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The Only Local Guide To Food And Farms In Middle Tennessee - Winter 2017
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Recipes

Baked Bean Salad
Main Ingredients: dried beans, onion, garlic, carrots, Herbs, peppers, salad greens, potatoes, beets,
1 lb of any dried bean
onion
garlic to taste
Dressing
3 cloves of garlic, minced
½ teaspoon salt
2 teaspoons Dijon mustard
3 tablespoons sherry wine vinegar
2/3-cup extra virgin olive oil
Salt and pepper to taste
After soaking beans overnight for many years, I have found another method that I believe to be a tastier preparation called The Parsons Method:
*Put 1 pound of beans in a cast iron Dutch oven with 6 cups of water and 1-teaspoon salt.
*Use any seasoning you wish, onion, garlic, meat etc.
*Bring to boil on top of the stove and then cover and pop into a 350-degree oven until the beans are done.
*This can take from 1 hour to 2 hours, garbanzos or scarlet runners are the exception – they do need to be soaked before cooking.
Now that you’ve prepared those beans, be sure to prep everything that is available from your last CSA delivery for a delicious main event salad. Many things such as carrots, fresh herbs, peppers, onions, and salad greens can, of course be eaten raw. A few items such as beets or potatoes must be roasted prior to addition. Simple vinaigrette is the crowning jewel of the bean salad and should be applied and mixed with the other ingredients when the beans are
still warm. This dish will never fail you. I swear, so help me God.

Bean and Vegetable Dressing
Pound the garlic and salt into a paste and combine the mustard and vinegar. Whisk in the olive oil slowly and taste for seasoning.

Roben Mounger, Columbia, TN


Beet Basics
Main Ingredients: Beets
Beets
To roast beets (most flavorful method): Trim the greens off the beets to within 1 inch and scrub the beets. (Reserve the greens for another use.) Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees for 30 to 45 minutes, until they are tender when pierced with a knife.

To boil beets: Place in a saucepan with 2 inches of cold water to cover. Bring to a boil and cook until tender, about 30 minutes for baby beets to 1 hour for large ones.

Once cooked, the skins slide right off. This is the first step to pickled beets, too.

Long Hungry Creek Farm


Beets on Toast w/Feta Cheese
Main Ingredients: beets, thyme, rosemary, goat cheese
3 beets ( 3/4 pound)
4 thyme sprigs
1 teaspoon black peppercorns
1 tablespoon red wine vinegar
1/2 cup sherry vinegar
2 tablespoons sugar
1 rosemary sprig
salt
twelve 4 by 2 inch slices of dense whole grain bread, brushed with olive oil and toasted
goat cheese
12 sprigs of parsley
extra-virgin olive oil for drizzling
In a medium saucepan, cover the beets with cold water.
Add the thyme springs, black peppercorns and red wine vinegar and bring to a boil.
Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing with water if necessary.
Drain the beets, then peel and cut them into 1/4 inch dice.
Return the diced beets to the saucepan.
Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil.
Cook over moderately high heat until a syrupy glaze forms, about 12 minutes.
Discard the rosemary sprig and season the beets with salt.
Top each whole-grain toast with a spoonful of the glazed beets, sprinkle with goat cheese.
Top with a sprig of fresh parsley and drizzle with extra virgin olive oil

Roben Mounger, Columbia, TN


Moroccan Beets
Main Ingredients: beets, olive oil, balsamic vinegar
Sylvanus Farm beets
olive oil
balsamic vinegar
salt
cumin
ground coriander
Trim stems off of Sylvanus Farm beets and slice the beets into 1/2" slices (don't bother peeling them).

Pour olive oil into a roasting pan and toss in beet slices, coating them with the olive oil.

Sprinkle slices with salt, cumin and ground coriander. Roast until tender at 400 degrees.

Sprinkle with balsamic vinegar.

Eat them by themselves (yum!) or in a salad.

Simple, but delicious. Adapted from the April edition of Gourmet Magazine.

Sylvanus Farms Burkesville, KY


Moroccan Beets
Main Ingredients: Beets, Olive Oil, Cumin, Coriander
Beets
Olive Oil
Trim stems off of beets and slice the beets into 1/2" slices (don't bother peeling them). Pour olive oil into a roasting pan and toss in beet slices, coating them with the olive oil.

Sprinkle slices with salt, cumin and ground coriander.

Roast until tender at 400 degrees. Sprinkle with balsamic vinegar. Eat them by themselves or in a salad. Simple, but delicious.

Adapted from Gourmet Magazine


Sauerkraut
Main Ingredients: cabbage, carrots, onions, garlic, seaweed, greens, Brussels sprouts, turnips, beets, burdock roots
Timeframe: 1-4 weeks (or more)

Special Equipment:

Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Plate that fits inside crock or bucket
One-gallon jug filled with water (or a scrubbed and boiled rock)
Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):

5 pounds cabbage
3 tablespoons sea salt
Process:

1.Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.

2.Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.

3.Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I've added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.

4.Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.

5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.

6.Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it's completely dissolved.

7.Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won't forget about it, but where it won't be in anybody's way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.

8.Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as "scum," but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don't worry about this. It's just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.

9.Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?

10.Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

Sandor Katz


Two Apples A Day Slaw
Main Ingredients: cabbage, carrots, beets, red onion, apples, mayonnaise, yogurt, cider vinegar, honey, salt, pepper
6 c of thinly sliced cabbage
3/4 c of coarsely shredded carrots
3/4 c of coarsely shredded raw beets
1/4 c of finely chopped red onions
2 small shredded apples
6 tbls mayonnaise
1/4 c plain yogurt
1 1/2 tblsp honey
salt and pepper to taste
In a large bowl, combine cabbage, carrots, beets, onions and apples. To prepared the dressing, in another bowl whisk together mayonnaise, yogurt, vinegar and honey. Pour over vegetables and toss until well mixed. Season with salt and pepper.

Roben Mounger, Columbia, TN


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