Author Archives: Pumpkin Ridge Gardens

Roasted Carrots with Carrot Top Salsa Verde

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For the Roasted Carrots

5-10 new summer carrots with tops attached

1 tbsp olive oil

1 pinch sea salt

For the Salsa Verde

1 bunch carrot tops; wash carefully to remove grit

1 handful fresh mint

1 Tbsp capers

2 Tbsp nutritional yeast

¼ cup pine nuts or cashews

4 Tbsp olive oil

For the Carrots

Chop the tops off the carrots & set aside

Heat the oven to 4250.  Arrange the carrots on an oven tray & sprinkle over the olive oil & salt (add a little smoked paprika if you feel like it).  Roast for approx 20 minutes until softened and slightly scorched on the pointy ends. Make the Salsa Verde while the carrots are roasting.

For the Salsa Verde

Put all the ingredients into a blender or food processor & whiz until combined.

Taste & add extra olive oil or a little bit of the caper juice if needed.

Serve the roasted carrots dotted with salsa verde & any extra herbs you have. Serve extra salsa verde in a little ramekin for people to help themselves to more.

Adapted from Six Seasons by Joshua McFadden

Spring Cabbage Soup

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3½ Tbs. salted butter

1 onion, chopped

4½ oz potatoes, diced

3½ cups chicken stock, boiling

9 oz. cabbage leaves, chopped 

¼ to ½ cup light cream 

sea salt and freshly ground black pepper

crumbled chorizo or gremolata (optional)

In a heavy-bottom saucepan, melt the butter. When it foams, add the onions and potatoes and toss them in the butter until well coated. Sprinkle with salt and freshly ground pepper. Cover with a wax paper lid and the lid of the pan and let sweat over gentle heat until soft but not colored, about 10 minutes.  Add the boiling stock and boil until the potatoes are tender.  Add the cabbage and cook, uncovered, until the cabbage is just cooked, 4 to 5 minutes. Keep the lid off to preserve the bright green color. Do not overcook or the vegetables will lose both their fresh flavor and color. Using a blender or food processor, blend the soup until smooth. Season to taste.  Add the cream or creamy milk before serving. Serve on its own or with a sprinkling of crumbled cured Spanish chorizo or gremolata over the top, if desired.

SAUTÉED BEET GREENS WITH WASABI AND GINGER

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1 bunch beet thinnings

1 small onion, chopped

1 green garlic, chopped

1 small cauliflower or broccoli raab

½ tsp. wasabi paste

1 Tbs. pickled ginger, chopped

2 Tbs. toasted sesame oil

Salt to taste

Heat the sesame oil in a large frying pan.  Add the onion, garlic, and wasabi paste and sauté until the onion is translucent.  Add the chopped beet thinnings, cauliflower or raab, and pickled ginger.  Continue cooking until the beets and cauliflower/raab is tender.  Add salt to taste.  Divide onto plates and top with soft poached eggs and serve with a slice of toast to absorb the yolk and juices.

BRAISED BEETS WITH LEMON AND ALMONDS

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1 ½ Lbs. beets

1 ¼ cups water

Salt and pepper

3 Tbs. cider vinegar

1 Tbs. light brown sugar

1 onion, thinly sliced

1 tsp. grated lemon zest

½ cup toasted almonds, chopped

2 Tbs. chopped fresh mint

1 tsp. fresh thyme, chopped

Halve (or quarter) the beets and place them in a single layer in a Dutch oven.  Add water and ¼ tsp salt.   Simmer until beets are tender to a fork.  Transfer the beets to a cutting board to cool.  Meanwhile, increase heat and reduce cooking liquid until the pot is almost dry.  Add vinegar and sugar, return to boil and cook, stirring constantly until the spoon leaves a trail when dragged through the glaze.  Once beets ae cool enough to handle, rub off skins and cut into ½ inch wedges.  Add beets, onions, lemon zest, ½ tsp. salt and ¼ tsp pepper to the glaze.  Toss to coat.  Transfer to serving platter and sprinkle with almonds, mint and thyme and serve.  Adapted from Vegetables Illustrated by America’s Test Kitchen

BEETS AND BEET GREENS WITH TAHINI SAUCE

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1 bunch medium or large beets (3 to 4)

1 large bunch or 2 smaller bunches beet greens (about 3/4 pound)

 Salt to taste

1 plump garlic clove, cut in half, green shoot removed

¼ cup sesame tahini

2 to 4 tablespoons fresh lemon juice, to taste

2 to 4 tablespoons chopped flat-leaf parsley

Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.

When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons. Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.  To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.  Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.

PARSNIP AND APPLE SOUP

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2 tablespoons unsalted butter

1-2 leeks, finely chopped

1 large parsnip cut into 1/2 inch pieces

1 apple peeled and cut into 1/2 inch pieces

3/4 teaspoons ground coriander

2 cups of stock or water

salt and pepper

¼  cup heavy cream

parsley, finely chopped

Optional: 1 apple, caramelized (see instructions below)

Melt the butter in a large heavy bottom pan or Dutch oven over medium high heat. Add the leeks, parsnips, apples and coriander. Cook, stirring occasionally until the veggies are tender. About 8 minutes. Add the water and season generously with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 20 minutes. Remove from the heat and then puree the soup in a high speed blender until completely smooth and creamy (you may have to do this in batches). Alternately, you can use an immersion blender but your soup won’t be nearly as smooth or creamy. Return the soup to the pot and stir in the heavy cream. Keep on low heat for an additional 10 minutes to let the flavors meld together.  While the soup simmers prepare caramelized apples by chopping one apple into ½ inch pieces then  heating 2 Tbs butter in a saucepan over medium-high heat. Add the apple pieces and cook, stirring occasionally, until browned on all sides, about 10 minutes.  Ladle soup into bowls and garnish with the caramelized apples and minced parsley. Season with additional salt and pepper if needed. Serves 2-4 From DishingUpTheDirt.com

PARSNIP SALAD WITH CITRUS AND OLIVES

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1 Lb. parsnips

¼ cup white wine vinegar

3 navel oranges

1 cup pitted black olives, chopped

3 scallions, chopped

Salt & pepper

Extra virgin olive oil

Use a mandoline, vegetable peeler, or spiralizer to shave the parsnips into very thin ribbons.  Put them in a bowl of ice water with half the vinegar and soak for 30 minutes.  Meanwhile, grate the zest from one of the oranges.  Segment all the oranges over a bowl to catch all the juices.  Drain the parsnips and dry them as well as you can ( a salad spinner can be very helpful).  Toss the parsnips with the orange zest, orange segments, and their juice along with the olives and scallions.  Season with salt and pepper adjusting to taste.  Let the salad stand for about 15 minutes then toss again with a generous drizzle of olive oil and serve.  From Six Seasons by Joshua McFadden.