Week 11 Newsletter, Winter 2014

ATHENS HILLS CSA

At last Saturday’s farmers market here in Athens, both vendors and customers alike were giddy with the sunshine and warm 50-degree temperatures. It was great to have a preview of spring even though winter temperatures have returned with a vengeance. It seems that the cold weather will be with us for a few more weeks at least. Fortunately, the longer days are making February much less dreary. The increasing strength of the sun’s rays also help to keep our spirits soaring. 

By now, you will all have received our emailed invitation to join us for this summer’s 2014 cycle. In fact, many of you have sent us deposits or full payments already. Several more have written to say things like they ‘are moving,’ or they ‘have their own summer garden’, and we are so grateful to know. By sharing your intentions with us, you are letting us know if your reserved spot is taken or available. So, please take a moment to let Miranda know what your plans are. Thanks! 

Last week, Kip fired up the heating system in the Starts House. Seeding into flats for transplant has begun for another season. What a blessing to have a new task that isn’t weeding, covering, or uncovering… Besides having some flats planted, the crew is also direct seeding into some of the empty rows inside the greenhouses – this includes more lettuces mostly, but also radishes and arugula. And of course, if the plants are growing, well then, so are the weeds. And yes, the crew continues to eradicate the weeds in the beds of greens. 

The installation of our new gas-fired generator has begun. Drake, the electrician, and his assistant spent yesterday moving the current service from the old and leaning pole to the new bigger, straighter, taller pole. Tuesday’s packing and need for electricity in the packing room took precedence over completion, but we are so very close. I, for one, will breathe a huge relieved sigh when the transfer switch is working and we are one step closer to protection for the coolers and storage areas if (and undoubtedly ‘when’), the electricity goes out in a storm. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Andy, Natalie, Josh, Miranda, Paula, Justin, and Penny)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the fridge. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix has a tangy flavor and do not store as long as the sunflower.
Pac Choy- Similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi; takes a little more time to cook and the texture is rather like Napa Cabbage. A small number of members will receive COLLARDS instead of Pak Choy
Spinach – This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Carrots - Winter carrots are so much sweeter than ones from the summer! Taste one and compare. Steam, boil, roast, or eat them raw as finger foods or grated in salad THESE CARROTS SUFFERED COLD DAMMAGE, BUT ARE STILL TASTY AND SWEET
Green Onions – Our first time to include green onions (scallions to some) this season. Some seasons these little ones don’t do well, but we are tickled pink to share them with you this week!

The Combo Corner

The apple share from Cherry Orchards includes two varieties of tart apples: Enterprise and Ida Red.
The bread from The Village Bakery and Café is Italian Wheat made with extra-virgin olive oil.
The cheese from Integration Acres is Alexander Tomme, a raw goat’s milk cheese that has aged for 8 months. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
BELPRE 304-488-3620 3-6 PM

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
Our Open Farm Day Event is changing. The entire event will take place at Green Edge. This year the date is Sunday, June 8, 2014. Look for information about this in upcoming messages as more of the plans are formalized. We are excited to offer something new!   

RECIPES

 
Carrot, Spinach and Rice Stew 
http://dinersjournal.blogs.nytimes.com/2009/04/20/recipe-of-the-day-carrot-spinach-and-rice-stew/?_php=true&_type=blogs&_r=0 

Yield: 4 servings Time: 45 minutes
If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon.

Ingredients: 
½ lb. carrots, peeled and cut into ¼” dice ½ cup long-grain rice, like Basmati Salt and pepper 1 pound fresh spinach, thick stems removed, washed and roughly chopped 3 cloves minced garlic, optional 2 tablespoons butter, optional

Directions:
1. Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently. 
2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Pak Choy with Mushrooms and Green Onion 
http://www.madisonhousechef.com/2009/07/bok-choy-with-mushrooms-and-green-onion.html 

Ingredients: 
1 T olive oil
1 bunch of pak choy
3 green onions, chopped
4 oz thin sliced button mushrooms
1 T sliced and chopped fresh ginger
2+ T crushed peanuts
soy sauce
tempura sauce

Directions: 
~Heat wok or frying pan. Add 1 T olive oil. 
~Add bok choy, onions, mushrooms, and ginger. Stir fry until vegetables begin to soften. 
~Add a splash of soy sauce, to taste. Stir fry 1 minute more. 
~Add a double splash of tempura sauce, to taste. Stir fry 1 more minute. 
~Sprinkle with crushed peanuts. (I'm contemplating substituting chili flakes next time) 
~Serve hot.

Carrot, Tomato, and Spinach Quinoa Pilaf 
http://allrecipes.com/recipe/carrot-tomato-and-spinach-quinoa-pilaf/

Ingredients: 
2 teaspoons olive oil ½ onion, chopped 1 cup quinoa 2 cups water 2 tablespoons vegetarian chicken-flavored bouillon granules 1 teaspoon ground black pepper 1 teaspoon thyme 1 carrot, chopped 1 tomato, chopped 1 cup baby spinach

Directions: 
1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

CHICKEN PASTA WITH MIXED MUSHROOMS AND GREEN ONIONS http://www.seriouseats.com/recipes/2013/05/chicken-pasta-mixed-mushrooms-green-onions-recipe.html

Ingredients: 
3 tablespoons olive oil 12 ounces shiitake mushrooms, washed, trimmed, sliced 6 ounces oyster mushrooms, washed and sliced 4 ounces white beech (or white mushrooms), washed, sliced (see note) Kosher salt 3 medium cloves garlic, minced (1½ Tsp) 1 cup homemade or store-bought low sodium chicken stock ¼ teaspoon ground white pepper 12 ozs. boneless, skinless, chicken breast, cut across grain into ¼“ strips 3 bunches green onions, washed, trimmed, cut into 2” lengths 12 ounces bow-tie pasta 1½ teaspoons sesame oil

Directions: 
~In 12” skillet, heat oil over medium heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms have softened and are beginning to brown, about 8 minutes. 
~Add garlic and cook until fragrant, about 1 minute. Stir in broth, scraping bottom of pan to loosen any browned bits. Add white pepper, chicken, and green onions to pan. Cook until chicken is just cooked through and green onions are beginning to wilt, about 2 minutes. Remove from heat and keep warm. 
~In large pot bring 4 quarts water to boil over high heat. Add 1 tablespoon salt and pasta. Cook pasta until cooked but still quite firm (al dente) and drain, reserving 1 cup of cooking liquid. Return pasta and chicken mixture to pot. Add sesame oil and toss until combined, adding reserved pasta cooking water to make saucier if desired. Season to taste and serve immediately.

Spinach Pesto Fusilli 
http://www.chow.com/recipes/30887-spinach-pesto-fusilli

Ingredients: 
8 ounces baby spinach 
3/4 cup pine nuts, toasted 
2 med garlic cloves, peeled & smashed 
½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving 
Finely grated zest 0f 1 medium lemon 1 tablespoon freshly squeezed lemon juice ¼ tsp freshly ground black pepper, ½ cup extra-virgin olive oil

Blend in food processor and serve over 1 pound of cooked fusilli pasta.

Week 9 Newsletter, Winter 2014

ATHENS HILLS CSA

Our delivery last week is an example of our commitment to bring you the veggies you are expecting. We received many amazed, yet grateful comments. Besides our CSA deliveries, we also deliver to a number of other businesses, both grocery and restaurant. We have many incentives to show up. If we are not able to make the delivery, we will call and email all of the members as soon as the decision is made (like calling off school…). If you haven’t heard from us, please expect to pickup. 

Recent articles in grower magazines are all about this winter season’s record-breaking siege of cold weather. Many growers have lost part or all of their plantings, or if not lost, their plants have stopped growing, waiting for warmer days. At Green Edge, we’ve been fortunate, but also diligent. Even though we have strict protocols for ‘covering temperatures’ that guide us in the number of covers that we will pull each evening, there has been a slow-down in the rate of re-growth of the heartier greens, and the lettuces have more cold damage than experienced in the past winters. We’re fortunate that our conscious decision to limit the number of winter shares this season means that we have enough to fill them. As the season progresses, please be aware that we will make certain you have made a good investment. 

Both Monday and Tuesday of this week saw temperatures inside the houses range between 50 and 70 degrees, even with single digits outside. We know these warmer, sunny days only help the recovery of the plants. As the days lengthen, re-growth will speed making more availability of all things planted. Yeah! 

Empty beds in the houses are being planted with things to come for April and beyond. Miranda is almost finished with the brochures for the 2014 summer CSA cycle. We’ll send them your way as soon as they are completed. Please let us know your plans as soon as you can. Thanks. Stay warm and have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Andy, Natalie, Josh, Miranda, Paula, and Penny)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 7 varieties of lettuces plus the mild-tasting Asian greens tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. We change the oyster sites each week so that all can have them at least once. Sites that receive them are selected based on numbers of shares and how many oyster mushrooms we have.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix have a tangy flavor and do not store as long as the sunflower.
Pac Choy: similar to bok choy in handling and cooking. The flavor is a little stronger than the tatsoi; takes a little more time to cook and the texture is rather like Napa Cabbage.
Arugula – Arugula is one of the ‘love-it-or-hate-it’ veggies. It’s distinctive peppery flavor makes a statement whether raw in a salad or cooked in a recipe.
Sweet Potatoes – These are some of our favorite root veggies to grow and to eat! Whether they are baked, sliced and fried, chunked and roasted, or preserved as pickles, the sugar content is unmistakable.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe, something like squash soup. Yum! Store in a cool and dry place.

The Combo Corner

The apple share from Cherry Orchards this week includes Red and Yellow Delicious.
The bread from The Village Bakery and Café is Country Sourdough Rye.
The cheese from Integration Acres is Caprino Romano, a natural rind goat’s milk cheese. This batch has aged for 11 months!

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
BELPRE 304-488-3620 3-6 PM

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!


This year we are planning a change in the plans for our Open Farm Day. Currently, we expect that the day will be later in the season. However, if you are interested in seeing the greenhouses this early spring, we are happy to show you. Just give a call and we can schedule your visit.  

RECIPES

Shiitake mushrooms contain the active compound lentinan, which has the ability to strengthen the immune system. Lentinan is a polysaccharide that has also been shown to have anticancer activity. The amount of L-ergothioneine, a powerful antioxidant, is 40 times higher in shiitake mushrooms than in wheat germ.
For more immune-boosting recipes, visit http://www.juliedaniluk.com.

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
Serves 4
Can be prepared in 30 minutes or fewer

Ingredients:
1 tsp. cornstarch 
2 Tbs. low-sodium soy sauce 
2 tsp. minced fresh ginger 
2 tsp. Thai chile sauce, such as sriracha 
2 cloves garlic, minced (2 tsp.) 
1 tsp. sesame oil 
3 Tbs. canola oil, divided 
1 14-oz. pkg. extra-firm tofu, drained & cut into bite-sized cubes 
1 lb. bok choy, cut into 1 ½-inch pieces 
2 cups sliced fresh shiitake mushrooms

Directions:
1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.
3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.
Mushroom and Spinach Frittata 
http://www.nytimes.com/2013/02/06/health/mushroom-and-spinach-frittata-recipes-for-health.html?_r=2&
 
Ingredients: 
2 tablespoons extra virgin olive oil 
10 ounce mushrooms 
Salt and freshly ground pepper 
1 to 2 garlic cloves (to taste), minced  
6-ounce baby spinach, rinsed 
8 eggs 
¼ cup grated Parmesan (optional) Or your CSA cheese, Caprino Romano, a similar style cheese
2 tablespoons low-fat milk

Directions:
1. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10-12” nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3-5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning. 
2. Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired. 
3. Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. It will turn golden. The eggs should be just about set though there will be a layer on the top that is not. 
4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Balsamic Roasted Butternut Squash & Mushrooms with Pasta 
http://www.bostonorganics.com/balsamic-roasted-butternut-squash--mushrooms-wit/re/balsamic-roasted-butternut-squash--mushrooms-wit

Ingredients:
1 med. butternut squash, peeled & chopped into 1” pieces 
3 cloves garlic crushed 
½ medium red onion, chopped 
Olive Oil 
Salt and Pepper 
1 box thin spaghetti or angel hair 
½ cup balsamic vinegar 
1 lb. mushrooms, sliced (shiitake, baby bella, portobellos, buttons) 
3 cups spinach, chopped in ribbons 
½ tsp. red pepper flakes 
Parmesan or Pecorino cheese, grated (You can use your CSA cheese, Caprino Romano!)
½ cup Ricotta Cheese (optional)

Directions:
Preheat oven to 425 degrees. Toss butternut squash with ½ the crushed garlic, onion, 3 Tbs. olive oil, salt and pepper. Spread on a cookie sheet and roast for 20-30 minutes, stirring occasionally until golden-brown and tender. Puree about ¾ of the squash and add ½ the balsamic. If the sauce is too thick, you can add pasta cooking water at the end. In a large pot of salted, boiling water, boil pasta according to box directions and reserve about 1 cup of the starchy pasta water. Drain and add pasta water to squash puree if you prefer the sauce thinner. Meanwhile, in a medium sauté pan, heat 2 Tbs. olive oil and add remaining garlic, more onion if you, and mushrooms. Season with salt and pepper and sauté for about 5 minutes until mushrooms begin to brown. Add the remaining balsamic and toss in the spinach and red pepper flakes. Sauté for about 2 minutes, until the spinach wilts slightly. To serve, toss about ½ the sauce with the hot pasta and plate a nest of pasta on each plate. Top with additional squash sauce, a spoonful of the mushroom-spinach mixture, a dollop of ricotta, and a sprinkle of Parmesan. Serve warm and enjoy!

Week 8 Newsletter, Winter 2014

ATHENS HILLS CSA

Another 4-7 inches of snow fell on the rolling hills of Athens County on Monday effectively bringing most things to a standstill. But, not your CSA farm. Most of your farmers made it to the farm (albeit a little later than usual) to begin the harvest for this week’s share. The 1st to arrive spent several hours shoveling the snow from the driveways so that the trucks could get out and back in. Then, Mark moved on to the gutter connect roof on 2 of the greenhouses, a slow, tedious and slippery job. It was a late start and an even later finish for Josh and Kip who stayed at it until around 9:00 pm Monday night. An early start on Tuesday meant that we were able to harvest, wash, and pack all of the other items you are receiving today. And as I write this, we are already a little worried about tomorrow’s start given the forecast of ice and freezing rain overnight. 

Just a few words about the items in the share this week can explain some of the site differences. Because of all the cold, not all crops are re-growing at the rate we typically expect. This means that we don’t have quite enough of one variety to supply all the shares. There are 3 types of greens this week: Red Russian kale (frilly edged leaves with purple stems), Dwarf Siberian kale (large flat all green leaves), or Swiss Chard (dark green flat leaves with white stems). All are delicious, so we hope you enjoy the one you received. 

Last Friday we said goodbyes to our assistant manager Matt. He left to take a position with a new cooperative farming venture near Wilmington/Morrow. He left us with an improved system of composting, cover crops, and soil testing. We wish him great success as he begins this new adventure. We will miss his dedication to the soil and crop health. 

We have begun receiving apprenticeship applications for the summer already. In fact, we have already had a couple come for their on-farm visit. We hope to have all selections made by the end of March or earlier. If you know of someone who is interested please let them know that now is the time to apply. Have a great week!

From all of us at Green Edge,
Becky (Kip, Dan, Mark, Emily, Andy, Natalie, Josh, Miranda, Paula, Penny, and Kristina)

THIS WEEK’S VEGGIES

Salad Mix – Our winter salad mix is a blend of 10 varieties of lettuces plus the mild-tasting tatsoi, pe-tsai, and mizuna. This mix is best stored in an air-tight container with some paper towel or cloth to absorb any moisture.
Mushrooms - Shiitake for most and oysters for the rest. We change the oyster sites each week so that all can have them at least once. Sites that receive them are selected based on numbers of shares and how many oyster mushrooms we have.
Sunflower / MicroMix Microgreens - Some of you will get our more delicate mix this week, and some will get sunflower. The mix have a tangy flavor and do not store as long as the sunflower.
Turnips – Purple top/white globe turnips are finally here. The traditional winter roots are pungent and sweet. Boiled and mashed, roasted in the oven – any way to cook other roots will work for the turnips too.
Kale or Chard - An explanation of the difference is in the body of the newsletter. The 2 varieties of kale can be used the same way. In fact, most greens can substitute for one another in various recipes.
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe, something like squash soup. Yum! Store in a cool and dry place.

The Combo Corner

The apple share from Cherry Orchard includes Mutzu and Melrose.
The bread from The Village Bakery and Café is Country Wheat.
The cheese from Integration Acres is raw goat's milk feta. Aged for over three months in a heavy brine, this feta is great crumbled into scrambled eggs, in a Greek salad and even on pizza. 

PICKUP CONTACT NUMBERS & HOURS

NEW ALBANY – 614-216-9369 12-8pm
BEXLEY MARKET-614-252-3951 3-8pm
HILLIARD POWERSHACK 614-506-3086 4-7pm
CLINTONVILLE COOP – 614-261-3663 11 am-8 pm
ECO-FLORA – 614-266-1618 12pm-7pm
DUBLIN TREK BICYCLE 614-791- 8735 3-7 pm
HYACINTH BEAN – 740-594-9302 12-6pm
ATHENS COMMUNITY CENTER - 740-592-3325 12-8 pm
BELPRE 304-488-3620 3-6 PM

Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!

Return rate of the green/red bags has fallen off. Folks, this return is very important. Please gather the ones you have and return them this week. Thanks so much!

RECIPES

Another outstanding Butternut Squash recipe from member Lisa H. in Athens. Thanks so much for sharing these two ways to flavor a creamy butternut soup.
The butternut squash is outstanding! Very sweet and the color is so vibrant! It's a soup and I have two seasoning choices that I've used that are equally tasty. The soup can be vegan or creamed with some of that Snowville milk or half-n-half.

Ingredients:
Large butternut squash, peeled, seeded, cut into 1-inch cubes 
3 or 4 sweet apples, peeled, cored, cut into 1-inch cubes 
1 or 2 yellow onions, cut into 1-inch cubes 
4-6 C. veggie broth (or substitute 2c with milk) 
1 tsp salt ½ tsp pepper 
2-3 Tbl olive oil 
1 Tbl brown sugar, optional (honey would also be good) 
Spice mix of choice: Curry or Spicy

Curry ½ -1 tsp of your favorite curry powder, to taste
Spicy (my fav!) 1t ground ginger ½ tsp garlic powder (or 1-2 tsp fresh, minced) ½ tsp nutmeg ½ tsp cinnamon ¼ tsp ground chili of choice (ancho or chipotle are good)

Directions:
Preheat oven to 425 degrees. Spread cut veggies and apples on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast uncovered in the oven 35-40 minutes, turning a few times, until the squash is very soft. Alternatively, these can be sautéed in a soup pot until soft and slightly browned.

In the soup pot, add seasoning of choice and broth, add roasted veggies/apples (or: broth and seasoning go into the pot with the sautéed mixture), heat through.

For a smooth soup, remove the pot from heat. Using a hand blender, puree the soup until smooth. Or blend in batches in a blender and return to the pot. Add milk, if desired, or more broth if you like a thinner soup. Top with croutons or crumbled Shagbark Corn Chips. 
~from www.cooks.com

Sautéed Spinach with Mushrooms 
 http://www.nytimes.com/2010/08/04/health/nutrition/04recipehealth.html?_r=0
This classic combination can be served as a side dish or as an entree — with grains or piled atop a thick slice of toast. It also makes a great filling for omelets or crepes.

Ingredients:
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, wiped clean, trimmed and sliced
1 to 2 garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
1 pound baby spinach, rinsed but not dried; or 2 pounds bunch spinach, stemmed and rinsed but not dried, and coarsely chopped

Directions:
Heat the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until seared and beginning to sweat, about five minutes. Turn the heat to medium, and add the garlic, thyme, salt and pepper. Stir together for another minute or two until the mushrooms are tender. Add the spinach, and stir until wilted, about two minutes. Season to taste with salt and pepper, and remove from the heat. Serve hot or warm.

Roasted Turnip Chips 
http://annesoddsandends.blogspot.com/2012/03/roasted-turnip-chips.html

Ingredients: 
Turnips, sliced thin (I used 5 small) 
¼ tsp chili powder 
¼ tsp garlic flakes 
¼ tsp onion flakes 
Sea salt to taste 
1½ - 2 Tbsp olive oil

Directions: 
1. Preheat the oven to 350 
2. Cover a baking sheet with foil. 
3. Slice the turnips thin, the thinner they are the crispier they will be. 
4. Put the slices in a large mixing bowl and & the olive oil. Massage the oil in to coat all the pieces. 
5. In a small bowl combine the spices. Then add to the larger bowl and mix to evenly coat. 
6. Put the slices on the baking sheet and bake for 30-50 minutes flipping every 10 minutes or so. Remove from the oven when they look crisp enough for your liking. If you don't have garlic and onion flakes you could also use powder. Make sure to go easy on the olive oil so they don't get too soggy.

KALE AND SPINACH SAAG  
http://allrecipes.com/recipe/kale-and-spinach-saag/
 
Ingredients:
1 (1”) piece fresh ginger, peeled & coarsely chopped 
6 cloves garlic 
¼ cup water, or more as needed 
½ tsp garam masala 
10 oz fresh spinach, chopped 
10 oz kale, chopped 
1 cup milk 
1 cup cottage cheese 
1 pinch salt 
1 pinch ground nutmeg 
2 tsp ghee (clarified butter) 
2 onions, chopped

Directions:
Place the ginger and garlic in a blender with ¼ cup water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste in the skillet. Sprinkle with garam masala, and stir to combine. Reduce the heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn’t cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.

Remember Massaged Kale? Check this video out. It is so informative and takes the raw salad to new heights: Mediterranean Kale