Winter Share Twelve May 5th 2022

Posted by on May 5, 2022 in Uncategorized

Important information:

  • This is the final winter share. Those of you who have summer shares are welcome to bring your share box to the first distribution; Thanks!
  • Summer shares begin mid to late May the timing of harvest is weather dependent. We will send out information the week before we begin.

Farm News from Jane
Spring has sprung, the grass has riz, May flowers are blooming but when will transplanting begin? Although there are several plantings of peas growing in the field, it has been too cold to transplant all the seedlings that are ready and patiently waiting in the greenhouses. We even have plants outside on a wagon getting acclimated as the greenhouses are nearing their max. The plants look great and we continue to nourish them but they are definitely outgrowing the little cells that they are grown in. Some of them are getting “rootbound. There are almost as many roots as there is soil in the cells. We hope that tomorrow’s warm sunny day will dry out the fields so that we can begin to plant the seedlings. I am always amazed at how large the plants are before we plant them outside. But once they are in the expanse of the field, they look so small and vulnerable. After many weeks of watching them grow and nurturing them along it is somewhat uneasy watching them make the adjustment to the great outdoors. The vacillating temperatures and occasional near freezing nights combined with the effect of the wind really challenges them to get hardy quick! Even in summer the wind can have the most detrimental effect on new seedlings going out. After having been watered regularly and nice and moist soil, a day of strong wind can dehydrate them very quickly. The transplanter we use does place a puddle of water where the seedling is planted but it doesn’t last too long. We utilize irrigation to counteract this, especially in the summer. Hopefully, May temperatures will be more average and give the plants a good start. We will be looking for the asparagus to start emerging with the heat that is coming next week; ready or not… Lots to do and we will quickly get back into the swing of spring’s bustle while we are transplanting all those thousands of seedlings; lettuce, onions, celery, shallots, leeks, Swiss chard, celeriac, bok choy, Napa cabbage, beets, tomatoes. Am I making you hungry or at least drooling at the thought of all those yummy veggies?
We have begun constructing a building to house a cooler. As some of you may realize, all the different roots and storage crops need varying temperatures and humidity. It takes a lot of oversight and attention to detail to keep all these vegetables “happy and comfortable” through the many high and low temperatures from October to May. We were thankful for the diverse bounty that we had for winter shares this season. Overall, we were very pleased with our shares and we hope that you were also. And yes, we know that there may have been a few too many radishes, but they grow and store so well! We did have more fresh greens over a longer harvest time than ever before. We are grateful for your partnership. We couldn’t do it without all of you!
Mother’s Day is this Sunday. I hope that a few of you will be making your special mom a delicious meal. We may have a hotdog cookout. It seems like ages since we had one. And of course, all the kids will be happy with that menu. Mix in some good Oles carrots, last year’s pickles and perhaps even a bowl of potato salad. Top it off with a few marshmallows and it will be a fun-filled feast for everyone! After all, it’s really just about being together and enjoying one another! Time passes quickly so let’s -carpe diem- seize the day while we have such a wonderful reason to gather and celebrate. Where would we be without the “hand that rocked the cradle”? Hopefully everyone has a special “mom” in their life to appreciate and share the bounty of love we have received.
Enjoy your gatherings; Many blessings, Jane

Produce:   Spinach   Kale   Swiss chard   Chioggia/Red beets   Carrots
Rutabaga   Blush onions & Shallot   Red Potatoes  

Produce tips:
– Onions and shallot are near sprouting; please use soon. It’s amazing that they were harvested back in July!
– Chard and kale should be bagged before refrigerating.
– Rutabaga should be refrigerated.
– Shallots are almost the same color as the blush onions but are elongated in shape.

Recipes
SMOKED PAPRIKA AND RUTABAGA BISQUE
3 tablespoons unsalted butter, 1 medium yellow onion, coarsely chopped, 2 medium celery stalks, coarsely chopped, 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups), 4 cups (1 quart) low-sodium vegetable broth, 2 cups half-and-half, 2 1/2 teaspoons high-quality smoked paprika, 1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine. Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed. Recipe from Chowhound.com
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RUTABAGA SOUP WITH BACON AND SAGE
2 T unsalted butter, 1 medium-large onion, diced, salt, 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced, 2 cloves garlic, sliced, 1 C heavy cream, 1 C whole milk, 3 ½ C vegetable stock, white pepper, 3 T maple syrup, 4 ounces smoked slab bacon, diced fine, 20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top. Recipe from Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick; cooking.nytimes.com

CHICKEN SOUP WITH RUTABAGA AND GREENS
1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, 1 tablespoon organic butter, 1 tablespoons olive oil, 1 large onion, peeled and chopped, 3 large organic carrots, peeled and chopped, 3 stalks organic celery, cleaned and chopped, 1 large rutabaga, peeled and chopped (or use chopped parsnips or turnips), approximately 4 cups chopped turnip greens (or other dark leafy greens like kale), coarse sea salt and pepper to taste, siracha chili sauce (or your favorite hot sauce)- to taste
Heat olive oil and butter in a large soup pot. Place chicken in the pot and allow to sear for a minute or so on each side. Add a little water if necessary to prevent the chicken from burning. Add chopped onion and cook for several minutes, moving the chicken around, again adding a little water to prevent burning. Add the rest of the vegetables (but not the greens: add them at the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, and then reduce heat to a simmer. Cook for 50 minutes-1 hour or until chicken is cooked through. Turn off heat. Carefully remove the chicken and allow to cool in a separate bowl. If you are going to serve all of the soup right away, you’ll want to remove the meat from the chicken bones, chop or shred it, and add it back into the soup (make sure you don’t burn yourself). If not serving all of the soup now, you can store the chicken separately and make use of it however you like: I often use some to make chicken salad. Add greens about five minutes before serving: the heat of the soup will wilt them down. Add sea salt and freshly ground pepper to taste.
Recipe from Barry Wine; HealthyGreenKitchen.com

RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings; Recipe from MACSAC

APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.

CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4maple syrup; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 cup chopped walnuts; 1 tbsp butter; 1/8 tsp ground cinnamon
Preheat oven to 400°F.  If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.  Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add the butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

SWISS CHARD, POTATO, AND BACON FRITTATA
8 large eggs, 1½ ounces Manchego cheese, grated (about ⅓ cup), 1 tablespoon chopped fresh flat-leaf, parsley, 1 tablespoon chopped chives, Kosher salt and freshly ground black pepper, 4 ounces dried chorizo, thinly sliced, 1 tablespoon olive oil, ¼ small onion, cut into ½” pieces, 6 fingerling potatoes, thinly sliced, 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped
Heat broiler. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper. Cook chorizo in a 10” broiler proof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes. Transfer to plate. Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes. Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. Mix in chorizo. Pour in egg mixture, tilting skillet to evenly distribute. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges. Serves 4
Recipe from Bon Appetit.com 

SWISS CHARD AND CHICK PEA SOUP SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups

PAN-COOKED SUMMER GREENS
1 to 2 bunches Swiss chard or other greens, washed, dried and cut into thin strips; 1 tbsp olive oil; 3 bunching onions, diced; 2 medium garlic cloves, peeled and minced; 2 tbsp soy sauce; Salt and freshly ground black pepper
Steam chard until bright, 4 to 5 minutes. Drain. Immediately immerse the greens in a bowl of ice water for 30 seconds and drain again. Set the cooled greens aside. Heat the oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 7 minutes, stirring frequently. Add garlic and cook for 2 minutes, stirring continuously. Add the greens and toss gently to combine well. Continue to cook for 3 to 5 minutes, depending on the amount of greens. Add soy sauce, and salt and pepper to taste. Gently toss ingredients and cook for 1 to 2 minutes longer. Remove from heat and serve at once. You can also add zucchini and yellow squash to this recipe. Cut then into bite sized pieces and cook with onions. 2-4 Servings

CARROT ALMOND CAKE
1 1/2 cups steamed, pureed carrots; 6 eggs, separated; 2 cups honey or sugar; 2 tablespoons ground almonds or 2 tablespoons flour; 1 teaspoon grated orange zest (orange part of the rind); 1 teaspoon sea salt; 1 tablespoon ground cardamom; cream cheese frosting (optional)
Heat oven to-350 degrees. Generously butter a 9-inch cake pan (round or square). Combine pureed carrots with egg yolks and honey. Mix in ground almonds, orange zest, salt, and cardamom. Beat egg whites in clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 minutes. Cool. Frost with cream cheese frosting, if desired. Makes 8-10 Servings. Recipe from Oak Ridge Farm

FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe

SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan. Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves 4

CARROT CHEESE CASSEROLE
Cook sliced carrots. Place in casserole. Add rich cheese sauce and stir together. Place buttered bread crumbs on top. Bake at 3500 for about 20 minutes or until crumbs are well browned.
Recipe from Rella Smith and Alice Smith

CARROT VICHY SOUP
1 large russet potato, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb. pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine

BRANDIED CARROTS
1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.
Peel and cut carrots as desired and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 3750 oven until carrots are tender about 40 minutes. 4 servings.

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.

KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

LEMONY KALE SALAD
1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon kosher salt, 4 cups torn kale leaves, 2 cups torn Swiss chard leaves, 4 teaspoons unsalted pumpkin seed kernels, 1/4 cup sliced green onions (about 2), 1-ounce shaved pecorino Romano
Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss. Variation 1. Spicy Soy: Combine 1 tablespoon rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 1/2 teaspoon brown sugar, and 1/4 teaspoon chili garlic sauce in a bowl. Add 4 cups torn kale, 2 cups torn Savoy cabbage leaves, 1 cup shredded carrot, 1 cup sliced red bell pepper, 1/2 cup sliced radish, and /4 cup chopped cilantro; toss. Let stand 8 minutes. Serves 6 (serving size: 1 cup)
Variation 2. Greek-Style: Combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and 1/2 teaspoon pepper in a bowl, stirring until sugar dissolves. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup chopped English cucumber, 1-ounce crumbled feta cheese, 1/4 cup sliced green onions, and 10 ­kalamata olives, pitted and quartered. Toss. Serves 6 (serving size: 1 cup) Recipe from Myrecipe.com

KALE CHIPS
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and

SIMPLE KALE & POTATO SOUP
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped, 1 garlic clove, minced, 1/2 teaspoon kosher salt, 2 cups vegetable stock, chicken stock, or water, 1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan, 1 teaspoon lemon juice or cider vinegar, 1 to 2 large eggs, depending on your appetite, Salt and pepper, Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS
1 (15 oz) can chickpeas, rinsed and drained, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
For the salad: 1 tablespoon freshly squeezed lemon juice, from one lemon, 3 tablespoons extra virgin olive oil, 1 small garlic clove, minced, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 5oz baby Kale or Kale/Dark Greens Mix, 1/2 cup shaved Parmigiano-Reggiano
Preheat oven to 425° F. Line a baking sheet with aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano shavings and crispy roasted chickpeas. Note: If you can’t find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you’ll just have to chop the leaves and let it marinate a bit).

TANGERINE & ROASTED BEET SALAD WITH FETA AND PISTACHIOS
2 medium beets, trimmed, 4 C chopped beet greens or Swiss chard, 8 Pixie tangerines or Clementines, 1 T sherry vinegar, ¼ t kosher salt, divided, ground pepper to taste, 6 t extra virgin olive oil divided, ¼ C crumbled feta cheese, ¼ C coarsely chopped toasted unsalted pistachios
Preheat oven to 3750. Scrub beets well, wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1+1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain the beet greens (or chard), leaving a little water still clinging to them; set aside. Grate ½ t zest from 1 tangerine (or clementine), Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ t salt and a generous grind of pepper in a medium bowl. Whisk in 4 t oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 t oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ t salt; cook, gently stirring, until just wilted, 2-3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing. Serves 4; Recipe from Eating Well magazine


QUICK BEET SALAD
¼ C sour cream, 1T horseradish, 1T chopped fresh dill, 2t olive plus 1T live oil divided, ¼ t ground pepper, 1/8 t salt, 1# precooked beets cut into ¼ “slices or wedges, 1t white wine vinegar
Combine sour cream, horse radish, dill, 2 t oil, pepper, and salt in a small bowl. Toss beets with vinegar and the remaining 1T oil. Serve the beets topped with the sauce. Recipe from Eating Well magazine

SWEET AND SOUR BEETS IN WHITE WINE

1/3 c. plus 1 tbsp. cider vinegar, 1/3 c. water, 1/3 c. sugar, 1 1/2 tsp. cornstarch, Dash of ground cloves, 2 tbsp. dry white wine, 1/2 tsp. butter, 2 c. cooked, sliced beets

In a medium saucepan, combine the first 5 ingredients. Cook over a medium heat until the mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving. Recipe form Cook.com

 

BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Recipe from http://www.epicurious.com

BEET & GOAT CHEESE HUMMUS
1 large beet, 1 can chickpeas, 2 lemons, 1/4 cup tahini paste, 1 teaspoon salt, 4 oz. crumbled goat cheese,
1/4 cup olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running, drizzle in the olive oil. Blend until smooth. Crumble a little more goat cheese on top for a pretty presentation. Recipe from simplyrecipes.com

 

JAPANESE-STYLE SPINACH (Gomae)
21/2 T tahini, 1+1/2 T rice vinegar, 11/2T soy sauce, 1 T water, 2 t mirin, 1# spinach, trimmed, if necessary, 1 t sesame oil. Toasted sesame seeds for garnish
Put a large pot of boil on to boil. Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl. Cook spinach in the boiling water until just turns bright green, 15-30 seconds for baby spinach, 45seconds -1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds if desired. Serves 4; recipe from Eating Well magazine

RAW BEET AND APPLE SALAD

For the Salad:1 bunch of Chioggia beets, 2 medium size apples, 1 handful of mixed salad leaves, ⅓ c. fresh basil, zest of 1 lime

For the Dressing: ½ c. goat cheese, 1 tbsp. fresh lime juice, 2 tbsp. milk, 1 tbsp. olive oil, 1 tsp. honey
For the dressing: Zest your lime and reserve it for the salad. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness. For the salad: Get yourself a large bowl. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice beets with a mandolin. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften. Tear up the basil leaves. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top. Serve straight away.

Notes: The key to this dish is to slice everything as thin as possible and let it marinate in the bowl for a bit. Using a mandolin is perfect for this. The acidity from the dressing softens the beets, kind of like coleslaw. If it’s too chunky, it’s going to be too crunchy.
* Refrigerate any extra goat cheese dressing in an airtight container. It will keep for about a week.
Recipe from the Clevercarrot.com

FRESH HERB & CHEESE FRITTATA
Prep time10 minutes; cook time about 7 minutes; serves four
2 C fresh spinach (torn into smaller pieces), ½ C basil leaves, 1/2C parsley leaves, ¼ C chives, roughly chopped, 1.5T fresh tarragon, 2 cloves garlic; roughly chopped, ½ t olive oil, 6 large eggs, 1/2C grated Manchego cheese, 1/4t freshly ground black pepper
Preheat the broiler and position an oven rack 4 inches from heat. In a food processor combine spinach, herbs, garlic, and salt. Add the milk and 2T of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture next, ¼ C of the Manchego and the black pepper. Heat remaining oil in a 10-inch oven proof skillet over medium heat. Pour in egg mixture and cook without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with the remaining Manchego. Transfer the pan to the oven and broil 1-2 minutes until golden and firm to the touch. Slice and serve.

SUNNY-SIDE-UP EGGS ON MUSTARD-CREAMED SPINACH WITH CRISPY CRUMBS
1/4 cup coarse fresh breadcrumbs made from crustless country-style bread; 5 teaspoons Dijon mustard, divided; 2 teaspoons plus 1 tablespoon olive oil; 1/4 teaspoon mustard seeds; 1 9-ounce package fresh spinach leaves; 3 tablespoons half and half; 1 teaspoon chopped fresh thyme; 2 large eggs; Fresh thyme sprigs (for garnish)
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumps, and thyme sprigs. 2 Servings

POTATO AND YAM SOUP WITH BACON AND SPINACH
6 slices apple wood-smoked bacon (about 6 ounces), cut crosswise into 1/4-inch pieces; 1 large onion, chopped; 2 garlic cloves, pressed; 1 teaspoon dried thyme; 1 14.5-ounce can diced tomatoes in juice; 1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3- inch-thick slices; 2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 4 to 5 cups low-salt chicken broth; 1 5- to 6-ounce package baby spinach

Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper; 4- 6 main-course servings

GRILLED CHICKEN AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE
4 boneless skinless chicken breasts (3 oz each), 7 oz bag baby spinach, few thin slices of red onion,  1/2 sweet red bell pepper, sliced into strips, 1 1/2 cups grape tomatoes sliced in half, 1 carrot, sliced into ribbons, For the Marinade: 2 tbsp fresh squeezed lemon juice,  tsp dried oregano, 1 tsp garlic, crushed, , kosher salt to taste, fresh ground black pepper to taste, For the White Balsamic Vinaigrette:, 1/4 cup basil leaves, 3 tbsp white balsamic vinegar, 2 tbsp chopped shallots, 1 tbsp water, 2 tbsp extra virgin olive oil, pinch salt and freshly ground black pepper
Combine the marinade ingredients – lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
Read more at http://www.skinnytaste.com/grilled-chicken-spinach-salad-with/#ah5uXySYI0J5wOE4.99 Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside. Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking. When the grill is hot, lay the chicken on the grill. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with balsamic dressing over each. Skinnytaste.com

SPRING VEGETABLE LASAGNE
1 tablespoon unsalted butter, plus more for the pan, 2½ cups low-sodium vegetable or no-chicken broth, 1½ cups mascarpone cheese, 1 teaspoon chopped fresh thyme, ½ teaspoon chopped fresh oregano, 1¼ teaspoons kosher salt, 8 cups tightly packed fresh spinach leaves (about 10 ounces), 9 ounces no-boil lasagna noodles, 3 cups thinly sliced carrots, turnips and/or radishes, 8 ounces crumbled farmer’s cheese
Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with butter., Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat. Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat. Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with ¼ cup of the spinach and ¾ cup vegetables. Pour on 1 cup of the mascarpone mixture and top with ⅓ cup farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray. Bake the lasagna for 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving. Prep: 40 min; ready in 1 h 25 min; Recipe from eatwell.com

SPINACH SALAD WITH MORELS, BACON & BLUE CHEESE
8 oz fresh morels or 1 ounce dried, 1 lb. potatoes, halved, 6T olive oil, divided, ⅛ t kosher salt plus ¼ teaspoon, divided, 1lb. pound asparagus, 2 oz. bacon, 1 large clove garlic, minced, 1T unsalted butter, 1 t lemon juice, 1 t tamari, 2 T sherry vinegar, 2 t. minced shallot, 1 t. Dijon mustard, ¼ t. pepper, 8 C mature spinach leaves, torn into large pieces, ⅓ cup crumbled blue cheese
Position racks in upper and lower thirds of oven; preheat to 425°F. If using fresh morels, cut in half and briefly swish in a bowl of warm water. Drain and repeat to remove any dirt. Gently but thoroughly pat dry. (If using dried morels, soak in 2 cups boiling water for 20 minutes. Drain, halve and pat dry.) Toss potatoes with 1 tablespoon oil and ⅛ teaspoon salt. Roast on a baking sheet on the upper rack, shaking the pan after 10 minutes, until tender, 15 to 20 minutes. Toss asparagus with 1 tablespoon oil and arrange in a single layer on another baking sheet. Roast on the lower rack until tender, 8 to 10 minutes. Cut bacon crosswise into ¼-inch-thick strips. Cook in a medium skillet over medium heat, stirring often, until crisp and browned, 3 to 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add the morels to the pan. Cook, stirring, until browned, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in butter, lemon juice and tamari. Whisk the remaining 4 tablespoons oil, vinegar, shallot, mustard, pepper and the remaining ¼ teaspoon salt in a large bowl. Reserve 2 tablespoons of the dressing. Add spinach and the morels; toss gently to combine. Arrange the spinach mixture, potatoes and asparagus on a platter. Top with the bacon and blue cheese and drizzle with the reserved dressing.

SPINACH SALAD WITH HONEY-BACON DRESSING RECIPE
8 C torn fresh spinach, 1 C sliced fresh mushrooms, 1/4 C sliced green onions, 1 med. tomato, chopped, 5 bacon strips, cooked and crumbled, 1 hard-boiled large egg, chopped, 1 C shredded Parmesan cheese
Honey-bacon dressing: 2 bacon strips, cooked and crumbled, 1/2 C honey, 1/2 C vinegar, 1/3 C vegetable oil, 1 tsp. yellow or spicy brown mustard, 1 tsp. lemon juice
Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately. Yield: 8-10 servings. Recipe from TasteofHome.com

POTATO CRUST QUICHE
3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes. Makes 8 servings. Recipe from Crystal Lake Gardens

HERB-ROASTED RED POTATOES
1 # red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 T of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc.; 3-4 T olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler

SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom

SPICY OVEN FRIES
3-pound potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.

SPICY POTATO, SAUSAGE AND GREENS SOUP
1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member