November, 2007

Caramel-ish Turnips (vegan)

Recently a large portion of my farmshare was turnips and here's how they ended up:

Cut turnips into chunks/slices and drizzled generously with oil.

Tossed in a lot of cumin and quite a bit of dried tarragon.

Perhaps there was some salt too, perhaps not, I forget.

In a cast iron pan on top of the woodstove they caramelized very nicely.

Could also be a casserole or crock pot venture.

They were even good cold/leftover. Like little turnip candies, if such a thing is possible.

© Hope Hoffman 2008

From the seasonal kitchen of fiddler Hope Hoffman and Free Grange Productions in Maine (www.freegrange.org)

August, 2008

Easy Peach Cobbler (vegan)

Local peaches have been in abundance this time of year ...

(Measurements are very approximate)

2 c rye flour, 2/3 c buckwheat flour

sift in generous amounts of salt and allspice, moderate amount of nutmeg

stir in shredded coconut and a bit dried orange peel

use coconut oil as if it were shortening, cutting it into the flour (not too much)

stir in lots of rolled oats (6-8 cups?)

add water until moist

put layer of dough into pan; put layer of sliced peaches; put rest of dough on top

sprinkle generously with sea salt, then with pumpkin seeds and sliced almonds; drizzle with honey

bake 350 degrees about 30 minutes if in flat pan

This might be good with added sesame seeds ...

© Hope Hoffman 2008

From the seasonal kitchen of fiddler Hope Hoffman and Free Grange Productions in Maine (www.freegrange.org)

May, 2008

Fun Potatoes (vegan)

Once I almost got tired of eating potatoes, but this combination of spices made them entertaining again!

Caramelize or fry red onions in olive oil (this could be done in advance and refrigerated).

Fry small chunks of potato in a lot of olive oil.

After turning off heat, toss in a medium/generous amount of cumin, and a small amount of cinnamon.

Add the onions.

Serve with sea salt.

© Hope Hoffman 2008

From the seasonal kitchen of fiddler Hope Hoffman and Free Grange Productions in Maine (www.freegrange.org)

September, 2008

Succulent Stems (vegan)

The blend of flavors is subtle and pleasant.

start white onions frying on low heat in a neutral flavored oil.

boil water in a steamer

add chopped vegetables:

leeks (both white and green parts), a generous portion of these, on bottom of pile in steamer

celery stalks, a moderate amount, on top of leeks in steamer

fennel stem, a small amount, on top of the pile in steamer

Serve topped with the onions, plus sea salt and black pepper.

© Hope Hoffman 2008

From the seasonal kitchen of fiddler Hope Hoffman and Free Grange Productions in Maine (www.freegrange.org)