Summer Is Gone, But Not Forgotten

Breakfast Radish, Carrot, Spring Peas, and Haricoverts with Orange Butter

I hope everyone enjoyed the Harvest Festival on the farm this past weekend.  It was great to see so many people out, about, and having a fun day on our little plot in Redhook.  It’s certainly the most people that I’ve seen there at once.  Fall was in the air, and so was the smell of great food from the vendors, all of whom did a great job.  With so much hustle and bustle at the market, it was hard to to choose what to spend my voucher on this week.  Having the freedom to choose your farm share is a little confusing, but I made it through none the less.  Fall is in the air, but my recipe ideas for the week are trying to squeeze just a little more summer warmth from my kitchen.

{Recipe after the jump.}

I know, I should be celebrating fall, right?  There is so much to celebrate about fall in the kitchen.  And I will a bit later.  But for now, I thought I would try to create a little last remembrance of summer flavors.  Fortunately, the market did not let me down.  There have been beautiful breakfast radishes and gorgeous ruby red carrots the past two weeks.  Thyme and mint are also in bloom.  To round out a simple to create but big on flavor vegetarian meal, I used a few store bought ingredients that still allow for a taste of summer.  Thin green beans (i.e. haricoverts) are still available fresh in the stores this time of year, and frozen spring peas are available year round.  These may not be as wonderful as farm fresh ingredients, but they will work to help us create a last taste of summer for dinner. — Adam Gregory

Vegetables with Orange Butter

Servings: 2-4

Breakfast Radish and Carrot

Cooking time: around 30 – 45 minutes

Ingredients:

  • 2 bunches CSA Breakfast Radish
  • 2 bunches CSA Breakfast Radish leaves
  • 1 bunch small CSA Carrots, tops removed and reserved
  • ¼ lb thin green beans or haricoverts
  • 1 cup frozen green peas, thawed
  • 3 stems CSA fresh thyme, leaves removed
  • 3 tbs chopped CSA carrot frawns
  • 12 leaves chopped fresh CSA mint
  • Juice of two oranges
  • Zest of 1 orange
  • ⅓  cup + 2 tbs vegetable or chicken broth
  • ½  tbs + 1 tbs butter
  • 1 tbs olive oil
  • ½ tsp cumin
  • salt and pepper to taste

Directions:

1) Wash all of your vegetables.  Take special care with the carrots from this week.  Since they were such small carrots, we won’t be peeling them.  It would be too much waste.  Instead, wash them thoroughly in a bowl of water.  Let any dirt settle to the bottom, then wash each carrot individually, rubbing with your fingers to remove any trapped dirt.2) Start by blanching your vegetables.  Bring a medium pot of water to a simmer.  Salt the water.  Place the radishes in the pot and cook at a low boil for 2 – 3 minutes.  Place the vegetables in ice water for 5 minutes to cool.  Blanch the carrots in the same water for 3-5 minutes.  Place the carrots in ice water to cool.  Next, blanch the green beans for 1-2 minutes, then place in ice water for around 3 minutes to cool.3) Cut an larger radishes or carrots lengthwise or into quarters to get more fork size portions.  The vegetables can be kept in the refriderator, drained of water, until you are ready to use them.

4) Place the cup of green peas in a bowl to thaw while you prepare the rest of the ingredients.

5) Chop your herbs, and keep in separate piles.  Also, chop your carrot frawns.  These can be cut much like parsley.  The leaves and tiny stems are usable.  The larger stems will not be used.

6) Zest one orange.  Set the zest aside for later.  Juice two oranges and place the juice in a small sauce pot.  Add 2 tbs vegetable or chicken broth.  Season with pepper and a tiny bit of salt and heat over low heat slowly until the liquid reduces to around 1/4 of a cup of liquid.

7) Place ½ tbs of butter into a medium saute pan over medium heat.  Add the thyme and heat until the butter sizzles and is completely melted.  Add the blanched carrots and radishes and saute for 3-4 minutes.

8 ) Add the zest and cumin to the carrots and radishes and cook for 1 minute.  Add the greens beans to the pan, and cook for 2 minutes.  Season with salt and pepper.

9) In the meantime, in a separate small saute pan, heat 1 tbs olive oil over medium heat.  Add the green peas, season with salt and pepper, and cook for around 3-5 minutes.

10) Add the chopped carrot frawns and cook for 30 seconds before adding ⅓ cup vegetable or chicken broth.  Cook for 2-3 minutes, remove the pan from the heat, and add the radish greens.  Stir to combine.

11) Add the chopped mint to the peas.  Remove from heat.

11) Remove the orange juice from the heat, and add 1 tbs of butter slowly to the liquid, stirring vigorously with a fork or whisk to combine.

12) To plate, create a pile of carrots, radishes, and green beans in the center of a plate.  Drizzle the orange butter around the plate, and sprinkle over the green peas.

Enjoy!

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