Summer Share Twenty-Five November 5th 2018

Important information:

• This is the last summer share for both produce and fruit.
• Winter share begin next Thursday; all winter share distributions are on Thursdays.

It’s not too late to sign up!

• Please bring all boxes this week; consider bringing another box or bags to transfer produce/fruit into.
• The Massachusetts Avenue project’s new building is almost completed and ready for moving in. This means that our location for winter shares will be changing. Please watch for information regarding when the transition will occur. Their new address is of course on Massachusetts Ave @ 389. We’ll let you know when that happens.

Farm News from Jane
And then there were none… This last line from the “Too many Monkeys” book was ringing through my head this morning. It is a bittersweet time. This being the last summer share for the year brings to completion another season. This gives both satisfaction and some trepidation because there is still so much yet to be done. The latest weather forecast predicts cold and below freezing temperatures which means that the rest of the root crops need to be harvested pronto! It feels like we have gone from summer to an early winter this last month; the adjustment is considerable… But on a brighter note the high tunnels are almost filled with a variety of different colored and textured plants and the “weather” in them is certainly balmy! It feels good to know that there is already a “start” for spring. We are also preparing to plant garlic crop in the next week for next year. The biggest and best bulbs are sorted out and then each bulb is separated and further sorted for either spring green garlic or for garlic bulbs. It seems as though garlic we have garlic in our hands throughout most of the year. And for those of you who have signed on for a winter share, you’re in for a real treat! We have a new worker share who is also a garlic “guru” and has been able to develop a fantastic method for dehydrating garlic. So, in this year’s winter share we hope to include our own garlic powder. It’s deliciously potent; a little goes a long way. Talk about a “niche” market product…
We were sad not to be able to include potatoes in our last share. But the last week’s abundant rainfall did not make it possible. But there is plenty of winter squash to enjoy; and lots of other colorful veggies too! We have enjoyed our season growing vegetables; we hope that you have enjoyed their flavors and nutrition from asparagus to zucchini and from beginning to end! Thank you for all your kind words and support over the season. We hope that you’ll join us again for another season of wonderful eating. Blessings for a healthy and peaceful winter season, Jane, Daniel & Ben.

Produce:   Fennel   Crucifers: farmer’s choice   colorful Carrots   Golden beets   Bok choy   Red cabbage  Shallots   Garlic   Spaghetti squash   Carnival squash   Butternut squash

Fruit share:      Crispin and Ever Crisp Apples

Produce tips:
– Ever Crisp apples are a Honey Crisp-Fuji cross.
– The squash, beets and cabbage can be stored in a cool dry place, a cool basement, garage or porch may work. It may save. A temperature range of 50-55 is ideal.
– This is good soup weather. I’ve tried to include a variety of recipes utilizing all the veggies. Make a big pot and freeze some for another day when you’re “on the run”. Nothing is quite as satisfying as a steamy bowl of home-made soup!

Recipes
BEST WINTER SQUASH PUREE
3-to-4-Pounds winter squash; Butter; Pinch each salt and ground cloves (if desired)
Preheat oven to 350 degrees F. Scoop out and discard seeds and stringy fibers. Set the cleaned pieces in a large roasting pan. Add hot water to a depth of 1-2 inch and bake for 1 1/2 to 2 hours, or until the pulp is tender. Scrape out pulp and puree it in a food processor or blender, or force through a fine strainer or food mill. Stir in butter, salt and cloves to taste. Refrigerate, freeze or reheat and serve hot.

SQUASH-NUT PANCAKES
1 Cup Best Winter Squash Puree; 2 Eggs, lightly beaten; 1/2 Cup all-purpose flour; 1/4 Teaspoon baking powder; 1 1/4 Teaspoons salt; 1/2 Teaspoon granulated sugar; 1/4 Teaspoon cinnamon; Pinch cloves; 3/4 Cup finely chopped pecans; 3/4 Cup bread crumbs; Vegetable oil for frying Beat together the puree and eggs. Sift together the flour, baking powder, salt, sugar and spices. Stir the dry ingredients into the squash mixture. Mix the nuts and bread crumbs, and spread them over a sheet of waxed paper. Spoon a tablespoon of the batter onto the nuts and bread crumbs, turn to coat the other side and flatten the pancake slightly. Fry in 1-inch hot (375 degrees F.) oil until golden on both sides.

 

QUICK SWEET WINTER SQUASH SOUP
3 ½ Cups Best Winter Squash Puree; 4 1/2 Cups light cream; 5 Tablespoons honey; 2 Tablespoons butter; 3 Tablespoons light brown sugar; 1 Teaspoon salt; 1/4 Teaspoon each ground cinnamon, mace and nutmeg; 1 Orange, juice and zest; Whipped cream (optional)
Combine the squash puree, 2 cups of the cream, the honey and butter, and cook over low heat, stirring continuously, until warm. Mix together the spices and sugar; add to the squash mixture and simmer gently without allowing to boil. Grate the orange zest and squeeze and strain the juice, then add both a bit at a time to the hot soup, blending well. Allow the soup to simmer for minutes, then remove from heat and cool to room temperature. Stir in the remaining cream and chill well. Serve cold, with dollops of whipped cream if desired. YIELD: ENOUGH TO SERVE 6

ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs.), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving

WINTER SQUASH, ONION, AND SAFFRON RISOTTO
5-6 cups chicken stock, 1/2 teaspoon saffron threads, pulverized, 3 tablespoons olive oil, 1/2-1 cup finely chopped onion, 1 1/2 cups Arborio rice, 2/3 cup dry white wine, 2-3 cups cooked, pureed winter squash, 3/4-1 cup grated Parmesan, Romano, or asiago cheese, salt and pepper
Bring stock and saffron to a simmer in saucepan. Heat olive oil in large, heavy saucepan. Add onions; cook over medium low heat until softened, several minutes. Raise heat to medium-high and stir in rice. Keep stirring rice 1·2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladleful’s hot stock (enough to barely cover the rice); stir frequently until most is absorbed. Continue to add stock a ladleful at a time and stir very frequently until nearly absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each serving. Makes 6-8 servings. Recipe from MACSAC

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

CURRIED BUTTERNUT APPLE SOUP
1/4 c butter; 2 c chopped onion; 1 rib celery, chopped; 4 tsp curry powder; 2 medium butternut squash peeled and cubed; 3 medium apples, peeled and chopped; 3 c water; 1 c cider; Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve. Makes 8-10 servings

PENNE WITH BUTTERNUT SQUASH AND BACON
3 cups fresh butternut squash or Pumpkin, peeled and cubed; 1 onion, cubed; Salt and freshly ground black pepper; 1/4-pound bacon, cubed; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh rosemary; 1 box (13 ounces) whole grain or regular penne; Fresh parsley; 1 tsp balsamic vinegar
Cook in boiling salted water to cover until it is just tender. Drain and place half of the squash into a food processor with a little salt and pepper. Puree. Cook bacon in a large skillet until it’s just golden. Remove from skillet and drain. Wipe out the skillet and add a few drops of olive oil. Place onion and remaining ‘squash in the skillet and cook just until the onion turns golden. Add garlic and rosemary. Heat through. Add the squash puree. In the meantime, cook the penne until it is tender. Drain, reserving some of the water, add penne to the squash mixture adding a little of the reserved water if the sauce seems too thick. Serve immediately, drizzling a little of the balsamic vinegar over the top. Garnish with parsley.
Recipe adapted from Barilla chef Nicola Bindini.

PUMPKIN PIE
3 cups pumpkin or butternut squash; 1 cup light brown; 1 cup white sugar; 2 tbsp. molasses; 4 eggs. slightly beaten; 1/4 tsp. cloves; 1 tsp. salt; 1 tbsp. cinnamon; ½ tbsp. ginger; 2 cups milk
Mix ingredients in order given. Pour into 2 unbaked pie shells. Bake at 350 for 1 hour. Recipe from Joyce Noble

BUTTERNUT SQUASH PANCAKES
1 small butternut or buttercup squash, cooked and mashed or creamed; 1 egg; 1 egg white; ½ cup milk; 2cps whole wheat pastry flour; 2tsp powder; 1tsp salt; ½ tsp cinnamon; ¼ tsp cloves. Blend all ingredients and fry 1/2cp of batter at a time for 3 min each side, in a well-oiled skillet at med-high heat.

WINTER SQUASH-PECAN STUFFING
3 Cups dry bread crumbs; 1/3 Cup hot water; 1 Cup cooked Winter Squash; 1 large onion, peeled and finely chopped; 3 Ribs celery, finely chopped; 1 Cup chopped pecans; 2 Tbsp butter; 1 Tsp poultry seasoning; 1/4 Tsp salt; 1 Egg, beaten
Place the bread crumbs in a large bowl and sprinkle with the hot water. Stir in the squash puree. Sauté the onion, celery and pecans in the hot I butter. Add the poultry seasoning and stir the vegetables thoroughly into the crumb mixture. Season with salt and stir in the egg. May use the cavity of the squash as a serving dish! Yield: about 6 cups

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

BUTTERNUT HARVEST STEW

2 T butter, 1+1/2 # boneless pork; cubed, 1 medium onion, 2 cloves garlic

Melt butter in large saucepan. Add pork, onion and garlic and sauté until meat is no longer pink.

Add: 3C chicken broth, ¾ t. salt, 1 bay leaf, ¼ t rosemary, ¼ t sage Cover and simmer 20 minutes.

 

ROASTED BUTTERNUT SQUASH AND SHALLOT SOUP

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds), 1 tablespoon olive oil, 1/4 teaspoon salt, 4 large shallots, peeled and halved, 1 (1/2-inch) piece peeled fresh ginger, thinly sliced, 2 1/2 cups fat-free, less-sodium chicken broth, 2 tablespoons (1-inch) slices fresh chives, cracked black pepper (optional)
Preheat oven to 375°. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

WARM DRESSING WITH SHALLOT
(great over baked squash and greens)
1/4 C maple syrup, 1/4 C cider vinegar, 1/3 C olive oil, 2 tsp Dijon mustard, 1 shallot, minced, salt and pepper
Shake ingredients together and place in a small pan. Heat until shallots begin to have an aroma.

FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Recipe from Linda Derrickson, Sunporch Cafe

AUTUMN BEET AND VEGETABLE SALAD WITH CHEESE AND NUTS
Dressing: 1/3 cup minced onions; 5 tablespoons cider vinegar; 3-4 tablespoons chopped fresh basil or parsley; 11/2 tablespoons Dijon mustard; 1/2 cup olive oil; salt and pepper to taste

Salad: 2 cups cooked, diced yellow or red beets; 1 1/2 cups blanched, diced carrots; 1 1/2 cups cooked, diced waxy-type potatoes; 1 cup diced roasted red peppers; 11/2 cups diced Jonathan apples; 4-6 ounces cheese, crumbled; 2/3 cup nuts, toasted 6-8 minutes at 350 degrees
Make dressing: Combine onions, vinegar, basil or parsley, and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them. Arrange in separate piles in a wide, shallow bowl. Serve at room temperature. Just before serving, sprinkle salad with cheese and nuts, add more salt and pepper to taste, and toss gently. The original recipe calls for blue cheese and hickory nuts, but other nuts and cheeses can be used according to your preference.
Makes 8-12 servings. Recipe from MACSAC

DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2

ORANGE-GINGER BEETS
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2

ORANGE BORSCHT
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

BEET AND SHAVED FENNEL SALAD
Salad: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste
Dressing: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 tsp grated lemon zest
For the salad: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
For the dressing: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table.
Serves 4. Recipe from The Café Pongo Cookbook.

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)

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 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 with salt and pepper.

CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds) ; 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds. Makes 4 servings.
Recipe from Edith Thayer, Vermont Valley Farm member

SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture. Serves 6; Recipe from Eating Well in Season

ROASTED CARROTS WITH CUMIN & CINNAMON
1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces, Orange juice, EVOO, Pinch salt
Pinch ground cumin, Pinch ground cinnamon, Garnish with fresh chopped cilantro or parsley
Preheat the oven to 425 degrees. Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.

TANGERINE AND FENNEL SALAD WITH MIXED GREENS
6-7 small tangerines; 2 tablespoons minced fresh fennel “leaves” (the feathery part of the plant); 1/4 cup olive oil; 1/4 cup dry sherry or flat champagne; salt and freshly ground black pepper to taste; 1/2 cup thinly sliced fennel bulb; 4-5 cups mixed salad greens
Cut 1 of the tangerines in half and squeeze the juice into a medium bowl. Mix in olive oil, sherry, both kinds of fennel, salt, and pepper. Peel remaining tangerines; divide into segments. Pierce each segment with a sharp fork a couple of times (to absorb dressing). Add tangerines to dressing; toss well. Chill thoroughly. Divide greens onto 4 salad plates. Arrange tangerine mixture over greens, drizzling some dressing directly onto greens. Sprinkle with additional salt and pepper. Makes 4 servings. Tangerines can be substituted for any citrus fruit for a different flavor. Recipe from MACSAC

GRILLED (OR GRIDDLED) FENNEL AND ONIONS WITH PARMESAN
1/2 large sweet onion (do not cut off root end); 2 fennel bulbs (stalks removed), about 1-pound total; 2 tablespoons olive oil; salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan
Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes. Makes 6 servings. Recipe from MACSAC

FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt. Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm

PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings

CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER
1/2 small cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves

Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper. Serves 4

POTATO FENNEL SOUP
1 tbsp butter or oil; 4 cups thinly sliced onions; 2 tsp salt; 4 medium potatoes, sliced into thin pieces 1-2 inches long; 1 cup minced fennel bulb; ½ tsp caraway seed; 4 cups water; white pepper to taste; sour cream and fennel fronds for garnish
Melt the butter or heat oil in a kettle or Dutch oven. Add the onions and 1 tsp of salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very soft and lightly browned. Add the potatoes, another ½ tsp salt, fennel and caraway seeds. Sauté over medium heat for another 5 minutes, then add the water. Bring to a boil, then partially cover and simmer until the potatoes are tender 10-15 minutes. Taste and adjust salt; add white pepper. Serve hot topped with sour cream and fennel fronds. Serves 6. Recipe from The Moosewood Cookbook.

FENNEL SLAW
2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp chopped fresh dill; 1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb. fennel bulb
Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings Recipe from Farm-Fresh Recipes.

CRUNCHY WINTER SLAW WITH ASIAN PEAR AND MANCHEGO
1/3 C raw pumpkin seeds, 1 t plus ¼ C olive oil, salt and pepper, 3 T fresh lemon juice, 1 T Dijon mustard, 2 t maple syrup, 4 C very thinly sliced green cabbage or fennel, 1 ½ C matchstick Asian pear, 1 ½ C matchstick peeled celery root (from about ¼ small) or celery or daikon radish, 3 oz Manchego cheese, shaved, divided
Preheat oven to 350^0. Toss pumpkin seeds and 1 t olive oil on a rimmed baking sheet; season with salt and pepper. Bake about 5 minutes; let cool. Finely chop 2 T pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ C olive oil in a medium bowl; season dressing with salt and pepper. Combine cabbage and or fennel, Asian pears, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego

EASY BOK CHOY RECIPE
1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from Allrecipes.com

STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.

SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC

BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings

SWEET AND SOUR CABBAGE
2t minced garlic, 2T olive oil, 1/2C balsamic vinegar, 1-2T brown sugar, 4 C shredded red cabbage, one 14.5 ounce can chopped tomatoes, preferably fire-roasted, kosher salt, black pepper, protein of choice
In a large skillet cook the garlic in the oil over medium heat, stirring until fragrant, about 1 minute. Add the vinegar and sugar and cook, stirring until the sugar is melted. Add the cabbage, tomatoes and ½ t salt and bring the liquid to a boil. Reduce the heat to medium-low, cover tightly and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes. If there is still a lot of liquid in the pan, increase the heat to medi8um high and simmer uncovered, until most of the liquid is reduced. Add salt and pepper to taste. Serves four.

RED CABBAGE SOUP
2 T olive oil, 6 cups of sliced red cabbage, 1 Leek, sliced, 1 Onion, peeled and chopped, 1 small potato, peeled and diced, 1 qt. veg. stock or water, 3-4 oz almond milk, 1 tsp. sea salt (or salt to taste)
Have all the vegetables well washed and prepared as indicated in the ingredients description. Heat the EVOO in a large saucepan over moderate heat. Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potato and 2 tablespoons of vegetable stock or water and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the stock and bring to a boil over medium heat. When it has reached a boil remove the saucepan from the heat. Add the almond milk, one teaspoon sea salt (or salt to taste) and puree with hand mixer, blender or emulsifier until perfectly combined. Serve hot.
Recipe from Margarita @ Tasty Mediterraneo

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings

RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4

ROASTED CAULIFLOWER
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings

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.

CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature. About 6 servings. Recipe from The Moosewood Cookbook

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 TO 6 Recipe from Local Flavors.

CAULIFLOWER AND MUSHROOM GOUGERE

8 tablespoons (l stick) butter; 1 1/4 cups all-purpose flour; 4 eggs; 4 ounces Gruyere or Cheddar cheese, finely diced; 1 teaspoon Dijon mustard; salt and freshly ground black pepper
For the filling: 1 small head cauliflower; 7-ounce can tomatoes; 1 tablespoon sunflower oil; 1 tablespoon butter; 1 onion, chopped; 4 ounces button mushrooms, halved if large; sprig of fresh thyme
Preheat the oven to 400°F. Butter a large ovenproof dish. Place 1 1/4 cups water and the butter together in a large saucepan and heat until the butter has melted. Remove from the heat and add all the flour at once. Beat well with a wooden spoon for about 30 seconds, until smooth. Allow to cool slightly. Beat in the eggs, one at a time, and continue beating until the mixture is thick and glossy. Stir in the cheese and mustard and season with salt and pepper. Spread the mixture around the sides of the ovenproof dish, leaving a hollow in the center for the filling. To make the filling, cut the cauliflower into florets, discarding the woody, hard stalk. Puree the tomatoes in a blender or food processor, then pour into a measuring cup. Add enough water to make 1 1/4 cups of liquid. Heat the oil and butter in a nonstick frying pan. Sauté the onion for 3-4 minutes. Add the mushrooms and cook for 2-3 minutes. Add the cauliflower and stir-fry for 1 minute. Add the tomato liquid and thyme. Season. Cook over low heat for 5 minutes. Spoon into the hollow in the ovenproof dish. Bake for 40 minutes, until the pastry has risen. Serves 4-6 Recipe from Vegetarian the best ever recipe collection.