We are just starting to add recipes featuring market ingredients to the website, so please check back to see more in a while….
Gluten-free Parsnip Cake
- 2 cups raw parsnips, peeled and thinly sliced
- 1 cup toasted pecans, chopped
- 3/4 cup tinned or home-poached pears, finely chopped
- 1/4 cup of the pear liquid
- 1 1/4 cups organic sugar
- 3/4 cup light brown sugar
- 2 cups gluten-free flour (Leslie uses a store-bought blend)
- 1 T baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp fresh nutmeg
- 3 large eggs
- 1 cup grapeseed or non gmo (i.e. certified organic) canola oil
- 2 tsp vanilla
- 1 cup shredded coconut
- unsalted butter to grease the pans
- maple butter to glaze
Preheat oven to 350. Bake parsnips in a tightly covered dish for 45 minutes to an hour, until very soft, and caramelized on the bottom. Mash and set aside.
Meanwhile, toast and chop pecans and prepare pears. Butter two 9″ round pans or one long cakepan, line with parchment and lightly butter again. In a large bowl, whisk sugars, sift in flour, salt and spices, and blend well.
Lightly beat eggs in another bowl, add oil and vanilla and whisk together until smooth. Pour into dry mixture and stir just until moist, then add parsnips, pears and liquid. Fold in the pecans and coconut last.
Smooth batter in pan(s) and bake in the middle of the oven, 35-45 minutes until a tester comes out clean and the cakes are golden. Can be made a day before eating or wrapped and frozen. Sprinkle the top with a little icing sugar, or go all out like Leslie did, and spread maple butter over the cake as a glaze. You will convert any parsnip-doubters with this one.
Glorified Rhubarb Pie – from Elinor Freeman’s recipe box
an unbaked pie shell
2 cups rhubarb, cut into 1/2 inch pieces
1 scant cup white sugar
3T cold water
2 egg yolks (save whites for meringue)
a pinch of salt
Cover rhubarb with boiling water and let stand for 5 minutes. Drain well.
Mix filling ingredients and pour into pie shell.
Bake at 400 degrees F for 20 minutes, reduce heat to 350 and bake 20 minutes more, until barely set.
While the pie is baking, prepare meringue:
Beat 2 (or 3) egg whites in a very clean bowl with a pinch of salt until stiff peaks form.
Beat in 2T icing sugar (or 2T fine white sugar and 1t. cream of tartar).
Spread on hot pie, making contact with the edges, and swirl into a pleasing arrangement.
Bake 10-15 minutes, until golden in places.
Lunar Rhubarb Cake
1/2 cup butter
1 cup white sugar
2 cups sifted all purpose flour
1t soda, 1t baking powder
1 cup buttermilk
2 cups rhubarb, chopped in 1/2 inch pieces
Cream butter and sugar. Beat in egg and vanilla. Sift together dry ingredients. Add alternately with buttermilk to creamed mixture, making 3 dry and 2 wet additions. Toss rhubarb with flour. Mix gently into batter. Spoon into 13 inch x 9 inch buttered pan (preferably glass, non-aluminum) and smooth top.
1/4 cup butter
1 cup brown sugar
Blend all ingredients. Sprinkle over batter in pan.
Bake at 350 degrees F for 45 minutes or until done.
Chicken and Mushrooms with Cream and Wine
two packages of chicken parts (wings or drumsticks are perfect)
about the same volume of mushrooms, cut into bite-sized pieces
two shallots or half an onion, chopped
half a cup of white wine
a cup of table cream
salt and pepper
Season and brown the chicken and onion in olive oil until nicely coloured and almost cooked through. Set aside. In the same pan, sauté the mushrooms until they begin to give off liquid. Add the wine and deglaze the pan, then return the chicken pieces and continue cooking until they are done, which should take just a few minutes. Add the cream, stir well and warm but avoid boiling. Check seasoning and serve with noodles, boiled potatoes or rice and market vegetables.
Black Raspberry and Lavender Mojitos
Debbie Wiecha’s harvests call for celebration.
1 Tbsp, lavender florets
1 cup water
1 cup organic sugar
Bring to a boil, stirring and simmering until the sugar has fully dissolved. Turn off heat and let stand at least 15 minutes, strain, then cool completely. May be kept for a month in the fridge.
1 stem of fresh mint
1.5 ounces white rum (if desired)
1 ounce lime juice
1 ounce lavender syrup
a handful of black raspberries
2 ounces soda
In a tall glass, crush the mint and some ice and mix with the rum, lavender syrup, and lime juice. Add the berries and bruise them a bit, then fill the glass with soda and an extra ice cube. Cheers!
From the Plan B Calendar, a late spring salad:
Kale & Roasted Potato Salad with Green Garlic Pesto
Serves 4-6. Prep & Cooking Time: 45 minutes
Ingredients For the Salad
5 large potatoes, preferably red, cut in 1/2 inch cubes
3 green onions
3 Tbsp. olive oil
s & p
1 bunch kale, stemmed and chopped
Ingredients For the Pesto
3 green garlic stems, chopped
1/2 cup olive oil
3 Tbsp. fresh lemon juice
1/4 cup grated parmesan cheese
1/2 tsp. Salt
Preheat oven to 400 F. Line a baking sheet with parchment.
Toss potatoes with oil in a medium bowl. Season with salt and freshly ground pepper.
Heat oil in a 10 inch cast iron or other oven-proof skillet over medium heat. Add green garlic and sauté until softened, 1-2 minutes, then add potatoes and roast 20-25 minutes until golden and soft. Blend all items for pesto in a food processor until smooth.
Place kale in a large bowl with warm potatoes, toss with pesto, and serve.