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Farm News from Jane
The autumnal equinox is on Wednesday afternoon but we have the full harvest moon tonight. It has been coming up orange and huge, just gorgeous. It doesn’t smell like fall quite yet though; I think the fragrance of the fallen leaves is what triggers that time for me. It still smells like summer, there are still lots of flowers in bloom and the pond is still warm enough to swim in! I think that we’ll hang onto summer a bit longer this year. But we certainly have made the transition to the fall veggies. I couldn’t believe the size of the collards when we went out to the field this morning. It looked like they had never even been picked yet! All the crucifers are doing well and hopefully we’ll a different one each of the remaining weeks. We had a busy morning getting everything harvested. The crops are getting heavier to carry and are also denser which may equate to longer cooking time too. I have to admit I am not a microwave fan but it sure is expedient when the hour is late and you are ready to eat!
We have a different pepper this week, Poblano, a mildly spicy one. Please don’t take my word for it because every season is different and they also vary from one plant to the next. Everyone’s heat tolerance is different too so please taste test before using. I, unfortunately do not have a palate for spicy foods. Asking if something is spicy doesn’t work because my “hot” is mild to the next person…
The spinach and Salanova lettuce mix in the greenhouse is growing well, getting ready for fall planting. The job of removing the tomatoes and peppers from the high tunnel is soon at hand. How quickly the season passes… I am a bit wistful when I have to say good bye to sweet corn and tomatoes because as much as we can or freeze, there is nothing like fresh! But the sauce cooking down in my kitchen makes the whole house fragrant with summer; tomatoes, peppers, onions and garlic. I’ll enjoy those long winter days with more time spent in the kitchen creating! Enjoy your harvest and harvest moon, Jane
Produce: Scallions Garlic Poblano peppers Nordanna red potatoes Delicata squash
Carrots Cone cabbage Green Kohlrabi with greens Collards Golden Beets Broccoli
Fruit: Baby Bartlett pears Nectarines Plums
– The Bartlett pears are from our friends at Cornerstone Orchards and are small this year. Forelle pears are a mini pear so I found recipes to substitute the small Bartletts for them.
– The apricots, peaches, plums and nectarines have been from Bittner Orchards; we are very thankful for their wonderful fruits this season!
Apples will begin next week…
-The Poblano is a mildly spicy pepper used in Chili Rellenos or classic mole sauce. When dried it is called an ancho pepper.
– The Nordanna potatoes may need to be peeled or boiled first then skinned as they have a superficial scab. It does not affect the inside of the potato.
– Collard greens take a longer simmer time; see recipe section.
– Kohlrabi, the alien vegetable! The greens can be steamed or stir fried and are tender and nutritious. The swollen bulb needs to be peeled and then be eaten raw with a dip, grated for a slaw, cooked like a potato. Stir fried or roasted. It is one of the most versatile veggies. Think carrot!
– Delicata squash skin is very thin and is soft enough to eat once cooked. Try slicing it before roasting. Although seed removal is more difficult the slices are sweet, dainty and delicious!
FORELLE PEAR CAKE
makes one 9″ cake, 8 Forelle Pears, 1 Tablespoon cognac, 1 teaspoon lemon juice, 2 Tablespoons granulated sugar, ½ teaspoon pure vanilla extract, 1¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cardamom, ¼ teaspoon salt, 6 Tablespoons unsalted butter, 1 cup granulated sugar, 2 teaspoons lemon zest, 2 eggs; at room temperature, 1 teaspoon pure vanilla extract, 1 Tablespoon turbinado sugar
To prepare the pears, cut each pear lengthwise into thin slices. Toss with cognac, lemon juice, sugar and vanilla. Set aside until ready to use. To make the cake, preheat oven to 350 F. Butter and flour a 9″ spring-form pan, set aside. Whisk together flour, baking powder, cardamom and salt in a bowl and set aside.
Cream together butter and sugar in the bowl of an electric mixer until light and fluffy; about 4 minutes. Add in lemon zest and allow to mix for an additional minute. Add in eggs one at a time. Mix in vanilla. Stir dry ingredients into wet in two additions, mixing just to combine. Spread half the batter evenly into the bottom of prepared pan. Place pear slices evenly on top of batter. Spread remaining batter over the pear slices and lay the rest of the slices on top in a decorative pattern. Sprinkle with turbinado sugar and bake for 40-50 minutes until top in browned and cake is baked through. Remove from oven and allow the cake to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a cooling rack for another 30 minutes. Slice and serve cake warm or at room temperature. Recipe from: https://www.thekitchn.com/recipe-forelle-pear-cake-128672
AWESOME PEAR OR APPLE PANCAKE
3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste
Warm an iron skillet in a 425-degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings
CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1-2 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1f4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. MAKES 4 SERVINGS
TINY PEARS ITALIANO
8 small Fiorelle pears or 12 Seckel pears; 1/2 cup orange juice; 1 cup sugar; Italian liqueurs or fruit brandies
Blanch pears in boiling water and peel. Steam until soft but not mushy. Place in medium bowl. Melt sugar in orange juice and 1/4 cup water. Cover. Simmer until mixture is slightly caramelized. Pour over pears. Chill. Serve topped with a dash of choice of liqueur. Recipe from The Fruit and Vegetable Stand.
¼ cup ricotta cheese; 1/4 cup dolcelatte (Gorgonzola dolce) cheese; 1 tablespoon honey; 1/2 celery rib, finely sliced; 8 green olives, pitted and roughly chopped; 4 dates, pitted and cut into thin strips; pinch of paprika; 4 ripe pears; 2/3 cup apple juice
Preheat the oven to 400°F. Place the ricotta in a bowl and crumble in the dolcelatte. Add the rest of the ingredients except for the pears and apple juice and mix well. Halve the pears lengthwise and use a melon bailer to remove the cores. Place in an ovenproof dish and divide the filling equally among them. Pour the apple juice carefully into the dish and cover with foil. Bake for 20 minutes, or until the pears are tender. Remove the foil and place the dish under a hot broiler for 3 minutes. Serve immediately. Serves 4 Recipe from Vegetarian the best ever recipe collection.
8 medium ripe pears, peeled and thinly sliced, 1/4 cup orange juice, 1/2 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger,
topping: 1 cup all-purpose flour, 1 cup old-fashioned oats, 1/2 cup packed brown sugar, 1/2 teaspoon baking powder, 1/2 cup cold butter, cubed, Fresh mint leaves, optional
Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears.
For topping: in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears. Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint. Recipe from: Taste of Home
6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2-pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member
PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC
POBLANO PEPPER AND CORN STEW
2 large boneless, skinless chicken breast halves; 3 tablespoons olive oil; 1 large Spanish onion, minced; 5 cloves garlic, minced; 2 fresh poblano peppers, chopped; 8 ounces good-quality cured chorizo, sliced and chopped in quarters; 1/4 teaspoon crushed red pepper flakes; 8 cups chicken stock, homemade or canned; 4 cups fresh corn kernels; Salt and cracked pepper to taste; 1/4 bunch cilantro, stems trimmed, minced; 1 bunch radishes, trimmed and sliced; Queso fresco, crème fraiche, or sour cream
In a heavy stockpot over medium to low heat, cook the chicken breasts on both sides in half the olive oil. Remove the chicken and allow to cool. Add the remaining olive oil to the pot and heat it. Add the onion, garlic, poblanos, chorizo, and red pepper flakes. Sauté until the onion is soft and translucent. Add the chicken stock and bring to a boil. Shred the chicken and add it to the boiling stock. Reduce the heat and simmer for 15 minutes. Add the corn, cook for about 2 minutes, and turn off the heat. Season the stew to taste with salt and pepper. Ladle the stew into bowls and garnish with the cilantro, radishes, and queso fresco. Serves 6. Recipe from The Café Pongo Cookbook.
RICOTTA WITH ROASTED CHILE AND MINT
2 poblano chiles; 3 scallions, including an inch of the greens, halved lengthwise and thinly sliced, or 3 tablespoons finely snipped chives; 2 tablespoons chopped cilantro, plus sprigs for garnish; 1 tablespoon finely chopped mint; 1 1/2 cups ricotta; sea salt; 6 small corn tortillas or 4 large slices nutty, dense wheat bread; 4 large red radishes, thinly sliced lengthwise, then julienned
Roast the chiles until charred (see page 390), put them in a bowl. cover with a plate, and set aside to steam for 15 minutes. Mean· while, stir the scallions, cilantro, and mint into the ricotta. Season with salt to taste. Remove the chiles from the bag and slip off the skins. Wipe off all large flecks that remain, then remove the stems and seeds. Chop finely and stir into the ricotta. Taste for salt. Wrap the tortillas in foil and steam or heat in the oven until warmed through. Serve tortillas and cheese separately. If you’re using bread, spread the cheese over it, slice into fingers, then garnish with the radish slivers and a sprig of cilantro. Serves 6 as an appetizer. Recipe from Local Flavors.
SOUTHWEST STUFFED POBLANO PEPPERS
4 poblano peppers halved and seeds/membranes removed, 1# lean ground beef, or chorizo, 1 tsp each ground cumin, chili powder, garlic powder, 1 C cooked long grain white rice, 1/2 C canned black beans, drained; 1/2 C frozen or canned corn (drained); 1 15-oz. can diced tomatoes, drained; 1 4-oz can diced green chiles; ½ C -1 C grated mozzarella or Mexican-blend cheese
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t overlapping. Bake for 10-15 minutes while you move on to the next step. Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving. Recipe form www.cremedelacrumb.com
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic, 3 tablespoons olive oil, 2 tablespoons minced cilantro, 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
Unsalted butter, softened; pumpernickel bread; thick-sliced kohlrabi; sea salt and freshly ground black pepper
Generously butter 2 slices of bread and make a sandwich with the kohlrabi as the “meat.” Add salt and pepper to taste. Makes 1 serving. Recipe from Leslie France
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
KOHLRABI AND RADISH SALAD
3T olive oil, 1T wine vinegar, salt and freshly ground black pepper, 2 kohlrabi (about8 oz.) 1 cup of radish slices
Put the oil and vinegar into a bowl with salt and pepper to taste and mix to make a simple dressing. Peel the kohlrabi quite thinly, then cut into julienne matchsticks; wash and slice the radish. Add the kohlrabi and radishes to the bowl and stir gently to coat everything with the dressing. Serves 4 Recipe from Vegetarian Four Seasons
KOHLRABI AND POTATO SOUP
3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced, 1 large potato (about 12 ounces), peeled and diced, 4 cups homemade or store-bought, no-salt-added vegetable broth
For garnish: 1 small Asian pear, peeled, cored and finely chopped, 1/2 cup pecan halves, toasted and chopped (see note), 2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes. Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.) Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot. Note: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
KOHLRABI AND POTATO SALAD WITH HORSERADISH
1 or 2 Kohlrabi peeled, 2 medium Potatoes, 2 to 4 tablespoons sour cream, 2 teaspoons chopped dill, Salt and freshly milled pepper, Prepared horseradish in vinegar
Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes. Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill. Season with salt and pepper to taste. Recipe form Red Fire Farm, Granby MA
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees. Cut the kohlrabi into ¼-inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com
KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4 large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4 teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve. Recipe form GeniusKitchen.com
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage in thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
DELICATA SQUASH WITH ORANGE & PISTACHIOS
1-pound Delicata squash (about 1 large); 1 tablespoon extra-virgin olive oil; 2 shallots, halved and sliced; 1 teaspoon orange zest; 31/4 cup orange juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons chopped salted pistachios
Cut squash in half lengthwise; scoop out the seeds. Thinly slice crosswise. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the squash, orange zest and juice, salt and pepper. Reduce heat to medium low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Serve sprinkled with pistachios. MAKES: 4 servings, about 1 cup each
CRANBERRY-APRICOT DELICATA SQUASH
1-pound Delicata squash (about 1 large); 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider or apple juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 cup chopped dried apricots; 1/4 cup dried cranberries; 2 tablespoons finely chopped chives; 2 tablespoons toasted sliced almonds
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise. Bring 1 inch of water to a boil in a sauce pan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes. Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds. Makes, 4 servings
ROASTED DELICATA SQUASH WITH ONIONS
2 pounds Delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard
Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating Well.com Makes 4 servings, about 1 cup each
PEARL COUSCOUS AND ROASTED DELICATA SQUASH SALAD WITH KALE AND POMEGRANATE
Salad: 2 medium Delicata squash, halved and seeded, 2 tablespoons extra virgin olive oil, divided, 1/2 teaspoon chili , powder, 1/2 teaspoon fresh ground pepper, 1/2 teaspoon sea salt, 1/2 a red onion, sliced thin, 1/4 cup raw, hulled pepitas, 1 1/2 cup pearl couscous, 1 3/4 cup boiling water, 4 cups kale, woody stems removed and chopped, 1/2 cup pomegranate arils, 1/4 cup crumbled goat cheese chèvre,
Vinaigrette: 2 tablespoons minced red onion, 3 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, teaspoon honey, 1/2 teaspoon sea salt, 1/4 cup extra virgin olive oil
Preheat oven to 425 degrees F. Trim the ends of the squash and cut into 1/2-inch thick crescents. On a large rimming baking sheet, toss squash with 1 tablespoon olive oil, chili powder, pepper, and sea salt. Spread out on baking sheet. Roast squash 20 minutes. Flip, slide squash back into the oven, and set a timer for 15 minutes. When timer dings, move squash over to one side of pan to make room for red onion slices and pepitas. Roast everything 5 minutes more, or just until pepitas are golden and fragrant. To make the vinaigrette, whisk to combine minced red onion, apple cider vinegar, mustard, honey, and sea salt in a small bowl. Let sit 5 – 10 minutes, then whisk in olive oil until emulsified. While squash roasts, make couscous. Heat a large saucepan over medium heat. Add oil, and the couscous, and toast, stirring constantly, 5 minutes. Pour in 1 3/4 cups boiling water, bring couscous to a boil, then turn heat to low and cover; cook 12 – 15 minutes or until couscous is al dente. Uncover, drizzle with 2 tablespoons vinaigrette, and toss. Set aside to cool. Toss kale with 2 tablespoons vinaigrette. To assemble salad, either on a platter or in a large bowl, pile couscous in several distinct clumps. Pile kale in between. Tuck roasted Delicata squash, red onion, and pepitas throughout. Drizzle with vinaigrette. Top with pomegranate arils, crumbled goat cheese, and fresh ground pepper to taste. Brooklynsupper.com
Recipe inspired by a recipe from Amy Chaplin’s book At Home in the Whole Food Kitchen.
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds. Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
ROASTED GOLDEN BEETS AND CARROTS WITH SAGE
1/2 LB. yellow beets, without tops (2 medium), 1/2 LB. carrots, peeled (3 medium), 2 garlic cloves, smashed, 4 sage leaves, 1 sprig fresh rosemary, 2 T. extra-virgin olive oil, 1 1/2 T. white wine vinegar, Salt to taste
Heat oven to 400 degrees F. Add the beets to a medium pot of simmering water, seasoned with salt. Cook until just tender then remove from the water and plunge into an ice water bath to cool. Once cooled, peel the beets then cut into halves or quarters, depending on preferred size. Cut carrots to a similar size. Add beets and carrots to a roasting pan and toss with the smashed garlic, sage, rosemary, olive oil, white wine vinegar and about 1/4 teaspoon of salt. Place into the oven and roast for about 30 minutes or until the beets and carrots become slightly golden and are tender. Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese. Recipe from https://www.inspiredtaste.net
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
RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.
1 ½ cup oil; 2 cups sugar; 4 eggs; 2 cups flour, sifted; 3 cups grated carrots; 2 tsp baking soda; 1 cup chopped nuts; 2 tsp cinnamon; 1 tsp salt; ½ tsp allspice
Beat eggs and add sugar; beat well. Add oil, nuts and carrots; blend well. Add baking soda, salt, cinnamon and allspice to flour; add to above mixture. Beat well. Pour into greased 13 x 9-inch pan and bake for 1 hour at 350⁰ or into a Bundt pan for about an hour.
Frosting: ¾ stick of butter; 8 oz pkg of cream cheese; 1 tsp vanilla; 1 lb. confectionary sugar
Beat all ingredients together at room temperature. Beat until fluffy and frost