Summer Share Twenty-Four October 31st 2023
Important information:
- This is the final summer Share.
- Please look for any boxes that may be hiding in the garage, porch or vehicles and return; thank -you!
- There is still room for a few more winter shares; please contact us ASAP. The first winter share distribution is Thursday Nov. 16th. Just a reminder that all winter share distributions are on Thursdays.
- Information for 2024 Summer shares will be emailed in the next few weeks.
Farm News from Jane
Can it be – the last summer share? I am still wondering where August went! But the long days of warm sunshine are gone and the November skies painted with layers of blue, gray and hues of purple and lavender have taken their place. I do miss the sun in the early morning especially. It seems natural to get up and “get going” when the sun is shining in through the windows. But now harvest waits for a later daybreak and the length of the time in the field is shortened. All but a few of the stubborn pin oak leaves have dropped and the crunchy carpet still remains on my lawn. Even the dog loves to roll in the leaves. We had the last calf of “summer” born two weeks ago and he is romping around looking for a playmate. The older calves weren’t too interested in joining him in his frolics but in a couple more weeks he will have the confidence to join the big “kids” (calves) club. Right now, he just sticks close to momma’s side. There’s nothing better than warm milk; at least if you’re a calf!
It’s definitely soup weather now! There are lots of different choices for a pot of soup this week. A cream soup always seems to call my name when the weather gets chilly; so hearty and comforting. Just add bread or biscuits or rolls or crackers. You get the idea; pass the carbs please…
Potatoes and squash are back on the menu this week but the crucifers still reign in the share again. I hope everyone is enjoying them. I roasted some Romanesco with Autumn Frost wedges. Simple and delicious. And between the beautiful colors and the sweetness it was a winning combination. I promised myself that I would “rice” some cauliflower this year. What a great addition to soup and it can even be frozen raw after ricing. So, if you feel like you’ve been inundated with cauliflower it’s a great idea. We cut green cabbage for the share this week and the heads are nice and crisp and sweet. It will keep well in the fridge if you have room.
We were able to get all the seed garlic planted last week and now when the fields dry off again, we’ll plant the smaller cloves separated out for green garlic for harvest in the spring. So, we are still planting and there are still seedlings waiting to be transplanted into the remaining few empty rows in the high tunnel. All the seedlings planted in the last month in the high tunnels have grown fantastically. The extended warm weather certainly helped. The spinach and salad greens will be ready even earlier for winter shares this fall. The new variety of spinach that we were encouraged to plant looks like a winner. So much to look forward to in the next few months. It’s so great to have fresh greens through the long cold months ahead. So, if you were still thinking about a winter share there’s still a bit of room. It looks like it will be a great winter share.
Thank you to all of you for allowing us to be your farmers; enjoying growing your vegetables. We sincerely appreciate your support and encouragement throughout the season. May your winter be short and your contentment be rich. Many blessings from our farm to your home and table, Jane & Ben
Produce: Colorful carrots green Cabbage Romanesco Broccoli Cauliflower
Rutabaga Spaghetti squash red potatoes green Kale Garlic
Fruit Share: Fuji apples Empire apple
– The Fuji apple is a hybrid created in Japan in the 1930’s with two American apple varieties, Red Delicious and old Virginia Ralls Genet. It is named after the town near the research station, Fujisaki. Known for their sweetness, Fuji apples have one of the highest sugar contents of apples on the market at about 14g of sugar per 100g. It is known for its known for its crisp sweet-flavored flesh and long storage potential. It’s a “keeper”!
– Empire apples are also a Red Delicious Mcintosh cross. Empire was destined to be a hit when it was developed at Cornell University in the ‘40s. It’s a sweet-tart combination that’s very versatile. Great for lunchboxes but is also good for salads, sauces and baking. Enjoy!
Produce tips:
– Romanesco is a broccoli cross which looks like a combination of broccoli and cauliflower. It has a beautiful pyramidal shape looking more like art than food. It is sweet and cooks quickly. Separate the florets and steam or stir fry. A raw salad like the popular broccoli salad sounds good too! Substitute Romanesco for Cauliflower or broccoli in recipes.
– Cauliflower; try ricing it raw in a food processor. It then can “sneak” its way into all sorts of dishes… Curry is great with cauliflower.
– Spaghetti squash is a light winter squash variety and makes a great base for sauce, meat or veggies. Now is the time to utilize any peppers that have been accumulating! Spaghetti squash is great baked or roasted, even microwaved if you’re in a hurry. Cut the squash in half; remove seeds and place cut side down in a baking pan. Bake at 3500 until tender, 30-40 minutes. Turn right side up and cool slightly. Utilizing a fork, drag the fork across the squash to create “spaghetti” type strands. Or roast cut side up coating with olive oil and salt and pepper. Roast at 4000 until browned and tender. Add herbs according to taste.
Recipes
CREAM OF BROCCOLI SOUP
5 tablespoons butter, divided, 1 onion, chopped, 1 stalk celery, chopped; 3 cups chicken broth; 8 cups broccoli florets; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
BROCCOLI AND RICOTTA CANNELLONI
2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. Serves 4
HEALTHY MAC & CHEESE WITH BROCCOLI
8 oz. elbow macaroni, shells or other short cut pasta, 1 T. olive oil, 4 C small florets of broccoli, 2 T. unsalted butter, 2 T. all-purpose flour, ¾ C 2% milk, ½ C shredded mozzarella cheese, ½ C shredded cheddar cheese (or 1 C cheddar), 2 T. grated or shredded Pecorino Romano cheese (don’t omit), 1/2 to 3/4 tsp salt, Italian seasoned panko, for serving (optional)
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate). Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary). In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.) Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.
CREAMY BROCCOLI POTATO SOUP
1 large onion, 3 garlic cloves, 2 lbs. potatoes (about 6 medium), 3 T. olive oil, 1 qt. vegetable broth, ½ C raw unsalted cashews, 1 tsp kosher salt, divided, 4 C small steamed broccoli florets, 1 large carrot, 1 tsp dried thyme, ¾ tsp dried dill, 2 tsp white wine vinegar, 1 tsp Dijon mustard
Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with ¼ teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder). When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.) Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added ¼ teaspoon more).
SPICY POTATO, SAUSAGE AND GREENS SOUP 1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
FRENCH FRIES
Heat oil to 350 degrees in a deep fryer or pot on the stove. Cut potatoes into desired shape (we usually use wedges). Place in oil and fry until golden and cooked through, about 10 minutes. Salt and enjoy!
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
CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
BRANDIED CARROTS
1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.
Peel and cut carrots as desired and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 3750 oven until carrots are tender about 40 minutes. 4 servings.
SIMPLE KALE & POTATO SOUP
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped, 1 garlic clove, minced
1/2 tsp kosher salt, 2 cups vegetable stock, chicken stock, or water, 1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan, 1 tsp lemon juice or cider vinegar, 1 to 2 large eggs, depending on your appetite, salt and pepper, grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes. Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale. Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
Serves 1 generously or 2 modestly
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
ROASTED CAULIFLOWER AND KALE
3 T butter, sliced into tablespoons, 1 medium head of cauliflower, 4 C curly kale (about ½ bunch, stripped from stalk, chopped or torn into bite-sized pieces, rinsed and drained, ½ t salt plus more for the kale, ½ pine nuts, toasted Preheat the oven to 4250. Heat the butter in a small, thick-bottomed stainless-steel skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits., 3-4 minutes. It should smell nutty. Remove from the heat to prevent burning and set aside. Place the cauliflower on a parchment lined baking sheet and drizzle with about 2 T of the butter. Mix well to coat. Season with the salt and place the cauliflower in the oven, turning at least once during the roasting to prevent any side from burning. Set the timer for fifteen minutes. Place the kale in a bowl and rub the remaining tablespoon of butter and two pinches of salt into the kale. Try to get all the parts of the kale pieces buttered. After the cauliflower has roasted for fifteen minutes, lower the temp to 3500. Push the cauliflower to one side of the baking sheet and add the kale. Continue to roast for another twelve minutes or so. Mixing at least once for a total of about twenty-seven minutes. The cauliflower should be easily pierced with a fork. And the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cauliflower. Turn onto a platter, mix with the pine nuts.
KALE & APPLES
1 bunch of kale, stripped from its stalk, chopped into bite-sized pieces and rinsed, (10-12 oz., 6-8 cups), 1 T butter, 2 medium shallots, thinly sliced (1/2 c), 2 crisp apples, such as empire, or Crispin, peeled and cored and cut into ½ dice, 2 t brown sugar, ¼ C dried cranberries, roughly chopped, salt, 2 t olive oil, ½ C walnuts, toasted and chopped (optional)
Place about 4 cups of water in a 10-12 inch skillet or soup pot that that a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4-6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release the steam and stop the cooking. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5-7 minutes. Add the brown sugar and cranberries and sauté for a few minutes more. Add the cooked kale (squeeze out any excess moisture), a pinch or two of salt and the olive oil and mix well. Top with the walnuts, if using and serve hot. *Try with pears or a combo of apples and pears
BROCCOLI, CARROT & CABBAGE KALE SALAD
4 C chopped kale (stripped from the stalk), 1 T olive oil, 2 pinches slat, 2 C tiny broccoli florets, 1 large carrot, peeled and cut into matchsticks or shredded, 2 C cabbage, sliced paper thin, 4 radishes, cut in half and then thinly sliced, (optional), ½ C dried arame seaweed (optional), 2 T toasted sesame seeds
Lemon Tahini Dressing: 2 T fresh lemon juice, 2 T tahini, 2 t pure maple syrup, ½ t fresh finely minced garlic (1 small clove), 4 T olive oil, 2 t soy sauce, and or salt to taste, 1 T water, salt
Place the kale in a wide salad bowl. Sprinkle with the olive oil and salt. Massage with your hands for 2-3 minutes, until the kale is reduced and glistening. It should taste good. (If it seems moist, use a paper towel to blot up some of the moisture.) Mix in the broccoli, carrot, cabbage and radishes, if using. Put in the arame if using, in a small bowl and cover with 1 C hot water to hydrate. After at least 5 minutes, drain, dry with a paper towel and make one or two cuts to cut the long strands just a bit. Add to the salad. Make the dressing. Whisk together the lemon juice, tahini, maple syrup, garlic, olive oil, soy sauce, water and salt to taste in a small bowl. Add additional water if it’s too thick. Try a bit of the salad in a small bowl with the dressing to see if you need to make any adjustments. Just before serving, dress the salad (you may not need all the dressing) and toss with tongs. Top with the sesame seeds.
CARROT ALMOND CAKE serves 8-10 gluten free, low fat, lower sugar
1 1/2 cups (150g) almond meal, 2 cups (200g) grated carrot – about 2-3 large carrots, 1/3 cup (40g) gluten free plain flour , 2 tsp baking powder , 1/4 cup (50g) unrefined cane sugar/brown sugar/coconut sugar, 2 eggs, beaten, 2 tsp vanilla extract, 1/2 cup – 1 cup milk of your choice*
Preheat oven to 350F. Grease and/or line a medium round cake tin. Combine your almond meal, carrot, flour, baking powder and sugar. Add in your beaten eggs, vanilla and enough milk needed to make a cake batter like consistency. Stir until just combined and pour into your prepared baking tin. Bake for 25-30 minutes or until cooked through and a skewer removes clean and the cake is golden on top. This cake is best chilled so allow to cool on your bench top and then pop into the fridge to chill before serving. The cake is super moist and delicious on its own – but feel free to top it with a dollop of cream or scoop of ice cream if you like! Store in the fridge for a few days or freeze individual slices and the cake will keep for months. Notes: *The amount of milk needed will vary depending on how moist your carrots are, add just as much as needed to make a thick cake batter like consistency. Recipe from www.southerninlaw.com
SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red Chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and Chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2
CAULIFLOWER PIE
3 medium potatoes; 1 cup chopped onion; 2 tablespoons minced onion; 2-3 cloves garlic, minced; salt and pepper to taste; 1 tablespoon chopped fresh basil; 1 head cauliflower, separated into florets; 1 egg; 2 tablespoons butter; 4-6 ounces grated cheddar cheese
Boil potatoes 10 minutes; drain and cool. Shred (or mash) them; mix in minced onion plus salt and pepper. Press into buttered 9-inch pie pan; bake 30 minutes at 375 degrees. Steam cauliflower 10 minutes, then remove half the florets. Steam the rest 15-20 minutes longer and mash. Heat butter in skillet; add onions and garlic. Sauté until tender. Add basil, mashed cauliflower, salt, and pepper. Sauté 1 minute. Remove from heat; stir in egg. Spread into crust. Sprinkle on the cheese. Scatter partially steamed cauliflower florets on top. Bake 30-35 minutes. Makes 8 servings. Recipe from Susan Hollingsworth, Harmony Valley Farm member
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
CAULIFLOWER WITH ALMONDS
Trim leaves from stalk of 1 medium head cauliflower, leaving 1″ of stem for support. Steam, tightly covered, using enough boiling salted water to cover stem but not touching head, until tender, about 25 minutes. To at serve, cut off stalk and place cauliflower in serving dish. Stick 1/3 cup slivered blanched almonds into cauliflower, then pour 1 cup Cheese Sauce over top. Sprinkle with paprika or chopped parsley.
Makes 6 servings.
CHEESE SAUCE
2 tbsp butter; 2 tbsp flour; 1 cup milk; 1 cup grated cheese; Salt and pepper to taste; Paprika
Melt butter; blend in flour. Remove from heat and add milk slowly, stirring constantly, until smooth and blended. Return to heat and cook and stir until thick. Turn off heat; add cheese and let stand until cheese is melted. Stir enough to blend; add salt, pepper and a little paprika. Makes 1 cup.
CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8
HARRIET’S HOT ROASTED CAULIFLOWER
1 larger or 4 small cauliflowers, about 1 pound; olive oil; sea salt
Preheat the oven to 400°F. Leave small cauliflowers whole, but slice larger cauliflower into wedges about 1 1/4 inches wide at the widest point. Brush with olive oil, season with salt, and place in a baking dish in a single layer. Bake until browned on top, about 25 minutes, then turn to brown the second side (if cut into wedges). Serves 4
CAULIFLOWER POLONAISE
1 large cauliflower; 6 tbs. butter; 2 tbs. chopped onion; 1 clove garlic; 1 tbs. chopped parsley; 2 tbs. bread crumbs; 1 hard-cooked egg, finely chopped
Divide cauliflower into nice bouquets. Cover with cold salted water. Bring to boil, and then simmer gently until barely tender. Drain thoroughly and keep warm. Melt 4 tablespoons butter in the pan in which the cauliflower cooked. Add onions and cook slowly 1 minute. Press garlic and add to onions. Continue cooking slowly a minute or so, or until onion is soft. Add parsley, bread crumbs, egg and remaining butter. Mix with cauliflower and serve. Makes 4 to 6 servings; Recipe from the Fresh Vegetable Cookbook
CAULIFLOWER WITH CAPERS
1 head cauliflower; 1/2 cup mayonnaise; 1 tbs. cream; 1 tbs. lemon juice; salt, pepper, Tabasco; 1 tsp. capers in vinegar*; paprika
Steam cauliflower whole in 1 inch of boiling, salted water just until tender, about 15 minutes. Drain well. When cool enough to handle, break into flowerets. In large bowl, combine mayonnaise with cream, lemon juice, salt, pepper and Tabasco to taste. Mix well. Add capers. Carefully fold in cauliflowerets. Chill. Serve sprinkled with paprika. *An important hint-when you open a bottle of capers, pour off its liquid and replace it with white wine vinegar; let stand several hours or overnight. Recipe from the Fresh Vegetable Cookbook.
STIR-FRIED CABBAGE
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
IRISH CABBAGE AND BACON
12 strips bacon or other pork equivalent, 1 medium head of cabbage, chopped, 6 cloves garlic; chopped, 2 carrots; chopped, 1-pound potatoes; chopped, Dijon mustard
Add bacon to a pan that will hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, sauté onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
Serves 4 – 6 Recipe from Red Fire Farm
HEARTY ASIAN NOODLE SALAD
1 cabbage, small or medium, shredded or chopped medium fine, 2 lb. grated carrot, 1 or 2 grated turnips or daikon, A full bulb garlic, minced or pressed, a large finger sized chunk of ginger, finely grated or minced, 4 Tbsp. Sesame oil, 3 Tbsp. Rice Vinegar, ¼ cup raw or toasted sesame seeds, 3-5 cups cooked pasta, 2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger, you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it. From Jarrett Mann, 2006.Red Fire farm
CABBAGE CASSEROLE
1 head of cabbage cut in bite size pieces, cooked and drained, cracker crumbs, salt, pepper, butter and/or, cheese and milk to taste
Mix cabbage, salt, pepper, cracker crumbs, and a little butter and/or cheese in a dish. Add enough milk to make very moist. Sprinkle with crumbs and butter and/or cheese and cover with plastic wrap and microwave on high for 10 min or until firm.
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, 3 oz Manchego cheese, shaved, divided
Preheat oven to 3500. 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
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
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
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
SPAGHETTI SQUASH WITH MUSHROOMS AND SAGE
Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. Feel free to do this ahead and keep in the fridge. Alternatively, you can microwave, cut sides down for about 12 minutes. Place in a 400 F oven and roast for 40-50 minutes, until tender. Scoop out the seeds with a spoon and then scoop out the squash, setting it aside. In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a pinch of nutmeg. Sprinkle with grated Parmesan or Romano cheese if you like.
FAJITA-STUFFED SPAGHETTI SQUASH
1 medium spaghetti squash (2 to 2 1/2 lb.), 1 teaspoon vegetable or olive oil, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, ½ lb. extra-lean ground beef (at least 90% lean), 1 medium serrano Chile, seeded and finely chopped (about 2 teaspoons), 1 teaspoon finely chopped garlic, ¾ cup sliced red, yellow or orange bell pepper, ¾ cup sliced onions, 1package (1 oz) Old El Paso™ original taco seasoning mix, 2/3 cup water, ¾ cup shredded Cheddar cheese (3 oz) ½ cup chopped tomato, ½ cup diced avocado
Heat oven to 400°F. Line rimmed baking pan with foil. Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan. Meanwhile, heat 10-inch skillet over medium heat. Cook beef with Chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells. Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.
CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON
2 T butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 lbs. rutabaga; 4 T light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup. Serves 4; Recipe from Vegetarian Four Seasons
SWEDISH RUTABAGAS
2 medium rutabagas, peeled, quartered and sliced 1/4″ thick; 2 tbsps. brown sugar; 1/2 tsp. ground ginger; 1/2 tsp. salt; 1/8 tsp. pepper; 2 tbsps. butter
Cook rutabagas in boiling salted water; drain. Meanwhile, combine brown sugar, ginger, salt and pepper; mix thoroughly. Add with butter to rutabagas. Stir gently over low heat until sugar melts, 2 to 3 minutes.
Makes 6 servings; Recipe from America’s Best Vegetable Recipes
6 servings; Recipe from America’s Best Vegetable Recipes
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes.
Makes 4-6 servings
RUTABAGA & POTATO PUREE
1 1/2 pounds rutabaga, peeled and cut into small chunks, 1 1/2 pounds potatoes, peeled and cut into large chunks, 4 cloves garlic, peeled, Salt, to taste, 1/3 cup nonfat milk, scaled, 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried, freshly ground white or black pepper, to taste
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper. Serves 8; Recipe from Eating Well Magazine
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1-inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired. Recipe courtesy of Robert Irvine; Food Network
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm
CREAM OF RUTABAGA SOUP
4slices bacon; 2medium onions, chopped; 2celery ribs, chopped; 2garlic cloves, minced; 2cups rutabagas, diced; 1medium potato, diced; 3cups chicken stock; 1tablespoon sugar; 1⁄4teaspoon pepper; 1⁄2teaspoon salt; 1cup milk (or 1/2 cup milk and 1/2 cup cream)
Cook bacon until crisp in a large pot. Remove bacon from pot, crumble and set aside. Saute onions, celery and garlic in bacon grease for 5 minutes. Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes. Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender. Stir in milk. Heat gently to serving temperature, do not boil. Garnish with bacon and enjoy. Recipe from Genius Kitchen.com
RUTABAGA AND CARROT SOUP
2 tablespoons of butter, 1 medium rutabaga diced, 2 large carrots sliced, 1 onion, chopped, 6 cups of chicken stock, black pepper, salt to season, 1/4 cup of fresh whipping cream (optional)
Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, turnips and onion, stirring them well to completely coat them in butter. Cover the pot and sweat the vegetables for 10 minutes to soften them. Shake the pan every 3 minutes to prevent any sticking, but resist the temptation to lift the lid. Trapping the steam in the pot is key to building up a good vegetable sweat. Add the stock and season well with salt and pepper. I like plenty of freshly ground black pepper in this soup. Bring the soup to boiling point, lower the heat. then cover the pot and let the soup simmer for 30 minutes, or until the vegetables are nice and tender. Turn the heat off and let the soup cool a little before blending it. I use my hand-held blender to blitz the vegetables, but a regular stand-up blender can also be used. Complete the process in batches if using a regular blender. And finally, add the cream. This step is optional, but I love the extra depth of flavor cream lends to this soup. You can add the cream in the pot and blitz the soup again, or do as I do, and add a spoon of cream to each bowl before serving. Recipe from IrishAmericanmom.com