Farm Kitchen Recipes
Apple Pear Crumble
2 1/2 cups old-fashioned oats
1 1/2 cups (packed) golden brown sugar
1 cup all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
4 pounds large mixed apples and pears, peeled, halved, cored, each half cut into 6 slices
3 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
Mix oats, 1 cup sugar, and flour in bowl. Add butter; rub in with fingertips until topping comes together in moist clumps. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl. Transfer to dish. Sprinkle topping over.
Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream. Serves 6.
Roasted Hakurei Turnips with Israeli Couscous Salad - if you plan to make this recipe later, make sure you remove the turnip tops from your turnips so the turnips remain crispy and fresh. Use the tops as you would other cooking greens, for example in your favorite soup.
1 bunch hakurei turnips
1 cup Israeli couscous
pinch of optional red chili flakes
1/4 cup chopped garlic chives
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame. Toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped garlic chives with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top. from www.noteatingoutinny.com