Educational Series of Events

(All events are on the farm unless otherwise indicated. To RSVP to any of the classes and events, please check out the Events tab on our Facebook page.)

Thank you so much for your sweet juice!
Thank you so much for your sweet juice!

Tree Tapping (Weather Dependent)follwed by farm tour: Thursday March 12, 2015 at 5:00 pm class is approximately 1 hour $15.00 fee.

Bread- Bread Bowl

Bread Making,Thursday  March 19th, 2015 at 4:30pm–Making bread with fresh milled grains can be much different than flour that sits on the shelf for months. Learn how to work with fresh whole grains to make nice loaves of bread with no added gluten or preservatives.   Fee includes materials and recipes Take home your work and some flour to make your own at home. Class is approximately 1 hour 20 minutes $15.00 fee.

soapforweb

Soap Making Class Thursday March 26th 4:30pm followed by a farm tour.   Learn how to make luxuriosly rich goat’s milk soap.   Class time approximately 1 hour 20 minutes.   $20.00  includes materials and recipe take home your work.

Rabbits Ready For Easter

Rabbit Harvest, Thursday April 2nd, 2015 at 4:30 pm.    Learn to humanely and properly skin and dress a rabbit. Class time approximately 1 hour.    Class fee is $30.00 take home your work.

Cheese curds

Cheese making class Thursday April 9th at 4:30 pm.   Learn how to make some simple cheeses with ordinary ingredients.   We will learn to make chevre, paneer, yogurt and ricotta.   $20.00 fee includes recipes materials and supplies.   Take home your work.

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Wreaths that make me say “Hello Winter”

We are definitely shifting gears for the holiday season.   Now that it’s colder out, we have been baking lots more, getting our turkeys ready for Monday, and starting to make wreaths for some winter cheer!    The wreaths that we normally do are total mixes of all natural, fresh picked greens.   I like to throw in herbs such as artemesia, lavender, rosemary and thyme for fragrance and color.   Our american holly trees had a great year this year, and are loaded with beautiful plump red berries.

 

IMG_1389

We use juniper for garland, just because it makes a nice, flexible and full band.   Also, we use “machines” to make the wreaths and garland.   The tools are not electric powered, and are rather primitive, but work fine for the amount that we make.   We are making garland to order and 10 and 16 inch wreaths.   We are taking orders for different sizes, but these are the most common.

 

While making the wreaths, we use several different tree varieties.   This makes our wreaths ornate, without the use of a bow.

Wreath

 

But if bells and bows are more your style, then by all means:

Wreath with bow

 

If you want to come see us this winter, this is our winter season schedule:

Under The Son Wed 4:30- 6pm
11 North Liberty St Cumberland
Wehnwood United Methodist
Altoona Thursdays 2-5:30pm
Station Medical Center Every other Friday
Altoona Beginning November 7th 10am-2pm
Mountain City Traditional Arts Frostburg, MD
November 1,15 December 6,20 10am-1pm

We won’t be at markets the week of Thanksgiving and Christmas, but you may order and pick up baked goods and farm products at the farm.

I hope to see you this week!

Beans.

The beans are in!  There’s a lot more too, here’s this week’s haul:

Tomatoes

Eggplant

Beans

Peppers

Cucumbers

Basil

Okra

Zuchini

Patty Pan Squash
IMG_2437[1]

These are the different kinds of beans we grow: Jade- Green, Carson Yellow Wax & Royal Burgundy.  They’re all delicious 🙂

 

 

Basil

We all know basil is great for making Pesto.  Here’s a simple recipe and some excellent ideas for meals and snacks:

Pesto

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Yield: Makes 1 cup.

pesto-and-tomato-quesadilla

Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

 

Hoping that everyone is having a great week,

Your Farmer,

Dawn

Mark it on your Calenders!!!

3rd Annual Harvest Celebration

Saturday, October 12th 4pm-8pm

At Goodness Grows’ Farm

Pig Roast- Plus

Lots of Garden Grown Goodies Prepared for you Right Here!!!!

Don’t miss your chance to receive lots of goodies and get to meet other CSA members, and have a great time here on the farm as we will be saying adieu until next spring.   Mark it on your calenders and be sure to make it out:)

It looks like this week will be our last distribution until our harvest dinner, but until then we have a great line up for you this week!

Boo with pumpkins

This is Boo, our veteran porch kitty, I thought he looked very appropriate in this pic, I couldn’t help but to post it.   We are still getting pumpkins for all this week.   We are harvesting Musque du Provence, some report that this is the world’s most flavorful pumpkin for fresh eating and  making wonderful soups and pies!

IMG_2675

 

Some other items we’ll be getting are:

Butternut Squash

Apples

Sweet Potatoes

Anything left in the gardens that hasn’t been hit with frost!!!

Yes we did get a frost this morning.   I walked out around 6:30 this morning and saw ice on our cars and roof tops-  ’tis the season.   We still have a very busy few weeks ahead of us.   We have a USDA technical assistant coming on October 2 to make sure we have as much paperwork as plants- yeah it’s all about the papers- for our organic certifications.   We also need to clean up our gardens and put to rest the beds that have been providing for us this year.   I’ll be growing in the greenhouse all sorts of goodies this fall and winter, and I’m really exciting about trying some new things out under plastic.   Stay Tuned!!!!

 

I am looking forward to normal work week hours, and catching up on a much needed to do list.   I might even get some rest later this winter.   But not for now, busy, busy, bizzzeee!

 

Week 15- Back To School With Apples

So we’ve got some Ginger Gold apples ready to go into your bags this week.   These are an excellent fresh eating variety that mature earlier in the season than most.   I also have some New England Pie pumpkins coming your way too, along with some wonderful pumpkin recipes everyone should try.

Pumpkin Spaghetti Sauce

This recipe sounds a little off, but one evening last summer, I was short on spaghetti sauce for our supper.   I did have a pumpkin that needed to be used, so I improvised and this is what I came up with.   My family and helpers LOVED it!!! Everyone had seconds, and I had enough for everyone, because pumpkins go a long way for a meal!

2 peppers with seeds removed and sliced in half

1 onion

1/2 a pie pumpkin seeds removed

5 tomatoes peeled

1 tablespoon minced garlic

2 tablespoons of oregano leaves

1/4 cup of basil

salt and pepper to taste

In a roasting pan place onion, peppers and pumpkin face down, I add a little water to keep them from drying while roasting.   Roast these veggies until the pumkin is soft, about 1 hour.   In the mean time, place the remaining ingredients on the stove and simmer for the same amount of time.   When all ingredients are done, mix in small batches in the food processor and puree until all ingredients are combined.   Serve over spaghetti noodles or rice.

Roasted Pumpkin Seeds

We all snacked on the seeds while we waited for the spaghetti sauce to cook.   This is my usual recipe, but I have added garlic powder, cinnamon or cardamon for extra flavor. Pumpkin seeds Olive oil Sea Salt On a cookie sheet place the pumpkin seeds.   Drizzle with olive oil and sprinkle lightly with sea salt.   Roast at 300 degrees for about 20 minutes.

New England Pumpkin Pie

Here’s my relationship with pie- I love to eat it, but making it is a very different story.   My mom started making pies long after I was out of the house, as my younger siblings grew more independent.   The pie crust is intimidating to me, as far as time commitment goes, so I usually cheat and buy store made pie crusts- that’s my confession.   I have no trouble throwing together nearly anything from scratch, but pie crust is a hurdle that I may cross one day, just not today!

I will give you a recipe that makes a wonderful pie filling, but the crust is entirely up to you.   If you have a favorite recipe, by all means use it.   Or you can opt for the easier softer way of purchasing your favorite brand of ready made crust like I do.

1 roasted pumpkin mashed (instructions for roasting are in the first recipe)

1 cup of sugar

1 1/2 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon vanilla

1/2 teaspoon salt

1 can evaporated milk

3 eggs

Blend ingredients together and pour into pie shells.   I believe you will get 2 9 inch pies from this recipe, depending on the size of the pumpkin.   You could also make lots of little serving pies with the filling if you like, but the baking time will be much shorter.

Bake at 425 for the first 15 minutes, then turn the oven down to 350 and bake for an additional 45 minutes for a 9 inch pie, 20 minutes for a single serve pie.

New England Pie Pumpkins and Acorn Squash

Acorn Squash

This is my family’s favorite in the garden right now!   I usually slice the squash in half, remove the seeds and roast the squash until it is soft.    Scoop out the flesh from the skin, mash it and serve like mashed potatoes.   I add a little butter, milk and salt to give it a creamier, savory flavor.   The boys love it, and so do I because it’s a healthier alternative to white potatoes.

 

Fried Green Tomatoes

This recipe brings back really good memories about my grandparents, with whom I spent most of my youthful summers.   I always loved it when Grandma made this for us grandchildren, I hope you enjoy it too.

Just like the fried squash blossoms, you will need 3 ziplock baggies- 1 with flour, 1 with eggs, and 1 with seasoned bread crumbs.   Slice your tomatoes into 1/4 inch slices.   In a skillet heat up about 4-5 Tablespoons of oil, then in this order shake the tomato slices until covered in the flour, then egg, then bread crumbs.   Saute about 2 minutes on each side until golden brown.   Serve hot.

 

What we are getting this week-

1. New England Pie Pumpkin

2. Apples

3. Tomatoes- red and /or green for the “fried green tomato recipe”

4. Peppers

5. Tomatillos

6. Acorn Squash

7. Flour- Wheat or Rye and you can contact me if you have a preference:)

8.   Basil for the spaghetti sauce recipe

Have a great week!

 

Your Farmer,

Dawn

Is it really week 14 already?

Time flies when you’re having fun!   I have a great line up for this week-  some new ingredients to work with:)

 

Purslane Salad

1 bunch of purslane

1 red onion finely diced

1 tomato finely diced

Dressing

juice of 1 lemon

4 T olive oil

1/2 t salt

 

Combine all ingredients for the dressing in a jar with a lid.   Shake until well blended.

Tear leaves away from the stem of the purslane and chop the stem into 1/4 pieces.   Mix the leaves and stems of the purslane with onion and tomato.   Pour dressing over the mixture and toss until the purslane is well coated.

 

Melons!!!!!

We’ll have three different types of cantaloupe along with some watermelons coming on, and you’ll be sure to get at least on kind this week.   We have sweet granite, lambkin and banana cantaloupe and sweet favorite watermelon.

 

Peppers

If you don’t tolerate hot peppers, now would be the time to tell me.   I have 4 varieties of sweet peppers planted, and only 2 kinds of hot peppers.   We’ll be picking sweet italian peppers, green and yellow bell peppers, aji dulce peppers, and the pimientos are not ready yet.   On the hot front, chiles and pablanos.

 

Tomatillos are still doing great!   I wish my tomatoes would take notes from these prolific producers.   You’ll still be getting tomatoes too.

 

Celery

It seams like every other year is a celery year, and this is the year for celery.   We have been enjoying it fresh with peanut butter.   Wow, our celery is so much better than what you buy in the store, the flavor is intense, and the texture is real!

 

Spaghetti Squash

Yes it is still going strong this week, and it remains to be my all time favorite veggie!

 

If you haven’t seen our FB page lately, then I’ll leave you with this thought, as we all have a great week!

 

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We did it!

Yesterday morning the heavens opened up, angels sang glorious tunes and the Pennsylvania Department of Agriculture handed me my Commercial Kitchen Certification.

I have been working really hard to get all of my ducks in a row this year.   We have had 3 visits from the PA dept of Ag, and 2 from the USDA this year.   We have been certified as a commercial Kitchen, approved as a farm producer to accepts Farmer’s Market Nutrition vouchers from seniors,  mothers and children, we have been approved to accept snap benefits from low income families.   Whew!

 

Did I mention that I greatly underestimated how much time it takes to cube all of that lamb?

 

I am not a person that relies on excuses to get by in life, but the last 2 weeks have been a real blur to me.   I may have messed up some bags, I know I didn’t get my blog out on time, but really, I am so glad that I have finally reached my goals so I can focus better on our CSA’s.   In my original plan, many of these things were to be done before our picking started, but our government just doesn’t operate like that.   Se la vie!

 

The nights have been cold.   Our tomatoes didn’t do what they told me they would do this week, so many are still on the plants waiting for that perfect color.   I am trying to substitute other items.  I personally have had enough of the squash, but it’s doing so well and refuses to quit!   I’ll leave you with a recipe this week and look forward to Sunday’s blog to get back on track.

 

Patty Pan Pizza

IMG_2665The wonderful shape of these squash lend to a Pizza that contains no gluten and low carbs.

 

Slice the patty pan squash through the center.   Sometimes I slice the stem end so the squash sits flat on the pan.   Add your favorite pizza toppings, I used pesto from the basil in our CSA’s this week, but regular pizza sauce works well too.   Bake at 350 degrees for 20-25 minutes.

 

Week 9 – Wheat Berries

The wheat is in!  There’s a lot more too, here’s this week’s haul:

 

Broccoli & Cauliflower

Beans

Wheat Berries

Cucumbers

Basil

Leeks

Green & Yellow Zuchini

 
IMG_2437[1]

These are the different kinds of beans we grow: French Green, Yellow Wax & Royal Burgundy.  They’re all delicious 🙂

 

Basil

We all know basil is great for making Pesto.  Here’s a simple recipe and some excellent ideas for meals and snacks:

Pesto

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Yield: Makes 1 cup.

pesto-and-tomato-quesadilla

Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

 

Wheat Berries

Wheat Berry Apple Salad

194 calories, 2.9 grams sugar, 2.8 grams fat, 39.3 grams carbohydrates, 6.3 grams proteinWheat berries are nutrient powerhouses loaded with protein, fiber, iron, and more, making this salad-in-a-jar recipe a particularly nourishing meal! Mixing the dense and chewy grains with apples and dried cranberries offers a winning sweet and savory combination. A light lemon and vinegar dressing helps keep the calorie count down too!

Ingredients:
3 c. cooked wheat berries
1/2 Granny Smith apple, chopped
1/3 c. dried cranberries
1 scallion, minced
2 tbsp. parsley, chopped
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
1/2 tbsp. olive oil

Directions:
Mix all salad ingredients in a bowl and set aside. Whisk the lemon juice, balsamic vinegar, and olive oil until well combined. Toss with salad.

Makes 4 servings.

Whole Wheat Oatmeal Berry Crumb Bars

Serves: 9
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

  • 3/4 cup blueberries
  • 3/4 cup blackberries
  • 3/4 cup sliced strawberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 tablespoon turbinado sugar

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8 baking dish with nonstick spray.

2. In a small bowl, combine berries, sugar and cornstarch. Set aside.

3. In a large bowl, combine flour, oats, brown sugar, baking powder and salt. Add egg, vanilla and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

4. Spread 2/3 of the batter into the prepared baking dish. Spread berry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar.

5. Place into oven and bake until golden brown, about 25-30 minutes. Let cool slightly before cutting into bars.

Make your own flour!

We’re going to be experimenting this ourselves, and here’s a great link for following along at home.  You can make do with a coffee grinder and a mixer — so give it a shot!

http://www.kingarthurflour.com/blog/2010/10/15/grind-your-own-whole-wheat-flour-%E2%80%93-how-sweet-is-that/

 

Hoping that everyone is having a great week,

Your Farmer,

Dawn

Black Raspberries for Week 7

Oh yeah baby, black raspberries it is for our shares this week along with some other lovely items for you to enjoy!

Black Raspberry Cobbler

1 cup black raspberries

1 t minute tapioca

3T sugar

1 cup milk

1 egg

 

1 cup flour

1 T baking powder

2 T sugar

1/2 t vanilla

 

Combine  black raspberries, tapioca, and sugar in a 8×8 baking dish and set aside.   In a medium sized mixing bowl combine milk, eggs, vanilla, sugar, baking powder and flour.   Pour batter over the berries and bake at 350 degrees for 30 minutes.   Serve warm with milk over it.

Some other things you can expect to see this week are:

Summer Squash- mixture of Yellow Squash, Zuchini and Patty Pan Squash

Salad greens

Carrots

Peas- probably the last week for them.

Cut flowers of zinnias, calendula, echinacea, snaps and larkspur

Barley – if we can get a good dry day this week, we’ll be harvesting the barley for our CSA’s first!

Also, I picked 2 cucumbers last week.   I picked five cucs today.   I may be up to my elbows in cucs very soon, and if it happens by Tuesday, you’ll get some cucs to cool you off this week!

 

See you all very soon!

 

Dawn

 

 

 

 

Week 3 CSA Shares

Lamb’s Quarter Pesto Pizza!

This week is so exciting for me!   We have a wonderful list of products and recipes on tap for this week.   You will start to see more of the products coming to you, and we have only just begun!   I have been trying to respect those with special dietary needs, so if you see something that you may have wrote on your dislike list and you want to try it, just message me so I can get it to you.

Here’s what we are getting:

1.   Wild Spinach

2.   Salad blend of-  3 varieties of lettuce, beet tops, kale, pea tendrils and Mustard Greens

3.   Garlic

4.   Turnips

5.   Cilantro

6.   Paneer

7.   Yogurt

8.   Basil

9.    Fresh cut Iris to make you smile until next week 🙂

Now for the fun part, what am I to do with this stuff?

The wild spinach should be used first because it has the shortest storing time.   You can still eat it after it wilts, but who wants that?   Wild spinach can be used in any recipe that calls for spinach.   You can use it in your favorite Quiche recipe, on pizza, with pasta, as a wild spinach dip, and for my favorites, Palak Paneer and Lamb’s Quarter Pesto.

Lambs Quarter Pesto:

remove leaves from stem and wash (there is a slight “dusty” feel to the leaves which is normal and will wash off for the most part)

Blend in blender or food processor
1 1/2 cups of wild spinach leaves

3-4 crushed garlic cloves

1/2 cup sunflower seeds

1/4 cup parmesan cheese

1/4 to 1/2 cup olive oil

blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
add olive oil as needed to get a paste like mixture while blending

Uses for the pesto:
On Pizza instead of tomato sauce
stuff mushrooms with it and bake
Couscous salad: add pesto to cooked couscous, lemon juice to taste and diced onions, salt and pepper, stir till all is coated and green

 

IMG_2200

Palak Paneer

    • 6 tablespoons olive oil

    • 2 cloves garlic, chopped

    • 1 teaspoon ground ginger

    • 1/2 cup finely chopped onion

    • 2 teaspoons ground cumin

    • 1 teaspoon ground coriander

    • 1 teaspoon ground turmeric

    • 3/4 cup yogurt

    • 5-6 cups fresh wild spinach, torn

    • 4 sprigs fresh cilantro leaves

    • 8 ounces paneer

    • coarse sea salt to taste

    1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 teaspoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and yogurt (add more or less to achieve desired creaminess). Add the wild spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

    2. Pour wild spinach mixture into a blender or food processor and the remaining 1/2 teaspoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

    3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

      Turnips

      Turnips can be used as a substitute for potato in some recipes or along with potatoes.   I have also had sweet and sour turnips that were prepared with vinegar and sugar, julienned (cut in thin strips) with carrots.   The whole plant is edible bulb and greens, although the greens are better at a young age.

      Garlic Turnip and Potato Mash

      2 pounds of potatoes peeled and cubed
      1/2 pound of turnips sliced
      8 cloves of garlic sliced
      1/4 cup of milk- any kind of milk will work
      3/4 teaspoon of salt
      1/8 teaspoon of pepper
      2 tablespoons of butter (optional)

      Turnip Green Casserole

      1 pound of chopped turnip greens
      1 tsp. sugar
      Salt, pepper to taste
      1/2 of (10 1/2 oz.) can cream of mushroom soup
      1/2 c. mayonnaise
      2 tbsp. wine vinegar
      1 tsp. horseradish
      2 eggs, slightly beaten
      Bread crumbs
      Grated cheddar cheese

      Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.

      Fennel With Turnip Greens

      Ingredients

      • 1/2 tablespoon olive oil

      • 1/2 bulb of fennel diced

      • 3 turnips (with greens)

      • 1/2 cup chickpeas

      • 1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard

      Instructions

      1. Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.

      2. Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)

      3. In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.