Recipes from the Farm Kitchen
Salad Turnip, Fennel and Cucumber Salad
1 head young fennel
3-4 salad turnips, tops removed
1 medium size cucumber
1/2 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill
Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices. Slice the turnips into thin slices. Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise. Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Salt and pepper to taste, serve.
Fettuccine Pasta With Shaved Asparagus and Pea Pesto
1 pound thick asparagus stalks, trimmed
1 1/2 cups fresh or thawed frozen English green peas
2 tablespoons chopped fresh mint
1 tablespoon pine nuts, toasted
1 1/4 teaspoons kosher salt
2 ounces finely grated Parmigiano Reggiano cheese (about 1/2 cup), divided
1-2 green garlic, chopped 3 tablespoons extra-virgin olive oil
12 ounces uncooked fettuccine pasta
Use a vegetable peeler to shave asparagus stalks into long, thin strips (about 4 cups shaved asparagus). Combine peas, mint, nuts, salt, half of cheese, and garlic in a food processor; pulse until a chunky puree forms. With motor running, slowly add oil, pouring in a thin, steady stream until a smoother puree forms.
Fill a 12-inch high-sided skillet with 2 inches water. Bring water to a boil over high. Add pasta to skillet, and completely submerge; cook until al dente, about 8 to 12 minutes. Reserve 1/2 cup cooking liquid. Drain pasta; return cooked pasta to pan. Add shaved asparagus to pasta; toss well for 1 minute until asparagus softens slightly. Add pea puree to pasta; toss well to coat. Stir in reserved cooking liquid, 1 tablespoon at a time, until sauce is slightly creamy and thoroughly coats pasta. Top with remaining half of cheese and serve.
Roasted Fennel and Green Garlic with Parmesan
2 tablespoons olive oil
1 green garlic, finely chopped
2-3 baby fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/4 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F. Lightly oil the bottom of a small glass baking dish and sprinkle with chopped green garlic. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. Serves 2.