Resources

RECIPES

WINTER GREENS PIE WITH MUSHROOMS, CARAMELIZED ONIONS AND FETA (slightly adapted from Yankee Magazine) (**We now make this with just pie crust, still delicious!)
Serves 6

8 sheets phyllo dough
4 TBSP olive oil
1 medium onion or 6 shallots, thinly sliced
¾ tsp salt
¼ tsp sugar
8 oz. Sliced white button mushrooms
2 large bunches swiss chard, kale or spinach (removed ribs and sliced inot ½ inch ribbons)
4 TBSP salted butter
Pinch nutmeg
5 oz. Feta, crumbled
¼ cup finely chopped walnuts
Carefully lay defrosted sheets of phyllo on waxed paper or parchment on a counter; cover with a damp towel. Set aside.

Warm 2 TBSP oil in large skillet over medium high heat; add onion (or shallots if you have them) and ¼ tsp salt, and cover. Cook 3 minutes to soften onions, then remove the cover and add sugar and reduce heat to medium low. Cook, sitrring occasionally until onions are golden.

Pour remaining 2 TBSP oil inot a medium size skillet over medium high heat and saute mushrooms and ¼ tsp salt. Cook until nicely browned. Set aside.

Preheat oven to 375.

Add greens to skillet with onions, cook on medium high heat for about 2 minutes to soften, turning the greens to avoid burning. Add nutmet and remaining ¼ tsp salt and cook until the liquid is mostly evaporated. Add 1 TBSP butter and stir.

Melt remaining 3 TBSP butter. Brush a bit of butter on the bottom and sides of a bread pan, then lay the first sheet of phyllo into the pan so it covers the bottom and drapes up over the right side by several inches. Brush with melted butter. Lay second sheet of phyllo over bottom, and drape up over the left side of pan. Brush with melted butter. Continue this way, alternating sides as you go, using all the phyllo.

Spoon greens mixture into the bottom of the pan. Top with mushrooms, and then feta. Fold phyllo up and over the filling, sheet by sheet, overlapping them as you go. Brush each layer with a little butter. Sprinkle top with walnuts. Bake until phyllo is nicely browned, about 30-35 minutes.

COSSACK PIE (from Moosewood Cookbook 1977)

1 unbaked 9-inch piecrust
¼ lb. Fresh mushrooms
1 cup chopped onions
1 cup shredded green cabbage
1 cup thinly sliced broccoli
1 cup thinly sliced carrot
1 finely chopped scallion (I always use onion)
3 TBSP buttter
2 TBSP flour
½ tsp ground caraway seed
½ tsp basil
2 TBSP dry white wine (I never used this and its fine without)
½ tsp dill weed
1/3 cup cottage cheese
2 eggs
¾ cup mixed yogurt and sour cream
Salt, pepper and paprika

Remove stems from mushrooms, slice and set both stems and caps aside.

Saute all the vegetables except the mushroom caps and scallion, adding salt and spices as they cook.
Puree eggs and cheese, add some salt and pepper. Add this mixture to the vegetables along with the scallion.
Saute the mushroom caps in butter until tender.
Spread the sour cream/yogurt mixture on top the pie, arrange the mushrooms caps on top, sprinkle with paprika.

Bake 40 minutes at 350 or until set. Let stand 10 minutes before serving.

BITTER GREENS with SWEET ONIONS AND TART CHEESE (from Vegetable Dishes I Can’t Live Without, Molly Katzen)

**A mixture of kale, chard, escarole and mustard greens is recommended**
2 TBSP olive oil
3 cups sliced onions (try to use a sweet onion)
3 large bunches of greens, stemmed and chooped (about 12 cups)
Salt to taste
1 cup feta or ricotta salata, crumbled
Frshly ground black pepper to taste

In a large deep skillet over medium heat, warm the oil and add onions first. Saute for 5 minutes and then cover to let onions cook until very tender.
Add the greens in batches, sprinkling very lightly with salt after each additions, turning constantly as greens cook down.
When all the greens have wilted, stir in the cheese and cook for just about 2 minutes longer.
Transfer to platter and grind on a generous amount of black pepper.

ROSY COLESLAW WITH APPLE AND GREEN ONION (found in From Asparagus to Zucchini

4 cups shredded red cabbage
½ cup chopped or shredded carrot 4 TBSP finely chopped green onion
2 TBSP fresh lemon juice 1 TBSP maple syrup
1 TBSP olive oil
1 large tart apple, peeled and finely chopped
salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper and serves. Makes 6 servings.

♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣

OF INTEREST TO ORGANIC FARMERS AND CONSUMERS!!

Willoughby Farm is a member of the Cornucopia Institute,  a nonprofit organization engaged in research and educational activities supporting the ecological principles and economic wisdom underlying sustainable and organic agriculture. Through research and investigations on agricultural and food issues, The Cornucopia Institute provides needed information to family farmers, consumers, stakeholders involved in the good food movement, and the media.  We support economic justice for the family-scale farming community – partnered with consumers – backing ecologically produced local, organic and authentic food.

There are always many pertinent articles on the Cornucopia website relative to why it is so very important to keep organic farming alive.  Here is a  a link to the    CORNUCOPIA INSTITUTE     website so you can read more.

And, perhaps you will want to join and help them continue the good work!