We have been in the classroom brainstorming ideas for our SPRING/SUMMER jaffle menu today 🌱🍂Our new TTT students who started with us just last week are embracing what is seasonal and MY OH MY have they come up with some goodies... Spiced Strawberry Cheesecake with a granola crust (we've already done some experimenting - it's even better than it sounds), tomatoes and basil galore and SCALLOPED POTATOES 👀. Now it's your turn, community (we'd love your ideas, too)... GO!
Radishes and small turnips are abundant in spring. They taste good raw, but when they start getting spicy, I have to cook them somehow to make them palatable for the kiddos. In this recipe, the balsamic vinegar caramelizes into a sweet sauce. Both the radish and greens are used, it takes 30 minutes to prepare and includes cheese. All my boxes are checked!
Butter-Braised Radishes and Radish Greens
1 cup whole-grain farro, rinsed
1 pound radishes with greens
2 tablespoons butter
¾ cup chicken broth
3 tablespoons balsamic vinegar
½ teaspoons kosher salt
¼ teaspoon ground black pepper
¼ cup crumbled feta cheese
2 to 3 tablespoons chopped fresh parsley
Bring a large saucepan of salted water to boil. Add the farro and simmer uncovered for about 30 minutes until the farro is tender but still chewy. Drain the farro, cover, and keep warm.
Trim the greens from the radishes and coarsely chop the greens. Cut the radishes into quarters or eighths (depending on how large they are) and set the radishes and greens aside separately.
In a large sauté pan over medium-high heat, melt the butter. Add the radishes in a single layer, with most of the cut sides down, and cook undisturbed for 4 to 5 minutes until the bottoms start to brown and caramelize. Give a stir, then add the broth, vinegar, salt and pepper and bring to a boil.
Reduce the heat, cover, and simmer for about 10 minutes until the radishes are tender. Stir in the radish greens and cook for about 3 minutes until wilted. Turn off the heat, add the farro, and toss to combine. Serve warm with a sprinkle of feta and parsley on top.
(* recipe from Edible DOOR magazine, Summer 2015.)
Ah, it’s finally time for celtuce -a stem lettuce native to China I swear smells like peanut butter once you peel the stem. The stem is the main event (although I’ll be using the leaves in another recipe soon). Here’s a recipe that utilizes its wonderfully nutty flavor. And because I chopped it up without thinking to first take a picture, this is how it looks whole -in a cookbook. *It’s not quite time for cherry tomatoes, so I used a bag of roasted cherry tomatoes from last year I had stored in the freezer.
Celtuce with Cherry Tomatoes, Feta and Almonds
2 celtuce stems, peeled, cut into 2-inch pieces, then shaved on a mandoline
1 pint cherry tomatoes, halved
1 small shallot cut into matchsticks
3 tablespoons chopped parsley
¼ cup mint leaves, cut into ribbons
¼ cup almonds, coarsely chopped
1 ½ tablespoons finely chopped preserved lemon
Salt and pepper
Combine the celtuce, tomatoes, shallot, parsley, mint, almonds and preserved lemon in a large bowl and season with salt and pepper. Dress lightly with the feta vinaigrette and serve immediately. [Feta Vinaigrette:
3 ounces feta
Zest of 1 lemon
1/3 cup white wine vinegar
3 tablespoons water
1 small clove garlic
¾ cup olive oil
Combine the feta, lemon zest, vinegar, water and garlic in a blender. Turn on the blender and then slowly add in the olive oil, processing until all the ingredients are blended. Taste and add more vinegar if needed. *recipe from, The Book of Greens: A Cook’s Compendium, by Jenn Louis. **Served with lamb meatballs and couscous with French lentils and dates.
The following two recipes I made as condiments for braised lamb. They will also be tasty paired with toast and eggs for breakfast; they may find their way into lunches, as well.
**I know I keep posting recipes calling for ‘green chiles’ and since mine aren’t ready yet, I was lucky to find this whole bag of peppers in the discount bin for $1! Score!! Rhubarb Cherry Chutney
1 tablespoon sunflower oil
1 ½ cups diced red onion
1 tablespoon grated fresh ginger
Pinch of salt
¼ cup apple cider vinegar
1/8 cup sugar or honey to taste
½ teaspoon ground coriander
½ teaspoon ground cardamom
1 teaspoon ground cinnamon
½ cup dried cherries
1 ½ cups apple juice
4 cups sliced rhubarb
Warm the oil in a saucepan. Add the onions, ginger, and salt, cover and cook on medium heat for about 10 minutes, stirring often, until the onions are clear.
Add the vinegar, sugar, coriander, cardamom, cinnamon, cherries, and juice and bring to a boil; then reduce the heat and simmer for 5 minutes. Stir in the rhubarb and simmer on medium heat for 10 minutes, until the rhubarb is tender and the chutney somewhat thickened.
Serve at room temperature. Store in a sealed container in the refrigerator, the chutney will keep for at least 2 weeks. (*recipe from, Moosewood Restaurant: New classics, by the Moosewood Collective.) Lettuce Skug
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 head lettuce, cored
Celtuce leaves, if you’ve got ‘em!
Green peppers of your choice & quantity, diced
1 bunch cilantro, roughly chopped
2 large cloves garlic
2 tablespoons fresh lemon juice
½ cup olive oil
Combine the coriander seeds and cumin seeds in a small pan over medium-high heat. Toast until fragrant, about 2 minutes, then remove from the heat and cool. When cool, finely grind in a spice grinder. Set aside.
Combine the lettuce, peppers, cilantro, garlic, lemon juice, and olive oil. Puree until smooth, then season with salt.
Store, in an airtight container in the refrigerator, for up to 3 days.
(*recipe from, The Books of Greens: A Cook’s Compendium, by Jenn Louis.)
Fig, Fennel and Feta Pizza
1 ¼ cups warm water
1 teaspoon active dry yeast
1 teaspoon sugar
5 cups einkorn all-purpose flour
2 teaspoon fine sea salt
3 tablespoons olive oil
Tomato based pizza sauce
Shaved fennel and snips of fennel fronds
Dried figs, chopped
Preserved lemon, sliced in thin strips
Spinach or arugula leaves, torn
In a large bowl, mix together the water, yeast, sugar, and 1 cup of the flour. Let stand for 15 minutes. Add the remaining 4 cups of flour and the salt and mix together as much as you can with a stiff spatula. Add the oil and begin kneading the dough in the bowl until it holds together. Lightly flour a work surface. Turn out the dough and knead for 2 to 3 minutes. Place the dough back in the bowl and cover lightly with plastic wrap. Let rest for 2 hours at room temperature.
Preheat oven to 450 F. Divide the dough into 2 pieces. Roll each piece into a tight ball and store any dough you are saving for later in the freezer, inside a ziplock bag. Let the dough you are using rest for 15 minutes under lightly oiled plastic wrap. Then stretch out the dough to a 12-inch round on top of flour-dusted parchment paper.
Add toppings and bake for 10-12 minutes.
In The Vegetable Dishes I Can’t Live Without, Mollie Katzen gives a recipe for broccoli stem pickles. Her choice of vegetable is a bit unfortunate as celtuce stems were made for this treatment -boasting a superior flavor and texture. To break up the veggie uniformity, I added in kohlrabi. Together celtuce and kohlrabi make a pretty tasty pickle.
Celtuce Stem and Kohlrabi Refrigerator Pickles
2 celtuce stems, peeled and cut into 2” x ½” pieces
3 small and tender kohlrabi, peeled and cut into 2” x ½” pieces
4 tablespoons honey
2 cups hot water
2/3 cup rice vinegar
2/3 cup apple cider vinegar
Spices, (I used a mix of prepared pickling spice and tarragon)
Bring a large pot of water to boil. Add the celtuce and kohlrabi pieces and lower the heat to a simmer. Cook for about 2 minutes until tender-crisp, and then drain into a colander in the sink. Refresh under cold running water for a minute of so, then drain again.
Place the honey in a medium-sized bowl and add the hot water. Stir until the honey dissolves, then add the vinegars and mix well.
Place pickling spices in the bottom of a large jar. Add the vegetables and the vinegar & honey mixture, making sure the vegetables are completely submerged. Let sit at room temperature for about 20 minutes. Cover with lid and refrigerate.
These beautiful cabbages appeared at CSA pick up and I’m smitten with their glorious crunch! This recipe was a new one for me and I was pleasantly surprised -the charred edges taste like salty kale chips, while the core cooks up nice and tender. Have a sharp knife on hand to cut these up and crack a window open while charring.
Charred Cabbage with Miso
2 tablespoons unsalted butter, at room temperature
2 tablespoons red miso
½ cup vegetable oil, plus more as needed
1 cabbage cut into 8 wedges, core intact
1 lime, cut into wedges
Preheat oven to 400 F
In a small bowl, mix the butter and miso until combined. Set aside.
Over high heat, warm ¼ cup of the oil in each of two large cast-iron pans. When very hot, place half of the cabbage wedges, cut side down, in each pan. Do not overcrowd the pans. Leave cabbage wedges in the pans without turning until the cut sides are charred and lightly blackened, about 3 minutes. If the oil is absorbed by the cabbage and the pan appears dry, add more oil, 1 tablespoon at a time, until the pan is lightly coated. When lightly charred, turn the cabbage wedges cut side up and spread the miso butter on the cut sides, dividing it evenly. Cook for about 3 minutes, or until the color matches the first side. When seared on both sides, place the pans with the cabbage in the preheated oven. Using a spoon, baste every 5 minutes with melted butter from the bottom of the pan. Roast for about 20 minutes total. Remove from oven and check seasoning (I found the cabbage was salty enough from the miso) and add salt is needed. Squeeze lime wedges over the top and serve.
(*recipe from, The book of Greens, by Jenn Louis.) #eatlikeyougiveafuck#localveggielove#keepitseasonal#slowfoodsoulfood#squashingtonfarm
And because I needed something to accompany the charred cabbage, I threw together a penne ricotta dish using this vibrant bag of mustard (and arugula?) greens patiently waiting for me at pick up. Too bad the beets couldn’t wait. Maybe next week... Penne with Sheep's Milk Ricotta and Mustard Greens
1 pound penne or maccheroni
3 tablespoons extra-virgin olive oil
1 clove garlic
2 large bunches mustard greens (about 12 ounces each), stems removed, cut into 2-inch strips
6 to 7 ounces sheep's milk ricotta, run through a food mill (about 1 3/4 cups)
Freshly ground black pepper
1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until tender but firm at the core, about 8 minutes. Meanwhile, heat the olive oil in a large saute pan. Add the garlic and cook until golden.
2. Add the mustard greens and about 1/4 cup of the pasta cooking water, just enough to steam the greens. When only a little liquid is left in the pan and the greens have wilted, remove the pan from the heat and add the ricotta, stirring with a wooden spoon until the cooking liquid is removed.
3. When the pasta is done, drain it, add it to the sauce and fold everything together. Sprinkle with a handful of grated cheese and fold together again. Season to taste. Serve with more grated cheese on the side.
*Recipe from a New York Times Magazine profile of chef Sarah Jenkins, probably in the early 2000’s… god, I’m old!