Cilantro Vinaigrette

So good it will make your toes curl the first time you taste it.

Makes about 1 ¾ cups

• 4 cloves garlic, minced
• 2 ½ cups cilantro leaves
• 1 cup Italian parsley leaves
• ½ cup fresh-squeezed lemon juice
• ¼ cup diced tomato
• 1 ½ teaspoon salt
• 1 teaspoon sugar
• Plenty of freshly ground black pepper
• Dash Tabasco or similar hot sauce
• 1 cup olive oil
  

Combine all of the ingredients except oil in a food processor; buzz until smooth. You may need to scrape the processor sides down once or twice. If your machine’s pusher tube has a tiny hole, pour the oil into the tube in two batches and let it drip in as the machine runs. Otherwise, remove the pusher and gradually drip in the oil. Taste for seasoning and transfer the dressing to a refrigerator storage container.

From Passionate Vegetarian, by Crescent Dragonwagon

Arugula Salad with Grilled Eggplant and Shiitakes

• 8 to 10 medium, or 6 to 8 large, fresh shiitake mushroom caps, stems removed (save for soup stock!)
• 1 large or 2 small eggplants, stem ends removed, sliced horizontally into long flattish pieces, each the length of the whole eggplant and roughly 1/3 inch think
• 1 to 2 tablespoons olive oil
• Cilantro Vinaigrette (see above)
• 6 to 8 cups very fresh arugula leaves, well washed and very well dried (handle them tenderly; they’re fragile and bruise easily)

Preheat the grill to high.

Lightly brush the shitake caps and eggplant slices with the oil. Place them directly on the preheated grill. Grill the shiitakes for 6 to 8

minutes and the eggplant for 8 to 12 minutes, turning once with tongs about halfway through. The mushrooms should be slightly softened and a little “grill-y” and the eggplant lightly browned and very tender inside.

Remove the vegetables from the grill. Drizzle about 2 tablespoons of the cilantro vinaigrette over the vegetables while they are still warm, toss well to combine, and refrigerate until nearly ready to serve.

About 30 minutes before serving time, remove the vegetables from the refrigerator and let them come to room temperature. Slice each eggplant oval into three or four long vertical strips and cut the shiitakes into slices. When ready to serve, divide the arugula among chilled salad plates. Place equal portions of eggplant on top of each serving of greens. Top with a portion of shiitakes. Pass the remaining vinaigrette at the table.

From Passionate Vegetarian, Crescent Dragonwagon

Skillet-Seared Fennel

• 1 tablespoon olive oil
• 3 bulbs fennel, cut in round slices
• 2 teaspoons tamari or shoyu soy sauce
• 1 teaspoon Pickapeppa sauce
• Salt, if needed, and freshly ground black pepper to taste
• A few finely minced fennel fronds (1-2 teaspoons)

Heat a nonstick skillet over high heat Add the oil When very hot, add the fennel; it should sizzle as it goes in, Lower the heat slightly and cook, stirring almost constantly, until the fennel starts to get a little limp, 4 to 6 minutes. Drizzle with the tamari and Pickapeppa, and stir fry for 2 to 3 minutes more. Sprinkle with salt, if it needs it, and pepper. Garnish with fennel fronds and serve immediately.

Serves 4 to 6

From Passionate Vegetarian, by Crescent Dragonwagon

Creamed Leeks

Serves 4 

Gourmet, November 2006

• 3 1/2 lb leeks, root ends trimmed
  
• 2 cups coarse fresh bread crumbs (from a country loaf, crusts discarded)
  
• 3/4 teaspoon salt
  
• 3/8 teaspoon black pepper
  
• 3/4 stick (6 tablespoons) unsalted butter
  
• 1 cup heavy cream
  

Special equipment: a 1 1/2-qt gratin or other shallow baking dish (10 by 8 inches)

Put oven rack in middle position and preheat oven to 450°F.

Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.

Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.

Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.

Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.

Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

Roasted-Pepper Salad

Serves 4 to 6

Gourmet Magazine, May 2006

2 lb mixed bell peppers, tender-roasted (see below) and cut lengthwise into 1/4-inch- wide strips

3 tablespoons white balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons capers in brine, rinsed and drained

2 tablespoons chopped fresh basil

Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.

To Tender-Roast Bell Peppers:

Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes.

Transfer to a bowl. Cover and let steam 15 minutes. Peel.

Carote al Rafano (Carrots with Horseradish)

Serves 6

Gourmet Magazine, august 2006

• 2 pounds carrots
  
• 6 cups ice water
  
• 2 tablespoons fresh lemon juice
  
• 1/2 cup heavy cream
  
• 1/4 cup plain whole-milk yogurt
  
• 1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)
  

Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.

Stir together cream, yogurt, horseradish, and salt in a bowl.

Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.

Braised Turnips with Poppy-seed Bread Crumbs

Serves 4

Gourmet Magazine, February 2008

For turnips

• 3 tablespoons unsalted butter
  
• 2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  
• 1 1/2 cups water
  
• 1 tablespoon fresh lemon juice
  

For bread crumbs

• 2 tablespoons extra-virgin olive oil
  
• 1 garlic clove, minced
  
• 1 cup fine fresh bread crumbs from a baguette
  
• 1 tablespoon poppy seeds
  
• 1 tablespoon chopped flat-leaf parsley
  

Braise turnips:

Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs while turnips cook:

Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Arugula and Fennel Salad

Recipe from Whole Foods

Serves 4

• 4 cups arugula
• 1 large fennel bulb, trimmed and very thinly sliced
• 1/2 cup thinly sliced red onion
• 1 teaspoon Dijon mustard
• Sea salt, to taste
• Ground pepper, to taste
• 2 tablespoons aged balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 1/3 cup freshly shaved Parmigiano-Reggiano
  

1. Arrange arugula on a large platter. Top with fennel and red onion slices.

2. Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies.

Taste and adjust seasoning.

3. Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.

Orange Curry Carrots

• 1 cup freshly squeezed orange juice (about 2 medium oranges)
• 1 cup water
• 4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
• 1/2 cup raisins
• 2 tablespoons ghee or butter
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric seeds from 3–4 cardamom pods, freshly ground (optional)
• 2 tablespoons flour
• 1 very ripe banana, peeled, mashed 1/2 teaspoon
• salt
• freshly ground black pepper
• chopped fresh cilantro
  

1. Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.

2. Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms.

Remove from heat.

3. Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.

4. Garnish with cilantro and serve immediately

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

• 4 cups water
• juice of 1 lemon (about 3 tablespoons)
• 2 tart apples, peeled, cored, sliced into 1/4-inch strips
• 1 large celeriac, peeled, cut into matchstick-sized strips
• 1/2 cup chopped walnuts
• 1 1/2 tablespoons white wine vinegar
• 2 1/2 tablespoons mayonnaise
• 1 tablespoon heavy cream
• 2 teaspoons prepared Dijon mustard
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon freshly ground black pepper
• salt

1. Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown)
   
2. 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.
   
3. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
   
4. Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste 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).
   

Recipe from Angelic Organics Kitchen

Serves 4 to 6

Corn on the Cob with Lime

The list of ingredients may feel intimidating, but the recipe is simple. If you come up short on any of the spices, you can also do the corn with just lime and cayenne – delicious.

Serves 6

Spice mix:

• 1 cinnamon stick
• 4 cloves
• 1 Tbsp black peppercorns
• 1 Tbsp coriander seeds
• 1 small dried chile
• 2 star anise
• salt and black pepper
• ½ tsp turmeric

• 6 ears corn, shucked and broken in half
• ¼ c lime juice
• 1 Tbsp unsalted butter, cut into small pieces
• ¼ tsp cayenne
• ¾ tsp chaat masala (optional, see note)
  

Fill a large pot about 2/3 full with water. Add spice mix and bring to a boil. Season water with a good amount of salt (as for pasta, it should taste like the ocean) and then add turmeric.

Return water to boil and add corn, cooking until crisp-tender.

    

Put lime juice in a large bowl. Transfer corn with tongs to bowl along with butter, cayenne and chaat masala, if using, plus salt and pepper to taste. The best tool for spreading the mixture is clean hands!

Note: Chaat masala is a spice blend with a salty profile, based largely on dried mango powder, black salt, ginger and other spices. Can be purchased at Kalustyan’s on Lexington Avenue in Manhattan. 

Adapted from "One Spice, Two Spice" by Floyd Cardoz

Feta Salsa Verde

This is a great topping to add to a late summer meal of grilled eggplant or summer squash, corn, tomatoes – even cranberry beans or chickpeas. You can also vary the herbs – cilantro, marjoram (in smaller quantity) and mint all work well.

• ½ cup parsley
• ½ cup basil
• 2 cloves garlic, roughly chopped
• 1 Tbsp capers, drained (or, if packed in salt, rinsed and drained)
• 1 anchovy filet, optional
• 4 ounces feta
• fresh lemon juice
• crushed red pepper flakes
• olive oil
• salt and black pepper
  

In a food processor or using a mortar and pestle, roughly puree the parsley, basil, garlic, capers and anchovy. Alternatively, chop everything with a knife.

Break up feta into small chunks and place in a bowl large enough to hold all ingredients. Add herb mixture and toss, adding small amounts of lemon juice, crushed red pepper flakes, olive oil and salt and pepper to taste.

Farro with Corn and Chives

• 1 cup farro perlato (see note)
• 2 ears corn, shucked and cleaned
• 1 small bunch chives, chopped fine
• olive oil
• butter
• salt and black pepper
  

Bring a large pot of water to a boil; season with salt. Add farro and stir. Cook until farro is tender but still chewy, about 30 minutes, stirring occasionally. Once farro is cooked, strain into colander, then place in large bowl.

Meanwhile, cut corn from cob (this is easiest to do by using a serrated knife and cutting directly into a bowl to catch errant kernels). Heat a small amount of olive oil in a pan large enough to hold all the corn and add corn, sautéing until cooked through, 3 – 5 minutes. Turn off the heat, and add 1 – 2 pats of butter.

Add chives and cooked corn to farro. Toss and taste for seasoning, adding additional butter, salt and pepper to your liking. Great warm or room temperature.

Serves 4

Note: If your farro isn’t pearled, soak in water for 20 minutes at room temperature before cooking. 

Pickled Carrot Sticks

• 1 lb carrots, cut into 3 1/2- by 1/3-inch sticks
  
• 1 1/4 cups water
  
• 1 cup cider vinegar
  
• 1/4 cup sugar
  
• 2 garlic cloves, lightly crushed
  
• 1 1/2 tablespoons dill seeds
  
• 1 1/2 tablespoons salt
  

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Cooks' note: Carrots keep, chilled in an airtight container, 1 month.

Zanne Stewart, Gourmet

Organic Herb-Roasted Corn

• 6 ears organic corn, husked
  
• 3 tablespoons butter or olive oil
  
• 1 tablespoon crushed garlic
  
• 1 teaspoon each dried tarragon, thyme, and basil, or 1 tablespoon each fresh, chopped
  
• 1-2 teaspoon each salt and ground black pepper
  

Preheat oven to 400°F. Have ready 6 sheets of baker’s parchment, each large enough to wrap an ear of corn. In a small saucepan over medium heat, melt butter or warm olive oil; stir in garlic, herbs, salt, and pepper. When mixture is sizzling, remove from heat.

Place an ear of corn on a piece of baker’s parchment, spread about 2 teaspoons of garlic and herb mixture over corn, then wrap parchment up and around ear of corn, twisting ends of parchment to seal. Repeat with remaining ears of corn. Arrange wrapped ears on a baking sheet and roast 15 minutes. Serve hot in paper wrappers.  

Editor’s note: Although this preparation method is delicious, farm fresh corn this time of year is so incredible on its own that you can cut it off the cob and use it raw in any variety of salads and salsas.

Serves 6

Courtesy Dave Smith, http://organictobe.org

Gazpacho Salad

•      3 large tomatoes
  
•      1 small green bell pepper, seeded
  
•      1 medium cucumber, peeled and seeded
  
•      1/2 small red onion
  
•      2 cloves garlic
  
•      1/2 cup Shiraz (a red wine)
  
•      1/4 cup top-quality balsamic or olive-oil vinaigrette
  
•      Salt and freshly ground pepper
  

1. Very finely chop 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl, and stir in Shiraz and vinaigrette.  

2. Dice remaining tomatoes, pepper and cucumber, and cut onion into slivers; add to bowl.  

3. Cover and chill for at least 1 hour for flavors to blend. Season to taste with salt and pepper.

Makes 4 generous servings    

Recipe courtesy of Foster’s Wine Estates

 

Cucumber Yogurt Dip

• 2 8-oz containers plain Greek yogurt
  
• 1 pound cucumber, peeled, seeded, and either shredded in the food processor or chopped fine
  
• 2 tsp finely chopped fresh dill
  
• 3 garlic cloves, minced
  
• 1 1/2 tbsp extra-virgin olive oil
  
• 1 tbsp fresh lemon juice
  

Squeeze shredded cucumber between paper towels, to drain a bit of the moisture from them. Stir together the yogurt, cucumbers, dill, garlic, oil, lemon juice, and salt to taste. Cover and chill in the refrigerator for at least 2 hours. Stir, garnish with a drizzle of olive oil and a dill sprig or two. Can be served with pita wedges as an appetizer. Or it's great as a sauce on Greek salad or in pita sandwiches (it's particularly good with falafel or with lamb).

Simple Tomato Sauce

• 8 medium-sized tomatoes (think decent-sized plum tomatoes)
  
• 2 cloves of garlic, minced
  
• 1/4 tsp crushed red pepper flakes (optional, if you like a kick)
  
• 2 tbsp olive oil
  
• 1 tsp sugar
  
• 1 1/2 tsp salt
  
• a few chopped fresh basil leaves
  

Put a large pot of water on to boil. While it's coming to a boil, cut an X in the bottom (opposite the stem end) middle of each tomato, just deep enough to go through the skin. Prepare a large bowl with cold water and a few ice cubes. Once the water is boiling, drop the tomatoes in and blanch for one minute only. Remove and place the tomatoes immediately in the cold water until cool enough to touch. The skin will be easy to peel off with flaps where you cut the X-es. Remove skins. If you like, cut tomatoes in half lengthwise and pull out the seeds with your fingers. If I'm feeling lazy, I leave them in.

In a medium saucepan, heat the olive oil over med-high heat. Add the minced garlic, salt, and crushed red pepper if using, and sauté for about 1 minute, swirling it around to flavor the oil. Be very careful not to brown the garlic, as this will make the sauce very bitter! Add tomatoes and sugar, and mash them with a wooden spoon until broken up but still chunky. Toss in the chopped basil. Cook until it's bubbling, then reduce heat to medium low and simmer for 30-40 minutes, until sauce has reduced slightly. Taste as it cooks and add more salt or sugar as you see fit. Makes enough for two medium pizzas. It's also good mixed with steamed veggies and pasta and sprinkled with Parmesan cheese. This recipe can be doubled or tripled easily if you have tomatoes to use up, and it freezes very well. I make a triple batch of it in September and store it in three separate freezer bags, so that I can easily thaw just enough at a time to keep me eating peak-season tomato sauce through the winter.

Mediterranean Potato Salad

• 1/2 cup sun-dried tomatoes (dry, not packed in oil)
  
• boiling water
  
• about 5 cups cubed potatoes (5 decent-size potatoes)
  
• 1 1/2 cups finely chopped scallions
  
• 3/4 tsp ground cumin
  
• 1/4 cup extra virgin olive oil
  
• 2 1/2 tbsp fresh lemon juice
  
• salt & fresh-ground black pepper to taste

Boil water in a kettle. In a bowl, cover dried tomatoes with enough boiling water to cover by about half an inch, and set aside.

Cube the potatoes into 1/2-inch chunks. Put into a large pot and add enough water to cover potatoes by 1 inch. Add a generous pinch or two of salt. Bring to a rolling boil, then lower the heat, and simmer until potatoes are tender enough to be easily pierced through with a fork, but not falling apart, about 10-12 minutes after reaching the boil and turning down.

Drain the sun-dried tomatoes, and squeeze them a little to get rid of excess moisture, and then finely chop them. In a large bowl, mix together scallions, cumin, lemon juice, olive oil, and chopped tomatoes. Drain potatoes, add them to the bowl, and mix everything together. It can be served warm, but for best results, chill for a couple of hours before serving. Serves 4.

Adapted from Moosewood Restaurant Cooks at Home 

Cucumber and Kohlrabi Salad

• 1 large or 2 small cucumbers, peeled, seeded and julienned
  
• 1 kohlrabi, peeled and julienned
  
• 1 tbs. freshly grated horseradish (optional)
  
• 1 cup plain Greek Yogurt
  
• 1 tbs. fresh mint
  
• 1 tbs. fresh parsley
  
• Salt, pepper and lemon juice to taste
  

Prepare salad by combining all ingredients together. Season to taste with salt, pepper and lemon juice.

From GrowCookEat.com

Fettuccine with Zucchini, Lemon, Pine Nuts and Herbs

• 1 lb fettuccine
  
• 8 ounces small zucchini
  
• 1/2 cup fresh mixed herbs (parsley, basil, thyme or others)
  
• 6 tablespoons olive oil
  
• zest and juice of 1 lemon
  
• 1/3 cup pine nuts
  
• 4 scapes, thinly sliced
  
• salt and pepper
  
• parmesan cheese (optional)
  

Bring a large pot of boiling water to a boil. Meanwhile, cut zucchini into matchsticks, and coarsely chop herbs. Heat 2 tablespoons oil in a skillet over a medium heat and add the pine nuts and scapes. Cook until the scapes have softened and the pine nuts are golden brown. Transfer to a bowl and add remaining olive oil, lemon zest and juice, and herbs. Salt and pepper to taste.

When water is boiling, add zucchini and cook for about 1 minute, remove with a slotted spoon and add to pine nut mixture. Cook pasta, reserve 1/2 cup water and drain. Toss the pasta with remaining ingredients and reserved cooking water so the noodles are coated with herbs. Serve with grated parmesan.

Carmelized Turnips

• Turnips
  
• olive oil
  
• salt and pepper
  

Small turnips need only be halved, large turnips should be halved and sliced into wedges. Purple top turnips will need to be peeled before cutting.

Preheat oven to 425. Toss the turnips in a bowl with a generous splash of salt and pepper. Spread them in a single layer on a baking sheet and roast for 10 minutes, then toss the once. Roast for 5 more minutes then check for doneness (if tossed more they tend to fall apart.) Depending on the water content of the turnips they can take 15-30 minutes. The turnips are done when they are fork tender and carmelized.

From "Chez Panisse Vegetables"

Broccoli "Jumped" with Garlic and Spice

• 1.5 lbs. broccoli
  
• 5 quarts water
  
• 2-3 tablespoons salt
  
• 1/4 cup extra virgin olive oil
  
• 2-3 garlic cloves, whole or minced (some thinly sliced scapes would be an excellent sub here)
  
• 1 teaspoon dried hot chilli flakes
  

Clean and trim the broccoli into bite-sized flrets. Bring a large pot of at least 5 quarts of water to a rolling boil. Add 2-3 tablespoons of salt and broccoli. Cook for 3-4 minutes. Remove with a slotted spoon, refresh with cold water and drain, reserving 1/2 cup of cooking water.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté garlic and hot pepper until fragrant and pepper begins to color, about a minute. Add the broccoli and 1/2 cup cooking liquid and cook over high heat, until water evaporates. Remove from skillet, add remaining olive oil and salt and pepper to taste.

*From "Red, White and Green: The Italian Way with Vegetables"

Introducing Yukina Savoy and Kohlrabi

Yukina savoy – This is an Asian leafy green vegetable similar to Tatsoi or Bok Choy. It’s recommended that you cook it. It is excellent in stir-fries. It cooks quickly and should be added near the end of a stir-fry.

Kohlrabi - This has a crisp, juicy texture and slightly mustardy, slightly fruity taste. Peel the tough skin off before eating. You can eat kohlrabi raw and unaccompanied, and you can add grated or thinly sliced kohlrabi to a salad or coleslaw. Or sauté kohlrabi in butter or oil with onions, salt, and pepper.

Veggie Tips from Chris and Juli McGuire, Two Onion Farm, Belmont WI 

Greens Another Way

Serves 4

Same ingredients, different method:

• 1 large bunch dandelion, mustard, or any other leafy greens
  
• 2 tablespoons extra-virgin olive oil
  
• 2 cloves garlic, peeled and minced
  
• 1 tablespoon vinegar
  
• Salt
  

1. Wash but do not dry the greens. Add them a little at a time to a large skillet over medium heat. As the leaves wilt you will be able to fit more in. If necessary, add a small amount of water to prevent sticking.

2. When all of the greens are wilted and tender but still bright green, add the minced garlic and one tablespoon of the olive oil. Stir for

2 minutes more to lightly cook the garlic. Serve warm or at room temperature with the vinegar (or lemon juice if you’re not keeping it totally local) and remaining olive oil drizzled over the top and salt if desired.

Yia-Yia’s Horta (Greens Greek Style)

Serves 4

These recipes are so basic that I almost didn’t include them in the book. But then I thought about all the recipes my great-grandmother knew that I never learned because she thought they were too obvious to bother teaching. The know-how of so many excellent home cooks has been lost because nobody wrote it down. Each generation expected the next to learn what they knew as they had learned it, but recent generations were just trying to leave the past behind and didn’t pass their knowledge on.

There are two recipes for leafy greens here: one is Yia-Yia’s (my great-grandmother’s) version, and one is a variation that I use just as often. They are methods more than recipes, and I encourage you to experiment and come up with your own variations. But first, here is how we liked our horta, our wild spring greens, when we were four generations of women living between an ocean and a park:

• 1 large bunch dandelion, mustard, or any other leafy greens
  
• Extra-virgin olive oil
  
• 2 cloves garlic, peeled and minced (more is good, too)
  
• Juice of 1 lemon (or 1 tablespoon homemade vinegar if you’re keeping it local)
  
• Salt
  

1. Bring an inch of water to a boil in a large pot. Add the greens a little at a time, stirring them down into the liquid as they wilt. Once they are all wilted, let them simmer 5 to 10 minutes, stirring occasionally. When the greens are tender, turn off the heat.

2. Lift the greens out with tongs and place in a heap on a plate. Squeeze the lemon juice over the greens and stir in the garlic. Add salt to taste. Drizzle some good quality extra-virgin olive oil on top. Serve at room temperature.

*My Grandma Nea (95 at the time of this writing) just called to remind me that she always drinks the cooking liquid because it is good for you.

Curried Zucchini Soup (hot or cold)

•  2 pounds zucchini, thinly sliced
  
• 4 Tbl minced shallots or small onions or leeks
  
• 1 to 1 1/2 teaspoons salt
  
• 2 teaspoons curry powder
  
• 1 cup soy milk or regular milk
  
• 3 1/2 cups veggie stock or chicken stock
  

In large saucepan, saute zucchini and onions in small amount of cooking oil, until soft and transparent. Cover tightly and simmer on low for 10 minutes (do not allow to brown).

Add salt, curry powder, milk, and stock. Bring to a boil and simmer for 15 minutes until zucchini is tender. In small batches, process in blender until there are no more detectable chunks (or until it reaches your desired consistency).

Very refreshing as a cold soup on a hot summers day, but also very satisfying as a hot soup when that winter chill hits. Great to make in large quantities, because it freezes very well.

Chickpea Cassoulet with Tomatoes and Chard

• 1 onion diced
  
• 3 cloves garlic, minced
  
• 2 pinches red pepper
  
• 2 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  
• 1/2 teaspoon paprika
  
• pinch saffron threads (optional)
  
• 15-oz can chickpeas
  
• 2 cups chopped tomatoes
  
• freshly ground pepper
  
• 1 bunch chard, leaves only
  
• 12 oz spaghetti
  
• 1/2 cup grated cheese - soy or regular
  

Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft about 8 min.

Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 min. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired salt. Put pasta in casserole, add chickpea-tomato mixture, chard and cheese. Toss until well mixed.

Cover with foil and bake until warmed through, about 20 min. Serve with additional grated cheese if desired. Makes 4 to 6 servings (I find it to be more). You can substitute fresh or frozen spinach or kale for the chard. You can also prepare this ahead of time, then pop into oven and heat for 20 min.

Couscous, Black Bean and Corn Salad

A refreshing salad perfect for summer:

• 1 cup couscous, uncooked
  
• 1-1/4 cups vegetable broth
  
• 1- 15 oz. can black beans, drained and rinsed
  
• 1 cup corn, off the cob
  
• 1 green or red bell pepper, chopped
  
• 4 scallions, chopped
  
• 1/2 to 1 cup cucumber, diced
  
• 3 tablespoons olive oil
  
• 1 teaspoon red wine vinegar
  
• 2 tablespoons lime juice
  
• 1/2 teaspoon cumin
  
• salt and pepper to taste
  
• handful of cilantro, chopped
  
• a pinch or two of chili powder
  

Bring vegetable broth to a boil in a medium pot. Add couscous, stir and cover. Turn off heat and leave for 5 minutes. Fluff couscous with a fork very well.

Prepare the dressing in a large bowl by whisking together olive oil, vinegar, lime juice and cumin. Add salt and pepper to taste.

Add the black beans, bell pepper, corn, scallions, cucumber and couscous to the dressing and toss all together. Season with more salt and pepper if desired. Sprinkle a bit of chili powder and add cilantro at the end. Toss again and refrigerate to let the flavors blend. This makes a great summer salad.

Sweet Cucumbers

• 3 cucumbers
  
• 1 1/2 cup of water
  
• 1 cup of vinegar
  
• 3/4 cup of sugar
  
• 1 1/2 tablespoon celery seed

Peel the cucumbers and slice paper thin into a medium bowl. Add the rest of the ingredients, mix well and chill for at least an hour before serving. Add onions to if you like onions.

Sesame Tempura Green Beans

Ingredients:

• 2 quarts oil for deep frying
  
• 1 cup all-purpose flour
  
• 1/4 cup sesame seeds
  
• 1 (12 fluid ounce) can or bottle beer
  
•  3/4 pound fresh green beans, rinsed and trimmed
  
• salt to taste
  
• 3 tablespoons soy sauce
  
• 3 teaspoons lime juice
  
• 1 teaspoon white sugar
  

Instructions:

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
   
2. In a medium bowl, mix the flour, sesame seeds and beer until smooth. Roll the beans in the flour mixture to coat.
   
3. Deep fry the coated beans in small batches until golden brown, about 1 1/2 minutes per batch. Drain on paper towels. Salt to taste.
   
4. In a small bowl, whisk together the soy sauce, lime juice and sugar to use as a dipping sauce.
   

I recently sampled something like this at a restaurant and it was amazing. Who knew green beans could be so decadent?

Peach Avocado Salsa

Ingredients:

• 3 ripe peaches diced
  
• ½ small red onion, finely sliced
  
• 1/4 cup fresh lime juice
  
• 1/2 jalapeño chili, minced
  
• 1 avocado, peeled, seeded, diced
  
• Salt to taste
  

Instructions:

Mix all ingredients and serve. Great with fish, shrimp tacos, or veggie wraps. You can also make this recipe with nectarines, mangos or any other fruit that appeals to you.

Disappearing Zucchini Orzo

Ingredients:

• 3⁄4 lb pkg orzo pasta
  
• 1 chopped onion, garlic to taste
  
• 3 large zucchini
  
• olive oil for sauté
  
•  thyme, oregano, or any other preferred herb
  
• 1⁄4 cup grated parmesan or any hard yellow cheese

Instructions:

1. Bring 6 cups water to a boil and add pasta.
   
2. Cook 8 to 12 minutes.
   
3. Use a cheese grater or food processor to shred zucchini, sauté with chopped onion and garlic until nice and carmelized.
   
4. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
   
5. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
   

It's magical the way the zucchini disappears in this recipe. Very delicious and healthy.

Lemon-Almond Green Beans

• 1 lb green beans, ends trimmed
  
• 1 tbsp unsalted butter
  
• 1/4 cup slivered almonds, toasted
  
• 1 tbsp fresh thyme, stems removed, chopped
  
• juice of 1/⁄2 lemon

Toast the almonds for a few minutes in a single layer over medium heat, being careful not to burn. Steam beans in vegetable steamer over boiling water, for 5-7 minutes. Immediately toss beans with butter, almonds, and thyme. Squeeze the half-lemon over the beans. Salt to taste.

Roasted Tomato, Cippoline Onion, and White Bean Salad

• 1 can canellini beans (or 1 pound dried cannelini, soaked overnight)
  
• salt to taste
  
• 1 lb cherry or grape tomatoes
  
• 1 lb cippoline or other small onion
  
• a few tablespoons of olive oil
  
• 1 1/2 tsp salt
  
• couple of basil leaves, chopped
  

Boil a large pot of water. Throw in cippolines for just one minute to blanch them, then remove and set aside to cool.

Cover beans by 1 inch with cold water, add a pinch of salt and cook at a bare simmer, covered but vented until beans are cooked—about 1⁄2 an hour for canned, 1 hour for dried. While beans are cooking, remove skin from blanched cippoline (it should just peel off) and put the cippoline and tomatoes into a 9 x 13 baking dish, toss with olive oil and salt. Roast, uncovered, at 500 degrees, for 30-45 minutes, until the tomatoes are browned and falling apart. Mix onion/tomato mixture and all juices (these are delicious!) with beans in a large bowl. Sprinkle with chopped basil. Serves 4.

*Hint: If you have leftovers, they are great pureed in the food processor and served on toasted baguette as a white bean bruschetta.

Adapted from Gourmet and smittenkitchen.com

Simple Potato Salad

For those of you who don’t like mayonnaise, here is my favorite non-mayo potato salad.

• 3 lbs baby potatoes (Yukon gold or red potatoes work especially well)
  
• 1 large red onion, diced
  
• 1 green pepper, diced
  
• 5 celery ribs, dice
  

Dressing:

• 1/2 cup extra virgin olive oil
  
• 1/4 cup red wine vinegar
  
• 1/4 cup Dijon mustard
  
• pinch of salt
  
• 1 tsp ground black pepper

Put the potatoes (skins left on) in a large pot and cover with water by a few inches. Add a large pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until potatoes can be easily pierced through with a fork. While potatoes are cooking, dice the other vegetables. Put dressing ingredients into small mixing bowl and whisk until emulsified. (If they separate, just give another quick whisk before adding to the salad.) Mix potatoes, other veggies, and dressing in a large bowl so that potatoes crumble a bit, but not so much that it turns to mush.. Salt & pepper to taste. Chill for an hour or so before serving.

*For meat-eaters, this is also good with 3 or 4 slices of crispy bacon crumbled in.

Easy Cole Slaw Dressing

This makes enough for 1 pound of any shredded cabbage or kohlrabi. Add shredded carrots, chopped radishes, and/or diced celery for more flavor and texture, if you want.

• 1/2  cup buttermilk
  
• 1 tbsp canola oil
  
• 2 tbsp apple cider vinegar
  
• 2 tbsp minced shallot
  
• 1 tablespoon sugar (or honey)
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 3 tablespoons chopped chives
  

Whisk together buttermilk, oil, vinegar, shallot, sugar, salt, and pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss with cabbage and whatever other vegetables you want to add. Delicious as a side, and also fantastic as a condiment on grilled sausages, hot dogs, veggie dogs.

Adapted from Gourmet.

Beets!

This week in the New York Times, check out an article about beets. It explains why beets (like the ones we've gotten in our CSA shares) are so heathy and also the easiest way to prepare them. It's especially good information for those of us who may be new to beets. 

Beets: The New Spinach

August 4, 2008

All About Greens

It wasn’t so long ago that baby spinach so artfully packaged in clamshell plastic containers in the produce section of fancy food markets was the height of green delight. But on a recent trip to San Francisco, I spied multi-hued amaranth, pumpkin blossoms and yam shoots at a farmer’s market in Marin County. And each week, the offerings of greens from our own CSA grow increasingly diverse.

Mild flavored greens include spinach, collards, chard, bok choy, pak choi, and beet greens; stronger flavored greens include mustard, arugula, kale, mizuna and turnip greens. By weight, greens offer significant nutritional benefit, as they are high in fiber, calcium, iron, protein and folic acid. Members of the cabbage family (collards, kale, choy) are also high in vitamin C.

Most greens can be stored in the refrigerator for several days, wrapped in a damp kitchen towel and placed in the crisper drawer of your refrigerator. (Alternatively, they can be stored wrapped in a paper towel and loosely packaged in a plastic bag.) Greens begin to wilt after picking, so if you plan to use them raw, refresh the greens in a bowl of ice water, which will restore their “snap”. The more tender the leaf, the quicker they wilt, so plan your meals accordingly.

To prepare greens for cooking, separate any tough stems from the leaves (these can be cooked separately) and discard any bruised leaves. Rinse all greens well in several changes of water to free up any dirt that may cling to the leaves.

A few thoughts on what to do with your CSA greens:

• Stir-fry bok choy in sesame oil, sprinkle with sesame seeds (try a combination of white and black) and serve over rice. This is also great the next day with sliced roasted peppers wrapped in a tortilla.
  
• Saute kale in olive oil, season with lemon juice, salt, pepper and a pinch of red chili flakes. Serve over pasta. Also great with a little feta cheese tossed in.
  
• Make a salad using the delicate leaves of any green: mizuna, beet greens, and arugula, for example. Toss in any other fresh veggies (perhaps paper thin slices of summer squash and a few cherry tomatoes). Dress with olive oil and red wine vinegar and garnish with toasted pine nuts.
  

 

Bruschetta

Another great way to use greens – or just about any other vegetable from your CSA distribution – is as a bruschetta topping. Bruschetta can be as simple or as imaginative as your energy and pantry allow, so enjoy some experimentation!

Basic bruschetta: Slice a generous piece of sourdough bread and toast or grill on both sides. Rub one side with a cut clove of garlic and brush with a good quality olive oil. Season with salt and pepper.

Possible toppings:

Roasted zucchini – cut zucchini lengthwise and then slice into thin half-moons. Toss with olive oil and roast or sauté until golden brown. Season with red chile and mint, and spoon over bruschetts. OR… prepare zucchini as above, but dress instead with lemon zest, tarragon and generous shavings of ricotta salata.

Swiss chard & chickpeas – drain canned chickpeas and rinse well. Sauté in a small amount of olive oil with a clove of chopped garlic and coarsely mash with a fork. Sauté swiss chard in olive oil until quite soft but still bright green; season with salt and pepper. Spread chickpea puree over bruschetta and top with cooked chard.

Kale with olives – boil a pot of water over high heat and season generously with salt. Blanch kale: add leaves to boiling water and cook for 2 – 4 minutes, until softened. Transfer kale to bowl of ice water and, once cool, drain in colander. Squeeze remaining liquid from kale, coarsely chop, and toss with sliced marinated olives. Spoon over bruschetta. Alternatively, mash cannelini beans (as described with chickpeas above) and make kale / cannelini bruschetta.

Fit for guests – spread dollops of creamy cheese (brie is a good choice; ricotta also works) on bruschetta and top with arugula dressed with lemon juice or vinegar, salt and pepper.

Just like Nonna used to make – coarsely chop fresh tomatoes and toss with minced garlic, basil, salt and pepper. Spoon over bruschetta. Need we mention this is good with mozzarella?

 

Sesame Bok Choy with Scapes

2 tbsp olive oil

1 tsp dark sesame oil

1 cup scapes, chopped

1 lb bok choy, thickly chopped

1/2 cup chopped, roasted, salted cashews

3 tsp freshly grated ginger

1/8 tsp cayenne (optional)

Salt to taste

Heat olive oil in a large saute pan on medium heat. Add scapes, tossing them lightly, then boy choy. Sprinkle with sesame oil, salt, ginger and cayenne, if desired. Cover, and let the bok choy cook down for approximately 3 minutes. 

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just tender. 

Gently mix in cashews.

Serves 4. 

Adapted from "Simply Recipes."

Garlicky Braised Kale with Balsamic Vinegar and Capers

• 10 cloves garlic
  
• 2 tbsp olive oil
  
• 4 tsp capers, drained
  
• 1 lb kale, stemmed, washed, and cut into 1-inch pieces
  
• 1/2 tsp salt
  
• Freshly ground black pepper
  
• 1/2 cup water
  
• 1 tsp balsamic vinegar

Whack each clove of garlic with the side of a heavy knife to lightly crush it, and then slice each smashed piece in half. 

Combine the olive oil and garlic in a medium saucepan and place over medium heat. Saute, stirring, until the garlic starts to brown, 2 to 3 minutes. 

Add the capers and saute for another minute. Then add the kale, salt, a sprinkling of black pepper, and the water. Use tongs to toss the kale, pushing the uncooked leaves to the bottom, until all the greens are wilted. 

Reduce heat, cover, and simmer until all the kale is tender, about 10 minutes. 

Uncover the pan, turn the heat to high and boil, stirring frequently, until the liquid has almost evaporated. Remove the pan from the heat and stir in the vinegar.

Stir immediately. 

From "The Healthy Hedonist," by Myra Kornfeld.

Swiss Chard with Raisins, Olives and Onions

• 2 tsp olive oil
  
• 1 medium onion, chopped
  
• 1 bunch Swiss Chard, ribs removed and finely chopped, leaves stacked and cut crosswise into 1/2-inch slices
  
• 1 - 2 tbsp water
  
• 1/4 cup raisins, preferably golden
  
• 1/4 cup green pimento-stuffed olives, sliced crosswise into thirds
  
• Freshly ground pepper to taste

Heat the oil in a deep skillet over medium heat. Add onion and saute for 3 minutes, then add chard stems and saute for another 3 - 4 minutes, until soft. 

Add chard leaves and saute for 1 minute. Add the water and stir in raisins and olives. Cover, lower heat and steam for 4 minutes. The liquid should be mostly evaporated; if not, raise heat and cook just a bit longer. 

Add pepper to taste. Serve hot. 

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon. 

Glazed Turnips

• 6 - 8 turnips, scrubbed, tops and tail removed, cut into chunks
  
• 1 cup vegetable stock
  
• 2 tsp butter or oil
  
• 1 - 2 tsp honey
  
• 1/2 tsp tamari or shoyu soy sauce
  
• Dash or two of cayenne
  
• Salt and freshly ground pepper to taste

Place turnips in a medium saucepan and just barely cover with cold water. Bring to a boil over high heat, then immediately drain. Pour in broth and add butter (or oil), honey, tamari, cayenne, salt and pepper. 

Bring to a simmer and cook, uncovered, until the turnips are very tender, about 15 minutes. Serve with cornbread. 

Serves 4 - 6. 

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon. 

Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 cups shredded zucchini
• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon

Preheat oven to 350 degrees.

Mix eggs, zucchini, and oil in a large bowl. Add sugar and mix well.

Sift all dry ingredients into one small bowl. Add, one cup at a time, to wet ingredients, stirring just until mixed.

Pour into a slightly greased 9-inch round cake pan or a cast iron skillet. Bake 1 hour at 350 degrees.

From the Garlic Press, July 10, 2008.

Caramelized Leeks Over Noodles

• 2 medium leeks
• 1/2 tbsp olive oil
• 1 tbsp butter
• 1/2 tbsp dark brown soft sugar
• 5 ounces noodles
• 2 - 3 heaping tbsp chopped fresh parsley
• 1 tsp extra-virgin olive oil
• Salt and black pepper to taste

Split the leeks lengthwise and wash each layer thoroughly. Slice accross into thin strips, including the green part.

Heat the olive oil and butter together over gentle heat.

When the butter has melted, add the leeks and toss well. Cook slowly, uncovered for about 10 minutes, or until the leeks start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles, and seasoning to taste. Toss well and serve.

From Chef Mark Tafoya.

Smashed Turnips

Mashed potatoes are an almost universal American delight. Try this spin off and you may never go back to plain spuds.

• 3 - 4 medium to large turnips, any variety, washed, peeled and chopped into 1-inch cubes
• 1 1/2 tbsp butter or olive oil
• 1/8 cup milk
• salt and black pepper to taste

Bring medium pot of water to a soft boil. Add turnips and cook until tender. Drain well, expressing excess water with a slotted spatula or large fork.

Return to pot and add butter/olive oil and milk. Mash well and season to taste with salt and ground black pepper.

From the Garlic Press, July 10, 2008.

Easy Cucumber Mint Soup

Puree a clove of garlic in a food processor with a few walnuts. Then add peeled and seeded cucumber, mint and parsley, and puree until smooth. If you want the final soup chunkier, reserve a bit of the cucumber and add at the end, pulsing just a few times.

Stir in strained Greek yogurt to taste, and season with salt and white pepper, and chill in the refrigerator for a few hours, until ready to serve.

Serve chilled in bowls or glasses and garnish with a reserved mint sprig. I like to use martini glasses for a nice presentation at parties.

From Chef Mark Tafoya.

Parsley Salad

Pluck the leaves from a large bunch of Italian parsley, wash them, and dry them in a salad spinner or with a clean kitchen towel.

Just before serving, drizzle with a small amount of olive oil, enough to coat the leaves; add a squeeze of lemon juice; and grate over a large amount of Parmesan. Toss and season with salt and pepper. If you wish, garnish with a few thin curls of Parmesan shaved from the block.

Adapted from "Chez Panisse Vegetables," Alice Waters.

Garlic Scape Pesto

• 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4 inch slices
• 1/3 cup walnuts
• 3/4 cup olive oil
• 1/4 - 1/2 cup grated parmigiano
• 1/2 tsp salt
• black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for one week in an air-tight container in the refrigerator.

For 1/2 pound of short pasta, such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until the pasta is well coated.

Adapted from "A Mighty Appetite," Kim O'Donnel.

I'm a bunch of garlic scapes!

Keep Your Flower Share Blooming

This year is the first year I've signed up for a flower share - and let me tell you - it makes me so happy to have fresh flowers in the apartment. It really brightens things up around here.

Below are some tips from this year's Garlic Press Extra on making your cut flowers stick around longer than they normally would.

Homemade Flower Preservative
In case Windflower Farm omits the little bag of preservative powder. Recipe from Brooklyn Botanic Garden's "Plants and Gardens News," Spring 2003.

To each quart of luke-warm water add:

• 1 tsp sugar
• 1 tsp bleach
• 2 tsp lemon or lime juice (or vinegar)

How to prepare your flowers for life in a vase:
Once out of water, cut flower stems seal up and inhibit water absorption. So when you get home, using a sharp knife, clippers or garden shears (but not household scissors), cut the stem ends on a 45 degree angle about one inch from the bottom. The angled cut provides greater area for water take-up, and the stem then stands on a point, allowing the water to be in contact with the cut surface.


My tip:
After a few days, change the water, add more preservative and re-cut the stems (using the procedure above). I find this keeps the flowers alive longer and keeps the water from getting too nasty.

What To Do With Ted's Delicious Cabbage?

Check out this great article on winter cabbage salad, by Mark Bittman at nytimes.com.

As mentioned in Ted's letter, there is always delicious Borscht! Especially if you're starting to accumulate a collection of beets, like myself. Here is a recipe from epicurious.com that is pretty close to the successful Borscht I have made myself. If you don't want to make the beef stock from ribs, you can simply cut about 2lb beef chuck into 1" cubes and brown the meat. Then add a combination of store bought beef stock and water ( about a 1-1 ration totaling 12 cups) and bring to a boil. Simmer the beef for about 1-1 1/2 hours (while beets roast) until tender, then proceed to the next step of the recipe.