Winter Share Six February 7th 2019

Posted by on Feb 7, 2019 in Uncategorized

Important information

  • This is a distribution for all members; bimonthly and monthly.
  • Please return all boxes this week.
  • Please take the time to look through the recipes; it may help you enjoy and utilize the veggies even more!

Farm News from Jane
Well the time that we anxiously await has arrived; we are over ten hours of sunlight and increasing every day! And although the Asian greens were damaged with the severe cold some varieties have bounced back enough to harvest them this week for shares. The high tunnels continue to be an adventure in learning; trying to determine which crops and varieties will be winter hardy for our microclimate and as each winter brings different conditions no two growing seasons are alike. It keeps us challenged and perhaps a bit humble. In another month the warmth and the amount of sunlight will have the spinach growing faster than we can harvest which is a great problem! As any surplus is marketed to area restaurants; it keeps them happy; everyone loves fresh greens in winter! And speaking of restaurants, we are currently working on the website and will soon have the restaurants that we partner with updated. We certainly appreciate going out for dinner occasionally and we almost always choose one of the restaurants that help support our farm. Also new to our CSA and website will be an on-line payment system. Hopefully this will simplify enrolling and renewing memberships. There isn’t much to report from the farm this week. Some of us were fortunate and so were off for a little R&R and the guy left behind had to work hard and keep the home fires burning. I think that Ben had quite his hands full overseeing seven different heating/cooling systems as well as high tunnels and repair jobs like frozen pipes and furnaces and breakers that kick out from single digit temperatures. He did share that he honed his soldering skills repairing the frozen copper pipes under the germination table that were leaking in fifteen different spots! He is such a good sport; no complaints and everything is back up and running. Today’s freezing rain wasn’t pleasant but at least for us it was well timed and not on a distribution day. We hope that you are all keeping a stiff upper lip while “plowing through” those last six weeks of winter that Punxsutawney Phil predicted. Next week is Valentine’s day so there is a bright spot; that is if you have a “special” someone. If not, adopt one for the day and make someone’s Valentines Day one to remember. Who doesn’t like chocolate or flowers??? Enjoy the opportunity to share and celebrate. I think that there is a logo out there which says “Life’s short; eat chocolate”? I wouldn’t say no… Until the next full moon; blessings, Jane

Produce:   Asian greens   Spinach   Carrots   Red onions   Garlic   Yukon Gold potatoes
2 Butternut squash   Radishes   Red cabbage   Chioggia beets   Celeriac 

Produce tips:
– Asian greens are very tender and can be used either fresh in a salad, wilted or added at the end of a stir fry.
– The butternut squash is drying down a bit; no worries – just sweeter! This distribution is the last of the winter squash for this season.
– If you have an abundance of potatoes try making some potato salad utilizing the radishes; everyone will appreciate a winter potato salad!
– Red cabbage is a great addition to a cold salad or makes a stunning coleslaw! It’s the last of the season.
This is the end of celeriac.

Recipes
ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon McCormick crushed rosemary, salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com

GREENS AND ROOTS SALAD WITH CITRUS-WALNUT DRESSING
Vinaigrette: ½ cup toasted walnuts, plus more for garnish, ¼ C sherry vinegar, 2 T red-wine vinegar, 2 T white wine, Zest & juice of 1 orange, 2 T minced leek, 2 T grated Parmesan cheese, 1T honey, 1T whole-grain, mustard, 1 T chopped fresh parsley, 2 t kosher salt, 1 t fresh rosemary, 1 teaspoon fresh thyme, ⅛ teaspoon ground pepper, ⅔ cup extra-virgin olive oil
Salad: 4 cups chopped beet, turnip and/or radish greens or arugula, 2 cups chopped chard, 2 cups chopped escarole, 2 cups chopped kale, 1 cup chopped radicchio, (or combination of whatever greens on hand),3 small beets, 3 small turnips, 3 radishes, 2 small carrots
To prepare vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red-wine) vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley, salt, rosemary, thyme and pepper in a blender. Puree until smooth. With the motor running, slowly add oil until combined.
To prepare salad: Toss greens, chard, escarole, kale and radicchio in a large bowl. Very thinly slice beets, turnips, radishes and carrots; add to the greens. Toss the salad with 1 cup vinaigrette (reserve the remaining vinaigrette for another use). Serve topped with more walnuts, if desired. To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days. Recipe from Eatinggwell.com

ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil.  Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

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

RED FLANNEL HASH RECIPE

4 Tbsp butter, 1 cup chopped onion, 2 cups chopped cooked corned beef, 1 1/2 cups chopped cooked beets, 1 1/2 cups chopped cooked potatoes, 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free), 1/4 cup (packed) chopped fresh parsley (optional), Freshly ground black pepper to taste

Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don’t stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it’s sticking. When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs.  Recipe from simplyrecipes.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

APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.

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

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.

RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4

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

ORZO SALAD WITH CELERY, RADISHES, AND DILL
2 cups orzo (rice-shaped pasta); 1 1/2 cups very thinly sliced celery (about 3 stalks); 1 pint grape tomatoes, halved; 1 bunch radishes, trimmed, thinly sliced; 2/3 cup chopped fresh dill; 5 tablespoons olive oil; 4 tablespoons white balsamic vinegar; 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill. Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve. 8 SIDE-DISH SERVINGS

ROASTED RADISHES WITH GREEN GODDESS DRESSING
1 # radishes, cut in half, 2 tsp. olive oil, ½ tsp. slat, ¼ tsp. black pepper
Green Goddess Dressing: ½ C Greek yogurt, 1T lemon juice, 1 tsp. olive oil, ¼ C chopped green onion, ¼ tsp. minced fresh garlic (about ½ clove garlic), ¼ C chopped parsley, 1T fresh dill (or 1 tsp. dried), ¼ tsp. salt
Preheat the oven to 4000. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment lined baking sheet and roast until tender, about twenty minutes. (no need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.) Serve the radishes warm or room temperature with about half of the sauce – either drizzled on top, or served in a small bowl.

COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings

BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm

BAKED RADISHES
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

ROASTED CARROTS
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

ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM

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

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

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4-pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC

SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.

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.

PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC

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.  Serves 4

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

CELERIAC & WALNUT TACOS
½ cup walnuts, 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces, 2 tablespoons corn oil, 1 clove garlic, finely chopped, 1 teaspoon chili powder, ¾ teaspoon ground cumin, ¼ teaspoon crushed red pepper, ¼ teaspoon salt plus a pinch, divided, ⅛ teaspoon onion powder, ⅛ teaspoon dried oregano, ½ cup water, ½ cup julienned peeled jicama and/or radishes, 1 tablespoon lime juice, 8 corn tortillas, warmed, 1 ripe avocado, sliced, ½ cup fresh salsa or Pico de Gallo, ¼ cup fresh cilantro
Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into ¼-inch pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or Pico de Gallo) and cilantro.
Recipe from Eatingwell.com

CURRIED VEGETABLE RICE SOUP
1 can vegetable broth, ¾ C rice (brown or basmati), 2t curry powder, ½ t salt, ½ t hot pepper sauce or to taste, 1 can unsweetened coconut milk, 1 T fresh lime juice, vegetables of your choice
Cook in crock pot if desired or combine all ingredients and simmer on stovetop. The consistency is your preference. Use extra vegetable broth for a soup consistency or less broth/more rice for a thickened side dish. Recipe from a member at a Promised Land CSA fall pot luck.

CELERIAC (CELERY ROOT) SALAD
2 medium firm celeriacs; 2 T lemon juice; 4 hard-cooked eggs; 1/4 c. chopped onion; 1 tbsp. minced parsley; 1/8 tsp. pepper; 4 to 5 tbsps. mayonnaise or salad dressing; Salt to taste; Pimiento-stuffed olives; Paprika
Peel celery roots, cutting away fibrous roots at bottom and any adhering top growth. Cut in halves; cook in boiling salted water to cover, with 1 tsp. lemon juice added, until tender, 20 to 30 minutes for halves, about 40 to 60 minutes for whole roots. Drain; cut in cubes, place in bowl and add remaining lemon juice (or French salad dressing) to help keep it white instead of turning gray. When celery roots are cool, add 3 diced hard-cooked eggs, onion, parsley, pepper and mayonnaise. Add more salt, if needed. Mix well; turn into serving bowl. Garnish with slices of hard-cooked egg and olives and sprinkle with paprika. Chill 1 hour, or several hours, before serving. Makes 6 to 8 servings. Recipe from America’s Best Vegetable Recipes.

SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese

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.

ASIAN SPINACH SALAD
1 lb. fresh spinach, washed and trimmed; 1 Tbsp soy sauce; 1 1/2 Tbsp sesame oil; 1 Tbsp sesame seeds, toasted; 2 cloves garlic, minced; 1 tsp sugar; 1 Tbsp rice wine vinegar; Freshly ground pepper, to taste
Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold. Makes 4 servings Recipe from Farm-Fresh Recipes.

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

POTATO AND YAM SOUP WITH BACON AND SPINACH
6 slices apple wood-smoked bacon (about 6 ounces), cut crosswise into 1/4-inch pieces; 1 large onion, chopped; 2 garlic cloves, pressed; 1 teaspoon dried thyme; 1 14.5-ounce can diced tomatoes in juice; 1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3- inch-thick slices; 2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 4 to 5 cups low-salt chicken broth; 1 5- to 6-ounce package baby spinach
Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper; 4- 6 main-course servings

GRILLED CHICKEN AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE
4 boneless skinless chicken breasts (3 oz each), 7 oz bag baby spinach, few thin slices of red onion,  1/2 sweet red bell pepper, sliced into strips, 1 1/2 cups grape tomatoes sliced in half, 1 carrot, sliced into ribbons, For the Marinade: 2 tbsp fresh squeezed lemon juice,  tsp dried oregano, 1 tsp garlic, crushed, , kosher salt to taste, fresh ground black pepper to taste, For the White Balsamic Vinaigrette:, 1/4 cup basil leaves, 3 tbsp white balsamic vinegar, 2 tbsp chopped shallots, 1 tbsp water, 2 tbsp extra virgin olive oil, pinch salt and freshly ground black pepper
Combine the marinade ingredients – lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
Read more at http://www.skinnytaste.com/grilled-chicken-spinach-salad-with/#ah5uXySYI0J5wOE4.99 Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside. Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking. When the grill is hot, lay the chicken on the grill. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with balsamic dressing over each. Skinnytaste.com

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.

EASY BUTTERNUT SQUASH SOUP
2 T butter or olive oil, 3-4 cloves garlic, mashed with side of thick knife, 1/2-1 C chopped onion, 2 1/2-3 lbs. butternut squash, halved, seeded, and baked until soft, 4 C chicken stock or 2 bouillon cubes dissolved in 4 cups hot water, 1 bay leaf, pinch of sugar, 1/2 t or more curry powder, pinch of nutmeg, salt and pepper to taste, 2 cups milk (low-fat or skim)
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. This is adapted from The Complete Book of Soups and Stews, by Bernard Clayton.
Serves 6; 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.