Winter Share Three December 16th 2021

Important information:

• This is a monthly and biweekly distribution.
• Please remember to bring your share boxes to distribution
• There is a break for the holidays; the next distribution for both monthly and biweekly shares is January13th.

Farm News from Jane
Who would think that we would have sixty degrees in the second week of December, but I do remember trying out a pogo stick one Christmas Eve without a coat, so I guess it happens. I find it interesting when the record high or low is from the earliest recorded temperatures. I wonder what they were like a hundred years before that… And then there is climate change, but I won’t open that can of worms! I will just enjoy each day as it comes, trusting that all of them have their benefits and drawbacks. It is a bit tricky keeping produce at a constant temperature when the range is forty degrees however. Sometimes we have a heater on and sometimes we have a cooler on! I think that is why the winter share season is not as popular with some farms. It does keep us on our toes!
We finished harvesting the last of the carrots and the parsnips last Monday and I think I heard a small hurrah! It is wonderful to still have vegetables to harvest fresh into December but it is also nice when they are all safely in storage too. We may still have a few brussels sprouts out there too. We also have kales in the field and we are working to build a temporary field tunnel to cover them. Last year the plastic covering blew off the same night after it was covered. Seventy mile an hour winds will do that! This year we will utilize a different securing and weighting process. The steel structure is up and when the winds calm down, we’ll get the roof on.
There is fresh-picked spinach from the high tunnel this distribution and red and green cabbage for some “holiday” color, and also festive peppermint striped Chioggia beets. The winter squash is holding up nicely so there will be more coming in the new year. Last year we had winter squash through the end of February. But last year we had a cold winter. We actually were ice skating on the frozen pond on New Year’s Day. What a wonderful way to have a family celebration. If it includes a fire and roasting hotdogs and marshmallows, even better! We’ll have to dream about that for now. But perhaps there will be a little Christmas magic… And speaking of cold and snow, the full moon is coming up in a few days. We hope the snow comes just in time for the poem “T’was the night before Christmas” line to be fulfilled, “and the moon on the breast of the new fallen snow gave a luster of midday to objects below”. If it’s that bright at night no wonder during the day the sun is almost blinding reflecting off the snow. We hope that you all get a “long winter’s nap sometime during these long, dark nights of winter. But keep in mind that in only a few weeks the days will start to get longer again!
Blessings on your holiday gatherings, small or large, family or friends. When there is fellowship and a meal to share it is always a feast for the soul! We have an abundance in so many realms, so much to be thankful for and even if we are missing someone special at the table this year, we can enjoy the many memories that the gatherings bring. Much peace and joy from all the extended Oles Family down on the farm, Jane & Ben

Produce:   Spinach   Dinosaur kale   Celery   Chioggia beets   Colorful carrots
Adirondack Blue potatoes   red cabbage   green cabbage   cooking onions
Garlic   Watermelon radishes   Butternut squash   Carnival squash

Produce tips:
– Celery has grown well in the cooler weather high tunnel and is quite crisp and sweet. We harvested stalks so that we can harvest again this winter; enjoy!
– Dinosaur kale are the tops of the earlier planting. The cold temperature last week has caused the color to darken but it is still tender, sweet and tasty!
– Chioggia beets are the “peppermint striped” variety of red and white. They are beautiful mandolined for a salad or appetizer.
– Adirondack Blue potatoes are purple inside and out, they are a drier potato and are a great fryer, chip or roasting potato. Check out the recipe section for ideas.
– Carnival squash can be served with a filling in the cavity. It makes a lovely and delicious presentation!

Recipes
SPIRALED BLUE POTATO AND YELLOW CARROT CASSEROLE
(Blue Potato and Yellow Carrot Ratatouille)
Purple Potatoes, sliced into rounds, yellow carrots, sliced into rounds, shallots, olive oil, garlic, thyme & fresh sage, to taste, Celtic salt & black pepper to taste, 1-2 T cheddar cheese, grated, 1-2 T parmesan, grated,
Cook the shallots down in olive oil with garlic, thyme & fresh sage. Transfer to a round baking dish. Arrange the veggies on the bed of cooked down shallots. Season with olive oil, Celtic salt, black pepper and thyme. Bake at 375F covered for 30 mins. Then uncover it and sprinkle with shredded cheddar + parm and bake at 425 for an additional 20 mins. Recipe from urbanakitchenpothacary; thefeed.com

PURPLE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 pound new purple potatoes sliced in half and then in small wedges, 1 small yellow onion, thinly sliced lengthwise, 4 medium sized shiitake mushrooms, thinly sliced, Olive oil, Kosher Salt
Freshly cracked pepper, 1 pinch red pepper flakes, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped capers, 1/2 Tbsp unsalted butter
Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.

4 Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes. 5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. Recipe from simplyrecipes.com

MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1 pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 T minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes. Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina

BLUE POTATOES MASHED WITH GARLIC
3 lbs. blue potatoes, 2 1/2 oz. roasted garlic, 2 oz. sour cream, 1/2 oz. butter, 1 oz. Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy

ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6

BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com

ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com

MOROCCAN GRATED CARROT AND BEET SALAD RECIPE

2 cups of grated carrots (from about 3 carrots), 1 cup of grated fresh beets (from about 1 medium sized peeled beet), 1/2 cup golden raisins, 1/2 teaspoon paprika (sweet, not hot), 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 teaspoons honey, 2 Tbsp sliced fresh mint leaves
Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

ROASTED VEGETABLE-CHICKEN SOUP
1 pound rainbow carrots, peeled and halved lengthwise, 1-pound turnips, peeled and cut into 1- 1/2-inch cubes, 1/4 cup vegetable oil, 2 1/4 teaspoons salt, 1/2 teaspoon ground black pepper, 2 small yellow onions, quartered, 4 cloves garlic, sliced, 3 quarts (12 cups) unsalted chicken, broth, 2 bay leaves, 2 cups shredded rotisserie chicken, 1/2 cup parsley, roughly chopped
5 cups cooked pasta (or rice or barley)
Heat oven to 425 degrees. On a rimmed baking sheet, toss carrots and turnips with 2 tbsp oil, 1 tsp salt and the pepper. On a foil-lined rimmed baking sheet, toss onion with 1 tbsp oil and 1/4 tsp salt. Roast carrots and turnips 15 min, then add pan with onions to oven and roast 20 min more. Meanwhile, heat 1 tbsp oil in a large Dutch oven over med. Add garlic and 1/4 tsp salt; cook about 4 min. Add broth, bay leaves and 3/4 tsp salt; bring to a simmer. Chop carrots and onions. Stir into soup with chicken and parsley. Simmer until heated through, about 5 min.

HEIRLOOM CARROT SALAD WITH SWEET ORANGE AND THYME VINAIGRETTE
6 Tbs. olive oil, ¼ cup unseasoned rice vinegar, ¼ cup fresh orange juice, 2 Tbs. fresh thyme leaves, plus extra for garnish, 1 Tbs. finely chopped shallot, 1 tsp. honey, 1 ½ lbs. heirloom carrots, 1/3 cup pine nuts, 1/3 cup chopped flat-leaf parsley
Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl. Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix. Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning. Add pine nuts to carrots, and toss to mix. Sprinkle with parsley, and garnish with fresh thyme leaves.
Recipe from Vegatariantimes.com

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

 

ROASTED WATERMELON RADISHES WITH LEMON AND HERB
1 pound watermelon radishes, trimmed and quartered, 2 tablespoon coconut oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 2 tablespoon fresh parsley, finely chopped, 1 lemon, zested
Preheat oven to 375F. Toss cut radishes with melted oil and salt on a sheet pan. Roast 30 minutes, tossing halfway through, until slightly browned. Toss radishes with pepper, parsley and lemon zest.
Recipe from: https://www.peelwithzeal.com

APPLE RADISH SLAW
1 apple (Honeycrisp or similar), sliced into matchsticks, 1 lg. watermelon radish, sliced into matchsticks, 3 bundles of mint, leaves only, 2 T cilantro, diced, 2 C napa cabbage, sliced thin, 1/4 C finely diced red onion
Dressing: 3 T olive oil, 2 T honey or agave, 1 T lemon juice, 1 T rice wine vinegar, 1 tsp sesame seeds, Pinch salt, Fresh ground black pepper to taste
In a bowl, add honey and lemon juice. Use a fork or whisk to combine. Drizzle in olive oil, stirring continuously. Once fully emulsified, add rice wine vinegar, sesame seeds, salt, and pepper to taste. In a large mixing bowl, add sliced apples, watermelon radish, mint, cilantro, onion, and napa cabbage. Toss to combine. Drizzle dressing over the mix and toss to fully coat in the dressing. Recipe from https://www.bristolfarms.com/

WATERMELON RADISH, ORANGE & GOAT CHEESE SALAD
1 shallot or half of a small red onion, 2 to 3 tablespoons white balsamic vinegar, kosher salt, 2 to 3 watermelon radishes, 2 to 3 oranges, Clementines, grapefruit, etc., a handful of walnuts, toasted and chopped (see notes), goat cheese to taste, chives, minced, olive oil to taste
Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt.
Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
Let sit a few minutes (or longer — it benefits from a brief rest) before serving.
Recipe from https://alexandracooks.com

SPINACH & HERB POTATO CASSEROLE
6 large potatoes, peeled and boiled; approximately 3#, 1 package (8 ounces) cream cheese, softened, 1 cup sour cream, 1/2 cup butter, softened, 2 teaspoons salt, 1-1/2 teaspoons dill weed, 1/4 teaspoon pepper, 1 package (10 ounces) frozen chopped spinach, cooked and well drained
In a large bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-qt. casserole. Bake at 375° for 20 minutes. Casserole can be prepared ahead and refrigerated, then baked just before serving.
Recipe form Tasteofhome.com

WILTED SPINACH SALAD
6 cups torn spinach (5 oz), 1 C sliced fresh mushrooms, ¼ C thinly sliced green onions, dash of pepper, 3 slices of bacon, ¼ C vinegar, 2 t. sugar, ½ t. dry mustard 1 hard cooked egg, chopped
In a large bowl combine spinach, mushrooms, and green onions. If desired, sprinkle with pepper; set aside. For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon, reserving 2 T drippings in skillet (add oil if necessary). Or, if desire, substitute 2 T vegetable oil for the bacon drippings. Crumble bacon; set aside. Stir vinegar, sugar, and dry mustard into drippings. Bring to a boiling; remove from heat. Add the spinach mixture. Toss mixture in skillet 30-60 seconds or until spinach is just wilted. Transfer spinach mixture into a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately; serves 4.
Recipe from Better Homes & Gardens Cookbook

CRANBERRY-RASPBERRY SPINACH SALAD
1 10-oz.pkg.frozen red raspberries in syrup, thawed, ¼ C sugar, 2 t. cornstarch, ½ C cranberry-raspberry drink, ¼ C red wine vinegar, ¼ t celery seeds, ¼ t. cinnamon, 1/8 t. ground cloves, 10 oz. fresh spinach, stems removed and torn ((8 C), ½ C broken walnuts, 1/3 C dried cranberries, ¼ C sunflower seeds, 3 green onions, thinly sliced
For dressing, place raspberries and syrup in a blender container or food processor bowl. Cover and blend or process until smooth; strain through a sieve to remove seeds. Discard seeds. In a medium saucepan combine sugar and cornstarch; stir in strained raspberries, berry drink, vinegar, celery seeds, cinnamon, and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to a nonmetal container. Cover and chill at least one hour. To serve, place spinach, walnuts, cranberries, sunflower seeds, and green onions in a large bowl; toss to combine. Drizzle with some of the dressing; toss to coat evenly. Pass remaining dressing. Recipe from Better Homes & Gardens Cookbook

SPINACH SALAD WITH HONEY-BACON DRESSING RECIPE
8 cups torn fresh spinach, 1 cup sliced fresh mushrooms, 1/4 cup sliced green onions, 1 medium tomato, chopped, 5 bacon strips, cooked and crumbled, 1 hard-boiled large egg, chopped, 1 cup shredded Parmesan cheese
Honey-bacon dressing:2 bacon strips, cooked and crumbled, 1/2 cup honey, 1/2 cup vinegar, 1/3 cup vegetable oil, 1 teaspoon yellow or spicy brown mustard, 1 teaspoon lemon juice
Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately. Yield: 8-10 servings. Recipe from TasteofHome.com

SIMPLE KALE & POTATO SOUP
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped, 1 garlic clove, minced, 1/2 teaspoon kosher salt, 2 cups vegetable stock, chicken stock, or water, 1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan, 1 teaspoon lemon juice or cider vinegar, 1 to 2 large eggs, depending on your appetite, Salt and pepper, Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

KALE CHIPS
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.

MASSAGED KALE SALAD
2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

ROASTED MAPLE WALNUT CARNIVAL SQUASH
2 carnival squashes, 2 tablespoons butter, 4 teaspoons maple syrup, Pinch of sea salt, Pinch of cinnamon (optional), Pinch of nutmeg (optional), 1/3 cup walnuts, roughly chopped
Preheat oven to 400 degrees. Cut squash in half from stem to stem and clean out the seeds and strings. Place each cleaned half, cut side up, in an oven-safe baking dish. Add about 1/4″ water to the pan. Coat inside of each squash half with 1/2 tablespoon of butter and lightly sprinkle just a touch of sea salt. Drizzle one teaspoon maple syrup inside each half. Sprinkle with cinnamon and nutmeg if desired. Loosely cover each half with aluminum foil and bake in the oven for 50-60 minutes until squash is soft all the way through. Remove foil and add one quarter of chopped walnuts to each squash half. Coat the walnuts and cut surfaces of squash with the sweet butter sauce. Bake for an additional 10 minutes uncovered. Cut each half into 2 or 3 slices and serve hot. Recipe from shopmarketbasket.com

BUTTERNUT SQUASH MAC & CHEESE
2 tablespoons butter (or olive oil), 12 fresh sage leaves (optional), 3 large cloves garlic, minced, 1 pound (about 4 cups) diced butternut squash, 1 1/2 cups vegetable stock (or chicken stock), 1 # uncooked pasta (I used shells), 2 cups whole milk, 8 ounces good-quality sharp cheddar cheese, shredded*, fine sea salt and freshly-cracked black pepper, to taste
Bring a large pot of generously-salted water to a boil. Meanwhile, heat the butter in a separate large sauté pan until melted.  Add the sage leaves (if using) and sauté for 1-2 minutes until crispy.  Transfer the sage leaves to a separate plate and set aside. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add in the butternut squash and vegetable stock and stir to combine.  Continue cooking until the stock reaches a simmer.  Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. Transfer the squash mixture to a blender.  Add in the milk and give the mixture a quick stir.  Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. Add the pasta to the boiling water and cook according to package instructions until al dente.  Reserve 1 cup of the starchy pasta water for later.  Then drain the pasta. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat.  Add in the shredded cheddar cheese, and stir until it has melted into the sauce. Taste and season the sauce with salt and pepper as needed.  (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.) Then once the pasta is drained, return it to the stockpot.  Pour the butternut cheese sauce on top of the pasta, and toss to combine.  If the sauce is too thick, add in some of the hot starchy pasta water to thin it out. Serve warm, garnished with the crispy sage leaves if desired. Recipe from Gimmesomeoven.com

PANERA BREAD’S AUTUMN SQUASH SOUP
1 large butternut squash, 2-3 tbsp. extra virgin coconut oil, Salt and pepper to taste, 2 cups apple juice, 1 15 oz. can pumpkin, 1+ 1/2 cups vegetable broth, 1 1/2 cups half-and-half or substitute almond milk or coconut milk if vegan, 1+ 1/2 tbsp. honey, 1/4 tsp. curry powder, 1/2 tsp. cinnamon, 1 1/2 tsp. sea salt or kosher salt, 1/4 tsp. black pepper, roasted pumpkin seeds for garnish
Preheat oven to 450°. Peel squash. Remove seeds and cut in chunks. Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450° for 25-30 minutes or until fork tender. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer. To serve, garnish bowls of soup with roasted pumpkin seeds. Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is. If the squash is smaller, decrease liquids. If it’s a whopper you may have to increase this amount. I increased these amounts above the original recipe because I had a whopper butternut squash. Recipe from https://cantstayoutofthekitchen.com

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 fried cranberries, 1/3 C coarsely chopped pecans (optional)
Preheat oven to 450⁰. Cut onion in 1-inch wedges, then cut crosswise into 1-inch pieces. Toss together onion, squash, oil, and salt in a bowl; transfer to a rimmed baking sheet. Roast, stirring and turning vegetables once halfway through roasting, until squash is tender and lightly browned, 30-35 minutes. Transfer to a serving bowl. Toss immediately with spinach, cranberries, and pecans (if using).

 

BAKED CARNIVAL SQUASH
1 carnival squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2

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.

BEETS A LA CRÈME
1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste
Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately.
Serves 3

ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.
Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm

BEET CARPACCIO

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

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 honey, 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

APPLE AND WINE-BRAISED RED CABBAGE
2 tablespoons canola oil; 1/2 large head red cabbage, shredded or sliced as thinly as possible; 1 onion, halved and cut as thinly as possible; salt and pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup brown sugar; 3 apples, cored and cut into eighths; 1/2 cup raisins
Heat oil in large braiser or wok over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about S minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 4-Sminutes. Stir in apples and raisins; cook another 20-30 minutes. I’ve also used water instead of the wine and omitted the apples and raisins and it’s still yummy! Add additional salt and pepper to taste. Makes 6 servings.

GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC

ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC

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.

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

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings

ROASTED WATERMELON RADISHES WITH LEMON AND HERB
1 pound watermelon radishes, trimmed and quartered, 2 tablespoon coconut oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 2 tablespoon fresh parsley, finely chopped, 1 lemon, zested
Preheat oven to 375F. Toss cut radishes with melted oil and salt on a sheet pan. Roast 30 minutes, tossing halfway through, until slightly browned. Toss radishes with pepper, parsley and lemon zest.
Recipe from: https://www.peelwithzeal.com

APPLE RADISH SLAW
1 apple (Honeycrisp or similar), sliced into matchsticks, 1 lg. watermelon radish, sliced into matchsticks, 3 bundles of mint, leaves only, 2 T cilantro, diced, 2 C napa cabbage, sliced thin, 1/4 C finely diced red onion
Dressing: 3 T olive oil, 2 T honey or agave, 1 T lemon juice, 1 T rice wine vinegar, 1 tsp sesame seeds, Pinch salt, fresh ground black pepper to taste
In a bowl, add honey and lemon juice. Use a fork or whisk to combine. Drizzle in olive oil, stirring continuously. Once fully emulsified, add rice wine vinegar, sesame seeds, salt, and pepper to taste. In a large mixing bowl, add sliced apples, watermelon radish, mint, cilantro, onion, and napa cabbage. Toss to combine. Drizzle dressing over the mix and toss to fully coat in the dressing. Recipe from https://www.bristolfarms.com/

WATERMELON RADISH, ORANGE & GOAT CHEESE SALAD
1 shallot or half of a small red onion, 2 to 3 tablespoons white balsamic vinegar, kosher salt, 2 to 3 watermelon radishes, 2 to 3 oranges, Clementines, grapefruit, etc. (I love Cara Cara oranges, which are sweet, pretty and delicious), a handful of walnuts, toasted and chopped (see notes), goat cheese to taste, chives, minced, optional, but they add some nice color, olive oil to taste
Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. Recipe from https://alexandracooks.com/