Carrot & Turnip Soup

• 2 T Butter
• 2 Onions
• 1 Clove Garlic
• 5 Cups Broth
• 1 1/2 Cups Carrots
• 1 1/2 Cups Turnips
• 3 Cups Potatoes
• 1 tsp Italian Seasoning
• 1 Bay Leaf
• Salt & Pepper to Taste

Saute onions and garlic in butter. Add the rest of ingredients. Simmer uncovered 20 - 25 minutes. Puree (remove bay leaf)

Ethiopian Cabbage & Potatoes

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Glazed Carrots and Turnips

Another delicious contribution by WE CSA member Audrey!

• 1 1/2 tablespoon butter
• 1 pound white turnips (or other), trimmed, peeled, cut in 3/4" cubes
• 2 large carrots, trimmed, peeled, cut in 1/2" slices
• 2/3 c vegetable broth
• 1 tablespoon agave nectar or honey
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Melt the butter in a large nonstick skillet. Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 3 or 4 minutes till browned. Turn and cook another 3 or 4 minutes. Add the broth, honey, salt, pepper, thyme and lemon zest and stir to coat. Cover, reduce heat to medium low and simmer until vegetables are just tender. Uncover and increase heat to high, stirring frequently until liquid cooks down to a glaze. Stir in lemon juice and serve.

Savory Kale, Bean, and Potato Soup

This recipe shared by WE CSA member Audrey. Thanks Audrey!

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced (or 2 leeks)
• 3/4 cup diced carrot
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth (or vegetable broth)
• 2 cups water (or vegetable broth)
• 1 cup white wine
• 3 potatoes, halved and sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups finely chopped kale leaves
• 1 small red chile pepper, seeded and chopped fine
• ground black pepper to taste
• 1 lb smoked sausage such as turkey kielbasa (optional), sliced crosswise 1/4 inch thick

Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 20 minutes. Add the cannellini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes. This soups tastes even better when reheated the next day.

Ginger Sesame Asian Coleslaw

Here is another recipe that I made today using the cabbage, carrots and broccoli that I picked up on Saturday. It was quite delicious. Enjoy. WE CSA Member Gail

• 4 cups shredded cabbage and carrots
• 1 cup very small broccoli florets (3 ounces)
• ½ cup coarsely shredded broccoli stems (2 ounces)
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger root
• ¼ cup sliced almonds

Combine coleslaw mix, broccoli florets and stems in a medium bowl. Add wet ingredients and ginger root; toss well. Top with almonds.

Holiday Turnips & Carrots

• 1 medium turnip
• 8 large carrots
• 2 cups shredded old cheddar
• 2 tbsp butter
• tsp oregano
• 1 tsp basil
• 1 cup fine bread crumbs
• salt and pepper to taste
  Lightly rub a casserole dish with butter or oil. Peel and cube turnip; boil until soft and drain. Peel and chop carrots; boil until soft and drain. Mash turnips and carrot together. In the same pot, add 1 1/4 cups of old cheddar cheese, butter, oregano, basil, salt, and pepper. Mix well and transfer to casserole dish. Top with remaining 3/4 cup of cheddar cheese and bread crumbs. Cover casserole dish and refrigerate.
  Cook covered at 350° for 1 hour, then remove lid and continue cooking 15 minutes or until heated through. Serves 6-8.

Carrot Tops Recipes

After three long years of delivering carrot bunches with such beautiful greens that many WE CSA members and one particular farmer (me) were inspired to wonder - Are the carrot tops edible? - It was Jerry at this past Tuesday's pick up who unwittingly became the hundredth monkey, tipping the critical mass of members who have posed this eternal question enough for me to finally sit down and invest the three short minutes it took to research this longstanding mystery and reveal the great news. Yes! Click this link to the World Carrot Museum (who knew?) for carrot tops recipes and preparation ideas.
What a relief, now we can move on to more pressing issues like - why is the arugula so hot?!

ROASTED BEETS & BABY CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PUREE & FLATBREAD

adapted from Bon Appétit

• Beets, cleaned, trimmed
• 5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
• 1 teaspoon unrefined sea salt
• 2/3 cup water
• carrots with green tops
• 2 teaspoons fresh thyme leaves or 1/4 tsp dried
• 1 1/2 teaspoons cumin seeds
• 3 tablespoons red wine or apple cider vinegar
• dill or thyme
• 1/4 cup thinly sliced shallots (about 1 large)
• 4 teaspoons fresh lemon juice, divided
• cooked chickpeas, pureed or premade humus
• 6 purchased flatbreads or whole wheat pitas
  Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan. Cover with foil. Roast until tender, about 45 minutes. Meanwhile, trim green tops from carrots to 1 inch. Cut carrots into thirds crosswise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, dill, sea salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place beets in medium bowl. Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Add dill or thyme, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with beets; toss to blend. Season beet mixture with salt and pepper. Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon beet-carrot mixture alongside.

ZESTY CARROTS

by Judy McCann

• 8 medium carrots
• 1/2 cup mayonnaise
• 2 tablespoons grated onion
• 2 tablespoons horseradish
• 1/4 cup water
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon pepper
• whole grain bread crumbs

Preheat the oven to 350 degrees F. Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.

CARROT JAM

Wash and grate some carrots; boil until reduced to a thick pulp. To 1 Ib. of this pulp add 9 oz. sugar, the juice and grated rind of 2 lemons, and 3 oz. butter. Boil the mixture well for 45 minutes to 1 hour. From A MODERN HERBAL Home Page

MAPLE MUSTARD CARROTS

• 1 pound carrots, washed
• 1 1/2 tablespoons maple syrup
• 1 tablespoon butter, melted
• 2 teaspoons Dijon mustard
  Steam carrots 15 minutes; drain well. Combine syrup, butter and mustard, stir well. Pour syrup mixture over carrots, toss gently to coat. (Mix same amount of syrup mixture for under 1 Lb carrots also) 4 servings

Squash & Fennel Soup

source: firehorserider.com It's so simple to make. I think the hardest part is peeling the squash. Once that's done, it only takes ten or fifteen minutes to throw all the ingredients into the pot. Walk away for an hour and come back and blend. It doesn't get any easier. Here's how: In a soup pot, pour a little olive oil or non-hydrogenated vegan "butter" and allow to warm on medium. Add five or six cloves of minced garlic and a red onion, diced. Chop a carrot or two and one or two stalks of celery and add to the garlic/onion mix. Stir on medium for a few minutes. Meanwhile, peel the beautiful winter squash. I actually use a sharp vegetable knife rather than a peeler. If the skins are thick, I find a knife just works better. Cut the squash into cubes and toss into the mix. Wash and dice a fennel bulb and add to the mix. I get beautiful fennel at the Venice Market and use the entire plant from bulb to leaf, but if you're in a place where all you can find is the bulb, that'll do just fine. Cover the veggies with water and turn heat to almost high. Throw in one or two cubes of veggie bouillon and bring to a boil, then turn down the heat and let simmer for 45 minutes to an hour. Turn off the heat, add a splash of maple syrup, some sea salt to taste, fresh ground pepper to taste, and if you have access to a Japanese market, this wonderful condiment called "nanami togarashi" is the secret ingredient for this soup. It's a blend of chilis, black sesame, seaweed and citrus, and I find it gives this creamy, sweet and licoricy soup a wonderful hint of exotic spice. Blend the soup with a Braun hand blender or in a food processor until smooth, and adjust the seasoning to your liking. Just looking at this soup will make you feel good.

Fennel Salad

• 1 Bulb fennel
• 1 bunch radish
• 1 Cucumber
• A few carrots
• Rice vinegar
• Dill 1-2 tsp if fresh

Thinly slice fennel, carrots and radish. Seed and chop cucumber. Mix everything into a bowl and toss with some rice vinegar and some dill to taste. This salad gets better as the days go by and it marinates in the vinegar, but it is really tasty the day of as well. from Adrienne Cox

Fennel, Carrot, Onion Stew

• fennel bulbs
• 1 tablespoon butter, divided
• 1 teaspoon extra-virgin olive oil, divided
• 2 cups pearl onions, cut bite size
• 1 teaspoon honey or agave nectar
• 4 large carrots, cut into thick matchsticks
• 1-1 1/2 cups vegetable broth or water, divided
• Sea salt & freshly ground pepper, to taste
• 2 tablespoons finely chopped fennel fronds, or fresh parsley
  Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside.Heat 1 1/2 teaspoons butter and 1/2 teaspoon oil in a large cast-iron or nonstick skillet over medium-high heat. Add half the fennel and saute until nicely browned on all sides, about 8 minutes. Transfer to a dish and reserve. Repeat with the remaining butter, oil and fennel. Add onions to the pan, sprinkle with sugar and sauté, shaking the pan back and forth, until nicely browned, 5 to 6 minutes.Return the fennel to the pan; add carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until the vegetables are tender, 15 to 20 minutes, adding more broth as needed to keep the stew moist. Garnish with fennel fronds or parsley.Makes 6 servings.

Great Antipasto Salad

shared by Whole Earth CSA member Sharon A... Thanks Sharon!
I tried this with the fennel from our last pickup. The only change I made was instead of "1 2/5 tsp dried Italian mixed herbs" I chopped up a handful of fresh Oregano, Thyme, and Basil from my garden. One of the great things about this salad is that it will keep in the refrigerator for a week and it actually gets better with time, so you can have salad on hand that is ready to serve. It's also a powerhouse of vitamin A,; one serving provides 305% of your daily value for this important nutrient. Enjoy!

• 2 cups carrots, turned
• 1½ cups thick sliced celery
• 1 cup fresh sliced fennel bulb
• 2 TBS rinsed and quartered Kalamata olives
• 2 TBS capers, rinsed
• Dressing1 1/2 tsp dried Italian mixed herbs
• 2 medium cloves garlic, pressed
• 2 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp cracked black pepper
• 1½ TBS fresh lemon juice
• extra virgin olive oil to taste

Press garlic and let sit for 5 minutes to bring out its health-promoting benefits. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute. Remove from heat and place in a bowl with capers and olives. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time. Toss with vegetables and marinate for at least 15 minutes before serving. Healthy Cooking Tips: The cooking time for this recipe can vary depending on the exact size you cut your vegetables. You want your vegetables to be tender on the outside and still crisp on the inside. When they get to this point remove from the heat. Source: www.whfoods.com

JAZAR WA KUSA (Zucchini and Carrots, a recipe from Egypt)

adapted from Mediterranean Vegetables by Clifford Wright

• 2 large fat carrots, sliced diagonally about 1/4 inch thick
• 2 zucchini or other summer squash, ends trimmed, sliced diagonally about 1/4 inch thick
• 1 teaspoon freshly ground cumin seeds
• S & P to taste
• 2 Tablespoons olive oil

In a large bowl, toss the carrots and zucchini together with the cumin and sseaon with S & P. Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.

GRATED CARROT & MEDJOOL DATE SALAD WITH GORGONZOLA DRESSING

• 3 or 4 carrots, about ½ pound in all
• 4 dried Medjool dates, pitted
• 3 tbs firmly packed crumbled Gorgonzola, Maytag or other blue cheese, or feta
• ¼ cup olive oil
• 2 tbs Champagne vinegar, wine vinegar, apple cider vinegar or lemon juice
• ½ tsp cracked black pepper (optional)
• dandelion greens, arugula, and young lettuce leaves for garnish

Wash thoroughly, then grate carrots on the large holes of a hand-held grater to make 1 cup. Set aside. Chop the dates into pieces about the size of corn kernels and set them aside as well. In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and whisking the cheese to make a thick dressing. Add the carrots and the dates to the dressing and turn them until they are well coated. Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula, or lettuce. Serve at once.

LEMON GLAZED CARROTS

• 3 Tbsp butter or ghee
• 3 Tbsp honey or agave nectar
• 3 Tbsp lemon juice
• 1/4 tsp sea salt
• grated lemon peel, optional

Place carrots in saucepan; cover with water. Bring to a boil, reduce heat, cover and simmer 10-12 minutes, or until crisp. Meanwhile, in a small saucepan, melt butter. Add honey or agave nectar, lemon juice and salt. Bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. Garnish with lemon zest if desired.

TURNIP & CARROT RAGOUT WITH NOODLES

• 1-½ cups carrot
• 1-½ cups turnip
• 3 cups raw potatoes (measured after being cut into slender pieces)
• 6 small onions
• 1 large tomato
• 2 tablespoons vegetable oil or ghee (clarified butter)
• 3 tablespoons flour
• A sprinkle of savory herb
• 3-½ cups vegetable broth or water
• Sea salt to taste
• whole grain noodles

Braise carrot, turnip, and onion in a well oiled pan in a quick oven, or in a hot skillet over the open fire.Place in a saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil. Brown the flour in the vegetable fat, in a frying pan, and add a sprinkle of savory, then a little of the liquid from the vegetables, and stir smooth. Add more of the liquid, and pour it over the boiling vegetables. Let boil gently under cover until well done, and the gravy is reduced to a nice consistency. Serve with plainly seasoned whole grain noodles.

COLORFUL KALE & VEGETABLE STEW

Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006). As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of squash and the orange of carrots, makes this an attractive and nourishing dish for the harvest. More Main Meal Recipes Solutions

• 1 1/2 cups water
• 2/3 cup short- or medium-grain brown rice, rinsed
• 1 tablespoon olive oil
• 1 medium-large red onion, chopped
• 2 cloves garlic, minced
• 6 to 8 ounces fresh kale
• 6 to 10 carrots, washed and sliced
• 1/4 inch
• 4 cups stock
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon dry mustard
• 2 small yellow summer squashes, diced
• 2 medium ripe tomatoes, diced
• 2 tablespoons balsamic vinegar, or to taste
• Salt and freshly-ground pepper, to taste

Bring 1 1/2 cups water to a boil in a small saucepan. Stir in the rice, then cover and simmer gently until done, about 35 minutes. Meanwhile, heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until both are golden. Trim away and discard the thick midribs from the kale leaves. Chop the kale into bite-sized pieces and rinse well in a colander. Add to the soup pot along with the sweet potatoes and water with bouillon cubes. Add the ginger and mustard and stir well. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 10 minutes. Stir in the squash and tomatoes and simmer until the kale and sweet potato dice are tender, about 15 to 20 minutes. Mash enough of the sweet potato with the back of a wooden spoon to thicken the base. Season with balsamic vinegar, salt, and pepper. Serves 6 to 8.