The following five recipes are from K.C. Thorson, Wellspring board member extraordinaire and owner of KC's Kafe. K.C. specializes in fast, easy and gourmet! If you need an "Organic Cooking Coach", check out her website here: kcskafe.com. I am telling you, all of her recipes are this amazing.
Waldorf Salad of Fennel & Apple
7 oz bag organic Romaine/Arugula salad blend (or your wellspring greens!)
1 bulb organic fennel, trimmed, halved & cut into thin wedges
2 organic apples, cored & sliced
½ cup organic dried blueberries
½ cup raw walnuts, chopped
¾ cup original Vegenaise
Dollop of honey Dijon mustard
Dash of garlic powder, to-taste
Dash of dried dillweed, to-taste
Plate salad greens.
Top with fennel wedges, apple slices, dried blueberries, and walnuts.
Whisk together Vegenaise, honey Dijon mustard, garlic powder and dill weed. Spoon over salad.
Toss just before serving.
Serves 6
Cheesy Kale Quesadillas
2 bunches organic, locally grown kale or other green(s)
2 tbsp organic, extra-virgin, 1st cold pressed olive oil
3 organic garlic cloves, minced
Celtic sea salt
2 cups organic sharp cheddar or "jack" cheese, shredded
1 medium sweet organic onion, diced
1 cup Kalamata olives, diced
½ cup organic jalapeno peppers, diced - optional
1 - 2 handfuls fresh, organic cilantro, chopped
1 tsp organic chili powder
Pinch of cayenne (optional)
2 tbsp extra-virgin, 1st cold pressed olive oil
4 large sprouted or low-carb/high fiber tortillas
Fresh Pico de Gallo salsa
Organic sour cream
Kale should be completely dry. Place the kale into a large bowl and
drizzle with olive oil and garlic. Sprinkle with salt. Gently massage the oil and salt into the kale. Massage for about three minutes or until all the leaves are coated and seem to be softening up a bit.
Heat large skillet or grill pan over medium heat.
Take a tortilla and layer 1/2 with kale mixture. Sprinkle chopped olives on top and then layer with cheese, jalapenos and seasonings. When filled, fold each tortilla in half.
Add 1 tbsp olive oil to hot pan. Place 1 or more filled & folded tortillas, carefully, into the pan and grill for 1 - 2 minutes. Gently turn over and cook for an additional 1 - 2 minutes on the reverse side, until cheese is melted and tortilla is slightly browned.
Remove quesadillas from pan and cut each in half with a pizza cutter or sharp knife. Serve with fresh salsa and a dollop of organic sour cream Take a pizza cutter or sharp knife and cut each quesadilla in half.
Serves 4 - 6
Creamy White Beans & Leeks
½ cup organic white or yellow miso broth
(Approx 1 tbsp miso dissolved in 1/2 cup water)
2 organic leeks, washed and thinly slice
1 tbsp extra-virgin, 1st cold pressed olive oil
1 tbsp organic ghee
2 tbsp thyme
3 cloves organic garlic, chopped
½ cup white miso broth, (1 tbsp miso dissolved in ½ cup hot water)
2 cans organic white beans, drained
Small handful of fresh dillweed, chopped
1 tbsp organic cream cheese
Celtic sea salt to taste
Fresh ground pepper to taste
Braise leek in chicken broth for approximately 5 minutes, until soft.
Heat oil and ghee in a large skillet at medium high heat. Add leeks, thyme and garlic. Cook for several minutes until sizzling. Add miso broth and white beans. Turn heat to medium-low and simmer for 5 - 10 minutes.
Remove mixture from heat. Toss in dillweed and cream cheese and stir to combine. Season with salt & pepper.
Serves 2
Celeriac au gratin
3ozs organic butter
2 heads of organic celeriac (approx 2lbs), grated
1 tbsp organic lemon juice
½ cup dry white wine
6ozs imported gruyere cheese, shredded
3ozs imported parmigiano-reggiano cheese, shredded
Celtic sea salt
Fresh ground pepper
Preheat oven to 375 degrees.
Drain and melt the butter in a flame proof dish. 
Add the celeriac and toss to coat. Stir in the lemon juice and wine.
Mix together the gruyere and the parmesan and sprinkle over the top of the celeriac. Add salt & pepper to taste.
Bake in the oven for approximately 30 minutes or until celeriac is tender and golden brown.
Arugula & Gorgonzola Crostini w/Balsamic Medjool Date Jam
Grassfed butter, room temperature
18 1/4-inch-thick diagonal baguette bread slices
1 tbsp organic, extra-virgin 1st cold pressed olive oil
Medjool Date Jam (recipe to follow)
6 tbsp raw pecans, chopped
3 ounces Gorgonzola cheese, crumbled
3 tablespoons arugula, finely chopped
Fresh ground pepper
Arugula leaves
Preheat large skillet or grill pan at medium to medium-high heat. Spread butter over 1 side of each baguette slice. When skillet/grill is hot, add olive oil and then arrange baguette slices in pan, butter side down. Heat until toasted - several minutes. Cool.
Reduce heat to medium (approx 350 degrees). Mix walnuts, Gorgonzola and chopped arugula in medium bowl. Spread each toasted baguette with date jam and then spoon nut-cheese mixture evenly over the top. Season toasts with pepper.
Place toasts back into pan and cover. Heat just until cheese melts - several minutes. Cool Crostini slightly and arrange on a serving plate/tray. Garnish with arugula leaves and serve.
Serves 6
Balsamic Medjool Date Jam 2 cups port or red wine
Generous splash of aged balsamic vinegar
1/3 cup raw organic Agave Nectar
Pinch of organic cinnamon
12 ounces Medjool dates, pitted and soaked
In a saucepan, combine the port or red wine, Agave, and cinnamon. When bubbles appear at the edges add the dates. Cook on low until the dates are soft. Allow to cool.
Process in a food processor or blender until jam-like consistency is achieved.
The following two recipes are from Epicurious.com and center around the Black Spanish Radish. Now, with the two here and the page from Marquita Farm, you have no choice but to make something yummy! Additionally, you can substitute the radicchio for the escarole in the second recipe.
Black Radish Salad
http://www.epicurious.com/recipes/food/views/Black-Radish-Salad-104453
Makes 4 servings
Ingredients:
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
2 black radishes (weighing about one half pound each) peeled and trimmed
One small shallot, sliced paper-thin
2 tablespoons extra-virgin olive oil
Fine sea salt
Preparation:
1. In a medium sized bowl whisk together the lemon juice and the mustard,then slowly whisk in the olive oil into the mixture until it emulsifies.
2. Grate the radish on a grater with small holes. Add the grated radishand the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.
Winter Salad with Black Radish, Apple, and Escarole
http://www.epicurious.com/recipes/food/views/Winter-Salad-with-Black-Radish-Apple-and-Escarole-231230
In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.
Makes 6-8 servings
Ingredients:
1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces
Sage Vinaigrette Ingredients: (for use with winter salad)
(Makes 1 1/2 cups)
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons roasted garlic
1 tablespoon minced sage
1/4 cup balsamic vinegar
1 cup pure olive oil
Salt and pepper
Preparation for vinaigrette:
Chop the raw garlic in the food processor. Add the Dijon, roasted garlic, herbs, and vinegar. Process well. Add olive oil slowly. Season with salt and pepper.
Season with salt and pepper and a splash or two of vinegar.
Preparation for salad:
Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.
Here are a few recipes using those turnips and rutabagas, mostly Southern Style. Some of them are totally new to me...
A Southern-style turnip green recipe with salt pork.
Ingredients:
4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
1 teaspoon sugar, optional
a dash of crushed red pepper, optional
Preparation:
Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.
Serve with vinegar or pepper sauce and cornbread.
Serves 6.
http://southernfood.about.com/od/turnipandrutabagarecipes/r/blbb171.htm
A rutabaga casserole with apples.
Ingredients:
3 cups peeled sliced rutabaga
2 med. apples, sliced
1/2 c. brown sugar, packed
3 tbsp. butter
Salt
Preparation:
Cook rutabaga slices in boiling salted water until just tender; drain. Place half of slices (rutabaga) and half of apple slices in greased 1 quart casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350 degrees for 30 minutes.
4 to 6 servings.
http://southernfood.about.com/od/crockpotvegetables/r/bl97c5.htm
turnip custard (have you ever heard of such a thing?)
Ingredients:
2 pounds turnips or rutabagas, peeled and diced (about 4 medium turnips or 1 small rutabaga)
1 large egg, well beaten
1/3 cup crushed saltines
2/3 cup half-and-half or evaporated milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded mild Cheddar cheese
1/8 teaspoon nutmeg, or to taste
Preparation:
Cook diced turnips in boiling water until tender, about 15 minutes; drain well. Mash turnip with a potato masher and drain off any excess liquid. Stir in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour into a generously buttered slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours.
Serves 4.
http://southernfood.about.com/od/turnipandrutabagarecipes/r/bl30212y.htm
Turnip casserole.
Cook Time: 40 minutes
Total Time: 40 minutes
Ingredients:
2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter or margarine
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
Preparation:
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
Turnip recipe serves 4 to 6.
Regarding that head of cabbage. I'm sure you have plenty of things in your kitchen arsenal to make with cabbage. And it's nice because it really does keep a long time (especially wrapped in plastic) in your fridge. But let it be known that I do not really eat cabbage (unless it is prepared for me.) I do, however, prepare and eat sauerkraut. I won't go into a lengthy explanation of why you should be an eater of lacto-fermented foods (check it out here www.wilderfermentation.com) but if you are feeling like jumping in to the wonderful world of ferments, this cabbage will get you halfway there.
Basic Recipe for Sauerkraut from Nourishing Traditions by Sally Fallon
- 1 litre glass jar with plastic lid or spring lid
- 1 Cabbage Medium sized (1kg)
- 1 tablespoon sea salt
- 4 tablespoons of Kefir whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)
- 1 tablespoon of carraway seeds or fresh chopped dill.
Germans have always sliced the cabbage with a specially made machine and pounded them with a wooden mortar in a large crock to bruise the cell walls.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I've been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.
Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour. I love sauerkraut at 4 months old.
As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.
FYI, dear reader, Libby is sitting next to me feeding me recipes for this newsletter, and about an hour ago I said, "Libby! I want one of those recipes for pumpkin soup in a pumpkin!" And she delivered, straight from the Mother of Cuisine....I am TOTALLY going to make this, btw.
Julia Child's Pumpkin Soup In a Pumpkin
http://www.dinnerwithjulia.com/2009/10/julia-childs-pumpkin-soup-in-pumpkin.html
1 half of a baguette, plain or whole grain; cut into cubes
1 (7-pound) pie pumpkin, such as Sugar; washed and dried
1 ½ teaspoons fine sea salt
2 cups chicken or vegetable broth
1 8-ounce container crème fraîche
½ teaspoon ground nutmeg (make sure it smells fresh)
½ teaspoon freshly ground black pepper
12 ounces imported Gruyere cheese (try to get the real French stuff); shredded
1 bay leaf
Heat your oven to 425 degrees.
Spread the bread cubes on a baking sheet and toast in the oven about 8 minutes.
Using a sharp, small knife, cut out a 3 or 4 -inch circle from around the pumpkin stem and set it aside. Scrape out the seeds and loose stringy bits using a large metal spoon or your hands.
Put the pumpkin in a roasting pan and sprinkle ½ teaspoon salt inside. Arrange a layer of the toasted bread on the bottom of the pumpkin.
Stir together the broth and crème fraîche. Add the remaining teaspoon salt, nutmeg and pepper to the mixture and stir again until dissolved.
Pour about a third of the broth over the bread, followed by a third of the cheese. Continue layering twice more and top with the bay leaf. Replace the pumpkin top and carefully place in the oven.
Bake for 1 hour. Turn the oven down to 375 degrees and bake for another 30 minutes.
At this point, take the pumpkin out of the oven and gently poke it with a skewer or the point of a knife - there should be very little resistance, but should still hold its shape. If it still feels a bit firm, put it back in the oven and test it at 15-minute intervals until if feels done - try not to over cook so that the pumpkin doesn't start to slump or cave in. There goes your tureen.
To serve, carefully spoon out some broth, bread and pieces of pumpkin (you have to scrape the sides a bit to break up the flesh). As you get toward the bottom of the pumpkin, some liquid might begin to leak out - keep the pumpkin in the pan or another large bowl just in case.
Top with additional cheese and enjoy.
Serves 10-12.
These two recipes are from Martha Stewart and are regarding pumpkins. Now we've given you three awesome suggestions, two of which are not for pumpkin pie. So even if you are not in charge of the pie coarse at your Thanksgiving gathering, you can make something else. Like this Pumpkin and Pecorino Gratin. Yum. Oh, and you can use your pie pumpkin where it calls for "sugar pumpkin. - they are the same thing."
Pumpkin and Pecorino Gratin
Puree sugar pumpkin to enjoy in this tasty baked gratin.
Everyday Food, October 2008
http://www.marthastewart.com/337163/pumpkin-and-pecorino-gratin
Prep Time 15 minutes
Total Time 45 minutes
Yield Serves 4
Ingredients
2 slices white sandwich bread
1/4 cup grated Pecorino Romano cheese
Coarse salt and ground pepper
3 cups Sugar-Pumpkin Puree
2 tablespoons butter, cut into small pieces
Directions
Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
Pumpkin Pie
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.
Martha Stewart Living, November 2000
http://www.marthastewart.com/259353/pumpkin-pie
Yield Makes one 9-inch pie
Ingredients
1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree Pumpkin Puree (http://www.marthastewart.com/263939/pumpkin-puree), or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough) (http://www.marthastewart.com/254603/pate-brisee-pie-dough)
1 tablespoon heavy cream
Directions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
OK, so I know some people don't like beets, and I will tell you I'm not crazy about them like some people are. But they are pretty easy to grow, in the scheme of things, and they are so pretty too! This recipe is my favorite one - I promise you people will love them. This is from the Real Dirt On Farmer John Cookbook from Angelic Organics Kitchen.
Broiled Beet Slices with Maple-Teriyaki Sauce
SERVES 4 TO 6
12 small or 6 medium beets, scrubbed, trimmed
¼ cup of butter
2 tablespoons of maple syrup
1 tablespoon of minced or pressed garlic (about 6 cloves)
1 tablespoon of finely chopped or grated fresh ginger
1 tablespoon of soy sauce or tamari
Preheat the oven to 400ºF.
Place beets in a small roasting pan with ½ cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
Preheat the broiler.
Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into ¼-inch rounds.
Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, removed from heat.
Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
This recipe is so simple and delicious and requires almost zero effort. It can be made with both veggies or just one or the other.
Preheat oven to 375 degrees. Peel the celeriac and slice it into "fry" size pieces. Ditto on the parsnip, except I wouldn't peel it. Place in a bowl and lightly coat the veggies with olive oil and salt. Spread out in a single layer on a cookie sheet - use two if necessary, they will be better if one side is in contact with the pan - and stick in the oven for 40-60 minutes, depending on how crispy you like them. Turn them over halfway through cooking, or just shuffle them around a bit if you aren't ambitious enough to turn each one over. Take the liberty of seasoning with whatever you like - garlic, chili powder, dried herbs etc. This can be done before or after cooking, depending on your preference.
They are finished when one or more sides (depending on the flipage) are golden brown and crispy and the centers are soft and hot.
OK! I think that does it for the recipe section (as well as, probably long ago your patience for reading this newsletter.) Thanks for purchasing our share, and for reading all of this! We truly hope you enjoy.
