Sautéed Jerusalem Artichokes

Recipes

  2 Tbsp olive or sunflower oil 1 onion, diced 1 1/2 lbs jerusalem artichokes, scrubbed and sliced 1/4 inch thick (about 5 cups) juice of 1/2 lemon salt and pepper Heat the oil in a large skillet over medium-high heat. Add the onion and the jerusalem artichokes and sauté until the jerusalem artichokes are… Read more »


BR103

Roasted Rutabaga Wedges

Recipes

  1 rutabaga 1 Tbsp olive oil 1 Tbsp balsamic vinegar sea salt Heat oven to 500 degrees F. Peel rutabaga. Use a heavy, sharp knife to cut rutabaga in half lengthwise, then cut each half into 3-4 long wedges. Place wedges in a baking pan and toss with olive oil to coat well. Spread… Read more »


Crop Beets

Russian Cabbage Borsht

Recipes

1 1/2 cups thinly sliced potato 1 cup thinly sliced beets 4 cups water 1 to 2 Tbsp butter 1 1/2 cups chopped onion 1 tsp caraway seeds 1 1/2 tsp salt (or more, to taste) 1 stalk celery, chopped (or 1/2 cup celeriac, chopped) 1 medium sized carrot, sliced 3 to 4 cups shredded… Read more »


Spaghetti Squash

Recipes

Bake it in the oven like a potato! Prick squash with a fork so the skin won’t burst while cooking. Bake in a pan in the oven at 350 degrees for 45 minutes to 1 hour, (depending on the size), until tender. Remove from oven and let cool slightly. Cut squash in half (length wise)… Read more »


SQ601.jpg

Cranberry Acorn Squash

Recipes

1/4 cup raw fresh cranberries 1 small apple, cored, chopped into small pieces 1/8 cup raisins 1/4 cup apple juice (or orange juice) 2 tsp maple syrup 1 tsp butter pinch of salt 1 acorn squash, cut in half, seeds removed Heat oven to 350 degrees. Combine cranberries, apples, raisins, juice, maple syrup, butter and… Read more »


Crop Beets

Roasted Beet salad with feta and pumpkin seeds

Recipes

  Two bunches beets (about 4 lbs) ¾ cup extra-virgin olive oil, divided ½ tsp kosher salt Six tablespoons of balsamic vinegar Two tablespoons local honey ½ small onion, thinly sliced 4 oz feta cheese, crumbled ½ cup packed arugula leaves or mesclun salad ¼ cup toasted pumpkin seeds Salt and freshly cracked black pepper… Read more »


Garlic Scape Pesto

Recipes

  Ingredients ½ cup chopped garlic scapes ½ cup grated parmesan cheese ⅓ cup lightly toasted pine nuts (or pumpkin seeds) ½ cup fresh basil, packed tightly – then roughly chopped juice of ½ lemon kosher salt & fresh ground pepper to taste ⅓ cup good quality olive oil Instructions 1. Add everything but the… Read more »


Crop Beets

Pickled Beets

Recipes

2 kg (4 lb) whole beets, scrubbed (leave root and bit of stem on to help prevent “bleeding”) 500 ml (2 cups) white vinegar 500 ml (2 cups) sugar 15 ml (1 Tbsp) mustard seeds (optional) 5 ml (1 tsp) salt In a large pot, boil beets, covered just until tender, about 1 hour. Drain… Read more »


CH206

Bettes à Carde Farcie à la Viande

Recipes

1 oignon 1 carotte 1lb de porc ou de bœuf ou de veau haché 2 œufs 4 c à soupe de parmesan râpé 2 branches de menthe (facultatif) 1 botte de bette à carde 3 c soupe d’huile 1 citron ½ t. de bouillon 1.      Pelez et hachez finement l’oignon et la carotte, mélangez-les à… Read more »


Crop Beets

Beet Salad with Orange and Walnut

Recipes

  1 bunch arugula  (and/or mixed salad greens) 2 pounds beets (red & golden) 1/2 cup shelled walnuts 2 blood oranges (or regular oranges) 2 Tbsp red wine vinegar 2 Tbsp orange juice zest of half an orange 1/4 cup olive oil S& P to taste Preheat oven to 400 F. Trim, wash and roast… Read more »