Recipes
for The Farm at Miller’s Crossing, Week11
– 2009
Carol
Hargis, The Market Fresh Chef
Beet, Potato, & Onion Salad Serves 4
12 sm. BEETS, trimmed (halve
if larger)
12 sm. POTATOES, peeled
(halve if larger)
16 sm. ONIONS, peeled
4 tbsp. fine chop CHIVES
8 tbsp. OLIVE OIL
3 tbsp. WHITE VINEGAR
2 tsp. DIJON MUSTARD
Boil beets in salted water
25-30min/tender. Drain, rinse under cold water. Peel. In salted water
boil potato, onion separately 20min. Potato should be cooked, firm,
whole. Same w/ onion. Drain veggi, cool. Put beet, potato, onion in
bowl. Whisk vinaigrette. Toss w/ veggies.
Mediterranean Chard & Rice
8 sides or 4 entrees.
2 cups cooked BROWN RICE
1/4 cup OLIVE OIL
1/4 cup lightly toasted
PINE NUTS or slivered almonds
1/2 cup RAISINS
1 lg ONION, chopped
4 CLOVES GARLIC, minced
or finely grated
1/2 cup chopped PARSLEY
juice of 1 LEMON
2 Tbsp. BALSAMIC VINEGAR
large bunch CHARD, washed
and chopped
1 Tbsp. dried DILL WEED
2 tsp. dried THYME
1/2 tsp. ground CINNAMON
3/4 tsp. ground ALLSPICE
1/2 tsp. PAPRIKA
Set oven to 350. In Dutch
oven heat oil on medhi. Add onion, garlic; sauté golden 10min. Add
the rest, (not rice), stir well. Set to lo, cover, simmer 5min. Mix in
rice. Put in greased casserole, bake 20min.
Marinated
Carrots Serves 8
Put 8 thinly sliced CARROT
& 1/4 cup WATER in pan. Boil, cover, simmer 15-20min til tender.
Drain. Mix 2T VINEGAR, 1t SALT, 1t SUGAR, 1/2t LEMON JUICE, 2T OLIVE
OIL, dash PEPPER, 1/4t DILL & 2T chopped SCALLIOM (onion of any
kind). Add carrot. Cover; chill 2-8hrs, stirring occasionally.
Pickled Japanese Eggplant (reprint from 2001)
Poach 4-6 small Japanese
EGGPLANTS (w/ stems) in simmering water 10 min. Slit eggplants toward,
but not thru, stem, 2x, to make 4 "fingers". Pulse 2 tsp.
SALT, 1 tbsp. ground WALNUTS, 1/2 tsp. CAYENNE in processor to form
a paste. Rub onto eggplants, smooth eggplants out, put in a tall jar,
stem up, for 12 hrs. Discard the brine that collects & fill jar
w/ OLIVE OIL, covering eggplants completely. (A ball of foil on top
will keep them submerged.) Close jars & pickle for 10-14 days. Will
keep 2 weeks in fridge.
