Butternut Squash, Pink Radish and Cranberry Chutney

3 lbs butternut squash, 1" chunks
4 tart apples, cored and chopped
thumb size piece of fresh ginger root, peeled and sliced into strips
1 T pink peppercorns
1 T black peppercorns
1 T cardamon seed
1 T nutmeg, coarsely grated
8 whole cloves
2 cinnamon sticks
4 c white wine vinegar
2 c brown sugar
1 T salt

Place spices in spice bag. Put all ingredients into pot and bring to boil. Reduce heat and simmer till thick

Ladle into hot jars with 1/2" headspace. Remove air bubbles and seal lids. 15 mintute hot water bath

Curried Apple Chutney

4 c cider vinegar
8 c apples, cored and chopped
5 1/2 cups raisins
4 c brown sugar
1 c onions, chopped
1 red bell pepper, chopped
3 T mustard seed
2 T ground ginger
2 t allspice
2 t curry powder
2 t salt
2 jalapenos, seeded, chopped or 1 1/2 t hot sauce
1 clove garlic, minced

Combine vinegar and apples in a big saucepan. Add next four ingredients. Bring to boil, simmer 30 minutes. Add remaining ingredients. Simmer till thick

Ladle into hot jars with 1/2" headspace. Remove air bubbles. Seal lids. 15 minute hot water bath

Tory's Mediterranean Chutney 2009

Yield 7 cups

4 lbs tomatoes peeled and chopped
2 lbs onions, chopped (Vidalia)
6 cloves garlic, pressed
2 eggplant, cubed
2 zucchini or summer squash, cubed
2 t canning salt
1 t crazy pepper
1/2 t hot sauce (more if you like it hot!!)
3 t coriander, ground
1 T fresh rosemary
2 t marjoram
1 T basil
2/3 cup brown sugar
2 c cider vinegar
1/2 jar Trader Joe's Olive Tapanade

Place all in pot and bring to boil. Simmer, reducing volume by half. Ladle into hot jars and seal. Hot Water Bath for 10 minutes/half pint jars

Broccoli and Cheese Soup

2 T butter
1 leek
1 onion
1 potato
12 oz broccoli
2 1/2 cups chicken stock
1 1/4 cups milk
3 T heavy cream
4 oz Monterey Jack cheese, grated
salt and pepper to taste

Saute butter, leek, and onion. Add potato, broccoli, and chicken stock. Simmer for 20 minutes until veggies are tender. Let cool a bit and puree. Add milk and cream. Heat, add salt and pepper to taste, and at the last minute add cheese.


adapted from the Soup Bible

Old Fashioned Coleslaw

1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 to 1 tsp. celery seeds
2 tbsp. sugar (or 2 pkgs. Splender)
1/4 C. chopped green peper
1 tbsp. chopped red pepper or pimiento
1/2 tsp. grated onion (or chopped)
3 tbsp. vegetable oil or olive oil
1/3 c. white vinegar
3C. finely chopped cabbage

mix all ingredients together for a delicious slaw!

Brussel Sprout Halves Tossed in Butter

1 lb brussel sprouts
4-6 Tbs butter
juice of 1/2 lemon
Toasted almonds
S+P

Trim and wash sprouts, steam until barely tender. Halve each sprout lengthwise. Melt butter in a large saute pan, toss in sprouts, and cook until heated through.
Add lemon juice, salt and pepper to taste, and toasted nuts. Toss again before serving. (serves 4-6)

Classic Colcannon

from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

4-6 large potatoes (about 3lbs)
2 tbsp butter
3 cups, packed, chopped kale leaves
1 cup chopped onion
1/2-2/3 cup milk, warmed
1-2 tbsp chopped parsley
salt and pepper

Peel and cut up potatoes. Boil in salted water until tender. Meanwhile, melt butter in skillet over medium flame. Add kale and onion; cook, stirring occasionally, until onions are barely soft. Drain potatoes and mash them with the milk; mix in kale/onion mixture and parsley. Season with salt and pepper to taste. Spread in buttered baking dish; bake at 375 degrees for 20 minutes. This is excellent with corned beef and cabbage!

Harvest Chai Cake

from Jaimee, CSA Member

1 cup pureed pumpkin
1 cup uncooked oatmeal
2 cup strongly steeped chai tea
3 cups white or whole wheat flour (or buckwheat for gluten free - I use whole wheat and it still comes out light)
2 tsp baking soda
2-3 tsp cinnamon (I usually use more rather than less)
1 tsp dried ginger
1.5 cups sugar (for a vegan recipe, use demerara)
2 tbsp vinegar
1 cup raisins
1 tsp almond extract
2 tsp vanilla extract

Prepare the chai ahead of time by steeping the two or three teabags in 2.5 cups hot water (a 4 cup measuring cup is useful for this), as some will stay in the teabags and some will steam off. I use Stash's Double Spice Chai Black Tea, but there are a lot of varieties, including decaf. Steep until cool. When cool and thoroughly steeped, add the raisins to the chai and let soak.

Preheat oven to 350 degrees and lightly spray a 16x9.5 inch baking pan.

Combine the dry ingredients, oatmeal through sugar, in a large mixing bowl. Mix well. Add the pumpkin and extracts to the mix and stir. By this point, the raisins in the chai should be a bit plumped, so add these to the mixture as well, and stir. Add the vinegar last and stir well, then immediately pour the mixture into the pan.

Bake for 30 minutes, and check to see if it's done after that. It usually takes about 50 minutes for it to fully cook for me, but it depends on the pan. When a toothpick comes out clean in the center, it's done.