Scallion Pancakes (Pa Jun)

• 2 C flour

• 2 Eggs (beaten)

• 1 1/2 cups water

• 1 Bunch Scallions (green and white parts; halved lengthwise and cut into 2- to 3-inch lengths)

• 1 tsp Salt

• 3 Tbs Oil (for cooking)

Mix all ingredients and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter so that the pa jun cooks quickly and evenly. Heat a pan over medium heat and coat with a thin layer of oil. Pour batter to fill the pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan). Cook for 3 to 4 minutes until set and golden brown on the bottom.

Flip the pancake with the help of a spatula or plate (or flip it in the air if you are good at that). Finish by cooking 1 to 2 more minutes, adding more oil if necessary. Serve with soy sauce or a spicy dipping sauce. Enjoy!

Pickled Garlic Scapes

(Based on: www.foodiewithfamily.com/pickled-garlic-scapes-make-ahead-monday/) Makes 2 Pints

• 2 bunches Garlic Scapes  

• 1 ½ C Apple Cider Vinegar  

• 1 ½ C Water - 2 Tbs Kosher Salt   

• 2 Tbs Sugar

Additional ingredients PER PINT:

• 1/2 tsp Black Peppercorns  

• 1/2 tsp Mustard Seed        

• 1/4 tsp Crushed Red Pepper Flakes - 1/4 tsp Coriander Seeds

• 4 Springs Fresh Dill 

Coil each garlic scape and insert into a sterilized pint jar. When you have filled thejar to within 1/4 –inch of the top, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside. Bring the apple cider vinegar, water, salt, (and sugar) to a boil, stirring until all is dissolved. Pour the boiling brine over the garlic scapes. Use a sterile utensil to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it! The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator.

Sesame Dressing

- 1 part Toasted Sesame Oil

- ¾ part Ume Plum Vinegar

- Tahini, to texture preference; More tahini = thicker dressing

Shake well and store in fridge. Bring to room temperature before serving.

Shaved Root Salad

– Based on “The First Mess” by: Laura Wright (You can use any mix of root vegetables you like or have on hand.)

Dressing

• 2 Tbsp Olive Oil

• 1 Tbsp Maple Syrup

• 1 Tbsp Grainy Mustard

• 1 Tbsp Water

• 1 Tbsp Apple Cider Vinegar

• 1 tsp Horseradish (*optional)

• 1 Clove Garlic, grated very thin

• Salt and pepper, to taste

Salad

• 1/2 tsp Olive oil

• Salt and pepper, to taste

• 2 small Beets, peeled

• 2 medium Carrots, peeled

• ½ cup Kohlrabi, peeled

• 1 small Black Radish, unpeeled

Dressing: in jar with tight-fitting lid, combine olive oil, maple syrup, mustard, water, sherry vinegar, horseradish, garlic, salt, and pepper. Tightly secure lid, and shake jar vigorously until dressing has a creamy and smooth consistency. Set aside. 

Salad: Using a mandoline, slice all veggies very thin and place in large bowl. Season all sliced vegetables with salt and pepper, and toss. Toss sliced vegetables with 2/3 of the dressing. Enjoy! 

Ramp Butter!

-1 BIG bunch Ramps (4- 6 oz)      

- 2 sticks Unsalted Butter, cubed (8 oz)

- 1 tsp Kosher Salt

Add lemon juice and zest if you like 

Directions

Bring a medium pot of water to a boil. Fill a medium bowl halfway with ice water. Toss the ramps into the boiling water and cook 30 seconds to blanch. Working quickly, dunk the ramps in the ice water to halt the cooking. Drain the ramps and then pat them dry. In a food processor, pulse the ramps, butter, and salt (and lemon if using) until well combined. Divide the butter in half and place each blob on a sheet of plastic wrap or wax paper. Wrap the butter in the wrap, rolling and shaping the butter into a log. Place in a resealable plastic bag and freeze. Slice off rounds of butter as needed. Freezes well in glass jars too!

Roasted Carrot, Parsnip, Potato Soup

(try this with almost any roasted vegetables!)

https://cooking.nytimes.com/recipes/1016101-roasted-carrot-parsnip-and-potato-soup

- ½ lb Carrots, cut in 3/4 inch pieces

- ½ lb (2 L) Parsnips, peeled, cut in 3/4 inch pieces 

- 1 medium Yellow Potato, quartered (skins on)

- 2 Garlic cloves, skin on

- 2 Tbs Olive Oil 

- Salt and Pepper, to taste

- 6 cups chicken/vegetable stock/broth

Preheat oven to 425 degrees. Line a sheet pan/baking dish with parchment/foil. In a large bowl, toss vegetables, including garlic cloves, with olive oil, salt and pepper. Spread veggies pan/dish in an even layer and place in oven. After 20 min, stir vegetables and turn heat down to 400 degrees. Roast for another 20- 30 min until tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. Remove garlic cloves from the burnt skin. Add veggies to a pot with broth if you are using an immersion blender or into a blender. Blend until smooth. Season to taste with salt and pepper and heat through. 

Carrot and Turnip Fritters

– from CSA Member Jess S.

Makes approx. 9 fritters

- 1 C Carrots, diced - 1 1/2 C Turnips, peeled & diced - ¼ C Onion, diced -1 Garlic Clove

- 1 Tbs Rosemary - 1 Egg -1/4 C Flour - Salt & Pepper, to taste - Grapeseed Oil

In a food processor add the diced carrots, diced turnips, diced onion, garlic clove and rosemary. Pulse until it becomes a very fine texture, like a coarse cornmeal. Scrape out into a large bowl. Crack the egg into a small bowl and lightly scramble. Add the scrambled egg to the vegetable mixture. Stir. Add the flour, salt, and pepper. Stir well to combine. Coat the bottom of a large sauté pan with a 1/4 inch of grapeseed oil. When the oil is hot but not smoking, drop in 2 tablespoon mounds (or so) of the vegetable mixture into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the "patties" in batches so as not to crowd the pan. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Borscht

Adapted from: https://www.spendwithpennies.com/borscht-recipe-beet-soup/

• 2 Tbs Olive Oil

• 4 lg Red Beets 1/2 inch diced (approx 1.5 lbs) 

• 2 Carrots 1/2 inch diced

• 1 lg Potato peeled, 1/2 inch diced

• 1/2 sm Green Cabbage shaved

• 2 Cloves Garlic minced

• 8 C Broth of your liking 

• Herbs to taste

• 2 Tbs Lemon Juice fresh

• 1 tsp lemon zest

• 1 bay leaf

• Salt and pepper to taste

• Sour Cream optional, for serving

Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine. Cook for 10 minutes to slightly soften the vegetables. Add in the garlic and saute for 30 seconds or until fragrant. Pour in broth and simmer for 20-25 minutes or until the beets and carrots are tender.Stir in the herbs, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and pepper. Serve with a dollop of sour cream on top.

Bubble and Squeak (Farm Style)

• 2 C Cabbage, shredded

• - 2 Tbs Butter

• -1 med Yellow Onion, chopped

• 3-5 Potatoes (skin on), chopped

• - ½ - 1 C Cheddar Cheese, shredded     

• - Salt & Pepper to taste

Boil potatoes in salted water until tender. While the potatoes are cooking, sauté onions and cabbage in 1 Tbs butter in a cast iron pan (add garlic of you like) until tender, then remove from heat. Once potatoes are tender, drain them and return to pot. Add 1 Tbs butter, salt and pepper (cream or milk too if you like) and mash until smooth or use an immersion blender. Push cooked veggies mostly to one side of the pan and add mashed potatoes into the remaining space. Sprinkle cheese over the top of everything and place into the oven at 400F until the top is a light brown. Add meat if you like or any other vegetables that you like! Herbs like parsley can enhance this meal as well.  

Celeriac & Root Mash

- 1 pound Celeriac, peeled, cut into 1/2-inch pieces (about 4 cups) 

- 2 1/2 pounds Potatoes OR Turnips, cut into 1-inch pieces (about 61/2 cups) 

- 1/4 cup (1/2 stick) unsalted butter, cut into pieces - 1/2 cup (or more) whole milk or ½ and 1/2

Cook celeriac in large pot of boiling salted water 5 minutes. Add potatoes/turnips to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher or immersion blender, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Season with salt and pepper.

Garlic Roasted Radishes

- 1 lb mixed Black & Watermelon Radishes skin on, cut into bite sized pieces - 2 Tbsp. melted Butter or Oil of your choice -1 tsp Salt -2 tsp Pepper - 2–3 Garlic cloves, finely minced -1 tsp Dried Parsley

Preheat oven to 425℉. In a bowl, combine the radishes, melted butter or oil, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting. Spread radishes out in a large 9×13 inch baking dish. Don’t over crowd. Bake for 15-20 minutes, tossing every so often. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.

Herbed and Roasted Turnips

- 2lb Turnips (about 4), cut into wedges (skin optional)  - 3 Sprigs each Thyme, Sage, Rosemary                                 - 2 Shallots, sliced  - 2-3 Tbs Olive Oil             - Salt and Pepper, to taste    - 1-2 Garlic Cloves, minced (optional)

Preheat the oven to 400 degrees F. Toss together the turnips, herbs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes, stirring occasionally. Adjust the seasoning and serve.

Pickled Black Radish

– from Japanese Pickled Vegetables

- 1lb Black Radish - 1Tbs plus 1 pinch Kosher Salt - 4Tbs Sugar - 1 Tbs Rice Vinegar

- Zest Citrus Fruit(Yuzu or Lemon), julienned  - 1Tbs Juice from Citrus Fruit

Cut the Radish into 1/4in batons. Put them into a storage bag and add the 1 Tbs salt. Expel the air from the bag and seal. Put the bag into a tray and put about 2lbs of weight on it. Leave it in a cool, dark place for 1 hour. Open bag and drain the water that has accumulated. Put in the rest of the ingredients. Massage the bag. Leave in a cool, dark place for 12 hours. These will keep for 1 week in the fridge.

Sweet Potato Fries (Baked)

- 2lb Sweet Potatoes - 1Tbs Cornstarch       - ½ tsp Salt - 2 Tbs Olive Oil

*Optional spices/herbs: black pepper, cayenne pepper, thyme, rosemary and/or garlic

Preheat oven to 425F. Line a baking sheet with parchment paper. Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Toss fries in a bowl with cornstarch and oil. Transfer uncooked fries to baking sheet in a single layer. Bake for 20 mins. Flip fries and bake for 10-18mins more. Toss hot fries with salt, pepper and any other spices/herbs. Enjoy!

Butternut Squash Pie:

from CSA Member Michelle & www.thespruceeats.com/butternut-squash-pie-3059198

- 1 unbaked, chilled 9-inch pie shell - 1 lg Butternut Squash - 1 C light Brown Sugar - 3 lg Eggs 

-3/4 C Evaporated Milk or Half&Half - 1 1/2 tsp Cinnamon - 1/4 tsp Nutmeg - 1/4 tsp Ginger

 - 1/4 tsp Salt - 2 Tbs All-purpose Flour - 1 Tbs Melted Butter - 1 tsp Vanilla Extract 

Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, in a baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let the squash cool; scoop out the flesh and then peel and mash or puree the squash. Measure 1 1/2 cups of the squash and set aside. Reduce oven temperature to 350F. In a mixing bowl, beat the squash with the brown sugar. Add the eggs, evaporated milk, spices, salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie crust and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil over the browned crust, so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with whipped cream.

Any Squash Savory Soup

- 2 Honeynut/1 Acorn/1 sm Butternut

- 3 cloves Garlic skin on

- 1 med Yellow Onion            

- 1 lg Carrot

- Dried Rosemary & Oregano, to taste

- Salt & Pepper, to taste

- 3 tbs Oil of choice (I used avocado) 

- 1 1/2 C Chicken broth

Preheat oven to 375F. Cut squash in half and place face down in a baking pan with a small amount of water. Place the garlic cloves in the baking pan as well. Cook until tender (30-40min depending on the size of the squash). Meanwhile, dice onion and carrot and cook in a pot with the oil, herbs, salt and pepper for around 5 mins. Add broth and let simmer until squash are ready. When ready, remove garlic from skin and add to pot. Scoop meat of squash into the pot and blend with an immersion blender. Serve hot. Delicious.

Smokey Carrot Dip:

from bon appetite https://www.bonappetit.com/recipe/smoky-carrot-dip

- ½ cup skin-on Toasted Almonds - 2 lb. Carrots - 2 Tb & ½ C olive oil          - 2½ tsp Kosher Salt, divided - 2 Garlic cloves      - ½ C Canned Chickpea       - >3 Tb fresh Lemon Juice               - 1 tsp Black Pepper               - ¾ tsp hot smoked Spanish Paprika           - ½ C chopped Parsley (fresh or dried)

Preheat oven to 350°. Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour. Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed. Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves. Dip can be made 1 week ahead. Cover and chill.

Cranberry Sauce

( from CSA Member Jess R.)

4-5 cups cranberries

1-1.25 cups sugar

.25-.5 cup brown sugar

.5 cup Port wine

2 T cold water

2 t cornstarch

Put cranberries, Port, and sugar in a pot on medium heat. Sugar amounts vary by taste. You can always add a little more toward the end of cooking if you want it sweeter. Allow to cook, covered, until the cranberries just begin to pop their skins, stirring occasionally. Mix cornstarch and cold water into solution and stir into the cranberries. Allow to cook almost at a boil until the sauce thickens and the cranberries are soft. Scrape down sides of pot occasionally. Remove from heat and mash with a potato masher. If you are canning, immediately put into sterilized jars and into the canner. Makes 2+ pints

Holiday Slaw!

Adapted from: http://www.thekitchn.com/recipe-thanksgiving-slaw-237475

For the dressing:

1/3 C Vegetable Oil

1/4 C Apple Cider Vinegar

2 Tbs Maple Syrup

4 tsp Dijon Mustard

1/2 tsp kosher salt

1/2 medium Red Onion, finely chopped

For the salad:

1 head Green Cabbage (10 cups shredded cabbage)

1-2 Carrots, shredded

1 ¼ large Kohlrabi shredded

3/4 cup sliced almonds, toasted *optional

3/4 cup dried cranberries *optional

Salt and Pepper to taste

Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. 

Make the salad: Add the shredded cabbage, carrots, kohlrabi, almonds, cranberries to the dressing and toss to combine. You can add shredded radish as well for some spice! Taste and season with salt and pepper as needed.

Squash Puree with Temper

(Kabocha or Honey Nut, but any squash)

-1 Squash

-  1-2tsp each Whole Spices (cumin, coriander, fennel)

- 2tbs Ghee, Butter or Oil

Roast squash: Cut in half, scoop out seeds (you can roast them and eat separately!). Place meat side down in a baking pan with 1cm water. Poke some holes in the skin with a fork. Roast in oven at 375F until tender (about 3o mins.). When soft, let cool enough to handle and scoop out meat into a medium bowl. Mash with fork or masher or blend with an immersion blender until smooth. Make temper (this is where whole spices are roasted in oil briefly to liberate essential oils from cells to enhance their flavors, before being poured, together with the oil, into a dish.). Heat ghee, butter or oil of your choice over low heat. Add cumin, coriander, fennel seeds (or any spices you like!). Toast seeds until fragrant; 2-3 mins. Pour temper over the puree and enjoy!