Potato and Root vegetable mash


1-2 large russet potatoes, peeled, cut into 2-inch pieces
1-2 rutabagas, peeled, halved, thinly sliced
3 small parsnips, peeled, cut into 1-inch pieces
1.5 tablespoons olive oil
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.

Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce.


We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:

Lemon and Herb Roasted Jerusalem Artichokes


This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.

1 lb Sunchokes (Jerusalem Artichokes)
1.5 TB olive oil
1 garlic clove
a light sprinkling of basil
zest of a 1/4 lemon
coarse or kosher salt

Preheat the oven to 500F and lightly grease a shallow roasting pan with oil.

Scrub the sunchokes well or peel them. Cut off the irregular knobs to make reasonably regular shapes. Cut the sunchokes into 1-inch pieces. Combine sunchokes with the oil in a large bowl and toss to coat. Arrange in a single layer in the prepared pan.

Roast for about 15 minutes, shaking the pan occasionally for even cooking. While the sunchokes roast, combine the basil, garlic, and lemon zest in a mini food processor or on your cutting board and finely chop.

Sprinkle the lemon-herb mixture over the sunchokes and continue to roast for about 5 more minutes. The sunchokes should be well browned and tender, and the garlic should be fragrant but not burned.

Transfer the chokes to a serving bowl or platter. Sprinkle with salt and serve at once.

Baked Honeyed Rutabaga Discs


Martine Fiske, one of your fellow shareholders, contributed this recipe as a family favorite last year and we put it in the newsletter then. I thought we should bring it to light again. It's adapted from “The Victory Garden Cookbook by Marian Morash. Excellent for turnips too..

2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey

Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make 1/2 inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.

Baked Chioggia Beet Chips


Here's a recipe for turning your pretty chiogga beets into beet chips. The beets need to be sliced thin, but not too thin! A thicker chip will hold up to a dip, which is a good thing. The trick with these chips is to take them out of the oven earlier than you think. They won't get crispy in the oven, they need to crisp as they cool, so start checking by taking a few out of the oven instead of peaking at them while they are still inside.

2 medium beets with stems trimmed to 1 inch
1 cup water
1 Tablespoon sunflower oil
Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandolin or sharp knife, using stems as handles.

Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt.

Put oven rack in middle position and preheat oven to 225°F.

Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

Roasted Root Vegetables



1 pound red-skinned potatoes, unpeeled, washed well, cut into 1-inch pieces
1 pound Chiogga beets, tip and root top cut, washed, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
2 red onions, skinned, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary or thyme
1/2 cup sunflower or olive oil
8 garlic cloves, peeled

Preheat oven to 400°F. Place 2 half sheet pans or cookie sheets in oven. Buy heating the pans first, it will prevent sticking of vegetables. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets for even cooking. Add 4 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until you can easily pierce the vegetables with a paring knife.

Marinated Beets


This recipe just landed in my in box this very moment. How coincidental! By Martha Rose Schulman for the NYT. A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.

1 bunch beets
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
2 teaspoons sugar

Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.

Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.

Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.

Quick Stir Fry of Pac Choi & Peppers



1 lb. pac choi
1 lb. sweet peppers, defrosted, drained well
1 Tbsp fresh ginger root, finely chopped
2 cloves garlic, thinly sliced
2 Tbsp tamari or soy sauce
1 Tbsp sesame oil
1 Tbsp sunflower oil

Separate the pac choi leaves and cut off the chunky stalks.
Slice the stalks finely. Roughly chop the leaves. Heat the sunflower oil in a wok or sauté pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes. Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.

Roasted Beets with a Horseradish Vinaigrette



1.5 Beets
2 tbsp oil
salt & pepper

Toss beets with oil and salt and pepper. Place on a roasting pan and put in a 350 oven. Test the beets with the tip of a knife. When easily pierced, they are ready. Let cool for 15 minutes. Using a kitchen towel, rub the skins off. This is optional as I like to leave the skins on. And of course, this towel will be dedicated to beets the remainder of the season. Slice the beets and toss with the vinaigrette. Build a salad of Pete's greens and top with beets. Nuts and a mild cheese like Lazy Lady goat would be perfect accompaniment for this salad. The dressing from the beets should be enough for the greens as well.
Horseradish Vinaigrette

1/4 cup mild flavored oil (grape seed, olive, sunflower, canola)
2 tbsp. vinegar
2 tablespoons grain mustard
.5 to 2 teaspoons horseradish***
***add a little, then try it, then add some more until it's to your liking!
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl.

Steamed Greens with Sesame-Ginger Sauce



.5 lb. pac choi, washed, drain and halved or quartered, dependent on size
1 lb. savoy cabbage, sliced on a bias 1/4 inch thick
.5 lb. spinach
1/2 cup water
1/2 cups soy sauce
2 tbsp. sesame oil
2 tbsp. honey
2 tbsp. ginger finely chopped
2 cloves garlic, finely chopped
1/4 cup vinegar ( anything but balsamic)
1/4 cup sesame seeds, lightly toasted

In a large bowl make an ice bath large enough to hold the steamed greens. In a large saucepan, bring a small amount of water to a boil. Add greens and steam until they are wilted. Using tongs, remove the greens and plunge in ice bath. Drain from ice bath and place on clean towels to dry. In another bowl, combine soy, sesame oil, honey, ginger, garlic and vinegar and whisk until well incorporated. Drizzle on amount of dressing as is to your liking and toss. Top with toasted sesame seeds.

Sauteed Mustard Greens


Serve these up alongside some potatoes or some scrambled eggs. Yum....

.25 lb of bacon cubed (3-4 slices)
1 onion, diced
1 Bunch Mustard Greens

Put bacon in a saute pan and render. Pour off 80 % of he rendered fat (save for another use). Add the onion and saute until browned. Add the greens, salt and pepper and cook for a minute longer.

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