This is where we’ll collect recipes that haven’t made it to the blog. If you don’t see something here, check with the blog tags.
This recipe is incredibly versatile. I use it a lot in the winter, but throw in a few slices of bacon, some tomatoes (dried would be lovely), or pork chops…. This uses up a lot of veg, and pairs well with other things.
a mix of roots, cut into 1-inch chunks (potatoes, winter squash, turnips, rutabaga, carrots, onions, shallots, garlic, radishes, parsnips, sunchokes, apples, dried or frozen fruit)
Olive oil (or bacon grease) to coat
salt and pepper
Herbs and spices — lots of herbs
(optional) firm greens, like kale or collards
Toss everything together and put in a roasting pan or casserole dish, 1-2 inches deep. Roast at 350-400 F for an hour, or until tender. Toss things occasionally.
Every CSA cookbook and blog I’ve ever seen (not to mention the farm wives) runs some version of this recipe. There’s such a world of greens that goes beyond spinach and lettuce (and such a range of things that can be done beyond salads)!
one bunch of greens – or mixed – ripped to small pieces or sliced to ribbons (kale, turnip greens, collards, mustard, spinach, chard, frisee, arugula, mizuna, bok choy, even very firm lettuce)
a couple glugs of oil
(optional) a little stock, white wine, or light beer
(optional) garlic, shallots, onion
(optional) tempeh, crispy tofu, bacon, shrimp, hard boiled eggs
(optional) almond slivers, pine nuts, sunflower seeds, peanuts
(optional) vinegar, any salad dressing, lemon juice
Heat oil and optional garlic/shallot/onion mix in the skillet or wok. Toss in greens for a couple minutes. Tender things (lettuce) need less time than firmer things (collards). Mix in liquids, toss until soft. Mix in proteins and seeds until warm. Dress and serve.
This can use any ingredient from the skillet greens and anything from the roasted roots. Basically, chuck them in a skillet with some oil, toss in roughly 1/3 volume worth of liquid (salty water, stock, beer, juice), simmer until tender. Think cabbage and apples with coriander, parsnips in stock with nutmeg and butter, or mustard greens and apricots with curry spices.
Pickles (quick and extended)
Anything can be pickled, and it doesn’t take vinegar, a pressure cooker, or weeks to do. What it does take is salt and a little time.
vegetables, sliced (cucumbers, carrots, zucchini, daikon radish, watermelon rinds, kohlrabi, greens such as cabbage or mustard)
(Quick) about 1 tablespoon of salt to each quart of veggies
(Refrigerator) 3-4 tablespoons of salt to each quart of water
Quick pickles: These take 30 minutes to 3 hours, and they’re great for making before dinner. Shake salt over the veg (cukes and radishes work great for this), let sit, rinse, pat dry, and serve. They’ll be crunchy and tasty.
Refrigerator pickles: Start with cucumbers (but not Armenian or Brown cukes)– they’re the easiest. Think Clausens compared to Vlassic. Slice, pack tight, cover with salty water, loosely cover with lid or cheesecloth. Leave on the countertop for a week or so, then move to the fridge. The pickles will start to ferment — they’ll bubble, they’ll get sour, they might make some foam on top (skim it off). Taste them every three days or so — when they taste “pickly” then they’re ready to move to the fridge.