Archive | April, 2010

Braised Turnips with Poppy Seed Bread Crumbs

26 Apr

Join our CSA anytime!

Click on “Join the CSA” above for more information.

Hi friends,

Before you start cooking your fresh veggies this week, check out this  30 second NBC commercial with our very own Farm Manager Toby McPartland. NBC ran this fun commercial nationally to promote local food–how fantastic! See if you recognize signs of Fairview.

Click for Video

Don’t blink,


Ingredients for turnips

  • 1 tablespoon unsalted butter
  • 1 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  • 3/4 cup water
  • 1-2 tablespoons fresh lemon juice

For bread crumbs

  • 2 tablespoons extra-virgin olive oil
  • 1 green garlic stem or garlic clove, minced
  • 1 slice of bread, toasted and chopped into tiny cubes
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped flat-leaf parsley (optional)

Kohlrabi and Kale with Pistachios

26 Apr


  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), finely chopped with stems and center ribs discarded
  • 5 garlic cloves or green garlic stems, finely chopped
  • 1/3 cup salted roasted pistachios, chopped


  1. Very thinly slice kohlrabi with slicer.
  2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  3. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces.
  4. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature.
  5. Toss kale with kohlrabi and pistachios.

How to Make Sushi

19 Apr

Green Garlic and Sweet Potato Sushi Rolls

Homemade sushi is one of my favorite weeknight meals because you can throw together a great meal with random vegetables, as long as you have the nori (seaweed papers) and sushi rice (Keep these in your pantry!). Here is a no-fuss way to eat your greens in style.


10 sheets of  sushi nori
1 1/2 cups sushi rice
Soy sauce
Handful of vegetables. I love to use carrots, asparagus, sweet potato, kale, kohlrabi, or green garlic, or green onion.

Optional Ingredients:

  • Fresh fish from Santa Barbara Fish Market on the wharf
  • Browned Tofu
  • Scrambled Egg
  • Sauted sweet potatoes
  • Wasabi for dipping sauce
  • Cream cheese
  • Crushed garlic
  • Chopped macadamia nuts

How to roll sushi:

  1. Cook sushi rice according to directions on the bag.
  2. Cut all the vegetables into long thin strips. Cut fish or tofu into long strips if you are using those.
  3. Lay a sheet of nori vertically on a dry cutting board. Wet your hands so rice doesn’t stick to them, and pat a thin layer of rice on 1/3  of the nori. Make sure to pat rice all the way to the left and right edges of the nori.
  4. Place a line of vegetables and fixings on the rice. Pick up the edge of the seaweed closest to you and roll it over the vegetables. Continue to roll the seaweed onto itself until it forms a roll.
  5. With a clean, sharp knife, cut the sushi into thin pieces. Wash the knife if it gets dirty. Dip into soy sauce and enjoy.

If this sounds confusing, check out this video:

Carrot Rice ~ True Comfort Food

19 Apr


1 cup rice white long grain rice
1/2 cup shredded carrots
2 cups stock or salty water


  1. Shred the carrots with a cheese grater or in a food processor.
  2. Bring the rice, carrots, and water or stock to a boil in a medium sauce pan.
  3. Once the water boils, turn down the heat to low. Cook for exactly 20 minutes, and then serve warm. Fluffing with fork is optional.

Habas (Fried Fava Beans)

19 Apr

When I visit my family in Cololmbia, one of my favorite street foods to eat is Habas.

Fried and Salted Fava Beans. Photo: MGomez

They are easy to prepare, and truly delicious.


1.5 lb fava beans, shelled and peeled
1/2 cup vegetable oil
Warm the oil in a medium sauce pan on medium-high heat. Carefully drop the fava beans into the sauce pan, and let them fry on each side for 4 minutes. Serve with an ice cold beverage.

Fava Bean Hummus

12 Apr

I love to spread hummus on my sandwiches, and I’m thrilled that Fairview Gardens grows beans we can use for hummus. Roll up this dip on lavash bread with vegetables for a delicious lunch.

Fava Hummus

1.5 pounds fava beans in pods
1/4 cup tahini
2 Tablespoons olive oil
2 cloves of garlic
Juice of 1 lemon
Salt and pepper, to taste

1. Shell the fava beans. Bring a pot of water to boil. Put the beans in the boiling water for 10 minutes, and then plunge into ice water. Once the beans are cold you should be able to slip them out of their skins. Boil them longer if you like well cooked vegetables.

2. Blend all the ingredients, except the fava beans,  in a food processor.Then add the fava beans and blend some more.

3. Spread the fava bean dip on lavash bread, and sprinkle with vegetables. I like to add carrots, lettuce, radishes, and arugula.

Collard Greens a la Monsieur Fontaine

12 Apr

We eat this recipe in our house often because it is easy to make, truly yummy, and accompanies meals as a healthy side dish.


Whisk together all of these ingredients and set aside:

Olive oil or Sesame oil for cooking.
1 splash of soy sauce
a touch of maple syrup
Juice of 1/2 lemon lemon-totally squeezed
dash of your favorite hot sauce
1 splash of balsamic
1 splash of vegetable oil (Monsieur’s favorite is Spectrum cold pressed flax seed oil)
You can also add ginger, cilantro, garlic, and sesame seeds, if you’ve got it.


1. Wash the collards. Remove the stems, and chop into strips.

2. Heat the oil in a medium saute pan. Add the collards and cook for 2 minutes. Cook until wilted, but still bright green. Pour on the dressing. Stir well and serve. Enjoy.