Ingredients

• Fennel bulb and stems, set leaves aside to use later.
• One onion
• 1 tablespoon olive oil
• salt to taste
• 2 cups water
• 4 tomatoes, chopped
• a pinch or two of cayenne, or some chopped hot pepper, to taste
• croutons

Directions

1. Finely chop fennel and onion. Saute in olive oil for about 10 minutes until aromatic.
2. Add chopped tomatoes and water and simmer for another 20 minutes.
3. Add hot pepper and either blend for a smoother soup, or leave chunky, as you desire.
4. Serve warm or cold with croutons on top.
5. We added more spice, but without the spice this is still a delightful way to use fennel for a fresh, cleansing flavor. We also sprinkled some snipped leaves on top to make it pretty!

• 6 cucumbers sliced thin (do not peel)
• 1 c sliced onions
• 1 tsp.celery seed
• 1 c. Vinegar
• 2 cups sugar
• 1tblsp salt

Directions

• Combine last 4 ingredients and mix with cucumbers and onions.
• Put in covered container and refrig.
• Leave cover on pickles all the time.
• Let stand in frig for about 1 week.
• Keeps up to one year.
• Do not heat this at any time.

I cut the amount of sugar in half and added fresh dill from Greenspirit..also I let them stand in the frig for a couple hours before we dug in… ( could not help myself) but they really are better if they sit for a couple days or more!!!!! You can add more cucumbers and onions as you eat them.

• 4 large beets.. Clean and blanch…
• 1 cup apple cider vinegar
• 2/3 cup sugar.
• Dill to taste

Directions

• Cook the apple cider vinegar and the sugar together let cool.
• Blanch the beets, let cool then peel. ( the peels should slide off)
• Cut beets into chunks, pour cider sugar mixture over beets, add dill to taste…
• And refrigerate

Thinly sliced onions
(purple scallions are nice!)

Toasted pkg. slivered almonds

Dressing:
3 T. sugar 1 t. pepper ½ c. canola oil
2 t. seasoned salt (use your favorite flavorings-I usually add a dash of 5 Spice powder, too)

6 T. rice vinegar

Shred the cabbage, using the grater on a Cuisinart or other food processor is very helpful. Add the sliced onions. Mix all of the dressing ingredients together. Pour dressing over vegetables. Add toasted almonds. This is easy and delicious!

Ingredients:

• 6 TB butter, divided
• 1 cup chopped onions or white leek portions
• 8 cups loosely packed radish leaves
• 2 cups diced peeled potatoes
• 6 cups water, chicken stock, or combination
• salt
• 1/2 cup heavy cream (optional)
• freshly ground pepper

Directions:

1. Melt 4 TB butter in large saucepan,
2. add onions, and cook until golden.
3. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 min.
4. Meanwhile, cook potatoes until soft in water or stock with 1 tsp salt.
5. Combine with radish tops and cook, covered, 5 min. Puree in blender.
6. Add cream and remaining butter if desired.
7. Season with s&p. Serve hot!

(this recipe is from Caitlin, a workshare at the farm--thank you, Cait!)

If you don’t have 8 cups of radish leaves, you could use either mustard mix, or spinach, as part of the greens for this recipe!

• 3 cups flour
• 1/2 cup sugar
• 1 t. baking soda
• 1 cup margarine softened
• 1 cup buttermilk
• 2 eggs
• 1 t. vanilla

Directions:

1. Stir together flour, sugar, soda and baking powder.
2. Cut in softened margarine until mixture resembles fine crumbs.
3. Beat eggs, buttermilk and vanilla.
4. Add to dry ingredients.
5. Spread half in a 9-by-13 inch pan.

Filling:

• 4 cups cut up rhubarb
• 16 oz. strawberries (frozen is ok)

Cook and add:

• 2 T. lemon juice
• 1/2 cup sugar
• 1/3 cup corn starch

Continue cooking until thick, then let cool

1. Spread filling on next,
2. then spoon remaining crust batter on top in small mounds.

Topping:

• 1/2 cup sugar
• 1/2 cup whole wheat flour
• 1/2 cup margarine

Directions:

1. Mix together topping ingredients and sprinkle on top.
2. Bake at 350 degrees for 40 to 45 minutes.
3. This is divine! We used last years strawberries and veganized the recipe and it was gone in a flash!

• beets
• potatoes
• onions
• cabbage
• butter
• garlic

Directions

1. What we did with our beets is cut them up along with some potatoes, onions and cabbage.
2. Toss in some butter and seasonings like garlic, Lowry’s, etc (whatever you like on your potatoes is what we did).
3. Make a packet out of foil packet to hold everything and put on the grill.
4. Cuts a lot of the strong beet flavor, although you do still taste it.
5. Also turns your potatoes pink, which Zoey thought was cool.

Thanks, Heather!

from The Indian Vegetarian, Neelam Batra

Ingredients

• 1 ½ T. vegetable oil
• 1-3 hot peppers
• ¾ t. cumin seeds
• 1 T. ground coriander
• 1 t. ground cumin
• ½ t. turmeric
• salt
  
• 1 head cauliflower, cut into small florets
• 1-2 medium size potatoes, cut into bite size pieces
• ½ cup finely diced sweet red pepper
• 1 T. peeled and minced fresh ginger
• ½ c. loosely packed finely chopped cilantro
• ¼ c. water
• garam masala
• chopped fresh cilantro

Directions

1. Heat the oil in a large wok or saucepan over medium-high heat, then cook the peppers stirring, for 1 minute.
2. Puncture the skin of the peppers to keep them from popping, but don’t slice them-they will infuse the oil with their flavor without making the dish too spicy.
3. Stir in the cumin seeds, ground coriander, cumin, turmeric, and salt.
4. Then add the cauliflower, potatoes, bell pepper, ginger, cilantro, and water.
5. Cover the pan and cook 4 to 5 minutes, then reduce the heat to medium-low and continue cooking until the potatoes are soft, 30 to 40 minutes.
6. The earlier that you remove the peppers, the less hot the final dish will be. Stir gently as necessary.
7. Transfer the vegetables to a serving dish, garnish with the garam masala and cilantro, and serve hot as a side dish.
8. I like to serve it with humus and pita bread and make a sandwich out of it.

This is our favorite way to use cauliflower-enjoy!

• 1 white onion, sliced, or 2-3 cloves garlic
• 1 pound sweet potatoes, boiled and sliced
• 1 T. peanut oil
• finely chopped hot pepper, to taste
• 1 t. cinnamon
• 1 t. ground cumin
• chopped fresh cilantro,
• for garnish lime juice

Directions

1. Clean and boil sweet potatoes in water with a splash of lime juice (to keep the potatoes from turning brown), just until they are tender.
2. Drain and set aside.
3. Heat peanut oil in a non-stick pan.
4. Cut onion in half and thinly slice. Saute with hot pepper until translucent, then add cinnamon and cumin.
5. Continue cooking until the onions begin to carmelize.
6. Add cooked sweet potato sliced into ¼ inch rings and contine cooking until they are heated through.
7. Garnish with chopped fresh cilantro.

• 2 lbs. All blue potatoes (or mix of potatoes), unpeeled and cubed
• 3 Tbs. olive oil
• ¼ t. salt 2 med. onions, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• ½-1 finely chopped jalapeno
• 3-4 large cloves garlic, chopped
• 3 Tbs. lemon juice
• 1 c. lightly toasted peanuts,
• coarse ground minced fresh cilantro

Directions

1. Cover potatoes with cold water and bring to a boil.
2. Cook until just tender, about 10 minutes.
3. Then drain and set aside.
4. Heat large skillet over medium heat.
5. When hot add 3 Tbs. olive oil, wait about 10 seconds, swirling to coat pan.
6. Add potatoes in a single layer cooking about 5 minutes, stirring occasionally.
7. Sprinkle with ¼ t. salt and turn potatoes until all sides are browned.
8. Remove from pan.
9. In hot pan saute chopped onions over medium heat until golden, about 5 minutes.
10. Add peppers, stirring often for about another 5 minutes.
11. Return potatoes to pan with garlic and heat through, adding lemon juice as you stir.
12. Garnish with chopped peanuts and cilantro.
13. Serve hot or warm. Mmmmmmm! This is beautiful and delicious!