Winter Share Eight February 27th 2025
Important information
- This is a biweekly share only. The next distribution is March 13th.
- Please bring share boxes to distribution.
- Thanks to all who’ve renewed their summer share membership. Final payments are due April 1st. Reminders with invoices will be sent after March 1st.
Farm News from Jane
Deer snow angels; does anyone else call them that? I am talking about the oval shaped patterns in the woods where deer rest and move as they get back on their feet. I have had ample opportunity to “wander” through the woods on my cross-country skis during the snowy conditions these past few weeks and found so many. We love being in the woods; so peaceful and the wildness of nature has so much beauty. It will be a bit noisier in the woods today as we are tapping the sugar maples and hanging buckets for sap collection. It’s a labor of love making maple syrup the old-fashioned way. But it is still a beloved tradition. Yesterday’s warmth from the clearing skies and the increasing angle of the sun warmed things sufficiently to melt a lot of the ice and some of the large snow piles. That will make getting into and through the woods easier unless it’s gets too slushy…I’m not anxious to lose the snow but the ice is really hard to navigate with even the best tread.
The extreme cold and lack of sunshine has not allowed for much growth in the high tunnels. We did find enough spinach to harvest but the Swiss chard, kale and celery have been at a stand-still. Now that the weather is breaking, we should see a burst of growth. We’ve been spoiled the last few years with warm winters and the ability to harvest through most of the winter share season. This year has been a challenge and a good reminder what a normal winter is like.
But there is warmth from both solar and natural gas in the germination greenhouse. We began our seeding cycle with seeding the salad mix we all enjoy as well as fennel, dinosaur kale and onions last week and the lettuces and fennel are sprouted up and growing. The onions have begun to germinate as well. Some of the onions are 110 days to maturity and that means they also take a while to reach enough size to be transplanted into the field. So, off we go… Approximately fifteen weeks from when they “sprout” in their trays in the greenhouse to harvest in the field. We are “springing” into action – three weeks to the official first day of Spring. If you need something to celebrate, tomorrow is International Polar Bear Day. Looking out my window at the pastures still covered with snow and ice one could almost imagine seeing one walking out there! They are one of my favorite animals; so cute and cuddly looking. And yes, I know how dangerous they really are. Ramadan begins on Friday. A time of prayer, reflection and fasting; something we all can benefit from; how appropriate that it coincides with the coming of spring.
Ramadan Kareem – let generosity abound from us, as we have received it. Blessings, Jane
Produce: Garlic Spinach Golden beets green Kohlrabi
Carrots Adirondack Blue potatoes green Cabbage
Produce tips:
– Spinach; did you know that if you fold the spinach in half using the stem for the midpoint that then you can actually “peel” the stem off from the bottom of the leaf upwards. Volia! Tear into smaller pieces and you have the equivalent of baby spinach quickly and easily that so many recipes call for!
– Garlic is softening which means that it is either getting ready to sprout or it may be beginning to mold on the inside; unfortunately, either is difficult to detect from the outside so our apology for any garlic which this has happened! It is difficult to keep the humidity in the correct range in our current storage area. It’s been a good run since it was harvested way back in July!
– Kohlrabi; although it can be stored for months in the refrigerator, don’t be afraid to use it right away for a coleslaw or stir-fry. It has great anti-oxidant properties and also CRUNCH! Sometimes that is what we are craving during these long winter months – something green with a fresh crunch. Enjoy its crispy flavor!
– Adirondack Blue potatoes are great for roasting and frying so if you have some time on your hands this weekend, try making blue potato chips. Fry them or even bake them at a high temperature like kale chips.
Recipes
SPICY OVEN FRIES
3 # potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.
FRENCH FRIES
Potatoes; oil; salt
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!
KOHLRABI-POTATO CUSTARD
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned.
POTATO AND PESTO SOUP
3 strips bacon; 1 lb. potatoes; 1 lb. onions; 2 tbsp olive oil; 2 tbsp butter; 2 ½ cups chicken bouillon; 2 1/2 cups milk; 3/4 cup shell noodles; 2/3 cup heavy cream; 1 tbsp chopped fresh parsley; salt and pepper; freshly grated Parmesan cheese; fresh garlic bread
PESTO SAUCE: 1 cup finely chopped fresh parsley; 2 garlic cloves, crushed; 2/3 cup pine nuts, crushed; 2 tbsp chopped fresh basil; 2/3 cup freshly grated Parmesan cheese; white pepper; 2/3 cup olive oil
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend by hand using a pestle and mortar. Chop the bacon, potatoes, and onions. Heat the oil in a pan, add the bacon, and cook over medium heat for 4 minutes. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly. Add the bouillon and milk to the pan bring to a boil, and simmer for about 10 minutes. Add the noodles and simmer for another 10-12 minutes. Stir in the cream and then simmer for 5 minutes. Add the parsley, salt and pepper, and 2 tablespoons of pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and garlic bread. Serves 4
BLUE POTATOES MASHED WITH GARLIC
3 lbs. blue potatoes, 2 1/2 oz. roasted garlic, 2 oz. sour cream, 1/2 oz. butter, 1 oz. Parmesan, grated
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pans with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
HARVEST POTATO SOUP
1/2C chopped onion, 1T butter, 4C chicken stock (or substitute bouillon), 3 C diced potatoes, 2 medium carrots; sliced, 1C celeriac, rutabaga or kohlrabi; cubed, 3 C shredded spinach, salt and pepper to taste
Saute onion in butter. Add remaining ingredients except spinach and cook over low heat 20 min or until vegetables are tender. Add spinach and heat thoroughly. *May substitute peas or green beans for spinach.
GARLIC ROASTED POTATOES AND CARROTS
1 lb. small potatoes, whole, or larger potatoes cut into chunks; 1/2 lb. baby carrots, whole or large carrots cut up; 1 tbsp. olive oil; 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper, 1 clove garlic, minced, 2 tsp. fresh thyme, minced
Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork. Servings: 4; Recipe from Center Cut Cook
SPIRALED BLUE POTATO AND YELLOW CARROT CASSEROLE
(Blue Potato and Yellow Carrot Ratatouille)
Purple Potatoes, sliced into rounds, yellow carrots, sliced into rounds, shallots, olive oil, garlic, thyme & fresh sage, to taste, Celtic salt & black pepper to taste, 1-2 T cheddar cheese, grated, 1-2 T parmesan, grated,
Cook the shallots down in olive oil with garlic, thyme & fresh sage. Transfer to a round baking dish. Arrange the veggies on the bed of cooked down shallots. Season with olive oil, Celtic salt, black pepper and thyme. Bake at 375F covered for 30 mins. Then uncover it and sprinkle with shredded cheddar + parm and bake at 425 for an additional 20 mins. Recipe from urbankitchenapothacary; thefeed.com
BLUE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 pound new purple potatoes sliced in half and then in small wedges, 1 small yellow onion, thinly sliced lengthwise, 4 medium sized shiitake mushrooms, thinly sliced, Olive oil, Kosher salt
Freshly cracked pepper, 1 pinch red pepper flakes, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped capers, 1/2 Tbsp unsalted butter
Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve. Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes. 5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. Recipe from simplyrecipes.com
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1-pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 T minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes. Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
KOHLRABI SLAW
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
KOHLRABI-POTATO CUSTARD
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.
BRATWURST KOHLRABI VEGETABLE SOUP
1 tablespoon butter, divided, 1/3 cup thin-sliced dill pickles, 2 cooked bratwursts, thin-sliced, 1/2 teaspoon dill weed, 1 cup chopped onions, salt and pepper, 2 medium kohlrabi, peeled, thin-sliced, and chopped, 1/2 cup thin-sliced bok choy or celery stalks, 2 teaspoons fennel seeds, 1 1/2 tablespoons butter, melted, 3 cans (each 14 1/2 ounces) beef broth
Croutons: 1/2 teaspoon dill weed, 1 1/2 cups cubed pumpernickel bread or substitute other croutons
Brown bratwurst in pot with 1/2 tablespoon butter. Remove and reserve meat. Add remaining 1/2 tablespoon butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup water; simmer 40 minutes. Season to taste with salt and pepper. Let stand 1 or more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Serve with reheated soup. Makes 6 servings. Recipe from MACSAC
CREAMED KOHLRABI
3 lbs. kohlrabi; 2 cups beef stock; 1 cup reserved cooking liquid; 1 cup milk; 6 tbs. butter; 6 tbs. flour; salt and cayenne pepper; 1/2 cup cream; 3 tbs. chopped parsley
Peel and slice kohlrabi knobs. Strip away the tenderest leaves and mince them. Place leaves and slices in a small saucepan. Barely cover with beef stock. Cook 20 minutes, or until the slices are tender. Drain and reserve 1 cup cooking liquid. Mix with milk. Drain the kohlrabi thoroughly. In another saucepan melt butter. Remove from heat and stir in flour. Season to taste with salt and cayenne. Blend in liquid. Return to heat and stir until sauce boils. Blend in whipping cream. Add well-drained kohlrabi to the sauce and reheat. Serve sprinkled with chopped parsley. Makes 6 servings. Recipe from the Fresh Vegetable Cookbook.
SAUTEED KOHLRABI
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat 2 T. butter over medium heat. Add 1 small onion chopped, and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook two more minutes. Remove from heat and stir in fresh herbs. Makes 1-2 servings
KOHLRABI AND RADISH SALAD
3T olive oil, 1T wine vinegar, salt and freshly ground black pepper, 2 kohlrabi (about8 oz.) 1 cup of radish slices
Put the oil and vinegar into a bowl with salt and pepper to taste and mix to make a simple dressing. Peel the kohlrabi quite thinly, then cut into julienne matchsticks; wash and slice the radish. Add the kohlrabi and radishes to the bowl and stir gently to coat everything with the dressing.
Serves 4 Recipe from Vegetarian Four Seasons
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into ½-inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Recipe from Allrecipes.com
KOHLRABI AND POTATO SALAD WITH HORSERADISH
1 or 2 Kohlrabi peeled, 2 medium Potatoes, 2 to 4 tablespoons sour cream, 2 teaspoons chopped dill, Salt and freshly milled pepper, Prepared horseradish in vinegar
Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes. Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill. Season with salt and pepper to taste. Recipe form Red Fire Farm, Granby MA
ROASTED KOHLRABI
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt & pepper, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees. Cut the kohlrabi into ¼-inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com
KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4 large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4 teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve. Recipe form GeniusKitchen.com
KOHLRABI FRIES
2 kohlrabi, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RachelRayShow.com
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage in thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
CABBAGE SOUP
2 tablespoons extra-virgin olive oil, 2 carrots, chopped, 1 medium yellow onion, diced, 1 celery rib, diced, ¾ teaspoon sea salt, Freshly ground black pepper, 2 tablespoons white wine vinegar, 2 (14.5-ounce) cans fire-roasted diced tomatoes, 4 cups vegetable broth, 1 (15.5-ounce) can cooked white beans, drained and rinsed, 4 garlic cloves, grated, 2 potatoes, diced, 1 small green cabbage, about 1 pound (9 cups chopped)
Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes. Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender. Season to taste, garnish with fresh parsley, and serve. *Feel free to substitute any protein for the beans. I used bratwurst or Italian sausage and both were delicious variations. Use whatever you have on hand- that’s soup!
PERFECTLY ROASTED CABBAGE
Olive oil, 1 lg. green cabbage (2 lbs. before trimming), 1 tsp. salt, 1 tsp. garlic powder, ½ tsp. red pepper flakes
Preheat your oven to 400°F. Line a rimmed baking sheet with foil and generously spray it with olive oil. Remove the cabbage’s damaged outer leaves. Cut it in half, then into wedges as shown in the video. Leave the core in – there’s no need to cut it out, and if you do, the wedges will fall apart. Rinse the cabbage wedges, then carefully dry them using paper towels. Place the wedges in a single layer on the prepared baking sheet. Generously spray their tops with olive oil. Season with kosher salt, garlic powder, and red pepper flakes. Roast the cabbage until golden brown and fork-tender, 25-30 minutes. Serve. https://healthyrecipesblogs.com/
QUICK MEAL CABBAGE WITH HAM AND SESAME SEEDS
2 tablespoons vegetable oil or olive oil; 6-8 cups shredded cabbage; 2 teaspoons minced garlic; 1/2 cup chicken or vegetable stock or water; 1+1/4-1/2 teaspoon hot red pepper flakes; salt and pepper to taste; 1/2 cup thin strips of ham; lemon juice; toasted sesame seeds Heat oil, garlic, and pepper flakes in large skillet. Add ham; sauté 1 minute. Add cabbage. Stir in stock. Cover, and simmer hard until most of the stock is absorbed and cabbage is wilted and tender, 5-10 minutes. Add salt, pepper, and lemon juice. Garnish with sesame seeds. Inspired by a recipe by Pam Anderson with Karen Tack in Cook’s Illustrated January 1995. Serves 4
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
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
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
BEETS A LA CRÈME
1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste
Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately. Serves 3
DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2
ORANGE-GINGER BEETS
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2
ORANGE BORSCHT
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb. cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.
Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste.
BEET HUMMUS RECIPE
1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups. Simply Recipes
ASIAN SPINACH SALAD
1/2 lb. fresh spinach, washed and trimmed; 1/2 Tbsp soy sauce; 2-3 tsp. sesame oil; 1/2 Tbsp sesame seeds, toasted; 1 cloves garlic, minced; 1/2 tsp sugar; 1/2 Tbsp rice wine vinegar; Freshly ground pepper, to taste
Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold. Makes 4 servings Recipe from Farm-Fresh Recipes.
WHEAT BERRY SALAD WITH GREENS & BEETS
3 medium beets, 6 tablespoons olive oil, salt and freshly ground pepper, 2 cups whole wheat berries
1 bunch kale or 2 cups spinach, 2 tablespoons sherry vinegar or other vinegar, 1⁄2 cup minced shallots, 1 tablespoon finely chopped sage, or 1 tsp if dried, 2 garlic gloves, 1⁄2 cup dry white wine
Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender. About 25-30 minutes. Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.
In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated. Recipe form Red Fire farm
WARM SPINACH SALAD WITH A TOUCH OF PURPLE
Dressing: 1/3 c olive oil, 1/4 c maple syrup, 1/4 c balsamic vinegar, 2 t. Dijon mustard (optional), A bunch worth of Chive Flowers (if in season), A handful of chopped Chives, salt and pepper
Salad: spinach, 2 hardboiled eggs, sliced (optional, could also use tempeh sautéed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler. Put olive oil and chive flowers in a pan over medium heat. Sauté flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed.
Recipe from Sarah Ingraham 2009, Red Fire Farm
FRESH HERB & CHEESE FRITTATA
Prep time10 minutes; cook time about 7 minutes; serves four
2 C fresh spinach (torn into smaller pieces), ½ C basil leaves, 1/2C parsley leaves, ¼ C chives, roughly chopped, 1.5T fresh tarragon, 2 cloves garlic; roughly chopped, ½ t olive oil, 6 large eggs, 1/2C grated Manchego cheese, 1/4t freshly ground black pepper
Preheat the broiler and position an oven rack 4 inches from heat. In a food processor combine spinach, herbs, garlic, and salt. Add the milk and 2T of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture next, ¼ C of the Manchego and the black pepper. Heat remaining oil in a 10-inch oven proof skillet over medium heat. Pour in egg mixture and cook without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with the remaining Manchego. Transfer the pan to the oven and broil 1-2 minutes until golden and firm to the touch. Slice and serve.
POTATO AND YAM SOUP WITH BACON AND SPINACH
6 slices apple wood-smoked bacon (about 6 ounces), cut crosswise into 1/4-inch pieces; 1 large onion, chopped; 2 garlic cloves, pressed; 1 teaspoon dried thyme; 1 14.5-ounce can diced tomatoes in juice; 1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3- inch-thick slices; 2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices; 4 to 5 cups low-salt chicken broth; 1 5- to 6-ounce package baby spinach
Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper; 4- 6 main-course servings
GRILLED CHICKEN AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE
4 boneless skinless chicken breasts (3 oz each), 7 oz bag baby spinach, few thin slices of red onion, 1/2 sweet red bell pepper, sliced into strips, 1 1/2 cups grape tomatoes sliced in half, 1 carrot, sliced into ribbons, For the Marinade: 2 tbsp fresh squeezed lemon juice, tsp dried oregano, 1 tsp garlic, crushed, , kosher salt to taste, fresh ground black pepper to taste, For the White Balsamic Vinaigrette:, 1/4 cup basil leaves, 3 tbsp white balsamic vinegar, 2 tbsp chopped shallots, 1 tbsp water, 2 tbsp extra virgin olive oil, pinch salt and freshly ground black pepper
Combine the marinade ingredients – lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
Read more at http://www.skinnytaste.com/grilled-chicken-spinach-salad-with/#ah5uXySYI0J5wOE4.99 Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside. Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking. When the grill is hot, lay the chicken on the grill. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with balsamic dressing over each. Skinnytaste.com
WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE
3 T olive oil, 1 lb. bulk mild Italian sausage, 1 medium onion, chopped, 2 cloves garlic, finely chopped, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, 2 T all-purpose flour, 5 oz fresh baby spinach, 1 can (14.5 oz) roasted diced tomatoes, undrained 1 can (14.5 oz) rushed tomatoes, undrained, 1 can (19 oz) cannellini beans, drained, rinsed, ¾ cup plain panko crispy bread crumbs. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly. Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish. In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top. Recipe from Bettycrocker.com
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
CARROT CAKE
1 ½ cup oil; 2 cups sugar; 4 eggs; 2 cups flour, sifted; 3 cups grated carrots; 2 tsp baking soda; 1 cup chopped nuts; 2 tsp cinnamon; 1 tsp salt; ½ tsp allspice
Beat eggs and add sugar; beat well. Add oil, nuts and carrots; blend well. Add baking soda, salt, cinnamon and allspice to flour; add to above mixture. Beat well. Pour into greased 13 x 9-inch pan and bake for 1 hour at 350⁰ or into a Bundt pan for about an hour.
Frosting: ¾ stick of butter; 8 oz pkg of cream cheese; 1 tsp vanilla; 1 lb. confectionary sugar
Beat all ingredients together at room temperature. Beat until fluffy and frost.