This week’s recipes have been put together by Francesca from the farm. I’ve included some past seasons’ recipes from Katherine, as well as few favorites of my own.
Beet Ideas
Grated Beet and Apple Salad
Celeriac Notes
Celeriac Remoulade
Delicata Squash and Celery Root Mash
Delicata Notes
Simple Roasted Delicata Squash
Delicata Fritters
Sweet Pepper Pasta Toss with Kale
Beet Ideas
Toast some cumin seeds in a dry skillet for just a minute or two and then coarsely crush. Mash some garlic with some salt and add some lemon juice and olive oil to the garlic and cumin and dress diced, roasted beets and chickpeas (garbanzo beans) and a bunch of chopped parsley, if you have it. Toss gently and adjust salt and lemon.
Dress roasted beet wedges and thinly sliced kale and very thinly sliced onion with a dressing of Dijon-style mustard, capers, olive oil and red wine vinegar.
Grated Beet and Apple Salad
–adapted from Vegan Soul Kitchen by Bryant Terry
This is gorgeous, refreshing, crunchy and packed with good nutrients and the author is a friend of Katherine’s.
2 large beets, peeled
2 large apples, cored, peeled
1/4 cup apple juice/cider
2 teaspoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
1/2 cup dried currants (you could chop up some raisins, golden or regular if you don’t have currants though the currants are awfully good)
Coarsely shred beets and apples on box grater or food processor fitted with large grater attachment. Combine in large mixing bowl and set aside.
Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to one tablespoon, about 3 minutes. Transfer to medium mixing bowl. Add apple cider vinegar to reduced apple juice. Slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.
Drizzle dressing over shredded beets and apples, add currants, and toss to coat. Serve immediately.
Celeriac Notes
I love celeriac! It’s good raw and cooked, mashed or pureed or fried in baton-sized pieces in bacon fat. Cook it, diced until very tender and mash like you would potatoes or mixed with potatoes or roast with rutabaga and carrots.
And what to do with those tops? Give them a taste raw and go from there. Stir-fries, salads, and soups all would be great places to use them up.
Celeriac Remoulade
A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.
And again, quantities are approximations so adjust depending on the number of people you’re feeding, etc.
Scant 2 lbs. celeriac, peeled
¼ cup good mayonnaise
¼ cup whole milk Greek yogurt
2 tablespoons lemon juice
2 teaspoons whole grain mustard
2 teaspoons Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper
You can either grate the celeriac in a food processor or if you can, use a sharp knife or a mandolin to cut it into matchsticks. Toss the grated or cut celeriac with 1 teaspoon sea salt most of the lemon juice. Let rest for at least 15 minutes and up to 30.
Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning.
Delicata Squash and Celery Root Mash
–http://cookinghussy.wordpress.com/2008/10/24/delicata-squash-and-celery-root-mash/
Delicata Notes
Delicata in particular has relatively thin skin (so thin you can eat it, no peeling needed) and a creamy and nutty flavor making is great for baking and steaming. Delicata should keep for several weeks in a cool and dry part of the kitchen away from direct sunlight, although due to its thinner skin is known to not keep for quite as long as all the other thicker skinned winter squashes.
Simple Roasted Delicata Squash
–http://chezpim.com/cook/simple-roasted-delicata-squash
Delicata Squash Fritters
–adapted from the Kelly Meyers collection on Culinate.com
Simple (if you have a food processor) and completely addictive. And a sidenote, Kelly Meyers (author of this recipe) has a new restaurant at 37th and Division that is well worth a visit.
Batter
1 large egg
½ cup cold water
¼ cup flour
1/3 cup cornstarch
about 1 teaspoon sea salt
freshly ground pepper
Your oil of choice for pan-frying
Veggies
1 medium delicata squash, cut in half lengthwise, seeds scooped out (no need to peel) and grated in food processor or on the large holes of a box grater (not as hard as it sounds but takes a bit of elbow grease and don’t grate your knuckles!)
¼ of an onion, minced
1 tsp ground cumin
½ teaspoon red pepper flakes (or more or less depending on how much spice you like)
Chopped herbs such as chives, parsley, mint (optional)
Crack egg into a small bowl. Add water, flour, cornstarch, salt, and pepper. Whisk together until batter is smooth. Put grated squash and onions and spices and herbs, if using, into a medium size bowl. Add batter and stir mixture well.
Heat a wide skillet with 1-2 tablespoons oil over medium high heat until the oil is very hot but not smoking.
Add 2 heaping tablespoons of fritter mixture to skillet and flatten with the back of a spatula until fritter resembles a pancake. Repeat, leaving room between the fritters. Cook for about 2 minutes each side, or until fritters are golden brown. Use a spatula to remove fritters from skillet onto a plate lined with paper towels. Continue cooking the fritters in batches. Add additional oil as needed. Fritters may be held in a warm oven but are at their best when served freshly fried.
Sweet Pepper Pasta Toss with Kale
–http://allrecipes.com/recipe/sweet-pepper-pasta-toss-with-kale/