Holiday Times

The holidays are a time of such intense giving and receiving, going and coming, tradition and ritual. There have been so many times when it's felt like such a chore, so much obligation and going through the motions with no real nod to what it's all really about. But slowly I've come to realize that in the darkest time of the year we surround ourselves with lights and music and family because we have to overcome the challenge of getting through the longest nights. The winter solstice is a time when the natural world stops growing and sits to take a break while we all wait for the sun to return. Clearly there is no better time of the year to have a holiday and eat lots of cookies (and root veggies)!

Some scenes from the December farm:

Tim and Kat harvesting the last of the lettuce from the high tunnel. The structure is now uncovered and will have to be moved in order for us to keep it. (see High Tunnel section of the website for more info)

The farm on the solstice.

Radicchio left on the counter for a month, sprouting from the roots. Vegetables are so amazing.

The share:

salad greens

head lettuce

kale

leeks

onions

winter squash

sauerkraut

Free choice roots:

carrots

beets

watermelon radish

parsnips

hakurei turnips

purple top turnips

potatoes

Macaroni and Cheese with Butternut Squash

Martha Stewart Living http://www.marthastewart.com/337716/macaroni-and-cheese-with-butternut-squas

• Serves 6

Ingredients

• • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil, cooking spray
  • 1/2 cup part-skim ricotta cheese

Directions

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Roasted Turnips with Cilantro Peanut sauce

Roasted turnips are good in and of themselves. Here's a way to make them irresistible. I also think they are very good used like roasted beets in a salad with greens and feta cheese.

Chunks of any type of turnip or rutabaga
Olive oil to coat
Salt and pepper

Clean and top turnips, remove thicker skin areas, and chop into similar sized chunks. Toss with olive oil, salt and pepper, and spread out on a baking sheet. Bake in the oven at 375 or 400 until soft to the tines of a fork, and starting to brown a little. While baking you can make up a container of the Cilantro Peanut Sauce below and use it for dipping the roasted chunks or as a sauce poured over them.

From Sarah Voiland, 2010.

Cilantro Peanut Sauce

This sauce is great on udon noodles, tofu, roasted turnips, fries, almost anything.

1/4 cup peanut butter
1/4 cup honey (or other sweetener)
3 tbs soy sauce
2 tbs cider or rice vinegar (or other light vinegar)
2 tbs lemon or lime juice
2-4 tbs olive oil
1 bunch cilantro, chopped
1 tbs sesame oil (optional)
1-2 cloves garlic, minced (optional) - or green garlic
1 tbs minced fresh ginger (optional, or a little ginger powder)
a little of your favorite spicing agent (cayenne powder, chili flakes)

    Mix everything together. You can mix it in a pouring container or the container you'll store leftovers in later. Add a little water to get desired consistency. Salt to taste.
   When I do this I just stick some of each thing in and stir and taste it and then add more of things as needed, so if you want it more peanut buttery, you can add more, etc.

From Sarah Voiland, 2010.

Braised Turnips with Leeks and Bacon
(makes 6-8 side servings)

4 lbs turnips, trimmed, peeled and chopped to a large dice
2 leeks, white and light green parts only, chopped
4 oz. or so slab bacon, chopped to a small dice (or “lardons”)
4-5 cups water
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Heat the oil in a large, heavy-bottomed pot or Dutch oven. Cook the bacon at medium-high, stirring occasionally, until just crispy and browned (about 2-3 minutes). Remove bacon and add the leeks to the same pan. Reduce heat to low and cook, stirring occasionally and seasoning with a pinch of salt and pepper, for 5-6 minutes, or until softened. Return the bacon to the pan along with the turnips. Increase heat to high, stir and season with salt and pepper for 1-2 minutes. Add enough water to cover by about half the height of the turnips. Partially cover the pot and cook for 20-30 minutes, stirring intermittently to cover all the turnips. Serve once the turnips are very tender but still holding their shape, and most of the liquid has evaporated.

http://noteatingoutinny.com/2012/11/15/braised-turnips-with-leeks-and-bacon/

Happy New Year to you all!!