Mountain Bounty Farm

Thanks to MBF member Mayumi Elegado (the magic behind Truckee & Tahoe’s Moonshine Ink)

http://stitchandboots.wordpress.com/2010/01/24/turmeric-roasted-rutabagas/

Thanks to MBF member Jane Lynn Grimes.

1 medium onion
olive oil
2-3 carrots
2-3 sweet potatoes
1-2 turnips or 5-6 radishes
1 T. minced garlic
1 lime
1/2 t. chile powder
2-3 whole scallions
fish sauce

Cook a thinly sliced onion in the olive oil over medium high heat about 5 min. Meanwhile peel and grate carrots, sweet potatoes, radishes or turnips and add with garlic to pan to cook for another 5 minutes. Add juice of 1/2 a lime, sprinkle of chili powder, handful of chopped scallions and fish sauce to taste. Garnish with lime wedges.

Thanks to MBF member Monica Quinones for this!

1.5 lbs potatoes, chopped
1 celery root, peeled and chopped
1 leek, chopped (set aside finely chopped green part)
4 garlic cloves, chopped
45 fl oz rice milk
1 tsp dried thyme
2 tsp dried sweet basil
1 tsp coriander
1 tsp salt (optional)
2 tsp black pepper

Place potatoes, celery root, onion and garlic in large pot with enough water to cover all ingredients, bring to a boil, cover and allow to cook on medium heat until potatoes are tender enough to poke with fork. Drain.
Add 1/2 cup rice milk to food processer along with half of your potato mix and process until smooth puree is reached. Pour into large pot and continue to process remaining potato mix in the same manner, adding the final puree to same large pot with remaining rice milk.
Add thyme, basil, corriander, salt & pepper, stir and cook on medium-low, allowing soup to heat throughout. Serve and enjoy.

These little potatoes are my favorite. Try this different recipe. The balsamic adds a nice kick.

• 1 ¼ pounds of fingerling potatoes, washed and halved
• 2 ½ tablespoons extra-virgin olive oil
• 1 tablespoon sea salt
• ½ teaspoon fresh ground pepper
• 1 tablespoon fresh rosemary, chopped fine (optional)
• 2 to 3 tablespoons balsamic vinegar

1. Preheat your oven to 450 degrees. Place your oven rack in the lower third of your oven.
2. Prepare your potato wedges. Attempt to cut each wedge into similar sizes for even roasting.
3. Toss the wedges in a bowl with the olive oil, sea salt, pepper and rosemary (optional).
4. Roast for 20 to 25 minutes, until fork tender.
5. Sprinkle with the balsamic vinegar, shaking the pan to coat the potatoes. Roast until vinegar evaporates, about 4 minutes.
6. Season with more sea salt and pepper and serve.

Green Garlic Pesto – toss this with your favorite pasta

Greens & Green Garlic – you can use the collards + the greens of those turnips!

Spinach & Green Garlic Soup – this one I’m trying this week for sure. You’ll love this blog, too.

Green Garlic Aioli – I’m all about a good sandwich … + a good aioli spread makes my mouth water just thinking about it. When you’re in Nevada City, be sure to check out Jernigan’s in the 7 Hills Biz District (behind SPD). Their sandwiches (and burgers for that matter) are super tasty. Their aioli spreads are delish. (Oh and the beer they have fresh on tap is always killer.)

You can also use aioli as a dip for crudites!

Aïoli - 

• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
• 1/4 teaspoon fleur de sel or coarse kosher salt
• 3/4 cup mayonnaise, divided
• 2 teaspoons fresh lemon juice

I used to work at a wonderful cafe in downtown Savannah, Georgia. All of the food was homemade – and incredible. Almost every morning there were these delicious scones – I think the recipe originally came from a Moosewood cookbook. Try them using fresh orange juice!

Start with:

6 C. flour

2 T. + 2 t. baking powder

1t. baking soda

1/2 t. salt

- Mix the above ingredients and then cut in 1/4 lb. butter.

- Add 1 Cup sugar and 1 Cup of ground almonds.

And then in a separate bowl combine:

1 Cup fresh OJ

1/2 Cup plain yogurt

2 eggs

1/2 t. almond extract

- Mix the above into flour mixture with a fork.

- Carefully knead the dough and create a round shape.

- Cut into 4 pies and create round shapes with each.

- Cut those into 6 pie slices.

- Bake at 350 degrees for 10-15 minutes on parchment-lined cookie sheets. Makes about 24.

Can be served warm alone or with a little jam or creme fraiche.

BRAISED LEEKS – Suzanne Goin’s recipe:

6 large leeks
about 3/4 cup Olive Oil
1 cup sliced shallots
lots of thyme
1/2 cup dry white wine
2 cups chicken stock
salt and pepper

- Preheat the Over to 400
- Trim the leeks leaving about 2 inches of the green attached. Cut the leeks in half lengthwise. (This is a good time to submerge them in water and shake them about to make sure you get any dirt loose from the inside. Place the leeks face down on a towel and pat dry.)
- Turn leeks so that they are cut side up and season liberally with salt and pepper.
- Heat a large sauté pan over medium-high heat for 2 min. Pour in 14 /cup olive oil and wait 1 minute. Place leeks in pan, cut side down, being careful not to crowd them. You may need to do them in batches, depending on the size of the pan. Add oil if need be.
- Sear them 4 to 5 minutes , until they are golden brown. Season the backs with salt and pepper while the fronts are cooking, then turn them over and sear the backs as well, 4-5 minutes.
- Transfer them to a large gratin dish, face up, lined next to one another.
- Pour 1/4 cup olive oil into the pan and bring to medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and pepper. Cook about 5 minutes until the shallots are just getting soft.
- Add the white wine and reduce by half. Add the stock and bring to a boil over high heat.
- Pour the liquid over the leeks. The stock should not quite cover them.
- Braise in the oven 30 minutes.

They are wonderful just out of the oven. They are also excellent the next day, cold, with a mustard vinaigrette and topped with prosciutto and chopped hard-boiled egg. These really are wonderful.