Roasted Sunchokes-Parsnips-Artichokes

Sunchokes, a.ka. Jerusalem Artichokes, have a root that look similar to ginger, but are sweet and crunchy like a carrot. They can be eaten raw, cooked, peeled, or unpeeled. The following recipe is based on feeding a family of four as a side dish, with leftovers. Enjoy!  ~ Dave Lattomus

> 1 lb Sunchokes/Jerusalem Artichokes
> 1 lb Parsnips
> 1 lb Canned Artichoke Hearts
> 1/2 Cup Extra Virgin Olive Oil
> 1 Tbs Kosher Salt
> 2 Tbs Honey
> 2 Tsp Fresh Thyme
> 2 Tsp Fresh Rosemary
> 1 Tsp Minced Garlic
> 1 Tbs Minced Shallot
> Fresh Cracker Black Pepper To Taste

- Preheat Oven to 375 degrees.
- In a mixing bowl, mix olive oil, salt, honey, thyme, rosemary, garlic, shallots, &
   pepper
- Drain excess liquid off of artichoke hearts.
- Peel parsnips and cute into small dice or half-inch cubes.
- Peel sunchokes (optional), and cut into half inch slices.
- Coat artichokes, parsnips, and sunchokes with oil mixture. Spread on a cookie sheet.
- Bake for 35 minutes or until golden brown and cooked through.

Roasted Turkey

Dave's Spice Rub 
3 Tbs Black Peppercorns
2 Tbs Fennel Seed
1 Tbs Crushed Red Pepper Flakes
3 Tbs Kosher Salt
2 Tbs Paprika
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Fresh Rosemary, Finely Chopped
1 Tbs Thyme, Finely Chopped
1 Tbs Sage, Finely Chopped
1 Cup Extra Virgin Olive Oil

In a spice grinder or with a mortar & pestle, grind the peppercorns, fennel seed, and red pepper flakes to a medium grind consistency (slightly chunky, not too fine).
Mix all ingredients in a bowl. Add oil to make a paste. Rub turkey all over with paste.

Actually Cooking the Turkey: 
You will need an accurate meat thermometer and a turkey

Preheat the oven to 350 degrees. Cover the turkey with aluminum foil. Place in the oven and cook for 15 minutes per 1 pound of turkey (and stuffing) --> so a 10 lb turkey will take about 150 minutes (2.5 hours). For crispy skin remove the foil for the last 40 minutes of cooking.
To test for 'doneness,' stick your meat thermometer into the thickest part of the bird - but not against bone. Your bird is "cooked" at 160 degrees. Remove from oven and let rest at least 20 minutes. Slice. Serve. Enjoy!

Crustless Cranberry Pie

1 cup all purpose flour
1 cup sugar
1/4 tsp salt
1/2 cup chopped walnuts
2 cups cranberries
1/2 cup melted butter
2 eggs, beaten
1 tsp almond extract

- Preheat oven to 350 degrees
- Grease a 9" pie pan
- Combine flour, sugar, and salt. Stir in the cranberries and walnuts. Toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread batter into pan
- Bake at 350 degrees for 40 minutes, or until a toothpick comes out clean. Serve warm with ice cream or whipped cream (or ice cream AND whipped cream). Enjoy!

Courtesy of Jill McGonagall

Roasted Chestnuts

• Select your chestnuts carefully - no blemishes or mold or worms
• Soak your chestnuts in water for at least 4 hours, or overnight. This makes the chestnuts easier to peal 
• Preheat the oven to 400 degrees 
• Cut an "X" on the flat side of each chestnut to allow steam to escape (and make pealing easier)
• Place 15-20 chestnuts on a cookie sheet and bake for about 20 minutes. You want to work in small batches since they are easier to peel when hot
• Remove from oven, wrap in a towel, and allow to cool for about 5 minutes. Start peeling. work fast (but don't take any fingers off) so the chestnuts don't cool off before you peel them 
• And enjoy! You can eat them plain, add to soups or veggie dishes whole, or puree for ravioli filling or a smooth soup. And much much more. 

Spaghetti Squash Wrapped Shrimp

Ingredients:
1 lb shrimp, peeled and de-veined (about 16-20)
1 Tbs salt
1 Tbs white pepper
1 Tbs garlic powder
1 Tbs onion powder
1 medium spaghetti squash
1 Tbs blended oil

Method:
Trim top and bottom of spaghetti squash. Cut in half lengthwise and scoop out seeds.
Rub halves with oil and put in oven at 350 degrees for 35 minutes, or until cooked through. Remove from oven and allow to cool.
Using a spoon, remove spaghetti squash from skin and season with salt, pepper, garlic, and onion powder.
Wrap each shrimp with a small amount of spaghetti squash and arrange on a tray and bake at 350 degrees for 12 minutes or until cooked through.
Drizzle with brandy shellfish butter and enjoy!

Courtesy of Chef Dave Lattomus  

Roasted Cabbage - So Yummy!

Cabbage always seems to last forever doesn't it? This recipe is so yummy though that I buy cabbage simply to roast it now - and I won't have any leftovers to use up. Yes, it is that good (I ate half a cabbage on my own the first time I tried it).

Ingredients:
1/2 cabbage
Lemon juice and/or vinaigrette salad dressing of choice
Oil

The cabbage may try to fall apart
when you put it on the baking sheet.
Just squish it back together :) 

Grease a baking sheet. Cut the cabbage into wedges (not too thick 'cause then the small pieces will burn while you wait for the thick parts to cook). Arrange cabbage on baking sheet. Drizzle with lemon juice or your favorite vinegar-based salad dressing (Italian is my favorite but Balsamic was good too). Put in the oven. Turn the oven on to broil (400 degrees). After 8-10 minutes check to see how it's doing. Once the edges are starting to brown, switch to regular baking (still at 400 though) for 10-12 minutes. Remove and enjoy! (You could probably do all 20 minutes regularly with a convection oven, but I don't have one of those). Depending on how you cut the cabbage, you will have at least 6-9 wedges.

Crustless Beef Quiche

All of these measurements are approximate; change them based on what you like. I love cheese, so I added a bunch of cheese. We're not big on salt in my family, so there is probably 1/4 pinch of salt in it. And the veggies are usually whatever I have on hand.

• In a frying pan saute until tender: 

            1 small onion, chopped
            1/3 cup cabbage, chopped
            1-2 tablespoons oil

• Add and cook until done: 

           1/2 lb ground beef
           1/4 cup carrots, chopped
           1/4 cup fresh peas

• Drain. Add a dash of garlic and salt. Set aside. 

• In an 8x8" baking dish, whisk together: 

            3 eggs
           1/2 cup milk

• Add and mix: 

           The meat mixture
           2 cups shredded cheese of choice (mozzarella, cheddar, american, swiss, etc)

• Place in oven and bake at 350 for 30 minutes. The top should be just starting to brown and a knife inserted in the center will come out clean. And enjoy! Serves 3-4. You can also pour everything into a pie shell and bake that way to make a more traditional quiche. 

Garlicky Spaghetti Squash

Ingredients:
1 small spaghetti squash
1-2 Tbs oil for sauteing
1 small onion, chopped
1 clove garlic, finely diced
2-3 sprigs of basil, leaves finely chopped
Salt to taste
1/4 cup crumbled Feta or shredded Parmesan

Bake the spaghetti squash using one of two methods. I prefer method two, but you have to have a big solid knife (and confidence in your cutting ability) to accomplish cutting it open without cutting yourself or dropping the squash on your foot. If you are a newbie to winter squash, use the first method.

If using method 2, scoop out the seeds
just like you do when carving a pumpkin. 

1) Pierce the squash all over with a knife several times, put on a baking sheet and bake for 60 minutes. Allow to cool for about 20 minutes, or until you can handle it easily without getting burned. Cut in half lengthwise, scoop out discard the seeds.
2) Cut the squash in half lengthwise, scoop out the seeds and bake for 30 minutes, or until a knife easily pierces the skin. Allow to cool about 10 minutes, or until you can easily handle the squash pieces.

Lots of spaghetti strands!

Heat the oil in a skillet. And onion and saute until tender. Add garlic and cook for another 2-3 minutes, or until nice and fragrant. Using a spoon, scoop out the squash into the onion garlic mix. Add the basil and salt. Toss with cheese just before serving. Enjoy!

Serves 2-3, depending on the size of the squash and what else you are eating. You can always use a bigger squash, just increase all the other ingredients too. You can also use parsley in place of the basil.

I really like cheese, so I have feta and parmesan.
And yes, this basil is purple. 

Tomato Zucchini Soup

1.5 Tbs olive oil
1 medium zucchini, cubed, 1 clove garlic, minced
8 large tomatoes, cored
1 small onion, chopped
1 Tbs chopped red chili pepper (optional)
1 (14 oz) can vegetable broth
3 Tbs tarragon or 1 Tbs dried
2 Tbs fresh dill or 2 tsp dried dill weed
1 tsp salt
1/4 tsp ground black pepper

Heat the oil in a skillet over medium heat. Add the garlic and zucchini and, stirring, cook until lightly browned. Remove from heat and set aside. In a blender puree tomatoes, onion, and chili pepper, leaving a few small chunks. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, mix in the zucchini and garlic. Cover and cook for 45 minutes. Serves 8.

1 cup chopped tomatoes have about 32 calories and 1.58 g protein. 

Courtesy of of the DDA

Crab Dip

Ingredients:
1.5 lbs tomatoes
1/2 cup old bay
1/4 cup cider vinegar
1/2 large shallot
2.5 lb sour cream
3 lb cream cheese at room temperature (makes it easier to blend)
1 lb lump crab meat
1 lb claw crab meat

Place the tomatoes, old bay, vinegar, and shallot in the blender and puree. Add the cream cheese and sour cream and puree again. Put in a bowl. Add the crab meat, making sure you don't break the lumps up too much (you pay more for larger lumps so why break them up?)
Serve at room temperature or chilled with chips, pretzels, fresh bread, or veggies, and friends (if you feel like sharing).

Courtesy of Chef Sean McNeice of Henretty's Market 

Eggplant Sandwiches

1 small eggplant, halved and sliced
1 Tbs olive oil
1/4 C mayo
2 cloves garlic, minced
2 six inch sandwich rolls
1 small tomato, sliced
1/2 C crumbled Feta cheese
1/4 C fresh basil leaves, chopped

Preheat oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet. Place the pan about 6 inches from the heat source. Broil for about 10 minutes, or until tender and toasted.
Split the rolls lengthwise and toast.
In a small bowl, stir together mayonnaise and garlic. Spread onto toasted bread. Fill the rolls with eggplant slices, tomato, feta, and basil leaves.
Serves 2                                  Courtesy of the Delaware Department of Agriculture

Eggplant can be store in the fridge for about 5 days. Do not store your eggplant on the counter.

Eggplant is believed to have originated in India, it is related to the tomato, and will turn black when cut with a carbon steel knife (so use stainless steel).

Roasted Beet and Watercress Salad with Brulèd Goat Cheese

Ingredients

1 large beet

Salt & Pepper to taste

2 bunches watercress

Shallot dressing to taste

Truffle oil to taste

¼ pound drunken goat cheese

Rinse the beet well, lightly toss in oil, salt, and pepper. Roast in 250 degree oven for 30 minutes or until fork tender. Remove from oven, allow to cool slightly and peel (the beet will peel easier when warm). Set aside

Trim excess stems off of watercress, rinse in cold water and allow to dry well.

Cut cheese with circular one inch ring mold, place on fire resistant tray, and using a brulè torch, lightly caramelize cheese. Allow to cool. Cut to desired size.

Assemble the beet pieces, watercress, and cheese. Add shallot dressing and truffle oil to taste. 

Servings: 4                                                             Compliments of Chef Dave Lattomus

Smoked Tomato Sugo

10 Tomatoes, quartered and smoked

1 Shallot, chopped small

1 Tbs. Garlic, chopped

1 Tbs. Basil 

1 tsp. Cilantro 

Salt & Pepper to taste 

1/2 C. blended Oil (not Extra Virgin) 

3/4 C. Cold Water 

Place all ingredients in a blender and blend to a smooth consistency. 

Grilled Zucchini

I am not usually a zucchini fan (it's more the texture than the taste), but I really enjoyed these last night. Definitely going to be repeating this in the future.

If you like exact recipes with specific measurements, stop reading. I look at recipes to get ideas during the day and then adjust when I get home based on what I want and what I think looks good or is 'enough.' So go with the flow on this one :)

I used one very large zucchini sliced width-wise (make circles) and one medium sized zucchini sliced lengthwise into quarters, 2 lemons (zest and juice), a bit of salt (up to 1 tsp; I used about 1/4 tsp), a dash of oil, and, because I have a sweet tooth, about a Tbs. of honey. If you like other spices - garlic, pepper, etc - go ahead and add them too. Combine all the ingredients. If you planned ahead, marinate for up to 30 minutes. If you are already hungry when you start cooking, like me, then just throw them on the grill at medium heat. Baste and turn every so often until they are your desired doneness - around 20-25 minutes. And enjoy!

Obviously you can use smaller zucchinis; all that matters is having enough for everyone.

I paired my zucchini with one of Henretty's House Burgers (ground beef, top round, and brisket). It was so good that I ate it plain - no bun, no ketchup, no nothing - while I waited for the zucchini to finish cooking.

Spiced Peaches

4 C. Sugar 

Yellow peaches will hold their color and
flavor better than the white for canning/cooking

3 C. Malt Vinegar 

1 Lemon, peeled and juiced 

6 Cloves

6 Allspice berries 

1 Cinnamon Stick 

4 lb Firm peaches, halved and pitted 

Combine sugar and vinegar over low heat; stir until sugar dissolves. 

Tie lemon peel, cloves, and allspice into a square of cheesecloth. Add to vinegar and sugar with peaches. Simmer just till peaches are tender, about 15 minutes. 

Carefully remove peaches with a slotted spoon and arrange in warm sterilized jars. 

Boil vinegar and sugar until thickened, about 10 minutes, and then pour over peaches. Add lemon rind, cloves, and cinnamon stick to jars for decoration. Allow to cool then seal. Store up to 2 months in the fridge. 

Delicious plain or topped with raspberry sauce.

 

Mother's Corn Pudding

This is Rachel Webster's recipe, handed down to her daughter, Elaine Linton, and now handed down to you. Enjoy!

4 c. fresh corn
4 eggs, beaten
1 to 1 1/2 c. milk
1 T. cornstarch or flour
2 T. sugar
Salt and pepper to taste

Preheat oven to 350 degrees. Butter baking pan really well.
Mix all ingredients together. Pour into prepared pan and dot with small chunks of butter.
Bake at 350 for 15 minutes. Stir well and reduce heat to 325 degrees. Bake 50-60 minutes more until set.

www.highlandorchardsfarmmarket.com             highlandcsa@gmail.com

             

Berry-Best Blueberry Muffins

Take advantage of the blueberries while they are here. This wacky weather means we don't know how long they will last.

1 c. flour
3/4 c whole wheat flour
3/4 c sugar
1 T baking powder
1 tsp finely grated lemon zest
2 egg whites
1/3 c unsweetened applesauce
1 tsp vanilla
1 c fresh blueberries

Heat oven to 400 degrees. Grease or line six 3-inch muffin cups.
In a large bowl, stir together the flowers, sugar, baking powder, and lemon peel.
In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce, and vanilla.
Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in blueberries.
Spoon batter into the prepared cups, filling each 3/4 full. Bake for 20-25. Cool 5 minutes before removing to wire rack. And... enjoy!

What's your favorite way to eat blueberries?

Lamb Chops with Eggplant

1 small eggplant
4 lamb chops (or your meat substitute of choice)
2 T olive oil
4 plum tomatoes - you have grape tomatoes this week and they will substitute just fine
4 chopped, cooked small sweet onions (or 8-10 pearl onions if available)
1 T minced garlic
1 T fresh oregano, chopped (or 1.5 tsp dried)
1 T fresh basil, chopped
2 T white wine

Cut eggplant lengthwise into 4 strips. Lightly salt and set aside.
Saute lamb chops in oil on medium heat, until desired doneness, about 5 to 10 minutes. Remove from pan.
Add eggplant to pan; saute both sides until golden brown. Set aside and keep warm.
In the same pan, add tomatoes, onions, garlic, oregano, basil and wine. Simmer for 2 minutes. Return lamb to pan and simmer 2-3 minutes, until warm. Add eggplant back in and serve.

4 servings

Grilled Asparagus Salad with Lemon & Pecorino Vinaigrette

Okay, I know this is the wrong time of year for asparagus, but we're trying to figure out this blogging thing. (And this recipe is so good that I use it whenever I can find asparagus, local or not). Hope you like it just as much!

2 lbs local asparagus 

2T. kosher salt 

1 C. extra virgin olive oil 

1/4 C. apple cider vinigar 

5 lemons - juiced 

½ C. grated pecorino cheese 

Salt and fresh cracked black pepper to taste 

2 T. honey

Bring 1 gallon water to a boil. Add 2 tablespoons kosher salt to pot. 

Trim woody stems from asparagus. Drop in boiling water for 15 seconds. Remove and refresh in in an ice bath. Allow to rest in ice bath for 4 minutes. 

While asparagus is shocking in ice water, pour olive oil into a bowl. Slowly whisk in vinegar and lemon juice. Add honey, cheese, salt, and pepper. 

Brush grill with oil or pan spray THEN turn grill on to high. Grill asparagus until lightly charred. Remove from grill. 

Pour vinaigrette over asparagus. Can be eaten immediately or allowed to chill and marinate.