Summer Share Twenty-Two October 17th 2023

Important information:

• This is an odd numbered distribution for the farm and city sites. There is one more biweekly odd share on Nov. 2^nd.
• There are two more weekly shares after this week; the final weekly share is Nov. 2^nd.
• Please bring all boxes to distribution; thank you!
• Winter Shares begin November 16^th. Details will be sent via email. There are still shares available.

Farm News from Jane
Well, it finally came; rain and wet fields on a fall harvest day. We’ve been spoiled with prolonged summer weather. Fortunately, it wasn’t too cold and everyone was dressed warmly. We all worked diligently to harvest the kohlrabi, celeriac, carrots, beets and finally the kale; after we had hosed ourselves down! The mud seemed to stick to every surface of our clothing…
Roots are beginning to rule the share. And yes, we finally have a small sweet potato crop and have harvested and dried them successfully. We have not washed them as the skins are delicate and we didn’t want to damage them. We are sharing them all this week and will plan on raising more next year. It has taken us a while to find a cultural practice that works on our scale. The next step will be understanding how to cure and store them short term.
We have shared every type of winter squash and now that we have shared Brussel sprouts the only new vegetables left are different types of radishes; white and purple daikon and the black radishes. There are more and more fields renovated and replanted with cover crops. But there’s still lots of fields with cabbages, beets, carrots, rutabagas, parsnips, kales and celeriac yet to harvest. And the garlic will be planted in the next month. So, although it seems like we are winding down for the season, we have plenty of things to keep us busy until the holidays! The leaves have now created a blanket under the trees and when they dry out it will sound even more like autumn with the crunch under your feet. The only reason to rake them up would be to make piles for the kids to enjoy playing in. Some past times never get old; some just get too old to enjoy them!
Enjoy your veggies as well the season; Blessings, Jane

Produce:   Sweet potatoes   Brussels sprouts   Celeriac   Green Kale   purple Kohlrabi
Chioggia beets   Cauliflower   Autumn Frost squash   Garlic   Carrots

Fruit Share      Asian pears     Ruby frost Apples

Produce tips:
– Brussels sprouts can be removed with a paring knife or “popped” off with your thumb. You may also need to remove a few of the outer leaves because of the wet weather. They are wonderful roasted either whole or if small or cut in half if larger. The size determines the length of time they’ll need.
– Autumn Frost squash is a newer variety and is creamy and sweet; a good substitute for buttercup or butternut in recipes.
– Kohlrabi is a very versatile veggie. But first it needs to be peeled. Grate it for a “slaw”, roast it, mash it, stir fry it. The purple is a bit zippier than the green. It’s great nutrition as it is a member of the cruciferous (Cole crop) family.
– Sweet potatoes have only been cured for a short while so don’t try and store them; use them soon. We oven roasted the small fingerling ones like French fries; excellent! They will need to washed just before cooking them.

Recipes
BAKED GARLIC SWEET POTATOES
6 garlic cloves; 2 Tbsp olive oil; 2 Ibis sweet potatoes; 1 Ib russet potatoes; 1/3 c butter; 1/2 c grated Parmesan cheese, divided; 3 Tbsp chopped Italian parsley; 1 tsp minced fresh rosemary; Salt and pepper, to taste
Place garlic in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. Use oil from baking dish to grease I 1/2quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. Spoon into oiled casserole. ‘Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top. Makes 6 servings

SWEET POTATO PANCAKES
1 cp grated white potato, firmly packed; salt, and let set for 5 minutes, then drain and squeeze out excess moisture; l cp grated carrot; 1 cp grated sweet potato; 2T grated onion; 1/4cp parsley; chopped dash of nutmeg; 4 beaten eggs; 1/3cp flour; It salt fresh black pepper; juice of one lemon. Combine and mix well. Fry in buttered heavy skillet.

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

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 CARROT AND SWEET POTATO SOUP
2 tablespoons olive oil; 3-4 carrots, peeled, ends removed, and cut into small pieces; 2 large sweet potatoes, peeled and cut into 1-inch pieces; 1 small onion, peeled and chopped; 1 garlic clove, peeled and minced; 2 tablespoons sweet curry powder; 1 1/2 cups vegetable broth or water, or as needed; 1/4 cup orange juice; Salt and freshly ground black pepper; Chopped chives
Heat oil in a large stockpot over medium heat. Add the carrots, sweet potatoes, onion, and garlic. Sauté until vegetables are tender and onions are translucent, about 10 minutes, stirring frequently. Stir in the curry powder and continue to cook for 1 minute. Add vegetable broth to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes.  Remove from heat and puree the mixture with a handheld blender, or transfer mixture to a blender or food processor in batches if necessary, and puree until texture is smooth. If the mixture is too thick, add more broth or water. Transfer puree back to stock pot if necessary, and slowly whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Ladle into soup bowls, and garnish with chives to taste. Note: If you want to serve the soup cold, chill and top with crème fraiche or yogurt.
Serves 4-6 Recipe from Kristina Creighton.

SWEET POTATO PIE
3 lbs. sweet potatoes (8 to 9 medium); 3 tbsps. light cream; 1/4 tsp. ground cinnamon; 3/4 tsp. salt; 3/4 c. chopped dates or pineapple; Marshmallows
Cook sweet potatoes until tender; peel and mash while hot. Add cream, seasonings and dates; mix well.  Put in shallow casserole or 10″ pie pan; top with marshmallows. Bake in moderate oven (350) just until brown, about 15 to 20 minutes. Makes 8 to 1 0 servings. Recipe from America’s Best Vegetable Recipes.

SWEET POTATO BISCUITS
1 1/4 c flour; 1 Tbsp baking powder; 1/2 tsp salt; 1/4 tsp cinnamon; 1/8 tsp nutmeg; 3 Tbsp shortening; 1 c mashed, cooked sweet potatoes; 1/4 c milk
Mix flour, baking powder, salt, cinnamon and nutmeg in mixing bowl. Cut shortening into flour mixture until it resembles coarse meal. Cut in sweet potatoes. Add milk all at once and toss with fork until mixture comes together. On lightly floured board, knead lightly 8 times. Rollout on floured surface to 1/2-inch thickness. Cut with biscuit cutter. Arrange 2 inches apart on ungreased baking sheet.  Bake at 450 degrees 12 minutes or until golden and puffed. Makes 1 1/2 dozen Recipe from Farm-Fresh Recipes.

SWEETS AND NUTS SLAW
2 c shredded raw sweet potatoes; 1 c diced apples; 1 Tbsp lemon juice; 1/2 c sliced celery; 1/2 c raisins; 1/3 c sunflower seeds; 2 Tbsp chopped parsley; 1/3 c mayonnaise
Soak sweet potatoes in ice water 10 minutes; drain. In large bowl, toss apples with lemon juice. Add potatoes, celery, raisins, seeds, parsley and mayonnaise. Blend well. Chill and serve.
Makes 6 servings Recipe from Farm-Fresh Recipes.

SOY-GLAZED SWEET POTATOES
3 large sweet potatoes, either the dry or the moist-fleshed types; 1 tablespoon roasted sesame oil; 2 tablespoons brown sugar; 2 tablespoons mirin or sweet sherry; 1 tablespoon minced garlic; 3 tablespoons soy sauce; 1/4 cup water; 1 tablespoon black or white sesame seeds, toasted
Preheat the oven to 400°F. Scrub the sweet potatoes and cut them lengthwise into quarters or halves. Place them in a baking dish roomy enough to hold them in a single layer. Combine the rest of the ingredients except the sesame seeds. Brush all of the resulting sauce over the sweet potatoes, then cover the dish tightly with foil. Bake until nearly tender, 50 minutes to an hour. Remove the foil, baste the sweet potatoes with their juices, and return to the oven until the liquid has reduced to a glaze and the potatoes are fully tender, 15 to 20 minutes longer. Sprinkle with sesame seeds and serve. Makes 12 plump pieces; serves six. Recipe from Local Flavors.

BRUSSEL SPROUTS IN CREAM CHEESE SAUCE
1-1/2 lbs. Brussels sprouts; 1 pkg. (3 oz.) softened cream cheese; 1/4 cup sour cream; 2tbs. cream; 1 tsp. lemon juice; 1/4 tsp. Worcestershire sauce; 1/4 tsp. salt; 1/4 cup chopped walnuts
Trim and wash Brussels sprouts. Cut an X into the bottom of stem so they will cook evenly. Set aside. Blend cream cheese, sour cream and cream in the top of double boiler. Stir over simmering water until heated. Add lemon juice, Worcestershire and salt. Mixture should be of pouring consistency. Add more cream if needed. Keep sauce warm over water until vegetable is cooked. Drain well. Place in heated serving dish. Pour hot sauce over Brussels sprouts. Garnish with nuts. Serve immediately.
Makes 6 servings. Recipe from the Fresh Vegetable Cookbook.

KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Recipe by Susan Spungen

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

ROASTED BRUSSELS SPROUT WITH CRISPED PANCETTA
1 lb. Brussels sprouts; 1/4-pound pancetta, cut into slivers; 1 tbsp olive oil; salt and pepper to taste; 1/2 tsp garlic salt
Heat oven to 425 degrees. Halve the large sprouts. Toss with olive oil and garlic salt; arrange in single layer on baking sheet. Bake, shaking pan halfway through roasting time, until tender (15-25 minutes, depending on size of sprouts). Brussels sprouts are done when they’re deep green with several brown caramelized spots. Meanwhile, sauté pancetta over medium heat until crisp. Toss Brussels sprouts with pancetta. Season with salt and pepper. Makes 4 servings. Recipe from MACSAC

SAUCY BRAISED BRUSSEL SPROUTS
1 lb. small, firm Brussels sprouts; 1/2 c water; 1/2 tsp salt; 2 Tbsp melted butter or margarine; 2 Tbsp Dijon mustard; Salt and black pepper
Remove loose or discolored leaves from sprouts. Cut an X through stem end to assure even cooking. Bring sprouts, water and salt to a boil in a saucepan over medium-high heat. Lower heat, cover and simmer 8-10 minutes, until just tender. Drain. Melt butter in a large skillet. Whisk in mustard. Heat and whisk 30 seconds. Add sprouts to skillet; coat well. Season to taste with salt and pepper. Makes 4 servings

SIMPLE, SAVORY BRUSSEL SPROUTS
1 1b Brussels sprouts, ends trimmed and halved lengthwise; 2 tsp butter; 4 green onions, cut into 1/4-inch slices; Salt and pepper, to taste
Steam Brussels sprouts in vegetable steamer until just barely tender, about 6 minutes. Drain, and run under cold water. Drain. Melt butter over medium heat. Sauté green onions 5 minutes, until softened. Add Brussels sprouts and sauté 5 minutes to heat through. Season with salt and pepper, and serve.
Makes 4 servings Recipe from Farm-Fresh Recipes.

LENTIL AND VEGETABLE STEW WITH KALE
2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped (1 1/4 cups); 1 medium celery root (celeriac), peeled, chopped (3 cups); 1 medium rutabaga, peeled, chopped (2 cups); 1-pound brown lentils, rinsed; 1 tablespoon herbes de Provence; 8 cups (or more) vegetable broth; 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8

ROASTED CAULIFLOWER AND KALE
3 T butter, sliced into tablespoons, 1 medium head of cauliflower, 4 C curly kale (about ½ bunch, stripped from stalk, chopped or torn into bite-sized pieces, rinsed and drained, ½ t salt plus more for the kale, ½ pine nuts, toasted Preheat the oven to 425⁰. Heat the butter in a small, thick-bottomed stainless-steel skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits., 3-4 minutes. It should smell nutty. Remove from the heat to prevent burning and set aside. Place the cauliflower on a parchment lined baking sheet and drizzle with about 2 T of the butter. Mix well to coat. Season with the salt and place the cauliflower in the oven, turning at least once during the roasting to prevent any side from burning. Set the timer for fifteen minutes. Place the kale in a bowl and rub the remaining tablespoon of butter and two pinches of salt into the kale. Try to get all the parts of the kale pieces buttered. After the cauliflower has roasted for fifteen minutes, lower the temp to 350⁰. Push the cauliflower to one side of the baking sheet and add the kale. Continue to roast for another twelve minutes or so. Mixing at least once for a total of about twenty-seven minutes. The cauliflower should be easily pierced with a fork. And the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cauliflower. Turn onto a platter, mix with the pine nuts.

KALE & CHEESE QUESADILLAS
½ bunch kale, stripped from stalk, chopped into bite sized pieces and rinsed (about 4 cups), 2 c shredded cheese (Cheddar, Monterey Jack or a combination), 1/4 C chopped green chiles (optional), 1t ground cumin, 1/T chili powder, 1 (8-10 count) package flour tortillas, 4 t canola or olive oil
Bring 3 to 4 C of water to a boil in a saucepan. Add kale and cook on high heat, covered for 4 to 5 minutes. Drain in a colander; shake several times to help cool. When cool, squeeze out any excess water, and then break any clumps apart. In a large bowl, combine the cheese, green chiles, cumin, and chili powder with the kale. Heat an 11-12-inch skillet on medium heat and pour about 1 t of oil to coat pan. Place a tortilla in the skillet. Put a generous 1/2C of the cheese mixture in the idle of the tortilla. Place another tortilla on top. When the tortilla is lightly browned, flip over. The quesadilla is done when the cheese is melted, 3-4 minutes. Repeat for the other quesadillas. Cut into wedges and serve – a pizza cutter works great to cut quesadillas. Recipe from Kale, Glorious Kale by Catherine Walthers

RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers

“SUMMER IN WINTER” CELERIAC CARROT SLAW
1 small celeriac bulb; 4 large carrots; 1 clove garlic or 1 small shallot, minced; 1 tbsp lemon juice; 1/8 tsp salt; 1 tsp Dijon mustard; 2 tbsp olive oil; 1/2 tbsp sour cream; freshly ground black pepper
Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings.

CELERIAC AND GREEN APPLE SALAD
1 small sweet onion, peeled and finely diced; 1 tablespoon minced garlic; 1/4 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon apple cider vinegar; 1 tablespoon oregano 2 pounds fresh celeriac; 2 large Granny Smith apples,

unpeeled and cored; Salt and freshly ground black pepper; 1/2 cup balsamic vinegar; 1 cup baby greens; 3 beefsteak tomatoes, cared and sliced 1/4-inch thick; 12 sweet baby turnips, washed and quartered
Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor-a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with the balsamic reduction and serve at once. 4-6 Servings; Recipe from The Alchemist Pub and Brewery

CELERIAC (CELERY ROOT) SALAD
2 medium firm celeriac; 2 T lemon juice; 4 hard-cooked eggs; 1/4 C. chopped onion; 1 T. minced parsley; 1/8 tsp. pepper; 4 to 5 T mayonnaise or salad dressing; salt to taste; pimiento-stuffed olives; paprika
Peel celery roots, cutting away fibrous roots at bottom and any adhering top growth. Cut in halves; cook in boiling salted water to cover, with 1 tsp. lemon juice added, until tender, 20 to 30 minutes for halves, about 40 to 60 minutes for whole roots. Drain; cut in cubes, place in bowl and add remaining lemon juice (or French salad dressing) to help keep it white instead of turning gray. When celery roots are cool, add 3 diced hard-cooked eggs, onion, parsley, pepper and mayonnaise. Add more salt, if needed. Mix well; turn into serving bowl. Garnish with slices of hard-cooked egg and olives and sprinkle with paprika. Chill 1 hour, or several hours, before serving. Makes 6 to 8 servings. Recipe from America’s Best Vegetable Recipes.

CELERIAC IN CREAM SAUCE
2 celery roots; 4 tablespoons butter; 1 cup milk; 1/4 cup instant-blending flour
Peel celery roots and cut into strips or wedges. Steam until just soft. Melt butter and slowly add milk. Lower heat. Add flour 1 teaspoon at a time, stirring instantly. Cook, stirring, until sauce thickens. Drain celery root. Pour on cream sauce. Serves 2 to 4. Recipe from The Fruit and Vegetable Stand.

CELERY ROOT AND WILD RICE CHOWDER
1/2 cup wild rice; 1 celery root (about 1 pound); 2 large leeks, white parts only; 2 tablespoons unsalted butter; 1 celery rib, diced; 1 cup thinly sliced russet potato; 1/4 cup chopped parsley, plus extra for garnish; 1 bay leaf; 1 large thyme sprig; sea salt and freshly ground pepper; 2 cups Vegetable Stock, chicken stock, or water; 2 cups half-and-half or milk truffle oil, optional
Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower the heat. Cover and simmer for about 45 minutes or until tender. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1 1/2 teaspoons salt. Cook over medium-high heat for about 5 minutes, then add the stock. Bring to a boil, reduce the heat to low, and simmer for 20 minutes. Add the half-and-half and simmer until the vegetables are tender. Taste for salt and season with pepper. To give the soup a creamy background, puree a cup of the vegetables and return them to the pot. If the soup is too thick, thin it with some of the rice water or additional stock. Divide the soup among 4 or 6 bowls and then add a mound of the wild rice to each. Garnish each bowl with parsley and a drop of truffle oil, if using, and serve. Serves 4-6 Recipe from: Local Flavors.

BEET AND CELERIAC CASSEROLE
12 ounces raw beets; 12 ounces raw celeriac; 4 sprigs of fresh thyme, chopped; 6 juniper berries, crushed; 1/2 cup fresh orange juice; 1/2 cup vegetable stock; salt and freshly ground black pepper
Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes. Serves 6.  Recipe from: Vegetarian the best ever recipe collection.

BUTTERNUT SQUASH PEAR SOUP
3 Tbs. olive oil, 2 medium leeks, white and tender green parts finely chopped (3 cups), 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.), 3 pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.), 5 cups low-sodium vegetable broth, 1 14-oz. can light coconut milk, 1 tsp. chopped fresh thyme
Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.
Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using. Recipe from https://www.vegetariantimes.com

SIMPLE ROASTED SQUASH RECIPE

Autumn Frost squash, sub for acorn, butternut, Delicata squash; 1 tbsp olive oil, pinch of sea salt and pepper, to taste, pinch paprika, dried herb mix such as Italian, oregano, thyme
Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper or spray with cooking oil
Wash squash skin thoroughly. Slice in round, then slice round in half. Season with oil, salt, pepper, paprika and herbs and place in baking sheet. Roast for approximately 40-45 minutes or until edges start to turn golden brown. Garnish with fresh herbs and serve. Recipe from https://gardeninthekitchen.com

PANERA BREAD’S AUTUMN SQUASH SOUP
1 large butternut squash, 2-3 tbsp. extra virgin coconut oil, Salt and pepper to taste, 2 cups apple juice, 1 15 oz. can pumpkin, 1+ 1/2 cups vegetable broth, 1 1/2 cups half-and-half or substitute almond milk or coconut milk if vegan, 1+ 1/2 tbsp. honey, 1/4 tsp. curry powder, 1/2 tsp. cinnamon, 1 1/2 tsp. sea salt or kosher salt, 1/4 tsp. black pepper, roasted pumpkin seeds for garnish
Preheat oven to 450°. Peel squash. Remove seeds and cut in chunks. Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450° for 25-30 minutes or until fork tender. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer. To serve, garnish bowls of soup with roasted pumpkin seeds. Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash. Recipe from https://cantstayoutofthekitchen.com

BUTTERNUT SQUASH MAC & CHEESE
2 tablespoons butter (or olive oil), 12 fresh sage leaves (optional), 3 large cloves garlic, minced, 1 pound (about 4 cups) diced butternut squash, 1 1/2 cups vegetable stock (or chicken stock), 1 # uncooked pasta (I used shells), 2 cups whole milk, 8 ounces good-quality sharp cheddar cheese, shredded*, fine sea salt and freshly-cracked black pepper, to taste
Bring a large pot of generously-salted water to a boil. Meanwhile, heat the butter in a separate large sauté pan until melted.  Add the sage leaves (if using) and sauté for 1-2 minutes until crispy.  Transfer the sage leaves to a separate plate and set aside. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add in the butternut squash and vegetable stock and stir to combine.  Continue cooking until the stock reaches a simmer.  Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. Transfer the squash mixture to a blender.  Add in the milk and give the mixture a quick stir.  Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. Add the pasta to the boiling water and cook according to package instructions until al dente.  Reserve 1 cup of the starchy pasta water for later.  Then drain the pasta.

While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat.  Add in the shredded cheddar cheese, and stir until it has melted into the sauce.
Taste and season the sauce with salt and pepper as needed.  (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.) Then once the pasta is drained, return it to the stockpot.  Pour the butternut cheese sauce on top of the pasta, and toss to combine.  If the sauce is too thick, add in some of the hot starchy pasta water to thin it out. Serve warm, garnished with the crispy sage leaves if desired. Recipe from Gimmesomeoven.com

BUTTERNUT SQUASH SOUP WITH CREAM CHEESE
6T chopped onion,4T butter, 6C peeled and cubed butternut squash (or 2 large left whole), 3C water, 4 cubes chicken bouillon, 1/2t dried marjoram, 1/4t black pepper, 1/8t cayenne pepper, 8oz cream cheese
Cut squash in half. Remove seeds. Roast at 350⁰, cut side down for 45 minutes or until tender or peel cube and roast. Saute onions and butter until soft. Add water, bouillon, marjoram, and pepper. Bring to boil and simmer. When squash is done scoop out pulp and puree in blender or food processor until well blended*. Add cream cheese last in batches and blend until smooth. Return to saucepan and heat through; do not boil. *Can be kept overnight at this point for flavors to blend. Add cream cheese the day you serve soup.
Recipe form Karen Blackford

ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary
Salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com

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
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.

ROASTED BEET AND CARROT SALAD

1 teaspoon cumin seeds, 2 teaspoons fresh lemon juice, 2 teaspoons Sherry vinegar, 1 teaspoon Dijon mustard, 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided, 1 tablespoon finely chopped fresh mint, Kosher salt and freshly ground black pepper, 1 pound baby carrots with 1/2″ of tops attached, peeled, 6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached, 3/4 cup (lightly packed) flat-leaf parsley leaves, divided, 1/2 cup crumbled feta (about 4 ounces)

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper. Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.

Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes. Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Recipe form Epicurious.com

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized; grated, 1 medium carrot; grated, ¾ C orange juice, salt and pepper
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.

BEET CARPACCIO

For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4 large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4 teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve. Recipe form GeniusKitchen.com

KOHLRABI FRIES
2 kohlrabi, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RachelRayShow.com

ROASTED KOHLRABI
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees. Cut the kohlrabi into ¼-inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com

KOHLRABI SLAW
2 cups chopped cabbage, 4 kohlrabi, peeled and grated, 2 carrots, grated, 2 T minced fresh onion, 1/4 C white sugar, ½ t salt, 1/8 t ground black pepper, 1/8 t celery seed, ½ C mayonnaise, 2 T apple cider vinegar
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving. May vary the amounts of each veggie depending on what is on hand!

CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into ½-inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Recipe from Allrecipes.com

CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3

CARROT CAKE
1 ½ cup oil; 2 cups sugar; 4 eggs; 2 cups flour, sifted; 3 cups grated carrots; 2 tsp baking soda; 1 cup chopped nuts; 2 tsp cinnamon; 1 tsp salt; ½ tsp allspice
Beat eggs and add sugar; beat well. Add oil, nuts and carrots; blend well. Add baking soda, salt, cinnamon and allspice to flour; add to above mixture. Beat well. Pour into greased 13 x 9-inch pan and bake for 1 hour at 350⁰ or into a Bundt pan for about an hour.
Frosting: ¾ stick of butter; 8 oz pkg of cream cheese; 1 tsp vanilla; 1 lb. confectionary sugar
Beat all ingredients together at room temperature. Beat until fluffy and frost.

BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com

DILLY SLAW

4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice, 2 Tbs. cider vinegar, 1 Tbs. honey, 1⁄4 cup dill, 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies. Recipe from Red Fire Farm, Granby MA

ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water
3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM

GOLDEN HARVEST POTATO BAKE
5 pounds Yukon Gold potatoes, peeled and cubed, 2 medium sweet potatoes, peeled and cubed, 5 large carrots, cut into 2-inch pieces, 3 garlic cloves, minced, 1 teaspoon dried tarragon, 1 cup shredded cheddar cheese, divided, 1/2 cup whole milk, 2 large eggs, 2 tablespoons cider vinegar, 1 tablespoon butter, 1 teaspoon salt, 1 teaspoon dried parsley flakes, 1/2 to 1 teaspoon pepper
Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.

AWESOME PEAR OR APPLE PANCAKE  

3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste

Warm an iron skillet in a 425-degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings

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

PEAR UPSIDE-DOWN SPICE CAKE WITH MOLASSES CREAM
3 ripe but firm Bartlett or other pears; 3 tablespoons unsalted butter; 3/4 cup light brown sugar, packed
THE CAKE: 5 tablespoons unsalted butter, at room temperature; 1/4 cup dark brown sugar, packed; 1/3 cup molasses; 3 tablespoons espresso or strong coffee; 1 teaspoon vanilla extract; 1 heaping tablespoon finely grated ginger; 1 large egg, at room temperature; ½  cup buttermilk; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon dry mustard
THE MOLASSES CREAM: 1/2 cup cold whipping cream; 1/2 cup crème fraiche; 1 to 2 tablespoons molasses; 2 tablespoons chilled espresso
Peel the pears, quarter them, and remove the cores. Cut each quarter lengthwise in half. Melt the butter in a l0-inch cast-iron skillet, then add the sugar. Stir until it has dissolved, then turn off the heat and let it settle evenly over the pan. Reserve 4 of the shortest pear pieces and arrange the rest around the edge. Use the short pieces to fill in the center. Preheat the oven to 375°F. Cream the 5 tablespoons butter with the sugar, then add the molasses. If the coffee is hot, use it to rinse out the molasses measure, adding it to the bowl along with the vanilla and grated ginger. Add the egg and beat until smooth, then add the buttermilk. Mix the dry ingredients, then add them to the butter mixture, beating on low just until combined. Remove the bowl and give the batter several turns with a rubber scraper to make sure it is well mixed, then spread the batter evenly over the pears. Bake in the center of the oven until the cake has risen, browned, and begun to pull away from the sides of the pan, about 35 minutes. Remove, let cool for a few minutes, then place a serving plate over the pan, grasp the pan and plate firmly, and reverse. Remove the pan. Serve with the molasses cream. Whip the cream and crème fraiche until they’re soft and billowy and then stir in the molasses and coffee. Use a rubber scraper to mix the molasses up from the bottom of the bowl, then scrape into a serving dish.
Makes one 10-inch cake Recipe from Local Flavors.

PEAR BREAD
½ C softened butter, 1 C sugar, 2 eggs, 2 C flour, ½ t salt, ½ t baking soda, ½ t baking powder, 1/8 t nutmeg, ¼ C plain yogurt or buttermilk, 1 C coarsely chopped, cored pears, 1 t vanilla
Cream butter; gradually beat in sugar. Beat in eggs one at a time. Combine dry ingredient; add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered 9×593 in loaf pan. Bake at 350⁰ for one hour. Recipe form Jan Johel