Recipes

Recipes from the first episode:

(1)  Braised Turnips with Poppy Seed Bread Crumbs

For turnips:
3 tablespoons unsalted butter
2 lb medium turnips*
1 1/2 cups water
Juice from ½ Lemonˆ

For bread crumbs:
2 tablespoons extra-virgin olive oiˆ
1 clove Garlic*
1 cup bread crumbs (preferably fresh)
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley

To braise turnips:
Cut turnips into chunks.
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs:
Heat oil and cook garlic until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

* From the Kilpatrick Family Farm
ˆ  From Four Seasons Natural Foods Store

(2) Kale and Potato Cakes

2 lbs banana fingerling potatoes, peeled, cut into large pieces*
2 medium onions*
1 bunch curly kale, chopped*
some butter
2 tsp caraway seeds
1 tsp paprikaˆ
3 tsp mustard
2 tbsp flax mealˆ
6 tbsp water
2 tbsp yogurtˆ
1 container mixed sprouts*
Slices smoked cheddar (to top burgers)ˆ

1. Bring the potatoes to boil in a medium sized pot and then simmer slowly for 30 minutes until cooked. Drain and dry.
2. Saute the onion and kale a bit of the butter until soft. Add the spices and cook for a further 2 minutes.
2.5 mix 2 tablespoons flax meal and 6 tablespoons water, mix, and let sit for 5 minutes.
3. Mix everything: the potato, vegetables, mustard, “flax eggs” and yogurt in a large bowl, and then form into cakes (as many and as large as you like).
4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.
5. Top the cakes with the cheese

* From the Kilpatrick Family Farm
ˆ  From Four Seasons Natural Foods Store

(3) Spinach and Barley Salad
2 Bunches Spinach*
1 cup Uncooked cracked bulgur wheatˆ
a few tbsp Extra Virgin Olive Oilˆ
2 cloves Garlic*
3 Large Carrots*
½ Package Feta Cheese`
2 Medium Onions*

Bring 2¼ cups water to boil in a small, covered pot. Once boiling, add bulgur and reduce to simmer.

Heat oil in a large skillet. Add minced garlic and onions and cook until well browned/caramelized. Shred carrots and put in with onions.
Once onions well caramelized and carrots cooked a bit (about 15 minutes), add spinach to pan, cook for 5 minutes, or until spinach is cooked down. Add onion, carrot, and spinach to cooked bulgur and mix.
Just before serving, add feta and mix well.

* From the Kilpatrick Family Farm
ˆ  From Four Seasons Natural Foods Store
`  From The Porter Farm
(4) Kohlrabi and Apple Salad with Creamy Mustard Dressing

Ingredients:
1/2 cup yougurt
Juice from ½ a lemon
1 tablespoon mustard
3 tablespoons parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds)*
4 honeycrisp appleº

DRESSING:
Whisk the yogurt to make fluffy(er)
Whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste.
Peel and julienne the kohlrabi (cut into little strips).
Dice apples.
Mix everything in a bowl.

* From the Kilpatrick Family Farm
º  From Saratoga Apple
ˆ  From Four Seasons Natural Food Store