Summer Share Twenty October 1st 2024

Important information:

• This is an even biweekly share.
  There are two more even biweekly shares, Oct 17^th and Oct.31^st.
• There are four more weekly produce shares; the final share is Oct. 31^st.
• The final fruit distributions are Tues. Oct. 22^nd and Oct. 24^th.
• There is still room for a few more winter shares if you have forgotten or were undecided @

https://promisedlandcsa.com/csa/sign-up/

• Due to a family conflict, we are very sorry to have to reschedule the fall Potluck and field walk.
  The new date is Sunday October 20^th. Details to follow in coming newsletters.

Farm News from Jane
The sparrows and the Canada geese are growing in number and getting noisier week by week. The trees are slowly adding color to the landscape. It’s nice to have the opportunity to enjoy their progression. The last summer calf which looks like a white-faced Hereford is quickly catching up with its cousins in size. They are quite amusing with their play, romping around looking like they’re playing tag or having a race. Kids will be kids; goats, calves or human ones!
Last week’s distribution contained the last shares of sweet corn and tomatoes. The final planting of sweet corn just doesn’t have enough daylength to produce a full ear. Last week’s corn was the same although a bit more rain may have made the difference. So, although there are peppers and perhaps another harvest of eggplant, I think it’s time that we say “so long” to summer veggies. But let the autumn beauties begin; more broccoli, and we were also able to harvest cauliflower. The high tunnel has already been renovated and the celery seedlings are in their place and the first spinach seedlings will be planted this week. Things progress quickly from season to season. One of the high tunnels had its plastic replaced last week. It is nice to do it (and easier), when the sun is hot and the plastic stretches, easily and well as it is secured. A big job made easier with experienced helping hands. The amount of sunlight is now less than the night darkness as we’ve passed the autumnal equinox. The equinox is two moments in the year when the sun is exactly above the Equator and day and night are of equal length. The Autumnal in the northern hemisphere and Vernal in the southern hemisphere. But as the summer share season is winding down, we’ll be ready for the winter season to begin. So, if you haven’t enrolled don’t delay; keep the nutritious and delicious vegetables on your plate for a healthy winter.
Until next week, enjoy the foliage and the change to “sweater” weather. Blessings, Jane

Produce:   Broccoli   Cauliflower   Rutabaga   red Kale   Garlic   Carrots
Acorn squash   Spicy fall greens   hot peppers

Produce tips:
– Rutabaga is a cruciferous veggie with great antioxidant properties. It lasts great in the fridge without bagging or wrapping. See recipes for prep and serving ideas.
– Spicy field greens are hand cut and banded unwashed. Bag before refrigerating and wash just before use. They are delicious in a salad with a sweet dressing or vinaigrette mor use wilted in a recipe calling for greens.
– Cauliflower comes in three colors; white, orange and purple. See if you taste a difference… All yummy!

Fruit:      Snapdragon apples    &    Bartlett pears
Bartlett pears; remove from plastic bag and leave out as needed until ripened and then refrigerate. Placing them in a closed paper bag will hasten their ripening.
Snapdragon apples – the official apple of the Buffalo Bills. It’s spicy-sweet with a hint of vanilla. It is another Honeycrisp cross variety like the Maia and the Ruby frost.

Recipes
CAULIFLOWER WITH WHITE SAUCE OR CHEESE SAUCE
For an easy cream sauce whisk one cup of milk in a 2-cup measuring cup with 2 T. flour until well blended add 1 T. butter, 1/4 tsp. salt and 1/8 tsp. of pepper.

Microwave on high for 1 min. Stir well. Wave for another minute and stir again. Continue at 30 sec. intervals stirring well after each time until thickened. If cheese sauce is desired add 1/4 cup favorite cheese and heat and stir until well blended.

ROASTED CAULIFLOWER
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings

CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8

CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature.
About 6 servings. Recipe from The Moosewood Cookbook

CAULIFLOWER SOUP
1 medium head cauliflower, broken into florets, 1 medium carrot, shredded, 1/4 cup chopped celery, 2-1/2 cups water, 2 teaspoons chicken or 1 vegetable bouillon cube, 3 tablespoons butter, 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/8 teaspoon pepper, 2 cups 2% milk, 1 cup (4 ounces) shredded cheddar cheese, 1/2 to 1 teaspoon hot pepper sauce, optional
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice). Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish. Recipe from The New Moosewood Cookbook.

ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.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
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.
Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4T. minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, large pinch sugar, ½ c olive oil. Makes 4 servings. Recipe from MACSAC

SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season

CREAM OF BROCCOLI SOUP
5 tablespoons butter, divided, 1 onion, chopped, 1 stalk celery, chopped; 3 cups chicken broth; 8 cups broccoli florets; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

BROCCOLI WITH MUSTARD SAUCE
1/2 c chicken broth; 1/2 tsp dried thyme; 3 c broccoli florets; 2 Tbsps. sour cream; 2 tsp flour; 2 tsp Dijon mustard Bring broth and thyme to a boil over high heat. Add broccoli. Return to a boil. Reduce heat, cover and simmer 5 minutes, or until tender-crisp. Retain cooking liquid, and remove broccoli; keep warm. Blend sour cream, flour and mustard. Stir into cooking liquid still in saucepan. Cook and stir over medium heat until thickened, about 2 minutes; cook and stir 1 minute more, but do not boil. (If sauce is too thick, add more broth, 1 Tbsp at a time.) Return broccoli to saucepan with sauce. Stir gently until coated. Serve at once. Serves 4

BROCCOLI WITH HERBS
1 bunch broccoli, 2 Tbsp butter, 2 Tbsp fresh sage, 1 Tbsp fresh lemon juice
Cut broccoli into stalks or florets. Steam 6 minutes, until just tender and bright green. Meanwhile, melt butter. Stir in sage and juice. Pour butter mixture over hot broccoli and serve at once. Makes 6 servings

HOT PEPPER CUMIN BUTTER
8 tablespoons (1 stick) butter, at room temperature; 1 Portugal pepper, seeded and minced; grated zest of 1 lime; 2 green onions, minced; 1/2 teaspoon ground cumin
Beat together all ingredients. Use this mixture to spread on hot baked squash, to dress cooked green beans, to stir into chili, etc. Makes 8 tablespoons. Recipe from MACSAC

STUFFED HOT PEPPERS

10 hot peppers cut triangular shape on pepper for easy filling, remove seeds and membrane, 2 oz. cream cheese, 1 C shredded cheddar cheese mild, 1/4 tsp garlic powder, 1/4 tsp chipotle powder, 1/4 tsp cumin, 2 T lime juice, 1 large egg, 3/4 C bread crumbs (Panko works well), olive oil drizzle
Preheat oven to 350 degrees. Slit hot peppers with triangular cuts to allow for easy filling. Remove seeds and membrane. Add cream cheese, cheddar cheese, garlic powder, chipotle powder, cumin and lime juice to food processor and mix well. Fill hot peppers with mixture even to top of pepper. In a medium bowl, mix the egg with the bread crumbs until well blended. Spoon on top of peppers. Press crumbs lightly to stick to cheese filling. Place peppers cut side up on cookie sheet with parchment paper or silicone non-stick baking mat. Pour a small amount of olive oil on each pepper before baking. Bake for 30 minutes or until golden brown.
Recipe from https://mangiawithmichele.com/

LONG HOT PEPPERS RECIPE
whole long hot peppers, Oil for roasting or frying (See NOTE below), coarse sea salt
Gather all ingredients. Rinse the whole peppers in cold water and completely dry them with a paper towel before cooking.
Roasting instructions: Arrange rack in middle of oven, then preheat to 400°F. Rub each long hot lightly with oil. Then, place the whole peppers in a single layer on a parchment-lined sheet pan and place in oven.
Long hot peppers, Oil for roasting or frying
Roast 10 to 15 minutes on one side, then turn each pepper over using tongs and continue roasting another 10 to 15 minutes. The peppers are done when tender and lightly browned.
Frying instructions: Add enough oil to a large pan with high sides or a Dutch oven to about ¼” depth. Heat it over medium-high heat. Place the whole long hot in a single layer on the bottom of the pan and let them brown before turning. Brown on multiple sides and until tender. This may take about 10-15 minutes. Work in batches if necessary and do not overcrowd the pan! If you put too many peppers in the pan, the temperature of the oil will decrease and not allow moisture to dissipate, causing the peppers to steam, become extra-greasy, and/or not brown properly. Transfer the roasted long hot peppers to a platter or bowl, then sprinkle them with coarse sea salt and enjoy. Recipe from https://mangiawithmichele.com/

HOT PEPPER SAUCE
3 cups hot peppers whole, 1/4 cup red bell pepper or any colored pepper, 6 cloves garlic whole, 1 tablespoon coarse salt Kosher or Sea salt (see note below), 2 Tablespoons vinegar White or white balsamic, 1/4 cup olive oil extra virgin, 1/3 cup cilantro leaves, 1/4 cup mint leaves, Drizzle; 1 T olive oil extra virgin
Place all ingredients in a food processor, and process until chunky.
Pour the sauce into a mason jar and drizzle with the extra tablespoon of olive oil over the top. Store in the fridge and enjoy! Recipe from https://www.twopurplefigs.com/

WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or 1-2 tsp. dried thyme; salt and pepper to taste
Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve these three ways: 1) Soup: Stir in the remaining ingredients; 2) Side dish: Drain off stock and stir in remaining ingredients; or 3) Puree: Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor, or blender.
Makes 4-6 servings; Recipe from Linda Holley, Harmony Valley Farm

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.

CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 400^0. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes.
Makes 4-6 servings

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

REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE
1 1/2 cups dried red kidney beans, soaked for 4 hours or overnight; 2 bay leaves; 1/2 teaspoon thyme leaves; sea salt; 1 white onion, finely diced; 1 large bunch kale; 2 tablespoons olive oil, plus extra to finish; 3/4 cup chopped cilantro; 3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours. Slice the kale leaves from their stems with a knife. Chop coarsely into 1- or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro.
Serves 4 Recipe from Local Flavors.

SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6.
Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.

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

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 sprinkled with garlic salt.

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.

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

CORN BREAD AND PINE NUT-STUFFED ACORN SQUASH
8 very small acorn squash or other very small winter squash; 6 tablespoons pine nuts; 3 tablespoons chopped fresh oregano; I cup finely chopped red onion; salt and pepper; 6 tablespoons butter, divided; 3-6 tablespoons apple cider; I cup finely chopped sweet red or green pepper
4 cups stale com bread in I-inch cubes (equivalent to approximately 1 8-by-8-inch pan of com bread) Heat oven to 350 degrees. Cut a thin slice off bottom of each squash, so it can stand up. Cut off a quarter of each squash from the top and discard. Scoop out seeds and membranes. Place squashes top side down in baking dish; add water to depth of 1/4 inch. Cover with foil; bake until tender, 45- 60 minutes. Discard water. Melt 3 tablespoons butter in skillet over medium heat. Add onions and cook, stirring often, until nearly tender. Add sweet peppers and cook, stirring often, 3-4 minutes. Crumble the com bread; combine with cooked vegetables, pine nuts, oregano, and salt and pepper to taste. Stir in just enough apple cider to moisten stuffing. Fill squash cavities with stuffing. Melt remaining 3 tablespoons butter; drizzle or brush on stuffing. Place in baking dish and bake at 350 degrees about 30 minutes. Makes 8 servings. Recipe from MACSAC

STUFFED SQUASH
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.

ACORN SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed;  1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.  Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

SPANISH GREENS
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings. MACSAC

RED WINE VINAIGRETTE
2 oz. olive oil; 4 oz. red wine vinegar; 2 T. parsley, I T. Dijon Mustard; 1 tsp minced garlic; 2 tsp sugar; dash of salt and pepper
Mix all ingredients together by shaking for best results. Pour over greens and enjoy!

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 bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm

SALAD GREENS WITH JOHN’S OIL AND VINEGAR DRESSING
1 cup red wine vinegar; 1 tablespoon honey; 1 cup olive or canola oil; 1 pinch salt; 1 tablespoon horseradish mustard; 1 pinch pepper; 5 tablespoons tahini (sesame seed paste); salad greens
Mix all ingredients (except greens). Toss with greens. This recipe was inspired by Rob Summerbell.
Makes about 3 cups dressing. Recipe from Zephyr Community Farm

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

PEAR APPLE CRUMB PIE
3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. Serves 8

PEAR AND ALMOND TART
11/2 pounds sweet pears; 6 T maple syrup; 1 vanilla bean; 1 tsp baking powder; 1 T maple syrup; 2 T butter; few drops real almond extract (optional)
For the tart shell: 1 3/4 cups ground almonds
Set the oven to 350°F. Cut the pears into quarters and remove the peel and cores, then cut the flesh into thin slices. Put them into a heavy-based saucepan with the maple syrup and the vanilla bean and cook gently, uncovered, for about 10 minutes. The pears should be tender and almost transparent, and bathed in a glossy glaze after this time. Allow to cool. Meanwhile, make the tart shell: mix together, by hand or in a food processor, the ground almonds, baking powder, maple syrup, butter and, if you wish to intensify the almond flavor, a few drops of real almond extract. Press the somewhat sticky dough into an 8-inch metal tart pan, pushing the mixture up the sides but being careful not to make it too thick. Prick the dough all over and bake for 10 minutes, until it is crisp and golden brown. Remove from the oven and leave to cool. Not more than an hour or so before serving the tart, arrange the pear slices on top of the pastry, removing the vanilla bean (rinse, dry and use again). Pour any glossy liquid from the pan over the pears; if it is watery rather than glossy, boil it up for a few minutes to reduce it before using. Serves 6. Recipe from Vegetarian Four Seasons.

PEAR CUSTARD PIE
1 9-inch Pie crust; 1 cup sour cream; 1 egg; 1 teaspoon vanilla; 1/4 teaspoon nutmeg; 2 tablespoons whole wheat flour; 1/8 teaspoon salt; 1/3 cup warmed honey; 2 cups sliced fresh pears (about 8 pears)
Preheat oven to 400 F. Combine sour cream, egg, vanilla, and nutmeg. Add flour, salt, and honey. Beat to a smooth, thin batter. Arrange sliced pears in pie shell, and then pour batter over the fruit. Bake in preheated oven for 15 minutes, then reduce heat to 350 F. and bake for 30 minutes longer. Remove from Oven and top with crumbs made of: 1/3 cup whole wheat flour; 1 tablespoon butter; 1 tablespoon honey; 1 teaspoon cinnamon. Increase oven heat to 400 F and return pie to brown for 10 or 15 minutes.
Recipe from Naturally Delicious Desserts and Snacks.

CHUNKY SPICED APPLESAUCE
10 cups cubed, peeled apples (about 3 pounds); 1/2 lemon; 2 cups fresh cranberries; 1 cup granulated sugar; 1/2 cup maple syrup; 1/3 cup water; 1/2 tsp ground cinnamon; Pinch freshly grated nutmeg
Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours. Yield 7 cups; serving size about 1/2 cup. Makes 12 servings