Winter Share Six January 3rd 2025
Important information:
- This is a biweekly distribution only.
- The next distribution is February 13th and is also a monthly one.
- Thanks to those of you who have already renewed your summer membership. It’s seed time again! We are ordering seeds and need to know “who’s in”. Don’t forget to reserve your share. Winter shares members don’t need a deposit just fill out the membership form either online or by email. I’ll attach a summer share membership form.
- Don’t forget to bring your share box with you to your pickup.
Farm News from Jane
Great news! In one week, we will have crossed over the line to ten hours of sunlight and vegetable growth in the high tunnels will begin to pick up the pace. Add some warmer temperatures and we will be off and harvesting again soon. After the winter solstice passed and hanging out at just a few minutes more than nine hours sun for a few days we started with an increase of one minute of sun per day and a few weeks ago we increase to two minutes per day. February brings three minutes more of sunshine or at least daylength each day, so by April the sun-filled days will be as long as the August ones which we all know is when the summer starts to fade quickly into autumn. So, the sun will be quickly coming back to our northern latitudes and we will rejoice! We were able to harvest spinach on Monday after the sun was out and thawed it. The celery, Swiss chard and kale weren’t quite up to harvesting standards. It has been a cold January and although it limits the high tunnel harvest, we are glad that the ground has frozen and our “pests” who are hibernating below the surface will be struggling to survive. It would be nice to have a bumper crop of cucumbers again! So sorry bugs; NOT! But the rest of us are feeling the chill as well. Those hearty grandkids have been out on skis and skates, sleds and snowboards on the farm. What fun it is to have a cold and snowy winter. Hopefully we’ll all be able to get together for an outdoor event on Saturday and play in the snow. If we get the rain then perhaps the pond’s surface will be smooth again. If not, there are plenty of spots that have piles from the Snowplow guy… It’s wonderful to have someone who has the equipment and is gracious to clean out many driveways along the way. He also piles the banks together to make one big hill for the kids to enjoy; me too- Thanks Farmer Ben!!! Well, there isn’t much of a “crop” report this share but we will begin seeding next week. The circle of life or maybe life cycle is more accurate. The lunar celebration is tonight with no moon in site. Also known as the “new moon”. If you have a clear spot between the WNW wind driven clouds maybe you’ll be a star gazer; dress warm! And get ready to make a pot of delicious bone-warming nutrient dense and filling soup. Watch for that Lunar New Year snake! Blessings for health and contentment through this cold snap.
Stay warm and be blessed, Jane
Produce: Spinach Eva white potatoes orange carrots Golden beets Rutabaga
green Cabbage Garlic Autumn Frost squash white and purple Daikon
Produce tips:
– Garlic; remember all its healing powers for bacteria, viral and even fungal. Crush it first and prep as needed but allow it to sit for about ten to fifteen minutes for the air to enhance its affect before adding and if you really brave a clove a day keep everything away- better than an apple!
– Try one of the many soup recipes. You may find them so delicious you won’t need anything else but some bread, seeds or nuts to add some protein. Carrot soup, Apple Rutabaga soup (my favorite) Squash soup and then of course who can forget the old Cabbage soup recipes. Nutrient filled and a waist trimmer too!
All yummy in your tummy…
– Winter squash is fine stored in a cool spot around 45-50 degrees. Don’t let it freeze if you are placing it in an attached garage.
– And try a new potato dish; everyone loves potatoes; well maybe not everyone… They are filling with lots of minerals and you can have them creamy to crisp- just the way you like them!
– Daikon are great stir fried or roasted. It takes the bite out of them and sweetens them. Think Asian New Year-tasty and sweet with a little heat with whatever you add. A “new” dish to enjoy; celebrate the snake.
– Autumn Frost squash cooks/bakes as a butternut. Substitute as desired.
Recipes
BAKED RADISHES
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
PURPLE AND WHITE RADISH RELISH
1 C purple and white radishes, grated; 1/4 C yogurt; 1/4 tsp salt; 1/8 tsp pepper; 1/2 tbsp sharp, prepared mustard
Combine all ingredients and chill thoroughly before serving. Yield: 1 generous cup
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
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
BRAISED RADISHES
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
HONEY-GLAZED RADISHES WITH CRUNCHY SEEDS
1 # medium radishes, trimmed and quartered and sliced in ½ in chunks, ¼ C water, 3 T butter, 3 T honey, 1 T balsamic vinegar, 1 clove garlic, ½ t salt, 3 T, toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, honey, vinegar, garlic and salt in a medium saucepan. Bring to a rapid simmer over medium-high heat. Cook until the radishes are tender and the liquid has reduced to a syrupy glaze, 10 to 15 minutes. Stir 2 tablespoons seeds into the radishes. Top with the remaining 1 tablespoon seeds.
Recipe from: https://www.eatingwell.com
iheartumami.com › daikon-soup looks good!
SPINACH GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 3-4 small potatoes, thin-sliced; 1 small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom
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.
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
POTATO CREPES
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.
GREEK CHEESE AND POTATO PATTIES
1 1/4 pounds potatoes; 4 ounces feta cheese; 4 scallions, chopped; 3 tbsp chopped fresh fennel; 1 tbsp lemon juice; I egg, beaten; flour for dredging; 3 tbsp olive oil; salt and freshly ground black pepper
Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and add the scallions, dill, lemon juice and egg. Season with salt and pepper (the cheese is salty, so taste before you add salt). Stir well. Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge in the flour. Heat the oil in a frying pan and fry the patties until golden brown on each side. Drain on paper towels and serve at once.
SWISS-STYLE POTATO CAKE
1 egg, beaten; 2 tbsp grated Swiss cheese; 1/8 tsp freshly grated nutmeg; Salt and freshly ground pepper;
1# baking potatoes, peeled; 1 medium onion; 2 tbsp butter; Sour cream and crisply cooked bacon (garnish)
Beat egg with cheese, nutmeg, salt and pepper in large mixing bowl. Grate potatoes and onion into egg mixture and blend well. Melt butter in heavy 9-inch skillet over medium-high heat. Add potato batter, spreading evenly to edges. Cook 3 minutes. Reduce heat to medium low and continue cooking until potatoes are tender and golden, about 10 to 12 more minutes. Place plate over pan and invert cake onto plate. Slide cake back into skillet. Increase heat to medium high and cook 3 minutes. Reduce heat to medium low and cook until underside is golden, about 10 more minutes. Slide cake out into platter. Cut into wedges and serve. Pass sour cream and bacon separately. 1 to 6 servings
BUTTERNUT SQUASH LASANGNA
1T olive oil, 1+1/2-2 lbs. butternut squash; peeled, seeded and cut in 1-inch cubes, salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 2+1/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste. Preheat the oven to 3750. Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Serves 8; Recipe from Mother Earth News
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.
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
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.
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic.
THAI SQUASH
Oil or butter; 1 C diced onions; 1 Tbsp grated gingerroot; 2 cloves garlic, crushed; 1 hot pepper (fresh or dried), minced; 1/3 can (14 ounces) coconut milk; 1 Tbsp minced fresh basil; 2 cups peeled squash, in 3/4-inch cubes
Heat oil in large skillet; add onions, gingerroot, garlic, and peppers. Cook over low heat until tender. Add coconut milk and basil; cook until thickened. Meanwhile, boil squash in 4 cups water for 12-15 minutes. Drain. Combine with other. ingredients and serve.
Makes 4 Servings. Recipe from Dave French, Madison CSA supporter
PENNE ALIA ZUCCO (ROMAN PASTA WITH PUMPKIN SAUCE)
3 tablespoons extra-virgin olive oil; 1/2 teaspoon sea salt; 2 onions, finely chopped; 1/4 teaspoon freshly ground nutmeg; 4 cups peeled and chopped winter squash or pumpkin flesh; 2 tablespoons chopped fresh sage; 1 # penne pasta or gnocchi; 1 garlic clove; 1/3 cup grated Parmesan; 1/4 tsp crushed red Chile pepper
Heat olive oil in a large skillet over medium flame; add onions and cook, stirring often, until very soft and translucent. Meanwhile, in a food processor fitted with a knife blade, pulse the squash and garlic together in 2 batches until very fine. Add to onions with Chile, salt, nutmeg, and 1 cup water. Cover and simmer until squash is soft and of a sauce like consistency, 10-20 minutes. Stir in sage. Cook pasta in lots of boiling, salted water until just tender. Strain, reserving 1 cup of pasta cooking liquid. Add pasta to hot sauce in pan, stir, and cook over high heat, adding cooking liquid, if necessary, until pasta is coated. Stir in Parmesan and serve. Makes 4-6 servings. Recipe from Leah Coplon, The Washington Hotel
PENNE WITH BUTTERNUT SQUASH AND BACON
3 cups fresh butternut squash or Pumpkin, peeled and cubed; 1 onion, cubed; Salt and freshly ground black pepper; 1/4-pound bacon, cubed; 1 tablespoon olive oil; 1 clove garlic, minced; Fresh rosemary; 1 box (13 ounces) whole grain or regular penne; Fresh parsley; 1 tsp balsamic vinegar
Cook in boiling salted water to cover until it is just tender. Drain and place half of the squash into a food processor with a little salt and pepper. Puree. Cook bacon in a large skillet until it’s just golden. Remove from skillet and drain. Wipe out the skillet and add a few drops of olive oil. Place onion and remaining ‘squash in the skillet and cook just until the onion turns golden. Add garlic and rosemary. Heat through. Add the squash puree. In the meantime, cook the penne until it is tender. Drain, reserving some of the water, add penne to the squash mixture adding a little of the reserved water if the sauce seems too thick. Serve immediately, drizzling a little of the balsamic vinegar over the top. Garnish with parsley.
Recipe adapted from Barilla chef Nicola Bindini.
APPLE-ROASTED SWEET POTATOES AND WINTER SQUASH
1+1/2-2 pounds winter squash (butternut, buttercup, etc.); 2 tsp chopped fresh rosemary or 1 teaspoon dried; 2 medium sweet potatoes; about 1 1/2 cups apple cider; 2 tbsp olive oil; salt and pepper
Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40-50 minutes. Makes 4-6 servings. Recipe from MACSAC
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, 8 oz 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 pepper. 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 when you serve the soup.
Recipe from Karen Blackford
SMOKED PAPRIKA AND RUTABAGA BISQUE
3 T unsalted butter, 1 medium yellow onion, coarsely chopped, 2 medium celery stalks, coarsely chopped, 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups), 4 cups (1 quart) low-sodium vegetable broth, 2 cups half-and-half, 2 1/2 teaspoons high-quality smoked paprika, 1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine. Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed. Recipe from Chowhound.com
RUTABAGA WITH MUSTARD AND SCALLIONS
Kosher salt, 2 pounds rutabaga, peeled, quartered, and sliced 1/4 inch thick, 3 tablespoons vegetable or peanut oil, 2 tablespoons yellow mustard seeds, 2 teaspoons freshly grated ginger (from about a 3-inch piece)
Bring a large saucepan of heavily salted water to a boil over high heat. Add the rutabaga and cook until it just gives way when pierced with a knife, about 5 minutes. Drain and set aside. Heat the oil in a large frying pan over medium heat until shimmering. Add the mustard seeds and ginger and cook until the ginger starts to brown and the mustard seeds begin to pop, about 1 minute. Add the reserved rutabaga and cook, tossing occasionally, until slightly browned and crisp, about 7 minutes. Remove from the heat, stir in the scallions, season with salt, and serve. Serve with Five Spice Roasted Chicken
CHICKEN SOUP WITH RUTABAGA AND GREENS
1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, 1 tablespoon organic butter, 1 tablespoons olive oil, 1 large onion, peeled and chopped, 3 large organic carrots, peeled and chopped, 3 stalks organic celery, cleaned and chopped, 1 large rutabaga, peeled and chopped (or use chopped parsnips or turnips), approximately 4 cups chopped turnip greens (or other dark leafy greens like kale), coarse sea salt and pepper to taste, siracha chili sauce (or your favorite hot sauce)- to taste
Heat olive oil and butter in a large soup pot. Place chicken in the pot and allow to sear for a minute or so on each side. Add a little water if necessary to prevent the chicken from burning. Add chopped onion and cook for several minutes, moving the chicken around, again adding a little water to prevent burning. Add the rest of the vegetables (but not the greens: add them at the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, and then reduce heat to a simmer. Cook for 50 minutes-1 hour or until chicken is cooked through. Turn off heat. Carefully remove the chicken and allow to cool in a separate bowl. If you are going to serve all of the soup right away, you’ll want to remove the meat from the chicken bones, chop or shred it, and add it back into the soup (make sure you don’t burn yourself). If not serving all of the soup now, you can store the chicken separately and make use of it however you like: I often use some to make chicken salad. Add greens about five minutes before serving: the heat of the soup will wilt them down. Add sea salt and freshly ground pepper to taste.
Recipe from Barry Wine; HealthyGreenKitchen.com
VEGAN KALE AND RUTABAGA LASAGNA
1 large rutabaga or 2 small rutabagas peeled, and spiralized or shredded, 3.5 cups tomato basil sauce, 1/2 tablespoon extra-virgin olive oil, 8 cups chopped kale, 3 cloves of garlic minced, 1/4 teaspoon red pepper flakes, 1 large shallot minced, salt and pepper to taste, Cashew cheese or substitute of 2 C other cheese
For the cashew cheese:1.5 cups cashews soaked in water for at least 2 hours (preferably overnight) and drained, 2 tablespoons nutritional yeast, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, 3 tablespoons freshly squeezed lemon juice, salt and pepper to taste, 1/2 cup vegetable broth
Preheat the oven to 425 degrees. Slice halfway through the rutabaga, just to the center (careful not to go further.) Spiralize the rutabaga, using Blade A. Place a medium pot over medium-high heat, add in the tomato sauce and bring to a simmer. Once simmering, lower heat to low to keep warm on the stovetop. Place all of the ingredients for the cheese into a high-speed blender or food processor and process until creamy. Taste and adjust with more salt, if needed. Set aside. Place a large skillet over medium heat and add in the olive oil. Once oil is shimmering, add in the kale, garlic, red pepper flakes, shallots and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted. Gather all of your prepared ingredients to build the lasagna. Take out a casserole dish (I use 4.2 quart) and add about 1/2 cup of the tomato sauce on the bottom. Then, add a layer of the rutabaga on top. Then, add a layer of the cheese mixture. Then, add in a layer of the kale mixture. Top with tomato basil sauce and spread it around with the back of a spatula or otherwise. Top with a layer of rutabaga. Then, add the cashew cheese. Then, add a layer of kale mixture. Then, add in a layer of the tomato basil sauce. Top with a layer of the rutabaga and then, top with the remaining tomato sauce. Cover the casserole dish and bake in the oven for 40-45 minutes. After 40 minutes, poke the top layer and if you can easily pierce through the rutabaga, it’s done. If you can’t, bake another 5 minutes. Once the lasagna is done, carefully cut into 4 very large pieces or 6 medium pieces.
CREAM OF CARROT AND RUTABAGA SOUP WITH MAPLE SYRUP
4 cups carrots, peeled and sliced, 4 c rutabaga, peeled and chopped, 2 onions chopped, 3 T butter, 8 c. chicken broth, 2 potatoes, peeled and cubed, 3 T maple syrup, ¼ c. cream, salt and pepper
In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning. Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot. Recipe from Ricardocuisine.com
RUTABAGA CARROT COLESLAW WITH BUTTERMILK GARLIC DRESSING
1 large or 2 medium rutabagas (about 1 pound); 4 tablespoons chopped fresh parsley; 1 large carrot (about 1/4 pound); salt and pepper to taste; 6-8 tablespoons Buttermilk Garlic dressing (recipe follows)
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings; Recipe from MACSAC
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
MASHED RUTABAGA WITH ORANGE
2 pounds rutabaga, peeled and diced; 2 T frozen orange juice concentrate, thawed; 1T butter; salt and pepper; 1 orange (optional for garnish)
Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For a chunky texture, mash with a potato masher. For a smoother texture, run rutabagas through a food mill or process in a food processor
until smooth. Stir in orange juice concentrate and butter and season to taste with salt and pepper. Garnish with fresh orange zest or thin slices of orange. This can be made ahead and refrigerated or frozen, then warmed in the oven. It goes well with sage-rubbed pork and mushrooms or ham. Makes 6 servings
CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS
3 # assorted root vegetables, peeled and cut into 1-inch pieces; 1C apple cider; 1/4 C dark brown sugar; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 C chopped walnuts; 1 T butter; 1/8 tsp cinnamon
Preheat oven to 400°F. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 tsp salt and pepper in a 9-x13-in. baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add the butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
CHEESY SPINACH
Mix: 1 egg; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings. Recipe from Max, the cook at Red Caboose Day Care Center
FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings. Recipe from Crystal Lake Gardens
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 9inch 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. Recipe from The Best 50 Garlic Recipes.
SPINACH-CHEESE SALAD
3/4-pound spinach; 6 radishes, chopped; 4 scallions (including greens), chopped; 16 ounces cottage cheese Remove spinach stems and wash leaves thoroughly. Mix chopped radishes, scallions, and spinach. Stir in cottage cheese. Serves 4. Recipe from The Fruit and Vegetable Stand.
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
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
ORANGE BORSCHT
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.)
PERFECTLY ROASTED CABBAGE
Olive oil spray, 1 large green cabbage (2 lbs. before trimming), 1 tsp. salt, 1 tsp. garlic powder, ½ tsp. red pepper flakes
Preheat your oven to 400°F. Line a rimmed baking sheet with foil and generously spray it with olive oil.
Remove the cabbage’s damaged outer leaves. Cut it in half, then into wedges as shown in the video. Leave the core in – there’s no need to cut it out, and if you do, the wedges will fall apart. Rinse the cabbage wedges, then carefully dry them using paper towels. Place the wedges in a single layer on the prepared baking sheet. Generously spray their tops with olive oil. Season with kosher salt, garlic powder, and red pepper flakes.
Roast the cabbage until golden brown and fork-tender, 25-30 minutes.
Serve immediately. https://healthyrecipesblogs.com/
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
STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
CRUNCHY WINTER SLAW WITH ASIAN PEAR AND MANCHEGO
1/3 C raw pumpkin seeds, 1 t plus ¼ C olive oil, salt and pepper, 3 T fresh lemon juice, 1 T Dijon mustard, 2 t maple syrup, 4 C very thinly sliced green cabbage or fennel, 1 ½ C matchstick Asian pear, 1 ½ C matchstick peeled celery root (from about ¼ small) or celery, 3 oz Manchego cheese, shaved, divided
Preheat oven to 3500. Toss pumpkin seeds and 1 t olive oil on a rimmed baking sheet; season with salt and pepper. Bake about 5 minutes; let cool. Finely chop 2 T pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ C olive oil in a medium bowl; season dressing with salt and pepper. Combine cabbage and or fennel, Asian pears, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego
RUSSIAN TORTELLINI SOUP
2 T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4