Here we are the start of January.  Time for some winter recipes!  Here are some of our favorites:

Farm Market Breakfast

Ingredients:

3–4 strips bacon
2 large potatoes or the equivalent
½ onion, chopped into bits
3 cloves garlic, chopped into bits
1 generous bunch of leafy greens (kale, chard, spinach, whatever is fresh)
Eggs
Cheese (optional)
Hot pepper flakes (essential, depending upon your palate)

Directions:

1.  Cut the bacon into medium-size bits and start frying it over high heat.
2. Wash the potatoes, cut out the bad bits; peel if you must. Score them with a fork and put them in the microwave whole for 2 to 4 minutes until they are almost done.
3. Chop the heated potatoes into medium-size chunks and add them to the skillet (with the bacon). Stir to evenly coat them in the bacon fat.
4.  Let potatoes cook with the bacon for a few minutes. When the potatoes start to crisp up, add the onion bits and garlic. Stir.
5. When everything is just about ready, fry the eggs in another skillet.
6.  At the last minute, add the greens to the potato, bacon, and mushroom mixture. Stir, allowing the heat of the other ingredients to cook them just slightly.
7. To serve, add a whopping spoonful of the vegetable mixture to a plate. Add grated cheese (if you wish). Add the egg. Add a splash of hot pepper flakes (if you wish).

Shared by a CSA Member.  I love this recipe for an easy, delicious lunch!

Potato Kale Soup

Ingredients:

• 4 tablespoons olive oil
• 2 medium onions, chopped
• 10 cloves garlic, chopped
• 1/2 tablespoon red chile flakes or to taste
• 1 1/4 teaspoons salt
• 6 medium potatoes, peeled and diced into 3/4 inch cubes
• 3 cups coarsely chopped kale
• black pepper

Directions:

Heat oil in soup pot; add onions, garlic, chile flakes, and salt; sauté until onions are translucent.  Add potatoes and enough water to cover by 4 inches.  Bring to boil and cook, covered until potatoes are about half done.  Add kale and cook, uncover until potatoes are tender about 10-15 minutes.  Puree soup in blender or food processor.  Season with pepper to taste.  Makes 6-8 servings.

From: Asparagus to Zucchini cookbook – This soup is one of my daughter’s favorites!

Roasted Root Veggies

This is a great, easy way to use a variety of winter vegetables. Vegetables such as carrots, onions, potatoes, sweet potatoes, turnips, parsnips, winter squash and rutabagas are perfect for roasting in the oven.

1. Preheat oven to 400 degrees.
2. Peel and cut all the vegetables into 1 1/2-inch pieces.
3. Toss all the vegetables with olive oil in a large bowl. Add seasoning of your choice. We like to add salt, pepper & parsley.
4. Place all veggies one layer deep on baking sheet.
5. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

What is your favorite winter recipe?