- This is both a biweekly and monthly distribution. The next monthly distribution is Feb. 10th.
- Please remember to bring your share boxes to distribution.
Farm News from Jane
Well, it took a while but winter has finally arrived and seems to be making up for all the warm temperatures that we have enjoyed. It has been too cold to harvest greens in the high tunnel for shares. They have to warm enough to cut otherwise they just wilt after harvest. So, kale and Napa cabbage will have to do for the leafy greens in this distribution. No worries, there will be lots of salad greens and spinach as the days get longer and there is more sun encouraging them to reemerge from their dormancy. We are slowly gaining a few minutes of daylight since the solstice. It is nice to have a little more light in the evening but it will be even nicer to have it in the morning! The sun rising in the eastern sky is such a welcome site in the morning and it feels like the colors are even more vibrant in the winter time. Perhaps those rosy colors at dawn make it feel warmer!
And speaking of colors, the share will have lots of color for your plate. As they teach the little ones; a rainbow of color equals a diversity of nutrients. The last few years those poor potatoes and starchy vegetables have gotten a bad rap but the vitamins and minerals in them are easily digested and absorbed so are well worth the eating! And what about those phytonutrients? Not only enjoy the colors and flavors but feel confident that you are getting well nourished. What child doesn’t like to have purple on his/her plate? And some of are just “big kids” at heart or at least we should have their delight for different!
The winter squash variety is dwindling. We are sharing the more delicate varieties this time and the butternut and autumn frost varieties which keep longer will be shared in the next few distributions. A time for everything it seems…
In the last newsletter I talked about finishing the harvest of the carrots and parsnips. But even after the holidays we were able to harvest more leeks. They are still in great shape and although the outer leaves have dried down a bit they will keep well in the fridge.
We hope that the transition after the holidays has been pleasant. It is difficult for some to take down the holiday decorations. We prepare with such great anticipation and then the season comes and goes so quickly. But there is still lots of restful winter evenings to enjoy and you can always keep those snowmen that decorate your mantle or shelves up for another month. Or, at least until those Valentines are ready to replace them.
Until next time eat, healthy and sensibly and try to get out for a walk to keep your spirits up! The crisp air and snow can be quite refreshing! Blessings, Jane
Produce: Napa cabbage Kale Brussel sprouts Parsnips colorful Carrots golden Cipollini onions Garlic Celeriac Red Beets Kohlrabi Adirondack blue potatoes Leeks Winter squash medley
– Kohlrabi has a thick protective skin which needs to be peeled. Because of the extended warm summer and fall it matured early and so is large. It also has been in the cooler for an extended time with a variance of temperatures so they do not look as pretty as usual unfortunately. But don’t judge a book by its cover they are still delicious and nutritious underneath! You can grate them raw for a salad or slice for a veggie dip or boil, mash or roast. The options are endless!
– Parsnips are a very underrated vegetable in the US. In Europe however they are prized for their sweetness and were even more popular than carrots or potatoes. They are higher in Vit. C and potassium than carrots and they also rival the potato for protein and carbohydrates. They can be eaten raw or roasted, boiled or for soups.
– Leeks were harvested before the cold and snow and the outer leaves have dried down some. We chose not to peel off this layer understanding that they would not dry out any more until use. Peel down a layer or two just before prepping. Bag before refrigerating so that not everything in the fridge will taste like leeks!
– Brussel sprouts can be removed from the stalk and bagged before refrigerating if space is a problem.
– ADK Blue potatoes are great for roasting or French fries.
– Napa cabbage can be used like a fresh green for salads as well as cooing in a recipe.
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
LOW-FAT KOHLRABI CAKES WITH YOGURT MINT SAUCE
Sauce: 3 Tbsp plain yogurt; 1 1/2 tbsp chopped fresh mint; 1/2 tsp lemon juice; Pinch of salt
Cakes: 2 kohlrabi bulbs; 2 Tbsp chopped garlic scapes; l egg, beaten; 1 Tbsp dried bread crumbs; 1/2 tsp salt; pinch of crushed red pepper flakes; black pepper to taste; oil cooking spray
Mix sauce ingredients in bowl and chill at least 30 min before serving. Meanwhile, peel and shred kohlrabi. Transfer to a mixing bowl by fistfuls, squeezing out excess moisture as you go (this is essential). Combine kohlrabi with scapes, egg, bread crumbs, salt, red pepper flakes and black pepper; stir until blended. Heat large skillet and spray it generously with oil cooking spray. Drop mixture by large spoonfuls into hot pan and fry the cakes in batched until golden brown, 3-4 minutes per side. Drain on paper towels. Serve hot with yogurt mint sauce. 4-6 servings
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic, 3 tablespoons olive oil, 2 tablespoons minced cilantro, 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
Unsalted butter, softened; pumpernickel bread; thick-sliced kohlrabi; sea salt and freshly ground black pepper
Generously butter 2 slices of bread and make a sandwich with the kohlrabi as the “meat.” Add salt and pepper to taste. Makes 1 serving. Recipe from Leslie France
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
KOHLRABI AND POTATO SOUP
3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced, 1 large potato (about 12 ounces), peeled and diced, 4 cups homemade or store-bought, no-salt-added vegetable broth
For garnish: 1 small Asian pear, peeled, cored and finely chopped, 1/2 cup pecan halves, toasted and chopped (see note), 2 tablespoons finely chopped flat-leaf parsley leaves
Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes. Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes. Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.) Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot. Note: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.
“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.
CELERY ROOT AU GRATIN
3lbs. celery root; salt; 1-1/2 cups cooking liquid; 1/2 cup butter; 6 tbs. flour; cayenne pepper; 1 cup (1/2 pt.) whipping cream; 2/3 cup grated Parmesan cheese; dry mustard; 1/4 cup soft bread crumbs
Peel and dice celery root. Put cubes in water with a little lemon juice added to prevent darkening. When ready to cook, drain and place in saucepan with enough water to cover and a little salt. Bring to boil. Cook about 20 minutes, or until barely tender. Strain cooking liquid and reserve 1-1/2 cups. Drain cooked celery root very well. Melt 6 tablespoons butter in a saucepan. Remove pan from heat and stir in flour. Add salt and cayenne pepper to taste. Combine cream and reserved liquid. Blend with butter and flour. Return to heat and stir until sauce boils. Add 1/2 cup cheese and a pinch of mustard. Stir over medium heat 2 minutes. Remove from heat and add celery root. Mix well and turn into a large flat casserole. Sprinkle heavily with crumbs, remaining cheese and butter. Bake in 350°F oven 30 minutes. Makes 6 servings. Recipe from the Fresh Vegetable Cookbook.
SMASHED CELERY ROOT WITH HORSERADISH
1/4 cup extra virgin olive oil, plus extra to mash; 2 garlic cloves, crushed; 6 scallions, trimmed and chopped; 3 1/4 cups peeled and finely diced celery root; 3 1/4 cups peeled and finely diced potatoes; 2-inch piece of horseradish, peeled and finely grated (or 3 tablespoons ready-grated); 1 1/4 cups vegetable stock; 2 tablespoons chopped flat-leaved parsley; salt and freshly ground black pepper
Heat the oil in a saucepan. Add the garlic and onion and sauté slowly for 5 minutes. Remove with a draining spoon and set aside. Add the celery root, potatoes, and horseradish to the pan and sauté for 5 minutes. Pour the stock into the saucepan and bring to a boil. Cover and simmer for 25-30 minutes until the vegetables are tender. Remove the lid and boil until the liquid is reduced to the point where almost nothing remains and the mixture is sticky. Stir in the reserved garlic and onion. Add the parsley, salt, and pepper and mash coarsely with a fork, beating in more olive oil to taste. Serves 4 Recipe from a handful of herbs.
CELERIAC AND GREEN APPLE SALAD
1 small sweet onion, peeled and finely diced; 1 tablespoon minced garlic; 1/4 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon apple cider vinegar; 1 tablespoon oregano 2 pounds fresh celeriac; 2 large Granny Smith apples, unpeeled and cored; Salt and freshly ground black pepper; 1/2 cup balsamic vinegar; 1 cup baby greens; 3 beefsteak tomatoes, cared and sliced 1/4-inch thick; 12 sweet baby turnips, washed and quartered
Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor-a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with the balsamic reduction and serve at once. 4-6 Servings Recipe from The Alchemist Pub And Brewery
CELERIAC (CELERY ROOT) SALAD
2 medium firm celeriac; 2 T. lemon juice; 4 hard-cooked eggs; 1/4 c. chopped onion; 1 T minced parsley; 1/8 tsp. pepper; 4 to 5 T mayonnaise or salad dressing; Salt to taste; Pimiento-stuffed olives; paprika
Peel celery roots, cutting away fibrous roots at bottom and any adhering top growth. Cut in halves; cook in boiling salted water to cover, with 1 tsp. lemon juice added, until tender, 20 to 30 minutes for halves, about 40 to 60 minutes for whole roots. Drain; cut in cubes, place in bowl and add remaining lemon juice (or French salad dressing) to help keep it white instead of turning gray. When celery roots are cool, add 3 diced hard-cooked eggs, onion, parsley, pepper and mayonnaise. Add more salt, if needed. Mix well; turn into serving bowl. Garnish with slices of hard-cooked egg and olives and sprinkle with paprika. Chill 1 hour, or several hours, before serving. Makes 6 to 8 servings. Recipe from America’s Best Vegetable Recipes.
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.
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 pepperSet 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
CREAMED KALE AND ONIONS
3/4 lb. kale, cleaned; 1 lb small white onions, peeled (about 12); 2 T butter; 1.5 T flour; 3/4 c. milk; seasonings. Cook kale in boiling salted water (enough to come halfway up on layer of the vegetable) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain; combine vegetables. Make white sauce of butter, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot. Makes 6 servings Note: You can use liquid drained from cooked vegetables for all or part of milk in making the sauce. Recipe from America’s Best Vegetable Recipes
KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice, Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman
KALE & BRUSSEL SPROUT SOUP
1tablespoon olive oil, 1onion, 1lb kale, 10 Brussels sprouts, 3carrots, 1sprig fresh rosemary, 14ounces cannellini , beans (1 can), 2pints vegetable stock, salt, pepper
Sauté the chopped onion in the olive oil until golden. Add chopped kale, carrot and shredded Brussel sprout and allow to soften a little. Pour over the stock and bring to the boil, adding the sprig of rosemary. Simmer for 45 minutes adding more stock if required. At this stage the soup will be very watery. Drain the can of beans, rinse in a colander and then mash with a fork or blend. Add the mashed beans to the soup. This will make the broth a little thicker and give it an interesting texture and flavor. Recipe from Food.com
SAUSAGE, POTATO AND KALE SOUP
1 pound bulk Italian sausage 4 C half-and-half, 3 C cubed potatoes, 2 C chicken broth, 2 C whole milk, 1 onion chopped, ½ tsp. oregano, ½ tsp. red pepper flakes, ½ tsp. black pepper, 2 C torn kale leaves (bite size pieces).
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes. Recipe form Allrecipes.com
NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
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
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
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.
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 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
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
THE ULTIMATE ROOT SOUP, BORSCHT
1/3 cup (1 ounce) dried porcini; 2 large leeks; 3 or 4 small russet potatoes, peeled; 11/4 pounds beets, peeled; 3 celery ribs; 1 carrot; finely chopped parsley or dill; 3 bay leaves; 7 garlic cloves, chopped; sea salt and freshly ground pepper; 1 large onion; 1 rutabaga, about 1/2 pound; 2 tbsp butter; 3 cups shredded green cabbage; 1 cup fresh or canned diced tomatoes (in puree or water); 1 tbsp sugar; 3 tbsp white or red wine vinegar; 1/2 cup sour cream mixed with 1 tbsp prepared horseradish
Cover the mushrooms with 2 cups warm water and set them aside while you make a vegetable stock. Wash all the soup vegetables thoroughly since you’ll be using the trimmings. These include 4 inches of leeks past the white part of their roots, if available; potato peels; beet stems and peels; celery tips; carrot ends; and parsley stems. Put the trimmings in a pot with 2 bay leaves, 4 garlic cloves, and 2 teaspoons salt. Cover with 10 cups water and bring to a boil. Lower the heat and simmer while you chop the vegetables for the soup. Finely chop the white parts of the leeks. Finely dice the onion. Chop the celery into 1/2-inch pieces. Dice the carrot into 1/4-inch piece. Peel the rutabaga and dice into 1/2-inch pieces. Dice the peeled potatoes. Cut the peeled beets into julienne strips. Melt the butter in a large Dutch oven. Add the leeks, onion, celery, carrot, rutabaga, potatoes, cabbage and remaining garlic. Toss with 1 tablespoon salt, cover, and cook over medium heat until the vegetables have wilted, about 20 minutes. Add the beets, tomatoes, remaining bay leaf, and sugar. Chop the soaked mushrooms and add them, along with their soaking liquid, to the pot. Strain the stock, then add it (or 2 quarts water) and simmer until the beets are tender, about 25 minutes. Taste for salt and season with pepper. Stir in the vinegar. Serve hot or cold, with a spoonful of sour cream and horseradish in each bowl and a scattering of fresh green parsley or dill. SERVES 8 TO 10
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
TANGERINE & ROASTED BEET SALAD WITH FETA AND PISTACHIOS
2 medium beets, trimmed, 4 C chopped beet greens or Swiss chard, 8 Pixie tangerines or Clementines, 1 T sherry vinegar, ¼ t kosher salt, divided, ground pepper to taste, 6 t EVOO. Divided, ¼ C crumbled feta cheese, ¼ C coarsely chopped toasted unsalted pistachios
Preheat oven to 3750. Scrub beets well, wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 11/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain the beet greens (of chard), leaving a little water still clinging to them; set aside. Grate ½ t zest from 1 tangerine (or clementine), Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ t salt and a generous grind of pepper in a medium bowl. Whisk in 4 t oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 t oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ t salt; cook, gently stirring, until just wilted, 2-3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing. Serves 4; Recipe from Eating Well magazine
SPIRALED BLUE POTATO AND YELLOW CARROT CASSEROLE
(Blue Potato and Yellow Carrot Ratatouille)
Purple Potatoes, sliced into rounds, Yellow carrots, sliced into rounds, shallots, olive oil, garlic, thyme & fresh sage, to taste, Celtic salt & black pepper to taste, 1-2 T cheddar cheese, grated, 1-2 T parmesan, grated,
Cook the shallots down in olive oil with garlic, thyme & fresh sage. Transfer to a round baking dish.
Arrange the veggies on the bed of cooked down shallots. Season with olive oil, Celtic salt, black pepper and thyme. Bake at 375F covered for 30 mins. Then uncover it and sprinkle with shredded cheddar + parm and bake at 425 for an additional 20 mins. Recipe from urbanakitchenpothacary; thefeed.com
PURPLE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 pound new purple potatoes sliced in half and then in small wedges, 1 small yellow onion, thinly sliced lengthwise, 4 medium sized shiitake mushrooms, thinly sliced, Olive oil, Kosher salt, Freshly cracked pepper, 1 pinch red pepper flakes, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped capers, 1/2 Tbsp unsalted butter
Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve. Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes. 5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. Recipe from simplyrecipes.com
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1 pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 Tminced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes.
Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
SEARED BRUSSEL SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse
BRUSSEL SPROUTS VINAIGRETTE
1-pound Brussels sprouts; Juice of 2 lemons; 1/4 cup apple-cider or white-wine vinegar; 1 tablespoon Worcestershire sauce; Dash salt; 1/4 teaspoon freshly ground black pepper
Clean sprouts and score stem ends. Steam in 1-inch water until barely tender. Mix lemon juice with vinegar, Worcestershire sauce, salt, and pepper. Place sprouts in shallow bowl. Pour vinaigrette over sprouts. Chill for 3 to 4 hours. Serves 2 to 3. Recipe from The Fruit and Vegetable Stand.
ROASTED BRUSSELS SPROUT WITH CRISPED PANCETTA
1 lb Brussels sprouts; 1/4-pound pancetta, cut into slivers; 1 tbsp olive oil; salt and pepper to taste; 1/2 tsp garlic salt
Heat oven to 425 degrees. Halve the large sprouts. Toss with olive oil and garlic salt; arrange in single layer on baking sheet. Bake, shaking pan halfway through roasting time, until tender (15-25 minutes, depending on size of sprouts). Brussels sprouts are done when they’re deep green with several brown caramelized spots. Meanwhile, sauté pancetta over medium heat until crisp. Toss Brussels sprouts with pancetta. Season with salt and pepper. Makes 4 servings. Recipe from MACSAC
ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.
BAKED CARNIVAL SQUASH
1 carnival squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
SPAGHETTI SQUASH WITH MUSHROOMS AND SAGE
Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. Feel free to do this ahead and keep in the fridge. Alternatively, you can microwave, cut sides down for about 12 minutes. Place in a 400 F oven and roast for 40-50 minutes, until tender. Scoop out the seeds with a spoon and then scoop out the squash, setting it aside. In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a pinch of nutmeg. Sprinkle with grated Parmesan or Romano cheese if you like. If feeling decadent, drizzle a little truffle oil over the top before serving.
TIPS FOR PREPARING PARSNIPS
Smaller Is Better: While large parsnips can be fine, they are more likely to have tough, woody cores which have to be cut away and discarded. Smaller parsnips are more likely to have tender, edible cores. Less prep!
Peeling is Optional: Most people peel their parsnips, but if you have found good small parsnips (preferably organic), you can simply scrub them as you would carrots or new potatoes, and leave the peel intact. It’s up to you! I like to leave the peel on.
How to Cut: You can cut the parsnips however you like of course, but the following method is very simple: Once you’ve cleaned the parsnips, cut them down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core. If you like, halve the remaining pieces crosswise, leaving you with parsnip “fries” that are about 3 inches long
CURRIED PARSNIP SOUP
1 tbsp vegetable oil; 1 tbsp butter; 1 red onion, chopped; 3 parsnips, chopped; 2 garlic cloves, crushed; 2 tsp garam masala; 1/2 tsp chili powder; 1 tbsp all-purpose flour; generous 3 1/2 cups vegetable bouillon; grated rind and juice of 1 lemon; salt and pepper; strips of lemon rind, to garnish
Heat the oil and butter in a large pan, until the butter has melted. Add the onion, parsnips, and garlic and sauté, stirring frequently, for about 5-7 minutes, until the vegetables have softened but not colored. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Sprinkle in the flour, mix well, and cook, stirring constantly, for another 30 seconds. Stir in the bouillon, lemon rind, and lemon juice and bring to a boil. Lower the heat and simmer for 20 minutes. Remove some of the vegetable pieces with a slotted spoon and reserve until required. Process the remaining soup and vegetables in a food processor or blender for about 1 minute, to a smooth puree. Alternatively, put the vegetables in a strainer and press through with the back of a wooden spoon. Return the soup to a clean pan and stir in the reserved vegetables. Heat the soup through for 2 minutes, until piping hot. Season to taste with salt and pepper, then transfer to soup bowls. Garnish with strips of lemon rind and serve. SERVES 4 Recipe from Practical Soups.
3 c. diagonally sliced ½” parsnips; 3/4 c. water; 1/2 tsp. salt; 2 tbsps. Butter; 1 tbsps. Honey; 1/4 c. orange juice; 1 tsp. grated orange peel
Cook parsnips in water and salt until tender, about 10 minutes, Drain and remove from saucepan. Heat remaining ingredients together in saucepan. Combine with parsnips. Serve hot. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
4 to 5 medium parsnips; 1/2 c. milk; 1 egg; 1/2 tsp. baking powder; 1 1/2 tsp. salt; Flour; Fat or oil for deep-fat frying
Scrape parsnips clean, cut in lengthwise slices and cook in boiling salted water until tender. Drain. Combine remaining ingredients, adding enough flour to make a batter the consistency of griddle cakes. Dip parsnips in batter; fry in deep hot fat (370 to 390°) until golden brown.
Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
8 to 10 medium parsnips (2 lbs.); l/2 tsp. onion salt; l/2 tsp. salt; 1/8 tsp. pepper; 1 egg, beaten; 1/3 c. fine bread crumbs; 2 tbsps. butter or margarine
Peel parsnips. Cut in halves crosswise. Then halve or quarter lengthwise to make strips about the same size. Cook in boiling salted water until tender. Remove cores if woody. Mash parsnips. Beat in seasonings and egg. Chill well. Make 6 patties. Coat with bread crumbs. Cook patties on both sides in melted butter until golden brown. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.