Summer Share Twenty-One October 12/14th 2021

Important information
• There is one more biweekly distribution for odd week biweekly share members.
• Please return all boxes.
• There are still winter shares remaining.
• Details for the CSA potluck this Sunday follows.
Fall Potluck/Farm Walk information:
– The event begins at 3:00 pm with an educational field walk so please be prompt. You may want to bring a wagon for those “little ones” or to haul back a pumpkin or two!
– This is held rain or shine and will conclude at 5:30 pm.
-Weather appropriate outerwear including boots is essential for the farm walk.
– Bring a dish to pass that feeds four or more people. Please include your recipe with a list of ingredients for the benefit of those who may have food allergies or just love your dish.
– If you bring a dessert, please consider bringing a main dish as well. The food is always awesome and sometimes we run low on main dishes! Although soup is delicious it is somewhat difficult to handle and we do not have enough outlets in the barn to run crock pots.
– We will provide meat, beverages, and cups; please bring your own place settings and chairs.
– When you arrive at the CSA farm @ 2112 County Line Rd Alden, park in the grassy area to the left of the barn. The farm is located 1 mi. north of Rt. 20 or 2.5 mi. south of Rt. 33.
– Please leave any pets at home; thanks!
Farm News from Jane
We are down to the last few weeks, what a fast season this has been! And because it is still so “summery” it doesn’t feel like it is almost November. But we are very thankful for the warm days to harvest and the rains which help the fall crops continue to grow. Today was just glorious, especially after last Monday’s wet and muddy field conditions. The carrots were a joy to harvest and the kale crop is stellar this season so it went very quickly. We had lots of hands to help and it felt like we finished in record time. We even packed fruit shares in the morning. The large tote bins full of red apples are as fragrant as they are beautiful. The greenhouse is getting emptier by the week and soon there will be no more plants to water and Jane will then say “Hurrah”! It seems so wonderfully exciting when we begin seeding in the warmth of the small heated house in February when it is chilly and the wind is blowing outside. And it is so nice to see the seedlings sprout and fill the house with that gorgeous spring green color. But after eight months of oversight, watering and moving trays and the extreme heat of summer I am happy to put them to other use such as storage and winter vegetable processing. There is a time and season for all things and we do enjoy the change of season and “scenery”. There are still “new” veggies coming yet: Brussel sprouts, black radishes, rutabaga, four different colors of cauliflower and several types of green cabbage. Still, lots to enjoy, especially if you are planning on a winter share as well. There is still room for members. Don’t miss out on all that good nutrition and flavor!
Till next week; enjoy the colors that surround you in and out of the “box”! Blessings, Jane
Produce: Red cabbage Romanesco Spanish onions Garlic Cylindra beets Kale
Colorful carrots White potatoes Bok choy Carnival squash Peppers
Fruit share: Macintosh apples Empire apples
– MacIntosh are very nice to use for baking/cooking as well as fresh eating. The empires are a Macintosh red delicious cross and are firm, sweet and crisp for fresh eating although I know a few people who like them for pies because they hold their shape. I however like my apples to meld together into gooey perfection with lots of cinnamon!
Produce tips:
– Romanesco broccoli is an edible flower bud of the species Brassica oleracea. First documented in Italy in the 16th century, it is chartreuse in color, and has a form naturally approximating a fractal. When compared to a traditional cauliflower, it has a firmer texture and delicate, nutty flavor. It is so beautifully unique and delicious!
– The Cylindra beet harvest was minimal between deer damage and the weather after planting…
– The carrots are three different varieties and did very well this season. We chose an “all purple”, an “all red” and a yellow; as pretty as they are delicious! Try the fried beet and carrot recipe.
– Carnival squash is a hybrid of the sweet dumpling and acorn squash and is sought after for its uniquely patterned and colored exterior. The color variance in the rind is the result of seasonal temperature variations with warmer temperatures producing squash with slightly more pronounced green stripes. Carnival squash is most popularly used as decoration, but it can also be consumed in a wide variety of culinary applications and is used as a substitute for butternut or acorn squash in recipes. It can be oven roasted in slices which are both delicious and decorative!
Recipes
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
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.
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
SAVORY WINTER SQUASH WITH SAUSAGE STUFFING
1 Medium-size winter squash, cut in half and seeded; 1/3 lb. sausage meat; 1 medium-size onion, peeled and finely chopped; 1/4 Cup corn bread cubes; 1/4 Cup fine dry bread crumbs; pinch of allspice; 1/4 cup warm water; salt; 1 egg yolk, lightly beaten; Melted butter
Crumble the sausage meat into a large skillet and fry until light brown. Pour off all but 2 tablespoons fat. Add the onions and sauté for 5 minutes. Mix in the bread cubes, bread crumbs, allspice, water and salt to taste. Mix well with your fingers, breaking up any large sausage pieces. Stir the egg into the stuffing. Preheat oven to 350 degrees F. Fill the squash cavities with the stuffing and arrange the squash halves on a baking sheet. Use crushed aluminum foil to keep the halves from tipping. Bake for 1 to 11/2 hours or until tender, brushing occasionally with melted butter. Serves 2
ACORN SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn or carnival squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 tsp salt, divided; 1/4 tsp freshly ground pepper, divided; 1/4 C chopped onion; 1 clove garlic, minced; 1T water; 1/2 T 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.
CREAMY POTATO KALE SOUP
5 tablespoons butter, 1 large yellow onion, roughly chopped, 3 large potatoes, peeled and roughly chopped, 8 cups chicken or vegetable broth, 2-3 cups chopped kale, stems removed, 2 cups milk, salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and potatoes and sauté until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
Notes: This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the brighter green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sautéed and golden, but not totally mushy.
BROCCOLI, CARROT & RED 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 red 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.
RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers Recipe from The Fruit and Vegetable Stand.

GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES
1 large head cauliflower, broccoli, or Romanesco; 1 bunch flat-leaf parsley, stems removed, leaves finely chopped; 2 tablespoons finely chopped tarragon; 1/2 cup chopped Spanish green olives; 2 tablespoons drained capers, rinsed; 1/3 cup olive oil; sea salt and freshly ground pepper; Manchego cheese
Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1/2 teaspoon salt, and plenty of pepper. Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top. Serves 4-6 Recipe from Local Flavors.
BRAISED WINTER VEGETABLE PASTA
2 tablespoons extra-virgin olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed; 4 cups vegetable broth; 1 cup dry white wine; 8 ounces whole-wheat medium pasta shells or other small pasta; 2 cups bite-size cauliflower florets; 2 cups bite-size butternut squash cubes; 1/4 teaspoon salt; Freshly ground pepper to taste; 10-ounce bag frozen lima beans, thawed
Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.
ROASTED ROMANESCO
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces, 1 T olive oil, salt, pepper, pinch of garlic powder and paprika
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.
PASTA WITH ROASTED ROMANESCO AND CAPERS
¼ cup chopped almonds, ¼ cup plus 3 tablespoons olive oil; plus more for drizzling, 2 tablespoons drained capers, patted dry, divided, Kosher salt, ½ medium Romanesco or cauliflower, cored, cut into small florets
8 garlic cloves, very thinly sliced, ½ teaspoon crushed red pepper flakes, plus more for serving, ½ cup dry white wine, 12 ounces lumaconi (snail shells) or other medium shell pasta, 2 ounces aged Asiago cheese or Pecorino, finely grated, 2 tablespoons unsalted butter
Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss Romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in Romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC
RED CABBAGE AND APPLE CASSEROLE
1 1/2 pounds red cabbage; 3 onions, chopped; 2 fennel bulbs, roughly chopped; 2 tbsp caraway seeds; 3 large, tart eating apples or 1 large cooking apple; 11/4 cups plain yogurt; 1 tbsp creamed horseradish; salt and freshly ground black pepper; crusty rye bread, to serve
Preheat the oven to 300°F. Shred the cabbage finely, discarding any tough stalks. Mix with the onions, fennel and caraway seeds in a large bowl. Peel, core and chop the apples, then stir them into the cabbage mixture. Transfer the mixture to a casserole dish. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and cover tightly. Bake for 1 1/2 hours, stirring once or twice during cooking. Serve hot, with rye bread. Serves 6
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
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
SWEET AND SOUR CABBAGE
2 t 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.
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
CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3
CARROT VICHY SOUP
1 large russet potatoes, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb. pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
DILLY SLAW
4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice, 2 Tbs. cider vinegar, 1 Tbs. honey, 1⁄4 cup dill, 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies. Recipe from Red Fire Farm, Granby MA
BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill. Recipe from Red Fire Farm
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.
ORIENTAL BOK CHOY SALAD
½ c. butter, 2 tbsp. white sugar, 1 bottle of sesame seeds (1 oz.), 2 pkgs Ramen noodles (broken up), do not use flavor packet, 1 small pkg slivered almonds, 2 lbs. bok choy lettuce (chopped coarsely), 5-6 green onions, tops and all chopped
In large skillet melt butter over medium heat. Add sesame seeds, noodles, almonds and sugar.
Stir all the time until lightly browned. Set aside to cool to room temp. Toss bok choy and onions
Together, mix and chill until ready to serve. Just before serving, break up the crunchy mixture,
Add to bok choy, pour dressing over, mix and serve.
DRESSING: ¾ cup canola oil (or vegetable), ¼ cup red wine vinegar (or white), ½ cup white sugar, 2 tbsp. soy sauce. Mix well and chill until ready to use. Recipe from Janet Schlabach

TERIYAKI BEEF STUFFED PEPPERS
½ cup uncooked white rice, ½ cup beef, 2 large red bell peppers, ½ lb. lean (at least 80%) ground beef, 2 green onions, thinly sliced on the bias, white and green parts separated, ½ cup shredded carrots, 3 tablespoons packed brown sugar, 2 T soy sauce, 1 tablespoon Chile garlic sauce, ½ teaspoon ground ginger, ½ cup shredded mozzarella cheese (2 oz)
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, Chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese. Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.
Recipe from Bettycrocker.com
STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.)
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese.
Recipe from Bettycrocker.com
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC
ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in 1/2″ boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes.
Makes 2 servings.
APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.

APPLE CHEDDAR SCONES
2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp cracked pepper; 1/4 cup butter or margarine; chilled, diced; 1 apple; cored, cut into 1/4″ pieces; 1/2 cup shredded sharp cheddar cheese; 3/4 cup milk; 1 egg, lightly beaten
Preheat oven to 425-degrees. Coat baking sheet with cooking spray. In bowl, combine flour, sugar, baking powder, salt, thyme, and pepper. With pastry blender cut in butter until coarse crumbs form with some pea-sized pieces. Stir in apple, cheese and milk until ingredients are moistened and dough starts to form. On lightly floured surface gently knead dough until it comes together. Shape into 7″-wide disk. Brush with egg. Cut into 8 wedges. Arrange wedges 2″ apart on baking sheet. Bake 15 minutes or until golden. Cool on pan one minute. Remove from pan; cool on rack. Makes 8 servings
CHUNKY SPICED APPLESAUCE
10 cups cubed, peeled apples (about 3 pounds); 1/2 lemon; 2 cups fresh cranberries; 1 cup granulated sugar; 1/2 cup maple syrup; 1/3 cup water; 1/2 tsp ground cinnamon; Pinch freshly grated nutmeg
Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours. Yield 7 cups; serving size about 1/2 cup. Makes 12 servings
GRILLED APPLES
2 Tbsp cinnamon; 2 Tbsp sugar; 4 baking apples, cored In small bowl, combine cinnamon and sugar. Place each apple on center of aluminum foil sheet; add a tablespoon cinnamon/sugar mixture into core, and wrap apple in foil. Place foil-wrapped apples in small foil pie tins on the grill, and cook until apples are tender. Unwrap, discard foil and serve. Note: You may prefer not to cut all the way through when you core apple so as to better keep cinnamon-sugar in apple’s center. Makes 4 servings Recipe from Farm-Fresh Recipes