Winter Share Seven February 23rd 2023
- This is a biweekly share only. Next distribution is Thursday March 9th for monthly and biweekly shares.
- Please keep those share boxes coming…
- Summer Share membership is still available; weekly or biweekly.
Farm News from Jane
Sunshine, yea! It’s amazing how it’s changed. We have seedlings enjoying the increased sunshine and heat in the greenhouse. We have also begun seeding onions. Because we plant so many, they take up quite a bit of space in the greenhouse this time of the season. There are two variety of reds, one cooking, three sweet, two varieties of Cipollini and also shallots. Lots of flavor in that list! And we’ll seed leeks next. We have bunching onions otherwise known as scallions up and growing an we will seed them every few weeks to keep a steady supply for the first month or more in June. Before that we’ll have green garlic, which will be popping through the ground soon. It was planted very late last fall and will even push through the snow when the days get warm and there’s lots of sun. I have heard more than a few people say that they have bulbs popping through. We have had unusually warm weather this past few months and I hope that the weather doesn’t trick things into blossoming too early. That can be quite a problem, especially for all the orchard fruits.
And great news, at least for us who enjoy winter veggies. The new winter storage coolers are up and running. What a delight to have them inside a building with great lighting and more easily temperature controlled. Until last week we were operating six different spaces at various temperatures. Three of them were outside which meant that they were more exposed to the elements and fluctuations of the daily temperature variances; very challenging! Now, there’ll be less mud, less climbing and lifting and will be so efficient on time and energy. We are very thankful. It will expedite our fall harvest, being able to cool veggies down if needed and so we’ll be able begin harvesting earlier. We have had to wait until the ground temperature was cooler so that vegetables placed in the cooler didn’t have to be cooled down and chance them getting dehydrated in the process. It would be a challenge to get them all the root crops harvested before the snow flew…
Red and orange seem to be the color scheme of the share this time; pretty and yummy. Weren’t your favorite flavors as a kid usually red or orange? Hope the kids still find those colors tasty in veggies!
Enjoy the lengthening days of late winter. Did you know that the word Lent came from Old and Middle English meaning lengthening days and so is a term taken from nature? In the Christian church, is a period of penitential preparation for Easter. It is designated by prayer, fasting and almsgiving. Perhaps it could be a time of contemplation of all we are blessed with, fasting from some of the things we binge on and then looking/reaching out to share what we have. “Soul food” -with blessings, Jane
Produce: Spinach Adirondack Red Potatoes Blush/Red onions Garlic Parsnips
Carrots Golden beets Napa cabbage Kohlrabi Red kale
– Parsnips can be used similarly to carrots raw or cooked. Peeling is Optional: Most people peel their parsnips, but you can simply scrub them as you would carrots or new potatoes, and leave the skin intact. As with other roots there are dense nutrients just under the skin which you may not want to lose. 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. See recipes.
– Adirondack red potatoes are red skinned and pink flesh.
– Kohlrabi is almost eternal if kept in the fridge.
– Please bag the Napa cabbage and kale to keep it hydrated.
ITALIAN WEDDING SOUP WITH ORZO AND MEATBALLS
Meatballs: 1/2 # lean ground beef, 1/4 # lean ground pork, 1/3 C dried bread crumbs, 3 T chopped fresh flat-leaf parsley, 3 T grated Parmigiano Reggiano cheese, 2 cloves garlic, finely chopped, 2 T chopped fresh oregano, 1/2 tsp fine sea salt, 1/2 tsp black pepper, 1 egg, beaten, pinch grated nutmeg, pinch paprika
Soup: 2 T unsalted butter, 1 medium white onion, finely chopped, 1 medium carrot, finely chopped, 2 cloves garlic, finely chopped, 1/2 tsp fine sea salt, 1/4 tsp black pepper, to taste, 4 C chicken broth, 1 (28-ounce) can no-salt-added diced tomatoes, drained, 1 C uncooked whole wheat orzo, 2 C shredded kale
For the meatballs, combine beef, pork, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, nutmeg, and paprika in a large bowl and use your hands to mix well. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into 1-inch balls and transfer them to a large plate. Cover and refrigerate until ready to cook.
For the soup, melt butter in a large soup pot over medium heat. Add onion, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.
Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer until the meatballs and orzo are fully cooked, about 15 minutes over medium heat. Stir in kale and cook just until wilted, about 3 minutes. Recipe form Wholefoodsmarket.com
SAUSAGE, WHITE BEAN AND KALE SOUP
1 T olive oil, ½ lb. bulk Italian pork sausage, 2 C diced onions, 3/4teaspoon salt, 1 bunch kale, ribs removed, thinly sliced, 3 cloves garlic, finely chopped, 1 can (28 oz) diced tomatoes, undrained, 2 cans (19 oz each) cannellini beans, drained, rinsed, 1carton (32 oz) unsalted chicken broth, ½ cup grated Parmesan cheese
In a 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside. Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted. Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese. Recipe from Bettycrocker.com
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
INSTANT POT VEGAN CABBAGE SOUP
3 cups coarsely chopped green cabbage, 2 ½ C vegetable broth, 1 14.5 can diced tomatoes, 3 carrots, 3 stalks of celery, 1 onion chopped, 2 cloves garlic, 2 T apple cider vinegar, 1 T lemon juice, 2 tsp. dried sage
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Recipe from Allrecipes.com
NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 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
Salt, 4 kohlrabi, thinly sliced, 4 tablespoons butter, 2 T all-purpose flour, 1 pint half-and-half, whole nutmeg, for grating
Bring a 3 or 4-quart pot of water to a boil, and give it a good couple pinches of salt. Add the kohlrabi and boil until tender but not falling apart, about 8 minutes. Drain and set aside on the plate you plan to serve the kohlrabi on. Melt the butter in the same pot, and then sprinkle the flour over. Whisk constantly until the flour is cooked and turns a light tan color, about 3 minutes. Gradually add the half-and-half, whisking the entire time. Turn the heat down to a simmer, and keep whisking until the sauce thickens, about 10 minutes. Pour the hot sauce over the kohlrabi, and grate a dusting of nutmeg with a thin grater over the entire dish. Season with salt and serve! Recipe courtesy of Tamara Reynolds
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into ½-inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Recipe from Allrecipes.com
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees. Cut the kohlrabi into ¼-inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Recipe from AllRecipes.com
KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4 large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4 teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve. Recipe form GeniusKitchen.com
2 kohlrabi, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RachelRayShow.com
KOHLRABI AND POTATO SALAD WITH HORSERADISH
1 or 2 Kohlrabi peeled, 2 medium Potatoes, 2 to 4 tablespoons sour cream, 2 teaspoons chopped dill, Salt and freshly milled pepper, Prepared horseradish in vinegar
Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes. Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill. Season with salt and pepper to taste. Recipe form Red Fire Farm, Granby MA
KOHLRABI PANCAKES WITH FLAXSEEDS
Adaptable to many vegetables, these savory pancakes go great with Cucumber Tzatziki, plain yogurt, or sour cream.
1 pound kohlrabi (peeled), 3 tbsp ground flaxseed (whir whole ones in a blender or processor until ground), 2 tbsp flour, 1/4 tsp salt, 1 carrot, 1 tbsp oil for frying (coconut oil is tasty)
Grate the kohlrabi and carrot (a food processor makes it easy). In a large bowl, mix the ground flaxseed, flour and salt. Then add the grated carrot and kohlrabi and mix. With your hands, form smallish patties about 1/2 inch thick. Cook in a frying pan with the oil until each side is golden brown. Add more oil if needed between rounds of pancakes. I love the way the ground flaxseed holds these together! You could also get them to hold together with egg if you don’t have flaxseed. You could probably finely chop kohlrabi greens too, and add those in to this. Recipe from red Fire Farm
CURRIED PARSNIP SOUP
1 tbsp vegetable oil; 1 tbsp butter; 1 red onion, chopped; 3 parsnips, chopped; 2 garlic cloves, crushed; 2 tsp garam masala; 1/2 tsp chili powder; 1 tbsp all-purpose flour; generous 3 1/2 cups vegetable bouillon; grated rind and juice of 1 lemon; salt and pepper; strips of lemon rind, to garnish
Heat the oil and butter in a large pan, until the butter has melted. Add the onion, parsnips, and garlic and sauté, stirring frequently, for about 5-7 minutes, until the vegetables have softened but not colored. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Sprinkle in the flour, mix well, and cook, stirring constantly, for another 30 seconds. Stir in the bouillon, lemon rind, and lemon juice and bring to a boil. Lower the heat and simmer for 20 minutes. Remove some of the vegetable pieces with a slotted spoon and reserve until required. Process the remaining soup and vegetables in a food processor or blender for about 1 minute, to a smooth puree. Alternatively, put the vegetables in a strainer and press through with the back of a wooden spoon. Return the soup to a clean pan and stir in the reserved vegetables. Heat the soup through for 2 minutes, until piping hot. Season to taste with salt and pepper, then transfer to soup bowls. Garnish with strips of lemon rind and serve. Serves 4 Recipe from Practical Soups.
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.
4 to 5 medium parsnips; 1/2 c. milk; 1 egg; 1/2 tsp. baking powder; 1 1/2 tsp. salt; Flour; oil for deep-fat 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.
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
BEETS, ORANGES, AND RASPBERRY SAUCE
1-pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt
Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices before adding to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings.
DIJON ROASTED BEETS
3 lbs. beets, uniform in size (about 2 inches); 4 Tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp Dijon mustard; Juice of one orange; 1 tsp sugar; 1 Tbsp red wine vinegar; 1 Tbsp fresh minced rosemary
Trim beets of all but 1/2-inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat. Roast at 400 degrees 45 minutes or until beets are tender. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside. When beets are cool enough to handle, rub to remove skin cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing. Makes 8 servings
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
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
1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.
Peel and cut carrots as desired and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 3750 oven until carrots are tender about 40 minutes. 4 servings.
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.
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
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.
HOT GERMAN POTATO SALAD * I love ADK Reds wit this recipe!
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!
PANAMA’S PINK POTATO SALAD
5 medium sized potatoes, 2 medium sized carrots, 3 medium sized red beets, 1-2 stalk celery or (1-2 cups celeriac), 1 onion, 1 bunch parsley, 1 clove garlic, 3 eggs, 1-2 tablespoon mayonnaise, 1-2 teaspoon 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 hardboiled 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; Anna
VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top. Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings.
SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2–3-inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6 Recipe from The Best 50 Garlic Recipes.
ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean.
Servings: 6 Recipe from The Best 50 Garlic Recipes.
YOGURT AND SPINACH SOUP
2 ½ cups chicken bouillon; 4 tbsp long-grain rice, rinsed and drained; 4 tbsp water; 1 tbsp cornstarch; 2 1/2 cups low fat plain yogurt; 3 egg yolks, lightly beaten; juice of 1 lemon; 12 oz/350 g young spinach leaves, washed and drained; salt and pepper; warm crusty bread, to serve
Pour the bouillon into a large pan, season, and bring to a boil. Add the rice and simmer for 10 minutes, until barely cooked. Remove from the heat. Combine the water and cornstarch to make a smooth paste. Pour the yogurt into a second pan and stir in the cornstarch mixture. Set the pan over low heat and bring the yogurt to a boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot bouillon. When the yogurt has reached boiling point, stand the pan on a heat diffuser and simmer gently for 10 minutes. Remove the pan from the heat and set the mixture aside to cool slightly, and then stir in the beaten egg yolks. Pour the yogurt mixture into the bouillon, stir in the lemon juice, and stir to blend thoroughly. Keep the soup warm, but do not let it boil. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2-3 minutes, until they begin to soften but have not wilted. Tip the spinach into a colander, drain well, and stir it into the soup. Warm through. Taste the soup and adjust the seasoning if necessary. Remove from the heat and serve immediately in wide, shallow soup dishes, with warm crusty bread. SERVES 4 Recipe from Practical Soups
ASIAN SPINACH SALAD (small version)
1/2 lb. fresh spinach, washed and trimmed; 1/2 Tbsp soy sauce; 2-3 tsp. sesame oil; 1/2 Tbsp sesame seeds, toasted; 1 cloves garlic, minced; 1/2 tsp sugar; 1/2 Tbsp rice wine vinegar; Freshly ground pepper, to taste
Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold. Makes 4 servings Recipe from Farm-Fresh Recipes.
WHEAT BERRY SALAD WITH GREENS & BEETS
3 medium beets, 6 tablespoons olive oil, Salt and Freshly ground pepper, 2 cups whole wheat berries
1 bunch kale or 2 cups spinach, 2 tablespoons sherry vinegar or other vinegar , 1⁄2 cup minced shallots, 1 tablespoon finely chopped sage, or 1 tsp if dried, 2 garlic gloves, 1⁄2 cup dry white wine
Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender. About 25-30 minutes. Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.
In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated. Recipe form red Fire farm