Wash okra and trim to remove the stem end (or cap). Place them in a single layer in a pan with sides. I used a 13X9 stainless steel pan. Drizzle them with Extra Virgin Olive Oil and stir to distribute the oil evenly. Sprinkle with sea salt if you desire. Roast in a hot oven (450 degrees) for about 10 minutes or until tender.
Category Archives: Recipes
Fried Okra
August 4, 2011 – 12:35 am
This dish is a favorite here at the farm, and we think you’ll love it. If you hate okra because it’s slimy, try this.
1/4 – 1/2 cup cornmeal
1/4 – 1/2tsp salt
(about) Pint of Okra (this recipe can easily be doubled or tripled for larger crowds or extreme okra fanatics)
Olive oil
Mix cornmeal and salt together. Cut okra into 1/4 inch pinwheels and stir into mixture. Put around 3 Tablespoons of olive oil in a frying pan, and heat pan. When the pan is hot, put coated okra into pan. Stir constantly when cooking, and when brown and slightly tender, (5-8mins) remove from pan. If okra becomes dry while cooking, add more olive oil.
Basil Pesto
July 23, 2011 – 1:26 am
- Different herbs can also be tried (e.g. mint, marjoram)
1 Bunch Basil (leaves only)
1/2 Cup Almonds or Pine Nuts
1 Large Garlic Clove
1/3 Cup Olive Oil
1/2 Cup Parmesan Cheese
Few Sprigs of Parsley
Bland 2-3 ingredients at a time in a food processor, adjusting measurements as desired. Stores in a refrigerator for at least 5 days and also freezes well.
Sweet & Sour Chinese Cabbage
June 16, 2011 – 1:36 am
Chinese Cabbage
2 Tablespoons Butter
3-4 Tablespoons Red Pepper Jelly (or Peach Jam)
1/4 Cup Red Wine Vinegar or Cider Vinegar
Instructions:
Pull the large outer leaves off the Chinese Cabbage. Rinse the cabbage, allowing the water to run into the center. Drain. Cut cabbage leaves into ribbons. Place butter in a large skillet and melt. Add cabbage ribbons and turn to slightly wilt. Add the jelly and when it begins to melt, add the vinegar. Serve warm or cold.
(Thanks to Ed Roeger for the recipe!)
Swiss Chard
June 8, 2011 – 10:00 pm
Swiss Chard Recipe
INGREDIENTS
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
METHOD
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Kohlrabi – Explanation and Recipes
June 1, 2011 – 10:51 pm
Kohlrabi – a common question I heard at pickup today was:
“How do you use this?”
It looks a bit like a turnip with spiky hair – actually, it’s referred to as a German turnip. It is one of the most common vegetables in Kashmir, but is grown around the world.
Okay, enough with the geography lesson. It tastes like a fresh broccoli stem tastes, but is actually milder, and a bit sweeter. You can eat the tops and bottoms. (Make sure to peel the bottom though if it’s large!) You may eat it raw or cooked – the stems and leaves can be eaten in a salad, and the bottom can be sliced and dipped in your favorite dressing. The leaves can also be cooked like any other green vegetable (collards, kale, spinach)
Recipes:
KOHLRABI HAM SOUFFLE
3 c. diced kohlrabis
2 c. diced potatoes
4 bacon slices, diced
1 c. finely diced ham
2 tbsp. minced scallion
1 tbsp. minced fresh parsley
1/4 tsp. paprika
1/8 tsp. cayenne
1/2 tsp. dried savory
Punch of thyme
1/2 tsp. Worcestershire sauce
6 eggs, separated
2 tbsp. flour
1/2 c. grated cheddar cheese
1/2 tsp. salt
Pepper
Preheat oven to 325 degrees. Parboil potatoes until just tender, about 10 minutes. Blanch or steam kohlrabis until just tender, about 5 minutes. In the meantime, saute the bacon until browned and remove it from the pan. Pour off all but 2 tablespoons of bacon grease, and saute the ham, scallion, parsley, and herbs for 2 minutes. Stir in the Worcestershire sauce.
In a large bowl, combine the kohlrabis, potatoes, bacon, ham and vegetable mixture. Whisk together the 6 egg yolks and the flour and mix with the kohlrabi mixture. Mix in the cheese, salt, and pepper to taste. Beat the egg whites until stiff. Fold into the kohlrabi mixture. Spoon into a grease shallow 1 1/2 quart baking dish. Bake for 40-50 minutes or until the top is golden. Serve hot. Serves 6.
(from Cooks.com)
ROASTED KOHLRABI
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).
(from A Veggie Venture)
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
(from A Veggie Venture)
Have fun!
Zucchini Pie
April 16, 2011 – 2:31 am
1 cup sugar
½ stick margarine (I prefer butter)
1 heaping Tablespoon flour
3 eggs
1 tsp coconut flavor
1 tsp lemon flavor
1 cup grated zucchini
1 unbaked pie crust
Mix together everything except the pie crust. Pour into the pie crust and bake for 45 minutes at 350*
Zucchini Crisp
April 16, 2011 – 2:30 am
10 cups zucchini, peeled, seeded and sliced (slices should resemble apples for apple pie)
2/3 cup sugar
2 tsp. cinnamon
½ cup lemon juice
1 ½ cup water
Topping:
12 T. butter
1 cup brown sugar
2 cups flour
2 tsp baking powder
1 tsp. salt
Place the first 5 ingredients in a pot on the stovetop. Bring to a boil and then simmer lightly for 10 minutes. While this is simmering, mix together the topping ingredients until crumbly. Pour the zucchini mix into an ungreased 13x 9 pan. Sprinkle the topping mix over the top. Bake in a preheated 350* oven for 45 minutes.
Watermelon Rind Preserves
April 16, 2011 – 2:30 am
1 ½ quarts prepared watermelon rind
4 tablespoons salt
2 quarts cold water
1 tablespoon ginger
4 cups sugar
¼ cup lemon juice
1 ½ quarts water
½ cup thinly sliced lemon
(about 1 medium)
To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind. Let stand 5-6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water; and cook until fork-tender. Drain.
Combine sugar, lemon juice and 1 ½ quarts water in a large sauce pot. Boil 5 minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the melon rind is transparent. Pack hot into hot jars, leaving ¼-inch head space. Remove air bubbles. Adjust caps, process 20 minutes in boiling water bath.
Yield: about 6 half pints
Eggplant Ratatouille
April 16, 2011 – 2:29 am
Cook Time: 35 minutes
Ingredients:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.
