Recipes from the Farm Kitchen
1 pound medium to large mushrooms
2 Tablespoons olive oil
¼ cup chopped onion
1 green garlic length (use up to where green begins), minced
1/3 cup bread crumbs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon dried oregano
fresh ground black pepper
Preheat oven to 400°
Remove stems from mushrooms, place cap side down in a greased casserole dish. Finely chop stems. Heat oil in a skillet over medium heat. Add chopped stems, onions and garlic to heated oil. Sauté until lightly browned.
Combine bread crumbs, parsley, salt, pepper and oregano in a large bowl. Add sautéed mushroom mixture. Stuff mushroom caps and bake for 15-20 minutes, or until mushrooms are tender.
(from River Valley Ranch)
Simple Lemon Roasted Asparagus
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon oil, lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
Miso Glazed Hakurei Turnips
1 tablespoons white miso
1 tablespoons unsalted butter, softened, divided
1 pound small (1 1/2-to 2-inch) Japanese turnips with greens
1/3-1/2 cup water
1 tablespoon mirin (Japanese sweet rice wine)
Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and ⅛ teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Green Garlic Tips and Recipes