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Farm News from Jane
Warm summer breezes or at least warm spring breezes. The flies are flying, the bees are buzzing and the peepers are peeping. The crocus and snowdrops are still looking lovely as well. It was exciting to hear Ben on the tractor in the field this week. He has been spreading our homemade compost and today’s rain will help the nutrients soak into the ground. The garlic has all poked through in the last few weeks and they will also appreciate the nice shower we received this morning.
We have maxed out the germinating greenhouse and have begun the transfer of plants to the next house which is larger and cooler. Plants get the benefit of heat and water while they put on size and prepare to be “hardened off” to be planted in the field or the high tunnels. There are six varieties of onions plus bunching onions, shallots and leeks. There are two varieties of beets, salad greens, kale, celeriac and celery, fennel, swiss chard, tomatoes and some flowers and herbs. This week we will plant peppers and perhaps eggplant and more herbs. We are still in the process of taking the tiny onion seedlings from plug trays which hold 288 plants and transferring them to trays that hold 98 plants so they will have more room to “stretch” their roots and grow tall. There are over 23,000 of them and each one is handled with care! I have begun giving the first bunching onions haircuts which helps encourage them to grow more root mass. I will begin trimming the regular onions this coming week. I start with scissors and progress to a battery-operated hedge trimmer. That tool really speeds up the process when the plants are established enough to handle it. The days are longer (sunlight) and so we are able to get more done outside. I do still find myself waiting for the sun to come up some mornings and then waiting for it to go down so that I feel justified to end the day! The full moon is this weekend and hopefully we’ll get a good look at it on Saturday as it looks like rain on Sunday. Passover is this weekend and next week brings Easter for some the rest wait until May. Somehow it seems after these holydays that spring is here to stay. (I won’t recall the snows in April right now).
The fresh greens will be increasing as the storage roots decrease; all except for carrots; we have lots and lots of those yet to share! We hope that your celebrations give you a reason to look within and remember all that we have been blessed with and saved from! Enjoy your traditions and celebrations! Blessings, Jane
Produce: Salad greens Spinach orange carrots Chioggia beets Garlic
Parsnips Adirondack red potatoes (really this time)! Green cabbage
– The beets will need a good peeling. Long storage left them a bit sadder than the other varieties. Use quickly as they will not keep long.
– Keeping the garlic cool will prevent it from sprouting sooner.
The spinach suffered a bit of tip burn so some of it is “tipped” already. It should grow out of this quickly with the nice warm weather we’ve been having.
– 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. Parsnips are actually sweeter than their carrot cousin. They are also higher in vitamin C and are particularly high in potassium!
– Adirondack red potatoes are creamy and great mashed!
– The beets will fare better if you open the bag before refrigerating.
– Please leave some air in the spinach and salad greens bags; they are still respiring.
BEN’S PARSNIP CARROT SAUTE
Equal amounts of parsnips and carrots, olive oil and 2 cloves or more of garlic, chopped
Peel and slice carrots and parsnips into medallions. Heat large frying pan. Drizzle olive oil into pan add the vegetables. Cover and simmer until carrots are almost tender. Add garlic. Simmer a bit longer until carrots are tender and the parsnips are almost a cream texture. Serve warm and step back and watch them disappear!
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.
CREAMY ROASTED PARSNIP SOUP
2 pounds parsnips, peeled and cut into 1/2 inch pieces, 3 carrots, 1 T. olive oil, sea salt and ground black pepper to taste, 1 T. olive oil, 1 large onion, 3 stalks celery, 1 T. butter, 3 cloves garlic, 1 T. brown sugar, 1 tsp. ground ginger, ½ tsp. ground cardamom, ½ tsp. ground allspice, ½ tsp. ground nutmeg, ¼ tsp. cayenne pepper, 4 C. chicken stock, 1 C. whole milk, ½ C. heavy cream
Preheat an oven to 425 degrees F (220 degrees C). Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving. Recipe from: ttps://www.allrecipes.com/recipe
GARLIC BUTTER ROASTED PARSNIPS
2 ½ # parsnips, peeled and cut into batons, 5 T butter, fresh garlic:
Put the garlic through a garlic press, or mince it very, very finely. 1/2 tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like, salt and pepper to taste, chopped fresh parsley for garnish. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside.
Make the garlic butter. Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds, or until fragrant. Remove from the heat and stir in the rosemary. Pour the garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer. Roast the parsnips in the preheated oven for 10 minutes. Then, give the parsnips a stir, and continue to roast for 8 to 10 more minutes, or until tender. Remove from the oven. Taste for salt and pepper, and adjust accordingly. Garnish with parsley, crushed red pepper flakes (optional), and serve. Recipe from https://diethood.com
APPLE QUINOA SPOON BREAD
2/3 cup water, 1/3 cup quinoa, rinsed, 1 tablespoon canola oil, 1 small apple, peeled and diced, 1 small onion, finely chopped, 1 small parsnip, peeled and diced, 1/2 teaspoon celery seed, 1-1/4 teaspoons salt, divided, 1 tablespoon minced fresh sage, 3/4 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1 large egg, room temperature, 1-1/2 cups 2% milk, divided
Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly. Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage. In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture. Transfer to a greased 8-in. square baking dish. Pour remaining milk over top. Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.
PARSNIP LATKES WITH LOX AND HORSERADISH CRÈME
1 # potatoes, peeled, 1 #parsnips, peeled, 2/3 cup chopped green onions, 2 large eggs, lightly beaten, 1 tsp. salt, 1/2 tsp. pepper, Oil for deep-fat frying, 1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips, 1 C creme fraiche or sour cream, 1T snipped fresh dill, 1 T prepared horseradish, 1/4 tsp salt, 1/8 tsp. white pepper, Fresh dill sprigs
Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper.
In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.
ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean. Servings: 6 Recipe from The Best 50 Garlic Recipes.
HEAVENLY RICE AND SPINACH
1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt
Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp. Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Servings: 4-6 Recipe from The Best 50 Garlic Recipes.
SPINACH PESTO DIP
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.
SAUTÉED SPINACH WITH RED ONIONS, BACON AND BLUE CHEESE
2t. olive oil, 1/2c thinly sliced red onion, 2 cloves garlic, minced, 1 10oz bag of spinach, tough stems removed, 2 strips of bacon, cooked and crumbled, 1Tcrumbled blue cheese.
Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one minute. Add garlic and cook stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately. Recipe from Eating Well in Season.
PASSOVER SPINACH SOUFFLE
Prep time: 20 minutes, baking time: 45 minutes
1/2 C chopped onion, 1 clove garlic, minced, 1T butter, melted, 8 oz cream cheese, softened, 8 oz farmer cheese, 1/8 t each of salt and pepper, 3 eggs, 2 pkgs. (10oz) frozen chopped spinach, thawed and well drained, ¼ t paprika, 1/8 t ground nutmeg
Cook and stir onion and garlic in butter until tender. Beat onion mixture, cream cheese, farmer cheese, salt and pepper with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in spinach. Pour cheese mixture into greased 9 in square baking dish. Sprinkle with paprika and nutmeg; cover. Bake @ 3250 for 30 min; uncover. Bake an additional 15 minutes. Makes 8 servings * If substituting fresh bag of Oles Farm Spinach sauté or wilt down spinach first and reduce all other ingredients by half and use a smaller casserole.
1 (10-oz.) package washed and ready-to-eat fresh spinach; 2 large pears, sliced; 1/2 c diced red bell pepper; 1/2 c chopped walnuts; 3 strips bacon, cooked crisp and crumbled; 1/4 c balsamic vinegar-based salad dressing; 1 tsp orange zest
Combine spinach, pears, bell pepper, walnuts and bacon in a salad bowl. Whisk orange zest into dressing and drizzle over salad. Toss, and serve immediately. Makes 6 servings; Recipe from Farm-Fresh Recipes.
ROASTED CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens you have
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too! Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender. While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes
Add all ingredients to a food processor or blender and blend until combined.
HEIRLOOM CARROT SALAD WITH SWEET ORANGE AND THYME VINAIGRETTE
6 Tbs. olive oil, ¼ cup unseasoned rice vinegar, ¼ cup fresh orange juice, 2 Tbs. fresh thyme leaves, plus extra for garnish, 1 Tbs. finely chopped shallot, 1 tsp. honey, 1 ½ lbs. heirloom carrots, 1/3 cup pine nuts, 1/3 cup chopped flat-leaf parsley
Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl. Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix. Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning. Add pine nuts to carrots, and toss to mix. Sprinkle with parsley, and garnish with fresh thyme leaves.
Recipe from Vegatariantimes.com
CREAM OF CARROT AND PARSNIP SOUP WITH MAPLE SYRUP
4 cups carrots, peeled and sliced, 4 c rutabaga, peeled and chopped, 2 onions chopped, 3 t. butter, 8 c. chicken broth, 2 potatoes, peeled and cubed, 3 t. maple syrup, ¼ c. cream, salt and pepper
In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning. Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot. Recipe from Ricardocuisine.com
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
ROASTED CARROTS WITH TURMERIC COUSCOUS
1 1/4 lbs. medium carrots, halved lengthwise, 2 tbsp. olive oil, 1/2 tsp. curry powder, 2 3/4 cups chicken stock, 2 cups Israeli couscous, 1 1/2 tsp. ground turmeric, 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water, torn fresh mint, 4 lemon wedges
On baking sheet, toss carrots, oil and curry powder; season with salt and pepper. Roast at 500° until tender, 15 to 20 minutes. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint. Serve with lemon wedges. Recipe from rachaelraymag.com
CARROT ALMOND CAKE serves 8-10 gluten free, low fat, lower sugar
1 1/2 cups (150g) almond meal, 2 cups (200g) grated carrot – about 2-3 large carrots, 1/3 cup (40g) gluten free plain flour , 2 tsp baking powder , 1/4 cup (50g) unrefined cane sugar/brown sugar/coconut sugar, 2 eggs, beaten, 2 tsp vanilla extract, 1/2 cup – 1 cup milk of your choice*
Preheat oven to 350F. Grease and/or line a medium round cake tin. Combine your almond meal, carrot, flour, baking powder and sugar. Add in your beaten eggs, vanilla and enough milk needed to make a cake batter like consistency. Stir until just combined and pour into your prepared baking tin. Bake for 25-30 minutes or until cooked through and a skewer removes clean and the cake is golden on top. This cake is best chilled so allow to cool on your bench top and then pop into the fridge to chill before serving. The cake is super moist and delicious on its own – but feel free to top it with a dollop of cream or scoop of ice cream if you like! Store in the fridge for a few days or freeze individual slices and the cake will keep for months. Notes: *The amount of milk needed will vary depending on how moist your carrots are, add just as much as needed to make a thick cake batter like consistency. Recipe from www.southerninlaw.com
WINTER ROOT VEGETABLE SLAW RECIPE
Prep time: 25 minutes Yield: Serves 4-6 as a side dish
The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.
1 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon sugar, 1/4 cup sherry or red wine vinegar, 1 cup chopped parsley, loosely packed, 2/3 cup olive oil, 2 large carrots (choose different colored carrots if you can find them), 2 medium parsnips 1 small celery root, 2 black radishes or 1/2 daikon radish
Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds. Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
Recipe from Recipe from SimplyRecipes.com
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
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
INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage it thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings. Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)
Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6. Recipe from The Moosewood Cookbook.
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
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 lightly). 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
SAVORY BEET SOUP
1 teaspoon olive oil, 1 cup chopped onion, 4 cups fat-free, less-sodium chicken broth, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets, peeled and halved, 1 medium potato, peeled and halved crosswise, 1 bay leaf, 1 teaspoon lemon juice, 8 tsps. reduced-fat sour cream
Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
Recipe from: Kathryn Conrad, Cooking Light OCTOBER 2004
SWEET AND SOUR BEETS IN WHITE WINE
1/3 c. plus 1 tbsp. cider vinegar, 1/3 c. water, 1/3 c. sugar, 1 1/2 tsp. cornstarch, Dash of ground cloves, 2 tbsp. dry white wine, 1/2 tsp. butter, 2 c. cooked, sliced beets
In a medium saucepan, combine the first 5 ingredients. Cook over a medium heat until the mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving. Recipe form Cook.com
BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Recipe from http://www.epicurious.com
2 to 3 lb. ground beef, 4 grated large raw Chioggia beets (equal to beef in volume), 1 large grated onion, 1 green garlic, grated, 2 garlic scapes, grated, Chives, parsley, black pepper, minced (dry) onion — add what you like; 1-2 eggs (depends on how much breadcrumbs you want to add/ dryness of mix), Bread crumbs (I use Italian seasoned)
Mix beef & grated beets well. Add grated onion, green garlic and scapes, mix. Add spices. Mix all well to distribute spices. Break 1 or 2 eggs into mix, mix well. Add breadcrumbs to make wet/ not real dry “meatball mix”. Make Beetballs smaller than a softball/ bigger than a baseball. (I get 16 out of 3 lbs. meat). Bake at 350 degrees for 1 hour in oven, test for doneness, I go for 150 degrees. Beetballs will shrink to about baseball size. We eat them hot with veggies, cold in salads, and cut in half, seared with white cheddar melted on them with sautéed summer squash/ zucchini. Sweet and moist, we’ve had friends not realize they eat beets.
Nutritionally, if you use 3 lbs. meat and make 16 Beetballs? Each has 3 oz. meat and as many servings of veggies Recipe from Judy Schwann Promised Land CSA member
CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil; Toss lettuce with cashews. Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.
GARDEN GREENS AND CITRUS SALAD
1/2 cup coarsely chopped pecans or walnuts; 1 orange; 1 pink grapefruit; 8-10 oz lettuces; 1 tbsp white vinegar; 1/8 tsp salt; Freshly ground pepper; 1/3 cup extra-virgin olive oil; 2 tsp honey; 1/2 cup crumbled feta cheese; 2 or 3 thin slices sweet red onion, separated into rings
Preheat an oven to 325°F. Spread out the nuts on a baking sheet and bake until they begin to change color, 6-8 minutes. Watch carefully so they do not burn. Remove from the oven and set aside to cool. Peel and section the orange and grapefruit. Set aside. Wash and dry lettuces thoroughly, and tear into bite-sized pieces. Place in a large bowl. In a small bowl, stir together the vinegar, salt, and pepper to taste until the salt dissolves. Add the olive oil and honey and whisk until well blended. Taste and adjust the seasonings. Drizzle the dressing over the lettuce and toss to coat well. Divide the lettuce among individual plates. Arrange the orange and grapefruit segments among the leaves. Sprinkle on the feta cheese and nuts, scatter on the onion rings, and serve.
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
VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.
SPINACH, POTATO AND SAUSAGE SOUP
1 tablespoon olive oil, 1 cup diced white onion, 2 large garlic cloves, minced, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (or more if you like things spicy, like me), 12 ounces vegan sausage, chopped 1.5 lbs. potatoes quartered, 4 cups vegetable broth , 6 ounces fresh baby spinach , 1/4 cup cashew cream (or other non-dairy cream option. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan. Add the potatoes and cook another 2-3 minutes, stirring often. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth, you may need more salt/pepper. Serve! Recipe from: delishknowledge.com