Marinated Kohlrabi

Marinated Kohlrabi

Marinated Kohlrabi
 

An oldie but a goodie…this is a recipe from the good ‘ole days. It can be refrigerated for a few days to develop flavor or it can be water bath canned for long term storage. If you love Kohlrabi, then you must try this!
Ingredients
  • Wash 2-3 Kohlrabi and trim fibrous parts off. Cut into sections of about eighths. Steam until they are tender but not so soft that they fall apart. A fork should go into it smoothly. In a hot sterile PINT jar, add:
  • ½ tsp. Salt
  • ½ heaping tsp. Garlic Powder
  • ½ heaping tsp. Oregano
  • A few twists of ground Black Pepper

Instructions
  1. Pack in the kohlrabi just tight enough so you don’t squash it.
  2. Half of a small diced onion packed in is good.
  3. Pack kohlrabi just under first rim.
  4. Then add boiling vinegar up to ½” under first rim and add enough sunflower oil, leaving ¼” head space. They should be well covered.
  5. There are 2 options: Refrigerate overnight (eat within a week) or this can be water bath canned (20 min).

 

Rhubarb Chutney

Rhubarb Chutney

Rhubarb Chutney
 

Great topping for oven roasted chicken, grilled pork chops or just good eating with crusty bread and shard cheese!
Ingredients
  • The rhubarb in your box, and cut crosswise ¼ inch thick
  • 2 Tbsp extra-virgin olive oil
  • 2 scallions (the yellow bits) finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • ⅔ cup dry white wine, such as Sauvignon Blanc
  • ½ cup golden raisins, coarsely chopped
  • ½ cup honey or ¾ cup sugar

Instructions
  1. Heat oil in a medium saucepan over medium heat.
  2. Cook scallions, garlic, ginger, and ½ teaspoon salt for about 5 minutes.
  3. Remove from heat, and add wine and raisins.
  4. Return to heat, and bring to a boil; cook for 1 minute.
  5. Add honey/sugar, and stir until it dissolves.
  6. Stir in half the rhubarb. Bring to a boil.
  7. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes.
  8. Stir in remaining rhubarb. Raise heat; bring to a boil.
  9. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes.
  10. Let cool completely.

 

Turkish Carrot Dip

This Turkish Carrot Dip is a great little healthy snack to grab when your tummy is rumbling.  Your taste buds will rejoice with this choice!

Turkish Carrot Dip
 

Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 – 4 medium to large carrots, shredded
  • ⅓ cup pine nuts or finely chopped walnuts
  • ¾ teaspoon fine sea salt
  • 1 – 2 garlic cloves, minced
  • 2 cups plain Greek yogurt
  • Veggies for dippin’, like carrots, radishes, etc.

Instructions
  1. Heat the oil in a large skillet over medium-high heat until hot.
  2. Add the carrots and cook for 5 minutes.
  3. Add the nuts and salt.
  4. Reduce heat to medium and continue cooking, stirring occasionally, for 5 minutes, or until carrots are completely soft and beginning to brown.
  5. Add garlic and cook, stirring until fragrant.
  6. Cool slightly.
  7. In a medium bowl, stir the warm carrot mixture into the yogurt.
  8. Drizzle with additional olive oil before serving.

 

Sweet Potato Black Bean Quesadillas

This Sweet Potato Black Bean Quesadilla is the perfect pick me up on a cold wintry day.  It will have you picking up those maracas and singing “We’re having a heat-wave”.

Sweet Potato Black Bean Quesadillas
 

Ingredients
  • 2 large sweet potatoes, sliced thinly
  • 1 can black beans, drained
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole small Flour Tortillas
  • 2-1/2 cups grated cheese of choice
  • Your Favorite Toppings: Sour cream, salsa, avocado

Instructions
  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add sweet potatoes, onion and garlic.
  2. Sprinkle with salt, pepper, and chili powder.
  3. Cook for several minutes, turning gently with a spatula, until potatoes are golden brown and tender, but not mushy.
  4. Add the black beans and stir.
  5. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  6. Build the quesadillas by adding a layer of cheese topped with a layer of the squash mixture, sprinkled with raw cabbage.
  7. Top it off with a second tortilla.
  8. Brown each quesadilla on both sides, adding more butter to the pan if necessary.
  9. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  10. Serve with your favorite sides/toppings.

 

Refrigerator Pickles

Such a pretty way to prepare beauty heart radishes! These easy refrigerator pickles are an easy and tasty way to prepare any kind of radish.

Refrigerator Pickles
 

Ingredients
  • 1 to 2 beauty heart radishes, thinly sliced into rounds
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cloves garlic, peeled
  • ½ teaspoon peppercorns, lightly crushed

Instructions
  1. Place radish slices into a clean canning jar.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, & simmer for one minute or until the sugar and salt are dissolved.
  3. Remove from heat and add the garlic & peppercorns.
  4. Pour the hot liquid including the garlic & peppercorns over the radishes.
  5. Let cool to room temperature, then cover & refrigerate.

 

Eggplant Caviar

Our Eggplant Caviar Recipe is a fun way to turn eggplant into a delicious appetizer and spread. Check it out:

Eggplant Caviar
 

Ingredients
  • 1.5lb Eggplant, any variety (peel the Italian but not the minis). Cut the Italian into chunks that are roughly the same size as those minis. For the minis, cut off the stem end.
  • ½ white onion, finely chopped (about 1⁄4 cup)
  • 1 clove garlic, finely chopped
  • ½ of your bunch of curly parsley
  • 2 tablespoon olive oil
  • 1teaspoon red wine vinegar
  • 1tablespoon mayonnaise (optional)
  • kosher salt and black pepper
  • Vegetables like carrots and banana peppers for serving
  • + a dark bread like pumpernickel

Instructions
  1. Heat oven to 400° F.
  2. Place the eggplant baking sheet and drizzle with oil. Then, roast until very tender, 30- 40 minutes (check and stir around after 15 min).
  3. When the eggplant is cool enough to handle, finely chop and transfer to a large bowl.
  4. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), 1 teaspoon salt, and ¼ teaspoon pepper and mix to combine.
  5. Sprinkle with additional parsley and serve with the bread and vegetables.

 

Black Bean Dip

This Black Bean Dip is perfect for a party, snack or even a spread! Plus, it keeps in the fridge for up to five days.

Black Bean Dip
 

Ingredients
  • 1¼ cup of dry black beans
  • 4 scallions, chopped well
  • ⅓ cup chopped cilantro
  • 1 green garlic, minced
  • 1 small jalapeño, seeds removed and diced
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cotija cheese, for garnish, optional

Instructions
  1. Soak the black beans overnight and bring to a boil in fresh water, then simmer for 30 – 60 minutes or until tender. Drain well and let cool slightly.
  2. Put the black beans, scallions, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
  3. Pour the black bean dip in a bowl and garnish with cilantro and cotija cheese, if using.
  4. Serve with tortilla chips and/or cut up vegetables like sliced kohlrabi, zucchini or salad turnips.

 

Root Veggie Chips with Cilantro Crema

The perfect snack! Homemade Root Veggie Chips with Cilantro Crema…

Root Veggie Chips with Cilantro Crema
 

Ingredients
  • For the Cilantro-Lime Crema:
  • 1 garlic clove, minced
  • ½ cup chopped fresh cilantro
  • 1 Tablespoon mayonnaise
  • 1 cup sour cream
  • 1 teaspoon grated lime rind
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon salt
  • minced jalapeno (optional)
  • Combine ingredients and set aside.
  • And now the Veggie Chips:
  • Equal amounts of your sweet potatoes, parsnips, beets, carrots
  • and potatoes (about 4 cups total once they’ve all been thinly
  • sliced (no need to peel).
  • If you have a mandolin – this is the time to use it. If you don’t: try
  • your hardest to slice your veggies thinly, evenly and consistently sized.
  • 3 tablespoons olive oil or grapeseed oil
  • 1 teaspoon dried thyme
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt + more to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
  3. Peel all of the root vegetables and use a mandoline slicer to slice them ⅛-inch thick. (You can also slice them thinly using a sharp knife.)
  4. Toss the chips with the spice mixture and the oil in a mixing bowl, making sure to evenly coat (add more oil if needed).
  5. Spread the mixture on a cookie sheet (or two) lined with parchment paper, trying your best to make sure the slices do not overlap.
  6. Place the baking sheet(s) in the oven and bake the roots until golden-brown and crispy. Check on them every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
  7. Serve fresh out of the oven with the Cilantro Crema Sauce.

 

Southwestern Fermented Carrot Sticks

Our Southwestern Fermented Carrot Sticks recipe is a fun way to add a little spice and a whole lotta probiotics to your diet!

 

Southwestern Fermented Carrot Sticks
 

Ingredients
  • 1-1 1⁄2 pounds carrots
  • 1 quart water
  • 1 tablespoon
  • sea salt
  • 3 garlic cloves, peeled
  • 1⁄2 teaspoon chipotle powder
  • 1⁄2 teaspoon cumin seeds

Instructions
  1. Make a brine by dissolving salt in 1 quart water and set aside.
  2. Cut carrots into sticks that will fit into a quart jar.
  3. Place garlic cloves, cumin seeds, and chipotle in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1 1⁄2 – 2 inches headspace.
  4. Pour the brine over the carrot sticks, leaving 1 inch of headspace. Use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will slowly continue to develop as it ages. Makes 1 quart.

 

Scarlet Turnip Chips

Our Scarlet Turnip Chips recipe makes the perfect snack! Easy to make and tasty to eat, these will disappear fast!

Scarlet Turnip Chips
 

Ingredients
  • 2 large scarlet turnips
  • 3 tablespoons Driftless Organics Sunflower Oil or olive oil
  • Salt & pepper to taste

Instructions
  1. Pre-heat oven to 400 degrees and line two baking sheets with tin foil. Spray foil with non-stick cooking spray.
  2. Thinly slice the turnips and place in a large mixing bowl. Drizzle turnip slices with olive oil, salt and pepper. Toss well to coat evenly.
  3. Spread chips in an even layer on baking sheets. Be careful not to over-crowd. Bake 20-25 minutes, turning half way through baking. Let cool before serving.