Recipes from the Farm Kitchen
Kohlrabi and Cabbage Slaw with Tahini-Lemon Dressing - I love to make slaws because I can use up whatever veggies I have on hand (e.g., carrots, broccoli, onions).
1 medium sized kohlrabi, stems and greens removed
1/2 a head of green cabbage
1 large bunch of parsley, roughly chopped
1 cup raisins
1 small ripe avocado, diced
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
For the Tahini-Lemon Dressing:
1/4 cup tahini
2-3 Tablespoons fresh lemon juice
1 teaspoon lemon zest
2 teaspoons honey
1 clove of garlic, minced
a small handful of very finely minced parsley
3 Tablespoons water + more to thin if necessary
pinch of crushed red pepper flakes
salt and pepper to taste
Prepare the dressing by combining all the ingredients and blending with an immersion blender or regular blender until smooth. If the dressing is too thick add a splash of water. If the dressing is too thin add a little more tahini. Taste test and adjust seasonings as necessary. With a mandoline or a sharp knife slice the kohlrabi into thin rounds. Then stack the rounds and slice into thin matchsticks. Cut the cabbage into 1/4-inch-thick strips Place the kohlrabi and cabbage in a large salad bowl. Add parsley, raisins, avocado, crushed red pepper flakes, salt and pepper. Drizzle in the dressing and toss until well combined.
Pickled Fennel with Orange Zest – The fennel has a bright flavor within this simple, orange-flavored brine. Try it alongside salty olives or a soft cheese on a charcuterie platter.
1-2 fennel bulbs, stalks removed
1 cup white wine vinegar
½ cup water
3 tablespoons sugar
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon yellow mustard seeds
2 tablespoons orange zest
Slice the fennel into very thin slivers. Thoroughly rinse the fennel and set aside. Add all remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a glass jar and set aside. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the jar, being sure to cover the fennel completely. Allow to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickles will keep well for 1-2 weeks.
Classic Sour Cherry Pie with Lattice Crust - this is my Dad's favorite pie, and its become mine, too! My secret ingredient: I add 1/2 teaspoon of almond extract to the filling.
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
optional: 1/2 teaspoon almond extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
For crust: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
For filling: Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, vanilla and almond extract (if using); set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.