earth2you . georgia

This blog grew out of our passion for tasty food that is also healthy for us and for our planet, and out of our respect for those who produce, cook, and eat it.
Every month we show produce that is in season in the state of Georgia, USA (visually represented in the top header) and we suggest what you could cook with it by providing some of our favorite recipes inspired from cuisines from all over the world. The entries provide recipes, cooking/shopping tips and ideas, and local farmers’ news.
If you enjoy cooking healthy, or you are active in the field of farming, we invite you to share tips on where/what to buy, how to cook some local produce, or how to grow them. Please join our cast of content contributors by sending us an email at editor@earth2you.org

Turnips from India

Taking this veggie to the far east and give it a spicy, curry like taste. You ate turnips never like this before!

Ingredients: Turnips (cut in cubes), 4 ripe tomatoes (pureed), 1 onion (chopped), turmeric, paste of: ginger, garlic, cilantro, red pepper flakes, cardamom, cloves, cinnamon,cumin, coconut and salt.

Directions: Saute the cubed turnips until a little brown. Put it aside. Take a tsp oil and saute the onions; add tomatoes, masala paste and browned turnips. Add a little turmeric. Cook it all covered for around 15 minutes.

Fresh grated turnips

Eat it raw! Turnips have a great fresh flavor when you eat it raw. And with these additions it makes a great side dish with a grill/barbeque dinner or at any salad buffet.

Ingredients: Turnips (freshly grated), Mustard, Yoghurt, Cilantro, Green Onions (sliced), Pepper, Garlic, Vinegar, Lemon juice

Put everything but the turnips in a chopper/blender until smooth. Pour in the grated turnip mixture and serve.

Turnips with Apple and Ginger

This week is a ‘Turnip Week’. I have challenged myself with the old southern staple and am determined to make these veggies the best kept secret. They are inexpensive, so available, and terribly forgotten. Enjoy this delight!

Ingredients: Three turnips (cut in wedges), one large apple, teaspoon grated fresh ginger.

Directions: Cook the turnips. Add half way the apple diced until both are cooked. Mash together and add the ginger.

Easy on the eye, and easy to make!

Ingredients: Red bell peppers, rice, pesto, onion, garlic, tomato sauce, parmesan cheese.

Cut the head of the bell peppers and flatten the bottom; clean it out and steam it for at least 20 minutes. Sautee the onion with garlic, tomato sauce and pesto. Mix it with the cooked rice. Fill the bell peppers with the rice mix and cover with parmesan cheese. Put in the oven on 350 degrees for around 15 minutes.

Turnips mashed

Turnips deliciosa! Such a simple Georgia vegetable made into a fabulous side dish.

Ingredients: Turnips, fresh ginger, ricotta cheese, onions, pepper

Cook the turnips until tender. Saute the onions and add fresh grated ginger to it plus pepper. Mix this with the turnips and add ricotta cheese. A few seconds with the blender to make a it a smooth substance.

Apfelstrudel

It sounds German, and there are  many versions that originate from Germany, but this one is executed the Croatian way. Original and traditional recipe, enjoyed by the Croatian people but i am sure by everybody else in the world!

Ingredients: 1.5 kg apples, 120g sugar, 80g butter, 70g breadcrumbs, 50g raisins, 50g crushed walnuts, vanilla sugar, cinnamon, caster sugar for sprinkling, filo dough

Preparation: Grate the apples and mix it with the sugar, raisins, walnuts and vanilla sugar. Take the filo dough one by one and brush it with melted butter in between (5-6 layers). Place the apple mix in a thin layer on half of the dough layer and roll it up. Wrap the sides to close it up a bit. Brush some melted butter over the top of the roll.

Bake in the oven for 40 minutes at 400 degrees F. Cover with powder sugar.

Monastery Carrots

How good can cooked carrots be? …This good!!

Just cut the carrots and cook it – mixed with sliced almonds and raisins – for almost an hour in milk. Enjoy this very traditional recipe.

This I made yesterday for my out-of-town guest. She couldn’t believe this combination was going to be tasty, but everybody loved it!

Ingredients: Cabbage, onions, raisins, curry powder, butter, salt.

Take some leaves from the cabbage and cook them separately with a bit of salt. Cut the onions and Cut the rest of the cabbage in small pieces. Bake the onions and the cabbage until soft. Add the raisins and let the mix simmer for about 15 minutes. Put the whole leaves on a plate and fill it up with the mix.

Lots of vegetables soup

Our friend Ka’rin made this wonderful healthy soup, so we all could keep it in our freezer and eat it for lunch the coming week. It has a load of vegetables in it and is very low calorie. PLUS it tastes fabulous!

Ingredients: 4tbsp. vegetable oil; 3 leeks (chopped); 8 carrots (peeled and sliced); 1.5 celery heart (chopped); 1.5 turnip (diced); 10-12cups chicken broth; 1.5 cup Barley; salt and pepper; 1/3 cup parsley (chopped); sour cream; *Optional: cooked chicken

Pour the oil into the saucepan and gently saute the leeks, carrots, celery and turnip for about 3 minutes. Stir often. *Add cooked chicken if you want. Add the broth, barley, salt and pepper and bring the soup to a boil. Lower the heat, cover the pot and simmer the soup slowly for 45 to 50 minutes. Add the parsley, stir well, and turn off the heat. Cover the pot and let the soup rest for 10 minutes. Serve the soup hot and place 1 teaspoon sour cream at the center of each serving.

pear crespelle

chef Keira

I was invited by the Atlanta Foodbloggers Alliance to see a demonstration of Chef Keira Moritz, from PACCI Restaurant in Atlanta (Hotel Palomar). Fabulous to see such a passion for food. Chef Keira Moritz has made an amazing career in a very short time, by traveling for the Kimpton group to several locations in the country where she filled positions where no one was there and she has made a few struggling locations very successful. She returned to Atlanta 18 months ago, and enjoys a highly motivated team of sous chefs and line cooks plus a great location in Midtown. Keep an eye on this shining culinary star! Also check out the coupon for a free dessert or carpaccio!

Below a special recipe of a yummy crepe that is not even on the menu!

Ingredients: (crepe) 2 eggs, 3/4 cup milk, 1/2 cup water, 1 cup flour, 3tsp melted butter, Pan spray. (filling) 4 pears peeled and diced, 3 cups whole milk ricota, 1/4 cup sugar, 1/2 stick butter

Directions: For the crepe combine all of the ingredients and pulse for 10 seconds. Place in the fridge for 1 hour. Heat a small non-stick pan. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds an dflip. Cook for another 10 seconds and remoe to the cutting board. For the filling, combine the diced pears with the butter and cook over medium heat, the buter will brown as the pears cook. Once the butter has browned remove from heat and stir in sugar and ricotta. Fill the crepe with the filling , garnish with powdered sugar and micro basil.