The Purloined Recipe

kohlrabi, onions, parsley

Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

Raw young turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins.

Makes about 2 cups

1 cup peeled and grated raw young turnips
1 cup peeled and grated tart apples
½ cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Salt
Freshly ground black pepper

Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.

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Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

Crisp young turnips mixed with dried apricots and toasted walnuts, then tossed with a refreshing, flavorful yogurt-based dressing, make for a unique and special salad that will delight your dinner guests. This recipe is a great way to use up any leftover turnip or radish greens.

Serves 4 to 6

½ cup walnut pieces
4-5 young turnips, cut into matchstick-size sticks
½ cup finely sliced dried apricots
1 small bunch parsley, chopped
1 bunch young turnip greens or radish greens, coarsely chopped
½ cup mild-favored vegetable oil
½ cup extra virgin olive oil
1/3 cup vinegar
¼ plain yogurt
2 shallots, quartered
1-2 jalapenos or other chili peppers, stems and seeds removed, quartered
1 clove garlic, quartered
2 teaspoons dry mustard
1 tablespoon grated horseradish
1 teaspoon soy sauce or tamari
Salt
Freshly ground black pepper
Salad greens of your choice.

1. Toast the walnuts in a dry, heavy skillets over medium-high heat, stirring constantly, until lightly browned and fragrant. (Be careful not to over toast them, as they will burn very quickly once toasted.) Transfer the walnuts to a dish to cool.
2. Combine the turnips, apricots, and walnuts in a large bowl and stir to combine.
3. Put the parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly, until the ingredients are just combined. Add the shallots, chili pepper, garlic, dry mustard, horseradish, and soy sauce or tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.
4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.
5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately.

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Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

This version is moist and refreshing. It has lots of juicy tomatoes and dressing, as well as lots of fresh green parsley and mint. Don’t worry if you don’t have exact quantities; as long as you remember to keep things in balance by cutting back the mint (and perhaps the onion), it won’t matter if you use a little less of the other ingredients. You may also make this a drier Tabbouleh by using a larger proportion of bulgur.

Serves 6

1 cup hot water
½ cup bulgur
3 cups chopped fresh parsley
2 tomatoes, seeded, finely diced (about 2 cups)
½-1 cup chopped fresh mint leaves
½ cup finely diced onion (about 1 medium onion)
2 large scallions, halved lengthwise, thinly sliced
2/3 cup freshly squeezed lemon juice (about 2 lemons) plus more to taste
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice

1. Combine the water and bulgur in a large bowl. Cover and set aside until the bulgur has completely absorbed the water, 30 minutes to 1 hour. (If after 1 hour the grains are plump and there is still water in the bowl, strain the bulgur and squeeze out any excess water.)
2. Stir the parsley, tomatoes, mint to taste, onions, and scallions into the plumped bulgur. Add the lemon juice, olive oil, salt, pepper, and allspice; toss until thoroughly combined. Add lemon juice to taste (this salad should be lemony but not unpleasantly tart).
3. Cover and let stand for 20 minutes to let the flavors develop. Serve at room temperature.

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Serves 6

2 pounds young, tender carrots, peeled and cut into pieces 2 inches long by 1/4-inch thick
1/4 cup olive oil
3 Tablespoons lemon juice
2 Tablespoons chopped parsley
2 Tablespoons chopped basil
1/2 teaspoon salt
Freshly ground pepper

Steam carrots until tender but firm, about 10-15 minutes. Place in a mixing bowl. Combine remaining ingredients and pour over carrots while they are still hot. Toss to mix and chill before serving.

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6 servings

6 medium red potatoes, peeled and thinly sliced
½ cup minced onion
1 clove garlic, minced
2 tsp salt
½ cup chopped parsley

1. Place potatoes, onions and garlic in large saucepan with enough water to cover by about 1 inch. Add salt. Cover, bring to boil over high heat; reduce to medium and cook 10 minutes.
2. Add Parsley; cook 5 minutes more, or until potatoes are tender; drain.

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from Molly Beverly

4 generous servings

3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
Grated rind of 1 lemon
2 Tablespoons finely minced fresh oregano
OR 2 teaspoons dried Mexican oregano (in the cellophane packages with Mexican spices)
2 Tablespoons drained capers
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
3/4 cup extra virgin olive oil
2 large white onions, sliced into 1/4-inch rounds
1 1/2 pounds small red potatoes (For the last catering job I modified this to 1 onion and 2 pounds potatoes)
3 Tablespoons minced parsley mixed with 1/2 Tablespoon grated lemon rind, for garnish

In a large bowl combine vinegar, lemon juice and rind, oregano, capers, salt and pepper. Whisk in olive oil. Add onion slices and mix well.

Bring a large pot of salted water to a boil. Add potatoes and boil until just tender.

Drain. Rinse in cool water, and while still warm, slice 1/4 inch thick. Add to dressing and toss gently to coat with dressing. Cool to room temperature.

Garnish with parsley and lemon rind.

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Serves 4

Vary the sauce with any tender herbs you have on hand.

3 shallots, minced (about 1/4 cup)
1 teaspoon coarse salt, plus more for seasoning
6 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon and Basil, finely chopped
¼ cup snipped fresh fennel fronds, finely chopped
Freshly ground pepper
¾ pound spaghetti or other pasta

1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
2. Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef’s knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

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Red Sauce:

2 Tablespoons oil
1 teaspoon each salt and pepper
2 medium onions, chopped
1/4 teaspoon cinnamon
3 Tablespoons tomato paste
1/4 teaspoon allspice
1/2 cup dry red wine
2 cloves garlic, minced
3 Tablespoons minced parsley
2 large eggplants, unpeeled

White Sauce:

1/2 cup butter
1/8 teaspoon pepper
1/2 cup flour
5 eggs
1 quart milk
1/2 cup fine dry bread crumbs
1 teaspoon salt
1 cup grated parmesan cheese
1/8 teaspoon nutmeg

For red sauce: sauté onions in oil. Add tomato paste, wine, parsley, salt and pepper, cinnamon, allspice, and garlic. Cover and simmer until thick, about 30 minutes. Slice eggplant 3/8″ thick. Place on 2 well oiled baking pans and coast both sides of eggplant with oil. Bake in a 400° oven for 30 minutes, turning once.

For white sauce: melt butter and blend in flour, gradually stir in milk and cook until thick. Season with salt, nutmeg and pepper. Beat eggs until light and blend into hot sauce. Arrange half the eggplant in a 9X13 inch baking pan. Mix red sauce with crumbs and spread half over eggplant. Sprinkle with half the cheese. Layer again with eggplant and sauce. Top with white sauce and remaining cheese. Bake in 350° oven for 50 minutes or until set.

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from a Hungarian market customer

8 Kohlrabi
½ pound ground pork
2 oz. rice
1 ½ Tbsp. oil
1 tsp. chopped onion
1 egg
3/8 cup sour cream
1 Tbsp. flour
1 bunch Parsley
1 tsp sugar
salt and ground black pepper

Carve out the inside of the peeled kohlrabi. Work together the meat, the eggs, the cooked rice, and season with salt and pepper. Stuff the Kohlrabi with the mix. Pour the oil in a deep pot, put in the carved out shavings, add a little water,season it with salt and sugar and sauté it under cover until soft. Sprinkle in chopped parsley, stir the sour cream and flour together,  add this mix to thicken the sauce. Cook the stuffed kohlrabies in about a finger of water under cover until soft. Place the cooked kohlrabi in the sauce, the meal is ready to serve.

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