Farm Fried Rice

by Julia Mueller of her  vegetable fried rice from her blog, The Roasted Root.

When Sally and JP told me that  farm share from  Glade Road Growing  this week was slated to include baby bok choy, carrots, sweet peppers, lettuce mix and garlic this week, I suggested that I come up with a recipe for fried rice (which will use everything except the lettuce.)  Mueller's  recipe, which she developed for the spring features broccoli, spinach and green onions and is a side dish, but her photograph was so beautiful and her blog so in line with the kinds of recipes I develop that I decided to feature it here.  Like hers, my fried rice is mostly veggies with some rice, rather than the reverse proportions that you will find in your typical Chinese restaurant.  Mine is more yellow, as I use turmeric and olive oil to flavor the rice.


Serves 4

2 cups brown rice
4 cups water
1/2 teaspoon sea salt
5 tablespoons of extra virgin olive oil, divided
1 teaspoon of ground turmeric

1 red bell pepper, chopped
1 baby bok chok, sliced thin on the slant
2 cups shredded carrot
1  piece fresh ginger, finely chopped to make 1 to 2 tablespoons
8 cloves garlic, smashed peeled and finely chopped

1/4 teaspoon red pepper flakes
1 onion, chopped (or green onion, if you make this in the spring)
2 cups green peas (fresh if you make this in the spring, frozen this time of year)

8  duck or large chicken eggs, well beaten (you can substitute 1 cup of cooked chicken for 4 of the eggs, if you prefer.)

4 tablespoons toasted sesame oil
4  tablespoons miso, thinned with an equal amount of water
Chopped roasted peanuts


1. To cook the rice, in a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rice and water and bring to a boil.  Rinse.  Return to pot, add teaspoon sea salt, 2 tablespoons of extra virgin olive oil  and ground turmeric and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes.  Turn off heat and leave for 40 minutes until water is absorbed.

2. While rice is cooking, saute the vegetables. Add the remaining 3 tablespoons of olive oil to a large skillet, wok, or saucepan and heat to medium-high. Add the bok choy, bell pepper and onions and cook 3 minutes, stirring occasionally. Add 3 to 4 tablespoons of water, cover, and continue cooking until the bok choy  is bright green and the peppers and onions have begun softening, about 3 to 5 minutes.

3.  Add the shredded carrot, ginger, garlic and pepper flakes. Continue cooking until garlic and ginger are very fragrant, about 3 minutes.

4.  Transfer the cooked rice to the skillet with the veggies and add the peas.  Stir everything together well and reduce the heat to medium-low. Allow the rice mixture to sit.

5.  Scramble the the eggs in a separate skillet and add to the fried rice.  Turn off the heat and stir in the miso, toasted sesame oil and peanuts. 


Baingan Bharta AKA Northern Indian Eggplant Curry

Photo by Sabra Krock for the New York Times.


1 large eggplant
2 tablespoons lime juice
2 tablespoons extra virgin olive oil

1/2 tsp gound cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 teaspoon red pepper flakes

1 medium onion, thinly sliced
1 tablespoon ginger, finely chopped
4 cloves smashed, peeled, finely chopped
1 green chili finely chopped, seeds removed (optional--for extra heat)
1 tomato, diced
2 cups cooked garbanzo or chicken (optional)
1/2 cup plain yogurt
1 teaspoon salt
1/2 cup of cilantro or basil, finely chopped

1.  Prick the eggplant with a thin-blade knife. Grill over very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan or in a counter-top convection oven at 450 degrees F.  It will take about 20 minutes.

2.  When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

3.  Toast spices in a dry skillet and set to the side.

4.  Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and ginger  (and green chili, if you'd like) and cook for another minute. Add the tomato, toasted spices and salt. Cook until the tomato is soft, 5 minutes or so.

5.  If you would like for this to be a main dish, you can add two cups cooked garbanzo beans or  chopped cooked chicken. 

6. Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and cilantro and turn off the heat. Serve hot with warm chapati bread or pita, or over cooked rice quinoa. 


Kale and (Of Course Avocado) Guacamole

Photo by Ian McSpadden for Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh.


Sally, JP and Jody will be on vacation, but Sally tells me that the  Glade Road Growing farm share for September 6 will include kale, sweet peppers, eggplant, head lettuce, basil, tomatoes and garlic. 

Inspired by Dr. Ramsey's suggestion, I decided to add kale to my guacamole recipe.  While I usually used cilantro, I decided to try basil, since that's what available.  (His recipe calls for red onions and jalapeños, while mine uses garlic, sweet peppers and cumin. I also use fewer avocados and add cooked beans to increase the protein and fiber and cut the fat.)


2 cups kale leaves
2 Hass ripe avocados, cut in half, pits removed
2 tablespoons of lime juice
1/2 cup of cooked white beans
3 ripe tomatoes, finely chopped
1/4 cup sweet red pepper,  stem and core removed and finely chopped
4 cloves of garlic  smashed, root end cut off, peeled and chopped

1/2 teaspoon sea salt
1/4 cup fresh basil chopped
1/2 teaspoon of ground cumin

1.  Steam the kale over boiling water for a couple of minutes.  Rinse in a cold water bath, to maintain the bright green color, drain and chop finely.

2.   Scoop out the flesh out of the avocado and place in a large bowl, along with the cooked white beans and immediately coat in lime juice to keep the avocado from browning.   Add salt and mash with the back of a wooden spoon until it is still a bit chunky.it chunky.

3.  Stir in kale, tomatoes, red peppers, garlic, cumin and   basil.  Cover and store in the refrigerator up to 10 hours.

4.  Serve with whole grain tortilla chips, toasted whole wheat pita wedges, or toasted soft corn tortillas.


Savory Leek Crêpes

Photo from  the site Good To Know (no photographer credited)

Sally tells me that this week's farm share from Glade Road Growing will include leeks, so I thought I would come up with a recipe for crêpes.  On weeks when you don't have leeks this  recipe would be good with either spinach or broccoli.


Serves  6

Crêpe Batter:

1 cup white whole wheat, sprouted whole wheat or unbleached white flour
2 eggs, beaten
1 cup milk
1/4 teaspoon salt
2 tablespoons butter, melted

1 ir 2 leeks, washed, root end removed, drained and chopped
1 1/4 cups milk
1Tablespoon + 2 teaspoons butter
3 Tablespoons flour
2 Teaspoons wholegrain mustard
2/3 cup shredded Gruyère or extra sharp Cheddar cheese
Sea salt and ground nutmeg to taste

If you want a heartier recipe.  You can also add 1 cup cooked chicken, chopped or one cup of cooked white or black beans, slightly mashed, to the filling.


1.  To make the crêpe batter, combine all the batter ingredients in a blender  and pulse for 10 seconds. Place the batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.  (If you want to make the batter ahead of time, you can store it for up to 48 hours in the refrigerator.)  If you don't have a blender, you can whisk together the eggs, milk and butter in a small bowl.  In a large bowl, make a well in the flour and sprinkle on the salt.  Fill the well with the liquid mixture and then whisk together until fairly smooth and refrigerate.

2.   To cook the crêpes, heat a lightly oiled cast iron skillet on medium  until a bead of water evaporates.  Spoon 1/4 cup of batter into the middle of the pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay he crêpes out flat so they can cool. Continue until all batter is gone.  This will make about 18 crêpes.  (After they have cooled you can stack the crêpes and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. If you are using frozen crepes, you will need to thaw them on a rack before gently peeling them apart.

3.   To make the filling, first melt the butter in the bottom of a saucepan and saute the leeks for 2 minutes, cover and cook for a further 3-4 minutes or until tender. Transfer to a plate.

4.  Mix flour with a bit of milk to make a paste.  Add remaining milk to the saucepan and bring to a rolling simmer.   Gradually stir in butter and the flour paste until it thickens. Turn down to warm and stir in the cheese to melt.  Stir in  mustard, cooked leeks, salt and nutmeg, and, if desired, chicken or beans.

5.  Divide the filling among the cooked crepes,, putting a bit in the center and then folding in half and then half again, as shown in  photograph.

6.  Serve warm.  This would be good with a salad, made from this week's baby escarole, with chopped tomatoes and sweet peppers.


Heirloom Tomato and Onion Pie

Photo from Emily Hilliard's pie blog, Nothing in the House.

When I was at Glade Road Growing on Friday picking up my farm share, JP suggested an onion pie recipe this week,  I had just seen a recipe for tomato pie thanks to my friend writer and artist Angelyn DeBord of Appalshop, who got it from WV State Folklorist Emily Hilliard, who, in turn, adapted it from that wonderful Eastern Kentucky (Corbin) native Ronni Lundy's cookbook, Shuck Beans, Stack Cakes, and Honest Fried Chicken.  So in answer to JP's request, I've added more onions to Ronni's recipe and made some other changes.

Lundy believes that tomato pie is derived from that southern restaurant favorite stewed tomatoes. Many other recipes for tomato pie include mayonnaise, but I prefer otherwise, as does Hilliard.   My pie crust adds  cornmeal and grated Parmesan cheese. I also prefer my tomatoes and onions sliced, rather than chopped, since they are so pretty.


Serves  6

3/4 cup white whole wheat  or sprouted wheat flour
1/4 cup yellow cornmeal
3/4 teaspoon fine sea salt
2 T cold butter, cut into 1/2-inch pieces or you can substitute extra virgin olive oil
3 tablespoons grated Parmesan cheese
1/3 cup buttermilk (or 1/4 cup yogurt + 1 Tablespoon + 1 teaspoon water or milk)

1 Tablespoon unsalted butter or extra virgin olive oil
1 cup red or white onion, sliced thin
3 cups fresh tomatoes, sliced and left to dry a bit on the counter for a half-hour
1 cup milk
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1/2 teaspoon freshly ground black pepper
4 or five fresh basil leaves, rolled and sliced thinly
1/2 teaspoon sea salt

1. To make the crust, whisk together in a medium bowl, the flour, corn meal and salt, then use your fingers to work in the butter or olive oil.  Pour buttermilk into the flour mixture and stir until well blended but still damp. Roll into a ball, cover and refrigerate, which will allow the fat to form layers that make for a flakier crust.

2. Preheat oven to 375 degrees F. Melt the Tablespoon of butter into a large skillet. Add onions and cook until softened.

3.  Drain the juice from the tomatoes and add milk to the juice. Add a bit of the liquid mixture to the cornstarch and stir to make a smooth paste.  Whisk the sugar, cornstarch paste, and spices into the remaining liquid mixture until well blended.  Pour into the skillet with the onions and turn heat to medium.  Bring to a boil, stirring constantly for for 1 minute, then remove from the heat and let cool slightly.

4.  Layer the tomato slices on top of the onions and liquid mixture.

4.  Turn the pie crust dough out onto a floured board and roll into a circle the size of your skillet.  Cut into strips about an inch wide for the lattice top.  Lay the strips of dough over the top of the filling,  weaving to make a lattice, if desired.

4. Place skillet in the oven and bake for 25 minutes until the dough is golden-brown.


Grilled Eggplant and Fennel

Photo from Gibbet Hill Farm

Sally tells me that tomorrow's farm share from Glade Road Growing is slated to include fennel, eggplant, sweet pepper, garlic, beets and tomatoes.  Continuing with the hot weather recipes, here's one for grilled eggplant and fennel.


Serves 4

1 large eggplant or 2 small eggplants cut into 1/2 inch thick rounds
1 fennel bulb, stalks and fronds away and reserve for another use, with core trimmed until there is
      just enough to hold the fennel together, cut into quarters.   Slice one of the more tender stalks on a       slant and chop up a few fronds for garnish in this recipe.
2 tomatoes, cut into eights

1/4 cup balsamic vinegar
1 tablespoon sesame oil
3 tablespoons of extra virgin olive oil
2 cloves of fresh garlic, peeled, smashed and minced
1 teaspoon cumin
1 dash paprika
sea salt
freshly ground pepper


1.  Prep vegetables.

2.  Combine the ingredients for the dressing in a large bowl.  Add eggplant and fennel and toss until covered.

3.  Grill eggplant and fennel on medium grill 5 - 8 minutes per side.  Fennel should retain some crispness.  Eggplant should be tender.  If you don't have a grill, you can roast the veggies in the oven on a parchment paper covered baking sheet at 450 degrees F.  It will probably take 10 minutes on each side.

4.  Drizzle with some more balsamic vinegar and serve warm on separate plates, garnished with tomato wedges and a few fennel fronds. If you would like for this to be a meal, rather than a side, you can combine with 2 cups of cooked beans or or 2 cups of cooked chicken or 1/4 pound of  feta cheese and 4 tablespoons of pine nuts, walnuts or peanuts.


Heirloom Tomatoes with Arugula, Onion and Basil

Photo from Christine at Fresh Local and Best.


Sally tells me this week's share from Glade Road Growing  will include eggplant,  a sweet pepper, a red onion, tomatoes, arugula and basil.  Add some zucchini and you have the makings for ratatouille. Or, if you want, you can grill the eggplant and pepper outside and serve it with this salad.

If you like, this would be good topped with crumbled feta cheese and pitted kalamata olives.  To make it a main course, you could add 2 cups of cooked garbanzo beans (cooking directions) and 4 hard-boiled eggs quartered.

Serves 4


1-2 pounds of heirloom tomatoes, cored and sliced crosswise into disks
4 cups fresh arugula, loosely packed
1/2 onion, finely chopped
8 or more fresh basil leaves,  chiffonade-cut (stacked, rolled and sliced thin into ribbons)
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
sea salt and freshly ground black pepper to taste

1.  In a large bowl, add the arugula and drizzle with olive oil, 1 teaspoon of balsamic vinegar and a pinch of sea salt.  Toss gently to coat the leaves.

2.  Plate the arugula.   Top with tomatoes and basil.  Season with pepper.