from JamesBeard.org Ingredients Salad: 2 tablespoons kosher salt6 stalks celery, from the heart of the bunch, cut into 1/4‐inch diagonal slices3 baseball‐size kohlrabi (about 1 1/4 pounds total)1 Bosc pear or sweet‐tart apple, such as Honeycrisp, halved, cored, and cut into paper‐thin slices1/2 cup loosely packed celery leaves (just the pale‐green inside leaves)1/2 cup loosely packed parsley leaves (no stems)1 cup whole walnuts, toastedFlaky sea salt, such as Maldon or Jacobsen Vinaigrette: Big pinch of kosher salt2 tablespoons apple cider vinegar1 teaspoon Dijon mustard1/2 cup toasted walnut oil1/4 cup extra virgin olive oil Method Bring a small pot of water to a boil and prepare an ice bath. Add 2 tablespoons kosher salt to the boiling water. Add the sliced celery and … Continue reading Celery – Kohlrabi Salad
Autumn Slaw
from Parade.com Ingredients: ½ lb carrots, peeled and grated (about 3) ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored ½ lb beets, peeled and grated (about 3) ¼ cup safflower or grapeseed oil 1 tsp sesame oil ¼ cup fresh lemon juice 2 tsp honey or … Continue reading Autumn Slaw
Apple Crisp
Ingredients: Enough fruit (peeled apples, raspberries, blueberries, etc.) to cover an 8 1/2” x 11” pan. If using larger fruit, slice into thin slices and arrange over the bottom of the pan. 2/3 c. flour ½ c. oil 1 c. honey 3 ½ c. rolled oats 1 ½ t. cinnamon Directions: Preheat oven to 350 … Continue reading Apple Crisp
Roasted Beets, Apple and Fennel
From AllRecipes.com Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ c. honey Dijon salad dressing ¼ c. apple cider vinegar 2 TB olive oil salt and pepper to taste Directions 1. Preheat the oven to 400 degrees. 2. Place the beets, apples, and … Continue reading Roasted Beets, Apple and Fennel
Cauliflower Broccoli Salad with Apples and Raisins
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 c. mayonnaise ¼ c sugar 2 TB vinegar 3 c. chopped cauliflower 3 c. chopped broccoli ½ c. raisins ¼ c. finely chopped red onion 1 apple, diced bacon bits, if desired salt and pepper to taste Directions: 1. Mix first three ingredients well. 2. Stir in … Continue reading Cauliflower Broccoli Salad with Apples and Raisins
Arugula and Apple Salad with Creamy Mustard Dressing
From 1,000 Vegan Recipes 2 TB white wine vinegar 1 TB Dijon mustard 1 TB minced fresh parsley 1/3 c. olive oil ½ tsp salt ¼ tsp freshly ground black pepper 2 c. arugula leaves 3 c. chopped salad mix ½ small red onion, sliced, or one bunch scallions 1 apple, such as Gala or … Continue reading Arugula and Apple Salad with Creamy Mustard Dressing
Green Leaf Salad
from FoodNetwork.com Ingredients: 2 tablespoons balsamic vinegar 1 garlic clove, pressed or minced 1/4 teaspoon salt Freshly ground black pepper 5 tablespoons olive oil 6 cups torn up green leaf lettuce, washed and spun dry 1 cup tornup radicchio, washed and spun dry 1/2 large Granny Smith apple, cut into 12 thin slices 2/3 cup … Continue reading Green Leaf Salad
Cranberry Acorn Squash
From Asparagus to Zucchini, 3rd ed. ½ c. raw fresh cranberries 1 small apple, cored, chopped into small pieces ¼ c. currants ½ c. orange juice or apple cider 1 ½ TB honey or maple syrup 1 TB melted butter 2 acorn squash, cut in half, seeds removed 1. Preheat oven to 350. Combine cranberries, … Continue reading Cranberry Acorn Squash
“Secret” Chocolate Muffins
Farmers at Gale WoodsConfiscated from the archives of Gale Woods Farm 2 c. cooked, chopped Beets (Secret!) ½ c. applesauce 1. Puree in blender until smooth. 2. Preheat oven to 350. 1 ½ c. sugar ½ c. oil ½ c. plain yogurt 3 eggs 3. Combine in a large mixing bowl. Beat with electric mixer … Continue reading “Secret” Chocolate Muffins
Fox & Fawn Farm 