The Ultimate Beef Stew

- 2 Tbs Olive Oil                  

 - 2 Tbs Butter     

 - 4 C cubed Beef Stew Meat (~ 2lbs)            

- Salt & Pepper   

- 2C sm Potatoes                 

- 2 C Mushrooms, sliced                   

- 2 Garlic Cloves, minced                 

- 3 C Carrots, chopped                       

- 2 C Onion, chopped        

- 1 tsp Dried Parsley          

- 1 tsp Dried Thyme           

- 1 tsp Dried Sage                

- 2 Bay Leaves     

- 2 Tbs Worcestershire sauce (or miso)    

- 2 Tbs Tomato Paste       

- 2 C Beef Broth                               

- 2 C dark dry red wine (pinot noir or merlot)

In cast iron dutch oven, sauté oil and butter with cubed beef, season with salt and pepper. This will allow some caramelization to happen making the stew tasty and delicious. After beef is browned, add mushrooms and cook for about 5 minutes until the mushrooms are slightly browned. Add garlic, carrots, onions, potatoes and herbs.Mix until well blended. Then add Worcestershire (or miso), tomato paste, beef broth, and red wine. Cook over medium heat for about twenty minutes or until the stew begins to boil. Preheat oven to 275 degrees F. Cover and transfer to oven. Cook for 1.5 - 2 hours.

based on: https://ceceliasgoodstuff.com/the-ultimate-beef-stew-cast-iron-recipe

Butternut Squash Parmesan

- 1 Lg Butternut Squash          - 2 Tbs Dried Sage       - 1 Tbs olive oil     - 1 Tsp Dried Thyme           - 1 tsp Honey                                    -  1/2 tsp Kosher Salt      - 2 C Marinara Sauce      - 1 1/2 Tbs Soy Sauce           - 2 C Mozzarella Cheese    - 2 C Fontina, grated   - 2 Tbs Parmesan, grated     - 2 cloves Garlic, minced             - ½ C Bread Crumbs/panko 

Set oven to 400°F; keep one oven rack in middle position, and place another rack in upper-middle position. Peel squash. Separate the neck from the round base. Cut the neck in half crosswise, then cut lengthwise into 1/2-inch-thick planks. Cut the round base in half, and use a spoon to scoop out and discard seeds. Turn squash halves cut sides down, and cut into 1/2-inch-thick half moons. Toss squash slices in a large bowl with sage, olive oil, thyme, honey, and salt. Transfer squash mixture to a rimmed baking sheet; arrange in a single layer. Roast squash at 400°F until slightly tender, about 15 minutes. Let cool 5 minutes. Meanwhile, stir together marinara, garlic and soy sauce in small bowl; layer half of squash in a 11- x 7-inch baking dish. Spread 1 cup marinara mixture evenly over squash, sprinkle evenly with 1 cup mozzarella and 1 cup fontina. Repeat layering with remaining squash, marinara mixture, mozzarella, and fontina. Sprinkle evenly with Parmigiano-Reggiano. Cover with aluminum foil, and bake at 400°F 1 hour. Uncover and bake until squash is tender and cheese is golden brown, 20 to 25 minutes. Sprinkle with breadcrumbs, and serve.

from: https://www.foodandwine.com/recipes/roasted-butternut-squash-parmesan

Easy Roasted Shallots/Onions

 (a great side dish or served on top of meat etc.)

- As many Shallots and/or Onions as you like, peeled and halved    - ¼ C and 2 Tbs Olive Oil

- 1 tsp Salt       - Dried Thyme (or other herbs), to taste

Preheat oven to 425F. Coat cast iron skillet or roasting pan with olive oil. Place shallots and/or onions on top cut side down. Drizzle with a little more olive oil, season with salt and thyme. Roast for about 25 min, until browned a bit on top.

Celeriac Remoulade

• 1 Lemon, ½ sliced, ½ juiced                        

• 1 Med or 3 Small Celeriac             

• 3 Tbsp Mayonnaise      

• Salt & Pepper, to taste                                            

• 1 Tbsp Crème Fraîche or yogurt                

• 1 Tbsp Dijon Mustard                     

• 1 Tbsp dried Parsley 

  Add the lemon slices to a bowl of cold water. Peel and julienne the celeriac finely. As you prepare the celeriac, drop the pieces into the lemon water, this will stop them turning brown. Drain well and pat dry on kitchen paper. Mix with the lemon juice and a good pinch of salt and leave for 10 minutes. Drain off and discard the juice then add the remaining ingredients to the celeriac, season and mix well. Traditionally served with sourdough toast and ham.

Kohlrabi Slaw

• 1/3 C Mayonnaise

• 3 Tbs Canola Oil

• 3 Tbs Apple Cider Vinegar

• 2 Tbs Whole-grain Mustard                    

• 3/4 tsp Sugar

• 3/4 tsp Celery Seeds

• Salt and Pepper to taste

• 1 medium Carrot, cut into matchsticks                                                                     

• 2 lbs Kohlrabi, peeled and coarsely shredded on a box grater

• 1 C Green Cabbage, shredded

In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds. Add the kohlrabi, cabbage and carrot and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.

Creamed Kale and Turnips

- 1/2 C Raw Walnuts

-1 Tsp Coconut Oil or neutral cooking oil

- 1 Shallot, diced

-2 Cloves Garlic, minced

- 1/4 tsp Salt

- 1/2 tsp Dried Thyme

- 2 C Turnips, cut into 1/4" thick pieces

 -2/3 C Vegetable Stock      

- 3 C Kale, chopped

- 1/2 C Oat Milk

- 2 Tsp (vegan) butter

- Zest of 1/2 Lemon

-1/8 tsp Nutmeg

Preheat the oven to 375˚F. Spread walnuts out in a single layer on a baking sheet or oven-proof skillet. Bake in oven for 8-10 minutes, unt

il toasty-smelling. Remove from oven and let cool; roughly chop. Meanwhile, heat the oil in a large, shallow skillet over medium. Add the shallot and cook, stirring occasionally, for 3-4 minutes. Add the garlic, thyme, and salt; cook, stirring often, for 1-2 minutes. Add the turnips and cook, stirring once or twice until just beginning to color, about 2-3 minutes. Add all of the stock, and cover with the lid slightly askew. Simmer until half of the stock has evaporated, about 5-6 minutes. Add all of the kale and the oat milk; cover with the lid askew and continue to cook until turnips are tender, kale is vibrant, and most of the liquid has been absorbed. You may have to adjust the heat higher or lower as the vegetables cook. Remove from the flame and add the (vegan) butter, lemon zest and nutmeg, as well as salt and pepper to your preferences. Stir to combine, then top with the toasted walnuts. Serve warm.

Parmesan Crusted Delicata Squash

adapted from: https://www.skinnytaste.com/parmesan-crusted-delicata-squash/

• 2Tbs Olive oil

• 1 Delicata Squash

• 1 Garlic Clove, crushed

• 1/4 tsp Kosher Salt

• Black Pepper, to tast

• 1/4 C Parmesan, grated

• 2 Tbs Parsley, finely chopped

• 1 tsp Thyme, finely chopped

• 1/2 tsp Lemon Zest

Preheat oven to 425°F. Line a large baking sheet with parchment and lightly brush with oil. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the halves, skin on, into 1/4-inch thick slices (half moons) and place them in a large bowl. In another bowl combine the parmesan, parsley, thyme and lemon zest. Drizzle the olive oil, garlic, salt, black pepper over the squash slices, toss well to coat. Lay flat on the baking sheets, pour the parmesan mixture over the squash. Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Twice Baked Kale Spaghetti Squash

• 1 Med Spaghetti Squash                

• 2 C Kale, chopped         

• 1-2 Cloves Garlic, minced            

• 1-2 tsp Olive Oil                              

• 1 Med Onion, thinly sliced                

• 1/2 C Shredded Mozzarella Cheese     

• 1/2 C Shredded Parmesan Cheese                            

• Hot Pepper to taste            

• Salt/Pepper to taste

Pre-heat oven at 375 - 400 degrees. Cut squash in half lengthwise. Remove seeds (these can be saved, toasted and eaten). Drizzle a little olive oil on your spaghetti squash and place them face down on a lined baking sheet. Bake for 60 -75 minutes or until very tender with your fork. Let them cool. In a medium skillet heat olive oil on a medium heat and add garlic and onions and saute until they are translucent. Add kale and stir, then set your skillet to the side. With a large spoon, carefully scoop out the insides (getting as close to the edge as possible without disturbing the outer shell) of your spaghetti squash into a large bowl. Take a fork and gently pull/lift the strands apart from one another. That's important because you still want them to look pretty and not like a bowl of mush, even though it will still taste delicious. Lightly stir in kale/onion mixture and add cheeses and season with a little salt/pepper(s). Spoon the new mixture back into your shells and sprinkle a little more parmesan and mozzarella cheese on top. Put the shells back onto your baking sheet and place back into the oven for an additional 15 - 20 minutes or so or until the cheese is melted and golden.

Adapted from: https://food52.com/recipes/32306-twice-baked-kale-spaghetti-squash

Tomato Sauce for Preserving

Note: I leave my tomato skins on and seeds in, but you can look up directions to remove them or ask me how. This makes about 4 servings and can be canned or frozen. To freeze, let cool then transfer to plastic freezer bags and lay flat in the freezer.  To can, follow instructions for a 35min. water bath.

- 4-5 Tomatoes (any kind!), chopped to desired size      

- 2 Cloves Garlic or 3-4 Garlic Scapes, chopped  

- 2-3 Tbs Olive Oil 

- Salt & Pepper to taste    

- 3 -4 sprigs each Fresh Oregano, Thyme and Basil 

- 1 lg Yellow Onion, finely chopped   

Place olive oil in a large pot over a medium heat. Add onion and garlic and let cook until almost translucent without letting the garlic burn, stirring frequently, about 4 mins.. Add herbs (leaves only) and stir into pot until you can smell them. Add tomatoes, salt, and pepper and stir. Let cook down on a low heat so the sauce is just a soft bubble and let cook down for around 45 moin-1 hour or until there is minimal liquid left. Stir every 12 mins or so. You can add carrots, meat, or any other ingredients you like. If you like chucky sauce, leave as is. If you like smooth sauce, use an emersion blender to reach desired texture. Good luck not eating it all before you preserve it!

Chocolate Chip Zucchini Bread

 (but let’s be real, it’s cake)

- 3 C Flour         - 1 tsp Salt         - 1 tsp Baking Powder       - 1 tsp Baking Soda         - 2 tsp Cinnamon                                       - 1/2 tsp Nutmeg        - 3 Eggs             - 1 C Vegetable Oil                      - 2 C Sugar                    - 1 Tbs Vanilla Extract   - 2 C Grated Zucchini      - 1 1/4 C Chocolate Chips 

Feel free to use half the sugar and/or half wheat flour if you like.

Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray. In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips. Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely.

Amagansett Corn Salad

adapted from: https://food52.com/recipes/224-amagansett-corn-salad

- 3 Ears of Corn  - 1 quart Cherry Tomatoes                - 11/2 Tbs Balsamic Vinegar           -1-2 Sm Red Onion                              - 1/2 quart Snap Peas       - 1 handful roughly chopped Basil and/or Parsley       - Salt and Pepper to taste

Strip raw corn from ears. Slice all cherry tomatoes in half or quarters depending on your preference. Chop the red onion into a large dice. Cut peas in half or thirds to make more bite-sized. Toss all vegetables in a bowl, along with the vinegar, salt, and pepper. Add fennel or a crumbly cheese like feta if you like.

Parmesan Roasted Green (or Wax) Beans

adapted from https://www.recipetineats.com/parmesan-roasted-green-beans/

• 1  lb Green or Wax Beans, ends trimmed                 

• 2 Tbs Olive Oil                   

• 2-3 Garlic Scapes,  finely chopped            

• Salt and Pepper to taste                 

• 1/3 C Panko Breadcrumbs  (optional)                       

• 1/3 C Grated Parmesan

Preheat oven to 220C/425F OR the broiler/grill on high with the shelf about 30cm/12" from the heat source. Pile beans on a tray. Drizzle with 1 Tbs of the Oil, Garlic Scapes, salt and pepper. Toss. Line up on the tray, pushing the beans next to each other (I do 2 rows). Sprinkle with breadcrumbs then parmesan. Drizzle with remaining oil. Roast for 15 minutes or broil/grill for 8 minutes until the parmesan is golden. Use a spatula to transfer beans to serving platter. Serve immediately – I dare you not to eat them all.

Basic Delicious Pesto

1 C Cilantro, Basil or Parsley (leaves only)

½ C chopped Garlic Scapes*

½ C olive oil

2 -3 Tbs Pine Nuts or Walnuts (optional)

3-5 chopped Scallion tops (optional)

3-4 Tbs Parmesan Cheese (optional)

Put all ingredients into a food processor. Mix until combined into a paste and enjoy! Add to pasta, veggie dishes, salads, eggs, or just on a cracker! *For a less strong garlic flavor used blanched or quickly sautéed garlic scapes instead of raw. This is a very flexible recipe that can be modified to your preferences, so play around! This can be frozen for up to 12 months and enjoyed all year.

Scallion Pancakes (Pa Jun)

• 2 C flour

• 2 Eggs (beaten)

• 1 1/2 cups water

• 1 Bunch Scallions (green and white parts; halved lengthwise and cut into 2- to 3-inch lengths)

• 1 tsp Salt

• 3 Tbs Oil (for cooking)

Mix all ingredients and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter so that the pa jun cooks quickly and evenly. Heat a pan over medium heat and coat with a thin layer of oil. Pour batter to fill the pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan). Cook for 3 to 4 minutes until set and golden brown on the bottom.

Flip the pancake with the help of a spatula or plate (or flip it in the air if you are good at that). Finish by cooking 1 to 2 more minutes, adding more oil if necessary. Serve with soy sauce or a spicy dipping sauce. Enjoy!

Pickled Garlic Scapes

(Based on: www.foodiewithfamily.com/pickled-garlic-scapes-make-ahead-monday/) Makes 2 Pints

• 2 bunches Garlic Scapes  

• 1 ½ C Apple Cider Vinegar  

• 1 ½ C Water - 2 Tbs Kosher Salt   

• 2 Tbs Sugar

Additional ingredients PER PINT:

• 1/2 tsp Black Peppercorns  

• 1/2 tsp Mustard Seed        

• 1/4 tsp Crushed Red Pepper Flakes - 1/4 tsp Coriander Seeds

• 4 Springs Fresh Dill 

Coil each garlic scape and insert into a sterilized pint jar. When you have filled thejar to within 1/4 –inch of the top, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside. Bring the apple cider vinegar, water, salt, (and sugar) to a boil, stirring until all is dissolved. Pour the boiling brine over the garlic scapes. Use a sterile utensil to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it! The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator.

Sesame Dressing

- 1 part Toasted Sesame Oil

- ¾ part Ume Plum Vinegar

- Tahini, to texture preference; More tahini = thicker dressing

Shake well and store in fridge. Bring to room temperature before serving.

Shaved Root Salad

– Based on “The First Mess” by: Laura Wright (You can use any mix of root vegetables you like or have on hand.)

Dressing

• 2 Tbsp Olive Oil

• 1 Tbsp Maple Syrup

• 1 Tbsp Grainy Mustard

• 1 Tbsp Water

• 1 Tbsp Apple Cider Vinegar

• 1 tsp Horseradish (*optional)

• 1 Clove Garlic, grated very thin

• Salt and pepper, to taste

Salad

• 1/2 tsp Olive oil

• Salt and pepper, to taste

• 2 small Beets, peeled

• 2 medium Carrots, peeled

• ½ cup Kohlrabi, peeled

• 1 small Black Radish, unpeeled

Dressing: in jar with tight-fitting lid, combine olive oil, maple syrup, mustard, water, sherry vinegar, horseradish, garlic, salt, and pepper. Tightly secure lid, and shake jar vigorously until dressing has a creamy and smooth consistency. Set aside. 

Salad: Using a mandoline, slice all veggies very thin and place in large bowl. Season all sliced vegetables with salt and pepper, and toss. Toss sliced vegetables with 2/3 of the dressing. Enjoy! 

Ramp Butter!

-1 BIG bunch Ramps (4- 6 oz)      

- 2 sticks Unsalted Butter, cubed (8 oz)

- 1 tsp Kosher Salt

Add lemon juice and zest if you like 

Directions

Bring a medium pot of water to a boil. Fill a medium bowl halfway with ice water. Toss the ramps into the boiling water and cook 30 seconds to blanch. Working quickly, dunk the ramps in the ice water to halt the cooking. Drain the ramps and then pat them dry. In a food processor, pulse the ramps, butter, and salt (and lemon if using) until well combined. Divide the butter in half and place each blob on a sheet of plastic wrap or wax paper. Wrap the butter in the wrap, rolling and shaping the butter into a log. Place in a resealable plastic bag and freeze. Slice off rounds of butter as needed. Freezes well in glass jars too!

Roasted Carrot, Parsnip, Potato Soup

(try this with almost any roasted vegetables!)

https://cooking.nytimes.com/recipes/1016101-roasted-carrot-parsnip-and-potato-soup

- ½ lb Carrots, cut in 3/4 inch pieces

- ½ lb (2 L) Parsnips, peeled, cut in 3/4 inch pieces 

- 1 medium Yellow Potato, quartered (skins on)

- 2 Garlic cloves, skin on

- 2 Tbs Olive Oil 

- Salt and Pepper, to taste

- 6 cups chicken/vegetable stock/broth

Preheat oven to 425 degrees. Line a sheet pan/baking dish with parchment/foil. In a large bowl, toss vegetables, including garlic cloves, with olive oil, salt and pepper. Spread veggies pan/dish in an even layer and place in oven. After 20 min, stir vegetables and turn heat down to 400 degrees. Roast for another 20- 30 min until tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. Remove garlic cloves from the burnt skin. Add veggies to a pot with broth if you are using an immersion blender or into a blender. Blend until smooth. Season to taste with salt and pepper and heat through. 

Carrot and Turnip Fritters

– from CSA Member Jess S.

Makes approx. 9 fritters

- 1 C Carrots, diced - 1 1/2 C Turnips, peeled & diced - ¼ C Onion, diced -1 Garlic Clove

- 1 Tbs Rosemary - 1 Egg -1/4 C Flour - Salt & Pepper, to taste - Grapeseed Oil

In a food processor add the diced carrots, diced turnips, diced onion, garlic clove and rosemary. Pulse until it becomes a very fine texture, like a coarse cornmeal. Scrape out into a large bowl. Crack the egg into a small bowl and lightly scramble. Add the scrambled egg to the vegetable mixture. Stir. Add the flour, salt, and pepper. Stir well to combine. Coat the bottom of a large sauté pan with a 1/4 inch of grapeseed oil. When the oil is hot but not smoking, drop in 2 tablespoon mounds (or so) of the vegetable mixture into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the "patties" in batches so as not to crowd the pan. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.