Wednesday, November 1, 2017

Celeriac (Celery Root) and Potato Mash

  • 1 pound celeriac, peeled, cut into 1/2-inch pieces
  • 1/2 cup whole milk
  • 2 1/2 pounds of potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
  • 1/4 cup chopped celery leaves
  • 1/4 cup (1/2 stick) unsalted raw butter, cut into pieces
  • Add potatoes to the pot. Cook for about 20 minutes or until all vegetables are tender. Drain.
  • Return vegetables to pot. Stir over medium-high heat until dry. This usually takes 1 to 2 minutes.
  • Remove from heat and add butter.
  • Using a potato masher, mash vegetables until butter is incorporated.
  • Add 1/2 cup milk. Mash until almost smooth, adding more milk as needed.
  • Stir in celery leaves. Season with salt and pepper. Serve.

This recipe makes 8 to 10 servings. 

Monday, June 26, 2017

Parmesan-Baked Kohlrabi

Serves 3 to 4

2 tablespoons breadcrumbs, divided
3 medium kohlrabis, peeled and cut into ¼-inch-thick rounds
1 tablespoon melted butter
A delicious looking baked Kohlrabi dish
2 tablespoons grated Parmesan cheese
¼ teaspoon freshly ground black pepper

1. Preheat the oven to 350°F.

2. Butter an 8-inch round pan and dust with ½ tablespoon of the breadcrumbs.

3. In a large pot of salted boiling water, cook the kohlrabi slices until they become just tender, about 7 minutes; drain. Toss with the melted butter.

4. Place the kohlrabi in the prepared pan, and sprinkle with Parmesan cheese, the remaining breadcrumbs, and pepper.

5. Bake for about 1 hour, or until browned.

Barbara Hunt, mother of Margaret Trott, Featherstone Farm CSA member, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Friday, June 16, 2017

Greek Style Zucchini Blossoms Stuffed

Here is a worthwhile recipe from our member Gina in Mt. Lebanon. (Thank you, Gina!) Enjoy everyone!
Delicious looking stuffed Zucchini flowers!

1 cup olive oil
1 cup, chopped onion
1 cup, chopped chives
3 cloves, minced garlic
1 cup, grated cucchini
1 cup bulgur (cracked wheat)                                                           
2/3 cup (optional) raisins
1/2-1 teaspoon chili pepper
1 1/2 cups qater
1/2 cup (optional) pine nuts
3 tablespoons, chopped fresh mint leaves
1/2-2/3 cup, chopped dill
20 -25 zucchini blossoms
3 cups yogurt

Preheat the oven to 375 degrees F.In a deep skillet, heat half the oil over medium heat and sauté the onion, chives, and garlic until soft, about 5 minutes.

Add the zucchini, bulgur, raisins, chili pepper, and 1 cup water. Reduce the heat and simmer for 10 minutes. Add a little more water if all is absorbed.

Turn off the heat and add the pine nuts, mint, and dill to the stuffing. Season with salt, stir, and taste. Add more salt and pepper if needed.

Using a spoon, carefully stuff each blossom.

Fold the top over and place on their sides, very closely together, in an earthenware casserole.

Pour the remaining olive oil and 1/2 cup water.

Cover the dish and place in the oven.

Bake for about 1 hour, checking periodically to see if a little more water is needed, until most of the liquid has been absorbed.

Serve hot or cold, accompanied by yogurt.

Tuesday, January 19, 2016

Curried Root Vegetable Stew With Dumplings

This one is from Joanna in Moon Twp from last year at this time. She said, "I threw in the rutabaga also and used the spelt flour in the dumplings. My 1 1/2 yr old son devoured this stew." Thanks for sharing:)


1 1/2 tsp Butter
1 small Onion, chopped
3 cloves Garlic, minced
1 1/2 tsp Curry Powder
4 C. Veg. Broth
2 medium Carrots, larger chunks
2 large Parsnips, larger chunks
1 small Celeriac, small chunks
1 Sweet Potato, cubes
3 TBSP Flour
2 tsp Salt
Pepper to taste
1 TBSP Italian Parsley, chopped (optional)

Melt Butter in large pot-medium heat. Add Onion, cook three minutes. Stir in Garlic and Curry Powder, cook 30 seconds. Stir in Broth, Carrots, Parsnips. Bring to boil, then reduce to simmer. Cover and cook 15 minutes. Stir in Celeriac and Sweet Potato and cook 10 minutes.


1 C. Flour (Spelt!)
1 1/2 tsp Baking Powder
3/4 tsp Salt
1/2 tsp ground Mace
2 TBSP Cold Butter
1/4 C. Currants
6 TBSP Milk

To make dumplings combine Flour, B. Powder, Salt, Mace. Rub in the Butter until mixture resembles coarse meal. Mix in Currants. Stir in Milk just to combine. On lightly floured surface, with floured hands, shape the dough into 1'' balls. 

Form a paste by combining 1/4 C. of simmering broth into 3 TBSP Flour, then stir it into the stew. Season w/ salt and pepper to taste. Place dumplings on top of simmering stew, cover and cook for 15 minutes. Garnish w/ parsley and serve. 

Originally from:

Thursday, January 14, 2016

Daikon Curry

Another one from a Phipps Market customer. He says he only cooks 'easy' recipes with few ingredients. For this we appreciate your recipes.


1 lb Daikon, preferably w/ leaves
1 TBSP Moong Dal (can substitute any kind of lentils)
1 1/4 C. Water
2/3 C. Veg. Oil
1 Onion, thinly sliced
1 Garlic Clove, crushed
1 tsp Dried Chili Flakes
1 tsp Salt
Chapatis to serve, or any bread like pita/roti

Rinse, then peel and slice Diakon, together with its leaves if wished.

Place daikon, leaves, and Moong dal in a pan and pour water over. Bring to boil and cook until daikon is soft.

Drain daikon thoroughly and use hands to squeeze out any excess water.

Heat oil in a pan. Add the onion, garlic, dried chili flakes, and salt and cook, stirring occasionally until onions have softened and turned a light golden brown color.

Stir daikon mixture into spiced onion mixture and mix well. Reduce heat and continue cooking, stirring frequently, for 3-5 minutes.

Transfer daikon curry to individual serving plates and serve hot with Chapatis.

This one originated here, in a book! Greatest Ever Indian: Easy and Delicious Step-by-step Recipes 

Wednesday, December 2, 2015

Kale and Brussel Sprout Salad

So good.

1/4 C. fresh lemon juice
2 TBSP Dijon mustard
1 TBSP shallot, minced
1 small garlic clove, grated
1/4 tsp. salt
freshly ground black pepper
2 bunches Tuscan kale (aka Lacinato/Dinosaur)
12 ounces Brussel sprouts, trimmed, finely grated/shredded
1/2 C. extra virgin olive oil
1/3 C. almonds, coarsley chopped

  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel¿lined plate. Sprinkle almonds lightly with salt.
  3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Sunday, September 6, 2015

Huckleberry Zucchini Muffins (or bread)

Thank Caitlin for this one who picks up at Bryant Street Market in Highland Park. Looks like someone couldn't wait to taste them! Best warm I'm sure, as most baked goods are:)


  • ½ mashed ripe banana
  • 1 cup milk (I used soy)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pure maple syrup (I used a combination of maple syrup and agave syrup because I ran out of maple syrup)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, melted
  • 1 ¾ cups  spelt flour + ¼ cup corn flour (you could probably use wheat flour instead and no corn flour; this is what I had and used)
  • Large handful of pumpkin seeds
  • Small handful of sunflower seeds
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1/2 tsp fine grain sea salt
  • 1/2 tsp baking soda
  • Handful of dried cranberries
  • 1 cup huckleberries
  • 1 zucchini
  1. Preheat oven to 350F and grease a muffin tin.
  2. Mash banana; dice up zucchini and add to bowl
  3. Place mashed banana and zucchini into medium bowl with the milk, vinegar, maple syrup, and vanilla..
  4. If coconut oil isn’t already in liquid form, melt it
  5. In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda). **I have a vitamix and tossed the pumpkin and sunflower seeds in with the spelt and corn flour and ground it all into a flour. If you don’t have a vitamix you could just omit the seeds. I added them for extra nutrition and maybe flavor
  6. Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until justcombined.
  7. Fold in huckleberries and dried cranberries
  8. Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full. I had leftover batter and no more muffin tins, so I made a small loaf of it too in a glass container
  9. Bake at 350F  for approximately 20 minutes—might vary based on oven. My oven runs really hot, so you might need more time (or less!).
  10. Let them cool before removing from muffin tray

Leek and Goat Cheese Galette

This one comes from Aisling who picks up at Big Idea Bookstore in Bloomfield. She notes that "it was quite good."


Galette Dough:
2 cups all-purpose or whole-wheat pastry flour
1/2 tsp salt
1 tbsp sugar
12 tbsp cold, unsalted butter cut into small pieces
1/3 to 1/2 cup ice water as needed
6 large leeks, including an inch of the green
3 tbsp butter
1 tsp chopped thyme
1/2 cup dry white wine
1/2 cup cream or creme fraiche
Salt and freshly milled pepper
1 egg, beaten
3 tbsp chopped parsley or 1 tbsp chopped tarragon
1/2 to 1 cup soft goat cheese to taste, about 4 ounces


Galette Dough:
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the four mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.

Thinly slice and wash the leeks. You should have about 6 cups.

Melt the butter in a medium skillet. Add the leeks, thyme, and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and plenty of pepper. Let cool 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsp of the parsley.

Preheat the oven to 400F Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2" border around the edge. Crumble the cheese over the top then fold the dough over the filling. The galette may be only partially covered. Brush with the reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter remaining parsley over the top, and serve.

Friday, September 4, 2015

Garden Huckleberry Zucchini Cake with Lemon Buttercream

Thanks to Bonni who picks up at Whole Foods Wexford! Those huckleberries stump some of us, myself included, so delicious sounding recipes like this are welcome. Bonni says, "I made this recipe with zucchini and garden huckleberries from last weeks share. I hope other folks like this as well as we did."

3 eggs, lighten beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
1 pint garden huckleberries

Lemon buttercream
1 cup butter, room temperature
3 1/2 cup confectioners' sugar
1 lemon, juice and zest
1 teaspoon vanilla extract
1/8 teaspoon salt

  • Preheat oven to 350 degrees. Prepare 2 8-inch round cake pans
  • Grate large zucchini and place in clean dish towel. Squeeze until most of the liquid comes out. You want 2 total cups of grated zucchini after draining. Set aside.
  • In mixing bowel beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.
  • slowly add flour, salt, powder, and soda.Gently fold in garden huckleberries.
  • Divide batter evenly between prepared (greased and floured) cake pans.
  • Bake between 35 and 40 minutes in the preheated oven or until a toothpick comes out clean. 
  • Cool 20 minutes in pans then turn out onto wire racks to cool completely.
Lemon buttercream
Combine butter, sugar, and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy. Fold in zest.

Tuesday, August 18, 2015

Tomatillo Curry

This one comes from one of our Phipps Farmers Market customers who I asked last week what he planned to do with the tomatillos he just bought. He went home, started his own curry, then ran back to the market with the directions printed out saying "I have to run. The curry is cooking on the stove!" People are wonderful, Thank you for sharing, and I tested it out yesterday with great success!

4 Tomatillos (copped into cubes)
1 medium Onion
3 TBSP Oil
3 Garlic cloves
1/2 tsp Turmuric
1 tsp Cumin
1 tsp Mustard seeds
1 tsp Coriander

For Grinding:
5 TBSP Peanuts (roasted)
dry red chilis (according to taste)

Grind everything to a smooth paste

Heat oil in pan and add cumin and mustard seeds then add garlic and onions and fry for 2 min

Now add chopped tomatillos, turmeric, and salt and fry for 2 min then cover and cook on a low flame until tomatillos become soft and cooked then add ground peanut/chili paste, coriander powder, adjust water and salt to desired consistency then cover and cook on low flame for 10 min. done.

SERVE hot with rice or roti