Blue Ridge Center for Environmental Stewardship

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RECIPES

Phillip's Vinagerette
Mix 2 parts vinegar with 1 part high quality vegetable oil (such as olive oil). Add crushed garlic if you like and a pinch of salt. Chop up a few herbs and stir them in, too. A little mustard makes for added pizazz.

Millet Pilaf with Kohlrabi Greens and Dried Apricots
From "366 Healthful Ways to Cook Leafy Greens,"
by Linda Romanelli Leahy
Submitted by CSA member Suzanne Albert

1 1/2 cups millet (about 10 oz.), rinsed
2 T. vegetable oil
1 med. leek, thinly sliced (white part only)
2 med. carrots, thinly sliced
2 ribs celery, thinly sliced
3 1/2 cups vegetable broth
1 bunch kohlrabi greens, chopped (or similar leafy
green) (about 8 cups)
1/2 cup chopped dried apricots or other dried fruit
1/4 cup slivered almonds or other nuts for garnish

Toast millet in open pressure cooker over high heat, stirring frequently, until millet starts to pop and becomes fragrant, 4 to 5 minutes. Add oil and stir to coat. Stir in leek, carrots, and celery and cook 1 minute, stirring constantly. Add broth, greens, apricots and all-spice.

Lock lid and bring to high pressure over high heat. Adjust heat to maintain high pressure. Cook 15 minutes. Serve with almonds or other nuts as garnish.

Note: this dish has nice subtle contrasts of sweet and bitter, and it's lightly hearty. The finished product is like a pilaf.

Send us your favorite recipes using produce from the farm!

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