Summer Share Twenty-Four November 5th/7th 2019
- This is the final even biweekly share. There is one more odd biweekly and weekly share which is next week, Nov. 12/14th.
- Please reserve your summer share now so that you won’t have to remember next spring, either on-line or snail mail!
- Winter shares are still available; please sign up ASAP. Shares begin Thursday Nov. 21st; just in time for your Thanksgiving feasts. Information for summer share renewals will come via email soon…
- Thank you to all those you have partnered with us for both weekly and biweekly shares. We hope that the two size options offered help better suit your family’s needs.
Farm News from Jane
November skies; that is what welcomed us Friday morning at dawn. Do you know what I mean? Those huge cloud formation and the sky colored with so many shades of grey and blue. And we haven’t seen so much water “laying” in the fields in quite a while… We have had a beautiful warm and sunny autumn but winter is “on the cusp”. A few snowflakes have secured that impending arrival. But the harvest continues although we have finished digging all the potatoes and celeriac. We will now focus on harvesting the rutabaga, radishes, and beets & carrots. The remaining crucifers will continue to grow until we harvest them for shares. The kales are hearty and should hold up for a while yet. “It depends on the weather” is the resounding response to some of those questions like “what will be in the last two shares?”. Carrots of course, colorful ones like purple, red and even yellow! And always garlic, onions or leeks and potatoes, winter squash, kale, crucifers of some kind and love! And for those of you who have partnered with us before; can you believe how clean the carrots are? The credit goes to the Ben, the maker of our new barrel washer. It does an incredible job of course with the help of our operator, Teresa. It sure makes washing carrot so much easier and quicker! The regular vegetable washer we use for most everything that’s “washable” from peppers to potatoes can’t hold a candle to the new barrel washer!
It has been quite an exciting season; especially with the challenging weather that slowed the season’s start in June. But we hope that it was as satisfying for you as it has been for us. We are thankful for all the produce that has been and will be harvested yet. We are also very thankful for all the people who have come alongside us this year; from small to great. Even those little hands help make the job go more quickly and they also bring much joy and entertainment as they perceive things so much differently than us adults. To see through the eyes of a child all the beauty and joy in life; what a gift! For those of you who are receiving their last share this week, thanks for all your support to our farm family. Don’t forget to keep in touch by reading the biweekly newsletter through the winter season posted on our website or check out our Facebook page. The journey continues… Jane
Produce: Red & White potatoes Cooking onions Garlic Golden beets baby Romaine
Romanesco Delicata squash colorful Carrots Kale Rutabaga Red or Green Napa cabbage
– Delicata squash skin is tender and edible. Bake it whole or halved or roast it halved or even slices. By slicing and coating with oil the slices will caramelize the sugars making it taste even sweeter.; beautiful and delicious!
– The late planting of romaine has not matured to a full-size head but the baby gem will still be a delight on your plate. Better small than none at all or frozen!
– The last dig of potatoes was a mixture of red and white seed potatoes so they grew together and are still together; enjoy the potato medley!
– Romaine is not washed as it is too fragile. Cut off bottom end first then separate leaves before washing
– Romanesco is a type of cauliflower; prepare as such. See recipe section.
Tree fruit: Cameo & RubyFrost apples (the deep red ones)!
Cameo is a cultivar of apple, discovered by chance by the Caudle family in a Dryden, Washington orchard in 1987. Parents unknown, possibly ‘Red Delicious’ × ‘Golden Delicious’.
RubyFrost is very high in Vitamin C and slow to brown, making it ideal for pies and tarts. It is a New York State apple from Cornell apple breeding program. RubyFrost apples are the perfect balance of sweet and tart, deep and rich with a hearty crunch and ideal crisp texture. RubyFrost’s cousin apple, SnapDragon that we shared the first week of October was also developed by Cornell University.
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. Recipe Notes If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.
Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls. Serves 1 generously or 2 modestly; Recipe from the kitchen.com
LENTIL AND VEGETABLE STEW WITH KALE
2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped (1 1/4 cups); 1 medium celery root (celeriac), peeled, chopped (3 cups); 1 medium rutabaga, peeled, chopped (2 cups); 1 pound brown lentils, rinsed; 1 tablespoon herbes de Provence; 8 cups (or more) vegetable broth; 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8
ROASTED CAULIFLOWER AND KALE
3 T butter, sliced into tablespoons, 1 medium head of cauliflower, 4 C curly kale (about ½ bunch, stripped from stalk, chopped or torn into bite-sized pieces, rinsed and drained, ½ t salt plus more for the kale, ½ pine nuts, toasted Preheat the oven to 4250. Heat the butter in a small, thick-bottomed stainless-steel skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits., 3-4 minutes. It should smell nutty. Remove from the heat to prevent burning and set aside. Place the cauliflower on a parchment lined baking sheet and drizzle with about 2 T of the butter. Mix well to coat. Season with the salt and place the cauliflower in the oven, turning at least once during the roasting to prevent any side from burning. Set the timer for fifteen minutes. Place the kale in a bowl and rub the remaining tablespoon of butter and two pinches of salt into the kale. Try to get all the parts of the kale pieces buttered. After the cauliflower has roasted for fifteen minutes, lower the temp to 3500. Push the cauliflower to one side of the baking sheet and add the kale. Continue to roast for another twelve minutes or so. Mixing at least once for a total of about twenty-seven minutes. The cauliflower should be easily pierced with a fork. And the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cauliflower. Turn onto a platter, mix with the pine nuts.
KALE & APPLES
1 bunch of kale, stripped from its stalk, chopped into bite-sized pieces and rinsed, (10-12 oz., 6-8 cups), 1 T butter, 2 medium shallots, thinly sliced (1/2 c), 2 crisp apples, such as empire, or Crispin,, peeled and cored and cut into ½ dice, 2 t brown sugar, ¼ C dried cranberries, roughly chopped, salt, 2 t olive oil, ½ C walnuts, toasted and chopped (optional)
Place about 4 cups of water in a 10-12 inch skillet or soup pot that that a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4-6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release the steam and stop the cooking. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5-7 minutes. Add the brown sugar and cranberries and sauté for a few minutes more. Add the cooked kale (squeeze out any excess moisture), a pinch or two of salt and the olive oil and mix well. Top with the walnuts, if using and serve hot. *Try with pears or a combo of apples and pears
CARROTS WITH SPICED PECANS
1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately.
Makes 6 servings. Recipe from MACSAC
CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture.
Makes 6 servings Recipe from MACSAC
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy bn top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until s0ft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim a/the cook and to reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4
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
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.
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
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.
Recipe from Epicurious.com
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
CABBAGE-BEET SLAW WITH GINGER VINAIGRETTE
1 small head red cabbage, 1 medium-sized beet, 2 tablespoons rice vinegar, 4 tablespoons oil (vegetable or canola), 1 1/2 tablespoon honey, 1-inch piece of ginger, peeled and grated, Salt & pepper to taste
Chop the cabbage into 4 wedges. Trip away any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl. Peel the beet using a vegetable peeler. Using a hand-held grater or box grater, shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice. Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve. Recipe from TheBittenWord.com
ROASTED DELICATA SQUASH WITH ONIONS
2 # 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
CHILI-BROWN SUGAR DELICATA SQUASH WITH PEARS
1-pound Delicata squash (about 1 large); 2 medium ripe but firm pears, sliced; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 slices bacon; 2 tablespoons water; 1 tablespoon light brown sugar; 1 teaspoon chili powder
Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into Y4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. .4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate. 5. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top. MAKES: 4 servings
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
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.
DELICATA CREAMY SQUASH SOUP
3 Delicata squash, halved lengthwise and seeded, 1 onion, chopped, 3 cups vegetable broth, 1 1/2 cups heavy whipping cream, 2 tablespoons butter, salt and freshly ground pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8-inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve. Recipe from Allrecipes.com
CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste.
HOT GERMAN POTATO SALAD
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
CHINESE CABBAGE SALAD
5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC
APPLE AND WINE-BRAISED RED CABBAGE * if substituting red Napa cabbage decrease cooking time by at least half
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO
The salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil
The dressing: 1/2 jalapeno Chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
Serves 4-6 Recipe from Local Flavors.
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
PORK & NAPA CABBAGE SOUP
1 teaspoon ghee or fat of choice, 1 small onion, diced, Kosher salt, 1 pound ground pork (ground chicken thighs, beef, and turkey also work), 6 large fresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted ’shrooms work, too), 2 garlic cloves, minced, 6 cups bone broth or stock, 1 head Napa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives), 2 large carrots, peeled and sliced into coins, 1 large russet potato, peeled and cut into 1-inch cubes, Freshly ground black pepper, 3 scallions, thinly sliced
Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes). Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the broth and crank up the heat to high. Bring everything to a boil. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down! Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed. If you want to make this soup in a pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions. If you’ve got leftovers, you can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again!
Recipe form NomNomPaleo.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.
MASHED RUTABAGA WITH ORANGE
2 pounds rutabaga, peeled and diced; 2 T frozen orange juice concentrate, thawed; 1T butter; salt and pepper; 1 orange (optional for garnish)
Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For a chunky texture, mash with a potato masher. For a smoother texture, run rutabagas through a food mill or process in a food processor until smooth. Stir in orange juice concentrate and butter and season to taste with salt and pepper. Garnish with fresh orange zest or thin slices of orange. This can be made ahead and refrigerated or frozen, then warmed in the oven. It goes well with sage-rubbed pork and mushrooms or ham. Makes 6 servings
2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter
Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour. Makes 6 servings; Recipe from America’s Best Vegetable Recipes
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1 inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired.
Recipe courtesy of Robert Irvine; Food Network
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm
RUTABAGA AND CARROT SOUP
2 tablespoons of butter, 1 medium rutabaga diced, 2 large carrots sliced, 1 onion, chopped, 6 cups of chicken stock, black pepper, salt to season, 1/4 cup of fresh whipping cream (optional)
Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, turnips and onion, stirring them well to completely coat them in butter. Cover the pot and sweat the vegetables for 10 minutes to soften them. Shake the pan every 3 minutes to prevent any sticking, but resist the temptation to lift the lid. Trapping the steam in the pot is key to building up a good vegetable sweat. Add the stock and season well with salt and pepper. I like plenty of freshly ground black pepper in this soup. Bring the soup to boiling point, lower the heat. then cover the pot and let the soup simmer for 30 minutes, or until the vegetables are nice and tender. Turn the heat off and let the soup cool a little before blending it. I use my hand held blender to blitz the vegetables, but a regular stand-up blender can also be used. Complete the process in batches if using a regular blender. And finally, add the cream. This step is optional, but I love the extra depth of flavor cream lends to this soup. You can add the cream in the pot and blitz the soup again, or do as I do, and add a spoon of cream to each bowl before serving. Recipe from IrishAmericanmom.com
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces, 1 T olive oil, salt, pepper, pinch of garlic powder and paprika
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.
PASTA WITH ROASTED ROMANESCO AND CAPERS
¼ cup chopped almonds, ¼ cup plus 3 tablespoons olive oil; plus more for drizzling, 2 tablespoons drained capers, patted dry, divided, Kosher salt, ½ medium romanesco or cauliflower, cored, cut into small florets, 8 garlic cloves, very thinly sliced, ½ teaspoon crushed red pepper flakes, plus more for serving, ½ cup dry white wine, 12 ounces lumaconi (snail shells) or other medium shell pasta, 2 ounces aged Asiago cheese or Pecorino, finely grated, 2 tablespoons unsalted butter
Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
CAULIFLOWER FRIED RICE
Cauliflower, 1 Tbsp. of sesame oil, 1 Tbsp. of garlic, 8 oz beef, chicken, pork, shrimp, or tofu, 1 cup of diced carrots, 1 cup of frozen peas, 2 eggs, White pepper to taste, 3 Tbsp. of soy sauce, Chopped green onions for garnish
Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and fry until fragrant. Add the beef, chicken, pork, shrimp, or tofu and cook until 80% done. Add carrots and peas, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions.
3 c. shredded lettuce; 1 c. grated raw cauliflower; l/2 c. grated carrot; 3 tbsps. sweet pickle relish; 1/4 c. vinegar; 1/4 c. salad oil; 3 tbsps. Sugar; 1/2 tsp. onion salt; 1/8 tsp. pepper; 1/8 tsp. paprika
Combine lettuce, cauliflower, carrot and pickle relish in salad bowl. Shake together the remaining ingredients. Pour over salad and toss. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
1/2 c. olive oil; 1/4 c. lemon juice or white wine vinegar; 1/2 tsp. salt; Dash freshly ground pepper; 2 Bermuda onions, thinly sliced and separated in rings; 1/2 small head cauliflower, sliced (about 3 c.); 1/2 c. sliced stuffed olives; 1/2 c. crumbled blue cheese; 1 medium head lettuce, torn in bite-size pieces
Combine oil, lemon juice, salt and pepper. Add onions, cauliflower and olives to mixture; marinate at least 30 minutes. Sprinkle cheese over lettuce in salad bowl. Add marinated mixture and toss gently. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.