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Farm news from Jane
Another day of warmth and sunshine; it sure warms the spirit as well as the bones. The cows have actually been “sun bathing”, lying stretched out fully on their sides to absorb as much sun as possible. It looks so funny to see them this way. They usually just lie on the bellies with their front legs tucked under them. They almost look like big dogs out in the pasture. I feel better knowing that by the Celtic calendar spring arrived the first of February as we’ve had four more calves born since then. It seemed harsh with all the snow on the ground but they have done great and enjoy romping around and playing “calf games”! The cows look great for such a cold winter.
The salad greens are just getting back into “growing mode” so we’ll have to wait another distribution before we can begin to harvest again. Although February brings more daylight to increase growing degree days, the cold weather kept them dormant a bit longer this season. Nature has its own agenda which does not always “jive” with our plans… Soon we’ll have explosive growth and will wonder how we will manage keeping up! The heated greenhouse where we germinate our seeds and start our seedlings is getting more tropical looking and feeling each week. What a pleasant sight and smell to enter into. It is also quite pleasant to enjoy all the sunshine and warmth of the high tunnels. I was actually perspiring picking spinach this week. I just couldn’t talk myself into a short sleeve shirt yet; chicken I guess, that I might not be warm enough!!! I don‘t mind being hot or hungry but I really don’t like to be cold…
The boxes are not quite as full as the winter squash came to an end, but next month we will have more fresh greens; not quite as heavy but sure will be tasty. I know that we really enjoy our seasonal winter storage vegetables but we also get hungry for “fresh” greens.
The days are getting longer and spring is only about a week away and so is the “wearing of the green”; St. Patrick’s Day. We will have more cold temperatures to come and perhaps even a bit more snow but the spring flowers are already beginning to push up out of the ground so there is hope upon us if we have eyes to see. Enjoy your produce and the beautiful weather, Jane
Produce: Spinach Carrots green Cabbage Celeriac Red Potatoes
Honey Garlic Rutabaga Red Beets Purple Daikon Radishes
– The honey is from Fiegle Apiaries in neighboring Appleton and is added for your enjoyment as well as nutrition!
– I am including garlic recipes for those of you who may be building your own storage!
– Daikon radishes zip up a salad or slaw and are a great addition to a stir-fry. Try utilizing them in a roasted root medley too!
– Rutabaga needs to be kept cool if there is no room in your fridge try the garage or basement short term.
– Refrigerate the celeriac for best long-term storage.
– Did you know that radishes are beneficial as blood cleansers and digestive aids and have a smattering of minerals; potassium, phosphorous, magnesium and iron!
– Rutabaga is high in Vitamins A & C, and calcium. They are also one of those cruciferous veggies believed to be effective inn cancer prevention.
– Celeriac is high in Vitamin C, phosphorous and potassium and weighs in at only 20 calories per cup. And who says all roots are “calorie dense”?
– Did you know beets are high in carotenes as well as Vitamins A & C?
ROASTED GARLIC DIP
1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association
BUTTERMILK GARLIC DRESSING
1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 11/2 cups. Recipe from MACSAC
BRAISED GARLIC WITH CREAMED CHEVRE
24 cloves garlic; 1/4 cup butter (1/2 stick), cubed or sliced; 1/4 cup extra-virgin olive oil; salt and freshly ground pepper; a few sprigs of fresh thyme or 1/2 teaspoon dried; 1/2 cup dry white wine; 8 ounces soft goat cheese, at room temperature; 1/4 cup heavy cream; baguette or peasant bread
Heat oven to 275 degrees. Place cloves in casserole dish. Dot with butter and drizzle with olive oil. Season with salt and pepper. Stick thyme sprigs here and there throughout garlic. Bake uncovered for a half hour, basting occasionally. Add wine, cover, and bake another hour or until cloves are soft. Mix goat cheese and heavy cream. Serve braised garlic and creamed goat cheese with slices of good bread.
Makes 6-8 appetizer servings; Recipe from Lucy Ifo, Harmony Valley Farm member
BAKED GARLIC SWEET POTATOES
6 garlic cloves; 2 Tbsp olive oil; 2 lbs. sweet potatoes; 1 lb. 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
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
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup
1/2-pound salt cod; 3 tbsp olive oil; ¼-1/2 cup heavy cream; 1-2 cloves garlic, peeled; pepper to taste; 1/2 cup mashed potatoes (optional)
Soak cod overnight in cold water to cover. Change water more than once if cod seems very salty and dry. Drain and rinse well. Simmer very gently in fresh water 10-15 minutes, or until cod is soft. Warm the oil and cream in separate pans. Mash the garlic and put it in a food processor. Add the drained cod and process until blended. With the processor running, add half the oil gradually through the lid opening, then half the cream. Repeat and process until puree is smooth. Add pepper and taste for seasoning. If you add potatoes, beat them in by hand. Serves 3-4
ZIPPY GARLIC DRESSING
2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup
ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean.
Servings: 6 Recipe from The Best 50 Garlic Recipes
HEAVENLY RICE AND SPINACH
1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt
Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp. Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Servings: 4-6; Recipe from The Best 50 Garlic Recipes
SPAGHETTI WITH GARLIC-BASIL CREAM SAUCE
6 oz. dried spaghetti; 1/4 cup butter; 4 cloves garlic, minced or pressed; 1 cup light cream; 1 tbs. plus 1 tsp. minced fresh basil; 1/2 tsp. dried thyme; l/2 tsp. freshly ground pepper; freshly grated Parmesan cheese
Cook spaghetti in a medium pot according to package instructions. Melt butter in a small deep skillet. Add garlic and sauté for 3 minutes over low heat. Pour in cream and add 1 tbs. basil, thyme and pepper. Stir thoroughly. Simmer over medium-low heat, covered but vented, for 7 to 9 minutes, or until thickened. Stir occasionally. If sauce becomes too thick, add more cream to thin. Pour sauce over spaghetti and sprinkle with fresh basil. Serve immediately with Parmesan cheese. Servings: 2; Recipe from The Best 50 Garlic Recipes
1 1/2 pounds spinach; 2-3 cloves garlic, coarsely chopped; 1/4 cup olive oil
Remove spinach stems and wash leaves thoroughly. Sauté garlic in olive oil in deep pan. Add wet spinach. Cover. Cook for 3 to 5 minutes over low heat. Mix. Serves 3; Recipe from The Fruit and Vegetable Stand
ROASTED GARLIC AIOLI
1 head of garlic, or 6 cloves of garlic, 2 t olive oil, ¼ c mayonnaise, 3T plain yogurt Preheat oven to 4500 or prepare a medium barbeque fire. Trim the tips off the bulb of garlic and pour 1t. of oil on the cut surface. Wrap in foil, sealing well. Roast in the oven or on the grill rack for 20-30 minutes until the garlic is soft. Squeeze the garlic out of the cloves and puree and blend with the mayonnaise until nearly smooth. Stir in the yogurt to blend. Cover and refrigerate until ready to use, up to 24 hours. This roasted garlic sauce is smooth and mellow in taste. It’s wonderful on bread, baked potatoes, or grilled poultry, meats, or seafood. Makes about ½ cup. Recipe from the AMA’s Family Health Cookbook
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
SPANISH GARLIC SOUP
5T olive oil, divided, 4 cloves garlic, peeled and sliced, 1+1/2 tsp sweet paprika, divided, 4 C chicken broth, (homemade preferred), 1T minced garlic, 4 C stale French bread, in ¾ in. cubes, 6 eggs, 1 C diced ham, salt & pepper
Heat 1 T olive oil in pot over medium-low flame. Add sliced garlic and cook briefly, without browning. Stir in half the paprika, chicken broth, and 3 C water; cover and simmer 45 minutes. Season lightly with salt and pepper. Combine remaining olive oil and minced garlic in skillet; heat briefly over low flame. Add bread and cook, stirring often, until crisp, 10-15 minutes. Toss in remaining paprika. Heat oven to 450 degrees. Place 6 ovenproof bowls on a baking sheet. Pour a little simmering broth into each bowl. Break an egg into each bowl, then scatter ham over eggs. Fill bowls with the remaining broth. Bake until the eggs are set, 3-5 minutes. Scatter in “croutons”; serve immediately.
SPINACH SALAD WITH HONEY-BACON DRESSING RECIPE
8 cups torn fresh spinach, 1 cup sliced fresh mushrooms, 1/4 cup sliced green onions, 1 medium tomato, chopped, 5 bacon strips, cooked and crumbled, 1 hard-boiled large egg, chopped, 1 cup shredded Parmesan cheese
Honey-bacon dressing: 2 bacon strips, cooked and crumbled, 1/2 cup honey, 1/2 cup vinegar, 1/3 cup vegetable oil, 1 teaspoon yellow or spicy brown mustard, 1 teaspoon lemon juice
Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately. Yield: 8-10 servings. Recipe from TasteofHome.com
WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE
3 T olive oil, 1 lb. bulk mild Italian sausage, 1 medium onion, chopped, 2 cloves garlic, finely chopped, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, 2 T all-purpose flour, 5 oz fresh baby spinach, 1 can (14.5 oz) roasted diced tomatoes, undrained 1 can (14.5 oz) rushed tomatoes, undrained, 1 can (19 oz) cannellini beans, drained, rinsed, ¾ cup plain panko crispy bread crumbs. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly. Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish. In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top. Recipe from Bettycrocker.com
SPRING VEGETABLE LASAGNE
1 tablespoon unsalted butter, plus more for the pan, 2½ cups low-sodium vegetable or no-chicken broth, 1½ cups mascarpone cheese, 1 teaspoon chopped fresh thyme, ½ teaspoon chopped fresh oregano, 1¼ teaspoons kosher salt, 8 cups tightly packed fresh spinach leaves (about 10 ounces), 9 ounces no-boil lasagna noodles, 3 cups thinly sliced carrots, turnips and/or radishes, 8 ounces crumbled farmer’s cheese
Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with butter., Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat. Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat. Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with ¼ cup of the spinach and ¾ cup vegetables. Pour on 1 cup of the mascarpone mixture and top with ⅓ cup farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray. Bake the lasagna for 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving. Prep: 40 min; ready in 1 h 25 min; Recipe from eatwell.com
1 (10-oz.) package washed and ready-to-eat fresh spinach; 2 large pears, sliced; 1/2 c diced red bell pepper; 1/2 c chopped walnuts; 3 strips bacon, cooked crisp and crumbled; 1/4 c balsamic vinegar-based salad dressing; 1 tsp orange zest
Combine spinach, pears, bell pepper, walnuts and bacon in a salad bowl. Whisk orange zest into dressing and drizzle over salad. Toss, and serve immediately. Makes 6 servings; Recipe from Farm-Fresh Recipes.
CANNELLINI BEANS WITH SPINACH
1+1/2 C dried cannellini (white kidney) beans, soaked overnight, drained, 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed, 3 sage leaves, 6 T olive oil, divided, plus more for serving, kosher salt, ½ t crushed red pepper flakes, 2 bunches mature spinach, trimmed, 1 T finely grated lemon zest, 2 T fresh lemon juice
Bring beans, head of garlic, sage, 3 T oil, and 6C water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool. Heat 3T oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ C bean cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Drizzle with oil. Do ahead: Beans can be cooked 3 day ahead. Keep in cooking liquid; cover and chill. Recipe form Bonappetit
1 tbsp olive oil; 1 onion, halved and sliced thinly; 1 leek, split lengthwise and sliced thinly; 1 potato, diced finely; 4 cups water; 2 sprigs fresh marjoram or 1/4 tsp dried; 2 sprigs fresh thyme or 1/4 tsp dried; 1 bay leaf; 14 oz young spinach, washed; freshly grated nutmeg; salt and pepper; 4 tbsp light cream, to serve
Heat the oil in a heavy-based pan over a medium heat. Add the onion and leek and cook for about 3 minutes, stirring occasionally, until they begin to soften. Add the potato, water, marjoram, thyme, and bay leaf, and a pinch of salt. Bring to a boil, reduce the heat, then cover and cook gently for about 25 minutes, or until the vegetables are tender. Remove the bay leaf and herb stems. Add the spinach and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted. Let the soup cool slightly, then transfer to a blender or a food processor and blend until smooth, working in batches if necessary. (If using a food processor, strain off the cooking liquid and reserve. Puree the soup solids with enough cooking liquid to moisten them, and then combine with the remaining liquid.) Return the soup to the pan and if it is too thick, thin it with a little more water. Season with salt, a good grinding of pepper, and a generous grating of nutmeg. Place over a low heat and simmer until reheated. Ladle the soup into warm bowls and swirl a tablespoonful of cream into each serving. Serves 4. Recipe from Easy Meals Vegetarian.
CORNED BEEF SANDWICHES WITH PICKLED CABBAGE
1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons vegetable oil; 1 8-ounce package shredded green cabbage (about 3 cups); 1 cup thinly sliced onion; 2 teaspoons coriander seeds, coarsely crushed in resalable plastic bag with mallet; 1 teaspoon celery seeds; 2 tablespoons white wine vinegar; 1 teaspoon sugar; 8 slices rye bread; 4 ounces sliced sharp white cheddar cheese; 12 ounces thinly sliced corned beef
Whisk mayonnaise and Dijon mustard in small bowl. Set aside. Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve. Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice. Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.
VEGAN CORNED BEEF & CABBAGE
5 cups water, 1 tbsp salt, 1 tsp pickling spice, 1 tsp mustard seeds, 1 tsp coriander seeds, 1 leaf bay leaf, 1 small beet or 1 tsp brown sugar and a few drops of red food coloring, 2 14 oz packages tofu or tempeh, or seitan 1 small Cabbage, 4-6 small Potatoes, 3-4 medium Carrots
Basic vegan corned beef:
Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot. Boil the brine for about 10 minutes to get the spices to release flavor. Add thinly sliced tofu (or another meat alternative). (Cut about 1/4 inch thick). Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to bake). Preheat your oven to 375°F (190°C). Bake the tofu on an oiled cookie sheet at 375°F (190°C) for about 1 hour until it starts to get crispy at the edges. (exact cooking time will vary depending on moisture level and thickness of tofu or vegan “meat”). Serve with cabbage and potatoes, mashed potatoes, or use as sandwich “meat” to make a vegan Ruben.
For a vegan corned beef and cabbage meal: 1 small Cabbage, 4-6 small Potatoes, 3-4 medium Carrots
Wash and cut the desired vegetables into big pieces. Add potatoes, carrots, and cabbage, plus and an additional cup of water to the brine once the tofu has been removed. Simmer the vegetables covered with a lid for about 30 minutes until potatoes are soft in the middle. Remove from the cooking water and serve with the baked vegan corned beef. Recipe from thehiddenveggies.com
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage it thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside.
Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
STUFFED CABBAGE SOUP
1 lb. extra lean ground beef I used 96% lean, 1 medium yellow onion chopped, 3 garlic cloves minced, 5 cups chopped green cabbage about half of a medium sized head, 4 cups 32 oz. low-sodium beef broth, 3 cups tomato sauce (24 oz.), 1 cup shredded carrots, 1/2 cup uncooked white or brown long grain rice, 2 dried bay leaves, 3 tbsp. packed brown sugar, 1 tsp. salt, 1/2 tsp. dried oregano leaves, 1/2 tsp. ground black , pepper, 1 1/2 tbsp. lemon juice
In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally. Add the garlic. Stir and cook 1 minute. Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper. Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice). Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.
Recipe from thewholesomedish.com
RED CABBAGE AND CELERY SOUP
½ medium size red cabbage, thinly sliced, 4 celery stalks or 2 C celeriac, finely chopped, 1 large white onion, finely chopped, 2 garlic cloves, crushed, 1 green apple, finely grated, 1 T apple cider vinegar, 1 T olive oil, 1 tsp smoked paprika, 2 qts vegetable stock, freshly parsley for garnish, Greek yogurt for garnish, Salt & pepper to taste
* You may add maple syrup or honey if sweeter soup desired
In a big pan fry the onion with 1 tbsp olive oil over medium heat for 3-4 minutes until it is just softened.
Add the garlic and cook for another minute, stirring continuously to ensure the garlic doesn’t burn. Add the red cabbage, celery, grated apple, paprika, salt & pepper and stir well. Cover with a lid and sweat for around 10 minutes. Stir in the vinegar and vegetable stock, cover with a lid and simmer for around 30 minutes. Blend the soup in a food processor until smooth. If the soup is too thick, add more water to achieve the desired consistency. You might want to taste the soup at this stage and add more seasoning or sweeten if desired. Serve with a dollop of Greek yoghurt or crème fresh and chopped parsley. Recipe from Further Food
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
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.
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
RUSSIAN CABBAGE BORSCHT
1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or honey, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes). Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Recipe for the New Moosewood Cookbook
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour.
Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4T. minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, large pinch sugar, ½ c olive oil. Makes 4 servings. Recipe from MACSAC
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe
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
RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.
CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.
RUTABAGA SOUP WITH BACON AND SAGE
2 T unsalted butter, 1 medium-large onion, diced, salt, 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced, 2 cloves garlic, sliced, 1 C heavy cream, 1 C whole milk, 3 ½ C vegetable stock, white pepper, 3 T maple syrup, 4 ounces smoked slab bacon, diced fine, 20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top. Recipe from Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick; cooking.nytimes.com
1 tablespoon vegetable oil, 1 1/2 pounds chicken, diced, 4 rutabagas, peeled and diced, 4 medium beets, peeled and diced, 4 carrots, diced, 3 stalks celery, diced1 red onion, diced, water, or to cover
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged. Pork, beef or venison works equally well. Recipe from Allrecipes.com
SMOKED PAPRIKA AND RUTABAGA BISQUE
3 tablespoons unsalted butter, 1 medium yellow onion, coarsely chopped, 2 medium celery stalks, coarsely chopped, 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups), 4 cups (1 quart) low-sodium vegetable broth, 2 cups half-and-half, 2 1/2 teaspoons high-quality smoked paprika, 1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. 2Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine. 3Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed. Recipe from Chowhound.com
RUTABAGA WITH MUSTARD AND SCALLIONS
Kosher salt, 2 pounds rutabaga, peeled, quartered, and sliced 1/4 inch thick, 3 tablespoons vegetable or peanut oil, 2 tablespoons yellow mustard seeds, 2 teaspoons freshly grated ginger (from about a 3-inch piece)
Bring a large saucepan of heavily salted water to a boil over high heat. Add the rutabaga and cook until it just gives way when pierced with a knife, about 5 minutes. Drain and set aside. Heat the oil in a large frying pan over medium heat until shimmering. Add the mustard seeds and ginger and cook until the ginger starts to brown and the mustard seeds begin to pop, about 1 minute. Add the reserved rutabaga and cook, tossing occasionally, until slightly browned and crisp, about 7 minutes. Remove from the heat, stir in the scallions, season with salt, and serve. Serve with Five Spice Roasted Chicken
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm
CREAM OF RUTABAGA SOUP
4slices bacon; 2medium onions, chopped; 2celery ribs, chopped; 2garlic cloves, minced; 2cups rutabagas, diced; 1medium potato, diced; 3cups chicken stock; 1tablespoon sugar; 1⁄4teaspoon pepper; 1⁄2teaspoon salt; 1cup milk (or 1/2 cup milk and 1/2 cup cream)
Cook bacon until crisp in a large pot. Remove bacon from pot, crumble and set aside. Saute onions, celery and garlic in bacon grease for 5 minutes. Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1-inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired. Recipe courtesy of Robert Irvine; Food Network
2 pounds white root vegetables: turnips, kohlrabi, celery root, rutabaga; 8 ounces onions; 2 T. butter; 1 T. mild paprika pepper; 1/2 tsp caraway seeds; salt and freshly ground black pepper; 2/3 cup sour cream
First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. Melt the butter in a large saucepan, put in the onions, cover and cook gently for 5 minutes, then add the root vegetables, paprika and caraway and stir well. Pour in a scant cup of water or vegetable stock and add a teaspoonful of salt. Cover tightly and leave over a gentle heat for 45-60 minutes, or until the vegetables are very tender and bathed in a glossy brick-red sauce. Keep an eye on it and add a tablespoonful of water if it looks as if it’s sticking. Stir in 2 tablespoons of sour cream, check the seasoning, then serve, with the rest of the sour cream. Serves 2; Recipe from Vegetarian Four Seasons
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
“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 (CELERY ROOT) SALAD 2 medium firm celeriacs; 2 tbsps. lemon juice; 4 hard-cooked eggs; 1/4 c. chopped onion; 1 tbsp. minced parsley; 1/8 tsp. pepper; 4 to 5 tbsps. 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.
KOHLRABI OR CELERIAC AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2 T chives just before serving. Serves 4; Recipe from Bonappetit
CRUNCHY WINTER SLAW WITH ASIAN PEAR AND MANCHEGO
1/3 C raw pumpkin seeds, 1 t plus ¼ C olive oil, salt and pepper, 3 T fresh lemon juice, 1 T Dijon mustard, 2 t maple syrup, 4 C very thinly sliced green cabbage or fennel, 1 ½ C matchstick Asian pear, 1 ½ C matchstick peeled celery root (from about ¼ small) or celery, 3 oz Manchego cheese, shaved, divided
Preheat oven to 3500. Toss pumpkin seeds and 1 t olive oil on a rimmed baking sheet; season with salt and pepper. Bake about 5 minutes; let cool. Finely chop 2 T pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ C olive oil in a medium bowl; season dressing with salt and pepper. Combine cabbage and or fennel, Asian pears, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego
CELERIAC SALAD WITH GOAT CHEESE AND HAZELNUTS
½ c hazelnuts (11/2 oz), ½ c (4 oz.) Greek yogurt, 3 T fresh lemon juice, 2 T olive oil, 1 T chopped chives, 1 T chopped flatleaf parsley, 1.2 tsp. salt plus more, ¼ tsp. pepper, pinch of sugar, 1 large celeriac root (about 14 oz.), 3 ribs of celery sliced thin, 3 oz. goat cheese, crumbled, celery or celeriac leaves, optional
Spread hazelnuts on a cookie sheet, place in oven and set to 375 degrees. Bake until hazelnuts smell nutty and are turning brown, and are splitting, 8-10 minutes. Transfer to a small bowl, cover with a damp dish towel, and let cool. Rub loose skins off and discard; chop nuts coarsely. Whisk together yogurt, lemon juice, oil, chives, parsley, ½ tsp. salt, pepper and sugar. Using a mandoline or knife, slice celeriac as thinly as possible and then slice into ribbons. Toss with dressing and let sit at least ten minutes to soften slightly tossing occasionally. Add celery, toss to combine and more salt and pepper to taste. Transfer to a serving bowl and top with goat cheese, nuts, and celeriac leaves, if using. Serve immediately.
Recipe from rodaleorganiclife.com
CELERIAC OVEN FRIES WITH SMOKED PAPARIKA
1 celeriac (about 20 oz), peeled and cut into ½ sticks, 2 tbsp olive oil, 2 tsp smoked paprika, coarse sea salt, freshly ground pepper
Set the oven to 425° F and line a baking tray with a piece of baking paper. In a large bowl toss celeriac, with oil, paprika and salt, and pepper. Place the celeriac on the baking tray in a single layer and bake, turning occasionally, until brown and crisp on all sides, about 25 minutes. Sprinkle with more salt and serve immediately. Recipe from Rodalesorganiclife.com
ROASTED CELERIAC, POATATO AND MUSHROOM SOUP
3 ½ cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes, 2 large baking potatoes, peeled and cut into 1/4-inch dice, 4 teaspoons salt, freshly ground pepper to taste, Olive oil spray, 5 Portobello mushrooms, stemmed and thinly sliced, 25 shiitake, mushrooms, stemmed and thinly sliced, 4 cups chicken broth), 3 teaspoons minced Italian parsley
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes. Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and sauté until browned and softened, about 5 minutes. Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately. Recipe from cookingnytimes.com
RADISH AU GRATIN
1/2 cup milk; 1/2 tsp freshly grated ginger; 1 1/2 pounds radishes, peeled and cut into I-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp oil, or pan spray as needed; 1/3 cup half-and-half; 1 cup chopped onion; 1 cup cottage cheese, drained; 1 tbsp butter; 4 tbsp freshly grated Parmesan cheese; 2 T flour
Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Cook radish in boiling water until tender, about 15 minutes. Heat oil in skillet; add onions and cook, stirring frequently, until tender. Stir in butter and flour and stir over low heat, 3-4 minutes. Slowly add milk, stirring, and cook until sauce is thickened. Stir in ginger, salt, pepper, and half-and-half. Add drained cottage cheese and stir until cheese is somewhat melted. (It will finish melting while it bakes with the vegetables.) Spread radish mixture into prepared baking dish. Pour the sauce over the vegetables and sprinkle with the Parmesan. Bake until bubbly and slightly brown on top, 45-60 minutes. Makes 3-4 servings. Recipe from Edith Thayer, Vermont Valley Farm member
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
DAIKON CARROT SALAD
3/4# daikon radish, 1/2# carrots, 1T grated peeled ginger, 1.5T unseasoned rice vinegar, 1t lime juice, 2T vegetable oil, 1/2 t toasted sesame seed oil, 1t white sesame seeds, 1t black sesame seed
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/8 t salt in a colander, let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/4t salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1T seeds to dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Serves 4; Recipe courtesy of Food Network Magazine
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
SPINACH SALAD WITH HONEY DRESSING AND HONEYED PECANS
1 (6-oz.) package baby spinach, 1 cup quartered fresh strawberries, 1/2 cup thinly sliced red onion, 1/2 cup fresh blueberries, Honey Dressing, 3 to 4 cooked bacon slices, crumbled, 1/4 cup crumbled blue cheese, Honeyed Pecans
Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Honey Dressing: 1/3 cup white balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2/3 cup extra virgin olive oil ~ Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Honeyed Pecans~1/4 cup honey, 1 cup pecan halves, Parchment paper, Cooking spray, 1 T sugar, 1/4 teaspoon kosher salt, Pinch of ground red pepper Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces