Recipes
Ray’s Turnips in the New York Times
Greenmarket customer and food writer Melissa Clark discovered Ray’s turnips and created this beautiful raw salad with arugula and prosciutto. Read the full article in her New York Times column, A Good Appetite.
photo © Andrew Scrivani for The New York Times
Shaved Turnip Salad With Arugula and Prosciutto
Published: New York Times, November 28, 2011
Time: About 10 minutes
- 4 teaspoons red wine vinegar
- 1/4 teaspoon fine sea salt
- 2 teaspoons honey
- 1/4 cup extra virgin olive oil
- Pepper
- 4 small turnips, about 5 ounces, peeled
- 8 cups arugula, wild if possible
- 4 ounces thinly sliced prosciutto, torn into bite-size pieces
1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
Yield: 4 servings.
Bradley Farm Spareribs with Sweet-Sour Balsamic BBQ Sauce
Brooklyn customer, Heather T. made the sweet-sour balsamic BBQ sauce from this NY Times article with Ray’s spareribs and says they were outstanding!
Here are the details:
No need for the elaborate cooking methods in the article recipe, just rub the ribs with salt and pepper and roast them at 350 for about 1 hour and a half, turning every 30 minutes. The meet is tender and pulling away from the bone when they’re done.
In the meantime make THE SAUCE. Slather it on the cooked ribs and pop them back in the oven for 10 minutes more. Serve with the extra sauce and plenty of napkins unless you prefer finger licking :) Goes great with some mashed Bradley Farm potatoes!
Balsamic Glazed BBQ Sauce:
1 cup balsamic vinegar, or to taste
1 cup ketchup (didn’t have any so I used some tomato paste and added a little extra h20)
6 oz. your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt
Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
New Winter Product: Frozen Cheese Pumpkin
Ray has a great new product this winter, frozen cheese squash, available in 16 oz packages. Use it for making soup or baking pies, cookies, muffins – any recipe that calls for canned pumpkin will be healthier, tastier and even look better if you use this.
photo by Etienne Frossard
Here’s an easy recipe to try (thanks, Risa):
Cheese Squash Muffins
-
1 1/2 c. of flour
1 tsp. baking powder
Whisk together in a bowl.
1 c. Ray’s squash puree
1/3 c. veg. oil
1/2 c. sour cream
2 lg. eggs
1 1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 – 1/4 tsp. nutmeg
Whisk together in a separate bowl until combined, then add flour mixture and stir until just combined (don’t overmix).
Add:
1/2 c. chopped walnuts
1/4 – 1/2c golden raisins (chopped if large raisins).
Spoon mixture into muffin tins lined with paper muffin cups.
1 tbsp sugar
1/2 tsp cinnamon
Mix together and sprinkle on top of muffins.
Bake in a preheated oven of 350 degrees for 30 – 35 minutes (check at 25 mins) until golden brown and toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove from pan and cool on rack.
Simple Seasonal Sides – Using Ray’s Produce
Seasonal vegetable sides that are perfect for Thanksgiving:
Mash Carola Potatoes
Ray recommends no peeling. Cut and put in water along with 1 clove of garlic. Cook till done, mash with butter, salt, pepper with cream or milk to taste.
Three squashes: Delicata, Butternut, Butter Cup
(Ray’s personal favorite this year is buttercup) You can cut in half (the long way) and scoop out seeds. Place on shallow baking pan, in a water bath, with salt and pepper, 350 degrees till soft. Scoop out, can puree with butter, salt and pepper.
Three Squashes: Delicata, Buttenut, Butter Cup
Delicata Squash
Wash skin well, cut in half the long way, scoop out seeds, cut again horizontally in thin slices (half moons). Place on cookie sheet with olive oil, salt and pepper, 400 degrees till golden brown.
Butternut Squash
This is Mark Bittmans’ from NYTimes 11.17 and sounds too good not to mention-
Raw Butternet Nut Squash with Raisins and Ginger – Take squash – peel, seed and grate- combine with 1/2 cup raisins, 1/4 cup vegetable oil, 1-2 tablespoons sherry vinegar, 1 tablespoon minced fresh ginger in a bowl, salt and pepper, toss and serve. (Can make in advance and refrigerate)
*For those making a gratin, try mixing potatoes and thin slices of butternut. It’s a great combo.
Cheese Pumpkins
For all baking recipes (bread, pie, muffins, soup) this is the pumpkin to use. It also freezes well. Cut in half, scoop seeds, bake in 350 oven till soft. Scoop out, let liquid drain.
Cape Cod Turnips
You cook just like a potato. These you must peel, and then mash them like you would a potato.
Cape Code Turnips (raw, at the market)
Celery Root
Boil and puree in blender with liquid (veg or chick stock), you can add cream if you like. Or boil and mix with potato in a mash.
*You can also do a roasted medley of turnips, any of the squashes and celery root. Cut into strips or small pieces and roast on a cookie sheet with olive oil, salt and pepper.
Creamed Onions
Don’t peel – salt, pepper, roast in oven, oil and a little water to make moist – 350 oven on sheet pan. When soft (15 min) take out, take off bottom and skin. Put cream or stock (can be done the day before).
Bolero Carrots
No peeling, cut (same size), put in enough water just to cover the carrot, cook, salt and pepper.
Sunchokes
No peeling, bake like a potato in oven, olive oil, a little water in the bottom. Also good raw in salads, sliced thin.
Turnip and Turnip Green Soup
Thanks to loyal customer Susan Gill for sending in this great recipe from Chez Panisse Vegetables, by Alice Waters. She tells us this soup is wonderful and uses the
greens too. Also, Ray’s current turnips are perfect also because they don’t need peeling.
(Serves 8)
1 yelow onion
1 clove garlic
1 tablespoon olive oil
1 tablespoon unsalted butter (or fat rendered from Ray’s bacon)
2 bunches young turnips with greens (about 2.5 lbs.)
1 bay leaf
1/2 teaspoon chopped thyme leaves
1 small piece prosciutto or Bradley Farm smoked bacon
8 cups rich chicken stock
salt and pepper
Reggiano Parmesan cheese
Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 tablespoon water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unecessary to peel them. Trim off the roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. cover and simmer over low heat for about 1/2 hour.
Wash the turnip greens and cut them into 1/2-inch-wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft an tender. Garnish the soup with a few curls of shaved Parmesan.
*Water or vegetable stock may be substituted for the chicken stock and the prosciutto omitted for a meatless version of this soup.
Recipe for a Bradley Farm Pork Roast
Anatomy of a Pork Roast, from the Porkchop Express blog, gives step-by-step instructions for roasting a Bradley Farm boneless pork butt just like this one:
It will have you marveling “at the succulent porcine goodness”. Photos and the full recipe can be found at porkchop-express.com.
Bradley Farm T-Shirts for Sale!