Russian beet and potato salad

Inspired by an allrecipe.com recipe

Ingredients

5 small potatoes

5 medium beets

3 small dill pickles, diced

4 hard-boiled eggs, peeled

3 green onions, chopped

1/4 cup vegetable oil

2 tablespoons balsamic vinegar

salt to taste

Preparation

Bring a large pot of water to a boil, and cook potatoes (with skin) until tender. Bring a separate pot of water to a boil and cook beets until tender. Boil eggs for ten minutes.

Drain vegetables and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets and potatoes.

Drizzle the olive oil and vinegar over the mixture and toss to coat. Add green onions. Season to taste with salt. Slice hard-boiled eggs and add to mixture. Mix well. Chill completely before serving. The beets will add a red color to the rest of ingredients.

Kohlrabi with Peas and Potato

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 4

Ingredients:

1/2 cup onion, chopped

1 clove garlic, minced

1 tbsp oil

1/2 tsp dry mustard

1/2 tsp cumin, ground

1/4 tsp tumeric, ground

1/4 tsp coriander, ground

1 cup kohlrabi, peeled and chopped- save leaves!

1 cup potatoes, peeled and chopped

1 cup tomatoes, chopped or canned

1/2 cup water

3/4 tsp salt

1/2 tsp sugar

kohlrabi leaves, finely chopped

1/2 cup green peas, or pea shoots, chopped

Preparation:

In a larage soup pot, sauté onion and garlic in oil about 3-4 minutes.  Add spices and stir-fry for about 30 seconds.

Add kohlrabi and potatoes and stir briefly before adding tomatoes, water, salt and sugar.  Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.

Add kohlrabi leaves and simmer 8-10 minutes.  Stir in peas or pea shoots and cook until warmed.  Serve over rice.

Winter Borscht

From Simply in Season, by Mary  Beth Lind and Cathleen Hockman-Wert

Serves 6-8

Ingredients:

3/4 to 1 lb stewing beef or chicken (chopped)

1 cup onion (chopped)borscht

8 cups water

2 cups potatoes (diced)

1/2 head cabbage (shredded)

1 cup beets (chopped)

1/2 cup carrots (diced)

1/2 cup pearl barley

2 bay leaves

1/4 cup fresh dill or 2 tbsp dried

1 tsp salt or to taste

1/4 tsp pepper

1/2 cup fresh chives (optional)

Preparation:

Brown meat and onion in a large soup pot over medium heat, about 10 minutes.

Add all other ingredients and bring to a boil.  Cover and simmer for 30 minutes or so, until barley is cooked and the meat is tender.

Garnish with chives and serve with sour cream or yogourt, and thick crusty bread.

Oven-Roasted Vegetables

From Sunday at Moosewood Restaurant, by The Moosewood Collective

Serves 4 to 6

Ingredients:* (see variation below)

2 large onions, or up to 8 small onions

4 large carrots

8-10 small potatoes

2 tbsp olive oil

2 tbsp melted butter

 4 garlic cloves, minced

1 tsp crushed dried rosemary

1 tbsp minced fresh marjoram

Salt and pepper to taste

Preparation:

Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise.  If using large carrots, halve them lengthwise and then cut them into 1-inch sections.  Quarter the potatoes.

Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs.  Cover tightly with aluminum foil and bake for 35 minutes.  Unvocer and turn the vegetables with a large spoon.  Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!

Grandma’s Pumpkin Soup

This recipe comes to you from Heather’s grandma Maxine.  She’s a great cook, and very supportive of our farm.  Thanks Grams!

Ingredients:

1/4 cup butter

1 large onion, chopped

2 leeks, chopped (whites only)

1 large potato, diced

1 cup pumpkin, cut into small cubes

3 cups stock (veggie or chicken)

1 1/2 cup light cream, or 2% milk

Pinch of nutmeg and cayenne

Salt and pepper to taste

Preparation:

Melt the butter in a large saucepan.  Add onion and leeks, and cook until soft, but not browned.  Add potato, pumpkin and stock.  Bring to a boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.  Blend.

Add cream or milk to soup mixture, cook until warmed, about 5 minutes.  Add spices, salt and pepper.

Grandma Maxine’s Pumpkin Soup

This recipe comes to you from Heather’s grandma Maxine.  She’s a great cook, and very supportive of our farm.  Thanks Grams!

Ingredients:

1/4 cup butter

1 large onion, chopped

2 leeks, chopped (whites only)

1 large potato, diced

1 cup pumpkin, cut into small cubes

3 cups stock (veggie or chicken)

1 1/2 cup light cream, or 2% milk

Pinch of nutmeg and cayenne

Salt and pepper to taste

Preparation:

Melt the butter in a large saucepan.  Add onion and leeks, and cook until soft, but not browned.  Add potato, pumpkin and stock.  Bring to a boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.  Blend.

Add cream or milk to soup mixture, cook until warmed, about 5 minutes.  Add spices, salt and pepper.

Curried Potato Kale Galette

Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen

Serves 6

Ingredients

2 tbsp olive oil

1 large onion, or one bunch green onions, diced

5 garlic scapes, chopped

1 tbsp minced fresh ginger

1 tsp ground cumin

1 tsp garam masala (or curry powder)

1 tsp salt

1/2 tsp turmeric

pinch cayenne pepper

8 cups chopped kale leaves (about 1 bunch)

2 tsp lemon juice

1 kg potatoes, peeled

3 tbsp butter, melted

Preparation

In shallow Dutch oven or large saucepan, heat all but 1 tsp of the oil over medium heat; fry onion, garlic, ginger, cumin, garam masala, half of the salt , the turmeric and cayenne pepper, stirring often, until onion is softened, about 3 minutes.

Add kale and 1/4 cup water; cook, covered, until wilted, about 4 minutes.  Uncover and cook, scraping up any brown bits from bottom of pan, until no liquid remains, about 1 minute.  Stir in lemon juice.

Brush bottom and side of 9-inch springform pan or ovenproof skillet with remaining oil.  Using mandoline or sharp knife, cut potatoes into paper-thin slices; toss with remaining salt.  Spread one-third in pan; top with half of the kale mixture.  Repeat layers once.  Top with remaining potatoes, pressing to evenly distribute.  Pour butter over top.

Bake, covered, in 425′F oven until potatoes are tender when pierced with knife, about 50 minutes.  Uncover and broil, watching closely, until golden on top, about 1 minute.  Let stand for 10 minutes before cutting into wedges.