Winter Share Three December 19th 2019
Important information:
- This is a biweekly and monthly distribution. The next distribution is for biweekly members only; January 9th. The next monthly share distribution is January 23rd.
- There are two refrigerator magnets in the bag with the black beans. Hopefully they’ll keep you on track with the distribution schedule.
- Please bring your empty share boxes to distribution.
Farm News from Jane
Although it’s frosty outside the sun and warmth we have had has grown the spinach in the high tunnel big enough to harvest! We certainly enjoy the ability to pick fresh greens for a December share. There was enough for two bags per share. It is very tender and sweet so enjoy it raw right out of the bag; it’s triple washed so no sand or soil! I have also provided recipes if you prefer to eat it cooked and of course, a handful in your eggs in the morning is always a treat too!
We continue to harvest from the field as there are still more leeks. The fence is up and so far, the deer have respected it. If we are unable to harvest them now, we have the possibility of a spring harvest. I think their flavor is even better in the spring. We’ve only had leeks to harvest a few times in the spring but it was certainly a treat! There is a narrow window of harvest; they need to first thaw and then regenerate themselves before they begin to grow a seed pod as they are a biennial vegetable.
We finally finished washing all the roots over the last two weeks. It was unfortunate that they couldn’t be washed right from the field as they would have come cleaner. But it was a scurry to get as much as possible harvested between the snows and thaws and we are grateful that nothing was left in the field because it had frozen as was last year…
I hope that everyone had the opportunity to get a glimpse of the full moon on the snow. It almost seemed through the night than some of the cloudy and gray afternoons!!! With all the holidays coming up; Hanukah, Christmas, Kwanza and New Year’s we hope that you’ll be able to “share the harvest” and bounty with family & friends. Good food and fellowship are the essentials to a great celebration. We will enjoy a much-needed rest over the next few weeks and be back with more veggies in January! Blessings form us all to all of you; we have so much to be thankful for… Jane
Produce: Spinach Brussels sprouts Carnival squash Butternut squash Acorn squash
White Potatoes Cooking onions Garlic Leeks Carrots Chioggia beets Black beans Radishes
Produce tips:
– Beets were harvested after the first snow and we were unable to get them washed as clean as usual; our apology. Try soaking them for a few minutes first before using a vegetable brush.
– Radishes are great raw served with butter and salt. The butter helps tame the palate for those who are new to raw radishes. They may also be sliced into a stir fry or put in a salad.
– Spinach; so tender that you should enjoy it taw in a salad but if you prefer to prepare for a hot dish remember that it will cook or wilt very quickly and reduces quite a bit in volume. They are approximately 8 oz. bags.
– The following information was sourced from the Bean Institute website to provide you with lots of help for your dry bean preparation and cooking. Remember that 1 cup of dry beans equals about three cups cooked beans for recipes.
– Brussel sprouts will keep best if removed form stalk and refrigerated in a plastic bag.
Black beans – Cooking With Dry Beans
Beans are an incredibly versatile ingredient, but if you are beginning with them dry, there are four steps you must take before you can enjoy their great flavor as well as their incredible nutrition and health benefits.
Steps: 1. Clean, 2. Rinse, 3. Soak, 4. Cook
1.Clean Your Beans – Clean your beans of any debris by placing them in a pie plate or bar pan. Discard any foreign objects like leaves, small stones or twigs as well as any broken beans.
2. Rinse Your Beans – After inspecting and cleaning your beans place them in a colander and rinse them under cold running water.
3. Soak Your Beans – It’s important to soak your beans before cooking them. Soaking has two major benefits: It reduces the cooking time and it breaks down the compounds in beans that cause flatulence. The longer beans soak, the more the gas-producing compounds break down. Beans will double or triple in size, depending on which soaking method you use, so it’s important to use a large enough pot when soaking beans.
There are three soaking methods you can use, the Hot Soak Method, the Traditional Soak Method, and the Quick Soak Method.
The Hot Soak Method is the recommended method because it reduces cooking time and gas-producing compounds the most and it produces consistently tender beans.
1. Place beans in a large pot and add 10 cups of water for every 2 cups f beans. 2. Heat to boiling and boil for an additional 2 to 3 minutes. 3. Remove beans from heat, cover and let stand for 4 to 24 hours. 4. Drain beans and discard soak water. 5. Rinse beans with fresh, cool water.
The Traditional Soak Method
1. Pour cold water over beans to cover. 2. Soak beans for 8 hours or overnight. 3. Drain beans and discard soak water (NOTE: cold water starts but does not complete the rehydration process so the beans will appear wrinkled after soaking. They will fully rehydrate during cooking.) 4. Rinse beans with fresh, cool water.
The Quick Soak Method
1. Place beans in a large pot and add 6 cups of water for every 2 cups of beans. 2. Bring to boil and boil for an additional 2 to 3 minutes. 3. Remove beans from heat, cover, and let stand for 1 hour. 4. Drain beans and discard soak water. 5. Rinse beans with fresh, cool water.
4. Cook Your Beans
Now that you’ve cleaned, rinsed, and soaked your beans, you can cook them, which is as easy as simmering beans in fresh water. You can prevent your beans from foaming and boiling over by adding a tablespoon of vegetable oil to the water. Beans generally take 30 minutes to 2 hours to cook, depending on the variety.
Here are some other helpful hints for cooking beans:
Keep cooking water at a gentle simmer to prevent split skins. Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered.
Stir beans occasionally throughout the cooking process to prevent sticking. Kidney beans will take 90-120 minutes to become tender. Bite “test beans” for tenderness. Beans should be tender, but not mushy. If beans are not tender after the specified cooking time, the reason could be altitude, hard water or the age of the beans. Keep cooking and bite test for tenderness. Drain beans immediately after they reach the desired tenderness to halt the cooking process and prevent over-cooking. Onions may be added at any time during the cooking process. For a stronger onion flavor, add them during the last half-hour of cooking. Herbs and spices like oregano, parsley, thyme, and garlic may be added at any time during cooking. Wait to add lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses, or wine until after beans have been soaked and are fully cooked. Adding ingredients rich in calcium or acids too early in the cooking process can prevent the beans from becoming tender.
Recipes
CHEESY SPINACH
Mix: 1 egg; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings. Recipe from Max, the cook at Red Caboose Day Care Center
FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings. Recipe from Crystal Lake Gardens
SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3 inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6 Recipe from The Best 50 Garlic Recipes.
ROASTED GARLIC AND SPINACH QUICHE
1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 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.
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.
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
WARM SPINACH SALAD WITH A TOUCH OF PURPLE
Dressing:, 1/3 c olive oil, 1/4 c maple syrup , 1/4 c balsamic vinegar , 2 t. Dijon mustard (optional), A bunch worth of Chive Flowers (if in season), A handful of chopped Chives, salt and pepper
Salad: , spinach, 2 hardboiled eggs, sliced (optional, could also use tempeh sautéed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler. Put olive oil and chive flowers in a pan over medium heat. Sauté flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed. From Sarah Ingraham 2009, Red Fire Farm
SEARED BRUSSEL SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse
SWEET & SOUR BRUSSEL SPROUTS
1/4-pound sliced bacon, diced; 2 lb. brussels sprouts; 1/2 onion, finely chopped; 1/4 cup cider vinegar; 1 ½ tbsp sugar;1/4 tsp salt; 1/4tsp ground mustard; 1/8 tsp
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 8 servings.
BRUSSEL SPROUTS IN CREAM CHEESE SAUCE
1-1/2 lbs. Brussels sprouts; 1 pkg. (3 oz.) softened cream cheese; 1/4 cup sour cream; 2tbs. cream; 1 tsp. lemon juice; 1/4 tsp. Worcestershire sauce; 1/4 tsp. salt; 1/4 cup chopped walnuts
Trim and wash Brussels sprouts. Cut an X into the bottom of stem so they will cook evenly. Set aside. Blend cream cheese, sour cream and cream in the top of double boiler. Stir over simmering water until heated. Add lemon juice, Worcestershire and salt. Mixture should be of pouring consistency. Add more cream if needed. Keep sauce warm over water until vegetable is cooked. Drain well. Place in heated serving dish. Pour hot sauce over Brussels sprouts. Garnish with nuts. Serve immediately.
Makes 6 servings. Recipe from the Fresh Vegetable Cookbook.
EASY BUTTERNUT SQUASH SOUP
2 T butter or olive oil, 3-4 cloves garlic, mashed with side of thick knife, 1/2-1 C chopped onion, 2 1/2-3 lbs. butternut squash, halved, seeded, and baked until soft, 4 C chicken stock or 2 bouillon cubes dissolved in 4 cups hot water, 1 bay leaf, pinch of sugar, 1/2 t or more curry powder, pinch of nutmeg, salt and pepper to taste, 2 cups milk (low-fat or skim)
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. This is adapted from The Complete Book of Soups and Stews, by Bernard Clayton. Serves 6; Recipe from Linda Taylor, Good Earth Farm
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.
CURRIED BUTTERNUT APPLE SOUP
1/4 c butter; 2 c chopped onion; 1 rib celery, chopped; 4 tsp curry powder; 2 medium butternut squash peeled and cubed; 3 medium apples, peeled and chopped; 3 c water; 1 c cider; Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender. Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20-30 minutes, or until squash and apples are tender. Drain and reserve liquid. Puree apple-squash mixture with one cup of cooking liquid. Return to pot. Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve. Makes 8-10 servings
PUMPKIN PIE
3 cups pumpkin or butternut squash; 1 cup light brown; 1 cup white sugar; 2 tbsp. molasses; 4 eggs. slightly beaten; 1/4 tsp. cloves; 1 tsp. salt; 1 tbsp. cinnamon; ½ tbsp. ginger; 2 cups milk
Mix ingredients in order given. Pour into 2 unbaked pie shells. Bake at 350 for 1 hour.
Recipe from Joyce Noble
BUTTERNUT SQUASH PANCAKES
1 small butternut or buttercup squash, cooked and mashed or creamed; 1 egg; 1 egg white; ½ cup milk; 2cps whole wheat pastry flour; 2tsp powder; 1tsp salt; ½ tsp cinnamon; ¼ tsp cloves.
Blend all ingredients and fry 1/2cp of batter at a time for 3 min each side, in a well-oiled skillet at med-high heat.
ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in ~” boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes. Makes 2 servings.
ROASTED WINTER SQUASH SEEDS
Cut squash in half. Scoop seeds and “guts” from squash(s). Use your fingers to separate the seeds from the goopy flesh. Put seeds in a large bowl. Cover seeds with cool water and swish around. Pull off any bits of squash still clinging to the seeds. Preheat oven to 400°F. Drain squash seeds and shake off any excess water. Spread on a clean kitchen towels or layer of paper towels and dry thoroughly. Put seeds in a bowl and toss with about 1 tsp. vegetable oil. Sprinkle with salt, pepper, or seasoned salt, if you like, and toss to coat thoroughly. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature.
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings
BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4
BRAISED LEEKS
3-4 medium leeks; 3-4 ounces sesame or walnut oil; 2 cloves garlic, chopped; 1 small piece ginger, grated; l/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons tamari sauce
Clip root hairs and remove most of the green leaf from leeks. Cut lengthwise in half. In large skillet, covered, simmer leeks in 1/4-inch boiling water until just soft. Drain. Heat oil, garlic, ginger, salt, and pepper in skillet. Place leeks in hot skillet. Brown on one side. Turn and brown other sides. Sprinkle with tamari sauce. Serves 4. Recipe from The Fruit and Vegetable Stand
WINTER SQUASH, LEEK AND SAFFRON RISOTTO
5-6 c. chicken stock; ½ t. saffron threads, pulverized; 3 T olive oil; ½-1 c. chopped leeks (white and pale green sections only, 1 1/2 c. Arborio rice; 2/3 c. dry white wine; 2-3 c. cooked, pureed winter squash; ¾-1 c. grated parmesan, Romano, or asiago cheese
Bring stock and saffron to a simmer is saucepan. Heat olive oil in large, heavy saucepan. Add leeks; cook over medium-low heat until softened, several minutes. Raise heat to medium high and stir in rice. Keep stirring rice 1-2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladleful’s hot stock (enough to barely cover the rice.); stir frequently until most is absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly). Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each swerving. Makes 6-8 servings.
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about 1/2 pound), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan.
Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves 4
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
RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.
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 SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. 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.
SAVORY BEET SOUP
1 teaspoon olive oil, 1 cup chopped onion, 4 cups fat-free, less-sodium chicken broth, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets, peeled and halved, 1 medium potato, peeled and halved crosswise, 1 bay leaf, 1 teaspoon lemon juice, 8 tsps. reduced-fat sour cream
Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
Recipe from: Kathryn Conrad, Cooking Light OCTOBER 2004
TANGERINE & ROASTED BEET SALAD WITH FETA AND PISTACHIOS
2 medium beets, trimmed, 4 C chopped beet greens or Swiss chard, 8 Pixie tangerines or Clementines, 1 T sherry vinegar, ¼ t kosher salt, divided, ground pepper to taste, 6 t EVOO. Divided, ¼ C crumbled feta cheese, ¼ C coarsely chopped toasted unsalted pistachios
Preheat oven to 3750. Scrub beets well, wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 11/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain the beet greens (of chard), leaving a little water still clinging to them; set aside. Grate ½ t zest from 1 tangerine (or clementine), Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ t salt and a generous grind of pepper in a medium bowl. Whisk in 4 t oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 t oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ t salt; cook, gently stirring, until just wilted, 2-3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing. Serves 4; Recipe from Eating Well magazine
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
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
SWEET AND SOUR BEETS IN WHITE WINE
1/3 c. plus 1 tbsp. cider vinegar, 1/3 c. water, 1/3 c. sugar, 1 1/2 tsp. cornstarch, Dash of ground cloves, 2 tbsp. dry white wine, 1/2 tsp. butter, 2 c. cooked, sliced beets
In a medium saucepan, combine the first 5 ingredients. Cook over a medium heat until the mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving. Recipe form Cook.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
RED AND WHITE RADISH RELISH
1 cup red and white radishes, grated; 1/4 cup yogurt; 1/4 tsp salt; 1/8 tsp pepper; 1/2 tbsp sharp, prepared mustard
Combine all ingredients and chill thoroughly before serving. Yield: 1 generous cup
SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED
1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper; 1 tbsp. fresh lime or lemon juice
In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6
RADISH AU GRATIN
1/2 cup milk; 1/2 tsp freshly grated ginger; 1 1/2 pounds radishes, peeled and cut into I-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp oil, or pan spray as needed; 1/3 cup half-and-half; 1 cup chopped onion; 1 cup cottage cheese, drained; 1 tbsp butter; 4 tbsp freshly grated Parmesan cheese; 2 T flour
Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Cook radish in boiling water until tender, about 15 minutes. Heat oil in skillet; add onions and cook, stirring frequently, until tender. Stir in butter and flour and stir over low heat, 3-4 minutes. Slowly add milk, stirring, and cook until sauce is thickened. Stir in ginger, salt, pepper, and half-and-half. Add drained cottage cheese and stir until cheese is somewhat melted. (It will finish melting while it bakes with the vegetables.) Spread radish mixture into prepared baking dish. Pour the sauce over the vegetables and sprinkle with the Parmesan. Bake until bubbly and slightly brown on top, 45-60 minutes. Makes 3-4 servings. Recipe from Edith Thayer, Vermont Valley Farm member
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
POTATO CRUST QUICHE
3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes. Makes 8 servings. Recipe from Crystal lake Gardens
SCALLOPED POTATOES, HAM AND LIMA BEANS
Preheat oven to 325 degrees. Arrange in alternate layers in buttered 1+1/2qt. casserole: 2 1/2 cups thinly sliced potatoes (sprinkle 1 Tbsp flour over each layer), 1/2 minced leeks, 1 cup lima beans, and 1 cup flaked cooked ham slices. Season layers with salt, pepper, and dry mustard. Then pour over the top: 2 to 21/2 cups hot milk (to just cover). Sprinkle with paprika. Cover and bake 1 hour or until potatoes are tender, removing cover last 1/2 hr.
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
Preheat oven to 325 degrees. Arrange in alternate layers in buttered 1+1/2qt. casserole: 2 1/2 cups thinly sliced potatoes (sprinkle 1 Tbsp flour over each layer), 1/2 minced leeks, 1 cup lima beans, and 1 cup flaked cooked ham slices. Season layers with salt, pepper, and dry mustard. Then pour over the top: 2 to 21/2 cups hot milk (to just cover). Sprinkle with paprika. Cover and bake 1 hour or until potatoes are tender, removing cover last 1/2 hr.
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley. Makes 4-6 servings. Recipe from MACSAC
GARLICKY POTATO FANS
2 lb. potatoes, scrubbed; 6 garlic cloves, finely chopped; 1 tsp. dried oregano; 2 tbsp. finely chopped parsley; 2 tbsp. virgin olive oil; 1/4 tsp. salt; freshly ground black pepper
Combine the garlic, oregano, parsley, oil, salt and pepper in a small bowl. Slice the potatoes almost all the way through, as you would prepare a loaf of garlic bread, making the cuts about 1/4 inch apart. Spread a small amount of the garlic mixture inside each cut. Wrap the potatoes in heavy-duty plastic wrap and microwave them on high, rearranging them every four minutes, until they are tender – 12 to 16 minutes. Let the potatoes stand for five minutes before unwrapping them. Arrange them in a serving dish and press down lightly on each one to fan out the slices. EDITOR’S NOTE: To prepare these garlicky potatoes in a conventional oven, wrap them in aluminum foil and bake them for about one hour at 4000 F. Serves 4.