- This is a monthly and a biweekly share distribution. The next monthly share is April 16th.
- Please return all boxes.
- Summer share renewal is in progress and new memberships are available!
Farm News from Jane
In the last newsletter I closed with: hope springs eternal and we are thankful for all we have… I didn’t realize at that time how meaningful that statement would be now that the corona virus has brought so many lifestyle changes. But we do live in a wonderful community that cares for each other and we will be even more thankful for the simple pleasures and liberties that we normally enjoy. And we are following the recommendations and are taking the necessary precautions at the farm while we continue to move ahead in our seasonal work.
As we made the decision not to tap our sugarbush this season we held onto the last of 2019’s so we have a pint of syrup this distribution. The “kids” could not let the season go by without tapping a few yard trees and “dad”, (Ben) quickly fabricated a small burner from a defunct tractor bucket loader. After scrapping some old metal, he was able to “trade dollars” for a small maple evaporator pan to cook the sap that we all helped gather outside in the backyard. There is something quite intoxicating about smelling the sap boiling down. And it was pronounced “delicious” by all the eager family members who enjoyed pancakes that first night. Perhaps cooking outside makes it even yummier! So as spring arrives tomorrow and maple season will soon come to an end, we didn’t really miss out entirely this season!
We continue to seed in the hothouse and transplant seedlings into nice straight rows in the high tunnel. The first planting of tomatoes is also up and growing nicely. Peppers are due to be planted next week and today we seeded the first round of beets, Chioggia. We are also going to try planting some eggplant in the high tunnel this year as the last few years the flea beetles caused so much damage in the field that the crop was minimal. And I can’t get fresh peas out of my mind as the weather this March has been warmer than average and the soil is drying out nicely. They are one of the first vegetables direct seeded in the spring. The snowdrops have been in bloom for a while, the crocus are also open and the daffodils are shooting up long, green stalks. Soon the yards will be full of color. What beauty comes at such a stark time of year. Many thanks again for all your support. Be hopeful and enjoy cooking at home, Jane
Produce: Maple syrup Shallots 2) Spinach Garlic Adirondack Blue potatoes
Orange carrots Golden beets Radishes Black beans Red & Green cabbage
– Maple syrup needs to be refrigerated after opening.
– Adirondack blue potatoes are great bakers or roasting as they are a drier potato. Great for chips also!
– With both red and green cabbage try making some colorful coleslaw.
– Roasted beets are like comfort food; the sugars caramelize when roasted and mellows the flavor. Enjoy the warmth in the kitchen and the sweetness on your palate.
– Radishes are great in a stir fry and it takes away their “bite”. Or make the first potato salad of the season if you don’t mind “blue”! Substitute the smaller daikon radishes for the traditional longer ones.
– Shallots are an onion garlic cross and are a great addition to roasted vegetables or a roasted chicken. Check out the recipes below for ideas.
ROASTED POTATOES AND SHALLOTS
6 large shallots, peeled and halved lengthwise, 3 tablespoons extra-virgin olive oil, divided, 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
Preheat oven to 400°F with rack in lowest position. Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. Roast, stirring occasionally, until shallots are golden, about 30 minutes. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes. Recipe from In the Kitchen with Stephano Faita
WARM DRESSING WITH SHALLOT
(great over baked squash and greens)
1/4 C maple syrup, 1/4 C cider vinegar, 1/3 C olive oil, 2 tsp Dijon mustard, 1 shallot, minced, salt and pepper
Shake ingredients together and place in a small pan. Heat until shallots begin to have an aroma.
GOURMET MUSHROON RISOTTO
6 cups chicken broth, divided, 3 T olive oil, divided, 1# portobello mushrooms, thinly sliced, 1# white mushrooms, thinly sliced, 2 shallots, diced, ½ C Arborio rice, ½ C dry white wine, seas salt to taste, freshly ground black pepper to taste, 3T finely chopped chives, 4T butter,1/3C freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Recipe from Allrecipes.com
OUR FAVORITE BALSAMIC VINAIGRETTE
1/2 cup olive oil, ¼ C balsamic vinaigrette, 1 tsp. Dijon mustard, 1 shallot, minced, 1 clove garlic, minced1/4 cup balsamic vinegar salt and ground black pepper to taste
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Recipe form Allrecipes.com
APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC
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
HEARTY ASIAN NOODLE SALAD
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
RUSSIAN TORTELLINI SOUP
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
CORNED BEEF SANDWICHES WITH PICKLED CABBAGE
1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons vegetable oil; 1 8-ounce package shredded green cabbage (about 3 cups); 1 cup thinly sliced onion; 2 teaspoons coriander seeds, coarsely crushed in resalable plastic bag with mallet; 1 teaspoon celery seeds; 2 tablespoons white wine vinegar; 1 teaspoon sugar; 8 slices rye bread; 4 ounces sliced sharp white cheddar cheese; 12 ounces thinly sliced corned beef
Whisk mayonnaise and Dijon mustard in small bowl. Set aside. Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve. Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice. Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.
RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
1 tablespoon extra-virgin olive oil, 6 slices good quality smoky bacon, chopped or very thinly sliced across1 large onion, finely chopped, 1 large carrot, peeled and finely chopped, 1 1/2 teaspoons caraway or cumin seed, 1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped, 1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds), Freshly ground black pepper, Freshly grated nutmeg, Cheesecloth or loose tea teabag filled with: 6 juniper berries, 3 to 4 whole cloves, 2 fresh bay leaves, Curl orange rind, 1 small cinnamon stick, 1/4 cup cider vinegar or wine vinegar, 2 rounded tablespoons dark brown sugar, 6 cups chicken stock, Kosher salt
Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches. Recipe courtesy of Rachael Ray
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
RED AND WHITE RADISH RELISH
1 cup red and white radishes, grated; 1/4 cup yogurt; 1/4 tsp salt; 1/8 tsp pepper; 1/2 tbsp sharp, prepared mustard
Combine all ingredients and chill thoroughly before serving. Yield: 1 generous cup
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
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
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
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
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 1.5 lbs. potatoes 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
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, 2T 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
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
SPIRALED BLUE POTATO AND YELLOW CARROT CASSEROLE
(Blue Potato and Yellow Carrot Raratouille)
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 urbanakitchenpothacary; thefeed.com
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
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
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
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
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.
BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Recipe from http://www.epicurious.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
BEET & GOAT CHEESE HUMMUS
1 large beet, 1 can chickpeas, 2 lemons, 1/4 cup tahini paste, 1 teaspoon salt, 4 oz. crumbled goat cheese,
1/4 cup olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running, drizzle in the olive oil. Blend until smooth. Crumble a little more goat cheese on top for a pretty presentation.
Recipe from simplyrecipes.com
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
CABBAGE-BEET SLAW WITH GINGER VINAIGRETTE
1 small head red cabbage, 1 medium-sized beet, 2 tablespoons rice vinegar, 4 tablespoons oil (vegetable or canola), 1 1/2 tablespoon honey, 1-inch piece of ginger, peeled and grated, Salt & pepper to taste
Chop the cabbage into 4 wedges. Trip away any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl. Peel the beet using a vegetable peeler. Using a hand-held grater or box grater, shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice.
Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve. Recipe from TheBittenWord.com
AVOCADO BEET SALAD WITH CITRUS VINAIGRETTE
4 medium-sized beets (any color), green tops removed, beets scrubbed clean, 1 just ripe avocado, 4 ounces mixed green lettuces, 2 Tbsp pistachios, chopped, Citrus Vinaigrette:1 Tbsp minced shallot, 2 Tbsp rice vinegar (unseasoned), 1 Tbsp fresh lemon juice,
1 Tbsp fresh orange juice, 2 tsp lemon zest, 1 tsp orange zest, A Pinch of salt, 1/3 c olive oil
Cook the beets: Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork. Make the vinaigrette: Whisk together the citrus vinaigrette ingredients in a small bowl. Toss the beets in vinaigrette: When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges. (Tip: use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards.) Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette. Cut and peel the avocado, cut the avocado into wedges. Arrange the salad: Toss the salad greens with a half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads. Recipe from simplyrecipes.com
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
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 simplyrecipes.com
WILTED SPINACH SALAD
6 cups torn spinach (5 oz), 1 C sliced fresh mushrooms, ¼ C thinly sliced green onions, 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.
Recipe from Better Homes & Gardens Cookbook
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. Recipe from Better Homes & Gardens Cookbook
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.
WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE * Substitute black beans
3 T olive oil, 1 lb. bulk mild Italian sausage, 1 medium onion, chopped, 2 cloves garlic, finely chopped, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, 2 T all-purpose flour, 5 oz fresh baby spinach, 1 can (14.5 oz) roasted diced tomatoes, undrained 1 can (14.5 oz) rushed tomatoes, undrained, 1 can (19 oz) cannellini beans, drained, rinsed, ¾ cup plain panko crispy bread crumbs. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly. Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish. In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top. Recipe from Bettycrocker.com