Category Archives: Recipes

Rutabaga Greens

semi-coherent ramblings about food

two words: rutabaga greens

That’s right, everyone’s favorite underdog root vegetable has the most delicious, mildly bitter, and flavorful greens I’ve had in a long, long time. Unfortunately, there are almost no recipes for rutabaga greens on the interweb: you can basically use any spinach recipe you like, and I think you’ll find it’s even better with rutabaga.

I bought some rutabagas and turnips, both with the greens attached, at the farmer’s market in fort greene yesterday. I asked the man running the stand if you can eat the greens, and he said “some people do,” while making a face like “some people eat all sorts of disgusting things, I’m not judging.” They didn’t look especially appetizing, I admit, but they were green, and in December that’s enough. I planned to make a roasted root vegetable puree with the rutabaga, turnips, sweet potato, and onions, but that’s not exactly a meal. So, I decided to top the puree with a classic tomato, chickpea, and greens sauce, and tie the whole thing together with a healthy hit of smoked paprika for both (which is a great substitute for bacon if you’re cooking for a vegetarian. Not that anything can replace bacon, but it adds a layer of smokey, peppery deliciousness that’s pretty damn good).
An hour later, I had roasted vegetables in the cusinart and a spicy tomato sauce on the stove full of rutabaga greens. They reduce a lot, like most greens, and I recommend removing as much of the stems as you have the patience to do before cooking. The flavor is vaguely herbal and spinach-y, and way better than collards or most kale. Plus, apparently these greens are freakishly good for you (turnip and rutabaga greens have almost the same nutritional value). Enjoy.
Pureed Roasted Root Vegetables
1 bunch turnips
1 bunch rutabagas
1 sweet potato
1 medium onion
olive oil to coat
salt and pepper (more than you think)
2 teaspoons smoked paprika
2 tablespoons butter
1/4 cup milk (you may need more)
 
1. Preheat oven to 375 degrees.
2. Chop all vegetables into small, evenly sized cubes. Toss with olive oil, salt and pepper.
3. Roast vegetables until tender, tossing every 15 minutes or so. They should start to caramelize about 10 minutes before they’re done.
4. Put all the ingredients in a cusinart and puree till smooth. Taste and adjust seasoning.
 
Spicy Chickpea, Rutabaga Green and Tomato Sauce
olive oil
3 garlic cloves, minced
2 bunches greens (I used Turnip and Rutabaga), chopped
1-2 dried red peppers, minced
1 can crushed tomatoes
1 can chickpeas
salt and pepper
1-2 teaspoon smoked paprika
 
1. In a large pan (I used a wok) heat olive oil over medium heat and sauté garlic
2. Add red pepper and greens. sauté until greens have wilted. add salt and pepper
3. Add tomatoes and chickpeas, simmer over medium low heat for around 30 mins. covered. stir occasionally. Serve over puree in wide bowls.

Sauteed Beet Greens with Garlic and Olive Oil

This simple classic (which can be made with any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

1 pound beet greens (2 large or 3 small bunches)

Salt

1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

1/4 teaspoon dried red pepper flakes (optional)

Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

 

 

 

 

 

 

 

 

 

 

 

Sautéed Leafy Asian Greens

Asian Greens on Pizza Sauteed Leafy Asian Greens

Great suggestion from Jocelyn for preparing  our leafy Asian greens:

” Heat sesame oil, clove of garlic, salt, pepper in pan. Add greens. Cook till wilted. It’s delicious! It has a unique flavor. Somewhere between kale, bok choi and spinach. Might be yummy on pizza.”

 

How to Make Delicious Roast Beef Using Our Top or Bottom Round Roasts

Tracy's Roast Beef

Hello All,

We love it when people share their recipes and cooking methods with us.  Farmer Ken’s son and daughter-in-law (Ryan and Tracy) are experts at cooking our beef.  Tracy shared this information on our Facebook page.  Another friend added additional helpful comments. Try it for yourself!

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Cooking method for top round roast by Tracy:

Healthy and most delicious Seaview Farm roast beef. This is a top round roast that was first salted, brought to room temperature and then seared in a cast iron pan. We preheated the oven to 500 degrees then placed the roast in the oven and turned down to 425 degrees for 4 minutes per pound (2.5 lb for 10 minutes). Then shut the oven off and let the roast remain for 2 hours. DON’T open the oven door! You are looking for an final internal temperature of 135. Cool and refrigerate for easier deli style slicing. Enjoy 😋

Additional comment by Lindy:

I’ve done top and bottom round roasts similarly. No searing first but bring to room temp, season and coat with a little oil, roast in preheated 500° over for about 13min for 2.5lbs. Then turn oven off and leave for about 2 hrs. Turns out fabulous. Turn a “cheap” cut of meat into a great roast. And leftovers are good for sandwiches.