Recipes for Change – Two Fresh Dishes from a New Book that Supports Our Work!

Recipes for Change – Two Fresh Dishes from a New Book that Supports Our Work!


Recipes for Change – Two Fresh Dishes from a New Book that Supports Our Work!

December 5, 2017
Photo Credit: Megan Swann

The Farm Cooking School
What’s better than a beautiful book of farm-forward recipes? Knowing that its sales support our work from coast to coast! 

We love the new Farm Cooking School cookbook by Ian Knauer and Shelley Wiseman. Best of all, like several other gorgeous cookbooks from publisher Burgess Lea, 100% of after-tax profits become donations to Wholesome Wave, helping us making fruits and vegetables affordable for families who need them most. We hope you’ll buy this cook for everyone on your list. They’ll eat very well – as will the families we serve nationwide. 

Harukei Turnips
Roasted Hakurei Turnips

Japanese turnips are easy to grow and this straightforward roast shows off their beguiling sweetness.

Serves 6

2 pounds small Hakurei turnips

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Preheat the over to 450 F.

Quarter the turnips and toss them on a rimmed backing sheet with the oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast until they are tender and golden in places, about 15 minutes. 

Delicata Squash
Delicata-Celery Salad

Delicata and celery make a fine couple. The squash’s sweetness and tender skin are balanced by the saline crunch of the stalks. Once the delicata is roasted, we restack the slices and fill the hollowed centers with the celery.

Serves 6

1 delicata squash (about 3 lbs)

¾ cup extra-virgin olive oil, divided

1 teaspoon ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground black pepper

1 ½ cups thinly sliced celery 

1/3 cup celery leaves

¾ cup thinly sliced red onion

3 tablespoons fresh lemon juice

Preheat the oven to 425 F.

Cut the ends from the squash, then scoop and dig out the seeds with a long spoon. Cut the squash crosswise into rings, about 1/3 inch thick, then toss with ¼ cup oil, cumin, coriander and ¾ teaspoon each salt and pepper. Spread the squash in a single layer on rimmed baking sheets and roast until browned and tender, about 25 minutes. Let cool to warm or room temperature.

Toss the celery, celery leaves, and onion with the lemon juice, the remaining ½ cup oil, ¾ teaspoon salt and ½ teaspoon pepper. Make stacks of the roasted squash, then top with the celery mixture and dressing, letting them fall into the center of the squash rounds. 

Both recipes from The Farm Cooking School by Knauer and Shelley Wiseman. Burgess Lea Press, 2017.