Recipes

2-3 cups Lettuce leaves, torn into pieces
½-1 cup Arugula leaves, chopped
¼ cup Scallions, chopped

Toss the vegetables together in a large bowl. Add some chopped carrots or snap peas if you wish. Dress with one of the following salad dressings. Serves 2-4.

Basic Salad Dressing (cold): 4 TBSP Olive oil, 1 TBSP vinegar (we like cider vinegar), ½ TSP prepared mustard. Mix ingredients together and pour over greens.
Bacon Mushroom Dressing (warm): Fry 2-3 slices of bacon. Remove from skillet. Saute ¾ cup sliced mushrooms in the bacon fat until soft, 8-10 minutes. Pour mushrooms and bacon fat over the greens hot. Top with the bacon, crumbled, and some grated Parmesan cheese.

½ bunch salad turnips, sliced
1-2 garlic scapes,diced
¼ # snow peas, cut into bite-size pieces
1-2 scallions, chopped, separated into green tops and white stalks
1/4-1/2 TSP chili flakes

Heat 1-2 TBSP cooking oil over medium heat in a medium-sized skillet. Add the salad turnips, scapes, scallion stalks, peas, and chili flakes and cook until vegetables are just tender, 3-5 minutes. Add the scallion tops and cook a minute longer. Remove from heat and pour the following dressing over the veggies: 3-4 TBSP olive oil, 1 TBSP cider vinegar (or lemon juice), and 1 TBSP naturally fermented soy sauce. Serves 2-4.

This is pronounced "Baba Ganoosh".  Just FYI!  Great as a dip for veggies or pita bread or chips or whatever you have on hand.  Or spread it on bread!  Delicious!

• 1 lb. eggplant
• 2-3 cloves garlic, minced
• 4 TBLS lemon juice, or more to taste
• 1/4 cup tahini, or to taste
• salt, pepper, and cayenne, to taste
• olive oil (optional)
• other spices like cumin, paprika, etc. to taste (optional)

Roast eggplant whole on tray in oven at 350-400 degrees until tender when a knife pierces through.  Remove from oven and cool.  Scoop out pulp and discard skin.  Put all of the ingredients into a food processor and pulse until smooth.  Check seasonings and add any optional ingredients as desired.  Drizzle the top with olive oil before serving.  Refrigerate until ready to serve.

I put this under swiss chard, but you can use any kind of greens you want in it.  When we made it last we used it as a "clean out the fridge" recipe adding chopped radish greens, kale, spinach and chard.  Really good as an appetizer or interesting veggie side!

10 cups loosely packed, finely sliced greens
3-4 tablespoons oil
1 small onion, minced
2-3 garlic scapes, minced
½ cup cilantro (or other fresh herb), chopped
1 tablespoon cumin seeds
1 cup breadcrumbs
1/3 cup feta cheese, crumbled
1-2 eggs

Sauté onion in oil until soft.  Add scapes, cilantro, and cumin for 1 min.  Add greens to wilt.  Remove from heat.  Cool 10 min.  Add rest of ingredients & salt to taste.  Form balls, place on baking sheet, and bake at 375 for 15-20 min.

Delicious side dish that brings out the sweetness of radishes!  And beautiful when made with colored flesh radishes, too!

1/2 lb radishes, trimmed and halved if using small summer radishes, or trimmed and cut into wedges if using larger winter radishes or daikons
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.

These are delicious!  They're not as cripsy as french fries but the combo of the sweetness of the rutabaga and the spices makes you wish you made a double batch!  You can also play with the spices, trying other combos like rosemary, salt and pepper, or curry-themed.  I think that anyway you do these they'd be really good!

Rutabaga, peeled and cut into ‘fries’/spears
Olive oil
2-3 tablespoons cornmeal (or flour)
Pinch (+ or -) each of cumin, oregano, cayenne, paprika, salt & pepper (to taste)

Toss rutabaga with oil, cornmeal and spices.  Lay single layer on baking sheet leaving a little room between each.  Bake at 400-425 until cooked through and browned, 30+ min, tossing occasionally for evenness.

This super sweat seasonal dressing is perfect for peppery fall/winter greens like arugula!  Add more or less oil as desired based on texture as well as optional sweetener if desired as well.  But I have to say that ours was plenty sweet without it!

• 1/4 fresh or frozen cranberries
• 2-4 TBLS balsamic vinegar (to taste)
• 1 TBLS minced onion
• 1 TBLS honey or maple syrup (optional)
• 1 tsp dijon mustard
• 1/2 - 1 cup olive oil
• salt to taste

Add all ingredients to a food processor except oil.  Process until smooth.  Add oil in increments while processing until correct texture is achieved.  Adjust flavors.  Store in the fridge.

• 6 medium beets (2 bunches, or about 3-1/2 pounds), peeled and chopped into 1 ½” chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 1/3 cup inexpensive balsamic vinegar
• 1 tablespoon maple syrup
• Freshly ground black pepper, to taste

Toss chopped beets with olive oil and salt and put on baking sheet (lined with foil or parchment paper if desired). Roast at 400 for 45 to 60 minutes, turning once midway through, until the beets are tender when pierced. Meanwhile, combine the vinegar and maple syrup in a small, shallow skillet. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly. Toss the glaze with the roasted beets. Serve hot or cold.
 

Beets, washed

Put beets in pot large enough to cover with water.  Bring to boil.  Simmer until knife easily pierces through the beets.  Drain.  Let cool until not too hot to handle.  Literally slip the skins off of each beet.  To store: put in sealed container in fridge.

Options for what to do with these gems:
1.  Cold beet salad:  Chill beets.  Cube.  Top with vinaigrette dressing.  Add optional goat cheese, other cheese, nuts, red onion, herbs, etc.

2.  Breakfast hash:  Chill beets.  Cube.  Sauté thinly sliced onions until tender.  Add beets and sauté until browning and warmed through.  Add optional leftover beef roast, bacon, fried egg, etc.

3.  Simple warm beets:  Slice while warm, add butter, salt, pepper.

I consider this recipe to be a basic formula to which you can add anything to dress it up!  I've listed some ideas below and get creative adding your own!  Let me know if you come up with a good one ;)

1 bunch of leeks, cleaned and sliced thinly
½ to 1 head cabbage, cored and shredded
2-4+ TBLS butter
1-3 garlic cloves, minced
salt and pepper to taste
optional: crumbled bacon, blue cheese, minced apple, ground cumin and/or other dried/fresh herbs to taste

Bring large pot of water to boil.  Add leeks and cabbage and bring to boil.  Simmer 3 minutes.  Drain well.  Rinse in cold water.  Drain again.  Heat butter in large skillet on medium.  Sauté garlic briefly, stirring.  Add cabbage, leeks, & optional apple.  Sauté 5-10 minutes until tender and hot though.  Season to taste with salt and pepper and optional additional flavorings/ingredients.

This is a great way to decimate your kohlrabi in your fridge and have easy reheatable leftovers for meals later.  The roasting literally shrinks it down as it removes water and enhances flavor!

kohlrabi
onions, sliced (optional)
Olive oil
Salt and pepper, to taste
dried or fresh herb, to taste (thyme is good here)

To prep the kohlrabi:
Cut 1-2 inches off of the butt end of your kohlrabi.  Discard.  Peel it using a knife or peeler all the way down to the white flesh beneath the green skin.  Get all of the green bits off that you can.  Chop into cubes (3/4" is good, as kohlrabi takes a while to roast).

To roast:
Preheat oven to 400 degrees.  Toss kohlrabi cubes with optional onion, olive oil, salt, pepper, and optional dried or fresh herb.  Lay in single layer on baking sheet and roast until tender.  This may take as long as 45 minutes to 1 hour depending on size of cubes.  Stir a couple of times in between to prevent uneven roasting and/or sticking.

To serve:
Either serve hot right out of the oven or refrigerate for reheating (what I do often).  To reheat, heat skillet with butter on medium heat.  Add roasted kohlrabi cubes and saute until warmed through.  Enjoy!

This is an easy recipe, but not a fast one because you are waiting for the infusion process to work.  I like to use it in salad dressings or over cooked greens like kale or Swiss chard.  Enjoy!

• approx 1 quart vinegar (I like raw apple cider vinegar, but any would work)
• 1 large handful of fresh basil leaves, roughly chopped
• garlic cloves, optional

Add the basil leaves and optional garlic to the jar.  Cover with vinegar.  Add a lid.  Let stand at room temperature for 2 weeks.  Taste and if you like the flavor, strain.  If it's still weak, let stand another week and repeat process until you're satisfied with the flavor.  Store in your cupboard until its gone! 

1bunch beets, cooked and chopped
1-2 medium cucumbers, peeled and chopped
½ cup crumbled feta cheese
¼ cup basil, minced

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

4 TBLS olive oil
2 teaspoons lemon Juice
2 teaspoons vinegar (cider or red wine)
salt and pepper to taste

• ¾ cup carrots, peeled and grated
• 1 ½ cups beets, peeled and grated
• 1 cup potatoes, peeled and grated
• ¼ cup flour
• 1-2 eggs, beaten
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste
• Cooking oil
• Feta cheese, sour cream, yogurt to top, optional

Preheat oven to 450 and put in two baking sheets. Combine carrot, beet, and potato. Squeeze out and discard as much juice as possible using cheesecloth or a towel. Mix veggies with flour, egg, garlic, cumin and salt and pepper. Drop spoonfuls onto greased baking sheets and press down into patties, trying to keep edges smooth without stray bits sticking out to burn. Bake, turning once, for 25 mins. Serve with optional topping.

¼ cup chopped nuts of choice
2-3 oz cheese, cut into ½” cubes or grated
1 bunch kale, midribs removed, thinly sliced
1 bunch beet roots, boiled or roasted & chopped
¼ red onion, thinly sliced
2 Tbsp lemon juice
1-2 tsp vinegar (balsamic or cider)
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together lemon juice, vinegar, oil, honey, salt and pepper. ‘Massage’ kale leaves with dressing. Let sit 10 minutes. Mix in remaining ingredients and serve.

*Optional: add steamed beet greens to the salad.

This roasting technique is delicious!  But only the leaves can get crispy, not the stems and roots so you can remove those and use them in a separate application if desired.  Otherwise throw them in, too, for a delicous beet dish with incredible sweetness.

1 bunch of beet greens, leaves removed from stems and baby roots (either reserved or added in), washed and dried
oil
salt

Very lightly drizzle oil over beet greens and toss to coat on both sides.  Line baking sheets with parchment paper or foil and lay the beet greens on these.  Sprinkle with salt.  Bake at 350 degrees for 5 minutes, turn over and bake another 5 mintues or until crispy.  Do not walk away from the oven since these cook very fast!

Availability: July

Storage tips: Refrigerate in a plastic bag. Beet Greens should last at least a week.

How to eat: Beet greens are the baby beet plants before they mature to full sized roots and are eaten whole: root, stem and leaf. They need to be washed very thoroughly as they harbor small bits of grit in and around the baby roots. Beet greens are best steamed in a very little amount of water or in a steamer basket. Steam them whole or chopped for 5-10 minutes until tender. Top with butter, salt, pepper, and a splash of vinegar.

How to preserve:  Blanche and freeze is the best way to preserve these greens.

3 pounds beets

For the dressing:
3/4 teaspoon ground cumin
3 tablespoons lime juice
1 tablespoon honey (or to taste)
3 tablespoons olive oil
salt

For the garnish:
fresh herbs like mint, cilantro, dill, etc.

Trim and wash beets, and leave whole if quite small (1 1/2 to 2 inches in diameter) or peel and coarsely chopped if larger.  Spread on a cookie sheet, toss with olive oil and roast in a 400 degree oven for 1 hour or until tender.  Cool beets, remove skins, and chop into bite sized pieces if roasted whole.  Combine dressing ingredients and pour over cool beets.  Toss well to coat.  Serve immediately or chill to marinate and serve later.  Top with fresh mint upon serving.  Beautiful and delicious!

1 bunch beets (roots only), about 3/4 to 1 pound
3 tbls butter
3 cups water
Salt and pepper to taste
2 tbls chives, chopped (optional)
Sour cream

Chop beets into 1/2” cubes. Heat butter over medium-low heat in a heavy-bottomed pot. Add beets and sauté gently for 30 minutes or until tender. Add water, bring to a boil, and simmer for 15 minutes. Puree, either with a handheld blender, or by allowing it to cool slightly before pureeing in a blender. Season to taste with salt and pepper. Serve garnished with optional chives and a dollop of sour cream. Serves 2-4.

¾ cup pureed beets (roots peeled, chopped, boiled, drained & pureed)
¼ cup applesauce
3 eggs, beaten
1 tablespoon oil
Butter, salt and pepper to taste
*Optional toppings: Sweet: maple syrup & whipped cream; Savory: goat cheese or feta cheese or sour cream with parsley

Combine beets, applesauce, and eggs and season with salt and pepper to make batter.  Heat oil in skillet, and fry spoonfuls of the batter on both sides.  Top with butter and optional toppings.

This recipe is flexible, so play around with it!  So refreshing!

• watermelon, seeded
• lime juice
• fresh mint

Cut about a quarter of the watermelon off to start.  Dig out the melon with a big spoon and put it in your blender.  Fill it right up because when you blend it, it will about halve.  Snip up 4 or 5 mint leaves (or more) and squeeze a half a lime in the blender.  Whizz into a drink.  Taste to see if you want more mint or more lime.  Drink.  Leave it thick and more like a smoothie or add a bit of water and/or ice. 

3 tablespoons butter
1 bunch carrots, sliced crosswise
¼ cup chicken stock or water
1 tablespoon vinegar (I used apple cider)
1 tsp sugar or maple syrup
Salt and pepper
1 tablespoon minced dill

Heat butter in skillet on medium.  Add carrots, stock, vinegar, sugar, salt and pepper.  Simmer covered until just tender, about 5 minutes.  Uncover and turn up the heat to reduce the liquid to a sauce.  Add dill and mix.  Serve.

• 1 red kuri squash, halved, seeded, and cut into 1"x2" chunks, skin on
• cooking oil
• 1 clove garlic, chopped
• broth
• salt and pepper to taste

Heat oil in skillet on medium.  Saute red kuri squash for a few minutes, stirring.  Add garlic and stir 1 minute more.  Add broth to pan to 1/4 - 1/2" deep.  Bring to a boil, reduce to a simmer, and cook covered until squash is tender.  Season with salt and pepper.  Serve hot.

Our little one calls eggs, "eggie," so we named this family favorite after her word!  Here is a big version of this casserole.  We are big eaters at our house, so I just make it big and eat the leftovers cold.  Halve it if you need it smaller.

12 eggs
16 oz cottage cheese
4 TBLS parmesan cheese
2 garlic cloves, minced
1/2-1 cup onion, minced
cooked veggie, coarsly chopped, optional (Try broccoli, kale, mushrooms, Brussels sprouts, summer squash, etc.)
2+ cups grated cheese of choice

Combine eggs, cottage cheese, parmesan cheese, garlic, onion and optional cooked veggie.  Mix until well combined.  Pour into a greased 9x13 inch casserole dish.  Bake at 350 until fork comes out clean, approx 45 minutes.  Top with cheese and return to oven to melt cheese.  Serve warm or refrigerate and serve cold for lunch.

When I make this I don't puree it, though you could if you like a smooth texture better.  I personally like the texture of the very tender broccoli swimming around in a thick broth.  Mmmm!

1-3 TBLS cooking oil or butter
1 bunch scallions (or 1 onion), chopped
2-3 cups broccoli florets (bite size pieces)
2-4 cups chicken broth
1 buttercup squash, roasted and flesh mashed

On medium, sauté scallion in butter until tender.  Add broccoli, squash, broth, salt and pepper to taste.  Simmer until broccoli is very tender.  Check seasonings and add optional cream, milk, coconut milk, etc.

1 pound broccoli including stems, julienned
½ bunch carrots, thinly sliced or grated
1 scallion or ½ small onion, finely chopped (optional)
1-2 cups bok choy or cabbage, shredded (optional)
2 garlic scapes, minced
fresh or dried herb, minced (basil, dill, parsley, etc.)

Toss above ingredients.

¾ cup mayo or greek yogurt
1 tsp prepared mustard
3-4+ tsp vinegar and/or lemon juice
1-2 TBLS olive oil
salt, pepper, celery seed to taste

Whisk together to make dressing.  Pour over tossed salad ingredients.

½ cup chicken stock (or water)
½ tsp dried thyme (or a couple sprigs fresh)
3 cups broccoli florets
½ cup sour cream
2 tsp flour
2 tsp Dijon-type mustard

Bring broth and thyme to boil over high heat. Add broccoli, return to boil, and simmer covered for about 5 minutes until tender-crisp. Remove broccoli, retaining cooking liquid. Blend together sour cream, flour, and mustard and add to liquid. Cook over medium heat until thickened about two minutes, stirring. Stir in broccoli and serve.

• 1 lb Brussels sprouts, trimmed, halved, quartered or whole depending upon size and boiled until tender crisp (about 6 minutes)
• cooking oil or butter
• 1 bunch leeks, cleaned and chopped (or substitute chopped onions)
• 1 clove garlic, minced, optional
• 8-9 eggs, beaten
• dash of milk
• ¼-1/2 cup parmesan cheese, grated
• salt and pepper to taste

Heat your cooking oil on medium in a cast iron skillet or other oven safe skillet. Add leeks and saute gently, stirring until tender, but not browning. Add prepared Brussels sprouts and optional garlic and saute until heated through. Meanwhile, mix eggs, milk, cheese, salt and pepper in a bowl. Pour over leek and Brussels sprouts saute. Cook on medium until the edges begin to set, about 5-10. Cook in the oven at 400 until middle is set, about 15-20 minutes.  

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot! 

• Buttercup squash, peeled, seeded and cut into ½”-3/4” wide matchsticks
• 3 TBLS olive oil
• Salt, to taste
• 2 tsp cornmeal
• 1 raw egg yolk, at room temp.
• 1 tsp lemon juice
• 1 tsp vinegar
• ½ tsp Dijon mustard
• ¼ tsp salt
• 2/3 cup olive oil
• 2 cloves garlic, minced
• 6-8 fresh sage leaves, minced

Preheat oven to 450. Toss squash pieces with 3 TBLS olive oil, salt, and cornmeal. Lay fries in single layer on parchment paper-lined baking sheet. Bake 15 min, flip over, and bake 10-15 more min. Meanwhile, whisk mustard, lemon juice, vinegar, salt, and egg yolk. Pour in olive oil extremely slowly, while continuously whisking. Whisk in garlic and sage. Serve as a dip for the fries.

Easy way to dress up plain winter squash.  Our friend described this as "Kinda like mashed potatoes, except way better!"

3 cups cooked butternut flesh
3 eggs, lightly beaten
¼ teaspoon nutmeg
Salt and pepper to taste
2-4 tablespoons melted butter

Half and seed squash, place face down in baking dish in 1 inch water.  Bake at 400 until tender.  Cool.  Puree all ingredients.  Put in baking dish.  Bake at 350 for about 30 minutes.

• onions, finely sliced
• cooking oil
• garlic chopped
• cabbage, finely sliced
• small meatballs (approx 1" in diameter) of any kind (store bought or homemade)*
• broth
• salt and pepper to taste
• tomato paste, optional
• fresh parsley, chopped, to garnish

Heat cooking oil in large pot on the stove on medium.  Add onions and saute until translucent, but not browning.  Add garlic and stir one minute more.  Add a generous helping of broth and bring to a simmer.  Drop in your meatballs and cabbage and simmer until meat is cooked through.  Season with salt and pepper and optional tomato paste.  Garnish with fresh parsley.

*If you want to make your own meatballs, here's what I do.  For every pound of ground meat (spiced or unspiced) mix in salt and pepper to taste and additional spices as desired.  Add 1/2 cup bread crumbs and 1 egg.  Mix well and form into small balls.

This is simple and delicious.  You could sustitute kale for cabbage or other greens for swiss chard.  It's flexible.

• 2-3 TBLS cooking oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 pound Swiss Chard, chopped
• 1-2 pounds green cabbage, shredded
• 1/4 pound bacon, chopped
• 1/2 TSP turmeric
• 6+ cups broth
• salt and pepper, to taste
• parsley, chopped for garnish

Saute onion and bacon in oil until onion is translucent, about 5-10 minutes.  Stir in garlic, Swiss chard, cabbage and cook a few minutes until slightly softened.  Add turmeric and broth to cover generously.  Simmer until vegetables are soft, approx 1/2 hour.  Season with salt and pepper.  Garnish with parsley.

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

This goes great over rice with scrambled eggs for breakfast!

1 head of garlic, peeled and chopped
1 onion, chopped
1-2 sweet red peppers, chopped (seeds removed)
¼-1/2 teaspoon cayenne powder (to taste)
4 tablespoons oil
1.5-2 pounds cabbage, finely shredded
salt to taste

Blend garlic, onion, sweet pepper, cayenne powder, and 2 TBLS water to make a paste.  Heat oil on medium-high & add paste, stirring, 5-10 min.  Add cabbage, salt, & 4 TBLS water if necessary.  Turn down heat to low.  Simmer, covered until tender, about 15-20 min.

A delicious Sicilian eggplant spread.  Recipe courtesey of CSA member Mary Sue.

• 1 ½ to 2 pounds eggplant, diced
• 2 Tablespoons olive oil
• 1 medium onion diced
• 4 stalks tender celery, diced
• 3 – 4 large cloves of garlic, minced
• 2 red peppers, diced
• 1 14 ounces can of diced tomatoes (or about a pound of fresh tomatoes, seeded and diced)
• 3 Tablespoons capers, rinsed
• 4 Tablespoons Kalamata olives, seeded and coarsely chopped (or green olives if you prefer)
• 2 Tablespoons of sugar
• 3 Tablespoons red wine vinegar
• Fresh basil, torn into small pieces
• Salt and ground pepper to taste (taste the Caponata before adding salt, as the capers and olives have already added salt).

Heat 1 Tablespoon of olive oil in a very large skillet, add the onion and celery. Cook and stir until onions and celery are soft, then add the minced garlic. Cook, stirring, for several minutes, then add the diced peppers. Add another Tablespoon of olive oil and the eggplant. Stir while cooking for about 5 minutes, until all vegetables are tender.

Add the tomatoes, capers, olives, sugar and vinegar to the pan and cook slowly until mixture has thickened slightly. Season to taste with salt and pepper. Add torn basil and stir. Cool before serving. If possible, let it sit overnight in the refrigerator before serving so all the flavors develop. Serve at room temperature. Wonderful as a topping
on small wedges of pita bread or as a bruschetta topping.

Theoretically, it keeps well in the refrigerator for several days, but it never lasts that long in our household!

Cabbage, shredded
cooking oil (olive oil, butter, bacon fat, etc.)
Sweetener, optional (molasses, maple syrup, sugar, etc.)
Salt and pepper to taste

Heat oil in skillet on medium high.  Add cabbage and stir to coat.  Reduce heat and cook gently until caramelized and tender, with no liquid remaining, approx 30-60 min.  Stir often to keep from sticking.

This recipe is perfect in a cast iron fry pan!  If you don't have one, use your heaviest bottomed pan and watch carefully.  You might need to stir/add more oil more frequently to prevent sticking.  Either way, this is quite delish!

4+ tablespoons olive oil
¾ pound turnips, unpeeled, cut into ½ inch dice
¾ pound potatoes, unpeeled, cut into ½ inch dice
¾ pound carrots, peeled, cut into ½ inch dice
Salt and pepper to taste
Thyme to taste (approx 1 tsp dried)
½ pound onion, chopped

In heavy bottomed skilled, heat olive oil on medium.  Add all ingredients except onions and sauté at a gentle sizzle, stirring for about 15-20 minutes.  Try not to brown too quickly, reduce heat if necessary, &/or add more oil.  Add onions and continue to cook as above until veggies are tender and deep brown.

This is a flexible recipe for a version of shepards pie with a squash topping!  Try adding or deleting as desired the veggies involved. 

Leeks (or onions), cleaned and chopped
Carrots, peeled and chopped
Beets, peeled and chopped small
Sausage, cooked (Carmen likes chorizo)
4 cups cooked squash, seasoned with salt/pepper

Sauté leeks, carrots, beets until tender.  Add sausage and stir.  Lay in the bottom of baking dish.  Top with mashed squash and bake in 350 oven until heated through.

1 bunch carrots, cut into 1.5”x .25” x .25” sticks
4 tablespoons cilantro, chopped
1+ tablespoon lemon juice
1+ tablespoon olive oil
Salt, paprika, cayenne powder to taste
Scallions, chopped (optional)

Drop carrots into a pot of boiling water for 10 seconds.  Remove to bowl and add the rest of the ingredients.  Combine well and serve either room temp or chilled.

1 onion, sliced into thin rounds
3 Tbls butter
1 bunch carrots, sliced into thin rounds
1 quart chicken stock
½ bunch cilantro, coarsely chopped
¼ tsp cayenne pepper
Juice of 1 lime
Salt and pepper to taste

In a heavy-bottomed pot over medium-low heat, melt the butter. Add the onion and carrots and sauté until tender, 8-10 min. Add the chicken stock, bring to a boil, then lower the heat to a simmer. Simmer until vegetables are very soft, about 15 min. Add cilantro, cayenne, lime juice and seasoning. Puree, either with a hand-held immersion blender, or by allowing the soup to cool slightly before transferring to a blender or food processor. Serve with a dollop of sour cream in each bowl. Serves 2-4.

This is an elegant, light, and sweet side dish to dress up your carrots.  Great for a winter party!

4 cups carrots, peeled and chopped
4 tablespoons butter
2 cups onions, minced
2 eggs, separated
salt to taste
1/4 teaspoon ground gloves

Steam carrots until tender, about 15-20 minutes.  Cook onion in butter until tender in skillet.  Puree carrots and onions together with egg yolks, salt, and cloves until smooth.  Beat egg whites to stiff and gently fold into carrot puree.  Pour into a buttered baking dish.  Bake in a 350 degree oven for 20 minutes until puffy.

• 1/2 tsp cumin
• 1/2 tsp corriander
• 6 TBLS olive oil
• 1 tsp honey
• 1 pound carrots, peeled, halved or quartered depending on size, and chopped into 1/4" chunks
• 3 cloves garlic, peeled but whole
• salt and pepper to taste
• juice of 1/2 to 1 lemon, to taste
• juice of 1 orange
• 3 TBLS tahini

Mix cumin, corriander, 4 TBLS olive oil and honey together.  Coat carrots and garlic in this "dressing" and spread on baking sheet.   Roast at 400 degrees until tender, approximately 30 minutes.  Let cool.  Add the carrots, the remaining olive oil and the rest of the ingredients to the food processor and blend until smooth.  Check for taste and add anything else if needed.  Refrigerate and use as a dip or spread!

1 medium head of cauliflower, cut into bite sized florets (about 1 pound)
2-3 slices of fresh ginger root, peeled and minced
1-2 tablespoons fresh hot peppers, minced or substitute cayenne powder to taste
2 tablespoons cilantro, minced
3/4 cup cream (or thin with some milk if desired but won't be a thick)
salt to taste

Bring all ingredients to a boil in large skillet.  Simmer until cauliflower is tender, about 10 minutes.  Lift of lid and simmer away excess liquid making a sauce (if necessary).  Serve hot! 

Availability: October-March

Storage tips: Refrigerate in a plastic bag. Celeriac should store for at least a month.

How to eat: Celeriac is also known as celery root. It’s a root vegetable that tastes like celery and serves as a good substitute for celery. Its great prepared in a mash with other root vegetables or put into a winter soup. Roasting along with other root vegetables is also a great way to bring out celeriac’s flavor.

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Sauté squash & onion in oil until softening 3-5 min. Add chard & garlic.  Cover & cook on medium-low until wilted & tender. Cool & drain well.  Whisk eggs, basil, cheese, salt, & pepper together. Add veggies & stir. Heat oiled skillet. Pour in egg mixture and cook 3-5 minutes.  Place in 400* oven until cooked through.

2 lbs. summer squash, grated or spiralized
¼ - 1 cup water
1 tsp salt (or to taste)
1 cup grated cheddar cheese (or to taste)
2 TBLS milk
1 TBLS butter

Put squash and water into skillet.  Simmer until desired tenderness.  Drain any extra water.  Add rest of ingredients and mix together.  Serve hot and eat it up.  Leftovers are not as good.

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes. Briefly remove from heat and add paprika and season to taste with salt and pepper. Stir well to incorporate seasonings. Add chicken stock and return to heat. Bring to a boil and then reduce heat to a simmer. Simmer one hour with a lid on. Then, remove the lid and increase the heat to boil off some of the stock until it has thickened into a sauce, about 15 minutes. Check the seasonings and serve. Serves 4.

I just love this recipe!  It is so delicious!  The only catch which keeps me from making it endlessly is that it takes a little while to prep it up.  Otherwise 5 stars!

• 6-8 poblano peppers
• cooking oil
• 1 pound ground beef
• 1 green pepper, chopped
• salt and pepper to taste
• dried oregano to taste
• 1 clove garlic minced, or to taste
• 4 eggs, beaten
• 1 cup half and half
• 1 TBLS flour
• 4 cups+ grated cheese (cheddar, jack, a little parmesan, whatever you have will work)
• 1+ cup tomato sauce (or if in season, use chopped fresh tomatoes)

In your oven, heat the broiler and place the poblano peppers under it until they are blackened and roasted, turning often to evenly roast.  Remove from oven.  Let cool and then peel away as best you can the skin from the peppers.  If you can't get it all, it's okay, but try to get the easy stuff, at least.

Heat oil in a skillet and brown the beef.  Add green pepper and saute until tender.  Add salt, pepper, oregano and garlic.  Stir for 1-2 minutes more.  

Meanwhile, combine the eggs, half and half and flour.

In a baking dish layer half of meat, chillis and cheese.  Repeat.  Pour over egg mixture.  

Bake at 350 until almost set.  Remove from oven and top with tomato sauce or chopped tomatoes.  Return to oven and bake an additional 15-20 mins until fully set.

• ½ head Chinese cabbage, shredded
• 2 medium carrots, grated
• ½ cup onion, diced (or scallion)

Toss above ingredients in large bowl and pour over the following dressing whisked together:

• Juice of 2 limes
• ½ tsp salt + pepper to taste
• 1 TBLS honey
• ¼ cup olive oil
• 1 tsp grated ginger
• Jalapeno, minced to taste (optional)
• Cilantro, chopped (optional)

Chinese leaf cabbage is very tender and requires very little cooking!  Watch for this when you make this recipe.

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas or snap peas, stringed and chopped
1 TSP minced ginger root
2-3 heads chinese leaf cabbage, washed and chopped
1 clove minced garlic or 1 tablespoons minced garlic scape
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add peas and ginger and cook another 4 minutes.  Then add chinese leaf cabbage, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.

1 bunch radishes, trimmed
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 garlic clove, minced
1 teapsoon seasame oil

Take a hammer or potato masher and lightly crush each radish.  Don't mash it to bits, just smash it leaving it mostly intact.  Whisk up all of the other ingredients besides radishes and pour over the crushed (but still whole) radishes.  Toss to combine.  Cover and store in the refrigerator.  This salad can be served right away or may be stored for up to 1-2 weeks. 

3 TBSP cooking oil 
2 TSP ginger, minced
1 medium onion, sliced
2-3 inches Daikon radish, quartered and sliced
1/2 pound broccoli, cut into small flowerettes (or other vegetable like sliced carrots, green beans, cauliflower, cabbage, etc.)
2 TBSP natural soy sauce
2 TBSP white wine or rice wine
4-6 TBSP water

Heat oil on medium heat in skillet and saute onion and ginger for 10 minutes stirring until soft.  Add Daikon, broccoli, soy sauce, wine, and 4 TBSP water.  Cover and steam for 10 minutes or until broccoli is soft.  Lift cover periodically, stir, and add additional water if needed.  Serve hot.  Serves 2-4.

3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.

Another excellent way to eat cilantro is to make an herbed butter with it:

2 TBSP cilantro minced
2 TSP fresh squeezed lime juice
1/2 TSP grated or minced ginger
1/2 cup butter, softened

Combine cilantro with fresh lime juice, and ginger.  Stir this mixture into butter, and then form the herbed butter into a 6” log on wax paper.  Roll up the wax paper, twist the ends and refrigerate (or freeze).  To serve, slice nice thick pats of the butter onto hot fish fillets or beef steaks so that the cilantro butter melts over them.

6 egg yolks
2-4 tablespoons honey
juice of 2 juicy limes (1/2 cup)
1/2 bunch cilantro, finely minced (can include stems here)
3 cups cream

Beat together egg yolks and honey until smooth.  Add the rest of the ingredients and pour into ice cream maker and proceed according to the machine's directions.  Delish!!

• 1 cup claytonia leaves and stems, chopped
• 1 cup arugula, chopped
• 2 cups lettuce chopped
• 1 cup green apple, thinly sliced and chopped into bite-size pieces
• 1/2 cup toasted nuts of your choice, chopped
• 6 TBLS Olive oil
• 2 TBLS vinegar (red wine or apple cider are good choices)
• Salt, and pepper to taste

Toss greens in a large bowl. Add apples and nuts on top of greens. Mix oil, vinegar, salt, and pepper. Drizzle over salad and serve.

This recipe is a delicious savory use of pumpkin flesh.  I have it set up to use pre-roasted pumpkin flesh.  But you can also peel and cube your pumpkin and throw it in raw.  It just might need a little longer cooking time.

• 2 cups onions, chopped
• cooking oil
• 1-2 garlic cloves, minced
• 1-2 TBLS peeled fresh ginger root, minced
• 2 tsp ground cumin
• 1 tsp ground corriander
• 1/8 tsp ground cardamom
• 1/4 tsp ground mustard seed
• salt and pepper to taste
• red chili flakes or cayenne to taste
• 4 cups pre-roasted pumpkin flesh
• 4 cups chicken broth 
• 1 can coconut milk (14 oz)
• fresh herb for garnishing (cilantro or basil would work well), optional

Heat oil in large pot.  Saute onions until translucent, stirring, about 5 minutes.  Add garlic and ginger and stir for 1 min.  Add spices and stir for 30 seconds.  Add pumpkin and broth.  Simmer until very tender, about 20-30 minutes.  Add coconut milk and salt to taste.  Puree.  Serve hot.  Thin if need be with additional water.

Add greens to this to make it pretty!  Baby kale or spinach works nicely, if desired!

• Cooking oil
• 1 medium red onion, chopped
• 1-2 cloves garlic, minced
• ½ tsp turmeric
• ½ tsp mustard powder
• red curry paste or curry powder to taste
• 2-3 cups water/broth (more if needed)
• 1 lb sweet potatoes, peeled & chopped
• 1 can coconut milk
• ¼ cup peanut butter, or to taste
• Juice of 1 lime, or more to taste
• Salt to taste

Heat oil in pot. Sauté onions 5 min. Add garlic, spices, curry, liquid, sweet potatoes. Simmer until sweet potatoes are very soft. Add coconut milk, peanut butter, lime juice. Puree. Check salt. Serve hot and thin as needed with more liquid.

Cooked much like asparagus, purslane stems when cooked a good added to a cold salad.  Try them!

1 bunch purlsane, leaves removed for another purpose and stems washed and chopped
dash of vinegar
pinch of salt

Simmer chopped stems in water with vinegar and salt until tender.  Drain and chill.  Add to salads or mix with herbs and a dressing to use on their own.

4 tablespoons butter
1-2 scallions or 1/2 onion chopped
1 small head broccoli, chopped
1/2 bunch kale, midribs removed and leaves chopped
2-4 cups of chicken broth
sour cream
salt and pepper

In sauce pan, heat butter on medium.  Saute onion/scallion stirring until translucent, about 5-7 minutes.  Add broccoli, kale and chicken broth.  Bring to boil, turn down and simmer 20-30 minutes or until kale is tender.  Puree, season with salt and pepper.  Ladle into bowls and add a dollop of sour cream to each bowl.  Serve.

4 tablespoons butter
1 medium onion, chopped
1 lb. celeriacs, peeled & chopped
2 cups chicken broth
¼ cup chopped almonds
1/8 teaspoon nutmeg
1 tablespoon lemon juice
salt & pepper
¼ cup cream

Sauté onion in butter on low heat until tender.  Add chicken broth, almonds, and celeriac.  Cover and simmer until tender, about 20-30 minutes.  Puree; then add nutmeg, lemon juice, salt and pepper.  Gradually stir in cream and re-warm soup, but do not boil.

This recipe can be made in early summer or late fall or winter, using baby leeks and new potatoes or fall leeks and potatoes.

1 large or 2 medium leeks or one bunch of baby leeks, cleaned and chopped
2 tbls butter
¾ pound potatoes, chopped
4 cups chicken broth (or vegetable broth)
Several sprigs of thyme (optional)
¾ cup heavy cream
Salt and pepper to taste
Minced chives or parsley or green onion tops for garnish (optional)

How to clean and chop leeks: cut off the little tuft of roots and discard, then chop as far up the stalk as you can until you get to a leaf. Pull off the leaf and chop up to the next leaf and so on until there’s no stalk left. As you pull off each leaf you will probably need to rinse off any soil or grit that you expose.

Sauté leeks in butter until soft. Add potatoes and broth, bring to a boil and skim off and discard any foam that rises to the top. Add optional thyme and simmer until potatoes are soft. Discard thyme, let soup cool slightly. Puree with either a handheld blender or in a blender with center part of cover removed to let steam escape. Stir in cream, salt and pepper to taste and either serve hot with optional garnish, or chill in refrigerator for at least four hours and serve cold with optional garnish. Serves 2-4.

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.

I love the combination of spices in this recipe!  Its a great one for a frigid day!  Try this also with carrots or with a combination of carrots and parsnips.

2-4 tablespoons oil or butter
1 large onion, chopped
2 cloves of garlic, chopped
2-3 tablespoons fresh ginger root, minced
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon chili powder (more if you like it hotter)
1 1/2 pounds parsnips, peeled and chopped
1 quart chicken or vegetable broth
salt and pepper to taste
1/2 cup cream or milk (or more depending on how thick it is)

Saute onions over medium heat until softened, about 5 minutes.  Add garlic, ginger, spices and saute a couple more minutes to bring out the flavor of the spices, stirring frequently to prevent burning.  Add parsnips and broth.  Bring to boil and simmer until parsnips are tender, about 20 minutes.  Puree soup, add salt and pepper, and add cream.  If its too thick add more milk/cream or broth depending on how thick you like it.  Serve hot.
 

1.5 pounds potatoes, peeled and chopped
2 cups whole milk
8 oz celeriac, peeled and chopped
3 tablespoons butter (or more!)
Salt, pepper and nutmeg to taste

Boil potatoes until tender and drain.  Boil celeriac in milk until very soft.  Drain, reserving milk.  Mash each separately until very smooth.  Combine adding milk, butter, seasonings to taste.  Serve hot!

4 tbls olive oil
1 tbls cider vinegar
1/4 tsp salt (or to taste)
¼-½ cup soft cheese, like goat’s milk chevre (or greek yogurt, or sour cream, or a combination)

Mix all ingredients together. Serve over salad, or as dip, or refrigerate.

You could easily double this because it is that good.  Feel free to be flexible about your choice of herbs depending upon what you have on hand.  It's really tasty no matter what!

• 2 cups cucumbers, peeled, seeded, and chopped finely
• ½ cup chopped tomatoes (any kind)
• ¼ cup onion or scallion, minced
• 1 clove garlic, minced
• 2 TBLS parsley, chopped
• 1 TBLS basil/cilantro, chopped (optional)
• Fresh or dried hot pepper, to taste
• 1-2 tsp lemon juice, or to taste
• 1-2 tsp lime juice, or to taste
• Salt and pepper to taste
• ¼ tsp cumin, or to taste
• ¼ cup sour cream, or to taste

Add all ingredients to a bowl. Gently stir to combine. Chill and serve with tortilla chips or just eat it!
 

½ cup julienned pepper
1 cup chopped tomato
2 tbls butter or oil
2 tbls minced basil
1 cup grated cheese
1 cup cream (or plain yogurt)
4 eggs, beaten

Heat butter in a skillet on medium and sauté pepper and tomato for about 10 minutes. Meanwhile, whisk together cheese, cream and eggs. Add basil and stir. Grease well a medium cast iron skillet or pie dish with butter. Spread sautéed vegetables onto the bottom of the baking dish (without the juices). Then, pour the egg mixture over the vegetables. Place in a 350 degree oven for about 45 minutes or until set.

We always look forward to cucumbers in the summer because I like to make tsatsiki a few times a week. It’s a great condiment or sauce for hot weather!

1 large (or 2 medium) cucumbers, peeled and finely diced or grated
1 tsp salt
1 cup plain yogurt
2 cloves garlic, minced
1 Tbls lemon juice
¼ tsp pepper
1 Tbls olive oil
2 Tbls fresh parsley and/or mint leaves, minced
Pinch of cayenne pepper (optional)

Mix the diced cucumber with the salt and let it drain in a colander in the sink for 1 hour (this step can be omitted and you’ll still have a good result, but more watery). Squeeze out the juices from the cucumber. Mix all ingredients together and chill in the fridge until serving (this chilling period helps the flavors meld, but again you’ll have an excellent tasting result if you make it and serve it immediately).
You can transform tsatsiki into Indian raita by omitting the lemon juice, pepper, olive oil, parsley/mint, and cayenne and substituting 1 TSP ground cumin and 3 TBSP minced fresh cilantro leaves.

3 tablespoons oil
1 large onion, chopped
1 tablespoon ginger, minced
several cloves of garlic, minced (optional)
2-4 teaspoons curry powder depending on taste
2 lbs carrots, chopped
3-4 cups chicken broth or vegetable broth
salt and pepper to taste
sour cream

Heat oil in saucepan and add onion.  Saute until softened about 10-15 minutes.  Add ginger, garlic, and curry powder.  Saute about 1 minute.  Add carrots and chicken broth.  Bring to boil, reduce to simmer, and cook until carrots are tender, about 20-30 minutes.  Puree soup and thin with water if necessary.  Add salt and pepper to taste and serve hot with a dollop of sour cream in each bowl. 

This recipe is another variation on the basic way that I make soup.  You can really add any veggie ingredients you want with the same form so if you don't have one substitute another.  This would be good with cooked winter squash instead of carrots.

2-4 TBLS oil or butter
1 bunch leeks, cleaned and sliced
1 pound carrots, peeled and chopped
1 large apple, peeled and chopped
1-3 garlic cloves, minced
1-2 teaspoons curry powder, to taste
chicken broth to cover
coconut milk to taste (I used 1/2 can)
salt to taste

Heat the oil in a sauce pan on medium.  Add leeks and saute until becomming tender, about 5-10 minutes.  Do not brown.  Add carrots, apple, garlic, curry powder, and chicken broth.  Bring to a boil and simmer until carrots are very tender.  Add coconut milk and heat through.  Puree until smooth and add salt to taste.  Yum!

• 2-4 TBLS olive oil
• 1 medium onion, chopped
• 1-3 cloves garlic, chopped
• 1 tsp ginger, peeled and minced
• 1 ½ pound parsnips, peeled & chopped
• 1 apple, peeled, cored, and chopped
• 1 tsp curry powder
• ½ tsp ground cardamom
• 3-4 cups broth
• Salt and pepper to taste
• Coconut milk to taste (optional)
• 1 ½ cups white beans, cooked & drained

Heat oil in pot. Add onions. Saute until translucent, about 5 min. Add garlic, ginger, parsnips, apple, and spices. Stir 1 minute to coat. Add broth, salt, and pepper. Bring to a boil and simmer until very tender. Puree. Add coconut milk and white beans. Serve hot!

• 2 cups peeled & thinly sliced Daikon
• 4 cups peeled & thinly sliced potatoes
• 3 TBLS butter
• 1 cup sliced onions
• Salt & pepper
• Dried thyme
• 1 clove garlic, minced
• 2 cups heavy cream
• ¼ cup parmesan cheese, grated

Preheat oven to 375. Boil radishes in water for 10 min until fork tender. Drain. Saute onions in butter until soft. In a greased baking dish (~9x13) layer: radishes & potates, then onions, then a sprinkle of the spices/garlic. Repeat, finishing with a radish layer. Pour over the cream. Sprinkle the cheese on the top. Bake for 50 min or until tender.

• 1 tsp mustard
• 1/4 cup vinegar (I used cider vinegar)
• 1 TBLS tahini*
• 1/2-3/4 cup olive oil
• salt and pepper to taste
• minced fresh herb, like dill weed, basil, oregano, chives, etc.

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!

• Cooking oil
• 1 delicata squash, halved, seeded, sliced into ¼” slices
• 2 bell peppers, diced (any color)
• ½ cup onion, diced
• Chili flakes to taste
• ½ TSP ground cumin, or to taste
• Salt and pepper, to taste
• 2 cups spinach, chopped
• 2-3 eggs

Heat oil in large oven- safe skillet. Add squash, cover, and cook for 8 min, stirring. Remove cover, add peppers and onions. Sauté, stirring, 4 min. Add spices, salt and pepper. Stir in spinach to wilt. Make wells in veg mixture and crack an egg into each. Bake for 8-10 min at 375 until eggs are set.
 

Gene's Mom made this for Thanksgiving and it was an immediate hit!  A recipe I love and is a great way to bring out the sweetness of the squash.  We all couldn't believe there wasn't any sugar!

3 delicata squash, cut in half and seeds removed
1/2 cup cream or milk
4 tbsp butter
1 egg (optional)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pecans*, chopped
salt to taste

* This recipe is especially delicious with "crispy pecans", which means soaking pecans in a light salt and water brine over night, and then spreading them out on a cookie sheet and baking them at 150 degree for 8 - 12 hours. But simply using raw pecans is very tasty as well.

Cut three delicata squash lengthwise, and place sliced edge down in a pyrex baking dish with about 1/2 inch of water in the dish.  Bake in oven at 350 degrees for 35 - 45 minutes until flesh is soft.

Let squash cool for 20 minutes, and then scoop out flesh and place in cuisenart with cream or whole milk, butter, egg (optional), salt, cinnamon and nutmeg.  Whip ingredients until they're creamy, adding more cream or milk as needed to get the consistency you like.

Spoon squash mixture into a baking dish, sprinkle pecans over the top and bake in oven for 30 minutes or so.

1/4 cup fresh dill, finely minced
2 cloves garlic, minced (or 1 garlic scape)
3 tablespoons red wine vinegar (or other vinegar)
1/3 cup olive oil
salt and pepper to taste

Wisk together all ingredients and serve over a lettuce salad, or cold beets, or cold green beans, or anything else!

Basic Green Bean preparation:  Bring a large pot of salted (1 TSP) water to a boil. Add 1 pound green beans and simmer until desired tenderness, 4-8 minutes. Drain well. Proceed with your desired flavoring style. Serve hot or at room temperature.

South Indian-Style Green Beans: heat 1-2 TBLS oil in skillet, add below spices for 10 seconds, add cooked beans, stir to coat, and serve.

• ½ TSP each cumin seeds, mustard seeds, sesame seeds
• cayenne pepper to taste

Asian-Style Green Beans: add the following mixture to coat your hot cooked beans.

• 1 TBLS soy sauce
• ½ TSP toasted sesame oil
• 1-2 TSP fresh ginger minced (or ¾ TSP dried ginger
• toasted sesame seeds to garnish
   

2 TBLS cooking oil
3-5 cloves garlic, minced
1 cup onion, diced
1 lb ground pork
spices: ½ TSP ground ginger, chili flakes, salt & pepper to taste
3 cups cabbage, shredded
2 cups carrots, peeled and grated
2-3 TBLS soy sauce
1 TBLS vinegar

In large skillet, sauté onion and garlic in oil until translucent.  Add ground pork and spices.  Brown meat until cooked through.  Add carrots, cabbage, soy sauce and vinegar and sauté until tender.  Check seasoning and serve hot.  Yum!

• olive oil
• 1 large eggplant or 2 medium eggplants, peeled and cubed to 3/4"
• 2 leeks, chopped
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 3 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup cheddar cheese
• 1/4 TSP nutmeg
• salt and pepper to taste
• pie crust (Ha!  If you don't have one, grease your pie pan well and make it without!)

Heat olive oil in skillet.  Add eggplant and saute until softened, 5-10 minutes.  Add leeks, onions, and garlic and saute until translucent, stirring, another 5-10 minutes.  Add salt and pepper and drain excess oil.  Mix milk, cream, and eggs together.  Add veggies to crust.  Pour over egg mixture.  Top with cheese.  Bake at 350 degrees until golden brown and cooked through, 35-40 minutes.

• Cooking oil
• 1 garlic scape, minced (or 1 clove garlic)
• 1 TBSP fresh ginger root, peeled and minced
• ½ pound green beans, cut into 2” pieces
• 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
• 1-3 summer squash, cut into 2” x ½” x ½” sticks
• Salt to taste
• 2-3 TSP lime or lemon rind, grated
• Curry powder or paste to taste
• 1 cup+ coconut milk
• 1-2 TBLS cilantro, chopped (optional)

Heat oil in skillet. Sauté garlic and ginger for 10 seconds. Add green beans and squash and sauté 5 mins, stirring. Add eggplant sauté 5 min more. Add rest of ingredients except cilantro and simmer until veggies are tender. Garnish with cilantro.
 

Availability: Fall.  Escarole is an occasional crop at Ripley Farm, so if you love it, ask us and we'll let you know when we have it available!

Storage tips: Store in the refrigerator in a plastic bag for up to 2 weeks.

How to eat: Escarole is a cold hardy bitter green in the chicory family that goes great paired with lettuce in salads.  Its also put into a traditional Italian Escarole and Sausage soup which is quite delicious.  Try it as a steamed green cooked like swiss chard in a little bit of water until tender.  Some of the inner ribs are more sturdy so cook definitely cook those.  The smaller leaves or the outer parts of the bigger leaves would be suitable raw in salads.  Wash well!
 

3 Tbls butter
2 fennel bulbs, halved, cored and sliced very thin
1 ½ lbs. potatoes, peeled and sliced very thin
Salt and pepper
¾ cup grated parmesan cheese
½ cup heavy cream

Preheat oven to 400. Butter an 8-inch square baking dish. Add potatoes in 3 layers, alternating with 2 layers of fennel. Season each potato layer with salt and pepper, dot with 1 Tbls butter, and sprinkle with 2 Tbls cheese. Pour cream over top and bake until potatoes are tender, about 45 min. Sprinkle with remaining ½ cup cheese and bake until golden-brown, 15-20 min.

• 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
• 1 medium potato, peeled and chopped
• 1 medium onion, chopped
• cooking oil
• 4 cups+ water (or broth if you prefer)
• 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
• 1/2 teaspoon thyme
• salt and pepper to taste
• cayenne pepper to taste
• cream or non-dairy alternative to taste
• fennel fronds for garnish

Heat oil in large pot.  Saute fennel, potatoes, and onions until onions are translucent, about 5-10 mintues, stirring.  Add tomatoes and water/broth, thyme, salt and pepper and cayenne.  Bring to a boil and simmer until everything is very tender.  Puree.  Checck seasonings.  Add cream to taste.  Garnish with chopped fennel fronds.  Serve hot.

• kohlrabi, end removed, peeled and grated
• carrots, peeled and grated
• garlic, minced (optional)
• salt
• other optional spices for flavoring, as desired

Combine equal parts grated kohlrabi and grated carrot and optional garlic and spices of choice.  Add salt at a ratio of 3 Tablespoons per 5 pounds of vegetable or 1 Tablespoon per finished quart of fermented veggie.  Massage salt into veggies until juices come out.  Put into mason jars (quart sizes are a great way to go).  Put lids on and set out on kitchen table and let ferment until bubbily.  Every day, open lid to "burp" the veggies and push them down in the jar.  After a few days to several days when you like the taste, store in the fridge for months of good eating.

• leftover cooked haddock, or any other leftover fish
• 2 potatoes, scrubbed and diced
• 7 tablespoons butter or cooking oil
• 1 cup chopped green bell peppers (can use frozen)
• 1 onion, chopped
• salt and pepper, to taste
• eggs, optional

In a large skillet, melt butter over medium heat. Add the potatoes, bell peppers (if using frozen throw in a little later), and onions. cook until potatoes are soft and golden brown, stirring often to prevent sticking. (To make this even faster, try using preboiled potatoes, chopped.)   Toss haddock into potato mixture and mash haddock until incorporated and heated through.  Put fish hash on plate. Top with eggs cook any style, fried or poached, or whatever you like.

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

• 1/2 cup cilantro
• 1/2 cup parsley
• 1/2 cup basil
• 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
• 1-2 cloves garlic, peeled (or two garlic scapes)
• 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
 

This is a tradtional European appetizer.  Beautiful French Breakfast radishes are dipped in a softened herbed butter.  Yum!  Get creative with the herbs and enjoy!

1 bunch of French Breakfast radishes, tops removed and saved for another use
1/2 cup butter
1 tablespoon each of your choice of fresh minced herbs (parsley, chives, scallions, dill, etc.)
1 tsp minced lemon zest
salt to taste

Combine the butter with the herbs, lemon zest and salt.  Mix until smooth and evenly distributed.  Place butter into small bowl and surround with radishes.
 

This may seem like a fancy name, but it is super easy to make and tastes so good. Your family will love it!

Plus it uses up a ton of red onions if you need that! ;)

• butter or cooking oil
• 2 lbs red onions, sliced
• 1 TBLS balsamic vinegar
• 1 TBLS Worcester sauce
• 1/4 TSP dried tarragon or thyme
• 1/2 cup red wine
• 4 cups chicken, beef, or veg broth
• salt and pepper to taste
• 2 cups grated gruyere cheese
• french baguette slices

1. Heat butter or oil in large pot on medium heat.
2. Add onions and cover.
3. Cook, stirring frequently to prevent burning, until deep golden in color, 15-30 minutes.
4. To the onions, add vinegar, Worcester sauce, spices, wine, and broth.
5. Bring to a boil and turn down to a simmer. Cook uncovered for 15 minutes.
6. Preheat broiler. Ladle soup into oven safe bowls and top with a slice of bread and cheese. Melt cheese under broiler and serve.  

2 tbls butter or olive oil
½ red onion, finely chopped
1 small, or ½ large zucchini, chopped
1 pepper, chopped
1 garlic clove, minced
¾ lb. tomatoes (about 1.5 cups), chopped
¼ cup basil, minced
Salt and pepper, to taste

Heat the butter or olive oil in a pot over medium heat. Sauté onion until just soft, about 3-5 minutes. Add zucchini, bell pepper and garlic and sauté for another 3 minutes until zucchini is softening. Stir in tomatoes and basil and cook, stirring occasionally until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. This sauce goes excellently over pasta, baked or grilled fish, or meatballs. If putting it over meatballs you can add ¼ cup beef stock to the sauce when you add the tomatoes, and cook it down slightly longer to evaporate some of the extra liquid. This deepens the flavor wonderfully.

This is a recipe that was shared with us by CSA member Beth.  It originally came from the Friar's Restaurant in Bangor, when it was in existence.

She says it is sooo worth the effort!  I would second that (yum!) and say that you can certainly substitute or adjust the ingredients to fit what you have in your kitchen.  Enjoy!

• 2 Tbsp. minced garlic
• 2 Tbsp. minced ginger
• 1/2 small bulb of fennel, cored and cut into chunks
• 2 celery stalks
• 2 parsnips, peeled and chunked
• 2 carrots, peeled and chunked
• 1 large apple cored and quartered
• 1 large shallot cut in half (or 1 leek)
• 3 Tbsp olive oil
• 2 tsp. curry powder
• 1 tsp. paprika
• 1/2 tsp. cayenne
• 2 Tbsp fresh cilantro, minced
• 1   15 oz can cannellini beans, drained and rinsed
• 1   15 oz can chick peas, drained and rinsed
• 1   15 oz can black beans, drained and rinsed
• 1   quart vegetable stock
• 1 cup apple juice
• 1 cup cooked brown rice
• salt and pepper to taste

Directions: 

1. Put garlic, ginger, fennel, carrot, parsnip, apple, and shallot (leek) in food processor and pulse to mince.
2. Put about 2 Tbsp olive oil in soup pot and heat for a minute or two.
3. Add the minced vegetables and cook until softened, about 5 minutes.
4. Add curry powder, paprika, and cayenne and cook for another 5 minutes.  
5. Stir frequently, adding more oil if necessary.
6. Add the beans, broth and apple juice.  Bring to a boil then cover and simmer for 10 minutes.
7. Add the salt, pepper and cilantro.
8. Pulse about half or all of the soup, depending if you like a creamy or chunky version, with immersion blender or in the food processor and return to the pot.
9. Add the rice and adjust seasonings to taste.  
10. Ladle into shallow bowls.

• 2/3 cup all-purpose flour (or subsitute almond flour for gluten free)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• optional spicing options like cayenne, onion powder and/or garlic powder
• 3 green tomatoes, sliced about 1/3-1/2 inch thick
• 1 to 1 1/2 cup finely crushed saltine or Ritz crackers (just put in a ziplock gallon bag and crush with a rolling pin or glass), or substitute cornmeal
• 2 eggs, beaten
• 1/2 cup oil or butter for frying (note: olive oil does not work well for FGT because its burn temp is low, but any other vegetable oil should be fine)

In a small bowl, mix together the flour, salt and pepper (and optional additional spices as desired). Place the crushed crackers in another bowl, and the beaten eggs in a third bowl. Heat the oil or butter in a large skillet over medium heat. Dip each tomato slice in the flour to coat, then dip in the egg mixture, and then coat with the the cracker crumbs, pressing them gently in the slices to make sure the crumbs stick. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 minutes per side. Add more butter or oil to the pan, if necessary, as you work your way through the tomatoes. Serve hot!

I have kale and pac choi listed here as the greens for this recipe.  But, it will be wonderful with any type of greens that you have on hand: spinach, swiss chard, etc.  Use this recipe to branch out and get creative.

1 cup chicken broth or water
1/2 bunch radishes
½ bunch kale, ribs removed, leaves sliced thinly
1 head pac choi, washed and thinly sliced
3 tablespoons oil
2 eggs, beaten
2-4 garlic scapes, minced
2 cups cooked, cold rice
salt and pepper to taste
Lightly boil radishes and greens in broth separately, about 1-2 min each.  Drain.  Heat oil in large skillet (or wok) on medium-high.  Add eggs and scramble 1 min.  Remove.  Add radishes, greens, and garlic scapes and sauté 1-2 min, stirring.  Add rice and stir to mix and heat through.  Add eggs, salt, and pepper to taste.

The most efficient and versatile way to freeze basil is by making basil cubes. You can toss them into soups at the last-minute for some fresh flavor.

• Basil leaves, washed
• olive oil

Add basil to the food processor or chop with a knife and add enough oil to coat the leaves to make a thick paste. Spoon the mixture into ice cube trays, freeze, and when frozen pop them out and transfer to well-sealed freezer bags.

Did you know you can make your own soft, spreadable cheese, similar to chevre?  Oh yes, you can!  And you can even flavor it yourself to make it fancy!  Here's how I do it:

• 1 quart plain unflavored yogurt
• garlic, minced
• chives, minced
• salt, to taste

Strain the quart of yogurt through cheesecloth until about a pint of liquid has released out, between 12-24 hours.  You can do this at room temperature, doesn't need to be refrigerated.  Then remove your now thicker yogurt from the cheesecloth into a bowl.  Add garlic, chives, and salt to taste.  Mix throughly to achieve a creamy texture.  Refrigerate and use as a dip, spreadable cheese, in salads, or wherever you want to.  Or just use your finger, it's so good!  

Great on pasta, spread on French bread, or with chicken or fish.  It freezes well so make a nice sized batch of this seasonal treat!!

9-10 garlic scapes
1/2 cup slivered almonds (or other nuts)
3/4 cup olive oil
1/4 cup grated parmesan
salt and pepper to taste

Discard the knobby seed pot and tail from garlic scapes and coarsely chop.  Put scapes and almonds into food processor.  Blend until smooth paste.  Add olive oil slowly while running the food processor.  Then add parmesan, salt and pepper.  Blend to incorporate.  Serve fresh or refrigerate or freeze.

• 3 pounds tomatoes, chopped
• 1 medium cucumber, chopped (and peeled if desired)
• 1 sweet red pepper, chopped
• 1 clove garlic, minced
• 1 1/2 tsp salt
• 4 TBLS olive oil
• 2 TBLS red wine vinegar
• finely chopped basil for garnish (optional)

Combine all ingredients in food processor, except basil.  Garnish with basil.  Serve chilled.

I have put this recipe under spinach though you can use any cooked green or a combination based on what you have on hand including mustard greens, turnip greens, kale, swiss chard, etc.  Get creative!

3-4 TBLS cooking oil
½ cup minced leeks (cleaned) or onions
Optional herbs/spices like minced garlic, rosemary, thyme, etc.
1 cup of cooked greens (spinach or kale)
1-2 cups chopped boiled or roasted root veggies (carrots, potatoes, turnips, etc)
Salt and pepper to taste

Heat oil in large skillet or pan over medium-high heat. Sauté leek or onion for several minutes until well softened. Add cooked greens and roots and optional herbs, and sauté another several minutes until everything is hot and beginning to brown slightly. Season to taste and serve hot. A great accompaniment to eggs on a Sunday morning with ketchup or salsa!

2 cups kohlrabi, peeled and chopped
2-3 tbls butter
Salt and pepper
½-1 cup cream

Heat butter in skillet on medium heat. Sauté kohlrabi until softened, stirring, about 10 minutes (depending on size). Turn heat to medium-low, season with salt and pepper, and add cream. Cover and simmer until creamy and very tender, about 15-20 minutes. Serves 2-4.

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

Preheat oven to 350.  Boil cabbage in salted water until tender, about 20-30 minutes.  Drain.  Meanwhile, heat a large skillet on medium and when hot brown ground meat with the garlic until cooked through.  Remove from heat and check seasonings (salt, pepper, and any other spices desired).  In a casserole layer cabbage, ground meat, and grated cheese in at least two layers, ending with cheese.  Combine eggs and milk and pour over casserole.  Top with salt and pepper and butter.  Bake at 350 for ½ to ¾ hour until bubbly.  Serves 4-6.

This has become my very favorite green bean recipe of all time.  Delicious!  Easy to make a lot and even easier to reheat! 

1 pound green beans, ends snapped and cut in half
1 onion, chopped
2-4 tablespoons oil
1-3 cloves garlic (to taste), minced
1 pound tomatoes, chopped
salt and pepper to taste
1/4 teaspoon ground allspice
pinch of sugar or maple syrup

Heat oil in skillet and add onion, sauteeing until translucent.  Add green beans and saute until browning, about 5 to 10 minutes.  Add the rest of the ingredients, bring to boil and simmer until desired tenderness, about 30 minutes.  Enjoy!

Great seasonal salad that I made with some local apples from the Common Ground Fair for lunch yesterday and was a hit!

1 large green pepper, thinly sliced
2 medium apples, peeled and thinly sliced
handful of raisins or dried currants

Combine all ingredients and pour over the following dressing:

½ cup plain yogurt
2-3 teaspoons maple syrup
2 tablespoons lemon juice
Salt to taste

OMG is this good!  Try it and make sure you've got chips on hand.

• 1 lb. green tomatoes, chopped
• 1 garlic clove, minced
• 1-3 TBLS cilantro, chopped (or to taste)
• ¼ cup onion, diced
• Poblano pepper, chopped finely, to taste
• ¼ teaspoon ground cumin, or to taste
• Salt and pepper to taste
• 1-2 TBLS lime juice, or to taste
• Chili powder or cayenne, if desired

Place all ingredients in a blender/food processor and puree until desired consistency. Alternatively, you could chop everything if you wanted a chunkier consistency.
 

• Rhubarb stalks, cut into 2" chunks
• sugar to taste

Put rhubarb into a bowl and sprinkle liberally with sugar.  Toss and let stand at room temperature for 30 minutes to 1 hour.

Place on a grill rack on a hot grill.  Grill 5 minutes and flip for another approximately 5 minutes.  Rhubarb should be soft but not fallen apart.

Serve with meats or fish or just as a side dish to whatever you're having.  Or with ice cream!?  Yum!

Our daughter just loves rutabaga.  Here is one of the ways we like to cook it.  So easy and delicious and makes great leftovers. 

Rutabaga, peeled well and cut into ¾” cubes
cooking oil
salt and pepper
thyme or other dried herb (optional)
more cooking oil (if re-heating)
eggs, cooked as desired (we like scrambled)

Preheat oven to 400 degrees.  Spread rutabaga on baking sheet.  Toss well to coat with oil, salt, pepper, and herb if using.  Roast until tender, stirring a couple of times, approx 45 min-1 hr.  Remove from oven and serve hot as a side dish with sour cream and/or ketchup.  Or put in fridge for breakfasts all week to accompany eggs cooked as desired.  To reheat rutabaga, heat oil in skillet.  Add rutabaga and sauté until warmed through.  Serve hot for breakfast!

½ cup olive oil
2 TBLS lemon juice
2 TBLS red wine or cider vinegars
1 ½ tsp prepared mustard
2 garlic cloves, minced
1-2 TBLS fresh basil, chopped
salt and/or sweetener to taste

Whisk together  Pour over salad and top with feta cheese and black olives.

• 1 cup mayonnaise 
• 1/4 cup fresh parsley
• 4 TBLS lemon juice, or to taste
• 1-2 cloves garlic, minced, to taste
• 2 TBLS fresh dill, optional (or other fresh herb as desired)
• 1 TSP lemon zest
• salt and pepper to taste

Mix everything together and pour into bowl to use as dip.  Also makes a good (but thick) salad dressing.  You can adjust the thickness by how much lemon juice you put in.

Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

This is one of our favorite ways to use cucumbers!  And such a great cooling accompaniment to summer meals.

1 large or 2 small cucumbers, peeled and grated
1 tablespoon salt or to taste
2 cups plain (unflavored!) yogurt
4-6 cloves garlic, minced (or garlic scapes)
1 teaspoon ground cumin
1/4 cup cilantro, chopped

Place grated cucumber into colander with salt and let drain for 1 hour at room temperature.  Discard juices and add pulp to bowl.  Add the rest of the ingredients to cucumbers and mix.  Refrigerate until ready to serve.

1 cup red lentils, washed
¼ teaspoon ground turmeric
2-4 tablespoons cooking oil
4 whole cardamom pods (or ¼ teaspoon ground)
1 inch cinnamon stick (or 1 teaspoon ground)
2 bay leaves
½ teaspoon ground cumin (or whole seeds)
1-2 cups finely chopped onion
2 teaspoons fresh ginger root, minced
3 garlic cloves, minced
1 medium zucchini, chopped
salt and pepper to taste
¼+ teaspoon cayenne powder
 

Bring 4 cups vegetable broth or water (or a combo) and lentils to boil.  Skim foam, add turmeric, and cook until tender, about 45 mins.  Heat oil on medium in skillet, add cardamom, cinnamon, bay, cumin.  Stir, add onions, & cook 15 min, stirring.  Add the rest of the ingredients, ½ cup water, and simmer until zuke is tender, about 10 minutes.  Combine with lentils & check salt.

• 1 pound carrots, peeled and sliced
• 1 egg
• 2 TBLS bread crumbs
• 2 TBLS onion or leek or green onion,
• Minced
• 1/8 tsp cumin
• Salt and pepper to taste

Boil carrots until tender. Drain. Puree carrots in food processor until smooth. Add the rest of the ingredients. Pulse until combined. Spread mixture into greased custard cups and bake 40 minutes, or until tops are brown and crispy. Serve hot.

1 large or 2 medium heads broccoli, cut into florets
cooking oil
2 sweet peppers, green or red, julienned
1 clove garlic, minced or to taste
salt and pepper to taste
1-2 TBLS fresh oregano, minced or 1 tsp dried
1 cup chopped tomatoes
Parmesan cheese, grated to taste

Blanch broccoli for 3 minutes.  Drain, cool, set aside.  Heat oil in skillet on medium-high.  Add peppers.  Sauté 3-5 min.  Add broccoli, garlic, s&p, oregano, and tomato.  Sauté 3-5 min.  Serve hot and top with parmesan cheese.  Great over pasta or as a side dish!

• 1 lb turnips, peeled & chopped
• 1 TBLS butter
• Salt & pepper to taste
• ½ tsp flour
• 1 tsp sugar
• 1 egg, seperated

Boil turnips in water until soft. Meanwhile preheat oven to 350. Mash the turnips and add butter, salt, pepper, flour, and sugar. Beat egg yolk and add to turnip mixture. Beat egg white until stiff and fold into turnip mixture. Pour into a small greased casserole and bake for 30 minutes until lightly browned. 

You can use any green here you want.  Kale is a place holder for other hardy greens like collards, Swiss chard, leaf broccoli, even chinese cabbage would be good.  Try it!

• 2 medium heads cauliflower, cut into small florets
• olive oil, salt and pepper to taste
• 1 bag kale/leaf broccoli (or 1 bunch), finely chopped
• ¼ cup minced red onion, or to taste
• ½ cup feta cheese, crumbled
• ½ cup raisins
• ½ cup toasted nuts, chopped (pine nuts, pecans, walnuts, etc.)

Toss cauliflower with olive oil, salt and pepper. Place on baking sheet and roast at 425-450 until tender, about 25-35 mins. Combine with the rest of the ingredients and toss with the following dressing whisked together:

• ¼ cup lemon juice
• 3 TBLS olive oil
• 1/2 tsp salt
   

• 2 TBLS oil or butter
• ½ bunch kale, midribs removed + shredded
• 2 cups tomatoes, chopped finely
• 10 eggs, beaten
• Salt and pepper, to taste
• Dash of milk
• 1/3 cup parmesan cheese, grated
• Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

This recipe was shared with me by CSA member Beth.  I love it and recommend it!  The apricots are really good with kale!

• 1 bunch of kale, tough mid-ribs removed and shredded
• 6-8 dried apricots, chopped into little bits
• 1/3 cup or so or cooked cannellini beans
• 1/4 cup or so of sliced or chopped almonds
• 1 or 2 tablespoons of Parmesan cheese (dairy or soy)
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/2 avocado cut in cubes
• salt and pepper

Put kale, apricots, beans, almonds, and cheese in a bowl. Whisk together the oil and vinegar (or shake it in a small jar). Pour the vinaigrette and a healthy pinch of salt and twist of fresh black pepper over the salad. Toss well or use your fingers to toss and rub everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours if refrigerated.  

1 bunch kale, tough midribs discarded, washed, and sliced into thin strips
1-3 tablespoons oil
¼ teaspoon red chili flakes (or more to taste)
1-3 garlic cloves, peeled
3-4 tablespoons raisins
2 cups chicken or vegetable broth
salt to taste

Heat oil in large skillet over medium-high heat.  Add garlic, chili flakes until sizzling.  Add raisins and stir.  Add kale and stir to mix.  Add broth and bring to boil.  Cover and simmer until kale is tender about 15-30 minutes.  Uncover and boil away remaining liquid.  Salt to taste.  Serve hot over mashed or boiled potatoes!

2 cups grated kohlrabi, peeled first
1 cup grated carrot
2 eggs
salt, pepper, cayenne (to taste)
yogurt
sour cream and/or mashed avocado

Combine the kohlrabi, carrot, eggs, and seasonings and mix well.  Heat oil in skillet on medium high.  Drop spoonfuls of kohlrabi mixture onto skillet and fry on both sides until browned and cooked through.  Remove to serving plates and top with a dollop of yogurt mixed with sour cream and/or avocado.  Serve hot and eat up!

You can also add garlic and/or parlsey or another herb to this to change the flavor! 

4 cups kohlrabi, peeled and chopped
4+ tablespoons butter
¼ cup cream (or to taste)
salt and pepper to taste
dash of ground nutmeg

Steam kohlrabi until very tender, about 20-30 min.  Cool and puree in food processor.  Add the rest of the ingredients.  Put in saucepan and stir 2-3 min. on medium heat to melt butter and cook off any remaining liquid.

We like to make a huge version of this in a four-quart bowl with a lid and keep it in the fridge for leftovers throughout the week. Easy and yummy!

For the slaw:
kohlrabi, bottom end cut off 1-2” up, peeled down to white flesh, and grated
apple, peeled and grated
carrots, peeled and grated
red onion, sliced thin or diced

For the dressing option 1 (creamy):
1/3 cup mayonnaise
1 tbsp lemon juice
2 tsp prepared mustard
celery seed to taste
salt and pepper to taste

For the dressing option 2 (light):
½ cup olive oil
2 TBLS lemon juice
1 TBLS vinegar (apple cider, balsamic, red wine, whatever)
small dash of maple syrup
salt and pepper to taste

For the garnish:
sliced green olives (optional)
fresh herb, minced (optional)

Instructions:
Combine veggies and mix well. Cover with your choice of dressing and let stand at room temperature a couple of hours or marinate overnight in the fridge. Garnish if desired.
 

1 glass pint jar with lid
1-2 cucumbers
1 clove garlic, peeled
2 tbls dill or ½ tsp dill seed
Pinch of black tea
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes. Cut off the two ends of each cucumber and discard.  Slice lengthwise into quarters, then cut into 2 inch long pieces.  Or you can slice them into 3/8 inch thick rounds.  Pack into jar with garlic, dill, and black tea. Dissolve salt in water and pour into jar. Add water if necessary to fill jar and submerge cucumbers, while leaving ¾ inch headroom in the jar. Cap tightly and leave at room temperature for about 2-7 days. Release the pressure on the jars once a day by opening the lid and then recapping it. Begin tasting them on the second day. When you like how they taste, put them in the fridge and begin eating.

Note:  It is important to taste your pickles as they can ferment very quickly especially in warm weather.  To prevent them from getting mushy, check them often and then refrigerate promptly when they're ready.

1 bunch leeks
2 tsp red wine vinegar (or vinegar of choice)
½ tsp Dijon mustard
Salt and pepper to taste
1 Tbls olive oil
½ Tbls chopped fresh parsley (or other fresh herb)

Cut leaves off leeks, and slit halfway through each leek starting from green end, stopping 2 inches shy of the white end. Rinse in a bowl of water to clean. Add leeks to a pot of boiling salted water (5 cups water, 1 tsp salt) and simmer until tender, about 10 min. Drain. In a small bowl, whisk together vinegar, mustard, salt and pepper, olive oil and parsley. Drizzle over leeks. Serves 2-4.

• 2 cups olive or sunflower oil
• ½ cup lemon juice
• ½ cup Dijon mustard
• 1-2 TBLS honey
• 2 tsp salt
• ½ tsp black pepper
• ¼ cup scallions, minced
• 1 bunch dill, finely chopped

Mix all ingredients in a quart jar and serve over salad, fish, chicken or cooked veggies. Store in fridge for 1-2 weeks.

• 1 medium green cabbage, finely shredded, or minced
• 2 lbs carrots, peeled and grated
• ½ medium onion, minced
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tsp lemon zest
• Juice of two lemons, or ¼ cup
• ¼ tsp celery seed
• Sweetener, salt and pepper to taste

Combine veggies in a large bowl. Whisk together the rest of the ingredients into a dressing and pour over veggies. Toss to combine. Check salt and refrigerate until serving.

This recipe was inspired by Maine Maple Sunday! Just when you think winter's candy carrots can't get any sweeter... try this!

cooking oil (I used coconut oil which was delicious! Or try bacon fat... mmmm! Or whatever you have)
carrots, peeled and diced or chopped into small bite size
grated ginger root to taste
maple syrup to taste
salt to taste

Heat oil in heavy bottom skillet until medium hot and add carrots. Saute until beginning to brown and have softened to desired texture, stirring frequently, approx 20 minutes. Add salt and ginger. Saute stirring constantly for 30 seconds. Turn off heat. Add maple syrup and serve hot.

This recipe is so good!  Be sure to make more than you think you'll need, because it'll be gone quicker than you think!  

• 2 lbs. Brussels sprouts
• 2 TBLS lemon juice
• 1 TBLS dijon mustard
• 1 TBLS maple
• syrup salt and pepper to taste
• 2 TBLS olive oil
• 1/4 cup parmesan cheese, grated
• 1/4 cup roasted nuts of choice (almonds, pecans, walnuts, etc.), chopped

Prepare the Brussels sprouts by trimming the ends and cutting an "X" in the core end of each one.  If there are large ones, cut them in half. Bring a large pot of water to boil.  Add 1 TBLS salt and prepared Brussels sprouts.  Cook 5-6 minutes. Drain Brussels sprouts and cool in a bowl of ice water. Dry well between paper towels or kitchen towels. Mix lemon juice, dijon mustard, maple syrup, and salt and pepper together in a small bowl or jar.

Make ahead tip:  All of the above can be done a few hours to a day before the meal.  Complete the following steps just before serving. Heat oil in large skillet over medium heat.  Add Brussels sprouts and stir until heated through. Add lemon juice mixture and toss to coat, stirring constantly, until the sprouts look 'glazed', about 1 min.  Remove from heat.  Mix in cheese and nuts. 

This Tomato Pie recipe came from a CSA member who discovered it 30 years ago and is still making it to this day.  Very decadent, she says!  Got to be good to hang onto it for that long, I say!  :)  

2 cups bisquick
1/2 cup water
tomatoes, sliced
1 cup grated cheddar cheese
Salt and pepper to taste
1 cup mayonaise

Mix bisquick and water in pie pan spread on bottom and sides.  Layer on top 5 to six sliced tomatoes.  Sprinkle cheese, salt and pepper over the tomatoes.  Spread mayo over top like meringue to seal.  Bake at 400 for 15 minutes then at 350 for 20 minutes more or until brown.

1 bunch kohlrabi, peeled and grated
1 bunch carrots, grated
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon sugar
½ teaspoon dried thyme
Salt and pepper to taste

Wisk together dressing and pour over kohlrabi & carrots.  Refrigerate 6-24 hours, stirring occasionally.  Serve cold.

1 pound parsnips, peeled and chopped
1 pound carrots, peeled and chopped
1/4-1/2 cup cream or milk
2-4 tablespoons butter
nutmeg, salt and pepper to taste

Boil carrots and parsnips until tender, about 20 minutes.  Drain well.  Add to food processor with cream/milk and butter and blend until smooth.  Alternatively, mash carrots, parsnips, cream and butter by hand.  Add a little water if too thick.  Add seasonings and serve hot as a delicious side dish.

Here is the basic how-to on making a massaged kale salad.  You can add any number of other things to embellish this salad like grated carrots, chopped radishes, lettuce, raisins, nuts, sesame seeds, etc, etc.  We grow a type of kale that is particularly tender called Russian kale which is the BEST for eating raw.  Try it!

1 bunch kale, tough midribs removed and sliced thinly
salad dressing of your choice or this homemade one:
1/4 cup oil
1 tablespoon vinegar
salt and pepper to taste

Pour dressing over kale.  Massage with your hands 5-10 minutes.  Let sit to marinate for another few mintues.  Add additional ingredients if desired and serve. 

This is a CSA member suggested recipe that I've also made and it was really good!  Great if you're going low carb.

• 3-4 cups cauliflower florets
• 1 TBLS cooking oil
• 1/2 cup onion, minced
• 1-3 cloves garlic, minced or to taste
• 1 hot pepper, minced, optional or cayenne powder to taste
• 1 large tomato, chopped
• 1 bell pepper, diced
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp coriander
• salt to taste
• Optional toppings to serve: sour cream, chopped cilantro, avocadoes, lime juice, salsa, etc.

Put cauliflower into a food processor.  Pulse briefly until it is crumbly and looks a little like rice.  Don't go to long or it will get mushy.  (I know because I did this.)  I found that putting less in at a time helped it from getting mushy.  So try batches!

Heat oil in large skillet and sautee onions, garlic, and hot pepper, stirring until onions are softened.  Add tomatoes, spices, bell pepper, and saute utnil tomatoes have softened, 2-3 minutes.

Add prepared cauliflower and saute until tender, about 5 more minutes. Enjoy hot and serve in place of rice!

I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.
 

• Cooking oil
• 1 garlic scape, minced (or 1 clove garlic)
• ¼ TSP each cumin and paprika
• 1 bunch beet greens, rinsed and chopped
• ½-1 cup water
• Salt to taste
• ¼-1/2 TSP lemon rind, grated
• hot chili flakes, to taste
• 1-2 TBLS cilantro, chopped

Heat oil in skillet. Sauté garlic, cumin, paprika for 10 seconds. Add beet greens, water, salt. Simmer covered until all is tender, 20-30 min. Add rest of ingredients. Cook 2-3 min. Serve.
 

• 3 tablespoons Dijon mustard
• 1/4 cup plain whole milk yogurt
• 3 tablespoons finely chopped fresh dill
• 2 tablespoons fresh lemon juice

Combine ingredients into a sauce.  Delicious on fish, or even as a dip for chips!  Enjoy!

This recipe is a delicious one skillet meal for a lazy morning.  It is really, really good.  We topped ours with a dollop of sour cream and had it with tortillas.  Try it!

½ tsp cumin seeds
¼+/- cup cooking oil
1 medium-large onion, sliced
3 sweet peppers, green or ripe, sliced
1 teaspoon+ honey/other sweetener
1 bay leaf
½ tsp dried thyme
1 bunch cilantro, chopped
2+ cups chopped tomatoes
Salt, pepper, and cayenne pepper to taste
6-8 eggs

In large skillet dry-roast cumin over high heat for 2 min. Add oil & onions.  Sauté 5 min. Add peppers, honey, bay, thyme & ½ of cilantro.  Sauté 5-10 min. Add tomatoes & seasonings.  Cook 10-15 min, stirring. Remove bay leaf.  Make gaps in veggies.  Crack eggs into gaps. Sprinkle salt on eggs, cover, & cook on medium-low heat about 10 min until eggs are set. Garnish with cilantro.

It's hard to imagine that you'd have too many tomatoes to know what to do with.  But, that time does come around once or twice in a season and here's a great way to use a bunch of tomatoes as a yummy side dish or try making a sauce out of them!

Small-ish tomatoes, halved lengthwise
salt
olive oil

Preheat oven to 300 degrees.  Oil a rack that will fit on top of a baking sheet.  Oil the baking sheet, too.  Place tomatoes cut side up on rack, sprinkle with salt and a few drops of oil.  Put in oven and roast for 2 hours.  Remove from oven, let cool for 1/2 hour then serve.  If you have leftovers, you can add them to soups or puree them into a flavorful sauce.

• 2 bok choys, thinly sliced
• 2 carrots, grated or peeled into very thin strips
• 1 red pepper, thinly sliced
• Sesame seeds for garnish

Dressing:

• 3 TBLS olive oil
• 1 TBLS rice wine vinegar (or white wine vinegar or cider vinegar)
• 1 TBLS sesame oil
• 1-2 teaspoons soy sauce
• 1 teaspoon honey (or sweetener of choice)
• salt and pepper to taste

Combine the veggies in bowl. Combine dressing ingredients and whisk to emulsify. Pour dressing over salad and garnish with sesame seeds.  

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas (or substitute snap peas), chopped
1 TSP minced ginger root
2 heads pac choi
1 clove minced garlic
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add snow peas and ginger and cook another 2 minutes.  Add chopped stalks of pac choi and cook 2 minutes.  Then add pac choi leaves, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.
 

This delicious and easy recipe is courtesy of Gene's mom.  Thank you for this gem, Pam!

2-4 tablespoons butter
Parsnips, cut into thin bite size slices
¼+ teaspoon mild curry powder, or to taste
salt to taste
2-4+ tablespoons cream, or to taste

Heat butter on medium in heavy bottomed skillet.  Add parsnips and sauté until tender, about 10 minutes.  Sprinkle on curry powder and salt, stir until combined.  Add cream and stir 2-3 minutes until thickened into a sauce.  Serve hot!

This is great with eggs for breakfast!

• shishito peppers
• salt
• cooking oil

Halve the shishito peppers and remove seeds and stems.  Heat oil on medium-high in skillet.  Add peppers in single layer and sprinkle generously with salt.  Fry for 3-5 minutes on each side or until skin is beginning to blister and darken.  Serve hot!  Yum!

• 1 medium onion (or leeks), chopped
• Cooking oil
• ¾ pound parsley root, peeled and chopped
• ½ pound potatoes, peeled and chopped
• 1 quart broth (chicken or vegetable)
• ½ cup milk or cream (dairy or non-dairy), or to taste
• Nutmeg, parsley, salt and pepper to taste

Heat oil in pot on medium. Add onions and cook stirring until translucent, but not browning. Add parsley root and stir for another 2 minutes. Add potatoes and broth. Bring to a boil and reduce to a simmer until all veggies are tender. Puree. Add milk to taste. Season with nutmeg, salt and pepper to taste. Top with parsley (optional). Serve warm.

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

1-1.5 cups beets, peeled and sliced very thinly
¼ cup cabbage (red or green is okay), shredded
¼ cup onion or leek, sliced very thinly
¼ tsp rosemary (or other dried herb of choice)
2 tsp salt
1 cup water

Combine beets, cabbage, onion or leek, and rosemary.  Toss well.  Stuff into a pint jar leaving about 1 inch of head room.  Combine salt and water and mix until dissolved.  Pour over veggies until covered.  Do not fill it all the way to the top with liquid.  Cap.  Leave at room temperature to ferment for at least 5 days.  Release pressure from lid daily and check taste for progress.  Refrigerate when you like it!

This is a quick pickle that you can keep in your fridge.  Easy and delicious!

1-1 1/2 cups winter radishes, cut into half moons (daikon or whole small summer radishes will work, too)
1 cup of vinegar
1/4 cup of sugar
1 tablespoon salt
1 pint jar, with lid

Heat the vinegar, sugar and salt and mix around until the sugar and salt have dissolved into the liquid.  Remove from heat and let cool for 10 minutes or until you can easily put your finger in the liquid without burning it.  Stuff your jart with slices of radish and cover with the vinegar/sugar/salt mixture.  Put a lid on your pickles and put in the refrigerator for 24 hours.  You can start eating these refrigerator pickles as soon as you want to and they will get more flavorful the longer you leave them in the fridge.

Delicious and nutritious

4-5 tablespoons oil or butter
1/2 cup shallot (or onion) sliced
1 pound potatoes, peeled and very thinly sliced
Salt and pepper
7-8 eggs, beaten
2 tablespoons milk
1 teaspoon dried thyme or any minced fresh herbs like chives or parsley

Sauté shallots in 1-2 tablespoons oil until tender, about 5-10 minutes.  Combine with potatoes, oil, salt and pepper.  Roast at 400 until tender, 20-30 minutes.  Whisk eggs, milk & herbs together, season with salt and pepper.  In oven safe skillet, pour eggs over potatoes and bake at 350 for 20-30 minutes.  Serve with salsa!

• 1.5 lbs pumpkin, seeded, peeled, and chopped into 2” chunks
• ½ lb potatoes, peeled, cut in ¾” cubes
• 2 eggs, beaten
• 3 TBLS butter
• 1.5 cups Gruyere cheese, grated
• Salt & pepper to taste

Boil pumpkin and potato until tender. Drain and mash or puree until smooth. Cool slightly while pre-heating oven to 375, then add eggs, butter, seasonings, and 1 cup cheese. Mix well. Pour into a 9x13 greased casserole, top with remaining cheese and bake until a knife comes out clean, approx 30 min.

Availability: Fall-Thanksgiving (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least through the end of November and can last much longer depending on conditions.  Check your winter squash often for signs of decay and then eat it up!

How to eat: These Jack-Be-Little mini pumpkins are actually a type of acorn squash!  Cut the "lids" out and roast them whole with sweet or savory spices and a little butter for a side dish or dessert!  Or try stuffing them with rice, raisins, ground beef, other sauteed veggies, etc.  One option for cooking is to remove the lids, scoop out the seeds, place face down in a baking dish, add 1 inch of water around the base and bake at 375 to 400 degrees until tender 45 minutes to 1 hour.  This keeps the flesh very tender and moist, great for scooping out and incorporating into baked dishes or soups.  Also try roasting face up on a baking sheet with a little bit of apple cider, maple syrup, cinnamon, etc inside the cavity until tender.  These Jack Be Littles are downright delicious and so unique on the plate!
 

These are amazing!  And easy!

• One pint cherry tomatoes, green stems discarded
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 2 teaspoons salt
• 2 teaspoons sugar
• Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.

• 3 cups green tomatoes, sliced roughly 1/4" thick (can be halved first if need be to fit into jar)
• 1 cup vinegar (white vinegar or cider vinegar work well)
• 1 cup water
• 2 teaspoons salt, or to taste
• 2 teaspoons sugar
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 clove garlic
• other spicing combinations as desired (optional)

Stuff tomatoes into a quart jar, being careful not to smash them.  Combine the rest of the ingredients into a sauce pan and bring to a boil to disolve and mix well.  Remove from heat and let stand 10-15 minutes. Pour brine over tomatoes, put lid, and refrigerate for at least three days.  Enjoy!  Will keep refrigerated for weeks! 

Pickled red onions are a great way to use up extras and make a tasty useful condiment to use in all kinds of meals that will last in the fridge!

Try them on your burgers, sandwiches, pizzas, tacos, in salads, and so much more!

• 1.5 cups red onions, sliced thinly
• 3 TBLS sugar
• 1 TBLS salt
• 1 cup white vinegar  

Optional spicing ingredients:

• 1 clove garlic and 10 peppercorns
• 1/2 cinnamon stick, 1 star anise, 4 cloves, red pepper flakes
• fresh ginger slices
• 1 clove garlic, cumin seeds, mustard seeds
• etc! Make it up!

Add prepared onions to a pint jar, filling up to 1 inch below the top.
Boil the vinegar, sugar, salt, and spices until dissolved. Remove from heat.
Pour liquid over onions in jar. Put a canning jar lid.
Let stand until cool. Store in fridge for up to 3-4 weeks.

For softer pickles: add them to the vinegar mixture and boil 1-2 minutes then pour into jar to cool as above.  

This recipe is an easy dinner solution that takes only 15 minutes to prepare!  You can also substitute other greens like mustard greens, Asian greens, radish greens, kale, or a combination.

1 TBLS cooking oil
1 pound sausage, either loose or in links, your choice of seasonings
Greens from 1-2 bunches of hakurei salad turnips, discard long, stringy stems and chop leaves
salt and pepper, to taste
lemon slices

Heat oiled skilled to medium high.  Cook sausage until done.  Remove from skillet.  Add greens and cover until wilted, about 2 minutes.  Remove lid, and cook stirring until tender, 3-5 more minutes.  Serve with lemon slices.

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

This recipe was share with us by our employee Rachel Whitten's mother.  She serves it over pasta.  Delish!

3 cups radish greens
3 garlic cloves, peeled
1/4 cup olive oil
1/3-1/2 cup parmesan cheese, shredded
salt to taste

Remove stems from the radish greens.  Put into food processor with remaining ingredients.  Blend until smooth. 

1 bunch radishes, trimmed and grated
2 carrots, trimmed, peeled and grated
1 small zucchini, peeled and grated
salt and pepper to taste
1/4 cup crumbled cheese like feta, Gorgonzola, cheve, etc.

Combine grated veggies together with the salt and pepper.  Check seasonings.  Pour over below dressing and toss to coat.  Cover bowl and refrigerate.  Serve cold and top with cheese.

For the dressing, wisk together:
2 tablespoons vinegar
1 teaspoon prepared mustard
1 teaspoon dried oregano
4-6 tablespoons olive oil

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

Cooking oil
Leeks (or onions), cleaned and sliced thinly
Red Kuri winter squash, peeled, seeded, and chopped into 1” chunks
Spices to taste: curry powder, cayenne, turmeric, dry mustard, salt
Coconut milk
Cilantro leaves, chopped

Heat oil on medium and sauté leeks until softened, stirring occasionally, about 10 min.  Do not brown.  Add squash chunks and spices.  Stir to coat.  Add coconut milk, enough to almost cover the squash.  Bring to a boil and reduce heat to simmer.  Cover and cook until squash is tender.  Serve hot over rice.  Garnish with cilantro.  Leftovers reheat well.

This is a perfect salad for a Fourth of July celebration!

Lettuce leaves, washed and torn into pieces
Red Radishes, sliced
White Salad turnips, sliced
Blueberries, fresh or frozen
Scallions, chopped

Toss vegetables and pour over whisked dressing ingredients:

½ cup yogurt
4 tablespoons olive oil
1 tablespoon cider vinegar
1-2 teaspoons maple syrup
Salt and pepper to taste

You can use this basic recipe for making refrigerator pickles out of other veggies, too.  Try summer squash, carrots, green peppers, etc.  Easy and quick!

3 cups cucumbers, sliced
½ cup green pepper, sliced
1 scallion, chopped
1 TBLS salt
1 cup white vinegar (or apple cider)
1 cup water
1 bunch dill, chopped
1 clove garlic, optional

Fill quart jar with cukes, peppers, scallion, dill, and optional garlic.  Dissolve salt into water and vinegar.  Bring liquid to a boil.  Pour into jar filling to 1 inch below the top.  Put a lid on it and place in refrigerator.  Eat and enjoy!

This is great with pork, chicken, fish, or even with rice and stir-fry!  Ooooh baby!

• 1 tsp olive oil
• 1 clove garlic, minced
• 1/4 cup onion, minced
• hot pepper of choice (optional), chipotle or cayenne or other smoked pepper like paprika, to taste
• salt and pepper to taste
• 3-4 cups peeled and chopped rhubarb
• sweetener of choice, to taste (maple syrup, sugar, honey, etc.)

In sauce pan, heat oil over medium heat.  Add garlic and onion and saute, stirring for 1 minute.  Add hot pepper, salt and pepperrhubarb and a little water to prevent sticking (start with 1 tablespoon).  Cook stirring until rhubarb is completely tender.  Sweeten to taste.  

• 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
• 1 pound beets, peeled and diced
• 2-3 TBLS olive oil
• Salt and pepper
• Optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts

Preheat oven to 425 degrees. Mix all ingredients except optional garnish. Spread on baking sheet in an even layer. Roast approx. 30-45 min., until beets are tender. Top with garnish of choice. Serve hot.

• Broccoli, cut into florets
• Red sweet peppers, cut into long strips
• Olive oil
• Salt and pepper, to taste
• Garlic, minced to taste

Put broccoli and peppers into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Lay on a cookie sheet and roast at 400 degrees, turning halfway through, until almost tender, approx 15-25 min. Add garlic, toss, and roast another 5-10 min. Serve hot or cold as a salad.
 

Roasted Butternut Squash

1 Butternut Squash, cut in half with seeds scooped out
1/2 cup of water
butter
maple syrup (optional)

Place squash cut side down in a baking pan with a ½” of water and bake at 350 degrees until easily pierced with a fork (about one hour).  Serve warm with melted butter and a little sweetener (optional).  Leftover scooped out flesh can be pureed into a creamy soup. 

• 1 medium head of cabbage, red or green, cored and cut into wedges
• 3 TBLS lemon juice
• 2 TBLS olive oil
• salt and pepper

Preheat the oven to 450 degrees.  Arrange the cabbage on a baking sheet in one layer.  Whisk together lemon juice, olive oil, and salt and pepper.  Pour over cabbage wedges.  Roast in oven for approximately 15 minutes.  Turn the cabbage over carefully.  Roast another 15 minutes or until desired browning and tenderness is achieved.

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

• 1 lb. carrots, sliced into 1/2" rounds
• 1 large onion, sliced thinly
• 3-4 cloves garlic, peeled but left whole
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste
• 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
• chicken broth as needed, up to 1 quart
• greek yogurt
• chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!

• 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
• 2 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
• Salt and pepper to taste
• Drizzle of olive oil
• ½ cup nuts or seeds of choice, toasted and chopped

Put squash slices on baking sheet, drizzle with olive oil to coat, add salt and pepper and roast at 400 until tender, turning over halfway through, about 20+ minutes. Toss together with kale, nuts and the following dressing blended together. Serve at room temperature.

DRESSING:

• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup blueberries (thawed or fresh)
• 1 TBLS honey
• salt and pepper to taste
   

1 Delicata Squash
butter
maple syrup (optional)

Preheat oven to 400 degrees.  Cut squash in half and scoop out the seeds.  Place squash face down in baking dish.  Add 1/2 inch water to dish and place in oven.  Bake 30-45 minutes or until a fork easily pierces the skin.  Remove from oven, put butter and optional maple syrup into cavity and serve.  This is a delicious and simple side dish for the fall and winter months.

This is such a high purpose of garlic it's incredible!  The taste of roasted garlic goes with so much!  In soups, in casseroles, in salad dressings, on pizza.... endless possibilities!

• garlic heads, left whole (unpeeled, not broken up)
• olive oil

Chop off the top of your garlic all the way across going through the stem to expose a little bit of the cloves.  Leave the paper on and place on a baking pan.  Drizzle with olive oil and roast at 375-400 degrees until browning and garlic inside is soft, about 30-45 minutes.

Squeeze out garlic pulp from cloves and discard the garlic peel and paper.  

Roast your garlic while you're baking something else (think squash or a roasted root medley...) to make this an easy delicious classic holiday side that everyone will love.

• 1 head garlic
• 1 TBLS olive oil
• 4 pounds potatoes, peeled and chopped into uniform size chunks
• 3/4 cup cream or half and half or milk
• 5-6 TBLS butter
• salt and pepper to taste 

How to roast your garlic (can be done ahead):  Separate your garlic cloves but leave the skins on. Lightly coat in olive oil and roast at 400 until browned and tender. Let cool and squeeze out the squishy garlic flesh, discarding the peels.

Put prepared potatoes into a pot and cover with water. Bring to a boil and reduce the heat to a simmer. Cook until tender, about 20-30 minutes, depending upon size of pieces. Drain. Warm the cream and melt the butter. Mash the potatoes with the roasted garlic, cream, butter, and add salt and pepper to taste. Do not over-mash because the texture will become sticky/gummy. Serve hot.

Make ahead tip: The beauty of this dish is that it can entirely be made ahead. Simply reheat covered in oven at 350 degrees for 30 minutes or in microwave before serving. 

This is an easy and very delicious way to make a side dish out of salad turnips.  When roasted, they become soft and juicy with great flavor.  If I'm roasting a chicken or squash or something else in the oven, put these in for a few minutes, too!

1 bunch hakurei turnips, trimmed and greens separated
olive oil
salt and pepper to taste

Halve or quarter the turnips, toss with olive oil, salt and pepper.  Place on roasting pan and roast at 425 degrees for 10 minutes.  Turn over to a new side and roast another 5-10 mintues or until softened but not mushy.  Remove from heat.

Optional turnip greens addition:

Greens from one bunch of turnips, washed, dried, chopped and tough stems discarded
1 clove garlic, minced
olive oil
salt and pepper to taste

Heat oil in skillet on medium.  Add garlic and saute for 30 seconds.  Add greens, salt and pepper and saute, stirring, until wilted, about 2-3 minutes.  Remove from heat and toss with above roasted turnips for a beautiful side dish!

• 1 pound Brussels sprouts, ends trimmed and halved or quartered
• 1 bunch leeks, cleaned well and coarsely chopped
• Salt and pepper to taste
• 1-2 cloves garlic, chopped, to taste
• 2-3 TBLS olive oil
• 1-2 TBLS balsamic vinegar
• Drizzle of honey, to taste

Clean leeks well by chopping off leaf and root parts, slicing lengthwise, and rinsing well under running water. Put prepared Brussels sprouts, leeks, and garlic on a baking sheet. Season with salt and pepper. Drizzle olive oil, vinegar, and honey on top. Mix thoroughly using your hands. Roast in 375 degree oven until tender, about 25 minutes, stirring occasionally to ensure even roasting.
 

• 1-1.5 pounds parsnips, peeled and sliced
• ¾ cup water
• 2 TBLS lemon juice
• Salt and pepper to taste
• 1 garlic clove, minced
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground cumin
• 3 TBLS olive oil + extra for drizzling
• ¼ cup tahini

Drizzle parsnips with oil and roast at 400 until tender. Add them and the rest of the ingredients except olive oil and tahini to food processor. Process until smooth. Combine olive oil and tahini until smooth, then slowly blend into parsnip mixture.

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

• ripe sweet peppers, cored and seeded
• ripe tomatoes, cored and halved
• cooking oil
• onions, chopped
• garlic, peeled, to taste
• chicken broth
• cream to taste
• salt and pepper to taste

Preheat oven to 400 degrees.  Lay prepared peppers and tomatoes on baking sheet and roast until the skins on the peppers are bulging and browning.  Remove from oven.  Let cool until you're able to handle them.  Slip off the skins of the peppers and tomatoes.  Roughly chop.  Meanwhile, heat oil on medium in pot on the stove.  Add onions and gently saute until translucent, not browning, 5-10 minutes.  Add garlic, tomatoes, and peppers.  Add enough broth to barely cover.  Gently simmer until everything is very tender, approximately 20-30 minutes.  Puree using handheld blender.  Add cream to taste and check salt and pepper.  This soup can take quite a bit of salt so make sure you've put enough.  Serve hot!

• 1 medium-small red cabbage head, sliced into 1/2”-3/4” ‘steaks’
• 2 cloves garlic, minced
• 3-4 TBLS butter, melted
• 1/4-1/2 cup parmesan cheese, finely grated
• Salt to taste

Preheat oven to 400. Grease a baking sheet and lay the cabbage slices on in a single layer. In a small bowl combine the garlic, melted butter, and cheese. Spoon this mixture onto the cabbage steaks and spread it into an even layer. Sprinkle with salt. Roast for 15-30 minutes depending on thickness of slices and desired tenderness. Turn oven to broil for last 3-5 minutes. Serve hot.

• 2 cups rhubarb, cut into ¼” slices
• 1-2 TBLS each honey and balsamic vinegar
• 4 cups greens, chopped
• 1/2 cup grated carrot
• 1/4 cup scallions, finely chopped
• 3/4 cup nuts or seeds of choice, chopped
• 3/4 cup crumbled feta cheese or goat cheese
• 1/4 cup olive oil
• 1 TBLS vinegar (apple cider, or your choice)
• Salt and pepper to taste

Preheat oven to 450. Toss rhubarb with honey and balsamic to coat. Spread in single layer on baking sheet and roast for 8-10 min. Toss greens, carrots, scallions, cheese and nuts. Whisk olive oil, vinegar, salt and pepper and dress salad. Add rhubarb and serve. 

kohlrabi, trimmed, peeled, and chopped into 3/4 inch dice
2+ tablespoons extra-virgin olive oil
2+ teaspoons finely chopped fresh thyme, or dried thyme
2+ tablespoons minced sage or 2 teaspoons dried sage
salt & pepper
winter squash, like butternut, delicata, sweet dumpling, etc., peeled, seeds removed and chopped into 3/4 inch dice

Preheat oven to 450°F. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, sage, salt, and pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.  Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme,  sage, salt, and pepper in same bowl.  Add more oil, spices, salt and pepper to taste.

Stir kohlrabi, turning it.  Then add squash and roast, stirring halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).  Toss to combine and serve.

• 3 pounds tomatoes, either quartered or whole depending on size
• cooking oil or butter
• 1 onion, sliced (or scallion or fresh onion top)
• 1 clove garlic, minced
• 2 cups+ chicken broth
• salt and pepper, to taste
• balsamic vinegar, to taste
• pesto, to taste (I used 2 TBLS)
• cream, to taste

Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily.  Remove and discard the skins and keep all the juices and pulp in a bowl.  Heat a pot with oil or butter.  Saute onion until translucent, about 5-10 min.  Add garlic and saute 1 more min.  Add roasted tomatoes and broth.  Simmer until onions are soft, about 10 more min.  Puree.  Add salt, pepper, balsamic vinegar, pesto, and cream to taste.  Serve warm.

• 1/2 cup garlic scapes, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Mix in blender or food processor. I find that garlic scapes are a bit hard when raw, so I always mix thoroughly.

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
 

4 slices bacon, cut into 1 inch pieces
1 lb. rutabagas, ends trimmed, peeled & cut into ½” dice
1 medium onion, chopped
1 small celeriac, ends trimmed, peeled & cut into ½” dice
½ tsp salt
Ground pepper, to taste
1/8-1/4 tsp cayenne pepper
2 cloves garlic, minced

Heat a heavy bottomed frying pan over medium. Fry bacon until crisp, about 5 minutes. Transfer bacon to
plate. On medium-high heat, add rutabaga, onion, and celeriac to the bacon grease and sauté for 2 minutes stirring constantly. Reduce heat to medium, cover, and cook stirring occasionally to prevent sticking for 15-20 minutes until rutabagas are tender. Uncover pan and add salt, pepper, cayenne, and garlic. Increase heat to brown the edges of vegetables and stir around seasonings for about 2 minutes. Turn off heat and stir in bacon. Serve hot. Serves 2-4.

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

In a large pot cover rutabaga and carrots with water.  Bring to a boil, reduce heat, and simmer until the vegetables are fork tender.  Drain well.  Mash by hand or use a food processor to puree.  Add butter, sweetener, salt and pepper to taste.

Store in a tightly lidded container in the fridge for a couple days and reheat to serve.

Rutabaga Puree
1 rutabaga, peeled and cut into long slices
1 pound potatoes, cut into 1” chunks
¼ cup milk or cream
4 tbls butter
½ tsp dried thyme
Salt and pepper to taste

Bring a pot of water to a boil, add rutabaga and simmer ten minutes.  Add potatoes, cook until vegetables are tender.  Drain.  Add remaining ingredients and mash.  Serve hot.  Makes 6-8 side dish servings.
 

I love this dish!  But, the paneer (Indian cheese that can be cubed and cooked) is hard to come by so I ususally make it without it and it's just as good. 

1/2 pound spinach, washed
1 tablespoon oil
4 oz paneer cheese, cubed (optional)
1 small onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon turmeric
1/4 teaspoon cumin powder
1/8 teaspoon corriander powder
pinch mustard powder
pinch red pepper flakes
pinch cardamom
1 clove
salt and pepper to taste
1/2-3/4 cup buttermilk or cream
pinch of ground nutmeg

Heat oil in large skillet on medium.  Sautee paneer until lightly browned, about 3-5 minutes.  Remove paneer from heat and add onion, sauteeing until softened, about 5 minutes.  Add garlic, ginger, spices and salt.  Cook for a couple more minutes, stirring constantly.  Turn up the heat and add spinach, stirring until wilted down.  Stir in buttermilk/cream and simmer until thickened, about 5 minutes.  You might need to add more cream if necessary.  Check seasonings, adding more if needed, and add the nutmeg.  Remove from heat, stir in the paneer, and serve hot.
 

2-3 Tablespoons butter
1 bunch salad turnips, greens removed and saved for another use, roots trimmed and quartered or cut into bite sized chunks depending on size
2-3 Tablespoons water
2-3 Tablespoons Balsamic vinegar
1 Tablespoon sugar or 2 teaspoons maple syrup
salt and pepper to taste
minced fresh herb like parsley, scallions, etc. (optional)

Melt butter in pan and add turnips to coat.  Add water and bring to simmer.  Reduce heat to maintain slow simmer, cover and cook until tender, about 7-10 minutes.  Uncover pan and add vinegar, sugar, salt, pepper.  Increase heat to medium-high while stirring frequently until sauce starts to form a glaze on the turnips.  Serves 2-4.

1/2 cup couscous
4 large tomatoes (roasted and peeled)
1 onion, minced
3 fresh garlic cloves (chopped)
4-5 fresh basil leaves (or more of you prefer)
2 1/2 cups chicken stock
heavy cream (or whole milk)
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste

Roast tomatoes, cut in half, in 400* oven for 45 min. Cool, peel, and roughly chop. Meanwhile, heat butter and olive oil in a large pot and sauté onion and garlic until softening. Add tomatoes and stock and simmer several minutes, stirring. Add couscous and simmer until cooked. Add chopped basil, cream, and salt and pepper to taste.

Our employee Sara is an innovator in the kitchen and we love her for it!  Here is yet another one of her creations that is so good that you'll wish you made two of them.  As mentioned below, use less eggs for more of a "pie" and more for a "frittata".  Either way it is so good!  Enjoy!

2 medium summer squash, thinly sliced
½ to 1 onion diced
1-3 cloves garlic, minced
butter
basil, to taste, chopped
Salt and pepper to taste
3-8 eggs, beaten (less for “pie,” more for “frittata”)
grated cheese (parmesan or cheddar)

In an oven safe skillet, sauté the summer squash, onion, and garlic in butter until softened.  Add basil and salt and pepper and sauté for 30 seconds.  Make sure to add extra butter to skillet bottom and sides to prevent sticking.  Add eggs.  Top with cheese.  Bake at 375 until set.  Yum!

2 medium cucumbers, peeled and seeded
1 tbls butter
¼ tsp salt
1 tbls fresh dill, minced (or substitute other fresh herb)
Black pepper to taste
Sour cream (optional)

Slice the cucumber into ½” by ½” by 1” matchsticks. Heat butter in a skillet over medium heat. Add cucumbers and salt and sauté, stirring frequently until cucumbers begin to soften, 4-8 minutes. Check to see that they’re just tender not mushy. Remove from heat. Sprinkle with dill and black pepper. Serve hot topped with a spoonful of the optional sour cream.

Parsnips just might be the sweetest vegetable we grow, and cooked like this, their buttery sweetness is irresistible!

1 pound parsnips, washed and peeled
4 tbsp butter
salt and pepper

Julienne the parsnips.  Sauté them over medium-low heat in butter, stirring, until they start to brown a little and are soft. Season and serve immediately.  Serves 2-4.

Lettuce head sizes vary depending on variety and seasonality, so I put in a range of ingredients to reflect this.  Try this also with bacon as the cooking fat...  Yum!

1-3 TBLS olive oil
1-2 cloves of garlic or garlic scapes, minced
pinch of red pepper flakes
1 head romaine lettuce, washed, dried, and leaves chopped into 1" wide strips
salt and pepper to taste

Heat oil in large skillet over medium-high heat.  Add remaining ingredients and cover until lettuce wilts, about 2-3 minutes.  Uncover and saute until liquid evaporates, another approx 5 minutes.  Serve hot!

2 Tbls butter or oil
1 pound summer squash, sliced into ¼ inch rounds
½-1 cup grated cheese (cheddar, parmesan, etc.)
Sour cream
Salt and pepper

Heat the butter in a large skillet over medium heat until hot. Add the summer squash in a single layer (you may need to do two batches), and cook for two to three minutes on each side until lightly browned and tender. Remove to a plate. Add salt and pepper to taste. Top with the grated cheese and a dollop of sour cream. Serve immediately.

Wow and yum!  This is so easy but really changes plain scrambled eggs for the better!  Try it!

• butter or cooking oil
• 1 garlic scape, minced (or to taste)
• 6 eggs
• dash of milk
• salt and pepper
• grated cheese (optional)

Whisk together eggs, milk, salt, and pepper.  Heat butter on medium in skillet.  Add garlic scape and saute briefly, stirring, about 30 seconds.  Add eggs and scramble until just about cooked.  Add optional cheese and mix in to get it melty.  Serve hot with salsa.

This is suprisingly delicious and a really easy way to eat up extra cukes!

• cucumbers, peeled or not peeled, according to preference
• salt to taste
• soy sauce
• vinegar
• sesame oil (I used toasted for extra flavor)
• sesame seeds (white preferred, though black is okay, too)

Spiralize your cucumbers into thin noodles.  Sprinkle with salt and lay out on a paper towel to drain for 15 minutes.  Pat dry.  

Mix together a small amount of sauce, using the remaining ingredients.  

Pour over cucumbers and mix well.  Eat immediately or refrigerate for a few hours.