- This is a bi-weekly share only.
- Winter share magnets will be available for the members at the East Amherst and Depew sites; please help yourselves!
- Farm share members please use the home driveway; shares will be available from the “Veggies” cooler out front. Please sign out your shares.
Farm News from Jane
Winter is here even though we haven’t gotten to the official first day on the solstice, December 21st yet. We are down to 9 hours and 13 minutes of daylight and will lose about another half hour before then. In terms of daylight, the winter solstice day is 5 hours, 48 minutes shorter than on the summer solstice. No wonder we enjoy being outside in the summer evening. But now we have lots of time to relax in the evening and snuggle up with a good book! Or perhaps a bit of baking. It’s no wonder we struggle with adding a few pounds during the winter; less active time and more time to cook, bake and imbibe!
This share is really packed with delicious nutrition. We have been fortunate with the long summer to have mature brassicas still holding up to the weather and able to be harvested. We love these Decembers when we get an extra bounty. We’ll pack as much of it as possible into the share boxes. The first share was well over 30 pounds and may have been a record setter. This one will be its equal. We should have lettuce or spinach for the next share as its growing beautifully. We really wanted to put in what wouldn’t hold up until next time. So, enjoy all those anti-oxidants; perhaps make a big pot of cream soup with some of them. I think that cream of broccoli, cauliflower, Romanesco and carrot soup sounds wonderful. Comfort food that sticks with you.
I roasted a combination of carrots, parsnips, potatoes and garlic last evening and they were so delicious. After they were peeled and cut into chunks, I put them all in a bowl together, stirred in some olive oil to coat and then placed them on a cookie sheet and sprinkled them with salt and pepper. Into the oven @ 425 for about 40 minutes and what a treat they were. Of course, the pork chop was delicious as well. “Uncle” Ben & family grow great pork! A baked apple for dessert topped it off and it was a feast to behold and enjoy. Tasty and nutritious eating can be simple if you have just a bit of time for prep. We hope that you all will find time to prepare and eat all the goodness in your share box but if not try freezing some for another time. Look below under produce tips for help.
Produce: Keuka Gold potatoes Leeks Garlic Kale Broccoli Cauliflower Romanesco
Brussel sprouts Carnival squash Carrots Golden Beets Parsnips Black Radishes Cone cabbage
– Broccoli, Romanesco and cauliflower should be bagged before refrigeration and used before the root vegetables as the roots will keep longer.
– Bagged veggies should also be refrigerated. If you run out of fridge space you can leave the carrots, beets and radishes in a cool spot out of the sun for a few days while you’re eating the rest!
– To freeze the brassicas, (broccoli, cauliflower, Brussel sprouts or Romanesco) first blanch in boiling water for 2 minutes, chill in cold water in the sink, drip dry in a strainer then bag in a freezer bag or plastic container.
– Brussel sprouts can be removed from the stalk before refrigerating in a bag. They are great roasted with the other crucifers just like I did the root veggies.
– Carnival squash can be sliced into wedges or rings and baked/roasted. Removing the seeds is a little more work but they make a beautiful plate.
– Leeks should be bagged as not to fragrance everything else in the fridge!
– Substitute Romanesco for cauliflower in any of the recipes.
– Carnival squash can be substituted for Acorn squash in any recipe although the carnival is usually much sweeter!
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
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray
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.
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
DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2
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
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart
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
3 c. diagonally sliced ½” parsnips; 3/4 c. water; 1/2 tsp. salt; 2 tbsps. Butter; 1 tbsps. Honey; 1/4 c. orange juice; 1 tsp. grated orange peel
Cook parsnips in water and salt until tender, about 10 minutes, Drain and remove from saucepan. Heat remaining ingredients together in saucepan. Combine with parsnips. Serve hot. Makes 6 servings.
Recipe from America’s Best Vegetable Recipes.
RAW PARSNIP WINTER SALAD *Parsnips are amazing raw.
3 cups shredded raw parsnip, 1 and 1/2 lemons, juiced (if organic, include some zest), 3/4 cup currants,
1 cup whole milk yogurt, honey to taste, pinch of salt to taste
Grate parsnips, unpeeled is fine as long as they’re good and cleaned of dirt.
Just grate down to the inner core, which is tougher, and you can tell when you get there.
Then mix with the other ingredients and taste. If you let it marinate a little while before serving, the flavors meld more. You can use dates or other dried fruit instead of currants, or a mix.
CREAMY ROASTED PARSNIP SOUP
2 pounds parsnips, peeled and cut into 1/2 inch pieces, 3 carrots, 1 T. olive oil, sea salt and ground black pepper to taste, 1 T. olive oil, 1 large onion, 3 stalks celery, 1 T. butter, 3 cloves garlic, 1 T. brown sugar, 1 tsp. ground ginger, ½ tsp. ground cardamom, ½ tsp. ground allspice, ½ tsp. ground nutmeg, ¼ tsp. cayenne pepper, 4 C. chicken stock, 1 C. whole milk, ½ C. heavy cream
Preheat an oven to 425 degrees F (220 degrees C). Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Recipe from: https://www.allrecipes.com/recipe
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
2 tbsp butter; 2 tbsp flour; 1 cup milk; 1 cup grated cheese; Salt and pepper to taste; Paprika Melt butter; blend in flour. Remove from heat and add milk slowly, stirring constantly, until smooth and blended. Return to heat and cook and stir until thick. Turn off heat; add cheese and let stand until cheese is melted. Stir enough to blend; add salt, pepper and a little paprika. Makes 1 cup.
CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8
CAULIFLOWER FRIED RICE
Cauliflower, 1 Tbsp. of sesame oil, 1 Tbsp. of garlic, 8 oz beef, chicken, pork, shrimp, or tofu, 1 cup of diced carrots, 1 cup of frozen peas, 2 eggs, White pepper to taste, 3 Tbsp. of soy sauce, chopped green onions for garnish
Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and fry until fragrant. Add the beef, chicken, pork, shrimp, or tofu and cook until 80% done. Add carrots and peas, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions.
1 medium head cauliflower, 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 cauliflower, 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.
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
CREAMY BROCCOLI AND LEEK BISQUE
1 T oil; 4 leeks thinly sliced; 3 garlic cloves, chopped; 4cps broth plus 2cps; 2 1bs. potatoes; 1 lb. broccoli; l tsp sugar; 1/3 parsley; 1/4tsp nutmeg 1 cp milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper to taste
Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. 2) In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. 3) Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. 4) Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.
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
SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
1 head of cabbage cut in bite size pieces, cooked and drained, cracker crumbs, salt, pepper, butter and/or, cheese and milk to taste
Mix cabbage, salt, pepper, cracker crumbs, and a little butter and/or cheese in a dish. Add enough milk to make very moist. Sprinkle with crumbs and butter and/or cheese and cover with plastic wrap and microwave on high for 10 min or until firm.
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage it thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
SHAVED BRUSSEL SPROUT SALAD
1 t Dijon mustard, 3T olive oil, 1T walnut oil, 1T lemon juice, 1t sherry vinegar, 1T finely chopped parsley, salt and pepper; freshly ground to taste, 1 qt Brussels sprouts; shaved thinly by hand or on a mandolin, 1C roasted peanuts, 1C shaved Pecorino Romano cheese (or Parmigiano-Reggiano), ½ C flat leaf parsley
Prepare the vinaigrette: Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add lemon juice and sherry vinegar. Finish with chopped parsley and season with salt and pepper.
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Recipe by Susan Spungen
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
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
MASSAGED KALE SALAD
2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
SAUSAGE, POTATO AND KALE SOUP
1-pound bulk Italian sausage 4 C half-and-half, 3 C cubed potatoes, 2 C chicken broth, 2 C whole milk, 1 onion chopped, ½ tsp. oregano, ½ tsp. red pepper flakes, ½ tsp. black pepper, 2 cups torn kale leaves (bite size pieces).
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes. Recipe form Allrecipes.com
ROASTED MAPLE WALNUT CARNIVAL SQUASH
2 carnival squashes, 2T. butter, 4 tsp. maple syrup, Pinch of sea salt, Pinch of cinnamon (optional), Pinch of nutmeg (optional), 1/3 C. walnuts, roughly chopped
Preheat oven to 4000. Cut squash in half from stem to stem and clean out the seeds and strings. Place each cleaned half, cut side up, in an oven-safe baking dish. Add about 1/4″ water to the pan. Coat inside of each squash half with 1/2 T. of butter and lightly sprinkle just a touch of sea salt. Drizzle one tsp. maple syrup inside each half. Sprinkle with cinnamon and nutmeg if desired. Loosely cover each half with aluminum foil and bake in the oven for 50-60 minutes until squash is soft all the way through. Remove foil and add one quarter of chopped walnuts to each squash half. Coat the walnuts and cut surfaces of squash with the sweet butter sauce. Bake for an additional 10 min. uncovered. Cut each half into 2-3 slices and serve hot. Recipe from shopmarketbasket.com
SLOW COOKER OR BAKED CARNIVAL SQUASH
2 carnival squash, 2 tablespoons butter, melted, or olive oil, Dash of kosher salt and freshly ground black pepper Optional: brown sugar and/or maple syrup
Cut off the ends of the squash and slice it in half lengthwise. Scoop out seeds. If desired, slice the halves in half again. Brush each cut side with melted butter or olive oil and sprinkle with salt and pepper. If desired, sprinkle with a little brown sugar and/or drizzle with maple syrup.
Slow Cooker: Butter the inside of the slow cooker.
Layer the halves (or quarters), cut sides up, in a slow cooker. Add about 1/3 cup of water to the bottom of the slow cooker. Cover and cook on high for 2 1/2 to 3 hours, or until the squash is fork tender. Serve as is or scoop the squash out of the skins and mash before serving. Oven Baked: Heat the oven to 375 F. Line a rimmed baking sheet with foil. Place the carnival squash halves or quarters on the baking sheet, cut side up. Bake for 25 to 35 minutes, or until tender.
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.
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 425-degree oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.
HOT GERMAN POTATO SALAD
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!