Valley Flora

• 2 teaspoons butter
• 1 cup pecan halves
• 2 tablespoons golden brown sugar
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon (scant) cayenne pepper

• 2 tablespoons seasoned rice vinegar*
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil

• 2 medium apples, quartered, cored, thinly sliced crosswise
• 2 tablespoons fresh lemon juice
• 5 cups thinly sliced Napa cabbage (or combination of cabbages - red, green, savoy, napa)
• 3/4 cup dried tart cherries or cranberries (about 5 ounces)

Being the web guy for Valley Flora has it's benefits. Each week brings cucumbers, radishes, carrots, cabbage, tomatoes, squash and any number of odd but tasty items that pile up -- hey a geek can only eat so many vegetables between pizza and espresso!

 Oh I grill and salad to my hearts content but each Wednesday yet more produce comes and I'm still left over with whatever I didn't get around to gnoshing on the previous week. Fresh food is wonderful but what's worse is watching it slowly wilt into mush so I hit on a simple solution: Vinaigrette Slury

 I have a big covered stainless steel bowl in my fridge filled with vinegar, olive oil, chopped up garlic, some basil, cilantro, black pepper, a bit of marjoram, some jalapeno or crushed red pepper and Dijon mustard -- a classic vinaigrette but heavy on the vinegar (I use a combo of red wine and apple cider vinegar). As the Valley Flora Veg get a little on the squishy side I just chop them up and throw them in the bowl. Cucumbers, tomatoes & onions do especially good in this bath, but squashes, and even spinach will soak up the goodness for quite a while without turning to yuk.

 So whatever I'm making, I just grab out some of that pickled veg and add it. For fresh salads it's great as a bit of spice and vinegar, it's freaking awesome on hot bagels with creme cheese and even better as a crunch on a taco or as a side to a nice bit of lamb. Best part is, it doesn't go bad!

So don't despair if your veg are going soft -- just open up a vinegar spa in your fridge and let them soak

BTW: Lee's Bees Honey just went live with a bunch of Oregon honey just south at Cape Blanco so check out the new site.  Still working on it but I think it's going to be pretty cool.

-Zachary the VF web geek

2 medium russet-style potatoes, scrubbed
2 zucchini
2 eggs
1 tsp.  onion powder
1 1/2 Tbsp.  olive oil, divided
 
1.  Shred potatoes and zucchini.  Place in bowl.  Add eggs and onion powder; mix well.
2.  Heat 1 tsp. oil in a large skillet over medium heat.  Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet.  Leave an inch or more betweet fritters.
3.  Cook 5 minutes or until light brown on bottom;  turn and cook on second side 3-5 minutes or until browned.  Replenish oil in skillet as needed.
4.  Serve with your choice of condiments;  marinara sauce, ketchup, apple sauce, sour cream, etc.

Makes 12 servings
 
1/2 cup chopped walnuts (or other nuts)
1/2 cup honey
6 large apples
butter
1/2 tsp. cinnamon (optional)
boiling water
 
1.  Mix nuts with honey.  Core apples to within 1/2 inch of bottom, being careful not to pierce the bottom of the apples.
2.  Fill the cavity with walnut-honey mixture.  Dot the top of each apple with butter and, if desired, sprinkle the cinnamon.
3.  Place the apples in an ovenproof dish just big enough to hold them.  Pour boiling water to 1 inch level; cover with foil.
4.  Bake 30 minutes at 375 degrees, or until tender but hold shape.  Serve warm or cold.

Serves 8-10
This recipe might even convert the Brussels sprouts haters of the world...(ahem, Roger.....)

• 6 tablespoons (3/4 stick) butter, divided
• 1/2 pound shallots, thinly sliced
• Coarse kosher salt
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar
• 1 1/2 pounds brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water
• optional: 6 slices of crispy cooked bacon

Preparation
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper. Crumble chunks of bacon and mix in, optional.

Adapted from Gourmet...
 

 
Makes 8 servings (about 10 cups)

The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

 
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Ingredients
For roasted squash

• 8 (1- to 1 1/4-pound) acorn squash
• 3 tablespoons vegetable oil
• 1 tablespoon kosher salt

For soup

• 1 large onion, chopped
• 1 1/2 tablespoons vegetable oil
• 5 medium beets (about 2 pounds without greens), peeled and cut into 1-inch pieces
• 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 4 to 5 cups water
• 2 tablespoons cider vinegar
• 1 tablespoon packed light brown sugar

Preparation
Roast squash:
Preheat oven to 375°F.
Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
Make soup while squash roast:
Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.
Cooks' notes: • Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
• Soup can be made 3 days ahead and chilled, covered.

Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
 
The Salad
Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
 
Mustard Vinaigrette:
2 T red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt and fresh ground pepper
1 T fresh dijon mustard
2 T creme fraiche or sour cream
1/3 c extra virgin olive oil
2 T snipped chives
1 T chopped parsley
3 T capers, rinsed
 
Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
 
Serves 4-6
 
Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone