- This is the last share for December; shares will resume Thursday January 12th.
- Please remember to bring share boxes with you to distribution.
Farm News from Jane
Winter won’t officially arrive until December 21st but the snow and cold temperatures surely makes it feel like winter. I hope that everyone has enjoyed the surreal brightness of the full moon this last week. It reminded me of the ‘Twas the night before Christmas poem by Clement Clark Moore; “the moon on the breast of the new fallen snow gave a luster of midday to objects below…” After having such overcast skies in November and December it seems so odd but somehow magical to have such illumination at night that you are able to see quite clearly. We’ll take all the light we can get this time of year.
The big news for this share is fresh spinach! This is the earliest we’ve ever picked winter spinach. We planted the first bed of spinach in the unheated high tunnel in October and it has matured earlier than usual due in part to the extended warm fall temperatures. What a delight to be picking such bright green leaves near the winter solstice. We also just planted another bed of spinach this week for harvest later in the season. We were able to hunt up a few more heads of cauliflower and Romanesco from the field before it got so cold; I’m sure that they wouldn’t have survived these single digits. This will probably be the last of the vegetables from the field unless we have a warm January and the kales survive! It will be a heavy share again this time. We packed an extra supply hoping that it will help keep you stocked for a little longer during our holiday hiatus. And speaking of holiday hiatus it will be a very busy travel weekend for those celebrating Hanukkah or Christmas as they are only a day apart this year. Hopefully the weather will be accommodating to allow everyone to be able to gather with their loved ones to remember the reason for the season. And although everyone enjoys presents the best “presence” is the time we share with each other; both listening and hearing. No one can bring what you have to the table except you! So share some extra time and hugs with those you love; make the holiday warmer. We have a new baby girl to cuddle and keep warm with; Haddie Mae. Congratulations to Ben & Crystal
Blessings to all your family from ours, Daniel & Jane, Ben & Crystal and kids
Produce: Rutabaga Carrots Golden beets Cauliflower/Romanesco Brussel sprouts Adirondack red potatoes Onions Garlic Spinach Butternut squash
– Spinach is washed and ready for use.
– Butternut squash is very dry this winter due to the hot, dry summer. If it appears to be “wrinkling” don’t be alarmed it is just dehydrating a bit. The flavor and nutrition is even more concentrated!
– Romanesco and Cauliflower can be used interchangeably in recipes. Please bag before storing in the fridge.
– Brussel sprouts may be removed from their stalks before placing bagged in the fridge.
– Rutabagas and beets may be bagged and left in a cool dark place if you do not have enough room in the fridge.
SUNNY-SIDE-UP EGGS ON MUSTARD-CREAMED SPINACH WITH CRISPY CRUMBS
1/4 cup coarse fresh breadcrumbs made from crust-less country-style bread; 5 teaspoons Dijon mustard, divided; 2 teaspoons plus 1 tablespoon olive oil; 1/4 teaspoon mustard seeds; 1 9-ounce package fresh spinach leaves; 3 tablespoons half and half; 1 teaspoon chopped fresh thyme; 2 large eggs; Fresh thyme sprigs (for garnish
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs. 2 Servings
SPINACH PESTO DIP
10 ounces frozen spinach, chopped; 1/4 cup walnuts; 1 teaspoon basil; 1/2 teaspoon oregano; Dash of salt; 1 clove garlic, crushed; 1 cup sour cream; 1 cup mayonnaise
Thaw spinach and drain. Blend all ingredients in blender. Cover; chill. Yields 2 cups; Recipe from Especially Herbs
JAPANESE-STYLE SPINACH (Gomae)
2+1/2 T tahini, 1+1/2 T rice vinegar, 1+1/2T soy sauce, 1 T water, 2 t mirin, 1# spinach, trimmed if necessary, 1 t sesame oil. Toasted sesame seeds for garnish
Put a large pot of boil on to boil. Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl. Place spinach in the boiling water until just turns bright green, 15-30 seconds for baby spinach, 45seconds -1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds if desired.
Serves 4; recipe from Eating Well magazine
Mix: 1 eggs; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Serves 3-4; Recipe from Max, the cook at Red Caboose Day Care Center
FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 T butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet; add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings; Recipe from Crystal Lake Gardens
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 servings
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. Six servings;
Recipe from The Best 50 Garlic Recipes
KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS
4 tablespoons olive oil, divided; 1 2 1/2- to 3-pound Kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups); Sea salt; tablespoon finely chopped fresh sage; 1 tablespoon Sherry wine vinegar; 2 onions, chopped (about 3 cups); 31/2 cups good-quality canned
vegetable broth; 1 1/2 cups Arborio rice or medium-grain rice; 1/4 cup medium-dry Sherry or Masala; 2/3 cup pine nuts, toasted, divided; Shaved Parmesan cheese (optional); 4 ounces crisply cooked coarsely
crumbled thinly sliced pancetta (optional)
Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean. Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 3’/2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat. Add Arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto. Top risotto with shaved Parmesan and crumbled pancetta, if desired; six main course servings
BUTTERNUT HARVEST STEW
2 T butter, 1+1/2 lbs. boneless pork, cut into small cubes, 1 medium onion, 2 cloves garlic.
Melt butter in large saucepan. Add pork, onion, and garlic and sauté until meat is no longer pink.
3 C chicken broth, ¾ t salt, 1 bay leaf, ¼ t rosemary, ¼ t sage.
Add, cover, and simmer 20 min.
1 medium butternut squash, peeled & chopped, 2 medium apples, peeled and chopped
Add and simmer uncovered until squash and apples are tender, 20 min. Discard bay leaf.
BUTTERNUT SQUASH LASANGNA
1T olive oil, 1+1/2-2 lbs. butternut squash; peeled, seeded and cut in 1 inch cubes , salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 21/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 3750 . Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8; Recipe from Mother earth News
BRAISED WINTER VEGETABLE PASTA
2 tablespoons extra-virgin olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed; 4 cups vegetable broth; 1 cup dry white wine; 8 ounces whole-wheat medium pasta shells or other small pasta; 2 cups bite-size cauliflower florets; 2 cups bite-size butternut squash cubes; 1/4 teaspoon salt; Freshly ground pepper to taste; 10-ounce bag frozen lima beans, thawed
Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.
GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES
1 large head cauliflower, broccoli, or Romanesco; 1 bunch flat-leaf parsley, stems removed, leaves finely chopped; 2 tablespoons finely chopped tarragon; 1/2 cup chopped Spanish green olives; 2 tablespoons drained capers, rinsed; 1/3 cup olive oil; sea salt and freshly ground pepper; Manchego cheese
Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1/2 teaspoon salt, and plenty of pepper. Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top. Serves 4- 6; Recipe from Local Flavors
BROILED CAULIFLOWER IN GARLIC BUTTER
1 large head cauliflower; 1/4 pound butter, softened; 2-3 large cloves garlic, finely chopped; 6-8 sprigs f1at leaf parsley, finely chopped; Freshly ground black pepper; 1/2 cup bread crumbs; 4 ounces Parmesan cheese, freshly grated
Remove all leaves from cauliflower. Break into large florets. Blanch in boiling water until slightly soft. Drain. Mix butter with garlic, parsley, and pepper. Place blanched cauliflower florets in baking dish. Spread butter mixture over florets. Sprinkle bread crumbs and cheese over entire surface. Broil for 3 to 5 minutes until top becomes crisp. Serves 4;
Recipe from The Fruit and Vegetable Stand.
3 c. shredded lettuce; 1 c. grated raw cauliflower; l/2 c. grated carrot; 3 tbsps. sweet pickle relish; 1/4 c. vinegar; 1/4 c. salad oil; 3 tbsps. Sugar; 1/2 tsp. onion salt; 1/8 tsp. pepper; 1/8 tsp. paprika
Combine lettuce, cauliflower, carrot and pickle relish in salad bowl. Shake together the remaining ingredients. Pour over salad and toss. Makes 6 servings; Recipe from America’s Best Vegetable Recipes
HARVEST POTATO SOUP
1/2C chopped onion, 1T butter, 4C chicken stock (or substitute bouillon), 3C diced potatoes, 2 medium carrots; sliced, 1C celeriac, rutabaga or kohlrabi; cubed, 3 C shredded spinach, salt and pepper to taste
Sauté onion in butter. Add remaining ingredients except spinach and cook over low heat 20 min or until vegetables are tender. Add spinach and heat thoroughly. *May substitute peas or green beans for spinach.
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
RED WINE BRAISED ROOTS
3/4 cups red wine; 2 # 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.
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
MASHED RUTABAGA WITH ORANGE
2 pounds rutabaga, peeled and diced; 2 tablespoons frozen orange juice concentrate, thawed; 1T butter; salt and pepper;
1 orange (optional for garnish)
Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For a chunky texture, mash with a potato masher. For a smoother texture, run rutabagas through a food mill or process in a food processor
until smooth. Stir in orange juice concentrate and butter and season to taste with salt and pepper. Garnish with fresh orange zest or thin slices of orange. This can be made ahead and refrigerated or frozen, then warmed in the oven. It goes well with sage-rubbed pork and mushrooms or ham. Makes 6 servings
BEETS, ORANGES, AND RASPBERRY SAUCE
1 pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt
Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices before adding to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings
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
SWEET & SPICEY CARROT BISQUE
1T canola oil, 1 medium onion, diced (1c.), 1t plus 1 pinch of salt, 2 t minced fresh ginger, 1 T curry powder, 1 pinch of cayenne pepper, 4 large carrots, peeled, and cut into ¼-in rounds (4c.), 1 ripe banana, peeled and sliced, 1 13.5 oz. can light coconut milk, divided, 2 ½ T lime juice
Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes or until onion is soft. Stir in ginger, and cook 1-2 minutes, or until fragrant. Add curry powder, cayenne, and ¼ c water. Cook 1-2 minutes, stirring to coat onion and ginger with curry mixture. Add carrots, banana, 1t salt, and 4 c water and bring to a boil. Reduce heat to medium low, and simmer, uncovered 25 minutes, to until carrots are soft enough to be pierced with fork. Puree soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice. Simmer remaining ¾ c coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half. Ladle soup into bowls; and swirl 1 1/2t coconut milk reduction into each serving. Serves 4; Recipe from Vegetarian times
HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook
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.
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
NUTTY BRUSSEL SPROUTS
3 c Brussels sprouts; 3 Tbsp red wine vinegar; 3 Tbsp honey; 1 Tbsp minced onions; 2 tsp Dijon mustard; 1/3 cup walnut or olive oil; Salt and pepper, to taste; 3/4 cup chopped walnuts or pecans
Remove loose or discolored leaves from sprouts. Cut an X with paring knife through stem end to assure even cooking. Steam in vegetable steamer until just barely tender, about 6 minutes. Combine vinegar, honey, shallots and mustard in jar with tight-fitting lid. Let sit for 5 minutes. Add oil, salt, and pepper. Close lid, and shake well to emulsify. Toss cooked Brussels sprouts with the vinaigrette and walnuts. Serve immediately. Makes 6 servings
BRUSSELS SPROUT WITH BACON AND BALSAMIC VINEGAR
1 pound Brussels sprouts; 1-2 tablespoons butter; 1/4 pound bacon, chopped; 3 tablespoons balsamic vinegar; 1/2 cup finely chopped onion or shallots; salt and pepper to taste
Trim ends off Brussels sprouts and halve the large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, then drain well. Meanwhile, cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from pan. Add onions; cook until brown. Add Brussels sprouts, butter, vinegar, salt, pepper,
and bacon. Toss until hot. Makes 4 servings; Recipe from Lee Davenport, Harmony Valley Farm member
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.