Seasonal Recipes | Organic Food Recipes | Healthy Organic Recipes | Sequatchie Cove Farm

Turnip greens are probably most commonly prepared with some sort of heat.  However, these two-toned leaves were so beautiful last week,  I had to try something that would leave the colors and textures intact.  Although the cooler weather and rain clouds may have you craving stews and roasts, this dish is entirely uncooked.  It is also a delicious and crisp way to make the most of your weekly share’s bountiful blessing of vitamin C.  The preparation is simple and perfect for a starter course or a light lunch.

To Prepare:

Slice some carrot, eggplant, bok choi, fennel and peppers into thin strips and place in a bowl with sea salt, fresh ground black pepper and a generous drizzle of Lucini Dark Cherry Balsamico (can be found at Greenlife Grocery in Chattanooga).  You can also add a drizzle of olive oil if you would like a richer flavor, however this vinegar is mellow and complex enough to stand alone.  Trim the scallions and dill and set aside until ready to assemble.

While the vegetables soak in the vinegar, wash the turnip leaves and trim the stems.  When ready to assemble, place the vegetables, a sprig of dill and a scallion in each leaf.  Drizzle more vinegar over the fillings and roll tightly.  You can use a toothpick or skewer through the center to hold closed.  Serve with a cheese board and fresh bread.

Filed under: Seasonal Food Recipes on October 28th, 2009 | Comments Off

Ingredients:

• One acorn squash
• A handfull of shiitake mushrooms, stems removed and quartered
• Two kohlrabi bulbs, peeled and sliced into wedges
• Arugula
• A large sprig of fresh rosemary, finely minced
• Three tablespoons of butter, melted
• Sea salt and pepper to taste
• One dried black mission fig
• 1/2 cup olive oil
• 1/3 cup white balsamic fig-infused vinegar
• Freshly grated Parmesan cheese

Directions:

Slice the top from the acorn squash and scoop out the seeds and fibers.  Carefully slice the squash into rings (about one inch thick).  Brush with butter and season with sea salt.  Place in a glass baking dish and bake in the oven at 375 degrees until soft (about one hour).   Toss the mushrooms and kohlrabi with the rest of the butter, sea salt and some of the minced rosemary.  Place in a baking dish or roasting pan and bake for about 45 minutes.

Meanwhile, mince the fig or pulse in a small food processor.  In a small saucepan, gently warm the olive oil, vinegar, fig, rosemary and sea salt together.  Remove from heat and whisk to blend well.  Stir in Parmesan cheese.

To assemble:  Place the circle of acorn squash over a bed of arugula.  Fill the center of the squash with the roasted mushrooms and kohlrabi.  Drizzle the warm vinaigrette over the top and serve.

Filed under: Seasonal Food Recipes on October 14th, 2009 | Comments Off

Radish-Chive Tea Sandwiches with Sesame and Ginger

• 4 tablespoons butter, room temperature
• 3 tablespoons minced chives, divided
• 1 tablespoon toasted sesame seeds
• 3/4 teaspoon grated peeled fresh ginger
• 1/4 teaspoon Asian sesame oil *
• 16 1/4-inch-thick baguette slices
• 10 radishes, thinly sliced

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.

*Available at some supermarkets and at specialty foods stores.

Source: Bon Appétit
April 2008
Bon Appétit Test-Kitchen

Filed under: Seasonal Food Recipes on October 10th, 2009 | Comments Off

This recipe is also adapted from the book Fresh From the Farmer’s Market: Fall By Alastair Hendy.  It’s called “pumpkin” fondue, but any winter squash will do.  The squash is more of a vessel, or accompaniment to a yummy fondue, rather than a flavor.  I have used acorn squash, and the one in the photo is a Kabocha.  This was the centerpiece for a celebratory dinner recently.  With it I served grilled marinated steaks, sautéed greens, roasted shiitake mushrooms and fresh bread.  We welcomed the fall season in style, with comments like, “please can I hook up an I.V. of this delicious fondue?”  And, “This is so good, would you mind if I ate all of this by myself?”   The best part is scooping out the soft flesh of the baked squash, dunked generously in fondue.   So invite friends over, and pass around the spoons.  Happy Autumn to you!

Ingredients:

• 1 medium winter squash or pumpkin
• 1/2 teaspoon freshly grated nutmeg
• a dash of ground cloves
• 4 tablespoons of butter, divided
• 1 onion very finely chopped
• 1 garlic clove, crushed
• 2/3 cup dry white wine
• 1 teaspoon all-purpose flour
• 5-10 sage leaves, chopped
• 2 teaspoons dried oregano
• 4 baby artichokes in oil, drained and chopped
• 1 lb Emmental or Gruyere cheese (or a mixture), grated
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• Green Tabasco, to taste (optional)

Method:

Slice the top off the pumpkin and reserve it, hollow out the core, and discard all the fibers and seeds.   If the pumpkin or squash is not flat on the bottom, you may want to cut away enough to make it sit upright without tipping over.  Melt two tablespoons of the butter and add the freshly grated nutmeg, ground cloves, a dash of salt and pepper.  Brush the inside flesh of the pumpkin with the butter mixture, as well as the top.  Place in a baking dish and bake at 375 degrees for about one hour, or until the inside is quite soft.

In a saucepan or skillet, heat the remaining butter and add the onion and garlic.  Saute until soft and translucent.  Add the wine, heat to simmering, then add all the remaining ingredients, except the sour cream.  Stir until the cheese melts.  Transfer to a small oven proof dish and stir in the sour cream.  Bake in the oven at 375 degrees for about 20 minutes or until the fondue is runny.  Pour the fondue into the cooked pumpkin and serve.

Filed under: Seasonal Food Recipes on September 28th, 2009 | Comments Off

This recipe comes from the book Fresh from the farmer’s market: Fall by Alastair Hendy

I would actually recommend this whole cookbook for the upcoming season.  The recipes are fun and interesting, with categories for the common harvest of squash, nuts, mushrooms, apples and pears.  With the arrival of winter squash these last couple of weeks, I thought I would pick an interesting recipe to share from this book.  Enjoy!

Ingredients:

• 3 bundles Asian noodles, such as ramen or udon (optional)
• 1 oz. dried hijiki or wakame seaweed
• 1 small acorn squash, about 1 1/2 lb.
• 2 cups dashi (use instant dashi and follow the package instructions)
• 3 tablespoons mirin (sweetened rice wine)
• 1 tablespoon sugar
• 1/4 cup light soy sauce
• 1 inch fresh ginger, finely sliced and shredded, to serve.

Method:

Cook the noodles, if using, for about 2 minutes in boiling water until al dente.  Rinse in cold water, drain, then let return to room temperature.  Put the seaweed into a bowl of cold water until soft and re hydrated.  Drain.  Cut the squash into quarters, de-seed, peel, slice each piece in half crosswise, then again lengthwise.  Put the squash into a saucepan, add the dashi, mirin, sugar, and soy sauce, bring to a boil, then simmer for 15 minutes.  Add the drained seaweed and warm through for 1 minute.  Divide the noodles between 4 bowls, add the squash, seaweed, and a ladle of hot stock.  Top with shredded ginger.

Filed under: Seasonal Food Recipes on September 23rd, 2009 | Comments Off

Baba Ghanoush

Ingredients:

• 3-5 medium/small eggplant
• 2 cloves of garlic, minced or pressed
• 5-6 tablespoons of tahini
• 3 tablespoons of extra virgin olive oil
• Juice of one lemon
• 1 small bunch of cilantro, chopped
• Sea salt, cumin and cayenne pepper or paprika to taste

Method:

Cut eggplant in half lengthwise and brush cut sides with olive oil.   Place on a baking sheet and roast in the oven at 375 degrees for 30-45 minutes.    Most recipes for this dish suggest that you scoop out the tender insides and discard the skins.  However, there are valuable nutrients in the skins, not to mention the benefit of extra flavor and texture.  For this recipe, use kitchen sheers or a sharp knife to chop the cooked eggplant into pieces (about one inch in size).  Place in a medium bowl with the other ingredients and mash with a pestle until well blended.  Pureed Baba Ghanoush is also a common method, but using the pestle to blend allows the many flavors to remain more bold in the dish.   Serve warm with pita, naan, or toasted ciabatta, or use as a spread on sandwiches.

Filed under: Seasonal Food Recipes on September 23rd, 2009 | Comments Off