Garlic

Care & Storage

For Eating Fresh (Spring Green Garlic): Just peel and chop when you're ready - heads of garlic will be fine on the counter for weeks or months, as long as they're kept dry.

To Freeze (Spring Green Garlic): Peel cloves and put them through a food processor. (When you want to use some of the frozen garlic, scrape what you need straight from the big hunk into your cooking.) 

For Eating Fresh (Cured Bulbs): Store the cured bulbs in a cool, dry, dark place.

To Freeze (Cured Bulbs): Separate and peel cloves. (Tip: If you lay the cloves on a tray in the freezer before putting them in a container, it will be much easier to take out one or two cloves at a time.)

Availability

July - November

Recipes

Fennel

Care & Storage

For Eating Fresh: Remove the tops and store in a perforated plastic bag in your fridge. Don't throw the tops away though - they're delicious chopped up in salads, or as an herb on fish.

Availability

September - October

Recipes

Braised Fennel with Onions and Vinegar
From How to Cook Everything by Mark Bittman

This makes a fine pasta sauce, thinned with a little of the cooking water.

¼ cup olive oil
1 cup chopped onion
1 tbsp minced garlic
2 bulbs (about 1½ pounds) fennel, trimmed and thinly sliced
½ cup chicken or vegetable stock, or dry white wine, or water
Salt and freshly ground black pepper to taste
1 tbsp minced fresh marjoram or oregano leaves or 1 tsp dried marjoram or oregano
1 tbsp sherry, balsamic, or other flavorful vinegar

Place the oil in a medium skillet or casserole that can later be covered and turn the heat to medium. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the garlic and fennel and cook, stirring occasionally, for about 5 minutes. Add the liquid, salt, and pepper and cover; turn the heat to medium-low. Cook until the fennel is just about tender, another 5 to 10 minutes, then uncover. If the mixture is very wet, raise the heat a bit to evaporate most but not all of the liquid. Stir in the herb and the vinegar, taste and adjust seasoning, and serve.

Eggplants

Care & Storage

For Eating Fresh: Store eggplants in a cool place outside of the fridge, but don't wait too long to eat them. If you must, you can put them in the fridge for a week or so, but they wont be as tender when you cook them. 

To Freeze: Wash the eggplants, remove any blemishes, and cut into pieces. Blanch for 5 minutes in boiling water (to preserve color, dissolve 4 teaspoons of salt per gallon of boiling water). Cool immediately. (Tip: If you lay the pieces on a tray in the freezer before putting them in a container, then the pieces will freeze individually instead of in a large clump and can be used at different times instead of all at once.)

Availability

July - September

Varieties

ITALIAN 
Black Beauty, Rosa Bianca, White
The Italian eggplants are the most widely used in traditional American, European, and Middle-Eastern cooking.  Use these for baking, roasting, grilling, eggplant parmesan, and baba ganoush. These eggplants may have a characteristic bitterness, which can be drawn out by salting cut pieces and allowing them to drain in a colander for about half-an hour. Pat dry with a towel before proceeding after salting, and be aware that your recipe may not require more salt then you’ve already added through this process. Rosa Bianca is an especially stricking variety, with gorgeous pink coloration and an unusual shape that results in scalloped rounds if sliced horizontally. We find that Rosa Bianca also has a particularly creamy consistency and sweetness to the flavor.

JAPANESE 
Light Purple, Dark Purple, Kyoto Egg
The Japanese eggplant varieties are more tender and less bitter than their Italian counterparts; there’s no need to salt or peal these. They cook more quickly as well, so choose these for stir-fries and sautés. Slice the longer banana-shaped varieties just once or twice lengthwise before grilling or broiling.  

THAI
Purple Thai
Thai eggplants have a very firm flesh that is especially well suited to soaking up the sauces and broths of Thai and Indian cooking without disintegrating. Perfect for curries.

BABY 
Fairy Tale, Calliope
Sweet, tender, flavorful, and creamy, Fairy Tale are the best eggplants we’ve ever tasted. They cook quickly, and don’t need to be salted or pealed. Throw them whole or sliced once into stir-fries, sautés, or skewered on the grill. The baby eggplants are also the best for pickling. 

Recipes

Lebanese Pickled Eggplant Stuffed With Garlic
Adapted from The Joy of Pickling by Linda Ziedrich
Makes 1 quart 

1¼ lb 3- to 4-inch-long eggplants
1 garlic head, cloves separated, peeled, and crushed
1 tbsp plus 1 tsp pickling salt
½ tsp cayenne
1 cup plus 2 tbsp red wine vinegar, plus more if needed
1 cup plus 2 tbsp water

Steam the eggplants for 5 to 8 minutes, or until they are tender but not mushy. Let them cool. Mix the garlic with 1 tbsp salt and the cayenne. Using the tip of a knife, slit each eggplant once lengthwise, cutting most of the way through. Stuff the eggplants with the garlic mixture. Pack the eggplants into a quart jar.

Combine the vinegar, water, and remaining 1 tsp salt in a small saucepan. Bring to a boil, stirring to dissolve the salt. Let cool. Pour the liquid over the eggplants, and top the jar off with a little more vinegar, if necessary. Refrigerate for 1-2 weeks before eating. The pickles will keep, refrigerated, for a couple months. 

 

Greek Eggplant Dip
From Vefa’s Kitchen

2 lbs eggplant
¼ tsp salt, plus extra for sprinkling
2-3 garlic cloves, finely chopped
½ cup olive oil, plus extra for sprinkling
4 tbsp red wine vinegar (more or less)
2 tbsp chopped fresh parsley
1 mild green bell pepper, seeded and chopped
1 tomato, seeded and chopped

Preheat the broiler or light the barbecue. Broil or grill the eggplants whole, turning frequently, until the skins are charred and the flesh is softened. (Cooking over charcoal gives the salad a pleasant smoky flavor.) Remove from the heat and hold each eggplant briefly under cold running water until cool enough to handle, then peel immediately. Do not allow the unpeeled eggplants to cool completely or the flesh will turn black. When peeled, put them into a strainer and let cool completely. Chop the eggplant flesh and transfer to a bowl. Add the salt and garlic. Beating constantly with an electric mixer on medium speed, gradually add the oil, a few drops at a time, then in a slow steady thin stream until all of it has been absorbed. Continue beating and gradually add vinegar to taste, a little at a time. Transfer to a serving dish, cover, and chill in the refrigerator. Garnish with parsley, chopped bell pepper, and tomato. Sprinkle with a little salt and olive oil and serve with crackers or crudités.

Dill

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store dill in a perforated plastic bag in your fridge for up to a week. It may wilt a little, but we promise it will still taste good. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Store dried herbs in an airtight container in a dark place.

Availability

June - October

Cucumbers

Care & Storage

For Eating Fresh: You can store cucumbers in your fridge's crisper, but we recommend not waiting too long to eat them - they dry out and shrivel after four or five days. They do not store well once they have been cut.

Availability

June - July

Recipes

Refrigerator Pickles
Makes enough for 5 quart jars. These will be delicious after as few as three days, and will keep up to two months in the refrigerator.

8 lbs of cucumbers
5 tbsp salt
1 bunch fresh dill, chopped coarsely
1 1/4 tsp peppercorns
2 1/2 tsp mustard seed
2 heads garlic
White vinegar

Cut cucumbers into spears and place in a large bowl along with the dill. Sprinkle with salt, mix, and let them sit for 30 minutes. Pack cucumber spears into jars. To each jar add 1 or 2 squeezed garlic cloves,  1/4 tsp pepper corns, and 1/2 tsp mustard seed. Pour white vinegar into the jar until the liquid comes up about 1/3 of the way, then fill the jar to the top with cold water. Screw on lids and shake the jars to mix. Refrigerate.

 

Ten Minute Pickles
Adapted from Momofuku by David Chang and Peter Meehan 

2 small or 1 large cucumber, cut into 1/8-inch-thick slices
1 tbsp sugar
1tsp kosher salt

Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes. Taste the pickles. If they are too sweet or too salty, put them into a colander, rinse of the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.

 

Mom's Magic Cucumbers
Contributed by Deborah Kanter 

6 cups cucumbers, skin on and sliced very thin
3 small Vidalia onions, sliced thin
1 3/4 cup sugar
2 tablespoons salt
1 cup cider vinegar

Combine sugar, salt and vinegar in a small bowl. Pour over cucumbers and onions. Let stand several hours for best flavor. Divine when refrigerated and eaten cold on a hot day!

Collards

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage (one to two weeks), put the collards in a perforated plastic bag in your fridge.

To Freeze: Wash and then blanch for 4 minutes in boiling water. Cool immediately.

Availability

June - July, September - November

Recipes

Double Garlic Collards
Adapted from How to Cook Everything by Mark Bittman 

1 bunch collards with stems over ¼ inch thick removed, coarsely chopped
¼ C olive oil
¼ C thinly sliced garlic, plus 1 tsp minced garlic, or more to taste
½ tsp crushed red pepper flakes, or to taste
Salt and pepper to taste
½ cup chicken, beef, or vegetable stock, or water
Lemon wedges 

Place olive oil in a large, deep saucepan. Add ¼ cup of sliced garlic, pepper flakes, salt, and pepper, and cook over medium-high heat for about 1 minute. Add the collards and the stock or water. Cover and cook over medium-high heat for about 5 minutes, or until the greens are wilted and just tender but still firm. Uncover the greens and continue to cook, stirring, over medium-high heat, until the liquid has all but evaporated and the greens are quite tender. Season with salt and pepper. Add the remaining minced garlic, cook for 1 minute more, and serve, with lemon wedges.

Cilantro

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store cilantro in a perforated plastic bag in your fridge for three or four days. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Store dried herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the cilantro. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)

Availability

June - October

Recipes

Zhoug Chili Paste

1 bunch cilantro
1/2 bunch parsley
2 hot green chilies, coarsely chopped
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp water 

Blend all ingredients in food processor until it forms a course paste. Should be HOT! Use on eggs, sandwiches, anything. It's shockingly good.

 

Cilantro Pesto
Adapted from Real Thai by Nancie McDermott
Use as a sauce for shrimp, fish, or chicken, or toss it as you would basil pesto with pasta or new potatoes.

1 tsp whole or freshly ground peppercorns
2 tbsp coarsely chopped fresh cilantro leaves, stems and roots
2 tbsp coarsely chopped garlic

If using whole peppercorns, crush to a fine powder using a mortal and pestle or a spice grinder. Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little oil or water to ease the grinding. 

Chinese Broccoli

Care & Storage

For Eating Fresh: Wash and store in a perforated plastic in your fridge's crisper for up to a week. Please eat the stalks, leaves, and florets - it's all delicious.

Availability

May - July, September - October

Recipes

Pad Siew
Adapted from Pok Pok by Andy Ricker
Serves one as a one-plate meal. To make more double or quadruple the ingredients, but cook each batch separately.

1½ tsp plus 1 tbsp vegetable oil
1 tsp plus 1 tbsp clove garlic, minced or crushed in a mortar
4 oz boneless pork loin, chicken breast, or tofu, thinly sliced into bite sized pieces
½ tsp Thai fish sauce
¼ tsp plus 1 tsp sugar
6 oz fresh wide, flat, rice noodles (look in the refrigerated section of Chinese and Southeast Asian markets. You may find uncut sheets, which you’ll have to unfold and slice yourself)
1 tsp soy sauce
1 tsp Thai black soy sauce
Small pinch ground pepper
1 large egg
2 oz Chinese broccoli, coarsely chopped

Heat a wok over very high heat and add the 1½ tsp oil. When it begins to smoke lightly, add the 1 tsp garlic, remove the wok from the heat, and let it sizzle, stirring, about 15 seconds. Put wok back on heat, add the pork, chicken, or tofu and stir well. Add the fish sauce and ¼ tsp sugar. Stir and flip ingredients until cooked through, just about one minute. Transfer to a bowl and set aside.

Prepare the noodles by microwaving them briefly or dunking in boiling water for just a few seconds until they are a pliable enough to separate without crumbling. Slice into 1 inch strips, if you have uncut sheets. Drain well before proceeding.

Combine the soy sauces, sugar, and pepper in a small bowl and stir well. Wipe out the wok and heat it over very high heat, adding 1 tbsp oil. When it begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without disturbing until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg and push it to one side of the wok. Add the noodles and cook for 15 seconds, prodding and stirring lightly so they don’t clump. Add the garlic and cook for 15 seconds, stirring to break up the egg and noodle slightly. Add the Chinese broccoli and stir-fry until the leaves just begin to wilt, about 15 seconds. Add the reserved pork, chicken, or tofu. Add the soy sauce mixture, adding a splash of water if necessary to make sure nothing is left behind in the bowl. Stir-fry, letting the egg break up, until noodles have absorbed the liquids, about 1 minute. Transfer to a plate and serve immediately. 

Rainbow Chard

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage, put the chard in a perforated plastic bag in your fridge for up to a week.

To Freeze: Wash and then blanch for 3 minutes in boiling water. Cool immediately.

Availability

June - November

Recipes

Moroccan Spiced Swiss Chard and Chickpeas
Adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 large bunch chard
3 cups cooked (or canned) chickpeas
6 garlic cloves, coarsely chopped
Salt
2 tsp paprika
2 tsp whole black peppercorns
1½ tsp ground cumin
½ tsp turmeric
3 tbsp olive oil
¼ cup chopped cilantro
2 tbsp chopped parsley
1 onion, chopped
1 bell pepper, diced into ½ inch squares
¼ tsp dried thyme
1 small dried red chili
4 tomatoes, diced

Steam the chard until wilted, then chop coarsely and set aside. Pound the garlic in a mortar with ½ tsp salt until smooth or mince it with a knife. Add the dried spices, 1 tsp oil, 2 tbsp cilantro, and the parsley. Pound until a rough paste is formed. Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chili. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and ½ cup water. When the onion is soft, add the tomatoes, greens, ½ tsp salt, and another ½ cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining cilantro and serve.  

Carrots

Care & Storage

For Eating Fresh: Remove the tops and then store the carrots unwashed in a perforated plastic bag in your fridge for up to a month.

Availability

June - November

Recipes

Vegan Cream of Carrot Soup

2 lbs carrots, pealed and chopped
4 cups vegetable stock
Salt to taste
3-4 tbsp margarine or olive oil
1 cup chopped onion
1-2 cloves garlic, chopped
1 cup soy milk
1 tsp grated (or powdered) ginger
Dash of sherry

Bring stock, carrots, and salt to a boil. Cover and simmer for 12-15 minutes. Let cool. Heat margarine or oil in a medium pan and sauté onion and garlic until softened. Add to the carrots and stock and puree. Return to the burner, add soymilk, and heat slowly. Add the ginger and sherry and season as needed.

 

The Best Carrot Cake Ever
Credit to Robin Gucker

2½ cups grated carrots
1½ cups safflower, grapeseed, or canola oil
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
½ tsp baking soda
½ tsp baking powder
2 tsp cinnamon

Preheat the oven to 350° F. Whisk together oil, sugar, eggs, and vanilla. Stir in flour, salt, baking soda, baking powder, and cinnamon. Fold in grated carrots. Pour into a greased and floured pan and bake 45-50 minutes. 

Broccoli Raab

Care & Storage

For Eating Fresh: Wash and dry the broccoli raab (you can eat the stalks, the leaves, and the florets). Store in a perforated plastic bag in your fridge's crisper for up to a week. 

To Freeze: Wash and then blanch for 3 minutes in boiling water. Cool immediately.

Availability

May - June, September - October

Recipes

Pasta with Sausage and Broccoli Raab
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

A classic Italian recipe for Broccoli Raab. 

¼ cup olive oil, preferably extra virgin
4 sweet Italian sausages (about 1 pound), casings removed
3 large cloves garlic, finely minced
¼ tsp red pepper flakes
1 large bunch (1 to 1.5 lbs) broccoli raab, washed, dried, and coarsely chopped
1 lb orecchiette, mini shell pasta, or other short dried pasta
Salt and pepper to taste
¼ cup grated pecorino or domestic kasseri cheese

Heat the oil in a large skillet over medium heat. Add the sausages and cook, breaking the meat up with a spoon, until nicely browned, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute more. Stir in the broccoli raab and cover and cook until tender, about 5 minutes. Meanwhile, cook the pasta in 6 quarts of salted water until tender but firm. Drain the pasta, leaving some water clinging to the noodles, and add it to the skillet over low heat. Toss to coat and combine, then remove to a large serving bowl. Season with salt and pepper and sprinkle with grated cheese. Serve immediately, passing additional grated cheese.

Bok Choi

Care & Storage

For Eating Fresh: Store bok choi in a perforated plastic bag in your fridge's crisper for up to a week.

Availability

June - July, September - November

Varieties of Note

Purple
Green
White stemmed

The purple and green varieties are more delicate then the larger white stemmed varieties, and are often grown for baby bok choi. All three varieties, but especially the purple and green should only be cooked lightly, and are best added to soups or stir-fries at the very last moment.

 

 

Beets

Care & Storage

For Eating Fresh (Beet Greens): Remove the greens. Wash and dry and store in a perforated plastic bag in your fridge's crisper. 

For Freezing (Beet Greens): Wash then blanch the greens for 3 minutes in boiling water. Cool immediately.

For Eating Fresh (Beets): Store beets unwashed in a perforated plastic bag in your fridge.

Availability

June - November

Varieties

Red
Candy Striped
Yellow

Basil

Care & Storage

For Eating Fresh: If you have stems of basil, trim the bottoms and put in water on your counter for up to four days. If you have basil tips, use immediately. DO NOT put basil in the fridge - it will get brown and weird.

To Dry: Bundle the basil stems with a rubber band and hang upside down in a warm, dry, dark place. Store dried herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the basil. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)

Availability

August - October

Varieties of Note

Italian
Italian Purple
Thai
Thai Basil has a sweeter flavor than the Italian varieties, with notes of lemon, cinnamon and clove. It is often used in combination with hot peppers in traditional dishes such as curries and drunken noodles, and the flavor is better able to withstand cooking then the delicate Italian varieties.

Recipes

Peaches and Basil
An amazing combination of flavors, for a mid-summer treat

3-4 Ripe peaches
About ¼ roughly chopped fresh basil leaves
Maple syrup or honey (optional)

Slice the peaches into wedges and arrange on a platter. Sprinkle with the chopped basil and drizzle maple syrup or honey over the top to taste. 

 
 

257 Tater Hill Rd, East Haddam, CT
Reach us at: fourrootfarm@gmail.com  

General & veg questions: Aaron @ (860) 550-1122
Flower questions: Elise @ (203) 767-7333