Winter Share Eleven April 22nd 2021

Posted by on Apr 21, 2021 in Uncategorized

Important information:

  • There is one remaining winter share for biweekly members.
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Farm News from Jane
Winter is back! I guess I should not have shared that possibility in the last newsletter; my mistake. They used to call a late spring snow “poor man’s fertilizer”. As we are about three inches behind in rainfall I won’t complain. But even the dog looked out the porch door window and decided that she didn’t need to go out quite yet this morning! It does look a bit odd with the wet heavy snow clinging to unfurled leaves on the trees. It is actually less harmful than a dry cold with a hard frost. The snow acts as an insulator on the leaves and trees. And next week the seventies… I am glad that we decided to plant the next round of seedlings in the high tunnel instead of outside!
The high tunnels are still undergoing metamorphose. They are full again and we continue to pull out a bed of spinach each week to make room for onions, fennel, kale and greens. It is a beautiful sight. The two heated greenhouses are also looking great with varying sizes of plant growth. The tomatoes plants especially are getting huge quickly and we are almost finished transplanting pepper seedlings into larger cells. The Swiss chard, celery and celeriac are almost ready to be planted outside when the weather is right. The first plantings of peas are up too. Ben continues to prepare beds for the transplants. The seed potatoes arrived last week so it’s almost “game on”. Once the temperatures are more stable, we will begin to transplant the first round of seedlings. We sometimes have to push them out early to make room for the next group of seedlings. The Swiss chard and celery are on a trailer which we put outside during the day to “harden off” the plants. It gives them a taste of the real elements so they are not as shocked when transferred outdoors. A bit like the calf we are working with to acclimate him to “real life”. It is a bit sad but is certainly necessary. He is getting a bit friskier and his “play” a bit rough! He is accustomed to the grandchildren running around with him and can’t understand why every time he sees someone they don’t come and play with him. Almost like a dog…
Next week is the Pink Full Moon which is also one of two a supermoons this year, the other being in May. It is called that for the pink blossoms that are abundant this time of year. So don’t miss out, look to the eastern horizon on the 26th for the best view, although it is a late rising; 11:31 EST. One more winter distribution and then the focus will be summer shares. Enjoy the roots and greens. What a stellar combination!
Blessings, Jane

Produce:   Spinach   Salad greens   Swiss chard   Red potatoes   orange Carrots
Parsnips   Red Beets   Green Cabbage   Celeriac   Rutabaga   Garlic

Produce tips:
– Potatoes will need to be peeled as their storage condition is showing.
– This is the last sharing of beets for winter shares.
– Remember that recipes can be used as a guide to give you ideas to utilize the veggies raw as in a salad or cooked, or for soups. Substitute as necessary and make it “your own”!

Storage tips:
– Celeriac may need to be bagged to keep hydrated if storing.

1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, 1 tablespoon organic butter, 1 tablespoons olive oil, 1 large onion, peeled and chopped, 3 large organic carrots, peeled and chopped, 3 stalks organic celery, cleaned and chopped, 1 large rutabaga, peeled and chopped (or use chopped parsnips or turnips), approximately 4 cups chopped turnip greens (or other dark leafy greens like kale), coarse sea salt and pepper to taste, siracha chili sauce (or your favorite hot sauce)- to taste
Heat olive oil and butter in a large soup pot. Place chicken in the pot and allow to sear for a minute or so on each side. Add a little water if necessary, to prevent the chicken from burning. Add chopped onion and cook for several minutes, moving the chicken around, again adding a little water to prevent burning. Add the rest of the vegetables (but not the greens: add them at the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, and then reduce heat to a simmer. Cook for 50 minutes-1 hour or until chicken is cooked through. Turn off heat. Carefully remove the chicken and allow to cool in a separate bowl. If you are going to serve all of the soup right away, you’ll want to remove the meat from the chicken bones, chop or shred it, and add it back into the soup (make sure you don’t burn yourself). If not serving all of the soup now, you can store the chicken separately and make use of it however you like: I often use some to make chicken salad. Add greens about five minutes before serving: the heat of the soup will wilt them down. Add sea salt and freshly ground pepper to taste. Recipe from

2 T unsalted butter, 1 medium-large onion, diced, Salt, 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced, 2 cloves garlic, sliced, 1 C heavy cream, 1 C whole milk, 3 ½ C vegetable stock, White pepper, 3 T maple syrup, 4 ounces smoked slab bacon, diced fine, 20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top. Recipe from Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick;

3 tablespoons unsalted butter, 1 medium yellow onion, coarsely chopped, 2 medium celery stalks, coarsely chopped, 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups), 4 cups (1 quart) low-sodium vegetable broth, 2 cups half-and-half, 2 1/2 teaspoons high-quality smoked paprika, 1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. 2Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine. 3Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed. Recipe from

2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Serves 4-6

1 1/2 pounds rutabaga, peeled and cut into small chunks, 1 1/2 pounds potatoes, peeled and cut into large chunks, 4 cloves garlic, peeled, Salt, to taste, 1/3 cup nonfat milk, scaled, 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried, freshly ground white or black pepper, to taste
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper. Serves 8; Recipe from Eating Well Magazine

1# carrots peeled, and 1# rutabaga, peeled and cut into 1-inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired. Recipe courtesy of Robert Irvine; Food Network

2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm

1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings; Recipe from MACSAC

2 large carrots (peeled), 1 medium celery root/celeriac bulb (peeled), 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar (or red wine vinegar), 1 tsp honey or agave nectar (maple syrup is fine too. It’s just for a sweetener) – omit for whole 30, 1/2 of a lime (juiced), 1/2 tsp black pepper, 1/2 tsp sea salt, 3 tbsp or more or roasted pumpkin seeds, 2–3 tbsp chopped parsley
First clean your vegetables. Cut off the tops to both carrot and the celeriac. Peel with a peeler. Place in spiralizer and spiral all your vegetables. If you don’t have a spiralizer, you can just use a grater or julienne cut. Place noodles in bowl and add in all your ingredients minus the parsley and seeds. Toss the noodles with the marinade and let it sit in the fridge for 20-30 minutes. Once it’s marinated in fridge, remove and add your parsley and pumpkin seeds. Serve immediately or keep in fridge for later. Don’t have spiralizer? Simply julienne cut the vegetables.

1 medium celeriac celery root, peeled, 2 medium or 1 large carrots, 1 tablespoon olive oil or broth, 1 small onion minced, 3 cloves garlic minced, 5 cups water, 1 1/2 cup cooked chickpeas drained and rinsed if canned
1 vegetable bouillon cube, 1 teaspoon thyme, 1 teaspoon marjoram, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon ground rosemary or 3/4 teaspoon dried non-ground, 1/4 cup nutritional yeast, salt and pepper to taste, a few handfuls of chopped kale or greens optional
Use the spaghetti sized blade on a spiralizer or use a julienne peeler tool to make the noodles from the celeriac and carrots. Celeriac takes some concentration to spiral, but just keep pressing as you turn and you’ll make it through just fine. You will use about 3 cups of the celeriac and all of the carrots later, save the rest for another soup or use in another dish. Heat the olive oil or broth in a soup pot over medium heat, once hot saute the onion until translucent. Add the garlic and saute another 2 or 3 minutes. Add the water, chickpeas, bouillon, thyme, marjoram, smoked paprika, turmeric and rosemary. Turn the heat up and almost bring to a boil. Add the celeriac and carrot “noodles”, hen cover and simmer over medium-low until the veggie noodles are tender about 15 minutes. Before serving stir in the nutritional yeast and add salt and pepper to suit your taste. The amount of salt will vary depending on the bouillon you use. I like to throw in some chopped kale right before serving. The warm broth will soften it, but it won’t get mushy. If you have a picky eater, it’s the mushy that seems to bother them the most about greens. Servings: 4 servings Author: Kathy Hester

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 from Cooking Light Annual Recipes from 2003

1 oz. porcini mushrooms, 2 T. olive oil, divided, 1 T. unsalted butter, 1 medium onion, diced; 1 cup, 2 ribs celeriac or celeriac leaves, celery, diced (3/4 cup), 2 small celeriac peeled and cubed, (about 3 cups), ½ C lentils, 2 sprigs thyme, 6 C chicken or vegetable stock. Salt and pepper, to taste, 8 oz. fresh mushrooms, (such as hen of the woods), celeriac, celery, flatleaf parsley leaves or thyme
Place dried mushrooms in a heatproof liquid measuring cup and pour over enough boiling water to fill 2 cup mark. Let sit until softened, 10-15 minutes. Remove mushrooms, rinse, rinse, and chop. Reserve liquid. In a wide 4 qt. saucepan over medium heat, heat 1 T oil and the butter. Add onion and celeriac ribs; cook, stirring frequently, until very soft, 10-12 minutes. Add celeriac roots, prepared mushrooms, lentils, thyme sprigs, add stock. Pour in mushroom liquid, being careful to leave any grit or sand behind. Bring to a boil, reduce heat, and simmer, partially covered, until lentils and celeriac root are tender, about 30 minutes. Remove thyme. Season with salt and pepper. Meanwhile, heat a large skillet over medium high-heat until very hot and add remaining oil. Sear fresh mushrooms until browned and crisp, about 8 minutes, stirring occasionally. Season with salt and pepper. Ladle soup into serving bowls and top with browned mushrooms. Serve garnishes with leaves.
Recipe from

1 medium celeriac, peeled and thinly sliced 1/16″ thick1/4–1/2 teaspoon kosher salt, Cooking spray
Preheat the oven to 375°F and coat 2 baking sheets with cooking spray. Blot dry, then proceed and lay the slices in a single layer on the baking sheets, coat with cooking spray, and sprinkle with the salt to taste and desired seasonings. Bake, rotating the sheets and swapping positions halfway through, until the edges begin to brown and dry out, 8 to 10 minutes for yucca, 15 to 20 minutes for the others. To test crispiness, let a chip cool on the counter for 30 seconds and taste. Let cool for 10 minutes before serving.
Makes 1 serving; recipe from womean’

1 celeriac (about 20 oz), peeled and cut into ½ sticks, 2 tbsp olive oil, 2 tsp smoked paprika, coarse sea salt, freshly ground pepper
Set the oven to 425° F and line a baking tray with a piece of baking paper. In a large bowl toss celeriac, with oil, paprika and salt, and pepper. Place the celeriac on the baking tray in a single layer and bake, turning occasionally, until brown and crisp on all sides, about 25 minutes. Sprinkle with more salt and serve immediately. Recipe from

½ c hazelnuts (11/2 oz), ½ c (4 oz.) Greek yogurt, 3 T fresh lemon juice, 2 T olive oil, 1 T chopped chives, 1 T chopped flatleaf parsley, 1.2 tsp. salt plus more, ¼ tsp. pepper, pinch of sugar, 1 large celeriac root (about 14 oz.), 3 ribs of celery sliced thin, 3 oz. goat cheese, crumbled, celery or celeriac leaves, optional
Spread hazelnuts on a cookie sheet, place in oven and set to 375 degrees. Bake until hazelnuts smell nutty and are turning brown, and are splitting, 8-10 minutes. Transfer to a small bowl, cover with a damp dish towel, and let cool. Rub loose skins off and discard; chop nuts coarsely. Whisk together yogurt, lemon juice, oil, chives, parsley, ½ tsp. salt, pepper and sugar. Using a mandoline or knife, slice celeriac as thinly as possible and then slice into ribbons. Toss with dressing and let sit at least ten minutes to soften slightly tossing occasionally. Add celery, toss to combine and more salt and pepper to taste. Transfer to a serving bowl and top with goat cheese, nuts, and celeriac leaves, if using. Serve immediately.


1/4 C (1/2 stick) unsalted butter, 3 C coarsely chopped peeled raw beets (from 1 1/2 pounds), 2 C chopped red onions, 3 celery stalks, coarsely chopped, 1 C chopped red cabbage, 3 T finely chopped seeded jalapeño chiles, 5 C (or more) low-salt chicken broth, 2 T fresh lime juice, Tortilla chips, Sour cream
Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes. Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream.

3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ C balsamic vinegar, ½ C extra-virgin olive oil, 2 T sugar, 1 T crushed rosemary, salt and pepper, to taste, 1 C Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4C 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

Vinaigrette: ½ cup toasted walnuts, plus more for garnish, ¼ C sherry vinegar, 2 T red-wine vinegar, 2 T white wine, Zest & juice of 1 orange, 2 T minced leek, 2 T grated Parmesan cheese, 1T honey, 1T whole-grain, mustard, 1 T chopped fresh parsley, 2 t kosher salt, 1 t fresh rosemary, 1 teaspoon fresh thyme, ⅛ teaspoon ground pepper, ⅔ cup extra-virgin olive oil
Salad: 4 cups chopped beet, turnip and/or radish greens or arugula, 2 cups chopped chard, 2 cups chopped escarole, 2 cups chopped kale, 1 cup chopped radicchio, (or combination of whatever greens on hand),3 small beets, 3 small turnips, 3 radishes, 2 small carrots
To prepare vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red-wine) vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley, salt, rosemary, thyme and pepper in a blender. Puree until smooth. With the motor running, slowly add oil until combined.
To prepare salad: Toss greens, chard, escarole, kale and radicchio in a large bowl. Very thinly slice beets, turnips, radishes and carrots; add to the greens. Toss the salad with 1 cup vinaigrette (reserve the remaining vinaigrette for another use). Serve topped with more walnuts, if desired. To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days. Recipe from

2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,

1/4 tsp cinnamon, Small pinch of salt, Small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp honey, 2 Tbsp sliced fresh mint leaves

Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from

2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil.  Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or honey, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes).
Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Recipe for the New Moosewood Cookbook

2 T olive oil, 2 medium, chopped (about 2 C), 1-1/2 lbs. parsnips, peeled and chopped (about 4 C), 1 medium celery root, peeled and cubed (about 1-1/2 C), 4 garlic cloves, minced, 6 C chicken stock 1-1/2 tsp. salt, 3/4 tsp. coarsely ground pepper, 1 C heavy whipping cream, 2 T minced fresh parsley, 2 tsp. lemon juice, 2 T minced fresh chives, Pomegranate seeds, optional
In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds. Recipe from

4 large potatoes, peeled and thinly sliced, 4 medium onions, thinly sliced, 3 large parsnips, peeled and thinly sliced, 1-1/2 cups shredded Gruyere or Swiss cheese, divided, 1 tablespoon all-purpose flour, 3/4 teaspoon salt, 1/4 teaspoon pepper, 2 cups heavy whipping cream
Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13×9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown. Recipe from

2 T plus 1 C peanut oil, divided, 1 medium onion, chopped, 3/4 tsp. ground cinnamon, 1/4 tsp. salt, 1/4 tsp. ground nutmeg, 1/8 tsp. coarsely ground pepper, 2 garlic cloves, minced, 1 lb. medium carrots, 2 medium parsnips, peeled and chopped, 4 C chicken stock, 1/2 C half-and-half cream, Minced chives, optional
In a large saucepan, heat 2 T oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels. Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives. Recipe from

1 C shredded Parmesan cheese, 2 C peeled parsnips, julienned, 1 C Anjou pears, cut into 1/2-inch cubes, 1/2 C chopped pecans, 1/2 C fresh shelled or frozen peas, thawed, 1/2 C pomegranate seeds, 1/2 C pine nuts, 1 tsp. kosher salt, 1/2 tsp. pepper, 1/3 C mayonnaise, 3 T water
Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely. Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps. Recipe from

1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

8 large eggs, 1½ ounces Manchego cheese, grated (about ⅓ cup), 1 tablespoon chopped fresh flat-leaf, parsley, 1 tablespoon chopped chives, Kosher salt and freshly ground black pepper, 4 ounces dried chorizo, thinly sliced, 1 tablespoon olive oil, ¼ small onion, cut into ½” pieces, 6 fingerling potatoes, thinly sliced, 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped
Heat broiler. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper.
Cook chorizo in a 10” broiler proof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes. Transfer to plate. Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes. Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. Mix in chorizo. Pour in egg mixture, tilting skillet to evenly distribute. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges. Serves 4
Recipe from Bon 

2 medium beets, trimmed, 4 C chopped beet greens or Swiss chard, 8 Pixie tangerines or Clementines, 1 T sherry vinegar, ¼ t kosher salt, divided, ground pepper to taste, 6 t extra virgin olive oil divided, ¼ C crumbled feta cheese, ¼ C coarsely chopped toasted unsalted pistachios
Preheat oven to 3750. Scrub beets well, wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1+1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain the beet greens (or chard), leaving a little water still clinging to them; set aside. Grate ½ t zest from 1 tangerine (or clementine), Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ t salt and a generous grind of pepper in a medium bowl. Whisk in 4 t oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 t oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ t salt; cook, gently stirring, until just wilted, 2-3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing. Serves 4; Recipe from Eating Well magazine

3 carrots, 2 stalks celery, 1C diced red onion, 1 sprig rosemary leaves removed and chopped, 1+½ T crushed garlic, 6 C vegetable stock, 2 C chopped tomatoes, 1 can chick peas; drained and rinsed, 1 bunch Swiss chard, stems removed and greens roughly chopped (reserve the stems for another use), salt and pepper
Combine carrots, celery, red onion, rosemary, garlic, and stock in a saucepan. Bring to a low boil and cook about 10 minutes. Add tomatoes, chick peas, and chard. Simmer another 15 minutes. Season with salt and pepper to taste. Makes 6 servings; recipe from MACSAC cookbook

1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups

1 bunch Swiss chard; 1/2 can condensed cream of chicken soup; 1/2 tsp. salt; 1/8 tsp. pepper; 3/4 c. herb-seasoned croutons; 2 tbsp melted butter
Cut stalks from washed chard in 1″ pieces. Cook in boiling salted water in large kettle 5 minutes (1/2 tsp. salt to 2 c. water). Tear leaves, add to kettle and continue cooking until tender. Drain thoroughly. Combine with undiluted soup, salt and pepper in greased 1-qt. casserole. Toss croutons in melted butter. Sprinkle on top of chard. Bake in moderate oven (350°) 25 minutes. Makes 3 servings.

1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom

1+1/2 C dried cannellini (white kidney) beans, soaked overnight, drained, 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed, 3 sage leaves, 6 T olive oil, divided, plus more for serving, kosher salt, ½ t crushed red pepper flakes, 2 bunches mature spinach, trimmed, 1 T finely grated lemon zest, 2 T fresh lemon juice
Bring beans, head of garlic, sage, 3 T oil, and 6C water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool. Heat 3T oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ C bean cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Drizzle with oil.  Do ahead: Beans can be cooked 3 day ahead. Keep in cooking liquid; cover and chill. Recipe form Bonappetit

21/2 T tahini, 1+1/2 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

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.

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

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 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.

1 1/4 lbs. medium carrots, halved lengthwise, 2 tbsp. olive oil, 1/2 tsp. curry powder, 2 3/4 cups chicken stock, 2 cups Israeli couscous, 1 1/2 tsp. ground turmeric, 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water, Torn fresh mint, 4 lemon wedges

On baking sheet, toss carrots, oil and curry powder; season with salt and pepper. Roast at 500° until tender, 15 to 20 minutes. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint. Serve with lemon wedges. Recipe from

1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces, Orange juice, EVOO, pinch of salt, pinch ground cumin, pinch ground cinnamon, garnish with fresh chopped cilantro or parsley
Preheat the oven to 425 degrees. Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.


The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.1 teaspoon Dijon mustard, 1 tsp. salt, 1 tsp .sugar, 1/4 C sherry or red wine vinegar, 1 C chopped parsley, loosely packed, 2/3 C olive oil, 2 large carrots (choose different colored carrots if you can find them), 2 medium parsnips 1 small celery root, 2 black radishes or 1/2 daikon radish
Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds. Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
Recipe from Recipe from

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

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 it 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

1 lb. extra lean ground beef I used 96% lean, 1 medium yellow onion chopped, 3 garlic cloves minced, 5 cups chopped green cabbage about half of a medium sized head, 4 cups 32 oz. low-sodium beef broth, 3 cups tomato sauce (24 oz.), 1 cup shredded carrots, 1/2 cup uncooked white or brown long grain rice, 2 dried bay leaves, 3 tbsp. packed brown sugar, 1 tsp. salt, 1/2 tsp. dried oregano leaves, 1/2 tsp. ground black , pepper, 1 1/2 tbsp. lemon juice
In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally. Add the garlic. Stir and cook 1 minute. Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper. Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice). Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving. Recipe from

T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4

1 cabbage, small or medium, shredded or chopped medium fine, 2 lb. grated carrot, 1 or 2 grated turnips or daikon, A full bulb garlic, minced or pressed, a large finger sized chunk of ginger, finely grated or minced, 4 Tbsp. Sesame oil, 3 Tbsp. Rice Vinegar, ¼ cup raw or toasted sesame seeds, 3-5 cups cooked pasta, 2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger, you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it. From Jarrett Mann, 2006.Red Fire farm