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                    ...NATURAL FARMING, BETTER LIVING...

CSA, Restaurant supplier, Farmer's Market participant 

GARDEN RECIPES...  The best food is simple, fresh & delicious!  These recipes all have a limited number of ingredients and require very little time to prepare. Enjoy!

BEET & GOAT CHEESE SALAD

1 large red beet, boiled or par-boiled & roasted, and cooled (hint: prepare several at once to use ahead)
2 cups of chopped beet greens (or baby field greens)
2 ounces of goat cheese
2 Tablespoons of crushed pecans (or walnuts) 
2 Tablespoons of dried cranberries (or raisins)
splash of olive oil
splash of balsamic vinegar
salt & cracked pepper to taste

In two separate bowls divide the greens evenly. Peel the beet skin and discard. Slice (or chop) the beet and place half onto each of the greens. Crumble the goat cheese evenly onto both and sprinkle half of each of the remaining ingredients. Splash with oil and vinegar and serve. These strong flavors pair well with game, garlicky dishes, or move straight to chocolate! Live well.

Serves 2.

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CURRIED CREAM OF PARSNIP SOUP

1 T butter
1 large chopped onion
1 lb of chopped parsnips
1 T curry powder 
3-1/4 C broth (homemade leftover stock is best)
1/2 C sour cream
1-1/2 T salt
1 t cracked pepper
paprika

Melt butter in a large saucepan over medium heat and add onion and parsnips for 10 minutes or until parsnips are soft. Stir in curry powder until moistened and add stock, bring to a boil, then simmer for 10 minutes. Transfer to a blender or use immersible and puree. Blend in sour cream, salt & pepper. Plate in fancy bowls with silver spoons and dust with paprika & black pepper. Show off. 

Serves several, or 2 hungries.

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SAVORY SWISS CHARD

Ingredients

bullet2 tablespoons extra-virgin olive oil
bullet1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
bulletFreshly grated nutmeg, about 1/4 teaspoon
bullet1/2 teaspoon smoked sweet paprika or ground cumin
bulletSalt and freshly ground black pepper
bullet1 teaspoon Worcestershire sauce
bullet½ Cup chicken stock

Directions

In a large skillet heat olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

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BOK CHOI SALAD

1/2 cup butter
2 tbsp. sugar
1oz sesame seeds 
2 cups  vermicelli, rice noodles, or capellini
1 cup slivered almonds (or crushed walnuts or pecans)
1-2 head(s) bok choi (stem & leaves chopped coarsely)
3 onions,  chopped

In large skillet melt butter over medium heat. Add sesame seed, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choi and onions together, mix and chill until ready to serve. Just before serving, break up the crunchy mixture, add to bok choi, add dressing (oil, vinegar, soy sauce & honey), mix and serve.

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CALDO VERDE (Traditional Portuguese 'green soup', served as an appetizer)

1 large bunch of kale (curly preferred), coarsely chopped
2 medium onions, quartered and chopped
3-4 cloves garlic, minced
1/8 cup extra virgin olive oil
1 quart of broth (veg or chix)
kosher salt & cayenne pepper to taste

In a large sauce pan sauté onions & garlic until tender. Add chopped kale and stir for a couple minutes until greens turn dark green. Add broth and bring to boil. Reduce temp and simmer until broth begins to turn slightly greenish. Salt to flavor.

Makes 4 servings.

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CAPRESE 

4 large red tomatoes, sliced  
1 lb fresh Buffalo mozzarella, sliced (same thickness)
1/2 cup of fresh basil leaves
splash of olive oil
kosher salt & cracked black pepper to taste

On a large platter fan-fold a layer of tomatoes, cheese and basil, alternating each. Arrange to cover the platter. Drizzle with oil and sprinkle with salt and cracked pepper. Serve as a salad or appetizer.

Serves 4.

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COLCANNON (Traditional Irish side)

1/2 cup finely chopped leek (or onion)
1/4 cup butter
1/4 cup (whole) milk
1-1/2 cups cooked & chopped cabbage 
1 lb cooked mashed potatoes 
whole seed or Dijon mustard
salt & cracked pepper to taste

Sweat (cook without browning) the leeks in butter until soft in a large sauce pan or pot. Add potato, milk and cabbage and gently stir over medium-low heat until well blended and fluffy. Salt and pepper to taste. Side dress with brown seed mustard. Serve with a hearty meat dish.

Serves 4.

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DAHLIA FARM SCRAMBLED EGGS

1 Tablespoon olive oil
2-3 farm-fresh eggs
1/4 cup of chopped mizuna
1/8 cup (whole, raw) milk
1-2 pinch(es) of kosher salt
1 splash of hot sauce (Tabasco, Mad Dog, etc) 
1-2 soft tortillas (optional)

Heat a skillet with oil. Wisk eggs, mizuna & milk in a bowl for 10 seconds and pour into medium-high pan. (Stir no more than 3 or 4 times the entire cooking for lighter, fluffier eggs.) Plate, and sprinkle salt and hot sauce. For a wholesome "huevos rancheros" feel serve on a fried, steamed or baked soft tortilla.

Serves 1-2.

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FENNEL SOUP

1/4 cup butter

5 bulbs of fennel
1 qt. broth (veg or chix)
salt & pepper to taste
 
Melt butter in a sauce pan or stock pot (medium heat). Quarter chop (or smaller) the fennel, add to the butter and cook until golden. Add broth and simmer 15-20 minutes. Flavor, garnish with remaining fennel leaf and serve.

Serves 4-6.

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FRENCH ONION SOUP (cures the infirmed as well as the hung-over)

1 large onions
1/2 cup butter
3 Tablespoons butter
2 qts beef stock 
2 Tablespoons of dried cranberries (or raisins)
salt & cracked pepper to taste
1/2 a day-old baguette
2 cups of Swiss or Jarlsburg cheese, shredded

Half the onions through the stem, and cross-slice. Melt butter in a pot or large saucepan and add sliced onions  & flour. Sauté until golden, stirring frequently. Add stock, salt & pepper, and bring to a boil. Reduce and simmer 15 minutes. Diagonally cut the baguette into 8 pieces (about 1/2 inch thick). Ladle soup into oven-safe bowls, place a bread slice in each & sprinkle with Swiss. Broil on high  for a couple minutes until top if golden. Remove & serve bowl on a plate.

Serves 8 (or 4 double-dippers).

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IRISH POTATO SOUP

2 lbs potatoes, chopped
3/4 cup of chopped leeks (or onions)
1 carrot, chopped
1/4 cup butter
1 qt stock (chix, veg, beef or veal) 
2-1/2 cups (whole) milk
fresh thyme, parsley & chives, chopped
salt & cracked pepper to taste 
1/2 cup sour cream 

Sweat (cook without browning) the leeks in butter until soft in a large sauce pan or pot. Add potato, carrot and stock and bring to a boil. Reduce heat and simmer 25 minutes. Add milk, thyme, parsley, salt & pepper. Continue to simmer on low ten minutes or until all vegetables are soft. Puree with an immersable blender or in a food processor. Individually bowl and serve with a dollop (1 tablespoon) of cream and a sprinkling of chives.

Serves 6.

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KOHLRABI & FENNEL SALAD

2 fresh kohlrabi bulbs

1 fresh fennel bulb
1/2 sweet red onion
1 Tablespoons of fresh squeezed lemon juice
1/8 cup of olive oil
1Tablespoon of Dijon or whole grain mustard
salt & cracked pepper 
pinch of cayenne pepper
 
Cut in half and thinly slice all vegetables. Toss with remaining ingredients in large bowl. Serve over baby field greens, mizuna or arugula.

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KOHLRABI & TOMATO SALAD

4 fresh kohlrabi bulbs

2 large tomatoes
4 Tablespoons of extra virgin olive oil
1 lime
1 Tablespoon of chopped fresh parsley 
4 slices of Ciabatta or Focaccia
salt & cracked pepper 
 
Match-stick the kohlrabi (slice lengthwise very thin, then cross-slice thinly again). Finely chop tomatoes. In a large bowl toss the vegetables, parsley, olive oil and salt & pepper. Juice the lime through a screen (or hold in a cheesecloth) into the mixture. Toss and serve with the bread.

Serves 4.

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GARLIC AIOLI (dressing, sauce or condiment. aka, "Italian mayonnaise")

6-8 large cloves of raw garlic

pinch of salt
2 Tablespoons of Dijon or whole grain mustard
2 Tablespoons of fresh squeezed lemon juice
3/4 cup of olive oil
1 raw (farm fresh) egg
 
In a food processor mince the garlic and add salt, mustard, lemon juice. Slowly (in a thin drizzle) pour olive/canola oil and continue to process on high. When the mixture thickens (to your preferred consistency) add the egg and continue blending. Pour or spoon mixure into a serving bowl or toss with salad or pasta. Enjoy.

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MIZUNA & BACON SALAD 

3 ounces of bacon  
12 ounces of mizuna (tatsoi or arugula ok)
2 Tablespoons of crushed walnuts
1 Tablespoon of dried cranberries (or raisons)
splash of apple cider vinegar
cracked black pepper to taste

Cut the bacon into matchsticks and crisp in a skillet (reserve 2-3 Tablespoons of hot fat).  Toss mizuna, hot oil, bacon, nuts, craisons  and a generous splash of cider vinegar in a large bowl. Add more bacon fat if you dare. Add cracked pepper to taste.

Serves 2.

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PARSNIP & ROASTED GARLIC SOUP 

3 lbs. parsnips  
1 qt, chicken or vegetable stock
¼ cup roasted garlic (approximately one head) 
1 cup caramelized onions
2 T. lemon juice
salt & cracked black pepper to taste

Peel and quarter the parsnips and simmer in stock until just tender. Add all other ingredients and blend with a submersible mixer until very smooth. Continue to heat on low for about twenty minutes. Garnish with finely chopped chives or parsley. Enjoy hot.

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PEACH & CORN SALSA (New England variation of traditional Mango Salsa)

3 Northern peaches, peeled, pitted & diced

1 small red onion,  finely diced
1-2 ears of cooked corn (grilled preferred) cut from cob
2 Tablespoons of chopped fresh cilantro
2 Tablespoons of chopped fresh mint 
1 small hot pepper, finely diced
3 limes, juiced (discard seeds, peels)
kosher salt & cracked black pepper to taste
(OPTIONAL) 1/3 cup of rinsed, cooked black beans
 
Mix all ingredients and refrigerate for 2-12 hours for flavors to mature. Serve as a plain salad, over field greens, or as a chutney to a spiced meat dish.

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PESTO 

1 Cup fresh basil
2 cloves of garlic
1/2 Cup of pine nuts, walnuts or pecans
1/4 Cup of olive oil
1 Cup of grated Parmesans or Parm/Romano cheese
cracked black pepper to taste

In a blender combine all ingredients (except cheese) and beat on high until smooth. Transfer to a bowl and fold in grated cheese and stir until well blended. Toss over pasta, pasta & vegetable, chicken, or top grilled fish. Freeze any leftovers in an air-tight container.

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RADISH QUICK-FIXIN'S 

1. Sliced radishes for a stir-fry.
2. Chopped or minced radishes added to egg, tuna, chicken, potato salad or Cole slaw.
3. Fried radish crisps (side dish); sauté quartered radishes in butter for 2 minutes and sprinkle with kosher salt & cracked pepper
4. Baked radish crisps (side or snack); thinly slice radishes, splash with olive oil and bake on sheet(350 for 10 minutes). Flip radishes over,and sprinkle with kosher or sea salt, chili powder, and garlic powder (optional), and bake a few more minutes.
5. Stir finely chopped radishes into sour cream for a topping for baked potatoes.
6. Stir finely chopped radishes into mayonnaise (see our aioli recipe) for a condiment for cold cut sandwiches
7. Sliver radishes for rice dishes. 
8. Sliced radishes on bread & butter for fresh radish sandwiches.

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RADISH RAITA (Indian yogurt-herb condiment, dip or sauce) 

1 bunch of radishes, thinly sliced
10 ounces  plain, organic yogurt
3 1/2 ounces of soft goat cheese
2 Tbsp fresh mint, finely chopped 
1 tsp cumin

In a bowl mash goat cheese with a fork and combine yogurt. Fold in all other ingredients. Serve with crudités (French for 'raw veggie dip') or as an accoutrement for spicy dishes.

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RADISH-LEMON CONFIT 

1 bunch of radishes, thinly sliced
1 lemon's juice and zest
1 Tbsp of raw sugar
2 Tbsp butter
salt & pepper to taste
1/4 cup of water

Combine all ingredients in a saucepan, bring to a boil and reduce. Simmer for 30 minutes, stirring occasionally (radishes should be tender and mixture should be a buttery, syrupy relish). Serve warm as an accoutrement to lamb, fish, pork or with artisan bread and  cheeses. NOTE: Confits (fruit or meat) are infused, preserved foods. Duck and goose confits are "preserved" in fats, and fruit infused with sugar. Historically confits were French recipes for storing fresh foods for months.

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SMOKED EGGPLANT DIP (with grilled flatbreads)

1 large eggplant
1/2 cup of plain yogurt
1 plum tomato
1 garlic clove
1 shallot
1 jalapeno pepper
1/4 cup of fresh cilantro
kosher salt to taste
pita, nan or Indian pappadams 

Over a flame grill (BBQ), slowly char the flesh of the eggplant. Transfer to oven and finish cooking (400 degrees for 25 minutes). Finely chop all other vegetables and mix in a large bowl with yogurt and spices. Once the eggplant has cooled to handle, remove the skin, but save any juice. Chop and place eggplant in food processor along with its juices and blend until smooth. Mix in bowl with other ingredients and refrigerate for 3 to 12 hours for the flavors to mature. When you are ready to serve, grill or over bake the flat breads, then cut into smaller pieces. Spoon refrigerated dip onto the center of a serving platter and arrange cut breads around perimeter. (HINT: bake the breads with a little olive oil and kosher salt drizzled on them)

Serves 2-4 as dip/snack

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SOUTHWEST GRILLED CORN WITH CHILI-LIME

6 locally-grown fresh sweet corn (yellow or 'butter & sugar')
3 Tablespoons chili powder
3 Tablespoons of kosher salt
3-4 limes, halved 

Pull back the corn husks (but do not shuck) and remove all silks. Roll half the husks back up and remove some of the outer leaves. Grill over medium heat for about 5 minutes, turning often. Mix chili & salt on a flat plate and set on table with lime halves face-down in mixture. Serve corn with husks removed in a basket (for presentation). Have guests squeeze herbed lime over fresh grilled corn. 

Serves 3-6

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PASTRY/PIE CRUST (savory or sweet)

1-1/4 cups flour
1/2 teaspoon of salt
1/2 cup cold butter, diced small
1/4 cup ice water
 
In a large bowl combine flour salt and butter and crumble and squeeze butter into dry ingredients with both hands. Slowly add water and continue to knead by hand. Repeat until a smooth consistency that does not stick, nor feel to tough emerges. (HINT: At the very point where you can squeeze firmly without sticking is the time to quit. DO NOT OVERWORK.) Roll out dough to 1/8 - 1/4 inch. Use immediately or refrigerate immediately.

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CHICKEN POT PIE (Thicken A Chicken)
 
Thicken a homemade chicken soup using a rue (thick flour & water mixture). Do not add too much rue at a time, and be sure to have your soup boiling as you add (chemistry happens differently above the boiling point). Adjust flavorings (salt, herbs) to taste. Fill a pie or casserole dish and cover with PASTRY/PIE CRUST (savory or sweet). Bake at 375 until crust turns golden brown. Cool and serve.

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Copyright (c) 2012 TheDahliaFarm.com.  All photos, text and designs are the property of TheDahliaFarm.com  and may not be duplicated without permission.

Middleboro, MA  02346
508.947.8802
thedahliafarm@yahoo.com