Hadley Grass 2016

Last year for Hadley Grass.

Sweet out of the fertile Connecticut River Valley earth.

Asparagus. From Hadley, Massachusetts. Finally here!

There is nothing like it. Will they have it at UWS Farmer’s Market?

We’ll find out next year.

Steam it until tender but still crunchy. Quick cold water bath.

Pat dry.

Add Oregano. Ground black pepper.

Balsamic vinegar.

That’s it.

 

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October Veg Terrine

Serves 4 as a side dish.

Cut 2 large eggplants into 1/4″ lengthwise slices. Place in one layer on a colander. Sprinkle kosher salt liberally over both sides.

Place a bowl on top and put 2 full cans of something to weight down the bowl so eggplant slices will release bitterness and moisture. Thanks for the tip, Lidia B.

After at least 20 minutes, rinse the slices and place on paper towels and dry both sides.

Slice 4 zucchini into same thickness as eggplant, lengthwise. All slices should be flat on both sides.

Season with garlic powder, ground black pepper, pepperoncini to taste.

Pat eggplant and zucchini slices into panko crumbs to coat.

In a large skillet, add a little olive oil and brown slices on both sides in stages. Set aside on paper towels after each stage.

Slice 2 large heirloom tomatoes.

Slice your favorite combination of cheeses. Fontina. Parmesan. Asiago.

In a small baking dish, drizzle a little olive oil on the bottom.

Add half the slices of zucchini, eggplant, cheese.

Add tomato slices.

Repeat another layer of zucchini, eggplant, cheese.

End with a layer of tomato slices.

Sprinkle with grated cheese.

Drizzle olive oil on top.

In a preheated 400 degree oven, bake for 30 minutes.

Turn oven off. Keep dish in for another 30 minutes.

Take out of oven and let cool.

Refrigerate. Best next day.

Zucchini Rollatini

Serves 4 as a side dish.

Slice 2 zucchini squashes lenghwise, into thin flat strips.

Dip each slice in milk, then panko crumbs.

Sauté each slice in a large fry pan with a little olive oil until golden brown on each side.

Set aside and place slices on paper towels.

Put 1 leaf fresh basil, a slice of mozzarella cheese, crushed oregano, thin prosciutto on each slice and roll them up and secure with toothpicks.

Place rolls into heated fry pan with a little more olive oil to a deep brown all around.

Add 2 native tomatoes seeded and diced, a little butter to finish.

Cover for 5 minutes on low heat.  Eat.

Delicious 4th!

DSC_0110-2Red White & Blue Dessert

Fresh strawberries, sliced with fresh blueberries in small bowls. Melt Herrell’s malted vanilla ice cream and pour over the berries.

Or. Berries over homemade shortcake with fresh whipped cream.

Grilled Corn in Husks

Fresh corn on the cob as soon as it hits the stand. \

Peel back the husks and take out the silk.

Put the husks back up and soak the corn in a pot of cold water until ready to grill.

Place soaked corn with husks still up on the hot grill and turn as necessary on the outer edge of the grate, so as not to burn.

Cover to heat and eat. No need for butter.

Grilled Flank Steak

2 lb. flank steak.

Pound with pyramid meat mallet to tenderize.

Season with sea salt, fresh ground pepper, garlic powder.

Sear on both sides quickly over hot coals, then cover so it stays moist. 8-10 minutes.

Rest 5 minutes off heat. Slice against the grain and add favorite barbecue sauce.

Summer Slaw

Red cabbage slaw is my favorite.

I shred a small fresh cabbage into a large bowl.

Toss in-
3 thinly sliced scallion ends
2 tbsp. Boar’s Head Pepperhouse mayonnaise
1/2 cup red wine vinegar
A handful of sesame seeds
1/2 tbsp. Dijon mustard
1/2 tsp. celery salt

Check for tanginess, I like it more vinaigry than mayonnaisey.

Toss well to coat the cabbage. Cover, refrigerate.

Cucumber Salad

Into a salad bowl toss-
6 pickle cukes, thinly sliced
1/2 large red onion, thinly sliced
3/4 cup red wine vinegar
1/2 cup plain yogurt
1 tsp. each oregano, basil, celery salt, black pepper

Proportions vary to your taste, could use some fresh basil instead of dried.

Serve chilled or at room temp.

Quick Slaw

Quick side dish for 2.

Shred a quarter green cabbage into a small bowl.

Add:

1/8 cup whole grain Maille mustard
1/4 cup plain yogurt or mayonnaise
cracked black pepper to taste
celery salt to taste
snipped garlic chives to taste
1/4 cup red wine vinegar

Toss and refrigerate.

Spring Herbs Couscous

Serves 4 as a side dish.

In a casserole dish, pour 1 cup dry couscous.

Add 2-3 fresh basil leaves chiffonnade.

Add fresh cut sliced garlic chives, oregano, thyme to taste.

Add dry cracked red pepper flakes.

Add your other favorite fresh garden herbs to taste.

In a medium skillet, sauté sliced scallions and a mound of fresh kale in a little olive oil. Heat until kale is wilted.

Add to couscous dish.

Boil 1 cup chicken broth in a small saucepan with a pat of butter.

Pour over couscous and herb kale mix in dish.

Cover and let stand for 10 minutes.

Fluff with a fork and enjoy with a glass of Sancerre.

First Hadley Grass!

125-50_Hadley_grass_feature_250Finally here! The best day of the year. Farm stand opens with Hadley grass. The Pioneer Valley’s world-renowned asparagus. Steam it. Roast it. Break it where it naturally splits. Never peel it. Steamed: I like to steam it until still firm. Blanche with cold water to stop cooking. Serve with vinegar & oil, cracked black pepper, oregano as a salad with fish or chicken. Roasted: Place stalks on a baking sheet so not touching. Drizzle olive oil. Roll around in the oil. Sprinkle with sea salt, cracked peppercorns, shaved asiago. Bake at 400 degrees for 15-20 minutes until crispy. Good with anything.

Photo: James Baigrie, Saveur 2007

Dr. G’s Potato Latkes

Serves 4-6.

Grate 4 large raw peeled potatoes into fine strips into a bowl of ice water.

Squeeze out moisture and drain on paper towels.

Put potatoes into a large bowl. Add 2 lightly beaten eggs and blend to bind.

Add 1 cup matzoh meal and thinly sliced bunch of green onions (scallions).

Blend together with fingers. Season with salt and pepper to taste.

Fashion potato mixture into 4 inch diameter, 1/2 inch thick patties.

Heat a non-stick fry pan and coat with vegetable oil until hot.

Brown potato patties on both sides until crispy.

Keep latkes warm in a 200 degree oven on a platter until ready to eat.

Serve with apple sauce and Strahl Brisket.

Potages d’Octobre

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These soups are rich and fragrant, meant for sipping from a small glass.

Potato Turnip Leek Soup

Peel and cut into small chunks:

4 medium Yukon Gold potatoes
1 medium turnip

Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a colander and bring to room temperature.

Meanwhile, preheat oven to 400 degrees.

Trim and clean 3 leeks. Cut lengthwise and put on cookie sheet, cut side down. Drizzle with olive oil, sprinkle with sea salt, garlic powder and roast for 20 minutes. Remove from oven. Let cool to room temperature. Chop into small pieces.

When everything is cool, put half the potatoes, turnips, leeks into a blender with 1 cup chicken or vegetable broth and 1 teaspoon horseradish. Pulse until smooth.

Pour into a refrigerator container.

Blend the other half of the potatoes, turnips, another cup broth and teaspoon horseradish until smooth. Pour into same container.

Add the other half of the leeks (not blended, just chopped) and stir.

Refrigerate until ready to heat and eat. Garnish with chives.


Red Cabbage Apple Soup

Shred one medium red cabbage with tender pieces only.

Chop one sweet yellow onion.

Julienne one small orange bell pepper.

In a stock pot, heat 1 tbs. each canola oil and butter and add the chopped onion.

Cook until translucent.

Season with 1/2 teaspoon cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne, 2 tbs. sesame seeds, 1 tbs. garlic powder. Stir and blend.

Add the shredded cabbage and bell pepper and cook until cabbage is wilted, tender.

Season with salt to taste and add 1 tbs. maple syrup. Stir.

Add 4 cups water. Bring to boil. Cover. Simmer 30 minutes.

After 30 minutes, peel, core and slice 4 tart apples. Add to the stock. Bring to boil.

Cover and simmer for 30 minutes. Uncover for 15 minutes or longer to thicken.

Remove from heat. Stir in 1 cup non-fat plain yogurt.