The Farmer's Kitchen

1/4 cup peanut butter
1/2 cup hot water
1/2 cup plus 1T rice vinegar or cider vinegar
3 tbsp. brown sugar or honey
1 1/2 tsp. salt
1 tbsp. soy sauce
1 tsp. sesame oil
7-8 cups shredded green cabbage

crushed red pepper to taste
Garnishes: ½ cup peanuts, grated carrots, minced fresh cilantro

In a large bowl, mash together the peanut butter and hot water until they form a uniform mix. Mix in vinegar, sugar or honey, salt, soy sauce, and sesame oil. Add the cabbage in 2 cup increments, mixing well after each addition. Add red pepper to taste. Cover the bowl tightly, and refrigerate for at least 4 hours, visiting it every hour or 2 to give it a good stir. Sprinkle the peanuts on top right before serving. Serve with a slotted spoon. Serves 4-6 From Still Life with Menu Cookbook, Mollie Katzen

1/2 cabbage, finely shredded

2 medium apples, grated

1/2 cup mayonnaise

Pinch of celery seed

1/2 C minced green pepper

2-4 medium carrots, coarsely grated

1/2 cup firm yogurt

1 Tbs. Honey

3 Tbs. Vinegar

1/2 C thinly sliced red onion

Optional: 1 Tbs. Toasted sesame seeds, 1/4 C toasted sunflower seeds or almonds or cashes, a handful of raisins, 1/2 C finely-minced celery, 1/2 C chopped, fresh pineapple. Combine all ingredients, mix well, and chill for several hours.

2-3 pound red or green (or some of both) cabbage

2-3 carrots
bunch fresh parsley leaves
1 1/2 teaspoons Dijon mustard
2 1/2 tablespoons red-wine vinegar (any vinegar will do, really)
3/4 teaspoon salt
5 tablespoons extra-virgin olive oil

Cut cabbage into thin shreds, grate carrots, and chop parsley. In a small bowl whisk together mustard, vinegar, and salt until combined. Whisk in oil in a slow stream, whisking until emulsified. In a large bowl toss together cabbage, carrots, parsley, vinaigrette, and salt and pepper to taste until combined. Chill salad, covered, at least 30 minutes and up to 2 hours.

2 tablespoons vegetable oil
1/2 onion, sliced
1/2 apple, peeled, cored, chopped
4 cups thinly sliced red cabbage (about 3/4 pound)
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon celery seed
1/4 cup diced Canadian bacon

Heat oil in heavy large saucepan over medium-high heat. Add onion and apple and saute until golden,
about 7 minutes. Add cabbage, vinegar, sugar and celery seed and cook until cabbage is crisp-tender
and liquid is reduced to glaze, about 10 minutes. Mix in bacon. Season with salt and pepper.

1 sml. cabbage

2 Tbl. salad oil

1 Tbl. vinegar

2 heaping Tbl. mayo

1/4 C milk

finely minced onion

1 heaping Tbls. sugar

1/2 tsp. prepared mustard

1/2 tsp. salt

Dash pepper

Grate cabbage, add onion. Mix thoroughly. Put sugar, mustard, salt, pepper, oil, and vinegar in a bowl and mix well. Add mayo and milk. Beat hard. Should be similar to heavy cream. If too thick, adD more milk; if too thin, more mayo. Pour over cabbage mixture. You can keep the dressing in the refrigerator for a long time—it’s good on other salads, too.

finely sliced green cabbage (pac choi)
1 or 2 sliced green onions
1 tbsp. fresh parsley, finely chopped
2 tbsp. sesame seeds
a few nice lettuce leaves
1/2 cup oil (olive or sesame is nice)
2 tbsp. honey
1 tbsp. vinegar

Marinate the cabbage with the onions and parsley in the oil-honey-vinegar mixture for at least 10 minutes in the refrigerator. Serve it up with a slotted spoon, placing individual portions on a nice bed of green lettuce leaves. Sprinkle with sesame seeds. Try garnishing with carrots.

This is also a nice salad dressing for plain lettuce salad. You can add other fresh herbs as desired—garlic is good, too.

3/4 –1 cup mayonnaise

1/2 cup red wine vinegar

1 Tb Dijon mustard

2 tsp sugar

Salt and pepper

8 cups finely sliced green cabbage

1 cup grated carrots

1 chopped red onion

Combine the mayonnaise, vinegar, mustard, and sugar. Season with salt and pepper. Toss the cabbage with the carrots and onions, then mix thoroughly with the dressing. Taste again, re-seasoning if necessary, and marinate, refrigerated, for at least 1 hour. Longer marination tenderizes further. (Makes 8 cups)

2-3 lbs green cabbage

1/2 cup chopped celery

2-3 large onions

1 lb carrots

3 Tb butter

1 Tb oil

Herb bouquet (place in cheesecloth):

4 parsley sprigs

3 crushed cloves garlic

1 bay leaf

1 tsp thyme

2 qt. water, chicken broth, or a combination of both

Salt and pepper

2 cups cooked dried beans

Wash and slice the cabbage into 1/2 inch shreds. Chop celery. Peel and slice onion. Peel and slice carrots. Melt butter and oil. Stew the celery, onion, and carrots in the pan for 5 minutes. Add the cabbage and cook 10 minutes longer. Put in the herb bouquet, water or broth, and 1 Tbl salt. Bring to a boil, then reduce heat slightly and boil gently for 15 minutes. Stir in the beans and cook 15 minutes longer or until the vegetables are tender. Remove the herb bouquet, season to taste. You can add a meaty ham bone during the main cooking time if you’d like. Makes 3 1/2 quarts

4 Tbls Butter

2 –3 lbs. fresh spinach, steamed, chopped, squeezed dry

3 eggs

1 C flour

 1 onion, chopped

1 C milk

 1 lb. sharp cheddar cheese, shredded

1 tsp. salt

1 tsp. baking powder

Melt butter in a 9 x 13 x 2" baking dish. Beat eggs in a large bowl. Add flour, milk, salt, baking powder, cheese, spinach and onion. Mix well. Spread in the prepared pan. Bake in preheated 350° oven for 35 minutes. Cut into small squares and serve warm.

3-5 green garlic scallions

2 Tablespoons cooking oil

1-2 carrots, sliced (or a bunch of baby carrots!)

Salt and pepper to taste

2 Tablespoons butter

3-4 potatoes, cubed (optional)

1 ½ quarts broth (chicken or veggie)

Discard the darkest green leafy parts of the green garlic, leaving the white and pale and medium green parts. Cut each garlic in half lengthwise, then mince.

Melt the butter and oil in a large saucepan over moderate heat. Add the minced garlic and saute for about 5 minutes to soften. Add potatoes and carrots, season with salt and pepper, then add broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender enough to mash with a wooden spoon, about 25-35 minutes.

Mash the potatoes into the broth, then reheat. Taste and adjust seasoning before serving.

You could leave out the potatoes and add pasta or rice, or add different vegetables. Try the dry tomatoes in this soup if you like—cut them up a bit and cook at the beginning so they have time to rehydrate.

½ lb scapes (±12-15 scapes) chopped into 1" sections

from More Recipes from a Kitchen Garden by Renee Shepherd

This can be served as a whole meal, over wild rice and garnished with toasted pecans.

3 lbs. mixed summer squash
3 Tbs. butter
1 Tbs. olive oil
1/4 cup half-and-half
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. freshly grated nutmeg
1/4 tsp. mace
1 tsp. sugar
2 tsp. finely chopped fresh rosemary
1/4 cup finely chopped cilantro
2 shallots, minced
4 scallions, finely chopped
½ cup Pesto Bread Crumbs Recipe(see below)

Preheat oven to 400F. Lightly oil a 2 ½ to 3 quart casserole dish with cover. Trim squash and cut into large chunks (about 1 ½ inches). Arrange squash pieces in casserole and set aside. Melt butter and olive oil together in a small saucepan. Remove from heat and add remaining ingredients, blending thoroughly. Pour sauce mixture over squash, tossing until squash is coated. Cover casserole and bake 40 minutes. Toss squash gently and spoon juices and seasonings from the bottom of dish over squash. Sprinkle with pesto bread crumbs and bake uncovered for 10 minutes longer, until squashes are tender when pierced with a knife.

2 Tbsp. vegetable oil

2 lb. summer squash, sliced

1 small onion, minced (optional)

1/2 c bread crumbs, toasted

2 Tbsp minced fresh parsley

2 Tbsp chopped almonds, walnuts, sunflower seeds, or combination of your choice

2 Tbsp grated Parmesan cheese

2 Tbsp chopped fresh basil

1 clove garlic, minced (optional)

2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin
(about 2 cups)
1 tablespoon balsamic or red-wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to
paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add
enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook,
stirring, until softened.

Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add
kale and simmer,
uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper
to taste.

1 lb (4 cups) fresh green beans

2 Tbsp butter

2 Tbsp olive oil

1 small onion, minced

Fresh lemon juice

Salt

Bring pot of salted water to boil. Add beans; cook 5 minutes. Drain and plunge beans into ice water to stop cooking; drain when cold. Saute onions in butter and olive oil. over medium heat until tender, about 5 minutes. Add beans to onion mixture and saute for a few minutes or until tender. Sprinkle with lemon juice, and season to taste with salt. Serve at once. Makes 6 servings

8 small red potatoes

Olive oil

1/4 c flour

2 Tbsp Parmesan cheese

2 Tbsp minced parsley

1 Tbsp minced rosemary

2 tsp minced basil

Peel and quarter potatoes. Toss with olive oil to coat. Combine flour, Parmesan, parsley, rosemary and basil in medium bowl. Mix well. Add potatoes and toss to coat. Place in single layer in baking pan. Bake at 375º 1 hour. Turn once. Remove from oven and sprinkle with a little more Parmesan cheese.

4 medium potatoes
2 tbs olive oil
2 tsp Tabasco sauce
1 tsp ground cumin
1 tsp ground coriander
2 tbs freshly-squeezed lime juice
thick natural yogurt or sour
cream, to dip into if desired

1. Preheat oven to 450°. Scrub potatoes and cut into wedges. Place onto a towel and pat well to dry.

2. Place oil, Tabasco, cumin,

coriander and lime juice into a large bowl and mix well to combine. Add potatoes and toss well to coat in mixture.

3. Place potato wedges, flesh-side up (do not overlap potatoes) onto a large baking tray. Cook wedges for 45–50 minutes or until crispy.

2 garlic cloves, minced
1 1/2 cups finely chopped onions
1 cup sliced carrots
1/4 cup olive oil
3 medium potatoes (to cook and puree in the broth)
3 cups chicken broth
3/4 pound hot sausage
bunch kale, stems discarded and the leaves washed well, spun dry, and shredded thin
2 more medium potatoes

In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the potatoes, cut into chunks, the broth, and 3 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the sausage over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée back into the broth mixture, add the sausage, the kale, the remaining potatoes cut into 1-inch pieces, and salt and pepper to taste. Simmer the soup, covered, for 10 minutes, or until the potatoes are tender.

Baby beets can be enjoyed just like regular beets, baked, boiled or steamed. The greens have a thick, fleshy texture well suited to slow braising. We like baby beets best steamed in their jackets (occasionally with the greens still attached) and served with a small pat of butter. Cook beets until they are tender but not mushy; undercooking can leave a bitter flavor.

~from Laurel’s Kitchen:

4 beets

3 oranges

2 Tbl. coconut

1 tsp. honey

Juice of 1/2 lemon

Grated peel of 1/2 lemon

2 Tbl. currants or raisins

(1 tsp. vinegar)

pinch salt

Wash beets and steam whole until tender; then peel. slice in long, thin sticks.

Peel, seed, and cut up oranges. Place half the oranges in blender with coconut, honey, lemon juice, and peel, and blend 2 minutes.

Mix all ingredients, balancing the sweetness with the additional vinegar if needed. Chill, letting the flavors blend for 2 hours or so.

Makes 3 cups.

2 lbs. fresh carrots

1 C. onion, chopped
pepper, freshly ground
1 T. fresh thyme, chopped
1 T. fresh rosemary, chopped

2 T. olive oil orange

Trim and pare carrots. With large carrots, cut off 4 to 6 inches of narrow end of each, then cut wider end lengthwise in half. With small carrots, leave them whole or cut crosswise in half. Heat oil on high in large (12 to 13 inch) skillet, place carrots closely together in pan in single layer.

Sprinkle with onion; grind pepper over. Cover and cook over medium-low heat, turning once halfway through, for 30 minutes or until fork- tender. Liquid should be evaporated and carrots beginning to caramelize at end of cooking time. Sprinkle with herbs. Squeeze 3 or 4 wedges of orange over. Toss well and serve hot with remaining orange wedges on the side.

1 cup cooked mashed carrots

1 cup fine cracker crumbs

1 tablespoon finely minced onion

1 egg beaten

1 teaspoon celery salt

Combine all ingredients; shape into patties.

Roll patties in additional cracker crumbs.

To freeze carrots: Slice fresh and washed carrots into 1/4 to 1/2-inch slices. Steam them until they are still a little solid when poked with a fork, but not quite tender. Then plunge them into cold water. Store them in quart-size, zip-lock, freezer bags, squeezing out as much air as possible.

~ Slice tomatoes and sprinkle with salt and herbs, then drizzle olive oil over them

~ Slice and top with fresh basil cut into thin strips with scissors. Drizzle with olive oil.

~ Alternate tomato slices and thinly sliced mozzarella cheese. Top with basil or fresh oregano, and dress with olive oil.

~Alternate sliced tomatoes with thinly sliced sweet onion rings and top with chopped fresh herbs, salt, pepper, and olive oil.

1-1/2 ounces sun-dried tomato halves
2 cups boiling water
1 bunch Italian Parsley leaves, washed
1/2 cup toasted walnuts or pine nuts
5 T extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
1 chopped garlic clove
1/2 teaspoon red chili flakes, optional
S & P to taste

In a medium-sized heat-proof bowl, combine the tomatoes and boiling water. Let stand until the tomatoes are plump and fairly tender, about 15 minutes. Reserve 3 tablespoons of the tomato soaking water, then drain the tomatoes and chop them coarsely. In a food processor or blender, combine the tomatoes, basil, walnuts, olive oil, reserved tomato water, red wine vinegar, balsamic vinegar, garlic, chili flakes, a generous grinding of pepper and salt. Process in short bursts, stopping several times to scrape down the sides of the work bowl. The mixture should be evenly chopped but chunky. Serve over pasta or as an appetizer dip or spread. Yield: 2 cups

1 cup crumbled feta cheese
2 tbsp lemon juice
1/4 tsp black pepper
1 1/2 cups cubed cucumber
1 cup finely chopped red onion
1/4 cup cilantro
Combine feta cheese, lemon juice and pepper; partially smash with a fork. Add cucumber, onion, and cilantro. Serve with pita bread and lemon wedges.

1 c. bulghur wheat soaked in 2 c. boiling water

(OR 2 c cooked cold barley or brown rice)
1/2 c. minced parsley
Salt & pepper
1/2 c. minced onion

2-4 cloves fresh garlic, minced (optional)
1-2 ripe chopped tomatoes
1/4 c. olive oil
2-3 tsp. dried mint or basil or a handful of fresh
Juice of 1-2 lemons or 1/4—1/2 c bottled lemon juice

In medium large salad bowl, pour boiling water over bulghur. Let sit for 15 minutes to absorb water, then stir to cool. (If you chose to use barley or rice, skip this step) Toss rest of ingredients into soaked bulghur, adding salt and pepper to taste.

Let sit for at least 1/2 hour to blend flavors. Serve on lettuce or use to stuff in pita bread.

Optional ingredients: Chopped cucumber, zucchini, celery, green pepper, scallions, chives, mushrooms, sprouts, sunflower seeds, chopped hard boiled eggs, cooked/drained beans, etc.

1 Tbls. (1 packet) dry active yeast

2 tsp. sugar

2 tsp. salt

1 C lukewarm water

2 1/2 to 3 C flour

In a large mixing bowl, combine the yeast and sugar. Stir in the water and let the mixture rest until bubbly, about 5 minutes. Stir lightly. Add the salt and enough flour to make a dough that’s soft and pliable, but not sticky. Lightly flour a large, flat work surface, turn the dough out of the bowl, and knead until it’s smooth (5 minutes or so). Clean out the mixing bowl, dry it well, and grease it lightly. Shape the dough into a ball and place in the bowl. Cover with a towel and set the dough aside in a warm, draft-free place until doubled in bulk, about 1 hour and 15 minutes. When I’m in a hurry, I put it on a cake rack over a bowl of steaming hot water so it will rise faster, in about 30 minutes.

Preheat the oven to 500ºF and put the rack on the lowest rung. Punch down the dough, and divide into 4-6 (6 if you like thinner crusts) pieces. Make a ball out of each piece. Roll out each piece into a round about 1/4 inch thick. and sprinkle your baking sheet or pizza pan with cornmeal. Put your dough on the pan, and add your toppings.

Toppings! You can put fresh sliced tomatoes instead of pizza sauce right on the crust. Chopped green pepper, summer squash, onion, garlic; pesto or fresh basil, oregano, rosemary, or cilantro; olives are great; hamburger or ham or bacon; Denis has to have anchovies on his (he never has to share his pizza). Mozzarella is the usual cheese, but feta is fabulous.

Bake the pizza until the crust turns golden and crisp, about 8 to 10 minutes. I like crispy crust and will often cook my crust before putting on the topping for 3 minutes or so in the hot oven, and then put the toppings on and bake for another 5-8 minutes.