Recipes for what's in season
Please share your favorite recipes with us. Send them to Laura Dobson at LDobson@geaugafamilyfarms.org and we'll include them in an upcoming newsletter.
Black Bean and Sweet Potato Quesadillas
2 7-inchflour tortillas
1 small (1/2 pound) sweet potato (If you are only making one quesadilla, you will have some extra. A 1/2 pound of sweet potatoes will yield about 3/4 cups of mashed, which is enough for three quesadillas.)
1/4 cup black beans, drained and rinsed
1/4 cup shredded sharp cheddar cheese
Salt, chili powder and cilantro to taste
Peel sweet potato and chop into small pieces. Boil for about 10 minutes or until very soft. Drain and mash with a potato masher. Lay out one tortilla. Cover with 1/4 cup mashed sweet potato, 1/4 cup black beans, 1/4 cup cheese, and salt, chili powder and cilantro to taste. Cover with second tortilla. Spray frying pan with cooking spray and fry your quesadilla a few minutes on each side, until cheese is melted and beans are heated through.
Recipe from Shadesofjaim.com
Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.
Recipe from AllRecipes.com
Sautéed Daikon Radish on a Bed of Wilted Greens
Cooked radishes have a totally different flavor and consistency when they're cooked. Gone is the sharp, bitey flavor, which has been replaced by a surprisingly mellow one. The daikon radish in particular, tastes really wonderful when complimented by other greens and, believe it or not, milk-based products, because they provide the perfect gentle foundation and also tremendously enhance the dish's overall flavor.
Just like beet greens, daikon radish greens are edible. The greens have a peppery flavor similar to arugula, but after they've been cooked, they taste a lot like spinach. This works out quite well because, not only can you find creative uses for the greens, but it also means less kitchen waste.
1 Tbsp. extra virgin olive oil
2 Tbsp. garlic, peeled & finely minced (about 3 large garlic cloves)
1 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
1 c. daikon radish, peeled & sliced crosswise into paper-thin rounds (about 1 large radish)
2 c. daikon greens, finely chopped crosswise into narrow strips
1/4 c. fresh sorrel, finely minced
2 Tbsp. fresh basil, finely chopped crosswise into narrow strips
1 Tbsp. fresh thyme (about 10 sprigs)
1 c. water
1/2 tsp. ground nutmeg
1 Tbsp. butter
Salt, to taste
Pepper, to taste
2 Tbsp. sour cream
Parmesan cheese, grated (for garnish)
Sauté garlic and shallot in olive oil on low heat, and cook until tender (about 30 seconds). Add all other ingredients, except the sour cream and Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low heat, as you want to blanch the greens, so they retain their bright green color. Taste-test a radish; it should be pliable but still retain a bit of its crunch. When ready, remove from heat.
Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese and serve.
Chef's Notes: Use a vegetable peeler to slice the radishes paper thin; this is the best way to achieve this effect. It's important that the radishes are very thin because they need to cook at the same rate as the greens.
Recipe from CookEatShare.com
Savory Stuffed Pumpkin
1 pumpkin (about 3 lbs.)
2 cups of cubed stale bread
1/2 cup of shredded gruyere cheese
3 cloves of garlic, peeled and coarsely chopped
1-2 shallots, thinly sliced
2 tsp. olive oil
1/2 cup of heavy cream or broth (or a combination) - more may be needed to make sure filling is nicely moistened.
Pinch of nutmeg
Salt and freshly ground pepper
Preheat oven to 350 degrees. Line a baking sheet with parchment.
Wash and dry pumpkin, cut a 6" hole cut in the top and remove seeds and loose strings from cap and inside of pumpkin.
Season the inside of the pumpkin with salt and pepper.
Sautee garlic and shallots in olive oil until soft - a few minutes.
In a bowl, mix the bread cubes, cheese, garlic and shallots.
Stuff the pumpkin with this filling and pour the cream or broth over top. Sprinkle with salt, pepper and nutmeg.
Cover with cap and place on the baking sheet and bake for 1-1/2 - 2 hours, until the pumpkin flesh is soft.
To serve: scoop out spoonfuls, making sure to include pumpkin and stuffing, or cut into wedges and place on a serving tray. Sprinkle with chopped fresh herbs.
This makes a great vegetarian option for Thanksgiving dinner!