Winter Share Four January 9th 2020

Posted by on Jan 8, 2020 in Uncategorized

Important information:

  • This is a biweekly share only.
  • Farm Share members; your shares will be in the large chest freezer in front of the barn under the small red roofed area. Please help yourself; the sign out sheet will be on the table – please cross off your name.

Produce:   Adirondack Blue potatoes   Cippolini onions   Shallots   Garlic   Napa cabbage
Carrots   Celeriac   Spinach   Carnival squash   Acorn squash   Salad mix   

Farm News from Jane
Happy New Year to everyone! And although winter just officially began on December 21st at the winter solstice, we have already increased our sunlight by about twelve minutes; isn’t that great? The greater increase is at the end of the day prolonging dusk and that’s fine but I really appreciate the morning light… It seems so odd to rise and begin your day in the darkness. I’m all about seasonality and I certainly enjoy shorter work days during the winter months but I still enjoy rising with the sun; 7:30 seems long to wait for sunrise and the beginning of a new day. But that is quickly changing; before long we will be awaking to the beauty of the sunrise again!
The fresh vegetables have increased to include both mixed salad greens, spinach and although it is out of storage Napa cabbage which can be eaten fresh. It’s nice to be able to have a few veggies on hand that are quick prep and can be eaten raw.
We finally had time and a window of opportunity from cold and snow to pull/harvest the gladiola bulbs from this past summer. It only took about an hour for my grandson Caleb and I in last year’s flower patch. He was such a diligent worker and made the job go very fast and enjoyable. Thanks Caleb! Caleb is one of our flower lovers and really enjoyed picking (cutting) the glads this summer. Many of them were as tall as he as he is just seven years old! After we pulled the bulbs, we placed them in the heated greenhouse to finish removing the dirt and to allow them to dry down and before we separate the stalks from the bulbs and put them in a dark cooler. This enables them to have a dormancy time. Then when the field and weather conditions are right they will be planted and spring back to life in the coming season. This is the same process we use when we harvest and store garlic, whether for table use or seed stock. You’ll find that if you leave your garlic out for very long it will sprout and reach for the sun. They are very vigorous bulbs/vegetables. I remember one spring having sorted out some moldy garlic bulbs. I threw them on a compost pile only to find a few weeks later that they were growing beautifully. They have natural antibacterial and fungal properties which makes them almost invincible! That’s why it good to eat it raw as much as possible. So, go ahead and eat as many of your veggies raw for increased nutrition and health but even if they are cooked, they are packed with flavor and nutrients. Enjoy all you can! And don’t forget to keep your eyes open for the glorious full moon coming our way on Friday. The darker the night the brighter the moon and stars; all that beauty at no cost to us… Blessings, Jane

Produce Tips:
– The ‘Adirondack’ varieties are unusual because both the skin and the flesh are colored and have high levels of anthocyanins. The Blue variety is good for boiling, baking, and mashing, and can be used for brightly colored salads. Unlike many blue potatoes, it does not turn grey after boiling.
– Mix Salad greens are triple washed and are a mix of six different lettuce types of different color, texture and flavor; enjoy!
– Cippolini onions; try cutting out the core first and then you will be able to cut beautiful small wedges for fresh salad and beautiful used in a saute.
– Celeriac/celery root makes great spiralized pasta, French fries, and is great whipped up into a celeriac mash or used instead of potato in soups. Much lower in carbs and higher in fiber than conventional noodles. Perfect for paleo, low carb, keto, and primal diets. Excellent with any favorite pasta sauces; marinara, alfredo, pesto, cheese sauce, and Asian style sauces too.
– Napa cabbage; can be used for dumplings with filling (with beef and pork or pork and shrimp) or steamed buns. Add Napa cabbage to a stir-fry. Use it in a hot pot or soup (beef, chicken, pork, tofu, or vegetable). The rib pieces will soak up the flavor without turning to mush. It should be bagged before refrigerating.

– Garlic; check out the recipe section for more ideas; especially if it is piling up!
– Shallots are an onion garlic cross; yummy!!! Use as you would either one…


1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association

1/2 cup butter; 2 garlic cloves (or more to taste), minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup

2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup

6 cloves garlic, minced or pressed; 1 can (1 lb. 12 oz.) crushed tomatoes in puree; 1/4 cup chopped fresh cilantro; 1/4 cup chopped scallions; 1 tsp. fresh lime juice; 2 tbs. chopped jalapeno peppers; 1 tbs. chili powder
In a large bowl, combine all ingredients and mix well. Refrigerate for at least 2 hours. Servings: 6-8 Recipe from The Best 50 Garlic Recipes

1 can (15 oz.) garbanzo beans, rinsed and drained; 1/4 cup tahini (sesame seed paste); 2 tbs. water; 1 tbs. olive oil; juice and pulp of 2 lemons, seeds removed; 6 cloves garlic, pressed; 1 tsp. chili powder; 1/4 tsp. freshly ground pepper; l/2 tsp. salt; 1/4 tsp. paprika
Combine all ingredients, except paprika, with a food processor. Process for 4 minutes, or until smooth. Scoop into a serving bowl and sprinkle with paprika. Refrigerate for 2 hours. Serve chilled.
Servings 8-12; Recipe from The Best 50 Garlic Recipes

2 tbs. olive oil; 3 cloves garlic, minced or pressed; 1 medium onion, finely chopped; 2 cans (28 oz. each) Italian plum tomatoes, chopped and mashed; 1/2 tsp. dried oregano; 2 tbs. chopped fresh basil; 1/4 tsp. freshly ground pepper; ½ tsp. salt
Heat olive oil in a medium saucepan over medium heat. Add garlic and onion and sauté for 5 to 7 minutes, or until onions are soft. Add tomatoes. Stir in oregano, basil, pepper and salt. Partially cover saucepan. Reduce heat and simmer for 11/2 hours. Stir occasionally. Servings: 4; Recipe from The Best 50 Garlic Recipes

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.
Servings: 6 Recipe from The Best 50 Garlic Recipes

1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt
Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp. Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Servings: 4-6; Recipe from The Best 50 Garlic Recipes

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

1 head of garlic, or 6 cloves of garlic, 2 t olive oil, ¼ c mayonnaise, 3T plain yogurt Preheat oven to 4500 or prepare a medium barbeque fire. Trim the tips off the bulb of garlic and pour 1t. of oil on the cut surface. Wrap in foil, sealing well. Roast in the oven or on the grill rack for 20-30 minutes until the garlic is soft. Squeeze the garlic out of the cloves and puree and blend with the mayonnaise until nearly smooth. Stir in the yogurt to blend. Cover and refrigerate until ready to use, up to 24 hours. This roasted garlic sauce is smooth and mellow in taste. It’s wonderful on bread, baked potatoes, or grilled poultry, meats, or seafood. Makes about ½ cup. Recipe from the AMA’s Family Health Cookbook

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

3 pounds blue potatoes, 2 1/2 ounces roasted garlic, 2 ounces sour cream, 1/2-ounce butter, 1 ounce, Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy

5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6


2 garlic heads, 8 tablespoons extra-virgin olive oil, 2 cups chopped leeks, 2 cups chopped onions, 1/3 cup chopped celery, 4 teaspoons ground coriander, 3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces, 8 cups (or more) vegetable stock or chicken stock, 2 cups sliced shallots
Preheat oven to 350°F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic; squeeze out roasted garlic and reserve.
Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes; stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. (Can be made 1 day ahead. Cool slightly. Chill, then cover.) Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes. Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.


2 tablespoons unsalted butter, 1 onion, cut into 1/2-inch pieces, 3 garlic cloves, minced, 1 1/2 pounds (about 5 small), Yukon gold potatoes, peeled and cut into 1/2-inch pieces, ¼ C dry sherry or white wine, 2 15 0z cans chicken broth, ½ lb. spinach. Tough stems removed, salt and freshly ground pepper
Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes. Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes. Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve. Recipe form

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

10 ounces frozen spinach, chopped; 1/4 cup walnuts; 1 teaspoon basil; 1/2 teaspoon oregano; Dash of salt; 1 clove garlic, crushed; 1 cup sour cream; 1 cup mayonnaise
Thaw spinach and drain. Blend all ingredients in blender. Cover; chill. Yields 2 cups.
Recipe from Especially Herbs.

11/2 C dried cannellini (white kidney) beans, soaked overnight, drained, 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed, 3 sage leaves, 6 T olive oil, divided, plus more for serving, kosher salt, ½ t crushed red pepper flakes, 2 bunches mature spinach, trimmed, 1 T finely grated lemon zest, 2 T fresh lemon juice
Bring beans, head of garlic, sage, 3 T oil, and 6C water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool. Heat 3T oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ C bean cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Drizzle with oil. Do ahead: Beans can be cooked 3 day ahead. Keep in cooking liquid; cover and chill. Recipe form Bonappetit

1 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.

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.

1 tablespoon butter; 3 tablespoons dry white wine or Vegetable Broth; 1-pound celery root (sometimes called celeriac), peeled and cut into 1 l/2-inch pieces;4 large carrots, peeled and sliced diagonally 1 inch thick; 8 large shallots or onions, quartered; 3/4 teaspoon salt; Freshly ground black pepper; 8 ounces green beans, trimmed   In a large, heavy saucepan over medium-low heat, melt the butter with the wine. Add the celery root, carrots, shallots, salt, and pepper to taste, stirring to coat the vegetables, Cover and cook, stirring occasionally, for 20 minutes. Add the beans to the vegetables, stirring to coat. Cover and cook, stirring once or twice, until all of the vegetables are tender, about 10 minutes. Serve hot. Serves 4 Recipe from The Big Book of Vegetarian

1 celeriac (about 20 oz), peeled and cut into ½ sticks, 2 tbsp olive oil, 2 tsp smoked paprika, coarse sea salt, freshly ground pepper
Set the oven to 425° F and line a baking tray with a piece of baking paper. In a large bowl toss celeriac, with oil, paprika and salt, and pepper. Place the celeriac on the baking tray in a single layer and bake, turning occasionally, until brown and crisp on all sides, about 25 minutes. Sprinkle with more salt and serve immediately. Recipe from

1 1/4 # celery root, peeled and cut into 2-inch sticks, 3 T vegetable oil, 1 1/8 teaspoons salt, 2 firm sweet apples (such as Braeburn or Honeycrisp), cored and cut into 8 wedges, 4 bone-in pork chops (about 2 lbs.), 1/4 tsp. ground black pepper, 2 T AP flour, 1 C unsalted chicken broth, 1/2 tsp. chopped fresh thyme
Heat oven to 425 degrees. On one side of a rimmed baking sheet, toss celery root with 1/2 tbsp oil and 1/2 tsp salt. On a sheet of foil, toss apple wedges with 1/2 tbsp oil and 1/4 tsp salt. Roast celery root 15 min. Remove from oven, add foil with apples to baking sheet and roast 10 min more. Meanwhile, pat pork dry. Sprinkle all over with 1/4 tsp each salt and pepper. Working in 2 batches, heat 1 tbsp oil per batch in a large stainless-steel skillet over high. Add pork and cook, turning once, 7 to 8 min, until golden brown and temp reaches 140 degrees. Transfer to a plate to rest 5 min. Return skillet to stovetop over low heat. Carefully whisk in flour, then broth, stirring to scrape up browned bits. Stir in thyme and 1/8 tsp salt. Taste, and adjust seasoning if needed. Serve pork with celery root, apples and gravy. Adjust seasoning if needed. Stir in cooked pasta.
Recipe from

Onion Applesauce: 1—8 oz Granny Smith apple, 1 medium onion, unpeeled, 2 tsp kosher salt plus more for seasoning, ½ cup chopped fresh cilantro (may substitute flat leaf parsley)
Latkes: 1 # celery root (celeriac), peeled, coarsely grated, 1 # russet potatoes, peeled, coarsely grated, 1 Tbsp kosher salt, 1 pound fresh mushrooms, washed, 2 large eggs, beaten to blend, 3 Tbsp all-purpose flour, 1 Tbsp ground cumin, 1 Tbsp ground turmeric, 1½ tsp freshly ground black pepper, Vegetable oil (for frying)
First prepare the onion applesauce. Preheat the oven to 350°F. Line a small rimmed baking sheet with foil. Wrap the apple in another piece of foil. Place the unpeeled onion and apple on the prepared sheet. Bake until tender, about 1 hour. Let cool completely, keeping the apple in the foil.
Unwrap the apple, core, peel and place with juices in a food processor. Peel onion; add to processor. Add 2 tsp salt. Puree until very smooth. Transfer to a medium bowl. Season applesauce with salt. Cover, chill. Stir in cilantro just before serving. Meanwhile, mix celery root, potatoes, and salt in a large colander set over a large bowl to draw out moisture. Chill; let drain for 1½ hours. Mix in mushrooms; let drain in refrigerator for 30 minutes longer. Using your hands, squeeze excess moisture from the potato mixture. Transfer to another large bowl. Stir in the eggs and the next 4 ingredients; blend thoroughly. Cover the surface with plastic wrap and chill for at least 1 hour and up to 3 hours. (This will help bind the latkes). Preheat oven to 300°F. Line a baking sheet with paper towels. Divide latke mixture into 16 equal portions on another baking sheet. Form each into a ½-inch thick patty. Pour oil into a large nonstick skillet to a depth of ¼ inch; heat over medium heat. Working in batches, fry latkes until cooked through and golden brown, about 5 minutes per side. Transfer to prepared sheet; keep warm in oven while frying remaining latkes. Serve warm latkes with onion applesauce.
Yield: 16 latkes Recipe borrowed from Bon Appetit magazine in December 2011.

1 Celeriac root, peeled and cut in fourths, 5- 7 cups water, enough to cover noodles, 1/8 tsp sea salt
Using a vegetable peeler, peel the dirty outer skin and hairy stuff off the celeriac root until it is white in color. Cut into fourths. Put each large piece into the spiralizer and turn into noodles. Once spiralized, bring a pot of water and pinch of salt to a boil. Add celeriac noodles and boil for 2 to 3 minutes until just soft. Remove from heat and drain water from noodles. Can pat noodles dry a little with a paper towel if desired.
Serve with a sauce of choice. Recipe from:

1 medium celeriac celery root, peeled, 2 medium or 1 large carrots, 1 tablespoon olive oil or broth, 1 small onion minced, 3 cloves garlic minced, 5 cups water, 1 1/2 cup cooked chickpeas drained and rinsed if canned.
1 vegetable bouillon cube, 1 teaspoon thyme, 1 teaspoon marjoram, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon ground rosemary or 3/4 teaspoon dried non-ground, 1/4 cup nutritional yeast, salt and pepper to taste, a few handfuls of chopped kale or greens optional
Use the spaghetti sized blade on a spiralizer or use a julienne peeler tool to make the noodles from the celeriac and carrots. Celeriac takes some concentration to spiral, but just keep pressing as you turn and you’ll make it through just fine. You will use about 3 cups of the celeriac and all of the carrots later, save the rest for another soup or use in another dish. Heat the olive oil or broth in a soup pot over medium heat, once hot saute the onion until translucent. Add the garlic and saute another 2 or 3 minutes. Add the water, chickpeas, bouillon, thyme, marjoram, smoked paprika, turmeric and rosemary. Turn the heat up and almost bring to a boil. Add the celeriac and carrot “noodles”, hen cover and simmer over medium-low until the veggie noodles are tender about 15 minutes. Before serving stir in the nutritional yeast and add salt and pepper to suit your taste. The amount of salt will vary depending on the bouillon you use. I like to throw in some chopped kale right before serving. The warm broth will soften it, but it won’t get mushy. If you have a picky eater it’s the mushy that seems to bother them the most about greens. Servings: 4 servings Author: Kathy Hester

A Vegan and Paleo friendly spiralized salad tossed in a light olive oil mustard dressing. SEE NOTES for options if you don’t have a spiralizer.
2 large carrots (peeled), 1 medium celery root/celeriac bulb (peeled), 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar (or red wine vinegar), 1 tsp honey or agave nectar (maple syrup is fine too. It’s just for a sweetener) – omit for whole 30, 1/2 of a lime (juiced), 1/2 tsp black pepper, 1/2 tsp sea salt, 3 tbsp or more or roasted pumpkin seeds, 2–3 tbsp chopped parsley, First clean your vegetables. Cut off the tops to both carrot and the celeriac. Peel with a peeler. Place in spiralizer and spiral all your vegetables. If you don’t have a spiralizer, you can just use a grater or julienne cut. Place noodles in bowl and add in all your ingredients minus the parsley and seeds. Toss the noodles with the marinade and let it sit in the fridge for 20-30 minutes.
Once it’s marinated in fridge, remove and add your parsley and pumpkin seeds. Serve immediately or keep in fridge for later. Don’t have spiralizer? Simply julienne cut the vegetables.

(great over baked squash and greens)
1/4 c maple syrup, 1/4 c cider vinegar, 1/3 c olive oil, 2 tsp Dijon mustard, 1 shallot, minced, salt and pepper

1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm

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.

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.

1 acorn squash – peeled, seeded, and cut into 1-inch cubes, 2 T olive oil, ½ t cinnamon, ½ tsp onion powder, ½ tsp cumin, ½ tsp salt, ¼ tsp black pepper, 3 T apple cider vinegar, 2 T maple syrup, 1 T Dijon mustard, 1 tsp grated orange zest, 1 tsp garam masala, 1 clove garlic, minced, ½ tsp salt, ½ tsp black pepper, ½ C olive oil, 5 oz. baby arugula, ¼ C dried cranberries, ¼ C chopped pistachios
Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve. Recipe from

5 cups chopped Chinese 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

3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC

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

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


The Salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil
The Dressing: 1/2 jalapeno chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts.
Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
Serves 4-6 Recipe from Local Flavors.

1 teaspoon ghee or fat of choice, 1 small onion, diced, Kosher salt, 1 pound ground pork (ground chicken thighs, beef, and turkey also work), 6 large fresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted ’shrooms work, too), 2 garlic cloves, minced, 6 cups bone broth or stock, 1 head Napa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives), 2 large carrots, peeled and sliced into coins, 1 large russet potato, peeled and cut into 1-inch cubes, Freshly ground black pepper, 3 scallions, thinly sliced
Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes). Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the broth and crank up the heat to high. Bring everything to a boil. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down! Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed. If you want to make this soup in a pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions. If you’ve got leftovers, you can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again!
Recipe form

1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately.
Makes 6 servings. Recipe from MACSAC

9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy bn top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until s0ft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim a/the cook and to reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4

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

1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.

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

2 C water, 2 C cider vinegar, ½ C sugar (more or less to desired sweetness), 1/2t salt, 1 T mixed pickling spices 2+1/4# carrots, peeled and cut into desired sizes for container
Place all ingredients except carrots in a medium sized pot and bring to a boil. Simmer for 15 minutes. Prepare carrots and add to a pot of boiling water. Cook for 5 minutes until slightly softened. Drain carrots and place in prepared brine. Let mixture cool to room temperature. Place in jars or desired containers.
Makes approximately 2 quarts.