"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. 'I am not alone and unacknowledged.' They nod to me and I to them."
Ralph Waldo Emerson
Store In The Fridge
Shiitake Mushrooms - Mother Earth Mushrooms
Tender Young Spinach - Help From Above Farm
Gold Beets - Greenbriar Produce
Sugar Snax Carrots -
Salsify - Windy Knolls Farm
Parsnips - Jade Family Farm
Recipes
Buttery Salsify Puree with Horseradish (you may also use parsnips in this recipe)
serves 2 to 4
2 tablespoons lemon juice
2 pounds black or white salsify
1 small clove garlic
2 1/2 tablespoons butter
3/4 cup milk
1/2 tablespoon horseradish, or to taste
salt, to taste
Fill a large bowl with cold water, and add the lemon juice. Peel the salsify, and cut it into 2 inch lengths, slipping the pieces into the bath as you work.
Add the drained salsify and the clove of garlic to a saucepan of cool water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain, and puree with remaining ingredients. Garnish with parsley, or other mild herbs. If you like, this recipe can easily become a soup by increasing the amount of milk until the desired texture is reached.
This recipe below makes great use of your mushrooms as well as cornmeal you may have left over from previous weeks! Of course, you can cook the eggs however you see fit.
Parmesan Polenta with Eggs and Roasted Mushrooms
Serves 3 (main course portions)
1 lb mushrooms
1/8 c olive oil
1/4 tsp pepper flakes
1/4 tsp coarse salt
1/2 c polenta
1 c milk
1 c water
pinch salt
1/2 c shredded Parmesan or Romano cheese
3 eggs
chives for garnish
1. Preheat oven to 475.
2. Chop mushrooms into 1/2 inch pieces.
3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet.
4. Spread in single layer and roast until browned, about 10 mins.
5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered.
6. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
7. While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up.
8. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to 'skin' over with egg white. This will happen naturally with the method above.
9. Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!
With Thanks,
christy and tom
The blue corn meal worked well in cornbread, but it made for a loaf that was a somewhat unappetizing color. I had to resort to some hard selling to get some friends and family to try it....
ReplyDeleteHad to look up, salsify found another great recipe.
ReplyDeletehttp://shine.yahoo.com/channel/food/5-ways-to-eat-more-winter-veggies-salsify-852580/
Great to try a new veggie!
Ok so why do we put the salsify in a bowl with water and lemon..drain it then boil in water? How long does the salsify need to sit in the lemon water before draining to go to the sauce pot to boil?
ReplyDeleteJust in case you all need another beet recipe - I found this one in our Weight Watchers cookbook. It is delicious and easy:
ReplyDelete2 t butter, 2 c peeled, grated beets, 1 T minced onion, 1/2 t salt, dash pepper, 1 T lemon juice, 2 t honey
In nonstick skillet melt butter; add beets, onion, salt and pepper and saute until onion is translucent, 2-3 min. Stir in remaining ingredients. Reduce heat to low, cover, and cook until flavors blend and beets are tender, 5 min.
DC Anon- Yeah,the cornmeal never looks a pretty once it's cooked!
ReplyDeleteAnna-Thanks for this! Salsify soup. Yum.
Rob-Salsify in water to prevent it from turning brown, not a big deal. If you do it, just leave it water until you're ready to use it, or you can skip the step all together.
Jenny-Great recipe, I wonder if you added beaten egg could it make a beet cake?...
Christy - Yes! But you would probably need to cook the beets longer. I made the salsify puree last night. That is one of the ugliest veggies I have ever seen, but the puree was not bad.
ReplyDelete