Tuesday, January 26, 2016

Good Eats Weekly Newsletter - January 27, 2016


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
This week your bag will contain:
Spinach, Potatoes, Carrots, Napa Cabbage,
Onions, Daikon Radish
Out of the Bag:
Frozen Broccoli, Frozen Roasted Peppers
Localvore Offerings Include:
Elmore Mountain / Slowfire Bakery Bread
Tangeltown Eggs
Pete's Greens Baba Ganoush
Half Veggie Only Members
take a YELLOW BAG
containing:
Spinach, Potatoes, Carrots, Green Cabbage,
Onions
Out of the Bag:
Frozen Broccoli
The Fall/Winter CSA ends in 2 weeks!
But you can Sign Up Now for the Spring Share!
Our Spring CSA starts February 17th and offers winter treats and new spring arrivals as the season progresses!
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You can Learn More and
Pete's Musings
Happy Winter (finally), 
     We enjoyed the nice long fall but are glad for some cold, snow, and wind so that we feel like we live in the Northeast Kingdom and not New Jersey. Lots of winter projects going on these days. Steve is busy repairing, improving, and maintaining the vast fleet of older equipment that it takes to keep this place running. Isaac and Poli have finished building our new gutter connect greenhouse and are now rebuilding 4 of our older greenhouses. They are making them 2 ft taller, adding insulation around the perimeter, installing hot water pipes to heat the soil-generally making them more productive and efficient. We'll be installing above ground hot water pipes that have a double purpose of heating the greenhouses and also acting as a rail for greenhouse carts to ride on. This will allow tomato and cucumber pruning which happens 10 ft. in the air to move from unsteady ladders onto safe and stable elevated carts.
I've been shopping for a bunch of new equipment. Well, most of it not new, but new to us. Most of what I've found is in Canada or Holland, we'll be bringing 2 shipping containers of Dutch equipment here in the coming weeks. When you want to buy quality used vegetable equipment you have to go to places where there is a big concentration of veggie farms.  We are also actively laying out our soil fertility plans.  We now farm over 60 individual fields so this is a complicated and detailed process.  And we've also been learning a lot about how to improve root crop harvest, storage, and washing in order to maximize quality, and to that end we may be replacing our washline with equipment that is gentler on the roots. The crew is cheerfully plugging away in the washhouse - it's a tough grind washing and packing storage crops all winter and their positive attitude is much appreciated. We're looking forward to the exciting coming season and putting our new and improved greenhouses and equipment to use to grow more and better veggies than ever.
Pete   
   
Storage and Use Tips 
Spinach - This larger leaf cooking spinach is great steamed, sauteed or in creamed preparations as well as in spinach tarts, frittatas and casseroles. Add a pinch of ground nutmeg to really bring out the flavor. Wash the leaves in a sink or large bowl full of water, letting any sandy residue sink to the bottom. Lift out of the water and drain. Throwing it into a pan with a few remaining water droplets will allow it to steam nicely. Store unwashed, bagged in the crisper drawer for several days.
Potatoes - Modoc potatoes have bright red skins and are white inside. They are a moderately waxy, all-purpose potato. One of our favorite ways to cook these is simply roasting until they are soft and creamy delicious. Chop and toss in sunflower oil, salt, pepper and other herbs of your choice. Set oven to 475F and roast for 30-40 minutes.
Carrots - The colorful nature of your carrots is based on varietal differences. Carrots have been cultivated for thousands of years, but it was not until a few centuries ago when orange carrots became the norm, when the Dutch developed and made orange varieties prolific. So to appreciate the history of these multi-colored roots, try shredding multiple colors in a salad, or cutting them crosswise into eye-catching irregular ovals. Carrots should be stored unwashed, loosely wrapped in the crisper drawer of your fridge.
Napa Cabbage - Napa cabbage (in the full shares) is an Asian vegetable that resembles regular green cabbage, but is much more tender with large cruncy ribs and has a long, slender shape. Napa cabbage has slightly more protein and fewer calories than regular cabbage and a unique taste like a mild celery or bok choy. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is also great in salads! Try it as a lettuce substitute your favorite green salad, or if you have daikon, make your own kimchi this week.
Green Cabbage (in the half shares) can be used in a variety of ways- shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled.  Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.
OnionsThe onions in your share this week are from our friends at Riverside Farm in East Hardwick. Store them in a cool place, even in your fridge, if you don't intend to eat them quickly.
Daikon Radish - Daikon is a large, white, elongated radish that has a mild taste. It contains large amounts of enzymes that aid in fat and starch digestion as well as high levels of vitamin C, phosphorus and potassium. It also contains a plethora of other phyto-nutrients. Try adding cubed daikon to your next pan of roasted vegetables, shredding it on your salad, or eat as a snack with peanut butter. This radish is also a staple ingredient in classic kimchi.
Frozen BroccoliOur frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing.  It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp.  But it is fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.
Frozen Roasted Peppers - Frozen roasted peppers are in the large share this week. These are whole peppers that have been washed and then roasted in a barrel flamer, cooled, bagged and frozen. We use Anaheim peppers, which had a little heat that is complemented by the roasted flavor. After thawing, remove seeds and toss them in a pan if you want to each them warmed up. These are great on burgers, in Mexican dishes, or in pasta recipes. 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
This week's localvore share includes Elmore Mountain or Slowfire Bakery BreadTangeltown Eggs, and Pete's Greens Baba Ganoush.
Slowfire Bakery is making Country Bread with Cornmeal and Rye for this week's Thursday pickup sites. Based in Enosburg Falls, Slowfire prides themselves on using local flours (from just over the border in Quebec), as well as other ingredients sourced from their land and from neighboring farms.
Elmore Mountain Bread is baking Vermont Redeemer Bread for most Wednesday and some Thursday pickups, made with 100% organic wheat from Roger's Farmstead in Berlin that was fresh stone-milled in Elmore, and baked in their hot brick oven that is fueled by local hardwood.
We are grateful that Tangletown Farm can provide us with nutritious Local Eggs all winter long! At Tangletown Farm in West Glover, Lila and Dave raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep their diets lush and healthy.
We are also sending you Baba Ganoush from our kitchen at Pete's Greens. Baba ganoush is a thick mediterranian spread made from eggplant, garlic, tahini, oil, lemon, and spices. It is great as a dip or on sandwiches. You can liven it up after thawing by draining any excess water, adding a splash of olive oil, and buzzing it in the food processor for a few seconds. Add a sprinkle of fresh green herbs, like parsley, as a garnish.
Recipes
Cabbage Salad
Ricki Heller writes of her great recipe:
"The two essential components, I’ve found, are the cabbage and the dressing; pretty much everything else can be adjusted or substituted. This is the type of salad that invites picking at it, right out of the salad bowl, once you’ve already finished what’s on your plate."
Base:
1 whole napa or green cabbage, washed, trimmed, and sliced thinly on the diagonal
1 cup cooked and shelled edamame (or snap peas)
1 carrot, grated, if desired
1/4-1/3 cup toasted pine nuts
1/4 cup toasted sesame seeds
Dressing:
1/3 cup extra virgin olive oil
8 drops stevia (or you can use sugar, about 1/4 cup)
1/4 cup red wine vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame oil
1 very small onion, grated on the finest holes of your grater (it should almost liquefy)
1 clove garlic, crushed
Toss the cabbage, edamame, carrot (if desired), pine nuts, and sesame seeds in a large salad bowl.
In a smaller bowl, combine the dressing ingredients and whisk to mix well.  Pour over salad and toss to coat. Makes about 6 servings.
Baechu (Cabbage) Kimchi
This recipe is from Sandor Katz's "Wild Fermentation." Sandor has revolutionized and revived the traditions of fermenting, and has strong connections to Vermont. 
Makes 1 quart
sea salt
1 pound chinese cabbage (napa or bak choi)
1 daikon radish or a few red radishes
1-­2 carrots
1-­2 onions, leeks, a few scallions, or shallots
3-­4 cloves of garlic
3-­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or
in a sauce
3 tablspn fresh grated gingerroot
Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like.
Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms.
Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons in and mix.
Mix the vegetables with the ginger­/chili­/onion­/garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­ soaking brine to the sumberged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers.
Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.
Chicken Baked with Baba Ganoush
Try this quick and easy way to prepare chicken breasts, baked with flavorful baba ganoush. The fresh eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.
2 boneless, skinless chicken breasts
1/2 cup baba ganoush
1/4 teaspoon paprika
1/4 cup fresh chopped parsley, divided
Preheat oven to 400 degrees. Place chicken breasts in a large baking dish. Spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle top with paprika and with some of the parsley.
Bake for about 30 minutes, depending on the thickness of the chicken breast, until chicken is cooked through. Serve with additional chopped parsley as a garnish. 
Egg-cellent Breakfast
This breakfast recipe is easily adaptable with whatever vegetables or cheese you have on hand.

4 large eggs
2 tablespoons of coconut oil/ghee
3 tablespoons coconut flour (or flour of choice)
1/4 teaspoon baking powder
1/2 cup of raw shredded Cheddar cheese 
1 cup thoroughly chopped broccoli (or veggie of choice)*
Kosher salt
Freshly ground black pepper
Preheat oven to 375 F.
Cook up broccoli for a few minutes on stovetop in a bit of oil, just until cooked (not crunchy anymore, but not mushy). Take off heat, set aside.
Place eggs, coconut oil/ghee, and a dash of salt in medium size bowl and whisk together.
Add coconut flour (or other flour of your choice) and baking powder and mix until smooth.
Lastly, add cheese and broccoli, plus ground pepper and stir.
Pour into greased muffin tin cups. Cook 15-20 min or until tops of muffins spring back when poked. Allow to cool 10 min before eating.
Enjoy with a slice of avocado and some green tea for breakfast!
Note: Recipe can easily be doubled to make 12 muffins. Muffins can stored in the fridge (do not freeze) and popped in a toaster oven for re-heating as needed. 
*Optional Additions: Feel free to add other veggies and cook accordingly before adding to egg mixture. Sweet potato, peppers, garlic, onion, and spinach all work well. You might also think of adding bacon pieces, chopped ham, olives, feta, etc. Whatever makes breakfast easy, healthy and delicious for you!
Recipe brought to you by InPower Wellness in Burlington, VT.
Roasted Daikon Radish, Carrots and Peppers
You can eat this as a side or serve it over rice. The balsamic vinegar adds a complex dimension of flavor that takes this a step beyond your average roasted vegetable dish. You can even use your frozen roasted peppers in this dish, if you have them.
1/2 lb daikon, scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar
Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.

Tuesday, January 19, 2016

Good Eats Weekly Newsletter - January 20th, 2016

 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mesclun, Potatoes, Beets, Sunchokes, Onions,
Savoy Cabbage, Garlic
 
Out of the Bag:
Frozen Squash Puree, Frozen Chard
 
Localvore Offerings Include:
Golden Crops Rolled Oats
Raw VT Honey
Smitty's Frozen Raspberries
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
 
Mesclun, Potatoes, Beets, Garlic, Onions,
Savoy Cabbage
 
Out of the Bag:
Frozen Squash Puree
 
 
Frozen Veggies are now in your CSA share!
. . . . . . . . . . 
 
 
We are proud to be sending you our frozen veggies that we preserved in our kitchen from our farm in the height of summer. It's a great way to add flavor to your winter meals while you continue to eat organic local food!
 
Generally, the full share will receive two different frozen veggies, while the half share will receive one frozen veggie.

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Don't forget that you can sign up for the Spring CSA!
 
Around the Farm
 
As winter continues on, we are always excited and thankful for what we have to offer in this season of cold and dormancy. Our fall harvests are holding up well in our storage facility, and our high tunnels continue to yield fresh greens. During these short winter days, our winter greens actually experience negligible growth. That's why we planned ahead before the first frosts by planting our greens with sufficient time to size up before winter set in. Even though growth has slowed, they are still full of life and flavor under their protective blankets. In fact, winter greens often sweeten in the cold, as sugars are a natural defense against damage.
 
We're planning ahead for the big thaw, too. Even now, we are putting up new high tunnels that will serve us once the ground can be worked. When the first signs of spring are on the horizon, we will already be busy in the greenhouses starting seeds and prepping soils for new crops.
 
    
   
 
 
Storage and Use Tips 
 
Mesclun - This week's mesclun is a mix of spinach, lettuce and claytonia. These beautiful greens are straight from our high tunnels and are perfect for salads. Store in your crisper drawer and enjoy within a week.
 
Potatoes - Also known as Idaho or baking potatoes, Russets are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place.
 
Sunchokes - Also known as Jerusalem artichokes, are in the full share this week. You might know of this plant as a beautiful yellow flower on tall stalks that blooms in summer. The tubrous roots, which appear in your shares, are also edible. Eat with or without the skin, and prepare as you would potatoes: roast, saute, bake, boil, or steam. They can be stored for a few weeks in your fridge.
 
Beets - Golden beets are a great treat this week! We love growing colored beets to mix it up from the classic deep red. Beets are great shredded in salads, and extra delicious when roasted. These golden beets don't impart their color onto whatever they are cooked with, like their red counterparts sometimes do, so  use them to create colorful dishes with pasta, chevre, greens, etc.!
 
Onions - The yellow onions in your share this week are a mix of our onions and those from our friends at Riverside Farm in East Hardwick. Store them in a cool place, even in your fridge, if you don't intend to eat them quickly.
 
Garlic - This week's garlic is a mix of our garlic and some from High Mowing Seeds in Wolcott. These beautiful bulbs would be great roasted whole as an addition to any recipe that highlights the complex flavor of roasted garlic. Store in a cool, dark, well ventilated place (a paper bag in your basement would do).
 
Savoy Cabbage - Green savoy cabbage is a beautiful head of cabbage that has crinkled leaves. Their leaves are also more delicate and more loosely packed than their green cabbage cousins. Eat like you would any other cabbage (great in slaws, salads, and spring rolls). Store unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.
 
Frozen Squash Puree -  In the fall we put up our year's worth of squash puree. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie.
 
Frozen Chard -  Frozen chard, like spinach, is great for casseroles, lasagnas, quiches etc.  Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer. 
 
 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
 
 
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
 
 
Localvore Lore
 
This week's localvore share includes Golden Crops Rolled Oats, Raw Vermont Honey, and Smitty's Farm Raspberries.
 
Golden Crops Oats are from organic grower Michel Gaudreau and Golden Crops Mill, just across the Vermont border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to. These are beautiful, clean organic rolled oats ideal for oatmeal (try this recipe), granola, cookies, streusel toppings etc.
 
Frozen Raspberries from Smitty's Farm in Derby VT are bringing you the fresh, sweet taste of summer! Greg Smith has over 5 acres of berries, including raspberries, that are organically grown. These treats don't need sweetening, but they would certainly be delicious over your favorite plain yogurt along with the locally produced Raw Honey that rounds out your share. Most of this honey is from McFarline's Apiary in Benson, VT. Tim McFarline raises bees that are free of any chemical treatments, producing a high quality, healthful and delicious honey.
 
 
Recipes
 
Baked Oatmeal
 
Caitlin Bourassa of InPower Wellness sent us this delicious recipe that uses several of your localvore items this week; we hope you enjoy it as much as she does!
 
Serves 12 (or a family of four for 3 mornings)
 
This recipe is about making your morning routine healthier and easier. Whip up a pan on Sunday, and wrap yourself around a hot bowl of slightly sweet, nourishing whole grains for the rest of the week. You can get creative with toppings, too, making each morning a little something special. Kid-friendly, too!
 
2 tablespoons coconut oil (melted) or pastured butter
3 organic eggs
3½ cups raw, whole milk, or a vegan milk of choice
2 teaspoons vanilla extract
½ cup maple syrup (or other natural sweetener)
4 cups rolled oats
1½  tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon sea salt
1 cup frozen raspberries
½ cup raisins or chopped dried apricots
1 cup crushed walnuts, almonds, or pumpkin seeds (optional)
 
In a medium bowl, whisk together coconut oil (or butter), eggs, milk, maple syrup and vanilla. In a separate bowl, combine the rest of the ingredients. Slowly fold the dry ingredients into the wet mixture. Use a little oil to grease a baking pan (I use a 8.5 x 13-inch pan) and pour in contents. Bake at 350 degrees for about 35-45 minutes. Reheat in toaster oven each morning for an easy, healthy breakfast and top with your favorite whole yogurt, nut butter, hemp seeds, whatever you fancy!
 
Caitlin is a CSA member as well as a certified health coach who specializes in one-on-one coaching to improve an individual’s overall health and well-being.
 
 
 
Pan-Fried Jerusalem Artichokes in Sage Butter
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
 
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
 
Learn more about this recipe here.
 
 
 
Thai Slaw Cabbage Wraps
 
 
One of Molly’s (our harvest manager) favorite ways to use cabbage in the winter is to use it liberally in homemade spring rolls. The recipe I’ve included here has ingredients that hint at summer, but feel free to improvise! Substitute finely minced onion for the scallions and leave out (or substitute for) the fresh cilantro if you don’t have it. And add any winter vegetables that might work well- think sunchokes, carrot, or mesclun!
 
4 oz. rice noodles (vermicelli)
3 cups shredded head cabbage
6 oz. baked teriyaki flavor tofu, chopped
1 cup finely chopped scallions
1 cup coarsely chopped cilantro
¼ cup chopped roasted peanuts
2 tbsp. sugar
1 clove minced garlic
1 tsp. fresh grated ginger, divided
¼ cup + 1 tbsp. lime juice, divided
½ cup salted natural peanut or almond butter
1½ tbsp. soy sauce
2 tbsp. brown sugar
½ head cabbage, shredded
Spring roll or rice paper wrappers, optional
 
Soak vermicelli noodles. Drain, set aside.
Place drained vermicelli, shredded cabbage, tofu, scallions, cilantro, and roasted peanuts in a bowl.
Heat 2 tbsp., ½ tsp. ginger and garlic with ¼ cup water in a sauce pan. Heat over medium heat, until sugar has dissolved. Add a pinch of salt. Remove, stir in ¼ cup lime juice and let cool.
Pour dressing into vermicelli salad and toss.
Make the peanut sauce: whisk together peanut butter, ½ tsp. grated ginger, soy sauce and brown sugar with hot water to thin.
 
Place slaw in red cabbage bowls and drizzle with peanut sauce, or wrap up tightly in spring roll wrappers and fry in oil. Or, use rice paper wrappers and eat without adding a cooking step! You can dip them in the peanut sauce rather than wrapping it inside.
 
 
 
Butternut Dumplings with Brown Butter and Sage
 
Winter is the perfect time to spend a little more time making something really special for dinner. This recipe for butternut dumplings, or gnocchi, is one great way to create a hearty meal that your family will love.
 
1 package frozen squash puree, thawed and excess liquid drained off
4 medium baking (russet) potatoes, pierced
1 egg
11/2 tablespoons kosher salt
1 pinch nutmeg
1 1/2 cups all-purpose flour, plus additional, for dusting
Oil
1 bunch sage, leaves chiffonade   
8 tablespoons unsalted butter
1/2 cup grated Parmesan
 
Preheat oven to 375 degrees F. Bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes into a bowl, add the squash, and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
 
Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
 
In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
 
Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
 
 
 
Golden Glow Salad
 
Stacie is an NYC blogger who creates recipes for her and her young family. This recipe uses “mildly sweet and soft, but firm beets; buttery and crunchy almonds; sour and gently spicy plump raisins. And, then, to add some tangy goodness, I plated the salad on top of creme fraiche”. Doesn’t get any better than that.
 
5 large golden beets, roasted & cut into 1/4′s or 1/8′s depending on how large they are
2 Tbsp olive oil
1 1/2 Tbsp white wine vinegar
1/3 c slivered almonds, lightly toasted until golden brown
1/4 c pickled golden raisins
salt
2-3 Tbsp creme fraiche, you can substitute plain whole milk yogurt
dill, for garnish
 
Toss beets with oil, vinegar, almonds, raisins and salt to taste.
 
Whip creme fraiche until soft and spoon into the center of a serving platter (or small amounts into the center of individual plates). Spread into a tidy circle using the back of your spoon. Neatly plate salad on top, leaving an edge of creme fraiche showing. Garnish with dill. Devour and feel the glow!