Sm: 1/2 lb Salad Mix, 4 ea Baby Head Lettuce, 1/2 lb Spinach, 4 Fuji Apples, 1 bn Parsnips, 2 hd Celeriac, 1 Acorn Squash

Med: 3/4 lb Salad Mix, 6 ea Baby Head Lettuce, 1/2 lb Arugula, 6 ea Fuji Apples, 1/2 lb Brussel Sprouts, 1 bn Radishes, 2 hd Celeriac, 2 Acorn Squash

Large: 3/4 lb Salad Mix, 6 ea Baby Head Lettuce, 1/2 lb Arugula, 8 ea Fuji Apples, 1/2 lb Brussel Sprouts, 2 Onions, 2 bn Parsnips, 3 hd Celeriac, 3 ea Acorn Squash, 1 bn Collards

Mashed Celeriac with Mascarpone

Ingredients

2 lg Celeriac peeled and diced
5 Whole cloves garlic
8 oz Mascarpone
2 tb Unsalted butter
Salt
Freshly ground black pepper

Instructions
Preheat the oven to 350 degrees. Put the celeriac and garlic in a large saucepan and cover with water. Simmer over high heat until the celeriac is tender, about 15 minutes. Drain the celeriac and garlic and place them on a baking sheet.

Bake the celeriac and garlic for about 10 minutes to dry them. Remove from the oven, return to the saucepan, and mash well with a potato masher. Add the mascarpone and butter and mix thoroughly. Season to taste with salt and pepper and serve warm.

Acorn Squash and Apple Bake

2 md Acorn Squash
2 Apples; cored, sliced
1/2 c Butter Buds(r); liquid
1 tb Flour, All-Purpose
1 ts Salt; optional
1/2 ts Ground Mace

Cut squash in half lengthwise; remove seeds. Cut into 1/2" slices and peel squash.

Arrange in a sprayed 12 x 8" baking dish and top with apples.

Combine remaining ingredients in a sm bowl; spoon over apple slices.

Cover tightly with foil.

Bake at 350 deg F for 1 1/4 hrs or until squash is tender.

Sm: 1/2 lb Salad Mix, 1/2 lb Mache, 1 bn Carrots, 1 Delicata Squash, 1 lb Potatoes, 1 Onion, 1 bn Radishes

Med: 3/4 lb Salad Mix, 1/2 lb Mache, 2 bn Carrots, 2 Delicata Squash, 2 lb Potatoes, 1 Onion, 1 bn Beets, 1 bn Parsnips, 1/4 lb Spinach

Large: 3/4 lb Salad Mix, 1/2 lb Mache, 3 bn Carrots, 3 Delicata Squash, 3 lb Potatoes, 2 Onions, 2 bn Radishes, 1/2 lb Spinach, 6 Baby Heads, 1/2 lb Brussel Sprouts

Lamb's Lettuce (Mache) with Parmesan and gingered scallops

Ingredients for 4 servings
1/2 lb of mache (lamb's lettuce)
8 scallops
4 sheets of brick pastry
50 g (2 oz.) parmigiano reggiano (parmesan)
4 tbsp. grapeseed oil
1 tbsp. flour
Juice of 1 lemon
1 lime
1 piece of ginger root
1 tbsp. balsamic vinegar
Salt and pepper

Method
Wash and gently dry the 2 baskets of lamb's lettuce.
In a blender, purée one basket of lamb's lettuce with the grape seed oil until you get a smooth green oil; strain.
Roll up the sheets of brick and cut into thin strips, like thin tagliatelle.
Mix into these strips of brick some of the lamb's lettuce oil as well as some grated Parmesan.
Form into small nests, season and place in a 150° C (300° F) oven for 10 minutes to dry.
Make a vinaigrette with the lamb's lettuce oil, balsamic vinegar, salt and pepper. Set aside.
Grate the lime zest and juice the lemon.
Preparing the scallops and finishing the dish

Season the scallops and bread them lightly.
Sauté lightly in lamb's lettuce oil, add the grated lime zest, the fresh grated ginger and deglaze with the lemon juice.
Finish cooking the scallops in the oven for 3 minutes at 150° C (300° F).
Wash and pick over the second basket of lamb's lettuce and season with the prepared vinaigrette.
On each plate, arrange three small bunches of lamb's lettuce with their brick and parmesan nests, the scallops and a couple drizzles of balsamic vinegar.

Small:1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata Squash, 1/2 lb Spinach, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 hd Garlic, 1 lb Potatoes

Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata Squah, 1/2 lb Mache, 2 ea Celeriac, 3/4 lb Brussel Sprouts, 1 bn Collards, 2 hd Garlic, 1 bn Radishes

Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 Delicata Squash, 3/4 Mache, 3 ea Celeriac, 1 lb Brussel Sprouts, 2 lb Potatoes, 1 bn Parsnips, 2 bn Beets, 6 hd Baby Lettuce

Delicata squash is a nice mild tasting and delicious squash. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.

Squash with Herbs

Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Cream of Lamb's Lettuce and Mushroom Soup

You can serve this soup hot or cold.

Ingredients for 4 servings
300 g (10 oz.) or 2 baskets of mache (lamb's lettuce)
A few ceps (porcini) or chanterelle mushrooms
1 French shallot
1 bunch of chervil
1 tbsp. olive oil
500 ml (2 cups) chicken stock
6 g (1 tsp.) sugar
150 ml (10 tbsp.) liquid crème fraîche or heavy cream
Salt and pepper

Method
Rinse the lamb's lettuce under running water.
Peel and finely chop the shallot; sauté it in olive oil in a large saucepan.
Add the lamb's lettuce and chervil that has been washed, dried and chopped.
Sprinkle with sugar and cook for a few minutes before adding the broth.
Cover and cook 15 minutes longer.
Clean the mushrooms, trim the stem ends, slice thinly and brown quickly in a skillet.
Purée the soup in a blender and add the cream.
Reheat for a few minutes before serving with grilled ceps or chanterelles.

Small: 1/2 lb Salad Mix, 2 Apples, 1 bn Carrots, 1 Butternut Squash, 1/2 kb Mache, 1 Onion, 1 Celeriac

Medium: 3/4 lb Salad Mix, 4 Apples, 2 bn Carrots, 2 Butternut Squash, 1 lb Potatoes, 2 Onions, 1 bn Leeks, 1 bn Parsnips, 1 bn Beets

Large: 3/4 lb Salad Mix, 6 Apples, 3 bn Carrots, 2 Butternut Squash, 2 lb Potatoes, 2 Onions, 2 bn Leeks, 1 bn Winterbor Kale, 2 hd Garlic, 1 Bn Bok Choy, 1/2 lb Brussel Sprouts

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Butternut Squash Soup with Leeks

1 lg Butternut squash
2 ts Olive oil
3 md Leeks
6 c Vegetable stock
1 tb Dried thyme
1 tb Salt (optional)
1 1/2 ts Black pepper
Croutons to taste

Preheat oven to 425F.

Cut squash in half lengthwise and remove seeds and membrane. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender. Remove peel from squash when cool enough to handle. Mash or chop squash into chunks.

Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired). Slice leeks in half lengthwise and rinse well to remove all traces of dirt. Cut into 1/4 inch thick slices. Heat olive oil in Dutch oven or soup pot and add leeks. Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil. Reduce heat and simmer soup about 20 minutes. Serve soup topped with croutons.

Farm-Style Leek Soup

2 lg Leeks (1 lb) with part of green tops, sliced
2 md Onions, sliced
1 lg Clove garlic, minced
1/4 c Butter
4 c Chicken stock
2 c Uncooked noodles (3 oz)
1 Bottle beer
1 1/2 c Shredded semisoft cheese (eg Muenster)
Salt and pepper

Cook leek, onion and garlic in butter for 15 minutes, using low heat and stirring often. Add stock, cover and simmer 30 minutes. Add noodles, cover and simmer 15 minutes, or until noodles are tender. Add beer and heat to simmering. Gradually add cheese, cooking slowly and stirring until melted. Season to taste with salt and pepper. Makes 6 servings.

Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 lb Potatoes, 1 Spaghetti Squash, 1 bn Parsnips, 1 bn Turnips, 1/2 lb Brussel Sprouts

Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Spaghetti Squash, 1 Celeriac, 2 bn Turnips, 1 bn Lacinato, 1 Onion, 3/4 lb Brussel Sprouts, 1/2 lb Mache

Large: 3/4 lb Salad mix, 3 bn Carrots, 1 lb Potatoes, 2 Spaghetti Squash, 2 bn Parsnips, 2 Celeriac, 3 bn Turnips, 2 Onions, 3/4 lb Brussel Sprouts, 1/2 lb Mache, 1 bn Collards

Hashed Brussels Sprouts with Lemon Recipe

These got a little browned, but they were still crunchy and delicious.

1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.

1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.

3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.

Honey Roasted Baby Turnips

Honey roasted baby turnips stuffed with currants and red lentils.
Yield: 6 canapés

6 baby white turnips, with tops trimmed off
1/4 cup black currants, soaked in hot black tea.
1/4 cup red lentils, cooked
2 cups salted water
1 tbsp honey
1/2 tbsp finely chopped white onions

1. Boil turnips in salted water until tender.
2. Rinse with cold water, remove skin, top and scoop out flesh.
3. Sauté onions.
4. Combine currants, red lentils, sautéed onions, and lemon zest.
5. Stuff into turnips, and brush with honey.
6. Bake in oven 4 minutes, at 350, until warm and serve immediately.

I hope everyone enjoys the recipes.

Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 Delicata, 1/2 lb Brussel Sprouts, 1 bn Fennel, 1 bn Radishes, 1 bn Leeks, 1 bn Minutina

Medium: /4 lb Salad Mix, 2 bn Carrots, 2 Delicata, 3/4 lb Brussel Sprouts, 1 bn Fennel, 2 bn Radishes, 1 bn Leeks, 1 bn Minutina, 1 lb Potatoes

Large: /4 lb Salad Mix, bn Carrots, 3/4 lb Brussels Sprouts, 2 bn Fennel, 3 bn Radishes, 1 bn Beets, 2 bn Leeks, 2 bn Minutina, 2 lb Potatoes, 2 bn Lacinato, 1/2 lb Sprouting Broccoli

Hearty Potato and Leek Chowder

3 Large leeks; cleaned and cut in 1/2-inch slices
2 tb Butter
1 lb Potatoes; peeled/diced
2 Large carrots; sliced thin
1 Medium onion; chopped
3 c Chicken broth
1 c Milk or cream
2 tb Fresh minced parsley -=OR=-
2 ts Dried parsley flakes
Salt & fresh ground pepper

To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into 1/2-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often. Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste.

Always Perfect Cream Of Carrot Soup

1 lb. carrots
1/2 lb. potatoes
6 c. chicken stock
1 1/2 tsp. thyme
1 tbsp. Worcestershire sauce
1 tsp. Tabasco
1 c. heavy cream
1 c. light cream
1-2 tbsp. butter

Thinly slice carrots. Cube potatoes. Boil vegetables in butter and chicken stock until tender. Stir in thyme. Using a hand blender or food processor, puree carrot mixture. Stir in Worcestershire sauce and Tabasco and cream. Heat through but do not boil. Salt and pepper to taste. Serve hot or cold.

Small:1/2 lb Salad Mix, 1 Bn Carrots, 1 Butternut Squash, 1/2 lb Brussel Sprouts, 1 Bn Thyme, 1 Celeriac, 2 Concorde Pears, 1 lb Potatoes

Medium: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 Bn Carrots, 1 Butternut Squash, 3/4 lb Brussel Sprouts, 1 Bn Rosemary, 1 Celeriac, 4 Concorde Pears, 2 lb Potatoes, 1 Bn Winter Bor Kale

Large: 3/4 lb Salad mix, 1/2 lb Spinach, 3 Bn Carrots, 2 Butternut Squash, 3/4 lb Brussel sprouts, 1 Bn Rosemary, 1 Celeriac, 6 Concorde Pears, 3 lb Potatoes, 2 Bn Parsnips, 1 Bn Red Chard

Celeriac Thins

Ingredients

10 oz Celeriac peeled
Oil for deep-frying
Sea salt
Fresh coriander

Instructions
Cut the celeriac into 1/4inch (5mm) chips.

Pat dry and deep fry for 2 minutes, then remove from oil.

When you wish to serve, fry off once again for 1 minute then quickly turn out on to kitchen paper, and sprinkle generously with sea salt and freshly chopped coriander. Serve immediately.

Carrot Cream Soup

1 lb Carrots, peeled
1 Onion ; chopped
1 tb Oil plus
3 tb Water
6 c Water
Salt
Pepper
1/3 c Fresh parsely;chopped finely

This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock. In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.

Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 lb Potatoes, 1/2 lb Brussel Sprouts, 1 Delicata Squash, 1/2 lb Spinach, 1/2 lb Happy Rich Broccoli

Medium: 3/4 lb Salad mix, 2 bn Carrots,, 2 lb Potatoes, 1 Celeriac, 1 lb Brussel Sprouts, 2 Delicata Squash, 1 bn Fennel, 1/2 lb Happy Rich Broccoli, 1 bn Parsnips

Large: 3/4 lb Salad Mix, 2 bn Carrots, 3 lb Potatoes, 2 Celeriac, 1 lb Brussel Sprouts, 1 bn Thyme, 2 Delicata Squash, 1 bn Fennel, 1/2 lb Spinach, 2/3 lb Happy Rich Broccoli, 2/3 lb Panther, 1 bn Lancinato

I am including one of my favorite broccoli cheese soup recipes. The first time I prepared it the kids didn't want to eat it because it looked "gross" but I made everyone try it and they love it. They now ask to take the leftovers for lunch.
The brussel Sprout recipe I am including is from Devra one of our csa customers. Enjoy

Broccoli Cheese Soup

INGREDIENTS:
About 2 to 1/2 pounds broccoli
1 cup chopped green onion
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
1 cup light cream or half-and-half
1 cup shredded American or mild Cheddar cheese
1/8 teaspoon ground nutmeg, freshly ground if possible
salt and white or black pepper to taste
PREPARATION:
Cut enough broccoli florets to measure about 2 cups. Cut remaining broccoli into 1-inch pieces, discarding thicker tough stems. In separate pans, cook florets and broccoli pieces in lightly salted boiling water for a few minutes, or until just tender.

Florets will not take long to cook. Immediately rinse with cold water to stop cooking; drain. Refrigerate florets until serving time.
In a large saucepan sauté green onions in butter until tender; about 1 to 2 minutes. Sprinkle in flour and cook one minute longer, stirring constantly. Remove from heat and stir in chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to the broth then puree mixture in an electric blender in batches until smooth; return to pan. Just before serving, blend in cream and cheese. Cook gently, stirring, until cheese melts. Add nutmeg, salt, and pepper. Add reserved florets and heat through.
Broccoli cheese soup serves 6.

Roasted Brussels Sprouts with Lemon-Garlic Sauce (makes 4 servings)

1 lb. Brussels sprouts, trimmed and quartered lengthwise

1/4 cup olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon black pepper

6 cloves garlic

1 teaspoon lemon juice

1. Preheat the oven to 400 degrees. Toss the Brussels sprouts with two Tablespoons olive oil, half a teaspoon of salt, and the black pepper. Arrange them on a baking sheet.

2. Toss the garlic cloves with enough olive oil to coat them, wrap them in foil, and place them in a separate corner of the same baking sheet.

3. Roast the Brussels sprouts and the garlic for about half an hour, until the Brussels sprouts start to brown, and you can smell the garlic.

4. When the garlic is cool enough to handle, squeeze the pulp out of the skins and mash it with a fork. Mix it with the remaining olive oil and salt, as well as the lemon juice. Serve the sauce on the side, for dipping, or toss the roasted Brussels sprouts with it before serving.

Small:1/2 lb Salad Mix, 1 bn Carrots, 1 hd Panther, 1/3 lb Arugula, 1 bn Collards, 1 med Butternut Squash,1/2 lb Romanesco, 1 bn Turnips

Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 hd Panther, 1/2 lb Arugula, 1 bn Collards, 1 med Butternut Squash, 1 bn Rosemary, 3/4 lb Romanesco, 1 Storage Onion

Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 bn Fennel, 2 sm Butternut Squash, 2 bn Rosemary, 1 lb Romanesco, 2 Storage Onions, 1/2 Tendersweet Cabbage, 6 hd Baby Lettuce

Arugula Pesto Recipe

I prefer a mild garlic flavor that you can achieve by using roasted garlic. The 1/2 raw garlic clove is added for a little kicker. The first time I made this pesto it was with only raw garlic and it was a little overwhelmingly garlicy. Using roasted garlic is a great way to still have the garlic flavor but without the intensity.

2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.

Awesome Collard Greens

6-8 servings 40 min 10 min prep

1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste

Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, the reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.

Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 bn Radishes, 1 Spaghetti Squash, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 lb Potatoes, 1/2 lb Romanesco

Medium: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 bn Carrots, 2 bn Radishes, 1 Spaghetti Squash, 1 bn Leeks, 1 bn Fennel, 2 lb Potatoes, 1 bn Turnips, 3/4 lb Romanesco

Large: 3/4 lb Saad Mix, 3/4 lb Spinach, 2 bn Carrots, 2 bn Radishes, 2 Spaghetti Squash, 2 bn Leeks, 3 lb Potatoes, 2 bn Turnips, 1 lb Romanesco, 1 hd Panther, 1 bn Lacinato

April Palmer sent these two recipes to me and I wanted to share them with you.

This recipe is very easy and helps to get vegetables into children who would otherwise refuse them.

1 cup Willie Greens organic carrots, chopped finely
enough chicken or vegetable stock to steam carrots, a pinch of salt and a Tablespoon organic butter

Cook in a covered pot until carrots are almost tender, then add 1 cup chopped Willie Greens organic cabbage or white vegetable such as cauliflower, cover the pot and add water if needed and continue to simmer until all vegetables are tender. Using either a food mill or immersion blender, puree all vegetables until smooth.

Use this puree in organic macaroni and cheese. I can add up to 1/2 cup puree in an Amy's frozen macaroni and cheese without my kids knowing there are any vegetables in them.

As an acupuncturist, my main passion is organic food as medicine. I often prescribe a diet rich in greens for those who have blood deficiency, which can manifest in some or all of the following ways- fatigue, headaches, thinning hair, insomnia, dry skin and/or eyes, dizziness, postpartum depression, and much more. Here is a great recipe that I give to my patients to get them to eat their greens. No one can resist.

One T olive oil
4 slices of organic, nitrate free bacon, such as Nieman Ranch, or Applegate Farms
One onion (such as Willie Greens Walla Walla), chopped
2-4 cloves chopped garlic
One bunch greens, such as collard (the best), kale or any other cooking green, rolled tightly and chopped
1/4-1/2 cup chicken, veg or beef stock (beef is best to tonify the blood)
1-3 T balsamic vinegar, depending on level of "tang" desired
salt and pepper to taste
small pinch of evaporated cane juice or a few drops of agave nectar

With cooking shears, cut bacon into pieces in hot olive oil and saute until mostly cooked. Add Walla Walla onion and cook until the onion is soft. Add garlic and cook for one minute. Add greens and stir to coat all of the greens with the onion/bacon mixture.
Pour in stock and vinegar. Scrape any browned bits from the bottom of the pan and stir. Cover and simmer until greens are tender (the time will depend on how tender your greens are, but anywhere from 3 minutes to 15). Stir occasionally and check for moisture. Add salt and pepper to taste and pinch of cane juice. When greens are tender, if there's any liquid left, remove the top of the lid and turn the heat up high to concentrate the liquor. Yum.
Even people who don't think they like greens will be asking for more!

Small: 1/2 lb Salad Mix, 1 bn Carrots, 1/2 lb Spinach, 1 Delicata squash, 1 bn Parsnips, 4 Pluots, 1 hd Panther, 1 bn Parsley

Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 Delicata squash, 2 bn Parsnips, 6 Pluots, 2 Cippolini Onions, 6 hd Baby Lettuce, 2 bn Parsley, 1 lb Brussel Sprouts

Large: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata squash, 2 bn Parsnips, 8 Pluots, 1 hd Tendersweet, 4 Cippolini Onions, 1/2 lb Arugula, 8 hd Baby Lettuce, 2 bn Parsley, 1 lb Brussel Sprouts

Here are a couple of recipes that I hope will help you enjoy the produce this week. I am including two brussel sprout recipes for you to chose from and also a parsnips recipe. The bounty this time of year is so much fun to explore and try different ways to prepare the "old standbys". Enjoy the box.

Roasted Brussel Sprouts with Grapes and Pine Nuts
1 lb Brussel sprouts, cleaned, trimmed and halfed
1-2 TBS olive oil
Sea salt and freshly ground pepper
1 cup seedless red grapes
1/4 c. pine nuts
Preheat the oven to 400. Toss the halved sprouts with the olive oil until generously coated. Season. Spread the sprouts single layer on a baking sheet. Roast about 15 minutes until they just beging to turn golden. Add the grapes and toss. Return to the oven for another 5 minutes or the grapes are thoroughly warm but before they start to split. Add the pine nuts and toss again. Roast another 3-5 minutes and the pine nuts begin to golden. Remove from the oven and toss again letting the pine nuts to finish toasting on the hot pan, outside of the oven. Enjoy!

Shredded Brussels Sprouts
Serves 4-6
1 pounds Brussels sprouts
1 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vinegar - I use a muscate flavored vinegar
( or I would add 1/2 orange juice and 1/2 vinegar to taste)
1 cup seedless red grapes - sautéed in butter
Option: Maple pecan nuts

Holding each sprout by the stem end, cut into very thin slices on slicer. Toss in bowl to separate. Heat butter in 12-13 inch nonstick skillet over moderately high heat. Sauté sprouts with salt and pepper, stirring until sprouts are wilted but crisp-tender. Add vinegar and stir one minute. Add grapes and/or nuts and serve.

Maple Pecan Nuts - Heat oven to 350 degrees and put rack in middle position. Toast 1/2 cup pecans in small shallow baking pan unto fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter, 1 tablespoon maple syrup and pinch of salt. Add maple glaze to hot nuts and toss to coat.

Peppery Parsnip Fries

4 Parsnips, peeled
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

DIRECTIONS

Cut parsnips lengthwise into 2-1/2-in. x 1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
Line two 15-in. x 10-in. x 1-in. baking pans with foil; coat the foil with nonstick cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.

Small: 1/2 lb Salad Mix, 1/3 lb Arugula, 4 Baby Head Lettuce, 1 Walla Walla, 1 bn Carrots, 1 hd Romanesco, 4 Nectarines, 1 bn Fennel

Medium: 3/4 lb Salad Mix, 2/3 lb Arugula, 6 Baby Head Lettuce, 2 Walla Walla, 2 bn Carrots, 6 Nectarines, 1 Tendersweet Cabbage, 2 bn Lacinato Kale, 1 bn Fennel

Large: 3/4 lb Salad Mix, 3 Walla Walla, 2 bn Carrots, 8 Nectarines, 2 hd Gonzales Cabbage, 2 bn Lacinato Kale, 2 bn Parsnips, 2 bn Chiogga Beets, 2 bn Baby Turnips, 1 small Butternut Squash

Winter Vegetable Hash

INGREDIENTS
3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

DIRECTIONS
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Pasta with Carmelized Onion & Arugula Sauce
2 bunches of Willie's Walla Walla Salad onions or 2 medium Walla Wallas
3 TBS olive oil
1/2c. white wine
1 TBS fresh thyme, minced
8 oz bowtie, fusilli or penne pasta
1/4# arugula, chopped
2/3c. crumbled blue cheese
2/3c. chopped walnuts

Slice the onions, if using the salad onions, slice the white bulbs and the white portions of the stalk. Save the hollow green stems for another dish. Saute the onions in the olive oil over medium heat until translucent. Lower the heat, add the thyme and white wine. Simmer uncovered for about 15 minutes until the wine has reduced.
In the meanwhile, cook the pasta in boiling water until al dente. Add the chopped arugula and blue cheese to the onions. Cook about 5 minutes until the cheese has melted and the greens are wilted but still bright green.
Toss the cooked pasta with the onion sauce and top with the walnuts. Serve immediateley

I hope you enjoy the recipes. Please feel free to share any of your favorite recipes and we will get them in the blog! Have a great week.
Christine

Medium: Salad Mix 3/4 lb, Spinach 1/2 lb, Carrots 2 bn, Cippolini 1 bn, Romano 1 lb, Delicata 2 ea, Panther 1 hd, Potato 1 lb, Gonzales 1 hd

Large: Salad Mix 3/4 lb, Baby Head Lettuce 8 ea, Carrots 2 bn, Delicata 2 ea, Panther 2 hd, Tomato 2 med, Potato 1 lb, Arugula 1/2 lb, Fennel 1 bn, Broccoli 1 lb

Very simple, and very good - semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.

Garlic Delicata

INGREDIENTS
2-delicata squash
2 tablespoons and 1-1/2 teaspoons olive oil
1-7/8 cloves garlic, minced
1/4 cup and 1 tablespoon chopped fresh parsley

DIRECTIONS
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.

Garlic Buttered Baby Carrots

Ingredients

1 lb. baby carrots, trimmed
1 oz. unsalted butter
2 cloves garlic, crushed
1/2 tsp. sugar
1 tsp. lemon rind, finely grated
1 Tbsp. plus 1 tsp. fresh herbs, finely chopped

Instructions
Place carrots in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until just tender. Do not overcook. Meanwhile, melt butter in a heavy nonstick pan over medium high heat. Add next 3
ingredients and cook 1 minute. Add carrots and stir until well coated and heated through. Sprinkle with fresh herbs to taste. Serve hot.

Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 bn Collards, 1 bn Red Torpedo Onions, 1 hd Tendersweet Cabbage, 1 Cucumber, 1 lb Potatoes

Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 bn Collards, 1 bn Red Torpedo Onions, 1 bn Chioggia Beets, 2 Cucumbers, 1 hd Romanesco, 2 lb Potatoes

Large: 1 lb Salad Mix, 3/4 lb Spinach, 2 bn Carrots, 1 bn Collards, 1 bn Red Torpedo Onions, 1 hd Tendersweet Cabbage, 3 Cucumbers, 1 hd Romanesco, 2 lb Potatoes, 1 lb Romanos

Carrot Patties recipe

I made these two nights ago and they were delightful! Carrots and potatoes seem like an unlikely combination when mixed together, but I am obviously very wrong. It goes without saying that everyone loved your carrot patties.
I added extra black pepper and margarine, a little white pepper and a dash of cayenne and paprika.

1 1/2 cups cooked mashed carrots
1 cup mashed cooked potatoes
2 tablespoons melted butter or margarine
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons dry breadcrumbs
1 egg yolk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
All-purpose flour
Hot vegetable oil

Combine first nine ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels.

Serves 6 to 8.

Romanesco with Gargonzola
Preparation Time: 10 Mins
Cooking Time: 10 Mins

Serves: 4

Ingredients

1 romanesco, cut into florets
1 tsp plain flour
1/2 cup Gorgonzola cheese, diced
1/4 cup milk
3 tsp butter, softened
2 tbsp brandy
1 tbsp toasted cumin seeds
salt & pepper

Instructions

This recipe is for all those blue cheese lovers, and for those who want to try a variant to the normal cauliflower cheese! Put the romanesco in a saucepan, add cold water, the flour and a pinch of salt and bring to the boil, then simmer for 10 minutes until just tender. Drain and place on a warm serving dish. Meanwhile, put the Gorgonzola, milk, butter and brandy in a blender, add salt and pepper to taste then process until smooth and combined. Spoon the mixture over the romanesco, sprinkle with the toasted cumin seeds and serve immediately.