Winter Share Ten April 2nd 2020

Important information:

• This is a bimonthly distribution only.
• The next distribution is April 16^th for both monthly and biweekly shares.
• The remaining summer share are going quickly if you have not yet renewed. It seems that CSA shares are more highly valued during this time of “staying at home”.

Farm News from Jane
I don’t know if anyone heard the spring peepers celebrating the first day of spring on the last distribution day but it was quite a loud and very welcome chorus! Now they are a regular evening song. More perennial plants and bushes have also come to life; the blue Siberian squill which carpets the lawn with tiny indigo blossoms have opened and the forsythia are popping open here too. Somehow watching nature with its never-ending cycle brings even more comfort and stability in these difficult days.
Last week we opened a second heated greenhouse, a larger one that is slightly cooler. Onions and beets and lettuces are continuing to grow large enough that some will be planted in the high tunnel this week. The first round of celeriac is ready to transplant into bigger trays and we’ll seed the next planting today.  But the most exciting news is that Ben seeded sugar snap peas and early carrots last week before the “big” rain on Saturday. The rain was so torrential for a few minutes that you couldn’t even see through the deluge and it was followed by a few minutes of hail, even a few rumbles of thunder. This is when we mark the calendar and expect to see the first killing frost six months from the day of the first spring thunderstorm. We did not have a true thunderstorm, as I would call it, so I will mark the next one also. The month of March was quite mild and not much snow and it sounds like it may be the same for April. That’s good news for the farm as we are always anxious to start planting/transplanting in the fields. There are so many seedlings to be transplanted when the soil is warmed sufficiently and the danger of a hard frost is passed. The warmth and sunshine bring us not only closer to the first harvests but also encourages our spirits and gives us hope. So, while many of us are now hunkered down at home for a spell (Cambridge dictionary definition: to make yourself comfortable in a place or situation, or to prepare to stay in a place or position for a long time, usually in order to achieve something or for protection) we can cook and eat healthy and intercede for those who are our hands and feet battling the unseen foe. We can all try and be thankful for what we have and the many wonderful people that help us.
Keep safe & well, Jane

Produce:   Yukon Gold potatoes   Cooking onions   Garlic   Rutabaga  

                   Cabbage   Spinach   Carrots   Garlic Powder   Red beets

Produce tips:
– This is the last of the garlic powder from last season; enjoy the wonderful flavor and nutrition!
– Yukon Gold potatoes are a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They’re superb for mashing and in soups and chowders, and they’re great for roasting and sautéing, too.
– Rutabaga recipes are worth looking at. The apple rutabaga soup is delicious without the addition of dairy or syrup; I don’t put either ingredient in my soup and needs very little salt. So sweet and flavorful; the kids should love it!
– Don’t forget that sautéing the cabbage with some onions or the dripping from frying bacon makes it SO yummy. Also, a great side for Polish sausage.

Recipes
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart

BEET HUMMUS RECIPE

1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups. Simply Recipes

BEET, GOAT CHEESE AND HONEY TARTS

1 red beet, 1 golden beet, 2 tablespoons olive oil, 1 sheet puff pastry, thawed, 1 egg + 1 teaspoon water, beaten, 6 ounces goat cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons honey, fresh basil leaves for garnish
Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off! Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn’t turn red. Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top – however you’d like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot; grated, ¾ C orange juice, salt and pepper
Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.

ROASTED BEET AND CARROT SALAD

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

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

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

beet and Carrot Salad with curry dressing and pistachios
1/2 cup pistachios, 1 teaspoon plus 1/2 cup olive oil, Kosher salt, 1 tablespoon curry powder, 2 garlic cloves, finely grated, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 4 small beets (any color), peeled, thinly sliced on a mandoline, 4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler, Lemon juice (for serving)

Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop. Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool. Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt. Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes. Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios. Do Ahead: Curry dressing can be made 2 days ahead. Cover and chill.

Recipe from Epicurious.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

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4 pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC

SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.

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); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or 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.

SPICY OVEN FRIES
3 pound 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. Recipe from Morn Rosenbloom

SAVORY POTATO-BEAN SOUP
1 Tbsp olive oil; 4 cloves garlic, minced; 1 medium onion, chopped; 1/4 tsp pumpkin pie spice; 1 1/4 c diced ham; 2 lbs. potatoes, scrubbed and diced; 1 (16-oz) can kidney beans, drained; 5 c beef broth
In a large stock pot, heat olive oil over high heat and stir-fry garlic 1 1/2 minutes. Add onion and cook 2 minutes. Add pie spice and ham; cook 3 minutes, stirring occasionally. Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley. Makes 8 servings

CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3

ROOT VEGETABLE CHIPS
2  medium carrots, peeled and sliced diagonally 1/4 inch thick; 2 medium parsnips, peeled and sliced diagonally 1/4 inch thick; 1 small sweet potato, sliced 1/4 inch thick; 1 medium red-skinned potato, sliced 1/4 inch thick; 2 tablespoons olive oil; 2 tablespoons yellow cornmeal; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper
Preheat the broiler. Grease a baking sheet. Bring a large saucepan of salted water to a boil. Add the vegetables, reduce the heat, and simmer for 3 minutes. Drain in a colander and let cool slightly. Transfer the vegetables to a large bowl. Add the olive oil, cornmeal, salt, and pepper, and toss to coat. Arrange the vegetables on the baking sheet. Broil until lightly browned, 4 to 5 minutes. Serve warm.
Serves 4-6; Recipe from The Big Book of Vegetarian.

HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.

SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season

ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley.
Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM

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 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4 cup dark brown sugar; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground pepper; 1/2 cup chopped walnuts; 1 tbsp butter; 1/8 tsp ground 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 teaspoon salt and pepper in a 9-by-13-inch 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.

CREAM OF WINTER RUTABAGA SOUP WITH CINNAMON
2 Tbsps. butter; 1 onion, peeled and chopped; 1/2 cinnamon stick; 1 1/4 pounds rutabaga; 4 Tbsps. light cream; salt and freshly ground black pepper; caramelized onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 6 cups of water and bring to a boil. Simmer for about 20 minutes, or until the rutabaga is very tender. Remove the cinnamon stick, whizz the soup to a smooth puree in a food processor, then pour it through a strainer back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelized onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, 4ntil they are brown and crisp. Drain them on paper towels and float a few on top of each bowlful of soup. Serves 4; Recipe from Vegetarian Four Seasons

RUTABAGA-POTATO CASSEROLE
2 medium potatoes; 2 medium rutabagas; 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 1/8 tsp. pepper; 4 eggs, well beaten; 1/4 c. milk; 1/4 c. melted butter
Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. Stir in milk and butter; mix. • Drain vegetables; grate fine or use blender. With wooden spoon, quickly mix remaining dry ingredients with vegetables. Work quickly to avoid dark potatoes. Place in greased 1-qt. casserole. Set in pan of hot water with level at least 2/3 up side of casserole. Bake in slow oven (325°) 1 hour. Makes 6 servings; Recipe from America’s Best Vegetable Recipes

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

SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.

IRISH CABBAGE AND BACON
12 strips bacon or other pork equivalent, 1 medium head of cabbage, chopped, 6 cloves garlic; chopped, 2 carrots; chopped, 1-pound potatoes; chopped, Dijon mustard
Add bacon to a pan that will hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender. Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, sauté onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard! Yum!
Serves 4 – 6 Recipe from Red Fire Farm

 

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

FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8

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

GREEN RICE
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top.  Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings.
Note: Add a few chopped blanched almonds, if you like. You can substitute 1/2 c. chopped parsley for half of the spinach.

SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6 Recipe from The Best 50 Garlic Recipes.

ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean.
Servings: 6 Recipe from The Best 50 Garlic Recipes.

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.

ASIAN SPINACH SALAD
1 lb. fresh spinach, washed and trimmed; 1 Tbsp soy sauce; 1 1/2 Tbsp sesame oil; 1 Tbsp sesame seeds, toasted; 2 cloves garlic, minced; 1 tsp sugar; 1 Tbsp rice wine vinegar; Freshly ground pepper, to taste
Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper; mix well. Add spinach to sauce, and toss to coat. Serve hot or cold. Makes 4 servings Recipe from Farm-Fresh Recipes.