Recipes featuring seasonal produce grown on the farm...

Beets Season: Spring, Summer, and Fall Beets come in different shapes, sizes, and colors and can be prepared in innumerable ways.  They can be shredded raw and used in salad, roasted, steamed, juiced, and baked.  Beets have a nice, earthy sweetness to them and are complemented by tangy vinaigrette marinades and dressings and goat cheese.  Beet greens, the most nutritious part of the beet plant, are also edible and can be treated like any other leafy green.  Beet Varieties: Red Ace: Your traditional round, garnet red beet.   Chioggia: An heirloom beet characterized by its pinkish skin and candy cane striped inside.  Cylindra: Long, cylindrical shaped beet.  Cylindra beets were originally bred for canning because they produce more uniformly sized slices.  Golden: Just like the name suggests, these beets are gold on the inside with orange skin.  Blankoma: White beets.  Although they can be used as you would any other beet variety, blankoma beets are actually sugar beets.

Recipes Beet and Goat Cheese Arugula Salad 1/4 cup balsamic vinegar 3 tablespoons shallots, thinly sliced 1 tablespoon honey 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 6 medium beets, cooked and quartered 6 cups fresh arugula 1/2 cup walnuts, toasted, coarsely chopped 1/4 cup dried cranberries or dried cherries 1/2 avocado, peeled, pitted, and cubed 3 ounces soft fresh goat cheese, coarsely crumbled Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve. Beets with Blood Orange, Endive, and Walnuts – From Alice Waters “Chez Panisse Vegetables” 2 pounds beets ½ cup shelled walnuts 2 blood oranges 2 tablespoons red wine vinegar 2 tablespoons orange juice zest of ½ orange ¼ cup olive oil salt and pepper ¼ pound Belgian endive Preheat the oven to 400 degrees.  Trim and wash the beets and roast them, tightly covered, with a splash of water.  Roast until the beets can be pierced easily with a fork.  Remove from the oven.  While the oven is on, put the walnuts on a baking sheet and toast them in the oven for about five minutes.  With a sharp paring knife, trim off the top and bottom of each orange.  Pare off the rest of the peel, making sure to remove all of the pith (white part).  Slice the oranges into ¼ inch rounds. Make a vinaigrette by mixing together the vinegar, orange juice, and the zest, finely chopped, and stirring in the olive oil.  Season with salt and pepper.  When the beets are cool enough to handle, peel them and slice them into rounds.  Toss them gently with the vinaigrette, and arrange the beets on a plate with the orange slices and Belgian endive leaves.  Drizzle over any vinaigrette remaining in the bowl, and garnish with the toasted walnuts. Red and Golden Beets with Anise Hyssop From Deborah Madison's "Local Flavors" 2 large red beets 20 small golden or chioggia beets 2 small red onions 3 tablespoons champagne vinegar salt and pepper 10 leafy flat leaf parsley sprigs 6 large and 12 small anise hyssop leaves, plus the blossoms if possible, or 1 tablespoon chopped dill A handful of small arugula leaves extra virgin olive oil Steam the large beets until tender-firm when pierced with a knife, about 35 minutes.  Steam the little beets until tender-firm, about 20 minutes.  Chill both.  Using 5 or 6 neat strokes of the knife, peel and trim the red beets.  Slip off the skins of the smaller beets with your hands.  Leave the smallest ones whole.  Quarter and halve the rest. Peel, then thinly slice the onions into rounds, toss with the vinegar, and sprinkle with salt.  Refrigerate for at least 20 minutes. To compose the salad, slice the large beets on a mandoline or very thinly by hand, then overlap them on a large platter.  Scatter the small beets on top, then add the onions.  Drizzle some of the vinegar over all, salt lightly, and season with pepper.  Finely mince the parsley and the large hyssop leaves and sprinkle them over the salad.  Add the arugula and the small whole hyssop leaves, along with their violet flowers.  Drizzle all over with olive oil and serve.

Broccoli Raab or Rapini Season: Spring and Fall Broccoli raab, also called rapini, is one of the greens used most often in traditional Italian cooking.  Although it looks somewhat like broccoli, it has a nutty and somewhat bitter flavor.  Broccoli raab can be cooked on its own or it can be combined with broccoli to mellow its somewhat intense flavor.

Broccoli Raab with Lemon and Garlic 1 1/2 pounds Broccoli Raab coarsely chopped (use all parts of the raab - stem, leaf, and flower) Coarse Salt 1/2 teaspoon crushed red pepper flakes 3 cloves garlic, chopped 2 tablespoons olive oil 1 lemon, zested and juiced Bring 1-inch of water to a boil in a deep skillet. Add broccoli raab, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain raab. Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add raab, coat in garlic oil. Cook raab in garlic oil for 2 minutes and remove from heat. Squeeze the juice of lemon over the pan and sprinkle in zest. Toss raab to distribute lemon flavor and transfer broccoli raab to serving dish.

Rainbow Chard Season: Spring, Summer, and Fall Nutritional Benefits: Vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and loads of fiber.  Chard is one of the most common leafy greens called for in recipes.  It has a mellow flavor when cooked and a nice, substantial texture.

Bright Lights and Chard Gratin From Deborah Madison's "Local Flavors" 2 pounds chard, including half the stems 4 tablespoons unsalted butter 1 onion, finely chopped sea salt and freshly ground pepper 1 cup fresh bread crumbs 1 garlic clove, minced 3 tablespoons chopped dill or parsley 1 tablespoon flour 1 cup milk or cream or a mixture of cream and stock 1 cup crumbled fresh goat cheese Separate the leaves and chard stems.  Wash the leaves in plenty of water, then coarsely chop them.  Trip the ragged edges off the stems, wash them well, them dice them into small pieces. Melt half the butter in a wide skillet over medium heat.  Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 minutes.  Add the chard leaves, sprinkle with 1 teaspoon salt, and cook until they're wilted and tender, another 10 minutes. Meanwhile, preheat the oven to 400 degrees and lightly oil a 2-quart gratin dish.  Melt half the remaining butter in a small skillet and add the bread crumbs, garlic, and dill.  Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat. Melt the last tablespoon of butter, stir in the flour, then whisk in the milk.  Simmer for 5 minutes, season with 1/2 teaspoon salt, and add to the chard mixture.  Add the cheese, then taste the mixture, correct for salt, and season with pepper.  Pour the mixture into the prepared dish and cover with the bread crumbs.  Bake until heated through and golden on the surface. Lasagne with Chard, Ricotta, and Walnuts From Deborah Madison's "Local Flavors" 1 cup freshly cracked walnuts sea salt and freshly ground pepper 2-3 pounds chard, leaves only 2 tablespoons olive oil, plus extra for the dish 3 large garlic cloves, minced 1/3 cup white wine 1 cup ricotta 1 cup freshly grated Parmesan cheese 2 (4 ounce) balls fresh mozzarella cheese, coarsely grated 1 1/4 cups milk 1 (8-ounce) box no-boil lasagne noodles Bring 2 gallons of water to a boil for the chard and pasta.  Preheat the oven to 400 degrees, then toast the walnuts in a shallow pan until pale gold and fragrant, 7-10 minutes.  Chop finely and set aside. When the water boils, add 1 tablespoon salt and the chard.  Cook until tender, about 5 minutes, even if the water doesn't return to a boil.  Scoop the chard into a colander and press out most of the water.  Reserve the water.  Finely chop the chard. Heat the oil in a wide skillet and add two thirds of the garlic, then the chard.  Cook over medium-high heat, turning frequently, for several minutes, then add the wine and allow it to cook down.  Turn off the heat.  Combine the ricotta, Parmesan, all but 3/4 cup of the mozzarella, and the remaining garlic in a bowl.  Stir in 1/3 cup of the chard cooking water, then add the chard.  Mix together, taste for salt, and season with pepper. Bring the water back to a boil.  Lightly oil an 8x10 or 9x13 inch baking dish.  Drizzle 1/4 cup milk over the dish.  It won't go on evenly because of the oil, but this is all right.  Drop three pieces of the instant pasta into the water and boil for 1 minute.  Remove them and fit them in the baking dish.  Sprinkle with 1/4 cup milk, a third of the cheese mixture, and 1/4 cup of the walnuts.  Repeat twice more with the pasta, milk, cheese mixture, and nuts.  When you get to the last layer, add the remaining milk, mozzarella, and walnuts.  Place 4 toothpicks in the pasta to make a tent, then cover with foil, and bake for 25 minutes.  Remove the foil and bake for 10 minutes longer or until lightly browned on top.  Let sit for 10 minutes, then cut into portions and serve.

Collards Season: Spring, Fall, and Winter Nutritional Benefits: Vitamin K, Vitamin A, Vitamin C, calcium, magnesium, manganese, rich in antioxidants, and loaded with cancer preventing phytonutrients. Collard greens have a mild, almost smoky flavor.  Like kale, collards are a non-heading member of the brassica family (the same family as broccoli and cauliflower).  Collards are great braised and sauteed and make an excellent accompaniment to barbecue.

Citrus Collards with Raisin Redux Serves 4 2 bunches of collards, ribs removed, cut into a chiffonade, rinsed, and drained 1 tablespoon olive oil 2 garlic cloves, minced 2/3 cup raisins 1/3 cup fresh squeezed orange juice In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander. In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently. Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately.

Fava Beans Season: Late April - Early June Fava beans are one of the oldest cultivated crops in history. Before the Europeans discovered America and its bounty of other legumes, fava beans were the only beans eaten in Europe. Although they originated in the Mediterranean region and were enjoyed by ancient Greeks, Romans, and Egyptians, fava beans are enjoyed in many cultures and go by many names - broad beans, horse beans, tick beans, field beans, and windsor beans (among others). Despite being called a bean, the fava is actually a member of the vetch or pea family and actually has more in common as far as taste is concerned with the common pea than with other beans. Although the appearance of the shelled bean looks similar to a lima bean, it tastes more like an english pea. In addition to being used as food since at least the beginning of western civilization, fava beans are also used as a cover crop. Fava beans are easy to grow, in fact, they practically grow themselves. Around here, we plant our favabeanstalk and that is what a fava bean plant looks like; the beanstalk is thick and grows to around five or six feet tall and eventually produces long, bulging pods full of quarter sized beans. The fava bean plant produces large amounts of nitrogen (so good for the soil) and when chopped down and tilled in add beneficial green manure back into the ground. Fava beans also produce extensive root systems that break up the ground, making it easier for other plants to grow. Some farmers might argue that fava beans must either be grown for eating or as a cover crop, but we do both. We grow the beans plants as a cover crop, harvest the beans, and then chop the plants down and till them back into the ground. So now that you know what fava beans are, what are you supposed to do with them? There's a nasty rumor that fava beans are a pain to prepare, but really, they're not that bad. The hardest part is removing the thin, outer skin from the bean itself, but even that isn't too tricky if you know what you're doing. In fact, I find that if the bean is young and fresh enough, the bean can be eaten skin and all. Once the bean is fully mature, however, the skin takes on a different flavor which detracts from the clean, buttery flavor of the bean. The traditional way to prepare fava beans is to shuck the bean, thereby removing the beans from the pod. Then, parboil the beans by dropping them in boiling water for a couple of minutes. After you remove the beans from the water, the beans will slip easily out of their skins, making them ready for their final preparation. My favorite way to prepare fava beans, which has everything to do with ease and convenience, is to use the barbecue grill. Heat the grill, brush the fava bean pods with olive oil, and put the whole pod on the grill. After about ten minutes, the pod should look charred and wrinkled. Remove the beans from the grill, open the pod, and the inner beans will be ready to slip out of their skins and enjoy. The pods have enough moisture in them that grilling them actually steams the beans in the pod, both cooking them and making them easy to peel. You can also roast fava beans! Heat your oven to about 400 degrees, toss the bean pods with some olive oil and maybe some spices, and roast for about 15 minutes. Just like with the grilling method, the roasting allows the beans to cook inside the pod, making them easy to peel and ready to eat. If you want to infuse your roasted fava beans with other flavors, snip off the end of the pod, toss the pods with olive oil, salt, pepper, and any other herbs that suit your fancy, and roast as described above. Snipping the end allows the flavors of the herbs to sneak into the bean and make it extra flavorful. Once the beans are ready to eat, you can do pretty much anything you want with them. Fava beans are a delicious and nutritious addition to salads and pasta. They are great when made into a seasonal succotash and used as an accompaniment to your main course (especially seafood!). Fava beans also make a mean hummus like spread, which is absolutely stellar on crostini. Mash or gently puree the cooked and peeled beans with some olive oil, garlic, a little lemon juice, salt, pepper, and, if you're really inspired, some Parmigiano-Reggiano cheese. Spread the mixture on your favorite toasted italian bread and get ready to die!

Pasta with Fava Beans, Fresh Sage, and Bread Crumbs Serves 2-4 Sea salt and freshly ground pepper 1/2 pound medium shell pasta 4 tablespoons unsalted butter, olive oil, or a mixture 1/4 cup finely diced shallot or scallion 1 cup shucked and peeled fava beans 3 tablespoons chopped sage 1 teaspoon grated lemon zest 1/2 cup fresh bread crumbs 1/3 cup chopped parsley Bring a large pot of water to a boil and add salt and pasta.  While the pasta is cooking, heat 2 tablespoons of butter in a large skillet, add the shallot, and cook gently for a few minutes, until softened.  Add the fava beans, sage, lemon zest and 1 cup of the pasta water.  Crisp the bread crumbs in the remaining butter or oil in a small skillet.  When the pasta is done, drain it, add it directly to the fava beans, and toss.  Taste for salt, season with pepper, and toss with the parsley and bread crumbs.  Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese Serves 2 2 cups shucked fresh fava beans 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 tablespoons olive oil salt and freshly ground pepper 1/8 pound manchego cheese, shaved thinly (or Asiago or Romano) 1 tablespoon chopped Italian parsley Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

Fennel You may recognize the ferny looking tops of fennel from out in nature - wild fennel is prolific in this area.  Cultivated fennel, such as is in your bag, has the fennel fronds as well as a well developed bulb at the base.  Fennel is one of my favorite ingredients to add to almost any dish.  Its mellow, anisy flavor complements many other flavors and is especially wonderful with fish and seafood.  Fennel is a very versatile veggie.  Its bulb can be sliced and used raw in salads, roasted with other vegetables, grilled, chopped and added to tomato sauce, and used in homemade stock (just to name a few used).  The leafy top part of the fennel, the fronds, can also be used added to salad or as a garnish.  In addition to its nice flavor, fennel is also a great digestive aid, helping to alleviate the gassy effects of beans and other fibrous foods.  Do you like to make vegetables smoothies or juice?  Add both the fennel bulb and leafs to your juice to make it taste better and to offset some of the unpleasant digestive effects of the other greens.

Leek, Scallion, and Fennel Gratin From Deborah Madison's "Local Flavors" 3 large leeks, white parts only 2 fennel bulbs, about 6 ounces each salt and pepper 1 1/2 tablespoons unsalted butter 1 bunch scallions, including and inch of the greens, sliced 1/4 cup chopped fennel greens 1 teaspoon grated lemon zest 2 large eggs 1 1/2 cups milk or half-and-half 1/2 cup freshly grated Parmesan or Gruyere cheese Preheat the oven to 375 degrees.  Lightly butter a 2-quart gratin dish. Chop the leeks into 1/2 inch pieces and wash them well in plenty of water, separating the rings.  Let them soak while you trim and quarter the fennel.  Slice the fennel very thinly, including the core.  Bring a skillet of water to a boil; add the fennel and a pinch of salt.  Simmer until the fennel is translucent, about 2 minutes, then drain.  Melt the butter in a wide skillet.  Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with 1 teaspoon salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes.  Add the fennel greens and lemon zest, taste for salt, and season with pepper.  Scrape the veggies into the prepared dish. Beat the eggs and milk together and add 1/2 teaspoon salt plus the cheese.  Pour it over the veggies, then bake until the top is browned here and there in places, about 40 minutes.  Let rest for a few minutes and serve.  Pasta with Golden Fennel (from Deborah Madison's "Local Flavors" cookbook) Recipe serves 2-3. 1 large fennel bulb, including the greens 1 tablespoon unsalted butter 1/2 tablespoon olive oil sea salt and freshly ground pepper grated zest and juice of 1/2 a lemon 1 garlic clove, minced 1/2 pound fettuccine Parmigiano-Reggiano or Dry Monterey Jack cheese Remove any tough or damaged outer layers of the fennel, then quarter the bulb, set aside the greens, and slice thinly.  Heat a large pot of water for the pasta. Melt half the butter with the olive oil in a wide skillet.  Add the fennel and saute over high heat, stirring occasionally, until browned in places (7-10 minutes).  Season with 1/2 teaspoon salt.  Toss with the lemon juice, then add 1/2 a cup of water.  Reduce the heat and cook, covered, until the liquid has evaporated.  Add another 1/4 water and continue cooking in this fashion until the fennel is very soft and deep gold in color, about 25 minutes in all.  Season with pepper.  Chop the fennel greens with the garlic and lemon zest and set aside. Add salt and the pasta to the boiling water and cook until the pasta is al dente.  Remove the pasta from the water and add it to the fennel.  Stir in the fennel greens, garlic, and zest.  Taste for salt and pepper and season accordingly.  Serve with the cheese, finely grated over the top. Braised Spring Onions, Fennel, and Swiss Chard (from Anne Burrell) Serves 4. Extra-virgin olive oil 2 garlic cloves, smashed Pinch crushed red pepper flakes 3 small spring onions, julienned 2 small fennel bulbs, thinly sliced 1 bunch Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately Kosher salt 1/2 cup dry white wine 1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.

Red Russian Kale Season: Spring, Fall, and Winter Nutritional Benefits: Vitamin A, vitamin C, manganese, iron, copper, calcium, fiber, vitamin C, vitamin E, and vitamins B1, B2, and B6.  Kale is extremely high in phytonutrients and rich in antioxidants.  Kale's incredibly rich nutritional makeup makes it one of the best cancer preventatives - and delicious too!

Kale and Ricotta Salata Salad Serves 6 3/4 to 1 pound kale, stems and center ribs discarded 2 tablespoons finely chopped shallot 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 4 1/2 tablespoons extra-virgin olive oil 2 ounces coarsely grated ricotta salata (1 cup) Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper. Sauteed Kale Serves 4 1 1/2 pounds kale or a mixture of kale and chard, stems and leaves coarsely chopped 2 tablespoons olive oil 2 garlic cloves, finely sliced 1/2 cup of vegetables stock or water salt and pepper 2 tablespoons red wine vinegar Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Summer Squash Season: Late Spring, Summer, and Fall There are many varieties of summer squash, each with their own unique appearance, flavor, texture, and cooking quality.  Freshly picked squash is nothing like the squash you find in the supermarket.  Farm fresh squash is sweet, tender, and nutty - never bitter.  Summer squash is great sauteed, grilled, roasted, and steamed.  Even those big monster squashes are incredible sliced and grilled or even stuffed.

Zephyr Squash with Basil, Pine Nuts, and Parmesan 1 pound or more Zephyr squash (or traditional green zucchini) salt and pepper 1/4 cup pine nuts extra virgin olive oil freshly grated Parmesan cheese 10 large basil leaves, torn Slice the squash in half lengthwise, then steam or simmer in salted water until tender.  Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up.  Drizzle olive oil over it and season with salt and pepper.  Grate a generous covering of cheese over the squash and add the pine nuts and basil.  Serve!