- Please remember to bring your share box to distribution to exchange for a full one!
- Winter share members enrolling for summer shares do not need to send a deposit with their form.
- The next winter share is Thursday December 14th.
Farm News from Jane
Today’s harvest is beautiful and diverse. We continue to harvest fresh greens from the field like kale, Brussels sprouts and cabbage. The really great news is as the ground has thawed slowly over the last few weeks the roots vegetables also thawed and came back to life almost unscathed. What a miracle is the reality of nature and creation! We have understood that the young transplants that we plant directly into the ground in the field tunnel in the fall do freeze and thaw and come back to life in February and begin to grow and mature when the sunlight and day length increase. But after receiving temperatures in the teens for over 36 hours we did not have the confidence that the veggies would be able to maintain their integrity. The veggies in the field tunnels are covered and protected by layers of plastic and “row covers” which keep the temperature about 20 degrees warmer than the outside temperatures. How truly thankful we are for the “extra portion” that we now have to bring in from the field and to share with you and the restaurants we partner with. If by the way you are looking to enjoy a meal “out on the town” we do partner with about a dozen restaurants in and around the city. I hope to get the website updated in the coming months to accurately reflect our current partners and also enlarge the recipe section for your help to prepare all the winter produce.
The November skies have been a striking combination of gray, blue, lavender, pink and peach. Perhaps it’s now in the winter season when the skies become darker that we can really appreciate those brilliant color contrasts at dawn and dusk; especially when we are up and out before sunrise and are just sitting down to supper after sunset! How much more we appreciate the sun when it is limited… It’s almost funny that while driving in the car the heat from the sun feels like a greenhouse when you are traveling and reminds us that the sun can still make us feel warm and cheerful.
We hope that everyone found their refrigerator magnets and placed them on their fridge or wherever you’ll see it and be reminded of share distribution dates. And please do peruse the produce tips and recipes for ways to store, prep and prepare your produce. You may find that some vegetables which you thought would take lots of time and prep to eat may be as easy as peel and serve! Many vegetables are wonderful raw and are superior nutritionally in their primitive state! One of those I found is the rutabaga. They are delicious raw even without a dip and are right up there with broccoli as a “super food”. So along with you carrot sticks include some rutabaga sticks in your lunch or snack time. We want to be healthy and happy through the coming holiday season. NO colds or flu’s for us healthy eaters!
Until next time, enjoy the full moon this weekend remembering that all good things come to those to wait.
Here’s to healthy eating, living, and sharing, Jane
Produce: Green kale Spanish onions Garlic Red Potatoes Rutabaga Celeriac Butternut squash Green kohlrabi Carrots Brussel sprouts Spaghetti squash Leeks Green cabbage
– Kale should be bagged in plastic before refrigerating. Use sooner rather than later.
– Leeks can be used raw in salads or sautéed and added other vegetable or meat dishes. And don’t forget how good they are in eggs, cream sauces and soups! If you are not looking for perfect rings try slicing them down their sides to easily rifle them under running water to rinse. Or slice in rings and place in a bowl of water to rinse. You can use even the light green parts. When the slicing get “tough” it’s time to quit although the dark green outer leaves can be used to flavor soup or stock. Just remove before serving.
– Brussel sprouts may keep better if removed from the stalk. They can also be added to a salad raw; some recipes call for shredding or grating them. Perhaps that would be easier if the sprouts were larger; ours are “gourmet” size this year!
– Kohlrabi will keep almost indefinitely so if you are waiting for a large volume for a recipe they’ll wait for you!!! Remember that they need to be peeled before preparing them. Try them raw for lunch snacks as well.
– Spaghetti squash makes a great base for an entrée. Substitute for rice or pasta; YUM! Cut in half, remove seeds; brush with olive oil and then grill, bake or roast. After tender use a fork to “rake” into long stands like spaghetti; salt, pepper and butter and they are ready to enjoy.
– Celeriac like beets will store better loosely in a plastic bag. Although they take a bit of heavy peeling (I use a paring knife) they are a wonderful addition to your roast vegetables or mashed potatoes.
– Butternut squash does not need to be peeled prior to baking unless you are making chunks to roast. Even then I find it easier to make 1 inch slices and then peel the “circle”. If baking, just cut in half, remove seeds and after baked until tender scoop the flesh from the skin. Or even bake whole and after cooling slightly cut in half and remove the seeds before removing the flesh. And don’t forget that butternut squash makes the best “pumpkin” for bread, muffins, scones and pies; nutritious and delicious. I’ve found that it is so sweet that I can reduce the sugar in recipes by at least half!
SEARED BRUSSEL SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings; Recipe from Ben Hunter, Catacombs Coffeehouse
SWEET & SOUR BRUSSEL SPROUTS
2 oz. sliced bacon, diced; 1 lb Brussels sprouts; 1/4 onion, finely chopped; 2 T cider vinegar; 11/2 tsp sugar; 1/8 tsp salt; 1/8 tsp ground mustard; pepper to taste
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté Brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 4 servings.
SAUCY BRAISED BRUSSEL SPROUTS
1 lb small, firm Brussels sprouts; 1/2 c water; 1/2 tsp salt; 2 Tbsp melted butter or margarine; 2 Tbsp Dijon mustard; Salt and black pepper
Remove loose or discolored leaves from sprouts. Cut an X through stem end to assure even cooking. Bring sprouts, water and salt to a boil in a saucepan over medium-high heat. Lower heat, cover and simmer 8-10 minutes, until just tender. Drain. Melt butter in a large skillet. Whisk in mustard. Heat and whisk 30 seconds. Add sprouts to skillet; coat well. Season to taste with salt and pepper; Makes 4 servings
BRUSSEL SPROUTS IN CREAM CHEESE SAUCE
1-1/2 lbs. Brussels sprouts; 1 pkg. (3 oz.) softened cream cheese; 1/4 cup sour cream; 2tbs. cream; 1 tsp. lemon juice; 1/4 tsp. Worcestershire sauce; 1/4 tsp. salt; 1/4 cup chopped walnuts
Trim and wash Brussels sprouts. Cut an X into the bottom of stem so they will cook evenly. Set aside. Blend cream cheese, sour cream and cream in the top of double boiler. Stir over simmering water until heated. Add lemon juice, Worcestershire and salt. Mixture should be of pouring consistency. Add more cream if needed. Keep sauce warm over water until vegetable is cooked. Drain well. Place in heated serving dish. Pour hot sauce over Brussels sprouts. Garnish with nuts. Serve immediately. Makes 6 servings; Recipe from the Fresh Vegetable Cookbook
BRUSSELS SPROUT AND SAUSAGE SOUP
1 #Brussels sprouts’ 1/2 pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seeds, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe form Myrecipes.com
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Recipe by Susan Spungen
SHAVED BRUSSEL SPROUT SALAD
1 t Dijon mustard, 3T olive oil, 1T walnut oil, 1T lemon juice, 1t sherry vinegar, 1T finely chopped parsley, salt and pepper; freshly ground to taste, 1 qt Brussels sprouts; shaved thinly by hand or on a mandolin, 1C roasted peanuts, 1C shaved Pecorino Romano cheese (or Parmigiano-Reggiano), ½ C flat leaf parsley
Prepare the vinaigrette: Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add lemon juice and sherry vinegar. Finish with chopped parsley and season with salt and pepper.
To prepare salad: Toss Brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette, to taste.
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional); 1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
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
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
CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture.
Makes 6 servings; Recipe from MACSAC
CARROTS WITH SPICED PECANS
1 cup pecan halves; 1/4 teaspoon allspice; 4 teaspoons canola oil; 1/4 teaspoon powdered ginger; 2 tablespoons sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1 1/2 pounds carrots, peeled and sliced; 1/2 teaspoon ground cinnamon
Heat oven to 325 degrees. Place nuts in single layer on baking sheet and roast 7 minutes. Meanwhile, mix oil, sugar, salt, and spices. Toss partially roasted nuts in spice mix and roast another 7 minutes. Steam carrots over boiling water until crisp-tender, about 7 minutes. Toss with spiced nuts and serve immediately. Makes 6 servings; Recipe from MACSAC
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
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.
Buttermilk Garlic Dressing: 1-2 medium cloves of garlic, 4 T minced green onion, 3T white wine vinegar, ½ c buttermilk, 1/3 c. sour cream, and large pinch sugar. Makes 4 servings; Recipe from MACSAC
WELL- THYMED RUTABAGA
1 1/2 – 2 pounds rutabaga; chicken or vegetable stock; 1 cup sour cream; 1-2 tablespoons minced fresh thyme or lemon thyme; salt and pepper to taste
Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve it three ways: 1. Soup: Stir in the remaining ingredients; 2. Side dish: Drain off stock and stir in remaining ingredients; or 3. Puree: Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor, or blender. Makes 4-6 servings; Recipe from Linda Holley, Harmony Valley Farm
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 pounds white root vegetables: turnips, kohlrabi, celery root, rutabaga; 8 ounces onions; 2 Tbsps butter; 1 Tbsps mild paprika pepper; 1/2 tsp caraway seeds; salt and freshly ground black pepper; 2/3 cup sour cream
First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. Melt the butter in a large saucepan, put in the onions, cover and cook gently for 5 minutes, then add the root vegetables, paprika and caraway and stir well. Pour in a scant cup of water or vegetable stock and add a teaspoonful of salt. Cover tightly and leave over a gentle heat for 45-60 min, or until the vegetables are very tender and bathed in a glossy brick-red sauce. Keep an eye on it and add a Tablespoon of water if it looks as if it’s sticking. Stir in 2 T of sour cream, check the seasoning, then serve, with the rest of the sour cream. Serves 2; Recipe from Vegetarian Four Seasons
“SUMMER IN WINTER” CELERIAC CARROT SLAW
1 small celeriac bulb; 4 large carrots; 1 clove garlic or 1 small shallot, minced; 1 tbsp lemon juice; 1/8 tsp salt; 1 tsp Dijon mustard; 2 tbsp olive oil; 1/2 tbsp sour cream; freshly ground black pepper
Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings
SMASHED CELERY ROOT WITH HORSERADISH
1/4 cup extra virgin olive oil, plus extra to mash; 2 garlic cloves, crushed; 6 scallions, trimmed and chopped; 3 1/4 cups peeled and finely diced celery root; 3 1/4 cups peeled and finely diced potatoes; 2 inch piece of horseradish, peeled and finely grated (or 3 tablespoons ready-grated); 1 1/4 cups vegetable stock; 2 tablespoons chopped flat-leaved parsley; salt and freshly ground black pepper
Heat the oil in a saucepan. Add the garlic and onion and sauté slowly for 5 minutes. Remove with a draining spoon and set aside. Add the celery root, potatoes, and horseradish to the pan and sauté for 5 minutes. Pour the stock into the saucepan and bring to a boil. Cover and simmer for 25-30 minutes until the vegetables are tender. Remove the lid and boil until the liquid is reduced to the point where almost nothing remains and the mixture is sticky. Stir in the reserved garlic and onion. Add the parsley, salt, and pepper and mash coarsely with a fork, beating in more olive oil to taste.
Serves 4; Recipe from A handful of herbs
CELERIAC AND GREEN APPLE SALAD
1 small sweet onion, peeled and finely diced; 1 tablespoon minced garlic; 1/4 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon apple cider vinegar; 1 tablespoon oregano 2 pounds fresh celeriac; 2 large Granny Smith apples,
unpeeled and cored; Salt and freshly ground black pepper; 1/2 cup balsamic vinegar; 1 cup baby greens; 3 beefsteak tomatoes, cared and sliced 1/4-inch thick; 12 sweet baby turnips, washed and quartered
Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor-a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with the balsamic reduction and serve at once. 4-6 Servings; Recipe from The Alchemist Pub & Brewery
CREAMY BRAISING GREENS
1 slice thick-cut bacon, preferably not too lean, diced; 1 large sweet onion, peeled and diced; 1 large carrot, peeled and diced; 2 medium garlic cloves, peeled and minced; 1/2 pound sausage, diced; 6 medium boiling potatoes, peeled and diced; 7 1/2 cups chicken stock; 2 1/2 cups mixed braising greens, stems removed, and cut into very fine strips; 1/2 cup heavy cream; 1//4 teaspoon hot sauce (optional); Coarse salt and freshly ground black pepper
Sauté the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in the pot. Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally. Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes. Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes. Season with hot sauce if desired and salt and pepper to taste. Ladle into soup bowls and garnish with reserved bacon. Serve at once. Soup 6-8 Servings
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature.
Makes 6 servings; Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges are brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.
KALE & BRUSSEL SPROUT SOUP
1T olive oil, 1onion, 1lb kale, 10 Brussels sprouts, 3carrots, 1sprig fresh rosemary, 14ounces cannellini beans, 2 pints vegetable stock, salt, pepper
Sauté the chopped onion in the olive oil until golden. Add chopped kale, carrot and shredded Brussel sprout and allow to soften a little. Pour over the stock and bring to the boil, adding the sprig of rosemary. Simmer for 45 minutes adding more stock if required. At this stage the soup will be very watery. Drain the can of beans, rinse in a colander and then mash with a fork or blend. Add the mashed beans to the soup. This will make the broth a little thicker and give it an interesting texture and flavor. Recipe from Food.com
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings
Unsalted butter, softened; pumpernickel bread; thick-sliced kohlrabi; sea salt and freshly ground black pepper
Generously butter 2 slices of bread and make a sandwich with the kohlrabi as the “meat.” Add salt and pepper to taste. Recipe from Leslie France
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into 1/2 inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Allrecipe.com
CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1-1 1/2 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. Makes 4 servings
LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4
CREAMY LEEK, POTATO, AND SOUR CREAM CHIVE SOUP
3 T butter, 2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total), 1t. dried tarragon, 1# Yukon Gold potatoes, peeled, and thinly sliced, 4 cups chicken stock, ½-1cup sour cream, 4 T. fresh chopped chives, divided, salt and pepper
Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture or mash with a potato masher. Return to pot; stir in sour cream and 2 T CHIVES. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings
BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4
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 great for potatoes, carrots, rutabagas and garlic or any combo.
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
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper, ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator; Recipe from Taste of Home
SPAGHETTI SQUASH WITH MUSHROOMS AND SAGE
Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. Feel free to do this ahead and keep in the fridge. Alternatively, you can microwave, cut sides down for about 12 minutes. Place in a 400 F oven and roast for 40-50 minutes, until tender. Scoop out the seeds with a spoon and then scoop out the squash, setting it aside. In a heavy-bottom skillet sauté the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a pinch of nutmeg. Sprinkle with grated Parmesan or Romano cheese if you like. If feeling decadent, drizzle a little truffle oil over the top before serving.