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What is Kolhrabi?

Kolhrabi is a member of the cabbage family. Its flavor resembles a sweet broccoli stem, or cabbage heart. It can be eaten raw, shredded into slaw, sauteed, or made into a delicious fritter. The outer most skin should be peeled as it is not easy to eat. The leaves can be used in place of kale or collard greens, good to saute.

Today we’re making one of my summer time favorites, fritters. Fritters can be made of lots of summer time veggies, you can use your kolhrabi, zucchini, or squash to make delicious fritters. For any of these, just peel, shred, then make sure to squeeze out the extra moisture after your veggies are shredded. Feel free to throw in some fresh chopped herbs in there too.

Kolhrabi or Zucchini Feta Fritters


1 Kolhrabi bulb OR 1 Zucchini
1/2 onion, fine diced (or 1/2 cup sliced spring onions!)
1 egg, beaten
1/4 cup Terrel Creek Feta Cheese
1/4 cup unbleached flour
sea salt & cracked pepper
olive oil for frying
Tzatziki Sauce for serving (see below)

Cut the stems and leafs off of the kolhrabi, then peel like a potato. If using zucchini, cut ends off and peel of skin. Shred your veggies with a box grater. Take shredded veggies and give them a good squeeze in your hands to get out any excess moisture.

In a bowl, mix your kolhrabi/zucchini with the diced onion, egg, feta cheese, salt and pepper. Sprinkle over flour a little at a time and mix in until everything starts to hold together.

Heat a large pan on the stove and add olive oil. As soon as the oil is hot, add a palm sized scoop of fritter batter to the pan and flatten with a fork. Fry on each side for a few minutes, until each side is golden brown.

You have to serve it with the addicting Tzatziki sauce! It’s completely worth the extra step, you won’t be sad.

Tzatziki Sauce

3/4 cup sour cream
3/4 cup mayonaise
1/2 of a lemon’s juice
1/2-3/4 cup of peeled, seeded, and shredded cucumber
2-3 cloves fresh garlic, minced
1 tablespoon fresh dill (or dried)
sea salt and pepper to season

Take shredded cucumber and give it a good squeeze in your hands to get out any excess moisture.

Combine all ingredients and a bowl and mix to incorporate. Salt and pepper to taste. Let sit in fridge 3 hours or over night for best flavor. 

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Strawberry Rhubarb Jam topping

  • 2 cups diced strawberries
  • 2 cups diced rhubarb
  • 1/2 lemon, juiced
  • ½ to ¾ cup turbinado sugar (or honey), depending how sweet you want it
  • ¼ cup water

Combine the strawberries, rhubarb, lemon juice, sugar and water in a sauce pan. Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, the longer you cook it, the thicker your sauce will be. Serve it hot over vanilla ice cream or cool it and put it on your toast.

Did you find that bar of gold in your bag this week? That my friends is Kerrygold Irish butter. How is it different than your normal butter? Kerrygold’s only ingredients are pasteurized cream, and salt. That’s it. Nothing else. And that cream is from grass fed cows which according to Kerrygold, produces the sweetest, richest milk in the world, which makes their grass-fed cow’s milk Irish butter taste silky and creamy and glow a healthy, golden yellow butter. Spread it on some of Legacy Bagelry’s crusty French Baguette and enjoy. Or melt it down and use it to dip your steamed artichoke in!

Wondering how to eat that prickly artichoke? Here’s a helpful video to get you started!

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With Memorial Day weekend coming up its time to break out your grills! Whether charcoal or gas, grilled food outside just taste better. This week we’ll share a couple of easy crowd pleasing recipes that you can grill up!
Grilled Foil Oven Potatoes

This is a recipe I grew up with. Every time we grilled Dad would slice up some potatoes and onions, sprinkle some Tony’s on it,  wrap em in foil, then throw them on the grill. It made the entire dinner come off of the grill, no need to dirty up the stove.

1-2 lb peeled and thin sliced potatoes
1 large yellow onion, thin sliced
1 stick of real deal butter (Memorial Day was meant to celebrate!!)
Cajun Seasoning (just like dad used to do) or salt & pepper
Heavy Duty Tin Foil
little water

First get your grill nice and hot, these potatoes you’ll want to put on ahead of time to cook before your burgers. Make 2 sheets of 1ft long tinfoil laid next to each other, slightly overlapping by 5 inches. This is going to make our tin foil oven. Place a layer or potatoes on in the middle, then a light layer of onion, and a few pats of sliced butter, lightly season with cajun seasoning. Repeat the layers till all ingredients are used up. Wrap the tinfoil around everything and completely seal everything up. Make a small hole in the top, add a couple of tablespoons of water, this will help steam everything. Place pouch on the grill on indirect heat and grill for 45 min- 1 hr, until taters are tender.

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Try seasoning with fresh chopped garlic scrapes and rosemary!

Grill all your veggies!

The grill isn’t just limited to burgers and weenies, veggies can have grill lovin too! Most veggies you can slice, rub olive oil on, and season with garlic, salt and pepper then toss on the grill. In this weeks bag you can try this on zucchini, squash, bell peppers, and your onions! What’s your favorite veggies to grill? Let us know in the comments! 

Like these recipes? They are provided by Vintage Cookery, you can check them out at CulinaryWizad.flavors.me

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Even if you have the best quality ingredients and top-of-the-line kitchen tools to use, your recipes can sometimes flop. I’ve learned this the hard way, using my tools incorrectly or inefficiently. Last week I thought it would be a good idea to use the crockpot to make some vegetable lasagna. I’ve seen it done before, should be no problem! Well… Instead of individual layers of ricotta, tomato sauce, and mushrooms & spinach, it turned into a giant indiscernible pot of vegetable mush. Apparently zucchini noodles I made with my mandolin don’t hold up as well as real lasagna noodles.. But lesson learned! Oven vegetable lasagna probably works better than the crockpot version.

Technique is important to learn. One of the best examples I’ve learned was from my mom’s sweet and sour cucumber salad. She always told me the secret to this dish wasn’t in the ingredients, but how thin you cut all your veggies. That is what made it delicious. This week I’ll share the recipe and technique!

The mandolin is one of my favorite kitchen tools, it make simple slices so easy, saves time, and is perfect every time. A mandolin makes perfect slices of whatever you run over it, making it ideal for cucumber slices, super thin onion slices (paper thin onion slices are divine if you’ve never had any!), zucchini, and more.

This mandolin by Kyocera is my favorite to use, It has a porcelain blade so it stays sharp and does not rust. Look for that if you’re shopping in the market for one. The Kyocera also has adjustable settings for thickness, a must have feature.  This is a handheld unit, there are table top units with more attachments and different blades for making shoe strings, and more, you can spend hundreds of dollars on a big  stainless steel set, but this one has the price set right, and I mostly only ever need the slice setting anyway.

Recipe: Mom’s Sweet & Sour Cucumber Salad
Few ingredients makes technique important

2-3 fresh in season cucumbers, peeled and sliced at a 1.3mm thickness on a mandoline (or very sharp knife if you have the knife skills 😉
1 onion, halved and sliced paper thin at 0.5mm thickness on a mandoline
1 cup of apple cider vinegar
1 cup of natural sugar
1 cup of water
1-3 teaspoons of freshly cracked black peppercorns (this really flavors the dish)
1/4 teaspoon of sea salt, to taste

In a large bowl, combine the sugar, water and vinegar and whisk to dissolve the sugar. Add your mandolined cucumbers and onions and stir with a spoon to cover all with the juice. Season with the salt and cracked black pepper. Let sit for at least 3 hours in the fridge to infuse the flavors, this salad is best served the next day and only gets better as it sits.

Notes: Because the cucumbers and onion are sliced so thin, the sweet & sour dressing easily flavors them and vise versa, the dressing is flavored by the onions and cucumber. If your onion is particularly strong, feel free to add less than the recipe calls for.

Bonus Recipe: honey sriracha chicken stirfry

I couldn’t pass up the opportunity to use this fresh ginger and garlic in this weeks bag! You can make a simple, yet flavorful and delicious restaurant quality stirfry. 

Recipe: Honey Sriracha Chicken Stirfry

Marinate:
1-2 lbs chicken breast, cut into cubes
5-6 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and grated
olive oil
splash of rice wine vinegar (or apple cider vinegar)
teaspoon sesame oil
1/2 teaspoon sea salt

Sauce:
1/4 cup honey
2 tablespoons of dry sherry (or other wine)
1 tablespoon of rice wine vinegar
1 tablespoon sriracha (or to taste)
1-2 teaspoon of sea salt
chopped cilantro

1/2 cup chicken broth
2 teaspoons corn starch

Stirfry:
1 small head of cabbage, chiffonade or chopped
1 white onion, sliced
2 cloves garlic minced
oil

spring onions, sliced

Directions

Marinate: Combine chicken breast, garlic, ginger, olive oil, sesame oil, vinegar, and salt in a ziplock bag and marinate for at least 2-3 hours, overnight is better. 

Sauce: in a bowl, whisk together honey, wine, vinegar, sriracha, salt, and cilantro. This is our yummy sauce for everything. In a separate bowl, mix together broth and cornstarch, this is our thickening agent.

Stirfry: Add to a hot wok or preheated large pan some oil and the diced chicken (reserve leftover marinade) and toss chicken to sear and cook for 3-6 minutes. Remove chicken from pan, add more oil to coat bottom of pan and add cabbage, onion, garlic, and reserved marinade. Toss to combine and cook until cabbage is tender. Add the honey sauce and toss to coat, then add the thickening broth and heat stirfry till sauce is bubbling. Its done! plate and garnish with spring onions
  

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This weeks bag gives you the opportunity to enjoy some of the colorful flavors of Mexico! This fennel salad is packed with flavors and textures of fresh oranges and grapefruit paired with bright tasting cilantro in this sweet and tangy honey cilantro dressing. This week learn how to make citrus segments, making oranges and grapefruits meat a delicate treat.

Fennel & Citrus Salad with Cilantro Honey Dressing

  • 1 Valencia  orange, cut into segments and quartered (see tutorial below!)
  • 1 Ruby Red Texas grapefruit, cut into segments and quartered
  • 1/2 head of fennel, thin sliced
  • 1 avocado, meat cut into cubes
  • 1 stalk of celery, thin sliced
  • 1 lime, juiced
  • 1/4 cup of olive oil or coconut oil (liquid, melted)
  • 1 tablespoon of honey
  • 2 tablespoons cilantro chopped fine
  • pinch of salt

Directions

Add all of your sliced fruits and vegetables in a large mixing bowl. In another small bowl add the lime juice, oil, honey, and cilantro and whisk together until combined. Season with salt to taste. pour over all of the fennel salad in the other bowl and toss to coat. Dollop the finished salad on a Boston Bibb lettuce leaf and enjoy!

How to: make citrus segments

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With a very sharp chef’s knife or long serrated knife do a curved cut from top to bottom on your citrus.

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Repeat this cut all the way around the fruit until all the peeling is gone. Make sure to cut as much as the pith (the white stuff) off with each cut. The pith is bitter and will change the flavor of your fruit.

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slice your citrus into thin slices, then quarter the slices for the salad. Leave one slice for garnish.

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This weeks bag has some awesome Samosas from Legacy Bagelry! Samosas are a traditional fried appetizer from India, filled with mashed potatoes and spices and herbs. Reheat yours in the oven at 350 for about 20 minutes. But before you do, complete your original hippie meal inspired form Indian flavors with this weeks recipes from Vintage Cookery!
Indian Spiced Julianne Vegetable Salad

  • 2 cucumbers 
  • 2-3  carrots 
  • 1 small onion, sliced into small strips
  • 1.5 cups quartered grape tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon Garam Masala 
  • ½ teaspoon salt
  • ground pepper, to taste

I’m telling you now, you need to pick one of these magical devices up: a julienne peeler.

I always see them at TJ Maxx and target, any superstore should have them, but they make life so much easier and make your food fun! This tool or a veggie spiralizer will do the job.

Directions:

Take your julienne tool to the cucumbers and peel one side continually till you start to see the seeds, then rotate 90 degrees and do the same, until you have just have the seeds left in the middle. Julienne the carrots by peeling one side continually until the carrot gets to small, then go to the next. Put both into a bowl. 

Add to the bowl, the sliced onions, quartered tomatoes. In a separate bowl, combine olive oil, lemon juice, lemon zest, cumin, garam masala, salt, and pepper. Whisk the dressing together and toss into bowl of veggies. You can eat immediately or let set for a few hours and the flavors will be even better! 

Saag Alu – Potatoes with Seasonal Greens

  • 1.5 pounds purple and golden russet potatoes (about 4-5), diced
  • Salted Water on stove for boiling
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tablespoon freshly grated ginger (or substitute powdered) 
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon red chili powder
  • 1 cup grape tomatoes, quartered
  • 3 cups (about 8 chard leaves, 1 bunch) chiffonade (See tutorial below!!)
  • 1 teaspoon coriander powder
  • 1 lime or lemon

Cook the potatoes in the boiling water until fork tender, strain and run under cold water to cool.

Add to a large hot pan, the butter or olive oil and then toss cumin seeds into the oil for 30 seconds. Add the chopped onion and cook until onion is tender. Add the ginger and cook until raw smell is gone. Add the tomatoes and cook until tomatoes break down. Add all the potatoes and mix in pan. Sprinkle the turmeric, sea salt, chili powder, and coriander powered over everything and mix. Once potatoes are warm add in the chiffonade chard greens and stir. Cook for about 5-10 minutes until the chard is a vibrant green and tender. Pour the lemon/lime juice on top, mix in and serve! 

Chiffonade Tutorial

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After de-ribbing your chard, place the two halves on top of each other.

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Tightly roll the leafs together.

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Hold the tightly rolled greens like so.

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Slice the greens into thin ribbons, and you’re done!

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For this weeks man bag, Vintage Cookery made some kick-butt loaded baked potato salad. All the great flavors and ingredients in that steak-house baked potato combined into an addictive potato salad. So easy too! Just chopping and mixing. You don’t even have to peel the potatoes! The golden russets are a nice thin skin potato like a red potato, and adds extra flavor and nutrients. Leave those skins on!


Loaded Baked Potato Salad

5-6 Golden Russet Potatoes washed and cubed

5-6 strips cooked bacon, chopped, rendered fat reserved

5-6 green onions, chopped

1 cup cheddar cheese, cubed

1 cup mayonnaise

1 cup sour cream

1-2 tsp sea salt

1 tablespoon freshly cracked pepper


Directions

Start a pot of boiling salted water (throw a tablespoon of salt in a gallon of water) and add the cubed potatoes to the pot and boil just until the potatoes are fork tender, in the mean time you can chop up the rest of the ingredients and fry the bacon. When potatoes are done, run them under cool water in a strainer to cool them down.

Mix the sour cream and mayo with the salt and pepper in a large bowl. Take your saved bacon grease (never throw such a precious commodity away!) and whisk it into the mayo mixture to infuse that bacon flavor. With a rubber spatula fold in the chopped bacon, green onions, cheese, and cooled cooked cubed potatoes. Taste the salad and season with salt if needed. You can eat it right away, but its best to let it sit for a few hours for all the flavors and ingredients to mend together and get to know each other.

Whats more manly than turning a vegetable into a steak? Try these as a great side that’s not only tasty and packed with nutrient dense cabbage!

Garlic Cabbage Steaks

1 head of cabbage, sliced into 1 inch thick steaks

1 tablespoon of minced garlic

4 tablespoons of melted butter

sea salt

caraway seeds (optional)

Preheat oven to 400. Take your sliced cabbage heads and lay them on a cookie sheet. Take a spoon and rub some of the minced garlic onto each side of the cabbage steaks. Generously brush the butter onto each side, then sprinkle each side with salt and caraway seeds (they go amazing with cabbage). Bake cabbage for 20-25 minutes then flip and bake for another 20-25 or until cabbage steaks are tender.

Recipes by Vintage Cookery. Check it out at CulinaryWizard.flavors.me

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Wondering what to do with those nutrient packed Love Beets? Never cooked with beets? Lets make a beet relish! Goes amazing on top of Legacy Bagelry’s poppy seed bagel with their cream cheese schmear to cut and compliment the earthiness of the relish.
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http://culinarywizard.flavors.me
Beet Relish

4 Love Beets, small diced / chopped
½ cup onion small diced
½ red pepper small diced
½ stalk of celery small diced
½ apple small diced

¼-½ cup honey
½ cup good quality white vinegar (I suggest white balsamic if you have some!)
1 teaspoon celery seed
2-3 teaspoons sea salt, to taste


In a large pot over medium heat, add honey, vinegar and stir to dissolve honey. Add to the pot beets, onion, apple, red pepper, celery, and apple. Season with the salt and celery seeds. Cook down about 20 minutes, until all the diced veggies are cooked down and tender. You can eat hot or cold, best with some cream cheese to cut down the earthiness of the beets!


If you really want to go crazy, you can make an amazing bagel sandwich. Layer from the bottom up, bottom slice bagel, cream cheese schmear, beet relish, nitrate-free pastrami, slice of havarti cheese, then broil in the oven to melt the cheese and top with the top bagel bun.



Don’t ever run out of bagels or other hand made breads! Check out Legacybagelry.com to see what they’re all about:

A call to use non-GMO, WILD & REAL
ORGANIC INGREDIENTS. Nothing artificial or creepy.
No additives. No preservatives.
SIMPLE. WHOLESOME. FRESH.
We prepare and bake all items on the premises.
The way it used to be. The way it should be.
Join the movement: #bringbackthecornerbakery

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Two recipes to try for this weeks bag! Fruit and blue cheese bibb lettuce salad with blackberry honey vinaigrette. Also for a great side, roasted asparagus with spring onions & blue cheese.

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Fruit and blue cheese bibb lettuce salad with blackberry honey vinaigrette.

Salad
1 head Boston bibb lettuce, chopped
1 Lady Alice apple, thin sliced
1 pear, organic, peeled & diced
.5oz blue cheese by Rogue Creamery
Blackberries, organic

Challah bread Croutons
3-4 slices Challah bread, cubed
2 tablespoons butter

Dressing

10 blackberries
1/3 cup of good quality extra virgin olive oil
1 shallot, chopped
juice of half a lemon
1 tablespoon red wine vinegar
1-2 tablespoons of local honey
pinch of sea salt

For the Croutons, place cubed bread on baking tray and drizzle with butter. Bake in preheated oven at 350 for about 15 min until croutons are dry and crisp. Take out to cool.

For the dressing, place all ingredients into a blender or mini-chopper and blend until all ingredients come together.

For the salad, place chopped bibb lettuce on plate, top with sliced apples, diced pears, whole blackberries, challah croutons, crumble blue cheese on top. Drizzle honey blackberry dressing on top.

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roasted asparagus with spring onions & blue cheese

1/2 lb Asparagus, Organic, bottoms snapped
1-2 Local Spring Onions, Non GMO, cut in slices
.5oz blue cheese by Rogue Creamery
juice of half a lemon
extra virgin olive oil
sea salt & fresh cracked pepper

Preheat oven to 425. Arrange snapped asparagus spears on a cooking sheet. Scatter the sliced spring onions over the asparagus. Drizzle the vegetables with the olive oil then sprinkle with salt and pepper. Bake in the oven for 10-15 minutes until tender. Sprinkle with lemon juice and transfer to serving plate and garnish with desired amount of blue cheese. 

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