More Recipes for Winter Co-op Veggies

The following recipe was sent to us by 2 long time co-op members. Thanks Julia & Bruce.
Recipe courtesy of The Epicurious.com
http://www.epicurious.com/recipes/food/views/236414

Roasted Kohlrabi and Butternut Squash
4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash
Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

Stir kohlrabi, turning it, then push it to one side of pan.

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Toss vegetables to combine and transfer to a dish.


Cooks' note:
Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.

Recipes for Winter Co-op Veggies

Last year, we were fortunate enough to have the fabulous Hanne Blank, offer a cooking seminar. The seminar was centered on what to do with the winter co-op veggies. The following 4 recipes are courtesy of Hanne. Need more ideas?
http://www.hanneblank.com/blog/

Moroccan Orange Salad

Bright and zesty, this version of a traditional north African salad is great when more traditional salad ingredients are out of season.
Serves 4-5.

6 medium oranges, peeled
1/3 cup chopped black Greek olives

1/3 cup (packed) Italian parsley, coarsely chopped
1/4 cup finely chopped red onion

1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
1/2 teaspoon crushed Aleppo pepper (optional)

Slice oranges crosswise into rounds, remove seeds if needed, and quarter each round. Combine oranges, olives, parsley, and onion in a large bowl.

Whisk together lemon juice, olive oil, sugar, and spices. Combine dressing with the oranges and vegetables. Let stand at room temperature at least 1 hour, or refrigerate for longer. If
refrigerated, return to room temperature before serving.

Roast Baby Beets and Turnips with Mint-Garlic Yogurt

Roasted root vegetables served with yogurt are a comfort food throughout the Fertile Crescent. You can add or substitute other root vegetables, too. Serves 4-6.

1 1/2 pounds baby beets (or quartered large beets)
1 1/2 pounds baby turnips
2 T olive oil

3/4 cup yogurt
1/4 teaspoon salt
1/2 teaspoon dried mint, crushed fine
1 clove garlic

Preheat oven to 425 F.

Mash garlic clove into a smooth paste with salt using the side of a knife or in a mortar. Stir garlic paste and mint into yogurt and set aside.

Clean and trim beets and turnips. If skins are thick or too tough to pierce easily with your fingernail, peel them.

Toss beets and turnips with olive oil and place in baking dish. Roast at 425 F until easily pierced with a sharp knife, 20-30 minutes, then remove from oven. Allow beets to cool for at least 10 minutes before serving so that yogurt will not separate due to heat. Serve vegetables onto plates, spooning yogurt sauce over the top.

Notes:
• Larger turnips may have a bitter edge when roasted. If you cannot locate small turnips, simply use more beets, or try carrots.
• If you wish to keep the turnips pale, toss them alone in ½ of the olive oil, and roast them in their own baking dish separate from the beets.
• If using soy yogurt, be aware that almost all brands of plain soy yogurt sold in the US are sweetened. If you cannot obtain unsweetened soy yogurt, you will need to correct for the sweetness by adding fresh lemon juice to the yogurt, 1 teaspoon at a time, until it tastes right
to you.

Mushroom-Celeriac Pecan Pate

This versatile, light, and savory vegan pate works with bread, crackers, or crudités, and makes a great sandwich filling. It is also delicious thinned with some of the pasta cooking water and tossed with hot pasta as a pesto. This recipe makes enough for several meals.

3/4 pound button or crimini mushrooms, cleaned and sliced
1 large yellow onion, chopped
1 medium bulb celeriac, trimmed and grated on the large holes of a box grater
8 cloves garlic, chopped

4 Tablespoons olive oil
3 Tablespoons tamari or soy sauce
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
3/4 cup red wine (or substitute mushroom broth)
2 ½ to 3 cups shelled pecans
salt and black pepper to taste

Heat olive oil in large heavy pan. Saute onions until transparent, add mushrooms and garlic and saute until mushrooms are soft. Add celeriac, tamari, and herbs and cook uncovered until celeriac softens. Add wine (or broth) and simmer uncovered until level of liquid is reduced by a
little more than half.

Working in three or four batches so as not to overload the food processor, puree sauteed ingredients with pecans in food processor. Place pureed pate in a mixing bowl as each batch is finished. When everything has been pureed, mix everything together to ensure evenness. Taste and correct seasonings.

Pack pate into serving bowl, cover with plastic wrap or waxed paper, pressing wrap onto surface of pate, and chill at least overnight. Let come to room temperature before serving.

Braised Red Cabbage with Apple and Mustard

A twist on a traditional Mennonite method of cooking the old faithfuls of winter produce. This holds well, so make enough for lunch the next day.

For each person:
2 cups red cabbage, cored and sliced into ribbons about 1/3 inch wide
½ small yellow onion, thinly sliced
1 tart apple, quartered, cored, and sliced ¼ inch thick

2 teaspoons olive or grapeseed oil
1/3 cup apple cider
1/4 cup apple cider vinegar
1 heaping tablespoon wholegrain prepared mustard
Salt and Pepper to taste

Heat oil in a heavy sauté pan. When oil is very hot, add onion and sauté until translucent. Add cabbage and toss to coat cabbage with hot oil. Add vinegar and apple cider, reduce heat to moderate, cover loosely and braise 7-10 minutes (or more, depending on quantity being
cooked), stirring once or twice. Cabbage should be limp but not yet completely soft.

Remove lid and increase heat to reduce liquid. When liquid has reduced somewhat (by about 1/3), add apple and toss gently with cabbage and onion. When liquid is 2/3 reduced, push solids to the sides of the pan to make a clearing in the center, and stir mustard in to the liquid in the middle. Toss liquid and solids together, taste, and correct seasonings if needed.

Mill Valley Holiday Market

Join us on
Saturday, December 4th.
10 - 4
Nearly a dozen artists & crafters will be selling their handmade wares, including
metal yard ornaments * jewelry * knitted items * baby & pet accessories
framed photos * paintings & more

Grab a cup of Zensations by Jen's Cranberry Punch or a cup of Zeke's Coffee.
Stop by Lilo's Bakery or Revolutionary Confection Co. for a sweet treat.
Then take a leisurely stroll through the holiday market to see what these talented folks have to offer.
Free & open to all.

studio617

Offering handcrafted metal yard art - sunflowers, butterflies, dragonflies, birds, fish and cats are sure to brighten up the yard all year round! Words used often by our customers to describe our products are fun, unique, artistic, and affordable. Many of our customers purchase our products as gifts, but then return to purchase items for themselves. We made our debut around the area this year, and made a regular appearance at the Baltimore Farmer’s Market!

www.studio617.com

HollysHangwear

Offering one-of-a-kind earring/necklace sets made from a variety of beads. These sets are affordable and designed for everyday wear. They make great gifts for friends, relatives, co-workers and Secret Santa’s!

GiGi’s Quilts

Beautifully quilted and knitted items, including placemats, table runners, wine bottle covers, eyeglass cases, and hats. Themes include seasonal, modern country, shabby chic, traditional…just to name a few! Many gifts for babies too: bibs, booties and hats. Gigi will also fulfill custom orders!

Pretty Kitschy

Handmade purses, change purses, dog collars, key chains, onesies, pacifier clips, mobiles, bibs and other crafts for people, kids and pets. All are crafted in fun, colorful patterns!

www.pattykirby.etsy.com

Pure Emotion Art

Artist Ania Milo expresses herself to the world through abstract and pet portraits! She made her debut this year at several venues, including the Baltimore Farmer’s Market, where she impressed her customers with commissioned portraits of their dogs – Joey and Marcel! She will be offering originals, prints, and be taking orders for more commissions of your favorite canine friend.

www.aniammiloartwork.blogspot.com

Joanne Drummond

Joanne Drummond enjoys communicating her perspective and vision through her photographs of cities and villages throughout Europe and the United States. She will have photographs available – matted and ready for gift-giving!

www.soweboarts.org/joannedrummond/joannedrummond.html

Jim Pollock

Jim Pollack is well known for his Christmas Decorations crafted from found items. Many know of his unique creations as a resident of the infamous " Miracle on 34th. Street" block, in Hampden.

www.jimbopollocksart.com

Jen Ehrhardt

Jen is well known for her small batch, handcrafted herbal concoctions - lip balm, spritzers, herbal teas,salves & more

www.zensationsbyjen.com

Amy Langrehr

Fabulous food photos
http://charmcitycook.blogspot.com/

Elizabeth Wolfe & Neal Page

Owners of Revolutionary Confection Company & bakers extraordinaire of gluten free & vegan confections

www.revolutionaryconfectioncompany

Portia Smith

Painter of impressionist style landscapes & still life