Summer Share Twenty-Three October 22nd 2018

Posted by on Oct 22, 2018 in Uncategorized

SUMMER SHARE TWENTY-THREE OCTOBER 22ND 2018

Important information:

  • There are two more weekly summer shares; one more each for bi-weekly shares.
  • Please collect all stray boxes for return these last few weeks.
  • Although there was an initial great response for winter shares enrollment we still have many available shares. The season begins the first week after summer shares; Thursday November 15th. Don’t delay sign up today!

Farm News from Jane
Well autumn is final in the air but the leaves are slowly changing color and falling. There were enough on the ground today to shuffle and crunch through and smell their fragrance. We are happy that the weather has finally cooled down. We need to begin our root harvest in earnest. Now that the ground and the root vegetables are colder we can safely dig and store them. And the next root that everybody has been anxiously awaiting is finally in the share box this week; carrots. They are small but very sweet and crisp. We’ll have them in the shares the last two weeks also. This week are orange carrots but we also have yellow, red and purple. And did you know that carrots original color was purple; who knew… Blame it on the Duke of Orange!
We had one last planting of head lettuce that we hoped to harvest but the baby deer found them first. What cute little hoof prints; and then again maybe not! We took a break from kale and I can just hear someone say Oh good and someone else say aww. Although they can take up a bit of fridge space they cook down to such a small amount I never feel that a weekly amount is too much. Especially this season as the broccoli was pretty much a bust. We welcome any feedback on your favorites or not so favorites. I usually think more in terms of a balanced nutritional box based on what is mature and not what we had last week… Now is the season for crucifers and all their anti-oxidant properties so I like to “fill up” as much as possible. Of course, they happen to be some of my favorites. I can’t get enough cauliflower or kale. I have been enjoying left over kale with eggs for breakfast. One more way to get a few more veggies in your diet. I’d love to try them on pizza; it would be similar to spinach on your pizza. And we had a delightful dinner at The Black Sheep last Friday and my favorite was a Brussel sprout Caesar salad. I’ve never eaten Brussel sprouts raw before but I’d go back just for that dish!
Well, I’ve rambled on long enough! Please do send in your winter share memberships as quickly as possible. You’d be sad to have no fresh, nutritious and delicious veggies form the farm come this winter. Summer share won’t begin for another six months. It’s a wonderful opportunity to eat fresh and local all year long. Shares weigh almost double that of summer shares so the value you get every other week is super. Thinks fresh carrots, great potatoes and winter squash delicious crucifers and lots more… Until next week; enjoy your carrots, Jane

Produce:     Baby Brussel sprouts   Carrots   Red beets   Butternut squash
Yukon Gold potatoes   Garlic   Spanish Onions   Sweet Bell and Cubanelle peppers

Fruit share:      Ruby Frost apples   Bosc pears

Produce tips:
Brussel sprouts remove easily from the stalk by “popping:” them off with your thumb. They’ll store best if you remove them from the stalk and place them in a plastic bag in the fridge. Use a small paring knife to remove any dry outside leaves. And steam lightly until tender approximately 6 minutes; they won’t take long as they’re small
Or roast them in the oven after a coating of olive oil, salt & pepper or fresh garlic or garlic powder.

Recipes
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,

1/4 tsp cinnamon, Small pinch of salt, Small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp honey, 2 Tbsp sliced fresh mint leaves

Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil.  Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

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

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

 

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4-pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC

SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.

ROASTED POTATOES & PEPPERS
3/4 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and pith. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4

3 POTATO SALAD
3 medium Yukon Gold potatoes; 3 medium red potatoes; 1 large sweet potato; 1 medium onion, chopped; 1 cup mayo; 2 tbsp sugar; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp dill weed
Cube potatoes and sweet potato. Boil until tender; drain and cool. Mix remaining ingredients together. Toss with potatoes. Refrigerate overnight

BUTTERNUT HARVEST STEW

2 T butter, 1+1/2 # boneless pork; cubed, 1 medium onion, 2 cloves garlic

Melt butter in large saucepan. Add pork, onion and garlic and sauté until meat is no longer pink.

Add: 3C chicken broth, ¾ t. salt, 1 bay leaf, ¼ t rosemary, ¼ t sage Cover and simmer 20 minutes.

BUTTERNUT SQUASH LASANGNA
1T olive oil, 1+1/2-2 lbs. butternut squash; peeled, seeded and cut in 1-inch cubes, salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 21/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 3750 . Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8; Recipe from Mother earth News

ROASTED WINTER SQUASH SEEDS

Cut squash in half. Scoop seeds and “guts” from squash(s). Use your fingers to separate the seeds from the goopy flesh. Put seeds in a large bowl. Cover seeds with cool water and swish around. Pull off any bits of squash still clinging to the seeds. Preheat oven to 400°F. Drain squash seeds and shake off any excess water. Spread on a clean kitchen towels or layer of paper towels and dry thoroughly. Put seeds in a bowl and toss with about 1 tsp. vegetable oil. Sprinkle with salt, pepper, or seasoned salt, if you like, and toss to coat thoroughly. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature.

 

PENNE WITH BUTTERNUT SQUASH AND BACON
3 cups fresh butternut squash or Pumpkin, peeled and cubed; 1 onion, cubed; Salt and freshly ground black pepper; 1/4-pound bacon, cubed; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh rosemary; 1 box (13 ounces) whole grain or regular penne; Fresh parsley; 1 tsp balsamic vinegar
Cook in boiling salted water to cover until it is just tender. Drain and place half of the squash into a food processor with a little salt and pepper. Puree. Cook bacon in a large skillet until it’s just golden. Remove from skillet and drain. Wipe out the skillet and add a few drops of olive oil. Place onion and remaining ‘squash in the skillet and cook just until the onion turns golden. Add garlic and rosemary. Heat through. Add the squash puree. In the meantime, cook the penne until it is tender. Drain, reserving some of the water, add penne to the squash mixture adding a little of the reserved water if the sauce seems too thick. Serve immediately, drizzling a little of the balsamic vinegar over the top. Garnish with parsley. Recipe adapted from Barilla chef Nicola Bindini.

CURRIED BUTTERNUT APPLE SOUP
 1/4 c butter; 2 c chopped onion; 1 rib celery, chopped; 4 tsp curry powder; 2 medium butternut squash peeled and cubed; 3 medium apples, peeled and chopped; 3 c water; 1 c cider; Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve. Makes 8-10 servings

RED FRIED RICE

1/4 cup basmati rice; 2 tablespoons peanut oil; 1 small red onion, chopped; 1 red bell pepper, seeded and chopped; 8 ounces cherry tomatoes, halved; 2 eggs, beaten; salt and freshly ground black pepper
Wash the rice several times under cold running water. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets. Drain the cooked rice thoroughly. Add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Season with salt and pepper and serve immediately. Serves 2 Recipe from Vegetarian the best ever recipe collection.

SAUSAGE AND PEPPERS
1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings

SPANISH POTATO PEPPER STEW
1 1/2 tbsp olive oil; 1 cup chopped onion; 3 pounds potatoes, peeled and thick-sliced; 6 ounces andouille or other smoked spicy sausage, chopped; 1 can (14 1/2 ounces) chicken broth; 1 pepper, quartered and thick-sliced; 3 tbsp; chopped parsley; 2 tbsp sweet paprika; 1/2 ounce dried ancho or Anaheim chiles, soaked in hot water (optional); salt
Heat olive oil in large, heavy pot over medium-high heat. Add onions; sauté until limp. Stir in potatoes and sausage; cook 10 minutes, stirring often. Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water. If you are using chiles, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt. This recipe is adapted from one in The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins. Serve it as main course or side dish, or even for brunch. Makes 6-8 servings. Recipe from MACSAC

ROASTED POTATOES AND PEPPERS
2 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and membrane. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4

SWEET PEPPERS WITH HERBED RICE
4 green peppers, broiled and peeled; 1/2 cup brown rice; one 2-inch strip of lemon peel; 1 tbsp. virgin olive oil; 1/2 onion, chopped; 1/4 cup raisins, soaked in ¼ cup dry white wine; 2 tbsp unsalted chicken or vegetable stock; juice of 1/2 lemon; 3 tbsp. chopped parsley; 1 tsp. fresh thyme, 1/2 tsp. dried thyme leaves; 1/8 tsp. ground coriander
Bring 1 quart of water to a boil in a saucepan. Add the rice and the lemon peel. Simmer for 25 minutes over medium heat. Remove the stems, ribs and seeds from the peeled peppers. Cut the peppers in half lengthwise. Set four of the pepper halves aside as a garnish. Coarsely chop the remaining pepper halves and set them aside too. Preheat the oven to 4000 F. Heat 1 tablespoon of the oil in a large, heavy- bottomed skillet. Add the onion, and cook until it is translucent – about five minutes. Add the raisins and wine, stock, and lemon juice. Bring to a boil and add the rice. Stir in the parsley, thyme, coriander and the chopped peppers. Transfer the rice mixture to a 1-quart gratin dish. Mound up the rice slightly and arrange the pepper halves on top. Bake the dish for 20 minutes. Brush the peppers with the remaining tablespoon of oil before serving. Serves 4

SEARED BRUSSEL SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse

BRUSSELS SPROUT AND SAUSAGE SOUP
1 #Brussels sprouts’ 1/2-pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seeds, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe form Myrecipes.com

SHAVED BRUSSEL SPROUT SALAD
1 t Dijon mustard, 3T olive oil, 1T walnut oil, 1T lemon juice, 1t sherry vinegar, 1T finely chopped parsley, salt and pepper; freshly ground to taste, 1 qt Brussels sprouts; shaved thinly by hand or on a mandolin, 1C roasted peanuts, 1C shaved Pecorino Romano cheese (or Parmigiano-Reggiano), ½ C flat leaf parsley
Prepare the vinaigrette: Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add lemon juice and sherry vinegar. Finish with chopped parsley and season with salt and pepper.
To prepare salad: Toss Brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette, to taste.

BRUSSELS SPROUT AND SAUSAGE SOUP
1 #Brussels sprouts’ 1/2-pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seeds, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe form Myrecipes.com

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

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

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

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.

BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.

PEAR AND ALMOND TART
11/2 pounds sweet pears; 6 Tbsps. maple syrup; 1 vanilla bean; 1 tsp baking powder; 1 Tbsps. maple syrup; 2 Tbsps. 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.

BAKED PEARS WITH ALMONDS AND YOGURT
6 firm, ripe pears; 1/4 to 1/3 cup honey, depending on sweetness of pears; 1 teaspoon vanilla; 1/2 cup slivered almonds; 2 tablespoons butter; 1 cup yogurt
Preheat oven to 350 F and grease a 9-inch baking dish. Core and slice pears (do not peel unless skins are tough or if you want the dessert to be especially fancy). Arrange the slices of pears in attractive rows in the prepared dish. Mix honey and vanilla and drizzle over pears; top with the almonds and dot with butter. Bake in preheated oven 10 to 15 minutes or until pears are tender. Baste frequently during the baking, using the accumulated juice. Serve hot or cold, topped with yogurt. Yield: 6 servings Recipe from Naturally Delicious Desserts and Snacks.

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. Yield: 1 9-inch pie Recipe from Naturally Delicious Desserts and Snacks.

PEAR SALSA
2 pears, sliced or chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 small jalapeno pepper, seeded and minced; 2 Tbsp minced fresh cilantro; 1/2 c canned pear nectar; 1 Tbsp Dijon-style mustard; Ground black pepper, to taste
Combine pears, red, green and jalapeno peppers and cilantro in bowl. Whisk together pear nectar, mustard and black pepper. Pour over pear mixture; toss. Serve chilled or at room temperature over grilled fish, chicken or pork. Makes 4 servings cups Recipe from Farm-Fresh Recipes.

CINNAMON BOSC PEARS
4 large Bosc pears; 4 teaspoons sugar; 4 teaspoons cinnamon
Peel, halve, and core pears. Blanch in boiling water and place in medium saucepan. Melt sugar and cinnamon in 1 cup water. Pour over pears. Cover and marinate 1 1/2 to 2 hours. Heat over low heat until warm. Serve with pork chops, spare ribs, duck, or game fowl. Recipe from The Fruit and Vegetable Stand