Native Offerings Farm Recipes

Celeriac and Chioggia Beet Casserole

The Vegephile — Tue, 31 Jan 2012 20:41:34 +0000

This is a layered casserole. Try to slice the vegetables as thinly as possible, otherwise the vegetables will take longer to become tender. A mandolin or the slicing disc of a food processor are good bets, though the mandolin allows for the entire root bulb to be sliced. Otherwise, a sharp knife is your best ally.

Turnips and potatoes are good here, too. Be aware that using red beets will color the casserole, which is not a bad thing, necessarily. Besides, or in addition to dried herb(s), you can use spices, or spice mixtures, such as curries. Fresh herbs are also nice, thyme and rosemary especially.

some oil for greasing a baking dish
1 lb or so celeriac, peeled
1 lb or so chioggia beets, peeled if you like
2 t dried thyme, or other herb, or a combination of herbs (see headnote)
1 c broth or water
salt and pepper, to taste

1. Preheat oven to 375°F. Grease a suitable baking dish. Slice your chosen roots as thinly as possible. Layer, alternately, the roots, sprinkling each layer with some of the dried or fresh herb, and/or spice, plus some salt and pepper before add the next layer. Pour the broth evenly over the vegetables.

2. Cover baking dish with its lid or with foil and place in oven. Roast for half an hour. Remove lid or foil, increase heat to 400°F, and roast for about 10 minutes longer, until vegetables are tender and the top is lightly browned. Allow to sit for a few minutes before serving.

Celeriac and Peas

The Vegephile — Tue, 31 Jan 2012 20:40:04 +0000

The peas add a nice touch of Spring green in the midst of Winter. Turnips and radish are also good here, even a combination. You can cook the celeriac two ways–steam or boil before adding to the skillet with the peas, or braise the celeriac directly in the skillet. I always take the route with the least amount of post-dinner washing up…

2 1/2 – 3 c peeled, diced celeriac; or turnips, radishes, carrots, beets…
water or broth, if braising
2 T butter or oil, or other fat, or a combination
1/2 c onion, finely chopped
1 1/2 c frozen peas, thawed
1 t dried herb, such as dill, celery seed, thyme…
salt and pepper, to taste

1. If you are going to parboil the celeriac, bring a pot of (salted) water to the boil. Add diced celeriac and boil until just tender, 5 to 10 minutes, depending on the size of your dice. To steam, put an inch of water in a sauce pan, fit the steamer basket in, add the celeriac, and steam until just tender, as above. Drain.

1a. Melt butter or fat or heat oil in a large skillet. Add the onion and sauté for about 5 minutes, until the onion has softened. Add the drained celeriac, thawed peas, herb of choice, salt, and pepper. Cook until vegetables are all tender and heated through.

2. If you are braising, you can melt some butter or other fat or heat some oil in a large skillet, add the celeriac and onion, and toss to coat with the butter. Sauté for a few minutes to soften the onion, then add a cup or so of water or broth, cover or not, and cook until just the celeriac is just tender.

2a. Add peas, dried herb, salt, and pepper, stirring to combine. Continue cooking until all vegetables are tender and most of the liquid has evaporated.

Sour Cream Cabbage

The Vegephile — Tue, 31 Jan 2012 20:38:20 +0000

This is real Eastern European cookery! The dish can be eaten hot, or rather, warm, but it is best eaten at room temperature. Make sure to bring any refrigerated leftovers to room temperature before eating–it’s a bit too astringent when cold (in my opinion).

The cabbage goes through two “braisings”–one with water or broth and another with vinegar. Be aware so you don’t overcook the cabbage, you want it to be tender but not mushy.

10 – 12 c chopped or sliced (red) cabbage
1 c water or broth
1 t caraway or celery seed
salt and pepper, to taste
1/2 c vinegar (red wine if using red, white or apple cider for green–or go with what you have)
1 1/2 c sour cream

1. Put cabbage in a large, lidded skillet or Dutch oven. (Don’t use cast iron here–the vinegar will react with the iron.) Pour the water or broth over all, add the caraway, salt, and pepper, cover and bring to the boil. Reduce heat and simmer for about 15 minutes, stirring occasionally, until the cabbage is just tender. Remove cover, increase heat and cook until most of the liquid has evaporated, stirring to prevent sticking.

2. Add vinegar and cook, stirring frequently, until the vinegar, too, has evaporated. Remove from heat and stir in the sour cream, mixing until the cabbage in evenly coated. Eat now, or let come to room temperature, or refrigerate at least 8 hours, bring to room temperature, and eat.

Onion and Bread Soup

The Vegephile — Tue, 31 Jan 2012 20:36:19 +0000

This soup is a type of panade, a French soup in which bread is used to thicken the broth. This soup can be made with any member of the onion and garlic family, singly or in combination. You can forgo the milk if you like and use all broth.

2 c cubed bread, crusts removed
2 c milk, or broth
2 T butter or oil
1 1/2 – 2 c chopped onions
2 c broth
salt and pepper, to taste
(fresh) grated nutmeg, to taste
extra milk (or half-and-half, or cream,) or broth, if necessary
Parmesan or other grated cheese; or yogurt or sour cream, for serving

1. Combine the cubed bread and milk and set aside to soak.

2. In a soup pot, melt butter or heat oil. Add onion and sauté for about 10 minutes, until the onions are turning golden. Do not allow to brown, turn down the heat some if this is occurring. Add the broth and bring to a simmer. Simmer, covered, for about 10 minutes.

3. Meanwhile, break the bread down with a utensil or your hands into smaller pieces. When the broth has simmered for 10 minutes, add the bread and milk to the soup pot. Stir or whisk the mixture while bringing it back to a simmer. You want to try and break the bread down even more. Simmer, covered, for another 10 to 15 minutes, until most of the bread has dissolved and the soup has thickened.

4. Season to taste with salt, pepper, and some nutmeg. If the mixture is too thick add some extra milk or broth. Half-and-half or cream will thin the soup and also add richness. If adding extra liquid, allow to heat through.

5. Serve, with Parmesan or other cheese sprinkled on top, or a dollop of yogurt or sour cream, or some of each.

Hash Brown Squares

The Vegephile — Tue, 31 Jan 2012 20:33:49 +0000

There are many versions of hash browns, the simplest being grated or diced raw or cooked potatoes that are sautéed in a frying pan, often with other ingredients. This recipe produces a solid hash, similar to those in fast food places (I can’t call them restaurants.). You can cut them into squares or wedges, or spoon them out in clumps. I like to cut them up in the baking pan, chopping or hashing them up before serving. These are good accompaniments for any meal, at any time of day.

3 T butter, fat, or vegetable oil
1 medium yellow onion, grated
1 lb or potatoes, grated
1/3 c dry bread crumbs
1 egg, beaten
salt and pepper, to taste

1. Preheat oven to 375°F. Grease a baking vessel–a cast iron skillet, a deep dish pie plate, a square baking pan.

2. Grate onion first, either with a box grater or in a food processor. There will be eye-irritating fumes, deal with them as you see fit. Transfer to a bowl. Grate potatoes next, adding to and stirring in with the potatoes. (The acid in the onion will keep the potatoes from discoloring.) Add remaining ingredients and stir to combine.

3. Transfer to prepared baking vessel. Bake, uncovered, for about 40 – 45 minutes, until potatoes are done to your liking–you may have to scoop a bit out and try it. Let stand for a few minutes before serving, with ketchup, tomato sauce, mustard, mayo, sour cream, gravy…

Lacto-Fermented Applesauce

The Vegephile — Tue, 31 Jan 2012 20:31:47 +0000

Here is another great way to get the benefits of lacto-fermented foods. Besides apples, any number of fruits are ripe for lacto-fermentation. Pears, quinces, rhubarb, peaches, etc., will transform into a tangy version of themselves and can do double duty as both a savory or sweet condiment, side, topping, or, simply a fruit treat. (You may want to sweeten rhubarb.) Fruits with more natural sugars will not need to sit out as long as apples. Try this–it’s really good, and the finished product keeps longer in the fridge, too. I’m giving two recipes, one for raw applesauce, and one for cooked applesauce, in case you’re not fond of raw applesauce. The amounts in the recipes are for one quart jar–recalibrate for our own needs.

Raw Fermented Applesauce

as many apples as needed to almost fill a quart jar, (peeled) and chopped (start with 3 large)
water or apple juice, as needed
1 t cinnamon, apple pie spice, or other apple-friendly spices, optional, or to taste
2 T whey
1 t sea salt

1. Pour boiling water into a quart jar, and over the ring and top. Let stand for about 5 minutes, then drain, and allow to air dry.

2. Put apples into a blender or food processor. Try to purée. If nothing’s happening, then add a splash or two of water or apple juice. Whizz to a consistency you like, then transfer to a bowl and add the spices, if using (you can always add spices in later, to individual tastes), whey, and salt. Stir to combine well, then transfer to the waiting quart jar. Fill, leaving about an inch headspace. Screw lid on, then let stand on your counter for 3 days.

3. The applesauce can be eaten now, but will benefit, I think, from a longer, refrigerated fermentation, at least another 4 days. You will have to be the judge of this–taste before refrigerating, and then at regular intervals.

Cooked Fermented Applesauce

as much applesauce as needed to almost fill a quart jar
1 t cinnamon, apple pie spice, or other apple-friendly spices, optional, or to taste
4 T whey
1 t sea salt

1. Prepare applesauce as per your own preferences.

2. Prepare jar as for raw applesauce. Add spices, whey, and salt. Stir to combine. Fill a quart jar with the mixture until an inch shy of the top. Screw lid on and leave on and leave on your counter for three days.