Tag Archives | Summer Harvest 2013 Recipes

Simple Philly-Style Vanilla Ice Cream


For a really hot day, when you’re looking for something to cool you off that isn’t too heavy, Philly-style ice cream is great. It pairs really well with fresh summer fruits and makes a great milkshake!

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract (adjust to taste)

Mix all ingredients in a bowl; stir to insure that the sugar is beginning to dissolve. Place the bowl in the fridge for at least 1 hour and up to 1 day to make sure the sugars are dissolved fully. This process is called aging and allows the ingredients to blend.

Place the ice cream mix in your ice cream maker and follow the manufacturer’s directions. If you are using a frozen bowl attachment, make sure that the bowl has been frozen for at least 24 hours. If it is really warm in your kitchen, try to insulate the bowl with a cool, damp towel and a dry towel around that. The colder the bowl, and the faster the ice cream freezes, the better the texture of the ice cream.

Strawberry-Basil Compote

  • 1 pound fresh strawberries
  • ¼ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 4–6 sprigs fresh basil, finely chopped

Clean and slice strawberries. Combine in a mixing bowl with sugar, lemon juice and basil. Let stand for at least 30 minutes at room temperature or overnight in the refrigerator. Top fresh ice cream with compote and enjoy!

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Sirloin–Eggplant–Onion Kabobs


Few meals are easier than kabobs. I paired up some Boyden sirloin with late-summer eggplant and onions since cooking times are fairly similar. To give it some kick, I made a parsley pesto, inspired by the Argentinian chimichurri sauce that often accompanies steak in South America. Use some of the sauce as a marinade for the kabobs, letting them sit for an hour before grilling, and then serve the rest on the side. Serve with rice, farro or couscous.

  • Sirloin, cubed (estimate ⅓–½ pound per person)
  • 1 medium eggplant, cut into large cubes
  • 1 red onion, quartered

Parsley sauce:

  • 1 cup Italian parsley, rinsed, stems removed
  • 4 tablespoons fresh oregano
  • 4 tablespoons chives
  • 2 tablespoons sherry vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 small clove garlic
  • 2 teaspoons capers

Alternate the beef, eggplant and onions on a skewer. Season with salt and pepper.

Place ingredients for parsley sauce in a food processor or blender and purée. Marinate the kabobs with the sauce for an hour before grilling, then serve the rest on the side. Estimated cooking time for kabobs is about 5 minutes a side on medium-high.

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Sweet and Sour Braised Beef with Kohlrabi Slaw


With late-summer heat in mind, I went to the web to research some Caribbean-style braises. Many times over, a Cuban or Puerto Rican recipe would be written by a well-meaning cook out of New York or Kansas followed by snippy commentary from readers about inaccurate technique or ingredients. So I am putting my disclaimer out front and center: I am a New England WASP, with a background in classic French cuisine, cooking for young children who don’t tolerate hot peppers. I created this recipe pulling together flavors of the Caribbean and ingredients available from a Vermont farm in August. Feel free to throw in as many hot peppers as you please.

Serves 4

For the beef:

  • 2 tablespoons vegetable oil
  • 1½ pounds London broil or chuck
  • Salt and freshly ground black pepper
  • 1 large onion, peeled and diced
  • 1 head or 6 large cloves garlic, separated, peeled and chopped
  • 2 fresh tomatoes, diced
  • 2 teaspoons ground cumin
  • 1 bay leaf
  • ½ cup raisins
  • 1 teaspoon tamarind paste (If you don’t have any tamarind, add an extra tablespoon of vinegar.)
  • 1 tablespoon sherry vinegar
  • 2 star anise, whole
  • Hot peppers, chopped, to taste (optional)

For the slaw:

  • 2 kohlrabi, peeled and grated
  • 2 carrots, peeled and grated
  • Juice of 1 lime
  • ½ cup chopped cilantro
  • Salt

To serve:

  • Sesame hamburger buns

Heat the oil in a pan, season the meat and then brown on both sides. Take your time to get a good sear since it will add depth and flavor to the final sauce. Add the onions and garlic and cook another few minutes.

Transfer all to the slow cooker and add remaining ingredients for the braise. Set the cooker for 4–6 hours, checking occasionally to make sure there is enough liquid to come halfway up the meat, adding a little water if necessary.

When the meat is falling-apart tender, remove from the cooker. Shred the meat with a fork. Return the remaining braising sauce to the stove, simmer until thick and add it back to the meat.

While the beef is braising, toss together all the ingredients of the kohlrabi slaw and put it in the fridge to let the flavors meld.

When ready to eat, put a large spoonful of beef on a bun, top with the slaw and serve.

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Turnip Greens and Red Leaf Lettuce with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette

recipeTurnipGreensFrom The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013)

This salad from Pebble Brook Farm and Black Krim Tavern is all about textures and depth of favor. Each component contributes a different texture, from the crisp turnip greens and crunchy croutons to the soft, sweet onion and starchy, caramelized corn. The sweet, earthy aroma of the basil pesto collaborates with the fresh lemon to give an extra punch of brightness.

Serves 4–6


  • ⅓ cup chopped fresh basil leaves
  • ⅓ cup fresh lemon juice (about 2 to 3 lemons)
  • 2 tablespoons shaved Parmesan cheese
  • 1 teaspoon whole-grain mustard
  • 1 garlic clove, minced
  • Pinch red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • Mt. Mansfield Sunrise Cheese Croutons
  • 1 (12 ounce) baguette, cut into 1-inch cubes (about 3 cups)
  • ⅔ cup freshly grated Mt. Mansfield Sunrise cheese
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • 1 medium red or sweet onion, thinly sliced
  • 2 ears corn, kernels cut from cobs
  • 3 garlic cloves, minced
  • 1 bunch baby turnip greens, torn into bite-sized pieces
  • 1 head red leaf lettuce, torn into bitesized pieces

Preheat oven to 350° F.

To make the vinaigrette: In a small bowl whisk together the basil, lemon juice, Parmesan, mustard, garlic and pepper flakes.

Whisking vigorously, add the olive oil and vegetable oil in a slow, steady stream. Season with salt and pepper to taste and set aside.

To make the croutons and salad: In a medium bowl, toss the bread cubes and cheese with ¼ cup oil and salt and pepper to taste. Transfer to a baking sheet and toast, tossing occasionally, until golden brown, about 15 minutes. Remove from oven and let cool.

Increase oven temperature to 400°. Place the onion slices on a baking sheet and toss with 1 tablespoon olive oil. Roast for 20 to 25 minutes and set aside.

While the onion is roasting, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the corn kernels and cook until light golden brown, about 8 to 10 minutes. Remove from heat and set aside.

Heat the remaining 2 tablespoons oil in a small saucepan over medium heat. Add the garlic and cook until fragrant but not browned, about 2 to 3 minutes. Let the oil cool, then combine with the corn.

In a large bowl, combine the turnip greens and red leaf lettuce and toss with the vinaigrette to taste. Top with the onion, corn and croutons and serve.

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Stuffed Acorn Squash


This dish is a representation of the complementary flavors of autumn.

  • 2 small acorn squash, halved and seeds removed
  • 1 shallot or very small onion, medium dice
  • 1 medium apple, medium dice
  • 2 small parsnips, peeled, medium dice
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons (about 3 leaves) fresh sage, rough chopped
  • ½ cup spinach leaves, rough chopped
  • 1 cup cooked quinoa
  • ½ cup blue cheese (optional)

Brush the inside of the squash halves with 1 tablespoon of olive oil and 1 tablespoon maple syrup and season with salt and pepper. Place these, cut side down, on a greased baking sheet and roast for 30–40 minutes in a 400° oven. The squash halves are done when a fork passes easily through skin and flesh. Remove them from the oven, turn them over with a spatula and set aside.

While the squash is roasting, prepare the stuffing.

Heat 2 tablespoons of oil in a large skillet and cook the shallot and parsnips over medium heat for about 10 minutes or until the parsnips are soft. Add the apple and cook for 5 more minutes.

Once the pieces of apple are tender, remove the mixture from the heat. Mix in the spinach, sage and cooked quinoa and season with salt and pepper. Spoon the stuffing into the cooked squash halves, top with cheese (if desired) and return them to the oven for 10 minutes or until the cheese is melted.

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