Recipes

THIS WEEK…

Broccoli Salad with Garlic & Sesame 

  • 6-8 servings (New York Times by Melissa Clark) 
  • 1 ½ tsp red wine vinegar 
  • 1 tsp Kosher salt, more to taste 
  • 2 heads broccoli, 1 pound each, cut into bite-size florets 
  • ¾ cup extra virgin olive oil 
  • 4 fat garlic cloves, minced 
  • 2 tsp. cumin seeds 
  • 2 tsp roasted (Asian) sesame oil 
  • Large pinch crushed red pepper flakes 

1. In a large bowl, stir together vinegar and salt. Add broccoli and toss to combine. 

2. In a large skillet heat olive oil to hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least one hour at room temperature, and up to 48 (chill if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve. 

Fennel and Orange Salad 

Serves 4 (How to Cook Everything by Mark Bittman; 2008) 

  •  1 lb. fennel 
  • 3 small oranges or tangerines 
  • Salt 
  • 1 Tbsp. freshly squeezed lime or lemon juice 
  • 2 Tbsp. chopped fresh cilantro or basil 

1. Trim and core the fennel and cut into small cubes, ¼ inch or so, or into thin slices (or share it super thin on a mandolin). 

2. Squeeze the juice from one of the oranges, pour it over the fennel, add salt and lime juice, and let it sit (for up to several hours) while you prepare the other oranges. 

3. Peel the remaining oranges and slice into wheels, then slice in half again, removing any pits and tough, fibrous material. Add the oranges and cilantro to the fennel, toss, taste and adjust the seasoning and serve. 

Kohlrabi and Carrot Slaw

serves 4 (The Art of Simple Food II by Alice Waters; 2013)
Thinly sliced Napa Cabbage and Fennel will make a nice addition to the slaw; adjust the dressing and herb quantity as needed. 

  • 1 medium kohlrabi bulb 
  • 1 carrot 
  • 1 ½ tsp lemon or lime juice 
  • 1 tsp coarsely chopped cilantro 
  • Salt 
  • Fresh ground pepper 
  • 1 tsp olive oil 

1. Peel the woody skin from the kohlrabi. Using a sharp knife or mandolin, cut the kohlrabi into thin slices. Then cut the slices into matchstick pieces. Do the same with the carrot. 

2. Toss the vegetables with the remaining ingredients. Adjust seasonings as needed and serve. 

More Recipes Featuring Vegetables We Grow…

Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Pea VinesPeppers | Potatoes| Pumpkins | Radishes | RhubarbRutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |