Crossroad farm's steamed vegetables

---------- Recipe via Meal-Master (tm) v8.02
  
       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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