If you send me your favorite recipes using Texas Daily Harvest products, I will post them here.
Some are links to recipes or other information.
Suggestions for Storing Produce (link)
For storing herbs:
From Debbie P.
For most of your herbs, just putting them in a glass of water will keep them for about a week or more. I put the drooping dill in a tall glass with about 1 inch of water in the bottom and they perked right up. I change the water every couple days.
Want to "soften" the taste of turnips?
From Debbie P.
My mom complains about the bite/bitterness of turnips. So I peel and then cube or slice the turnips. Put them in a pot of cold water and add 1/2 tsp baking soda. Bring it to just a boil (it foams) and then take it off the fire, rinse the turnips and use in recipes. The baking soda does help to cut down that bite. For mashed turnips I place the cubes in a pot of plain water and boil until soft, drain and squeeze out moisture. For other recipes where they will be baked or cooked further I just add them to the recipe.
Super Easy Kale with Pecans (link)
From Julie B.
- I really like this, and I don't usually like kale except as chips ~ Ramy
Broccoli Rabe with Caramelized Onions (link)
Roasted radishes with greens
From Jill F.
2 bunches of radishes
2 tbs olive oil (Texas Olive Ranch Meyer Lemon Olive oil is perfect, but plain is fine)
Salt to taste
2 tbs butter
Lemon, juiced. Add a little zest if using plain olive oil
Spoonful of capers
Pre heat oven to 500.
Slice up all of the radishes, saving the greens and tossing the root tip.
Rinse WELL and spin or pat dry.
Set greens aside.
Using an oven proof skillet, sauté the sliced radishes in olive oil till they look translucent. Scatter evenly and place in your hot oven for 15 minutes.
Return to stovetop, medium heat. Add butter and salt and greens.
Stir until greens are wilted (about 2 minutes).
Remove from heat, stir in lemon and capers. Serve immediately.
Seasoning for cooked greens
(kale, chard, bok choy, collards, beet greens, etc.)
from Barbara S.
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar (I used apple cider vinegar)
1 tablespoon toasted sesame oil
1/2 tablespoon honey
2 teaspoons minced fresh ginger (I didn't have fresh so I used 1/2 tsp. dried ground ginger)
1 small clove minced garlic
1 teaspoon grated orange or lemon rind (I used fresh lemon juice)
Toss with cooked greens; about 4 servings.
from Elizabeth H.
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup currants or raisins
1/4 cup walnuts or pecans crushed
1 washed bunch of kale or spinach
Mix all together leave for 1 hour or overnight and then serve.
Farm Fresh Chorizo Quiche
from Tony M.
1 pie crust (we enjoy Marie Calender's deep dish pie crust, but any deep dish crust should do)
1/2 lb Fresh Chorizo (more if you like a meaty quiche)
1/2 Cup fresh Onion
4 Fresh Eggs
1 Cup Farm Fresh Cream
1 Cup Grated Cheddar Cheese Curds (more if you are into cheese and I am)
Ground pepper to taste
Bake Pie shell for 10 minutes in 400 degree oven
In skillet cook chorizo and onion together
When pie shell is done combine chorizo/onion and cheese in bottom of shell
In bowl beat cream, eggs, and seasonings. Pour into pie shell
Bake for 45-55 minutes on 400 until top is golden to dark brown and toothpick comes out clean
Makes 8 small servings
Here's just what we need to go with all these good veggies:
From: Barb S.
4 tsp bacon drippings
1 cup yellow cornmeal(I like Arrowhead Mills Organic Stone Ground)
2 tsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/3 cup water
3/4 cup buttermilk
1 large egg slightly beaten
1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat in heating oven.
2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3. Bring water to rapid boil. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg.
4. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet.
5. Bake until golden brown, about 15-20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.
Oven Temperature: 450°F
Source: Cook's Illustrated
from Jill F.
1 lb pork belly (or bacon)
Green onions (4-5 or more if smallish)
1 lb Whole wheat pasta (I use Bowtie)
1/2 cup fresh cream
4 pastured eggs
2/3 cup grated TDH Parmesan
Parsley or basil depending on your mood and what you have :)
Red pepper flakes to taste
Set your water to boil while you trim most of the fat off the pork belly and cut the meat into small pieces. Slice the green onion bulbs and some of the stems and put the pork belly and onion on the stove to fry. While your pork and onions are frying and your pasta is boiling, put the eggs into a bowl and whisk for about a minute, whisking in the cream, as well. When the pasta is done, drain the water and return to the pan. Slowly and carefully add the egg mixture, while stirring. DO THIS OFF OF THE STOVE OR YOU WILL HAVE SCRAMBLED EGGS. Add your pork belly and onions and everything else to the pasta. Once it's mixed well, stir on low heat for about five minutes to heat through. Top with more cheese!
I have a fireman husband and three teenagers (2 boys and a girl...none of which miss many meals). This easily feeds all five of us.
from Nadine M.
Oven Temperature: 450
Ingredients: 2 Cups White Flour, 3/4 teaspoon salt, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 1 cup Greek yogurt or buttermilk, 4 tablespoons frozen butter grated, 1 teaspoon bacon drippings (optional)
Preparation and Cooking Time: Approximately 20 minutes
Mix two cups white flour, 3/4ts salt, 1/4 teaspoon baking soda, 2 teaspoons baking powder together. Add 1 cup Greek yogurt or buttermilk and 1 teaspoon bacon drippings (optional). Mix this all together in a medium bowl just until it blends. The less you handle the dough the better. Now pull the frozen butter out of the freezer and grab your grater and grate 4 tablespoons butter into the mixture and mix for about a minute. You want to incorporate it but at the same time handle the dough the minimum possible. Mix it with your fingers and it should be sticky. The trick is the frozen butter is grated so distributes evenly and quickly in the dough. Flour a surface and grab the rolling pin and roll the dough out about 1 inch thick. Now grab a biscuit cutter or a glass and cut out your biscuits. The trick is to not twist as you press down the cutter as twisting seals the dough and prevents it from rising. No need to grease the cookie sheet. Pop them into the oven and bake until golden brown about 12-15 minutes at 450 degrees.
Since I started eating low carb I've been substituting radishes for potatoes in home fries. I clean the radishes and steam them until they are soft. I slice them and put them in a skillet with coconut oil, sliced onions, salt and pepper. Cooked radishes taste very much like potatoes and not at all like raw radishes.
Bok Choy & Apple Salad
from Cassaundra T.
3-4 leaves of bok choy-chopped
1 small apple-cored & chopped
1 small radish-chopped
Honey Mustard Dressing Ingredients
1 T. local raw honey
2 T. yellow mustard
1 t. olive oil
Dash of cumin
Clean, chop & mix together bok choy, apple & radish.
Mix together dressing ingredients.
Top veggies with dressing & toss.
From Pam M. -
I'd like to share a recipe for vegetable soak (I've never tried the spray version). This cleans very well and makes greens so crispy. It even helps veggies last longer in the fridge.
It really is amazing - you won't believe how well it works!
Also, we love this recipe for chard (and beet greens and spinach - pretty much any greens)
Portuguese Kale Soup
from Marie R.
4 ozs. spicy turkey sausage or Italian sausage ( I use Texas Daily Harvest Italian Sausage)
1 1/2 ounces sliced pepperoni, slivered
1 large yellow onion quartered and thinly sliced (1 1/2 cups)
1 medium-size stalk celery, coarsely chopped (1/2 cup)
4 cups Chicken Stock mixed with 4 cups water or 1 can (14 1/4 ozs.) low-sodium chicken broth mixed with 6 cups water
8 ozs. kale, thick stems removed and leaves sliced (about 8 cups) (I use Texas Daily Harvest Bok Choy and other greens as well)
1/2 tsp. minced garlic
12 ounces red skin potatoes, halved and sliced (2 cups)
1/2 tsp. hot red pepper sauce or to taste
1/4 tsp. salt or to taste
1/2 cups cooked red kidney beans or cannellini (white kidney beans)
Remove the casings from the sausage and discard; crumble the meat. In a stockpot or 5-quart Dutch oven, cook the sausage, stirring over moderately low heat for 4 minutes. Add the pepperoni and cook 2 minutes more or until the fat is rendered. Drain the sausage and pepperoni on paper toweling. Pour all but 1 tsp. of the fat from the stock pot and discard.
Add the onion and celery to the stockpot and cook, covered, stirring occasionally,over low heat for 8 minutes or until softened. Return the sausage to the stockpot and add the stock, kale, and garlic. Bring to a simmer, cover and cook for 10 minutes.
Stir in the potatoes, red pepper sauce, and salt and simmer, covered, 20 minutes more or until the potatoes and kale are tender. (The bok choy cooks fast so I would put it in just before the potatoes are done.) Add the beans and cook just until heated through. Makes 6- 1 1/2 cup servings.
Grains with Greens
from Barb S.
Adapted from BigGirlsSmallKitchen.com
1 cup Quinoa (note: CousCous can be substituted for Quinoa)
6-8 cups Washed and Chopped Raw Greens - whatever you have on hand
1/4 to 1/2 lb Beef sausage, cooked (or any other leftover bulk sausage)
2 Tbs Olive Oil
3 cloves Garlic, minced
1 cup White beans, canned (I used navy beans)
3 Tbs White wine
1/4 cup fresh basil leaves, chopped
1/3 cup Parmesan cheese, freshly grated
1. Prepare Quinoa or CousCous according to package directions.
2. Chop greens and add to a large pot of boiling water. Simmer until tender.
Drain, reserving 1 cup of cooking water
3. Heat oil in skillet. Cook garlic for about one minute.
4. Add beans and wine, simmer and reduce sauce. Add sausage.
5. Add about 1/2 cup of cooking water from greens and reduce again. Sauce
should be thickened but don't cook too dry.
6. Add greens, quinoa or couscous, basil and cheese. Mix well. Season as
desired; add more olive oil if too dry.
7. Serve hot or at room temperature.