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Crossroad Farm's Steamed Vegetables

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      Title: CROSSROAD FARM'S STEAMED VEGETABLES
 Categories: Harned 1994, Herb/spice, Side dish, Vegetables
      Yield: 1 Batch
 
      4 c  ;Water
      8 oz New red-skinned potatoes
           -- scrubbed
      1 lg Cauliflower head; rinsed
           -- florets & stems separated
      1 lg Fresh garlic head
           -- cloves separated & peeled
      1 c  Fresh fava beans or
      6    Radish-size turnips w/greens
      2    Green zucchini; in 1" rounds
      2    Yellow zucchini
           -- cut in 1" rounds
    1/2 c  Mixed fresh herb leaves*
           -- loosely packed
      6 tb Olive oil
 
  *Combine 2 or 3 of the following herbs: basil, thyme, marjoram,
  oregano and tarragon.
  
  Note: If turnips are larger than radish size, cut them in half or
  quarter them.
  
  Bring water to a boil in the bottom of a vegetable steamer over high
  heat. Place the potatoes in the steamer basket, cover, and cook until
  they begin to soften, about 10 minutes. Add the cauliflower stems,
  garlic cloves and fava beans; cover and steam until the stems begin
  to soften, about 5 minutes.  Add cauliflower florets and steam until
  they begin to soften, about 5 minutes.  Then add zucchini, and the
  turnips if you are using them. Cover; steam until zucchini has
  softened and begun to turn translucent, about 8 minutes.
  
  While vegetables are steaming, coarsely chop the herbs, then whisk
  them together with the olive oil in a large serving bowl. Transfer
  the steamed vegetables to the bowl, toss gently and serve immediately.
  
  Yield: 4 to 6 servings.
  
  Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower
  florets - 8 minutes.  Cauliflower stems - 12 to 18 minutes. Fava
  beans - 12 to 18 minutes. Small turnips - 8 to 10 minutes. Yellow
  squash - 8 to 10 minutes. Zucchini - 8 to 10 minutes.
  
  Loomis writes that this is "...the most flavorful mix of vegetables
  I've ever tasted."
  
  From Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME in
  _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
  Publishing Company, Inc., 1991.  Pp. 253-255.  ISBN 0-89480-772-2.
  Electronic format by Cathy Harned.
 
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