Pasta with Shredded Collard Greens

Chard in one of our hoop houses.

All sorts of hearty greens can be substituted in this simple recipe from Ian Knauer's cookbook The Farm: rustic recipes for a year of incredible food. Knauer's simple recipes, beautiful photographs, and colorful writing has made this cookbook a new favorite here.

Winter greens, bacon, and walnut pieces? Do I really need to say more, dinner tonight is certainly decided.

4 slices bacon, chopped
1/2 cup walnut pieces
1 large bunch collard greens (about 1 pound)
2 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped
Kosher salt and black pepper
1/2 cup finely grated Parmigiano Reggiano, plus more for the table
1 tablespoon apple cider vinegar
8 ounces elbow macaroni

Cook the bacon and walnuts in a large heavy skillet over medium heat, turning, until the bacon is crisp and the walnuts are golden. 6 to 8 minutes. Remove with a slotted spoon to a paper towel and let cool, then crumble the bacon. Do not clean the skillet.

Stack and roll up the collards tightly, like a cigar, then slice them as thinly as possible so they resemble Easter grass.

Add the oil to the skillet, along with the garlic. Cook, stirring, until the garlic is golden. 1 to 2 minutes. Add the collard greens and 1/4 teaspoon each salt and pepper and cook over high heat, turning with tongs until the collards are wilted, 3 to 4 minutes. Add the Parmesan and vinegar to the collards along with the bacon and walnuts, then season with salt and pepper to taste.

Meanwhile, cook the pasta in heavily salted boiling water until it is al dente. Reserve 1/4 cup of the pasta-cooking water, drain the pasta, and toss it with the collards, along with the reserved cooking water. Season with salt and pepper to taste and serve the pasta with additional Parmesan.

Double Celery Soup

The soup season is upon us! Can you believe it? Below is a delicious and comforting recipe to help us celebrate. If you haven't tried celery root now is certainly the time, we have plenty of it that we are bringing in! Check out the picture below as you can see there is quite a bit that needs to be peeled from the root but once that is done it is simply delicious and tastes just like celery. And unlike most other roots it has a low starch content, 5% to 6%, which is why we add plenty of potatoes to our soup. But it can also be enjoyed raw, check out the Best Winter Veg Coleslaw.

• 
  
  2 tablespoons (1/4 stick) butter
• 1 tablespoon olive oil
• 2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
• 1 large onion, chopped
• 2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes

• 

  Homegrown celeriac, or celery root.

  2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes
• 2 large fresh thyme sprigs
• 1 bay leaf
• 8 cups low-salt chicken broth
• 5 celery stalks with leaves, stalks thinly sliced, leaves reserved

• 1/3 cup whipping cream
• 
  

Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.

Our very own celery! Fresh picked from the field.

Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.

Ratatouille Bake

This bake is one of Terry's favorites! From a cookbook called Rolling Prairie Cookbook by Nancy O'Conner, which was written especially for her CSA members. Enjoy!


Ratatouille Bake

1 tbsp olive oil

3 to 5 cloves

1 medium onion, chopped

2 cups eggplant, peeled and dlced

2 cups zucchini, or other summer squash, diced half inch or so

1 large green or red pepper, diced

2 to 3 medium tomatoes, chopped

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

Salt and pepper to taste

8-10 oz package frozen filled tortelloni or ravioli

4 ounces Mozzarella cheese, grated


Heat oil in heavy skillet over medium heat. Add garlic, onions, and eggplant and saute for several minutes, stirring constantly. Add zucchini, pepper, tomatoes, parsley, basil, salt and pepper.  Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, about 30 minutes. While vegetable are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta.  Cover with hot ratatouille. Top with grated cheese. Broil until nicely brown on top.  Serves 6.

Whole Little Cauliflowers with Crispy Bread Crumbs

Here's a great way to use small cauliflowers!

4 small cauliflowers, no more than 5 inches across
1/2 cup fresh bread crumbs
1/2 cup finely chopped parsley
2 to 4 tablespoons unsalted butter
1 teaspoon Dijon or coarse mustard
sea salt
1/4 teaspoon red pepper flakes
freshly grated Parmesan or pecorino cheese

1. Wash the cauliflowers well. Toast the bread crumbs in the oven or in a skillet until crisp and golden. Melt the butter.
2. Steam the cauliflower, the curds facing down in the pot, until tender, 6 to 8 minutes. Set them on individual plates or a platter. Mix the melted butter with the parlsey, mustard, 1/2 teaspoon salt, and the pepper flakes. Pour it over the cauliflower, then add the bread crumbs and grate a little cheese over all.

Roasted Tomato Sauce

Tomato season is upon us and the farm store is filled with them. We have several heirloom varieties which we are proud to grow along with some favorite red varieties and delicious, sweet cherry tomatoes. A little more on the heirloom varieties: while their interesting shapes and sizes make them unappealing for most stores to sell them, we find that their taste makes up for the appearance. Not to mention that we have pick them when they are just ripe enough to eat, so they don't store for more than a few days at a time. But just in case you don't get to them and they get a little too soft to enjoy raw, here is an excellent sauce recipe that Terry made on Saturday and we have all been enjoying since. Use any variety of tomatoes.

Roasted Tomato Sauce
In The New Vegetarian Epicure by Anna Thomas

4 pounds of tomatoes
1 pound sweet onions, chopped
5 large garlic cloves, sliced thin
2 tablespoons olive oil
1 teaspoon salt, to taste
3 tablespoons basil leaves, chopped

Use very red summer tomatoes (12-16 medium tomatoes). Peel the tomatoes in the usual way: cut a cross in the bottom of each one with a sharp knife and put them into boiling water for 1 minute. Remove them from the hot water directly into cold water, then slip off their skins and trim them over a bowl, catching all juice. Cut the tomatoes into large chunks or wedges.

Peel and chop the onions. Peel and slice the garlic cloves. Toss together all the ingredients, including the juice of the tomatoes, and spread it all evenly over a large baking sheet with edges.

Put the tomatoes in a 375 degree oven and roast them for about 2 to 2 1/2 hours, stirring once after the first hour, then every 30 minutes or so. Most of the liquid will cook away and the tomatoes will melt into a soft, thick, slightly caramelized marmalade.

Serve this on pasta, with rice, on pizza, with polenta, in soups, in a quesadilla, in an omelet, or alongside anything that goes well with tomatoes.

Caramelized Fennel and Onion

A fennel bulb is the thickened, succulent stem of the plant that grows just above the ground. It can be used either raw or cooked in recipes. When used raw it is crunchy with a distinct licorice flavor, and cooked the flavor mellows out significantly. Below is an easy recipe for caramelized fennel and onions, one of my favorite ways to eat fennel. Enjoy!

2 large onions (3 cups sliced)
2 large, trimmed fennel bulbs (3 cups sliced)
2 tbsp olive oil
1 tbsp butter
Salt to taste
1/4 cup slivered kalamata olives
White wine to taste, 2 tbsp to 1/3 cup
Fresh ground black pepper

1 loaf of crusty, Italian bread (ciabatta)

Peel the onions, quarter them lengthwise and slice them thickly. Trim onions and fennel bulbs and slice them to a similar size. In a heavy bottomed, nonstick pan, heat the olive oil and butter. Add the onion and fennel, salt it lightly, and cook over medium heat, stirring often, until the vegetables are a beautiful golden brown. This may take 45 minutes or more. Stir in the slivers of Kalamata olives and white wine. Continue stirring until the wine is completely absorbed. Taste and correct the seasoning with salt or pepper. Meanwhile, slice the bread about 1/2 inch thick. If it's a large loaf, cut the slices down to about 3 by 2 inches. Toast the slices in a 400 degree over until they are crisp and golden brown on both sides. Brush them lightly with olive oil. Spoon the fennel mixture over the toasts, or use toasts for dipping.

Raspberry Crisp

Well, it's getting to be the end of August and the raspberries are still coming in although our inventory on the farm is not nearly as overwhelming as it was last week! We are harvesting two varieties of red raspberries right now, both incredibly sweet and suited to grow well in western washington. They are known as tulameen (our smaller berry) and cascade delight (considerably larger berries, although I find them to not be as sweet). I finally made my first raspberry crisp of the year last night with a friend. This recipe was a hit! Definitely definitely top it with vanilla ice cream, it just doesn't get much better.

• 2-1/2 cups Raspberries
• 1 Tablespoon (Heaping) Cornstarch
• 2/3 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Oats
• 1/4 cup Pecans, Chopped
• Dash Of Salt
• 3/4 sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Colcannon

For the past few weeks we have been harvesting green cabbage and red cabbage and our curious cone shaped cabbage that many people have been asking about (in case you too are wondering, it's an early season variety that has relatively sweet, tender leaves). This week we began harvesting our green savoy cabbage. So what to do with the summer bounty of cabbage? For lunch today on the farm, we made colcannon which is an Irish casserole made of mashed potatoes, cabbage, and onion. The milk and cheese in this recipe below from Jane Brody’s Good Food Book make this version quite non-traditional. But it does become a hearty main course and for the hardworking farm employees this is a valid exchange. Enjoy!

1 pound potatoes (I used a combination of russet and Yukon gold)

1 pound green cabbage, shredded (4 cups)

1 large onion, chopped (1 cup)

¼ cup milk

1 tablespoon butter or margarine

3 ounces sharp cheddar (or other hard cheese), coarsely grated, divided

Freshly ground black pepper to taste

Salt to taste

Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid, and set them aside to cool somewhat.Using the potato water (you may have to add more water), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside.When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and the butter or margarine, and mash them until they are smooth. Add the reserved boil cabbage and onion to the potato mixture. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical—it can be between 350 degrees and 425 degrees, depending on what else you are using the oven for). Let the cheese on top brown slightly. 

Kohlrabi is back again!

The summer bounty has inundated us once again and I couldn't be more thrilled! Each day there are trays and buckets of lovely produce being brought in from the fields: broccoli, cauliflower, berries galore, summer squash, and fava beans. Kohlrabi, as well, has made it's return. This interesting member of the brassica family has the taste of a cabbage and the crispness of an apple. Many people assume that it is a root, but it is actually a stout stem. While I enjoy it raw, just sliced into wedges or grated over my salad, it is also excellent sauteed, steamed, or baked. Like so many things we grow here on the farm, it comes in your choice of colors, pretty purple or green. Another perk is that the leaves can be removed and prepared as you would your favorite braising green. Below is a great recipe for stir-fried kohlrabi.

3 kohlrabi
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves of garlic, peeled and thinly sliced
1 inch piece of ginger, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil and soy sauce, each

Peel kohlrabi and slice it and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once and then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat, and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Savory Rhubarb Lentil Curry with Spinach

As amazing as rhubarb crisp is, I'm not always in the mood for something sweet. So what to do with all that rhubarb when you are in the mood for something savory? Below is a healthful, excellent curry recipe that can be served alone or with a grain. Enjoy!

Savory Rhubarb Lentil Curry with Spinach

1 large sweet potato
1 cup French lentils
3 cups of water
1 bay leaf
2 stalks of rhubarb (diced into small pieces)
1/2 of 1 red bell pepper (diced into small pieces)
2 cups frozen spinach or 2 cups cooked spinach, chopped finely
1 tablespoon olive oil
1/2 tablespoon of mustard seeds
pinch of red pepper flakes
1/4 tsp fennel seeds
1 tablespoon minced ginger
1 tablespoon cumin powder
1 tablespoon brown sugar
salt to taste

Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water. Cook sweet potato, boil, bake, or steam. While the lentils are simmering, cut your vegetables. In a large saute pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger and cumin. Add red peppers and rhubarb to the pan. Saute for a few minutes. Add spinach and saute until fully cooked. Add cooked lentils, cooked sweet potato, and brown sugar, and stir. Add salt to taste.

Leek, Potato, and Asparagus Soup

• 
  
• Asparagus is not only delicious, to me it also means the coming nicer days and the potential of getting out the grill. It is a herbaceous perennial in the lily family and has some medicinal qualities. According to Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods, "asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing." I find so many of our spring vegetables have excellent detoxing characteristics, to help us get healthy for the summer sun!

Below is a recipe for leek, potato, and asparagus soup from www.foodnetwork.com.

• 
  
• 2 tablespoons vegetable oil or butter
• 1/4 stick (1 ounce) butter
• 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
• 1 celery stalk, chopped
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups water
• 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 3 whole green onions, chopped, for garnish

Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

Spaghetti with Raab

Spring is certainly here and the share and farm store are filled with beautiful bouquets of spring greens! One of the more eccentric greens available right now is raab. Raab is actually the flowering crops of overwintered broccoli and kale. When the sun starts shining and weather begins warming again, the stalks lengthen and the leaves change shape and become more tender. They are most flavorful before the florets actually flower and are so delicious braised, sauteed, stir fried, grilled, or raw in hearty salads.

The following recipe has been a favorite way for us to use all the broccoli and kale raab we've been harvesting from the fields this week.

Spaghetti with Raab, Toasted Garlic, and Bread Crumbs

From www.nytimes.com

Salt

1/2 cup extra virgin olive oil, more as needed

3 or 4 cloves of garlic, peeled and slivered

1 cup bread crumbs, preferably homemade

1/4 teaspoon red pepper flakes, or to taste

About 1 pound rabe, trimmed and washed

1 pound spaghetti, linguine or other long pasta

Freshly ground black pepper

Freshly grated Parmesan cheese.

1. Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.

2. Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.

3. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.

4. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Yield: 4 to 6 servings.

Spicy Roasted Colorful Cauliflower

In last week's share many of you were delighted by the purple cauliflower. This purple color is caused by the presence of an antioxidant group called anthocyanins, which are also found in red cabbage and red wine. The following recipe from epicurious.com is delicious and beautiful when using any variety of colorful cauliflower such as purple, green, or yellow and it works just as well with the usual suspect white.

1 lb cauliflower (as many colors as you'd like)

1 organic red bell pepper

1 organic onion

5 cloves fresh organic garlic

1 large fresh ginger

1/4 tsp dried red pepper

1/3 cup olive oil

2 tbsp toasted sesame oil

1 tsp salt

Cut the cauliflower into small flowerets and slices. Remove the seeds and slice the bell pepper lengthwise; cut each slice in half. Slice the onion. Chop the garlic and mince the ginger.

Put the olive oil, toasted sesame soil, and salt in a zip lock plastic bag and mix. Add all the vegetables, garlic, and ginger; mix very well. Make sure that all the vegetables are coated in oil; add some oil if necessary.

Line a cookie sheet with tin foil. Very lightly sprinkle the dried red pepper on the bottom of the pan. Spread the vegetables evenly in one layer. Broil for 20 to 25 minutes.

The Many Shades of Kale

Kale is a favorite green for health foodies and farmers alike because not only is it nutrient dense, but it's also super hardy so we can easily grow this throughout the year! I laugh that I have kale for just about every meal because it's so versatile, I'll just choose a different color of kale each time. Below is a recipe for an excellent massaged kale salad. I know, massaged kale? What is that? Well by massaging kale with salt you can break down the fibers into a more pleasing texture and tame some of the bitterness so it can be eaten raw. Delicious! And yet another way to incorporate this delicious green into your diet.

1 bunch kale

1/2 teaspoon salt

1 apple

2 medjool dates

1 teaspoon olive oil

1 1/2 teaspoon apple cider vinegar

pepper

Wash the kale and spin or pat dry. Remove the stems and discard. Chop the kale into thin strips and put in a bowl. Sprinkle with the salt and massage with your hands for 1-2 minutes, just like kneading bread.

Wash the apple and chop it into thin slices. Remove the seeds from the dates and cut into bit size morsels.

Using a paper towel squeeze any excess liquid out of kale and transfer to a salad bowl, toss with apple and dates, drizzle with oil and vinegar and season with pepper. Taste and season to your liking.

Wheat Berry Waldorf Salad

Hard winter wheat is one of our favorite grains here on the farm, especially since it can be grown in the state of Washington! And thanks to Nash's Organics right now we have a large supply of it. Hard winter wheat, when cooked, is characterized by it's soft, chewy texture and nut-like flavor. It has more gluten protein then other grains and is used to make flour and pasta. Use it as you would other grains. If you are looking for a new and creative idea, below is an excellent Wheat Berry Waldorf Salad that uses crisp apples, nuts, cinnamon, and other spices for a delicious mid-winter treat!

2 cups uncooked wheat berries

1 cup chopped walnuts

2 medium apples, cored and chopped

1 cup seedless raisins

1 cup finely chopped parsley

1/4 cup apple cider vinegar

1/2 cup apple juice

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to let soak for 6 to 8 hours or overnight. Drain well. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, for about 50 minutes, or until cooked through. (Wheat berries retain a firm, chewy texture when cooked.) Drain and set aside to let cool. Transfer wheat berries to a large bowl. Add walnuts, apples, raisins, parsley, vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice and mix everything together thoroughly.

Makah Ozette Potatoes with Bacon Cream

In a recent interview I read with farmer Andrew Stout from Full Circle Farms, Ozette potatoes are described as "very earthy and nutty and they have that great fluff-puff texture."

Well, I'm sold.

Ozettes are type of rare, heirloom potato whose seeds were brought from Peru to the Olympic Peninsula by Spanish explorers in 1791. Since then they have been grown by the Makah Nation and have only recently been reclaimed by slow food and heirloom seeds enthusiasts. We can certainly all enjoy them as they make awesome potato salads, such as the one listed below. Any old fingerling potato will do, however, perhaps even a few purple potatoes for color in this recipe. Enjoy!

4 lbs Makah Ozette, or fingerling potatoes, halved if large

12 oz red pearl onions

2 tbsp unsalted butter, melted

2 tbsp extra virgin olive oil

1 1/4 tbsp kosher salt, divided

1/2 tsp plus 1/8 tsp pepper, divided

1/4 cup each creme fraiche and heavy cream

1 bunch chives, chopped (1/4 cup)

4 oz bacon, cooked until crisp, then finely chopped

1. Preheat oven to 400 degrees. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes, rinse to cool, then peel.

2. Add onions, butter, oil, 1 tsp salt, and 1/2 tsp pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

3. Beat creme fraiche and heavy cream in a bowl with an electric mixer until stiff peaks for. Stir in chives, bacon, and remaining 1/4 tsp salt and 1/8 tsp pepper.

4. Top potatoes with bacon cream and gently stir to coat.

Golden-Crusted Brussels Sprouts

Last week for brussels sprouts here at the farm! Don't shy away from them because of a few less than perfect outer leaves, simply peel them away and continue to prepare as desired. They are really quite good this time of year, after the frosts.

Many people have grown up thinking they hated brussels sprouts, but brussels sprouts that have been previously frozen or that are simply boiled hardly highlight this brassica's potential. Check out the recipe below for a simple yet delicious way to change even the most convinced brussels sprouts loathing personality that they are worth another try.

24 small brussels sprouts

1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trip the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss with olive oil. Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsies of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into a brussel sprout to gauge whether they're tender throughout. If not, cover and cook for a few more minutes. Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and carmelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season wit more salt, a few grinds of pepper, and a dusting of grated cheese. Serve immediately.

Celeriac Gets Smashed

Celeriac takes the cake for me as far as the most odd-looking of the root veggies. I've heard kohlrabi described as "extraterrestrial" in the farm store, but with celeriac's knotted outer layer it looks far more out of this world.

Other notable qualities of celeriac include that it has far less starch then other root veggies, and is good cooked or raw. It is a type of celery that is grown for the root and because it takes on the flavor of celery it is great for adding to soups and stews.

Below is an excellent recipe for smashed celeriac from Jamie Oliver. I added some of the German Butterball potatoes we had in the share to it and made a delicious and comforting Saturday lunch!

1 celeriac, peeled

olive oil

1 handful of fresh thyme, leaves picked

2 cloves of garlic, finely chopped

sea salt and freshly ground black pepper

3-4 tablespoons water or stock

Slice about 1/2 inch off the bottom of your celeriac and roll it on to that flat edges, so it's nice and safe to slice. Slice and dice it into 1/2 inch cubes. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little color, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac.

I served this with butter over wilted greens! Yum!

Hearty Potato Soup

It's been so cold around here and so I've been in search of recipes that are going to stick to my ribs while I'm out playing or working in the snow! Here is a classic potato soup recipe that I helped make at a friend's house a couple days ago. It is a delicious and easy way to use the heirloom German Butterball potatoes we had in our farm share this week. My friends and I added bacon, but that is optional.

2 lbs potatoes

1/2 lb of bacon

1 onion

2 cloves of garlic

Milk or cream to taste

1 stick of butter

herbs to your liking (we used a bit of rosemary on top!)

Peel the potatoes if you like, boil in a soup pot. Brown bacon with the onion and garlic. Add milk/cream and butter, salt and pepper, herbs, bacon, onion, and garlic to the potatoes. Let cook and mash together. Add a bit of shredded parmesan cheese and chopped herbs to top!

Stay warm and eat well!

Sauteed Sunchokes with Sunflower Seeds

What to do with all these knobby roots this time of year? Here is a new recipe for sunchokes that Terry tried out just a few nights ago, and was generous enough to share some with me! No need to peel the sunchokes, just scrub them well and slice them thinly. Terry chose to use peanut oil, a great decision! And I loved it so much I just had to let you all in on this amazing recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Sauteed Sunchokes with Sunflower Seeds

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds

2 tablespoons sunflower seed oil, or other high heat oil such as peanut to taste

3 tablespoons sunflower seeds, toasted

2 tablespoons parsley, chopped

1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender, but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well. Serves 4-6.

Kohlrabi Tzatziki

Kohlrabi is a "stout' member of the brassica family along with cauliflower, cabbage, broccoli...some of our favorite veggies here in the Pacific Northwest! Visually it is the most distinctive of it's family, although it's taste is familiar, crisp, sweet, and similar to cabbage. I still get questions everyday at the farm store about this delightful vegetable. While it can be cooked, at Terry's Berries we really prefer it raw.

Grated fresh over salads, or in a winter veggie slaw, with a bit of vinegar, salt, and pepper, it's just delicious. Around this time of year the green or purple skin on the outside gets very thick, so be sure to peel the kohlrabi before use. Also be sure to slice the bottom of it off because where it attaches to the stalk can be a bit tough and woody. After that the kohlrabi can then be thinly cut (excellent for a veggie party platter or for veggie sticks for a school lunch bag) or grated. Or check out this super easy recipe from New York Magazine, where it is used as a substitute for cucumber in a cooler season tzatziki.

Charles Brassards Kohlrabi Tzatziki

4 medium kohlrabi
3 cloves garlic, finely chopped
1 tbs. salt
1 qt. Greek yogurt
2 oz. lemon juice
1/4 cup mint, roughly chopped
Extra-virgin olive oil, to taste
Freshly ground black pepper to taste

(1) Cut the leaves off the kohlrabi, and save them for another use. (2) Peel away tough outer skin.(3) Cut bulbs into large pieces, and coarsely grate them. In a bowl, combine grated kohlrabi, chopped garlic, and tablespoon of salt and let sit for 15 minutes to draw out liquid. Strain or squeeze out liquid, and discard. Toss kohlrabi with yogurt, lemon juice, mint, and a drizzle of olive oil. Season with salt and pepper. Serve as a side with grilled fish or meats.