If you have recipes that you enjoy, please do not hesitate to send them to me and I'll post them here. Farms across the Small Farm web network also share recipes. To view them, click this link or it is also located under the "More" menu as "Recipes." The search function for recipes is amazing...type in zucchini and 30 recipes will pop up.

Radish, Turnip and Carrot Salad

Acorn Squash

Apple Filled Acorn Squash

SERVES 6
Ingredients:

    * 3 acorn squash
    * 2 apples, chopped
    * 1/2 cup walnuts, chopped
    * 1 tablespoon orange rind, grated
    * 1/2 cup brown sugar
    * 2 tablespoons butter, melted

Directions:

   1. COMBINE all ingredients except for squash.
   2. Preheat oven to 350 deg F.
   3. Cut squash in half lengthwise and scrape out seeds.
   4. Place cut side down in baking dish and bake for 25 minutes.
   5. Mix the other ingredients.
   6. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

Kabocha Winter Squash

Japanese Pumpkin Soup (Kabocha Soup)
SERVES 4
Ingredients:

    * 1 lb japanese kabocha squash
    * 1 small onion, thinly sliced
    * 3/4 cup milk
    * 2 chicken bouillon cubes
    * 2 1/3 cups water
    * 1 tablespoon butter
    * salt and pepper (to season)

Directions:
   1.  Cut kabocha into large blocks and remove seeds.
   2. Place kabocha on a plate and heat in microwave for one minute.
   3. Slice kabocha thinly.
   4. Heat butter in saute pan and cook onion slices until softened (not brown).
   5. Add kabocha slices to the pan and saute.
   6. Add chicken bouillon and water and simmer vegetables until softened.
   7. When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
   8. Return to the pan and add milk.
   9.  Heat the soup over low heat.
  10. Season with salt and pepper to taste.
 

Mustard Greens

Mustard Greens with Onions and Garlic

Tomatoes

Fried Green Tomatoes

Oh, boy, is there debate about what constitutes an “authentic recipe!”  Some folks say its just sliced green tomatoes, cornmeal, salt, pepper and bacon grease.  Others insist their great-grandmother used flour instead of cornmeal. And, some dip the tomatoes in milk and/or eggs. Another disagreement is as to what is a ready green tomato and how thick to slice it.  Some say it’s got to have a pink blush to it; others say green and firm with no blush.  We tried both – the blushed green tomato slices had a richer flavor but the greener ones had a lovely tartness. It’s nice to have both types together. Apparently a finished fried green tomato should have more of a crispiness than softness, so thinner slices are better. Below is a recipe we tried and found quite tasty. We changed it a little bit. I’m guessing the bacon fat would have been pretty tasty. The recipe comes from a Louisville Kentucky episode of FoodNation With Bobby Flay.

INGREDIENTS
 4 large green tomatoes
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon black pepper (we used a generous amount of paprika instead)
3/4 cup stone-ground white cornmeal (we used yellow cornmeal)
3/4 cup all-purpose flour
1/3 cup bacon fat (we used vegetable oil)

DIRECTIONS
Slice tomatoes about 1/4 inch thick (about 3-4 slices per tomato). Sprinkle the salt, pepper, and sugar on tomato slices. Dip the seasoned tomato slices into the cornmeal mixture. (I patted the mixture around the slice for a nice coating.) Film a heavy skillet with the bacon fat. (Use bacon fat for the most authentic taste.) Heat the oil until fairly hot, but not quite smoking. Fry the coated tomatoes approximately 2 to 3 minutes on each side, being sure not to crowd the skillet. Drain the slices on paper towels, and keep warm in a very low oven. Best served hot!

Simple Tomato Soup

This very thick, tomatoey soup was given to me by Carol, a Richland Farmers Market customer, this past Wednesday night and I just loved it.

Ingredients:

6  large Tomatoes (cores removed if present)
1   Onion

Salt and pepper

Directions:

Blend Tomatoes (with skin) and Onion in blender or food processor. Add to pot on stove. Cook on high heat until it starts to foam up. Add salt and pepper.
 

Onions

Maple Baked Onions

Ingredients:
8 medium onions
3 tablespoons pure maple syrup
3 tablespoons tomato juice
1 teaspoon butter
Salt and pepper       

Directions:
1. Place onions in a lightly greased baking dish
2. Mix maple syrup, tomato juice, and salt and pepper
3. Pour mixture over onions
4. Cover and bake for 1 hour at 350 degrees

From Larry Haigh & Family Maple Syrup and Supplies in Bellevue (a BC Farmers Market vendor, too!)
 

Peppers

Green Beans

20 Green Bean Recipes

Zucchini

Zucchini Pancakes

Shred zucchini, add some salt and allow to drain while sitting in a colander for 1 hour. Press down on zucchini to get rid of some water. In a large bowl adds 2 eggs, fresh shredded parmesan cheese, finely broken bread crumbs, shredded zucchini and any spices desired. Mix well and shape into pancakes and cook in large skillet in olive oil. Flip over when bottom of pancake is browned.

Zucchini with Onions and Parmesan

Sauté zucchini and onions for about 5 minutes on medium heat and then top with parmesan at the end.
 

Zucchini Bread 

Cucumbers

Cold Cucumbers

Slice cucumbers and marinate in a little vinegar and water with salt and pepper.

 
Chilled Cucumber Soup

In food processor, chop 1⁄2 cup parsley, 1/4 cup onion and 2 Tbsp mint leaves. Add 2 large cucumbers chunked. Chop fine. Add 1 1⁄2 cup plain yogurt and 1cup chicken broth. Process to combine. Refrigerate 3 hours, covered. Serves 5.
 

Summer Squash

Summer Squash with Onions and Cheddar

Sauté summer squash and onions for about 5 minutes on medium heat and then top with cheddar cheese at the end.

Squash Casserole

1 cup squash (any kind), diced or grated
1 chopped sweet onion
1 beaten egg
12 saltine crackers, crushed
1 cup grated cheese, if desired
1 tablespoon flour or cornstarch if using canned or frozen squash

Reserve half the crumbs for topping. Mix the other ingredients and place in an oiled casserole dish. Bake at 375°F for about 30 minutes, until done.
 

Kohlrabi

Elegant Braised Kohlrabi

Ingredients:

    * 1 1/2 lbs kohlrabi
    * 2 tablespoons butter
    * 1/4 cup vegetable stock or chicken stock
    * 1 teaspoon fresh tarragon, finely chopped
    * salt
    * black pepper
    * chopped fresh parsley

   1. Trim and peel kohlrabi.
   2. Cut kohlrabi either into 1/4 inch disks or strips.
   3. Place butter in skillet and melt.
   4. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown.
   5. Toss to coat kohlrabi with butter.
   6. Sprinkle in tarragon and add the stock.
   7. Cover and continue to cook approximately 10-15 minutes, until slightly tender.
   8. Uncover and turn the heat up a bit.
   9. Cook until the kohlrabi is slightly colored.
  10. Add freshly ground pepper and salt.
  11. Remove to serving dish.
  12. Sprinkle with fresh parsley to taste.

Beets

From Week 3's Recipe Sheet...

Roasted Beets with Feta

Green onions or chives may be substituted for the shallot if you prefer.

INGREDIENTS

    * 4 beets, trimmed, leaving 1 inch of stems attached
    * 1/4 cup minced shallot
    * 2 tablespoons minced fresh parsley
    * 2 tablespoons extra-virgin olive oil
    * 1 tablespoon balsamic vinegar
    * 1 tablespoon red wine vinegar
    * salt and pepper to taste
    * 1/4 cup crumbled feta cheese

Directions:
   1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
   2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
   3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
   4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Beet Greens Recipe
 

 
Radishes

Radishes are great raw eaten individuallly or sliced for salads. I've also enjoyed using them in stir-frys, however.

Roasted Radishes

Red Radish Salad


Turnips

Although the Hakurei turnip is excellent just raw and on salads, there are numerous other recipes for turnips.

Cooking them with a little butter and lemon juice is nice and easy or you can try braising them. Link to braised Hakurei turnips. 

 
For the Southern Purple Top White Globe Turnip mashing them seems to be fairly popular.

From Week 3's recipe sheet...

Mashed Turnip and Apple

Water to cover, enough to cover turnips and apples, not salted
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 talespoon cream
Salt & pepper to taste
Fresh grated nutmeg

Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. [TURN THE OVEN ON TO 300F.] Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste.

Transfer to a baking dish (individual ramekins look kinda cool ...) and top with nutmeg. Bake for 30 minutes. Reheats well in the microwave.

A customer at the Richland market on Wednesday night recommended mashed turnips and potatoes. Simply cut up potatoes (3 potatoes/turnip) and turnips, boil, add butter and milk and mash.

Turnip greens should not be wasted! They can easily be eaten or cooked just like spinach.

Kale

Kale is commonly used in soups and stir-frys. 

 
Link to several Kale recipes.

Kale smoothies were recommended to me by Margaret at the BC market...I have yet to try one, but they sound wonderful. Here are a couple:

Pear-kale-mint

4 ripe pears
4-5 leaves of kale
1/2 bunch of mint
Water

Bosc pear-raspberry-kale

3 bosc pears
1 handful of raspberries
4-5 leaves of kale
Water

 
From www.allrecipes.com...

Simple Kale Soup

"Kale and turkey ham are simmered in chicken broth to make a hearty yet easy soup 

Roasted Kale with Sea Salt

• 4 cups firmly-packed kale
• 1 Tbsp. extra virgin olive oil
• 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Makes 2 servings.

Collards

Numerous Collard Greens recipes. 

Braised Collard Greens 

Collards with Ham Hocks 

Collards with BBQ Sauce

Braised Collards with Bacon 

Swiss Chard

Swiss Chard Soup from Susan at the Richland Market...

BARLEY AND LENTIL SOUP WITH SWISS CHARD
1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils

4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill
Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Sauteed Swiss Chard 

Several Swiss Chard recipes