Here we are the start of January. Time for some winter recipes! Here are some of our favorites:
Farm Market Breakfast
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)
Hot pepper flakes (essential, depending upon your palate)
- Cut the bacon into medium-size bits and start frying it over high heat.
- 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.
- 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.
- Let potatoes cook with the bacon for a few minutes. When the potatoes start to crisp up, add the onion bits and garlic. Stir.
- When everything is just about ready, fry the eggs in another skillet.
- 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.
- 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
- 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
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.
- Preheat oven to 400 degrees.
- Peel and cut all the vegetables into 1 1/2-inch pieces.
- Toss all the vegetables with olive oil in a large bowl. Add seasoning of your choice. We like to add salt, pepper & parsley.
- Place all veggies one layer deep on baking sheet.
- Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.