Summer Share Twenty-Two October 15th 2018

Posted by on Oct 15, 2018 in Uncategorized

Important information:

  • There are three remaining summer and fruit shares after this week
  • Don’t forget to sign up for winter shares; please email us or go to our website for a membership form @

www.promisedlandcsa@gmail.com

  • Please check for any boxes lingering around and return them this week; Thanks!

Farm News from Jane
I have been really enjoying the beautiful leaves that are falling gently on the porch and the lawn. I met someone this past week who said that they liked this weather but they could do without all the leaves!!! There are still many more green leaves than colored ones and not many have fallen. I remember a fall when the leaves stayed green on the trees and didn’t come down until the first wet snow, November of ‘97. It’s incredible to be how vast a difference there can be in the seasons year to year. This year it seems almost odd for the tomato plants to be dying because we’ve had such a prolonged summer weather pattern. But that feeling definitely changed this afternoon. The winds picked up after lunch and brought in some heavy showers and left a lingering misty rain. We were harvesting cabbage for Lloyd’s Taco restaurant during the showers and although the temperature was still fifty degrees the dampness sure made it feel cooler. I guess that we still have our “summer” skins… So, do make a trip to enjoy our Oles Farm cabbage on a taco in the coming months. We are so grateful for their desire to buy local products and support our family farms!
This week’s share contains the first harvest of celeriac. They are small this season as when they were setting leaves it was extremely dry. But the flavor is fantastic. Don’t be afraid to cook them with your potatoes for a simple and tasty treat. They are also great in soups and stews. So, don’t be afraid of this knobby little fellow!
We are continuing to plant and fill the high tunnels with fresh greens for the winter. There’s nothing as good as local fresh greens when the snow has covered the ground in January and February! Don’t miss out if you snooze; you’ll lose. Please do remember to get your winter share forms sent in or bring them with you if you pick up at the farm or Park School. Blessings for a warmer and sunny week, Jane

Produce:   Celeriac   Alpine Daikon Radish   Green or Orange Cauliflower   Honeynut squash
Bok choy   Green Curly Kale   Leek   Chieftain Red Potatoes   Garlic
Fruit Share:      Jonagold Apples     Asian pears

Produce tips:
– Daikon
radishes should be peeled before cooking or adding to a raw salad. This variety is called Alpine and is a smaller version of the traditional variety.
– Honeynut squash is a pint-sized version of the Butternut squash. It is extremely sweet and creamy. Use it for dinner (prep as a butternut) or use for a pumpkin recipe. Those immersions blenders make quick work after roasting.
– Celeriac is the root version of stalk celery, its original form. It was stored in a root cellar for those winter soups and stews. Celeriac is cousin to anise, carrots, parsley and parsnips, some of which are bred for their edible stalks and tops, others for their edible roots. Celeriac is a celery variety refined over time to produce an increasingly large, solid, globular root just below the soil surface. Also known as celery root, knob celery and turnip-rooted celery, celeriac developed from the same wild species as did stalk celery. It had medicinal and religious uses in many early civilizations, including those of Egypt, Greece and Italy. So, enjoy your celery root!

Recipes
BAKED RADISHES
1/2 lb. radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings

COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings

BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve.
Recipe from Bill Maddex, member of Drumlin Community Farm

BRAISED RADISHES
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray

ROASTED RADISHES WITH GREEN GODDESS DRESSING
1 # radishes, cut in half, 2 tsp. olive oil, ½ tsp. slat, ¼ tsp. black pepper
Green Goddess Dressing: ½ C Greek yogurt, 1T lemon juice, 1 tsp. olive oil, ¼ C chopped green onion, ¼ tsp. minced fresh garlic (about ½ clove garlic), ¼ C roughly chopped fresh parsley, 1T fresh dill (or 1 tsp. dried), ¼ tsp. salt
Preheat the oven to 4000. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment lined baking sheet and roast until tender, about twenty minutes. (no need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.) Serve the radishes warm or room temperature with about half of the sauce – either drizzled on top, or served in a small bowl.

BEST WINTER SQUASH PUREE
3-to-4-Pounds winter squash; Butter; Pinch each salt and ground cloves (if desired)
Preheat oven to 350 degrees F. Scoop out and discard seeds and stringy fibers. Set the cleaned pieces in a large roasting pan. Add hot water to a depth of 1-2 inch and bake for 1 1/2 to 2 hours, or until the pulp is tender. Scrape out pulp and puree it in a food processor or blender, or force through a fine strainer or food mill. Stir in butter, salt and cloves to taste. Refrigerate, freeze or reheat and serve hot.

SQUASH-NUT PANCAKES
1 Cup Best Winter Squash Puree; 2 Eggs, lightly beaten; 1/2 Cup all-purpose flour; 1/4 Teaspoon baking powder; 1 1/4 Teaspoons salt; 1/2 Teaspoon granulated sugar; 1/4 Teaspoon cinnamon; Pinch cloves; 3/4 Cup finely chopped pecans; 3/4 Cup bread crumbs; Vegetable oil for frying
Beat together the puree and eggs. Sift together the flour, baking powder, salt, sugar and spices. Stir the dry ingredients into the squash mixture. Mix the nuts and bread crumbs, and spread them over a sheet of waxed paper. Spoon a tablespoon of the batter onto the nuts and bread crumbs, turn to coat the other side and flatten the pancake slightly. Fry in 1-inch hot (375 degrees F.) oil until golden on both sides.

QUICK SWEET WINTER SQUASH SOUP
3 ½ Cups Best Winter Squash Puree; 4 1/2 Cups light cream; 5 Tablespoons honey; 2 Tablespoons butter; 3 Tablespoons light brown sugar; 1 Teaspoon salt; 1/4 Teaspoon each ground cinnamon, mace and nutmeg; 1 Orange, juice and zest; Whipped cream (optional)
Combine the squash puree, 2 cups of the cream, the honey and butter, and cook over low heat, stirring continuously, until warm. Mix together the spices and sugar; add to the squash mixture and simmer gently without allowing to boil. Grate the orange zest and squeeze and strain the juice, then add both a bit at a time to the hot soup, blending well. Allow the soup to simmer for minutes, then remove from heat and cool to room temperature. Stir in the remaining cream and chill well. Serve cold, with dollops of whipped cream if desired. YIELD: ENOUGH TO SERVE 6

THAI SQUASH
Oil or butter; 1 cup diced onions; 1 Tbsp grated gingerroot; 2 cloves garlic, crushed; 1 hot pepper (fresh or dried), minced; 1/3 can (14 ounces) coconut milk; 1 Tbsp minced fresh basil; 2 cups peeled squash, in 3/4-inch cubes
Heat oil in large skillet; add onions, gingerroot, garlic, and peppers. Cook over low heat until tender. Add coconut milk and basil; cook until thickened. Meanwhile, boil squash in 4 cups water for 12-15 minutes. Drain. Combine with other ingredients and serve. Makes 4 Servings. Recipe from Dave French, Madison CSA supporter

PENNE ALIA ZUCCO (ROMAN PASTA WITH PUMPKIN SAUCE)
3 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; 2 onions, finely chopped; 1/4 teaspoon freshly ground nutmeg; 4 cups peeled and chopped winter squash or pumpkin flesh; 2 tablespoons chopped fresh sage; 1 pound penne pasta or gnocchi; 1 garlic clove; 1/3 cup grated Parmesan; 1/4 teaspoon crushed red Chile pepper
Heat olive oil in a large skillet over medium flame; add onions and cook, stirring often, until very soft and translucent. Meanwhile, in a food processor fitted with a knife blade, pulse the squash and garlic together in 2 batches until very fine. Add to onions with Chile, salt, nutmeg, and 1 cup water. Cover and simmer until squash is soft and of a sauce like consistency, 10-20 minutes. Stir in sage. Cook pasta in lots of boiling, salted water until just tender. Strain, reserving 1 cup of pasta cooking liquid. Add pasta to hot sauce in pan, stir, and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan and serve. Makes 4-6 servings.
Recipe from Leah Coplon, The Washington Hotel

CREAM CHEESE PUMPKIN SQUARES
1 cup flour; 1/3 cup brown sugar; 5 tbsp butter; 8 oz cream cheese; 1/3 cup sugar; 1/2 cup pumpkin, 2 eggs; 1 tsp vanilla, 1 1/2 tsp cinnamon; 1 tsp allspice
Blend flour, brown sugar and butter into small crumbs. Set aside1/2 cup for topping; place remainder in 8×8 inch pan and bake at 350 degrees for 15 minutes. Cream together cream cheese and sugar, bend in pumpkin and eggs and beat until smooth. Add vanilla and spices. Pour over baked bottom and sprinkle crumbs on top. Bake for another 35 minutes at 350 degrees.

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.

SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red Chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and Chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2

CAULIFLOWER PIE
3 medium potatoes; 1 cup chopped onion; 2 tablespoons minced onion; 2-3 cloves garlic, minced; salt and pepper to taste; 1 tablespoon chopped fresh basil; 1 head cauliflower, separated into florets; 1 egg; 2 tablespoons butter; 4-6 ounces grated cheddar cheese
Boil potatoes 10 minutes; drain and cool. Shred (or mash) them; mix in minced onion plus salt and pepper. Press into buttered 9-inch pie pan; bake 30 minutes at 375 degrees. Steam cauliflower 10 minutes, then remove half the florets. Steam the rest 15-20 minutes longer and mash. Heat butter in skillet; add onions and garlic. Sauté until tender. Add basil, mashed cauliflower, salt, and pepper. Sauté 1 minute. Remove from heat; stir in egg. Spread into crust. Sprinkle on the cheese. Scatter partially steamed cauliflower florets on top. Bake 30-35 minutes. Makes 8 servings. Recipe from Susan Hollingsworth, Harmony Valley Farm member

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

GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES

1 large head cauliflower, broccoli, or Romanesco; 1 bunch flat-leaf parsley, stems removed, leaves finely chopped; 2 tablespoons finely chopped tarragon; 1/2 cup chopped Spanish green olives; 2 tablespoons drained capers, rinsed; 1/3 cup olive oil; sea salt and freshly ground pepper; Manchego cheese
Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1/2 teaspoon salt, and plenty of pepper.  Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top. SERVES 4 TO 6 Recipe from Local Flavors.

ROASTED CAULIFLOWER
1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets, 3 cloves of garlic, thinly sliced, ¼ cup olive, 2 T lemon juice
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes.

KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.  Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm

CREAMED KALE AND ONIONS (Smaller size)
3/4 lb. kale, cleaned; 1 lbs. small white onions, peeled (about 12); 2 T butter; 1.5 T flour; 3/4 c. milk; seasonings.
Cook kale in boiling salted water (enough to come halfway up on layer of the vegetable) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain; combine vegetables. Make white sauce of butter, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot. Makes 6 servings Note: You can use liquid drained from cooked vegetables for all or part of milk in making the sauce.
Recipe from America’s Best Vegetable Recipes

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.

CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey

ORIENTAL BOK CHOY SALAD
½ c. butter, 2 tbsp. white sugar, 1 bottle of sesame seeds (1 oz.), 2 pkgs Ramen noodles (broken up), do not use flavor packet, 1 small pkg slivered almonds, 2 lbs. bok choy lettuce (chopped coarsely), 5-6 green onions, tops and all chopped

In large skillet melt butter over medium heat.  Add sesame seeds, noodles, almonds and sugar.

Stir all the time until lightly browned.  Set aside to cool to room temp.  Toss bok choy and onions

Together, mix and chill until ready to serve.  Just before serving, break up the crunchy mixture,

Add to bok choy, pour dressing over, mix and serve.

DRESSING: ¾ cup canola oil (or vegetable), ¼ cup red wine vinegar (or white), ½ cup white sugar, 2 tbsp. soy sauce. Mix well and chill until ready to use. Recipe from Janet Schlabach


EASY BOK CHOY RECIPE

1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from Allrecipes.com

STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired

LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs.
Makes 8 servings

CHICKEN THIGHS WITH PEAR & LEEK SAUCE

1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1112 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1f4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. MAKES 4 SERVINGS.

BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4

COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1-quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1-quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC

EASY VICHYSSOISE
3 medium white potatoes. peeled and sliced; 4 medium leeks, sliced; 6 cups chicken broth; 1 teaspoon salt; 1 cup light cream or half-and-half; 2 tablespoons chopped chives
Combine potatoes, leeks, and chicken broth in large saucepan. Cover. Simmer until tender. Process in blender until smooth. Cool. Add ‘salt and cream. Stir and serve, sprinkled with chopped chives. Serves 4.
Recipe from The Fruit and Vegetable Stand.

POACHED SEAFOOD WITH LEEKS
2 medium fish fillets or 2 small whole fish; Juice and grated peel of 1 lemon; 4-6 sprigs parsley, chopped; 6 tablespoons butter or margarine; 2 leeks, leaves separated
Place fish in shallow buttered pan. Sprinkle with lemon peel and parsley. Add lemon juice and dot with butter. Cover all with separated leek leaves. Seal pan with aluminum foil. Bake in preheated 3250 F. oven for 25 to 35 minutes. Serves 2. Recipe from The Fruit and Vegetable Stand.

APPLE CHEDDAR SCONES
2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp cracked pepper; 1/4 cup butter or margarine; chilled, diced; 1 apple; cored, cut into 1/4″ pieces; 1/2 cup shredded sharp cheddar cheese; 3/4 cup milk; 1 egg, lightly beaten
Preheat oven to 425-degrees. Coat baking sheet with cooking spray. In bowl, combine flour, sugar, baking powder, salt, thyme, and pepper. With pastry blender cut in butter until coarse crumbs form with some pea-sized pieces. Stir in apple, cheese and milk until ingredients are moistened and dough starts to form. On lightly floured surface gently knead dough until it comes together. Shape into 7″-wide disk. Brush with egg. Cut into 8 wedges. Arrange wedges 2″ apart on baking sheet. Bake 15 minutes or until golden. Cool on pan one minute. Remove from pan; cool on rack. Makes 8 servings

APPLE-ROASTED SWEET POTATOES AND WINTER SQUASH
1&1/2-2 pounds winter squash (butternut, buttercup, etc.); 2 tsp chopped fresh rosemary or 1 teaspoon dried; 2 medium sweet potatoes; about 1 1/2 cups apple cider; 2 tbsp olive oil; salt and pepper
Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40-50 minutes. Makes 4-6 servings. Recipe from MACSAC

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

SQUASH-STUFFED BAKED APPLES
4 medium tart apple; 1/4 cup plus 1/2 tbsp packed brown sugar, divided; 1/4 cup orange juice; 1/4 cup water; 1 tbsp butter; 1-1/4 cups mashed cooked squash; 1/8 tsp salt; 1/4 tsp ground nutmeg, divided
Core apples, leaving bottoms intact. Peel the top third of each apple. Remove apple pulp, leaving a 1/2-in. shell. Chop the removed apple; set aside. Place cored apples in an ungreased 13x9x2 in. baking dish. Combine 1/2 cup brown sugar, orange juice and water; pour over apples. Bake, uncovered, at 3250 for 1 hour or until tender, basting occasionally. In a large saucepan, sauté chopped apple in butter until tender. Add squash; bring to a boil. Reduce heat; cover and simmer for 5 minutes, stirring often. Stir in the salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg. Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with pan juices before serving. Yield: 4 servings