German Style Kohlrabi

Our long-time members are well versed in roasted kohlrabi, kohlrabi fries, and even kohlrabi chips. Putting kohlrabi in the oven in any form, tossed with a little olive oil and salt, always produces a delicious result. Ready to stretch your kohlrabi repertoire? Try this German style kohlrabi. It’s a simple, old fashioned, creamy take on kohlrabi. Continue reading

Leek Risotto

by Jocelyn Cook

Long time member Jocelyn whipped up a delectable Leek Risotto and shared the recipe with our members. Leeks are plentiful this time of year, keep the recipe on hand for when they show up in the Share. Raw leeks will stay fresh in the fridge for up to 14 days, or blanch and freeze for use up to 12 months later. Cooked leeks; however, only last a few days in the fridge. So do yourself a favor – make the risotto and eat it all in one sitting. Or maybe eat any (unlikely) leftovers for lunch promptly the following day. Continue reading

Cloumage Cheese

What’s in a cloumage? From the Shy Brothers Website: The Shy Brothers’ farm encompasses the highest land in a peninsula between the two branches of the Westport River. The farm gets cooling breezes in the summer, even fog some days. The salt air moderates temperatures in the winter months. The cows are able to stay at pasture longer than most in the region. The brothers are careful with their animals and of course don’t use any antibiotics or hormones on their milkers. The brothers control the quality of their herd, one of the secrets to great artisanal cheese!

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Corn Bisque

Member Jocelyn Cook submitted several tantalizing recipes and since we’re getting corn this week, we’re sharing her Corn Bisque recipe. It sounds like a savory, perfect for end of summers cooler weather, I can’t wait to try it!

Ingredients
1tbsp olive oil
1 medium spring onion, chopped
3 cloves garlic, minced
8 ears fresh sweet corn, husked
1 green pepper, diced
3 Cubanelle peppers
2 carrots
1 tsp smoked paprika
1 tbsp red wine vinegar
2 cups chicken broth
1, 14oz can light coconut milk
sea salt and freshly ground black pepper, to taste
chopped chives, for garnish
(I reserved some corn kernels and threw in after blending for a bit of texture)

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Gentle Sweet & Sour GREENS

by Sally Azimat Schreiber-Cohn; finalized August 3, 2017

Flowering Kale

Inspiration from Farm-Direct Coop items. This can be a relatively quick preparation, if you’ve got the ingredients handy. Can use greens of most any type.

Ingredients
Recipe for 2-3 people: [T = Tablespoon; t = teaspoon]
8 oz GREENS, Chard, kale, turnip greens, &/or collards. (Heavier stemmed need longer cooking.)
1/2 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” pieces
2 T+1t Maple syrup (I used Grade A amber)
1 T+2t Flavored vinegar (I used Herb FARMacy “Purple Basil” organic)
3/8t Salt (somewhat similar to 3 shakes, i.e. 1/4t + 1/8t)
2t Dried Dill (or 2 T fresh dill) (via www.healwithfood.org – 1 teaspoon dried dill equals 3 teaspoons fresh)

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