- This is a biweekly distribution only. The next distribution is December16th.
- Please remember to bring your share box with you to your pick-up site.
- Farm members remember that your shares are self-serve out of the veggie cooler in front of the barn; please remember to sign them out.
- Gift certificates are available for holiday giving; contact us by email.
Farm News from Jane
The harvest continues; today we harvested and washed four beds of carrots as well as kale and cabbage. Tomorrow we hope to harvest the parsnips and more carrots. We wait until the cold weather sets in so that they are cold going into storage and of course after a few frosts which makes them even sweeter. The same is true for the kales; they stand up well to cold and are sweeter after a frost. The light covering of snow does not harm them and although it has looked wintery for the last few days the temperatures have not been severe and the broccoli and Romanesco are holding up just fine. Some years when the weather is mild in December, we have even harvested them for the holidays! This distribution we harvested salad greens that are growing in the high tunnel. It is always such a sight to have large baskets full of beautiful leafy greens this time of year. We may even begin harvesting spinach this month if it gets too cold for kale harvest.
People frequently ask what we do all winter. We actually don’t get the farm “buttoned down” until late in December. There are all the containers to wash and equipment to be maintained or repaired, seeds to select and order and by February the greenhouses are “fired up” and we begin the seeding schedule for spring/summer planting. Our quieter month is January which makes me glad that I have a birthday that month. But for now, we’ll concentrate on completing the harvest so we have lots of yummy veggies until next spring! We look forward to sharing all of our bounty with you. There is a lot of diversity to look forward to.
Until next time, look up at the new moon sky, sparkling bright with stars. The darkness with a bit of snow makes it seem somewhat magical. Enjoy the beauty of the season! Jane
Produce: Carrots Pink Beauty Radishes Garlic Red and cooking onions
Napa cabbage Romanesco Green kale Acorn and Spaghetti squash
Golden beets Red skinned Potatoes Salad greens Broccoli
– Pink Beauty radishes can be eaten raw in a salad or served as a raw veggie with dip, or add them to a stir fry or try roasting them with other veggies.
– Spaghetti squash can be baked whole or cut in half and first remove seeds. Place on an oiled pan and bake until tender. Before serving, use a fork and drag it across the surface to make “spaghetti” strands. Serve with a red sauce or butter and cheese. Or as a base for an entrée.
– Golden beets are small, sweet and tender. They are a milder beet flavor than the traditional reds. Roasting caramelizes their sugars and makes them even sweeter.
BAKED HORSERADISH CARROTS
2 medium carrots, cut into 3-inch julienne strips, 2 T mayonnaise, 2 tsp grated onion, 2 tsp prepared horseradish, 1/8 tsp salt, dash pepper, 2 T crushed butter-flavored crackers, 1 tsp butter, melted, dash paprika
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish. In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, at 375° for 10-12 minutes or until heated through. Recipe from Tasteofhome.com-FREE
HEIRLOOM CARROT SALAD WITH SWEET ORANGE AND THYME VINAIGRETTE6 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 C chopped fresh 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
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
WINTER ROOT VEGETABLE SLAW RECIPE
Prep time: 25 minutes Yield: Serves 4-6 as a side dish
The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.
1 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon sugar, 1/4 cup sherry or red wine vinegar, 1 cup chopped parsley, loosely packed, 2/3 cup olive oil, 2 large carrots (choose different colored carrots if you can find them), 2 medium parsnips 1 small celery root, 2 black radishes or 1/2 daikon radish
Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds. Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
Recipe from Recipe from SimplyRecipes.com
ROASTED RADISHES WITH GREEN GODDESS DRESSING
1 # radishes, cut in half, 2 tsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper
Green Goddess Dressing: ½ C Greek yogurt, 1T lemon juice, 1 tsp. olive oil, ¼ C chopped green onion, ¼ tsp. minced fresh garlic (about ½ clove garlic), ¼ C roughly chopped fresh parsley, 1T fresh dill (or 1 tsp. dried), ¼ tsp. salt
Preheat the oven to 4000. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment lined baking sheet and roast until tender, about twenty minutes. (No need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.) Serve the radishes warm or room temperature with about half of the sauce – either drizzled on top, or served in a small bowl.
FRENCH BREAKFAST RADISHES SAUTÉED IN BUTTER
Butter, Olive oil, 1 bunch of French breakfast radishes, trimmed and halved lengthwise, Salt, Chives
In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving. Recipe from coolcookstyle.com
THREE- HOUR RED RADISH PICKLES
8 red radishes sliced into thin rounds; 1 teaspoon lemon juice; 1 teaspoon sea salt
In a medium bowl, thoroughly combine all the ingredients by hand. Transfer mixture to a pickle press. Press for 3 hours. (Note: If you don’t have a pickle press, lay a plate over the radish mixture and place a heavy weight on top of the plate.) Remove pickles, squeeze out excess liquid and taste. If it’s too salty, rinse pickles in a strainer under running water. Squeeze again and transfer to a serving dish. Serves: 4
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
NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO
The Salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil
The Dressing: 1/2 jalapeno Chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving. Serves 4-6 Recipe from Local Flavors.
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
BROCCOLI WITH MUSTARD SAUCE
1/2 c chicken broth; 1/2 tsp dried thyme; 3 c broccoli florets; 2 Tbsps. sour cream; 2 tsp flour; 2 tsp Dijon mustard Bring broth and thyme to a boil over high heat. Add broccoli. Return to a boil. Reduce heat, cover and simmer 5 minutes, or until tender-crisp. Retain cooking liquid, and remove broccoli; keep warm. Blend sour cream, flour and mustard. Stir into cooking liquid still in saucepan. Cook and stir over medium heat until thickened, about 2 minutes; cook and stir 1 minute more, but do not boil. (If sauce is too thick, add more broth, 1 Tbsp at a time.) Return broccoli to saucepan with sauce. Stir gently until coated. Serve at once.
Makes 4 servings
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces, 1 T olive oil, salt, pepper, pinch of garlic powder and paprika
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.
PASTA WITH ROASTED ROMANESCO AND CAPERS
¼ cup chopped almonds, ¼ cup plus 3 tablespoons olive oil; plus more for drizzling, 2 tablespoons drained capers, patted dry, divided, Kosher salt, ½ medium Romanesco or cauliflower, cored, cut into small florets
8 garlic cloves, very thinly sliced, ½ teaspoon crushed red pepper flakes, plus more for serving, ½ cup dry white wine, 12 ounces lumaconi (snail shells) or other medium shell pasta, 2 ounces aged Asiago cheese or Pecorino, finely grated, 2 tablespoons unsalted butter
Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss Romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in Romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
1 medium head Romanesco, broken into florets, 1 medium carrot, shredded, 1/4 cup chopped celery, 2-1/2 cups water, 2 teaspoons chicken or 1 vegetable bouillon cube, 3 tablespoons butter, 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/8 teaspoon pepper, 2 cups 2% milk, 1 cup (4 ounces) shredded cheddar cheese, 1/2 to 1 teaspoon hot pepper sauce, optional
In a Dutch oven, combine the Romanesco, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
CREAMED KALE AND ONIONS
3/4 lb. kale, cleaned; 1 lb. small white onions, peeled (about 12); 2 T butter; 1.5 T flour; 3/4 c. milk; seasonings.
Cook kale in boiling salted water (enough to come halfway up on layer of the vegetable) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain; combine vegetables. Make white sauce of butter, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot. Makes 6 servings Note: You can use liquid drained from cooked vegetables for all or part of milk in making the sauce. Recipe from America’s Best Vegetable Recipes
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6. Recipe from: A World Community Cookbook, by Joetta Hendrich Schlabach.
KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice, Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman
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.
CORN BREAD AND PINE NUT-STUFFED ACORN SQUASH
8 very small acorn squash or other very small winter squash; 6 tablespoons pine nuts; 3 tablespoons chopped fresh oregano; I cup finely chopped red onion; salt and pepper; 6 tablespoons butter, divided; 3-6 tablespoons apple cider; I cup finely chopped sweet red or green pepper
4 cups stale com bread in I-inch cubes (equivalent to approximately 1 8-by-8-inch pan of com bread) Heat oven to 350 degrees. Cut a thin slice off bottom of each squash, so it can stand up. Cut off a quarter of each squash from the top and discard. Scoop out seeds and membranes. Place squashes top side down in baking dish; add water to depth of 1/4 inch. Cover with foil; bake until tender, 45- 60 minutes. Discard water. Melt 3 tablespoons butter in skillet over medium heat. Add onions and cook, stirring often, until nearly tender. Add sweet peppers and cook, stirring often, 3-4 minutes. Crumble the com bread; combine with cooked vegetables, pine nuts, oregano, and salt and pepper to taste. Stir in just enough apple cider to moisten stuffing. Fill squash cavities with stuffing. Melt remaining 3 tablespoons butter; drizzle or brush
on stuffing. Place in baking dish and bake at 350 degrees about 30 minutes.
Makes 8 servings. Recipe from MACSAC
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
ACORN SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed; 1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
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) ½ cup 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).
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2
YELLOW BEETS AND GREEN BEAN SALAD
1/2-pound crisp green beans with the ends snipped; 3 medium-size yellow beets, diced; 1 teaspoon minced fresh tarragon; 2 tablespoons chopped fresh parsley; 5 ounces plain low-fat yogurt; 1 tablespoon tahini (sesame seed paste); 1 tablespoon fresh lemon juice; 1 garlic clove, crushed; Salt and freshly ground pepper
In a saucepan, cook the green beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately. 4 SERVINGS Recipe from Herbal Soups, Salads, Breads and Sweets.
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold.
(This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds. Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered. Recipe from Epicurious.com
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living