Recipes from the Garden

Winter Squash Gnocchi

Ingredients:

– 1/2 cup orange flesh winter squash puree (we used a Kuri squash as the meat is a bit drier and sweeter than butternut)

– 3/4 cup cassava flour

– 1/2 tsp sea salt

– 1/4 cup water

Instructions:

In a large bowl combine squash puree, cassava flour, and salt.

Add water, mixing with your hands to form a soft pliable dough, knead for a minute or two and roll into a smooth ball.

Divide ball into 4 pieces, with your hands -on a smooth counter or piece of parchment paper- roll each piece out into a 1/2″ log and cut the log into 3/4″ pieces of gnocchi.

Roll each gnocchi along the back of a fork, indenting with your thumb to create the classic, sauce-holding shape (optional).

Bring a large pot of salted water to a boil.

Working in batches, place gnocchi into boiling water, they will sink to the bottom, as soon as they float,(about 60 seconds) remove them from the water to a large platter to prevent them from sticking together.

Serve warm with your desired sauce, or pan sear in butter (with sage, yum), or do both!

If you are going to pan sear, place the boiled gnocchi in the fridge for a few minutes to firm them up so they aren’t sticky before adding them to the frying pan.

Makes enough for two.

Green Tomato Salsa

This came about after gathering a basketful of plump green tomatoes that didn’t want to be coated and fried. The amounts and specific ingredients are a loose suggestion based on what we made. Use what you have coming from the garden and your pantry and taste as you go. Freezes well.

Ingredients:

– 1 quart of firm green tomatoes, diced

– 1 small onion, peeled and diced

– 1 clove of garlic, minced

– 2 Tablespoons of sherry vinegar

– 1/4 cup of good quality extra virgin olive oil

– Sea Salt to taste

– Pinch of Allspice

Instructions:

Your choice of powdered pepper cayenne, chipotle, ancho, peruvian, etc. or mix them up, adjust spice to your liking.

1/2 cup of fresh basil leaves, torn into pieces

Pinch or two of yellow mustard seed

Chopped fennel fronds to taste

Mix all ingredients in a bowl, let sit at room temperature for an hour to macerate. Serve right away, or refrigerate/freeze for a later date. Great with chips, grilled chicken or pork, mixed into greek yogurt as a creamy dip, on a rice bowl, the possibilities are endless.

Spring Dug Parsnip Soup

Using few ingredients, this delicious velvety soup relies on the sweet richness of fresh-from-the-garden spring parsnips, & quality chicken stock.

Ingredients:

– Parsnips, lightly peeled and cut into chunks

– Chicken stock

– Garlic cloves, peeled & chopped

– Butter

– Sea salt to taste

Instructions:

~ You can use whatever amount of parsnips you wish, we used 5lbs for reference.

~ Place parsnips in a soup pot.

~ Add enough stock to just cover the parsnips.

~ Add sea salt to taste + “a good amount” of garlic (we used 10 cloves with the 5lbs of parsnips).

~ Bring to a gentle boil, reduce to a simmer, and cook covered until parsnips are fall-apart soft.

~ Puree in a blender, food processor, or using an immersion blender (be careful– it’s HOT!).

~ Adjust seasoning to taste, stir in a spoonful of butter until melted & serve warm!

Lobster Gazpacho ~ Serves 4-6

Ingredients:

– One 32 ounce jar unsweetened, un flavored tomato juice

– 1 cup raw apple cider vinegar

– 1/4 olive oil

– 1 cup cold water

– 1 tsp sea salt

– 1 tsp black pepper

– 2 T chopped fresh dill

– Cayenne pepper to taste (we use 1/4 tsp)

– 1/2 cup diced onion

– 2 cups +/- diced cooked lobster meat

– 4 cups +/- sliced snap or snow peas, and any other vegetables you choose (vegetables can change as the garden grows; red peppers, tomatoes, cucumbers, summer squash, carrots, whatever calls to you)

Instructions:

~ Combine liquid ingredients, herbs and spices.

~ Next add chopped lobster and vegetables, making it as thick or as thin as you like.

~ Taste for seasoning and adjust as needed.

~ Chill and serve soup cold.

Poached Garlic

Ingredients:

– Fresh garlic cloves, peeled and left whole

(can fill your pot up to 2/3’s of the way)

– Sea salt to taste

– A few black peppercorns

– A few sprigs of fresh thyme

– Olive oil

Instructions:

~ Place garlic, salt, peppercorns and herbs in small heavy-bottomed sauce pan.

~ Add oil to cover completely by just a little bit.

~ Place on low heat and bring to gentle simmer.

~ Cover pot and allow to poach until garlic is soft and golden but still holds its shape (approx. 20 minutes).

~ Remove from heat, allow to cool.

~ Store in jars in fridge, will last quite a while.

*Add to anything for deep flavor,

or just smear on toast for a real treat!*

Spaghetti Squash Fritters

Ingredients:

– 1 spaghetti squash, seeded, cooked and cooled

– 1 small onion, diced

– Salt and pepper to taste

– 1 egg

– 1/2 cup cassava flour

– Heat friendly oil; avocado, tallow, lard or coconut oil

– Optional add-ins: fresh or dried herbs, garlic, parmesan cheese, finely chopped nuts, ham, whatever your heart desires!

Instructions:

~ Scrape ‘spaghetti’ from cooked squash into a lint free towel or mesh nut bag, twist and squeeze out the liquid from the squash into a bowl for another use (Kyra drinks her squash liquid with a little added salt and finds it delicious!)

~ Add onion, salt, pepper, egg + whatever optional add-ins

~ Toss to combine well

~ Heat oil in a heavy frying pan. Once hot, add small scoops of squash mixture, pressing down to form little ‘cakes’.

~ Pan fry until deep golden brown on both sides. Don’t crowd them, you want room for browning.

~ Remove to lined plate to absorb excess grease.

~ Add a bit more oil and continue to fry in batches.

~ Serve warm by themselves or with pesto from the garden or some poached garlic (see recipe above!) stirred into mayonnaise for a quick delicious sauce.

*Makes 12-15 fritters,

depending on size of your scoops.*

Carrot Cake Bites

Ingredients:

-1 stick unsalted butter or 1/2 cup coconut oil,

melted gently

-1/2 cup maple syrup or coconut sugar

-3 eggs

-1 teaspoon pure vanilla extract

-1 cup cassava flour

-1 teaspoon baking soda

-1+ teaspoon ground cinnamon

-big pinch powdered clove

-1/4 teaspoon salt

-2 cups grated carrots, orange flesh squash or parsnips

Optional:

-1/2 cup sunflower seeds

-1/2 cup raisins

Instructions:

~Preheat oven to 350F & line cookie sheets with parchment paper

~Whisk together melted butter/oil, maple syrup/coconut sugar, eggs, and vanilla until incorporated

~In a mixing bowl combine cassava flour, baking soda, cinnamon, clove, and salt

~Add the dry ingredients to the wet and mix until just combined

~Stir in the grated vegetable of choice, sunflower seeds, and raisins

~Drop dough in rounded tablespoonfuls onto lined cookie sheets

~Bake for 12-15 minutes or until the edges start to brown

~Remove from the oven, let cool on cookie sheets for a few minutes, then transfer to a cooling rack to cool completely