Winter Share Seven February 13 2025

Important information:

• This is a monthly and biweekly distribution.
  The next distribution is Feb. 27 and is a biweekly one.
• Thanks to those of you who have already renewed your summer membership. It’s seed time again! We are ordering seeds and need to know “who’s in”. Don’t forget to reserve your share. Winter shares members don’t need a deposit just fill out the membership form either online or by email. I’ll attach a summer share membership form. Payments are due April 1^st.
• Don’t forget to bring your share box with you to your pickup site.

Farm News from Jane
Sunshine! We are now close to ten hours of sunlight each day and we’ll be at eleven hours by the next distribution. But the sad news is that the temperatures have been below normal for the last month and the high tunnel plants are dormant and frozen waiting for a warming trend to come. We couldn’t harvest any greens this week. Hopefully the warming trend that is coming the last week of the month will allow for greens to be harvested, depending on the quality after such a lengthy cold-snap. We’ve had quite a few mild winters or at least vacillating temperatures allowing us to have some type of fresh greens in almost all of the winter shares. I guess that we’ve gotten spoiled as this is the first share without any this season; we are as sad as you are! But the skiing, the skating, snowboarding and sledding conditions have been great– so many having a great time. And our local communities that operate those facilities really needed these winter conditions to survive.
In the next newsletter I hope to be sharing about hanging sap buckets on sugar maples. There have been a few large trees taken down by the strong winds in the sugarbush over the last few months. Even our summer brought weather patterns with strong winds. But that provides firewood to stoke the firebox of the evaporator; nothing wasted! Seeding will begin next week with onions, shallots, leeks, and salad greens first on the list. A few early flower seeds have already been started on a heating pad and added extra light. That is one of the enjoyable things about beginning the cycle of seeding; warm sunshine in the greenhouse. And even if it’s cloudy there is still lots of ambient heat through the clouds! What could be more relaxing than sitting in the sunshine dropping seeds in trays? At least for the first few hours or days. That first round of seeding finds us handling thousands upon thousands of tiny little vegetable seeds. And some of the flower seeds are even smaller! Those are the ones you pray germinate; some of them take weeks to sprout. Every day you find yourself studying the trays hoping to see the first sign of a sprout. We may plant and water but someone else brings the growth… Enjoy the rest of the cold winter weather, soon it will be warmer. Teresa saw a robin in the woods who must have thought we were going to have another warm winter and didn’t migrate; poor thing. But there’s lots of places to nestle down in the woods and there are always weed seeds!
Eat lots Mr. Robin, eat lots! Until next time; Blessings, Jane

Produce:   Red Cabbage   Red potatoes   Chioggia Beets   Parsnips   Colorful Carrots
Carnival squash   Garlic   Honey gathered from hives on our farm

Produce tips:
– This is the last of the winter squash. Prepare like an acorn squash; see recipes. Or maybe just cut into wedges and roast so everyone gets a piece of the “pie”! Enjoy till next season…
– Our farm worker and friend Teresa and her dad Maciej, gather the honey from their hives a few times each season and as it is not heat processed, still has all the wonderful nutritional benefits of raw honey. You may enjoy honey for its sweet and delicious flavor but I don’t think many people appreciate the many healing benefits of honey. Raw honey is honey that comes straight from the beehive and has not been processed, heated, or pasteurized. It also contains bee pollen and propolis. Raw honey has many potential health benefits, including:
Antioxidants: Honey contains antioxidants like flavonoids and phenolic acids, which may help improve cholesterol levels and reduce the risk of heart disease.
Anti-inflammatory: Honey contains flavonoids and polyphenols, which can help reduce inflammation.
Antibacterial and antiseptic: Honey has antibacterial and antiseptic properties.
Wound healing: Honey can be used topically to treat burns and promote wound healing.
Cough relief: Honey can be used orally to treat coughs.
Diabetes management: Honey can play a role in diabetes management as part of a balanced diet.
Heart health: Honey may help improve lipid metabolism, blood pressure, and heartbeat restoration.
Digestive health: Honey can help balance out acid-forming foods.
Minerals: Honey contains minerals like calcium, magnesium, niacin, manganese, and phosphorous.
Vitamins: Honey contains vitamins and amino acids.
– Parsnips; Peeling is Optional: Most people peel their parsnips, but if you have found good small parsnips (preferably organic), you can simply scrub them as you would carrots or new potatoes, and leave the peel intact. It’s up to you! How to Cut: You can cut the parsnips however you like of course, but the following method is very simple: Once you’ve cleaned the parsnips, cut them down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core. If you like, halve the remaining pieces crosswise, leaving you with parsnip “fries” that are about 3 inches long

Recipes
HONEY FLANS
1/2 cup sugar, 7 tablespoons honey, divided, 1 (14-oz.) can sweetened, condensed milk, 1 cup milk, 3 large eggs, 1 large egg yolk, 1/4 teaspoon kosher salt
Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins. Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.

SPINACH SALAD WITH HONEY DRESSING AND HONEYED PECANS *You may need to wait for spinach!
6 oz. spinach, 1 C quartered strawberries, 1/2 C thinly sliced red onion, 1/2 C fresh blueberries, Honey Dressing, 3 to 4 cooked bacon slices, crumbled, 1/4 C crumbled blue cheese, Honeyed Pecans
Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Honey Dressing: 1/3 cup white balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2/3 cup extra virgin olive oil ~ Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Honeyed Pecans:1/4 cup honey, 1 cup pecan halves, Parchment paper, Cooking spray, 1 T sugar, 1/4 teaspoon kosher salt, Pinch of ground red pepper Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.

HONEY-APPLE CAKE
1 cup chopped pecans, divided, 2 cups sugar, 1 cup vegetable oil, 1/4 cup honey, 3 large eggs, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 3 cups chopped Golden Delicious apple, Honey Sauce
Honey Sauce: 1 cup firmly packed brown sugar, 1/2 cup butter or margarine, 1/4 cup honey, 1/4 cup milk
Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside. Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended. Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan. Bake at 350° for 55 to 60 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce; serve with cake and, if desired, ice cream. Recipe From MyRecipes.com

HONEYED BEETS
¼ C honey; 1 T vinegar; 1 lb. cooked, sliced beets; 1 T butter; 1/2 med. onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.

HONEY ROASTED CARNIVAL SQUASH
2 lb. carnival squash, 3 T olive oil, 2 T honey, 1 tsp fine sea salt, ½ tsp black pepper, 1 T chopped fresh sage
Preheat the oven to 400 degrees F. Add parchment paper to a baking sheet and set it aside. Cut off the ends of the carnival squash, stand it upright, and cut the squash in half lengthwise down the center. Scoop out the seeds. Cut the squash into ¾” half rings, keeping the peel on. In a small bowl combine the olive oil, salt, pepper, honey, and sage. Place the squash. Drizzle the oil mixture over the top of the squash and toss to combine right on the pan. Roast the carnival squash for 20-25 minutes, turning it halfway through the cooking time. To test for doneness, the squash should be able to easily pierce with a fork. Add more salt and pepper to taste, plus fresh herbs to garnish. Enjoy! *Substitute 1 tsp. of dried sage for fresh.

BAKED CARNIVAL SQUASH
1 carnival squash; 3 T olive oil; 1/2 C chopped bacon; 1 garlic clove, crushed; ¼ C thinly sliced sun-dried tomatoes; 1 T chopped sage; ¼ C mascarpone cheese; 3 T grated Parmesan cheese; salt and pepper
Cut the squash in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2

WINTER SQUASH WITH CRANBERRIES
1 sm. winter squash, 1-3 tsp. butter or olive oil, 1 C cranberries (fresh or frozen), 2-3 T raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm

SWEET ‘N’ SPICY SQUASH CAKE
3 Cups all-purpose flour; 2 ½ Tsp baking powder; 1 ¼ Tsp baking soda; 1/2 Tsp each ground allspice, cinnamon, cloves and nutmeg; 10 Tablespoons butter, cut in small pieces; 1 ¼ cups granulated sugar; 1/2 Cup light brown sugar; 2 Eggs; 1/2 Cup milk; 1/4 Cup orange juice; 3/4 Cup cooked Winter Squash; 1 Tsp vanilla extract; Butter-Cream Icing
Preheat oven to 350 degrees F. Sift together the flour, baking powder, baking soda and spices. Place the butter in a mixing bowl, sprinkle in the sugars and beat until fluffy. Add the eggs, one at a time, beating well after each. Mix together the milk and orange juice; let stand for 5 minutes, and then stir in the squash puree and vanilla extract. Add the milk and squash mixture to the creamed butter alternately with the sifted dry ingredients, a little of each at a time, beating until smooth after each addition. Spoon the batter into a greased and floured tube pan and bake for 40 to 45 minutes; the cake is done when it springs back after pressing lightly with the fingers. Cool in the pan for 15 minutes, then turn out onto a wire rack and allow to cool to room temperature before frosting. Yield: enough to serve 10 to 12

BAKED CARNIVAL SQUASH
1 carnival squash; 3T olive oil; 1/2 C chopped bacon; 1 garlic clove, crushed; ¼ C thinly sliced sun-dried tomatoes; 1 T chopped sage; ¼ C mascarpone cheese; 3 T grated Parmesan cheese; salt and pepper
Cut the squash in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2

CARNIVAL SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed;  1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.  Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

ROASTED SQUASH WITH ONIONS
1-2 # squash, 1 small onion, sliced, 2T olive oil, divided, 1/4 tsp salt, 1 tsp chopped fresh rosemary, 1 T maple syrup, 1 T Dijon mustard
Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating Well.com Makes ~ 4 servings, about 1/2 cup each

BEET CARPACCIO

For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

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

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized; grated, 1 medium carrot; grated, ¾ C orange juice
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.

ROASTED BEET AND CARROT SALAD

1 teaspoon cumin seeds, 2 teaspoons fresh lemon juice, 2 teaspoons Sherry vinegar, 1 teaspoon Dijon mustard, 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided, 1 tablespoon finely chopped fresh mint, Kosher salt and freshly ground black pepper, 1 pound baby carrots with 1/2″ of tops attached, peeled, 6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached, 3/4 cup (lightly packed) flat-leaf parsley leaves, divided, 1/2 cup crumbled feta (about 4 ounces)

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper. Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.

Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes. Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Recipe form Epicurious.com

 

RAW BEET AND APPLE SALAD

For the Salad:1 bunch of Chioggia beets, 2 medium size apples, 1 handful of mixed salad leaves, ⅓ c. fresh basil, zest of 1 lime

For the Dressing: ½ c. goat cheese, 1 tbsp. fresh lime juice, 2 tbsp. milk, 1 tbsp. olive oil, 1 tsp. honey
For the dressing: Zest your lime and reserve it for the salad. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness. For the salad: Get yourself a large bowl. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice beets with a mandolin. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften. Tear up the basil leaves. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top. Serve straight away.

Notes: The key to this dish is to slice everything as thin as possible and let it marinate in the bowl for a bit. Using a mandolin is perfect for this. The acidity from the dressing softens the beets, kind of like coleslaw. If it’s too chunky, it’s going to be too crunchy.

SWEET AND SOUR BEETS IN WHITE WINE

1/3 c. plus 1 tbsp. cider vinegar, 1/3 c. water, 1/3 c. sugar, 1 1/2 tsp. cornstarch, Dash of ground cloves, 2 tbsp. dry white wine, 1/2 tsp. butter, 2 c. cooked, sliced beets
In a medium saucepan, combine the first 5 ingredients. Cook over a medium heat until the mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving. Recipe form Cook.com

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

BEETBALLS
2 to 3 lb. ground beef, 4 grated large raw Chioggia beets (equal to beef in volume), 1 large grated onion, 1 green garlic, grated, 2 garlic scapes, grated, Chives, parsley, black pepper, minced (dry) onion — add what you like; 1-2 eggs (depends on how much breadcrumbs you want to add/ dryness of mix), Bread crumbs (I use Italian seasoned)
Mix beef & grated beets well. Add grated onion, green garlic and scapes, mix. Add spices. Mix all well to distribute spices. Break 1 or 2 eggs into mix, mix well. Add breadcrumbs to make wet/ not real dry “meatball mix”. Make Beetballs smaller than a softball/ bigger than a baseball. (I get 16 out of 3 lbs. meat). Bake at 350 degrees for 1 hour in oven, test for doneness, I go for 150 degrees. Beetballs will shrink to about baseball size. We eat them hot with veggies, cold in salads, and cut in half, seared with white cheddar melted on them with sautéed summer squash/ zucchini. Sweet and moist, we’ve had friends not realize they eat beets.
Nutritionally, if you use 3 lbs. meat and make 16 Beetballs? Each has 3 oz. meat and as many servings of veggies Recipe from Judy Schwann Promised Land CSA member

ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary
Salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com

ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
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.

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

HERB-ROASTED TRI-COLORED CARROTS
2 lbs. carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange), 2 T olive oil, 2 to 3 tsp fresh rosemary, finely chopped, 1 tsp fresh thyme, 1 tsp salt, or to taste, 1 tsp pepper, or to taste, 2 to 3 tsp fresh Italian flat-leaf parsley, finely chopped, 2 tsp lemon juice, opt.
Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
Stir and flip halfway through baking to ensure all sides cook evenly. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

BALSAMIC HONEY GLAZED RAINBOW CARROTS
1 lb. rainbow carrots, cut in half and sliced, 3 T extra virgin olive oil, 2 T balsamic vinegar
1 T honey, ⅛ tsp sea salt, ⅛ tsp. black pepper, Coarse salt for sprinkling, Parsley, diced, for garnish
Preheat oven to 400°F. Grease a baking dish and set aside. In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined. Toss the carrots and the honey mixture together in a large bowl until evenly coated. Place coated carrots in to the prepared baking dish. Roast for about 30-35 minutes until carrots are tender (but not mushy!) Cool for 5 minutes. Top with a sprinkling of coarse salt and parsley to serve. Recipe from https://www.aberdeenskitchen.com/

ROASTED RAINBOW CARROTS WITH HONEY GLAZE
2 lbs. whole rainbow carrots, 2 T olive oil, Salt and pepper to taste, 2 T butter, melted, 4 T honey – plus more for drizzling at the end
Preheat oven to 425 degrees F. Wash carrots thoroughly, especially between around the stem. Peel carrots, leaving part of the tops (the green part) on, if desired. Note: I like to roast them whole, so they get a slight crunch in the center. But if your carrots are too thick, split them in half lengthwise. Arrange carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss carrots with olive oil, salt, pepper evenly. Roast for 15-18 minutes, turning halfway through, until almost fork tender. Remove from the oven. Toss carrots with maple syrup and melted butter. Return to the oven and roast for an additional 8-10 minutes until caramelized, watching it so that the maple glaze doesn’t burn. Recipe from https://cookingformysoul.com

ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com

ROASTED CARROTS WITH TURMERIC COUSCOUS
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 rachaelraymag.com

WINTER ROOT VEGETABLE SLAW RECIPE

1 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon sugar, 1/4 cup sherry or red wine vinegar, 1 cup chopped parsley, loosely packed, 2/3 cup 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 SimplyRecipes.com

HONEY GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T honey 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.

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Dressing: 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

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

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

CARAWAY RED CABBAGE ALSACIENNE
1/4 C (1/2 stick) unsalted butter; 1/4 tsp ground cloves; 1 lg onion, diced; 1/2 C dry white wine; 2  apples, peeled, cored and diced; 1/4 C Caraway Seed Vinegar (see following recipe); 1 3-4 # red cabbage, shredded; 1 tsp salt; 1/2 C red currant or apple jelly; 2 T sugar; 3 slices bacon, diced; 2 T brown sugar; 2 T all-purpose flour; 1/2 tsp freshly grated nutmeg
Melt butter in large nonaluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes. Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart
Caraway Seed Vinegar 2 tablespoons caraway seed; 1-quart red wine vinegar or cider vinegar
Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall 1-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.

RED CABBAGE AND APPLE CASSEROLE
1 1/2 pounds red cabbage; 3 onions, chopped; 2 fennel bulbs, roughly chopped; 2 tbsp caraway seeds; 3 large, tart eating apples or 1 large cooking apple; 11/4 cups plain yogurt; 1 tbsp creamed horseradish; salt and freshly ground black pepper; crusty rye bread, to serve
Preheat the oven to 300°F. Shred the cabbage finely, discarding any tough stalks. Mix with the onions, fennel and caraway seeds in a large bowl. Peel, core and chop the apples, then stir them into the cabbage mixture. Transfer the mixture to a casserole dish. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and cover tightly.  Bake for 1 1/2 hours, stirring once or twice during cooking. Serve hot, with rye bread. Serves 6

JEWEL COLESLAW
1 head purple cabbage; 1 large white onion; 1 large green pepper; 3/4 cup balsamic vinegar; 1/2 cup corn oil; 3/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons minced fresh savory; 1 teaspoon celery seeds
Using the shredding blade in a food processor, shred the cabbage, onion, and green pepper. Toss together in a glass or plain white salad bowl. Bring the vinegar, oil, sugar, salt, savory, and celery seeds to a boil. Pour over the vegetables and chill well. 6-8 servings; Recipe from Herbal Soups, Salads, Breads and Sweets.

RUSSIAN TORTELLINI SOUP
2 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. tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped 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

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 across
1 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

RED CABBAGE SOUP
2 T olive oil, 6 cups of sliced red cabbage, 1 Leek, sliced, 1 onion, peeled and chopped, 1 small potato, peeled and diced, 1 qt. veg. stock or water, 3-4 oz almond milk, 1 tsp. sea salt (or salt to taste)
Have all the vegetables well washed and prepared as indicated in the ingredients description. Heat the EVOO in a large saucepan over moderate heat. Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potato and 2 tablespoons of vegetable stock or water and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the stock and bring to a boil over medium heat. When it has reached a boil remove the saucepan from the heat. Add the almond milk, one teaspoon sea salt (or salt to taste) and puree with hand mixer, blender or emulsifier until perfectly combined. Serve hot.
Recipe from Margarita @ Tasty Mediterraneo

SPANISH POTATO PEPPER STEW
1 1/2 tbsp olive oil; 1 cup chopped onion; 3 pounds potatoes, peeled and thick-sliced; 6 ounces andouille or other smoked spicy sausage, chopped; 1 can (14 1/2 ounces) chicken broth; 1 pepper, quartered and thick-sliced; 3 tbsp; chopped parsley; 2 tbsp sweet paprika; 1/2-ounce dried ancho or Anaheim chiles, soaked in hot water (optional); salt

Heat olive oil in large, heavy pot over medium-high heat. Add onions; sauté until limp. Stir in potatoes and sausage; cook 10 minutes, stirring often. Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water. If you are using chiles, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt. This recipe is adapted from one in The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins. Serve it as main course or side dish, or even for brunch. Makes 6-8 servings. Recipe from MACSAC

CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. Makes 4 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

PANAMA’S PINK POTATO SALAD
5 med sized potatoes, 2 med sized carrots, 3 med sized red beets, 1-2 stalk celery or (1-2 cups celeriac), 1 onion, 1 bunch parsley, 1 clove garlic, 3 eggs, 1-2 T mayonnaise, 1-2 tsp mustard, salt and pepper to taste
* if substituting celeriac you may cook it with the potatoes or chop and add raw to salad.
Start by boiling the potatoes in a large pot. When they are close to half cooked add the beet and carrot.
Then add the eggs to the pot for the last 10 minutes. Meanwhile, chop the celery, parsley, onion, and garlic. Drain the potato pot. You should now have tender potatoes, a tender beet, carrot and a hardboiled egg. Peel, dice the beet and carrot. It is a little counter intuitive to us Americans, to boil and then do the chopping. However, that is the custom in Panama. The cooks say it is easier to peel the vegetables after boiling. Separate the hard-boiled egg white from the egg yolk. Chop the egg whites. Crumble the egg yolk. Mix the egg whites, celery, parsley, onion, garlic, mayonnaise and mustard in a deep bowl. Then add everything else and mix just enough to coat the vegetables with the mayonnaise. Season to taste with salt and pepper. Add more mayonnaise or mustard to the desired consistency. Mix well. Sprinkle the crumbled egg yolk on top for a beautiful touch of yellow color! Serves 4; Recipe from Red Fire Farm

 

GRILLED CHIVE POTATOES

6 red-skinned potatoes, scrubbed; 6 tablespoons unsalted butter; 6 tablespoons chopped fresh chives; 1 teaspoon finely grated lemon peel; nonstick vegetable oil spray

Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on rimmed baking sheet. Press each gently with fork to flatten slightly. Stir butter, chives, and lemon peel in medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes. Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill potatoes, cut side down, until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up, to platter. Drizzle with warm chive butter. 4 Servings

POTATO CHOWDER SOUP
2 cups peeled and diced potatoes, 1/2 cup diced carrots, 1/2 cup diced celery, 1/4 cup chopped onion, 1 teaspoon salt, 1/4 cup butter, 2 cups milk, 1/4 cup all-purpose flour, 2 (15 ounce) cans whole kernel corn, drained, 2 1/2 cups shredded Cheddar cheese
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve. Recipe from allrecipes.com

HONEY GLAZED PARSNIPS
3 c. diagonally sliced ½” parsnips; 3/4 c. water; 1/2 tsp. salt; 2 tbsps. Butter; 1 tbsps. Honey; 1/4 c. orange juice; 1 tsp. grated orange peel
Cook parsnips in water and salt until tender, about 10 minutes, Drain and remove from saucepan. Heat remaining ingredients together in saucepan. Combine with parsnips. Serve hot. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.

PARSNIP FRITTERS
4 to 5 med parsnips; 1/2 c. milk; 1 egg; 1/2 tsp. baking powder; 1 1/2 tsp. salt; Flour; Fat or oil for frying
Scrape parsnips clean, cut in lengthwise slices and cook in boiling salted water until tender. Drain. Combine remaining ingredients, adding enough flour to make a batter the consistency of griddle cakes. Dip parsnips in batter; fry in deep hot fat (370 to 390°) until golden brown. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.

RAW PARSNIP WINTER SALAD Parsnips are amazing raw.
3 cups shredded raw parsnip, 1 and 1/2 lemons, juiced (if organic, include some zest), 3/4 cup currants,
1 cup whole milk yogurt, honey to taste, pinch of salt to taste
Grate parsnips, unpeeled is fine as long as they’re good and cleaned of dirt.
Just grate down to the inner core, which is tougher, and you can tell when you get there.
Then mix with the other ingredients and taste. If you let it marinate a little while before serving, the flavors meld more. You can use dates or other dried fruit instead of currants, or a mix.

CREAMY ROASTED PARSNIP SOUP
2 pounds parsnips, peeled and cut into 1/2 inch pieces, 3 carrots, 1 T. olive oil, sea salt and ground black pepper to taste, 1 T. olive oil, 1 large onion, 3 stalks celery, 1 T. butter, 3 cloves garlic, 1 T. brown sugar, 1 tsp. ground ginger, ½ tsp. ground cardamom, ½ tsp. ground allspice, ½ tsp. ground nutmeg, ¼ tsp. cayenne pepper, 4 C. chicken stock, 1 C. whole milk, ½ C. heavy cream
Preheat an oven to 425 degrees F (220 degrees C). Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

GARLIC BUTTER ROASTED PARSNIPS
2 ½ # parsnips, peeled and cut into batons, 5 T butter, fresh garlic:
Put the garlic through a garlic press, or mince it very, very finely. 1/2 tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like, salt and pepper to taste, chopped fresh parsley for garnish. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside.
Make the garlic butter. Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds, or until fragrant. Remove from the heat and stir in the rosemary. Pour the garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer. Roast the parsnips in the preheated oven for 10 minutes. Then, give the parsnips a stir, and continue to roast for 8 to 10 more minutes, or until tender. Remove from the oven. Taste for salt and pepper, and adjust accordingly. Garnish with parsley, crushed red pepper flakes (optional), and serve. Recipe from https://diethood.com