Tuesday, November 27, 2012

Good Eats Newsletter - November 28th, 2012




 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
 
Spinach, Baby Russet Potatoes, Rainbow Carrots, 
Red Beets, Napa Cabbage, Head Lettuce,  
Yellow Cippollini Onions, and Garlic
 
And OUT of the bag:
 
Butternut Squash
 
Localvore/Pantry Offerings Include:
Elmore Mountain Honey Oat Bread
Butterworks Farm Early Riser Cornmeal
Amir Hebib's Shiitake or Oyster Mushrooms
 
 
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Spinach, Butternut Squash,
Baby Nicola Potatoes, Rainbow Carrots,
Red Beets, and Napa Cabbage
 
What to get for that hard to shop for friend or family member?
 
How about the gift
that keeps on giving
week after week?
 
 
There are 10 weeks left of the Fall/Winter share and you can purchase a pro-rated share.
 
People always tell us a
Good Eats share is like Christmas every week!
 
Interested?
 
Visit our Fall/Winter webpage or email me with questions!
 
Storage and Use Tips
 
Spinach - The beautiful spinach in your share this week is cut below the soil (a style once known as "vermont-cut").  The bags are full of tender young plants, appropriate for a sweet hearty salad, or thrown into a warm winter soup.
 
Baby Bakers - The baby russet potatoes in the regular veggie share this week are perfect for baking or roasting whole.  The skin is the best part (and contain most of the potatoes' iron, protein, and fiber), so don't bother to peel them!  Just rinse them in the sink and throw them in the oven.
 
Yellow Cippollini Onions - Like the small russets and nicolas, cippollini onions can be cooked whole, just peel them and mix them in on the same sheet pan.  Easy roasting.  These onions don't have a long shelf life, so eat them up!
 
 

Beautiful baby spinach in the unheated greenhouse
 
 
Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 
Localvore Lore
 
This week Andrew and Blair are baking us Elmore Mountain Honey Oat Bread made with VT honey, Quebec Oats, Ben Gleason's Snake River, Milanaise Winter Wheat, Sea Salt and yeast.
 
The Early Riser Cornmeal in your share is organically grown by Jack Lazor at Butterworks Farm in Westfield.  You can use this in baking or for polenta.  I had polenta in mind actually, see recipe below.  This cornmeal is ground fresh.  I keep mine in the freezer to retain freshness!
 
Once again, Amir has been able to pick enough shiitake and oyster mushrooms for us all.  This may be the last delivery for a while though.  Production is completely weather dependent and with colder temps coming there's no guarantee now.  So enjoy these flavorful beauties this week!
 
 
 
What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!
 
Our goal is 100% satisfaction. If you email us (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Friday our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.
 
 
Recipes
 
Spinach with Chickpeas
This is a spanish recipe (espinaca con garbanzos) from Smitten Kitchen.  It is hearty and smoky with a little kick, something you might find at a tapas bar in Spain, and yet are so glad to find you can recreate at home.
 
1 15-ounce cans of chickpeas, drained and rinsed
3 tablespoon olive oil
1/2 pound (450 grams) spinach, washed
A slice of country loaf or sandwich loaf bread, crusts removed and cut inset small cubes
1/4 cup tomato sauce
2 garlic cloves, thinly sliced
1/4 teaspoon ground cumin
Pinch of red pepper flakes
3/4 tablespoon red wine vinegar
1/4 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste
 
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
 
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
 
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
 
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts.
 
 
Polenta & Greens
This is a basic modifiable recipe for polenta with greens.  Serious comfort food.


Spinach or other greens (swiss chard, braising greens, kale etc - 1/2 lb to 1 lb)

1 large onion, chopped

2 garlic cloves, minced

2 tbsp olive oil

Dash red pepper flakes

2 carrots, halved and sliced

Italian seasoning herbs (optional)

Sliced shitake mushrooms (optional)

1 c grated cheese, provolone, cheddar, fontina, even feta, as you like

1 c polenta (coarse cornmeal)

3 c water

1 tsp salt


Wash and chop the greens. Saute onion, garlic, and carrots and/or mushrooms in olive oil. Season with salt, pepper & red pepper and Italian herbs. Cook until browning and fragrant. Gradually add the greens, stir frying until all are incorporated and just wilted.



Boil water & whisk in polenta & salt. Turn down very low, watch out for sputters. Cook until thick, stirring often.


Brush a baking dish with olive oil. Pour in about 2/3 of polenta, spoon in the greens, top with remaining polenta & cheese. Take a butter knife and swirl through the top layers a bit. Bake @ 350 until bubbly and slightly browned, about 30 minutes.  Best if you allow to cool a bit before serving.


This recipe is easily doubled, which makes a generous 10 x 14 pyrex baking dish. The polenta is easier to work with if it is poured right when it thickens. If you wait it will set up into a more solid form. Prep the vegetables and have all ingredients ready before you cook the polenta, so it will be ready at the right time, as the greens take just a few minutes.
 

 
Creamed Spinach
Fair warning, spinach shrinks when it is cooked - this makes for a single serving of creamed spinach.   But that is also why it's awesome.  It is the perfect warm snack just for yourself.
 
1/2 pound fresh spinach, tough stems discarded
1/3 cups heavy cream or whole milk, or a mix thereof
1/4 onion, finely chopped
1 small clove garlic, minced (optional)
1 tablespoons unsalted butter
1 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
 
Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 minutes.
 
Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach.
 
Wipe out large pot so you can use it again.
 
Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
 
 
 
Spicy Soba Noodles with Shiitakes and Napa Cabbage
Don't be afraid to buy ingredients you've never bought before.  Soba noodles, Gochujang, edamame...  You'll be buying them again in no time.
 
For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled “gochujang”)
1 tablespoon packed brown sugar
 
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame
 
Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
 
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
 
Heat oil in skillet over medium-high heat until it shimmers, then saute ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and saute, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
 
While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
 
 
 
Stuffed Cabbage Rolls
I made stuffed cabbage for the first time last year, and couldn't believe I'd waited so long.  I loved the taste (first of all), but they also make for a hearty meal, impress guests, are beautiful on the table, and are so easily served and shared.  I highly recommend this recipe, even if you've never tried stuffing anything (much less cabbage) before.
 
3/4 – 1 lb lean ground beef or pork
2 carrots, shredded
1 cup cooked brown rice
4-5 garlic cloves, finely minced or grated on a microplane zester
2 tablespoons ginger, finely minced or grated on a microplane zester
1 small onion, minced
3 tablespoons low sodium tamari (or soy sauce)
2 tablespoons toasted sesame oil
1 – 2 splashes rice vinegar
1 teaspoon chili sauce or pinch red pepper flakes, optional
salt and pepper, to taste
leaves from 1 head of Napa cabbage
 
Preheat your oven to 400 degrees.
 
In a large mixing bowl, prepare your filling by combining your beef or pork, carrots, rice, garlic, ginger, onion, tamari (or soy sauce), sesame oil, chili sauce or red pepper flakes (optional) and a pinch of salt and black pepper.
 
Take the leaves from your cabbage and roll with a rolling pin to make leaves more pliable.  Small leaves work just as well as big ones - use two small leaves with ends overlapping before rolling up with the filling.  Add filling to your leaves and tightly and carefully roll up and place side by side in a large baking dish. Pour 1 cup of water over rolls and cover with aluminum foil. Bake in your preheated oven for about 30-35 minutes or until completely cooked through. Serve with juices from baking dish and additional chili sauce.
 
Time saving tip: Prepare rolls ahead of time (without water) and refrigerate until ready for baking.
 
 
 
Beet, Potato, and Walnut Salad
Highly recommended for a mid-walk-in-the-snowy-woods snack. If it's a long walk, bring this salad, and sausage, and a loaf of bread.  Yum.
 
1 1/2 pounds medium beets, scrubbed
1 1/2 pounds small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup roughly chopped walnuts (optional)
1/4 cup finely chopped fresh chives
1 to 2 tablespoons red-wine vinegar
 
Directions
 
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
 
On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
 
Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.
 
 
Crown Pleasing Cornbread
I make this for my family all the time, nearly weekly.  The kids take it to school in lunchboxes, and it's great toasted for a snack.  It's sweeter than most cornbreads, but nobody complains!

Preheat oven to 400F.

Mix together:
1.5 cups cornmeal
1.5 cups flour
3/4 cup sugar (or 1/2 cup honey)
1 TB baking pwder
1 tsop salt

Then add:
2-3 TB melted butter
1.75 cups milk (or maybe 1.5 if using honey for sweetener)

Mix together, pour into a buttered 9 x 13 pan, and bake at 400F for 20-25 mins til knife comes out clean and golden brown around edges.
 
 
 
 
 
 
 



Good Eats Newsletter - November 20th, 2012




 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
 
Mesclun, Delicata and Sweet Dumpling Squash,
Sweet Potatoes, Brussel Sprouts, 
Gilfeather Turnips or Rutabaga, Red Chard, 
Panisse Head Lettuce, and Small Yellow Onions
 
 
Localvore/Pantry Offerings Include:
 
Blue Ledge Crottina Cheese
Champlain Orchards Empire Apples
Vt Cranberry Company Cranberries
Pa Pa Doodles Farm Eggs
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Mesclun, Delicata and Sweet Dumpling Squash,
Sweet Potatoes, Gilfeather Turnips or Rutabaga, 
Red Chard and Small Yellow Onions
 
 
 Delivery for (almost) all Members is TOMORROW -
*TUESDAY*
November 20th
The only exception to this is Woodstock -
your shares will come Wednesday
 
Happy Thanksgiving!
 
Shares wil be delivered tomorrow, TUESDAY this week for all sites except Woodstock (delivery Wednesday).  I hope you all have a wonderful holiday!. ~ Amy
       
 
Storage and Use Tips
 
Gilfeather Turnips - Gilfeather Turnips are part of the Slow Food Ark of Taste because of their distinctive flavor and cultural heritage. They were first developed in Vermont by John Gilfeather, a farmer who kept his prized variety carefully guarded. He would actually chop the top and root off each of his turnips before sale, so no one could regrow the plant. Thankfully a few seeds snuck out, and many farmers are now able to keep this special type going. It looks more like a rutabaga than a turnip, but the flesh is white and makes a beautiful sweet-flavored puree.
 
Rutabaga - Also known as swede, rutabaga is thought to have evolved as a cross between a wild cabbage and a turnip.  Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned it's second name).  Roast it, mash it with butter, season with salt and pepper, you can't go wrong.
 
Small Yellow Onions - The ideal size for Melissa's Creamed Onion recipe below.
 
Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 
Localvore Lore
 

Even though it's a native fruit of Vermont, it's actually not that easy to find local VT cranberries.  Bob Lesnikoski aka"Cranberry Bob" provides us with this week's Vermont grown cranberries, freshly packed at Vermont Cranberry Co.  With cranberries, size does matter so at VT Cran Co, the 30,000 pound harvest is meticulously sorted with only the biggest and best offered up locally for sale. These cranberries are meatier and pack more flavor than their southern Cape Cod counterparts. Bob's claim to fame is the "bounce". As he explains a bouncy cranberry is the best cranberry. With that said we hope you enjoy these bouncy berries over Thanksgiving. If you do not wish to use your berries for T-day you may store your berries in the fridge for up to 2-3 weeks or in the freezer for longer term storage.  Cranberry sauce is super easy to make, see the recipe section for a how to.


Hannah Sessions and Greg Bernhardt have sent us one of their special goat cheeses this week. The Blue Ledge Farm Crottina is their personal favorite among the cheeses they make. A mild white mold-ripened goat milk cheese in the style of Brie, Blue Ledge Crottina is creamy, slightly sweet, with a decadent velvety texture.  IT's really really good with a drizzle of honey alongside....  Greg and Hannah and their kids milk 75 goats on average from February to November on their farm in Salisbury, VT.

From Champlain Orchards, we have Empire apples.  A great all round apple and they are perfect right now for fresh eating and salads.  Really good.

Deb's older flock is slowing down, you may have noticed we skipped a week last week!  But we have eggs again this week, and should be on schedule for 2 weeks from now.  Her younger flock of pullets is just starting to lay now.  You may see some egg size variation as the new flock starts laying and some of these new small pullet eggs find their way into cartons.
 
 
 
What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!
 
Our goal is 100% satisfaction. If you email us (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Friday our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.
 
Fall/Winter Shares  Available
 
We have a terrific harvest and are able to extend the offer of a Fall/Winter CSA share to more members this year.
 
Please spread the word
and tell friends and neighbors about
Good Eats! 
 
If you would be willing
to post something to your front porch forum
or other neighborhood email group to spread the word, please email me
 
I'll send you a little blurb that you can use or edit. 
 
 
 
Recipes
 
Creamed Onions
​ From Melissa - This is a recipe that my Grandmother made every Thanksgiving for as long as I can remember until her passing in 2009.  My mother and I continue the tradition.  This is a simple, rich and creamy addition to a Thanksgiving feast.  The recipe is written just as she wrote it with no amounts everything done to taste.  Make a standard cream sauce by making a rue and adding milk or cream, season with salt and pepper.  She always used a buttered 8” casserole dish. 
 
Pour Boiling water over onions.  Let stand 1 minute – then peel without crying.  Cut off root ends and cut X on root end to prevent bursting.  Simmer in chicken broth (or water) and white wine 20 minutes. Drain. Cover with cream sauce and grated cheddar cheese.  Season with Thyme and ½ bay leaf.  Bake in slow oven (325 F) for 1 ½ hours.  Long, slow baking improves flavor.
 
 
 
Brussels Sprouts with Pecans
This is a tasty side or a good base to a whole grain side dish. I would suggest combining with a starch such as rice, pearled barley or another whole grain. You could also add some cranberries by simmering them in the sauce right before you add the sprouts and nuts.

3 tablespoons unsalted butter
3/4 cup pecans or substitute almonds (optional, but flavorful)
Coarse salt
1/2 c cippolini onions, finely chopped
2 c baby Brussels sprouts
2 Tbs sherry vinegar or red wine vinegar
3 Tbs maple sugar
2 tsp Dijon mustard


Melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt. Add remaining 1 tablespoon butter, onions, and 1/4 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes. Trim Brussels sprouts, then score an X into the bottom of each one. Steam Brussels sprouts by bringing 1/3c water to a boil, reduce to a simmer, add sprouts, cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes. In a bowl, whisk together sherry vinegar, maple sugar, and mustard. Add Brussels sprouts, and onions. Toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.



Brussel Sprouts and Roasted Winter Squash Hash
This is a colorful dish for your thanksgiving table.  It's both sweet and salty, hearty, and perfect for showing off the vegetables in your share this week.  Can be made up to three days in advance, just keep it in the fridge and reheat before you serve.

1 1/2 pounds winter squash or sweet potatoes
1 pound brussels sprouts, preferably small ones
2 tablespoons extra virgin olive oil
1 bunch scallions or small onions
2 garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice
Poached eggs for serving (optional)

Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash or sweet potatoes with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.

While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.

Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions/onions and garlic. Stir together for a few minutes until the pan is fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.

Note: To cook black rice, combine 1 part rice with 1 3/4 parts water and salt to taste in a saucepan. Bring to a boil, cover and reduce the heat. Simmer 30 minutes until the water has been absorbed. Remove the lid, place a dish towel over the pot, return the lid and let stand 10 minutes. A cup of dry rice will yield 3 cups of cooked rice.



Cranberry Sauce
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too. If you want to get a little more fancy add some apple pieces and raisins or spice it up with cloves, allspice and ginger.

3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.


 
 
 
Curried Lentils With Sweet Potatoes and Swiss Chard
This recipe will surprise your guests with a little spice on thanksgiving.  Yields 8 to 10 side-dish servings; 6 main-course servings.
 
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeƱo pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.
 
In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
 
Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
 
Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.
 
 
 
Gilfeather Turnip Puree
I was told this recipe at a CSA farm in Massachusetts, Red Fire Farm, where a few friends of mine work and live.  They make sure their CSA members get Gilfeather Turnips for Thanksgiving too!
 
Gilfeather Turnips (or rutabaga) peeled and chopped in large pieces
1-3 tbs Olive Oil
Salt and Pepper to taste
Optional: serve with some salty caramelized onions, chopped apples, fried celeriac strings, or any fun garnish ideas you have!
 
In a large sauce pot, just cover the chopped Gilfeather turnips with water, and boil until soft to the tines of a fork. With a slotted spoon, take out the turnip chunks, and transfer to a food processor (if you don't have one you can mash them). Add the olive oil, salt and pepper, and puree just until all the chunks are pureed. Taste and add salt as desired. I like to put a little thyme in there. Serve it up hot solo or with any garnishes you like.
 
 
 
Turnip Puff
A delicious way to eat your turnips or rutabaga, and to fool anyone who thinks they won't like them!
 
2 cups roasted, mashed turnips or rutabaga, cooled
1 cup bread crumbs
1/2 cup melted butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
 
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
 
 
 
Mashed Sweet Potatoes
This is Martha Stewart's recipe, the all-around crowd-pleaser.  There will not be any leftovers.
 
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (or maple sugar)
Coarse salt and ground pepper
 
Boil sweet potatoes until tender, about 10 minutes.  Drain, and return to saucepan.  Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
 
 
 
Roasted Spiced Sweet Potatoes
Adapted from Gourmet, January 2002.  Makes 4 to 6 servings.
 
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil
 
Preheat oven to 425°F. Combine coriander, fennel, oregano, and red pepper flakes and grind in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.