Winter Share Four December 19th 2024

Posted by on Jan 28, 2025 in Uncategorized

Important information:

  • This is a monthly and biweekly distribution. There is a four week break for the holidays.
  • The next date for both biweekly and monthly shares is Jan. 16th.
  • Please bring your return boxes on Thursday to distribution.

Farm News from Jane
Welcome to the holiday trifecta month! Hanukkah begins at sundown Christmas evening and Kwanzaa begins the next day, the first full day of Hanukkah. Wow! Did you know that this has only happened four times in about the last century? The last one being 2005 and before that 1959 and 1921. Although it will happen again in 2035 and 2054 so that will be four times in 49 years in the first half of this century. The Jewish calendar is based on the lunar month and is actually on the same calendar day each year, the 25th of Kislev, on the Jewish calendar. Christmas is celebrated on the 25th of December on the Gregorian calendar which is solar-based. Kwanzaa dates are fixed beginning on December 26th and ending January 1st.  And the first day’s principle of Kwanzaa is unity; a great thought for all our holiday celebrations no matter when they fall. Just a bit of information to expand our understanding of our cultural and spiritual diversity! Whether you celebrated or not the full moon was on Sunday and was spectacular when it was clear on Saturday especially. I just noticed this morning that the weather app I use on my phone tells you the hour and minute of first light and last light each day which must be great for hunters. I happened to notice this morning one minute before first light so I snapped a photo from the east kitchen window. The “first light” was already shining on a pool of water from the melting snow in the pasture.  Oh, how every day has such unique beauty…
And the really good news is that although the temperatures dipped below zero, the crops growing in the high tunnels looked great when Ben uncovered them Monday morning! The celery had an extra layer of row cover for protection but we hadn’t put an extra layer on the Swiss chard but it looked fine regardless; happily standing tall in all its colorful splendor. We still have kale in the field and as it was covered in a blanket of snow it may still be harvested for shares yet. The rest of the crucifers have succumbed to the weather at this point. It isn’t too unusual for the hardy Russian kale to survive the harsh winter elements! We harvested the first of the spinach for this distribution. It is emerald green, tender and sweet and will be great for a fresh salad. The celery is sweet and crisp as well. It will be nice to have freshly harvested greens for the holiday meals coming up next week. We hope that you’ll have friends and family around your table or will take your nutritious and delicious dishes with you wherever you go to celebrate. Whether friends are your local family or you’re lucky enough to have family close by, whomever you share your meals with, the fellowship is what makes the meal special! May all your “seasons” (or holidays) be brightened -with the Light of Love.
Many blessings, Jane & Ben

Produce:  Autumn Frost squash   Eva white potatoes   Chioggia beets   Popcorn   Garlic
Cabbage   green Kale   Spinach   Celery   Rutabaga   Daikon Radishes    Colorful carrots           

Produce tips:
– Autumn Frost squash is sweet, dense and creamy and can be substituted in recipes calling for butternut.
– Popcorn is “microwavable” on the cob in a brown paper bag. To “pop” corn on the cob in a bag in the microwave, place the corn cob in a brown paper lunch bag, fold the top over a few times to seal, and microwave on high until the popping slows down, carefully removing the bag due to steam when finished; essentially treating the cob like a regular bag of popcorn kernels.
– Daikon radishes can be eaten raw in a salad or sauteed in a stir fry or roasted in a vegetable medley. See recipes for ideas.
– Rutabaga should be refrigerated or placed in a cool dark place like a garage or basement.
– Slicing your Chioggia beets raw and placing them in a vinaigrette to marinade for a while will take away their “bite” and allow them to garnish a salad or a vegetable platter.

Recipes
BUTTERNUT SQUASH PANCAKES
1 small butternut or buttercup squash, cooked and mashed or creamed; 1 egg; 1 egg white; ½ cup milk; 2cps whole wheat pastry flour; 2tsp powder; 1tsp salt; ½ tsp cinnamon; ¼ tsp cloves.
Blend all ingredients and fry 1/2cp of batter at a time for 3 min each side, in a well-oiled skillet at med-high heat.

MOROCCAN VEGETABLE TAGINE
1 tbsp extra-virgin olive oil; 2 onions, sliced; 1 1/2 tbsp ground cumin; 3 cinnamon sticks; 4 cups peeled and diced butternut squash; 2 (14 1/2,-ounce) cans chickpeas, rinsed; 2 (14 1/2,-ounce) cans diced tomatoes; 3/4 cup orange or grapefruit juice; 2 tbsp honey; 1/2 cup pitted Kalamata olives; 1/2 cup pitted prunes; 4 cups collards, washed and tough stalks discarded; Kosher salt and freshly ground black pepper; 1 cup almonds, toasted and lightly crushed
Heat the oil in a stock pot over medium-high heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the cumin and the cinnamon sticks and cook until fragrant, approximately 1 minute. Add the squash, chickpeas, tomatoes, juice, and honey and bring to a boil. Reduce the heat to low and cook, covered, until the squash is tender, approximately 20 minutes. Add the olives, prunes, and collards, and stir to combine. Cover and continue cooking until the collards are wilted and the olives and prunes are softened, approximately 10 more minutes. Season with salt and pepper to taste. Garnish with the toasted almonds.
Makes 4-6 servings

SMOKED BUTTERNUT SQUASH
1 Butternut squash, 2 T butter, 2 T Maple syrup or honey, salt and freshly ground pepper
Prepare smoker and hickory wood. Split butternut squash lengthwise and clean out pulp and seeds. Score squash about ¼ inch deep crisscross. Divide butter and syrup between halves. Place in scooped out area of squash. Add salt and pepper to taste and place on smoker grill. I make a small pan out of tin foil to catch any butter or syrup from basting. Prop up the neck so basting juices run back into cavity. Baste after butter melts and every 10 minutes thereafter until the squash is soft and pierces easily with a fork or skewer, about 45 minutes. Scoop out of skin or offer your eaters slices (preferred method)

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

BUTTERNUT HARVEST STEW
2 T butter, 1+1/2 lbs. boneless pork, cut into small cubes, 1 medium onion, 2 cloves garlic. Melt butter in large saucepan. Add pork, onion, and garlic and sauté until meat is no longer pink. 3 C chicken broth, ¾ t salt, 1 bay leaf, ¼ t rosemary, ¼ t sage.
Add, cover, and simmer 20 min. – 1 medium butternut squash, peeled & chopped, 2 medium apples, peeled and chopped. Add and simmer uncovered until squash and apples are tender, 20 min. Discard Bay leaf.

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, 8 oz 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 from Karen Blackford

ROASTED BUTTERNUT SQUASH SALAD
1 medium red onion, 1 (1 ¾ lb.) squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups, 3T. olive oil, ½ tsp. salt, 1 (5oz.) pkg. baby spinach (about 3C), 1/3 C dried cranberries, 1/3 C coarsely chopped pecans
Preheat oven to 4500. Cut onion in 1-inch wedges, then cut crosswise into 1-inch pieces. Toss together onion, squash, oil, and salt in a bowl; transfer to a rimmed baking sheet. Roast, stirring and turning vegetables once halfway through roasting, until squash is tender and lightly browned, 30-35 minutes. Transfer to a serving bowl. Toss immediately with spinach, cranberries, and pecans.

 

PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC

ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 4250 oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.

POTATO CREPES
1-1/2 lbs. potatoes; 1 onion; salt and pepper; nutmeg; 5 eggs; butter
Peel potatoes and onion and cut into pieces. Place in blender container with seasonings. Cover and blend on high speed until potatoes are grated and well mixed with the seasonings. Drain well, but do not squeeze dry. Beat in eggs, one at a time. Do not use blender for adding eggs. Melt a small amount of butter in a crepe pan. Cook potato crepes the same as any crepes. Sprinkle with more seasoning and serve immediately.
Makes 6 servings.

SAVORY POTATO-BEAN SOUP
1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium onion, chopped; 1/4 tsp pumpkin pie spice; 1 1/4 c diced ham; 2 lbs. potatoes, scrubbed and diced; 1 (16-oz) can kidney beans, drained; 5 c beef broth
In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings

SCALLOPED SQUASH AND POTATOES
3 cups buttercup squash, peeled and chunked; 2 cups diced potatoes 1/3 cup chopped onion; 1/2 cup chopped cooked ham; ¼ cup flour; 1 Tbsp chopped parsley; 1 tsp salt; 1/4 tsp pepper; 1/4 tsp nutmeg; 1 1/3 cup whole milk; 2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350 degrees 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender. Makes 6 servings

CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. Makes 4 servings

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


HARVEST POTATO SOUP
1/2C chopped onion, 1T butter, 4C chicken stock (or substitute bouillon), 3 C diced potatoes, 2 medium carrots; sliced, 1C celeriac, rutabaga or kohlrabi; cubed, 3 C shredded spinach, salt and pepper to taste
Saute onion in butter. Add remaining ingredients except spinach and cook over low heat 20 min or until vegetables are tender. Add spinach and heat thoroughly. *May substitute peas or green beans for spinach.

SILVER DOLLAR LATKES
¼ cup fine plain dried breadcrumbs, 1 tablespoon kosher salt, 2 teaspoons baking powder, ⅛ teaspoon finely ground black pepper, 3 pounds russet potatoes (3 or 4), peeled, 1 # onions (about 3 medium), 1 large egg, 2 tablespoons (or more) schmaltz (chicken fat), duck fat, or vegetable oil, 2 tablespoons (or more) vegetable oil
Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl. Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes). Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine. Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛” fat, drop small spoonsful of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.) Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes. Recipe by Alison Roman
Photograph by Jeremy Liebman Recipe from Bonappetit

GARLIC ROASTED POTATOES AND CARROTS
1 lb. small potatoes, whole, or larger potatoes cut into chunks; 1/2 lb. baby carrots, whole or large carrots cut up; 1 tbsp. olive oil; 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper, 1 clove garlic, minced, 2 tsp. fresh thyme, minced
Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork. Servings: 4; Recipe from Center Cut Cook

GARLIC MASHED-RUTABAGA AND POTATO

4 medium potatoes, peeled and cubed (about 4 cups), 2 medium rutabagas, peeled and cubed (about 5 cups), 2 garlic cloves, peeled, 2 T butter, 1 teaspoon salt, 1/4 tsp pepper, 1/4 to 1/3 C warm buttermilk
Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2

ORANGE-GINGER BEETS
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2

ORANGE BORSCHT
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups

HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb. cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.

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

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 maple syrup, 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

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

 

GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC

PORTUGUESE STONE SOUP
2 tablespoons olive oil, divided; 3 spicy smoked sausages, (10-12 oz.) sliced; 1 cup diced onion; 1 cup diced carrot; 1/2 cup diced celery; 3 tablespoons minced garlic; 8 cups chicken stock; 1 bay leaf; 1 teaspoon oregano; 1/2 teaspoon thyme; 4 cups (about 2/3 pound) very thinly sliced cabbage; 2 cups diced potatoes; 1 can (14 ounces) cannellini beans, rinsed and drained; bottled hot pepper sauce; salt and pepper
Heat 1 tablespoon of the olive oil in a soup pot over medium-high flame. Add the sliced sausage and brown it well. Remove sausages from pot add the remaining 1 tablespoon olive oil. When it is hot, add the onions, carrots, and celery; cook, stirring occasionally, about 8 minutes. Add the garlic and cook about 1 minute longer. Stir in chicken stock, bay leaf, oregano, thyme, and the sausage. Bring to a simmer and cook about 10 minutes. Add cabbage and potatoes; simmer 10 minutes longer. Add beans and simmer another 10 minutes. Season with hot pepper sauce, salt, and pepper to taste. Makes 8 or more servings. Recipe from MACSAC

STUFFED CABBAGE ROLLS
12 cabbage leaves*; 1-pound hamburger; 1/2 cup uncooked instant rice; 1 medium onion, chopped (about 1/2 cup); 1 can (4 ounces) mushroom stems and pieces; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic salt; 1 can (15 ounces) tomato sauce; 1 teaspoon sugar; 1/2 teaspoon lemon juice; 1T cornstarch; 1T water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.  Sauté hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 3500 oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. Serves 4-5

SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.

FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8

STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings

HEARTY ASIAN NOODLE SALAD
1 cabbage, small or medium, shredded or chopped medium fine, 2 lb. grated carrot, 1 or 2 grated daikon, A full bulb garlic, minced or pressed, a large finger sized chunk of ginger, finely grated or minced, 4 Tbsp. Sesame oil, 3 Tbsp. Rice Vinegar, ¼ cup raw or toasted sesame seeds, 3-5 cups cooked pasta, 2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger, you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it. From Jarrett Mann, 2006.Red Fire farm

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

RUSSIAN TORTELLINI SOUP
2 T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4

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 in 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

LIGHT CREAM OF CELERY SOUP
1 large potato, diced; 2 cups chopped celery; 1 ½ cups of water; ¾ tsp salt, plus ¼ tsp; ½ cup onion, finely minced; ½ cup celery, finely minced (use innermost stalks); ½ tsp celery seed; ½ cup milk, warmed; white pepper to taste; 2 -3 tbsp sour cream, half and half or heavy cream; freshly minced celery leaves for garnish
Place potato, 2 cups celery, water and ¾ tsp salt in a medium sized saucepan. Bring to a boil, turn heat down and simmer, covered, for about 15 minutes – until everything is soft. Puree and transfer to a larger saucepan. Melt butter in a small skillet. Add onion, finely minced celery, celery seed and ¼ tsp salt. Sauté about 8 to 10 minutes – until the vegetables are just tender. Add to puree. Stir in the remaining ingredients, except garnish. Heat gently (don’t cook or boil) and serve topped with garnish.   Serves 3 to 4

SUCCOTASH CHOWDER
½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste
Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima beans. Add potato and milk. Season to taste with pepper and salt. Serve hot with minced fresh herbs. Serves 3

BRAISED CELERY HEARTS
1 bunch celery; 1 cup chicken stock; 1 tbsp whole wheat flour; 1 tbsp water; salt to taste; 1/8 tsp pepper; 2 tbsp dry whole grain bread crumbs; 1 tbsp unhulled sesame seeds
Remove some of the tops and leaves. Cut remaining hearts in half lengthwise. Put into a skillet, add the stock, cover tightly and cook until celery is tender (approximately 20 minutes). Preheat oven to 350°F. Take out the celery and place in a buttered shallow baking dish. Make paste of flour and water and stir into the juices in the skillet. Add salt and pepper and cook until sauce is slightly thick. Pour sauce over celery in the casserole, top with crumbs and sesame seeds and bake in preheated oven for 15 minutes. Yield: 4 servings

ORIENTAL CASSEROLE
1/4 cup butter; 2 tbsp water; 1 tsp instant chicken bouillon granules; 4 cups diagonally sliced celery; 1/2 tsp salt; 1 tsp sugar; 2 tbsp flour; 1 (8 oz.) can tomato sauce; 1/2 cup water; 1 ½ cup shredded Cheddar cheese; 2 tbsp bread crumbs

Heat butter, 2 tbsp water and chicken bouillon granules in saucepan. Add celery and cook 10 minutes. Stir in salt, sugar and flour, then tomato sauce and ½ cup water; cook until hot. Alternate layers of celery mixture and cheese in 1 ½ qt. casserole, ending with cheese. Top with crumbs. Bake in moderate oven (350°) 30 to 35 minutes. Makes 6 servings.

SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.

CELERY AND WATER CHESTNUT CASSEROLE
2 chicken bouillon cubes; 1 3/4 c. boiling water; 1 bunch celery, bias cut in 3/4″ pieces; 1/2 tsp. salt; Dash pepper; 1/2 tsp. crushed basil leaves; 2 tbsps. Cornstarch; 2 tbsps. cold water; 2 (5 oz.) cans water chestnuts, drained and sliced; 1/2 c. sliced almonds; 1/3 c. fine dry bread crumbs; 2 tbsps. melted butter
Dissolve bouillon cubes in boiling water. Combine celery with bouillon and seasonings, cover and cook until celery is tender-crisp, about 10 minutes. Blend cornstarch with cold water; gradually stir into celery mixture. Cook and stir until thickened. Add water chestnuts and almonds. Turn into 2-qt. casserole. Toss crumbs with melted butter; sprinkle over top of celery. Bake, uncovered, in moderate oven (350°) about 25 minutes. Makes 5 to 6 servings. Recipe from America’s Best Vegetable Recipes.

CELERY STUFFING
1 c. chopped onion; 2 c. finely chopped celery; 2/3 c. melted butter or margarine; 7 c. dry bread crumbs; 2 tsp. salt; 1/2 tsp. pepper; 1 1/2 tsp. rubbed sage; 1/2 tsp. poultry seasoning; l 1/3 c. milk; 1 1/4 c. turkey broth; 2 eggs, slightly beaten
Simmer onion and celery in butter until soft, but do not brown. Combine with bread -crumbs and seasonings. Add milk, broth and eggs; toss lightly to blend. Stuff loosely into cavities of bird. Makes 6 1/2 cups stuffing. Recipe from America’s Best Vegetable Recipes.

CORN ‘N’ CELERY SAUTE:
1/4 c. butter; 2 c. diagonally sliced celery (very thin); 10 oz. corn; 2 tbsps. sliced pimiento; 1/2 tsp. salt
Melt butter in saucepan. Add celery; cover and cook 5 minutes. Add remaining ingredients and cook until com is tender, about 10 minutes. Stir to combine. Makes 5 servings.
Recipe from America’s Best Vegetable Recipes.

CELERY SALAD
1 bunch celery; 1 red onion, cut in 1-inch strips; 6 Tbsp vegetable oil; 2 Tbsp red wine vinegar; 1/2 tsp salt; Black pepper; 2 oz blue cheese, crumbled; 2 green onions, chopped; 1/4 c minced parsley
Cut celery crosswise into 1/4-inch slices. Put in bowl. Add red onions. In small bowl, combine remaining ingredients except parsley. Pour over celery and red onions. Toss. Top with parsley. Chill at least 4 hours and serve. Leftovers are great. Makes 6 servings Recipe from Farm-Fresh Recipes.

CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings

BRILLIANT GREEN AND RED SOUP
1 large onion, chopped; 1 clove garlic, crushed; 4 stalks celery, chopped; 1 tsp ground cumin; 2 Tbsp olive oil; 6 c packed spinach leaves (about 2 bunches), stems removed; 4 c chicken broth; 1 tsp dried oregano; 4 tomatoes, diced; divided; Salt and pepper, to taste
Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes. Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes. Add broth and oregano; simmer, covered, 20-25 minutes. Working in batches, puree mixture. Place mixture and 2 cups diced tomatoes in pot and heat through. Season with salt and pepper. Serve garnished with reserved diced tomatoes. Makes 6 servings Recipe from Farm-Fresh Recipes.

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

COUSCOUS AND RADISH SALAD
1/2 C water; 1/8 tsp salt; pinch of pepper; 2 T lemon juice; 1 T olive oil; 1/2 clove garlic, crushed; 1 T 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

 

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

HONEY-GLAZED RADISHES WITH CRUNCHY SEEDS
1 # medium radishes, trimmed and halved, ¼ C water, 3 T butter, 3 T honey, 1 T balsamic vinegar, 1 clove garlic, ½ t salt, 3 T, toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, honey, vinegar, garlic and salt in a medium saucepan. Bring to a rapid simmer over medium-high heat. Cook until the radishes are tender and the liquid has reduced to a syrupy glaze, 10 to 15 minutes. Stir 2 tablespoons seeds into the radishes. Top with the remaining 1 tablespoon seeds.
Recipe from: https://www.eatingwell.com

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

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. Makes 4 servings; Recipe from MACSAC

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.

MASHED RUTABAGA WITH ORANGE
2 pounds rutabaga, peeled and diced; 2 T frozen orange juice concentrate, thawed; 1T butter; salt and pepper; 1 orange (optional for garnish)
Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For a chunky texture, mash with a potato masher. For a smoother texture, run rutabagas through a food mill or process in a food processor. until smooth. Stir in orange juice concentrate and butter and season to taste with salt and pepper. Garnish with fresh orange zest or thin slices of orange. This can be made ahead and refrigerated or frozen, then warmed in the oven. It goes well with sage-rubbed pork and mushrooms or ham. Makes 6 servings

RUTABAGA-POTATO CASSEROLE
2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter
Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour. Makes 6 servings; Recipe from America’s Best Vegetable Recipes

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. Serves 4-6

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

RUTABAGA AND CARROT SOUP
2 tablespoons of butter, 1 medium rutabaga diced, 2 large carrots sliced, 1 onion, chopped, 6 cups of chicken stock, black pepper, salt to season, 1/4 cup of fresh whipping cream (optional)
Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, rutabaga and onion, stirring them well to completely coat them in butter. Cover the pot and sweat the vegetables for 10 minutes to soften them. Shake the pan every 3 minutes to prevent any sticking, but resist the temptation to lift the lid. Trapping the steam in the pot is key to building up a good vegetable sweat. Add the stock and season well with salt and pepper. I like plenty of freshly ground black pepper in this soup. Bring the soup to boiling point, lower the heat. then cover the pot and let the soup simmer for 30 minutes, or until the vegetables are nice and tender. Turn the heat off and let the soup cool a little before blending it. I use my hand-held blender to blitz the vegetables, but a regular stand-up blender can also be used. Complete the process in batches if using a regular blender. And finally, add the cream. This step is optional, but I love the extra depth of flavor cream lends to this soup. You can add the cream in the pot and blitz the soup again, or do as I do, and add a spoon of cream to each bowl before serving. Recipe from IrishAmericanmom.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. Add 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. Allow 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

CHEESY SPINACH
Mix: 1 egg; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings. Recipe from Max, the cook at Red Caboose Day Care Center

SPINACH STRAWBERRY SALAD
1/2 c sugar; 1 T poppy seeds; 2 Tbsp sesame seeds; 1 1/2 tsp minced onions; 1/4 tsp paprika; 1/4 c cider vinegar; 1/4 c wine vinegar; 1/2 c canola oil; 2 Tbsp butter; 3/4 c slivered almonds; 1 lb. spinach, washed, dried and torn into bite-size pieces; 1-pint strawberries, sliced
Put sugar, poppy seeds, sesame seeds, onions, paprika, vinegars and oil in shaker jar. Shake to emulsify. Melt butter in skillet over medium heat. Add almonds; cook and stir until lightly toasted, 2-3 minutes. Remove from heat and set aside to cool. Combine spinach, strawberries and almonds in serving bowl. Pour half of dressing over and toss. Add more dressing as desired. Serve at once. Makes 8 servings

FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings. Recipe from Crystal Lake Gardens

GREEN RICE
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top.  Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings. Note: Add a few chopped blanched almonds, if you like. You can substitute 1/2 c. chopped parsley for half of the spinach.

SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2–3-inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6 Recipe from The Best 50 Garlic Recipes.

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 9inch 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. Recipe from The Best 50 Garlic Recipes.

SPINACH-CHEESE SALAD
3/4-pound spinach; 6 radishes, chopped; 4 scallions (including greens), chopped; 16 ounces cottage cheese Remove spinach stems and wash leaves thoroughly. Mix chopped radishes, scallions, and spinach. Stir in cottage cheese. Serves 4. Recipe from The Fruit and Vegetable Stand.

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

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

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

KALE SALAD WITH POMEGRANATE AND MAPLE PECANS
Salad
: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.

CARAMEL CORN
7 quarts plain popped popcorn; 2 cups peanuts (optional); 2 cups brown sugar; ½ corn syrup; 1 tsp salt; 1 cup margarine; 1/2 tsp baking soda; 1 tsp vanilla
Place popped corn and peanuts into greased shallow baking pans. Set aside. Preheat oven to 250°. Mix together brown sugar, corn syrup, salt and margarine in a saucepan. Bring to a boil over medium heat, stirring constantly until melted enough to blend and comes to a boil. Boil 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. Mixture will be light and foamy. Pour over popcorn in pans and stir to coat the popcorn. Place in oven and bake for 1 hour, removing pans and stirring every 15 minutes. Remove from oven and cool. (I find it easier to stir the caramel over the popped corn in an extra-large stainless-steel bowl that has been sprayed prior with cooking-spray).

CINNAMMON POPCORN
½ C butter, ½ C sugar, ¼ C light corn syrup, ¾ C sm. red cinnamon candies (7oz.), ¼ tsp. baking soda, 4 qts. Popped corn. (I use air popper).
Melt butter in medium heavy saucepan. Stir in sugar, corn syrup and cinnamon candies. Bring to a boil, stirring constantly until candy is completely dissolved. Boil without stirring for 3 minutes. Remove from heat; stir in soda. Gradually pour over popped corn, mixing well. Allow to cool completely. Break apart and store in a tightly- covered container.