I’ve spoken before about Angelic Organics, whose founder, John Peterson, has gained deserved fame as one of the key faces of the CSA movement. A couple of years back my friend Greg gave me a copy of the excellent Farmer John’s Cookbook and I’ve dipped in and out of it many times.
In the past couple of weeks I’ve gone ahead and tried a slew of recipes from the book, all of which were winners. I won’t post them here since I really encourage you to buy the book, but various sample recipes are available through the Angelic Organics site.
That first photo you see is of a simple sauteed kohlrabi — very tasty and a nice difference from the steaming of kohlrabi I’ve done several times before. Rich, but not overly so, and flavored just right.
The other day, meanwhile, I took a pumpkin which hadn’t been sacrificed to Halloween purposes and adapted a recipe in the book to create a pumpkin basil soup that was almost ridiculously good:
And earlier tonight, something I couldn’t imagine existing before I read it in the book — cucumber with risotto. Cooking cucumber seemed counterintuitive but I went ahead and…
Very, very delicious. Now, what to try next…
November 12, 2008 at 3:25 pm
You’re right, I wouldn’t dream of cooking cucument either. Glad it worked out for you but I’m still skeptical of the dual softness of cooked cucument and rice!
November 12, 2008 at 3:26 pm
By keeping the rice not completely soft, but still well cooked, it prevented it from being too mushy — and I was quite surprised at how well the cucumbers kept their shape and general firmness even after cooking. A bit of a revelation!