- This is a monthly and biweekly distribution.
- The next distribution is Feb 24th.
- Please return all share boxes to your distribution site.
Farm News from Jane
There have been lots of below average temperatures and a good portion of sunshine but not enough to equal much plant growth. The spinach did not grow sufficiently for harvest this past two weeks. And although the forecast is predicting the same cycle of very low temperatures, the amount of sunlight continues to increase daily. We are now over ten hours of sunlight and that will spur the growth of the greens in the high tunnels. The kale should be ready to harvest as well as spinach for the next distribution. The last of the winter squash is in this share this time so although the boxes will be lighter moving forward, there will begin to be more fresh greens to enjoy!
The first seeds were sown in the small-celled trays just this Monday. And of course, there was already a little “friend’ in the hothouse looking for a treat. Onions, lettuces, kale and even a few early, early tomato seeds were planted. So, just perhaps we may have a few tasty tomato snacks before the big summer harvest is underway. We’ll see…
The sun feels great inside the greenhouse and excites us with the thought of the impending green of spring. The Canada geese have been on the move for a week now; flying by in their formations, honking happily along the way. It sounds like they are also enjoying the bright sunshine and the hopes of better eating as they move back north. Valentine’s Day is this Monday and the full moon is on Wednesday. It may make for a very romantic evening. What about a pot of beautiful red beet soup (borscht) with someone you love? There are also red potatoes and red cabbage to keep a red theme for your meal. It doesn’t have to be red roses and chocolates! Some of us have lots of cherries in the freezer from the summer for some pretty and tasty dessert. As long as you have someone to share the meal with it will be delicious no matter what you serve! As we emerge from the isolation of the last two years let’s enjoy each other’s company with a nice healthy meal together. We are so thankful for the bounty we have from the good earth.
Happy Valentine’s to al! Share some “sunshine”, Jane
Produce: Red potatoes Spanish onions Garlic Purple daikon radishes Colorful carrots
Red beets Parsnips Purple Kohlrabi Red cabbage Autumn Frost squash Garlic powder
– Garlic powder is made with our garlic. It is a tedious job that requires much time and attention. It is made by one of our CSA members who also is involved in our worker share program. It took him many, many trials to perfect his art. Thanks to Marc and his wife Vicky for sharing their labor of love for garlic and us at the farm!
– Sometimes the veggies “sweat” in the plastic bags from the time they are packed until they arrive in your kitchen. It is helpful to open the bag so the moisture is allowed to evaporate do that they “keep” well and longer.
– Kohlrabi keeps extremely well in the refrigerator. Peel before using. Try it is a slaw or boiled and mashed.
– Autumn Frost is great roasted. You can cut it in half, scoop out the seeds and roast it cut side down. Remove the “meat” from the shell before serving or cut into smaller wedges, oil lightly, bake/roast (higher temp. means faster and browner) and eat it right out of the shell! It also makes great pie or bread if you have the time to precook it. It may be substituted for butternut in recipes; it is quite similar in texture and sweet flavor.
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
AUTUMN BEET AND VEGETABLE SALAD WITH CHEESE AND NUTS
Dressing: 1/3 cup minced onions; 5 tablespoons cider vinegar; 3-4 tablespoons chopped fresh basil or parsley; 11/2 tablespoons Dijon mustard; 1/2 cup olive oil; salt and pepper to taste
Salad: 2 cups cooked, diced yellow or red beets; 1 1/2 cups blanched, diced carrots; 1 1/2 cups cooked, diced waxy-type potatoes; 1 cup diced roasted red peppers; 11/2 cups diced Jonathan apples; 4-6 ounces cheese, crumbled; 2/3 cup nuts, toasted 6-8 minutes at 350 degrees
Make dressing: Combine onions, vinegar, basil or parsley, and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them. Arrange in separate piles in a wide, shallow bowl. Serve at room temperature. Just before serving, sprinkle salad with cheese and nuts, add more salt and pepper to taste, and toss gently. The original recipe calls for blue cheese and hickory nuts, but other nuts and cheeses can be used according to your preference. Makes 8-12 servings. Recipe from MACSAC
DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2
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
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
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
SHREDDED DAIKON WITH SCALLIONS AND SESAME SEEDS
1 1/2 pounds firm daikon, peeled; 1 bunch scallions, including the firm greens; 1 tbsp sesame seeds; 1 tbsp vegetable oil; 1 tsp dark sesame oil; sea salt; soy sauce
Coarsely grate the daikon or cut into matchsticks. Slice the scallions on the diagonal into large pieces. Heat a nonstick skillet and toast the sesame seeds, shaking often, until they smell good, about 3 minutes. Pour them into a dish, return the pan to the heat, and add the oils. Add the scallions, cook for 1 minute, and then add the daikon. (If it feels wet-it will exude water as it sits-squeeze it before adding it to the pan.) Season with ½ teaspoon salt, sprinkle lightly with soy sauce, and sauté over high heat, stirring occasionally, for 5 minutes. Taste for salt, add more soy if needed, toss with the sesame seeds, and serve. serves 2 to 4 as a side dish
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
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
CONFETTI OF RADISHES AND CARROTS
3 large radishes (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes 8 servings
BAKED HORSERADISH CARROTS
2 medium carrots, cut into 3-inch julienne strips, 2 T mayonnaise, 2 tsp grated onion, 2 tsp prepared horseradish, 1/8 tsp salt, dash pepper, 2 T crushed butter-flavored crackers, 1 tsp butter, melted, dash paprika
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish. In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, at 375° for 10-12 minutes or until heated through. Recipe form Tasteofhome.com
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 cup of grated fresh beets (from about 1 medium sized peeled beet), 1/2 cup golden raisins, 1/2 teaspoon paprika (sweet, not hot), 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 teaspoons 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
GINGER BEER GLAZED CARROTS
1 cup strong ginger beer, such as Reed’s Extra Ginger Brew, 1 cup chicken stock, 2 1/4 lbs. carrots, peeled and cut into 2-inch segments, 2 tsp. butter, 4 tsp. chopped fresh parsley, 1 tsp. chopped garlic, 1 tsp. chopped orange zest
In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots.
HEIRLOOM CARROT SALAD WITH SWEET ORANGE AND THYME VINAIGRETTE
6 Tbs. olive oil, ¼ cup unseasoned rice vinegar, ¼ cup fresh orange juice, 2 Tbs. fresh thyme leaves, plus extra for garnish, 1 Tbs. finely chopped shallot, 1 tsp. honey, 1 ½ lbs. heirloom carrots, 1/3 cup pine nuts, 1/3 cup chopped flat-leaf parsley
Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl. Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix. Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning. Add pine nuts to carrots, and toss to mix. Sprinkle with parsley, and garnish with fresh thyme leaves.
Recipe from Vegatariantimes.com
ROASTED VEGETABLE-CHICKEN SOUP
1 pound rainbow carrots, peeled and halved lengthwise, 1-pound turnips, peeled and cut into 1- 1/2-inch cubes, 1/4 cup vegetable oil, 2 1/4 teaspoons salt, 1/2 teaspoon ground black pepper, 2 small yellow onions, quartered, 4 cloves garlic, sliced, 3 quarts (12 cups) unsalted chicken, broth, 2 bay leaves, 2 cups shredded rotisserie chicken, 1/2 cup parsley, roughly chopped
5 cups cooked pasta (or rice or barley)
Heat oven to 425 degrees. On a rimmed baking sheet, toss carrots and turnips with 2 tbsp oil, 1 tsp salt and the pepper. On a foil-lined rimmed baking sheet, toss onion with 1 tbsp oil and 1/4 tsp salt. Roast carrots and turnips 15 min, then add pan with onions to oven and roast 20 min more. Meanwhile, heat 1 tbsp oil in a large Dutch oven over med. Add garlic and 1/4 tsp salt; cook about 4 min. Add broth, bay leaves and 3/4 tsp salt; bring to a simmer. Chop carrots and onions. Stir into soup with chicken and parsley. Simmer until heated through, about 5 min.
BEN’S PARSNIP CARROT SAUTE
Equal amounts of parsnips and carrots, olive oil and 2 cloves or more of garlic, chopped
Peel and slice carrots and parsnips into medallions. Heat large frying pan. Drizzle olive oil into pan add the vegetables. Cover and simmer until carrots are almost tender. Add garlic. Simmer a bit longer until carrots are tender and the parsnips are almost a cream texture. Serve warm and step back and watch them disappear!
2 T plus 1 C peanut oil, divided, 1 medium onion, chopped, 3/4 tsp. ground cinnamon, 1/4 tsp. salt, 1/4 tsp. ground nutmeg, 1/8 tsp. coarsely ground pepper, 2 garlic cloves, minced, 1 lb. medium carrots, 2 medium parsnips, peeled and chopped, 4 C chicken stock, 1/2 C half-and-half cream, Minced chives, optional
In a large saucepan, heat 2 T oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels. Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives. Recipe from tasteofhome.com
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.
Recipe from: https://www.allrecipes.com/recipe
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
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
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
2 cups chopped cabbage, 4 kohlrabi, peeled and grated, 2 carrots, grated, 2 T minced fresh onion, 1/4 C white sugar, ½ t salt, 1/8 t ground black pepper, 1/8 t celery seed, ½ C mayonnaise, 2 T apple cider vinegar
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving. May vary the amounts of each veggie depending on what is on hand!
KOHLRABI AND RADISH SALAD
3T olive oil, 1T wine vinegar, salt and ground black pepper, 2 kohlrabi (about 8 oz.) 1 cup of radish slices
Put the oil and vinegar into a bowl with salt and pepper to taste and mix to make a simple dressing. Peel the kohlrabi quite thinly, then cut into julienne matchsticks; wash and slice the radish. Add the kohlrabi and radishes to the bowl and stir gently to coat everything with the dressing.
Serves 4 Recipe from Vegetarian Four Seasons
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.
GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC
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 t ground cloves; 1 large onion, diced; 1/2Cp dry white wine; 2 Rome Beauty apples, peeled, cored and diced; 1/4 C Caraway Seed Vinegar (see following recipe); 1 3 to 4 lb. red cabbage, shredded; 1 t 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 t 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 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 T 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 t 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 C cider vinegar or wine vinegar, 2 rounded T dark brown sugar, 6 C chicken stock, 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
BUTTERNUT HARVEST STEW
2 T butter, 1+1/2 lbs. boneless pork, cut into small cubes, 1 medium onion, 2 cloves garlic.
Melt butter in large saucepan. Add pork, onion, and garlic and sauté until meat is no longer pink.
3 C chicken broth, ¾ t salt, 1 bay leaf, ¼ t rosemary, ¼ t sage. Add, cover, and simmer 20 min.
1 medium butternut squash, peeled & chopped, 2 medium apples, peeled and chopped. Add and simmer uncovered until squash and apples are tender, 20 min. Discard bay leaf.
BUTTERNUT SQUASH SOUP WITH CREAM CHEESE
6T chopped onion,4T butter, 6C peeled and cubed butternut squash (or 2 large left whole), 3C water, 4 cubes chicken bouillon, 1/2t dried marjoram, 1/4t black pepper, 1/8t cayenne pepper, 8oz cream cheese
Cut squash in half. Remove seeds. Roast at 3500, cut side down for 45 minutes or until tender or peel cube and roast. Saute onions and butter until soft. Add water, bouillon, marjoram, and peppers. Bring to boil and simmer. When squash is done scoop out pulp and puree in blender or food processor until well blended*. Add cream cheese last in batches and blend until smooth. Return to saucepan and heat through; do not boil. *Can be kept overnight at this point for flavors to blend. Add cream cheese the day you serve soup.
Recipe from Karen Blackford, long-time friend & member
KABOCHA SQUASH RISOTTO WITH SAGE AND PINE NUTS
4 tablespoons olive oil, divided; 1, 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups); Sea salt; tablespoon finely chopped fresh sage; 1 tablespoon Sherry wine vinegar; 2 onions, chopped (about 3 cups); 31/2 cups good-quality canned vegetable broth; 1 1/2 cups Arborio rice or medium-grain rice; 1/4 cup medium-dry Sherry or Marsala; 2/3 cup pine nuts, toasted, divided; Shaved Parmesan cheese (optional); 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (opt.)
Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean. Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning to brown, about 6 minutes. Reduce heat to low, cover, and cook until onions are soft and deep golden brown, stirring occasionally, about 20 minutes; set aside. Bring 3’/2 cups water and vegetable broth to simmer in large saucepan. Cover and keep warm over low heat. Add Arborio rice to onions in skillet. Stir until rice is slightly translucent, about 4 minutes. Add Sherry; stir until absorbed. Add 1 cup warm broth mixture; stir until almost all liquid is absorbed, about 3 minutes. Continue adding broth mixture by cupfuls until rice is just tender but still firm to bite and risotto is creamy, stirring almost constantly and adding squash after 15 minutes, about 20 minutes total. Season with salt and pepper. Stir in 6 tablespoons toasted pine nuts. Transfer squash risotto to large wide serving bowl. Sprinkle remaining toasted pine nuts over risotto. Top risotto with shaved Parmesan and crumbled pancetta, if desired. 6 main-course servings
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: 10-12 servings
1 cup butter or margarine; 1 1/4 cups brown sugar; 2 eggs; l tsp vanilla; 2 cups cooked pumpkin or winter squash ; 4 3/4 cups flour; 1 tbsp cinnamon; 2 tsp baking powder; 2 tsp baking soda; 2 tsp nutmeg; 1/2 cup raisins Heat oven to 350 degrees. Grease 2 cookie sheets. Cream butter or margarine and brown sugar. Mix in eggs, vanilla, and pumpkin. Mix dry ingredients separately, then stir into first mixture. Stir in raisins. Drop by spoonsful onto cookie sheets. Bake 15 minutes. Recipe from Scotch Hill Farm