- This is the final week for produce and fruit shares. Boxes can be returned on Thurs. Nov 19th; the first winter share distribution. Winter share hours @ https://promisedlandcsa.com/csa/dates-locations/
- We are sold out of winter shares for this season; final payments are due.
- Winter share information will be sent next week.
- The Summer share membership form updated with a biweekly fruit share option is attached.
Farm News from Jane & Ben
Well, this is it, the final summer share and although it is cold today and also tomorrow, it looks like summer may be back for the rest of the week! What a nice opportunity to harvest the “fruits” of our labor in warmer weather than we experienced today! We still have lots of roots in the ground; carrots, rutabaga, celeriac, radishes, and beets. There are also quite a few crucifers and kales too. We had been concerned that the cauliflower would mature in time for summer shares and it has grown fantastically in the last two weeks. And what a stellar year it has been for broccoli! It is so encouraging to have “bumper” crops, especially after the disappointment of the onions and potatoes. Every season is unique and because the growing conditions are different each year, we have some veggies that are very successful and then others that are a bit of a disappointment. But that’s where our profession gets to shine; we are able to start all over again next year. Actually, we will begin planning next month as we review the varieties and performance and then select next year’s seeds based on their performance. Sometimes people ask what we “do” all winter. Our slow-down isn’t generally until after the holidays; until everything is harvested and washed and placed in cold storage. Then there is the seed ordering, supply inventory, ordering supplies, and repairing or fabricating machinery/ equipment. Maintaining the vegetables in storage is a job all its own needing constant vigilance. A moderate winter with more constant temperatures is helpful but some winters the weather patterns are erratic, and it is difficult to maintain constant temperatures and humidity in the various coolers. There are five or six different storage areas. Each family of vegetables has different requirements for optimum storage quality. And then of course, there are winter shares to pack and distribute. So, although we eventually do slow down to a forty-hour week, there is still lots to keep us busy!
We have had a great season and look forward to doing it all over again next year. The online enrollment is up and running for summer share renewal, or renew by mail if you prefer with the attached membership form. We have been blessed by all your overwhelming support and out pouring of kindnesses through this transition season without Daniel. He has been greatly missed by us all, but his enthusiasm and dedication to produce healthy food from healthy soils remains as his legacy and our heritage. God bless you all with health and contentment this winter. With much gratitude and appreciation, Jane & Ben
Produce: Bunching Onions Cauliflower/Romanesco Brussels sprouts Butternut squash
Carrots Chioggia beets Fennel Carnival squash Garlic Red Kale
– The bunching onions will last longer if bagged before refrigerating.
– Fennel is great raw, roasted, sauteed or baked. Check out the recipes!
– The red kale can be separated for easier storage; bag before refrigerating.
EverCrisp apples is an American apple cultivar developed by the Midwest Apple Improvement Association and is a Honeycrisp and Fuji cross
Cameo apples were discovered by chance in Dryden, Washington. Red or golden delicious parentage.
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
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.
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.
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.
SEARED BRUSSEL SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse
SWEET & SOUR BRUSSEL SPROUTS1/4-pound sliced bacon, diced; 2 lb. brussels sprouts; 1/2 onion, finely chopped; 1/4 cup cider vinegar; 1 ½ tbsp sugar;1/4 tsp salt; 1/4tsp ground mustard; 1/8 tsp
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 8 servings.
ROASTED BRUSSELS SPROUT WITH CRISPED PANCETTA
1 lb. Brussels sprouts; 1/4-pound pancetta, cut into slivers; 1 tbsp olive oil; salt and pepper to taste; 1/2 tsp garlic salt
Heat oven to 425 degrees. Halve the large sprouts. Toss with olive oil and garlic salt; arrange in single layer on baking sheet. Bake, shaking pan halfway through roasting time, until tender (15-25 minutes, depending on size of sprouts). Brussels sprouts are done when they’re deep green with several brown caramelized spots. Meanwhile, sauté pancetta over medium heat until crisp. Toss Brussels sprouts with pancetta. Season with salt and pepper. Makes 4 servings. Recipe from MACSAC
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.
BRUSSEL SPROUTS VINAIGRETTE
1-pound Brussels sprouts; Juice of 2 lemons; 1/4 cup apple-cider or white-wine vinegar; 1 tablespoon Worcestershire sauce; Dash salt; 1/4 teaspoon freshly ground black pepper
Clean sprouts and score stem ends. Steam in 1-inch water until barely tender. Mix lemon juice with vinegar, Worcestershire sauce, salt, and pepper. Place sprouts in shallow bowl. Pour vinaigrette over sprouts. Chill for 3 to 4 hours. Serves 2 to 3. Recipe from The Fruit and Vegetable Stand.
SIMPLE, SAVORY BRUSSEL SPROUTS
1 1b Brussels sprouts, ends trimmed and halved lengthwise; 2 tsp butter; 4 green onions, cut into 1/4-inch slices; Salt and pepper, to taste
Steam Brussels sprouts in vegetable steamer until just barely tender, about 6 minutes. Drain, and run under cold water. Drain. Melt butter over medium heat. Sauté green onions 5 minutes, until softened. Add Brussels sprouts and sauté 5 minutes to heat through. Season with salt and pepper, and serve.
Makes 4 servings Recipe from Farm-Fresh Recipes.
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Recipe by Susan Spungen
SHAVED BRUSSEL SPROUT SALAD
1 t Dijon mustard, 3T olive oil, 1T walnut oil, 1T lemon juice, 1t sherry vinegar, 1T finely chopped parsley, salt and pepper; freshly ground to taste, 1 qt Brussels sprouts; shaved thinly by hand or on a mandolin, 1C roasted peanuts, 1C shaved Pecorino Romano cheese (or Parmigiano-Reggiano), ½ C flat leaf parsley
Prepare the vinaigrette: Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add lemon juice and sherry vinegar. Finish with chopped parsley and season with salt and pepper.
To prepare salad: Toss Brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette, to taste.
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
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
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.
LENTIL AND VEGETABLE STEW WITH KALE
2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped (1 1/4 cups); 1 medium celery root (celeriac), peeled, chopped (3 cups); 1 medium rutabaga, peeled, chopped (2 cups); 1 pound brown lentils, rinsed; 1 tablespoon herbes de Provence; 8 cups (or more) vegetable broth; 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8
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.
KALE & BRUSSEL SPROUT SOUP
1tablespoon olive oil, 1onion, 1lb kale, 10 Brussels sprouts, 3carrots, 1sprig fresh rosemary, 14ounces cannellini , beans (1 can), 2pints vegetable stock, salt, pepper
Sauté the chopped onion in the olive oil until golden. Add chopped kale, carrot and shredded Brussel sprout and allow to soften a little. Pour over the stock and bring to the boil, adding the sprig of rosemary. Simmer for 45 minutes adding more stock if required. At this stage the soup will be very watery. Drain the can of beans, rinse in a colander and then mash with a fork or blend. Add the mashed beans to the soup. This will make the broth a little thicker and give it an interesting texture and flavor. Recipe from Food.com
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.
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.
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic.
CREAM CHEESE PUMPKIN SQUARES
1 cup flour; 1/3 cup brown sugar; 5 tbsp butter; 8 oz cream cheese; 1/3 cup sugar; 1/2 cup pumpkin, 2 eggs; 1 tsp vanilla, 1 1/2 tsp cinnamon; 1 tsp allspice
Blend flour, brown sugar and butter into small crumbs. Set aside1/2 cup for topping; place remainder in 8×8 inch pan and bake at 350 degrees for 15 minutes. Cream together cream cheese and sugar, bend in pumpkin and eggs and beat until smooth. Add vanilla and spices. Pour over baked bottom and sprinkle crumbs on top. Bake for another 35 minutes at 350 degrees.
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.
BAKED CARNIVAL SQUASH
1 carnival squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2
ACORN SQUASH STUFFED WITH KALE & WHITE BEANS *(substitute carnival squash)
1 medium acorn squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed; 1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
BUTTERNUT SQUASH LASANGNA
1T olive oil, 1+1/2-2 lbs. butternut squash; peeled, seeded and cut in 1-inch cubes, salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 21/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste. Preheat the oven to 3750. Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Serves 8; Recipe from Mother Earth News
ROASTED ACORN SQUASH SALAD *(substitute carnival squash)
1 acorn squash – peeled, seeded, and cut into 1-inch cubes, 2 T olive oil, ½ t cinnamon, ½ tsp onion powder, ½ tsp cumin, ½ tsp salt, ¼ tsp black pepper, 3 T apple cider vinegar, 2 T maple syrup, 1 T Dijon mustard, 1 tsp grated orange zest, 1 tsp garam masala, 1 clove garlic, minced, ½ tsp salt, ½ tsp black pepper, ½ C olive oil, 5 oz. baby arugula, ¼ C dried cranberries, ¼ C chopped pistachios
Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
SLOW COOKER OR BAKED CARNIVAL SQUASH
2 carnival squash, 2 tablespoons butter, melted, or olive oil, Dash of kosher salt and freshly ground black pepper Optional: brown sugar and/or maple syrup
Cut off the ends of the squash and slice it in half lengthwise. Scoop out seeds. If desired, slice the halves in half again. Brush each cut side with melted butter or olive oil and sprinkle with salt and pepper. If desired, sprinkle with a little brown sugar and/or drizzle with maple syrup.
Slow Cooker: Butter the inside of the slow cooker. Layer the halves (or quarters), cut sides up, in a slow cooker. Add about 1/3 cup of water to the bottom of the slow cooker. Cover and cook on high for 2 1/2 to 3 hours, or until the squash is fork tender. Serve as is or scoop the squash out of the skins and mash before serving. Oven Baked: Heat the oven to 375 F. Line a rimmed baking sheet with foil. Place the carnival squash halves or quarters on the baking sheet, cut side up. Bake for 25 to 35 minutes, or until tender.
ROASTED MAPLE WALNUT CARNIVAL SQUASH
2 carnival squashes, 2 tablespoons butter, 4 teaspoons maple syrup, Pinch of sea salt, Pinch of cinnamon (optional), Pinch of nutmeg (optional), 1/3 cup walnuts, roughly chopped
Preheat oven to 400 degrees. Cut squash in half from stem to stem and clean out the seeds and strings. Place each cleaned half, cut side up, in an oven-safe baking dish. Add about 1/4″ water to the pan. Coat inside of each squash half with 1/2 tablespoon of butter and lightly sprinkle just a touch of sea salt. Drizzle one teaspoon maple syrup inside each half. Sprinkle with cinnamon and nutmeg if desired. Loosely cover each half with aluminum foil and bake in the oven for 50-60 minutes until squash is soft all the way through. Remove foil and add one quarter of chopped walnuts to each squash half. Coat the walnuts and cut surfaces of squash with the sweet butter sauce. Bake for an additional 10 minutes uncovered. Cut each half into 2 or 3 slices and serve hot. Recipe from shopmarketbasket.com
BUTTERNUT SQUASH MAC & CHEESE
2 tablespoons butter (or olive oil), 12 fresh sage leaves (optional), 3 large cloves garlic, minced, 1 pound (about 4 cups) diced butternut squash*, 1 1/2 cups vegetable stock (or chicken stock), 1 pound uncooked pasta (I used shells), 2 cups whole milk, 8 ounces good-quality sharp cheddar cheese, shredded*, fine sea salt and freshly-cracked black pepper, to taste
Bring a large pot of generously-salted water to a boil. Meanwhile, heat the butter in a separate large sauté pan until melted. Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a separate plate and set aside. Add the garlic and sauté for 1 minute, stirring occasionally. Then add in the butternut squash and vegetable stock and stir to combine. Continue cooking until the stock reaches a simmer. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. Transfer the squash mixture to a blender. Add in the milk and give the mixture a quick stir. Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water for later. Then drain the pasta. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat. Add in the shredded cheddar cheese, and stir until it has melted into the sauce. Taste and season the sauce with salt and pepper as needed. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.) Then once the pasta is drained, return it to the stockpot. Pour the butternut cheese sauce on top of the pasta, and toss to combine. If the sauce is too thick, add in some of the hot starchy pasta water to thin it out. Serve warm, garnished with the crispy sage leaves if desired. Recipe from Gimmesomeoven.com
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
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
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
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 teaspoon 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.
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.
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.
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,
1/4 tsp cinnamon, Small pinch of salt, Small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp 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 BEETS WITH BALSAMIC GLAZE RECIPE
2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil. Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.
BEET & GOAT CHEESE HUMMUS
1 large beet, 1 can chickpeas, 2 lemons, 1/4 cup tahini paste, 1 teaspoon salt, 4 oz. crumbled goat cheese,
1/4 cup olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running, drizzle in the olive oil. Blend until smooth. Crumble a little more goat cheese on top for a pretty presentation. Recipe from simplyrecipes.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