FarmShare Kitchen

Welcome to the FarmShare Kitchen! We've stocked the pantry with a collection of our favorite seasonal recipes and delicious tips for using fresh, locally grown fruits and veggies. All recipes feature locally sourced ingredients and are simple to prepare.

Below, you will also find links to some of our favorite web sites and other resources for sustainable culinary inspiration.

We love to hear from FarmShare subscribers. If you have a favorite recipe you'd like to share, please send it our way. Email info@FarmShareOhio.

[FALL RECIPES]

APPLES

Apple Sage Sauce

Adapted from Farms & Foods of Ohio by Marilou Suszko

3 tart apples, peeled, cored and cut into 1” pieces

3 tbsp pure maple syrup

1 tbsp water

Pinch of salt

1 tbsp finely chopped fresh sage

Freshly ground black pepper, to taste

Combine the apples, maple syrup, water, and salt in a medium saucepan. Place over medium-low heat. Cover and cook for 15 minutes or until the apples become soft. Remove from the heat and mash the apple into a coarse sauce. Add the sage and pepper. Taste and adjust seasonings. Serve warm or at room temperature. [We think this would be delicious alongside pork chops too!]

Baked Apples

Excerpt from How to Pick a Peach by Russ Parsons.

Baked apples are one of the homiest desserts. Core the apples, but leave them unpeeled. Stuff the center with a little brown sugar and a knob of butter. Arrange the apples in a buttered baking dish with a bit more butter scattered over the top and pour in a hit of bourbon [optional]. Cover with aluminum foil and bake at 350º for about 45 min. Remove the foil and increase the heat to 450º. Continue baking until apples can be pierced easily with a knife, about 15 min. If you like, scatter some pecans in the pan during the second part of the baking.

CARROTS

Glazed Carrots & Cipollini Onions with Coriander & Orange

Adapted from a recipe found in Cooking Light.

Serves 6-8 as side-dish

1 tbsp butter

1 lb cipollini onions, peeled (and quartered if using larger cipollini)

1 cup water

1 tsp grated orange rind

1/3 cup fresh orange juice

2 tbsp brown sugar

2 tbsp sherry vinegar or cider vinegar

1 tsp crushed coriander seeds

1 lb carrots, peeled, cut into 1/2” slices

2 tbsp coarsely chopped fresh cilantro

1/2 tsp salt

1/4 tsp freshly ground black pepper

Melt butter in a large nonstick pan over med-high heat. Add onions, and sauté 3 min. or until golden. Add water and next 6 ingredients (through carrots); bring to a boil. Reduce heat; simmer 18 min. or until vegetables are tender and liquid almost evaporates, stirring occasionally. Remove from heat; stir in cilantro, salt, and pepper.

CELERY ROOT (CELERIAC)

Celery Root & Apple Salad

From Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson.

Serves 4-6

4 cups water

Juice of one lemon, about 3 tbsp

2 tart apples, peeled, cored, sliced into ¼ inch strips

1 large celeriac, peeled, cut into matchstick sized strips

1/2 cup walnuts, chopped

1 1/2 tbsp white wine vinegar

2 1/2 tbsp mayonnaise

1 tbsp heavy cream

2 tsp prepared Dijon mustard

1/2 tsp dried tarragon (1 tsp fresh)

Salt and freshly ground black pepper to taste

Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidulated water will keep the celeriac and apple from turning brown). Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool. Drain the celeriac and apple mixture; return to the bowl, add the vinegar and toss. Combine the mayonnaise, cream, mustard, tarragon, salt and pepper in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).

Creamy Celery Root Soup

Adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson.

2 tbsp butter

2 large leeks, quartered and sliced (or one med. onion, diced)

1 medium celeriac, peeled, roughly chopped (about 3 1/3 cups)

1 large potato, any kind, peeled, roughly chopped

2 cups vegetable or chicken stock

1/4 cup coarsely chopped blanched almonds

1/8 tsp mace or nutmeg

1/4 cup cream or half-and-half

1/2 tsp salt

Freshly ground black pepper

Melt the butter in a large soup pot over medium high heat. Add the leeks; cook until soft, 5-7 min. Add the celeriac, potato, stock, and almonds; bring to a boil. Reduce heat, cover, and simmer 25 min. Let the soup cool slightly and then puree it in a food processor or blender. Return the soup to the pot; stir in the cream, salt, and pepper to taste and heat on low until heated through.

EGGPLANT

Roasted Eggplant and Bell Pepper Tapenade

From the FarmShare Kitchen. This dish can be served as a salad or an appetizer.

Serves 2.

1 medium eggplant or two small eggplants

4 cloves garlic, peeled

2-3 bell peppers, red, green or yellow, cut into 1" chunks

1 small onion, coarsely chopped

2-3 tbsp extra virgin olive oil

salt and freshly ground black pepper

1/4 cup coarsely chopped Italian parsley or 1 cup chopped Mizuna

2 tbsp balsamic vinegar

Preheat oven to 425 degrees. Slice eggplants in half lengthwise and cut into 1" chunks. Place in a bowl along with garlic cloves, bell peppers, and onion. Toss with 2-3 tbsp olive oil, add salt and pepper to taste, and place on baking sheet. Roast until tender and golden brown, about 30 minutes. Toss once or twice to keep vegetables from sticking. Transfer to a large, shallow serving bowl and drizzle with balsamic vinegar. For an appetizer, top with parsley and serve with crusty bread or crackers. For a salad, add to fresh greens like mizuna and dress with additional olive oil and vinegar.

ESCAROLE

Quick Skillet Braised Escarole

From The San Francisco Ferry Plaza Farmers’ Market Cookbook.

3 tbsp extra virgin olive oil, plus extra for drizzling

1 large onion, thinly sliced

1 small clove garlic, thinly sliced

2 heads escarole, cored, quartered through the stem end, and tough outer leaves discarded

Salt and freshly ground black pepper

In a large, heavy skillet with a lid, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring , for 1 minute until fragrant. Add the escarole, season lightly with salt and pepper, cover, and reduce the heat to medium-low. Allow the escarole to cook gently until it is wilted and easily pierced with a fork, 4 to 5 minutes.

Remove from the heat, transfer to a serving dish, and drizzle lightly with olive oil. Serve hot.

GREENS

Kale with Sauteed Apple & Onion

Adapted from Gourmet, December 2000.

Serves 2

1 tart apple

2 tablespoons olive oil

1 medium onion, cut into 1/4-inch wedges

1/4 teaspoon curry powder

1 lb kale, tough stems and ribs removed and leaves coarsely chopped

1/2 cup water

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges. Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 min. Add kale and water and cook, covered, stirring occasionally, until kale is tender and of liquid is evaporated. Season with salt.

Sautéed Mustard Greens or Arugula with Garlic

From the FarmShare Kitchen.

Serves 4

2 large garlic cloves, minced

1/2 tsp salt

3 tbsp olive oil

1 lb mustard greens or arugula (1 bunch), stems and center ribs discarded and leaves halved

1/4 cup water

Mash garlic to a paste with the salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté paste until fragrant. Add half of the greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 3-5 min. Continue to cook, uncovered, until greens are just tender and most liquid is evaporated. Note: arugula will take less cooking time than mustard. Season with salt and freshly ground pepper.

Wilted Mustard Greens Salad with Bacon

Adapted from Gourmet, November 1992 (Epicurious.com).

Serves 2

1/2 lb mustard greens (half of this week’s bunch), stems and center ribs cut out and discarded and leaves cut crosswise into 1/2-inch-wide strips

3 tbsp olive oil

1 1/2 tsp mustard seeds

1 small onion, chopped fine

1 1/2 tbsp balsamic vinegar

2 slices of bacon, cooked until crisp and crumbled

Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

LEEKS

Potato and Leek Soup

Adapted from Gourmet, March 1992

Makes about 4 cups, serving 2 generously.

3 leeks, white and pale green part, split lengthwise, washed well, and chopped

1 tbsp unsalted butter

1 1/2 cups water

1 cup chicken broth

1 lb boiling potatoes

2 tbsp minced fresh parsley leaves

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

RADISHES

Sautéed Radishes with Radish Greens or Arugula

The following recipe is adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics.

Serves 4

2 tbsp butter

1/2 lb radishes, quartered

2 cups radish greens or arugula

1 tbsp freshly squeezed lemon juice

Salt and freshly ground black pepper

Melt the butter in a large skillet over med. heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 min. depending on size. Transfer to a bowl to cool. Return the skillet to stove.

Put the greens or arugula in skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 min. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.

RUTABAGAS

Deborah Madison’s Rutabaga Purée with Leeks

This recipe comes to us from local writer and leader of Slow Food Northern Ohio, Linda Griffith who adapted it from Deborah Madison’s original.

Serves 4 to 6

1 small russet potato, peeled and cut into 1” cubes

1 lb rutabagas, peeled and cut into 1/2” cubes

2 medium leeks, whites only, chopped

1 garlic clove, sliced

Salt and freshly ground pepper to taste

2 tbsp heavy cream, more if needed

2 tbsp butter

2 tsp minced thyme

In a saucepan, combine the potato, rutabagas, leeks, and garlic; cover with water and add salt; simmer, partially covered, until vegetables are tender, 15 to 20 minutes. Drain, reserving the liquid.

Mash the vegetables with a potato masher, or pass them through a food mill. Add salt and pepper, cream, butter and thyme. You will also want to add some of the reserved cooking broth. Serve hot.

Variations: Add 1 cup of grated Gruyère cheese to the finished dish. You can also save the cooking broth for a small vegetable soup. Broth can be frozen for use later too.

WINTER SQUASH

Acorn Squash Salad

The following recipe is adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics.

Serves 2-4

1 medium acorn squash

1/4 cup olive oil

2 tbsp cilantro, minced

3 tbsp orange juice

1 1/2 tbsp maple syrup

1 tbsp candied ginger, minced

1/4 tsp salt

Pinch cayenne pepper

Salad greens, one handful per serving, washed, dried, lightly dressed in extra virgin olive oil.

Preheat oven to 375.

Cut the squash in half and scoop out the seeds. Place the squash halves cut-sides down on a baking sheet. Bake until tender, 30-45 minutes depending on the size. Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside.

Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender or food processor. Blend well.

Pour the dressing over the squash and toss gently. Chill for at least 1 hour to allow the flavors to combine.

Serve on a bed of lightly dressed greens.

SUSTAINABLE KITCHEN LINKS & RESOURCES

Seasonal Cooking, Recipes and Inspiration:
Culinate

Sustainable Food & Farming:
Sustainable Table
Foodroutes
Slow Food USA
Locavores

Northeast Ohio Resources:
Countryside Conservancy
Ohio Ecological Food & Farm Association
Slow Food Northern Ohio
LocalFoodCleveland.org

On FarmShare Kitchen Bookshelf:

Farmer John's Cookbook: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics

Farms & Foods of Ohio: From Garden Gate to Dinner Plate by Marilou K. Suszko*

Garlic, Garlic, Garlic by Fred & Linda Griffith*

The Heirloom Tomato: From Garden to Table by Amy Goldman with photos by Victor Schrager.

Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison

Onions, Onions, Onions by Fred & Linda Griffith*

*Northeast Ohio Author