Maple (or Honey) Sriracha Cornbread

Farm Direct Coop Member Halley Kamerkar recently shared her delicious cornbread with fellow members at the FDC Annual Kickoff and Potluck. With rave reviews and several requests, Halley wrote down the recipe and shared it here with us. Bon appetit!

Maple (or honey) Sriracha Cornbread
by Halley Kamerkar

Please note: I believe half the credit for the success of this bread comes from the Nordic Ware pan I use to bake.

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Instant Pot Vegetarian Pho

I admit, I’m quickly becoming an Instant Pot junky. It certainly doesn’t replace all of my kitchen appliances as so many profess, but it does make select dishes either faster or tastier. Both are true with this quick and flavorful gluten-free, vegetarian Pho. Bonus – it takes advantage of the widely available sprouts of Spring. For a twist, add mushrooms of choice. Don’t have an instant pot? Simply cook the soup portion on the stove top as you normally would. Recipe by Kara Lydon – check out her blog for some beautiful pictures of her creations.

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Easiest Daikon Radish Salad Ever

Daikon radishes are a variety best suited for fall planting and harvest. Winter radish varieties mature more slowly and are harvested at considerably larger size. The Daikon is often mistaken for a white carrot due in part to its large size and long, tapered shape. Once they reach maturity, they maintain high quality for a fairly long time in the garden. Daikon or Chinese radish, can achieve particularly large size and still maintain excellent quality. Winter radishes can be pulled before the ground freezes and stored in moist cold storage for up to several months. Continue reading

Kale, Leeks, and Peppers

Kale is frequently paired with white beans and chicken broth in both Italian and Portugese cuisines to make a satisfying soup — sometimes including sausage. Stephen Cooks combined dinosaur kale (but any kale will do) with leeks, peppers, and garlic and used it very successfully as a side to a traditional Italian preparation of pork (braised in milk) for a casual Sunday supper.

Kale with Leeks and Peppers
Ingredients
1 bunch Lacinato Kale
1 leek
2 cloves garlic
2 T olive oil
1/4 C white wine
1/2 C chicken broth or water
8 strips of roasted red pepper
salt, hot sauce to taste
Directions
1.Wash the kale and strip the leaves from the stalks, discarding stalks. Tear into pieces no more than about 4 or 5″ long. Clean the leek and cut the white and light green parts into strips about 1/4″ x 4″. Peel and slice the garlic.
2. Simmer the leeks about 5 minutes, covered, in the olive oil and wine, until the leeks are just starting to turn tender.  Turn up the heat, add the kale and toss to coat the kale with the liquid.
3. When the kale turns a darker shade, add the water or broth and garlic and cook, covered, about 8 more minutes. Kale should be tender but not mushy. Toss with the pepper strips and season to taste. May be prepared ahead and warmed gently for serving.

Squash and Sweet Potato Chili

by The Crepes of Wrath

Sweet potatoes are incredibly versatile. Turn them into fries, a delicious take on a traditional au gratin, or simply bake and stuff with anything your heart desires. As the weather has turned colder though, my eyes are set on chili. What better way to celebrate the sweet potato than with this hearty vegan comfort dish with a hint of curry powder and a touch of agave nectar.

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