This recipe came to us from our friend Kestrel. It's an unusual combination of flavors, but so good!
This recipe makes a great taco filling, a side to rice and beans, or a salad to go with grilled fish or meats. It takes quick pickled onions and adds two root-cellar staples: cabbage and carrots. Change the seasoning to complement your recipe - you could use bay leaves and peppercorns or herbs de provence instead of the spices listed here, for example.
Some variation of this is a fall and winter staple in our house – this is the current version. It’s very adaptable – adjust to the proportions and ingredients that suit you. It's a wonderful side with roast chicken. Or, to make a meal of it, add some sausage (we like the kielbasa from Pine Woods Farm or pepperoni from VT Smoke & Cure), or sauté some onion and chickpeas and put them on top. Put it on a bed of greens (arugula or kale work well), with a mustard vinaigrette, and you've got one great dinner.
This recipe was given to us by a favorite customer at the market. It's good for fall cauliflower, when red peppers and leeks are also available. (And when you won't mind the oven on at 400 for most of an hour.)
These are good by themselves as a snack, or with noodle soup, stir fry, or even scrambled eggs! You can use them like little tortillas to wrap around fried rice, or slice them into wedges. They go well with a quick dipping sauce made by mixing up some soy sauce, sesame oil, rice vinegar, and grated ginger.
These are like the crazy love-child of baked potatoes, mashed potatoes, and oven fries. They aren't exactly pretty, but they are delicious.
You want the small new potatoes for this recipe – the big storage ones just won’t do.
These are ready in about an hour, though they improve overnight, and last for several weeks in the fridge. They’re good on salads, on top of burgers, or as a side dish with roast chicken.
This is an easy Asian-inspired salad. You don’t need to peel the cucumbers, since they are young and tender, but it looks pretty to peel off “stripes” of skin before you slice them. Of course, you can leave out the steak and make it even simpler (or replace it with chicken, seitan, or tofu). With the steak, this should serve 4.
This is adapted from Deborah Madison's Local Flavors, which is a cookbook built around farmers’ markets – it’s a bit biased for the west coast (we don’t see many lemons at our local markets), but it’s a nice resource for inventive and interesting vegetable recipes. The zukes and onion could both be grilled in this, if you were so inclined. Good served hot or cold.
Yes, grilled bok choi! This is surprisingly amazing, and goes great with some sausages - our favorites come from Pine Woods Farm. Quarter or thickly slice some sweet onions and throw them on just before the sausages for a fast and delicious meal.