Farm Stand Webstore Open for Business

We are once again taking pre-orders for items at our Farm Stand via our webstore. The webstore is open from Monday morning until 6am Thursday morning. Place your order at the store to reserve your veggies for this week! Pick up is Thursday from 4pm-6pm as usual on campus, in the parking lot of the E.S. Good Barn.

Click here to visit our webstore!

If you miss the pre-order window, or can’t decide what you want before Thursday, just pop on by the Farm Stand in person and you can purchase veggies on-site. Cash or check only, please. We strongly encourage pre-orders, however, to guarantee your desired vegetables are available. This is also the easiest way to pay by credit card, if desired.

Keep an eye on email or here at the blog (and Facebook) for announcements of webstore offerings. As we move into the winter months, we may not have a Farm Stand every week.

Thanksgiving Week

Thank you to everyone that has purchased a Thanksgiving box! We greatly appreciate it and we hope that you enjoy a delicious feast with your family and friends. Below you can find some recipes to use with some of your vegetables.

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Acorn Squash with Sausage Bread Stuffing
Recipe from The NY Times

Feel free to use different herbs in the recipe or substitute different winter squash!

Ingredients:
3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 tsp. unsalted butter
1 medium onion, peeled and chopped
12 oz. breakfast-style pork sausage
2 tsp. dried thyme
1/2 tsp. salt
freshly ground pepper to taste
1/2 cup toasted pecan halves
4 cups of 1/4 inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth
4 tsp. chopped fresh Italian parsley

Directions:
Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain. about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed. Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each plate and garnish with parsley. Serve immediately.

+++

Thanksgiving Beets
Recipe from allrecipes.com

Ingredients:
2 pounds beets, peeled and sliced
3 tbsp. brown sugar
3 tbsp. vinegar
1/4 cup water
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. butter

Directions:
Place the beets into a large saucepan. Pour in enough water to cover the beets by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until the beets are easily pierced with a fork, about 10 minutes; drain. Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg and cloves in a saucepan. Add the beets and the butter, turn the heat to medium and cook, stirring constantly, until the mixture comes to a boil. Cook until the sauce thickens slightly, about a minute or two. The sauce will not be sticky-thick, but will still pour nicely. Serve beets hot or cold.

+++

Turnip Bake
Recipe from Taste Of Home

Ingredients:
3 medium turnips, peeled and cubed
4 tbsp. butter, divided
2 eggs
3 tbsp. all purpose flour
1 tbsp. brown sugar
3 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
dash ground nutmeg
1/2 cup dry bread crumbs

Directions:
Preheat over to 375º. Place turnips into a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. In a small bowl, combine turnips, 2 tbsp. butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8 inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yields about 8 servings.

+++

Pumpkin Sage Biscuits

Recipe from therunawayspoon.com

You can use any size biscuit cutter you prefer.  For a big meal like Thanksgiving, a small, maybe 1 ½ inch cutter might be right.  I have also used a pumpkin shape cutter for these.

Ingredients:
2 cups all-purpose flour (plus more for rolling)
1 tbsp. light brown sugar
2 ½ tsp. baking powder
1 ½ tsp. kosher salt
½ tsp. baking soda
10 -12 fresh sage leaves, finely chopped
6 tbsp. butter, cold and cut into small cubes
1/3 cup buttermilk, cold and well-shaken
¾ cups pumpkin puree (from a 15 ounce can) or just use your fresh pumpkin from the box!
1 tbsp. butter, melted

Directions:
Preheat the oven to 425 degrees.  Line a 9 inch round pan with parchment paper or spray it with cooking spray.

In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.  Lightly stir in the chopped sage.  Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.

In a small bowl, whisk together the buttermilk and pumpkin puree.  Add to the flour mixture and blend until the dough just comes together.  If the dough is too moist, add a bit more flour.

Turn the dough out onto a floured surface and pat into a circle about ½ inch thick.  Using a floured biscuit cutter, stamp out biscuits and transfer to the prepared pan, placing the biscuits close together and close to the sides of the pan.  Gently reform the dough and pat out again, and then cut out more biscuits.

Bake the biscuits for 10 minutes; remove from the oven and brush with the melted butter.  Return to the oven for another 2 minutes and bake until risen and lightly golden.

These will keep in an airtight container for 2 days, or you can make the dough, pat it out, wrap it in plastic and refrigerate overnight.  Cut and bake the next day.

Makes 1 dozen 2-inch biscuits

LAST CALL – THANKSGIVING BOXES! and Fall CSA Week #4, November 17th

Last Call on Thanksgiving Boxes

This Friday, November 18th, is the last call for pre-ordering a Thanksgiving box. There are still plenty of boxes available, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here. If you have any questions, don’t hesitate to ask!

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What’s In Your Share

For this week, you’ll receive:
+ Potatoes
+ Beets
+ Garlic
+ Kale/Chard/Collards

Farm Stand Extras

For Sale this week, we’ll have:
+ Turnips
+ Beets
+ Potatoes
+ Radishes
+ Bunching Onions
+ Garlic
+ Kale/Chard/Collards
+ Butterhead Lettuce Heads
+ Kohlrabi
+ 2nds Sweet Potatoes
+ Braising Mix
+ Cauliflower
+ Mustard Greens
+ Popcorn
+ Purple carrots

023

Recipes

Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese

From Farmer John’s Cookbook
If you like veggie burgers, you’ll love this recipe.  Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy Cheddar Cheese, and lots of toasty nuts and seeds.  Additional flour and egg could be substituted for the rice.

Ingredients:
Butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 Tbs flour
2 Tbs soy sauce or tamari
1 clove garlic, minced or pressed
1/8-1/4 tsp cayenne pepper

Directions:
1. Preheat oven to 350 degrees.  Lightly coat a baking sheet with butter.
2. Place a small, heavy skillet over medium heat.  Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them.  Immediately remove from heat and transfer the toasted seeds to a dish to cool.  Repeat with the sunflower seeds.
3. Combine the beets, carrots, and onion in a large bowl.  Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (using hands works best).  Add cayenne and mix until thoroughly combined.
5. Using your hands, shape mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edge, about 20 minutes.  Unless they are very large and thick it should not be necessary to turn them.  Serve alone or on buns.

Fall CSA Week #3, November 10th

Farm Notes

Even though the field work is almost done, we are still planting! We’ve seeded several things in the high tunnels that will hopefully be ready later on for the Farm Stand and/or a spring CSA. We will still have veggies for sale at our Farm Stand at the pick-up site on campus. See below for a list of items that will be available for sale!

There are still plenty of Thanksgiving boxes available for sale. Reserve your box now! Anyone is invited to purchase a box, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.

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What’s In Your Share

For this week, you’ll receive:
+ Acorn Squash
+ Cabbage (Red or Savoy)
+ Braising Mix
+ Carrots

Farm Stand Extras

For Sale this week, we’ll have:
+ Turnips
+ Carrots
+ Broccoli
+ Radishes
+ Green Onions
+ Lettuce Heads
+ Kohlrabi
+ 2nds Sweet Potatoes
+ Pumpkins (large and small)
+ Potatoes
+ Braising Mix
+ Cauliflower
+ Acorn Squash
+ Cabbage
+ Sorrel
+ Popcorn

023

Recipes

Fall Vegetable Stir Fry

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Greens:
Yukina savoy or other Braising Greens, roughly chopped
Chard, roughly chopped

Protein:
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

Directions:
1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

Fall CSA Week #2, November 3rd

Farm Notes

Now that the regular CSA season is over, we have been catching up on field work; getting drip tape and plastic out of the fields, laying some raised plastic beds for next year, weeding and putting in cover crops and living mulch. There is still much work to be done, but it is a bit laid back now. We will still have veggies for sale at our Farm Stand at the pick-up site on campus. See below for a list of items that will be available for sale!

If you were a part of the regular 2016 CSA Season, we want to hear from you! Please fill out this anonymous survey by clicking on this link. This will be the last week the survey will be open.

We are still taking pre-orders for the Thanksgiving boxes. Anyone is invited to purchase a box, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.

Plastic beds...a comfy place to nape and maybe an alternative to the dark side of sustainable agriculture???

Plastic beds…a comfy place to nap and maybe an alternative to the dark side of sustainable agriculture???

What’s In Your Share

For this week, you’ll receive:
+ Spinach
+ Butternut Squash
+ Cauliflower

Farm Stand Extras

For Sale this week, we’ll have:
+ Turnips
+ Jester Winter Squash
+ Broccoli
+ Spinach
+ Green Onions
+ Lettuce Heads
+ Kohlrabi
+ 2nds Sweet Potatoes
+ Larger Pumpkins
+ Small Pumpkins
+ Butternut Squash
+ Cauliflower

049

Recipes

Parmesan Cauliflower Tater Tots

From Eating Well magazine

Ingredients:
1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray

Directions:
1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.

2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.

4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.

5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Serves 6, 6 tots each.

Fall CSA Week #1, October 27th

Farm Notes

This is the first week of our inaugural four week Fall CSA. We are excited to try this out and hope you all are excited to continue getting fresh veggies! The Farm Stand will continue to be set up at the pick-up site on campus, for those that either were unable to sign-up or would just like to purchase extras.

If you were a part of the regular 2016 CSA Season, we want to hear from you! Please fill out this anonymous survey by clicking on this link.

We are still taking pre-orders for the Thanksgiving boxes. Anyone is invited to purchase a box, so tell your friends and family! We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.

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Note from an Apprentice

This week’s note is from Jonah Reynolds.

Hello,
I’m Jonah Reynolds, doing one of the final newsletters of the CSA season. One thing I’ve learned from the farm is WORK. It takes an incredible amount of labor to plant, grow, harvest and package all the delicious vegetables that are handed out weekly. I’m happy there is so much work to be done in farming, it helped me stay active and engaged all summer.

I look forward to a career in farming. Working for the UK CSA program inspired me to follow a path directly entwined with vegetable production. I have a job working as head gardener for the non-profit World Fellowship Center in New Hampshire when I graduate. I am also hoping to work over winter at New Hampshire Mushroom Company in Tamworth, NH. Thank you for an amazing summer and an unforgettable experience!
Jonah, third from the left, helped us plant potatoes earlier this season.

Jonah, third from the left, helped us plant potatoes earlier this season.

What’s In Your Share

For this week, you’ll receive:
+ Turnips (with the greens)
+ Jester Winter Squash
+ Lettuce Mix
+ Peppers

Farm Stand Extras

For Sale this week, we’ll have:
+ Turnips (with the greens)
+ Jester Winter Squash
+ Lettuce Mix
+ Peppers
+ Green Onions
+ Lettuce Heads
+ Kohlrabi
+ 2nds Sweet Potatoes
+ Larger Pumpkins
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Recipes

Turnip and Turnip Greens Soup

From Chez Panisse Vegetables by Alice Waters

Ingredients:
1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese

Directions:
1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.

2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.

Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.

Also, you may want to halve the recipe to match the turnip bunch size.

CSA Newsletter Week #22 (LAST WEEK!!), October 20th

Farm Notes

This is the last week of the regular season CSA! Thank you all so so much for the support that you’ve given us by joining our CSA. We hope that you have enjoyed it as much as we have enjoyed harvesting and delivering it to you. I, personally, hope that each one of you was exposed to something new, whether it be a vegetable you’ve never seen or eaten before, a new recipe you’ve never tried, or even just fixing a vegetable in a non-traditional way. I hope that this challenged you to try new things and eat healthier! Be on the look out for the 2016 CSA Survey at the end of this week or early next week. Your feedback is important to us! We are always striving to make things better. So again, thank you so much for your support, we literally couldn’t do it without you!

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Thank you to everyone that signed up for our Fall CSA. All of the spots are full! However, we are still taking pre-orders for the Thanksgiving boxes. We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.

We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items in case you need any additional veggies. This will be first come, first serve, as we have limited quantities of extras. Also for sale: NEW SAG totebags! They are $10 each and made with organic cotton. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

The UK Horticulture Club will be set up along side the CSA pick up site ON CAMPUS ONLY to sell apples again this year. Apples are 50 cents each. All money from their sales goes to the club to fund various educational activities for the students. They accept cash or check only please.

Laying plastic for 2017 garlic!

Laying plastic for 2017 garlic!

Note from an Apprentice

This week’s note is from Toraleah Sowders.

As the summer slows down we find ourselves looking back on all the memories made out here on the farm. We had the opportunity to meet and acquaint ourselves with so many different personalities and genuinely nice people. We look around at the changing season admiring the beauty we’ve been blessed with. The farm is shining bright with a variety of fall colors, and scents. The fall crops are finishing up their growing season as we prepare for a few final harvests.

Looking back on the experience I had working on the horticulture farm, I think about spring onions. You ask what’s special about spring onions? Well spring onions are one of the first crops I got to help harvest. I can honestly say this was the memory that stands out the most to me. Not because I just think they’re an awesome vegetable, but because I had to smell those strong scented onions on my skin for about a week after harvest. Even though I wasn’t fond of the onion smell it made me realize just what our professors and Kristi were trying to teach us. The life of a farmer isn’t a glorious job, its hard work, long hours and bad smells. It’s not a suit and tie; its old jeans and thin clothing to stay cool. Farming is a noble profession. Farmers connect to their land, their animals and the people they feed. Being a farmer is being a servant to others and in my eyes there’s no greater profession.

Being able to obtain insight to farmer’s daily lives has given me a greater perspective on the importance of farmers in our society. I see farmers as the good ole boys, just growing and doing for others. As a college student who had the chance to work on a farm this summer and see the ins and outs of farming life. I encourage everyone to take the time to appreciate their farmers. I sure do thank all farmers who put in so much hard work to feed our world!

Toraleah in the red and white hat making turnip bunches earlier this season.

Toraleah in the red and white hat making turnip bunches earlier this season.

What’s In Your Share

For this week, you’ll receive:
+ Butternut Squash
+ Sweet Potatoes (of the Covington and Murasaki ~Japanese~ variety)
+ Broccoli
+ Popcorn
+ Beets
+ Baby Carrots
+ Kale

Planting garlic with a GEN 100 class.

Planting garlic with a GEN 100 class.

Veggie Tips (or Facts)

+ The popcorn that you will be receiving this week has already been dried for several weeks. Even though the kernels look ready to pop, they need to continue to dry off the cob. It is recommended that once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. If the popcorn is “chewy” or the popped kernels are jagged, it is too wet and needs to continue drying. See recipes below for how to cook popcorn on the stove/microwave!

+ Included in your sweet potatoes this week is a sweet potato of the Murasaki variety. This is a Japanese variety that has a purple exterior with a white interior. It has a sweet, nutty flavor with a dry texture. If you are looking for different recipes to use your Japanese sweet potatoes in, check out bestlivingjapan.com for several different recipes including caramelized Japanese sweet potatoes and sweet potato fries!

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Preservation

How to freeze broccoli:

Wash; soak heads down 1/2 hour in salted water (1/4 cup salt per gallon water) to drive out insects. Rinse in fresh water and drain. For uniformity in blanching, split stalks lengthwise; leaving heads about 1 to 1 1/2 inches in diameter. Blanch in water for 3 minutes. Cool immediately in cold water; drain and put in freezer containers.

How to freeze beets:

Remove tops, leaving 1/2 inch stem. Wash; cook until tender: small, 25-30 minutes; medium, 45-50 minutes. Cool, peel, slice or cube.

How to freeze beet greens:

Pick young, tender leaves. Wash thoroughly, cutting off woody stems. Blanch 2 minutes; avoid matting of leaves. Cool immediately in cold water, drain, package and freeze.

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Recipes

For your convenience this week’s recipes in a printable format.

Stovetop Popcorn

Ingredients:
2 tablespoons neutral oil, such as grapeseed or refined canola oil
1/2 cup unpopped popcorn kernels

Directions:
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat, shaking the pan occasionally until you begin to hear popping.

When the corn begins to pop, lift it slightly from the heat and shake the pan continually, holding the lid in place, until the popping begins to slow, about 3 to 4 minutes.

Remove the pan from the heat. Leave the lid on for 1 minute — some kernels will continue to pop. When the popping stops, pour the popcorn into a large bowl.

Enjoy plain, or season as desired with olive oil, butter, salt, or spices.

+++

Microwave Popcorn

Directions from Kristi Durbin

Take 1/4 cup of kernels, 1 tbsp. olive oil or other oil and put in a brown paper sandwich bag. Close and shake until kernels are coated with oil. Keep bag folded closed and microwave about 2 minutes.

+++

Easy Butternut Squash Ravioli
Recipe from allrecipes.com

*These would be great to make a big batch and freeze for later!*

Ingredients:
1 cup mashed, cooked butternut squash
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 pinch cayenne pepper
1/2 cup mascarpone cheese
1 egg yolk
1/3 cup grated Parmesan cheese
1 16 oz. package round wonton wrappers
2 tbsp. butter
1 clove garlic, peeled
chopped fresh sage to taste
1 tbsp. grated Parmesan cheese, or to taste

Directions:
Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water and run it all along the other edge of the wonton skin to moisten. Place about 1 tsp. of filling in the center of the wonton. Fold the wonton in half to make a half moon shape and press the edges to seal. Repeat with the remain wonton wrappers. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil. Drop the filled raviolis into the boiling water, a few at a time and cook until they float to the top, about 2 minutes. Drain the raviolis and transfer them to the skillet. Turn the heat under the skillet up to medium-high and cook until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper and extra Parmesan cheese to taste.

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Japanese Sweet Potato Soup with Rosemary and Thyme

Ingredients:
2 tsp. ghee, or 1 tbsp. each ghee and light sesame oil
1 onion, sliced
1/8 tsp. asafetida, if available
1 heaping tsp. minced rosemary
leaves from 1 large thyme sprig, a scant tsp.
1 lb. sweet potatoes
sea salt
4 cups water
freshly ground pepper

Directions:
Heat the ghee in a soup pot over medium heat. When the ghee is hot, add the onion, asafetida, rosemary and thyme and give a stir. While the seasonings are cooking, peel the sweet potatoes, slice them into rounds and add them directly to the pot as you work. Continue to cook, stirring occasionally, until you see some coloring on the sweet potatoes. They will caramelize as they cook, which not only lends flavor but tempers their sweetness, so give them a good 15 to 20 minutes. Once they’ve colored up a bit, add 1 tsp. salt and 4 cups water and bring to a boil. Lower the heat to a simmer, then cover and cook until the sweet potatoes are tender, about 15 minutes.

Let cool slightly, then transfer soup to a food processor and puree, leaving a little texture if you like or making it super smooth. Taste for salt and add more salt if need be. Season with pepper, then ladle into bowls and finish with one of the suggested options.

Suggested Options:
+ Brown small cubes of bread in ghee with minced rosemary until crisp, then add them at the last minute for crunch and contrast.
+ Stir a spoonful of sour cream or creme fraiche into each serving to temper the sweetness, then drizzle over with a few drops of tamari.
+ Finish each serving with chopped parsley as a bracing counterpoint to the sweetness.
+ Drizzle a little balsamic vinegar or sprinkle smoked salt over each serving.

+++

Beet Raviolis
Adapted from Michael Symon’s Goat Cheese and Beet Ravioli

*Sorry for all the ravioli recipes, but another great one to make a big batch of and freeze for later!*

Ingredients:
1 large red beet (6-8 oz), scrubbed
1/4 cup fresh goat cheese
1 small egg, lightly beaten
1 tbsp. freshly grated Parmesan cheese
salt and freshly ground pepper
1 pound wonton wrappers

Directions:
For the Filling: Preheat the oven to 425 degrees F.   Wrap the beet in heavy-duty aluminum foil, place in a shallow pan, and roast until fork-tender, 45 minutes. Remove and let cool. Peel the beet, cut it into small chunks, and puree in food processor along with the goat cheese, egg, and Parmesan. Season with salt and pepper to taste.  Spoon the filling into a pastry bag.

For the ravioli: Lay a wonton wrapper on work service. Brush edge of wonton wrapper with water, then top with 1 tablespoon beet filling.  Place another wonton wrapper on top of filling, then press the edges together with a fork.  Set aside.  Repeat with remaining wonton wrappers.

Bring a large pot of salted water to a boil. Drop in the ravioli, quickly return to a boil, and cook until tender yet firm, 3 to 4 minutes. Drain the pasta. Serve with your favorite pasta sauce, butter or olive oil.