- This is the final monthly share.
There are two more biweekly shares after this distribution; April 21st and May 5th.
- Pleas return all boxes. Monthly share members wishing to return this week’s share box can drop it off at the next distribution, April 21st.
- Final summer share payments were due April 1st.
Farm News from Jane
Here it comes… green grass! If you haven’t already picked up sticks and raked the lawn, it won’t be too long before grass mowing will begin. This last snow was the proverbial “poor man’s fertilizer”. Once it melted away there were green shoots where the yellowed colored lawn had been. All the different green shoots emerging are a welcome sight. The snowdrops and the crocus are fading but the daffodils and daylilies are pushing through and the forsythia and lilac buds are swelling too! It’s nice to have the perennials popping through, each in turn. It gives something to look forward to with each coming week.
And it certainly felt like spring when Ben was heading out on the tractor to plant peas and carrots yesterday. Yeah! The first of the seeds planted into freshly spaded ground! And so it begins, a new opportunity to see the fields come alive again. The crew has been busy working in the high tunnel preparing soil beds and transplanting fennel and kale. The onion family seedlings which take up multiple tables in the green house have been trimmed three times now. It feels like trying to keep the grass neatly mown in the summer! And I actually have two dandelion blossoms in a vase on my kitchen window sill; not from outside but were found in the high tunnel where my granddaughter Haddie was weeding. And today there were a pair of Mallard ducks on a large field “puddle” another springtime delight! We occasionally hear them but rarely see them. The Canada geese seem to rule in our area.
The winter share is winding down; the last share is May 5th, which seems odd to be called a “winter” share. But it will be lots of spring “shoots” from the high tunnels as well as some of the last winter stores. The volume is decreasing but the “fresh” produce though lighter in weight will be increasing! We are getting busier and even more excited for the coming season. We hope you are too! Enjoy the sunshine and the next full moon at the beginning of Passover. What a special time of year; abundant new life… Blessings to all, Jane
Produce: Kale Spinach Carrots Red skinned potatoes Garlic red Cipollini onions
Spanish onions purple Daikon radishes red cabbage Red beets Rutabaga Maple syrup
– The maple syrup is from the farm’s sugarbush and evaporated here on the farm in our sugarhouse. We hope that you enjoy using it as much as we did making it! There are lots of ways to enjoy it besides pancakes and waffles. Did you ever try it on your breakfast sausage or use it to sweeten a drink? I’ve included some recipes for those of you who may not be pancake fans. I’ve highlighted its use in red, in the recipes.
– Parsnips are great stir fried or roasted; the sweet flavor is not lost as much as when you boil them. What a yummy treat. We hope to increase the number of parsnips for sharing next year.
– The cippolini onions are small and the smaller they are the more delicate you can slice them for salads etc. They are as delicious as they are beautiful; one of my favorites. We were unable to source the red variety to grow this year so enjoy them while they last! Thy make a nice addition to a salad.
– Kale is tender and sweet grown in the high tunnel. Try it raw in a salad as well as in a stir fry.
– The last of the red beets are in this share. They do hold up well bagged in the fridge if you want to utilize them for the coming holidays.
– Garlic bulbs are fading fast… They are sprouting and drying. Enjoy them while they last!
– I’ve included lots of unique recipes for holiday gatherings!
CURRIED PARSNIP SOUP
1 tbsp vegetable oil; 1 tbsp butter; 1 red onion, chopped; 3 parsnips, chopped; 2 garlic cloves, crushed; 2 tsp garam masala; 1/2 tsp chili powder; 1 tbsp all-purpose flour; generous 3 1/2 cups vegetable bouillon; grated rind and juice of 1 lemon; salt and pepper; strips of lemon rind, to garnish
Heat the oil and butter in a large pan, until the butter has melted. Add the onion, parsnips, and garlic and sauté, stirring frequently, for about 5-7 minutes, until the vegetables have softened but not colored. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Sprinkle in the flour, mix well, and cook, stirring constantly, for another 30 seconds. Stir in the bouillon, lemon rind, and lemon juice and bring to a boil. Lower the heat and simmer for 20 minutes. Remove some of the vegetable pieces with a slotted spoon and reserve until required. Process the remaining soup and vegetables in a food processor or blender for about 1 minute, to a smooth puree. Alternatively, put the vegetables in a strainer and press through with the back of a wooden spoon. Return the soup to a clean pan and stir in the reserved vegetables. Heat the soup through for 2 minutes, until piping hot. Season to taste with salt and pepper, then transfer to soup bowls. Garnish with strips of lemon rind and serve. Serves 4; Recipe from Practical Soups.
ROOT VEGETABLE CHOWDER WITH VERMONT MAPLE SMOKED CHEDDAR
1/2 pound bacon strips; 12 thyme stems; 6 rosemary stems; 6 tablespoons butter; 1 medium onion, peeled and diced; l medium parsnips, peeled and diced; 1-2 small turnips, peeled and diced; 3 carrots, peeled and diced; 1/2 pound fingerling potatoes, sliced; 1/4 cup all-purpose flour; l quarts hot vegetable stock or chicken stock; 8 ounces Vermont Maple Smoked Cheddar, shredded (about 2 cups); 1 cup cream; salt and freshly ground black pepper
Cook the bacon in a large pot over medium-high heat until crisp, stirring occasionally and draining the fat as necessary. Make a bouquet garni with the thyme and rosemary: Tie the herbs together with kitchen twine, or place them in the center of a piece of cheesecloth, gather the cloth around the thyme and rosemary, and tie with twine. Reduce the heat under the bacon to medium and add the butter, onions, parsnips, turnips, carrots, potatoes, and bouquet garni. Cook for about 10 minutes, stirring frequently. Add the flour and cook for another 5 minutes over medium-low heat. Slowly whisk in the hot stock. Bring chowder to a simmer over medium heat, whisking frequently. Cook until vegetables are fork tender. Remove bouquet garni and discard. Add the cheese slowly, stirring frequently. Slowly whisk in the cream. Season with salt and pepper to taste. 7-9 SERVINGS Recipe from Jonathan Nelson, Cheese Outlet Fresh Market
3 c. diagonally sliced ½” parsnips; 3/4 c. water; 1/2 tsp. salt; 2 T Butter; 1 T Maple syrup; 1/4 c. orange juice; 1 tsp. grated orange peel
Cook parsnips in water and salt until tender, about 10 minutes, Drain and remove from saucepan. Heat remaining ingredients together in saucepan. Combine with parsnips. Serve hot. Makes 6 servings.
Recipe from America’s Best Vegetable Recipes.
CREAMY ROASTED PARSNIP SOUP
2 pounds parsnips, peeled and cut into 1/2 in. pieces, 3 carrots, 1 T. olive oil, sea salt and ground black pepper to taste, 1 T. olive oil, 1 large onion, 3 stalks celery, 1 T. butter, 3 cloves garlic, 1 T. maple syrup, 1 tsp. ground ginger, ½ tsp. ground cardamom, ½ tsp. ground allspice, ½ tsp. ground nutmeg, ¼ tsp. cayenne pepper, 4 C. chicken stock, 1 C. whole milk, ½ C. heavy cream
Preheat an oven to 425 degrees F (220 degrees C). Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, maple syrup, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Recipe from: https://www.allrecipes.com/recipe
GARLIC BUTTER ROASTED PARSNIPS
2 ½ # parsnips, peeled and cut into batons, 5 T butter, fresh garlic:
Put the garlic through a garlic press, or mince it very, very finely. 1/2 tablespoon of minced fresh rosemary, but you can use any fresh herbs that you like, salt and pepper to taste, chopped fresh parsley for garnish. Preheat oven to 450˚F. Spread out the parsnips on a rimmed baking sheet. Set aside.
Make the garlic butter. Melt the butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds, or until fragrant. Remove from the heat and stir in the rosemary. Pour the garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer. Roast the parsnips in the preheated oven for 10 minutes. Then, give the parsnips a stir, and continue to roast for 8 to 10 more minutes, or until tender. Remove from the oven. Taste for salt and pepper, and adjust accordingly. Garnish with parsley, crushed red pepper flakes (optional), and serve. Recipe from https://diethood.com
PARSNIP LATKES WITH LOX AND HORSERADISH CRÈME
1 # potatoes, peeled, 1 #parsnips, peeled, 2/3 cup chopped green onions, 2 large eggs, lightly beaten, 1 tsp. salt, 1/2 tsp. pepper, Oil for deep-fat frying, 1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips, 1 C creme fraiche or sour cream, 1T snipped fresh dill, 1 T prepared horseradish, 1/4 tsp salt, 1/8 tsp. white pepper, Fresh dill sprigs
Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper. In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.
PARSNIP POTATO GRATIN
4 large potatoes, peeled and thinly sliced, 4 medium onions, thinly sliced, 3 large parsnips, peeled and thinly sliced, 1-1/2 cups shredded Gruyere or Swiss cheese, divided, 1 tablespoon all-purpose flour, 3/4 teaspoon salt, 1/4 teaspoon pepper, 2 cups heavy whipping cream
Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13×9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown. Recipe from tasteofhome.com
2 T plus 1 C peanut oil, divided, 1 medium onion, chopped, 3/4 tsp. ground cinnamon, 1/4 tsp. salt, 1/4 tsp. ground nutmeg, 1/8 tsp. coarsely ground pepper, 2 garlic cloves, minced, 1 lb. medium carrots, 2 medium parsnips, peeled and chopped, 4 C chicken stock, 1/2 C half-and-half cream, Minced chives, optional
In a large saucepan, heat 2 T oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels. Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives. Recipe from tasteofhome.com
PARSNIP, PEAR AND PECAN SALAD
1 C shredded Parmesan cheese, 2 C peeled parsnips, julienned, 1 C pears, cut into 1/2-inch cubes, 1/2 C chopped pecans, 1/2 C fresh shelled or frozen peas, thawed, 1/2 C pomegranate seeds, 1/2 C pine nuts, 1 tsp. kosher salt, 1/2 tsp. pepper, 1/3 C mayonnaise, 3 T water
Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely. Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
BEN’S PARSNIP CARROT SAUTE
Equal amounts of parsnips and carrots, olive oil and 2 cloves or more of garlic, chopped
Peel and slice carrots and parsnips into medallions. Heat large frying pan. Drizzle olive oil into pan add the vegetables. Cover and simmer until carrots are almost tender. Add garlic. Simmer a bit longer until carrots are tender and the parsnips are almost a cream texture. Serve warm and step back and watch them disappear!
SMOKED PAPRIKA AND RUTABAGA BISQUE
3 tablespoons 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 SOUP WITH BACON AND SAGE
2 T unsalted butter, 1 medium-large onion, diced, salt, 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced, 2 cloves garlic, sliced, 1 C heavy cream, 1 C whole milk, 3 ½ C vegetable stock, white pepper, 3 T maple syrup, 4 ounces smoked slab bacon, diced fine, 20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top. Recipe from Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick; cooking.nytimes.com
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
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.
CIDER-GLAZED ROOTS WITH CINNAMON WALNUTS
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces; 1 cup apple cider; 1/4maple syrup; 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.
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
¼ cup maple syrup; 1 tbsp vinegar; 1 lb. cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
RUSSIAN CABBAGE BORSCHT
1+1/2 c. thinly sliced potato, 1 c. thinly sliced beets, 4 c. water, 1-2 T butter 11/2c chopped onion, 1 scant tsp. caraway seeds, 11/2 t sp. salt (or more to taste), 1 stalk celery, chopped, 1 medium-sizes carrot, sliced, 3-4 cups shredded cabbage, freshly ground pepper, 1 t. dill (plus extra for garnish), 1-2 T cider vinegar, 1-2 T brown sugar or maple syrup, 1 c tomato puree Toppings: sour cream or yogurt and extra dill
Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes). Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Recipe for the New Moosewood Cookbook
For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens
For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
Thinly slice the beets with a mandolined slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4
QUICK BEET SALAD
¼ C sour cream, 1T horseradish, 1T chopped fresh dill, 2t olive plus 1T live oil divided, ¼ t ground pepper, 1/8 t salt, 1# precooked beets cut into ¼ “slices or wedges, 1t white wine vinegar
Combine sour cream, horse radish, dill, 2 t oil, pepper, and salt in a small bowl. Toss beets with vinegar and the remaining 1T oil. Serve the beets topped with the sauce. Recipe from Eating Well magazine
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.
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized; grated, 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.
MAPLE-GLAZED RADISHES WITH CRUNCHY SEEDS
1 # medium radishes, trimmed and halved, ¼ C water, 3 T butter, 3 T maple syrup, 1 T balsamic vinegar, 1 clove garlic, ½ t salt, 3 T, toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, maple syrup, 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
1/2 lb. radishes, trimmed and halved; 1 T Maple syrup; 1 T butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine maple syrup, 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
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
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
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
ROASTED CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens you have
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender. While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes
Add all ingredients to a food processor or blender and blend until combined.
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
BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice, 2 Tbs. cider vinegar, 1 Tbs. honey, 1⁄4 cup dill, 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies. Recipe from Red Fire Farm, Granby MA
CARROT CHEESE CASSEROLE
Cook sliced carrots. Place in casserole. Add rich cheese sauce and stir together. Place buttered bread crumbs on top. Bake at 3500 for about 20 minutes or until crumbs are well browned.
Recipe from Rella Smith and Alice Smith
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.
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
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.
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 PESTO DIP
10 ounces frozen spinach, chopped; 1/4 cup walnuts; 1 teaspoon basil; 1/2 teaspoon oregano; Dash of salt; 1 clove garlic, crushed; 1 cup sour cream; 1 cup mayonnaise
Thaw spinach and drain. Blend all ingredients in blender. Cover; chill. Yields 2 cups.
Recipe from Especially Herbs.
WHEAT BERRY SALAD WITH GREENS & BEETS
3 medium beets, 6 tablespoons olive oil, Salt and Freshly ground pepper, 2 cups whole wheat berries
1 bunch kale or 2 cups spinach, 2 tablespoons sherry vinegar or other vinegar, 1⁄2 cup minced shallots, 1 tablespoon finely chopped sage, or 1 tsp if dried, 2 garlic gloves, 1⁄2 cup dry white wine
Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender. About 25-30 minutes. Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.
In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated. Recipe form red Fire farm
PASSOVER SPINACH SOUFFLE
Prep time: 20 minutes, Baking time: 45 minutes
1/2 C chopped onion, 1 clove garlic, minced, 1T butter, melted, 8 oz cream cheese, softened, 8 oz farmer cheese, 1/8 t each of salt and pepper, 3 eggs, 2 pkgs. (10oz) frozen chopped spinach, thawed and well drained, ¼ t paprika, 1/8 t ground nutmeg
Cook and stir onion and garlic in butter until tender. Beat onion mixture, cream cheese, farmer cheese, salt and pepper with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in spinach. Pour cheese mixture into greased 9 in square baking dish. Sprinkle with paprika and nutmeg; cover. Bake @ 3250 for 30 min; uncover. Bake an additional 15 minutes. Makes 8 servings * If substituting fresh bag of Oles Farm Spinach sauté or wilt down spinach first and reduce all other ingredients by half and use a smaller casserole.
1 (10-oz.) package washed and ready-to-eat fresh spinach; 2 large pears, sliced; 1/2 c diced red bell pepper; 1/2 c chopped walnuts; 3 strips bacon, cooked crisp and crumbled; 1/4 c balsamic vinegar-based salad dressing; 1 tsp orange zest
Combine spinach, pears, bell pepper, walnuts and bacon in a salad bowl. Whisk orange zest into dressing and drizzle over salad. Toss, and serve immediately. Makes 6 servings; Recipe from Farm-Fresh Recipes.
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.
SAUSAGE, POTATO AND KALE SOUP
1 pound bulk Italian sausage 4 C half-and-half, 3 C cubed potatoes, 2 C chicken broth, 2 C whole milk, 1 onion chopped, ½ tsp. oregano, ½ tsp. red pepper flakes, ½ tsp. black pepper, 2 cups torn kale leaves (bite size pieces).
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes. Recipe form Allrecipes.com
LENTIL AND VEGETABLE STEW WITH KALE
2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped (1 1/4 cups); 1 medium celery root (celeriac), peeled, chopped (3 cups); 1 medium rutabaga, peeled, chopped (2 cups); 1-pound brown lentils, rinsed; 1 tablespoon herbes de Provence; 8 cups (or more) vegetable broth; 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8
1c frozen blueberries, 1/2 c frozen strawberries, 1/2c frozen raspberries, 7 pitted dates, 1+1/2 C kale, or baby kale (stripped from stalks, chopped and rinsed)
Place all ingredients in a blender and blend from low to high speed until smooth. Add an additional ¼ C of water if too thick. Recipe from Kale, Glorious Kale by Catherine Walthers
RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2 t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
KALE SALAD WITH POMEGRANATE AND MAPLE PECANS
Salad: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.