- This is an odd biweekly distribution. There are three more odd biweekly distributions after this one.
Final distribution for weekly shares is Nov.1st/3rd.
- We will email when enrollment for winter shares is live on our website. You may also enroll by mail.
Winter Shares – coming soon… *The first share for both biweekly and monthly is November 17th.
-Winter shares are also a “seasonal” share. This means that the volume starts out heavy with the fall bounty and then continues with storage crops through the winter and fresh greens from high tunnel cultivation.
-High tunnels are unheated greenhouses where the vegetables are grown directly in the ground.
– As we enter spring the weight/volume of produce decreases but we do have more “fresh” spring vegetable production from the high tunnels.
– As daylength and temperatures increase, we begin planting outdoors in April for spring harvest.
– Winter share distribution is always and only on Thursdays.
– Monthly share final distribution is April 6th and biweekly final distribution is May 4th.
– Winter (biweekly) membership cost is $675; Monthly winter share cost is $400.
Winter Share Crops
– The crops that we grow:
– Root crops: potatoes (five varieties), onions, garlic, shallots, carrots (five varieties), beets (three varieties), celeriac, leeks, daikon radishes, parsnips, rutabaga, and kohlrabi.
– Winter squashes: butternut, spaghetti, acorn, Carnival, Autumn Frost and Delicata.
– Crucifers may include: broccoli, cabbages; red, green and Napa, cauliflower (three varieties), Brussels sprouts, and Romanesco
– Greens may include: head lettuce, salad greens, spinach, Swiss chard, kales and collards, bok choy, Asian greens and fennel
– Maple syrup and honey may also be included as available.
Farm News from Jane
Summer produce is fading fast. Next week may be the last of the tomatoes and sweet corn. But don’t be too disappointed, we finally have a good crop of eggplant for shares. It may be the only appearance so get out your favorite recipes. But the peppers are still coming in strong and we have the first harvest of fall greens and broccoli so we are in transition. Our second planting of spinach seedlings are emerging and we will seed another planting this week. We have quite the reputation for lots of great tasting spinach in our winter shares. The spinach will replace the tomatoes in the high tunnels even if we have to remove the tomatoes before they have finished producing. The “real estate” in the high tunnel is very valuable and so it is necessary to get the winter crops established before the day length for sunlight decreases below ten-hour when most plants go dormant. At this point in the season, we are losing about two minutes a day so in a month’s time we will lose an hour of sunlight; one-half hour in the morning and one-half hour in the evening.
The share this week is quite colorful; lots of purple veggies balanced nicely with lots of green, orange, and yellow. Did you know that the colors represent the anthocyanins which are the mighty cancer fighting nutrients our bodies need. They now teach the kids in school to try and eat a rainbow of color! We sure have that this week! You will be getting a sample of winter squashes in the coming weeks and lots of brassicas or otherwise known as crucifers or Cole crops. They are growing nicely and are forming “whorls” or heads. The red cabbage is looking good; it’s one of my favorites prepared in a sweet and sour recipe. And of course, there is bacon in it. But it is also delicious without it!
Autumn brings some very unique and flavorful eating. So don’t be surprised when your cauliflower is orange or purple or the broccoli family Romanesco looks more like edible art. Lots to look forward to for an adventurous eater… Here’s hoping that you are “all in” for the gourmet sport of cooking the local harvest! Jane
Produce: Fall greens Eggplant Broccoli Red Kale Napa cabbage Tomatoes Garlic
Yellow beans Cubanelle peppers Sweet corn Adirondack Blue potatoes Golden beets
Fruit: Peaches Concord grapes
– Fall greens are a spicier mix. A sweeter dressing or vinaigrette will pair nicely. They are harvested the morning of shares and are bundled due to size and stems.
– Adirondack Blue potatoes are a drier variety that roasts or fries well but still make lovely blue mashed potatoes!
– The red kale is very tender; sauté or cook lightly.
– Eggplant may come is three different color; deep purple, violet or white. See recipe section for lot of ideas.
– Cubanelle pepper are the Italian sweet frying pepper that you find at the County fair with sausage and onions.
BROCCOLI BASIL QUICHE
1 pie pan lined with pie dough (prepared from scratch or store-bought); 1 cup finely diced broccoli; 2 green onions, chopped; 1 cup shredded cheddar or Gruyere cheese; 1 tablespoon flour; 3 eggs, lightly beaten; 1 cup half-and-half, heavy cream, or milk; 2 tablespoons basil pesto 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic powder
Heat oven to 425 degrees. Prick bottom and sides of crust and line with foil. Bake 8 minutes, remove foil, and bake another 8 minutes. Reduce oven to 325 degrees. Toss broccoli, green onions, cheese, and flour in a bowl. Spread mixture over the bottom of the crust. Whisk remaining ingredients in the bowl. Pour filling into crust. Bake until knife inserted near center comes out clean, about 35-40 minutes. Makes 6 servings. Recipe from Julie Worzolo
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; y., 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.
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
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.
EGGPLANT ROASTED WITH GARLIC AND HERBS
Olive or vegetable oil spray; 2 pounds eggplant, stems trimmed and cut into 1-inch lengthwise slices (see note); 2 tablespoons extra-virgin olive oil; 3 large garlic cloves, finely chopped; 2 tablespoons finely chopped flat-leaf parsley; 2 teaspoons finely chopped fresh winter savory or 1 1/2 teaspoons crumbled dried rosemary; 1 1/2 teaspoon salt; Freshly ground black pepper to taste; 2 teaspoons balsamic vinegar
Preheat the oven to 400 degrees. Position an oven rack in the top third of the oven. Coat a rimmed baking sheet with oil spray. Arrange the eggplant slices on the baking sheet. In a small bowl, combine the oil with the garlic, parsley, rosemary, and salt. Brush the top sides of the eggplant with the mixture, making sure that the garlic and herbs are distributed evenly over the surface. Roast the eggplant on the top oven rack until the flesh is golden brown and very soft, 25 to 30 minutes. Remove from the oven, grind a generous amount of pepper over the eggplant slices, and drizzle with the vinegar. Serve hot, warm, or at room temperature. Note: You can also use slender, pale purple Japanese eggplant. Remove the stems, cut in half lengthwise, and make crosshatches in the cut sides of the eggplant, cutting almost down to the skin. Arrange on the baking sheet cut sides up and follow the rest of the recipe as written. Makes 4 side-dish servings
EASY EGGPLANT CHEESE CASSEROLE
olive oil; 2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan
Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. lay eggplant in a baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees,45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese. Makes 4 servings.
COUSCOUS WITH TOMATO AND EGGPLANT
1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot cooked couscous. Makes 6 servings
4 eggplants (l lb. each), with peel, cut lengthwise into 1 I” thick slices; 2 tsp kosher salt, divided; 4 Tbsp extra virgin Olive oil; 1/4-1/2 tsp freshly ground black pepper
Layer several paper towels on baking sheet. Place half of eggplant on top in single layer. Sprinkle with 1 teaspoon of the salt and cover with paper towels. Arrange second layer of eggplant, sprinkle with remaining salt, and cover with paper towels. Let eggplant stand 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness and preventing eggplant from absorbing excess oil during cooking.) Brush both sides of an eggplant slice with oil to coat and transfer to large bowl. Repeat with remaining oil and eggplant slices. Season with pepper. Heat grill to medium. Grill eggplant, with cover closed, 16 to 20 min. turning once, until browned and tender. Refrigerate leftovers in airtight container for a day or two.
ONE-DISH BABA GHANOUJ
2 c finely chopped grilled eggplant (about 4 large slices); 2 Tbsp finely chopped fresh cilantro; 1 Tbsp white wine vinegar; 1 Tbsp tahini paste; 2 cloves garlic, smashed to a paste with a pinch of kosher salt; 2 tsp extra virgin olive oil; ‘/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp red-pepper flakes; 1/4 tsp kosher salt
Mix all ingredients in medium bowl. Let stand at room temperature 30 minutes or longer to blend flavors. Serve as a dip with pita crisps and bell peppers or pair with soft goat cheese as a spread for crostini.
EGGPLANT POTATO MOUSSAKA
2 pounds eggplant; salt; 1 1/2 pounds large potatoes; 1 1/2 tablespoons olive oil; 2 cups chopped onions; 2 1/2 cups spaghetti (Italian tomato) sauce; 1 teaspoon dried oregano; 1/4 teaspoon cinnamon; 5-6 tablespoons chopped fresh “”parsley, divided; pepper; 4 tablespoons butter; scant 1/2 cup flour; 2 1/4 cups milk; 1/8 teaspoon nutmeg; 3 eggs; 1/2 cup freshly grated Parmesan
Cut eggplants lengthwise into 1/4-inch planks. Sprinkle both sides with 1-2 tablespoons salt; drain in colander 30 minutes. Rinse, squeeze out liquid, and place on oiled baking sheet. Bake in 400-degree oven, turning once, until tender (about 20 minutes). Meanwhile, peel potatoes and cut lengthwise into 1/8-inch slices. Boil in salted water until not quite tender. Drain. Heat olive oil in skillet, add onions, and sauté until tender. Stir in spaghetti sauce, oregano, cinnamon, half of the parsley, and pepper to taste. Simmer low until very thick, about 30 minutes. Melt butter in saucepan, stir in flour, and cook over low heat a few minutes. Meanwhile, heat milk with nutmeg and salt and pepper to taste. Whisk hot milk into flour mixture; cook until thickened. Beat eggs in small bowl; whisk a few tablespoons of the white sauce into eggs, then whisk egg mixture into sauce. Stir and cook over low heat until thick; do not boil. Stir in Parmesan, a little at a time, until sauce is smooth. Taste and adjust seasonings. Layer half the eggplant, half the potatoes, and half the tomato sauce in a deep baking dish. Repeat these layers. Pour white sauce over all. Bake in 3500degree oven until topping is set and lightly browned, 45-60 minutes. Let stand at least 10 minutes before cutting. Garnish with remaining chopped parsley. Makes 12 servings. Recipe from MACSAC
½ cup olive oil; 1 clove garlic, minced; 1 tsp salt; 1/4 tsp pepper; 1 tsp thyme leaves; 1 large eggplant (or 2 small ones)
Combine oil, garlic, salt, pepper and thyme in a cup. Let stand while you fix eggplant. Peel eggplant and cut in 1/2″ crosswise slices. Spread in an oiled 15 1/2 X 10 1/2 X l” jelly roll pan, or other large shallow pan. Pour on the oil marinade, distributing it evenly over eggplant. Bake in moderate oven (375°) 30 minutes, or until barely tender. Makes 6 to 8 servings.
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6
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
DUTCH CORN AND CABBAGE
5 slices bacon; 1/2 cup water; 2 1/2 cups corn, cut from the cob; 2 cups shredded Chinese cabbage; 1/2 tsp salt; 1/8 tsp pepper; 1 tsp sugar
Fry bacon until crisp in skillet. Remove bacon; drain, crumble. Reserve 2 tbsp drippings in skillet. Add water, corn and cabbage to bacon drippings. Cook, covered, until cabbage is tender, about 5 minutes. Add salt, pepper, sugar and bacon. Mix lightly and serve. Makes 6 servings.
NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO
The Salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil The Dressing: 1/2 jalapeno, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
Serves 4-6 Recipe from Local Flavors.
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
STUFFED CABBAGE SOUP
1 lb. extra lean ground beef I used 96% lean, 1 medium yellow onion chopped, 3 garlic cloves minced, 5 cups chopped green cabbage about half of a medium sized head, 4 cups 32 oz. low-sodium beef broth, 3 cups tomato sauce (24 oz.), 1 cup shredded carrots, 1/2 cup uncooked white or brown long grain rice, 2 dried bay leaves, 3 tbsp. packed brown sugar, 1 tsp. salt, 1/2 tsp. dried oregano leaves, 1/2 tsp. ground black , pepper, 1 1/2 tbsp. lemon juice
In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally. Add the garlic. Stir and cook 1 minute. Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper. Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice). Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.
Recipe from thewholesomedish.com
RAMEN NOODLE SALAD
2 bunches of Romaine, chopped or finely shredded or Napa cabbage, 1 bunch green onions, 4 T butter, ½ C. sliced almonds, 2-3 T sesame seeds
Crush noodles, brown in 4 T butter. After browned lightly add almonds and sesame seeds and continue to brown lightly for about 2 more minutes. Set aside.
Dressing: ¾ C oil, ¼ cup vinegar, ½ C sugar, 2 T soy sauce
Warm oil and sugar stirring until sugar is dissolved; add soy sauce and whisk well to combine. Toss greens with dressing and reserved noodles, nuts and seeds just before serving.
INSTANT POT VEGAN CABBAGE SOUP
3 cups coarsely chopped green cabbage, 2 ½ C vegetable broth, 1 14.5 can diced tomatoes, 3 carrots, 3 stalks of celery, 1 onion chopped, 2 cloves garlic, 2 T apple cider vinegar, 1 T lemon juice, 2 tsp. dried sage
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Recipe from Allrecipes.com
FRIED PEPPERS WITH EGGS
1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.
STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com
CHICKEN-STUFFED CUBANELLE PEPPERS6 Cubanelle peppers or mild banana peppers, 2 large eggs, lightly beaten, 3 cups shredded cooked chicken breast, 1 cup salsa, 3/4 cup soft bread crumbs, 1/2 cup cooked long grain rice, 2 cups meatless pasta sauce
Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. Spread pasta sauce onto bottom of a 13×9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Recipe fromTasteofHome.com
POACHED EGGS WITH CUBANELLE PEPPER PUREE
4 Cubanelles or Italian frying peppers, ¼ C plus 1T olive oil, plus more for brushing, ½ lb. mixed mushrooms, thickly sliced, 1 shallot, 1 clove garlic, 1T minced marjoram, salt and freshly ground pepper, 1 tsp. jalapeno hot sauce, 4 large eggs, 4 cubanelle peppers
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm. Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper. Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry. Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1-pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 T minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes. Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
CRISPY BAKED SMASHED BLUE POTATOES
1 1/2 lb. blue potatoes, small size, 3 T unsalted butter, melted; 1T olive oil, salt, pepper, scallions/cilantro/chives/fresh parsley, finely chopped (garnish)
Place potatoes in a pot and top with 2 inches of water. Bring to a boil, then reduce the heat to a simmer until continue cooking until potatoes are soft. About 20-25 minutes depending on size. Drain potatoes over a strainer and set aside until there is no more steam from the potatoes. About 5 minutes. Preheat oven to 3500.Arrange potatoes on a baking sheet. Smash each potato with a fork, brush with melted butter, drizzle with olive oil (~ 1/4 teaspoon per potato), and sprinkle with salt and pepper. Bake/roast for 40-45 minutes until the skin is crispy. Do not flip during baking. Remove baked potatoes from oven, serve hot sprinkle with your choice of garnish. Recipe from https://vforveggy.com
Preheat an oven to 350 degrees F. 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 brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.
ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE
1 # spaghetti, 1 # cherry tomatoes, halved (about 2 pints), 2 lemons, zested, ¼ cup plus 3T olive oil, 2 teaspoons salt, 1 bunch kale or spinach, leaves only, washed and chopped, salt and pepper, to taste, Parmesan, for serving
Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) Add the hot water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season and top with cheese.
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
KALE & CHEESE QUESADILLAS
½ bunch kale, stripped from stalk, chopped into bite sized pieces and rinsed (about 4 cups), 2 c shredded cheese (Cheddar, Monterey Jack or a combination), 1/4 C chopped green chiles (optional), 1t ground cumin, 1/T chili powder, 1 (8-10 count) package flour tortillas, 4 t canola or olive oil
Bring 3 to 4 C of water to a boil in a saucepan. Add kale and cook on high heat, covered for 4 to 5 minutes. Drain in a colander; shake several times to help cool. When cool, squeeze out any excess water, and then break any clumps apart. In a large bowl, combine the cheese, green chiles, cumin, and chili powder with the kale. Heat an 11-12-inch skillet on medium heat and pour about 1 t of oil to coat pan. Place a tortilla in the skillet. Put a generous 1/2C of the cheese mixture in the idle of the tortilla. Place another tortilla on top. When the tortilla is lightly browned, flip over. The quesadilla is done when the cheese is melted, 3-4 minutes. Repeat for the other quesadillas. Cut into wedges and serve – a pizza cutter works great to cut quesadillas. Recipe from Kale, Glorious Kale by Catherine Walthers
RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers
SAUSAGE, WHITE BEAN AND KALE SOUP
1 T olive oil, ½ lb. bulk Italian pork sausage, 2 C diced onions, 3/4teaspoon salt, 1 bunch kale, ribs removed, thinly sliced, 3 cloves garlic, finely chopped, 1 can (28 oz) diced tomatoes, undrained, 2 cans (19 oz each) cannellini beans, drained, rinsed, 1carton (32 oz) unsalted chicken broth, ½ cup grated Parmesan cheese
In a 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside. Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted. Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese. Recipe from Bettycrocker.com
BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS
1 (15 oz) can chickpeas, rinsed and drained, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
For the salad: 1 tablespoon freshly squeezed lemon juice, from one lemon, 3 tablespoons extra virgin olive oil, 1 small garlic clove, minced, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 5oz baby Kale or Kale/Dark Greens Mix, 1/2 cup shaved Parmigiano-Reggiano
Preheat oven to 425° F. Line a baking sheet with aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano shavings and crispy roasted chickpeas. Note: If you can’t find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you’ll just have to chop the leaves and let it marinate a bit).
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
YELLOW BEETS AND BEAN SALAD
1/2-pound crisp beans with the ends snipped; 3 medium-size yellow beets, diced; 1 teaspoon minced fresh tarragon; 2 tablespoons chopped fresh parsley; 5 ounces plain low-fat yogurt; 1 tablespoon tahini (sesame seed paste); 1 tablespoon fresh lemon juice; 1 garlic clove, crushed; Salt and freshly ground pepper
In a saucepan, cook the green beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately. 4 SERVINGS Recipe from Herbal Soups, Salads, Breads and Sweets.
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
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
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds. Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered. Recipe from Epicurious.com
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
WARM YELLOW WAX BEANS IN BACON VINAIGRETTE
2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar
10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, c. chopped basil, kosher salt, freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com
WEST COAST BEANS
4 c. fresh beans; 1/4 c. butter or margarine; 3/4 c. minced onion; 1/4 c. minced celery; 1 clove garlic, minced; 1/4 c. snipped parsley; 1/4 tsp. rosemary leaves 1/4 tsp. basil leaves; 3/4 tsp. salt
Wash beans and remove ends. Cut crosswise in thin, slanted slices. Cook, covered, in ~” boiling salted water about 15 minutes, or until tender crisp; drain. Meanwhile, melt butter in saucepan; add onion, celery and garlic; cook 5 minutes. Add remaining ingredients; cover and simmer 10 minutes. Add to beans and toss well. Makes 4 servings.
MUSTARD BUTTERED BEANS
1 lb. cooked beans; 1 tbsp butter; 2 tsp prepared mustard; 1 tsp sugar; 1/4 tsp. salt; 1 tsp lemon juice
Combine ¼ cup water, butter, mustard, sugar, salt and lemon juice; heat. Add drained beans; mix lightly and heat. Makes 4 servings.