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Recipes by Vegetable
We grow several varieties of apples–some are heirloom varieties that you may never have seen before. In our home orchard we’ve planted heirloom varieties Hudson’s Golden Gem, Rubanettes, Waltannas, and our favorite new variety Jonagold.
It is a member of the thistle tribe of the sunflower family. The “vegetable” that we eat is actually the plant’s flower bud. The artichoke is one of those mysterious foods that you wonder why anyone would eat them…until you savor their treasure. It is high in dietary fiber, vitamin C, Potassium and Magnesium and no fat.
Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a “peppery-mustardy” flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced flavor.
Basil is an aromatic herb belonging to the mint family. This versatile herb can be cooked in sauces or chopped raw in salads.
Green beans are a favorite kid snack served raw. Cooked, nothing beats a szechuan green (or yellow) filet bean stir fry with garlic, salt, and red pepper flakes.
A shelling bean is any bean that is grown primarily for the edible seed inside. The pod is not eaten. Shelling beans is a great kids activity. These do take a little more time, but definitely worth it!
We grow several varieties of beets: sweet, but earthy Red Ace beets, Chiogga beets, a heirloom beet from Italy that has the coloring of a bulls-eye, and Golden beets that are a bit sweeter and won’t turn what you are cooking red. The beet stems and greens are also edible. Cook the beet-tops as you would chard, kale or any other greens. The stems are great roasted with carrots and onions.
One of the most sought after items on the High Ground Farm. Our blueberry patch consists of several different varieties that mature at different times so that we can extend the season.
Bok choy is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages we are used to. The Chinese commonly refer to bok choy as pak choi or “white vegetable.” Mei Quin Choy is “baby” bok choy, greener and more tender than the larger variety.
Braising mix is a name for a mix of baby cooking greens. One of our favorite mixes includes mizuna mustard, tatsoi , red russian kale, and green kale. The tender baby greens can be sauteed quickly for a delicious side dish.
Broccoli is a member in the cabbage family, whose large flower head is used as a vegetable. It has a strong, positive impact on our body’s detoxification system and when streamed can have beneficial effects on lowering cholesterol.
Cabbage is a hardy member of the Brassicaceae family and grows well in High Grounds cool climate. We grow green, red and savoy cabbage, all of which are regarded as being good sources of vitamins.
At our home farm, we have been growing Chantenay carrots for the past few years. These are wonderful fat sweet carrots are perfect for cooking or juicing. With the sandy soil at our Lewis Road farm site, the long thin Mokum thrive.
As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core antioxidants. Before cooking it is best to cut the head into quarters and let sit for 5 minutes. The purple (Graffiti variety) and cauliflower (Cheddar variety) are beautiful to look at and just as tasty.
While most people associate celery with its prized stalks, the leaves, roots and seeds can also be used as a food and seasoning as well as a natural medicinal remedy. Celery is in the carrot family, and if left to flower, attracts many beneficial insects.
We grow several varieties of chard. You might see Ruby Red, Golden, White or a rainbow of colors. It is one of the most nutritious vegetables around and ranks second only to spinach in total nutrient-richness. It is in the same family as the beet.
Collards are a classic Southern cooking green that are packed with good nutrition and exceptional flavor. Perfect for “beans and greens” or simply sauteed up with garlic or onions as a side dish.
Fresh fava beans are a fleeting seasonal treat. They’re readily available a few months each spring. Shelling fava beans is a wee bit of a production, but don’t let that stop you from enjoying them!
|How to prepare Fava Beans-video||Green Garlic-Fava Bean Sauce|
|Sauté of Favas and Radish||Shrimp and Fava Beans with Thyme|
Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. But our favorite easy recipe is the roast fennel and onions, guaranteed to win over the most fennel-averse family member.
|Roast Baby Fennel||Fennel “Jam”|
|Lamb Neck Braised with Fennel, Celery, and Onion||High Ground Harvest Fair Potato Salad (No Mayo Potato Fennel Salad)
|Fennel Braised Pork Loin||Rapini with Fennel and Orange|
Green garlic is young garlic which is harvested before the cloves have begun to mature. It resembles a scallion, with a deep green stalk and a pale white bulb.
|Green Garlic-Fava Bean Sauce||Green Garlic Soup|
Kale is one of the healthiest vegetables around. At High Ground, we grow three varieties of kale, Green curly leaf, a long, straight leaf called Lacinato or Dino kale, and Red Russian Kale. All are on the top of the nutritional charts.
|Basic Braised Kale||Baked Kale Chips
|Kale, Spinach and Cashew saute||Sweet and Savory Kale|
|Italian Style Bean and Lacinato Soup||Russian Kale, Grains, and Mushrooms One Pot|
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
|Roasted Leeks en Papillote||Sausage-Leek Soup|
|Leeks in Vinaigrette||Linguine with Leeks, Radicchio, and Walnut Pesto|
|Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche|
Lettuces: Red and Green Oak Leaf, Red Butterhead, Little Gem, Romaine, Salad Mix
See many recipes for salad dressings in the Vinaigrettes and Dressings section at the end.
|Caesar Salad||Strawberry-Feta Salad|
|Grilled Romaine Lettuce|
Mei Quin Choi
It’s a very cute little Chinese cabbage with white ribs and light green leaves. It takes just a few minutes to cook, and it is sweet and delicious all by itself with a little garlic and onions and oil or in a stir -fry.
|Basic Sesame Choi||Baby Bok Choi with Cashews|
|Braised Mei Quin with Tofu and Curried Coconut Milk
||Mei Quin Choi and Shiitake Sauté (with Chinese “miso” sauce)|
Spicy and tangy, mustard greens are often associated with Southern slow cooking, but quick braising or fast stir-fries make this a quick fast meal.
|Basic Sauté of Mustard Greens||Orecchiette with Mustard Greens and Tomato|
Peas are one of those marvelous crops that not only taste delicious, they actually give back nutrients into the soil. Peas can take nitrogen out of the air and “fix” it into the soil. Nutritious for you, Nutritious for the earth.
|Easy Sugar Snap Peas||Peas Braised with Scallions and Lettuce|
|Thai Peanut Noodle Stir Fry||Pea, Cucumber, Radish Salad
One of most famous produce of Padrón, Spain are its peppers which are small green peppers that will melt in your mouth when sauteed lightly with a little olive oil and salt.
|Grilled Padron Peppers||Fried Padron Peppers|
The sweet varieties of peppers, traditionally have been by far the most popular in the United States. They are eaten green or ripe and are used for salads, stuffing, soup, stews, relishes and pickling.
|Basic Roasted Peppers||Peppers and Chicken|
|Italian Style Roasted Peppers & Onions with Pine Nuts and Grappa|
We grow several varieties of potatoes, including Sangre, an heirloom, red variety. Desiree, a red skinned, creamy flesh variety.
We grow a few different kinds of radishes at High Ground, including round red Cherry Belles, mild plum purples,Watermelon radishes and Black Spanish. Try some of these recipes if you think you only can eat radishes raw.
|Sauté of Favas and Radish||Roasted Radishes|
|Butter Sauteed Radishes||Purple Plum Radish Salad with Cool Cilantro Honey Dressing|
|Pea, Cucumber, Radish Salad|
Romanesco broccoli is not really a true broccoli, it’s more properly classified as a cauliflower and is referred to both ways. If you think that veggies are boring, wait until you look at the amazing “fractal” design in these beauties. AND they are Delicious!
|Basic Roasted Romanesco||Romanesco, Sauteed with Pine Nuts and Garlic|
Those yummy little onions that can be eaten raw, cooked or grilled on the B-B-Q. Tops can be used in stir-fries to garnishing your favorite dish. Green Onions are also a good source of vitamins A and C (providing 15 percent of the daily requirement); iron (10 percent), and calcium and fiber (six percent).
|Scallion Sauce with Pork Chops||Green Onion Farro|
|Turnip Scallion Puree|
We offer spinach both bunched and loose at different times of the year. Packed with nutrition and flavor, spinach can be quickly steamed or boiled. Or it can be served raw as a spinach salad.
|Japanese Style Spinach Crown Salad||Easy Ohitashi (Japanese Spinach Bundles, easy version)|
|Lemony Creamed Spinach||Kale, Spinach and Cashew saute|
|Italian Stuffed Summer Squash with spinach|
Cousa squash, also called a middle eastern zucchini, has a delicious nutty flavor. It is especially scrumptious sliced lengthwise into slabs and broiled or grilled with olive oil and salt and pepper
Squashes come in all colors, great for a summer squash medley!
Always a favorite, perfect for sauteeing or putting on the grill
|Lemony Grilled Squash|
|Roasted Zucchini with Lemon Basil “Gremolata||Chunky Zucchini Potato Braise|
|Summer Squash “Scapece”||Zucchini “Jam”|
|Summer Squash, “Carpaccio”|
The varieties grow on the High Ground farm are Seascape and Albion. Both varieties are excellent for our cool off shore climate and both are excellent to the taste buds.
|Strawberry Lemonade||Caramelized Strawberries with Vanilla and Cinnamon|
|Strawberries with Pastry Cream and Black-Pepper
|Strawberry Pineapple Salsa||Strawberry Vinaigrette|
We grow several varieties of tomatoes–some are heirloom varieties that you may never have seen before.
Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family
|Basic Roasted Root veggies||Quick Turnip “Pickles” (Turnip Sunomono)|
|Beef brisket with beets, turnips and carrots||Caramelized Tokyo Turnips|
|Turnip Scallion Puree|
Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Winter squashes have hard, thick skins and only the flesh is eaten. They take longer to mature than summer squash and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name “winter” squash.
Beige colored and shaped like a bell. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
Cream colored with orange spots or pale green with dark green spots in vertical stripes. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs
Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. My personal favorite.
The squash on the left side in both pictures is a Kabocha Squash. The right side shows the Marina di Chioggia. Notice the “turban” bottom of the Chioggia. Kabocha is the generic Japanese word for squash and has a green, bluish-gray or a deep orange skin, the flesh is deep yellow.
|Basic Roast Winter Squash||Honey Roasted Butternut Squash|
|Pumpkin Ravioli (or Butternut Tortelloni||“Pumpkin” Gnocchi|
|Butternut Squash Gratin||Japanese Style Kabocha (Soy Simmered Squash)|
|Puree of Butternut or LI Cheese Squash||Squash Squares|
Dressings and Vinaigrettes
Chef Andrew Cohen has brought us many wonderful dressings and marinades.
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