Arugula

Storage
Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot. It will perish more quickly if stored wet in a plastic bag.

Washing greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Arugula Pizza

1 large cheese pizza from your favorite takeout establishment
1/4 lb. arugula

This is the be-all, end-all of lazy dinners turned gourmet in less than 60 seconds.  Call your favorite pizzeria.  When it arrives, simply pile it up with raw arugula and eat.  This is perhaps the most common usage of arugula in Italy.  Another favorite pizza there is arugula, prosciutto, and shavings of parmigiano.


Sandwiches w/ fig spread, prosciutto, arugula & aged cheese

Slices of crusty white bread like ciabatta or baguette
Fig spread or other savory fruit preserves such as quince paste
Finely sliced imported prosciutto
Shavings of medium aged Italian cheese such as Piave, Asiago or Grana Padano
Arugula
Assemble open faced sandwiches using the ingredients above in the listed order. Serve as hors d'oeuvres at your next gathering or as a quick lunch.


Potato Salad w/ Bacon & Arugula

• 2 lbs yellow potatoes or fingerling potatoes
• Olive oil
• 1/2 lb bacon
• 1 small sweet onion or scallion, sliced thin
• 1/4 lb arugula
• 1 1/2 Tbsp wine vinegar
• 1 Tbsp whole grain mustard
• 1/4 cup good quality olive oil
• Salt & pepper

Rinse, scrub and cut the potatoes into small wedges.  Coat with olive oil, sprinkle with salt and roast in a 400 degree oven until done, but not totally browned.  Meanwhile, fry the bacon in a skillet until crisp but not burnt.  Drain on paper towels and leave to cool.  Make the dressing by combining the mustard and vinegar in a small bowl and whisking in the olive oil until an emulsion is formed.  Season dressing with salt & pepper to taste.  When potatoes are done combine them in a serving bowl with the onions and arugula.  Crumble the crisp bacon over top with your fingers.  Add the dressing and stir well before serving.  This salad makes the perfect BBQ accompaniment.

Tagliata di Manzo

This is the definitive use for arugula in our book: grilled sliced steak on a bed of arugula, meat juices melding with a light vinaigrette dressing.

• 1/2 lb steak per person: sirloin, NY strip, Delmonico, hanger, etc. preferably local and grass-fed
• 1/2 lb arugula
• Balsamic Vinaigrette
• Olive oil
• Salt & Pepper

Prepare plates of lightly dressed arugula.  Grill the meat to the rare side of medium rare. Remove from the grill to a plate. Sprinkle generously with salt & pepper and a drizzle of olive oil on each side.  Tent the plate with foil for 2-3 minutes to allow the meat to steam in its juices.  Slice the steak into ? inch thick strips, taking care not to spill any juices.  Arrange the sliced steak on the arugula and douse with any remaining juices.  Enjoy with a nice red wine.

Baby Bok Choy

Storage
Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot. Will perish more quickly if stored wet in a plastic bag.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Sesame-Soy Glazed Bok Choy

• 2 Tbsp soy sauce
• 2 Tbsp chicken or vegetable stock
• 1 Tbsp rice vinegar
• 2 tsp sesame oil
• 1 Tbsp sugar
• 3 Tbsp vegetable oil
• 3/4 lb baby bok choy, halved lengthwise
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
• 2 medium scallions, sliced thin
• 1 Tbsp sesame seeds, toasted

Combine the soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.  Heat half the vegetable oil in a large skillet over high heat.  Place bok choy in the skillet cut side down, in a single layer.  Cook without moving until lightly browned, about 2 minutes.  Turn them and lightly brown the other side, about 1 minute longer, and transfer to a warm plate. Add garlic, ginger, and scallions to the same hot skillet and drizzle with remaining oil. Cook 30 seconds, stirring constantly, until the garlic just begins to brown. Add soy sauce mixture and simmer over high heat, stirring well, until reduced and thickened.  Return bok choy to the pan and cook 1 minute longer, turning once, until wilted and glazed with sauce. Sprinkle with sesame seeds and serve hot with rice and other Asian dishes.


Asian Chicken Soup with Greens

For the broth:

• 1 whole chicken
• 1 head garlic, peeled and smashed
• 2-3 scallions, cut into large pieces
• 1/2 bunch cilantro, leaves, stems and roots, washed
• 2 inches ginger root, cut into thick slices
• 1 Tbsp salt & pepper to taste

For the soup:

• 4 oz. cellophane rice noodles or egg noodles
• 1/2 lb greens (bok choy, mustard greens, pea shoots, spinach)
• 1 Tbsp soy sauce
• 1 Tbsp sweet rice cooking wine or mirin
• 1 Tbsp chopped cilantro, for garnish

Rinse the chicken thoroughly, remove giblet bag and place in a large pot with cold water to cover by 2 inches (around 2 ? quarts of water).  Add garlic, cilantro, scallions, ginger, salt & pepper.  Bring to a boil and simmer very gently for 1 ? hours, or until the meat falls off the bone.  Remove chicken carefully to a colander and allow it to cool.  Strain the stock and skim the fat that rises to the surface.  (If you make the stock in advance, refrigerate it overnight and remove the congealed fat the next day.  You can also use a special device for separating fat that looks like a big measuring cup with a spout that pours from the bottom).  When the chicken is cool enough to handle, pull off all the meat and shred it with your fingers.  Use a nice handful of the meat for the soup and save the rest for another use (Vietnamese chicken salad, perhaps?).

Meanwhile soak the rice noodles in warm tap water for 15-20 minutes, drain and set aside. If using egg noodles, cook them in boiling water until al dente, drain, rinse with cold water, and set aside.  Wash greens and cut into fairly large pieces.  Bring the stock to a boil and season with the soy sauce and wine.  Taste and adjust salt if necessary.  Add greens and chicken and cook for 2 minutes. Place a handful of noodles in each soup bowl.  Pour soup over noodles and serve garnished with chopped cilantro.

Variations: This soup can easily be made into wonton soup.  Get some wonton wrappers from the store (usually sold next to the tofu).  For the filling mix together ? lb ground pork, 2 finely chopped scallions, 1 tsp sesame oil, 1 tsp rice wine, salt & pepper.  Follow directions on the package to fill them.  Boil with the greens in the hot stock until they float.

You can save yourself the trouble of dealing with a whole chicken by using ready-made broth and boneless chicken.

Baby Mixed Greens

Storage
Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot: cut greens perish more quickly if stored wet in a plastic bag.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Salad Dressings

• Lemon-Tamari Vinaigrette
• 2 Tbsp fresh squeezed lemon juice
• 2 Tbsp red wine vinegar
• 1Tbsp tamari or regular soy sauce
• Salt & pepper to taste
• 1/4 cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms. This makes a great everyday dressing.


Mustard Vinaigrette

• 3 Tbsp red wine vinegar
• 1Tbsp Dijon mustard
• 1 tsp high quality balsamic vinegar (optional)
• 1 Tbsp finely sliced shallot (optional)
• Salt & pepper to taste
• 1/4 cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms. This dressing goes well with bitter greens, frisée, cabbage, beets, potatoes, etc.


Asian-Flavored Vinaigrette

• 3 Tbsp Rice Vinegar
• 1 tsp umeboshi plum vinegar (optional)
• 1Tbsp tamari or regular soy sauce
• 1 Tbsp sugar
• 1 Tbsp finely slice scallion (optional)
• 1 tsp sesame oil
• 2 Tbsp neutral oil such as canola, sunflower or peanut

Mix together all ingredients except canola oil in a small bowl.  Whisk in oil until an emulsion forms.  This dressing goes well in salads with bok choy, cabbage, radishes, sweet turnips, spicy greens, etc.


Balsamic Vinaigrette
For this dressing you want to use an every day, inexpensive balsamic.

2 Tbsp Balsamic vinegar
2 Tbsp red wine vinegar
Salt & pepper to taste
1/4 cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms.  This dressing goes well with bitter greens, arugula, baby greens, frisée, cherry tomatoes, etc.

Shell Beans

Freezing
Freeze shelled beans in quart or gallon-size freezer bags. No boiling necessary.

Recipes

Pasta e Fagioli

• 1 lb barlotti beans, shelled
• 2 slices bacon or pancetta, diced (optional)
• 1 cipollini onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 ripe tomato, chopped, optional
• 4-6 cups vegetable stock or water
• salt & pepper
• parsley or rosemary, chopped
• 8 oz. pasta of choice (fresh egg tagialtelle, spaghetti broken in small pieces, or ditalini)

Shell the beans, discard the shells.  In a large pot, add the diced bacon and sauté until golden and crispy.  Add the onion, carrot, and celery and sauté over moderate heat for about 10 minutes.  Add the optional tomato, the beans, and the stock and simmer for about 30 minutes, or until the beans are tender.  At this point, about half the beans are removed from the pot, pureed and added back.  This gives it a nice thick, velvety texture.  Add the herbs and continue simmering another 5 minutes.  Cook the pasta al dente in a separate pot of boiling salted water and combine with the bean soup just before serving. Perfect for these cool nights!

Note:  There are infinite variations to this dish. One of my favorite ways is to make it is with just onion, beans, water and rosemary, which is how I first had it in Italy, cooked by a Florentine grandmother.

Simple Simmered Shell Beans

• 2 pounds fresh shell beans (cranberry or lima)
• 2 cloves garlic
• 1 small onion (or shallot)
• A few leaves fresh herbs (sage, rosemary, parsley, or marjoram)
• Olive oil

Chop the onion and garlic and sauté a few minutes in some good olive oil in a medium saucepan.  Add the beans and water to cover.  Simmer over low heat for 15-20 minutes (taste the beans to make sure they're cooked through and creamy).  Add salt to taste and some chopped herbs.  Sage is the most popular, but use whatever you have.  These beans make a great starter course served in their own cooking water, drizzled with some more olive oil.  Or mash them and put them on toast as crostini.

Soupe au Pistou

This recipe makes enough soup for 8, so feel free to reduce quantities to suit your needs. Or make a big batch and freeze half. The beauty of soup is you can use whatever you have on hand and omit what you don't.

• 10 garlic cloves, peeled and quartered lengthwise
• 1/2 cup extra-virgin olive oil
• 3 medium onions, diced
• 4 medium carrots, cubed
• 1 lb. potatoes, cubed
• 1 cup fresh shell beans
• bouquet garni (bay leaf, thyme, parsley)
• 1 cup zucchini, cubed
• 1 cup tomatoes, chopped
• 1 cup green beans, chopped in ? inch rounds
• salt and pepper
• 1 recipe pistou
• 1/2 cup grated Parmesan
• Pistou
• 4 garlic cloves, minced
• salt and pepper
• 2 cups loosely packed fresh basil leaves
• ? cup extra-virgin olive oil
  

In a stockpot, gently cook the onions and garlic in oil until soft. Add carrots, potatoes, shell beans and bouquet garni and cook gently, stirring, for 10 minutes. Add the zucchini, tomatoes and green beans along with 8 cups of cold water and simmer gently uncovered until the shell beans are tender, about 20 minutes. Add additional water if the soup becomes too thick. Season with salt and pepper. While the soup is cooking prepare the pistou by placing all ingredients in a food processor and blending slowly while adding the oil. To serve, ladle the soup into a bowl, swirl in a generous teaspoon of pistou and sprinkle with cheese.

Snap Beans

Varieties:
- Green & Yellow Haricot
- Romano

Storage
Store beans dry (unwashed) in a plastic bag in the refrigerator for 1 week to 10 days.

Freezing
Blanch washed and chopped beans in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and pat dry with clean dish towels.  Freeze in quart-sized freezer bags.

Recipes

Romano Beans with Red Onion, Oil & Vinegar

• 1 lb or so beans
• 2 Tbsp red wine vinegar
• 2 Tbsp extra virgin olive oil
• 1 red onion, thinly sliced
• salt & pepper

This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.


Chinese Four-Season Beans

• 1/4  cup canola oil
• 1 lb. green beans
• 2 cloves garlic, chopped
• 2 small hot red chili peppers, chopped, or 1 Tbsp chili-garlic paste (optional)
• 1 inch ginger, chopped
• 3 Tbsp Soy Sauce
• 1 Tbsp rice wine
• 1 Tbsp sugar
• 1 tsp sesame oil

Heat the oil in a large fry pan on high. Add beans in batches (as to not crowd the pan) and stir fry until softened (about 3 minutes), and set aside.  The beans should be slightly crispy on the outside and still a bit crunchy, not mushy.  Drain all but 2 Tbsp of the oil. Sautee the garlic, chili and ginger for 30 seconds, until the garlic just begins to brown.  Add liquid ingredients and simmer over high heat until the sauce thickens. Add the sautéed beans, stir well and serve.

Beets

Storage
Remove beet greens from roots and store in a plastic bag in the refrigerator for 1 week. Store washed or unwashed roots in a plastic bag in the refrigerator for a month or more.

Freezing Beet Greens (Tops)
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Root Cellar
Store unwashed roots in a cold, damp cellar (32-34 degrees and 90% humidity) for several months.

Recipes

Salad with Beets, Walnuts and Goat Cheese

This is my favorite way to eat beets. The combination of the bitter greens, the sweet beets, the roasty nuts, the creamy cheese, and the sharp dressing is one of the most sublime flavor combinations ever contrived.

• Leafy greens such as lettuce, arugula, dandelion greens, spinach, or radicchio
• 1 bunch small beets
• Small handful walnuts or pecans
• 4 oz fresh goat cheese

For the Dressing:

• 1 tsp Dijon mustard
• 1 Tbsp red wine vinegar
• 1 Tbsp balsamic vinegar
• Salt & pepper
• 1/4 cup olive oil

Wash and dry the greens and add to your favorite salad bowl. Trim and wash the beets and steam or boil until tender. (Peeling is not necessary, but if desired, they slip right off after cooking.) Toast the walnuts either in the toaster oven or in a dry fry pan and set aside. Careful not to scorch them. Decorate the salad with pats of the goat cheese and slices of beet.

Meanwhile, prepare the dressing by whisking together the mustard, vinegars, and the salt and pepper. Drizzle in the oil as you continue whisking and the dressing should emulsify into creamy brown substance. Just before serving add the toasted nuts, and toss with the dressing.


Roasted Beets

This is one of my favorite ways to prepare farm, fresh vegetables, and beets are no exception. It is simple, healthy, delicious, and retains much of the nutrients in the vegetable.

• 1 Bunch Beets
• 1/4 Cup of Olive Oil
• Sea Salt

Pre-Heat the oven to 375 Degrees.

Wash the beets and remove the tops where they meet the beet (Do NOT throw them away!).Trim the tails off the beets and discard. Cut each beet in half lengthwise and place in a large plastic bowl.

When you have cut all the beets and placed them in the bowl, pour the olive oil over them and toss until they are all evenly coated.

Arrange the beets (cut side down) on a large cookie sheet or baking pan. Sprinkle them with sea salt until they have all been lightly coated. Place the baking pan on the middle rack in the oven for approximately 15-20 minutes. Turn them over once (so the round side is down) and put back in the oven for approximately another 15-20 minutes. Cooking time will vary depending upon your oven. Beets should be tender when poked with a fork.

Serve hot from the oven as a simple side for any dish. An absolute treat!

Broccoli

Storage
Store broccoli in a plastic bag in the refrigerator up to 1 week.

Freezing
Cut up broccoli into florets and blanch in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and pat dry with clean kitchen towels. Freeze in quart-size freezer bags. For easier use, pre-freeze on a baking sheet, and then pack into bags.

Recipes

Garden Fried Rice

This dish evolved from childhood memories of eating at Benihana.  Use whatever veggies you have on hand.  It's great for breakfast lunch or dinner.

• 4 cups cooked rice
• 4 Tbsp canola oil
• 1 cup onion,  chopped
• 2 cups broccoli, chopped
• 1 cup sweet peppers, chopped
• 1 cup zucchini, chopped
• 1 cup snap beans, chopped
• 1 Tbsp butter
• 2-3 cloves garlic, finely diced
• 1 egg
• 2 Tbsp soy sauce
• 1 Tbsp Thai fish sauce
• 1 Tbsp sesame oil
• cilantro for garnish

Heat the oil in your largest frypan or wok.  Sauté the onion until soft over high heat.  Add the rest of the vegetables and stir fry them for a few minutes.  Add the cooked rice and stir well, breaking up the rice so that all the grains are separate and coated with oil (you might want to add more oil).  Make an empty space in the center of the pan by scraping the rice mixture to the sides.  Drop the butter and garlic into the well and sauté 1 to 2 minutes, until cooked, not stirring the rice.  (If the rice burns a little on the bottom, all the better.)  Stir the garlic and butter mixture into the rice, mixing thoroughly, then make the well in the center again.  This time break the egg into the well and scramble until cooked, then mix into the rice.  Add the soy sauce and fish sauce, stir again and turn off the heat.  Drizzle on the sesame oil.  Serve garnished with chopped cilantro or Thai basil.  We like to have extra soy and Sriracha chili sauce on the table as condiments.  Add chunks of bacon, ham or salami with the onions for a more protein-rich version. Fried tofu cubes are another good addition.


Roasted Broccoli

This is one of my favorite ways to prepare farm, fresh vegetables, and beets are no exception. It is simple, healthy, delicious, and retains much of the nutrients in the vegetable.

1 Large Head Broccoli
1/4 Cup of Olive Oil
Sea Salt

Pre-Heat the oven to 375 Degrees.

Wash the broccoli and remove the stalk just below where it meets the crown. Remove each floret from the head until you have many small broccoli crowns. Cut each floret in half lengthwise (along the stalk) and place in a large plastic bowl.

When you have cut all the florets and placed them in the bowl, pour the olive oil over them and toss until they are all evenly coated.

Arrange the broccoli (cut side down) on a large cookie sheet or baking pan. Sprinkle them with sea salt until they have all been lightly coated. Place the baking pan on the middle rack in the oven for approximately 10-15 minutes. Turn them over once (so the opposite side is down) and put back in the oven for approximately another 10-15 minutes. Cooking time will vary depending upon your oven. Broccoli should be slightly browned on each side and a little crisp.

Serve hot from the oven as a simple side for any dish or cold the next day. An absolute treat!

Broccoli Rabe

Storage
Store bunched greens in a plastic bag in the refrigerator up to 1 week.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Pasta with Broccoli Rabe

This recipe is good not only for broccoli rabe, but is capable of transforming any of the coarser leafy greens (kale, collards, mustard greens, turnip greens, escarole) into something utterly sinful.

• 1 lb. short, thick pasta (orecchiette, fusilli or cavatappi)
• 1 bunch broccoli rabe, chopped
• 1/4 cup extra virgin olive oil
• 1-2 heads of garlic, sliced
• 1/4 tsp. chili flakes, or to taste (or a fresh chili, sliced with scissors right into the oil)
• 1 tin anchovy filets, drained and  coarsely chopped
• Pecorino Romano, grated

Put a large pot of water on to boil, and in the meantime wash and chop the greens. Salt the water generously when it boils and add the pasta. When the pasta is half done, toss the greens right in the water with them.

Separately, in a small pan, sauté the garlic and chili gently in the oil. Before the garlic browns, turn down the flame to low and add the anchovies, stirring until they dissolve. (Do not be afraid, we have served this to staunchly anti-anchovy people and they were instantly converted). When the pasta is al dente drain it and toss with the garlic sauce. Serve with the grated Pecorino.  Buon appetito!

Cabbage

Storage
Cabbage can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Root Cellar
Store cabbage in a cold, damp cellar (32-34 degrees and 90% humidity) for 1 to 2 months.

Recipes

Cabbage and Potatoes

I was served this in Abruzzo while working in the olive harvest. It was one of the best meals I had during my time in Italy. This dish is truly the exclusive domain of home cooks.

Sauté some onions in olive oil. When golden, add cubes of potato, and cabbage that has been cut into squares or wide ribbons. Add water to cover and bring to a boil. Cook over a low flame, trying not to stir so much that the potatoes fall apart, about 40 minutes to an hour. Serve, with some of the cooking liquid, in bowls, and season to taste with dried hot pepper flakes, raw garlic, and lots of the best olive oil you have. This also becomes a wonderful minestrone by adding pasta.

Creamy Caraway Coleslaw

Tendersweet Cabbage is a particularly tasty variety for eating raw.  Seize your chance for a taste of summer!

• 4 cups  shredded cabbage
• 1/2 cup grated carrot
• 1/2 cup finely grated onion
• 3 Tbsp white wine vinegar
• 1 Tbsp sugar
• 3 Tbsp olive oil
• Salt & pepper
• 1/2 cup mayonnaise or sour cream
• 2 tsp caraway seeds

Combine cabbage, carrot, onion in a large bowl. In a small bowl combine vinegar, sugar, olive oil, salt & pepper, stirring until the sugar and salt dissolve. Mix in the mayo or sour cream and caraway seeds. Pour over the cabbage mixture and chill before serving.


Asian Cabbage Slaw

This recipe is an adaptation for cabbage of Thai green papaya salad (som tam) and makes a refreshing and fat-free alternative to mayonnaise-based salads (not that there's anything wrong with mayonnaise!).

• 1/2 to 1 head cabbage, shredded
• 1 carrot, grated
• 2-3 cloves garlic, minced
• 1 small hot red or green chili, minced
• 1 bunch cilantro, chopped
• Thai basil, spearmint (optional)
• 1-2 scallions, chopped
• 1/4 cup roasted shelled peanuts, ground or chopped fine
• Juice of 1 lime
• 2 Tbsp light colored vinegar
• 2 Tbsp sugar
• 1 tsp salt
• 1 Tbsp fish sauce (optional)

Mixed thinly sliced cabbage and grated carrot in a large bowl with the garlic, chili, cilantro and other herbs if using.  Add the lime juice, salt, sugar, vinegar and fish sauce and stir well (the volume of salad should decrease within minutes as the cabbage sheds its liquid).  Refrigerate until needed.  Just before serving garnish with the ground peanuts and chopped scallion.

Carrots

Root Cellar
Store unwashed roots in a cold, damp cellar (32-34 degrees and 90% humidity) for several months.

Recipes

Carrot Cake
This recipe is originally from Ina Garten's Barefoot Contessa Cookbook. It also makes fabulous cupcakes.

Cake

• 2 cups granulated sugar
• 1 1/3 cup vegetable oil
• 3 eggs (room temp.)
• 1 tsp vanilla
• 2 cups all purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 lb. carrots, shredded
• 1 cup raisins
• 1 cup walnuts, chopped

Frosting

• 3/4 lb. cream cheese (room temp.)
• 1/2 lb. unsalted butter
• 1 tsp vanilla
• 1 lb. confectioners' sugar

Preheat oven to 400. Butter and flour cake pans or cupcake tins. Beat butter, oil and eggs with the paddle on the Kitchen-Aid. Beat in vanilla and flour. Sift together cinnamon, baking soda, and salt, and add to the wet ingredients. Toss carrots, raisins, and walnuts with 1 Tbsp flour and fold into batter with a spatula.

Bake at 400 for 10 minutes, then reduce heat to 350 and continue baking until a toothpick comes out clean, around 35 minutes. Remove from oven and cool.

Meanwhile, make the frosting. Beat cream cheese, butter and vanilla with the paddle on the Kitchen-Aid until smooth. Beat in confectioner's sugar.

If making a cake, cut laterally into two circles after it cools. Spread frosting on top of the bottom layer, place second layer on top and frost entire cake. If making cupcakes, just frost each one.

Cauliflower

Storage
Store cauliflower in a plastic bag in the refrigerator up to 1 week.

Freezing
Cut up cauliflower into florets and blanch in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and pat dry with clean kitchen towels. Freeze in quart-size freezer bags. For easier use, pre-freeze on a baking sheet, and then pack into bags.

Recipes

Ginger Glazed Cauliflower
This dish is adapted from Julie Sahni's Classic Indian Cooking, one of our favorite reference books.

• 1 head cauliflower (about 1 1/4 pound)
• 4 Tbsp vegetable oil
• 1 tsp coriander seed or 1/2 tsp cumin
• 1 1/2 Tbsp fresh ginger, shredded
• 1-2 green chilies, seeded and chopped (optional)
• 1/2 tsp turmeric
• 3/4 tsp coarse salt
• 1 tsp lemon juice
• 2 Tbsp cilantro, chopped

Separate the cauliflower into florets, wash and drain. Measure all the spices and set near the stove, along with the cauliflower and 1/4 cup hot water.  Heat 3 Tbsp of the oil in a large frying pan until hot and add coriander or cumin seeds, stirring until dark brown, around 10 seconds.  Add ginger and chilies, if using, and stir quickly. Immediately add turmeric and salt, then cauliflower, and stir to prevent burning and distribute spices. Add the hot water, reduce heat and cook covered until cauliflower is fully cooked to crispy tenderness (about 20-25 min.) Stir once or twice during cooking.  Increase heat to medium, and stir fry to evaporate any moisture in the pan and to lightly brown the cauliflower (5-10 minutes). If it looks dry, add remaining oil. Add lemon juice and cilantro and toss gently. Check for salt and serve immediately.


Cream of Cauliflower Soup

• 1 head cauliflower, cored
• 2 medium sized potatoes, sliced
• 1 quart milk
• 1/2 cup heavy cream
• Salt & pepper

Combine the cauliflower, potatoes and milk in a 4-quart pot. Bring the mixture to a simmer.  Leave it at a slow simmer until the potatoes are soft and the cauliflower is easy to break up with a fork, about 20-25 minutes, taking care to avoid boiling over. Puree the soup through a food mill or in a blender or food processor.  Strain it through a fine mesh strainer for an even more smooth and velvety texture.  Add the cream and bring the soup back to a simmer.  Season with the salt and pepper to taste.  Serve in hot bowls with croutons.

This soup can also be made with broccoli, cut the same way, but added only after the potatoes are soft.  Otherwise it will overcook and the soup will turn gray.
(To make the croutons, lightly toast small cubes of slightly stale bread until crunchy, then sauté in salted butter until golden.)


Roasted Cauliflower

This is one of my favorite ways to prepare farm, fresh vegetables, and beets are no exception. It is simple, healthy, delicious, and retains much of the nutrients in the vegetable.

• 1 Large Head Cauliflower
• 1/4 Cup of Olive Oil
• Sea Salt

Pre-Heat the oven to 375 Degrees.

Wash the cauliflower and remove the stalk just below where it meets the crown. Remove each floret from the head until you have many small cauliflower crowns. Cut each floret in half lengthwise (along the stalk) and place in a large plastic bowl.

When you have cut all the florets and placed them in the bowl, pour the olive oil over them and toss until they are all evenly coated.

Arrange the Cauliflower (cut side down) on a large cookie sheet or baking pan. Sprinkle them with sea salt until they have all been lightly coated. Place the baking pan on the middle rack in the oven for approximately 15 minutes. Turn them over once (so the opposite side is down) and put back in the oven for approximately another 15 minutes. Cooking time will vary depending upon your oven. Cauliflower should be slightly browned on each side and a little crisp.

Serve hot from the oven as a simple side for any dish or cold the next day. An absolute treat!

Celeriac

Storage
Remove tops from roots and discard. Store washed or unwashed roots in a plastic bag in the refrigerator for a month or more.

Root Cellar
Store unwashed roots in a cold, damp cellar (32-34 degrees and 90% humidity) for several months.

Recipes

Celeri Remoulade

• 1 lb. celery root, cut into julienne matchsticks or grated
• 4 Tbsp Dijon mustard
• 3 Tbsp boiling water
• 1/2 cup extra virgin olive oil
• 2 Tbsp white wine vinegar
• salt and pepper
• 2 Tbsp parsley, chopped (optional)

This is the most common salad eaten in France.  Place mustard in bowl and whisk in boiling water.  Next, whisk in oil until thick and creamy.  Whisk in vinegar and season to taste. Fold celery into sauce and marinate at least 2 hours.  Sprinkle with parsley and serve cold or at room temperature.


Roasted Celeriac

• 1 Celery Root
• Olive Oil
• Salt and Pepper

The simplest (and sometimes the most delicious) way to cook Celeriac.

Pre-heat oven to 375
Take one celery root and cut into quarters.
Cut the remaining quarters into "fries" about ? in thick
Toss the fries lightly in olive oil.
Place the fries on a baking sheet, dust lightly with salt and pepper, and put in the oven.
Cook for roughly 15 minutes and then turn over once.
Cook for another 15 minutes (or until lightly brown) and remove from oven.
Serve immediately with some nice thick organic steaks and sliced tomatoes. Mmmmm?.

Celery

Storage
Celery can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Collard Greens

Storage
Store bunched greens in a plastic bag in the refrigerator up to 1 week.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Cucumbers

Storage
Cucumbers can be kept in a plastic bag or container lined with a dry paper towel in the refrigerator for 1 to 2 weeks.

Recipes

Quick Pickles

• 1/2 cup white vinegar
• 2 tsp sugar
• 1 tsp mustard seed
• 1 tsp salt
• 1 clove garlic, minced (or scapes!)
• 2 Tbsp fresh dill leaves, chopped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices

Heat vinegar, sugar, mustard seed, salt, and garlic in a saucepan until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Refrigerate at least 24 hours before serving.

Horiatiki (Greek Villager's Salad)

• Tomatoes, chopped
• Red onion, sliced
• Kalamata olives
• Cucumber, sliced
• Feta cheese, crumbled
• Lemon juice
• Red wine vinegar
• Extra-virgin olive oil
• Oregano, finely chopped
• Salt & pepper

Just combine the ingredients and allow to meld for a half hour or so before serving.

This is the traditional Greek salad, horiatiki salata, without lettuce. We recently enjoyed this alongside some grilled lamb loin chops from a local farm. It's also great with hummus or falafel in a pita. Perhaps some grilled eggplant, too? The important thing is to use ripe, flavorful tomatoes and mild sweet onion

Dandelion Greens

Storage
Store bunched greens in a plastic bag in the refrigerator up to 1 week.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Greens Pie

• 2 bunches dandelion greens (about 4 lbs)
• 2 large bunches chard or other mild greens
• 1 bunch leeks or 1-2 onions
• 1 bunch parsley
• 1 bunch spearmint
• 1 bunch dill
• juice of 1-2 lemons
• 1/2 cup of the best olive oil
• salt and pepper
• pinch of cayenne and nutmeg
• 2 eggs
• 1/2 lb Greek feta
• 1 package frozen phyllo dough, defrosted
• olive oil for brushing

This is kind of an involved recipe, but it repays you for every second of your time.  It makes a lot, so serve it to a crowd or eat it all week long.  This pie is traditionally made from wild-gathered greens and herbs, so feel free to use any kinds of greens you have, although cabbagey ones like kale don't work as well.  In the spring it's great with wild dandelions, nettles, and ramps.  Wash all the greens thoroughly and give them a rough chop.  Blanch in salted water briefly, until they wilt.  It may take a couple of batches.  Drain and squeeze out all liquid when cool.  The wrung-out greens can then be more finely chopped if desired.  Set aside in a large mixing bowl.  Meanwhile, thinly slice the leeks (use tender green parts also) and onion and sauté gently in 4-5 Tbsp of the oil in a large sauté pan over medium-low heat until they begin to caramelize, 15-20 minutes.  Finely mince the herbs and add to the greens.  When the leeks are ready, add these also and allow the mixture to cool slightly before stirring in the rest of the oil, the eggs, lemon, crumbled feta, and other seasonings.   Preheat your oven to 400°.  Pull out the largest baking sheet you have, preferably one with a rim, or use your biggest lasagna pan, and coat it with oil.  One by one, add the phyllo sheets, brushing each with olive oil (this is what makes it crispy).  Halfway through the package, add the greens mixture, spreading it out into an even layer.  Cover with the remaining phyllo as before.  Bake for about 1 hour, until the top turns golden brown.  Allow to cool slightly before serving.

Fave e Cicoria

• 1 lb dried fava beans (whole, split peeled, or yellow split peas if unavailable)
• 1-3 bunches Dandelion Greens
• Salt

This dish is a specialty of the region of Puglia, which is the "heel" of the Italian boot.  If using dried fava beans with the peel still attached, soak them overnight in water (peeled split favas and yellow split peas do not require soaking).  The next day, drain the beans, and remove the black node (the part where it attaches to the pod) from each one with a little knife.  For half the beans, slip the skins off by taking the bean between your thumb and fore finger and pressing slightly.  The yellow inner part of the bean will slip right out.  Leave the other half with the skins on, because they will impart their own flavor to the dish.  Return them to soak for the rest of the day, adding 2 tsp. salt and a few bay leaves.

Bring the beans to a boil in water to cover plus one inch and continue to cook over a very low flame until they start to dissolve into a thick puree, adding more water if necessary.  Taste for salt when done and stir vigorously to reduce the beans to a puree.  Meanwhile, take some dandelion greens (cicoria catalogna) and put them on to boil in abundantly salted water.  Boil until done, 10-20 minutes.  Drain and serve side by side in bowls with the fava puree, in beautiful half-moons of green and yellow (cooking the beans with their skins results in a murky color but adds flavor).  Drizzle very good olive oil over everything and enjoy.

Eggplant

Storage
Eggplant can be kept in a plastic bag in the refrigerator for up to 1 week.

Recipes

Pasta alla Norma

• 1 lb. eggplant
• 1-2 lbs. tomatoes, chopped
• 1 head garlic
• canola oil for frying
• olive oil
• a few sprigs fresh basil
• salt & pepper

Slice the eggplant into ? inch rounds and fry them over medium high in a wide skillet with ? inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top.  Make sure that they don't get too brown on the bottom before this happens.  If the eggplant slices absorb all the oil and still don't look wet, you must add more-but don't worry, because they will release much of it as they cook.  When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side.  If the pan is dry at this point, don't add more oil because the slices have absorbed enough to fry themselves.  When they're done, drain the slices on paper towels and sprinkle them liberally with salt.  Don't neglect to taste a few slices now, as eggplant properly fried and meltingly sweet is one of the real delights of summer.  Continue with another batch until all the eggplant is fried.

In the meantime, boil some water for the pasta (penne or rigatoni) and salt it well.  Cook the pasta al dente.  Prepare a simple tomato sauce by sautéing some garlic in olive oil until it just begins to get sticky.  Before it browns, add the chopped tomatoes and cook over high heat about 15 minutes or until the liquid is cooked out.  Salt & pepper to taste and remove from the heat.  Stir in the basil, tearing the leaves right over the pan.  Cut up the mozzarella into cubes.  When the pasta is cooked, add everything to a large bowl and mix well.  Buon appetito!


Caponata

This recipe was made by our Springfield Farmers' Market Manager Belle Rita as a sample that she gave out to customers featuring seasonal vegetables.  We liked it so much we made it at home twice, and put 5 quarts of it in the freezer for when the dog days of peppers and eggplant are but a distant memory.

• Lots and lots of olive oil
• 1 cup chopped onion
• 1 head garlic, chopped
• 1/2 tsp chili flakes or fresh hot peppers, to taste
• 1 pound peppers, cut into large chunks
• 1 pound eggplant, cut into large chunks
• 1 or 2 ripe plum tomatoes, chopped
• salt & pepper
• 1 Tbsp sugar
• 1 Tbsp red wine vinegar
• 1 Tbsp capers
• 3 Tbsp chopped Kalamata olives
• Few sprigs chopped basil and parsley

Preheat oven to 400 degrees. Heat about 4 Tbsp olive oil in a heavy pot or Dutch oven with a lid that can go in the oven. Sauté the onion and garlic until soft.  Add the pepper flakes and peppers and sauté over medium heat 5-10 minutes.  Add eggplant and sauté another several minutes. You may want to add more oil to make sure everything is generously anointed.  Add the tomatoes.  Cover the pot and put it in the oven to bake for 20-30 minutes.  Everything should be very, very soft.  Season with salt, pepper and the other seasonings.  Adjust sweetness, salt and acidity to taste.  Serve it warm on fresh crusty bread or at room temperature the next day.  Makes a great pasta sauce, too. (The original version contains chunks of celery, too.  If you like celery, you can add it when you add the tomatoes.)

Escarole

Storage
Radicchio, frisee and escarole store well in a plastic bag in the refrigerator for 2 to 3 weeks.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Wilted Escarole

Wash the escarole, chop it across the grain (so that it doesn't become too stringy) and toss it in a pan with only a little salt and the residual water from the leaves.  Cook it over a medium flame for a few minutes to wilt it, stirring only occasionally.  If you happen to forget about it and cook it longer without adding any water, it starts to caramelize and burn slightly.  The result is absolutely heavenly.  Season it with good olive oil at the table, and maybe a drizzle of good balsamic vinegar.

Fennel

Storage
Fennel can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Washing and Preparation
Gently scrub the outer layer with a vegetable brush.  Trim bulbs of stalk; the frilly greens can be used as an herb and the stalks and leaves can be used to season soup stocks, especially fish broths.  If using raw or sautéing, slice fennel very finely across the grain so that it doesn't become stringy.  It is often cut into large wedges and roasted.

Recipes

• Leek and Fennel Spanikopita
• 2-3 large leeks, cleaned
• 1 large bulb fennel
• 1 pound bietola, spinach, or chard
• 2 cloves garlic
• 8 oz. feta cheese, crumbled
• 2 eggs
• Smattering of herbs like parsley, dill, and mint
• 2 Tbsp lemon juice
• Small pinch cayenne powder
• Salt & pepper
• 1 package frozen phyllo dough or puff pastry
• 1/2 cup Olive Oil

Thinly slice the leeks and fennel across the grain.  Heat 1/4 cup of the oil over medium heat in your most capacious frying pan or wok, or in a large saucepan. Add the sliced vegetables and sauté until thoroughly softened, about 20-30 minutes. Meanwhile, wash and chop the greens and blanch in boiling salted water for 2 minutes.  Drain, chill in cold water, wring out and reserve.  Chop the garlic very finely and add to the sautéing vegetables.  When they are ready, remove from heat and add the greens, crumbled feta, herbs, lemon juice, and eggs. Mix thoroughly and season with salt, pepper, and cayenne to taste.

Defrost dough according to package directions.  If using phyllo, place one sheet at a time on a large cookie sheet, brushing with the remaining oil between the layers until half the package is used.  Pour on the filling and spread it out evenly.  Cover with remaining dough, brushing each layer with oil, and bake at 350° for 45 minutes to an hour, until the top is golden brown.  Allow to cool slightly before serving.  Serve at room temperature the following day for lunch.

Frisee

Storage
Radicchio, frisee and escarole store well in a plastic bag in the refrigerator for 2 to 3 weeks.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Classic Frisee Salad with Poached Egg and Bacon

• 1 head frisee
• 4 slices thick cut bacon, cut into small squares
• 4 fresh farm eggs

Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.)  Drain and dry the leaves, and place in a salad bowl.  Meanwhile, fry the bacon cubes in a hot skillet until crispy and drain on paper towels.  Poach the eggs in very gently simmering boiling water until set but still liquid, about 4-5 minutes.  It helps to break each egg into a tea cup and gently slide it in. It also helps to add a shot of vinegar to the water to help them stay cohesive.


Mustard Vinaigrette dressing

• 3 Tbsp red wine vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp finely sliced shallot (optional)
• Salt & pepper to taste
• 1/2 cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms. Toss the frisee, bacon, and dressing together until well-coated, and serve in 4 seperate bowls, garnished with a poached egg and a sprinkle of fresh pepper.  Note: many versions of this recipe call for croutons.  See following recipe for crouton criteria.

Frisee with Garlic Croutons and Lemon-Anchovy Dressing

• Croutons
• 4-5 slices stale bread
• 1 clove garlic
• olive oil
• salt & pepper

Salad

• 1 head Frisee
• juice of 1 lemon
• 2 flat anchovy fillets
• 1 clove garlic
• 1/4 cup olive oil

Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.)  Drain and dry the leaves, and place in a salad bowl.  Meanwhile, to make the croutons, toast the bread in the toaster oven. (You can also dehydrate fresh bread for 20 minutes at 250 degrees if you don't have stale.) When the bread is crisp, rub each side with the clove of garlic, and then chop or break the slices into cubes. Transfer them to a small mixing bowl and coat lightly with the oil, salt & pepper. Return them to the oven and continue to bake until the oil makes them crispy. Make the dressing by combining the lemon juice, anchovy, garlic, and oil in the food processor and blending until smooth and emulsified.

Garlic

Varieties
- German White
Porcelain type. Mild, sweet flavor. Makes large heads. A favorite with local growers. 4-6 cloves per head.

- Music
Porcelain type. Our favorite raw or roasted. Deeply sweet, nutty and aromatic. 4-6 cloves per head.

- Russian Red
Rocambole type. Very strong, pungent and long lasting when eaten raw. Spicy flavor even when cooked. Plant makes fat, juicy garlic scapes. 6-10 cloves per head.

- Bavarian Purple
Purple stripe type. Extremely hot and peppery when raw. Aromatic, complex flavor when cooked. 4-6 cloves per head. Rare.

- Inchelium Red
Softneck artichoke type. Pleasant and not overpowering, raw or cooked. Mellow, earthy vegetal taste when roasted. 8-12 cloves per head.

Storage
Garlic should be stored at room temperature in a dry location like the kitchen counter or cupboard for up to 1 month.

Root Cellar
Like onions and winter squash, garlic should be kept in a cool, dry location such as an attic, garage, or unheated room.  If kept dry at 45-50 degrees, garlic should keep until March. In storage, garlic will begin to sprout. There are myths that claim the green part is toxic or bitter. In fact, the green sprout is the product of energy stored in the cloves being transferred to the new plant and is completely harmless.

Spring Garlic
Spring garlic is entirely edible. To prepare it for cooking, simply trim the tougher leaf tips, strip off the first layer of skin, and trim the roots.  Chop the stalks like scallions and use them in any dish that calls for garlic.  Since it has a much milder flavor, use twice to three times a much as you would of regular bulbs.  Many people who are sensitive to garlic can enjoy spring garlic without hesitation because it is so mild.  Even used raw in pestos it does not overwhelm.  5 stalks of garlic and a small bunch of basil make a nice pesto for one pound of pasta.

Spring garlic is symbolic of a return to the kitchen to delight in the green grassy taste of the New England spring.  Its natural mates are asparagus, spinach, lettuce, greens, and eggs.

Recipes

Spring Garlic & Eggs

Spring garlic is a seasonal delicacy only to be enjoyed in June. Similar to scallions, you can eat both the white stalk and the green leaves - both have a sweet flavor and are bursting with garlicky juice. This recipe is also terrific with garlic scapes, the flower bud that forms on certain types of garlic just before the bulb starts to bulge and divide into cloves.

• 1 cup chopped spring garlic
• 2 Tbsp olive oil
• 1/4 cup grated Parmesan or Romano cheese
• 4 eggs
• salt & pepper

Sauté the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty , garlicky goodness. Cook the yolks easy or hard as desired. Serves two for breakfast with toast and orange juice.

Spring Garlic and Potatoes, Russian Style

This recipe was emphatically recounted to me at the Union Square Market in New York by a cheerful Russian couple.
"You take young potato, boil it; add butter, this (spring garlic), and dill."

Spring Garlic and Basil Pesto

• 5 stalks spring garlic, trimmed & chopped
• 1 bunch fresh basil
• 2 Tbsp pine nuts
• 1/4 cup olive oil
• salt & pepper to taste
• 1/2 cup freshly grated parmesan and/or Romano cheese
  

Put everything in the food processor and chop until smooth, adding a few drops of water or oil to improve the consistency.  Add grated cheese and give a few pulses. Serve over pasta, spread on bread or crackers, or make sandwiches with fresh mozzarella and tomato.

Notes: Choose a pasta shape with small crevices that will catch the tiny particles: fusilli, farfalle, penne rigate, etc.  Spaghetti is also always a good choice for pestos. The green of the garlic won't oxidize like basil, so this pesto ends up with a nicer presentation.


Spring Garlic Vinaigrette

• 2 stalks spring garlic, finely sliced
• 2 Tbsp vinegar of choice (we like red wine vinegar with a touch of balsamic)
• 1/4 cup extra virgin olive oil
• Salt & pepper to taste

Combine garlic, vinegar, salt & pepper in a small bowl.  Drizzle in the oil a little at a time, using a fork or wire whisk to stir it into an emulsion.  Let it marinate for 10 minutes before serving so the flavors meld. This amount will dress a salad for 4.


Garlic Scape Aioli

• Handful of garlic scapes, chopped
• 1/2 tsp sea salt
• 1 egg yolk
• 1 cup extra virgin olive oil
• Freshly squeezed lemon juice, to taste.

In a food processor or blender (or mortar and pestle), blend garlic scapes with salt until a paste forms. Add egg yolk and continue to blend until incorporated, then add oil drop by drop until a thick, shiny aioli is achieved. Stir in a few drops of lemon juice.

This sauce makes a great accompaniment to grilled fish, meats or vegetables. It can be spread on a sandwich, used as a dip for crudités, or folded into a potato salad (with fresh dill!).


Aglio, Olio e Pepperoncino

• 1 lb. whole wheat spaghetti
• 1 head garlic, chopped
• 1/4 cup extra virgin olive oil
• 1/2 tsp dried chili flakes
• salt and pepper
• grated Parmesan

This is about the simplest pasta dish we know, and it happens to be one of our favorites, especially when made with whole wheat spaghetti, garden fresh garlic, and freshly dried chilies. Bring a large pot of heavily salted (2 Tbsp) water to a boil.  Heat garlic in oil, sprinkle in pepper flakes. Turn off the heat before the garlic browns. Cook spaghetti al dente, drain and return to pot.  Stir in garlic & chili oil and serve with the cheese.  Remember, "Per star bene fin dal mattino, mangia aglio e pepperoncino" (To be well from morning to night, eat garlic and hot pepper).

Aioli

• 4 garlic cloves, peeled
• 2 egg yolks
• 3/4 cup extra virgin olive oil
• coarse salt

Mash garlic with some salt in a mortar and pestle or with the back of a broad knife. Mix yolks with salt in blender until foamy, then carefully drizzle in the olive oil until the mixture thickens. Add the garlic paste and blend a few seconds more. Makes 1 cup.  Use as a sauce for grilled red meats, chicken, or vegetables, all manner of fish dishes (especially shellfish), rice, potatoes, soups, and salads.  This versatile condiment will keep you coming back for more, fresh breath be damned!

Herbs

Varieties
- Genovese Basil
- Purple Basil
- Thai Basil
- Lemon Basil
- Parsley
- Cilantro
- Spearmint
- Thyme
- Rosemary
- Sage
- Tarragon
- Oregano
- Chives
- Dill

Storage
Herbs store best in a plastic container in the refrigerator wrapped in a dry paper towel.

Drying
For best results, dry herbs in a dehydrator and keep them in an airtight container.

Washing Herbs
Fill a large bowl or dishpan with cold water.  Add herbs and swirl around vigorously.  Dirt can tend to cling to the textured leaves of rosemary and sage, so scrub with a gentle brush if necessary. All the dirt and sand will sink to the bottom.  Lift herbs out of basin and into a salad spinner or colander.  Spin herbs to dry or drain as best you can and dry on towels.

Recipes

Cilantro Pesto

This is so easy to make and jazzes up burritos, sandwiches, stir fries, you name it. It goes particularly well with grilled eggplant, chicken or fish, steamed potatoes, and beans.

• 2 cups cilantro, stemmed
• 2 tbsp peanut butter
• 2 tbsp rice vinegar
• 2 tbsp soy sauce or tamari
• 2 cloves garlic
• 2 tbsp ginger
• 2 tbsp olive oil

Throw all the ingredients except the oil in the blender and puree while drizzling in the oil.

This pesto will store in the fridge for a few weeks, and it also freezes well. It has a leg up on basil pesto in that it doesn't oxidize and turn black when exposed to air.


Soupe au Pistou

This recipe makes enough soup for 8, so feel free to reduce quantities to suit your needs. Or make a big batch and freeze half. The beauty of soup is you can use whatever you have on hand and omit what you don't.

• 10 garlic cloves, peeled and quartered lengthwise
• 1/2 cup extra-virgin olive oil
• 3 medium onions, diced
• 4 medium carrots, cubed
• 1 lb. potatoes, cubed
• 1 cup fresh shell beans
• bouquet garni (bay leaf, thyme, parsley)
• 1 cup zucchini, cubed
• 1 cup tomatoes, chopped
• 1 cup green beans, chopped in ? inch rounds
• salt and pepper
• 1 recipe pistou
• 1/2 cup grated Parmesan

Pistou

• 4 garlic cloves, minced
• salt and pepper
• 2 cups loosely packed fresh basil leaves
• 1/2 cup extra-virgin olive oil

In a stockpot, gently cook the onions and garlic in oil until soft. Add carrots, potatoes, shell beans and bouquet garni and cook gently, stirring, for 10 minutes. Add the zucchini, tomatoes and green beans along with 8 cups of cold water and simmer gently uncovered until the shell beans are tender, about 20 minutes. Add additional water if the soup becomes too thick. Season with salt and pepper. While the soup is cooking prepare the pistou by placing all ingredients in a food processor and blending slowly while adding the oil. To serve, ladle the soup into a bowl, swirl in a generous teaspoon of pistou and sprinkle with cheese.


Fried Tofu with Basil Leaves

The best Thai restaurant I ever ate at was a fluorescent-lit hole-in-the-wall in Amsterdam, and whenever fresh hot chilies and anise-scented Thai basil are in season I make sure to make this dish, which is an approximation of the tofu pad bai horapha I had there.

• 3 small blocks of fresh tofu (preferably from an Asian market) or 1 block regular firm tofu
• 4-5 cloves garlic
• 1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
• 1 Tbsp light soy sauce or tamari
• 2 Tbsp dark soy sauce
• 2 Tbsp palm sugar or dark brown sugar
• 1 bunch Thai basil
• Scallions & Cilantro (optional)

Slice each block of tofu in half so you get two thin slabs the same size as the original.  Cut these into eight triangles. Coat a large fry pan with about ? inch of oil and carefully fry the triangles, browning on at least two sides.  Concentrate!  It takes a while for them to brown, but it also takes a while to flip them all before they get too crispy.  Meanwhile, cut the garlic into slices and the chilies into diagonal rings.  When the tofu is ready, empty out all but about 2 Tbsp of the oil, add the garlic and half the chilies, and stir fry until the garlic is golden.  Add the soy and sugar, stir for about 30 seconds until the sugar starts to bubble, and then turn off the heat.  Tear basil leaves into the pan, stir and serve, garnished with the rest of the chilies (if you dare!) and the scallion and cilantro, if using.

Pesto alla Genovese

• 2 bunches basil
• 1/2 cup extra virgin olive oil
• 2 Tbsp pine nuts
• 2 cloves garlic
• 1 tsp salt
• 1/2 cup freshly grated Parmesan
• 2 Tbsp freshly grated Pecorino

Pick the leaves off the basil sprigs and discard.  Puree the leaves with the olive oil, pine nuts, garlic, and salt in the food processor or blender, scraping the sides occasionally. Add the cheese and blend a few seconds more.  Transfer to a bowl when smooth and cover with olive oil if not serving immediately, to prevent browning caused by oxidation. (In my experience, this browning does not affect the flavor).  Pesto goes equally well with stubby pasta shapes that catch the sauce, like farfalle or fusilli, and long pastas like spaghetti.  Try adding pesto to rice or potatoes, or spreading on a sandwich.  How many times will you make this before the first frost in October?  Not enough.

Kale

Storage
Store bunched greens in a plastic bag in the refrigerator up to 1 week.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Ribollita (Tuscan Bread and Vegetable Soup)

Ribollita means "twice-boiled" in Italian because it's baked in the oven and served the day after it's made.  It can also be served the day it is made.

• 1 lb. canellini or barlotti beans
• 6 Tbsp extra virgin olive oil
• 2 garlic cloves, peeled
• 4-5 sage leaves
• a few black peppercorns
• Salt & pepper
• 2 onions, chopped
• 2 carrots, thickly sliced
• 2 celery stalks
• 2 potatoes, peeled & cut in chunks
• 1 bunch Tuscan kale
• 1/2 small Savoy cabbage, chopped
• 1 bunch Swiss chard, chopped
• 1 lb. plum tomatoes, chopped
• 1 loaf stale coarse country bread

If the beans are dried soak them overnight and drain before proceeding. If fresh (or fresh frozen) simply add to heavy pot with 2 quarts water, 2 Tbsp oil, garlic, sage and peppercorns, cover and simmer on low until the beans are soft (1-2 hours). Season with salt 3/4 of the way through cooking.

Remove half the beans and puree in a food mill or use an immersion blender in their cooking liquid. Reserve the whole beans.

Heat 4 Tbsp oil in a heavy pot and cook onions on low until soft and translucent. Add carrots, celery, potatoes and greens. Stir and add the tomatoes, cover and simmer on low for 20 minutes.

Stir in the pureed beans and simmer, covered, until the vegetables are soft, about 1 hour. Season to taste with salt & pepper.

Break the bread into pieces and add to the soup, along with the reserved whole beans. Simmer until the bread softens then allow to cool and refrigerate overnight.

The next day preheat the oven to 375 and bake the soup in a heat-proof casserole, stirring occasionally until heated through, about 45 minutes. Don't stir for the last 15 minutes to allow a light crust to form. Ladle into bowls, drizzle with olive oil and serve. Grate a little Parmigiano on top, if you like.

White Bean Soup with Tuscan Kale or Escarole

• 1 pound dry white cannellini or lima beans
• 1 large yellow onion or 1 bunch leeks
• 1 head garlic
• 4 Tbsp good quality olive oil
• 2-4 bunches of black Tuscan kale or 2 heads escarole
• 2 quarts chicken stock or water (plus more water)
• 4 oz pancetta or bacon or sausage meat (optional)
• a few plum tomatoes (optional)
• 2 sprigs of rosemary or sage
• 1 bay leaf
• Salt and pepper to taste

This delicious soup of creamy beans and earthy greens is sure to take the chill out of those rainy fall evenings.  Soak the beans in ample water overnight.  Coarsely chop the onion and garlic.  If using leeks, be sure to thoroughly wash them first by cutting a vertical slash the length of the shank and running water in between all the layers.  If using bacon, cut it into ?  inch dice.  In a large, heavy bottomed soup pot (4 quart size or larger), brown the bacon or sausage meat over high heat in the olive oil.  (It is also perfectly good without the meat.)  Add the onions and garlic, reduce heat to medium, and sauté gently until softened but not browned, about 10 minutes.  Throw in some chopped tomatoes if you want.  Add the beans, mix thoroughly, and continue to sauté 2-3 minutes more.  Add the stock or water, plus additional water to bring it about an inch above the level of the beans.  Add the bay leaf.  Bring to a boil, then reduce heat to very low and simmer for 1 ? hours.  Meanwhile, wash and chop the greens, removing the midrib from the kale if desired.  Taste the beans at this point, if they're almost ready, add the chopped greens and continue to simmer about a half an hour more.  When done, add the salt, at least 1 heaping tablespoonful, and the pepper.  For maximum warming effect, serve over steaming hot polenta with a glass of red wine.

Leeks

Storage
Leeks can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Washing Leeks
To clean leeks halve them lengthwise along the shank. Run water in between all the layers to remove any trapped sand.

Recipes

Leek, Tomato and Bread Soup

• 3 medium leeks, thinly sliced
• 1/4  cup extra virgin olive oil
• salt & pepper
• 8 large basil leaves, cut in strips
• 3 large, ripe tomatoes, chopped
• 3 1/2 cups vegetable stock or water
• 2 1/2 cups cubed stale bread
• freshly grated parmigiano

Sauté leeks in oil in a sauce pan until golden brown, about 15 minutes. Add tomatoes, salt and pepper, and cook 10 minutes until soft. Add stock and simmer another 10 minutes. Add bread, cover pot and remove from heat.  Let stand 40 minutes until bread is falling apart. Add basil, and serve with olive oil and freshly grated parmigiano.


Vichyssoise (Chilled Potato Leek Soup)

• 3 cups sliced peeled potatoes
• 3 cups sliced leeks
• 1 1/2 quarts chicken stock
• 1/2 to 1 cup heavy cream
• salt & pepper

Simmer the potatoes and leeks in the stock for 40-50 minutes and then puree in a blender or food mill.  Stir in the cream and season to taste, over salting very slightly because salt loses savor in cold dishes.

Note: To clean leeks halve them lengthwise along the shank. Run water in between all the layers to remove any trapped sand.


Braised Leeks

Trim top leaves and roots, being careful to leave the end intact, and slice leeks lengthwise. Rinse under running water to remove sand and cut into 6 inch lengths. Place in a single layer in pan and fill halfway up the leeks with chicken stock. Bring to a boil, reduce and simmer, covered, until tender, 20-30 min. Season with salt & pepper. Serve as is, or dress with vinaigrette.

Lettuce

Baby Lettuce Mix
Storage
Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot. Will perish more quickly if stored wet in a plastic bag.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Head Lettuce

Storage
Head lettuce is best stored wrapped in a dry paper towel in a plastic bag in the refrigerator for 1 to 2 weeks.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Caesar Salad

Salad:

• 2 large heads romaine
• shavings of Parmesan
• Dressing:
• 1-2 cloves garlic
• 1/4 cup or more olive oil
• 2-4 anchovy filets in oil
• 1/2 teaspoon Dijon mustard
• Juice of 1/2 lemon
• 1 Tbsp red wine vinegar
• dash of Worcestershire sauce, if you have it
• pinch of salt & fresh ground pepper
• 1 egg yolk

Croutons:

• 4-5 slices stale bread
• 1 clove garlic
• olive oil
• salt & pepper

Wash, dry and tear the lettuce into a large serving bowl. Top with the shavings of cheese. In a food processor or blender, blend all the dressing ingredients except the yolk and oil until smooth.  Add the yolk and blend briefly, then drizzle in the oil slowly while the machine is running to emulsify.  The dressing should be pale yellow in color and appear creamy.

To make the croutons, toast the bread in the toaster oven. (You can also dehydrate fresh bread this way if you don't have stale.) When the bread is crisp, rub each side with the clove of garlic, and then chop the slices into cubes. Transfer them to a small mixing bowl and coat lightly with the oil, salt & pepper. Return them to the oven and continue to bake until the oil makes them crispy. Take the three components to the table separately. Just before serving, mix everything together vigorously and with flair! (For a seasonal variation you can substitute spring garlic or garlic scapes for the garlic for a milder, sweeter flavor.)

Mustard Greens

Storage
Store bunched greens in a plastic bag in the refrigerator up to 1 week.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Onions

Fresh Onions

Storage
Remove onion tops from bulbs and discard or use as scallions. Store topped onions in a plastic bag in the refrigerator for 2-3 weeks.

Dry Onions

Storage
Dry onions should be stored at room temperature in a dry location like the kitchen counter or cupboard for up to 1 month.

Root Cellar
Like garlic and winter squash, onions should be kept in a cool, dry location such as an attic, garage, or unheated room.

Recipes

Korean Scallion Pancakes

• 1 cup flour
• 1 tsp salt
• 1 1/2 cup cold water
• 4 scallions, cut in 2-inch lengths
• Canola or peanut oil for frying

Mix flour, salt and water into a moderately thin batter. Add scallions and mix gently. Heat oil in a skillet and add half the batter to make a 1/4-inch thick pancake. Fry on both sides for 3-4 minutes. Slip the pancake onto a cutting board and cut into squares. Repeat with the rest of the batter.

Serve warm with a traditional dip of 2 Tbsp soy sauce, 1/4 tsp dark sesame oil, 1/2 tsp toasted sesame seeds, 1 tsp thin-sliced scallion and 1/2 tsp dried hot red chili flakes.

Chinese Fish with Ginger-Scallion Sauce

• 4 Tilapia fillets
• Flour for dusting
• 6 Tbsp vegetable oil
• 2 cloves garlic, thinly sliced
• 1-3 small hot chilies, sliced
• 1 inch ginger root
• 2-3 scallions, in 1-inch pieces
• 2 Tbsp soy sauce
• 1 Tbsp fish sauce (optional)
• 2 Tbsp sugar
• 1 Tbsp white or rice vinegar
• 4 Tbsp chopped cilantro

This dish is prepared using a method commonly used in Chinese cooking.  Heat the oil in a fairly large skillet. Cut the fish fillets into 1 inch chunks. Put some flour on a small plate or saucer and roll the fish pieces in it before adding them to the hot oil. Fry briefly (only a minute or two per side) as the fish cooks fast and you don't want it to crumble. Drain the fried fish on paper towels and set aside. Drain all but 2 Tbsp of the oil out of the pan. Meanwhile, cut the ginger root into matchsticks by slicing it very thinly and then chopping the slices into  narrow slivers. Add garlic, ginger, chilies, and scallions to the oil.  Sauté for 2-3 minutes, stirring constantly to prevent sticking or burning.  Combine the sauce ingredients and add to the pan, stir once, then return the fish to the pan, stirring gently to coat with the sauce, about 1 minute. Turn off heat and garnish with the cilantro.  Serve immediately with rice.

Note: this dish can be made with any kind of meat, tofu or eggplant.

Peas

Sugar Snap Peas

Storage
Store peas dry (unwashed) in a plastic bag or container in the refrigerator for 1 week to 10 days.

Shell Peas

Storage
Peas, like sweet corn, start losing their sweetness as soon as they are picked.  Shell and use immediately. If not using right away, shell the peas and freeze them.

Freezing
Freeze shelled peas in quart or gallon-size freezer bags. No boiling necessary.

Recipes

Risi e Bisi

• 1 lb. peas, shelled
• 1 1/2 quarts chicken broth or water
• 2 Tbsp olive oil
• 1 small onion, finely chopped
• 2 slices pancetta or bacon, diced
• 2 cups Arborio rice
• 1/2 cup white wine
• 2 Tbsp butter
• freshly grated Parmesan
• parsley, finely chopped

Bring the broth to a simmer on the back burner. Brown onion and pancetta in oil then add rice and stir well to coat with oil. Add the wine, and when it boils off start adding ? cup of broth at a time, stirring regularly, until the rice is cooked, about 30 minutes. Add the peas about halfway through. Add the butter, cheese and parsley and season with salt & pepper. Serve immediately with extra cheese.


Fresh Tagliatelle with Prosciutto, Peas and Cream

• 4 Tbsp butter
• 1/2 cup sliced onion
• 1-2 cups freshly shelled peas
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated parmesan
• 2 ounces prosciutto, sliced extremely thin
• fresh homemade or purchased egg tagliatelle or fettuccine
• 2 tbsp flat Italian parsley, chopped

Boil and salt the pasta water.  In a wide skillet, sauté the onion lightly in the butter until translucent.  Add the peas and sauté 5 minutes over medium heat.  Add the cream and bring to a boil, then simmer 3-5 minutes until slightly reduced.  Add the Parmesan and stir to incorporate.  Turn off the flame and tear bite-sized pieces of prosciutto into the sauce.  Meanwhile, cook the fresh pasta until it floats, drain well and add to the pan in which the sauce was cooked (alternately, combine in a serving bowl).  Toss and serve immediately with freshly ground pepper, additional cheese and parsley.  Hint: eat it all because if you reheat leftovers the next day, the cream disappears in a puddle of grease.

Peppers

Storage
Peppers can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Freezing
Halve peppers lengthwise. Remove the stem and seeds. Freeze pieces in quart or gallon-size freezer bags.

Recipes

Peperonata

• 3 sweet peppers, sliced
• 1 onion, sliced
• 3 cloves garlic
• 3 sprigs parsley, chopped
• 1 ripe tomato, chopped
• 6 Tbsp extra virgin olive oil
• salt & pepper

Sauté the garlic and onion in oil until soft. Add the peppers and cook on medium heat until softened. Add the tomatoes, parsley, salt and pepper and continue to cook for another 30 minutes, being careful not to burn.

Serve with pasta or atop toasted bread as crostini. It's also delicious as a side dish for meat.


Potatoes, Peppers, & Tomatoes

• 2 lbs potatoes
• 2 lbs sweet peppers
• 1 lb or less plum tomatoes
• 1-3 heads garlic
• ? cup Olive oil
• Salt & Pepper

This is a really simple dish that takes advantage of all the flavors of summer.  Cut potatoes into bite sized wedges for roasting.  Cut the peppers into quarters or wide strips (you want them in fairly large pieces).  Cut the tomatoes into halves or quarters.  Peel the garlic cloves and leave whole.  Put everything into a large mixing bowl and start pouring on the olive oil, salt and pepper.  Mix well and spread it all out in a single layer of a baking sheet or two.  Bake in a very hot 450° oven for 45 minutes to an hour, scraping and turning every so often, until the potatoes are golden and tender and the peppers and tomatoes have dissolved into a concentrated, smoky tasting sauce and everything is floating in oil.  You could add some fresh rosemary to this dish if you wanted, to no ill effect.

Potatoes

Storage
Potatoes stored in the refrigerator will stay fresher and keep longer than those stored at room temperature. Potatoes will turn green if exposed to light. Peel off green parts before using as they are mildly toxic.

Root Cellar
Store unwashed potatoes in a cold, damp cellar (32-34 degrees and 90% humidity) for several months.

Recipes

Potato Pizza

This was a revelation to me the first time I went to Italy.  In the bakeries and by-the-slice pizza joints in Florence and Rome you will find an unusual looking pizza: no red sauce, no cheese, just thin crust topped with sliced yellow potatoes and sprinkled with coarse salt, pepper, fresh rosemary, and a healthy drizzle of the best olive oil.

• 1 1/4  cup warm water (105-115 degrees)
• 1 tsp active dry yeast
• 2 Tbsp extra virgin olive oil
• 3 1/2  cups flour
• 1 1/2 tsp kosher salt
• 1 pound yellow fleshed potatoes
• Extra virgin olive oil
• Coarse salt & pepper
• 1 bunch fresh rosemary

Stir yeast and oil into warm water (in the bowl of standing mixer with dough hook, if possible). Stir in flour and salt until dough comes together, then continue kneading (with hook or by hand) until dough is smooth and elastic, about 4 minutes. Turn into a lightly oiled bowl and cover with a damp cloth.  Let rise until doubled, about an hour. Divide in half and let rise again, about 20 minutes.   In the meantime, slice the potatoes into uniform ?" thick rounds and begin preheating the oven to 500°.  Roll the dough out thin onto cookie sheets or pizza pans dusted with flour or cornmeal.  Drizzle with oil.  Cover the surface completely with potato slices.  Sprinkle generously with the salt, pepper, and chopped rosemary.  Drizzle even more generously with oil.  Bake until the potatoes are blistery brown.  Mangia subito!


Potato Salad with Vinaigrette

• 1 1/2 lb. new potatoes
• coarse salt
• 1 bunch spring onion, sliced thin
• 1 pint cherry tomatoes, halved
• 1 small garlic clove, minced
• 1 bunch parsley, chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup good wine vinegar
• salt and pepper

Boil potatoes in salty water until tender but firm, about 15 min. Drain well. When cool, cut into quarters and toss with onion, garlic, tomatoes, parsley, olive oil, vinegar, salt and pepper.  Serve slightly warm or chilled.  The flavors will develop as it sits. This salad can obviously be altered in a variety of ways, adding whatever type of vegetable or herb you have or whatever type of flavoring your heart desires.


Fingerling, Bacon & Arugula Salad

• 2 lbs yellow potatoes or fingerling potatoes
• Olive oil
• 1/2 lb bacon
• 1 small sweet onion or scallion, sliced thin
• 1/4 lb arugula
• 1 1/2 Tbsp wine vinegar
• 1 Tbsp whole grain mustard
• 1/4 cup good quality olive oil
• Salt & pepper

Rinse, scrub and cut the potatoes into small wedges.  Coat with olive oil, sprinkle with salt and roast in a 400° oven until done, but not totally browned.  Meanwhile, fry the bacon in a skillet until crisp but not burnt.  Drain on paper towels and leave to cool.  Make the dressing by combining the mustard and vinegar in a small bowl and whisking in the olive oil until an emulsion is formed.  Season dressing with salt & pepper to taste.  When potatoes are done combine them in a serving bowl with the onions and arugula.  Crumble the crisp bacon over top with your fingers.  Add the dressing and stir well before serving.  This salad makes the perfect BBQ accompaniment.


Roasted Potatoes with Garlic & Rosemary

• Fingerling or Golden potatoes
• 1 head garlic
• 1/2 cup olive oil
• Salt and pepper
• A few sprigs rosemary or sage

Cut the potatoes into bite sized pieces.  If they're already bite-sized, even better.  Just add them to a bowl with generous dusting of salt and pepper and olive oil, mixing well to coat.  Tear up the rosemary with your fingers, add to the potatoes, and mix again. Spread them out in a roasting pan or on a baking sheet in a single layer and bake in a hot (400°) oven for about 45 minutes, turning once, or until crispy and golden. Halfway through add the garlic, cut into wedges or left in whole cloves as desired.

Spanish Tortilla

• 1 1/2 lbs Golden Potatoes
• 1/2 medium onion
• Olive Oil
• Salt & Pepper
• 4 Eggs

This is the classic Spanish potato omelet. It uses humble yet high-quality ingredients and requires some technique. First, peel the potatoes (if desired) and slice the potatoes into thin (1/8") rounds or half-moons.  Thinly slice the onion.  Heat enough oil to coat the bottom of a medium sized non-stick skillet.  Fry the potatoes and onion over medium heat.  The pan should be fairly crowded so that they're not all touching the bottom at once.  The trick is to leave the potatoes alone, but without burning them.  They should sit in the oil for 3-5 minutes before agitating the pan, so that they brown slightly.  Sprinkle with salt & pepper.  Flip or stir the potatoes every 5 minutes or so until they are fully cooked, about 20-25 minutes total.  They should be soft and nicely if unevenly browned.  Let the potatoes cool in a mixing bowl for a few minutes.  Meanwhile, crack the eggs into a bowl and stir but do not beat fully.  Add the potatoes and marinate them in the eggs for 10-15 minutes.

Heat some more olive oil in a slightly smaller skillet over medium-low heat. Add the potato-egg mixture and cook until just beginning to set, about 3-5 minutes.  Here's the hard part: take a small plate and cover the pan, then invert the pan.  The tortilla should fall out on to the plate. (If it's not set enough, the eggs will go spilling everywhere.  It helps to hold the pan over a clean plate or bowl as you do this to catch any of the eggs should they spill.)  Slide the tortilla back into the pan, cooked side up, and continue to cook until the other side sets.  It is important to do this over low heat because you don't want the eggs to get dried out. When the other side is set, flip again, cook for another few minutes, and flip again.  The measure of doneness is that the tortilla is fully cooked, not too brown, and still moist in the center.  Traditionally, the tortilla is cut into slices or wedges and served at room temperature.

Easy way: Bake the potato-egg mixture in the oven until done.  Or, make it in a pan but transfer it to a hot oven or broiler to cook the top half.


Gratin Dauphinois (French scalloped potatoes)

• 2 lb. russet potatoes, sliced 1/8-inch thick
• 1/2 clove garlic
• 2 Tbsp unsalted butter
• 1 cup cream
• 1 cup milk
• 1 cup gruyere cheese
• salt and pepper
• pinch nutmeg

Preheat oven to 425. Rub 10-inch rectangular baking pan with cut side of garlic and grease with butter.  Place unrinsed, sliced potatoes in saucepan and cover with milk and cream (add more if needed to cover). Generously season with salt, pepper and dash of nutmeg, bring to a boil and immediately remove from heat.  Pour mixture into pan, sprinkle with cheese and bake one hour or until potatoes are tender and top is browned.  Allow to sit 15 minutes before slicing.

Radicchio

Varieties
- Chioggia
- Treviso
- Storage
- Radicchio, frisée and escarole store well in a plastic bag in the refrigerator for 2 to 3 weeks.

Recipes

Grilled Radicchio

Slice the heads of radicchio lengthwise into 4 quarters.  Toss in a bowl with salt, pepper, and olive oil to coat.  Preheat your grill or a heavy frying pan.  Grill the heads 2 minutes per side, or until the outside is slightly charred and the inside is wilted.  These can be made ahead and marinated in olive oil and vinegar (good balsamic pairs nicely) and served as an appetizer with toasted bread, or added to other dishes as a vegetable.

The grilled radicchio can be made into a pasta dish or risotto, or used in a salad with beets and goat cheese.  One of our favorite things, though a little elaborate, is to make it into a lasagna with alternating layers of white sauce (béchamel) and a bacon-infused tomato sauce.


Radicchio Risotto

• 1 medium onion, chopped
• 2 oz. pancetta or bacon, diced (optional)
• 2 heads radicchio, chopped
• 1 1/2  cups Arborio rice
• 2 quarts boiling chicken stock
• 2 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup grated Parmesan
• Salt & pepper

Heat the oil and 1-2 Tbsp of the butter in a heavy-bottomed pot. Add the onion and optional pancetta and sauté until golden. Add the rice and sauté to coat in the oil until opaque, 2-3 minutes. Add the chopped radicchio and 1/2 cup of stock and stir until evaporated. Lower the heat to a simmer and continue to stir, adding an additional 1/2 cup of stock as necessary until the rice is cooked, but still toothsome. Salt and pepper to taste. Remove from the heat and stir in the remaining butter and the cheese. Serve immediately as a first course with more cheese at the table.


Pasticcio al Radicchio

• 3-4 heads Treviso radicchio, grilled and chopped
• 1 recipe homemade pasta using 4 eggs, rolled to the thinnest setting into lasagna sheets
• 1 recipe simple tomato sauce made with garlic, onion and pancetta
• 1 recipe béchamel sauce made with 3 cups milk
• Freshly grated Parmigiano or Grana

Once you ready the component parts of this recipe, it is assembled like normal lasagna.  I find that with homemade pasta, it is unnecessary to first boil the pasta if you leave your tomato sauce a bit loose.  The pasta becomes very soft and just melts into the pasticcio.  If you prefer a more consistent pasta, then you should boil it for 2-3 minutes and drain the sheets well before proceeding.  Coat the bottom of your favorite lasagna pan with a bit of sauce.  Add a layer of pasta and apply a thin coat with tomato sauce.  Toss on a handful of radicchio in an even layer.  Dot or drizzle (depending on the thickness) with béchamel and sprinkle with cheese.  Repeat until all the ingredients are used up, finishing with a layer of pasta and a fairly thick coating of béchamel.  Sprinkle with any remaining cheese and bake in a preheated 375° oven until a golden crust appears, about 30-45 minutes.


Radicchio Frittata

• 2 heads radicchio, grilled and chopped
• 1/2 medium onion, diced
• 3 Tbsp olive oil
• 4 eggs, beaten with salt and pepper
• 1/4 cup plain white breadcrumbs (optional)
• Balsamic vinegar

Heat the oil in your preferred omelet pan.  Add the onion and sauté gently until golden.  Add the radicchio and toss.  Pour in the eggs (whisked with the breadcrumbs if using) and cook over medium-low heat until the bottom is set.  Find a plate about the size of your pan.  Place the plate snugly over the frittata and invert.  Slip the frittata back into the pan and cook 1 minute longer.  If you don't want to flip it, finish it under the broiler until set, 1-2 minutes.  Serve either at room temperature cut in small wedges with a smear of goat cheese as hors d'oeuvres, or hot with table cheese and affettate (coppa, prosciutto, salami, mortadella, etc) as a second course.  The diners drizzle with balsamic to their own tastes.

Spinach

Storage
Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 3 weeks (spinach has a long shelf life if stored properly). Excess moisture causes rot. Cut greens perish more quickly if stored wet in a plastic bag.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Sformato (Crustless Vegetable Quiche)

• 3-4 cups cooked, chopped spinach (or other greens)
• 1 cup béchamel (see below)
• 3 eggs
• 1 cup milk or cream
• 1/2 cup parmesan
• 1 tsp salt
• pepper
• bread crumbs

For the Béchamel

• 4 tbsp butter
• 4 tbsp flour
• 4 cups milk, heated
• salt and pepper
• ground nutmeg

Preheat oven to 375. First, prepare the béchamel. In a saucepan, melt butter and whisk in flour. Keep whisking a minute or two to cook the raw flour but be careful not to let it brown. Slowly whisk in the hot milk and be sure to stir out any lumps. Continue whisking over medium heat until thickened to the point where it coats the back of a spoon. Stir in salt, pepper and a pinch of nutmeg.

Next, beat the eggs in a large bowl and combine with milk, béchamel, cheese, salt and pepper. Combine with the cooked greens and pour into a buttered baking dish and top with a light coating of bread crumbs. Bake until firm and brown on the edges.


Saag Paneer

• For the paneer
• 1/2 gallon whole milk
• 2 tsp salt
• 1/4 cup lemon juice
• Canola oil for frying

For the saag

• 1 lb spinach
• 1 lb mustard greens, turnip greens, or broccoli rabe
• 4 cloves garlic, minced
• 2 Tbsp fresh ginger, minced
• 1-3 fresh green chilies, chopped
• 3 Tbsp canola oil
• 1 Tbsp cumin seeds
• 1 cup water
• 1-2 tsp salt, to taste
• 1/2 stick butter (optional)
• 1/2 cup heavy cream (optional)
• 1 tsp garam masala

Indian food always seems like a mystery.  You try cooking it at home and it never seems to taste like it does at the restaurant.  Many home cooks just assume that Indian food is inherently too complex to even try, but the methods can actually be pretty simple, as in this recipe (apart from the home cheese-making, that is).

Bring the milk to a boil over medium heat, stirring occasionally, taking care not to let it come violently to a boil and make a mess of your stovetop.  Just as it comes to a boil, add the salt and lemon juice and stir gently until the curds separate from the whey, about 30 seconds.

Drain the curds in a colander lined with cheese cloth.  Gather up the cloth and squeeze out the remaining whey.  Put the curd ball, still in the cloth, on a plate and weigh it down with another plate and a heavy object such as The Joy of Cooking.  Leave for a half hour or so, pouring off the liquid that accumulates from time to time.

When the paneer is fairly dry, heat 2 -3 Tbsp of canola oil in a non-stick skillet.  Cut the paneer into cubes and fry them in the hot oil, turning gently, until brown on 2 or 3 sides.  They brown pretty fast, so watch out. Remove to a paper towel-lined plate and set aside.

Wash the greens and chop them. For the best flavor, you need spinach AND another type of green.  Heat the oil in a capacious skillet or wok over high heat.  Add the cumin seeds and stir until the pop and become aromatic.  Add the garlic, ginger, and chilies and fry for a few minutes, until the garlic becomes sticky and golden.  Add the greens, salt and water and cook over low heat, covered, for 30-45 minutes.  Add the paneer, butter and cream (if you want it to taste like it does at an Indian restaurant), and simmer for 5 more minutes to infuse the flavors.  Remove from the heat and stir in garam masala.  Serve with basmati rice and other Indian dishes.


Korean Sesame Spinach

• 1 lb spinach
• 1 garlic clove, minced
• 1 scallion, white part only, minced
• 2 Tbsp soy sauce
• 1 Tbsp Sesame oil
• 1 Tbsp toasted sesame seeds

Boil the spinach in salted water for 30 seconds.  Drain and rinse in cold water.  Form into a ball and squeeze out all the water.  Chop the ball roughly a few times.  Combine the other ingredients in a bowl and toss.  Sprinkle with sesame seeds and serve at room temperature as a side dish with rice.  There's a good video of this on YouTube.


Spinach-Ricotta Manicotti

• Fresh egg pasta
• 3 cups all purpose flour
• 5 eggs

Pour out the flour directly on your countertop or a very large pastry board, making a well in the center like a volcano.  Crack the eggs into the center of this well and begin to beat with a fork.  Little by little, incorporate flour from the walls of the volcano.  Try not to let the egg mixture break through the walls and go spilling everywhere.  Patience is the secret to fresh pasta: beat it with the fork until you can't bear it anymore. When the dough ball is ready to be worked by hand, relinquish the fork.  If you proceed to hand kneading too soon, though, you will make a sticky, eggy mess of your hands.  Knead the dough by hand, incorporating as much of the remaining flour as possible.  Next, the dough needs to rest.  Wrap your precious golden ball in plastic wrap and leave on the counter for 30 minutes.

After the dough rests, it's time to roll.  (If you don't have a pasta rolling machine, now would be too late to go buy one.)  Have some extra flour ready.  Cut off about a quarter of the dough ball and roll it out using the machine.  My method is to make a round disc by hand, coat it with flour, and roll it through stage 1.  Dust again, fold the piece in half, and send it though 1 again.  Now dust, proceed to 3, dust again, and proceed to 5.  I usually stop at the second to last stage because if you go all the way, the dough gets really thin and tears easily. You will find, through practice, your own method that works in your kitchen.

Spinach-Ricotta filling:

• 1 lb spinach, blanched, cooled, squeezed, and chopped
• 1 quart ricotta
• 2 eggs
• 1/2 cup freshly grated parmesan
• salt, pepper and a pinch of nutmeg

Combine all the ingredients in a mixing bowl and stir until incorporated.

Simple tomato sauce:

• Olive oil
• 2 cloves garlic, minced
• 1 can whole peeled tomatoes
• salt and pepper to taste

Sauté the garlic in the oil until just beginning to brown. Add the tomatoes and their juice and simmer until reduced, about 15 minutes, breaking them up with a wooden spoon along the way.  Season with the salt and pepper and toss in a few basil leaves if you have them.

Manicotti are the simplest type of filled pasta.  Just cut your pasta sheets into large rectangles, boil them until they float, and then drain.  Roll them with the filling, slather with sauce and some additional parmesan cheese, and bake for 25 minutes at 350.  Buonissimo!

Summer Squash

Varieties
- Zucchini
- Cousa
- Pattypan/yellow
- Zephyr

Storage
Summer squash can be kept in a plastic bag or container lined with a dry paper towel in the refrigerator for 1 to 2 weeks.

Recipes

Fusilli with Creamy Zucchini and Basil Sauce

• 1 pound zucchini (with blossoms, if possible)
• vegetable oil to come ? inch up the side of a skillet
• 1 pound fusilli (or any short, stubby pasta)
• 3 Tbsp butter
• 3 Tbsp olive oil
• 1 tsp flour, dissolved in 1/3 cup milk
• salt
• 2/3 cup roughly chopped basil
• 1 egg yolk, beaten lightly with a fork
• ? cup grated Parmesan cheese
• ? cup freshly grated Romano cheese

First, put a large pot of water up to boil. Slice zucchini and blossoms into pieces 3 inches long and 1/8 inch thick. Heat the oil and fry the zucchini sticks in batches, without crowding the pan, until they are light brown, turning occasionally. As each batch is done, transfer to paper towels to drain. When the pasta water comes to a boil, add 2 Tbsp salt and stir in the pasta and allow to cook while you prepare the sauce. Melt half the butter and all the oil in a skillet. When the butter foams, turn the heat down and stir in the flour-and-milk mixture, a little at a time, stirring constantly for 30 seconds. Add the fried zucchini sticks, ? tsp salt and the basil and stir gently. Off the heat, swirl in the remaining butter, egg yolk and grated cheese. Strain the pasta when it is al dente and toss it with the sauce in a large serving bowl and serve immediately.

Diced Zucchini Bake

• 2 lbs small zucchini
• 1 egg
• 1/4 cup of flour
• 1 1/2 tsp salt
• Pepper to taste
• Olive oil

Dice very young zucchini into small ? inch cubes.  In a mixing bowl combine zucchini, egg, flour, salt & pepper.  The pieces should be coated but no excess batter should collect at the bottom of the bowl. Pour a generous layer of olive oil into a cake pan or cookie sheet.  Add the zucchini mixture and top with another generous drizzle of oil.  Bake at 400 degrees until thoroughly golden brown and crispy.

Zucchini Pine Nut Pizza

The pizza dough for this recipe is adapted from Jim Lahey of the Sullivan St. Bakery in New York City, who brought us the infamous No-Knead Bread recipe published in The New York Times in 2006. This recipe makes 2-4 pizza crusts, depending on the size, and we always do several different pizza toppings while we've got the oven hot.

Pizza Dough

• 3 cups all purpose flour
• 1/4 tsp yeast
• 1 1/2 tsp Kosher salt
• 1 1/2 cups warm water
• olive oil

Combine flour, yeast and salt in a large bowl. Stir in water with a wooden spoon until shaggy and sticky. Cover with plastic wrap and allow to ferment in a warm spot (70 degrees) for at least 12 hours.

Turn out the dough on a generously floured surface and fold in thirds like a letter. Turn the dough 90 degrees and fold in thirds again.

Divide the dough in 4 pieces and place each in an oiled bowl, covered with plastic, to rise for 2 more hours. (You can also set the 4 balls to rise on a large, oiled cookie sheet and cover the whole tray with plastic or a floured towel.)

Pizza

• 1 lb. small, firm zucchini
• 3 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup basil leaves (or pesto)
• 1/4 cup extra virgin olive oil
• 1/4 cup grated Parmesan or Pecorino
• salt & pepper

Heat the oven to 500. Oil a baking sheet or pizza pan and press the dough into your desired shape, as thin as you can. Pour half the oil on the dough and spread around with your fingers.

Slice the zucchini lengthwise 1/8 inch thick and arrange on the oiled dough. Sprinkle the garlic, pine nuts and basil as evenly as possible. Drizzle with the rest of the oil, grated cheese and salt & pepper to taste. Bake for 20 minutes or until blistered and crusty.

Note: This simply doesn't work with mature squashes that have a high water content.


Fried Zucchini Sticks

• summer squash, cut into the shape of french fries
• 1/2 cup flour
• 1/2 cup sparkling water or beer
• 1 tsp salt
• olive or canola oil for frying

Mix the flour, water, and salt together to form a thin batter.  Heat about ? inch of oil in your favorite skillet. Coat the squash sticks in batter and add to the oil in batches, flipping as necessary to crisp all sides. Drain on a paper towel and sprinkle with salt. Serve as an appetizer with drinks.


Simple Sauteed Squash and Zucchini

Warm sauce pan with butter and cook on medium flame for 15 minutes

• 2 squash
• 2 zucchini
• 1 spanish onion
• 1 teaspoon of butter
• 1 teaspoon of salt
• 1 teaspoon of pepper
  

Sweet Potatoes

Storage
Sweet potatoes should be stored at room temperature in a dry, dark location.

Root Cellar
Like garlic, onions and squash, sweet potatoes should be kept in a cool, dry location such as an attic, garage, or unheated room. Sweet potatoes stored at less than 50 degrees will deteriorate more quickly. We have stored sweet potatoes in a kitchen cupboard for as long as 10 months!

Recipes

Sweet Potato Gratin

This is great anytime, but we served this to rave reviews last Thanksgiving as a savory alternative to Caroline's family's traditional sweet spiced yams.

• 2 Tbsp unsalted butter, softened
• 4 lbs. sweet potatoes
• Salt & pepper
• 1 1/2 cups heavy cream
• 1 Tbsp fresh thyme, chopped
• 1/4 cup grated Parmesan

Generously butter a 2-qt gratin dish and set aside. Heat the oven to 425 degrees. Peel and slice the sweet potatoes 1/4 inch thick. Arrange the slices in overlapping layers in the dish, seasoning each layer with salt & pepper. Combine the cream and thyme in a small bowl and pour evenly over the potatoes to cover. Sprinkle cheese on top. Wrap the dish with foil and bake 45 minutes. Remove the foil and continue baking until the sweet potatoes are soft and caramelized, 15-20 minutes longer. Allow to cool and set 5-10 minutes before cutting to serve.

Swiss Chard

Storage
Store bunched greens in a plastic bag in the refrigerator up to 1 week.

Freezing
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Washing Greens
Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.

Recipes

Polenta with Garlicky Greens

• 2 cups medium grind cornmeal
• salt
• 3 lbs. chard (2 bunches)
• 1/4 cup extra virgin olive oil
• 2 medium onions, thinly sliced
• 6 medium garlic cloves, slivered
• freshly ground black pepper
• 2 tbsp unsalted butter

First, make the polenta. Bring 8 cups water to a boil, add 2 tsp salt, and turn heat down to medium. Slowly whisk in cornmeal to prevent any lumps. Continue whisking ask polenta returns to a boil and whisk until thickened, about 1-2 minutes more. Reduce the heat to low and cook covered 35-40 minutes, stirring every 10 minutes with a wooden spoon.

Next, remove the ribs from the chard (save for grilling separately, if you like) and wash the leaves. Sauté onions in oil until translucent, about 5 minutes. Stir in the garlic until golden, about 2 minutes. Add the greens to the pan and stir to coat the leaves with oil. Cover and cook 5-7 minutes, stirring 2-3 times, until tender. Remove the cover and boil off most of the liquid.

When the polenta has finished cooking, stir in the butter and season with salt. Divide the polenta in bowls and top with greens. Sprinkle with parmesan if you like.


Fritatta with Swiss Chard and Roasted Garlic

• 4 cups washed, stemmed swiss chard
• 2 medium heads garlic (8 cloves)
• 6 large eggs
• 1/4 cup grated parmesan
• salt and pepper
• 1 Tbsp extra virgin olive oil

Preheat the oven to 400. Slice the top off the garlic head to expose the tops of the cloves and drizzle with olive oil. wrap the head in foil and bake 20 minutes, or until soft. Squeeze the garlic out of its skins into a medium sized bowl.

Boil the swiss chard in salted water until just tender, about 3 minutes. Rinse with cold water, drain and finely chop.

Preheat the broiler. Add eggs, chard, cheese, salt and pepper to the bowl with the garlic and beat with a fork. Heat oil in a 10-inch skillet and add the egg mixture to the pan. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to let the uncooked egg run to the sides. Continue cooking until fritatta is set but still runny on top. Place the pan directly under the broiler and cook until golden brown, 1-2 minutes. Invert onto a cutting board or platter and cut into wedges. Serve hot or at room temperature.

Tomatoes

Varieties
- Slicing Tomatoes
- Heirloom Tomatoes
- Mixed Small Heirlooms
- Sungold Cherry Tomatoes
- Mixed Cherry Tomatoes
- Sauce Tomatoes

Storage
Tomatoes should be kept at room temperature and used as they ripen. Refrigerating tomatoes causes their flavor and texture to deteriorate.

Root Cellar
Store unripe tomatoes in a cool location, loosely covered with newspaper.

Canning & Freezing
Tomatoes can be made into many different products for preservation: whole peeled tomatoes, chopped tomatoes, tomato puree, sauce, salsa, juice, etc. See the special section on tomato canning for more information.

Recipes

Bruschetta al Pomodoro

There just aren't enough days of the year to fully enjoy ripe tomatoes in season. The multitude of simple delicious ways to eat tomatoes inevitably surpasses the quantity of days in which to savor them.  This, perhaps, is one of the great sadnesses of living in the northeast.  But this is no time for lamentation; August is upon us.

• Bread
• Tomatoes
• Garlic clove
• Extra-virgin olive oil
• Basil leaves
• Salt

Toast slices of good bread and spread them out on a platter, rubbing each with a clove of garlic.  Drizzle good quality extra-virgin olive oil over all.  Arrange slices of fresh tomatoes on the slices of toast, and season with salt & pepper (and slices of fresh garlic, if you want).  Tear basil leaves so that they cascade down onto the tomatoes, and finish with another thread of olive oil.  Have extra bread ready to clean the plate with.


Spaghetti with Summer Clam Sauce

• 1 lb. spaghetti, linguine, or cappellini
• 2 lbs. steamer clams, or 24 littlenecks
• 1-2 pints cherry tomatoes, halved
• 1 head garlic
• 1/2 glass white wine
• 1/4 cup olive oil
• fresh basil and/or parsley, chopped
• salt & pepper

Scrub the clams and soak them in cold water for an hour or so to reduce the sandiness. Put up some water for the pasta.  Meanwhile slice or chop the garlic as desired and sauté gently in the olive oil in a large pan with a tight fitting lid. When the garlic is not yet brown but starting to get sticky, toss in the clams, tomatoes, and herbs. Put on the lid and cook over high just until the clams open, shaking everything around from time to time. Remove from heat and discard any unopened clams.  Sprinkle with pepper and taste for salt.  Now, at this point you have two options*: you can fish out the clams and scrape their bodies back into the sauce (makes it less messy and time consuming to eat) or you can simply toss your al dente pasta right in the pan and serve it up, steaming, brothy, shells and all.  Almost as good as being at the Cape! (Better yet, take your veggies with you and make it out there!)

*If using steamers, you'll need to shell and de-"sock" them before returning them to the sauce.


Corn, Cherry Tomato and Basil Salad

• 3-6 ears sweet corn
• 1 pint cherry tomatoes
• few sprigs basil
• cider or red wine vinegar
• extra virgin olive oil
• salt & pepper

Cut the corn kernels off the cob into a bowl and mix with cherry tomatoes sliced in half. Tear the basil into the bowl and dress with oil, vinegar, salt and pepper. This is the essence of summer!

Panzanella

• 1 cup water
• 3 Tbsp. red wine vinegar
• 1/2 lb. stale bread, cut into 1-inch cubes
• 1/3 cup extra virgin olive oil
• 2 cups tomatoes, chopped (beefsteak) or halved (cherry)
• 1 cup celery, thinly sliced
• 1 cup cucumber, thinly sliced
• 1 medium sweet red onion, thinly sliced
• 1/2 cup basil, chopped
• 1/4 cup parsley, chopped
• salt & pepper

In a large bowl, mix the water with 2 Tbsp. of the vinegar. Toss the bread cubes in the vinegar water, then drain the bread in a colander, gently squeezing out any excess moisture. Combine tomatoes, celery, cucumber, onion, basil, parsley and bread and dress with oil and remaining vinegar. Season with salt and pepper and allow to rest at room temperature for at least 30 minutes before serving.

Pico de Gallo

• 2 tomatoes
• 1 sweet red onion
• 1 clove garlic
• Hot chilies, to taste
• 1/2 bunch cilantro
• Juice of 1 lime
• 1 Tbsp sugar, optional
• 1 Tbsp vinegar, optional

Chop everything to a fine dice and toss with the liquids. Allow to sit for 1/2 hour to meld the flavors. Eat with tortilla chips or quesadillas, enchiladas, burritos, etc.


Fried Green Tomatoes

Choose tomatoes for frying when they have a spot of color on the blossom end. They have much more flavor than fully green ones. Too ripe, though, and they go to mush in the pan.

• Green Tomatoes
• Cornmeal, flour, or a mix of both
• Salt & pepper
• Oil or bacon grease for frying

Mix the cornmeal, salt & pepper on a plate or in a shallow bowl. Heat your desired frying fat in a heavy skillet. Slice the tomatoes and dredge both sides in the flour mixture. The moisture from the tomatoes makes it stick.  Fry until golden on both sides. Serve as is or as your last tomato sandwich of the year.

Turnips

Varieties
- Japanese Sweet Turnips
- Golden Ball Turnips
- Purple Top Turnips

Storage
Remove turnip greens from roots and store in a plastic bag in the refrigerator for up to 1 week. Store washed or unwashed roots in a plastic bag in the refrigerator for a month or more.

Freezing Greens
Blanch pre-washed (and chopped, if desired) greens in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and wring out as much water as possible. Form into convenient serving-size balls. Wrap balls in plastic wrap and freeze in quart or gallon-size freezer bags.

Root Cellar
Store unwashed roots in a cold, damp cellar (32-34 degrees and 90% humidity) for several months.

Recipes

Moroccan Lamb Tagine

Turnips demand to be used in long simmered stews like this one, from Morocco, where this type of turnip is often used in tagines.

• 2 lbs lamb stew meat
• Vegetable oil
• Carrots, potatoes, turnips, onions
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground black pepper
• Pinch of cinnamon & red pepper
• 3-4 cups water or stock

Cut the vegetables into large (2-3") chunks or wedges. Brown the meat in the oil over high heat in a heavy Dutch oven or stew pot. When brown on all sides, remove from pan and set aside. Sauté the vegetables in the fat that remains for about 5 minutes.  Add the meat and spices and continue to sauté for another minute or so, then add the broth or water and simmer gently for 1 1/2-2 hours, until the meat can be cut with a fork.  Stir gently as to not break the vegetable pieces.  Serve hot with couscous.

Winter Squash

Varieties
- Butternut
- Delicata
- Kabocha

Storage
Winter squash should be stored at room temperature in a dry location like the kitchen counter or cupboard.

Freezing
Roast squash and scoop out flesh. Puree and freeze in pint-sized plastic containers: a great thing to do with leftover squash.

Root Cellar
Like garlic and onions, squash should be kept in a cool, dry location such as an attic, garage, or unheated room.

Recipes

Winter Squash Risotto

If you are bored or uninspired by traditional American approaches to cooking winter squash (roasted, mashed, stuffed, baked into sweet pies) to the point that you have joined the misguided mass who believe this hallmark of autumn aesthetics is better to look at than to eat, this recipe could provoke a change of heart.

Take a few onions, chop them roughly and heat them until golden in a saucepan in a decidedly unhealthy quantity of butter.  Be sure not to heat the butter too much or it will burn. Peel your winter squash with a knife, taking care not to sever your arm with the force necessary to perform this task, scoop out the seeds (save them for roasting!!!), and cut it into small cubes.  Add these to the onions, with a little vegetable broth or milk, and continue to cook on low until tender, about 20 minutes.  At this point you can either mash it as it cooks with a wooden spoon against the side of the pot (low tech), or if you're serving a visiting head of state, pass the mixture through a food mill or a sieve and return to the pan.  At this point add the rice (Arborio superfino or carnaroli), stir for about 3 minutes and then begin adding the stock (or water for the low tech), keeping the flame very low.  The stock should be added about a half cup at a time.  You'll know when to add more when the churning, lava-like substance starts spitting at you.  When the rice is cooked al dente a choice must be made.  If you want the risotto to have a soupy, porridge-like consistency, add another half cup of broth to finish out the cooking.  Or if you want it thicker, stop adding broth at this point and take your chances with Vesuvius.  When the rice is fully cooked, cut the flame and add another gigantic lump of butter, salt and pepper, a cup or so of freshly grated Parmagianio, and a dusting of freshly grated nutmeg.  A big bowl of this and a glass of red wine are sure to warm even the coolest souls on a blustery fall evening.

Storage Quick Tips

Berries & Cherries:
Best kept covered in the refrigerator. Do not wash until you use them - too much moisture in the package speeds spoilage. Use within 2 - 3 days.

Apples:
Best kept in the refrigerator loose - they need to breathe to stay crisp. Use within 1 month.

Eggplants, Mature Onions, Winter Squash, Rutabagas, & Sweet Potatoes:
Best kept moderately cool (no lower than 50 degrees).

Potatoes:
Best kept at 45 - 50 degrees. A cool, dry place is best. Use within a few weeks, but they'll keep almost a month.

Apricots, Peaches, Pears, Nectarines & Melons:
Best ripened BEFORE refrigeration. Cut portions should be covered before refrigerating. Use within 3-5 days, except melons, which should be used ASAP after ripening. All other fresh vegetables belong in the refrigerator.

Tomatoes, Green Beans, & Lima Beans:
Keep tomatoes uncovered and do not refrigerate unless they have been cut. Keep green beans and lima beans in their pods, or, if not in their pods, in plastic.
They'll last 3 - 5 days in the refrigerator.

Corn
Keep corn in its husk in the refrigerator. Eat ASAP because the sugar quickly turns into starch, causing it to lose flavor.

Carrots, Radishes, Turnips, Beets, & Parsnips:
Should be stored in plastic once the leafy tops are removed. They will last two weeks in the refrigerator. Most other fresh vegetables store well in the crisper, but usually need plastic to avoid dehydration.

Broccoli, Brussels Sprouts, Scallions & Summer Squash:
Will last 3-5 days in plastic bags in the crisper.

Spinach, Kale, Chard and Collards:
Have the same crisper life, but should be washed and drained thoroughly before packing in bags.

Lettuce, Salad Greens, Peppers & Cucumbers:
Should be washed and stored in the crisper.

Cauliflower, Celery, & Snap Peas:
Do not have to be washed. Use within a week.

Cabbage:
Has a long refrigerator life, up to two weeks.