Our Favorite Recipes
Au Gratin Carrot Casserole
Ingredients: 1lb carrots 1 c. cream of chicken or cream of mushroom soup Cheddar cheese, shredded Crumble bread Directions: Cut up carrots in chucks and place in a casserole dish. Cover with soup and bake at 350 for 1 hour. Sprinkle with cheese or bread. Continue...
Harvard Beets:
Ingredients: 1lb Beets 1 Tbsp. cornstarch 1 Tbsp. sugar ¾ tsp. salt 2/3 c. liquid (beet juice and water) ¼ c. vinegar Directions: Drain beets; use liquid. Measure 2/3 c. in a 2 qt saucepan. Add water in necessary to equal 2/3 cup. Blend in sugar, cornstarch, salt...
Oven-Fried Parsnips:
Ingredients: 2lbs parsnips 2 tablespoons olive oil Coarse sea salt Directions: Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Peel parsnips. Cut them crosswise into 2 ½ inch chunks, slice the chunks lengthwise into ¼ inch thick planks, and...
Creamy Kohlrabi Soup
Ingredients: 2 tablespoons butter 1 medium onion, chopped 1 pound kohlrabi bulbs, peeled and chopped 2 1/2 cups vegetable stock 2 1/2 cups milk 1 bay leaf Salt and black pepper Preparation: Melt butter in a large pan with a lid. Add onions and cook gently until soft,...
Roasted Radishes
Directions: Sliced the radishes, add some melted butter and salt, and roasted them in the oven. From a CSA member in Grand Rapids
Roasted Parsnip and Pear Soup
Ingredients: 1 1/2 lbs parsnips, peeled and coarsely chopped 2 Tbsp. olive oil 3/4 tsp. ground nutmeg 1/4 tsp salt 1/8 tsp. pepper 3 medium pears, peeled and chopped 3 medium leeks (white portion only), thinly sliced 2 celery ribs, chopped 1/4 c. butter, cubed 6 cups...
Potato Soup
Ingredients: 2 T. butter ¾ c. chopped onion 4 medium potatoes, peeled and diced ½ tsp salt or to taste 1/8 tsp. pepper 2 c. water 3 c. milk Directions: Heat butter in a large saucepan. Saute’ onion until soft. Add potatoes, salt pepper and water. Cover and cook 20...
Turnip Carrot Cabbage Salad
Ingredients: 1 c. shredded turnips 1 c. shredded cabbage 1 c. shredded carrots salt and pepper to taste French dressing Directions: Combine vegetables; season to taste. Serve with French dressing. Variation: Use shredded beets instead of cabbage. From the Practical...
White Bean and Kale Gratin with Farmhouse Cheddar
Ingredients: 6 whole kale leaves --you can use way more 3 cloves garlic 1 Tbs olive oil 2 cans cooked white beans rinsed and drained 6 oz (1 1/2 cup) grated sharp cheddar cheese—you can use less 1 Tbs tamari or soy sauce 1/4 tsp white pepper salt to taste vegetable...
Roasted Root Vegetable Salad
Ingredients: 2 large sweet potatoes (about 1 1/2 lb.) 4 large parsnips (about 1 lb.) 6 medium beets (about 1 1/2 lb.) 3 tablespoons olive oil, divided 1 3/4 teaspoons salt, divided • 1 teaspoon pepper, divided 1/2 cup bottled olive oil-and-vinegar dressing 1...