Cooking with Red Fire Farm
Recipes for the cold season
POTATOES
Most know how to make mashed potatoes, but have you tried
adding winter squash, parsnips, or rutabaga?
Cook thoroughly and mash with
boiled potatoes. Another note: there is no need to peel!
For the best
skillet potatoes, par-boil bite-size chunks until they start to become
tender.
Drain and throw on skillet with a little oil.
Potato Tacos (serves 4)
4-6 tortillas
2 1/2 c. par-boiled potatoes
1 cup chorizo, soyrizo, or any sausage/protein equivalent
1 t. cumin
1 t. cayenne powder or 1/2 fresh hot pepper
1/2 onion, sliced
1 clove garlic
handful of cilantro and greens
In a well oiled pan add onion, garlic, and meat
or substitute. Saute a few minutes then add the cumin, cayenne, salt and
pepper.
Cook until potatoes are browned.
Stuff into a tortilla and top
with cilantro, greens, and other condiments you like.
(Note:)
If using tofu,
increase the spices slightly in order to soak up the flavor
. Soyrizo is
a spicy sausage substitute that can be found in most grocery stores that
carry tofu products. (I've even noticed it at Market Basket in Boston).
BEETS
Beets can be boiled, baked, steamed, sauteed, and eaten raw.
Boiling
is fast (about 10 minutes) and you can actually use the water as clothing
dye.
However, it is rumored that some nutrition is lost in the boiling.
I recommend roasting if you have time. Roast them in a dish with a little
bit of water on the bottom. Cover and roast for 30-40 minutes.
Sauteing is yummy. Cook like you would if sauteing carrots.
Lastly, beets are delicious raw. Prepare them by grating or chopping in small pieces and add to a salad.
Beet and Winter Squash Strudel
12-16 phyllo pastry sheets
oil or melted butter for brushing
2 large beets or 4 small
2 cup peeled and diced winter squash
1 cup goat cheese
1/2 cup ground walnuts
Prepare beets and squash: Dice beets into 1/2 inch cubes. Place beets
and squash in a baking dish, cover, and roast for 30 minutes. (note, this
can be done ahead of time)
Mix with goat cheese, beets, walnuts, and
winter squash.
Lay six thawed phyllo sheets together by brushing one sheet
at a time with butter and stacking on top of each other.
Spread the beet
mixture lengthwise near one side about 3 inches in width, leaving 1 inch
on each end of phyllo. Fold the end into the mixture then begin to roll
the phyllo up.
Brush the top with the oil and repeat with remaining sheets.
Bake in a 375 degree oven for 30 minutes or until they begin to brown.
Slice into 2 inch thick wedges
For a
Vegan version: It is possible to omit the goat cheese.
I do recommend using crumbled tofu mixed with nutritional yeast and maple
syrup or soy yogurt in place.
GREENS AND THEIR DRESSINGS
Throughout the
winter we will harvest salad greens in our green house. Fresh salad galore!
Here are a couple dressing recipes to use with all types of greens, including
baby lettuce, spinach, arugula, tatsoi, mizuna, etc.
When making dressings,
try warming them up on a skillet before serving. It infuses flavors and
makes a slightly warmer salad during cold days, too.
Rosemary Vinaigrette
1 stem of rosemary, minced
1 tablespoon red wine vinegar
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil
Warm Dressing
(great over baked squash and greens)
1/4 c maple syrup
1/4 c cider vinegar
1/3 c olive oil
2 ts Dijon mustard
1 shallot, minced
salt and pepper
Shake ingredients together and place in a small pan. Heat until shallots begin to have an aroma.
CELERIAC
Celeriac might
be the most unsightly vegetable in your share, but rest assured it will
make its mark.
Your soups will be 10 times better, stir-fries richer, and
your salads crunchier.
You'll be even more grateful when, in March, your
celeriac is still ready for eating.
Sauteed
Celeriac:
1 celeriac bulb, trimmed and sliced
2 cloves garlic
2 T olive oil
2 T soy sauce
Heat oil and garlic in skillet, add celeriac slices and soy sauce. Cook until brown.
KALE
A hearty green able to survive a
frost, kale is a great source of vitamins during the winter.
Saute kale
with garlic, onions, olive oil, and soy sauce. Toss with bread crumbs and
feta or tofu. Yum!
Or, add butter, sausage, roasted winter squash, sage,
and mushrooms to make a winter hash.
RUTABAGA (and TURNIPS)
The rutabaga
is a root vegetable that looks very much like a turnip. They both store
very well and can last up to a month in the refrigerator.
Like most vegetables
in your winter shares, rutabagas and turnips can be eaten raw, roasted,
boiled, steamed, stir-fried, mashed, or stewed.
Mashed Rutabaga and Carrots
2 rutabaga, roughly chopped
4-5 carrots, roughly chopped
2 T brown sugar or maple syrup
1/4 cup light cream or thick coconut milk
1/2 t nutmeg
Cook rutabagas and carrots in boiling salted water until tender, about
30 minutes.
Drain vegetables, transfer to a food processor and puree with
brown sugar, and cream until very smooth. If necessary, transfer puree
back to pot and reheat.
Send us a message if you liked
our recipes - or if you have a suggestion of your own!