Happy Holidays!

Wishing You A Joyous Holiday Season!

Produce from Our Farm

Green Cabbage,  Rutabagas,  Beets,  Carrots,  Onions,  Acorn Squash

Rutabaga Hash with Onions and Crisp Bacon

6 slices bacon, diced

2 lbs rutabaga, ends trimmed, peeled and diced

1 large onion, diced

2 celery ribs, diced

1 Anaheim chile, stemmed, seeded, and diced

1 jalapeno chile, stemmed, seeded and diced

sea salt and freshly ground pepper to taste

large pinch fresh chopped cilantro to garnish

hot sauce for serving

Saute’ diced bacon in a heavy pan till crisp and drain on paper towels.  Pour off all but 1/4 cup fat from the pan.  Returm pan to medium high heat, add rutabagas and onion, ad saute for 2 minutes.  Reduce heat to medium, cover pan and cook, stirring once, for 7 minutes.  Uncover pan.  Increase heat to medium high, and stir until vegetables are lightly browned.  Add celery and chiles, stir and cover.  Cook 3 minutes longer.  Uncover pan, season with salt and pepper, and continue cooking until rutabagas are fork tender and celery is softened but still crisp.  Fold in cilantro and bacon and serve.  Serve hot sauce on the side.

Rutabaga Hash.  Photo and recipe courtesy of Rosemary Roman Davis, who, incidentally, is also a superb massage therapist!

Steamed Cabbage with Lemon, Butter and Thyme

1 green cabbage, quartered and cut into thick wedges

5-6 garlic cloves, smashed and peeled

sea salt and fresh ground pepper

juice of 1/2 lemon

5 Tbsp butter

1/2 tsp thyme leaves or sage

Heat butter in saucepan over medium heat.  Add thyme or sage, salt and pepper and garlic.  Stir.  Add cabbage and stir to coat with butter and herbs.  Turn heat to low.  Cover pan and cook, stirring frequently, until cabbage is tender.  Drizzle lemon juice over.  Correct for salt and pepper to taste.  Serve.

Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Ricotta

1 lb carrots, trimmed, scrubbed and cut into small chunks

extra virgin olive oil

1/4 tsp dried chile flakes

sea salt and freshly ground pepper

2 cups cooked faro

4 oz. dried apricots, roughly chopped

3 Tbsp white wine vinegar

1/2 cup lightly packed parsley leaves

1/2 large red onion, thinly sliced

1/2 cup pistachios, lightly toasted

whipped ricotta

1/2 cup crumbled ricotta or feta cheese

Heat oven to 375.  Toss carrots with a small amount of olive oil, chile flakes, 1 tsp salt and a bit of black pepper.  Spread out evenly on a baking sheet and roast until tender and lightly browned, about 15 minutes.  Let cool slightly.  Pile roasted carrots, faro and apricots into a bowl.  Season with vinegar and toss.  Taste and add more salt and chile flakes.  Add parsley, onions and pistachios and toss.  Taste and adjust for salt, pepper, chile flakes and vinegar.  Spread whipped ricotta onto 4 plates and distribute salad on top .  Dress with crumbled cheese  and finish with a drizzle of olive oil, and serve.

adapted from Six Seasons, by Joshua McFadden