This time of year lends itself wonderfully to brunch. Family and friends in town, homes full of cheer and excitement. Everyone slows down a little bit to enjoy all that is going on around them. The snow this weekend forced me to stay home and really be productive in the Holiday preparations department. Part of my “home weekend” included creating these three beautiful dishes with my Root 5 Farm vegeatables: pan cooked potato patties, kale and tomato quiche, and glazed carrots. I hope you turn on some tunes, ask your friends or family for a hand and dive in!
Ingredients for Potato Patties:
1 bag Root 5 red potatoes, washed and trimmed
8 Tbsp butter (divided)
1 stock rosemary, trimmed and chopped
2 green onions, trimmed and chopped
1 clove garlic
1 Tbsp salt
2 Tsp pepper
1⁄3 cup half and half
Boil the potatoes in a medium size pot, until tender to the touch of a spoon. Drain and place the potatoes back in the pot. Add 4 Tbsp butter, herbs, garlic, salt, pepper and half and half. Smash well, using a hand held masher, an electric mixer makes the mixture too whipped for these. Next, transfer the mixture into a bowl and refrigerate at least 1 hour. Once the potatoes have chilled, form into 4-6 inch rounds and ready a cast iron pan by heating 2 Tbsp butter over high heat. The butter should be VERY hot before placing the potatoes in the pan. The secret here is to make sure your potatoes are good and chilled and your pan is hot and buttery!
Depending on the size of your pan, cook 1-3 of the rounds at a time. Each side will require about 3 minutes of frying. Once the patty is done, remove from the pan and place on parchment paper until ready to serve. Often times I will serve with sour cream or hot sauce!
Some of you may know that my Dad writes cookbooks for a living. This has been his career for more than 30 years. He is a Pie master of sorts, and I like to think some of this has rubbed off on me. I love making home made crusts, and playing around with all different types of flour and recipes. I would like to give my Dad credit for most of this crust method, excluding my flour combo. This requires a food processor.
Ingredients: The Crust
10 Tablespoons cold unsalted butter, cut into inch cubes
1 cup whole grain spelt flour
1⁄2 cup all purpose flour
1 1⁄2 Tsp cornstarch
1⁄2 Tsp salt
2 Tsp white vinegar
1⁄3 cup COLD water
Method: Preheat oven to 375 degrees.
Place the dry ingredients in the bowl of your food processor. Pulse 7-10 times quickly. Add 1⁄2 of the cold butter cubes. Pulse 5 more times, followed by one 5 second pulse. Remove the lid of the food processor and scrape the sides if necessary. Add the remaining butter and repeat. Add the vinegar and cold water by gently sprinkling evenly over the mixture in the bowl of the food processor.
Pulse about 10 times quickly. The dough should start to gravitate toward one side of the food processor, forming a misshapen ball. As soon as this begins to happen, stop pulsing (as shown below). Transfer the dough onto a large piece of saran wrap. Form into a 1 inch thick round by pressing sides of the dough ball into itself (pictured below). Once you have formed a nice size round, place in the freezer for 20 minutes. While this chills, ready the filling.
Ingredients: The Filling
2 cups 1⁄2 and 1⁄2
1⁄2 cup grated cheddar cheese
1 onion, sliced into half moons
1 head Root 5 Kale, trimmed and chopped
1 package organic grape tomatoes, halved
1 Tbsp olive oil
3 Tbsp butter
Salt and pepper
The best way to prepare to assemble a quiche is in steps:
Step 1:Whisk together the eggs and half and half and set aside. You can lightly salt and pepper the egg mixture. Set aside.
Step 2: Grate the cheese and set aside.
Step 3: Place the butter in a medium skillet and heat for one minute over low. Add the onions and salt them gently. Cover and cook for 10 minutes. Add the kale and cook an additional 5 minutes covered.
Step 4: Cut the tomatoes in half and place on a baking sheet. Toss with olive oil, and again, light salt and pepper. I used the toaster oven to gently cook the tomatoes. You can also cook them in the preheating oven for the quiche. Cook at 400 degrees for about 10 minutes. Or in the preheating oven for 15.
Step 5: Roll out the dough. Do this by lightly covering a work space in flour. Remove the dough ball from freezer and begin to roll into a round large enough to sit into a standard pie pan (as shown). Once you have a nice size round, about 13 inches round if using a standard pie dish, invert the crust into the pan and press the edges down using a fork, around the outer edge of the crust. Place back in the freezer until you are ready to assemble.
To assemble the Quiche:
Gather all your prepared fillings and set the crust nearby. Add the kale and onions mixture, followed by the cheese. Next pour the eggs mixture over the top. Add the tomatoes, one at a time, placing evenly over the top of the egg mixture. You are ready to rock. Place the quiche in the preheated oven on the middle rack. Cook for 20 minutes and then transfer to the top rack. Cook and additional 30 minutes, until the middle of the quiche is set. Remove from the oven and let sit for at least 30 minutes before serving.
FYI: This crust works well with all sorts of pastries and pies. It is wonderful for a galette, a tart or even a sweet pie!
These are soft, sweet and delicious. Baking them in a covered pan allows the maple/butter combo to settle into the carrots instead of evaporating. I have a hunch these will be a big hit with the kiddos too!
Preheat oven to 450 degrees. While the stove is preheating prepare the carrots by washing, trimming and cutting. Set aside. In a large cast iron pan heat the butter and maple over low heat. Stir in the salt and pepper and add the carrots. Add the rosemary sprigs, mix gently.
Cover with foil and keep over low heat before transferring into the preheated oven. Bake covered for 50 minutes. Remove from the oven and let sit for 5 minutes uncovered. Transfer onto a serving platter (there will be lots of tasty maple butter to pour atop the carrots). Place an additional sprig of rosemary on the serving platter with the carrots if you desire.
I would like to start this post by disclosing the following: I have never been a big kohlrabi fan....until today! This kohlrabi from Root 5 Farm is so sweet, crunchy and amazing!! If you're like me, and have been missing out all these years, I invite you to try this recipe and report back. I am going to be using kohlrabi in everything I possibly can moving forward. Many of these ingredients are found in your share this week. Have fun with this one!
Mix all of these salad ingredients together in a large bowl and set aside.
Ingredients: for the dressing
5 Tbsp fresh lime juice
2 Tsp brown sugar
2 Tbsp finely grated ginger
4 cloves pressed garlic
2 Tbsp fish sauce or Worcester sauce
Next, prepare the dressing. In a small bowl whisk all these ingredients together until well combined, as shown.
Gently pour the dressing over the kohlrabi and carrot mixture. Toss until well combined. Serve as a meal or as a side with Thai food (we served it with peanut noodles)! This mouth watering salad will leave you perfectly full and inspired to make more kohlrabi recipes!
I hope you love it was much as we did. Enjoy!
This simple yet pleasing dish uses all but one of your CSA items this week! With winter upon us, it's easy to get into the rhythm of comfort food that's loaded with lots of complex carbs. This is a refreshingly light, yet satisfying meal that makes great leftovers for lunches! Enjoy!
Start by mixing together the water, brown rice, one tbsp chili powder and one Tbsp olive oil. Add a dash of salt. Heat over high heat in a medium pot until boiling. Reduce heat and cover for 45 minutes. After 45 minutes remove from heat and fluff with a fork.
While the rice/beans cook, start the sweet potatoes and bok choy. Heat 1 tbsp olive oil over medium heat. Add the sweet potatoes and let cook uncovered for 15 minutes, stirring as to make sure they do not stick to the pan. Once the potatoes are slightly tender, add the bok choy and the remaining chili powder. Stir well and reduce heat to low. Let cook over low heat until the potatoes are fully tender. Add about 1 tsp salt, and stir once more. Remove from heat.
While you have a moment, chop the green onions and cilantro, set aside. Wash the mixed greens and spin dry in a salad spinner. Optional toppings: salsa, sour cream, jalapeños, avocado, shredded cheese.
I like to make a big mixed up bowl of everything. Start by layering a bed of lettuce in the bottom of your bowl (or plate). Add a scoop of the sweet potatoes and bok choy. Next top with the rice and beans mixture. Sprinkle with the chopped herbs, and desired optional toppings!
Serve with corn chips or tortillas. And ENJOY!!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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