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Recipes
Cucumber Green Bean Salad
Easy Roasted Fennel (from the brain of Farmer A)
Ingredients
1 fennel bulb (thick base of stalk), stalk cut off, bulb halved lengthwise, then cut lengthwise in 1-inch thick pieces
Olive oil
Balsamic vinegar
Preparation
Preheat oven to 400°F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
Fennel with Oranges and Beets (From Vegetables I Can't Live Without by Molly Katzen)
6 oranges
1 pound beets, cooked until tender (either steamed, boiled or roasted it doesn't matter), then peeled and thinly sliced
1 to 2 tablespoons extra virgin olive oil or roasted walnut oil
3 tablespoons raspberry vinegar or cider vinegar
salt
1/2 tsp minced or crushed garlic
1 medium fennel bulb, very thinly sliced (about 2 cups)
Finely minced fennel fronds, for garnish.
Also, here's a website for "Best Fennel Recipes": http://allrecipes.com/recipes/fruits-and-vegetables/vegetables-a-m/fennel/top.aspx
Tunisian Eggplant also from Vegetables I Can't Live Without by Molly Katzen.
Here's the description of the recipe in the book, "A great appetizer, scooped up with endive or other vegetables or spread on crackers, this recipe also can be used as a relish on top of any grilled tofu, chicken, or fish. It even goes well tossed with hot pasta."
Ingredients:
2 TBS extra virgin olive oil
1 1/2 cups minced onion
1 1/2 pounds eggplant, cut into 1/2 inch cubes
1/2 teaspoon salt (possibly more to taste)
1 teaspoon minced or crushed garlic
3 TBS tomato paste
1/4 cup red wine vinegar
1 cup pitted green olives, chopped
1 small jar (6 oz) marinated artichoke hears
Pinches of dried tarragon, basil and oregano, to taste
Freshly ground black pepper, to tase
Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onions and saute for 5 to 8 minutes, or until soft and translucent.
Stir in the eggplant, salt and garlic, then cover the pan. Reduce heat to medium-low and cook until the eggplant is very soft (about 15 minutes). Add small amounts of water, a tablespoon at a time, if the eggplant appears to be sticking.
Stir in the tomato past and vinegar, and heat just to boiling. Remove from the heat right away and stir in the olives.
Drain the artichoke hearts, discarding the liquid. Cut each piece into 2 to 3 smaller pieces. Stir these into the mixture, then allow it to cool to room temperature.
Add the dried herbs and black pepper to taste. Serve at room temperature or cold.
Buttered Cabbage
I never really like cabbage until this past year when I started eating it cooked. But not cooked in Colcannan like my dad used to make when I was a kid. I like it just simmered in a pan until tender. I love this basic preparation from The Art of Simple Food by Alice Waters.
"Any cabbage will work for this recipe - green, savoy, red or napa. Trim the cabbage of any damaged outer leaves. Cut the head in half and remove the core. Cut the halves into quarters and slice thin. Put the sliced cabbage in a pan with a large knob of butter, salt to taste, and 1/2 inch of water. Bring to a boil, cover the pan, turn down the heat, and cook at a simmer until the cabbage is tender. Taste for salt and butter and adjust as needed."
Green Bean and Cucumber Salad with Red Onion and optional Tomato From the brain of Farmer A
1 bag of Wellspring green beans
1 Wellspring cucumber, cut in half lengthwise, seeds removed and then sliced again the "short way"
1/4 red onion, sliced thin
3 TBS olive oil
1 TBS lemon jiuce
1 tsp dijon mustard
salt and pepper
optional tomato or cherry tomatoes, chopped or sliced in half
Boil green beans in salted water for 4 minutes, then submerge in an ice bath to cold shock them. Drain well. Mix the beans with the cucumber, red onion and optional tomato. Combine remaining ingredients and pour over the veggies.
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