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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


Braised Collard Greens, Mustard Greens & Swiss Chard
Main Ingredients: mustard greens, swiss chard, collard greens
3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 bunch collard greens, ribs removed
1 bunch mustard greens, ribs removed
1 bunch red Swiss chard, ribs removed
Salt and freshly ground black pepper
In a large pot heat oil and bacon over high heat until bacon is well brow ned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Real Food Farms, Franklin, TN


Collard Greens w/Poblano Chiles & Chorizo
Main Ingredients: peanut or canola oil, chorizo, kielbasa or other smoked sausage, poblano chiles, garlic, collard greens, kosher salt, red wine vinegar,

2 tsp peanut or canola oil

8 ounces fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, kielbasa or other smoked sausage, finely diced

3 poblano chiles, seeded and sliced into thin 2-to-3 inch strips (about 3 cups)

2 tsp finely chopped garlic

1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)

1 tsp kosher salt, plus more to taste

2 Tbsp red wine vinegar
1. Pour the oil into a 12-inch skillet set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of its fat, about 2 minutes. Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.

2. Add the garlic, half the collards, the salt, and 2 Tbsp water to the skillet. Cook, turning the collards with tongs and adding more greens as those in the pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes. Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos and chorizo among 4 warm serving plates. Serve immediately. Enjoy!

East Nashville Farmers Market


Greens and Beans
Main Ingredients: bunch of greens, bok choy, spinach, olive oil, garlic, rosemary, wine, white beans, kale, feta cheese, onion,
bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
2 tablespoons of olive oil.
2 cloves of chopped garlic.
one chopped onion
fresh chopped rosemary.
1 1/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.
Gather a bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
Wash thoroughly.
Strip leaves from the stem of kale and cook in a small amount of salted water until tender.
Strip radish tops and arugula from their stem and chop.
Chop bok choy and spinach.
Heat 2 tablespoons of olive oil. Add 2 cloves of chopped garlic. Add one chopped onion and some fresh chopped rosemary.
Saute for a bit and then add about ½ cup wine to simmer.
Add 11/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Add all chopped greens including cooked kale.
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.

roben Mounger, Columbia, TN


Lebanon Chicken Salad
Main Ingredients: chicken breast, green onions, celery, lemon juice, mayonnaise, Tennessee Gourmet Apricot & Spice, sour cream, pine nuts, salt and pepper, salad greens,
1 13 oz can flaked chicken breast or left over chicken diced
1/3 c diced green onions
1/2 cu diced celery
1 tbsp fresh squeezed lemon juice
1/3 c mayonnaise
1/4 c Tennessee Gourmet Apricot & Spice (your choice of flavor)
1 tbsp sour cream
1/3 cup toasted pine nuts
salt and pepper to taste
salad greens
Combine chicken, onion, celery and lemon juice in a bowl. Set aside for 30 minutes. Prepare dressing by blending together; mayonnaise, Apricot & Spice and sour cream. Combine the dressing with the chicken, sprinkle the pine nuts and place on top of salad greens.

Note: This recipe can also be used as an appetizer by serving in phyllo or other small pastry cups.

Tennessee Gourmet Products


Radish Salad
Main Ingredients: radishes, chives, pumpkin, sunflower seeds, olive oil, parmigiano-Reggiano, ½ cup dried fruit, Salt and freshly ground pepper, Arugula, radish greens, variety of lettuces
2 bunches of radishes, a variety if possible (guaranteed by a CSA)

2 tablespoons thinly sliced chives

Pumpkin or sunflower seeds to suit yourself

olive oil

4 ounces of a Parmigiano-Reggiano or (my favorite, Bonnie
Blue Parker)

½ cup dried fruit (my favorite, cherries – raisins or cranberries will also be delicious)

Salt and freshly ground pepper

Arugula and radish greens or a variety of lettuces
Set aside the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, and then slice thinly, either lengthwise or crosswise. Put them in a bowl and toss with the chives, dried fruit, seeds, radish greens, and enough oil to coat lightly.

Place the radishes on a platter, shave the cheese over them, and then add salt and pepper and the greens. Toss. Yum.

Roben Mounger, Columbia, TN


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


Sauteed Collard Greens
Main Ingredients: collard greens, olive oil, onion, tomato, nutmeg
1 bunch collard greens
2 tbsp. olive oil
1 lg. onion, chopped
1 tomato, diced
Salt and pepper to taste
Pinch nutmeg
Slice leaves into bite-size pieces by rolling several leaves together and cutting into 1/4 inch strips. Blanch greens in boiling water for 30 minutes; drain well. Heat olive oil in large skillet; add onion and cook until tender. Stir in tomato and cook until just tender. Add greens to onion mixture and stir until well coated.

Delvin Farms College Grove


Sauteed Collard Greens
Main Ingredients: Collard greens, olive oil, onion, tomato, nutmeg
1 bunch collard greens
2 tbsp olive oil
1 large onion, chopped
1 tomato, diced
salt and pepper to taste
pinch nutmeg
Slice leaves into bite-size pieces by rolling several leaves together and cutting into 1/4 inch strips. Blanch greens in boiling water for 30 minutes; drain well. Heat olive oil in large skillet; add onion and cook until tender. Stir in tomato and cook until just tender. Add greens to onion mixture and stir until well coated. Cook until tender. Stir in a pinch of nutmeg.

Delvin Farms, Cottage Grove


Scrambled eggs
Main Ingredients: eggs, tomatoes, greens, eggplant, onions etc, Salt, pepper
This summer at the farmers market, grab something new (tomatoes, greens, eggplant, onions etc.) and chop in preparation for a sauté.
Salt and pepper your new vegetable and place in a skillet until soften. Set aside.

A mystery guest to scrambled eggs

Scrambled eggs are a magnificent vehicle for experiencing new foods. This summer at the farmers market, grab something new (tomatoes, greens, eggplant, onions etc.) and chop in preparation for a sauté.

Salt and pepper your new vegetable and place in a skillet until soften. Set aside.

Marion Cunningham’s method for scrambling eggs in The Breakfast Cookbook is my all time favorite:

Heat a frying pan over low heat and add butter – one tablespoon to one half the number of the eggs being prepared. In a small pan, heat ¼ cup water for every two eggs that you prepare and add another tablespoon butter to half the number of eggs being prepared. Break the eggs into a bowl and beat them until the yolks and whites are mixed. When the butter has melted, pour in the eggs. Stir them constantly but gently, keeping them moving so that the uncooked liquid runs under the solids. After 20 seconds, salt and pepper and after 2 minutes, add some of the hot water and butter mixture as they finish cooking.

Mix together with your sautéed summer veggie of choice and smile at your companion.

Roben Mounger, Columbia, TN


Winter Enchiladas
Main Ingredients: turnips, potatoes, greens

4 red potatoes, diced
4 large turnips, diced
3 cups seasonal greens, chopped (i.e. turnip greens, kale, Swiss chard)
1/2 cup green onions, sliced (whatever kind you have on hand will work)
2 clove garlic, minced
enchilada sauce
1 cup shredded cheese
salt and pepper to taste
12 tortillas
Prepare:
1. Pre-heat oven to 350.
2. Boil potatoes and turnips in water until just tender
3. Add greens,garlic, and onions and cook until wilted
4. Drain and then season with salt and pepper
5. Put wraps in casserole dish
6. Spoon filling into wraps and roll 'em up
7. Pour enchilada sauce over them
8. Sprinkle with cheese
9. Put in the oven and bake uncovered 20-25 min

West Nashville Farmers Market


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