2 medium onions
4 tbsp general purpose white flour
3 medium eggs
1 tsp salt
Freshly ground white pepper to taste
vegetable oil for frying
1. Peel kohlrabi and shred in a food processor.
2. Finely chop the onions
3. Combine the kohlrabi and onions in a large mixing bowl
4. In a separate bowl, lightly beat the eggs and then add them to the vegetable mixture
5. Add the salt and pepper, and mix well
6. Dust the flower over the top of the mixture so that it is evenly dispersed and mix with a fork to insure the mixture thickens without the flour forming lumps.
7. Heat the oil over medium/high heat until evenly heated
8. Spoon the mixture into the frying pan and form it into patties.
9. Fry until you see that the edges are turning brown, then flip the pancakes and fry until you can peer under them and see that the second side has browned.
10. Drain on paper towels to remove the excess oil, then serve while still hot.
Southern Style Black-Eyed Peas & Greens
adapted from Vegetarian Cooking for Everyone
By Deborah Madison
2 tablespoons safflower or olive oil
1 tablespoon butter
1 onion diced
1 celery rib, finely diced
2 med carrots, diced
3 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon chipotle chile or red pepper flakes
2 cups fresh or 1 cup dried black eyed peas
1 quart water or soup stock
2 garlic cloves, minced
salt & pepper to taste
Heaps of sauteed Greens: Collards, Mustard & Turnip Greens are most traditional, but many other greens work as well. I’ve used everything from mizuna to purple sprouting broccoli with good success.
Heat the oil and butter in a sauce pan or soup pot over medium heat. Add the onion, pepper, celery, bay leaves, thyme, and garlic. Cook for 15 min, stirring occasionally, then add the allspice and chile and cook for a few minutes more. Add the peas and water. Bring to a boil, then lower the heat and simmer, partially covered, for 40 minutes. Add 2 teaspoons salt and cook for 20 minutes more or until peas are tender.
Coarsely chop the greens and saute them with a bit of olive oil & salt in a large wok. Collards will take slightly longer to cook than more tender greens like mustard & turnips.
Put a scoop of greens in the bottom of a bowl, pour peas & broth over the greens and serve.
The rains have arrived and I’ve had several people ask me about harvesting this time of year. Hopefully you’ve already picked most your red tomatoes! The rain will definitely cause tomatoes to split and they aren’t as flavorful after being rained on either. If you have them under cover, then you might be able to pick for another week or so but wait until the sun comes out again if you can. On the farm we usually try to wait for a dry day to pick green tomatoes as well. It is important pick these before the late blight attacks the fruit, and definitely before the frost comes. We’ll have lots of green tomato recipes in the website next week, but in the meantime try these from the NY Times.
We’re hoping for another week or so of mild weather to keep ripening sweet peppers. The slugs are beginning to attack the fruit so this week we’ll probably harvest everything that is close to the ground. Before the first frost make sure you pull all the rest of the fruit off, wash it, and then you can store them in the fridge for up to 2 weeks. If you’re swimming in peppers this time of year like we are try this recipe for Marinated Red Peppers from Kelly Meyers blog Front Burner on Culinate. I think it works just as well with yellow and green peppers too.
We also grow several varieties of hot peppers and dry extras to give out during the winter share. Usually the cayenne and habeneros start to ripen sometime in September. We’ll check the plants about once a week and bring any fully ripe fruit inside to dry. Before the first frost we’ll pick all the remaining hot peppers that have started to blush with color and bring them inside to dry. Most of them will slowly add more color during the drying process. Fully dry peppers can be stored in airtight containers or frozen.
Ensalada de Berenjenas a la Morisca
Based on a recipe from The Complete Spanish Cookbook
By Jacki Passmore
4 medium to large eggplant (about 1 1/2 lbs)
1 small red onion, chopped
2-3 cloves garlic, finely chopped
2 Tablespoons fresh chopped mint
1/2 teaspoon crushed dried red chili pepper
1 teaspoon sugar
1 teaspoon ground cumin
3-4 Tablespoons red wine vinegar
Thickly slice regular eggplant or cut Japanese eggplant in half lengthwise. Spread on an oiled baking sheet and brush with some olive oil. Sprinkle with salt & pepper. Bake in a preheated oven at 400 until soft and starting to carmelize about 20 min. I often turn the eggplant halfway through cooking so they get toasted on both sides. Let eggplant cool, then cut into cubes. Place in salad bowl. Whisk some olive oil with the chopped ingredients. Add vinegar to taste and pour over the eggplant. Toss to coat evenly. Let stand for at least 30 min before serving. You can make a day ahead and marinate in the fridge overnight.
Ignacio Matta’s Grilled Favas
— from Food52.com via Cook With What You Have
This recipe is brilliant. I first tried whole grilled fava beans (including the pods) at the Gathering Together Farm booth at a farmers’ market this season. Then I found this recipe, which is incredibly good. You can also just grill them with olive oil and salt and a squeeze of lemon with the same method. But all the extra goodies are worth it. And it seems like a lot of anchovies but it is well balanced. And if you don’t have a grill, a smoking hot cast iron pan works too—just turn your fan on high and open the windows.
Serves 4 to 6
1 pound fresh fava beans in their pods, the younger/smaller the better
1 teaspoon sea salt 1 teaspoon ground chile pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
1/4 cup good olive oil, plus more to finish
2 tablespoons water
6 canned anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)
Mix first 7 ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat.
Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open.
Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary. Add the anchovies to the bowl, mixing well.
Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature; eat with your hands or with forks and knives, depending on how messy you want to get.