Winter Share Eleven April 18th 2019
- There is one more winter share; May 2nd.
- Winter share members if you have not already renewed your summer share membership; please don’t delay. Summer share begin mid-May. Don’t forget to check and see if you signed up for a tree fruit share either. Final payments are due.
- Please continue to bring any stray share boxes to your distribution site.
- MAP distribution members; MAP now have their own eggs for sale as well as other local offerings to come. They are available during distribution 4-6 on Thursdays. They are located inside the building in a two-door fridge; check it out! There will be other times available this coming season also; details to follow!
Farm News from Jane
April showers might bring May flowers but a good April rain also brings green grass! The flowers began to “spring” for more than a few weeks. The snowdrops, crocus, daffodils and even the tulips are “pushing up”. The forsythia and lilacs have begun their open their buds and shoots as well. The maple buckets are all collected, washed and stacked neatly drying until they are stacked for storage in the sugarhouse. We had a stupendous season even though it was a late start. Although we did not tap all our maples, we still made a record amount of beautiful, tasty syrup! Thanks Ben and team for all your hard work and happy helping hands to make it such a fun and prosperous season!
Our focus has been transitioning to the field. Ben has been busy preparing vegetable blocks for planting by spreading compost and tilling to create a nice soft and smooth bed for seeding and transplanting. The first crop of peas was planted this past week and also field peas for cover crop. The late harvested crops of roots and crucifers in November did not allow for any cover crops to be seeded then.
Perhaps if you follow face book you caught a glimpse of Ben’s innovative “plastic puller”. He fabricated a long arm that attaches to the tractor front loader and it holds the long, heavy roll of plastic. As the tractor slowly moves forward the plastic gently unrolls over the top of the house. Formerly we needed many hands to actually pull the plastic over the sides using ropes tied to tennis balls. It was quite a project! This new method allowed two men to do all the work at least with the tractor’s help! A beautiful mind is a terrible thing to waste; eh Ben!!!
There are lots of greens of many kinds planted in the high tunnels; hopefully there will be a nice variety for the last share. The share size is winding down as most of the winter storage crops have been shared. It’s always sad to see the last of the carrots but the potatoes, onions and garlic I really can’t do without. But all good things must come to an end and there is always the first shoot of asparagus and rhubarb to look forward to! But for now, enjoy the celebrations at hand; Passover and Easter. What a wonderful time to enjoy friends, family and special foods. Hopefully some of those veggies will end up on the menu and the plate.
Until May (yes, it is right around the corner)! Blessings from us all, Jane
Produce: Chioggia beets Red potatoes Cooking onions Garlic Celeriac Kohlrabi
and lots of Spinach!
– Keep those potatoes, onions and garlic cool and covered; they really want to start a new plant…
– I’ve included some new spinach recipes for the loads of spinach we harvested this week. When using it in a “cooked” dish it goes pretty fast. A spinach quiche would make a lovely company brunch dish and utilize lots of spinach! Don’t forget that you can always add some spinach to your scrambled eggs, soups, and pasta dishes. It’s especially good in home-made lasagna! Or sauté some onions and or garlic and then stir them into some torn spinach to wilt and use it as a bed to serve your fish or meat.
– If you don’t have green onions on hand for a recipe, I’ve found that some cookbooks substitute shallot if you still have one on hand.
PASSOVER SPINACH SOUFFLE
Prep time: 20 minutes, Baking time: 45 minutes
1/2 C chopped onion, 1 clove garlic, minced, 1T butter, melted, 8 oz cream cheese, softened, 8 oz farmer cheese, 1/8 t each of salt and pepper, 3 eggs, 2 pkgs. (10oz) frozen chopped spinach, thawed and well drained, ¼ t paprika, 1/8 t ground nutmeg
Cook and stir onion and garlic in butter until tender. Beat onion mixture, cream cheese, farmer cheese, salt and pepper with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in spinach. Pour cheese mixture into greased 9 in square baking dish. Sprinkle with paprika and nutmeg; cover. Bake @ 3250 for 30 min; uncover. Bake an additional 15 minutes. Makes 8 servings * If substituting fresh bag of Oles Farm Spinach sauté or wilt down spinach first and reduce all other ingredients by half and use a smaller casserole.
WILTED SPINACH SALAD
6 cups torn spinach (5 oz), 1 C sliced fresh mushrooms, ¼ C thinly sliced green onions (2), dash of pepper, 3 slices of bacon, ¼ C vinegar, 2 t sugar, ½ t. dry mustard 1 hard cooked egg, chopped
In a large bowl combine spinach, mushrooms, and green onions. If desired, sprinkle with pepper; set aside. For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon, reserving 2 T drippings in skillet (add oil if necessary). Or, if desire, substitute 2 T vegetable oil for the bacon drippings. Crumble bacon; set aside. Stir vinegar, sugar, and dry mustard into drippings. Bring to a boiling; remove from heat. Add the spinach mixture. Toss mixture in skillet 30-60 seconds or until spinach is just wilted. Transfer spinach mixture into a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately; serves 4.
CRANBERRY-RASPBERRY SPINACH SALAD
1 10-oz.pkg.frozen red raspberries in syrup, thawed, ¼ C sugar, 2 t. cornstarch, ½ C cranberry-raspberry drink, ¼ C red wine vinegar, ¼ t celery seeds, ¼ t. cinnamon, 1/8 t. ground cloves, 10 oz. fresh spinach, stems removed and torn ((8 C), ½ C broken walnuts, 1/3 C dried cranberries, ¼ C sunflower seeds, 3 green onions, thinly sliced
For dressing, place raspberries and syrup in a blender container or food processor bowl. Cover and blend or process until smooth; strain through a sieve to remove seeds. Discard seeds. In a medium saucepan combine sugar and cornstarch; stir in strained raspberries, berry drink, vinegar, celery seeds, cinnamon, and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to a nonmetal container. Cover and chill at least one hour. To serve, place spinach, walnuts, cranberries, sunflower seeds, and green onions in a large bowl; toss to combine. Drizzle with some of the dressing; toss to coat evenly. Pass remaining dressing.
1 beaten egg white, ½ C soft bread crumbs, ¼ C finely chopped onion, 1/8 t. garlic powder, 1/8 t. black pepper, 8 oz. lean ground beef, non-stick cooking spray, 2 14 oz. cans beef broth, 1 14/2-oz. can diced tomatoes with Italian herbs, undrained, 15 oz. can garbanzo beans, (chickpeas), rinsed and drained, 1 C sliced fresh mushrooms, ½ C water, ½ C dried small bow tie pasta, 3 cups torn fresh spinach or ½ of a 10 oz. pkg. frozen chopped spinach, thawed and well drained
In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape into thirty-six ¾ in. meatballs. Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside. Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling; add past. Return to boiling; reduce heat. Simmer, covered, for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 1 minutes more or just until fresh spinach wilts or frozen spinach is heated through. Recipe from Better Homes & Gardens Cookbook
PROSCIUTTO, SPINACH, AND PASTA CASSEROLE
8 oz. dried orecchiette, mostaccioli, or ziti, 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced, 2 cloves garlic, minced, 1 T butter, ¼ C all-purpose flour, ½ t. anise seeds, crushed, 13/4 C milk, 11/2 C chicken broth, ¼ C parmesan cheese, 1 10-oz. pkg. frozen chopped spinach thawed and well drained, 2 oz. prosciutto, ctr into thin bite size strips, 1 medium tomato seeded and chopped
Cook pasta according to pkg. directions, drain, rinse pasta with cold water. Drain again. In a large saucepan Cook onions and garlic, covered, in hot butter about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and anise seeds. Add milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon mixture into a 2-qt. casserole. Bake, covered, in a 3500 oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.
SPRING VEGETABLE LASAGNE
1 tablespoon unsalted butter, plus more for the pan, 2½ cups low-sodium vegetable or no-chicken broth, 1½ cups mascarpone cheese, 1 teaspoon chopped fresh thyme, ½ teaspoon chopped fresh oregano, 1¼ teaspoons kosher salt, 8 cups tightly packed fresh spinach leaves (about 10 ounces), 9 ounces no-boil lasagna noodles, 3 cups thinly sliced carrots, turnips and/or radishes, 8 ounces crumbled farmer’s cheese
Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with butter., Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat. Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat. Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with ¼ cup of the spinach and ¾ cup vegetables. Pour on 1 cup of the mascarpone mixture and top with ⅓ cup farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray. Bake the lasagna for 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving. Prep: 40 min; ready in 1 h 25 min; Recipe from eatwell.com
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
JAPANESE-STYLE SPINACH (Gomae)
21/2 T tahini, 11/2 T rice vinegar, 11/2T soy sauce, 1 T water, 2 t mirin, 1# spinach, trimmed if necessary, 1 t sesame oil. Toasted sesame seeds for garnish
Put a large pot of boil on to boil. Meanwhile, whisk tahini, vinegar, soy sauce, water and mirin in a large bowl. Cook spinach in the boiling water until just turns bright green, 15-30 seconds for baby spinach, 45seconds -1 minute for mature spinach. Drain in a colander and rinse with cold water. Press or squeeze to remove excess water. Add the spinach to the dressing and toss to coat. Drizzle with sesame oil and sprinkle with sesame seeds if desired. Serves 4; recipe from Eating Well magazine
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
POTATO CRUST QUICHE
3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes. Makes 8 servings. Recipe from Crystal lake Gardens
HERB-ROASTED RED POTATOES
1 lb. Red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc.; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
POTATO THYME ROLLS
1/4 cup lukewarm water; 1 tablespoon active dry yeast; 2 tablespoons honey; 1/2 cup mashed potatoes; 1/2 cup buttermilk; 3 tablespoons butter; 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme; 1 teaspoon salt; 1 egg; 3-4 cups whole wheat flour (or use a combination of whole wheat and white), divided; for glaze: 1 egg beaten with 1 teaspoon milk
Combine lukewarm water, yeast, and honey in a cup. Set aside for 10 minutes. Combine potatoes, buttermilk, butter, thyme, and salt in a saucepan or bowl; heat or microwave to lukewarm temperature. Combine the potato mixture, yeast mixture, and egg in a large bowl. Stir in 1 cup of the flour and beat well. Stir in just enough flour, 1/2 cup at a time, to form a soft, kneadable dough add as little flour as possible). Place dough on lightly floured surface and knead by hand until smooth and elastic, 5-7 minutes. Transfer dough to an oiled bowl and turn dough to coat it with oil. Cover bowl with towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough, turn it onto a floured surface, and divide it into thirds. Roll each portion into a 10-inch rope. Cut each rope into 18 pieces. Shape each piece into a ball. Butter muffin tins (for a total of 18 rolls). Place 3 balls in each muffin cup. Let rise in a warm place until doubled in bulk, 30-45 minutes. Heat oven to 400 degrees. Brush each roll with glaze. Bake until lightly browned, 12-15 minutes.
Serve warm. Makes 18 rolls. Recipe from Madison Herb Society
SPICY POTATO, SAUSAGE AND GREENS SOUP
1 pound bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
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.
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. Plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
MUSTARD ROASTED POTATOES
1/2 cup whole grain Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons (1/4 stick) butter, melted, 2 tablespoons fresh lemon juice, 3 garlic cloves, minced, 1 tablespoon dried oregano, 1 teaspoon finely grated lemon peel, 1 teaspoon coarse kosher salt, 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl. Recipe form Bon Appetit!
ROSEMARY ROASTED POTATOES
2 lb. baby potatoes, halved or quartered if large, 2 tbsp. extra-virgin olive oil, 4 cloves garlic, minced, 2 tbsp. freshly chopped rosemary, kosher salt, freshly ground black pepper, Fresh rosemary sprigs, for serving
Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper. Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes. Add more rosemary sprigs for serving. Serves six; Recipe from Delish.com
TWICE BAKED CELERIAC POTATOES
6 medium russet (baking) potatoes, 1 lb. celery root, 1/2 c. milk, 4 T butter, 3/4 tsp. salt, 1/4 tsp. ground black pepper, 1/2 c. freshly grated Parmesan cheese, Chopped parsley for garnish
Preheat oven to 450 degrees F. Place potatoes in oven, directly on rack, and bake 45 to 50 minutes or until tender when pierced with knife. Remove potatoes from oven and set aside until cool enough to handle. Reset oven temperature to 400 degrees F. Meanwhile, in 3-quart saucepan, place celery root and enough water to cover; heat to boiling on high. Reduce heat to low; cover and simmer 15 minutes or until celery root is tender. Drain. In food processor with knife blade attached, blend celery root with milk, margarine, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper until pureed. Transfer puree to large bowl. When potatoes are cool enough to handle, cut 1/4-inch slice from both of the narrow ends of each potato, then cut each potato crosswise in half. Stand potatoes on narrow ends. With spoon, scoop potato from skins into bowl with celery root puree, leaving about 1/4 inch of potato with skin and being careful not to break through bottom of potato. Reserve potato-skin cups. With potato masher, mash potato with celery root until almost smooth. Stir in Parmesan. Spray 15 1/2″ by 10 1/2″ jelly-roll pan with nonstick cooking spray. Spoon potato mixture into potato-skin cups, mounding slightly. Place cups in prepared pan. Bake 25 minutes or until heated through and lightly browned. (If not baking right away, cover and refrigerate filled potatoes overnight; bake 35 to 40 minutes.) Sprinkle with parsley to serve. Recipe form GoodHousekeeping.com
SPINACH, POTATO AND SAUSAGE SOUP
1 tablespoon olive oil, 1 cup diced white onion, 2 large garlic cloves, minced, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (or more if you like things spicy, like me), 12 ounces vegan sausage, chopped (my favorites are Tofurky and Field Roast brands, find them in the deli section near tofu), 1.5 lbs. quartered, 4 cups vegetable broth , 6 ounces fresh baby spinach , 1/4 cup cashew cream (or other non-dairy cream option). Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan. Add the potatoes and cook another 2-3 minutes, stirring often. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth, you may need more salt/pepper. Serve! Recipe from: delishknowledge.com
Salt, 4 kohlrabi, thinly sliced, 4 tablespoons butter, 2 T all-purpose flour, 1 pint half-and-half, whole nutmeg, for grating
Bring a 3 or 4-quart pot of water to a boil, and give it a good couple pinches of salt. Add the kohlrabi and boil until tender but not falling apart, about 8 minutes. Drain and set aside on the plate you plan to serve the kohlrabi on. Melt the butter in the same pot, and then sprinkle the flour over. Whisk constantly until the flour is cooked and turns a light tan color, about 3 minutes. Gradually add the half-and-half, whisking the entire time. Turn the heat down to a simmer, and keep whisking until the sauce thickens, about 10 minutes. Pour the hot sauce over the kohlrabi, and grate a dusting of nutmeg with a thin grater over the entire dish. Season with salt and serve! Recipe courtesy of Tamara Reynolds
KOHLRABI PANCAKES WITH FLAXSEEDS
1 lb. 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
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
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 in.-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
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
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
BEET AND CELERIAC CASSEROLE
12 ounces raw beets; 12 ounces raw celeriac; 4 sprigs of fresh thyme, chopped; 6 juniper berries, crushed; 1/2 cup fresh orange juice; 1/2 cup vegetable stock; salt and freshly ground black pepper
Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes. Serves 6 Recipe from Vegetarian the best ever recipe collection.
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
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
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart
BEET AND CELERIAC CASSEROLE
12 ounces raw beets; 12 ounces raw celeriac; 4 sprigs of fresh thyme, chopped; 6 juniper berries, crushed; 1/2 cup fresh orange juice; 1/2 cup vegetable stock; salt and freshly ground black pepper
Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes. Serves 6. Recipe from: Vegetarian the best ever recipe collection.
CURRIED CELERIAC SLAW WITH DRIED CHERRIES
½ cup dried tart cherries, ½ cup finely chopped red onion, 3 Tbsp plain yogurt, 3 Tbsp sour cream, 1 Tbsp Dijon mustard, 1 tsp curry powder, 1 tsp olive oil, ½ tsp sugar, ½ tsp salt, 3 cups shredded, peeled celeriac
Combine all ingredients except for the celeriac in a large bowl, stirring well to combine. Add the celeriac; toss well to coat. Cover and chill for 2 hours before serving.
Yield: 4 servings Recipe borrowed from Cooking Light Annual Recipes from 2003
KOHLRABI OR CELERIAC 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 2 T chives just before serving. Serves 4; Recipe from Bonappetit