- This is both a biweekly and a monthly distribution. The next monthly distribution is Dec. 16th. The next biweekly share is December 2nd.
- For those of you who are accustomed to Tuesday distributions, please remember for the winter season ALL distributions are on Thursdays.
- Please notify us if you would like to add another contact for our newsletters. All newsletters are archived on our website @ https://promisedlandcsa.com/news/
- For your help, we have included magnets with winter share distribution dates in a plastic bag in your share box; please post somewhere like your fridge or in your car to remind you of pick-up dates.
Farm News from Jane
Another busy harvest day with a great crew. We have been abundantly blessed with so many happy helping hands to make the year end harvest go so quickly and lively! For those of you who are new to our CSA, we have a worker share opportunity. You can choose to work for your vegetables instead of paying for them. It is really more of a volunteer status but all our crew takes their responsibilities seriously and works alongside us to bring in the most delicious and nutritious veggies around! We really enjoy the camaraderie as much as the assistance. And we have some very good “cookers” as my little brother used to say. Their baking skills are stellar too! We have enjoyed many a midmorning snack provided by them. Today’s sumptuous snack was blueberry ricotta cake and currant scones. With a fresh cup of coffee, we were all set to go back to the field to harvest more beets. This year’s summer beets were stellar but for some reason, perhaps the hot dry weather after they were planted, they did not size up as much as usual. Sometimes we have the reverse problem and by the time the weather cools down sufficiently to harvest for storage they are getting the size of grapefruits! But overall, these are just a nice size; the yield will just be a bit decreased. We’ve harvested all the red beets, most of the Chioggias and Friday we will move onto the golden beets, my favorite. These are a beautiful golden color as they’re aptly named and their flavor is exquisite. The flavor once roasted is worth the wait! We held off on beets in this share, trying to choose more traditional thanksgiving vegetables; except perhaps the radishes! But a baked radish dish is a wonderful,” accent to add to the table. We will be busy for a few more weeks harvesting the last of the root vegetables, especially carrots. We have lots and lots of carrots keeping nicely in their “beds”. We used to winter them over and dig as needed but the deer also have decided that it was a perfect snack and so now, we have to keep an electric fence around them until we bring them in. And would believe that we are still planting? One more planting of lettuce is left to transplant in the high tunnel. After that it will be time to place the hoops with a blanket of row covers over them to keep them from extreme conditions. The high tunnels are not heated but warm even in the winter (think of a sunny day in the car). A layer or two of covering gives them an extra 10–20-degree buffer. Everything is growing nicely right now even though the sunlight continues to decrease by two minutes and seven seconds each day. But in only five more weeks that process will reverse with the winter solstice. The dark days of winter have begun even before winter comes. But in only six weeks after the solstice, we are back to over ten hours of daylight again! I guess this is the time of year to light your dinner candle or put up those pretty, welcoming, festive outdoor lights up and make the most of it. So, like the adage proclaims; when you get lemons, make lemonade or in this case make light in the darkness. I think that I’ve heard that somewhere else before… Until the next distribution we hope that you’ll enjoy your Thanksgiving feast with friends or family; quiet or raucous; intimate or extravagant; but being thankful for the bounty we possess. From our farm to your table, blessings for a wonderful feast! Jane & Ben
Produce: Potatoes Garlic Brussel sprouts Butternut & Delicata squash Leeks Broccoli
Spanish & red onions Red Kale Rutabaga Orange Carrots Purple Daikon radishes
– Remember when utilizing recipes to improvise with what you have on hand or with what is in the box. Amounts vary and recipes can be adjusted. Be creative and have fun preparing delicious and nutritious dishes! And you can find a recipe for anything on Google…
-This garlic in this share comes pre “unwrapped”. We had separated more garlic for planting than we needed. Enjoy the convenience! Next share may be more of the same…
– Radishes are great sauteed in a stir fry or added to a salad.
– Brussels sprouts can be removed from the stalk before refrigerating. We just “pop” them off with a thumb. Take care if utilizing a knife.
– Butternut squash can be baked whole and left to cool before using in a recipe. This method makes it very quick and easy. I actually do it just before bedtime and then leave to cool in the oven. In the morning cut it in half, remove the seeds and then scoop out the flesh and refrigerate. Or, you can cut it in half first, remove seeds and peel and chunk before roasting. Place the chunks in a bowl and coat with olive oil, salt and pepper before roasting. Bake/roast at 350-400 degrees; slow or quicker either temperature will work just fine. The sugars will caramelize and the flavor will be outstanding. Boiling and mashing went out in the sixties!
– Delicata squash can be sliced, seeds removed and then roasted with a coating of olive oil and salt and pepper. The skins are thin and edible. It makes for a pretty presentation if you are trying to impress your guests!
– Kale should be destalked before using. You can eat the stalks as well; they just need to be cooked longer, so start cooking the stalks first.
– Rutabaga can be eaten raw and served on a veggie platter with a dip. Or, roasted, cooked like or with potatoes and mashed. It is very versatile. It pairs wonderfully with roasted pork.
– Leeks can be cleaned by making a slice down the side and then rifling the leaves under running water to remove any soil. Or cut them in rings and rinse in a colander. Leeks grow up through the soil so they always trap sand particles between the layers of leaves.
– Broccoli; inspect or soak first to remove any unwanted guests. We use no insecticides or chemicals of any kind so this is always a possibility.
– Winter squash; for you purist who only want to utilize pumpkin for your pie, canned pumpkin is really butternut squash! Same vegetable family of Cucurbita, so labeling is still accurate.
LEEKS AU GRATIN
1 lb. leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese
Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes. 8 servings.
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings
CREAMY BROCCOLI AND LEEK BISQUE
1 T oil; 4 leeks thinly sliced; 3 garlic cloves, chopped; 4cps broth plus 2cps; 2 1bs. potatoes; 1 lb. broccoli; l tsp sugar; 1/3 parsley; 1/4tsp nutmeg 1 cp milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper to taste Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.
3-4 medium leeks; 3-4 ounces sesame or walnut oil; 2 cloves garlic, chopped; 1 small piece ginger, grated; l/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons tamari sauce
Clip root hairs and remove most of the green leaf from leeks. Cut lengthwise in half. In large skillet, covered, simmer leeks in 1/4-inch boiling water until just soft. Drain. Heat oil, garlic, ginger, salt, and pepper in skillet. Place leeks in hot skillet. Brown on one side. Turn and brown other sides. Sprinkle with tamari sauce. Serves Recipe from The Fruit and Vegetable Stand.
3 medium white potatoes. peeled and sliced; 4 medium leeks, sliced; 6 cups chicken broth; 1 teaspoon salt; 1 cup light cream or half-and-half; 2 tablespoons chopped chives
Combine potatoes, leeks, and chicken broth in large saucepan. Cover. Simmer until tender. Process in blender until smooth. Cool. Add ‘salt and cream. Stir and serve, sprinkled with chopped chives. Serves 4. Recipe from The Fruit and Vegetable Stand.
WINTER SQUASH, LEEK AND SAFFRON RISOTTO
5-6 c. chicken stock; ½ t. saffron threads, pulverized; 3 T olive oil; ½-1 c. chopped leeks (white and pale green sections only, 1 1/2 c. Arborio rice; 2/3 c. dry white wine; 2-3 c. cooked, pureed winter squash; ¾-1 c. grated parmesan, Romano, or asiago cheese
Bring stock and saffron to a simmer is saucepan. Heat olive oil in large, heavy saucepan. Add leeks; cook over medium-low heat until softened, several minutes. Raise heat to medium high and stir in rice. Keep stirring rice 1-2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladleful’s hot stock (enough to barely cover the rice.); stir frequently until most is absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly). Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each swerving.
Makes 6-8 servings.
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic.
CREAM CHEESE PUMPKIN SQUARES
1 cup flour; 1/3 cup brown sugar; 5 tbsp butter; 8 oz cream cheese; 1/3 cup sugar; 1/2 cup pumpkin, 2 eggs; 1 tsp vanilla, 1 1/2 tsp cinnamon; 1 tsp allspice
Blend flour, brown sugar and butter into small crumbs. Set aside1/2 cup for topping; place remainder in 8×8 inch pan and bake at 350 degrees for 15 minutes. Cream together cream cheese and sugar, bend in pumpkin and eggs and beat until smooth. Add vanilla and spices. Pour over baked bottom and sprinkle crumbs on top. Bake for another 35 minutes at 350 degrees.
WINTER SQUASH WITH CRANBERRIES
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
CURRIED BUTTERNUT APPLE SOUP
1/4 c butter; 2 c chopped onion; 1 rib celery, chopped; 4 tsp curry powder; 2 medium butternut squash peeled and cubed; 3 medium apples, peeled and chopped; 3 c water; 1 c cider; Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve. Makes 8-10 servings
PENNE WITH BUTTERNUT SQUASH AND BACON
3 cups fresh butternut squash or Pumpkin, peeled and cubed; 1 onion, cubed; Salt and freshly ground black pepper; 1/4-pound bacon, cubed; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh rosemary; 1 box (13 ounces) whole grain or regular penne; Fresh parsley; 1 tsp balsamic vinegar
Cook in boiling salted water to cover until it is just tender. Drain and place half of the squash into a food processor with a little salt and pepper. Puree. Cook bacon in a large skillet until it’s just golden. Remove from skillet and drain. Wipe out the skillet and add a few drops of olive oil. Place onion and remaining ‘squash in the skillet and cook just until the onion turns golden. Add garlic and rosemary. Heat through. Add the squash puree. In the meantime, cook the penne until it is tender. Drain, reserving some of the water, add penne to the squash mixture adding a little of the reserved water if the sauce seems too thick. Serve immediately, drizzling a little of the balsamic vinegar over the top. Garnish with parsley.
Recipe adapted from Barilla chef Nicola Bindini.
DELICATA SQUASH WITH ORANGE & PISTACHIOS
1-pound Delicata squash (about 1 large); 1 tablespoon extra-virgin olive oil; 2 shallots, halved and sliced; 1 teaspoon orange zest; 31/4 cup orange juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons chopped salted pistachios
Cut squash in half lengthwise; scoop out the seeds. Thinly slice crosswise. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the squash, orange zest and juice, salt and pepper. Reduce heat to medium low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Serve sprinkled with pistachios. MAKES: 4 servings, about 1 cup each
CRANBERRY-APRICOT DELICATA SQUASH
1-pound Delicata squash (about 1 large); 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider or apple juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 cup chopped dried apricots; 1/4 cup dried cranberries; 2 tablespoons finely chopped chives; 2 tablespoons toasted sliced almonds
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise. Bring 1 inch of water to a boil in a sauce pan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes. Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds. MAKES, 4 servings
ROASTED DELICATA SQUASH WITH ONIONS
2 lbs. Delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard
Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating Well.com Makes 4 servings, about 1 cup each
WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or 1-2 tsp. dried thyme; salt and pepper to taste
Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve this three ways: 1) Soup: Stir in the remaining ingredients; 2) Side dish: Drain off stock and stir in remaining ingredients; or 3) Puree: Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor, or blender. Makes 4-6 servings Recipe from Linda Holley, Harmony Valley Farm
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings; Recipe from MACSAC
APPLE RUTABAGA SOUP *one of my personal favorites it doesn’t even need the syrup or cream!
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON
2 T butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 pounds rutabaga; 4 T light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup. Serves 4; Recipe from Vegetarian Four Seasons
2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter
Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour.
Makes 6 servings; Recipe from America’s Best Vegetable Recipes
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1-inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired.
Recipe courtesy of Robert Irvine; Food Network
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm
1/2 lb. radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
CONFETTI OF RADISHES AND CARROTS
3 large radishes (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes 8 servings Taste for salt, add more soy if needed, toss with the sesame seeds, and serve.
Serves 2 to 4 as a side dish
DAIKON CARROT SALAD
3/4# daikon radish, 1/2# carrots, 1T grated peeled ginger, 1.5T unseasoned rice vinegar, 1t lime juice, 2T vegetable oil, 1/2 t toasted sesame seed oil, 1t white sesame seeds, 1t black sesame seed
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/8 t salt in a colander, let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/4t salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1T seeds to dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Serves 4; Recipe courtesy of Food Network Magazine
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray
SPICY OVEN FRIES
3 lbs. potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.
CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. Makes 4 servings
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
SIMPLE KALE & POTATO SOUP
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped, 1 garlic clove, minced
1/2 qts kosher salt, 2 cups vegetable stock, chicken stock, or water, 1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan, 1 tsp lemon juice or cider vinegar, 1 to 2 large eggs, depending on your appetite, salt and pepper, grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes. Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale. Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt. Serves 1 generously or 2 modestly
PARMESAN GARLIC ROASTED POTATOES
2 pounds red potatoes, cut into 1-inch pieces, 2 Tablespoons olive oil, ½ cup grated parmesan cheese, 3 garlic cloves, minced, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon pepper, chopped parsley for garnish
Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray.
In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top. Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.
GOLDEN HARVEST POTATO BAKE *This one is a Thanksgiving tradition; excellent!
5 pounds Yukon Gold potatoes, peeled and cubed, 2 medium sweet potatoes, peeled and cubed, 5 large carrots, cut into 2-inch pieces, 3 garlic cloves, minced, 1 teaspoon dried tarragon, 1 cup shredded cheddar cheese, divided, 1/2 cup whole milk, 2 large eggs, 2 tablespoons cider vinegar, 1 tablespoon butter, 1 teaspoon salt, 1 teaspoon dried parsley flakes, 1/2 to 1 teaspoon pepper
Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.
GARLIC MASHED-RUTABAGA AND POTATO
4 medium potatoes, peeled and cubed (about 4 cups), 2 medium rutabagas, peeled and cubed (about 5 cups), 2 garlic cloves, peeled, 2 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 to 1/3 cup warm buttermilk
Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
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
SWEET & SOUR BRUSSEL SPROUTS
1/4-pound sliced bacon, diced; 2 lb. brussels sprouts; 1/2 onion, finely chopped; 1/4 cup cider vinegar; 1 ½ tbsp sugar;1/4 tsp salt; 1/4tsp ground mustard; 1/8 tsp
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 8 servings.
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
BRUSSEL SPROUTS CASSEROLE
2 qts. Brussels sprouts; 5 oz. can water chestnuts, sliced; 1 can condensed cream of mushroom soup; 1/4 c. milk; 1 c. grated sharp process cheese; 1/2 tsp. salt; 1/8 tsp. pepper; 1/2 c. slivered toasted almonds
Cook Brussels sprouts in boiling salted water until tender; drain. Place in 1 1/2-qt. casserole; top with water chestnuts. Meanwhile, combine soup and milk. Add cheese, salt and pepper, and cook, stirring, until cheese melts. Pour over Brussels sprouts. Sprinkle with almonds. Bake in moderate oven (350°) until bubbling, 20 to 25 minutes. Makes 8 servings. Recipe from America’s Best Vegetable Recipes.
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Recipe by Susan Spungen
BRUSSELS SPROUT AND SAUSAGE SOUP
1 #Brussels sprouts 1/2-pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seed, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe form Myrecipes.com
REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE
1 1/2 cups dried red kidney beans, soaked for 4 hours or overnight; 2 bay leaves; 1/2 teaspoon thyme leaves; sea salt; 1 white onion, finely diced; 1 large bunch kale; 2 tablespoons olive oil, plus extra to finish; 3/4 cup chopped cilantro; 3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours. Slice the kale leaves from their stems with a knife. Chop coarsely into 1- or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro. SERVES 4 Recipe from Local Flavors.
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6.
Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
KALE SALAD WITH 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
CARROT CHEESE CASSEROLE
Cook sliced carrots. Place in casserole. Add rich cheese sauce and stir together. Place buttered bread crumbs on top. Bake at 3500 for about 20 minutes or until crumbs are well browned.
Recipe from Rella Smith and Alice Smith
CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3
RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.
1 ½ cup oil; 2 cups sugar; 4 eggs; 2 cups flour, sifted; 3 cups grated carrots; 2 tsp baking soda; 1 cup chopped nuts; 2 tsp cinnamon; 1 tsp salt; ½ tsp allspice
Beat eggs and add sugar; beat well. Add oil, nuts and carrots; blend well. Add baking soda, salt, cinnamon and allspice to flour; add to above mixture. Beat well. Pour into greased 13 x 9-inch pan and bake for 1 hour at 350⁰ or into a Bundt pan for about an hour. Frosting: ¾ stick of butter; 8 oz pkg of cream cheese; 1 tsp vanilla; 1 lb. confectionary sugar. Beat all ingredients together at room temperature. Beat until fluffy and frost.
CARROT VICHY SOUP
1 large russet potatoes, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb. pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.
BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice, 2 Tbs. cider vinegar, 1 Tbs. honey, 1⁄4 cup dill, 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies. Recipe from Red Fire Farm, Granby MA
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
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com
QUICK PICKLED CARROTS
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.
ITALIAN-STYLE SWEET ONIONS AND PASTA
2 lbs. sweet onions, sliced; 1/4 c olive oil; 1/3 c water; 1/4 lb. pancetta, slivered; Salt and black pepper, to taste; 2 Tbsp chopped fresh parsley; 1 lb. bucatini or fettuccine; 1/2 c shredded Parmesan
Sauté onions in hot oil in a large skillet 1 minute. Add water. Cover and cook over low heat 30 minutes, stirring occasionally. Add water if needed to keep from sticking. Add pancetta. Season with salt and pepper. Cook, uncovered over medium heat, stirring, until mixture turns light golden color. Stir in parsley. Cook pasta until al dente. Reserve 1 cup cooking water, and then drain pasta. Add pasta to skillet; mix. If sauce is too dry add a bit of the pasta water. Serve hot with Parmesan on the side. Makes 8 servings
2# onion sliced, 1T. olive oil, 1T butter, 1T chopped fresh herbs, such as rosemary, sage, thyme, savory (opt.), salt and pepper to taste.
Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes. Stir in herbs; season with salt and pepper. Cook uncovered over medium heat, stirring frequently, until onions are golden brown, about 10. Use as a topping for a vegetable, meat or pizza.