From Vegetarian, by Linda Fraser 1 TB sunflower or olive oil 2 leeks, sliced (or 1 yellow onion) 1 garlic clove, crushed 4 celery ribs, chopped 2 carrots, sliced 2 parsnips, diced 1 sweet potato, diced 8 oz rutabaga, diced 6 oz whole brown or green lentils 1 lb. tomatoes, peeled, seeded and chopped (or … Continue reading Harvest Lentil and Vegetable Casserole
Garlic Mashed Potatoes
Adapted from Vegetarian, by Linda Fraser 2 garlic bulbs, separated into cloves, unpeeled 8 TB (one stick) unsalted butter) 3 lb. baking potatoes 2 heads celeriac, peeled and chopped ½ - ¾ c. milk salt and white pepper Bring a small saucepan of water to boil over high heat. Add the garlic cloves and boil … Continue reading Garlic Mashed Potatoes
Rutabaga Puff
4 c. cooked, mashed rutabaga (about 3 lb. raw) 4 TB melted butter 1 tsp fresh dill, or ½ tsp dried 1 tsp salt, pepper, and paprika 4 eggs, separated Preheat oven to 375°. Combine mashed rutabaga, butter, dill, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold … Continue reading Rutabaga Puff
Blue Moon Salad
Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
Japanese Style Squash
Source: From Asparagus to Zucchini 3rd ed. 1 squash (preferably kabocha or buttercup), cut into 2” cubes ½ c. soy sauce ¼ c. brown sugar or honey Bring several inches of water to boil in a saucepan. Cube and add squash, leaving the skin on. Add more water to cover if needed. Bring to boil … Continue reading Japanese Style Squash
Swiss Chard Pie
Source: From Asparagus to Zucchini 3rd ed. 1 onion, chopped 1 garlic clove, minced 2 TB oil 1 bunch chard 6 eggs 1 c. shredded cheese 1 tsp salt 2 pie crusts Heat oven to 400°. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat … Continue reading Swiss Chard Pie
Winter Squash Bars
Source: Simply in Season 2 c. winter squash or pumpkin, cooked and pureed. 1 ½ c. sugar ¾ c. oil 4 eggs 1 tsp vanilla ½ tsp salt Beat together in a mixing bowl. 1 c. flour 1 c. whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon Mix in … Continue reading Winter Squash Bars
Fennel Salad
From CSA member Jacqui Wiltinger 1 large fennel bulb, trimmed and thinly sliced 2 medium oranges 1 TB olive oil 1 TB red wine vinegar salt and pepper 2 TB sweetened, dried cranberries Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, … Continue reading Fennel Salad
Fruit Platz
Source: Simply in Season 1 c. flour ½ c. whole wheat pastry flour 1 ½ tsp baking powder ¼ tsp salt Mix ingredients ½ c. butter or oil ½ c. milk Mix in butter or oil until crumbly. Add milk. Mix with for until a ball of soft dough forms. Press into 9 x 13” … Continue reading Fruit Platz
Bruschetta with Grilled Bread
Source: Simply in Season 2 large yellow tomatoes, diced 2 large red tomatoes, diced ½ c. mozzarella cheese, diced ½ c. green olives, chopped ½ c. olive oil ½ c. fresh basil, chopped 2 TB lemon peel, grated 1 TB capers or dill pickles, chopped 6 cloves garlic, minced Salt and pepper to taste Slice … Continue reading Bruschetta with Grilled Bread
Fox & Fawn Farm 