Winter Share Six February 9th 2023
• This is both a biweekly and monthly share. The next monthly share is March 9th.
• Please remember to return your share boxes.
• Summer share membership is still ongoing. Enrollment on-line @
https://promisedlandcsa.com/csa/sign-up/ – Don’t delay-enroll today!
Farm News from Jane
They’re back…fresh greens! We were blessed to find that all the plants under the row covers were in great shape. When we dipped below zero and had such low wind chill factors, I have to admit that I was concerned for the more sensitive celery and lettuces. The growth has been minimal but there was enough mature spinach to harvest his week; what a nice green treat that is! It felt like it had been so very long since our last harvest. The weather forecast looks more favorable for plant growth in the high tunnels now and so we hope to have celery, kale or more spinach for the next share. Now that we have more than ten hours of sunlight each day and counting, the plant growth should start to pick up speed.
We are continuing to make progress on our winter storage cooler facility. We had hoped that it would have been ready for this winter season but we’ll be ready next year, and we all know how quickly that comes… But right now, we are preparing to begin seeding for spring high tunnel plants. Even though the spinach crop has really just begun we need to have seedlings ready for when the spinach has “bolted” or begins to pass onto the deed producing stage. There are already beds that are empty from lettuce harvests. And did you know that the first day of spring is less than six weeks away. And Daylight Savings time begins March 12th, only less than five weeks away. For some that is really encouraging news but for some of us who enjoy the winter sports there is no hurry. We were able to skate on the pond this past weekend and the ice was stellar. I also got a week’s worth of cross-country skiing in; that was fun too! Somehow all that early snow in November I never went out and then the next snow there was blizzard conditions with snow that melted almost as fast as it came. Hopefully we’ll get another good coverage which will help with tapping maple trees. The long range forecast predicts slightly above average temperatures wit a few more winter snows and late cold temperatures into spring. So, we’ll wait another week to begin seeding. More time to get supplies ordered and things reorganized so we’re ready to “jump out of the starting gate” when its time… Until then let’s enjoy the wonder of winter time. Take a long winter’s nap, read a good book, or watch a good movie and look out the window and be thankful for the warm home and good food we enjoy, Jane
Produce: Spinach Rainbow Carrots green Cabbage Garlic purple Daikon radishes
Celeriac Red potatoes Red onions Red beets Winter squash surprise Garlic powder
– This share has the last of the winter squash. There will be different varieties shared; enjoy every last bite! Every share will have a spaghetti squash and one other variety.
– Daikon radishes can be just sauteed in the pan with a little butter for a yummy treat. The flavor mellows and sweetens. Give’ em a try!
– Our apology for any garlic that has been shared they may have started to turn. It is difficult to see it from the outside skins.
– For those of you who have a winter share for the first time, we just wanted to let you know the details of the garlic powder. It was made using the garlic we raised this past summer. It is a tedious job that requires much time and attention. It is made by one of our good friends and who is also a worker share member. It took him many, many trials to perfect his art. Thanks to Marc and his wife Vicky for this labor of love so that we can share it with you! Hats off to you and a very Happy Birthday Mark!
1 stick butter, 8 tbsp. flour, 1/2 whole medium onion, finely diced, 3 cloves garlic, finely minced, 2 c. milk
Salt and pepper, to taste, 1 pinch ground nutmeg, 3 tbsp. butter, 24 oz. weight baby spinach
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach. To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately. Recipe from: https://www.thepioneerwoman.com/
SPINACH & HERB POTATO CASSEROLE
6 large potatoes, peeled and boiled; approximately 3#, 1 package (8 ounces) cream cheese, softened, 1 cup sour cream, 1/2 cup butter, softened, 2 teaspoons salt, 1-1/2 teaspoons dill weed, 1/4 teaspoon pepper, 1 package (10 ounces) frozen chopped spinach, cooked and well drained
In a large bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-qt. casserole. Bake at 375° for 20 minutes. Casserole can be prepared ahead and refrigerated, then baked just before serving.
Recipe form Tasteofhome.com
GREEK LENTIL AND SPINACH SOUP WITH LEMON
1 lb. brown or large green lentils, rinsed and picked over, 10 C vegetable broth or water, 1 jalapeño pepper, stemmed, seeded and chopped, 2 tsp whole coriander seeds, 1 1/2 tsp cumin seeds, 2 1/2 tsp dried oregano, 2 bay leaves, 2 medium Yukon Gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice, 10 oz. baby spinach, chopped, 1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups), 2 T olive oil, 1 large onion, chopped, 2 ribs celery, with leaves, sliced, 3 large garlic cloves, finely chopped, 2 teaspoons kosher salt, or more to taste, 1/2 teaspoon freshly ground black pepper, or more to taste, 2 lemons, 1/3 cup fresh lemon juice
In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender. Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender. Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves. Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.
Recipe from The Washington Post; https://www.washingtonpost.com/
1 beaten egg white, ½ C soft bread crumbs, ¼ C finely chopped onion, 1/8 t. garlic powder, 1/8 t. black pepper, 8 oz. lean ground beef, non-stick cooking spray, 2 14 oz. cans beef broth, 1 14/2-oz. can diced tomatoes with Italian herbs, undrained, 15 oz. can garbanzo beans, (chickpeas), rinsed and drained, 1 C sliced fresh mushrooms, ½ C water, ½ C dried small bow tie pasta, 3 cups torn fresh spinach or ½ of a 10 oz. pkg. frozen chopped spinach, thawed and well drained
In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape into thirty-six ¾ in. meatballs. Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside. Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling; add past. Return to boiling; reduce heat. Simmer, covered, for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 1 minutes more or just until fresh spinach wilts or frozen spinach is heated through. Recipe from Better Homes & Gardens Cookbook
PROSCIUTTO, SPINACH, AND PASTA CASSEROLE8 oz. dried orecchiette, mostaccioli, or ziti, 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced, 2 cloves garlic, minced, 1 T butter, ¼ C all-purpose flour, ½ t. anise seeds, crushed, 13/4 C milk, 11/2 C chicken broth, ¼ C parmesan cheese, 1 10-oz. pkg. frozen chopped spinach thawed and well drained, 2 oz. prosciutto, ctr into thin bite size strips, 1 medium tomato seeded and chopped
Cook pasta according to pkg. directions, drain, rinse pasta with cold water. Drain again. In a large saucepan Cook onions and garlic, covered, in hot butter about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and anise seeds. Add milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon mixture into a 2-qt. casserole. Bake, covered, in a 3500 oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.
EGG FOO YOUNG-ISH
6 large eggs, ¼ cup coconut flour (or ½ cup cassava flour, 1 teaspoon fish sauce (or kosher salt, to taste), ½ teaspoon apple cider vinegar, 1 cup diced ham or cooked meat of choice, 10 ounces frozen spinach, thawed and squeezed dry, 2 scallions, sliced, 1 tablespoon minced fresh cilantro, ½ teaspoon baking soda, Freshly ground black pepper, ghee or avocado oil for frying
In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce, and apple cider vinegar until smooth. Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper. Recipe from Nom Nom Paleo
WILTED SPINACH SALAD
6 cups torn spinach (5 oz), 1 C sliced fresh mushrooms, ¼ C thinly sliced green onions, dash of pepper, 3 slices of bacon, ¼ C vinegar, 2 t. sugar, ½ t. dry mustard 1 hard cooked egg, chopped
In a large bowl combine spinach, mushrooms, and green onions. If desired, sprinkle with pepper; set aside. For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon, reserving 2 T drippings in skillet (add oil if necessary). Or, if desire, substitute 2 T vegetable oil for the bacon drippings. Crumble bacon; set aside. Stir vinegar, sugar, and dry mustard into drippings. Bring to a boiling; remove from heat. Add the spinach mixture. Toss mixture in skillet 30-60 seconds or until spinach is just wilted. Transfer spinach mixture into a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately; serves 4.
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, optional
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. Recipe from https://cookingformysoul.com/
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/ GLUTEN-FREE
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
up 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
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.
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
WINTER ROOT VEGETABLE SLAW RECIPE
Prep time: 25 minutes Yield: Serves 4-6 as a side dish
The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.
1 teaspoon Dijon mustard, 1 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
BEET AND CABBAGE SOUP
1/4 cup (1/2 stick) unsalted butter, 3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds), 2 cups chopped red onions, 3 celery stalks, coarsely chopped, 1 cup chopped red cabbage, 3 tablespoons finely chopped seeded jalapeño chiles, 5 cups (or more) low-salt chicken broth, 2 tablespoons fresh lime juice, Tortilla chips, Sour cream
Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes. Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream.
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
BEET & GOAT CHEESE HUMMUS
1 large beet, 1 can chickpeas, 2 lemons, 1/4 cup tahini paste, 1 teaspoon salt, 4 oz. crumbled goat cheese,
1/4 cup olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running, drizzle in the olive oil. Blend until smooth. Crumble a little more goat cheese on top for a pretty presentation. Recipe from simplyrecipes.com
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
RADISH AU GRATIN
1/2 cup milk; 1/2 tsp freshly grated ginger; 1 1/2 pounds radishes, peeled and cut into I-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp oil, or pan spray as needed; 1/3 cup half-and-half; 1 cup chopped onion; 1 cup cottage cheese, drained; 1 tbsp butter; 4 tbsp freshly grated Parmesan cheese; 2 T flour
Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Cook radish in boiling water until tender, about 15 minutes. Heat oil in skillet; add onions and cook, stirring frequently, until tender. Stir in butter and flour and stir over low heat, 3-4 minutes. Slowly add milk, stirring, and cook until sauce is thickened. Stir in ginger, salt, pepper, and half-and-half. Add drained cottage cheese and stir until cheese is somewhat melted. (It will finish melting while it bakes with the vegetables.) Spread radish mixture into prepared baking dish. Pour the sauce over the vegetables and sprinkle with the Parmesan. Bake until bubbly and slightly brown on top, 45-60 minutes. Makes 3-4 servings. Recipe from Edith Thayer, Vermont Valley Farm member
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm
DAIKON CARROT SALAD
3/4# daikon radish, 1/2# carrots, 1T grated peeled ginger, 1.5T unseasoned rice vinegar, 1t lime juice, 2T vegetable oil, 1/2 t toasted sesame seed oil, 1t white sesame seeds, 1t black sesame seed
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/8 t salt in a colander, let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/4t salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1T seeds to dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Serves 4; Recipe courtesy of Food Network Magazine
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray
PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC
SPICY OVEN FRIES
3 # potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.
SPICY POTATO, SAUSAGE AND GREENS SOUP
1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC
Potatoes; oil; salt
Heat oil to 350 degrees in a deep fryer or pot on the stove. Cut potatoes into desired shape (we usually use wedges). Place in oil and fry until golden and cooked through, about 10 minutes. Salt and enjoy!
1-1/2 lbs. potatoes; 1 onion; salt and pepper; nutmeg; 5 eggs; butter
Peel potatoes and onion and cut into pieces. Place in blender container with seasonings. Cover and blend on high speed until potatoes are grated and well mixed with the seasonings. Drain well, but do not squeeze dry. Beat in eggs, one at a time. Do not use blender for adding eggs. Melt a small amount of butter in a crepe pan. Cook potato crepes the same as any crepes. Sprinkle with more seasoning and serve immediately. Makes 6 servings.
“SUMMER IN WINTER” CELERIAC CARROT SLAW
1 small celeriac bulb; 4 large carrots; 1 clove garlic or 1 small shallot, minced; 1 tbsp lemon juice; 1/8 tsp salt; 1 tsp Dijon mustard; 2 tbsp olive oil; 1/2 tbsp sour cream; freshly ground black pepper
Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings.
CELERY ROOT AU GRATIN
3lbs. celery root; salt; 1-1/2 cups cooking liquid; 1/2 cup butter; 6 tbs. flour; cayenne pepper; 1 cup (1/2 pt.) whipping cream; 2/3 cup grated Parmesan cheese; dry mustard; 1/4 cup soft bread crumbs
Peel and dice celery root. Put cubes in water with a little lemon juice added to prevent darkening. When ready to cook, drain and place in saucepan with enough water to cover and a little salt. Bring to boil. Cook about 20 minutes, or until barely tender. Strain cooking liquid and reserve 1-1/2 cups. Drain cooked celery root very well. Melt 6 tablespoons butter in a saucepan. Remove pan from heat and stir in flour. Add salt and cayenne pepper to taste. Combine cream and reserved liquid. Blend with butter and flour. Return to heat and stir until sauce boils. Add 1/2 cup cheese and a pinch of mustard. Stir over medium heat 2 minutes. Remove from heat and add celery root. Mix well and turn into a large flat casserole. Sprinkle heavily with crumbs, remaining cheese and butter. Bake in 350°F oven 30 minutes. Makes 6 servings. Recipe from the Fresh Vegetable Cookbook.
TWICE BAKED CELERIAC
8 large celeriac roots (about 14 ounces each), 4 heads garlic, ¼ cup olive oil, 2 cups coarsely grated, Parmesan cheese, 1 cup coconut milk, 4 tablespoons unsalted butter, 2 tablespoons thyme leaves, 2 teaspoons kosher salt, freshly ground pepper, ½ cup grated Gruyere cheese
Preheat oven to 350 degrees. Trim celeriac of any hairy roots, scrub thoroughly using a vegetable brush and pat dry. Rub celeriac and garlic with olive oil. Loosely wrap celeriac in a parchment paper-lined foil packet and wrap garlic in foil. Place celeriac and garlic packets on a baking sheet and bake for 1 hour. Remove garlic and set aside. Continue backing celeriac until very tender when pierce with the tip of a paring knife, about 30-60 minutes longer. Remove from oven and cool slightly. Increase oven temp to 375 degrees. Cut tops off of garlic heads and squeeze the cloves into food processor. Slice off tops of celeriac and carefully scoop out flesh, leaving a ¼-inch thick shell all around. Transfer flesh to food processor along with Parmesan, milk, butter, thyme, salt and a few turns of pepper; puree until very smooth. Divide mixture among celeriac shells; top with Gruyere. Bake until cheese has started to brown, about 40-45 minutes. Serve immediately and enjoy! Recipe from Happybeingclean.com
CELERIAC (CELERY ROOT) SALAD
2 medium firm celeriacs; 2 T. lemon juice; 4 hard-cooked eggs; 1/4 C. chopped onion; 1 T minced parsley; 1/8 tsp. pepper; 4 to 5 T mayonnaise or salad dressing; Salt to taste; Pimiento-stuffed olives; paprika
Peel celery roots, cutting away fibrous roots at bottom and any adhering top growth. Cut in halves; cook in boiling salted water to cover, with 1 tsp. lemon juice added, until tender, 20 to 30 minutes for halves, about 40 to 60 minutes for whole roots. Drain; cut in cubes, place in bowl and add remaining lemon juice (or French salad dressing) to help keep it white instead of turning gray. When celery roots are cool, add 3 diced hard-cooked eggs, onion, parsley, pepper and mayonnaise. Add more salt, if needed. Mix well; turn into serving bowl. Garnish with slices of hard-cooked egg and olives and sprinkle with paprika. Chill 1 hour, or several hours, before serving. Makes 6 to 8 servings. Recipe from America’s Best Vegetable Recipes.
BEET AND CELERIAC CASSEROLE
12 ounces raw beets; 12 ounces raw celeriac; 4 sprigs of fresh thyme, chopped; 6 juniper berries, crushed; 1/2 cup fresh orange juice; 1/2 cup vegetable stock; salt and freshly ground black pepper
Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes. Serves 6. Recipe from: Vegetarian the best ever recipe collection.
CELERIAC OVEN FRIES WITH SMOKED PAPARIKA
1 celeriac (about 20 oz), peeled and cut into ½ sticks, 2 tbsp olive oil, 2 tsp smoked paprika, coarse sea salt, freshly ground pepper
Set the oven to 425° F and line a baking tray with a piece of baking paper. In a large bowl toss celeriac, with oil, paprika and salt, and pepper. Place the celeriac on the baking tray in a single layer and bake, turning occasionally, until brown and crisp on all sides, about 25 minutes. Sprinkle with more salt and serve immediately. Recipe from Rodalesorganiclife.com
ROASTED CELERIAC, POATATO AND MUSHROOM SOUP
3 ½ cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes, 2 large baking potatoes, peeled and cut into 1/4-inch dice, 4 teaspoons salt, freshly ground pepper to taste, Olive oil spray, 5 Portobello mushrooms, stemmed and thinly sliced, 25 shiitake, mushrooms, stemmed and thinly sliced, 4 cups chicken broth), 3 teaspoons minced Italian parsley
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes. Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and sauté until browned and softened, about 5 minutes. Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately. Recipe from cookingnytimes.com
ROASTED DELICATA SQUASH WITH ONIONS
2 lbs. Delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon 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 cup each.
FAJITA-STUFFED SPAGHETTI SQUASH
1 medium spaghetti squash (2 to 2 1/2 lb.), 1 teaspoon vegetable or olive oil, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, ½ lb. extra-lean ground beef (at least 90% lean), 1 medium serrano chile, seeded and finely chopped (about 2 teaspoons), 1 teaspoon finely chopped garlic, ¾ cup sliced red, yellow or orange bell pepper, ¾ cup sliced onions, 1package (1 oz) Old El Paso™ original taco seasoning mix, 2/3 cup water, ¾ cup shredded Cheddar cheese (3 oz) 1/2cup chopped tomato, ½ cup diced avocado
Heat oven to 400°F. Line rimmed baking pan with foil. Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan. Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells. Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.
ROASTED BUTTERNUT SQUASH SALAD
1 medium red onion, 1 (1 ¾ lb.) squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups, 3T. olive oil, ½ tsp. salt, 1 (5oz.) pkg. baby spinach (about 3C), 1/3 C dried cranberries, 1/3 C coarsely chopped pecans (optional)
Preheat oven to 4500. Cut onion in 1-inch wedges, then cut crosswise into 1-inch pieces. Toss together onion, squash, oil, and salt in a bowl; transfer to a rimmed baking sheet. Roast, stirring and turning vegetables once halfway through roasting, until squash is tender and lightly browned, 30-35 minutes. Transfer to a serving bowl. Toss immediately with spinach, cranberries, and pecans (if using).
SIMPLE ROASTED SQUASH RECIPE
Autumn Frost squash, sub for acorn, butternut, Delicata squash; 1 tbsp olive oil, pinch of sea salt and pepper, to taste, pinch paprika, dried herb mix such as Italian, oregano, thymePre-heat oven to 400F degrees. Line a baking sheet with parchment paper or spray with cooking oil
Wash squash skin thoroughly. Slice in round, then slice round in half. Season with oil, salt, pepper, paprika and herbs and place in baking sheet. Roast for approximately 40-45 minutes or until edges start to turn golden brown. Garnish with fresh herbs and serve. Recipe from https://gardeninthekitchen.com
EASY BUTTERNUT SQUASH SOUP
2 T butter or olive oil, 3-4 cloves garlic, mashed with side of thick knife, 1/2-1 C chopped onion, 2 1/2-3 lbs. butternut squash, halved, seeded, and baked until soft, 4 C chicken stock or 2 bouillon cubes dissolved in 4 cups hot water, 1 bay leaf, pinch of sugar, 1/2 t or more curry powder, pinch of nutmeg, salt and pepper to taste, 2 cups milk (low-fat or skim)
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. This is adapted from The Complete Book of Soups and Stews, by Bernard Clayton. Serves 6; Recipe from Linda Taylor, Good Earth Farm
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons 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; 3 T olive oil; 1/2 C chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper Cut the sweet dumpling 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
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.
4 cups Vegetable Broth; 2 cups water; 2 tbsp butter; 1 tbsp olive oil; 1/2 cup finely chopped onion; 1 clove garlic, minced; 2 cups Arborio rice; 1/4 cup dry white wine; 2 1/2 cups peeled, diced squash (1-inch dice); 2 tbsp finely chopped fresh rosemary; Salt and freshly ground black pepper; 1/4 cup grated Parmesan cheese
In a medium saucepan over medium heat, bring the broth and water just to a simmer. In a medium, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and garlic and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add the rice and cook, stirring, for 1 minute to completely the coat the grains. Add the wine and stir until almost completely absorbed, about 1 minute. Add 1/2 cup of the hot broth mixture to the rice and cook, stirring constantly, until the liquid is almost completely absorbed. Repeat with another 1/2 cup broth. Stir in the squash and continue adding the broth 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Remove the pan of broth from the heat when about 1/2 cup broth mixture remains. Start checking for doneness by biting into a grain of rice-it should be firm but tender. (The timing from the first to last addition of broth is 25 to 30 minutes.) Stir in the rosemary, salt and pepper to taste, and Parmesan, if using. Serve hot. Serves 4 to 6