Geek Chef

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Fall Harvest October 29, 2007

Filed under: Food — geekchef @ 12:37 pm
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My next delivery of organic produce is coming on Wednesday and it is root tastic! It really reflects the season and I’m looking forward to my starchy, earthy meals.

Here’s whats in the ‘bullpen’
Acorn Squash
Bagged Baby Spinach
Crimini Mushrooms
Dandelion Greens
Delicata Squash
Globe Eggplant
Purple Top Turnips
Sweet Potato
Varietal Mixture Summer Squash

The starting lineup:

Braised Turnips

1 lb. turnips, peeled and cut into 1/2″ cubes
1/4 lb. bacon
1/4 c. onion, minced
1 tbsp. unsalted butter
1/4 c. chicken stock
pinch of sugar
pinch of salt
1 tbsp. parsley, minced
Juice of 1/2 lemon

Blanch the turnips in boiling salty water for 1 minute. Drain the turnips in a colander, run them under running cold water and pat them dry. In a large skillet, saute diced bacon until crisp and drain. Add to the skillet onions and butter and cook until onions are soft. Add the turnips, chicken stock, sugar and salt. Toss the mixture cook covered, over moderately low heat for 15 minutes or until turnips are tender. Cook the mixture uncovered, stirring until the liquid is gone. Add bacon, parsley, lemon juice, and salt and pepper to taste.

Chicken Celery and Parsnip Stew

1 lb. chicken breast – cut into chunks
1/2 lb. parsnips
2 med. onions, chopped
3/4 lb. celery, chopped
2 tbsp. butter
1 tbsp. flour
1 c. chicken stock or low-sodium bouillon, or water
2 tsp. dried parsley
1 bay leaf
1/2 to 3/4 tsp. thyme
Freshly ground pepper to taste

Start chicken cooking in stock or bouillon on medium heat with parsley, bay leaf and thyme for about 15 to 20 min – depending on the thickness of the chicken pieces. Peel the parsnips and chop into 1/2 to 1 inch pieces. Melt the butter in a large saucepan; add the onions and celery, sauteing until golden but not browned. Mix in the flour, let cook for 2 minutes, and add parsnips, carefully add soup. Stir, cover and cook over medium-low heat, stirring frequently. Cook for 10 to 15 minutes or until tender. Remove the bay leaf, season with pepper to taste and serve.

Sweet and Sour Dandelion Greens

1 lb. dandelion greens
1/2 lb. sliced bacon
1/3 c. + 3 tbsp. sugar
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. cider vinegar
1 raw egg
2-3 hard boiled eggs

Thoroughly wash dandelion greens and tear in half. Set aside. In skillet, saute bacon until crisp. Drain on paper towels. Reserve 4 tablespoons bacon drippings and put in medium saucepan. Stir in sugar, flour, salt and pepper until smooth. Gradually stir in 1/2 cup water and vinegar. Cook over medium heat, stirring constantly until mixture is thickened and comes to a boil.

In small bowl, with wire whisk or fork, beat egg well. Gradually beat in some of hot mixture. Return to rest of mixture in saucepan. Bring to boiling, stirring constantly. Boil gently for 4 minutes. Break crisp bacon into bite sized pieces and slice hard boiled eggs. Add with dandelion greens to boiling mixture. Stir several times or until greens are slightly wilted. Serve immediately.

I also harvested 2 lbs of kumquats. I plan on making more bread, it was so tasty… and maybe some marmalade?