Author Archives: Pumpkin Ridge Gardens

Buttermilk Dressed Greens

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  • 1 cup mayonnaise
  • 2/3 cup buttermilk
  • ½ cup Parmesan or Asiago cheese
  • 1 clove garlic, crushed
  • 2 Tbs. red wine vinegar
  • ½ tsp. Worcestershire sauce
  • salt and pepper to taste
  • 12 cups mixed salad greens
  • 1 tart apple thinly sliced
  • ¼ cup toasted pine nuts (optional)
  • ¼ cup crumbled bacon (optional)

In a bowl, vigorously whisk together mayonnaise and buttermilk.  Add the cheese, garlic, vinegar, Worcestershire, salt, and pepper and mix well.  Transfer to a covered container and store in the refrigerator until needed.  It will keep up to 2 weeks in the refrigerator.  When ready to serve, arrange the salad greens on plates, top with pine nuts and bacon (if desired) and spoon on a dollop of dressing.

From Glorious Greenery.

Buttered Smothered Cabbage

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  • 1 small cabbage
  • 2 Tbs. ghee or light veg. Oil
  • 1 ½ tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp turmeric
  • 1 Tbs. Finely chopped fresh ginger
  • 1 cup chopped tomato
  • 2 green chilies, minced or ¼ tsp. red pepper
  • 2 tsp. kosher salt
  • 1-2 Tbs. chopped cilantro

Cut the cabbage into halves, remove core and shred into ¼ inch thick shreds.  Heat ghee or oil over medium high heat in a large heavy bottomed pan.  When the ghee is hot, add cumin.  When cumin turns dark brown (10-15 seconds), add ground asafetida and immediately add cabbage.  Sprinkle turmeric over cabbage and sauté, turning and tossing rapidly, until cabbage is wilted (5 minutes).  Add ginger, tomato, and chilies and continue cooking for an additional 5 minutes.  Add salt and 1 cup of hot water.  Reduce heat to medium low and cook the cabbage, covered until it is tender and the water is absorbed (20 minutes).  Check and stir often while it is cooking to prevent burning.  Fold in cilantro, check for salt and serve.

Brussel Sprout & Almond Soup

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  • 1 lb brussel sprouts
  • 3 C stock
  • 1 C milk
  • 1/2 C blanched almonds

Steam the sprouts till tender (or cook in boiling water).  Grind the almonds very finely, then toast until golden.  Puree the sprouts with the stock and about 2/3 of the ground almonds, then add the milk and reheat.  Sprinkle reserved ground almonds on top to serve. You can add a bit more stock or milk to thin the soup if it’s too thick.

Bruschette con Pesto di Rucola

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Makes about 1 cup.

The Bruschette

Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.

The Spread:

In a food processor or blender, combine til smooth:

  • A handful of arugula or wild arugula (the wild will be spicier)
  • S & P to taste
  • 2 small garlic cloves
  • 1/4 cup toasted pine nuts or walnuts
  • 1/4 cup olive oil

Blend together to make a thick paste. Add:

  • 1/2 cup parmesan cheese

Top the bruschette.

Adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard.

Browned Cabbage with Fennel and Onions

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  • 1 medium head green cabbage
  • 2 1/2 medium onions
  • 1/2 cup vegetable oil
  • 5 fenugreek seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. brown mustard seeds
  • 1/2 tsp. fennel seeds
  • 2 garlic cloves
  • A 1 1/2 piece of fresh ginger
  • 1 tomato or a few Tbsp. tomato sauce
  • 1/2 tsp. turmeric
  • 1 fresh long hot chili (optional)
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 Tbsp. lemon juice

Cut cabbage into quarters and shred as thinly as possible.  Peel two of the onions and cut them in half lengthwise, then slice into thin half circles.

Heat 5 Tbsp. of the oil in a wide heavy-bottomed over medium heat and add fenugreek, cumin, mustard, and fennel seeds.  As the seeds start sizzling and changing color (about 10 seconds), put in sliced onions.  Fry over medium heat for about 3 minutes, then add the shredded cabbage. Cook over fairly low heat for about 30 minutes, stirring occasionally to prevent burning. The cabbage and onion will brown slightly.

Meanwhile, peel and coarsely chop the remaining 1/2 onion, the garlic and the ginger. Put these and the tomato/tomato sauce into a blender.  Blend to a paste.

In a skillet, heat the remaining 3 Tbsp. of oil.  Add the paste from the blender, turmeric and thinly sliced chile.  Fry, stirring all the time, for 8-10 minutes.  If necessary add 1 tsp. warm water at a time to prevent sticking.  When the cabbage has cooked 30 minutes, add this fried paste to the pot, along with the salt, garam masala, and lemon juice.  Stir and cook for another 5 minutes.

Adapted from Spice Kitchen by Madhur Jaffrey.

Broiled Summer Squash with Parmesan Cheese

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A great way to use these early tender summer squash is to broil them with parmesan cheese.  We’ve been doing this for our kids and they love it (of course we’ve been using the squash they grew in their own gardens, so they are more willing to eat them!)

We first slice the squash length-wise into two or three slices.  These are then steamed for only a minute or two to begin cooking them.  We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown.  They make a nice appetizer or side dish.

Broccoli with Toasted Hazelnuts and Pancetta

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  • 2 Heads broccoli
  • 6 tablespoons olive oil
  • 3 cloves garlic
  • ½ cup toasted hazelnuts, chopped fine
  • 2 tsp. grated lemon zest
  • 1/3 Lb. pancetta or bacon; cooked and crumbled
  • salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.

From Cold-Weather Cooking by Sarah Lee Chase.

Broccoli and Sweet Pepper Sauté

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A quick and tasty side dish can be made by slicing one red pepper into strips and sautéing it in 1 Tbs. olive oil and 1 Tbs. butter with a clove of minced garlic.  After five minutes, add a head of broccoli florets and thinly sliced broccoli stems.  Sprinkle with 1 Tbs. of Balsamic vinegar, cover and steam until broccoli is dark green.  Season with salt and pepper to taste and serve.

Braised Leeks

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Trim the leeks, but keep whole.  If you have a particularly long leek, cut into 6-8 inch sections, treating each section as a whole leek.  Split down one side to within 1 inch of the base.  Rinse under lukewarm water to clean.  In a heavy bottomed pan, melt 2-3 Tbs of butter (or use equivalent in olive oil).  Roll the leeks around in the butter or oil until they are well coated and cook until slightly browned.  Add stock or water to half cover the leeks and bring to a boil.  Reduce the heat and continue to simmer until the base can be easily pierced with a knife.  Drain off any remaining liquid and serve with a cream sauce or tomato sauce (either of which can be made with the left over braising liquid).

From The Victory Garden Cookbook.

Braised Lentils with Greens and Bacon

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  • 1 ½ lb. greens
  • 1 bay leaf
  • 4 c. low-sodium chicken broth
  • 1 ½ c. French lentils
  • 5-6 slices bacon
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • salt
  • 6 cloves garlic, thinly sliced
  • 1 Tbsp. paprika
  • ½ c. dry red or white wine
  • 1 ½ Tbsp. fresh thyme leaves
  • sugar to taste
  • black pepper
  • sherry vinegar or lemon juice to taste

Bring 4 quarts of salted water to a boil. Remove greens from thick stems. Coarsely chop greens and finer stems. Finely chop the coarse stems and set aside. After rinsing leaves, add them to boiling water and cook until tender, about 4 minutes. Immediately drain greens and transfer to a bowl of cold water. Once greens have cooled, squeeze firmly to remove excess liquid. Set aside. Meanwhile, add bay leaf to chicken stock and bring to a boil in a medium saucepan. Add lentils and simmer until tender, 30-40 minutes, stirring occasionally. Remove from heat.

Cut bacon crosswise into 1/3-inch-wide pieces. Brown the bacon in large Dutch oven over medium heat. Transfer pieces to paper towel-lined plate and set aside. Discard all but 2-3 Tbsp. rendered fat; add stems, onion, carrot and large pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. Add garlic and continue to cook until vegetables begin to brown and stick to pan. Add paprika and cook, stirring constantly, until aromatic and toasted, about 1 minute. Add wine, thyme and large pinch of sugar; cook until liquid has evaporated, 1-2 minutes. Stir in lentils and bring to a simmer. Reduce heat to low, cover pot, and cook until flavors have blended, about 20 minutes.

Stir in cooked chard leaves, adjust seasonings with salt, pepper, sugar and sherry vinegar or lemon juice to taste. Serve immediately, garnished with reserved bacon.

From Foodday.