Too Many Veggies? No Such Thing.

This is not my farm share, but it is representative of a farm share


I have a bit of produce overload going on right now, we have leftovers from last weeks farm share + this weeks farm share + some odds & ends from the family’s rental house last week. ALOT of Veg for two people with a broke juicer.

Yes, had I not accidentally dropped the top of the juicer (stupid flimsy plastic) in a crazed fit of pique sometime before we moved out of Philadelphia, Yes if the juicer was still intact we would be making short work of all beets, carrots, swiss chard, kale,and cucumbers that are threatening to take over our lives. But it’s not.The juicer my husband insisted he would use every single day but used only once before deciding it was too much work to clean- which is what I told him it would be which is why I wanted to exchange it for one that would be less work but we couldn’t because his mother gave it to us ’nuff said.


See that top part…the clear plastic bit– that’s what broke

In lieu of juicing and faced with all the vegetables I made a dinner that used; carrots, beets, onions, eggplant, kale, snap peas, kohlrabi cabbage and cucumbers, and I thought that I would share these mutable recipes with you…

 A Fritters & A Room Temperature Pasta

I was Feeling Japanese-a after reading about the Chinese Caesar Salad in the last Sunday’s times..I realize that makes no sense..but reading about toasted Kasha (aka Buckwheat Groats) made me think about buckwheat Soba Noodles, and a room temperature Soba Noodle Dish served with Hot Miso Soup on the side and garnished with Toasted Kasha.

I originally planned to top this with a few pieces of Tempura but that seemed over whelming and so I made some Tempura Fritters as a starter, I will say that though the beets were tasty they made the whole thing a rather nasty shade of pink, golden beets are probably a better choice for this. I used shaved kohlrabi in place of daikon in my tempura dipping sauce, because I had it, and it worked, but it was something you could easily do without.

photo 1 (5) photo 2 (5)


Tempura Fritters

  • 1 Cup AP Flour (I would have used Rice flour if I had it)
  • 1/2 Cup Cornstarch
  • 1 Beer
  • 1/2 Tablespoon grated Ginger
  • 1 Tablespoon Toasted Sesame seeds
  • 1 Teaspoon Soy Sauce
  • A  few good grinds of Black Pepper
  • 3 cup Jullienned Vegetables* I used Onion, Beets, Carrots & Savoy Cabbage**
  • 1/2 Cup Coconut/Canola Oil or any Vegetable Oil
  • Salt
  1. Whisk the first 7 ingredients together to make a batter – let sit 10 -15 minutes
  2. Mix Veg into batter
  3. Heat oil over medium high heat in large, deep frying pan until it starts to shimmer, or when you stick the tip of a chopstick in tiny bubbles surround it or when you drop a tiny bit of batter in it bubbles up immediately
  4. Using a large soup spoon as a guide or a tablespoon dollop a few mounds of Veg Mix into the hot oil, you want them fairly well spaced so they don’t steam
  5. After about 2-3 Minutes you’ll find that they easily lift up from the bottom of the pan, flip them over and fry until brown & crisp
  6. Remove from pan to a waiting sheet pan with paper towel or brown paper and salt while hot, keep in warm oven.

Serve warm or a room temperature, also you can freeze these on a sheet pan until frozen solid, then keep them in a baggie for later use– just pop in hot oven or toaster oven for 12-15 minutes.

Dipping Sauce

  • 1/4 Cup Soy Sauce
  • Juice from 1/2 a Lime
  • 1/2 teaspoon Sugar
  • 2 Tablespoons Grated Radish or Kohlrabi
  • 1 teaspoon Grated Ginger
  • 1/2 Teaspoon Sesame Oil

NOW  lets just say you were not feeling the Japanese Vibe- easy peasy- here are a few changes you can make

Indian- Replace Flour & Cornstarch with Chickpea Flour, Don’t use Soy Sauce, Add 1 Teaspoon Mustard Seeds, 1 Teaspoon Cumin, 1 Mashed Garlic Clove, 1 chopped green chili  replace sesame seeds with 1/2 Cup Cilantro Leaves

-Dipping sauce: Prepared Mango Chutney or Cilantro Mint Puree with Garlic & Cumin

Provencal – Replace Cornstarch with Chickpea flour- Replace Beer with 1/2 Seltzer 1/2 White Wine Replace Soy with pinch salt, replace ginger & sesame seeds with Fresh Rosemary + Pinch Herbes Du Provence, Replace vegetable oil with Olive Oil, Keep heat at Medium

-Dipping Sauce:  Red Pepper Aioli (Not up to making Aioli? -mix 1 clove mashed garlic + 1 tablespoon finely chopped roasted red pepper + 1/2 tsp red pepper flakes & squeeze of lemon into prepared Mayonnaise)

Greek– Replace Ginger, Sesame Seeds & Soy  with 1/2 cup feta cheese, 1 teaspoon dried oregano, 1 teaspoon lemon zest- Replace vegetable oil with Olive Oil, Keep heat at Medium

Dipping Sauce- Plain Yogurt w Garlic, Fresh Mint & Oregano & Grated Cucumber + Salt, Pepper & Lemon Juice

Middle Eastern: Replace Flour & Cornstarch with Chickpea Flour, Replace Beer with Seltzer Water, Replace Soy Sauce & Ginger with 1 teaspoon each Cumin, Sumac, Fresh Thyme -Replace vegetable oil with Olive Oil, Keep heat at Medium

Dipping sauce: Harissa or  a mix of Tehina Lemon Juice, Salt, Garlic & a bit of Hot Water (or both)

Korean– Replace Black Pepper with 1 tablespoon Kimchi Liquid +1/2 cup Chopped Kimchi

Dipping Sauce: Replace Shaved Kohlrabi with Gouchuchang

Vietnamese: Replace AP Flour with Mung Bean Flour, Replace Ginger, Black Pepper & Soy with Lemongrass, Lime Juice & Fish Sauce + 1 /2 cup Cilantro (add Siracha if you like it spicy)

Dipping Sauce: Nuoc Man or Siracha

* Take the time to julienne your veg instead of grating them, it’s so much nicer and more of a Tempura mouth feel

** Other Veggies that would work : String or Wax Beans, Zucchini or Summer Squash, Sweet Potato, Golden Beets, Scallions, Garlic Scapes, Snow Peas, Bean Sprouts, Peppers, Kale, Eggplant, Turnip, Kohlrabi, Okra – veggies that would NOT work: Tomatoes & Cucumbers

photo 3 (5)

Cool Soba Noodles with Fried Kasha & Vegetables (serves 6)

  • 1 Package Soba Noodles
  • 1/2 Tablespoon sesame Oil
  • 1 Tablespoon Soy Sauce
  • 1/2 teaspoon Grated Ginger
  • 1/4 Cup Sliced Scallions
  • 1/2 cup Kasha
  • 1/4 cup Vegetable Oil
  • 1 Teaspoon Furikake
  • 1 Cup Julienne Snap Peas
  • 1/2 Cup Julienne Carrots
  • 1/2 Cup Cubed Roasted Eggplant (roasted in sesame oil & tamari)
  • 1/2 Cup Chopped Quick Cucumber Pickle (see below ) or 1 Tablespoon chopped Umeboshi
  • 1/2 Cup Julienned Nori (see below recipe for fake Nori-using Kale)
  • Toasted Salted Sesame Seeds

6 Cups Hot  Miso Soup (UnSalted Chicken Stock + 1/2 cup red Miso Paste)

  1. Cook Soba Noodles according to package directions, drain toss with Sesame Oil, Soy Sauce, Scallions & Ginger – keep Room Temperature
  2. Heat Oil in a frying pan, when hot enough (see above fritter recipe) add Kasha fry approximately 3-4 minutes until they turn from light to dark brown
  3. Remove Kasha from oil & drain ( if you are making both recipes you can use left over Tempura oil)
  4. Toss Snap Peas, Carrots & Eggplant with Furikake
  5. Pour about 1 Tablespoon Hot Miso Soup into a bowl
  6. Top with Soba Noodles
  7. Top Soba Noodles with Vegetable Mix
  8. Top that with Pickles, Nori & Sesame Seeds
  9. Serve with Hot Miso on the side

photo 4 (4)

Other things you can add: Teriyaki Meatballs, Shrimp, Sliced Raw or Seared Tuna, Chicken Breast, Fresh Shiso Leaves, Pickled Ginger, Soft Boiled Egg, Hard Boiled Egg, Pork Belly, Tofu, all kinds of other Vegetables

Faux Nori

  • 1 head Lancinato Kale
  • 2 Tablespoon Furikake
  • 1 Tablespoon Sesame Oil
  • 1 Teaspoon Fish Sauce
  • 1 Teaspoon Sea Salt
  1. Remove the Stems, and cut Kale in to Ribbons
  2. Toss with remaining ingredients
  3.  Spread on a sheet pan and bake @ 400 for 5 minutes or until crisp
  4. Let Cool

Quick Cucumber Pickles

  • 1/4 Cup Seasoned Rice Vinegar
  • 1 chopped Chile d’Arbol
  • 2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Medium Cucumber sliced thin (Peeled if non organic)

Mix it all together & let sit for at least 1/2 hour the longer it sits the stronger it will be pickled.


Italian 1:

Replace Soba Noodles with Capellini, Replace Kasha with Toasted Pine Nuts, Replace Sesame Oil with Olive Oil, Remove Soy, Ginger & Scallions . Replace Furikake with More Olive Oil + 1 Tsp Red Pepper Flakes + 1 Tsp Salt & Black Pepper Replace Snow Peas &  Carrots with Chopped Tomato & Julienned Zucchini – Roast Eggplant with Olive Oil  only, Replace Nori with Parmigiano Reggiano Cheese, Replace Pickles with Fresh Basil

Do Not include Miso Soup

Italian 2

Replace Soba Noodles with Farfalle Replace Kasha with Crisped Prosciutto Strips, Replace Sesame Oil with Olive Oil, Replace Soy, Ginger & Scallions with Red Wine Vinegar , Thin Sliced Red Onion & Fresh Basil Leaves,  Replace Furikake with Olive Oil + 1 Tsp Red Pepper Flakes + 1 Tsp Salt & Black Pepper Replace Snow Peas &  Carrots with Chopped Roasted Peppers & Artichoke Hearts – Roast Eggplant with Olive Oil  only, Replace Nori with Parmigiano Reggiano Cheese, Replace Pickles with Kalamata Olives

Do Not include Miso Soup

Peanut Noodles

Replace Soba with Chinese Egg Noodles or Spaghetti, Replace Kasha with Toasted Peanuts, Add 2 Tablespoons Creamy Peanut Butter + 1 Teaspoon Honey to Sesame Oil, replace Furikake with Lime Juice, Replace Eggplant with Firm Tofu Strips, Replace Nori with Cilantro Leaves, Replace Pickles with Fresh Cucumber

Do Not include Miso Soup

Hipster Ramen

Replace Soba Noodles with Ramen, Replace Kasha with Chunks of Slab Bacon, Replace Eggplant with (3) Quartered 6 minute eggs, Replace Furikake with 1 teaspoon from Ramen Seasoning packet, Add 1 Tablespoon Siracha & 1 Tablespoon Melted Butter to Noodles while hot – Add 1 Tablspoon Butter to Miso soup and serve in Mason Jar


Replace Soba Noodles with Orzo Replace Kasha with Toasted Almonds, Replace Sesame Oil with Olive Oil, Replace Soy, Ginger & Scallions with Lemon Juice & Chopped Rosemary  Replace Furiake with Olive Oil + 1 Tsp Red Pepper Flakes + 1 Tsp Salt & Black Pepper Replace Snow Peas &  Carrots with Aspragus &  Chopped Tomato- Replace Eggplant with Goat Cheese, Replace Nori with Parmegiano Reggiano Cheese, Replace Pickles with Slivered Green Olives

Do Not include Miso Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s