Dodson Farms: January 2011

We will be at Tsunami (928 South Cooper) today from 10-1. We will have sweet potatoes, kale, greens and turnips. Van Cheeseman (Flora at Bluebird Farms) will be there with spinach, endive, shiitake mushrooms, duck eggs and chicken eggs. Tim Smith (Gracious Garden) will have arugula, tender lettuce mix, baby mesclun mix and spinach. There are also a few others who set up on Saturday. You will probably see McCarter Coffee, Shoaf's Loaf, Donnell Century Farm Beef, Newman Farm Berkshire Pork, Bonnie Blue Farm Goat Milk Cheeses, Evergreen Farm milk, cream, eggs & butter, Mickmak Farms hydroponic heirloom tomatoes, cucumbers & lettuces and True Vine greens, herbs and winter veggies. See our new add in Edible Memphis!

Turnips

I've never really liked turnips - I always thought they smelled awful. One day, about a year ago, I was in my parents' kitchen and noticed a dish full of little bites of a roasted veggie of some sort. They looked yummy and smelled yummy. I picked one up to try it and then asked what it was. Turnips. Really? Never having liked them I was skeptical. I gave in and tried it. I was very pleasantly surprised. Since then, I've been a turnip roaster and eater. Don't even think of offering me boiled ones - yuck! They do stink. My children are now turnip eaters too and so is my husband. Tonight, I got them to eat golden yellow beets as well. The key to all this......I lie! I've told them for ages that the turnips were potatoes. I roast them with sweet potatoes and when I find them, parsnips as well. Today when I found beautiful yellow ones at Fresh Market I bought some. I threw them in with the sweet potatoes & turnips and the cooked color was close enough to the sweet potatoes that my youngest bought it. My oldest knew better, but he ate them anyway. The sweet potatoes remain his favorite, but he has Dodson blood in him, so it stands to reason. The beet greens got cooked too. I threw those in a pot with a little olive oil and garlic and sauteed them until they were nice and tender - the stems too. They taste a lot like Swiss chard. Good with a little Parmesan cheese. See the recipe at the bottom of the blog (roasted veggies) for cooking instructions. Enjoy!!!

Roasted Veggies

This isn't a recipe per se, it's more like instructions and you use what you'd like and how much you want. It's just like the Savory Sweet Potato recipe, except I've added lots more.

Sweet potatoes
Baking or new potatoes
Carrots
Turnips
Parsnips

Peel all veggies, except maybe the potatoes. Cut into small similar sized pieces and roast the same as the savory sweet potato recipe. If you have NEVER liked turnips (like me) you will change your mind. I did this to try to sneak in a few veggies my guys would not have eaten otherwise, and they didn't know the turnips and parsnips were in there, and they ate it up!!! Rutabaga would be good too, as well as beets, any root kinda veggies!

Savory Sweet Potatoes

4 cups sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 handful rosemary leaves
Coarse ground sea or Kosher salt to taste
Coarse ground pepper to taste

Directions

1. Heat oven to 400º F. Place sweet potatoes on a baking sheet or baking dish.
2. Drizzle olive oil, rosemary, salt and pepper on potatoes and stir to coat. Arrange sweet potatoes on in a single layer (too crowded and they won't crisp).
3. Bake potatoes, stirring occasionally, until crisp, about 30-45 minutes. Serve hot or warm as a side dish for fish, chicken or other veggies.

Winter Squash & Coconut Milk Soup

We have a lot of winter squash right now, so I thought I'd post one of my favorite recipes for it.

Winter Squash & Coconut Milk Soup
Serves 4 -6

4 cups cooked winter squash* **
1 can full fat coconut milk (if using low fat, the coconut flavor will be a bit less prominent)
2 tablespoons olive oil
1 onion diced
Juice of 1 lime
Hot water (enough to bring soup to desired consistency)
Salt and pepper to taste
Cilantro to garnish

Directions

1. Sweat onion in olive oil for 7 - 10 minutes.
2. Add squash and stir. Allow to simmer for about 5 minutes.
3. Add coconut milk and stir, simmer another 10 minutes.
4. Remove soup from heat and allow to cool slightly. Once cooled to about room temperature, add lime juice, salt and pepper. Puree mixture in blender until smooth. Add enough hot water to bring mixture to desired consistency. Serve warm or at room temperature with cilantro to garnish, with sourdough bread.

* A great combination is butternut, acorn, delicata and Hubbard as well as buttercup. You can throw some sweet potatoes in for good measure too!
** To cook the squash, cut them in half, lengthwise from blossom to stem ends. Scoop out seeds and place squash cut-side down in a baking dish coated in a small amount of oil or non-stick cooking spray. Cover with a lid or foil and bake at 400º for 30 minutes, check squash at this time to determine doneness. If a fork inserted in skin side of squash goes in easily, it is done. You will probably have to bake for about an hour to reach desired doneness. Once squash is cooked, remove from oven and allow to cool enough for you to be able to handle it. Cut skins off using a pairing knife. If you are not going to cook the soup immediately, measure 4 cups of mixed squash into a quart size freezer bag and freeze until ready to use. Thaw mixture out in fridge over night, or on kitchen counter until soft enough to use.

Red Crowder Pea Hummus

4 cups cooked red crowder peas
1/3 cup tahini
1- 2 tablespoons olive oil
5 tablespoons lemon juice
2 teaspoons garlic
1 large roasted red bell pepper
3 - 5 roasted jalapeno peppers
1/2 - 1 teaspoon salt
1/2 - 1 teaspoon pepper
1 teaspoon cumin

Place all ingredients in food processor and pulse until well blended and smooth. Adjust seasoning to taste. Olives can be added, kalamata are yummy, but you can add just about anything you fancy. Serve with raw veggies and toasted pita - great on sandwiches too!

Sour Cream Sweet Potato Pie

Ingredients for pie:
1 cup packed dark brown sugar
1 tablespoon flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup sweet potato puree
1/2 cup sour cream
2 large eggs
1 cup evaporated milk
1 9 inch unbaked pie shell

for topping:
1/4 cup chopped pecans
1/4 cup packed dark brown sugar
1 tablespoon unsalted butter

Preheat oven to 400º F. In a bowl, combine sugar, flour, spices and salt. In another bowl, whisk potatoes, sour cream, eggs and evaporated milk. Add the dry ingredients to the liquid and beat until smooth. Pour filling into pie shell. Cover exposed pie crust with foil to prevent excess browning and bake for 50 to 60 minutes or until set.
To make topping: in a small bowl, combine the pecans, sugar and butter. Sprinkle the mixture over the pie and bake for 5 minutes more or until melted. Serve with whipped cream.

Dodson Farms

Veggies

Tomorrow, at Tsunami, we'll have some very nice greens- mustard, turnip and kale, turnips and sweet potatoes. See you there. The weather should be great!

Tsunami Winter Market

Turnips

Jam!

Tomatoes!

More tomatoes & nasturtiums.

Baby spinach

Baby lettuce!

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Roasted Veggies

Savory Sweet Potatoes

Winter Squash & Coconut Milk Soup

Red Crowder Pea Hummus

Sweet Potato Casserole

Sour Cream Sweet Potato Pie