Recipes
You gaze into your basket of market goodies. Everything looks lovely — lovely, raw, in big pieces — now what do you do? Our vendors have kindly provided some suggestions on how to enjoy your goodies once you get them home.
Click to jump to a recipe:
Creamy White Turnip Soup with Spring Onions and Roasted Garlic
Kale and Barley Gratin
Stir-fried Mixed Greens
Garlicky Green Saute
Pickled Ramps
Sausage and Kale Soup
Creamy White Turnip Soup with Spring Onions and Roasted Garlic
1 head roasted garlic
1 bunch (about 4 Cups) white turnips, trimmed, peeled, and cut into 2 “ cubes (save the greens to sauté later)
1 med, spring onion, root and green top trimmed to 1” lengths from the bulb and cut into 8 wedges.
4 C low sodium chicken broth
salt and pepper
¼ Tsp ground nutmeg
2 slices proscuitto, cut into thin strips and 1” length
¼ C crème fraiche or whole cream
Green onion tops to garnish
To roast garlic: preheat oven to 425. Trim top of garlic and wrap with foil. Place in the middle of the oven and roast until soft to touch- 300-45 minutes. When garlic is cool enough to handle, squeeze out the soft pulp by pressing the blade of t knife against the bulb to force out the roasted flesh.. Discard the papery casing.
Place garlic, turnips, onions, and chicken stock in a large saucepan. Season lightly with salt and pepper. Bring to a boil and reduce to simmer. Cook uncovered until the turnips are tender, about 30-45 min. remove from stove and puree until smooth with a food processor or blender. Return soup to pan. Add nutmeg, prosciutto, and cream. Bring to boil and reduce to a simmer, stirring to blend. Taste and adjust seasonings. Garnish with freshly chopped green onions. If not serving immediately (or freezing) do not add the cream until you are ready to serve.
Kale and Barley Gratin
Feel free to substitute any green or grain with this recipe, the results will be delightful regardless.
2/3 c pearl barley, rinsed
large bunch kale (about 1 1/4 lbs.)
2 tbsp butter
3 tbsp flour
1 1/2 cups milk or stock
1/4 tsp allspice
1/2 cup grated Gruyere or Parmesan
Add barley to one quart boiling water with 1/2 tsp salt and simmer, uncovered, for 30 min. or until tender. Drain. While barley is boiling, cook kale in skillet of boiling water just until tender.
Preheat oven to 375. Melt butter in saucepan, add flour, stir until combined. Add milk. Cook over medium heat, stirring constantly, until thickened. Add seasonings. Combine sauce with barley and kale, transfer to lightly buttered baking dish.
Bake until lightly browned on top, about 30 minutes.
Stir-Fried Mixed Greens
Here’s a quick one: use as many different kinds of greens as you can find for the best combination of flavors and colors. Chop, and stir-fry in sesame or olive oil. Add onions, garlic, toasted nuts, sundried tomatoes, olives, whatever strikes your fancy, to add color and texture. Serve over rice, quinoa, pasta, or as a vegetable side to a main dish.
Garlicky Green Saute
1-2 tbsp olive oil
4-6 cloves garlic
1 large onion, minced
1/4 cup sherry or white wine (optional)
salt and pepper to taste
1/4 tsp. dried oregano
1/4 tsp. allspice
1/4 tsp. dried basil
8 cups leafy greens (spinach, chard, kale, etc.)
1/4 – 1/2 cup grated Parmesan cheese
in a large, deep skillet heat oil; saute garlic and onion for 5 minutes. Add sherry or wine if desired, salt and pepper, dried seasonings; stir. Add greens to skillet, pressing down with back of spoon as they wilt. Saute until greens are completely wilted, about 10 minutes. Sprinkle with Parmesan cheese.
Pickled Ramps
Ramps
1 cup water
1 cup cider vinegar
¾ cup sugar
¼ teaspoon alum
1 Tablespoon mustard seed
1 Tablespoon celery seed
Clean ramps, keeping bulbs only. Add ¼ teaspoon alum to each hot pint jars. Pack ramps tightly in to each jar. Bring liquid mixture to a boil, and pour over ramps. Leaving ¼ headspace. Continue making liquid, enough to cover all ramps to be pickled. Put on hot lids. Process sealed jars in boiling bath for 5 minutes to seal lids.
The longer the jars set the better the pickled ramps taste.
Ramp Leaves:
Save the ramp leaves for other uses. Freeze them in a zip-lock bag and use the later, as a reminder of spring. Use the leaves in recipes that call for minced garlic or onion. The leaves are milder than the bulb.
Sausage and Kale Soup
8 oz. Turkey sausage, sliced
1 medium onion, chopped
1 Tablespoon minced garlic
6 cups reduced-sodium chicken broth
3 medium potatoes (1 1/4 lb), peeled and cut in 1/2 inch chunks
12 ounces fresh kale, stems removed and leaves chopped (8 cups)
crushed red pepper (optional)
Heat a 5 quart pot over med-high heat. Add sausage and saute 5 mins. until brown.
Add onions and garlic; saute 3 mins. or until onion starts to soften. Add broth and bring to boil.
Stir in potatoes and kale. Simmer, partially covered, 10 to 12 mins or until potatoes and kale are tender. Serve with crushed red pepper, if desired.
Serves 6