Newsletters

Newsletters posted by Monday of each week during each CSA season.
Posted 5/23/2017 7:27am by Jane Cullipher.

2017 SUMMER CSA WEEK 2 (posted 9:55am 5/23/17)    

Traditional Regular Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes  

Traditional Large Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi  

Traditional Jumbo Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi, Rhubarb, Cabbage  

Fruit Regular Share: Rhubarb, Peas, Apples, preserves  

Fruit Large Share: Rhubarb, Peas, two types of Apples, 2 preserves  

Item of the week: Rhubarb: Plan on one pound of rhubarb to equal 3 cups of raw, sliced rhubarb. Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F. An average serving of rhubarb, about 2/3 cup, contributes to healthy bowel movements due to its high fiber content, but it can also have a purgative or laxative effect in larger quantities. History records rhubarb among the medicines traded along the Silk Road. Rhubarb contains more calcium than a comparable cup of milk, but in a form the body cannot easily absorb. The stalks do, however, provide healthy amounts of vitamins K and C, potassium and manganese, among other vitamins and minerals. Although naturally low in calories, with 20 calories per serving, rhubarb requires sweetening to become palatable for most people.  

Storage:  

Romaine: If you eat a lot of lettuce and like to have it on hand, the best tool is the salad spinner. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

Bok Choy: store in crisper storage bin of fridge until ready to use  

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.  

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later  

Sweet Potatoes should be kept in the dark, literally. Please in a room-temperature, dark and dry area.  

Green Garlic: store in crisper storage bin of fridge until ready to use

Beets: If you have just recently purchased beet or beetroot at your grocery store or farmer’s market, they can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads. The greens are packed full of nutrition value and should not be discarded. The root should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.

RECIPES:  

Rhubarb Butter:

4 stalks of rhubarb

1 apple, cored and cut into chunks

½ cup honey

2 tsp vanilla extract

¼-1/2 tsp cinnamon  

Puree together the apple and rhubarb until smooth in your food processor. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes for about 15-20 minutes or until desired consistency is reached. Pour into jar and allow to cool. Store in the fridge.  

Cole Slaw: this recipe has been used time and again by the Cullipher women for Sunday meals and cookouts. You can adjust the ratio of sugar and vinegar to accommodate your tastes.  

1 medium head of cabbage (chopped)

1 medium carrot (chopped)

1 cup mayo

½ Tablespoon dry mustard

¼ cup sugar

1 tablespoon prepared mustard (I use Dijon)

¼ cup apple cider vinegar

½ teaspoon basil

Optional: ¼ teaspoon cinnamon, ¼ teaspoon celery seed, Dash of nutmeg  

Shred cabbage and carrots. Combine remaining ingredients and mix well with cabbage and carrots. Chill for approximately 2 hours before serving.

Baked Apples    

4 McIntosh apples

1/2 lemon

4 tablespoons butter, softened

3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix)

2 tablespoons dark brown sugar

1/4 cup chopped walnuts

1 pint vanilla ice cream  

Heat the oven to 425 degrees F. Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.  

Baked Romaine Lettuce with Parmesan (can also grill)  

1 Head Romaine

½ shredded Parmesan cheese

Olive oil

Optional: Lemon and pepper  

Preheat oven to 450 degrees. Cut Romaine in half stem to tip (longwise) and then cut the halves longwise for four servings. On a baking sheet, drizzle the quarters with olive oil and then sprinkle parmesan, lemon, and pepper. Place in over for 5 minutes but watch closely as the lettuce can char. Serve immediately.  

Tuscan Peas  

4 tablespoons extra-virgin olive oil

1 Spanish onion, cut into a fine dice

1 tablespoons granulated sugar

1 teaspoon chili flakes

1 tablespoon tomato paste (can use paste in a tube)

2 cups fresh green peas (can substitute frozen)

Salt

Fresh mint leaves  

In a large saute pan heat the oil until smoking. Add the onion and cook until translucent, about 6 to 8 minutes. Add the sugar, chili flakes and tomato paste and cook until rusty looking 4 to 5 minutes. Add the peas and cook until very tender, 8 to 10 minutes. Season with salt. Serve hot or at room temperature garnished with mint leaves.       

Posted 5/15/2017 10:22am by Jane Cullipher.

2017 SUMMER  CSA WEEK 1 (posted 11:17 am 5/15/17)  

Traditional Regular Share: Green Leaf Lettuce, strawberry, white turnip, curly kale and Fuji apple

Traditional Large Share: Green Leaf Lettuce, strawberry, white turnip, curly kale, Fuji apple, leeks, tatsoi and gold rush apple

Traditional Jumbo Share: Green Leaf Lettuce, strawberry, white turnip, curly kale, Fuji apple, leeks, tatsoi, gold rush apple, sugar snaps and dandelion greens

Fruit Regular Share: Strawberries, Pink Lady and Fuji

Fruit Large Share: Strawberries, Pink Lady, Fuji and Sugar Snaps  

Turnips freshly harvested

Item of the week: Turnips: they are the Brassica family, which also includes cabbage, cauliflower, and Brussels sprouts. They’ve got a peppery bite that mellows out with cooking, and they’re full of vitamin C and fiber. Feel for firmness, above all, and if the greens are attached, they should look vibrant and you should cut the greens off and store separately. (But really, cook the greens as soon as you can, while they're full of flavor.) You can peel, cut, blanch, and freeze turnips, and they’ll keep that way for 8 to 10 months. Just know that their texture will change to mushy—which doesn't mean they won't still be delicious.

Storage:

Green Leaf Lettuce:two words: Salad Spinner. If you eat a lot of lettuce and like to have it on hand, this is the tool. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in freezer for an hour and then place in a freezer Ziploc bag.

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later

Leeks: will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them in plastic wrap to contain the odor and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator. Depending on the freshness factor when you buy them, leeks can be stored anywhere from five days up to two weeks. Cooked leeks should be covered, refrigerated, and used within one to two days. Leeks are unfortunately not a good candidate for freezing or canning unless you plan on using them in soups or other recipes rather than as a main dish. Freezing tends to turn them to mush and lends a bitter taste. Leeks also trap sand very well so be sure to wash carefully before use.

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.

Tatsoi: Store tatsoi in cold refrigeration, isolated in the crisper drawer with other cold-storage vegetables. Tatsoi has a short shelf-life and will only last a few days. Store in plastic bag and wait to wash until eating or cooking.

Sugar Snaps: For the sweetest flavor use within 2 days and store in crisper section of refrigerator in a perforated plastic bag.

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Sauteed Tatsoi   Prep Time: 15 minutes   Cook Time: 10 minutes

Coconut oil

Tatsoi leaves

Garlic, minced

Fresh Lemon slices or wedges

Coarse salt or sea salt and freshly-ground black pepper, to taste

Separate, wash, and dry the Tatsoi leaves and place them onto paper towels to dry. Add coconut oil to a medium-hot large frying pan and saute fresh minced garlic until the garlic releases its lovely odor. Turn heat to medium low, toss in the prepared greens, stir, place lid on the pan; cook just until the greens have turned a brilliant green, approximately 3 to 5 minutes, and have softened and just begun to wilt.  If needed, add a little water or chicken stock so nothing sticks to the pan. Add fresh lemon slices or wedges as garnish.  Sprinkle with salt and pepper to taste.

Southern Turnip Greens and Ham Hocks Recipe

1 3/4 lb. ham hocks

rinsed 2 bunches fresh turnip greens with roots (about 10 lb.)

1 Tbsp. sugar

Bring ham hocks and 2 qt. water to a boil in an 8-qt. dutch oven. Reduce heat, and simmer 11⁄2 to 2 hours or until meat is tender. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half. Add greens, roots, and sugar to dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

OR substitute bacon bits/crumbles for ham hocks

Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half. Add 2 quarts of water, bacon bits, greens, roots, and sugar to dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

Apple Crostada – this can be changed for different fruits through the summer

1 pie crust, homemade or store bought

3 cups thinly sliced, peeled apples

3/8 cup sugar

1 tablespoon all-purpose flour

3/8 teaspoon ground cinnamon

1/8 teaspoon salt

Pinch (1/16) teaspoon ground nutmeg

½ tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased baking sheet. In large bowl, gently mix all the other ingredients; spoon mixture in center of pie crust. Turn edges up to form a rustic pie. Bake 30 to 40 minutes or until apples are tender and crust is golden brown.  

 

Posted 4/10/2017 1:47pm by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Asparagus, Strawberry, Red Radish, Sweet Potatoes, Red Potatoes 

Traditional Large Share~

  • Asparagus, Strawberry, Red Radish, Sweet Potatoes, Red Potatoes, Leeks, Jar Good

 

Item of the Week: Strawberries

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Strawberry season is here!! Strawberries are believed to reduce the risk of heart disease and certain cancers. They are low in calories and high in vitamins C, B6 and K. Strawberries also contain high levels of nitrate. Strawberries are consumed in very large quantities. They are used widely in many kinds of food. They are a great addition to any desert, not adding only color but a refreshing, sweet taste! 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Asparagus: Trim the edges of the asparagus, store upright in the refrigerator in a container with water filled up about an inch in it, continuously change water when it starts to become cloudy. 
  • Strawberries: Store cut and washed in a container in the refrigerator. 
  • Red Radishes: Chop off the leaves and store unwashed in the refrigerator until ready to use. They will last up to 2 weeks in a bag in the refrigerator. 
  • Sweet Potatoes: Avoid storing sweet potatoes in the refrigerator, instead store in a cool and dry place. 
  • Red Potatoes: Store in a cool and dry place. 
  • Leeks: Refrigerate in a plastic bag, do not wash until ready to use. 
  • Jar Good

 

Yummy Recipes for Your Fresh Produce 

Stuffed Strawberries

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1 pint fresh strawberries

1 (8 ounce) package cream cheese, softened 

1/2 cup confectioners sugar, or more to taste

2 tablespoons orange flavor liqueur, or more to taste

  1. Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
  2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter. 

 

Parmesan Asparagus

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10 fresh asparagus spears, trimmed

cooking spray

1 tablespoon grated Parmesan cheese

1/8 teaspoon garlic salt

  1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
  2. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
  3. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
  4. Sprinkle Parmesan cheese mixture over asparagus. 

 

Pan Fried Radish Cakes

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1 1/2 cups grated radishes

2 teaspoons salt

1 clove garlic, minced

1/2 red onion, chopped

1 egg, beaten

1/2 cup Italian seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon chili-garlic sauce

1 1/2 cups vegetable oil for frying

  1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

 

Sweet Potato Fries 

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2 large sweet potatoes, peeled and cut into French fry-size pieces

1 tablespoon olive oil, or more if needed

2 tablespoons minced fresh rosemary or more to taste

coarse sea salt and black pepper to taste

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.
  3. Bake in the preheated oven until tender, 20 to 30 minutes.
Posted 4/3/2017 11:44am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Asparagus, Beets, Green Garlic Tops, Kale, Strawberries

Traditional Large Share~

  • Asparagus, Beets, Green Garlic Tops, Kale, Strawberries, Cabbage, Jar Good, Yellow Onions 

 

Item of the Week: Asparagus

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Asparagus is extremely low in calories, being at only about 20 calories per serving. It can be eaten raw or cooked. It may come as a surprise to some to know that there are three varieties of asparagus: American and British, which is green; French, which is purple; and Spanish and Dutch, which is white.

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Asparagus: Leave the rubber band around the bunch of asparagus. Trim off the edges. Fill a jar or bag with an inch of water. Store the asparagus upright in the container then cover with a plastic bag. Change the water when it starts to look cloudy. 
  • Beets: Store in a plastic bag in the refrigerator; do not wash before refrigerating.
  • Green Garlic Tips: Store in the refrigerator where it will store for 5-7 days. 
  • Kale: Store kale unwashed in the coolest part of the refrigerator. 
  • Strawberries: Wash and cut off the stems of the strawberries and store in a container for up to a week.
  • Cabbage: Store in the refrigerator; do not wash until ready to use.
  • Jar Good
  • Yellow Onions: Store in a cool, dark and dry place such as in a basket in the pantry.

 

Yummy Recipes for Your Fresh Produce 

Breakfast Asparagus Quiche

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1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces

10 slices bacon

2 (8 inch) unbaked pie shells

1 egg white, lightly beaten

4 eggs

1 1/2 cups half and half cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

2 cups shredded Swiss cheese

  1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.  

 

Chard Stalks and Garlic Scape Pasta

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1 cup Swiss chard stalks, cut into 1/2 inch pieces

1 (5 ounce) package dry vermicelli pasta

1 tablespoon butter

1 tablespoon olive oil

1/4 large onion, chopped

2 garlic scapes, sliced

salt and pepper to taste 

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
  2. Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
  3. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve. 

 

Kale Slaw

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1 bunch kale, stems removed and thinly sliced

1 large carrots, shredded

1/2 orange, juiced

1/2 lemon, juiced

1/2 red onion, sliced very thinly

1 slice cooked bacon, chopped

3 tablespoons mayonnaise

1 tablespoon olive oil

  1. Toss kale with carrot, orange juice, lemon juice, salt, and black pepper in a large salad bowl, using your hands to rub orange and lemon juice into kale leaves. Let stand a few minutes to absorb flavors.
  2. Fill a bowl with ice water. Bring a saucepan of water to a boil and stir onion into boiling water; cook just until starting to soften, 15 to 30 seconds. Drain and immediately immerse onion in ice water. Drain ice water, blot onion dry on paper towels, and add to kale. Stir bacon, mayonnaise, and olive oil into kale mixture and toss to coat. Can be made several hours ahead of time and refrigerated until serving time

 

Beets on the Grill

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6 beets scrubbed

2 tablespoons butter

salt and pepper to taste

  1. Preheat an outdoor grill for high heat.
  2. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
  3. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy! 
Posted 3/27/2017 9:04am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Granny Smith Apples, York Apples, Collards, Salad Dressing, Red/White Potatoes 

Traditional Large Share~

  • Granny Smith Apples, York Apples, Collards, Salad Dressing, Red/White Potatoes, Red Onions, Garlic, Romaine Lettuce 

 

Item of the Week: Granny Smith Apples

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Granny Smith apples are a crisp, tart apple that make a delicious snack or a tasteful addition to recipes. Because these green apples are have a higher acid content than other apples, they take longer to go brown once you cut into them. Toss diced Granny Smith apples into salads or stir them into your oatmeal at breakfast. Caramelize chopped Granny Smith apples with a touch of butter and cinnamon to make a warm topping for frozen yogurt. No matter how you enjoy these tart green apples, your body will reap a nutritional harvest of benefits.

Granny Smith apples make a guilt-free addition to your weight-loss efforts. They are naturally low in calories, providing a minimal 80 calories for a medium 3-inch piece of fruit. The high fiber content of Granny Smith apples further helps your weight-loss goals by improving satiety. 

 

  

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Granny Smith Apples: Keep apples in the refrigerator to maximize storage life.
  • York Apples: Keep apples in the refrigerator to maximize storage life. 
  • Collards: Refrigerate in a plastic bag, do not rinse until ready to use. 
  • Salad Dressing
  • Red/White Potatoes: Store potatoes in a cool and well ventilated place, do not place in the refrigerator this will then cause a potato's starch to convert to sugar, resulting in a discoloration and off taste. 
  • Red Onions: Keep onions as cool as possible and away from light. A good storage onion kept in a cold, dark place will retain its eating quality for 10 to 12 months. 
  • Garlic: Garlic bulbs need to be kept in a basket or something similar in a cool and dark place, such as a pantry. Do not store fresh garlic in plastic bags or sealed containers, this will cause molding. 
  • Romaine Lettuce: Store these lettuces unwashed in a loosely closed plastic bag in the refrigerator. They will keep for 2 to 3 days. 

 

Yummy Recipes for Your Fresh Produce 

Granny's Sweet and Tart Apple Crisp

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3 Granny Smith Apples, cut into 1/2 inch cubes 

3/4 cup brown sugar

1/2 cup old-fashioned oats

1/2 cup all purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/3 cup butter, softened  

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread diced apples into the bottom of a 9-inch square baking dish.
  3. Stir brown sugar, oats, flour, cinnamon, and nutmeg together in a bowl. Mash softened butter into the sugar mixture with a fork until you get a crumbly consistency; spread over apples to cover.
  4. Bake in preheated oven until the apples are tender, about 30 minutes.

  

Braised Collard Greens 

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2 pounds collard greens--rinsed, seemed and thinly sliced

2 pounds fresh ham hocks

1/2 pound salt pork 

3 quarts chicken stock

1 cup chopped onion

2 bay leaves

1/4 teaspoon red pepper flakes 

2 tablespoons white sugar

salt and freshly ground black pepper to taste

2 teaspoons red wine vinegar 

  1. Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  2. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

 

Roasted Potatoes

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2 pounds potatoes, cut into quarters

2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried rosemary, crushed  

  1. Preheat oven to 450 degrees F (250 degrees C).
  2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

  

Balsamic Chicken with Red Onions and Potatoes

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2 tablespoons olive oil, divided, or more to taste

3 red potatoes, sliced 1/4 inch thick 

1/4 cup, minced fresh parsley 

3 cloves garlic, minced 

2 whole split chicken breasts with skin

kosher salt and ground black pepper to taste

1 large red onion, cut into wedges

3 tablespoons balsamic vinegar 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
  3. Mix parsley and garlic together in a small bowl.
  4. Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
  5. Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
  6. Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.
Posted 3/20/2017 5:19pm by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Greens, Pink Lady Apples, Red Radishes, Leeks, Covington Sweet Potatoes

Traditional Large Share~

  • Greens, Pink Lady Apples, Red Radishes, Leeks, Covington Sweet Potatoes, Fingerling Potatoes, Asian Pears 

 

Item of the Week: Asian Pears 

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Asian pears vary in color from golden yellow to russet green and are often times speckled with small brown spots. Additionally asian pears can vary in shape and size, they are mostly a round squat shape similar to that of an apple. They are very crunchy in texture and the creamy white flesh of the Asian pear is exceptionally juicy with a sweet low acid flavor and fragrant aroma. Unlike regular Asian pears are sold ripe and maintain their crisp texture long after being picked. 

Asian pears are available year around. They are low in calories and a great source of vitamin C. 

  

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Greens: Store in the refrigerator, do not wash until ready to use.
  • Pink Lady Apples: Place in produce drawer in refrigerator.
  • Red Radishes:  Cut off the tops and keep the roots unwashed in the refrigerator.
  • Leeks: Refrigerate in a plastic bag do not wash until ready to use.
  • Covington Sweet Potatoes: Store in a cool dark place such as a pantry shelf. Exposure to too much sun or heat will cause them to sprout and dry out 
  • Fingerling Potatoes: Store in a cool spot in the pantry
  • Asian Pears: Store pears in produce drawer in refrigerator 

 

Yummy Recipes for Your Fresh Produce 

Candied Sweet Potatoes

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4 pounds sweet potatoes, quartered 

1 1/4 cups margarine 

1 1/4 cups brown sugar

3 cups miniature marshmallows, divided

ground cinnamon to taste

ground nutmeg to taste 

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
  3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
  4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
  5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown. 

 

Pickled Ginger Asian Pear Coleslaw

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1/2 cup mayonnaise

1/3 cup seasoned rice vinegar

1/2 teaspoon yellow miso paste, or more to taste

1 teaspoon chili-garlic sauce (such as Sriracha) to taste

1/2 small head of cabbage, thinly sliced 

1 large Asian pear, thinly sliced

1/3 cup finely sliced pickled ginger

1/4 cup sliced green onions

1 teaspoon toasted sesame seeds 

salt to taste

  1. Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
  2. Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste. 

 

Roasted Radishes

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2 bunches radishes, trimmed

2 tablespoons extra virgin olive oil

1 teaspoon ground thyme

salt to taste

1/2 lemon, juiced

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
  3. Preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

 

Leek and Potato Soup

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2 tablespoons butter, or more as needed

2 leeks, cleaned and chopped

1/2 cup onions chopped

6 potatoes, peeled and cubed

4 cups chicken broth

1 cup half and half

4 ounces shredded Cheddar cheese 

1 tablespoon chopped fresh parsley 

1 teaspoon garlic powder

salt and ground black pepper to taste

  1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
  2. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
  3. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
  4. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Posted 3/13/2017 10:43am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Butternut Squash, Rome Apples, Asian Pears, Red Russian Kale, Parsnips

Traditional Large Share~

  • Butternut Squash, Rome Apples, Asian Pears, Red Russian Kale, Parsnips, Greens, Pink Lady Apples 

 

Item of the Week: Butternut Squash 

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Butternut squash is one of the most popular modern varieties of hard winter squash. Butternut are known for their long neck and bowling pin like shape. Butternut squash provides vitamins A, C and E, manganese, potassium, soluble fiber and magnesium. Deep orange color squashes are also known to be rich in beta carotene.

The skin is edible when cooked through. It is most often peeled and discarded prior to eating, but when cooked the flesh of the butternut squash is tender and has a mild nutty flavor to it.

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Butternut Squash: Store in a cool and dry spot, butternut squash stays for up to 6 months.
  • Rome Apples: Store in a cool dark place, such as in a basket in the pantry or on the counter.
  • Asian Pears: Store pears for up to a week at room temperature or 3 months in the refrigerator. 
  • Red Russian Kale: Kale will last for up to 1 week if wrapped in a damp paper towel and put in the refrigerator.
  • Parsnips: Refrigerate in a plastic bag.
  • GreensStore in the refrigerator, do not wash until ready to use. 
  • Pink Lady Apples: Store in a cool dark place, such as a pantry or on the counter.

 

Yummy Recipes for Your Fresh Produce 

Butternut Squash with Apples and Cranberries

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1/4 cup butter, melted

1 pound butternut squash, cut into 1/2 inch cubes

1 medium apple, cubed

1/2 cup dried cranberries

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons firmly packed brown sugar 

  1. Preheat oven to 425 degrees F.
  2. Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender. 

 

Smokey Kale Salad

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1 bunch green kale, stemmed and leaves roughly chopped

1 bunch red kale, stemmed and leaves roughly chopped

1/2 cup chopped pecans

1/4 cup apple cider vinegar

1 tablespoon honey

1 1/2 teaspoons chipotle pepper powder

1 1/2 teaspoons smoked paprika 

1 teaspoon liquid amino acid

1 avocado-peeled, pitted and chopped 

  1. Combine green kale, red kale, pecans, apple cider vinegar, honey, chipotle pepper powder, paprika, and liquid amino acid together in a bowl. Massage the kale mixture together using your hands until leaves are evenly coated and starting to soften, about 3 minutes; fold in avocado.

 

Pear Pockets

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cooking spray

1 (8 ounce) package crescent rolls

1/4 cup peanut butter, divided

1 Asian pear, chopped and divided

1 teaspoon ground cinnamon, divided

1/2 cup shredded cheddar cheese, divided

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. Combine two crescent roll triangles by overlapping the seams, creating a square. Repeat with remaining dough to form 4 squares total.
  3. Spread 1 tablespoon peanut butter in the center of each square; top each with pieces of Asian pear. Sprinkle 1/4 teaspoon cinnamon atop pear slices; top with Cheddar cheese. Fold one corner of a square over to completely cover the fillings, creating a triangle; seal the edges together. Repeat with remaining squares. Arrange pear pockets on the prepared baking sheet.
  4. Bake on the preheated oven until dough is lightly browned, 10 to 15 minutes. 

 

 Parsnip Chips

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4 parsnips 

1/4 cup butter, melted

1/2 cup all-purpose-flour

2 cups vegetable oil for frying

salt

chili powder

cayenne pepper

  1. Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
Posted 3/6/2017 10:43am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Baby Carrots, Collards, Beets, Peach Cider, Yellow Onions

Traditional Large Share~

  • Baby Carrots, Collards, Beets, Peach Cider, Yellow Onions, Leeks, Baby Potatoes, Dried Garlic

 

Item of the Week: Baby Carrots 

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Carrots are root vegetables that are crunchy, tasty and highly nutritious. They are a weight loss friendly food and have been linked to lower cholesterol levels and improve eye health. Carrots are found in a wide variety of colors including yellow, purple, white, red, and the traditional orange we commonly see. One medium raw carrot contains a mere 25 calories and 4 grams of carbs. 

Baby carrots are a term used for small, immature carrots. There are two types of baby carrots. Those that are whole carrots that are grown naturally small, in other words carrots that are harvested before they grow to be large. On the other hand there are carrots that are machine cut to be small. 

  

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Baby Carrots: Cut all greens off the tops of carrots and store in a container with cold water in the fridge to keep the crisp taste.
  • Collards: Refrigerate in a plastic bag, do not wash greens until ready to use.
  • Beets: The root bulb should be stored in a bag in the fridge and will last for 7-10 days. 
  • Peach Cider: Refrigerate once opened
  • Yellow Onions: Store in a cool dark place, such as in a basket in the pantry or garage.
  • Leeks: Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will stay fresh for 1-2 weeks. 
  • Baby Potatoes: Store potatoes in a cool, well-ventilated place. 
  • Dried Garlic: Store in a cool, dark place. 

 

Yummy Recipes for Your Fresh Produce 

Collards Recipe

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2 potatoes, peeled and cubed

3 bunches collard greens, stemmed and thinly sliced

4 slices bacon

1/2 onion, diced

1/2 cup red wine vinegar  

  1. Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
  2. Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

 

Beets on the Grill

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6 beets scrubbed

2 tablespoons butter

salt and pepper to taste

  1. Preheat an outdoor grill for high heat.
  2. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
  3. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

 

Sausage, Potato and Carrot Bake

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2 Kielbasa sausage rings, cut into 2 inch pieces

8 potatoes, peeled and quartered

1 onion, cut into chunks

8 ounces of baby carrots

4 cloves garlic, crushed

salt and ground black pepper to taste

3 tablespoons olive oil 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
  3. Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

 

 Leek Dip

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3/4 cups chopped leeks

1 (8 ounce) package cream cheese, softened

1 cup creamy salad dressing

1 tablespoon white vinegar

1 tablespoon white sugar

1/2 (12 ounce) jar bacon bits

salt and pepper to taste

  1. In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.
Posted 2/27/2017 1:21pm by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Butternut Squash, Turnips, Cameo Apples, Curly Kale, White Peel Sweet Potatoes

Traditional Large Share~

  • Butternut Squash, Turnips, Cameo Apples, Curly Kale, White Peel Sweet Potatoes, Red Radish, Apple or Pumpkin Butter

 

Item of the Week: White Peel Sweet Potatoes 

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White sweet potatoes are just one of the many varieties of sweet potatoes. Sweet potatoes are nutritious, high in fiber, very filling and have a delicious sweet taste. They can be consumed in a variety of ways, but commonly we see them either boiled or baked. They are mainly composed of carbs, which come from starch, but still contain high amounts of fiber. Sweet potatoes are an excellent source of vitamin A, vitamin C and potassium.

White sweet potatoes are very similar in taste to those of other varieties and can be prepared and stored the same way. 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Butternut Squash: Once cut it will last for up to 4 days in the refrigerator. Make sure it is covered, dealing in a closed container. 
  • Turnips: Refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the fridge. 
  • Cameo Apples: Store apples in a cool and dry place. 
  • Curly Kale: Refrigerate in a plastic bag, do not wash until ready to use.
  • White Peel Sweet Potatoes: Avoid storing in the refrigerator, instead store in a cool and dry place.
  • Red Radishes: Put unwashed radishes with their greens removed in a plastic zip-lock baggie with a slightly damp paper towel at the bottom. Place the bag in the fridge, will last for several weeks. 
  • Apple or Pumpkin Butter

 

Yummy Recipes for Your Fresh Produce 

Ham and Butternut Squash Spaghetti  

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2 tablespoons olive oil

4 ounces smoked ham, thinly sliced

3 cloves garlic, thinly sliced

1 1/2 cups chicken broth

3 cups peeled, seeded and diced butternut squash

1 pinch crushed red pepper flakes

salt to taste

1 teaspoon ground black pepper to taste

1 cup mascarpone cheese

1 tablespoon parsley 

14 ounces spaghetti 

grated parmesan cheese

  1. Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
  2. Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
  3. Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
  4. Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
  5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
  6. Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.

 

Caramelized Turnips

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3 cups, diced and peeled turnips 

1/4 cup water

1 cube chicken bouillon 

1 tablespoon butter, more as needed

2 tablespoons white sugar

  1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

 

White Sweet Potato with Pork Stew

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cooking spray

1/3 cup brown sugar

1/3 cup all-purpose flour

1/4 cup Dijon mustard

3 pounds pork loin, cut into 1 inch cubes

3 tablespoons olive oil

1 sweet onion, chopped

2 cloves garlic, minced

1 1/3 cup chicken broth

1 cup dry sherry

3 pounds white sweet potatoes, cut into 1 inch cubes

1/4 teaspoon ground black pepper

1/4 teaspoon dried crushed rosemary

1/4 teaspoon thyme

salt to taste

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
  2. Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
  3. Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
  4. Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

 

 Cheesy Kale Chips

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2 tablespoons extra virgin olive oil

1 bunch curly kale, torn

1/2 cup nutritional yeast

1/3 teaspoon salt 

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
  3. Spread kale onto baking sheets.
  4. Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.
Posted 2/20/2017 9:23am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Red Cabbage, Salad Green, Fruit Preserve, Red Potatoes, Brussel Sprouts 

Traditional Large Share~

  • Red Cabbage, Salad Green, Fruit Preserve, Red Potatoes, Brussel Sprouts, Dandelion Greens, Bosc Pears, Yellow Onions 

 

Item of the Week: Brussel Sprouts 

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Brussel sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They resemble mini cabbages both in look and color. Brussel sprouts are typically sage green in color, although some varieties feature a red hue. Perfectly cooked brussel sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste. Brussel sprouts are available year around; however, they are at their best from Autumn through early Spring when they are at their peak of their growing season. Brussel sprouts are rich in many nutrients including Vitamin C and Vitamin K as well as a great source of manganese, Vitamin B6, dietary fiber and potassium. Before washing brussel sprouts, remove any stems and yellow or discolored leaves. Wash them well under running water to remove any insects that may reside in the inner leaves. Brussel sprouts cook quickly and taste the best when they are cut into small pieces and steamed for 5 minutes. 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Red Cabbage: Store cabbage in the refrigerator until ready to use, this will help to keep the crisp taste and texture in the leaves. When ready to use remove the outer leaves.
  • Salad Green: Store in the refrigerator, do not wash until ready to use.
  • Fruit Preserve
  • Red Potatoes: Rinse off potatoes and let them dry completely before storing in a cool dark environment
  • Brussel Sprouts: Remove brussel sprouts from the stalk and store in a ziplock bag in the refrigerator. Remove any yellow or wilted leaves before storing. Do not wash until you are ready to use. 
  • Dandelion Green: Refrigerate in plastic bag; do not wash until ready to use. 
  • Bosc Pears:  Store pears on the counter at room temperature, they will be good for a few days.
  • Yellow Onions: Keep onions in a cool dark place, they will store for 10-12 months. 

 

Yummy Recipes for Your Fresh Produce 

 

Kielbasa and Cabbage

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6 slices bacon

1/4 cup water

2 tablespoons white sugar

1 onion, chopped

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoning salt

3 teaspoons caraway seeds

1 large head cabbage, cut into small wedges

1 pound Polish Kielbasa 

  1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
  2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
  3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

 

Red Potato Bites

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1 1/2 pounds small red potatoes

4 slices bacon

1 cup sour cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh chives

1/2 cup shredded Cheddar cheese

parsley

  1. Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
  2. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
  4. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
  5. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

 

Brussel Sprouts with Gremolata 

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1 pound Brussel sprouts, trimmed

6 sprigs fresh parsley, chopped

2 teaspoons lemon zest

1 clove garlic, thinly sliced

2 tablespoons butter, melted

salt and ground black pepper to taste

  1. Bring a large pot of water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally, until tender, 5 to 6 minutes. Drain.
  2. Mix parsley, lemon zest, and garlic together in a small bowl.
  3. Drizzle butter over cooked Brussels sprouts; sprinkle with parsley mixture, salt, and black pepper.

 

Dandelion Greens and Tortellini Soup

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1 1/2 cups dry cheese tortellini

1 tablespoon butter

1 cup match-stick size carrots

1 onion, chopped

4 cups chicken broth

1 (15 ounce) can tomatoes, drained

2 cups chopped dandelion greens

1 teaspoon garlic powder

1 teaspoon dried basil

salt and ground black pepper to taste

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
  2. Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
  3. Stir tortellini into the pot and serve.