Winter Share Eight March 10th 2022
Important information:
- This is a monthly distribution as well a s a weekly one.
- There is one final monthly distribution on April 7th and there are four more biweekly shares remaining.
- Please bring your share boxes to your distribution site.
Farm News from Jane
We are quickly approaching spring; ten more days! Although the weather has been colder these past few months, Sunday was indeed summer like. So, this there was was a great run of sap and the buckets were nearly full. We filled the gathering tanks to the brim. The first sap boiled were gathered form a grove some much older maples that are near the road and so have a great canopy of sun which converts to lots of “sugar”. The evaporator was boiling off the sap and the syrup needed to be drawn off very frequently and quickly. There were lots of tasty samples handed out to the kids. We will continue to gather and boil until the maple trees start to bud. After that the sap has a different flavor and although some producers gather and boil this into syrup, it is usually reserved for commercial grade and used for cooking. The plastic syrup jugs are scarce this season due to supply chain issues from the pandemic but we were able to find some to use for shares. We hope to put it in the last monthly share.
The small greenhouse is almost full to the max! This past week the onions were trimmed to encourage root/bulb growth. The first seeding of lettuce plants are getting large and within a week or two will be ready to be transplanted into a high tunnel. And speaking of greenhouses; it was quite unsettling being in them on Sunday with the gusty winds. I can’t imagine what it must feel/sound like in a tornado or hurricane… But the greenhouses help up with only a minimal amount of torn plastic damage on the lower side of one of the high tunnels. We are very thankful!
The time will change back to Daylight Saving time this Sunday; that time frame went by very quickly… I was just enjoying having the sun up earlier. But the amount of sunlight is increasing daily and soon we will have twelve hours of sunshine so that is half the day! And it gets better; by the summer solstice we have over fifteen hours of daylight. Those very long, lovely evenings instead of long dark nights. There is however a time for every season and a need to have down time for our bodies to rest and recover from the activities of our busy summers.
St. Paddy’s Day is next Thursday and maybe the grass will be a wee bit greener by then. Lots to look forward to in March even though I call it National Mud Month! St. Joseph’s Table on the nineteenth, maybe you’ll have some extra food to be able to share your “table” with someone else; a friend, a neighbor, someone who doesn’t get out much. Food and fellowship go hand in hand! Building community is a joy and a privilege especially for those of us who are blessed with such abundance. Enjoy the bounty – live and love, Jane
Produce: Adirondack Blue potatoes Red onions & Cooking Onions Garlic Spinach
Daikon radishes Carrots Chioggia beets Kohlrabi Green cabbage Honey
Produce tips:
– The honey in this distribution is raw and is produced here on our farm by one of our partners. Most of the honey you find in grocery stores is pasteurized. Many of the beneficial nutrients are destroyed in this process. Raw honey contains an array of plant chemicals that act as antioxidants. Some types of honey have as many antioxidants as fruits and vegetables. Antioxidants help to protect your body from cell damage due to free radicals. Free radicals contribute to the aging process and may also contribute to the development of chronic diseases such as cancer and heart disease. Research shows that antioxidant compounds in raw honey called polyphenols have anti-inflammatory effects that could be beneficial in protecting against a number of conditions associated with oxidative stress. The raw version of honey can also contain bee pollen and bee propolis, which may have added benefits. A 2017 review of studies suggested that raw honey may have potential protective effects for the respiratory, gastrointestinal, cardiovascular, and nervous systems, and even has potential in cancer treatment.
– Adirondack blue potatoes are really in the shares this time. Last distribution they were Adirondack Reds; my mistake! The Blues are great for roasting and frying. They crisp up nicely and their color is even more vibrant! The Adirondack Reds are a creamier potato and nice for boiling and mashing.
Recipes
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 pan 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
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 from Thefeed.com
PURPLE 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
CRISPY BAKED SMASHED BLUE POTATOES
1 1/2 lb. blue potatoes, small size, 3 T unsalted butter, melted; 1T olive oil, salt, pepper, scallions/cilantro/chives/fresh parsley, finely chopped (garnish)
Place potatoes in a pot and top with 2 inches of water. Bring to a boil, then reduce the heat to a simmer until continue cooking until potatoes are soft. About 20-25 minutes depending on size. Drain potatoes over a strainer and set aside until there is no more steam from the potatoes. About 5 minutes. Preheat oven to 3500.
Arrange potatoes on a baking sheet. Smash each potato with a fork, brush with melted butter, drizzle with olive oil (~ 1/4 teaspoon per potato), and sprinkle with salt and pepper. Bake/roast for 40-45 minutes until the skin is crispy. Do not flip during baking. Remove baked potatoes from oven, serve hot sprinkle with your choice of garnish. Recipe from https://vforveggy.com
ASIAN SPINACH SALAD
1 lb. fresh spinach, washed and trimmed; 1 Tbsp soy sauce; 1 1/2 Tbsp sesame oil; 1 Tbsp sesame seeds, toasted; 2 cloves garlic, minced; 1 tsp sugar; 1 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.
SAUTÉED SPINACH WITH RED ONIONS, BACON AND BLUE CHEESE
2t. olive oil, 1/2c thinly sliced red onion, 2 cloves garlic, minced, 1 10oz bag of spinach, tough stems removed, 2 strips of bacon, cooked and crumbled, 1Tcrumbled blue cheese.
Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one minute. Add garlic and cook stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately. Recipe from Eating Well in Season.
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.
SUNNY-SIDE-UP EGGS ON MUSTARD-CREAMED SPINACH WITH CRISPY CRUMBS
1/4 cup coarse fresh breadcrumbs made from crustless country-style bread; 5 teaspoons Dijon mustard, divided; 2 teaspoons plus 1 tablespoon olive oil; 1/4 teaspoon mustard seeds; 1 9-ounce package fresh spinach leaves; 3 tablespoons half and half; 1 teaspoon chopped fresh thyme; 2 large eggs; Fresh thyme sprigs (for garnish)
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumps, and thyme sprigs. 2 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
RED FLANNEL HASH RECIPE
4 Tbsp butter, 1 cup chopped onion, 2 cups chopped cooked corned beef, 1 1/2 cups chopped cooked beets, 1 1/2 cups chopped cooked potatoes, 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free), 1/4 cup (packed) chopped fresh parsley (optional), Freshly ground black pepper to taste
Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don’t stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it’s sticking. When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs. Recipe from simplyrecipes .com
RAW BEET AND APPLE SALAD
For the Salad:1 bunch of Chioggia beets, 2 medium size apples, 1 handful of mixed salad leaves, ⅓ c. fresh basil, zest of 1 lime
For the Dressing: ½ c. goat cheese, 1 tbsp. fresh lime juice, 2 tbsp. milk, 1 tbsp. olive oil, 1 tsp. honey
For the dressing: Zest your lime and reserve it for the salad. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness. For the salad: Get yourself a large bowl. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice beets with a mandolin. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften. Tear up the basil leaves. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top. Serve straight away.
Notes: The key to this dish is to slice everything as thin as possible and let it marinate in the bowl for a bit. Using a mandolin is perfect for this. The acidity from the dressing softens the beets, kind of like coleslaw. If it’s too chunky, it’s going to be too crunchy.
* Refrigerate any extra goat cheese dressing in an airtight container. It will keep for about a week.
Recipe from the Clevercarrot.com
ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary
Salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so.
In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com
BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm
BEET CARPACCIO
For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens
For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
Thinly slice the beets with a mandolined slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized; grated, 1 medium carrot; grated, ¾ C orange juice, salt and pepper
Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
SAVORY BEET SOUP
1 teaspoon olive oil, 1 cup chopped onion, 4 cups fat-free, less-sodium chicken broth, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets, peeled and halved, 1 medium potato, peeled and halved crosswise, 1 bay leaf, 1 teaspoon lemon juice, 8 tsps. reduced-fat sour cream
Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
Recipe from: Kathryn Conrad, Cooking Light OCtober 2004
KOHLRABI PARMESAN
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
ROASTED KOHLRABI
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C 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 PANCAKES WITH FLAXSEEDS
1 pound kohlrabi (peeled), 3 tbsp ground flaxseed (whir whole ones in a blender or processor until ground), 2 tbsp flour, 1/4 tsp salt, 1 carrot, 1 tbsp oil for frying (coconut oil is tasty)
Grate the kohlrabi and carrot (a food processor makes it easy). In a large bowl, mix the ground flaxseed, flour and salt. Then add the grated carrot and kohlrabi and mix. With your hands, form smallish patties about 1/2 inch thick. Cook in a frying pan with the oil until each side is golden brown. Add more oil if needed between rounds of pancakes. I love the way the ground flaxseed holds these together! You could also get them to hold together with egg if you don’t have flaxseed. You could probably finely chop kohlrabi greens too, and add those in to this. Recipe from red Fire Farm * Adaptable to many vegetables, these savory pancakes go great with Cucumber Tzatziki, plain yogurt, or sour cream.
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
KOHLRABI SLAW
2 cups chopped cabbage, 4 kohlrabi, peeled and grated, 2 carrots, grated, 2 T minced fresh onion, 1/4 C white sugar, ½ t salt, 1/8 t ground black pepper, 1/8 t celery seed, ½ C mayonnaise, 2 T apple cider vinegar
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving. May vary the amounts of each veggie depending on what is on hand!
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seed, 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
FAVORITE CORNED BEEF AND CABBAGE
1 corned beef brisket (about 4 pounds) with spice packet, 2 T brown sugar, 2 bay leaves, 3-1/2 pounds small potatoes (10-15), peeled, 8 medium carrots, halved crosswise, 1 medium head cabbage, cut into wedges,
Horseradish sauce: 3 T butter, 2 T all-purpose flour, 1 T sugar, 1 T cider vinegar, 1/4 C horseradish
Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.) Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.
For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. Cut beef across the grain into slices. Serve with vegetables and sauce.
Recipe from: https://www.tasteofhome.com
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
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
BAKED RADISHES
1/2 lb. radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
CONFETTI OF RADISHES AND CARROTS
3 large radishes (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes 8 servings
HONEY-GLAZED RADISHES WITH CRUNCHY SEEDS
1 # medium radishes, trimmed and halved, ¼ C water, 3 T butter, 3 T honey, 1 T balsamic vinegar, 1 clove garlic, ½ t salt, 3 T, toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, honey, vinegar, garlic and salt in a medium saucepan. Bring to a rapid simmer over medium-high heat. Cook until the radishes are tender and the liquid has reduced to a syrupy glaze, 10 to 15 minutes. Stir 2 tablespoons seeds into the radishes. Top with the remaining 1 tablespoon seeds. Recipe from: https://www.eatingwell.com
DAIKON CARROT SALAD
3/4# daikon radish, 1/2# carrots, 1T grated peeled ginger, 1.5T unseasoned rice vinegar, 1t lime juice, 2T vegetable oil, 1/2 t toasted sesame seed oil, 1t white sesame seeds, 1t black sesame seed
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/8 t salt in a colander, let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/4t salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1T seeds to dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Serves 4; Recipe courtesy of Food Network Magazine
BRAISED RADISHES
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray
HONEY GLAZED CARROTS WITH FRESH MINT
1 # carrots; 2 T butter; 11/2 T honey; salt and pepper; 1-2 T chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle mint on the carrots, toss well, and serve. Makes 4 servings. Recipe from MACSAC
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 (approximately 2.5 T)
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
RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.
HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook
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.
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
SPINACH SALAD WITH HONEY DRESSING AND HONEYED PECANS
1 (6-oz.) package baby spinach, 1 cup quartered fresh strawberries, 1/2 cup thinly sliced red onion, 1/2 cup fresh blueberries, Honey Dressing, 3 to 4 cooked bacon slices, crumbled, 1/4 cup crumbled blue cheese, Honeyed Pecans: Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Honey Dressing: 1/3 cup white balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2/3 cup extra virgin olive oil ~ Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Honeyed Pecans~1/4 cup honey, 1 cup pecan halves, Parchment paper, cooking spray, 1 T sugar, 1/4 teaspoon kosher salt, Pinch of ground red pepper Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
HONEY-APPLE CAKE
1 cup chopped pecans, divided, 2 Cs sugar, 1 C vegetable oil, 1/4 C honey, 3 large eggs, 3 C all-purpose flour, 1 tsp. baking soda, 1 tsp. salt, 1 tsp. ground cinnamon, 1/4 tsp ground nutmeg,
1 tsp vanilla extract, 3 Cs chopped Golden Delicious apple, Honey Sauce
Honey Sauce: 1 cup firmly packed brown sugar, 1/2 cup butter or margarine, 1/4 cup honey, 1/4 cup milk
Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside. Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended. Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan. Bake at 350° for 55 to 60 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce; serve with cake and, if desired, ice cream. Recipe From MyRecipes.com