Archive for the 'Recipes' Category

Kohlrabi Soup!

Published on April 6, 2012 in Recipes. Closed

A lot of our CSA members have had trouble deciding what to do with our beautiful Azure Star Kohlrabi. Since the veggie can be so versatile, we thought we’d post a recipe for one of it’s most common uses so that you all can really get down to enjoying this eastern European treat! Farm Forth!

Makes 4 servings of Kohlrabi Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

2 tablespoons butter
1 medium onion, chopped
1 pound kohlrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
1 bay leaf
Salt and black pepper

Preparation:

Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.

Note: If your kohlrabi come with the green tops, blanch them and clean as you would for spinach, stripping the leaves down off the tough center stem. Roll the leaves and slice across as for a “chiffonade” of basil.

Broccoli Pesto Recipe

Published on February 8, 2012 in Recipes and Uncategorized. Closed

We’ve been canning up some broccoli greens pesto, and thought it was time we taught all of our members out there how to make it for themselves!

Farm Forth

Broccoli Leaves

Sliced Garlic Cloves

Extra Virgin Olive Oil

Toasted Nuts (Pecans or Almonds work well)

Optional: Grated Parmesan Cheese

1. Bring a pot of water to boil. Add a generous amount of salt and stir.

2. Cook your broccoli greens in the water for a minute or so. Remove using a strainer or slotted spoon and drain well.

3. Add the broccoli leaves to a food processor. Add sliced garlic and nuts a little at a time as you blend. Blend until the pesto is smooth, add oil, garlic and nuts to taste.

Serve with pasta or on toasted bread!

Pickled Radish & Broccoli Leaf Pesto

Published on February 6, 2012 in Recipes and Uncategorized. Closed

In the 5M House!!
(courtesy of Moni and Charles)

See the full gallery on Posterous

Kohlrabi and Cabbage Slaw

Published on February 1, 2012 in Recipes and Uncategorized. Closed

We’re having a Slaw Share on the farm this Saturday, so in honor of our great prepared food master, Charles, I thought I’d post a slaw recipe for everyone who won’t be able to make it. This will help you find something delicious to do with that kohlrabi that can be so daunting to those who haven’t learned to love it yet!

Kohrabi and Cabbage Slaw

1 Large or 2 Small Kohlrabi, cut into 2 inch matchsticks

1 green cabbage, shredded

1 1/2 cups dried cherries

1 tart apple, cut into 2 inch matchsticks

Dressing

1 part lemon juice

3 parts olive oil

honey to taste

Combine the ingredients in a large bowl and let sit for about an hour. Spoon out and enjoy!

Slaw Recipes

Published on January 31, 2012 in Recipes and Uncategorized. Closed

Subject: Slaw Recipes

To: Randy Jewart <randy@resolutiongardens.com>

Hi, Randy and Moni:

Here are the two of the recipes Charles made for us yesterday. I just made the Chez Panisse Cole Slaw. It's sooooo good! We didn't get a chance to taste it with jalapenos yesterday, it's so much better. The cabbage from 5Mfarms is so delicious. I don't think I'll go back to store bought again.

The Kohlrabi and Cabbage Slaw is great introduction to Kohlrabi. With cherries and apples the kids can't resist either.

Thanks for setting up this "slaw session." I learned a lot and met really amazing people. I look forward to more great recipes.

See you soon,
Miriam

Chez Panisse Cole Slaw

2 heads of green cabbage

½ red onion (sliced)

2-3 jalapeno peppers

juice of 1 lime

½ chopped cup cilantro leaves

3 tsp white wine vinegar

1/3 cup extra-virgin olive oil

salt and pepper to taste

Quarter cabbages and remove their cores.
Slice or shred quarters into 1/8 inch thick strips.
Slice onion as thin as possible.
Cut jalapenos in half and remove seeds and veins.
Slice halves very thin
Pick cilantro leaves off and chop.
Toss ingredients together in a large bowl.
Add salt and pepper to taste.

Kohlrabi and Cabbage Slaw

1 large or 2 small kohlrabi – cut into 2 inch matchsticks

1 green cabbage-shredded

1 ½ cups dried cherries

1 tart apple – cut into 2 inch matchsticks

—Dressing—

1 part lemon juice

3 parts olive oil

honey to taste

Soup Recipe

Published on January 30, 2012 in Recipes and Uncategorized. Closed

Subject: Soup Recipe

Hi! I wanted to share a soup recipe that I've been making a lot and it might be a good one for the CSA members.

Jen Verde
5M-CSA Member

Autumn Vegetable Soup

Adapted from Ellie Krieger's recipe
Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.Serves 6 to 8 as a starter; 4 as a main courseYields about 8 cups.

2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste
Kosher salt
2 links sausage (I used andouille last time)
1 quart lower-salt chicken broth
1 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme
2 cups lightly packed, coarsely chopped kale
1 cup lower-salt canned chickpeas or great northern beans beans

Heat the oil in a large soup pot over medium-high heat. Cook sausage until almost cooked through. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.