Summer Share Twenty-Three October 24th 2023

Important information:

• This is the final biweekly odd numbered distribution for the suburban sites. There is one more weekly distribution.
• Please look for and bring all share boxes to distribution with you.
• For those of you whom have recently inquired about winter share availability, please enroll as soon as possible; thank you!

Farm News from Jane
What a chilly start to the morning but it didn’t take long for the sun to warm things up. The layers came off fairly quickly as we harvested the kohlrabi, then the beets, carrots and kale. The colors surrounding us in the field were a beautiful backdrop. It doesn’t get much better than this time of year! We did lose a few leaves over the weekend from the rain and wind but we still have lots of color.
Ben and I had a discussion about what we would like to put in the share versus what would fit. The crucifers won because they won’t keep like the potatoes and winter squash. However, the large round heads of cauliflower, broccoli and Romanesco just aren’t amenable to packing well in a rectangular space! Last Thursday it became comical as the Brussel sprouts and/or cauliflower were so large that it was like a jigsaw puzzle to pack them all in. A shoehorn was suggested! What a good problem to have; too many veggies to fit… The weather looks to be very cooperative for planting garlic this week. Sometimes we need gloves because the soil and the air temperature are so cold. Last year was one of those times. It was also very wet by the time we were able to plant it. But all in all, the crop was good. It was not as much as we intended to plant, but the field conditions didn’t allow for any more. That shouldn’t be a problem this year. A few days of sunshine and we should be ready to roll. We are beginning to plan the timing for the rest of the harvest. We will wait on some crops for cooler soil temperatures and others will be harvested earlier before it gets too cold. The peppers and eggplants have suffered from the cold but we had a stellar season with both of them this year. It is sometimes difficult to see crops wither at the end of the growing season. But season’s change and we move on with the season…
For those of you who are receiving your final share this week we hope that you have enjoyed all the flavors, freshness and nutrition. We will be sending out 2024 Summer Share information after the final summer shares are distributed. We are very thankful for your support and for joining us on this venture of healthy growing and eating. Please share any thoughts or comments you might have about the season with us. We’re always happy to hear from our members. For those not continuing for the winter share, have a wonderful winter season.
Enjoy the restful quieter pace and all the blessings we have here in WNY. Until next time, Jane

Produce:   Broccoli   Cauliflower   Brussel sprouts   Romanesco   Red beets
Leeks   Carrots   Dinosaur Kale   Garlic   Purple Daikon radishes

Produce tips:
– Daikon radishes are a winter radish, frequently used in Asian cooking. Slice them in a stir fry. Eat them raw with a dip, grate into a salad or even try a radish sandwich! Slice thin and serve on buttered bread with cheese. They are known for being a blood cleanser and a digestive aid.
– Romanesco is a broccoli cross which looks like a combination of broccoli and cauliflower. It has a beautiful pyramidal shape looking more like art than food. It is sweet and cooks quickly. Separate the florets and steam or stir fry. A raw salad like the popular broccoli salad sounds good too! Substitute Romanesco for Cauliflower or broccoli in recipes.
– Brussel sprouts should be removed from the stalk and placed in a plastic bag if not using within a few days. Roasting caramelizes the sugar and makes them extra sweet and yummy!
– Dino kale is great in a “massaged” salad. See recipe section.

Fruit:      Snapdragon and Jonagold Apples
– Jonagold apples are a cross between a Golden delicious and a Jonathan apple. They are a good baking or sauce apple. If utilizing the apples for cooking/baking, it is best to leave them out at room temperature to “mellow”.
– Snapdragon apples have a crisp flesh, exceptional juiciness, and expectation-surpassing “Monster Crunch.”

Recipes
MASSAGED KALE SALAD
2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2T Dijon mustard, 1T minced shallot, 1sm.garlic clove, finely grated, 1/4 t. kosher salt, Freshly gr. pepper, 2 large bunches of Tuscan kale (about 1 1/2 lbs.), center stem discarded, leaves thinly sliced, 12 oz. Brussel sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino.                                                                                                                                                             Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon 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 Brussel sprouts in a large bowl. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing and kale mixture can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS
Meatballs: 1/2 # lean ground beef, 1/4 # lean ground pork, 1/3 C dried bread crumbs, 3 T chopped fresh flat-leaf parsley, 3 T grated Parmigiano Reggiano cheese, 2 cloves garlic, finely chopped, 2 T chopped fresh oregano, 1/2 tsp fine sea salt, 1/2 tsp black pepper, 1 egg, beaten, pinch grated nutmeg, pinch paprika
Soup: 2 T unsalted butter, 1 medium white onion, finely chopped, 1 medium carrot, finely chopped, 2 cloves garlic, finely chopped, 1/2 tsp fine sea salt, 1/4 tsp black pepper, to taste, 4 C chicken broth, 1 (28-ounce) can no-salt-added diced tomatoes, drained, 1 C uncooked whole wheat orzo, 2 C shredded kale
For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into 1-inch balls and transfer them to a large plate. Cover and refrigerate until ready to cook.
For the soup, melt butter in a large soup pot over medium heat. Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.
Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat. Stir in kale and cook just until wilted, about 3 minutes. Recipe form Wholefoodsmarket.com

BERRY KALICIOUS
1c frozen blueberries, 1/2 c frozen strawberries, 1/2c frozen raspberries, 7 pitted dates, 1+1/2 C kale, or baby kale (stripped from stalks, chopped and rinsed)
Place all ingredients in a blender and blend from low to high speed until smooth. Add an additional ¼ C of water if too thick. Recipe from Kale, Glorious Kale by Catherine Walthers

ROASTED CAULIFLOWER AND KALE
3 T butter, sliced into tablespoons, 1 medium head of cauliflower, 4 C curly kale (about ½ bunch, stripped from stalk, chopped or torn into bite-sized pieces, rinsed and drained, ½ t salt plus more for the kale, ½ pine nuts, toasted Preheat the oven to 425⁰. Heat the butter in a small, thick-bottomed stainless-steel skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits., 3-4 minutes. It should smell nutty. Remove from the heat to prevent burning and set aside. Place the cauliflower on a parchment lined baking sheet and drizzle with about 2 T of the butter. Mix well to coat. Season with the salt and place the cauliflower in the oven, turning at least once during the roasting to prevent any side from burning. Set the timer for fifteen minutes. Place the kale in a bowl and rub the remaining tablespoon of butter and two pinches of salt into the kale. Try to get all the parts of the kale pieces buttered. After the cauliflower has roasted for fifteen minutes, lower the temp to 350⁰. Push the cauliflower to one side of the baking sheet and add the kale. Continue to roast for another twelve minutes or so. Mixing at least once for a total of about twenty-seven minutes. The cauliflower should be easily pierced with a fork. And the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cauliflower. Turn onto a platter, mix with the pine nuts.

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

DAIKON CARROT SALAD
3/4# daikon radish, 1/2# carrots, 1T grated peeled ginger, 1.5T unseasoned rice vinegar, 1t lime juice, 2T vegetable oil, 1/2 t toasted sesame seed oil, 1t white sesame seeds, 1t black sesame seed
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/8 t salt in a colander, let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/4t salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1T seeds to dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Serves 4; Recipe courtesy of Food Network Magazine

 

BRAISED RADISHES
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray

THREE- HOUR RED RADISH PICKLES
8 red radishes sliced into thin rounds; 1 teaspoon lemon juice; 1 teaspoon sea salt
In a medium bowl, thoroughly combine all the ingredients by hand. Transfer mixture to a pickle press. Press for 3 hours. (Note: If you don’t have a pickle press, lay a plate over the radish mixture and place a heavy weight on top of the plate.) Remove pickles, squeeze out excess liquid and taste. If it’s too salty, rinse pickles in a strainer under running water. Squeeze again and transfer to a serving dish. Serves: 4

RADISH AU GRATIN
1/2 cup milk; 1/2 tsp freshly grated ginger; 1 1/2 pounds radishes, peeled and cut into I-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp oil, or pan spray as needed; 1/3 cup half-and-half; 1 cup chopped onion; 1 cup cottage cheese, drained; 1 tbsp butter; 4 tbsp freshly grated Parmesan cheese; 2 T flour

Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Cook radish in boiling water until tender, about 15 minutes. Heat oil in skillet; add onions and cook, stirring frequently, until tender. Stir in butter and flour and stir over low heat, 3-4 minutes. Slowly add milk, stirring, and cook until sauce is thickened. Stir in ginger, salt, pepper, and half-and-half. Add drained cottage cheese and stir until cheese is somewhat melted. (It will finish melting while it bakes with the vegetables.) Spread radish mixture into prepared baking dish. Pour the sauce over the vegetables and sprinkle with the Parmesan. Bake until bubbly and slightly brown on top, 45-60 minutes. Makes 3-4 servings. Recipe from Edith Thayer, Vermont Valley Farm member

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized; grated, 1 medium carrot; grated, ¾ C orange juice, salt and pepper
Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.

SWEET AND SOUR BEETS IN WHITE WINE

1/3 c. plus 1 tbsp. cider vinegar, 1/3 c. water, 1/3 c. sugar, 1 1/2 tsp. cornstarch, Dash of ground cloves, 2 tbsp. dry white wine, 1/2 tsp. butter, 2 c. cooked, sliced beets

In a medium saucepan, combine the first 5 ingredients. Cook over a medium heat until the mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving. Recipe form Cook.com

BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Recipe from http://www.epicurious.com

ROASTED BEET AND CARROT SALAD

1 teaspoon cumin seeds, 2 teaspoons fresh lemon juice, 2 teaspoons Sherry vinegar, 1 teaspoon Dijon mustard, 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided, 1 tablespoon finely chopped fresh mint, Kosher salt and freshly ground black pepper, 1 pound baby carrots with 1/2″ of tops attached, peeled, 6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached, 3/4 cup (lightly packed) flat-leaf parsley leaves, divided, 1/2 cup crumbled feta (about 4 ounces)

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper. Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.

Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes. Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Recipe form Epicurious.com

 

HERBED BROCCOLI AND RICE FRITTATA
2 tsp olive oil; 1 cup thinly sliced scapes; garlic clove finely chopped; 2 cups cooked brown rice; 1 1/2 cups cooked broccoli; 4 eggs; 4 egg whites; 1/2 cup ricotta cheese; 1 Tbsp oregano; 1/2 tsp salt; 1/4 tsp cayenne pepper; 3 Tbsp grated mozzarella cheese
Heat oil in large oven proof skillet. Add the scapes and garlic and cook over medium heat, stirring, for 2 m minutes. Add the rice and broccoli and cook, stirring, until heated through, about 2 minutes. Whisk the eggs and egg whites with the ricotta cheese, oregano, salt, cayenne pepper until well blended. Pour eggs mixture over the rice mixture in the pan, stir gently to combine, and cover. Cook over low heat until eggs are almost set, 7-10 minutes. Preheat broiler. Sprinkle cheese over frittata. Place under the broiler, about 5 inches from the heat source, and broil until the cheese melts and the top of the frittata is flecked golden brown, about 2 minutes. Watch carefully to prevent burning. Cut into wedges and serve. 4 main dish servings.

BROCCOLI SALAD
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.

ROASTED BROCCOLI
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

CREAMY BROCCOLI AND LEEK BISQUE
1 T. oil; 4 leeks thinly sliced; 3 garlic cloves, chopped; 4cps broth plus 2cps; 2 # potatoes; 1 lb. broccoli; l tsp sugar; 1/3 C parsley; 1/4tsp nutmeg 1 cp milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper
Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.

MARINATED SWEET POTATOES AND BROCCOLI
3 medium sized sweet potatoes; 1 large bunch broccoli, cut into small pieces
Marinade: ½ cup walnut or olive oil; 1 large clove garlic, minced; 3 tbsp lemon juice; 2 tbsp raspberry or red wine vinegar; 1-11/2 tsp salt; 1 tbsp dry mustard; 1 tbsp honey; black pepper
Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Put them on to cook, either in or over boiling water. Meanwhile, prepare the marinade. Combine the marinade ingredients in a medium-large bowl. AS soon as the sweet potatoes slices are tender, add them still hot, to the marinade. Mix gently. Steam the broccoli until bright green and just tender. Rinse under cold water and drain completely. Lay the broccoli carefully on top of the salad. Cover tightly and marinate for several hours. Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of apple and toasted pecans.
Recipe from The Moosewood Cookbook.

CREAM OF BROCCOLI SOUP
5 tablespoons butter, divided, 1 onion, chopped, 1 stalk celery, chopped; 3 cups chicken broth; 8 cups broccoli florets; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CAULIFLOWER-OLIVE SALAD
1/2 c. olive oil; 1/4 c. lemon juice or white wine vinegar; 1/2 tsp. salt; Dash freshly ground pepper; 2 Bermuda onions, thinly sliced and separated in rings; 1/2 small head cauliflower, sliced (about 3 c.); 1/2 c. sliced stuffed olives; 1/2 c. crumbled blue cheese; 1 medium head lettuce, torn in bite-size pieces
Combine oil, lemon juice, salt and pepper. Add onions, cauliflower and olives to mixture; marinate at least 30 minutes. Sprinkle cheese over lettuce in salad bowl. Add marinated mixture and toss gently. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.

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.

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.

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.

ROASTED CAULIFLOWER
1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets, 3 cloves of garlic, thinly sliced, ¼ cup olive, 2 T lemon juice
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes.

CAULIFLOWER SOUP
1 medium head cauliflower, broken into florets, 1 medium carrot, shredded, 1/4 cup chopped celery, 2-1/2 cups water, 2 teaspoons chicken or 1 vegetable bouillon cube, 3 tablespoons butter, 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/8 teaspoon pepper, 2 cups 2% milk, 1 cup (4 ounces) shredded cheddar cheese, 1/2 to 1 teaspoon hot pepper sauce, optional
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

ROASTED ROMANESCO
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces, 1 T olive oil, salt, pepper, pinch of garlic powder and paprika
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.

PASTA WITH ROASTED ROMANESCO AND CAPERS
¼ cup chopped almonds, ¼ cup plus 3 tablespoons olive oil; plus more for drizzling, 2 tablespoons drained capers, patted dry, divided, Kosher salt, ½ medium Romanesco or cauliflower, cored, cut into small florets, 8 garlic cloves, very thinly sliced, ½ teaspoon crushed red pepper flakes, plus more for serving, ½ cup dry white wine, 12 ounces lumaconi (snail shells) or other medium shell pasta, 2 ounces aged Asiago cheese or Pecorino, finely grated, 2 tablespoons unsalted butter
Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss Romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in Romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

BRAISED CAULIFLOWER & SQUASH PENNE PASTA
1 tablespoon extra-virgin olive oil, 3 large cloves garlic, 1 tsp. dried thyme, ¼ tsp. crushed red pepper, 4 C. “no-chicken broth”, 8 oz. whole wheat penne, (about 3 cups), 2 C. cauliflower florets, 2 C. 1/in. pieces peeled butternut squash, freshly ground pepper to taste, ¼ C Pecorino Romano cheese
Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.
Recipe form www.eatingwell.com

BROCCOLI AND CAULIFLOWER SALAD WITH CURRIED DRESSING
4 slices bacon, ½ C mayonnaise, ¼ C sugar, 1 T cider vinegar, ¼ tsp curry powder or more, to taste, salt,
2 C broccoli florets, trimmed and cut into bite-size pieces, ¼ C sliced celery, 2 cups cauliflower florets, trimmed and cut into bite-size pieces, ⅓ Cp plus one tablespoon raisins, ⅓ Cp plus 1 T toasted slivered almonds
In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain on paper towels and crumble when cool enough to handle. Reserve the fat for another use. In a small bowl, mix together the mayonnaise, sugar, vinegar, curry powder, and salt to taste. In a serving bowl, layer the broccoli florets, celery, and cauliflower. Pour on all the dressing. Add a layer of raisins, then almonds, then top with the bacon. Cover with a tightfitting lid or plastic wrap. Refrigerate for at least 8 hours or overnight. Toss before serving. Recipe from: Jubilee: Recipes from Two Centuries of African American Cooking,” by Toni Tipton-Martin

COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC

BRAISED LEEKS
3-4 medium leeks; 3-4 ounces sesame or walnut oil; 2 cloves garlic, chopped; 1 small piece ginger, grated; l/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons tamari sauce
Clip root hairs and remove most of the green leaf from leeks. Cut lengthwise in half. In large skillet, covered, simmer leeks in 1/4-inch boiling water until just soft. Drain. Heat oil, garlic, ginger, salt, and pepper in skillet. Place leeks in hot skillet. Brown on one side. Turn and brown other sides. Sprinkle with tamari sauce. Serves 4. Recipe from The Fruit and Vegetable Stand

POACHED SEAFOOD WITH LEEKS
2 medium fish fillets or 2 small whole fish; Juice and grated peel of 1 lemon; 4-6 sprigs parsley, chopped; 6 tablespoons butter or margarine; 2 leeks, leaves separated
Place fish in shallow buttered pan. Sprinkle with lemon peel and parsley. Add lemon juice and dot with butter. Cover all with separated leek leaves. Seal pan with aluminum foil. Bake in preheated 3250 F. oven for 25 to 35 minutes. Serves 2. Recipe from The Fruit and Vegetable Stand.

BACON-CHEESE BROILED LEEKS
3-4 medium leeks; 6 strips bacon; 6 ounces cheddar, Monterey jack, or Havarti cheese, grated
Split leeks lengthwise and blanch in boiling water. Fry bacon strips. Drain on paper towel. Crumble when cool. Place drippings in bottom of shallow baking pan. Place leeks in pan. Cover with cheese. Bake in preheated 350⁰ F. oven until cheese melts. Place in broiler briefly until cheese just begins to brown. Sprinkle with crumbled bacon. Serves 4. Recipe from The Fruit and Vegetable Stand.

MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 cup of grated fresh beets (from about 1 medium sized peeled beet), 1/2 cup golden raisins, 1/2 teaspoon paprika (sweet, not hot), 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, Small pinch of salt, Small pinch of cayenne, 2 Tbsp lemon juice, 2 teaspoons honey, 2 Tbsp sliced fresh mint leaves
Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com

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

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.

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

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.

 

APPLE PANCAKE
3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste
Warm an iron skillet in a 425-degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings

CHUNKY SPICED APPLESAUCE
10 cups cubed, peeled apples (about 3 pounds); 1/2 lemon; 2 cups fresh cranberries; 1 cup granulated sugar; 1/2 cup maple syrup; 1/3 cup water; 1/2 tsp ground cinnamon; Pinch freshly grated nutmeg
Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours. Yield 7 cups; serving size about 1/2 cup. Makes 12 servings

APPLE MUFFINS
1 cup unbleached all-purpose flour; 1/2 cup whole wheat flour; 1/3 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup powdered buttermilk; 1/2 teaspoon nutmeg; 2 teaspoons minced fresh sage; 4 tablespoons butter, softened; 1 egg; 3/4 cup water; 2 medium apples, finely chopped (1 cup); 1/2 teaspoon cinnamon; 1/3 cup dark brown sugar
Preheat the oven to 375°F. Grease a muffin tin and set aside. In a large bowl, combine the two kinds of flour, sugar, baking powder, salt, buttermilk, nutmeg, and sage. Add the butter, egg, water, and apples and mix quickly. Fill the muffin cups about two-thirds full. Mix the cinnamon and brown sugar and sprinkle on each muffin. Bake for 20 minutes. 1 dozen muffins; Recipe from Herbal Soups, Salads, Breads and Sweets.

WHITE RABBIT SALAD
3 cups cottage cheese; 1-2 tbsp honey; 2-3 tbsp lemon juice; ¼ cup raisins or currants; ½ cup chopped, toasted nuts; 1 tbsp poppy seeds; 2 medium sized tart apples, diced
Combine all ingredients and chill well before serving. About 6 servings. The Moosewood Cookbook.

GERMAN APPLE CAKE
3 eggs; 1 c vegetable oil; 1 tsp vanilla; 2 c sugar; 2 c flour; 2 tsp cinnamon; 1 tsp baking soda; 1/2 tsp salt; 4 c thinly sliced, peeled apples (about 4 large); 1 c walnuts, chopped
Grease and flour a 9- by 13-inch baking pan. Beat eggs, oil and vanilla until foamy. Add sugar, flour, cinnamon, baking soda and salt; blend well. Stir in apples and nuts. Pour batter into pan. Bake at 300 degrees 1 hour, or until crusty on top. Toothpick inserted in center should come out clean. Note: Excellent with cream cheese frosting. Freezes well. Makes 12 servings Recipe from Farm-Fresh Recipes.

GRILLED APPLES
2 Tbsp cinnamon; 2 Tbsp sugar; 4 baking apples, cored
In small bowl, combine cinnamon and sugar. Place each apple on center of aluminum foil sheet; add a tablespoon cinnamon/sugar mixture into core, and wrap apple in foil. Place foil-wrapped apples in small foil pie tins on the grill, and cook until apples are tender. Unwrap, discard foil and serve.
Note: You may prefer not to cut all the way through when you core apple so as to better keep cinnamon-sugar in apple’s center. Makes 4 servings Recipe from Farm-Fresh Recipes.