Winter Share Two December 1st 2022
Important information:
- This is a biweekly share only.
- Please bring your share box with you to distribution.
- The next share is Thursday December 15th.
Farm News from Jane
Crucifers, crucifers, crucifers… We have loads; what a wonderful bounty we’ve been blessed with! We have we have loads again this share! We harvested more from the field yesterday after the snow had melted. We have never had the stellar crop of cauliflower which we’ve experienced this year. We actually filled a twenty-bushel bin before it snowed. Hope that makes up for the small green cabbage crop. We have lots of red cabbage however. There is a nice variety of different veggies in this share. Lots to enjoy cooking with; perhaps trying out some new recipes.
The snow on the farm is almost gone except of course for the snow piles. Those may take a while but are great for sledding for little ones. Now we are back to harvesting carrots. We also have kale in the field. Interestingly enough the deer haven’t bothered the kale but ate all the parsley. They must like a bit of zip on their palate! The carrots will be fine whether under the snow or not but the deer like the tops! Hopefully we’ll get them out before they eat the greens. It’s much easier to pull them out of the ground with the greens intact.
We are only three weeks away from the winter solstice. Which means of course that we’ll begin to gain a bit of daylight back; very slowly albeit. On a cloudy day I have needed the lights on before 4 pm. All the more reason to put those holiday lights up, or perhaps some candles in the windows. I am always happy to be able to have a candle lit on the table for supper this time of year. For many long summer months, the days don’t end until 9 pm. It seems wonderful but we can also appreciate a “shorter” day with more relaxing evening time. That’s if you don’t fall asleep by 8 pm! And when you go to “lock up” for the night, poke your head out the door and take a peek at the sky and see the brilliance of the stars and the sliver of a moon. The full moon actually comes just a day before Christmas so if it is clear, it will be a very bright sky to travel by. There is one more share before Hanukkah and Christmas so you will have lots of beautiful vegetables to prepare for your holiday table.
Enjoy all your crucifers and the season, Jane
Produce: Broccoli Purple cauliflower Brussels Sprouts Salad greens Celery
Chioggia beets Colorful carrots Butternut squash Spaghetti squash
Green kale Red onions Sweet potatoes Garlic White potatoes
Produce tips:
– The crucifers were harvested and placed in the cooler before the “big” snow. They may need a bit of trimming but will still be sweet and delicious. Cream soups are great for them!
– Sweet potatoes; we tried them again this year with limited yield. They also may need a bit of trimming. Last year the varmints damaged them before we could share them. They are very sweet; enjoy!
– The purple cauliflower is exception roasted. The high temp caramelizes the sugars which are abundant. See recipe section.
Recipes
BROCCOLI AND RICOTTA CANNELLONI
2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. Serves 4
MARINATED SWEET POTATOES AND BROCCOLI
3 medium sized sweet potatoes; 1 large bunch broccoli, cut into small pieces
Marinade: ½ cup walnut or olive oil; 1 large clove garlic, minced; 3 tbsp lemon juice; 2 tbsp raspberry or red wine vinegar; 1-11/2 tsp salt; 1 tbsp dry mustard; 1 tbsp honey; black pepper
Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Put them on to cook, either in or over boiling water. Meanwhile, prepare the marinade. Combine the marinade ingredients in a medium-large bowl. AS soon as the sweet potatoes slices are tender, add them still hot, to the marinade. Mix gently. Steam the broccoli until bright green and just tender. Rinse under cold water and drain completely. Lay the broccoli carefully on top of the salad. Cover tightly and marinate for several hours. Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of apple and toasted pecans.
Recipe from The Moosewood Cookbook.
CREAM OF BROCCOLI SOUP
5 tablespoons butter, divided, 1 onion, chopped, 1 stalk celery, chopped; 3 cups chicken broth; 8 cups broccoli florets; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 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. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
CAULIFLOWER PIE
3 medium potatoes; 1 cup chopped onion; 2 tablespoons minced onion; 2-3 cloves garlic, minced; salt and pepper to taste; 1 tablespoon chopped fresh basil; 1 head cauliflower, separated into florets; 1 egg; 2 tablespoons butter; 4-6 ounces grated cheddar cheese
Boil potatoes 10 minutes; drain and cool. Shred (or mash) them; mix in minced onion plus salt and pepper. Press into buttered 9-inch pie pan; bake 30 minutes at 375 degrees. Steam cauliflower 10 minutes, then remove half the florets. Steam the rest 15-20 minutes longer and mash. Heat butter in skillet; add onions and garlic. Sauté until tender. Add basil, mashed cauliflower, salt, and pepper. Sauté 1 minute. Remove from heat; stir in egg. Spread into crust. Sprinkle on the cheese. Scatter partially steamed cauliflower florets on top. Bake 30-35 minutes. Makes 8 servings. Recipe from Susan Hollingsworth, Harmony Valley Farm member
ROASTED CAULIFLOWER
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings
CAULIFLOWER POLONAISE
1 large cauliflower; 6 tbs. butter; 2 tbs. chopped onion; 1 clove garlic; 1 tbs. chopped parsley; 2 tbs. bread crumbs; 1 hard-cooked egg, finely chopped
Divide cauliflower into nice bouquets. Cover with cold salted water. Bring to boil, and then simmer gently until barely tender. Drain thoroughly and keep warm. Melt 4 tablespoons butter in the pan in which the cauliflower cooked. Add onions and cook slowly 1 minute. Press garlic and add to onions. Continue cooking slowly a minute or so, or until onion is soft. Add parsley, bread crumbs, egg and remaining butter. Mix with cauliflower and serve. Makes 4 to 6 servings; Recipe from the Fresh Vegetable Cookbook
CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature. About 6 servings. Recipe from The Moosewood Cookbook
CAULIFLOWER SALAD
3 c. shredded lettuce; 1 c. grated raw cauliflower; l/2 c. grated carrot; 3 tbsps. sweet pickle relish; 1/4 c. vinegar; 1/4 c. salad oil; 3 tbsps. Sugar; 1/2 tsp. onion salt; 1/8 tsp. pepper; 1/8 tsp. paprika
Combine lettuce, cauliflower, carrot and pickle relish in salad bowl. Shake together the remaining ingredients. Pour over salad and toss. Makes 6 servings.
Recipe from America’s Best Vegetable Recipes.
CREAMY POTATO KALE SOUP
5 T butter, 1 large yellow onion, roughly chopped, 3 large potatoes, peeled and roughly chopped, 8 C chicken or vegetable broth, 2-3 C chopped kale, stems removed, 2 cups milk, salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and potatoes and sauté until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
Notes: This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the brighter green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sautéed and golden, but not totally mushy.
ROASTED CAULIFLOWER AND KALE
3 T butter, sliced into tablespoons, 1 medium head of cauliflower, 4 C curly kale (about ½ bunch, stripped from stalk, chopped or torn into bite-sized pieces, rinsed and drained, ½ t salt plus more for the kale, ½ pine nuts, toasted Preheat the oven to 4250. Heat the butter in a small, thick-bottomed stainless-steel skillet over medium heat. Whisk the butter as it foams and continue as the foam begins to disappear and you begin to see brown bits., 3-4 minutes. It should smell nutty. Remove from the heat to prevent burning and set aside. Place the cauliflower on a parchment lined baking sheet and drizzle with about 2 T of the butter. Mix well to coat. Season with the salt and place the cauliflower in the oven, turning at least once during the roasting to prevent any side from burning. Set the timer for fifteen minutes. Place the kale in a bowl and rub the remaining tablespoon of butter and two pinches of salt into the kale. Try to get all the parts of the kale pieces buttered. After the cauliflower has roasted for fifteen minutes, lower the temp to 3500. Push the cauliflower to one side of the baking sheet and add the kale. Continue to roast for another twelve minutes or so. Mixing at least once for a total of about twenty-seven minutes. The cauliflower should be easily pierced with a fork. And the kale softened, pleasantly edible with some pieces being slightly crispy. Times could vary depending on the size of the cauliflower. Turn onto a platter, mix with the pine nuts.
KALE & APPLES
1 bunch of kale, stripped from its stalk, chopped into bite-sized pieces and rinsed, (10-12 oz., 6-8 cups), 1 T butter, 2 medium shallots, thinly sliced (1/2 c), 2 crisp apples, such as empire, or Crispin, peeled and cored and cut into ½ dice, 2 t brown sugar, ¼ C dried cranberries, roughly chopped, salt, 2 t olive oil, ½ C walnuts, toasted and chopped (optional)
Place about 4 cups of water in a 10-12 inch skillet or soup pot that that a tight-fitting lid. Bring to a boil and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4-6 minutes, depending on the kale. Transfer to a colander to drain. Shake a few times to release the steam and stop the cooking. Dry the skillet and melt the butter over medium-low heat. Add the shallots and apples and sauté until the apples are nicely colored and nearly soft, 5-7 minutes. Add the brown sugar and cranberries and sauté for a few minutes more. Add the cooked kale (squeeze out any excess moisture), a pinch or two of salt and the olive oil and mix well. Top with the walnuts, if using and serve hot. *Try with pears or a combo of apples and pears
SAUCY BRAISED BRUSSEL SPROUTS
1 lb. small, firm Brussels sprouts; 1/2 c water; 1/2 tsp salt; 2 Tbsp melted butter or margarine; 2 Tbsp Dijon mustard; Salt and black pepper
Remove loose or discolored leaves from sprouts. Cut an X through stem end to assure even cooking. Bring sprouts, water and salt to a boil in a saucepan over medium-high heat. Lower heat, cover and simmer 8-10 minutes, until just tender. Drain. Melt butter in a large skillet. Whisk in mustard. Heat and whisk 30 seconds. Add sprouts to skillet; coat well. Season to taste with salt and pepper. Makes 4 servings
NUTTY BRUSSEL SPROUTS
3 C Brussels sprouts; 3 Tbsp red wine vinegar; 3 Tbsp honey; 1 Tbsp minced onions; 2 tsp Dijon mustard; 1/3 cup walnut or olive oil; Salt and pepper, to taste; 3/4 cup chopped walnuts or pecans
Remove loose or discolored leaves from sprouts. Cut an X with paring knife through stem end to assure even cooking. Steam in vegetable steamer until just barely tender, about 6 minutes. Combine vinegar, honey, shallots and mustard in jar with tight-fitting lid. Let sit for 5 minutes. Add oil, salt, and pepper. Close lid, and shake well to emulsify. Toss cooked Brussels sprouts with the vinaigrette and walnuts. Serve immediately. Makes 6 servings
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.
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,
1/4 tsp cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp 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 BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary
Salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com
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
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
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.
GOLDEN HARVEST POTATO BAKE
5 pounds Yukon Gold potatoes, peeled and cubed, 2 medium sweet potatoes, peeled and cubed, 5 large carrots, cut into 2-inch pieces, 3 garlic cloves, minced, 1 teaspoon dried tarragon, 1 cup shredded cheddar cheese, divided, 1/2 cup whole milk, 2 large eggs, 2 tablespoons cider vinegar, 1 tablespoon butter, 1 teaspoon salt, 1 teaspoon dried parsley flakes, 1/2 to 1 teaspoon pepper
Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.
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
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.
BAKED GARLIC SWEET POTATOES
6 garlic cloves; 2 Tbsp olive oil; 2 Ibs. sweet potatoes; 1 Ib. russet potatoes; 1/3 c butter; 1/2 c grated Parmesan cheese, divided; 3 Tbsp chopped Italian parsley; 1 tsp minced fresh rosemary; Salt and pepper, to taste
Place garlic in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. Use oil from baking dish to grease I 1/2quart casserole. Boil peeled and chunked sweet potatoes, and white potatoes in salted water 20 minutes, or until tender. Drain. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. Spoon into oiled casserole. ‘Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top. Makes 6 servings
SWEET POTATO PANCAKES
1 cp grated white potato, firmly packed; salt, and let set for 5 minutes, then drain and squeeze out excess moisture; l cp grated carrot; 1 cp grated sweet potato; 2T grated onion; 1/4cp parsley; chopped dash of nutmeg; 4 beaten eggs; 1/3cp flour; It salt fresh black pepper; juice of one lemon. Combine and mix well. Fry in buttered heavy skillet.
APPLE-ROASTED SWEET POTATOES AND WINTER SQUASH
1 1/2-2 pounds winter squash (butternut, buttercup, etc.); 2 tsp chopped fresh rosemary or 1 teaspoon dried; 2 medium sweet potatoes; about 1 1/2 cups apple cider; 2 tbsp olive oil; salt and pepper
Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40-50 minutes. Makes 4-6 servings. Recipe from MACSAC
MARINATED SWEET POTATOES AND BROCCOLI
3 medium sized sweet potatoes; 1 large bunch broccoli, cut into small pieces
Marinade: ½ cup walnut or olive oil; 1 large clove garlic, minced; 3 tbsp lemon juice; 2 tbsp raspberry or red wine vinegar; 1-11/2 tsp salt; 1 tbsp dry mustard; 1 tbsp honey; black pepper
Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Put them up to cook, either in or over boiling water. Meanwhile, prepare the marinade. Combine the marinade ingredients in a medium-large bowl. AS soon as the sweet potatoes slices are tender, add them still hot, to the marinade. Mix gently. Steam the broccoli until bright green and just tender. Rinse under cold water and drain completely. Lay the broccoli carefully on top of the salad. Cover tightly and marinate for several hours. Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of apple and toasted pecans.
Recipe from The Moosewood Cookbook.
BAKED GARLIC SWEET POTATOES
1 large garlic bulb; 2 Tbsp olive oil; 2 Ibs. sweet potatoes; 1 Ib russet potatoes; 1/3 c butter; 1/2 c grated Parmesan cheese, divided; 3 Tbsp chopped Italian parsley; 1 tsp minced fresh rosemary; Salt and pepper, to taste
Cut top off garlic bulb; discard. Place garlic, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. Use oil from baking dish to grease 1 1/2- quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. Spoon into oiled casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top.
Makes 6 servings. Recipe from Farm-Fresh Recipes.
SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings
POTATO CHOWDER SOUP
2 cups peeled and diced potatoes, 1/2 cup diced carrots, 1/2 cup diced celery, 1/4 cup chopped onion, 1 teaspoon salt, 1/4 cup butter, 2 cups milk, 1/4 cup all-purpose flour, 2 (15 ounce) cans whole kernel corn, drained, 2 1/2 cups shredded Cheddar cheese
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve. Recipe from allrecipes.com
ROASTED GARLIC POTATOES
3 pounds small red or white potatoes, 1/4 c olive oil, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 2T minced garlic (6 cloves), 2 T minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs.), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving
ROASTED BUTTERNUT SQUASH
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic.
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
BUTTERNUT SQUASH LASANGNA
1T olive oil, 1+1/2-2 lbs. butternut squash; peeled, seeded and cut in 1-inch cubes, salt and pepper, ½ c. water, ¼ c. butter, 1/3 c. flour, 4 c. whole milk, ¼ t. nutmeg, 12 lasagna noodles, 21/2 c. shredded mozzarella, ½ parmesan cheese
Heat oil in a heavy large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet; cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash puree to taste with more salt and pepper. Melt the butter in a medium saucepan over medium heat. Add flour and whisk for one minute. Gradually whisk the milk into the flour. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until thickens slightly whisking often about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Preheat the oven to 3750. Lightly butter a 9x13x2 inch glass baking dish. Spread ¾ c. of the sauce over the bottom of the prepared baking dish. Cover the bottom of the dish with one layer of lasagna noodles. Spread half the squash puree over the noodles. Sprinkle with ½ c. mozzarella cheese. Drizzle ½ c. sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce. Tightly cover with foil and bake 40 minutes. Remove foil, sprinkle with remaining parmesan cheese and continue baking until the sauce bubbles and the top is golden about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8; Recipe from Mother Earth News
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
PALEO SPAGHETTI SQUASH
1 whole spaghetti squash, 3 medium carrots, roughly chopped, 2/3 cup walnuts, 3 cloves garlic, peeled ,and quartered, 1/2 teaspoon oregano,1 teaspoon lemon zest; grated, dash crushed red pepper, 2 tablespoons coconut oil, 1/2 cup raisins, 1 1/2 cups vegetable broth,1/2 cup grated parmesan cheese, optional,1/2 cup lemon juice, 3 tablespoons fresh parsley; chopped
Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes. Add the chicken broth and bring to a simmer. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).
SPAGHETTI SQUASH WITH MUSHROOMS AND SAGE
Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. Feel free to do this ahead and keep in the fridge. Alternatively, you can microwave, cut sides down for about 12 minutes. Place in a 400 F oven and roast for 40-50 minutes, until tender. Scoop out the seeds with a spoon and then scoop out the squash, setting it aside. In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a pinch of nutmeg. Sprinkle with grated Parmesan or Romano cheese if you like. If feeling decadent, drizzle a little truffle oil over the top before serving.
FAJITA-STUFFED SPAGHETTI SQUASH
1 medium spaghetti squash (2 to 2 1/2 lb.), 1 teaspoon vegetable or olive oil, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, ½ lb. extra-lean ground beef (at least 90% lean), 1 medium serrano chile, seeded and finely chopped (about 2 teaspoons), 1 teaspoon finely chopped garlic, ¾ cup sliced red, yellow or orange bell pepper, ¾ cup sliced onions, 1package (1 oz) Old El Paso™ original taco seasoning mix, 2/3 cup water, ¾ cup shredded Cheddar cheese (3 oz) 1/2cup chopped tomato, ½ cup diced avocado
Heat oven to 400°F. Line rimmed baking pan with foil. Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan. Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells. Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.
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).
FIELD GREENS WITH CANDIED APPLES, ROASTED WALNUTS AND APPLE VINAIGRETTE
1 cup cider; 1/4 cup apple cider vinegar; 1/2 cup hazelnut or walnut oil; 2 tablespoons minced fresh chives, or to taste; Salt and freshly ground black pepper; 1 cup walnut halves; 1 tablespoon sugar, or to taste; 2 tablespoons extra-virgin olive oil; 3 crisp apples, such as Gala or Cortland, peeled, halved, cored, and cut lengthwise into 1/8 thick slices; 12-oz field greens; 1 cup crumbled blue cheese or Gorgonzola
Bring apple cider to a boil in a medium saucepan over medium heat. Lower heat and simmer for an additional 10 minutes or until juice is reduced by half and appears slightly syrupy. Remove from burner, set aside to cool. Once cooled, vigorously whisk in vinegar, oil, chives, and salt and pepper to taste. Preheat oven to 350 F. Place walnuts on a baking sheet and toast stirring frequently, until crisp and lightly browned, about 8 minutes. Coarsely chop walnuts. Meanwhile, melt sugar in a heavy skillet over medium heat, stirring often, until it just begins to turn golden and melt. Carefully add oil and then apples. Sauté apples, stirring constantly, until they are slightly soft but still crisp. Remove from pan and transfer to a plate until you are ready to use, place greens in a large bowl and drizzle with the vinaigrette, lightly coating all ingredients. Add the walnuts, candied apples, and cheese. Season with salt and pepper to taste. Drizzle additional vinaigrette over the top to taste, and serve at once. 6-8 SERVINGS Recipe from Champlain Orchards.
LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard-boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens
BASIC VINAIGRETTE
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
BASIC VINAIGRETTE VARIATIONS
• Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill.
- Substitute lemon or lime juice for the vinegar, or use half each of citrus juice and vinegar.
- For a fruit-salad vinaigrette, use a fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.
- For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.
- Increase the mustard to 1 tablespoon for a more assertive vinaigrette.
CASHEW SALAD
Makes about 3 servings
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil
Toss lettuce with cashews. Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.