Three recipes thanks to Angelic Organics and Farmer John

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…


2 Responses to “Three recipes thanks to Angelic Organics and Farmer John”

  1. Zen Says:

    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!

  2. Ned Raggett Says:

    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!

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