Winter Share Three December 15th 2022
- This is a bimonthly and a monthly share.
- The next share is January12th for both biweekly and monthly members. We take a holiday hiatus for family celebrations and for those who travel; enjoy the Holidays!
- Please bring your share boxes with you to distribution.
Farm News from Jane
Here we are, almost a week from the solstice, the “shortest” day of the year. The rising sun is such a welcome sight, especially when the morning sky is clear. This time of year we have so many overcast days that the holiday lights are such a welcome sight. And you don’t even have to wait for late into the evening to enjoy them as darkness falls before most of us eat supper! And I must have been looking at the wrong month on the calendar in my last newsletter when I shared that the full moon was near the solstice. It was actually the 7th, not the week of Christmas like I shared. But a new moon sky at the solstice allows for the brilliance of the stars to shine through those days before Hanukkah, Christmas and Kwanzaa. What a wonderful time of year to enjoy sharing and celebrating all of life’s goodness with family and friends new and old and those whom we can choose to share our bounty with. It is sometimes difficult not to get caught up in the cultural expectations of gift giving and the stress that it may bring rather than trying to enjoy the opportunities that spontaneously present themselves. I have “run into” a few people from years ago and had a surprise phone call in the last week. They were such unexpected coincidences but such a delight as I reminded myself not to be overly concerned at the time on the watch but to be present to enjoy the fellowship at hand. We are so often driven by our schedules that it makes these chance encounters feel inconvenient. But I believe that they are not so much coincidences but divine appointments. Choosing to understand it in this context, frees me to enjoy the time with people and not to focus as much on my schedule or plans. Sometimes the best gift I can give someone is the gift of myself; my time…
We continue to have lots of crucifers or Brassica veggies in this distribution’s share box. We opted to harvest Swiss chard instead of kale as it had grown so large. We have found that mature leaves of the “greens” do not hold up as well to the extreme cold. it’s better to harvest them before they get exposed to the frosty days that lay ahead. Last year was the first time that we grew celery in the high tunnel. It grew beautifully but was a little too delicate for the colder temperatures. We are hoping that harvesting more heavily, keeping the plant growth smaller will allow the plants to hold up better. We will also protect them with one more layer of row cover. Every layer gives them a ten degree increase of protection. And speaking of high tunnels, I was so thankful that the snow load from that winter storm melted fairly quickly. I did hear of a local greenhouse that collapsed with the snow load. We experienced that in the Snowvember storm of ’14. Many, many greenhoused collapsed under the heavy six to seven feet of snow. It was a devastating blow to many farms… But we all pushed forward and eventually rebuilt. We have been very blessed with great crops and great support from all of our members!
We wish you much joy and peaceful days as you gather with loved ones to celebrate all of the gifts which we enjoy; good food, health and fellowship. Enjoy each day of celebration and each other. May you be blessed with safe travels and a time for restful reflection, Jane & Ben.
P.S. Don’t forget we’ll be taking a four week break. The next share is January 12th.
Produce: Salad greens Swiss Chard Green cabbage Broccoli Cauliflower
Colorful carrots Rutabaga Autumn Frost squash Spanish onions Garlic Red beets Keuka Gold potatoes Parsnips
– Did you know that rutabaga is also one of those antioxidant rich vegetables of the cold crop family? It is great roasted alone or with other roots or boiled with potatoes. I think that I will try substituting it for the carrots in the Golden Potato Harvest recipe. So yummy with its hint of tarragon! A family member likes to serve it raw with dip on a cold veggies plate; try it for yourself and see! Appetizers are a great way to introduce something new or more unusual.
– Swiss chard is one of the veggies like spinach and kale which contain higher levels of oxalic acid. Those who are prone to kidney stones do best to steam or boil them before adding them to a recipe. Discard any liquid remaining as it leaches out into the water.
– Parsnips can be used similarly to carrots raw or cooked. Peeling is Optional: Most people peel their parsnips, but you can simply scrub them as you would carrots or new potatoes, and leave the peel intact. As with other roots there are dense nutrients just under the skin which you may not want to lose. Cut them down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core. If you like, halve the remaining pieces crosswise, leaving you with parsnip “fries” that are about 3 inches long. See recipes.
– Autumn Frost squash is similar in texture and flavor to Butternut. It is great as a substitute for pumpkin in recipes as well!
CURRIED PARSNIP SOUP
1 tbsp vegetable oil; 1 tbsp butter; 1 red onion, chopped; 3 parsnips, chopped; 2 garlic cloves, crushed; 2 tsp garam masala; 1/2 tsp chili powder; 1 tbsp all-purpose flour; generous 3 1/2 cups vegetable bouillon; grated rind and juice of 1 lemon; salt and pepper; strips of lemon rind, to garnish
Heat the oil and butter in a large pan, until the butter has melted. Add the onion, parsnips, and garlic and sauté, stirring frequently, for about 5-7 minutes, until the vegetables have softened but not colored. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Sprinkle in the flour, mix well, and cook, stirring constantly, for another 30 seconds. Stir in the bouillon, lemon rind, and lemon juice and bring to a boil. Lower the heat and simmer for 20 minutes. Remove some of the vegetable pieces with a slotted spoon and reserve until required. Process the remaining soup and vegetables in a food processor or blender for about 1 minute, to a smooth puree. Alternatively, put the vegetables in a strainer and press through with the back of a wooden spoon. Return the soup to a clean pan and stir in the reserved vegetables. Heat the soup through for 2 minutes, until piping hot. Season to taste with salt and pepper, then transfer to soup bowls. Garnish with strips of lemon rind and serve. Serves 4; Recipe from Practical Soups.
3 c. diagonally sliced ½” parsnips; 3/4 c. water; 1/2 tsp. salt; 2 tbsps. Butter; 1 tbsps. Honey; 1/4 c. orange juice; 1 tsp. grated orange peel
Cook parsnips in water and salt until tender, about 10 minutes, Drain and remove from saucepan. Heat remaining ingredients together in saucepan. Combine with parsnips. Serve hot. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
4 to 5 medium parsnips; 1/2 c. milk; 1 egg; 1/2 tsp. baking powder; 1 1/2 tsp. salt; Flour; Fat or oil for deep-fat frying
Scrape parsnips clean, cut in lengthwise slices and cook in boiling salted water until tender. Drain. Combine remaining ingredients, adding enough flour to make a batter the consistency of griddle cakes. Dip parsnips in batter; fry in deep hot fat (370 to 390°) until golden brown. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
PARSNIP LATKES WITH LOX AND HORSERADISH CREME
1 # potatoes, peeled, 1 #parsnips, peeled, 2/3 cup chopped green onions, 2 large eggs, lightly beaten, 1 tsp. salt, 1/2 tsp. pepper, Oil for deep-fat frying, 1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips, 1 C creme fraiche or sour cream, 1T snipped fresh dill, 1 T prepared horseradish, 1/4 tsp salt, 1/8 tsp. white pepper, Fresh dill sprigs
Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper. In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.
PARSNIP POTATO GRATIN
4 large potatoes, peeled and thinly sliced, 4 medium onions, thinly sliced, 3 large parsnips, peeled and thinly sliced, 1-1/2 cups shredded Gruyere or Swiss cheese, divided, 1 tablespoon all-purpose flour, 3/4 teaspoon salt, 1/4 teaspoon pepper, 2 cups heavy whipping cream
Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13×9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown. Recipe from tasteofhome.com
PARSNIP, PEAR AND PECAN SALAD
1 C shredded Parmesan cheese, 2 C peeled parsnips, julienned, 1 C D’Anjou pears, cut into 1/2-inch cubes, 1/2 C chopped pecans, 1/2 C fresh shelled or frozen peas, thawed, 1/2 C pomegranate seeds, 1/2 C pine nuts, 1 tsp. kosher salt, 1/2 tsp. pepper, 1/3 C mayonnaise, 3 T water
Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely. Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
BEN’S PARSNIP CARROT SAUTE
Equal amounts of parsnips and carrots, olive oil and 2 cloves or more of garlic, chopped
Peel and slice carrots and parsnips into medallions. Heat a large frying pan. Drizzle olive oil into a pan, add the vegetables. Cover and simmer until carrots are almost tender. Add garlic. Simmer a bit longer until carrots are tender and the parsnips are almost a cream texture. Serve warm and step back and watch them disappear!
GARLIC BUTTER ROASTED PARSNIPS
2 ½ # parsnips, peeled and cut into batons, 5 T butter, fresh garlic
Put the garlic through a garlic press, or mince it very, very finely. 1/2 tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like, salt and pepper to taste, chopped fresh parsley for garnish. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside. Make the garlic butter. Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds, or until fragrant. Remove from the heat and stir in the rosemary. Pour the garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer. Roast the parsnips in the preheated oven for 10 minutes. Then, give the parsnips a stir, and continue to roast for 8 to 10 more minutes, or until tender. Remove from the oven. Taste for salt and pepper, and adjust accordingly. Garnish with parsley, crushed red pepper flakes (optional), and serve. Recipe from https://diethood.com
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 T chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour.
Makes 4 servings; Recipe from MACSAC
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter
Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour. Makes 6 servings; Recipe from America’s Best Vegetable Recipes
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1 inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired. Recipe courtesy of Robert Irvine; Food Network
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire Farm
BRAISED SWISS CHARD WITH LEEKS
3 T olive oil; 2 lbs leeks, sliced; salt and pepper, to taste; 1 lb Swiss chard, chopped
Heat oil in large pan over medium heat, add leeks. If using chard stalks, add them, too. Season with salt and pepper.
Cover, reduce heat and cook until tender, about 8 minutes. Add chard leaves; cover. Simmer until wilted, about 5 minutes. Serve at once. 4 servings.
SWISS CHARD QUICHE
1 lb. Swiss chard or spinach, cook and drain thoroughly; 4 eggs, beaten; 1 cup milk; 1 cup Swiss cheese shredded; 1 cup bread cubed; 1/2 cup sliced green onions; 1/4 cup Parmesan cheese, grated. Combine all ingredients with cooked greens. Pour into 2 quart baking dish. Cover and bake in 375 degree oven until set, 25-30 min.
SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom
SWISS CHARD NOODLE BAKE
1 lb. fresh Swiss chard, cooked just until wilted, drained and chopped; 1/2 pound penne or ziti noodles, freshly cooked and drained; 1/2 pound ricotta cheese; 1 15-ounce jars marinara sauce; 2 eggs, lightly beaten; 1/3 cup freshly grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1 tsp salt; 1/4 tsp freshly ground pepper
Preheat oven to 350°F. Generously butter 3-quart casserole or baking dish. Combine all ingredients in large mixing bowl and blend thoroughly. Turn into prepared dish and bake until top is golden brown and sauce is bubbly, 25 to 30 minutes. 4 servings
SWISS CHARD CASSEROLE
1 bunch Swiss chard; 1/2 can condensed cream of chicken soup; 1/2 tsp. salt; 1/8 tsp. pepper; 3/4 c. herb-seasoned croutons; 2 tbsp melted butter
Cut stalks from washed chard in 1″ pieces. Cook in boiling salted water in large kettle 5 minutes (1/2 tsp. salt to 2 c. water). Tear leaves, add to kettle and continue cooking until tender. Drain thoroughly. Combine with undiluted soup, salt and pepper in greased 1-qt. casserole. Toss croutons in melted butter. Sprinkle on top of chard. Bake in moderate oven (350°) 25 minutes. Makes 3 servings.
SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups
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.
Oil or butter; 1 cup diced onions; 1 Tbsp grated gingerroot; 2 cloves garlic, crushed; 1 hot pepper (fresh or dried), minced; 1/3 can (14 ounces) coconut milk; 1 Tbsp minced fresh basil; 2 cups peeled squash, in 3/4-inch cubes
Heat oil in large skillet; add onions, gingerroot, garlic, and peppers. Cook over low heat until tender. Add coconut milk and basil; cook until thickened. Meanwhile, boil squash in 4 cups water for 12-15 minutes. Drain. Combine with other. ingredients and serve. Makes 4 Servings. Recipe from Dave French, Madison CSA supporter
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
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.
ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES
1 # butternut squash, peeled and diced, or more to taste, ¼ C olive oil, divided, 2 C corn, 1 T olive oil, or as needed, 1 small red onion, chopped, ¾ C dried cranberries, lemon, juiced, 3 T chile paste, 1 T garlic powder, 1 tsp cider vinegar, ½ tsp paprika, ½ bunch cilantro or flat leaf parsley chopped
Preheat oven to 400 degrees F (200 degrees C). Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Bake in the preheated oven until squash is tender, about 15 minutes. Place corn in a container with the butternut squash. Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture. Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad. Recipe from Allrecipes.com
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
CAULIFLOWER WITH WHITE SAUCE OR CHEESE SAUCE
For an easy cream sauce whisk one cup of milk in a 2 cup measuring cup with 2 T. flour until well blended add 1 T. butter, 1/4 tsp. salt and 1/8 tsp. of pepper.
Microwave on high for 1 min. Stir well. Wave for another minute and stir again. Continue at 30 sec. intervals stirring well after each time until thickened. If cheese sauce is desired add 1/4 cup favorite cheese and heat and stir until well blended.
SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings
CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8
CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature. About 6 servings. Recipe from The Moosewood Cookbook
SATYAMMA’S FAMOUS CAULIFLOWER CURRY
2 medium potatoes, cut into small chinks; ½ cup shredded coconut; 1 tbsp mustard seed; 3 medium cloves garlic, peeled; 1 ½ tbsp minced fresh ginger; ½ cup toasted peanuts; 1 tsp turmeric; ½ tsp ground cloves or allspice; 2 tbsp toasted cumin seeds; 1-2 tbsp toasted sesame seeds; ¼ tsp cayenne pepper; ½ cup water; 1-2 tbsp peanut oil; 1 ½ cup chopped onion; 1 tsp salt; 1 large cauliflower, cut into 1 inch pieces; 1 medium carrot, thinly sliced; 1 cup cooked chick peas; 3-4 tbsp lemon juice
Boil the potatoes until just tender. Drain and set aside. Place the next 11 ingredients in a blender and puree until fairly homogeneous. Add extra water, as needed, to form a soft workable paste. Heat oil in a large deep skillet or Dutch oven and add onion and salt. Sauté for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking. Add the cooked potatoes, chick peas and lemon juice and cook a few minutes more. Taste to adjust salt and serve hot with rice.
Serves 6; Recipe from The Moosewood Cookbook
CAULIFLOWER FRIED RICE
Cauliflower, 1 Tbsp. of sesame oil, 1 Tbsp. of garlic, 8 oz beef, chicken, pork, shrimp, or tofu, 1 cup of diced carrots, 1 cup of frozen peas, 2 eggs, White pepper to taste, 3 Tbsp. of soy sauce, Chopped green onions for garnish
Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and fry until fragrant. Add the beef, chicken, pork, shrimp, or tofu and cook until 80% done. Add carrots and peas, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions.
PORTUGUESE STONE SOUP
2 tablespoons olive oil, divided; 3 spicy smoked sausages, (10-12 oz.) sliced; 1 cup diced onion; 1 cup diced carrot; 1/2 cup diced celery; 3 tablespoons minced garlic; 8 cups chicken stock; 1 bay leaf; 1 teaspoon oregano; 1/2 teaspoon thyme; 4 cups (about 2/3 pound) very thinly sliced cabbage; 2 cups diced potatoes; 1 can (14 ounces) cannellini beans, rinsed and drained; bottled hot pepper sauce; salt and pepper
Heat 1 tablespoon of the olive oil in a soup pot over medium-high flame. Add the sliced sausage and brown it well. Remove sausages from pot add the remaining 1 tablespoon olive oil. When it is hot, add the onions, carrots, and celery; cook, stirring occasionally, about 8 minutes. Add the garlic and cook about 1 minute longer. Stir in chicken stock, bay leaf, oregano, thyme, and the sausage. Bring to a simmer and cook about 10 minutes. Add cabbage and potatoes; simmer 10 minutes longer. Add beans and simmer another 10 minutes. Season with hot pepper sauce, salt, and pepper to taste. Makes 8 or more servings. Recipe from MACSAC
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss.
Serves 6 to 8
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately. Yield: 4 servings
IRISH CABBAGE AND BACON
12 strips bacon or other pork equivalent; chopped, 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
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage in thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
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 ginger root (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.
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
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
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 1/2 pound), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks; 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, 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
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper
Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan. Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves 4
CARROT CHEESE CASSEROLE
Cook sliced carrots. Place in casserole. Add rich cheese sauce and stir together. Place buttered bread crumbs on top. Bake at 3500 for about 20 minutes or until crumbs are well browned.Recipe from Rella Smith and Alice Smith
2 tbsp butter; 2 tbsp flour; 1 cup milk; 1 cup grated cheese; Salt and pepper to taste; Paprika
Melt butter; blend in flour. Remove from heat and add milk slowly, stirring constantly, until smooth and blended. Return to heat and cook and stir until thick. Turn off heat; add cheese and let stand until cheese is melted. Stir enough to blend; add salt, pepper and a little paprika. Makes 1 cup.
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 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 lbs.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 # 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 # 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!
OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble
POTATO CHOWDER SOUP
2 cups peeled and diced potatoes, 1/2 cup diced carrots, 1/2 cup diced celery, 1/4 cup chopped onion, 1 teaspoon salt, 1/4 cup butter, 2 cups milk, 1/4 cup all-purpose flour, 2 (15 ounce) cans whole kernel corn, drained, 2 1/2 cups shredded Cheddar cheese
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve. Recipe from allrecipes.com
SILVER DOLLAR LATKES
¼ cup fine plain dried breadcrumbs, 1 tablespoon kosher salt, 2 teaspoons baking powder, ⅛ teaspoon finely ground black pepper, 3 lbs. potatoes (3 or 4), peeled, 1 pound onions (about 3 medium), 1 large egg, 2 tablespoons (or more) schmaltz (chicken fat), duck fat, or vegetable oil, 2 tablespoons (or more) vegetable oil
Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl. Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes). Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine. Preheat oven to 425°. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛” fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.) Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes. Recipe by Alison Roman; Recipe from Bonappetit