Winter Share Seven February 22nd 2018
- Please remember your share boxes; the next distribution is Thursday March 8th.
Farm News from Jane
They’re peeping already! The last two days I have heard the spring peepers both last evening and this morning. There is an old saying that the peepers have to be “frosted” three times before the weather stays warm and spring arrives. It looks like they’ll be receiving a cold jolt tonight.
We sure enjoyed picking spinach in the high tunnel on Monday. Although it was overcast and was drizzling it still felt good to be kneeling in the dirt and feeling the fresh green leaves in our hands. The kales, Swiss chard and head lettuces are also coming back to life from their dormancy. The greenhouse is now alive with various shades of green as each plant has its own unique hue. There are also the many different colors of the rainbow chard and even as they are tiny their name “Bright lights” does do them justice. The sunlight is ever increasing and all the critters are also responding to the warmth and sun.
And the real excitement over the last week is that the sap is running. We collected 600 gallons last week and 1100 yesterday. While gathering sap today we have a few mice and lots of spiders in the sap buckets. Unfortunately their curiosity or desire for a drink caused their demise and the sap to be tossed.
We boil between gatherings and everyone was excited to get their first sample of golden delight. Ben’s family cooked sausages in the sugarhouse and as the steam was escaping the front pan the ambience made for a foggy sensation. It smells wonderful and of course tastes even better!
We have received a good response to our new biweekly summer share offering. It’s good to know that we will be able to supply a smaller family’s needs this coming season. It always made us feel a bit sad when members dropped out because it was too many tasty veggies! Hopefully this will be the solution for others who wanted to join but could not find someone to share the produce with. It promises to be a great addition to our CSA offerings. Today is George Washington’s birthday; I made two cherries pies to celebrate! Hope that this week has allowed a few more hours to enjoy family and friend’s company. Until the next distribution enjoy the spinach, Jane
Produce: Spinach Shallots Carrots Garlic Red potatoes
Cooking onions Red beets Rutabaga Red cabbage
– Spinach is quite tender and so the stems need not be removed; do leave some air in the bag when storing…enjoy fresh!!!
– Rutabaga- Here’s a prep tip from the IrishAmericanmom.com site: Preparing a rutabaga for cooking can be a daunting task for the cook who has never handled one of these thick-skinned vegetables before. Known as a swede or a turnip in Ireland, the purplish-yellow rutabaga skin is hard and let’s be honest, it’s pretty ugly looking. But rest assured, hiding beneath this tough exterior is a delicious, sweet and peppery vegetable that is rich in beta-carotene and low in calories. Once you know what you’re doing, peeling and slicing one of these big tubers is really quite simple. Step 1: Wash the outside of the rutabaga to remove any dirt. Most American rutabagas are covered in a waxy film, so the dirt is usually removed before the application of this coating. In Ireland and other countries the exterior is uncoated and it’s important to remove any dirt before slicing. Step 2: Place the rutabaga on a cutting board. Using a sharp knife, slice the vegetable in half. I like to cut through the central stalk, to create two halves that are easy to lay flat on the cutting board.
This first cut is the most difficult and riskiest of all, since the oval surface of the tuber makes it difficult to stabilize for cutting. Take extra care, to ensure your knife does not slip. Step 3: Turn each half onto its flat side, then cut it into 1/2 inch thick semi-circles. Throw away the first and last piece which is covered in thicker skin. Step 4: Use a paring knife to remove the outer skin of each semi-circular piece. This method is much easier than trying to peel a rutabaga with a potato peeler – really a mission impossible. Step 5: Next, lay each piece flat and cut into 1-inch cubes. Step 6: Cover the diced rutabaga with lightly salted water until ready to cook with it.
RUTABAGA AND CARROT SOUP
2 tablespoons of butter, 1 medium rutabaga diced, 2 large carrots sliced, 1 onion, chopped, 6 cups of chicken stock
black pepper, salt to season, 1/4 cup of fresh whipping cream (optional)
Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, turnips and onion, stirring them well to completely coat them in butter. Cover the pot and sweat the vegetables for 10 minutes to soften them. Shake the pan every 3 minutes to prevent any sticking, but resist the temptation to lift the lid. Trapping the steam in the pot is key to building up a good vegetable sweat. Add the stock and season well with salt and pepper. I like plenty of freshly ground black pepper in this soup. Bring the soup to boiling point, lower the heat, then cover the pot and let the soup simmer for 30 minutes, or until the vegetables are nice and tender. Turn the heat off and let the soup cool a little before blending it. I use my hand held blender to blitz the vegetables, but a regular stand-up blender can also be used. Complete the process in batches if using a regular blender. And finally, add the cream. This step is optional, but I love the extra depth of flavor cream lends to this soup. You can add the cream in the pot and blitz the soup again, or do as I do, and add a spoon of cream to each bowl before serving. Recipe from IrishAmericanmom.com
1 tablespoon vegetable oil, 1 1/2 pounds chicken, diced, 4 rutabagas, peeled and diced4 medium beets, peeled and diced, 4 carrots, diced, 3 stalks celery, diced1 red onion, diced, water, or to cover
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged. Pork, beef or venison works equally well. Recipe from Allrecipes.com
SMOKED PAPRIKA AND RUTABAGA BISQUE
3 tablespoons unsalted butter, 1 medium yellow onion, coarsely chopped, 2 medium celery stalks, coarsely chopped, 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups), 4 cups (1 quart) low-sodium vegetable broth, 2 cups half-and-half, 2 1/2 teaspoons high-quality smoked paprika, 1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. 2Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine. 3Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed.
Recipe from Chowhound.com
DIJON ROASTED BEETS
3 lbs beets, uniform in size (about 2 inches); 4 Tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp Dijon mustard; Juice of one orange; 1 tsp sugar; 1 Tbsp red wine vinegar; 1 Tbsp fresh minced rosemary
Trim beets of all but 1/2 inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat. Roast at 400 degrees 45 minutes or until beets are tender. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside. When beets are cool enough to handle, rub to remove skin cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing. Makes 8 servings
AUTUMN BEET AND VEGETABLE SALAD WITH CHEESE AND NUTS
Dressing: 1/3 cup minced onions; 5 tablespoons cider vinegar; 3-4 tablespoons chopped fresh basil or parsley; 11/2 tablespoons Dijon mustard; 1/2 cup olive oil; salt and pepper to taste
Salad: 2 cups cooked, diced yellow or red beets; 1 1/2 cups blanched, diced carrots; 1 1/2 cups cooked, diced waxy-type potatoes; 1 cup diced roasted red peppers; 11/2 cups diced Jonathan apples; 4-6 ounces cheese, crumbled; 2/3 cup nuts, toasted 6-8 minutes at 350 degrees
Make dressing: Combine onions, vinegar, basil or parsley, and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them. Arrange in separate piles in a wide, shallow bowl. Serve at room temperature. Just before serving, sprinkle salad with cheese and nuts, add more salt and pepper to taste, and toss gently. The original recipe calls for blue cheese and hickory nuts, but other nuts and cheeses can be used according to your preference.
Makes 8-12 servings; Recipe from MACSAC
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 C.
BEET, MUSHROOM AND POTATO CASSEROLE
2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley
For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly gr. black pepper
Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended. Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4-6
BEET RHUBARB TUNA SALAD
1/3 cup water, 1/3 cup white or brown sugar, 1 stalk rhubarb, chopped, 1 170-gram can of tuna, chunks or flakes, 1/2 cup mayonnaise, 3 medium sized beets, boiled, peeled, cut in 1/2″-3/4″ cubes, 1 stalk celery, chopped, (substitute celeriac) 1 carrot, julienned, lettuce, washed and cut or ripped by hand, salt and fresh ground pepper to taste
Combine water and sugar in a small saucepan on medium heat. Wait for the sugar to completely dissolve before adding the chopped rhubarb. Once it starts boiling again, time for 1.5 minutes and take off the heat to cool. Quickly drain the now-mushy rhubarb (keep the syrup to use for sauce or meat marinade and place in a medium size bowl. Add mayonnaise, tuna, celery and fresh ground pepper. Mix them together first and add salt to suit your taste. You can either add the beets now or just top your salad with it to avoid having a bright pink salad. Serve on a bed of lettuce or on its own.
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart
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.
RED WINE BRAISED ROOTS
3/4 cups red wine; 2 pounds assorted root vegetables, peeled; 4 ounces white mushrooms, halved; 1 large onion, sliced; 1 tbsp chopped fresh thyme; ½ tbsp tomato paste; ½ tsp salt; 1/8 tsp freshly ground pepper; 2 cups vegetable broth; 2 bay leaves
Preheat oven to 350°F. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables. If using carrots, cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil. 5. Bake, stirring occasionally, for 1’/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.
CURRIED CARROT AND SWEET POTATO SOUP
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
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
WARM DRESSING WITH SHALLOT
(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
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
GINGER BEER GLAZED CARROTS
1 cup strong ginger beer, such as Reed’s Extra Ginger Brew, 1 cup chicken stock, 2 1/4 lbs. carrots, peeled and cut into 2-inch segments, 2 tsp. butter, 4 tsp. chopped fresh parsley, 1 tsp. chopped garlic, 1 tsp. chopped orange zest
In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots.
BALSAMIC BRAISED ONIONS
2 pounds small onions, peeled, ends trimmed off; 1 1/3-1 1/2 cup water; 1 teaspoon salt; 1/4 cup extra virgin; olive oil; freshly ground black pepper; 1 cup good-quality balsamic vinegar
Stack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions. Bring to low simmer and cook, uncovered, until onions are tender, turning them over about halfway through the cooking. This will take about 15 minutes. Raise heat to high and boil, carefully turning the onions occasionally to prevent sticking, until liquid is reduced to a glaze, 15-20 minutes. Add additional salt and pepper to taste. Serve warm or cold. This recipe is adapted from one that carne with a purchase of balsamic vinegar. It’s important to use high quality balsamic vinegar or the flavor will be harsh. Recipe from Jenny Bonde and Rink Davee, Shooting Star Farm
TUSCAN ONION SOUP
1 oz bacon, diced; 1 tbsp olive oil; 2 large, white onions, thinly sliced into rings; 2 garlic cloves, chopped; 2 cups hot chicken or ham bouillon; 2 slices ciabatta or other Italian bread; 1 1/2 tbsp butter; 1/3 cup grated Swiss cheese or Colby cheese; salt and pepper
Cook the pancetta in a dry skillet for 3-4 minutes, or until it begins to brown. Remove the pancetta from the pan and set aside until required. Add the oil to the pan. Cook the onions and garlic over high heat for 4 minutes. Lower the heat, cover the pan, and cook for 15 minutes, or until lightly caramelized. Add the bouillon to the pan and bring to a boil. Lower the heat and let simmer, covered, for about 10 minutes. Toast the slices of ciabatta on both sides under a preheated broiler, for about 2-3 minutes, or until golden. Spread the ciabatta with butter and top with the grated cheese. Cut the bread into bite-size pieces. Add the reserved pancetta to the soup and season to taste with salt and pepper. Pour into 2 soup bowls and top with the toasted bread. Serves 2
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional); 1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve.
Makes 6 Servings; Recipe from MACSAC
SCANDINAVIAN CABBAGE SOUP·
2 C. Cabbage, chopped; l cp Onion, sliced; l cp celery slices; 1 cp peas; l cp thin sliced carrots; 2cps 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.
Saute cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
CARAWAY RED CABBAGE ALSACIENNE
1/4 cup (1/2 stick) unsalted butter; 1/4 teaspoon ground cloves; 1 large onion, diced; 1/2 cup dry white wine; 2 Rome Beauty apples, peeled, cored and diced; 1/4 cup Caraway Seed Vinegar (see following recipe); 1 3- to 4-pound red cabbage, shredded; 1 teaspoon salt; 1/2 cup red currant or apple jelly; 2 tablespoons sugar; 3 slices bacon, diced; 2 tablespoons brown sugar; 2 tablespoons all purpose flour; 1/2 teaspoon freshly grated nutmeg
Melt butter in large nonaluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes. Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart
Caraway Seed Vinegar: 2 tablespoons caraway seed; 1 quart red wine vinegar or cider vinegar
Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall 1-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.
IRISH CABBAGE AND BACON
12 strips bacon or other pork equivalent, 1 medium head of cabbage, chopped , 6 cloves garlic; chopped, 2 carrots; chopped, 1 pound potatoes; chopped, Dijon mustard
Add bacon to a pan that will hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, sauté onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum! Serves 4 – 6 Recipe from Red Fire Farm
RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings
CABBAGE-BEET SLAW WITH GINGER VINAIGRETTE
1 small head red cabbage, 1 medium-sized beet, 2 tablespoons rice vinegar, 4 tablespoons oil (vegetable or canola), 1 1/2 tablespoon honey, 1-inch piece of ginger, peeled and grated, Salt & pepper to taste
Chop the cabbage into 4 wedges. Trip away any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl. Peel the beet using a vegetable peeler. Using a hand-held grater or box grater shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice.
Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve.
Recipe from TheBittenWord.com
SPICY OVEN FRIES
3 pound 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.
SPICY POTATO, SAUSAGE AND GREENS SOUP
1 pound bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal.
Makes 8-12 servings; Recipe from JoAnn Hoffman, Vermont Valley Farm member
Potatoes; oil; salt
Heat oil to 350 degrees in a deep fryer or pot on the stove. Cut potatoes into desired shape (we usually use wedges). Place in oil and fry until golden and cooked through, about 10 minutes. Salt and enjoy!