Athens.LocallyGrown.net

Asparagus and White Bean Salad with Feta and Lemon Dressing

Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.

Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions
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Assertive Greens with Honey Mustard Sauce

America’s Test Kitchen cleaned, stemmed, and cooked over 100 pounds of leafy greens to come up with the best ways to cook both the tender, mild varieties of greens and the more “assertive” ones. They found that the amount of water used to blanch the greens really does matter, so take the time to measure it! Cooking time also matters — these greens do not need to be boiled for hours, the way old-timey cooks did it!

This newer method sounds much more time-consuming and involved than it really is in practice. The basic blanching method described here results in tender greens with good color and full flavor without bitterness. After draining them, they can be quickly cooked with whatever seasonings you desire. We’re particularly partial to this honey mustard version.

Vegetarian!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic
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Baked Zucchini

A yummy way of fixing zucchini (or other summer squash) that concentrates the flavor and keeps the squash from being watery. It works with an oven meal, or on the grill or campfire. Bonus: No pan to wash!

Source: Our own recipe (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: zucchini, olive, thyme, oregano, Parmesan
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Beef 'n' Brew Crockpot Vegetable Soup

This is a great soup to make when you’re expecting visitors. It can be assembled and started in the crockpot many hours before the party, leaving you free to do other things. Beer is a prominent ingredient in this hearty soup. If you want a lighter beer flavor, use a pale beer. Use a darker beer for a more pronounced beer taste. (Use home brew for real bragging rights!)

Source: "New Flavors from Your Crockery Cooker" (Better Homes & Gardens, 1998) (Entered by Janice Matthews)
Servings: 6
Ingredient keywords: onion, carrot, parsnip, garlic, bay, thyme, pepper, beef, beer
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Beet Slices in Creamy Mustard Sauce

For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly.

Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: beets, onion, parsley
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Braised Cabbage with Parsley and Thyme

This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy “boiled cabbage”, try this — you won’t believe you’re eating the same vegetable!

VEGAN/VEGETARIAN ALTERNATIVE: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.)

Vegetarian! Vegan!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: butter, cabbage, thyme, parsley
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Buffalo & Peppers

This hearty and healthy “soup” is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It’s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.

Stock made ahead of time from either water buffalo soup bones or other grass fed soup bones (beef, lamb) is the very best to use. It turns into a thick “gelatin” when chilled, but immediately liquifies again when heated. This is caused by the presence of collagen, which is wonderfully beneficial to our joints, hair, and nails (anti-inflammatory). If good soup bones are not available, use a natural broth instead.

Source: David Carrell's own creation. (Entered by Shalley Carrell)
Servings: 8
Ingredient keywords: bones, buffalo
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Buffalo Con Queso Dip

We bring this yummy dip to family functions (by popular demand), and always have a big pot of it going at our farm parties. Kids go crazy for it! Make a triple batch for a gathering, and freeze leftovers if you happen to have any.

Source: This recipe came to me from my mother-in-law, Gail Carrell. I substituted water buffalo for beef and renamed it. (Entered by Shalley Carrell)
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
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Buffalo Joes

We made this at our most recent annual Labor Day farm open house/party, to do something a little different than burgers, and it was a huge hit!

Source: This is a recipe I found on the internet a long time ago -- not sure who to credit. (Entered by Shalley Carrell)
Servings: 4
Ingredient keywords: buffalo, onion, bell, oil
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Caldo Verde (Portuguese Cabbage Soup)

Though this recipe calls for cabbage, you can also use most any green available this time of year, including kale, chard, or broccoli leaves.

Source: From "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette. (Entered by Eric Wagoner)
Servings: Serves 6
Ingredient keywords: onion, potato, cabbage
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Cauliflower Marranca

A simple spring recipe

Source: The Moosewood Cookbook by Mollie Katzen (Entered by Eric Wagoner)
Servings: Serves 5-6
Ingredient keywords: mushroom, onion, cauliflower, garlic, basil, cheese
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Chicken and White Cabbage Salad

When a friend returned from bicycling across Viet Nam, she raved about a dish similar to this one. I went online and found this recipe, which she says is “very close!” This salad is fresh-tasting and, even though it sounds like a lot of ingredients, it’s quick and easy to make. We enjoy it. I think you’ll like it, too.

Source: Chef Robert Conaway's website, aGreat Chef.com (Entered by Janice Matthews)
Servings: 4-6
Ingredient keywords: chicken, cabbage, fish, mint, rau, sugar, lime, shallot, peanuts, cilantro
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Coleslaw Relish

We have a close friend who likes raw cabbage but can’t stand to even look at mayonnaise, so we serve him this instead. It’s a great recipe — the cabbage stays refreshingly crisp and has a tart, tangy flavor. It can also be canned up as a relish, following standard published water-bath processing procedures.

Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Servings: About 12 cups of relish, or enough to fill 6 pint jars
Ingredient keywords: cabbage, onions, green, red, vinegar
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Country-Style Cole Slaw

A classic recipe, updated for vegan tastes — if it’s not in your recipe files or on your table yet, it’s time to fix that, using delicious Locally Grown vegetables!

Vegetarian! Vegan!
Source: Our adaptation from a recipe popularized by Hellmann's Mayonnaise many years ago (Entered by Janice Matthews)
Servings: 4 cups
Ingredient keywords: vinegar, cabbage, carrots, green, onions
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Crème Fraîche Roasted Salmon

You’d think this recipe is too simple to be any good, and it’s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It’s really, really good.

Source: Bon Apetit Magazine, June 2009 (Entered by Eric Wagoner)
Servings: 4 to 6 servings
Ingredient keywords: salmon, creme, fennel
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Crushed Heirloom Potatoes

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Vegetarian!
Source: Bon Appetit, January 2005 (Entered by Eric Wagoner)
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula
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Easy Tomato-Malabar Spinach Quiche

A quick and easy summer brunch or supper dish.

Variations: If you don’t have Malabar spinach, you could substitute another type of green leafy vegetable. For an extra hearty dish, layer 1 c. diced pan-fried (hash brown) potatoes on top of the other veggies before adding the egg mixture.

Vegetarian!
Source: based on a recipe found at http://blog.charlotefresh.net/2011/008/04 (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: tomato, malabar, basil, onion, garlic, milk, eggs, cheese
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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.

Vegan!
Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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Farmer’s Cabbage and Mushroom Pie

This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 6 to 8
Ingredient keywords: onion, mushrooms, thyme, cabbage, cheese, eggs
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Foil-baked Lemony Summer Squash

This is an almost ridiculously simple but very delicious way to fix zucchini or other summer squash. It’s also a great addition to a grilled supper or a meal around the campfire.

Vegetarian!
Source: Our own recipe (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: squash, olive, thyme, oregano, cheese
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Fresh Mint Kisses

Oh-so-simple, tasty, and gluten-free — it’s hard to beat these airy meringue cookies. Furthermore, they are guilt-free — According to Cooking Light magazine, they have only 31 calories per serving. Pair them with ice cream to dress up a simple dinner, or make them a few days ahead for a special occasion. Delicious as a “base” for chopped, sugared fruit such as strawberries, raspberries, or peaches.

Vegetarian!
Source: Cooking Light magazine, April 2007. (Entered by Janice Matthews)
Servings: over 100 kisses (18-20 servings)
Ingredient keywords: egg, mint
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Frozen Mint Lemonade

Quick and easy, and enjoyed by all ages. This is a great healthy alternative to those frozen slushies with their artificial colors and flavors. (For an adults-only party, it also makes a great cocktail; just add 2 oz. of vodka or rum.)

Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it. (Entered by Janice Matthews)
Servings: 6
Ingredient keywords: lemon, mint
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Ground Cherry Pie

A simple and delicious recipe for an unusual Mennonite pie.

Vegetarian!
Source: statesboromarket2go.locallygrown.net and Allrecipes.com (Entered by Eric Wagoner)
Servings: 8
Ingredient keywords: ground, flour, flour
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Irish Stew

A Saint Patrick’s Day classic that’s good any time. This recipe was originally developed by chef James Beard, then popularized by the Tabasco pepper sauce people. It’s great tasting, but so simple to prepare that a beginner can do it.

Source: a booklet put out by the Tabasco pepper sauce company, years ago. (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: lamb, potato, onion, carrot, thyme, bay
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Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Sun-dried tomatoes lend their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 6
Ingredient keywords: garlic, onion, potato, carrot, parsnip, tomatoes, kale, beans
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