Recipes we’ve tried this past year that feature all locally grown items that we just can’t get enough of
Scallion Oil Devilled Egged Recipe
4 hard boiled eggs, peeled, chilled and cut in half
1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)
1 clove of garlic, minced
1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
1. Make the scallion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.
2. Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the scallion oil. Stir and taste. If you need more scallion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!
Honey Miso Coleslaw
from Not Eating Out in NY
1 small head green cabbage, shredded
1 small head red cabbage, shredded
1-2 large carrots, finely shredded
2-3 scallions, both green and white parts, finely chopped
2 tablespoons miso paste
1 tablespoon grated fresh ginger
juice of 2-3 limes
1/2 cup honey
1/3 cup mayonnaise
black sesame seeds for garnish (optional)
1. In a food processor or a large bowl with a whisk, combine the mayonnaise, honey, ginger and miso paste.
2. Taste and add more of any ingredient as desired. Fold in the vegetables and chill for at least 30 minutes prior to serving. Top with optional sesame seeds.
Quince in a Blanket
from Williamsburg CSA member, K. Creighton
3 cups Sugar
Cheese of your choice
1. Preheat oven to 350 degrees.
2. Bring water and 3 cups of sugar to a boil and and poach quince for 15-20 minutes in enough liquid to cover the fruit.
3. Take poached quince out of pot and dry on a paper towel.
4. Place 1 piece of speck on baking sheet and layer with cheese – wrap this around the quince to create a “quince in a blanket”. Bake for 20 minutes.
5. Let cool, drizzle with syrup or honey
Emily’s No-Knead Bread Recipe
from Local Roots Intern, E. Wensberg
1 cup white flour
2 cups whole wheat flour
1 1/2 tsp. salt
1/4 tsp. instant yeast
1 3/4 cups water
1. Combine dry ingredients in a bowl.
2. Dissolve yeast in warm water, add to dry mixture.
3. Cover bowl and let rise 12-18 hours at room temperature.
4. Dough should be filled with bubbles after rising. Place dough on a floured surface, fold. Cover with plastic and let it rest for 15 minutes.
5. Place dough in bowl, cover with plastic, and let rise for another hour. Should double in size from the original mixture.
6. Heat oven to 475 degrees, place dutch oven inside as it warms.
7. Place dough in dutch oven and bake for 30 minutes. Turn heat down to 450 degrees and bake for an additional 15 minutes. Let cool completely before slicing.
Things to Add (recommended):
1/4 cup honey or molasses
1/3-1/2 cup of seeds or grains such as flax seeds, sunflower seeds, rolled oats
Sweet Potato Meringue Pie with Pecan Crust
from New York Mag
1 cup pecans, toasted and cooled
2 cups ground graham crackers
1 tbs. plus 1 tsp. grated fresh ginger
2 tbs. dark-brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 tbs. butter, melted
4 large sweet potatoes
1/2 cup dark-brown sugar
2 tbs. bourbon
3/4 cup heavy cream
1 cup sugar
3 egg whites
1/8 tsp. salt
1/4 tsp. vanilla paste
1. Preheat the oven to 325 degrees. Grind the pecans in a food processor to a coarse powder. Add the graham-cracker crumbs, and grind with nuts until powdered. Add the ginger, dark-brown sugar, salt, and cinnamon, and process just to combine, then gradually pour in the melted butter until evenly distributed.
2. Press the crumb crust into a pie pan, shaping it evenly across the bottom of the pan and the sides. Bake the crust, flattening it with the back of a spoon every 10 minutes or so, until it is golden brown and stays firmly pressed in the pan (40 minutes to an hour). Set aside to cool.
1. Preheat the oven to 350 degrees. Roast the sweet potatoes until tender all the way through (about 1 hour), then cool to room temperature. Peel the sweet potatoes and purée in the food processor until smooth.
2. Reduce oven temperature to 325 degrees. Put 2 1/2 cups sweet-potato purée, the eggs, dark-brown sugar, and bourbon into a food processor, and process until combined, then stream in the cream until evenly incorporated. Pour into the cooled crust, and bake in the oven until the custard has set in the middle (about an hour). Cool to room temperature.
1. Combine the sugar and 1/3 cup water in a small saucepan, making sure there are no sugar crystals clinging to the sides of the pan. Place over medium heat, and cook until bubbles thicken and slow.
2. While the sugar is cooking, whisk the egg whites and salt in the bowl of a mixer to medium peaks.
3. When the syrup reaches 240 degrees on a candy thermometer, remove from the heat and stream it slowly down the side of the mixer bowl into the whites while whisking on high speed. Continue whisking until very stiff and just slightly warm. Add the vanilla paste, and mix just to combine. Spoon the meringue on top of the pie, making decorative swirls. Lightly brown the top of the meringue with a kitchen torch, and serve at room temperature.