Orange Glazed Turnip

Adapted from the New York Times

TOTAL TIME: 45 minutes

  • 1 1/2 pounds white turnips
  • 1/2 cup freshly squeezed orange juice
  • 1 cup chicken or vegetable stock
  • 2 tablespoons butter
  • Coarse salt and freshly ground pepper
  • 3 tablespoons grated orange peel
  • 1 teaspoon sugar
  • 1 tablespoon fresh thyme leaves


Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice,  stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated orange peel and thyme leaves. Correct seasoning and serve.

Sweet Potato Leek Soup


45 minutes
  • 3 tablespoons unsalted butter
  • 2 cups chopped leeks, white part only (4 to 6 leeks)
  • 2 garlic cloves, minced
  • 2 pounds sweet potatoes, peeled, in 1-inch dice
  • 1 1/2 cups milk or half-and-half
  • Salt and ground white pepper
  • 1 tablespoon minced cilantro leaves for garnish


Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.

Fried Green Tomatoes

From the New York Times…
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup sliced onion
  • 2 medium green tomatoes
  • 1/2 cup milk
  • 1/2 cup flour
  • Salt and freshly ground black pepper


Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.

Swiss Chard Quesadillas

  • Adapted from the internet..
    • 2 tablespoons oil
    • 1 small onion, chopped (3/4 C)
    • 2 garlic cloves, minced (2 tsp)
    • 1 jalapenos or 1 serrano chili, minced (optional)
    • 1/4 teaspoon cumin seed
    • 1/8 teaspoon oregano
    • 1/4 cup tequila
    • 12 ounces swiss chard, trimmed
    • 8 (6 inch) corn tortillas
    • 1 cup light monterey jack cheese, grated
  • Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
  • Stir in garlic, chile, cumin and oregano, and saute 2 minutes.
  • Add in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts.
  • Uncover, and cook 3 minutes or until liquid has evaporated.
  • In  a second skillet place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
  • Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
  • Slice into wedges and serve.
  • Seared Chard

    Adapted from Rachel Ray
    • 2 tablespoons extra-virgin olive oil
    • 1 small onion, thinly sliced
    • 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
    • Grated nutmeg, to your taste
    • Coarse salt and pepper
    • 2 tablespoons red wine or cider vinegar

    Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come home from the farm, then they are ready for you to cook up even quicker.

    Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then addchard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

    Zucchini crust pizza

    Thanks to Robin from Mister Bagel in Brunswick for this one…

    5 medium zucchini grated

    3 eggs, well beaten

    1/3 cup all-purpose flour

    pepper, onion, garlic, to taste

    herbed tomato sauce

    favorite pizza toppings, cheese, meats, etc.


    Preheat oven 450°F.

    Drain the grated zucchini in needed. Place the zucchini pulp in mixing bowl with eggs, flour and seasonings. Mix thoroughly.

    Spread the mix onto a shallow oiled pan and bake for 8 minutes.

    Remove from oven. Top with pizza sauce and favorite pizza toppings.

    Return to oven and bake an additional 15 to 20 minutes at 350°F until cheese is browned.

    Grilled/pan-seared zucchini and summer squash

    These vegetables are made for grilling/pan searing. Remove the stems and ends and slice longways, about 1/4 inch thick. Brush with olive oil that  has salt, pepper and paprika (optional). The grill or pan should be very hot before adding the squash. Resist the urge to turn them until they are well browned/starting to blacken -about 4 minutes.

    Pull them off the heat and drizzle with more olive oil that has been blended with fresh basil leaves.

    Basil Pesto

    This is our favorite traditional Basil Pesto, adapted from Mark Bittman

    2 cups loosely packed basil leaves


    1 clove garlic

    2 Tablespoons pine nuts/walnuts

    1/2 cup extra virgin olive oil

    1/2 cup grated parmesan cheese

    Process the basil, salt nuts and half the oil. Scrape down the bowl and add the remaining oil slowly while continuing to process. If you are eating right away add the cheese and toss with pasta, rice or potatoes. Spread on grilled or broiled chicken or fish for great results. If you want to freeze some for the dark months ahead pack the pesto (without the cheese) into zip-locks, ice cube trays or any other freezable container that will provide you with a good portion to thaw later. Add the cheese to the thawed mixture.

    Brussels Sprouts Cockaigne

    (adapted from Joy of Cooking)

    20-30 Sprouts halved lengthwise (cutting the stem)

    4 Tablespoons butter o2 2 Tablespoons butter and 2 tablespoons olive oil

    3-4 cloves of garlic, crushed or minced

    2-3 tablespoons grated parmesean cheese

    Warm the butter/oil in a skillet over medium heat and brown the garlic. Remove the garlic and add the sprouts cut side down. Cover and cook for 15 to 20 minutes until tender. Remove to a dish and top with cheese.

    Brussels Sprouts with Butter and Toasted Nuts

    (adapted from the Joy of Cooking)

    3 Tablespoons Butter

    1/4 cup chopped, toatstes nuts (walnuts, hazelnuts, almonds or pecans)

    1 pound of Brussels sprouts (about 2 cups)

    With a knife make a shallow “x” on the bottom of each sprout (this helps them steam evenly). Steam them for 10-15 minutes, remove from heat and cut each sprout in half. While these are cooking toast the nuts in a dry skillet until they smell fragrant. Melt butter on medium heat until it begins to bubble and add brussels and toss evenly to coat. turn carefully for 3-5 minutes and remove to a dish. Top with nuts and serve.