Baked Winter Squash with Apples

1 1/2 lbs uncooked winter squash peeled and cut into cubes
1/2 lb fresh cranberries
2-3 apples, chopped
1/4 cup raisins
juice and grated peel of 1 small orange
1 1/4 tbsp maple syrup
dash of salt & cinnamon

Preheat oven to 350F. Combine squash, cranberries, apples, and raisins in a small buttered casserole dish. MIx juice, orange peel, maple syrup, and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approx. 30 - 45 minutes. Serves 4

Baked Eggplant with Garlic

Pour some olive oil on a baking pan. Clean garlic and press (or cut) cloves into olive oil. I use up to one clove per eggplant! Slice eggplant in half and lay cut side down on the olive oil/garlic. Bake uncover at 375 for an hour or until flesh of eggplant is completely soft. Scoop out eggplant insides with a chunk of fresh bread (or if you're fancy a piece of chicory). This is a heavenly delight!

From Farmer Dan!

Asian Style Spinach Salad

1 pound fresh spinach (1 large bunch) washed and stems trimmed

Dressing:
1 clove garlic, minced
1 Tbsp. minced fresh ginger
1/4 cup choppped scallions
1/4 cup chopped cilantro
2 Tbsp. rice vinegar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 tsp. sugar
1/8 tsp. sesame oil
1/4 cup peanut oil

Place spinach leaves in a large salad bowl. Thoroughly combine all dressing ingredients in a food processor or blender. Add oil in a steady stream, processing until well blended. Toss dressing with spinach, garnish with mint leaves and/or peanuts and serve. Serves 4.

From: More Recipes from Kitchen Garden

Arugula Salad

2 tbs balsamic vinegar
1 tsp Dijon mustard
1 clove garlic
1/2 cup olive oil
2 cups salad mix
1 cup arugula
1/2 lb. mushroom, sliced
1 sweet red pepper, cut into thin strips

In a small bowl whisk together vinegar, mustard, and garlic. Add oil in a slow, steady stream, whisking until well blended. Let mixture stand in bowl for 5 to 10 minutes to allow flavors to meld. Wash salad mix and arrange on four salad plates. Distribute arugula among plates. Arrange sliced mushrooms and peppers on top. Drizzle salad dressing over each salad just before serving.

Arugula and Potato Soup

3 tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Brussels Sprouts Salad

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

From: Winter Harvest Cookbook

African Pineapple Peanut Stew

1 cup chopped scallions
2 cloves garlic, minced
1 tbsp vegetable oil
1 bunch kale or chard, sliced crosswise 1" thick
2 cups undrained crushed pineapple
1/2 cup peanut butter
1 tbsp Tabasco sauce
1/2 cup chopped cilantro
salt to taste

 In a covered saucepan, sauté the scallions and garlic in the oil. Add the pineapple and its juice and bring to a simmer. Stir in the greens, cover and simmer for about 5 minutes, until tender. Mix in the remaining ingredients and simmer for 5 minutes. Add salt to taste and serve on rice, millet, or couscous.

Brussels Sprouts, Water Chestnuts, and Mushrooms

1 lb. Brussels sprouts
2 tbsp butter/oil
½ lb. mushrooms, sliced
1 can (16 oz) water chestnuts, drained
½ cup pine nuts (optional)
1 tsp thyme
½ tsp ginger
salt & pepper to taste

Steam Brussels sprouts until tender. Sauté mushrooms, water chestnuts, optional pine nuts, and seasonings in butter or oil until mushrooms are tender. Dish sprouts onto plate; top with mushroom mixture. 4 servings.

From: Earth Water Fire Air

Japanese Cole Slaw

1/2 lb daikon radish -finely shredded or peelings
1 sm carrot - shredded
Handful of shredded cabbage
2tbs white vinegar
1tsp sugar
1tsp sesame seed - dry roasted
Salt to taste

Dry roast sesame until fragrant and set aside. Put the grated vegetables and salt in a bowl and let sit for 10 minutes. Squeeze out any water and transfer to a bowl. Combine the vinegar and sugar in a cup and stir till the sugar dissolves. Pour over the daikon, carrot and cabbage mix.

A refreshing winter salad from Lindl Taylor which is quick to make and goes great with savory or fried foods.

Super Sweet Roasted Vegetables

2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
5 cloves garlic, thickly sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables

By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!

Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter
1/3 cup white flour
3/4 cup cream
thyme to taste
1/2 t. ginger
1 T tamari
pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.

You can tell this one is old - from an unknown source on our old website - as this one  is full of dairy, gluten, and fat. Beware - it's delicious!!

Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Beet (and more!) Borscht

2-3 qt beef or veg broth
Olive oil
2 onions, diced
2.5 cups shredded beets
1 carrot, sliced
1 celeriac, cubed small
1 Tbsp dill seeds (ground)
1 bay leaf
Salt & pepper to taste
1 tsp vinegar

Sautee onions in olive oil in lg soup pot, add carrots, celeriac and dill. Mix to incorporate and let cook for about two minutes. Add shredded beet, bay leaf and broth. Simmer for 20 mins or until celeriac and carrots are soft. Serve hot with a dollop of sour cream on top.

For a meatier meal, you can add stew beef. Cut into small cubes and sear it at the beginning of the recipe, and then cook it with the soup.

Recipe from winter shareholder Abby Getman, who says "I was excited by the challenge of using one of the monster sized beets, so I took one more than twice the size of a softball and dreamed up this borscht recipe!"

Butternut Squash and Apple Soup

3 T. butter or olive oil
2 lg. onions
1-2 T. curry powder
1 tsp. chili powder
5 c. vegetable or chicken stock
1 butternut squash, peeled, seeded and chopped
1 other winter squash (delicata, carnival, kabocha), peeled seeded and chopped
3 firm, tart apples, peeled, cored and diced
salt and pepper to taste

Melt butter in a large skillet.  Add onion and saute until translucent, approx. 5 minutes.  Add half the stock and bring to a boil.  Add squash and apples and season with salt and pepper.  Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender.  Stir occasionally to prevent sticking.  Strain soup and reserve liquid.  Puree.  Place puree in soup pot with reserved liquid and the remaining stock.  Return to heat and warm to serving temperature.

Recipe from Atkins Farms

Roasted Brussels' Sprouts with Maple Mustard Vinaigrette

4 cups Brussels' Sprouts
3 tbspn Olive Oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dijon mustard
1/2 c water

Preheat oven to 400F. Soak the Brussels in a large bowl of water for 10 minutes. Drain. Spread the Brussels in a large baking dish and drizzle them with the olive oil. In a large bowl, combine the balsamic vinegar, maple syrup, red wine vinegar, garlic, and mustard. Mix well. Pour the mixture over the sporuts. Add the water tothe bottom of the baking dish. Bake until the Brussels are tender-firm, 30 - 45 minutes.

This is from The Farmer John Cookbook - a great resource for seasonal eating

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

Mimi Unstuffed (All Acoustic Stuffed Cabbage)

2 med. onions chunked and sliced
2/3 lb ground beef
Olive oil
3 c. chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c. uncooked brown rice
2/3 c. raisins
2 tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 tbsp vinegar
2 garlic cloves, minced
2 tsp ground ginger
Salt and pepper

Saute chunked and sliced onions in olive oil til slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to add some water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.

This one came from our deep recipe archives and is attributed to super-farm shareholder Rosie Pearson!

Broccoli/Cauliflower Fritters

3 cups chopped broccoli/cauliflower
1 large egg
1/2 cup flour
1/3 cup grated parmesan
1 clove garlic, minced
1/2 tsp salt
pinch red pepper flakes
oil for frying

Steam broccoli/cauliflower til tender but not mushy. In bottom of large bowl, beat egg. Add flour, cheese, garlic, salt, pepper. Add (somewhat cooled) broc/cauli, and mash til somewhat combined. Heat heavy skillet over moderate heat. Add a good slick of oil - 2 to 3 Tbsp. Once the oil is hot, scoop 2 Tbsp batter into pan, flatten slightly with spatula. Repeat, leaving an inch between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side 1 - 2 min. Transfer to paper towels to drain, then to serving plate if you’ll be eating them shortly or baking sheet in 200 degree oven if you’d like to keep them warm for a while until needed.

This recipe is from www.smittenkitchen.com

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great). 

Acorn Squash Salad

2 med acorn squash
1/2 c olive oil
1/3 c fresh cilantro
6 tbsp orange juice
3 tbsp maple syrup
2 tbsp minced candied ginger
1/2 tsp salt
1/8 tsp cayenne pepper
salad greens (one handful per serving, washed, dried, lightly dressed in extra virgin olive oil).
1 3/4 c whole milk

Preheat oven to 375 F. Cut the squash in half and scoop out the seeds. Place the squash cut-sides down on a baking sheet. Bake until tender (30-45min). Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside. Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender. Blend well. Pour the dressing over the squash and toss gently. Chill for a tleast 1 hr to allow the flavors to combine. Serve on a bed of lightly dressed greens

from the "Farmer John's Cookbook"  a great seasonal eating guide