Tarragon Vinegar Pickled Beets

-Combine:
2 Cups White Wine Vinegar
2 Sprigs Green Door Gourmet Tarragon
-Heat gently (do not boil) and then allow to cool. Strain out Tarragon.
-Prepare Beets (about 6 medium sized) by peeling and then slicing into thin
rounds, about ¼ inch each.
Combine:
2 Cups Tarragon Vinegar
2 Cups Water
1 Cup Sugar
3 teaspoons Salt
2 Bay leaves
-Bring to a boil and then pour over prepared Beets.
-Cool to room temperature and place in a sealed container in the refrigerator.
-Let steep for several days before consuming to ensure best flavor.
(Multiply Pickling Recipe for more Beets!)

Roasted Cabbage
-Preheat Oven to 400F and place rack at lowest position
-Slice Cabbage into thick rounds or wedges, about 1 to 11/2 inches thick.
-Line a baking pan or cookie sheet with parchment paper or foil and non-
stick baking spray.
-Arrange Cabbage slices and drizzle with Olive Oil and Salt & Pepper.
-Bake for 40 minutes, turning over after 20 minutes.
-Cabbage slices should be tender with dark edges and a little crispiness
(where the roasted flavor comes from!) Discard outside leaves that may be
too charred and papery
Serve as is or dress it up with toasted Pine Nuts & Parmesan Cheese
Zucchini Muffins

3 cups grated fresh zucchini

2/3 cup melted unsalted butter
2 eggs, beaten
2 teaspoons vanilla
1 1/3 cup sugar
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

-Preheat oven to 350F
-Combine dry ingredients and mix thoroughly
-Whisk eggs, Vanilla and Melted Butter (butter should not be too hot!)
-Stir Grated Zucchini into egg mixture, then add the dry mixture until
combined

-Spoon into Muffin pans up to the top and then bake for 25-35 minutes,
turning halfway through to ensure even browning. A skewer inserted into the
middle of a center Muffin should come out clean.
Sour Cream Whole Wheat Muffins

1 Cup Butter
3 Cups Brown Sugar
9 Large Eggs
1 lb 8oz Whole Wheat Flour
1 ts Salt
2 ts Baking Soda
3 Cups Sour Cream
2 ts Vanilla
1 Cup Chopped Nuts

Cream Butter & Sugar at low speed 5 mins
Add Eggs one at a time until incorporated at medium speed
Stir dry ingredients together
Add dry to creamed mixture, alternating with Sour Cream
Add Vanilla and Fold in Nuts
Fill well greased Muffin Tins 2/3 full
Bake at 375F for 20 minutes
Basic Coleslaw Recipe
¼ Cup White Vinegar
¼ Cup Sugar
2 teaspoons Dry Mustard
½ teaspoon White Pepper
¼ teaspoon Cayenne Powder
1teaspoon Celery Salt
1 Cup Mayonaise

-Combine Sugar and Vinegar until dissolved, then add remaining spices.
-Add Mayonaise and mix thoroughly.
-Slice finely or grate 1 small head or ½ large head of cabbage, 2 medium
carrots grated into a large bowl. Pour Mayonnaise Dressing over the Slaw
and combine well.
-Allow to chill in the refrigerator for at least 1 hour, and mix the Coleslaw
again before serving.
HONEY BREAD & BUTTER PICKLES
6 lbs of pickling Cucumbers, sliced as thin as possible
¼ Cup Pickling Salt
2 Cups Honey
3 Cups Cider Vinegar
1 Cup Water
2 teaspoons Mustard Seed
½ teaspoon Tumeric
¼ teaspoon Celery seed

-Bring last 7 ingredients to a boil in a non-reactive saucepan
-pour over sliced Cucumber and allow to cool at room temperature.
-mix well, cover and chill in refrigerator overnight before serving.
-Pickles will keep refrigerated for 2 weeks
CORN & PEPPER SALSA
Tomato, Onion, Corn, Green Bell Pepper, Red Wine Vinegar, Salt & Spices
SQUASH SOUP

Crookneck Squash, Water, Onions, Potato, Roasted Yellow Pepper, Honey,
Grapeseed Oil, Curry Powder, Salt

The Silken Turnip Soup is best consumed within 2 days as the Sulphur (which is mostly in the skin that is removed) will turn the soup a reddish color and the cabbage flavor become more pronounced. The final texture is unique to Turnip and therefore the “Silken” name- this is not easy to achieve without a Vita-Mix or other high speed Blender- an immersion blender will not be fast enough. 10 Golf ball sized Turnips will yield 4 Cups peeled and diced- final yield of soup is about 1 Quart.

Tarragon-buttered Turnip uses Rosemary Sprigs as wide as your baking dish and allows for airflow around the Turnip “Fries” preventing them from becoming brown on one side due to being directly on a baking surface- the flavor they impart is a bonus! It will not matter if a few fall onto the baking dish as the final result calls for some nice brown color. The mild Licorice accent that Tarragon provides works well with the mild Mustard flavor of Turnip- remember to add the Tarragon just before serving to retain the bright green color and freshest flavor.

This Pickled Turnip recipe is adapted from a recipe by David Chang of Momofuku kitchen, where they are served as a condiment. If you are using a different vinegar other than Rice Wine Vinegar, add another 1/4 to 1/2 cup of Sugar to make up for extra acidity. The result is a mild pickle that works well with a variety of foods from seafood to burgers. Add a teaspoon of chili flakes or mustard seeds to spice it up a little- deep fry with Tempura Batter and serve with a Spicy Aioli to really impress your guests!!

SILKEN TURNIP SOUP

2 Tablespoons Vegetable Oil

1 Cup Sweet Onion

1/2 inch peeled and minced Ginger

1/3 Cup Rice Wine Vinegar

4 Cups peeled & diced Turnip

water to cover Turnip

1/8 teaspoon White Pepper

1 teaspoon Salt

1/3 Cup Heavy Cream (optional)

Heat Oil in a 2 Quart saucepan over medium heat and add onions, stirring often until clear, about 8 minutes.

Meanwhile, cut the top and tail from each Turnip and peel, then roughly dice into equal pieces.

BEFORE Onion begins to brown, add Ginger and Rice Wine Vinegar, and allow to reduce by half.

Add Turnip and fill with enough Water to cover. Cook over medium heat for 30 – 40 minutes.

Remove from heat and stir in Salt and White Pepper; allow to cool for 10 minutes.

Transfer to a Vita-Mix or Blender and gradually increase speed up to high- add Cream if using at this time.

Cool to room temperature before storing in the refrigerator or return to the stove to gently reheat and serve.

Garnish with fresh Herbs, freshly grated Nutmeg, or crumbled Bacon for presentation!

TARRAGON-BUTTERED TURNIP

Pre-heat oven to 335F

Peel and slice into 2 or 3 rounds, and then slice into “fries”

Toss Turnip with a drizzle of Olive Oil and a sprinkle of Salt

Using Rosemary Sprigs on top of a sheet pan or casserole dish, place the Turnip Fries on top (don’t be too fussy!)

Bake for 40 minutes- Turnips will be tender but not soft or too browned.

When ready to serve, heat a little Vegetable Oil and Butter in a Saute Pan at Medium-High and add Turnip Fries, stirring every 30 seconds until browned.

Remove from heat. Season with Salt and Black Pepper then sprinkle Minced Tarragon over before mixing together- serve right away!

PICKLED TURNIP CHIPS

>1 pound Turnip

1 Cup Rice Wine Vinegar

1 Cup Water

1/2 Cup Sugar

1/4 Cup Pickling Salt

Cut the STEM end (or crown) off the Turnip top, then peel the skin towards the root.

Using a Mandolin, or your very sharp knife and skilled hand, hold the root end and slice into no more than 1/8 inch rounds. Place into a food and heat safe plastic container.

Bring to a boil the remaining ingredients and then pour over the Turnip rounds.

Allow to cool to room temp before covering and placing in the refrigerator for at least 24 hours before consuming.

PIE PUMKIN ROASTING