February 2019

The  Souders  family  at  our  stand  at the  Peekskill  Winter  Farmer’s  Market

Available from Our Farm This Month

Microgreens,  Rutabaga,  Watermelon Radishes,  Green Cabbage,  Onions,  Purple Carrots

Eggs,  Chicken,  Beef,  Pork

Dwarf Sugar Peas Growing in the Greenhouse for Microgreens Mix

Rutabaga Soup with Bacon and Sage

Thanks to Ann, one of our Schenectady customers, for bringing this wonderful recipe to our attention!  She used an immersion blender instead of pureeing in a regular blender to minimize cleanup.

2 Tbsp butter

1 medium to large onion, diced

salt

1 large rutabaga, peeled and diced

2 cloves garlic, sliced

1 cup heavy cream

1 cup whole milk

3 1/2 cups vegetable stock

white pepper

3 Tbsp maple syrup

4 oz. bacon, diced fine

20 fresh sage leaves or the equivalent dried

Melt butter in a large saucepan on low.  Add onion, sprinkle with salt, cover and cook until onion is soft but not brown.  Add rutabaga and garlic and cook, covered, about 20 minutes.  Meanwhile, in a 3 quart saucepan, bring cream, milk, and stock to a simmer.  Season rutabaga with pepper and stir in maple syrup.  Cook for a few minutes, then add cream mixture.  Simmer uncovered until rutabaga is soft, another 15 minutes.  Puree in a blender and return to a clean saucepan.  Season with salt and pepper.  Cook bacon in a small skillet until lightly browned.  Remove to a couple of sheets of paper towel  Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp.  Drain on paper towel.  Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

from cooking.nytimes.com

Watermelon Radish Sandwiches

Simple, quick and delicious!!

Watermelon radishes, minced

Butter, room temperature, or mayonnaise

Good, crusty bread

Hand full of microgreens

Mix radishes with butter or mayo until a spreadable consistency.  Spread on bread.  Top with microgreens and another piece of bread. Enjoy!